Culinary Conversations

[worth1]

I used the word tare.
I'm not going to assume everyone on earth knows what this function is.
It's different from zeroing out scales.
Zeroing is with nothing on the scales.
Tare is with something on the scales.
Like a bowl.
You can set the bowl on the scale and tare will subtract the weight of the bowl and go to zero.
Then you can add things.
Start out with 2 ounces of salt.
But now you want 3 ounces of cumin.
Hit tare after the salt is weighed and it goes back to zero.
Now all you have to do is put in your 3 ounces of cumin.
You can continue this until you have all your ingredients weighed out in one single bowl without keeping up with addition as you go along.

[Sue_CT]

That is how I measure almost everything. So much easier than using measuring cups and doesn't make more dishes!

[pepperhead212]

I use my scale all the time for measuring things, esp. wet ingredients - it has several modes, but the ounce mode is the one I use the most, with a .05 oz readout. Even using the G mode, though, isn't accurate enough when measuring small amounts; however, but I do have a smaller, more accurate one, with a .1 g accuracy, and also has a mode for grains, which is .065 g, if I recall. I rarely use it, except when measuring chemicals.

I use the main scale so much that all of my SS bowls have the weights engraved on them, along with the IP, VM, and FP containers (and I've memorized the ones I use the most). Even starting at 0.00 oz, it can turn off after a bit, so you need to know the weight of the container.

That scale has a % mode on it - a weird thing used for baking, in which the flour is set at 100%, and everything else at some lower percentage of that - something I don't even use much, with all the bread I make.

[worth1]

I sometimes use my gun powder scales that weigh in grains.
A grain is the weight of one center most grain of wheat from a head of wheat I do believe.
That's why they call it a grain in measurement
Remember you heard it here first.

[pepperhead212]

Actually, I read about that somewhere, long ago, when I was reading about what a grain, and other weight measurements were! I also read about it being used for the gunpowder, for bullets. I only use it occasionally, when mixing small amounts of things like GA-3, to make exact ratios.

[worth1]

Actually, I read about that somewhere, long ago, when I was reading about what a grain, and other weight measurements were! I also read about it being used for the gunpowder, for bullets. I only use it occasionally, when mixing small amounts of things like GA-3, to make exact ratios.

I would suspect you did and not surprised knowing what little I know of you.

[worth1]

Did I ever score big time with a chuck roast today.
You can actually see where the ribs were attached.
Lordy be.
Gonna make one devil of a steak.

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[Danny]

Tomorrow will be simmering beef cheeks slowly until tender and adding vegetables, making a curry out of it. maybe add some lamb to it as well, maybe not. Trying to NOT make such a larger quantity this time, LOL.

[worth1]

A TASTE OF MEXICO.
Watch on YouTube.

[worth1]

Wasn't planning on it but couldn't resist.
They had bone in chuck roast at the store.
The bone was the T Bone.
The first one i saw had the lower muscle which isn't tender.
I was about to get it but dug and looked some more.
The strip section kept getting bigger the more I looked.
Then to my surprise there was one with just the strip section.
Pounced on it like a hungry wolf.
The cost of this 1.668 thick (technically) New York strip was $11.98 at $4.99 a pound.

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[worth1]

I think I'm going to try and make flaked salt.
What have I got to lose.

[worth1]

Did my last minute Thanksgiving shopping today on the way home from work.
I needed celery and a green vegetable so I got a nice bag of Brussel sprouts.
Pecan pie was too expensive so I decided on my favorite pie of all pies rsisin pie.
Homemade.

[Julianna]

Roped into doing a lot of cooking for the littles' classes. Roasted buttered carrots for the babies. Roasted brussel sprouts and sweet potatoes for the toddlers. Mac and cheese, pumpkin bread, and snickerdoodles for the older class. And my husband was roped into.maqlooba for the teachers. I am tired. Gotta wake up at 5 and start that mac and cheese.

[worth1]

I took off to the store today to get a few things.
No idea what but I'm going to the store.
Sometimes I do that.
The mission obviously was New years dinner.
Okay now what do we have.
Carrots that sounds good.
No point in thinking about beef except a pound of ground chuck.
And some bratwurst.
German theme it is.
Back to the small while potatoes and cabbage.
Creamed potatoes for sure.
Moving along I'm wondering.
They didn't have any ducks last time I was in but let's check anyway.
Low and behold they had ducks and a smaller one too.
Wanted to make a hamburger so I got a head of lettuce and tomatoes.
Mushrooms because I have an idea for the duck stuffing.
Now due to my eagle eyes and cat like reflexes something is wrong.
I spotted things that didn't seem right..what's this.
Moving over I see things I haven't seen ever before.
Middle Eastern stuff.
Next to that a few German imports.
What the devil?
Well in that section I saw low and behold black mustard seeds.
I have never seen black mustard seeds ever and have looked for them.
They also had other whole spices of the Middle East and India.
I picked up 2 bags of the black mustard seeds to use.
I'm also going to try to germinate some as well.
You never know.
I've done it with fennel before.
New Years dinner will be oven roasted duck with other fixings like a pecan mushroom cornbread stuffing.

[worth1]

Caked on and burn on grease and food.
It never fails to see remedies on line and elsewhere on how to do it.
One in particular is always our there.
Mixing baking soda and vinegar.
Well let me tell you something folks.
This does nothing but neutralize the two.
One is an acid and the other a base.
The bubbles you see are the reaction created when the two are mixed together.
If you want to get rid of baked on grease and food a base is your better option.
Not an acid.
I have a glass top stove and was using one of my kettles to make nixtamal.
A boil over happened and it got on the outside of the kettle.
When it was all over the bottom of the kettle was as clean as a whistle.

[worth1]

I got tired of scraping on my two roasting racks and brought out the big guns.
1 cup of hydrated lime in a kettle of hot water.
I think it's the 12 quart kettle.
I'll bring it to a boil and let it simmer and cool off.
And flip after awhile.
No idea if it's going to work.

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[Uncle_Feist]

I got tired of scraping on my two roasting racks and brought out the big guns.
1 cup of hydrated lime in a kettle of hot water.
I think it's the 12 quart kettle.
I'll bring it to a boil and let it simmer and cool off.
And flip after awhile.
No idea if it's going to work.
20230108_111013.jpg

That's what the water looks like in my hog scalding vat when it's almost up to temperature. I use hydrated lime in the scalding water to cut through the scurf.

[worth1]

I got tired of scraping on my two roasting racks and brought out the big guns.
1 cup of hydrated lime in a kettle of hot water.
I think it's the 12 quart kettle.
I'll bring it to a boil and let it simmer and cool off.
And flip after awhile.
No idea if it's going to work.
20230108_111013.jpg

That's what the water looks like in my hog scalding vat when it's almost up to temperature. I use hydrated lime in the scalding water to cut through the scurf.

Now I want to scald a hog.
Its been forever since I've been around that.
My lime is just regular builders lime hydrated lime I keep in a big trash can.
I have no problem using it to make nixtamal or hominy.
I let the leftover powder settle to the bottom and have nothing but clear alkali water left.
Any heavy metals (if any) will be with what settles to the bottom.
The clear water is poured off the top.

[worth1]

I've discovered a wonderful way to use angel hair pasta.
In soups.
Just fill the bowl with pasta and laddle soup over the top.
Twirl the pasta on a fork and spoon and eat the soup with the spoon.
It's a two handed operation.

[bower]

Caked on and burn on grease and food.
It never fails to see remedies on line and elsewhere on how to do it.
One in particular is always our there.
Mixing baking soda and vinegar.
Well let me tell you something folks.
This does nothing but neutralize the two.
One is an acid and the other a base.
The bubbles you see are the reaction created when the two are mixed together.
If you want to get rid of baked on grease and food a base is your better option.
Not an acid.
I have a glass top stove and was using one of my kettles to make nixtamal.
A boil over happened and it got on the outside of the kettle.
When it was all over the bottom of the kettle was as clean as a whistle.

My new glass or ceramic top stove quickly got burn scars on it that didn't want to come off by any means. This had been building up for a while even though I clean it every day, it just didn't come off so I left it. Then one day I boiled over some rice. I took a wet cloth to it as soon as the pot was removed and I was amazed it came clean and took a few old stains with it. Just before christmas I boiled over some pasta on the worst (most used) burner of all. Took the wet cloth to it while it was still hot. And every darn stain from the past year came right off with it!
I don't know how to explain the chemistry of that, but I now know how to make the stovetop look brand new again.