ToeMissile
Pronouns: zie/zhem/zer
- 2,757
- 1,680
If you’re going to do seed oils, I believe expeller pressed is the non chem/heat method. Avocado oil is great, started using it middle of last year. Neutral flavor and handles high heat well
- 2
Gravy's Cooking Thread
- Thread starter chaos
- Start date
Fogel
Mr. Poopybutthole
- 12,254
- 45,757
Olive oil has a smoke point of around 400, so while you can fry most foods between 350-400, you have a thin margin to work with. I think the biggest issue with frying with olive oil would be the flavor profile, not the smoke point. For reference, most other oils are usually 450+
- 2
- 8,641
- 22,082
You can do lower temp frying with it. I shallow fry with it at times, but I never push it above 350-360. Use it for things like schnitzel, pork chops, etc.
- 1
popsicledeath
Potato del Grande
- 7,498
- 11,753
Can you taste it much? I really don't like the flavor of olive oil, and the hotter it gets the more I dislike it. Room temp oil and balsamic is good, but can't even lower temp sautee with it. Not sure what happened toe, since I grew up with a lot of sauteing in olive oil I almost wonder if I burned it once and it soured me on it.
Mmmmm schnitzel. Good idea. Gonna try making some at some point.
Lanx
<Prior Amod>
- 60,958
- 134,345
i don't think you can even fry breaded/floured foods (lets just saya chicken) cuz it'll be just too soggy.
like i remember if i bread fry chicken i have to fry it at 410 or higher, otherwise it looks soggy and the oil is "absorbed" rather than being fried.
not to mention the oil gets stank real quick when the breading comes off and if you didn't skim the oil, the bits are just gonna be smelly and smokey.
- 8,641
- 22,082
Maybe, I don't really know, just always used it for some reason probably because I just had it on hand, and it always turned out good. They're definitely is a benefit of using a really good evoo for things like dressings where when it's the focus you can definitely tell the difference between it and a generic brand.
Mind you this is shallow frying and not deep frying. We're talking a high-sided skillet and maybe a half inch of oil. I definitely wouldn't deep fry anything in Evoo. Although I have seen videos of Italians doing just that for different things. I'll see if I can find an example. They probably do it because they like the flavor.
- 1
Fogel
Mr. Poopybutthole
- 12,254
- 45,757
Most of the breaded items you see in the freezer section are par-fried. And most of the ones you'll get served in a restaurant will be fried. Our appetizers are usually about 3-5% absorption based on weight. Donuts absorb about 20-25% of their weight in oil/shortening, something to keep in mind next time you decide to make home made donuts.
- 1
popsicledeath
Potato del Grande
- 7,498
- 11,753
Is food.com a satire site? This is the funniest clam chowder recipe I've ever seen.
www.food.com
Thick and Creamy New England Clam Chowder Recipe - Food.com
Try this clam chowder recipe and get more comfort food recipes and ideas from Food.com.
www.food.com
Sludig
Golden Baronet of the Realm
- 9,074
- 9,397
You wouldn't like my favorite cookbook. "A man a can a plan"
- 3
- 1
Aldarion
Egg Nazi
- 8,962
- 24,520
I only removed one word to FTFY
The downfall of western civilization began around the time that cooking magazines started pretending that combining a can of premade soup with some other ingredient counted as a "recipe".
- 8,641
- 22,082
Looks pretty normal to me. Doesn't have a rue, but I guess the cream of celery and potatoes will thicken it fine. Looks like it's supposed to be just quick and easy, but it's not like clam chowder is hard to make anyway.Is food.com a satire site? This is the funniest clam chowder recipe I've ever seen.
Thick and Creamy New England Clam Chowder Recipe - Food.com
Try this clam chowder recipe and get more comfort food recipes and ideas from Food.com.
- 1
- 8,641
- 22,082
I don't think there's anything wrong with using it as an ingredient along with other stuff. Hell, look at traditional green beans casserole. It's not fancy, but it tastes good. Sure you can make it fancy and not use cream of whatever, but doesn't mean it's not enjoyable.
Think a lot of those back of the box / can recipes are for people that don't know how to cook, and they can always be made better, but it's still convenient sometimes to use the stuff.
- 1
Aldarion
Egg Nazi
- 8,962
- 24,520
I'm not arguing its not tasty. We make green bean casserole the traditional bullshit way every thanksgiving, using canned soup, pre-packaged french fried onions, etc.
I'm just saying it doesnt count as a recipe, or cooking, any more than following the instructions on the back of the chef boyardee can. "Combine this can with that can and voila, you're a chef now!" My ire is for people posting ""recipes"" that go that way, or even worse, magazines paying people to list ""recipes"" like that.
I'm just saying it doesnt count as a recipe, or cooking, any more than following the instructions on the back of the chef boyardee can. "Combine this can with that can and voila, you're a chef now!" My ire is for people posting ""recipes"" that go that way, or even worse, magazines paying people to list ""recipes"" like that.
- 1
- 1
Lanx
<Prior Amod>
- 60,958
- 134,345
i havent done or used any "cream of" soups
is all it is just a flour and milk reduction and the star ingredient (mushroom/celery)?
www.daringgourmet.com
what would be the difference of this, versus a biscuits and gravy? (which is the closest i've done)
is all it is just a flour and milk reduction and the star ingredient (mushroom/celery)?
BEST Cream of Celery Soup
This homemade cream of celery soup recipe is the ultimate in flavor! Delicious on its own or use it in place of canned condensed soup.
www.daringgourmet.com
what would be the difference of this, versus a biscuits and gravy? (which is the closest i've done)
- 2
- 8,641
- 22,082
I think it's just to cover your celery aromatic. I haven't made it in a long time, but sometimes I'll add crawfish or oysters and use the Trinity with a bit of the pope. Not traditional but it's makes for a nice seafood chowder. Guess you could use mussels too, sans shell. Hell, even use a bit of tasso for your pork fat instead. Milk and seafood stock and tradional light roux.
Fuck, now I want to make some. Supposed to be cold and rainy this week, and that would hit the spot.
Anyways, like I said earlier, the cream of whatever is just for convenience and lack or lack of cooking skills. Also, Campbell's has to push their products somehow with back of the can recipes.
I guess a lot of that stuff was probably developed in the 50s or something, or at least pushed during that era for the stay at home mom for quick and convenient recipes.
Lanx
<Prior Amod>
- 60,958
- 134,345
lulz the reason why cream of can stuff tastes good is cuz of chinese secret sprinkle
- 1
- 1
- 1