Cooking problems and their solutions

Share food recipes here! Or health stuff. Whatever.

Moderator: Halt! Hammerzeit.

Cooking problems and their solutions

Postby daoist » Nov 02 2008 05:13:24 pm

So let's talk about bad things that pop up while cooking and how to fix them.
I:IV:XV

I procreated.
User avatar
daoist
the athiest atheist
 
Posts: 45859
Joined: Apr 24 2001 12:00:00 am
Location: I would have waited an eternity for this. It's over, Prime.

Postby daoist » Nov 02 2008 05:13:53 pm

I'll start.

Problem: Cheesecake did not set up firm.

Solution: Hey guys, I made cheesecake-flavored pudding!
I:IV:XV

I procreated.
User avatar
daoist
the athiest atheist
 
Posts: 45859
Joined: Apr 24 2001 12:00:00 am
Location: I would have waited an eternity for this. It's over, Prime.

Postby Crump's Brother » Nov 02 2008 08:05:03 pm

I tried to do the freeze and thaw tofu trick.

problem: tofu was destroyed and just crumbled to little bits.

solution: Time to make scrambled tofu!
Crump's Brother
(Insert witty phrase here.)
User avatar
Crump's Brother
i need a life. link me plz.
 
Posts: 10726
Joined: Mar 24 2001 01:00:00 am
Location: Cedar Falls

Postby gonzo » Nov 02 2008 08:22:02 pm

problem: I can't make decent rice... it ends up mushy on the outside and crunchy in the center.

solution: I asked the LTE crew what to do.
Do your demons
Do they ever let you go
User avatar
gonzo
heathen
 
Posts: 77903
Joined: May 30 2002 09:07:54 pm
Location: another pin on the map

Re:

Postby Talenos » Nov 03 2008 02:13:00 am

gonzo wrote:problem: I can't make decent rice... it ends up mushy on the outside and crunchy in the center.

solution: I asked the LTE crew what to do.


What ratio of water to rice are you using? What kind of rice? How long are you cooking it?
Image
User avatar
Talenos
I need a magnum for my e-penis
 
Posts: 31165
Joined: Jan 07 2001 01:00:00 am
Location: Planet 10, in the 8th dimension

Re: Cooking problems and their solutions

Postby walk around and drink » Nov 03 2008 10:50:32 am

i like using the chart at this site for cooking rice:

http://www.grandtimes.com/Whole_Grains.html
you are the best thing i've found in this town
User avatar
walk around and drink
rowdy, no
 
Posts: 9670
Joined: Jan 15 2002 01:00:00 am
Location: southeastern iowa city

Re:

Postby BethComesFromAbove » Nov 04 2008 03:05:22 am

daoist wrote:I'll start.

Problem: Cheesecake did not set up firm.

Solution: Hey guys, I made cheesecake-flavored pudding!

I still say you should have baked a cake and made a trifle with that and the "pudding". Can you imagine how tasty/diabetes-inducing a cheesecake trifle would be?
Image
User avatar
BethComesFromAbove
i <3 strangetalk
 
Posts: 1079
Joined: Feb 11 2005 12:19:27 am
Location: Los Angeles

Postby daoist » Nov 04 2008 02:32:50 pm

The goal was to make cheesecake. Fixing it after the fact doesn't matter. I'll happily eat mushy cheesecake and then try again later till I get it right.
I:IV:XV

I procreated.
User avatar
daoist
the athiest atheist
 
Posts: 45859
Joined: Apr 24 2001 12:00:00 am
Location: I would have waited an eternity for this. It's over, Prime.

Postby jen » Nov 04 2008 02:44:37 pm

How long was it in the oven? Better yet, post the recipe you used.
User avatar
jen
loser
 
Posts: 3398
Joined: Dec 04 2002 09:32:26 pm
Location: KC, MO

Postby LucasPukus » Nov 04 2008 03:33:21 pm

Problem: had 4 glasses of wine while cooking.
Solution: burned food.
The beauty of the desert is that in it there lies a well.
User avatar
LucasPukus
I am a beautiful Unicorn
 
Posts: 11642
Joined: Apr 07 2002 09:17:19 pm
Location: parlor

Re: Cooking problems and their solutions

Postby Mr. Bloodthirsty » Nov 04 2008 03:36:19 pm

That's more of a result than a solution.
Monsignor wrote:Life is not precious. There's craploads of it.
User avatar
Mr. Bloodthirsty
postcount = god
 
Posts: 7467
Joined: Nov 10 2001 01:00:00 am
Location: Darkest Africa

Postby PaulMuaDib » Nov 04 2008 07:11:17 pm

yeah the solution is to either cook something easy while drinking, or like any professional, get a tolerance. cooking sober is for amateurs
i like bikes
crappy blog about bikes and beers: http://idontrideenough.blogspot.com/
User avatar
PaulMuaDib
has bigger balls than you.
 
Posts: 62194
Joined: Feb 12 2001 01:00:00 am
Location: Eugene OR. land of beer and bikes and weed.

Re:

Postby daoist » Nov 04 2008 08:08:36 pm

jen wrote:How long was it in the oven? Better yet, post the recipe you used.


http://www.foodnetwork.com/recipes/alto ... index.html

I cooked it as specified.

When I turned the oven off, it looked very underdone. Having been warned by the good eats episode that it'd look underdone, I left it in the oven for the cooldown period.

It never solidified, so I turned the oven back on and baked it another whole 1h period, this time at 275, then cooled it down. The top looked slightly colored so I figured that did the trick. The topmost 1/8-1/4 inch is set up, the inside is not.

I'm thinking my oven cannot hold a temperature of 250. I destroyed my oven thermometer by runnign it through the self-cleaning cycle and have yet to get a new one.
I:IV:XV

I procreated.
User avatar
daoist
the athiest atheist
 
Posts: 45859
Joined: Apr 24 2001 12:00:00 am
Location: I would have waited an eternity for this. It's over, Prime.

Postby krazyloon333 » Nov 04 2008 09:29:11 pm

What size eggs did you use? If you used mediums instead of large or xtra large that might have made a difference, as well as the age of your eggs. There are certain recipes that I specifically want new or old eggs for. And most custards should at least be partially set up by the time you turn the heat off - i usually toothpick check to see if the bottom is starting to firm up and gauge my time by that, I have cooked a pumpkin pie an extra 2.5 hours to get it to set, custards are just touchy if your oven isn't working just right.

This little tip isn't a cooking thing but more of a cleaning thing... If you spill cooking grease or oil, pour salt on it and let it sit for about 10 minutes then sweep/wipe up, it's the best way to absorb all the grease and make clean up easy versus spreading it around with paper towels or dish clothes. A wonderful old gal I worked with showed me this trick when the pressure fryers would boil over at the restaurant we worked at, worked great.
User avatar
krazyloon333
flirting with addiction
 
Posts: 472
Joined: Mar 03 2002 09:55:58 pm
Location: Shady Grove

Postby TeleportThis » Nov 04 2008 09:36:01 pm

How long did you wait for it to solidify? I took mine out of the oven and cool it for 15 minutes and then put it in the fridge for 4 hours. At least that's what I did for the awesome pumpkin cheesycake I brought for the strangeparty. That was the first custard I've ever made though, so maybe it is just your oven.
TeleportThis
omfg addicted
 
Posts: 889
Joined: Nov 30 2006 01:00:38 am

Postby daoist » Nov 05 2008 11:40:13 pm

I used brand new eggs. XL sized. I let it set up about 8 hours in the fridge. I'm going to make another one this weekend.
I:IV:XV

I procreated.
User avatar
daoist
the athiest atheist
 
Posts: 45859
Joined: Apr 24 2001 12:00:00 am
Location: I would have waited an eternity for this. It's over, Prime.

Postby Pluto » Nov 06 2008 07:07:25 am

now i really want cheesecake!
i'm a jesus child
User avatar
Pluto
i <3 strangetalk
 
Posts: 2245
Joined: Feb 13 2007 07:07:33 pm
Location: Dwarf Planet Playground

Postby Talenos » Nov 10 2008 11:53:37 pm

so a toaster oven is great for toasting things like bread, and it worked really well for broiling salmon. 15 minutes and your done. Tried it with italian sausage, not a good idea unless you like to see tiny fires in your toaster oven. I just wish there was a better way to cook a sausage then frying it in a pan since that's hard to clean up.
Image
User avatar
Talenos
I need a magnum for my e-penis
 
Posts: 31165
Joined: Jan 07 2001 01:00:00 am
Location: Planet 10, in the 8th dimension

Postby gonzo » Nov 11 2008 12:21:11 am

well, you could boil it
Do your demons
Do they ever let you go
User avatar
gonzo
heathen
 
Posts: 77903
Joined: May 30 2002 09:07:54 pm
Location: another pin on the map

Re: Cooking problems and their solutions

Postby walk around and drink » Nov 11 2008 08:18:10 am

grill?
you are the best thing i've found in this town
User avatar
walk around and drink
rowdy, no
 
Posts: 9670
Joined: Jan 15 2002 01:00:00 am
Location: southeastern iowa city

Postby PaulMuaDib » Nov 11 2008 10:13:16 am

grill is probably the best way. griddle close second.
i like bikes
crappy blog about bikes and beers: http://idontrideenough.blogspot.com/
User avatar
PaulMuaDib
has bigger balls than you.
 
Posts: 62194
Joined: Feb 12 2001 01:00:00 am
Location: Eugene OR. land of beer and bikes and weed.

Postby Robert Paulson » Nov 11 2008 10:44:10 am

you can grill just about anything.
User avatar
Robert Paulson
loser
 
Posts: 3474
Joined: Aug 29 2003 12:09:46 am
Location: Des Moines

Postby Talenos » Nov 11 2008 01:35:02 pm

Sure, but lighting a bunch of charcoal for one sausage seems like overkill, and using a griddle is essentially just frying the fucker. I know the options, I just thought I'd found an easy way to make single serving stuff. I'll stick to frying or broiling in the real oven.
Image
User avatar
Talenos
I need a magnum for my e-penis
 
Posts: 31165
Joined: Jan 07 2001 01:00:00 am
Location: Planet 10, in the 8th dimension

Re: Cooking problems and their solutions

Postby walk around and drink » Nov 11 2008 02:36:53 pm

yeah, it is overkill.. so do a bunch of sausages and find ways to use the leftovers. some skillet hash would be one of my favorites, and makes it that much easier to prepare.
you are the best thing i've found in this town
User avatar
walk around and drink
rowdy, no
 
Posts: 9670
Joined: Jan 15 2002 01:00:00 am
Location: southeastern iowa city

Postby daoist » Nov 11 2008 04:58:50 pm

The cheesecake solution:

I got an oven thermometer and found out my oven was about 10% low. That still didn't fix it. I don't know what alternate reality Good Eats is filmed in, but I ended up cooking it for 2 hours at 300 rather than 1 hour at 250, and then it finally set up.
I:IV:XV

I procreated.
User avatar
daoist
the athiest atheist
 
Posts: 45859
Joined: Apr 24 2001 12:00:00 am
Location: I would have waited an eternity for this. It's over, Prime.

Postby PaulMuaDib » Nov 11 2008 07:11:47 pm

good eats is film in atlanta. reality down there is completely different.
i like bikes
crappy blog about bikes and beers: http://idontrideenough.blogspot.com/
User avatar
PaulMuaDib
has bigger balls than you.
 
Posts: 62194
Joined: Feb 12 2001 01:00:00 am
Location: Eugene OR. land of beer and bikes and weed.

Postby Talenos » Nov 11 2008 10:58:16 pm

ok, so a compromise is that I put water in the pan and boil the sausages for a while, then dump the water out and brown them a bit. Still leaves a mess in the pan, but probably less than if they'd just sat their the whole time and I didn't have that grease popping action going on either.
Image
User avatar
Talenos
I need a magnum for my e-penis
 
Posts: 31165
Joined: Jan 07 2001 01:00:00 am
Location: Planet 10, in the 8th dimension

Re:

Postby Robert Paulson » Nov 12 2008 09:27:01 am

Talenos wrote:Sure, but lighting a bunch of charcoal for one sausage seems like overkill, and using a griddle is essentially just frying the fucker. I know the options, I just thought I'd found an easy way to make single serving stuff. I'll stick to frying or broiling in the real oven.


that's what gas grills are for, and yes I prefer charcoal, but I'm also very lazy and don't like to cook huge meals, so I can just flip on one of the burners and make a couple brats or something.
User avatar
Robert Paulson
loser
 
Posts: 3474
Joined: Aug 29 2003 12:09:46 am
Location: Des Moines

Re: Cooking problems and their solutions

Postby walk around and drink » Nov 12 2008 11:50:44 am

exactly. charcoal is obviously better, but there's a trade-off with gas and conveinence.
you are the best thing i've found in this town
User avatar
walk around and drink
rowdy, no
 
Posts: 9670
Joined: Jan 15 2002 01:00:00 am
Location: southeastern iowa city

Postby PaulMuaDib » Nov 12 2008 09:12:14 pm

good charcoal is obviously better but there's some really cheap charcoal out there that tastes like hell. gas is at least pretty flavor neutral.
i like bikes
crappy blog about bikes and beers: http://idontrideenough.blogspot.com/
User avatar
PaulMuaDib
has bigger balls than you.
 
Posts: 62194
Joined: Feb 12 2001 01:00:00 am
Location: Eugene OR. land of beer and bikes and weed.

Re:

Postby krazyloon333 » Nov 12 2008 09:28:19 pm

daoist wrote:The cheesecake solution:

I got an oven thermometer and found out my oven was about 10% low. That still didn't fix it. I don't know what alternate reality Good Eats is filmed in, but I ended up cooking it for 2 hours at 300 rather than 1 hour at 250, and then it finally set up.


It is fabulous cheesecake, good job. Hope you enjoy the wine!
User avatar
krazyloon333
flirting with addiction
 
Posts: 472
Joined: Mar 03 2002 09:55:58 pm
Location: Shady Grove

Re:

Postby themadninja » Nov 12 2008 10:32:24 pm

Talenos wrote:ok, so a compromise is that I put water in the pan and boil the sausages for a while, then dump the water out and brown them a bit. Still leaves a mess in the pan, but probably less than if they'd just sat their the whole time and I didn't have that grease popping action going on either.

Try using beer instead of water. It can be something cheap, keystone or whatever. Super delicious.
John Ford wrote:the answer is whatever makes daoist sound more abrasive and unlikeable.
daoist wrote:I am unwilling or unable to further discuss my position. So I have to wonder, why do I keep trolling?
User avatar
themadninja
I need a magnum for my e-penis
 
Posts: 28760
Joined: Jun 30 2003 01:07:39 pm
Location: Tifereth

Re: Cooking problems and their solutions

Postby G.O.A.T. » Jan 13 2009 12:29:49 pm

Last Sunday I made a beef enchilada soup (similar to chili's chicken enchilada soup only heartier almost like a stew), it was delicious especially eaten as a chip dip.

Problem (cleaning): the pot I used has a layer (about 1/16 inch or more) of burnt cheese/sauce (black). Multiple times I soaked the pot in water and dish soap and tried scrubbing it off (with a spoon and a scratch pad/sponge) to no avail. It's a stainless steel pot, so no worries on scratching the finish (as opposed to non-stick pots). I found this solution (below) online, anyone tried it? Anyone have a better idea?

I cannot believe it! I had burnt tomato soup very, very badly and there was a thick black coating in the bottom of the pan. I used the drop of detergent, a bit of peroxide and baking soda in about 1" of water. I boiled it for maybe 5 min. or so, and I took a spoon to the bottom and it all just lifted right off! No scorch marks left at all and no scrubbing! Thank you SO MUCH!


edit:\\ So I tried this last night. First tried scrubbing (as it had been soaking for some time). Nothing came up. Loosely followed the instructions above and about 85-90% boiled right off without scrubbing (surprisingly easy and effective), but the remaining portion still wouldn't scrub off. Planning on trying round 2 tonight, but it looks like I may get my pot back.
Last edited by G.O.A.T. on Jan 14 2009 08:08:29 am, edited 2 times in total.
(> '.')> <( '.'< ) (>'.' )> <('-' )^ ^( '-')>
User avatar
G.O.A.T.
there's a real world?
 
Posts: 8457
Joined: Jan 30 2001 01:00:00 am
Location: KCMO

Re:

Postby MarcusAurelius » Jan 13 2009 12:31:38 pm

gonzo wrote:problem: I can't make decent rice... it ends up mushy on the outside and crunchy in the center.

solution: I asked the LTE crew what to do.

use a *very* heavy pot with a tight lid, ceramic is best. anything else will give you bad rice. then just follow the directions.

G.O.A.T. wrote:Last Sunday I made a beef enchilada soup (similar to chili's chicken enchilada soup only heartier almost like a stew), it was delicious especially eaten as a chip dip.

Problem (cleaning): the pot I used has a layer (about 1/16 inch or more) of burnt cheese/sauce (black). Multiple times I soaked the pot in water and dish soap and tried scrubbing it off (with a spoon and a scratch pad/sponge) to no avail. It's a stainless steel pot, so no worries on scratching the finish (as opposed to non-stick pots). I found this solution (below) online, anyone tried it? Anyone have a better idea?

I cannot believe it! I had burnt tomato soup very, very badly and there was a thick black coating in the bottom of the pan. I used the drop of detergent, a bit of peroxide and baking soda in about 1" of water. I boiled it for maybe 5 min. or so, and I took a spoon to the bottom and it all just lifted right off! No scorch marks left at all and no scrubbing! Thank you SO MUCH!


cover the bottom with wine and put it on the stove. scrub the fuck out of the bottom of it with boiling water/alcohol in it. really fucking hot tap water is still a long ways away from the cleaning power of boiling water.
Reagraham Lincool wrote:I make more money than you
Tom the Cat wrote:dude he's just soakin' his harbl
User avatar
MarcusAurelius
Treadmill Fungineer Trollmaster
 
Posts: 64260
Joined: Nov 01 2005 11:09:15 am

Postby MarcusAurelius » Jan 13 2009 12:35:35 pm

problem: wasn't thinking, and added skim milk to a braise with tomatoes (acidic) in it. milk broke and it looked gross.

solution: saw a suggestion online to add baking soda (basic) and then throw the liquid in a blender. worked almost perfectly. sauce became un-broke.
Reagraham Lincool wrote:I make more money than you
Tom the Cat wrote:dude he's just soakin' his harbl
User avatar
MarcusAurelius
Treadmill Fungineer Trollmaster
 
Posts: 64260
Joined: Nov 01 2005 11:09:15 am


Return to Health & Recipes

Who is online

Users browsing this forum: No registered users and 1 guest