Hot answers tagged culinary-uses
10
Coffee can be used for a variety of things BESIDES drinking straight. Off the top of my head, you can use less-than-perfect beans for:
Chocolate mousse and cakes: brew into coffee, and add to the chocolate mix for a richer flavor
Ice cream and sorbets. Coffee ice cream is awesome, and the cream will mask defects
Chocolate-covered coffee beans. These ...
8
Taste the meat and if it still seems edible to you then there is no reason to throw it out.
When I make stock, I keep it on a simmer for much longer than three hours and any meat is completely tasteless by the time I'm done. Three hours, however, is about how long you would cook meat to make a stew, so it's quite possible that you could eat it.
On the ...
5
The outer green leaves are a bit tough, and not a lot of flavor, but the upper section of the inner green stalk you can use for infusing in soups, curries, broths, etc.
Rough it up a bit, so to speak, bruise it and make a few slits with a paring knife, then let it sit in your broth or curry until you've zapped the last bit of flavor from it. Just remember ...
4
I do this at home frequently; start by thinly slicing your tomato (roma tomatoes work best, because they're much meatier) and drying. You can do this using a food dehydrator, or in an open oven with low heat. This will take 5-10 hours, depending upon your tomatoes.
After your tomato slices are dried COMPLETELY, place them on a cookie sheet and freeze them. ...
4
Chickpea - Garbanzo flour
I use it in many ways. Normally I start with the whole pea and run it through my Vita-mix blender, quite often along with lentils, great white northern beans. Depending on my end use I may run the batch through a sieve and rerunning coarse through the blender again.
The floured bean mix I keep some ready on the shelf for soup ...
3
The short answer is: you cannot get the butter out. The milk solids from the butter will be throughout the mixture, and the sheen on top may not be just milk fat from butter, but some cocoa butter as well. Even if you do try to skim the butter off the top, the remaining chocolate will never have the same quality as it did before.
Some options:
Reheat ...
3
You could do something like an Angel Food cake. I'm not a fan of Angel Food so I would save and probably scramble them with some cheese and tomatoes (or whatever you like and have handy) the next day for breakfast. Another option is to make the Carbonara using whole eggs, no leftover whites to deal with then.
1
I asked the same question to one of my friend, we do not use sumac that much either. He basically said whenever you eat onion use sumac. I tried couple times it works. You can add it to any salad. I make onion salad with sumac, very easy. Mix onion and sumac and squeeze it by hands. It goes great with hot dog, burger etc.
1
Use them to make bread pudding. You can add raisins and/or apples.
Receipe by Craig Claibourne published in the NYT Cook Book:
Preheat oven to 375°F.
Scald (not boil) 3½ cups milk. While milk is heating, break bread heels into pieces, and place in a bowl. When milk is scalded, add add ¼ cup butter. When melted, pour over the bread heels that you have ...
1
Asafoetida or Heeng as known in Northern India should be used in lentils or any dish that has beans as its main ingredients. Its anti flatulent but has strong odour, hence use with beans :-). We use it mainly in lentils or Dals. I remember its being part of South Indian pickle recipes as well. Its must have in kitchen
1
If you actually like gnawing on bones (like my parents), you can sprinkle some seasoned salt and bake/smoke them... and then gnaw on them...
They also prepare the head in various ways like steaming in rice wine with a bunch of scallions and ginger or the aforementioned stocks. This also depends on whether you like picking meat off.
1
Make jelly. I can't remember the recipe exactly, but it's something along the lines of:
juice and zest a couple of lemons
steep lemonbalm and lemon zest in hot water to extract the flavour
mix infusion and lemon juice together
sweeten to taste
add gelatine
pour into suitable vessels, chill to set
eat
The lemonbalm gives you a different kind of lemonyness ...
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