Cooking and Dining

mac5155
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Postby mac5155 » Sat Dec 18, 2021 6:27 pm

Hope you didn’t put in too much oil and sugar. They’re both in there to encourage browning in a conventional oven. Decks tend to get much hotter. Had I realized, I’d have just cut the oil and/or the sugar.
I saw your post aboit cutting oil and sugar. I didn't put any sugar in and I maybe put a splash of oil in to help with stickiness.

mac5155
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Cooking and Dining

Postby mac5155 » Sun Dec 19, 2021 7:34 pm

Dough had a decent bit of snap back. How do you combat that?

count2infinity
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Postby count2infinity » Sun Dec 19, 2021 7:50 pm

Patience and practice.

Shyster
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Postby Shyster » Sun Dec 19, 2021 10:47 pm

There are also dough relaxers you can use:

https://shop.kingarthurbaking.com/items ... h-improver

mac5155
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Postby mac5155 » Mon Dec 20, 2021 12:19 am

Patience and practice.
As in Im not good at rolling out dough, or I did something wrong in the recipe?

count2infinity
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Postby count2infinity » Mon Dec 20, 2021 8:29 am

If it’s fighting you hard, wait 20 minutes and come back as it didn’t rest long enough. Even if you have it most of the way stretched and you want more, just 5 minutes of waiting can do wonders.

Also, I cheat and use parchment, so I don’t need a ton of flour or cornmeal on the surface for it to not stick.

NTP66
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Postby NTP66 » Mon Dec 20, 2021 10:17 am

Fresh Market had wild sashimi tuna steaks on sale, so I bought a few. Gonna try my hand at poke for dinner. If it goes well, this will be in the normal rotation for sure.

NTP66
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Postby NTP66 » Mon Dec 20, 2021 5:36 pm

Fresh Market had wild sashimi tuna steaks on sale, so I bought a few. Gonna try my hand at poke for dinner. If it goes well, this will be in the normal rotation for sure.
My daughter informed me that it wasn’t as good as Hawaii, but that she still loved it, so this crazy simple recipe is a keeper. Can’t believe I waited this long to try.

mac5155
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Postby mac5155 » Mon Dec 20, 2021 9:25 pm


NTP66
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Postby NTP66 » Tue Dec 21, 2021 6:42 am

The thumbnail prevented me from clicking play.

tifosi77
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Postby tifosi77 » Tue Dec 21, 2021 3:25 pm

Image

Most of the packets are unopened because I just did a pretty hefty reorder from Modernist Pantry last month. (Sodium citrate is the green label pack on the left)

mac5155
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Postby mac5155 » Tue Dec 21, 2021 7:03 pm

Picked up my fresh cured ham this morning. Pulled out of the smokehouse last night. Yessssir

tifosi77
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Postby tifosi77 » Wed Dec 22, 2021 2:13 pm

Do you chip it to make it hammier?

Ad@m
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Postby Ad@m » Sun Dec 26, 2021 9:26 am

https://people.com/lifestyle/walmart-af ... sale-2021/

Ninja Foodi 12-in-1 XL Pressure Cooker, $99 (orig. $249)

mamaemeritus
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Postby mamaemeritus » Thu Jan 06, 2022 7:40 am

Got a new Lloyd's Detroit pizza pan. Anxious to make a pie in it. Looks like I want to use Wisconsin brick cheese. Can I get that at the Iggle?

dodint
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Postby dodint » Thu Jan 06, 2022 9:53 am

Someone gave us a very small (sufficient for two-person use) air fryer for Christmas. Are these things just gimmicks or are they worthwhile? We don't have a ton of counter space and if this is just junk or redundant I don't really want to start using it.

count2infinity
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Postby count2infinity » Thu Jan 06, 2022 9:56 am

Someone gave us a very small (sufficient for two-person use) air fryer for Christmas. Are these things just gimmicks or are they worthwhile? We don't have a ton of counter space and if this is just junk or redundant I don't really want to start using it.
If there’s ever a time where you want to bake something, but don’t want to heat up the entirety of your oven, use the air fryer. We use it quite a bit for things like fries or tots.

DigitalGypsy66
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Postby DigitalGypsy66 » Thu Jan 06, 2022 9:59 am

We make a variety of egg rolls with it (as well as french fries, tots, etc.) I also have a breakfast cake I make with overripe bananas and ground oatmeal with it.

Ad@m
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Postby Ad@m » Thu Jan 06, 2022 10:06 am

Got a new Lloyd's Detroit pizza pan. Anxious to make a pie in it. Looks like I want to use Wisconsin brick cheese. Can I get that at the Iggle?

the wicked child
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Postby the wicked child » Thu Jan 06, 2022 10:08 am

I have seen Brick cheese at the Iggle before but not sure if it was Wisconsin brick cheese.

dodint
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Postby dodint » Thu Jan 06, 2022 10:11 am

I use my toaster oven to make hashbrowns, chicken pattys, etc already.

We had a deep fryer for about a year. I remember it being fun for about a month then we stopped buying stuff for it. That was a pain to clean, though, which may have led to its eventual demise.

Let me reframe the question. I want something that will make stuff like chicken nuggets actually 'crispy' instead of like the are in the oven or microwave. Is this going to help with that or is it just a way of saving propane?

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Thu Jan 06, 2022 10:13 am

If you can buy it at a concession stand, it will taste good in an air fryer

DigitalGypsy66
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Postby DigitalGypsy66 » Thu Jan 06, 2022 10:20 am

Absolutely - I actually make baked tilapia for tacos that are very crispy, unlike baking them (same recipe) in the oven. Chicken nuggs would work great there too. Because there are four of us, we usually have to do batches - but that shouldn't be a problem for the two of you.

dodint
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Postby dodint » Thu Jan 06, 2022 10:21 am

Nice, thanks. I saw it could do fish which had me interested as well, good to know it works.

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Thu Jan 06, 2022 10:51 am

Also I was at one point a very dedicated lover of the toaster oven. But if I had to pick between the two, I'd go with the air fryer 9 times out if 9 (just like ike Taylor).

Reheating pizza in the air fryer is also ideal

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