- cross-posted to:
- food@hexbear.net
- cross-posted to:
- food@hexbear.net
Use them scraps up folks I promise it’ll be great.
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I made a massive pot and it was delicious and then I added vinegar? and now it’s awful
I replaced the chocolate chips with freeze dried shrimp and the cookies turned out terrible, bad recipe 1 star
Why would you add vinegar though.
that’s what I’m saying!
Freeze it, make another batch without vinegar, then combine! Diluted the vinegar in half.
It’s risky to add things to fix vinegar flavor, but these things can help balance it:
- A little bit of sugar
- MSG
- Oil/fat like a little olive oil or oil from frying mushrooms.
thank you! I’d added some fats beforehand (delicious!) and some sugar after (mild improvement?) but I think I just added way too much vinegar.
I’ve been meaning to get some msg so maybe this is the moment I’ve been waiting for? Only thing is I’d tried to dilute it after having made the mistake, so now I’m left with 4L of shitty pisswater to freeze and dilute further.Vinegar’s acetic acid, right? Maybe if I add some lye to neutralise it…
Yes it is acetic acid! You will get some strange flavors from trying to neutralize with lye or baking soda though. You will have basically added salt, removed acidity, and kept some of the vinegar essence.
Don’t worry about the pisswater you can concentrate it again by boiling!
Damn I never add vinegar I don’t think… Is that a thing?
A little acid at the end is good but I usually go for lemon juice or sumac
Sumac can be excellent. Lemon I always forget about unless I’m making beverages.
I just throw shit in a pot and hope for the best tbh
Mood, it’s real mad lab hours when I’m cooking
You gotta be really stingy with vinegar though if you even use it IMO.
That’s my recipe also ha
There are multiple whole ass onions in there. If the rest of it is scrap what are you doing with the skins?
-The FBI
don’t forget you can roast them too if you want more flavor in your stock
Very true
yeah, and cook your rice in the stock! it’s so flavourful
I often cook my pasta in stock. Yim yum
In case folks don’t know, if you don’t have a lot of scraps you can save them in a jar in the freezer, adding to them periodically. Once you have enough you can make stock at your convenience!
Half the stuff in this pot was pulled out my freezer. Most of the rest wilty produce from the fridge. 1 fresh carrot.
So yes excellent tip. Any produce usually just freeze if it’s getting close to going. You can bake or Cook with it for sure.
He’ll yeah
Wow, no gas stove? /s
I do be wanting to upgrade to induction. But electric is fine.
i feel so powerful, being able to just complain that 0 out of like 10 houses i’ve looked at have gas stoves and then days later people are still all
over iti don’t even need this mortgage when I can live rent free through posting
i don’t even need this mortgage when I can live rent free through posting
The dream
Hey, question about this (because I want to start doing it): you gotta strain it after it’s cooked, right? What’s the easiest way to do so?
I usually just put a colander like you’d strain pasta with into a big bowl. Then I scoop out the biggest chunks of stuff before pouring the rest into the bowl. Lift the colander and done. If you feel fancy you can line the colander with cheese cloth to remove even smaller pieces but I never bother.
Oh, ok, great! I was worried a colander wouldn’t be good enough, so it’s good to hear from someone who does it that that works!
Thanks, I will try it!
