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Random Food Questions Thread - Page 227

post #3391 of 7385
Bitter oranges have a very unique taste that you can't really replicate. I guess you can use the mix of citrus fruits though, but it will certainly taste different. Did you try every big vegetable store? Farmer's markets? Small shops specialised in fine food?
post #3392 of 7385
Yes, no one had them, I'm in Milwaukee mind you. Do certain ethnic stores tend to carry these? Indian, Asian, Mexican?
post #3393 of 7385
Quote:
Originally Posted by shibbel View Post

Are tallow and suet interchangeable? I'm trying a recipe that calls for liquefied suet.

I'm pretty certain that tallow is liquified suet.
post #3394 of 7385
Yes, it is, thats what I needed to know. Also found the bitter oranges at a mexican grocery store, thanks!
post #3395 of 7385
Great. Good luck.
post #3396 of 7385
Well, I tried the pizza. Went with a Reinhart recipe. It turned out very well. Everyone had fun, and the pizza was pretty good. Here's a photo of the last one, not great because I had turned the oven off, then had to leave this one in the oven too long so the cheese got a little obliterated. I really needed a pizza stone (didn't have one) and the dough could have used a little bit of practice, but there was certainly nothing wrong with it.

261

Not sure why you guys were so down on me even trying. It's not rocket science.
post #3397 of 7385
Quote:
Originally Posted by Douglas View Post

Not sure why you guys were so down on me even trying. It's not rocket science.

TWSS
post #3398 of 7385
I went up to my neighborhood pizza place last night, had neapolitan style pizza baked in front of me in just a couple minutes. Every time I go there I am reminded why pizza should not be attempted at home, nor should it really be eaten out of a box.
post #3399 of 7385
Quote:
Originally Posted by impolyt_one View Post

I went up to my neighborhood pizza place last night, had neapolitan style pizza baked in front of me in just a couple minutes. Every time I go there I am reminded why pizza should not be attempted at home, nor should it really be eaten out of a box.

10 Styleforum points out of 10.
post #3400 of 7385
Looks good, Douglas.
post #3401 of 7385
Quote:
Originally Posted by Douglas View Post

Well, I tried the pizza. Went with a Reinhart recipe. It turned out very well. Everyone had fun, and the pizza was pretty good. Here's a photo of the last one, not great because I had turned the oven off, then had to leave this one in the oven too long so the cheese got a little obliterated. I really needed a pizza stone (didn't have one) and the dough could have used a little bit of practice, but there was certainly nothing wrong with it.
261
Not sure why you guys were so down on me even trying. It's not rocket science.

Maybe it is rocket science and you are just that damn good. I love pizza at home. Both the taste and the ritual. Fuck those haughty slant eyes (not you Doug.)
post #3402 of 7385
I'd rather have a hot sandwich versus a homemade pizza.
post #3403 of 7385
Any of you food scientists know a general ratio for how many ounces of cooked meat/chicken/etc a pound or raw meat/chicken/etc will yield? Obviously, it'll differ with the cut, etc. but I just need something generic e.g. 1lb chicken raw = 12oz chicken cooked.
post #3404 of 7385
Greater minds than me will have a better answer, but essentially there is no rule. That is because the cooked weight depends on too many variables: the protein, the cut of protein, the cooking method, etc. As you have observed, there is a lot of fat in chicken thighs and it tends to render out when roasting. Breasts have less fat and would behave differently. And a chicken breast that has been overcooked will be dry and likely weigh less than the same breast cooked properly in a manner that retains the moisture.

That is why virtually everyone defines weights of proteins in their uncooked state.

Still, I'm not sure it matters all that much. I would think that the answer would range, at maximum, from 0-15%, perhaps 20%, with the fattiest cuts weighing in with the most weight loss.
post #3405 of 7385
Quote:
Originally Posted by Douglas View Post

Greater minds than me will have a better answer, but essentially there is no rule. That is because the cooked weight depends on too many variables: the protein, the cut of protein, the cooking method, etc. As you have observed, there is a lot of fat in chicken thighs and it tends to render out when roasting. Breasts have less fat and would behave differently. And a chicken breast that has been overcooked will be dry and likely weigh less than the same breast cooked properly in a manner that retains the moisture.
That is why virtually everyone defines weights of proteins in their uncooked state.

This is the answer.
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