Archived threads in /ck/ - Food & Cooking - 2948. page

>>7373357
remove meat and marinade, wash off. try again

>>7373357
Corn starch.

Make a gravy with them spices.

>>7373357
Not much you can do except add more of the base ingredients to make a bigger batch of food. We get these threads a lot.

I added too much of salt to my tomato sauce what can I do... make more sauce without the salt then combine them.

If you sprout them they will be easier to digest.
Check out sproutpeople.com for info.

>>7373285
I'm using them in a curry so no I'm not going to "sprout" them, whatever the fuck that means.

This website lists the sum of raffinose and stachyose as 2.2%, citing OSU
http://www.newtreatments.org/fromweb/fos.html

This study found 1.9% in their sample
https://www.parrots.org/pdfs/our_publications/psittascene/2012/extras/sprouting/mung%20bean%20sprouts.pdf

These values are similar to other legumes and will lead to flatulence.

Soaking reduced the levels to 1.5%, soaking and boiling to 1.3%. Sprouting reduced the value to 0%.

The beans in the study were soaked uncooked, however soaking after a short boil is more effective because it destroys the cell walls first. Of course then you still have to boil again for 15 minutes to destroy lectins.

>>7373238
Dry rub. You put the sauce on during the last hour. Yes, the wood chips matter. Don't embarrass yourself. Get mesquite or apple.

Also - don't fucking use the term cu/ck/s

You co/ck/ su/ck/ing motherfu/cker

I usually do a dry rub the night prior. Use some brown sugar in it also. Make sure to peel of the thin skin membrane on the bottom of the ribs by grasping it with a paper towel and peeling it back- trust me they will be way tough if you don't do that. I never add sauce during the smoke, but I like to add sauce of choice and finish on a medium grill right before serving. I also use applewood chips for ribs, not too intense. Keep temp at appx 250-275 for about 4 hours and they will be perfect m8.

>>7373238
>Im ging to smoke some meat in an outdoor smoker for the first time.
Take notes of the amount of charcoal you use, and what temp it gets your smoker to for future reference.

>Dry rub or marinade?
It's up to you, anon, but I prefer dry rubs applied the night before. Whatever you choose, it'll be best if left on for at least 3-4 hours.

>What is a "mop sauce" and do I need one?
A marinade used to keep the meat moist, add a little flavor, and help with the color IF there is any sugar in it. Put a bowl of water in your smoker, and you usually don't need to use a mop. Foil up your ribs once they hit the color you want, and you won't have to use a mop either. It's up to you, though, anon, just remember that if you applied a dry rub, you don't want the mop to simply wash it off.

>At what point to apply BBQ sauce if at all?
Up to you, anon. You don't want to apply it early and have it burn on the ribs, so it's wise to apply the sauce with about 20-30 minutes left on your cook, just long enough for the sauce to set. Another option is to cook your ribs till done, then apply the sauce, and place the ribs under a broiler, or over coals, just long enough to set the sauce without burning.

>Do the type of wood chips matter?
Hickory can overpower if you use too much, but it's good for everything. Mesquite is very strong flavored and best used for beef, but if you enjoy it, you'll like it on everything as well. Fruit woods are lighter flavored and great for pork, fowl, and fish.

Easy smoking technique: smoke until you get the color you want, then pull it and finish in the oven. Foil will make ALL meat tender as fuck, but you'll have a soft bark and / or rubbery fowl skin. NOT foiling will give you a crisp bark and skin, but might just dry out your meat.

If you fuck it up and dry it out? Well, that's what sauce if for...

Good luck.

>>7373227
OP here. Luckily cleaned this out 3 days ago, so kinda looks like I cheated. I also have 3 room mates, so forgive the door... and the pizza boxes...

Not Pictured: 6 dozen eggs.

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>>7373244
Shameless dub check bump

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>>7373244
Damn App.

>classic image.jpg

>>7373241
what else can you expect from phone niggers but shit threads?

>>7373224
Does Pizza Hut still do that shit? Lol

Post school

>>7373112
I imagine your tuition is very high.

>>7373115
Berkshire School in Sheffield Mass

>>7373111
Burgers and fries

>>7373129
Agreed. Get burgers and fries.

>>7373111
Get a burger and some fries. Probably just small, or medium to share with another person

>you cooka da pasta justa al dente
>mixa da spinach witha da ricotta
>stuffa da shells witha da stuffing
>baka in da oven for twelvea minutesa

>don'ta sharea disa recipe witha anybody
>it's a family secret

>>7373117
haha

they look good tho op

>>7373080
pretty sure youre the only one bub

>>7373080
I haven't fermented a damn thing but it seems like you have a firm handle on it. Good job.

I made about 3 kg, made a meatball with the left over chorizo meat, put in a bit to little Chili. Used bhut jolokia so might have been a little stingy to ensure they could be eaten. Taste was spot on though

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Are you trying to make me look like an ass?

>>7373075
Life hack: Restaurant mode

A waitress will blow you for the right amount of money.

>>7373121
>waitress
>implying

>>7373021
Boil it until you get the texture u want.

It's fucking noodles, toss them in boiling water until they're done.

>>7373033
Wait, can you write that down for me?

>>7373007
I'll be grilling outside in just a few hours. It's bout 10 degrees F. I'm making pork ribs. The beer is already flowing and the hockey games are about to start. Detroiter here, love HNIC and Don Cherry!

>>7373007
/wintergrilling/ is great. I went outside in a tshirt and shorts and grilled a steak for lunch today.

with windchill it's 65F and sunny

>>7373007
It's -8 F here tonight. No grilling for me.

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It was a while back, but I wanted to take a picture of the event.

Eggs, shrimp, corn and carrots, and onions

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A little bump

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Just put an onion in

I really like onions

>>7372760

and spirits*

>>7372760
Wikipedia

>>7372760
http://www.ullmann-publishing.com/en/books/themes/food-and-drinks/309-the-world-of-spirits-and-cocktails-book-e-book/

It's not as good as regular rice.

There's nothing "wrong" with it though

>>7372655
yea its fucking pointless why would you even buy it, i dont get it

costs more, less nutrition, even looks fucking gross

unless you mean like seasoned premixed bags of rice like knorr thats okay for when you have no time to tend real rice or cook it after

>>7372655
Feels and tastes stale.