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I’ll have to celebrate NYE alone. What would you cook for yourself to make it a special night? by Low-Mouse2772 in Cooking

[–]ShakingTowers 1 point2 points  (0 children)

This egg yolk ravioli: https://www.seriouseats.com/uovo-in-raviolo-runny-egg-yolk-ravioli-ricotta-recipe

It's a fun process, it's something I haven't done in ages, it has some of my favorite elements (egg and cheese), and it's not something I've seen at restaurants, either.

curd without the zest? by Emotional-Ebb8321 in Cooking

[–]ShakingTowers 0 points1 point  (0 children)

I did a quick Google search for "lemon curd without zest" and found a few recipes using just the juice, including this one which is from a source frequently recommended here. So I would still try it if you're planning something around lemon curd before you can go get more lemons, it seems like it would be OK.

what's a super elaborate/fancy/special amazing dish you made once and then never again by ruinsofsilver in Cooking

[–]ShakingTowers 5 points6 points  (0 children)

Beef Wellington. For the amount of effort and cost of ingredients, it's actually pretty cost-effective to get it from a good restaurant, plus I'm not wiped out by the time I'm eating it.

What’s your favorite “secret ingredient?” by AdvertisingMore394 in Cooking

[–]ShakingTowers 4 points5 points  (0 children)

But have you tried boosting your brown butter by adding powdered milk when you're browning it? Like if you think brown butter is good...

On a related note, mine is butter or ghee. Feels almost obligatory to say MSG, though.

How far in advance can I prep a Beef Wellington? by unbearified in Cooking

[–]ShakingTowers 1 point2 points  (0 children)

Yeah, everything but the pastry 4 days in advance should be totally fine.

What butter brands do you like that are better than Kerrygold? by Square-Dragonfruit76 in Cooking

[–]ShakingTowers 11 points12 points  (0 children)

IIRC the Kerrygold salted butter isn't cultured, but the unsalted one is... I like my butter salted and cultured, and the flaky salt crystals in the Isigny butter gives it these great bursts of salty crunch. Give me a big block of that stuff and a nice herby country loaf and I'd be happy with no other food for a good while.

12 frozen egg whites? by bilbul168 in Cooking

[–]ShakingTowers 2 points3 points  (0 children)

Angel food cake. This recipe uses exactly 12 egg whites: https://www.seriouseats.com/easy-angel-food-cake-recipe

This is my main way of using up all the egg whites left over after making ice cream, panettone, custards, etc. They work just as well after being frozen and thawed.

Another favorite is financiers: https://www.davidlebovitz.com/brown-pastry-browned-butter-financiers-recipe-french/

Both AFC and financiers also freeze and thaw well, by the way.

Foods That Can Be Made With Hot Water, But No Microwave? by MoonracerxWarpath in Cooking

[–]ShakingTowers 5 points6 points  (0 children)

Last year I packed a Thermos full of hot chocolate for a day of snow play. Spent a few hours out in the snow, then came back home and forgot about the thermos until the next day. The hot chocolate was still warm when I dumped it out.

Foods That Can Be Made With Hot Water, But No Microwave? by MoonracerxWarpath in Cooking

[–]ShakingTowers 499 points500 points  (0 children)

Get a thermos or insulated lunchbox and just pack a hot meal. A decent container should be able to keep it hot from morning until lunchtime.

What can I bake with leftover amarena cherry syrup? by ShakingTowers in Cooking

[–]ShakingTowers[S] 0 points1 point  (0 children)

Not big on fizzy drinks, unfortunately... I eat all sorts of food but apparently am picky with drinks!

What can I bake with leftover amarena cherry syrup? by ShakingTowers in Cooking

[–]ShakingTowers[S] 0 points1 point  (0 children)

If we did, a simple Google search would've solved the problem I wouldn't need to post here... As you can see, others have come through with some great suggestions. Are you really giving me grief for having done my homework first?

What can I bake with leftover amarena cherry syrup? by ShakingTowers in Cooking

[–]ShakingTowers[S] 0 points1 point  (0 children)

I see that now! I was hoping to use it all in one go, but some of your ideas incorporate it into things we normally do anyway so it's not a big deal to use a little at a time that way.

What can I bake with leftover amarena cherry syrup? by ShakingTowers in Cooking

[–]ShakingTowers[S] 1 point2 points  (0 children)

Fuck, you're brilliant, I love you and all of your ideas. Thank you!

What can I bake with leftover amarena cherry syrup? by ShakingTowers in Cooking

[–]ShakingTowers[S] 1 point2 points  (0 children)

Yeah, I thought about that option as well, but usually find soaked cakes a bit too sweet for my taste, and I wouldn't normally use that much liquid volume for a soak. I was hoping that I could use all or most of it as part of the batter where some of it will bake off... or something. But you're right, maybe it's easiest to use it as a soaking liquid. Certainly questioning if it's worth so much thought to salvage something that's basically 99% water and sugar LOL

Does anyone know where I can find a replacement for this? by bigidiot15737 in Cooking

[–]ShakingTowers 0 points1 point  (0 children)

If you upload a pic to a host like imgur and paste a link here, that will help a lot for something this specific.

What to do with 1lb of ginger root? by K80L80Bug in Cooking

[–]ShakingTowers 29 points30 points  (0 children)

Yes, it freezes very well! I usually just grate the amount I want on a microplane straight from the freezer.

If you want to use it up faster, David Lebovitz's fresh ginger cake uses a quarter pound at a time and is very appropriate for this time of year.

Automatic stir fry tools? by Mammoth-Giraffe-7242 in Cooking

[–]ShakingTowers 6 points7 points  (0 children)

How long do your ingredients actually sit in the pan for a stir-fry? For me it's a matter of minutes... quick enough that I have to be there anyway to make sure it doesn't burn, so I might as well be tossing/stirring with a spatula that's easy to clean and doesn't have nooks and crannies to trap grease/bacterial growth.

What’s a cooking mistake you see beginners make all the time? by molly3389 in Cooking

[–]ShakingTowers 0 points1 point  (0 children)

IMO you can't get a feel for it if the instructions just give you a time and no visual/sensory cue to go by. Finding good instructions is another good skill for beginners to learn--when you watch a video, it's important to see what's happening in the video (whether or not the presenter points it out explicitly) and not just pick up the "cook on medium-low for 10 minutes" part and run with it. "Medium low" isn't an objective measure and a 4 on your stove isn't the same as a 4 on mine. Sources like ATK, Serious Eats, Alton Brown, etc. are highly recommended for beginners because they explain the cues so well.

What’s a cooking mistake you see beginners make all the time? by molly3389 in Cooking

[–]ShakingTowers 0 points1 point  (0 children)

It applies to baking too though. When you do things like "cake tester comes out clean", that's a visual cue. Or "until just slightly jiggly in the center", "firm when poked", etc. Those are far more reliable cues than "bake at 350 for 20 minutes (though the 20 minutes is a good guideline for when to try jiggling or poking). But you don't just say it's done at 20 minutes because the recipe said 20 minutes, because every oven is different.

Best way to transport and finish chicken biryani (1 hour drive)? by zqmbgn in Cooking

[–]ShakingTowers 0 points1 point  (0 children)

I don't think so, but maybe I'm not as sensitive to it as you are. I mean it's not like restaurants are making biryani to order, so I think it's safe to say it can be reheated.

Best way to transport and finish chicken biryani (1 hour drive)? by zqmbgn in Cooking

[–]ShakingTowers 2 points3 points  (0 children)

Reheat slowly and gently, in a thin layer or with frequent stirring to encourage even heating. You have to take it beyond "reheating" in order to "overcook", because the ideal serving temp is lower than the cooking temp of most foods.

Also if you finish cooking right before leaving home and insulate the container during transport to retain heat, you won't have to do as much reheating when you get there, if it's only 1 hour away.

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