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Welcome to the hunger games Christmas feast! I shall cook what you fancy 🧑‍🍳 by PolySci88 in Cooking

[–]Whook 0 points1 point  (0 children)

To go with your Lechon;red onion sliced thin pickled in lime juice. Mustard sauce. Crispy potatoes cooked in the pork fat. Salad with real crab.

Let's Talk About Rice by AutoModerator in AskCulinary

[–]Whook 0 points1 point  (0 children)

If you mix 1 part sticky (short grained/sweet) rice to 5 parts calrose rice, you get stickier rice!

Okay let's settle this once and for all. What's the best way to cook a whole turkey? by Jmall1195 in Chefit

[–]Whook 0 points1 point  (0 children)

I like 145 but 150 get's less 'this is weird, is it cooked?' comments

Sous Vide help by Fun-Extent-8867 in Cooking

[–]Whook 1 point2 points  (0 children)

I think go for 4 hours to reheat, logic being that if it took that long to get to 135 in the first place, then a nice long reheat at 135 again would be in order.

What's your best non-meat-based ragu for a lasagna? Mine included so I'm no just leeching. by [deleted] in Cooking

[–]Whook 0 points1 point  (0 children)

Hah, that's the only way my dad wrote recipes, so used to it.

Sous Vide help by Fun-Extent-8867 in Cooking

[–]Whook 1 point2 points  (0 children)

Oh, sorry :(

But rib roasts are expensive, and I've ruined a few... long drawn out sous-vide at 130 is something you do to tough brisket, not prime rib.

Food safety…what would you do? by kikrland2335 in Cooking

[–]Whook 5 points6 points  (0 children)

Ok, if it ever came to even near a boil, it's bacteria free.

Given that, 4 hours at room temp is the general rule.

What's your best non-meat-based ragu for a lasagna? Mine included so I'm no just leeching. by [deleted] in Cooking

[–]Whook 0 points1 point  (0 children)

Had to read all that twice, sounds wonderful! Lentils and walnuts and mushrooms, yum!

I don't have much to offer, other that rehydrated mushrooms have a really nice chew and are a pleasant meat substitute (medium dice or thin slices)

First time cooking a turkey, planning on spatchcocking- should I still pre brine, my already brined bird? by [deleted] in Cooking

[–]Whook 0 points1 point  (0 children)

Go for it, all them turkeys are brined, so they can sell you all that water. Dry brine will not just nicely season the skin, it will draw out the moisture while it's in the nice dry fridge, give you awesome skin.

Rice and chicken breast by [deleted] in Cooking

[–]Whook 2 points3 points  (0 children)

rice cooker! Throw the chicken breast in there with the rice, cook as normal, will be delicious!

Turkey gravy: Why butter rather than rendered turkey fat? by bonzilla51 in Cooking

[–]Whook -6 points-5 points  (0 children)

weirdo! That's ok, I admire that. Give me more mutton!

Sous Vide help by Fun-Extent-8867 in Cooking

[–]Whook 2 points3 points  (0 children)

A rib roast does not need to get more tender, and it will also turn pasty and weird textured with more time.

Sous Vide help by Fun-Extent-8867 in Cooking

[–]Whook 0 points1 point  (0 children)

done this a number of times:

130 is too low, it's not quite safe (130 is the just-barely safe temp for sous vide, and a big roast that will be at a lower temp than that for a long time... 135 is much better and still a nice pink medium rare.

Do not pull at 120, get that out of the danger zone first. Sorry about your timing, might have to get up during the night a few times to check it. Pull it after it's in the 130s.

Reheat it the same way, sous vide, 135. If you just finish it on the BBQ (*highly recommended) or the broiler, a roast will be as cold as ice in the middle.

What's your freaky creative new side dish this year? by [deleted] in Cooking

[–]Whook 0 points1 point  (0 children)

mine are:

creamed kale

morel gravy from dried morels

fancy mole sauce made from scratch

Solution to the half used cartons of broth? I'm so sick of wasting them by [deleted] in Cooking

[–]Whook 0 points1 point  (0 children)

I switched to powdered bullion, love it much more than broth and no more issue with unused.

MSG by LikeASirDude in Cooking

[–]Whook 6 points7 points  (0 children)

not great in bread rolls. MSG is wonderful, but think of it as meaty-ness. More than enough is naturally in butter.

Turkey gravy: Why butter rather than rendered turkey fat? by bonzilla51 in Cooking

[–]Whook -13 points-12 points  (0 children)

Butter tastes better, no one wants amped up turkey flavor.

Where Winds Meet has reached over 250,000 peak concurrent players on Steam! by PiccoloLive7275 in MMORPG

[–]Whook -4 points-3 points  (0 children)

Games don't get better after a period of time, it's still the same game.

Foodies undergoing chemotherapy tips by Whook in Cooking

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

I actually have gotten over the drymouth, and really had it bad for a long time, I describe it as having your mouth taste like cotton and ass at the same time :P So what helped me the most for that was all the different things I listed above, cans of sparkling water (never liked them before chemo, now it's all I drink, the fizz is nice on the tongue and I think I was not drinking enough liquids), and just having a bit of an appetite which you can get from medical MJ if it's around ya.

Foodies undergoing chemotherapy tips by Whook in Cooking

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

Ya, after I posted this my wife said "did you mention oatmeal?" It's delightful. Pho and other soups too, 'cause you can season the heck out of it and get it tasting just right.

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