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Post by aguy on Apr 28, 2011 20:44:19 GMT -5
Not in the least. I don't troll, but I was kidding around. Well, i figured i'd ask just to be safe... Another tidbit of advice, I know it seems kind of redundant, and forgive me if you already know, I'm just trying to help, but meat is cooked better when it's cooked slower. I usually cook any meat on a stovetop using medium power. Otherwise you'll burn the outside and the inside will be undercooked. If you're in a hurry, you can cook it on medium high, but it's best to keep it on mid heat, if you have the time. Hope this helps! That is new info, i'll keep it in mind thanks... And i apologize about the off-subject reply i left, if it came off angry or rude, i'm sorry, basically, why i cant cook meat is due to that bully in my cooking class. he had perfect attendance was so picky about "his meat"(even though we as a class said all food was shared), he shoved me into the wall when i went to get what was in the oven out as he cooked meat on the stovetop in the class saying 'dont you dare mess-up my meat'...Teach said since she never saw it she couldn't do anything, I had a bruise on my shoulder for five months where i hit the wall. This leaves me overcooking meat to an almost Ash-done level (using a scale of Ash, burnt, well, medium well, medium, medium rare, rare, raw) ----now to get back on subject: I'd like to cook some cheese into my next burger patty, but i dont know what cheese to use or how much of it, any tips?
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Post by karkatvantas on Apr 28, 2011 21:39:20 GMT -5
Don't use anything like American cheese, it's mostly filler and it doesn't exactly cook the best. I'd reccommend kneading some shredded cheddar, or your favorite cheese type (you're probably best buying a block or a bag pre-shredded) into your ground chuck. The amount really depends on whether or not you want a very cheesy burger. Just make sure to use a non-stick cooking surface, because dairy products often stick.
Alternatively, you can chop the cheese into tiny chunks, instead of using shredded cheese.
As for the trolling question, it's all good. A lot of people tend to think I'm a troll at first. I'm just really cynical.
PS - cooking meat at a high heat is called 'searing', and is used for certain kinds of meat, as well as quickly cooking rare meat.
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Post by aguy on Apr 28, 2011 21:58:33 GMT -5
Thanks Hanky, and yeah, i know about that whole troll thing, i've my fair share of it too, even with people who do know me...heh...look at some of my older posts here you'll see what i mean lol
Now quick detail check: these tiny chunks, how small is 'tiny'? in respect to a normal burger patty
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Post by karkatvantas on Apr 28, 2011 22:03:58 GMT -5
I'd cut them up small enough to be comparable in size to chocolate chips, honestly. Then, if you bite into your burger, and there are 3-4 chunks of cheese in your bite, it's not all cheese, you get some burger too.
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Post by aguy on Apr 28, 2011 22:18:00 GMT -5
That...is exactly...what i call tiny in that scale, thanks!
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Post by karkatvantas on Apr 28, 2011 22:24:09 GMT -5
You're welcome. I had to wrack my brain for a good comparison, but I can't think of any better size comparison than burger is to cheese as cookie is to chocolate chip.
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Post by Dashe on Apr 29, 2011 12:42:26 GMT -5
I like shredding my own cheese from a block instead of buying it preshredded. They dust the pre-shredded cheese before putting it in the bag to make sure it doesn't stick together, and sometimes it doesn't melt that well, especially when you have a very fine shred.
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Post by karkatvantas on Apr 29, 2011 20:26:45 GMT -5
Alright, let's hear your favorite marinades for meat. It can be specifically for one kind, or cover all meats. I'll go ahead and say that Italian Dressing is a good marinade for beef, chicken, and at times, pork. I do know there are better marinades out there, though.
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Post by HF on May 2, 2011 10:23:29 GMT -5
Just curiously asiking beforehand: Do I give the impression of someone who lives off take-outs, deliveries, and instant food?
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Post by karkatvantas on May 2, 2011 19:00:41 GMT -5
I don't think I've been around long enough to judge, you seem all right to me. Of course, most people in college generally do eat a lot of takeout and instant food. Then again, I don't know how old you are.
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Post by HF on May 2, 2011 19:35:46 GMT -5
I'm 24. But back on topic: There is a lasagna recipie which I have used during my University studies and for events back at home: Key Equipment- Deep Square Dish (for Baking)
- Large Bowl
- Large cooking pot/Frying Pan
- Cheese Grater
Ingredients- Pasta Sheets (x many)
- Tomato Sauce (Around 1,500g)
- 3 Onions (Large)
- Mozzarella, Parmesan, Cheddar Cheese (a lot)
- Minced Beef (around 2,000g)
- Eggs (6-8, large)
- Dried Parsley
- Black Pepper (Optional)
- Salt (Optional)
Instructions- Dice the onions to your preference (tiny, or chunky) and pan-fry them until they start to caramelize.
- Dump the minced beef in, stirring it to help even cooking.
- When the beef only has a bit of red visible, dump in the sauce and let it simmer for a while. You may add salt and pepper of your choice during this stage.
- While waiting for the sauce to be done, beat the eggs into a large bowl and grate the cheese into the eggs.
- Mix them well until it feels pretty thick.
- Pre-heat the oven to around 200-220 degrees celcius (392-428F).
- When the sauce starts becoming a bit thicker (but still a bit water-like), pour a thick layer of sauce on the base of the baking dish.
- Next, add a thin layer of cheese/egg, spreading it evenly over the layer of sauce.
- Add a few pasta sheets above it; don't worry about overlapping.
- Repeat the layering steps until the top of the dish is reached.
- If there is any cheese and/or sauce left, just pour them into the sides or on top of the pasta, topping it off with dried parsley.
- Place in oven and let it bake until it turns a golden brown, checking every 10 minutes
- When the pasta is done, let it cool for around 10 minutes before serving.
- PROFIT
Additional InformationCan be stored in the fridge for around 2-3 days (or longer depending on your preference).
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Post by Loken on May 2, 2011 22:06:34 GMT -5
@hf, my girl and I were thinking of making lasagna one day this week, I'll see what the boss thinks about using your recipe . Okay so this isn't really a complex recipe or anything, and I use store bought stuff, but I've been experimenting with spaghetti and last nights worked out really well. okay so I use Traditional Prego sauce, thin spaghetti noodles Parmesan cheese diced tomatoes (really small) Garlic powder, Chili powder, and lemon pepper seasoning. Of course you put the noodles in a pot of water and boil them to your liking, then pour your sauce in a pan, heat till simmering, then add the garlic powder, chili powder, and lemon pepper a bit at a time and taste it as you go so you know how much you want. then and the cheese to your liking and stir it until it is absorbed into the sauce. Now turn of the heat and add the tomatoes, and you're done! add some extra cheese on top if you want, and enjoy! (I'm new to this 'cooking' thing, but the boss has gotten me into it.)
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Post by karkatvantas on May 3, 2011 10:53:15 GMT -5
I should not be reading through this thread while I'm hungry.
Damn near drooled all over my pillow.
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Post by Dashe on Jun 6, 2011 18:56:44 GMT -5
Okay, guys, it's that time of year again...Backyard Barbecue Season! And to celebrate, here's my secret to perfect ribs, straight off the grill...sort of. Equipment- A grill and an oven
- A decent-sized bowl
- Tongs
- A spoon
- A basting brush
- A 13x9" baking pan lined with tin foil to minimize cleanup
- An aluminum tray with a lid to keep bugs away
IngredientsWhat to do with it- Preheat the oven to 350 degrees Fahrenheit.
- Mix all of the ingredients except the ribs together in the bowl and stir until blended.
- If the ribs are still attached to each other, slice them apart and arrange on as many tinfoil-lined baking pans as you need.
- Spoon barbecue sauce onto the ribs without touching the spoon to the raw meat. Use the basting brush to get a more even coat. Once every rib is conservatively coated with sauce, stick the pan in. Or pans, if you're making a lot.
- Every fifteen minutes, take them out of the oven and re-apply sauce (if at any point the spoon touches the raw meat, don't put it back in the bowl of barbecue sauce, just get a new spoon.) The ribs should be fully cooked in about an hour. You can complete all of these steps up to a day or two in advance of your backyard blowout, actually, provided your refrigerator's in working order and you also have an airtight container.
- When it's time for your party, put the ribs in a dish (maybe reheat them in the microwave) and stick them on the grill to get the charcoal-y illusion of actually being cooked on the grill as you're cooking your burgers and hot dogs. Do not let them burn. If you have any sauce left over, you can add a final coat just as you stick them in the allegedly-bugproof aluminum tray with the lid on it that you tend to find at outdoor functions with grilled food. As long as you don't openly tell anyone, none of your party guests will notice or care that it was probably originally cooked the night before and reheated.
So, got any great barbecue/picnic-y summer recipes?
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Post by aguy on Aug 28, 2011 8:26:28 GMT -5
I've been wanting to try some Asian beef recipes, can anyone suggest any?
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