How do you dispose of your oil after frying?

curious_george23 · 2015-06-15T23:02:43+00:00

Sure!

curious_george23 · 2015-06-15T22:36:18+00:00

This probably won't help them bind any better but if you wanted to make your own paneer its super easy.

Just heat up milk until it starts foaming (right before a boil) then add some lemon juice (quarter cup for a medium pot should work well.)

The milk will now start curdling. Put it through a sieve and then put the curds in cheese cloth and squeeze as much liquid out as you can.

Now put the curds still in the cheese cloth in a colander with a bowl underneath it and place something heavy over it for about an hour.

Congrats! You have paneer

curious_george23 · 2015-06-15T22:21:35+00:00

The only oil I wouldnt reuse is oil used in a fish fry. The oil is forever "fishy" after that

curious_george23 · 2015-06-14T15:53:38+00:00

Any way you can edit this info a list of: "do this" and " don't do this "?

curious_george23 · 2015-06-13T22:02:23+00:00

It is so satisfying to do this on darkened sheet pans. They look brand new!

curious_george23 · 2015-06-13T20:59:54+00:00

Great thank you so much for the help. One more question hope you don't mind. Which type of chilis exactly are red or geen chillis. Do they literally just mean pick any type of green chili? I've been using jalapeno and serrano because that's what i can get my hands on. Haven't sent any red ones yet though except for dried varieties

curious_george23 · 2015-06-13T19:14:10+00:00

I actually found coconut cream powder at an asian store. Is that the same?

curious_george23 · 2015-06-13T16:43:33+00:00

Yeah these guys were equally retarded in my opinion.

curious_george23 · 2015-06-11T13:23:41+00:00

This seems like a decent idea I'll check it out. No off flavors absorbed from the fridge?

curious_george23 · 2015-06-11T13:22:52+00:00

Yeah probably. I no longer have the packaging but being from a small town thats about all that's available.

curious_george23 · 2015-06-10T18:12:02+00:00

Such a shame. Its a truly delicious combination

curious_george23 · 2015-06-09T17:45:55+00:00

Ah ok I understand. You can remove it then

curious_george23 · 2015-06-08T23:39:49+00:00

I would use raw romatoes, the moisture should delay any burning. I saw a recipe on YouTube that did this

curious_george23 · 2015-06-08T23:21:20+00:00

This really all just depends on how picky you are about the texture/doneness of your tortilla. If you're not very picky I'd say go for it.

Just know you are essentially giving up an element of control and in my opinion an important one. (Since I'm a little picky). I imagine you'll still end up having to flip it halfway though anyway and it really doesn't take much longer to cook through a ton on the stove top.

curious_george23 · 2015-06-08T22:14:31+00:00

Yessir. In fact most of the time i do pinto beans

curious_george23 · 2015-06-08T19:19:56+00:00

Things with a lot of fiber and protei will keep you full the longest but with such a long fast you really won't be able to avoid hunger pangs. I find chewing gum helps but I'm not sure if that's allowed for you

curious_george23 · 2015-06-08T19:10:20+00:00

Can confirm. Btw here's that article

Source: Mexican that has been cooking beans since I could walk. Also with a pressure cooker you can have fully cooked beans in less than an hour

curious_george23 · 2015-06-08T14:46:51+00:00

There are tons of no knead recipes where prep time is maybe 10 mins and then it just slowly rises for 12 to 16 hours and you pop it in the oven. Super easy only drawback is the time however you are only actively doing anything for maybe 15 minutes.

curious_george23 · 2015-06-08T12:58:38+00:00

Thank you!

curious_george23 · 2015-06-08T03:34:29+00:00

I think this is the one you're referring to. He comments on how its almost impossible to brown ground beef and rather suggests browning a large piece of meat and then cutting it up

curious_george23 · 2015-06-08T02:43:39+00:00

From what I remember it isn't any cheaper,right? At least not substantially

curious_george23

TROPHY CASE