Random Food Questions Thread

[sygyzy]



What is a good preparation for Brussels sprouts, other than boiled and sauteed, to go with fish?

I know I am going to get heat for them but toss them in a bowl with a little bit of olive oil and salt, put them in a sheet pan or casserole in one layer and roast them really hot for really long like 375 for 40 minutes. Flip once halfway through. When you are done, the outside should be crisp an the inside will be really custardy. I like to finish with a splash of sherry vinegar. just try it.

 

[indesertum]

is there a way to eat quail properly? i got tired of trying to cut the meat off and in the end kinda just went at it.

 

[KJT]

Roasted a chicken last night and experienced the dreaded "this looks done, ::cut::, *******'s not done" moment. Breasts were done, but as I cut into the tenderloin, there was some clear pink. Didn't even cut into the legs because I knew they'd be undercooked too. It was weird: the chicken passed the touch test when I poked it, and the juice was running clear from both the breast and the thigh.

My question is what is the best way to save the bird when you make this mistake? I was only serving two people so just took the fully cooked breasts to eat and threw the rest of the bird back in the oven for another 15 minutes or so. I had already turned off the oven when I pulled the bird out to rest, so had I needed to feed more than just two it would have been a pain waiting for the oven to heat up and the bird to finish cooking.

 

[KJT]

Got another question. Fresh pomegranates were on sale at a store near me for $1, so I bought a couple. Any interesting ideas on how to use them? Most recipes I see are "make something else, then sprinkle pomegranate on it". Not very inspiring.

 

[mgm9128]

You could use the juice in a braising liquid then reduce to a sauce. I did this with lamb a few weeks ago and it came out nice. The seeds are nice to eat in a salad or a chutney. I like them with things like avocado or walnuts.

 

[otc]

best way to substitute chicken stock for vegetarians?

I'm making some curried butternut squash soup for a pot luck but want the vegetarians to be able to eat it. Should I use store bought vegetable stock? Make my own? Use one of those commercial imitation chicken broths?
I'm worried that if I just make a quick veggie broth, it won't have any depth...maybe roast the vegetables first?

 

[b1os]

IMHO there will be enough flavor from the curry and butternut itself. If it's supposed to be quick, I'd just use some bought vegetable stock (powder). If you've enough time, make some by yourself. Simmer for 30 minutes to one hour.

 

[HORNS]



best way to substitute chicken stock for vegetarians?
I'm making some curried butternut squash soup for a pot luck but want the vegetarians to be able to eat it. Should I use store bought vegetable stock? Make my own? Use one of those commercial imitation chicken broths?
I'm worried that if I just make a quick veggie broth, it won't have any depth...maybe roast the vegetables first?

Miso.

 

[mgm9128]

Does anyone here have experience with induction cooktops? Are they superior to gas and electric?

 

[b1os]

I'd always prefer gas. We had a induction cooktop on our holidays. It's ******* fast but it was kind of weird because of that and it made lots of weird noises (and some kind of vibrations). Have also heard that the magnetic field ain't too healthy.

 

[itsstillmatt]

Good for some things.

 

[smc]

When curing meat (duck prosciutto recipe from Rulhmann), what is more important: the low temperature or the humidity.

I started making it before I realized that I have nowhere in my place cool enough (in the 50-60 range). I can do fridge, but that will be simultaneously too cold and too dry. I can do a box, where the humidity will be good, but too warm.

I'm leaning fridge, but suggestions are welcome.

 

[Piobaire]



When curing meat (duck prosciutto recipe from Rulhmann), what is more important: the low temperature or the humidity.
I started making it before I realized that I have nowhere in my place cool enough (in the 50-60 range). I can do fridge, but that will be simultaneously too cold and too dry. I can do a box, where the humidity will be good, but too warm.
I'm leaning fridge, but suggestions are welcome.

While I think both are important, I would say temp is the key. The reason I say this is that the temperature range determines which bacteria grow, beneficial ones or possibly harmless ones. If the humidity is not right, the beneficial ones may or may not grow. However, I would rather have the question be, "Will the good bugs grow?" vs. "I hope the bad bugs don't grow" which is the question if the temp is too high.

 

[philosophe]

KJT, the NYT published a great Michael Solomonov recipe for a tabbouleh with pomegranates just this past September. Give it a look.

 

[edinatlanta]



Do you guys think you could get around to talking about something I do like? Pies, hard egg whites and now brussel sprouts.

Well, what do you like? Fancy schmancy plates and borage but what else?