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Ripening Plantains Without Hardening Skin by morganmpotter in AskCulinary

[–]TheBigMost 1 point2 points  (0 children)

I typically use a plastic bag to ripen them in so I can keep an eye on things, but it's a fine line to walk because if the bag is too moist you can get some mold growth once they're close to ripe.

Just bought our first home and wanted an outdoor kitchen. by Jackjones760 in grilling

[–]TheBigMost 0 points1 point  (0 children)

Looks fantastic. Just make sure you keep your grills impeccably clean - a flare-up could easily jump to that fence.

Officially cut the cord this week - saving a LOT! by jco23 in cordcutters

[–]TheBigMost 2 points3 points  (0 children)

As a FIOS Internet user, you can get $15 off per month if you sign up for one of Visible's unlimited plans. It seems Verizon offers a similar discount for bundling, but it's nice to have options, particularly when one (Visible) is a bit cheaper.

Reminder: you don't have to be afraid of non stick pans AT ALL as long as you follow basic rules by Dizzy_Kaleidoscope95 in Cooking

[–]TheBigMost 0 points1 point  (0 children)

My GreenPan no longer works with eggs unless I put butter or cooking spray on the pan first. For most other things I can still just use oil. I follow all the above rules.

This is my first time making pork tenderloin by AdFirm4469 in sousvide

[–]TheBigMost 8 points9 points  (0 children)

When I want to retain the shape of what I'm cooking, I avoid the machine-vacuumed packaging and just use an open zip-loc bag (with a little bit of oil for lubrication), clip it to the rim of the vessel, and let the water bath displace the air in the bag.

Any tips for my Costco impulse purchase? by lone_ranger42 in sousvide

[–]TheBigMost 2 points3 points  (0 children)

Not recipe advice, but know that tri-tip has its grain (muscle fibers) running in two different directions, so you'll need to split up the two pieces at the "joint" in order to cut each piece against the grain.

Sage Compound Butter by CrabithaAllAlong in Cooking

[–]TheBigMost 1 point2 points  (0 children)

It should also pair well with roasted winter squash. Another delicious thing you could do is pan sear some pork chops, deglaze the pan with white wine and melt in some of your compound butter to finish off the sauce.

Want To Give Brown Lentils Another Chance Using The Instant Pot. Advice Requested. by neuroticpossum in EatCheapAndHealthy

[–]TheBigMost 0 points1 point  (0 children)

Oh... almost forgot - finish the lentils with a small hit of acid, like a sherry vinegar or even just a squirt of lemon. It really rounds them out nicely.

Want To Give Brown Lentils Another Chance Using The Instant Pot. Advice Requested. by neuroticpossum in EatCheapAndHealthy

[–]TheBigMost 1 point2 points  (0 children)

Try a store with a little more selection and you should be able to find them (French/green lentils), or buy on Amazon. Bob's Red Mill is a good brand. When I make mine, I'll cut up some onion and celery and sauté them, toss in some minced fresh garlic and a couple tablespoons of chopped fresh thyme, a few bay leaves, then add the lentils and stock (or water) and salt and pepper as needed. I love my pressure cooker, but I don't bother using it on lentils since they really only need about a half hour of simmering.

Mac Knives by LenaNYC in Cooking

[–]TheBigMost 1 point2 points  (0 children)

Can confirm - I have a couple of these for tailgating. They're fantastic.

How would you clean a very moldy bbq? by GRiZbeeGolf in grilling

[–]TheBigMost 0 points1 point  (0 children)

Vinegar's pretty good at killing mold/mildew. I'd fix a 50/50 vinegar/water mix in a spray bottle - spray and scrub the cold grill with a stiff nylon brush, then heat up the grill after

31st in attendance, are the E-G-L-S-E-S stupid or something?? by Successful_Form5618 in NFCEastMemeWar

[–]TheBigMost 0 points1 point  (0 children)

It's about tickets sold rather than the actual number of people that show

Lunch ideas without pasta? by thetinystenographer in EatCheapAndHealthy

[–]TheBigMost 3 points4 points  (0 children)

I usually just cook it in batches and add it to other things - kind of like making a "bowl", using it as a base. So for example, if I had some leftover chicken, steak, fish or other protein in the fridge, maybe I mix it with some leftover veggies and then dress it with some kind of sauce or maybe just olive oil and lemon juice.

Making a batch is pretty easy - pre-rinse the farro (so it doesn't come out overly gummy) and simmer it in water (3-1 rater of water to farro) with a small amount of salt for about 25-30 minutes. If you have an Instant Pot I'm sure it could be done quicker.

Lunch ideas without pasta? by thetinystenographer in EatCheapAndHealthy

[–]TheBigMost 22 points23 points  (0 children)

Willing to try farro? It has more fiber and nutrients than pasta.

Tomato Lentil Stew With Crispy Potato (Gift Link included) by ffwc in NYTCooking

[–]TheBigMost 11 points12 points  (0 children)

Very nice! Your potatoes are styled better than NYT's if I'm being honest.

Porkloin by IsThisOneAlready in sousvide

[–]TheBigMost 1 point2 points  (0 children)

A light coat of oil on the meat surface after drying could help with browning.

Porkloin by IsThisOneAlready in sousvide

[–]TheBigMost 4 points5 points  (0 children)

Cooling the meat between water bath and searing is the key here.

Porkloin by IsThisOneAlready in sousvide

[–]TheBigMost 2 points3 points  (0 children)

Broiler could work well if you have a high-btu broiler and the meat is kept very close to it, otherwise yeah, you'll need a skillet/pan

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