https://culinary.kemonine.info/notes/2024/10/information/ Recent content in Information on KemoNine's Culinary Notebook Hugo en-us Sat, 19 Oct 2024 00:00:00 +0000 https://culinary.kemonine.info/notes/2024/10/expiration-dates/ Sat, 19 Oct 2024 00:00:00 +0000 https://culinary.kemonine.info/notes/2024/10/expiration-dates/ From https://www.foodandwine.com/sell-by-vs-use-by-8402060 Use-by date Use-by dates suggest the peak quality of a product, and are not safety dates. According to the USDA, “With the exception of infant formula, if the date passes during home storage, a product should still be safe and wholesome if handled properly until spoilage is evident. Spoiled foods will develop an off-odor, flavor, or texture due to naturally occurring spoilage bacteria. If a food has developed such spoilage characteristics, it should not be eaten. https://culinary.kemonine.info/notes/2024/10/el-dente-pasta/ Fri, 11 Oct 2024 00:00:00 +0000 https://culinary.kemonine.info/notes/2024/10/el-dente-pasta/ place pasta in cold water in pot with lid on bring to boil uncover el dente in 5-10 minutes https://culinary.kemonine.info/notes/2024/10/juicing-lemon/ Fri, 11 Oct 2024 00:00:00 +0000 https://culinary.kemonine.info/notes/2024/10/juicing-lemon/ There’s no denying how much vibrant flavor fresh lemons and limes bring to a recipe, but they’re not cheap! So here are a few tricks that I use to juice a lemon (or lime) to make sure you get every last drop of juice and leave no penny wasted. Choose Ripe Lemons This step might be the most obvious, but it can also be the most difficult depending on the season or your location. https://culinary.kemonine.info/notes/2024/02/mushy-rice/ Sun, 04 Feb 2024 00:00:00 +0000 https://culinary.kemonine.info/notes/2024/02/mushy-rice/ So the rice I made during meal prep recently turned into a mushy, horrible, gross, sticky mess I wasn’t sure how to salvage the starchy mess but then I remembered I’ve done 2 things that were yummy, if not a little ‘mushy’ texture wise fried plantains fried left over mashed potato pancakes Turns out mushy rice will cook up similar to plantain/mashed potato if you form it into a patty of sorts, put some canola oil in a pan and then fry the ever loving shit out of it like you would other starches https://culinary.kemonine.info/notes/2023/03/prevent-apple-browning/ Fri, 31 Mar 2023 00:00:00 +0000 https://culinary.kemonine.info/notes/2023/03/prevent-apple-browning/ This is a copy of the information at the link. Cataloged here to ensure the information isn’t lost to the sands of time. Plain Water The most important thing you can do to avoid browning is to reduce the apple’s exposure to air. And the simplest way to do that is to submerge your apple slices in water. Since the slices will float to the top of the water, place a clean paper towel on top. https://culinary.kemonine.info/notes/2023/01/grandmas-cookie-notes/ Sun, 01 Jan 2023 00:00:00 +0000 https://culinary.kemonine.info/notes/2023/01/grandmas-cookie-notes/ Notes sometimes use canned (evaporated) milk don’t use fat free milk use at least 2% milk cream or 1/2 and 1/2 works best for milk any milk will work if you use a little butter or margarine to substitute creaminess ; about 1 tsp or so always have powdered sugar handy in case consistency isn’t right for spreading it should not run off cookie remember to stir frosting as you go, it hardens a bit i don’t use a mixer either ; “beat” and whip by hand https://culinary.kemonine.info/notes/2023/01/internal-meat-temps/ Sun, 01 Jan 2023 00:00:00 +0000 https://culinary.kemonine.info/notes/2023/01/internal-meat-temps/ Chicken 165F Beef 160F Fish 145F Pork 160F https://culinary.kemonine.info/notes/2023/01/measuring-conversions/ Sun, 01 Jan 2023 00:00:00 +0000 https://culinary.kemonine.info/notes/2023/01/measuring-conversions/ 3 tsp == 1 Tbsp 4 Tbsp == 1/4 cup 5 1/3 Tbsp = 1/3 cup https://culinary.kemonine.info/notes/2022/12/dehydration-times/ Sun, 04 Dec 2022 00:00:00 +0000 https://culinary.kemonine.info/notes/2022/12/dehydration-times/ Ingredient Temp Time Ground Pork + Ground Turkey mix 160F 4-6 hours Ground chicken 160F Unknown Ground veal 160F Unknown Snapper (Skin on or off) 160F 10-12 hours Herbs/Spices 110-115F 2-4 hours Peppers 135F 6-8 hours https://culinary.kemonine.info/notes/2022/12/instapot-cooking-times/ Sun, 04 Dec 2022 00:00:00 +0000 https://culinary.kemonine.info/notes/2022/12/instapot-cooking-times/ Ingredient Ingredient:Water Ratio Setting Pressure Time Pressure Release Rice - Basmati (white) 1:1 Rice High 4-8 minutes Quick after 10 minutes if not natural Rice - Jasmine 1:1 Rice High 3-5 minutes Quick after 10 minutes if not natural Rice - Brown (long/short) 1:1 Rice High 22-28 minutes Quick after 10 minutes if not natural Rice - Wild mix 1:1 Rice High 25-30 minutes Quick after 10 minutes if not natural Risoto 1:2 Rice High 5-6 minutes Quick relase (NOT natural) Steel cut oats 1:1. https://culinary.kemonine.info/notes/2022/12/chili-pepper-notes/ Sat, 03 Dec 2022 00:00:00 +0000 https://culinary.kemonine.info/notes/2022/12/chili-pepper-notes/ Scoville Unit Table Pepper Scoville Units Bananna 0 - 500 SHU Poblano 1000 - 1500 SHU Anaheim 500 - 2500 SHU Jalapeno 3500 - 8000 SHU Fresno 2500 - 10000 SHU Serrano 10000 - 23000 SHU Cayenne 30000 - 50000 SHU Habanero 100000 - 350000 SHU https://culinary.kemonine.info/notes/2022/12/cleaning-cast-iron/ Sat, 03 Dec 2022 00:00:00 +0000 https://culinary.kemonine.info/notes/2022/12/cleaning-cast-iron/ While the pan is hot: put 1 tbsp olive oil in center of the pan and pour 1 tbsp salt onto it. Using tongs with paper towel, wipe the pan until clean. https://culinary.kemonine.info/notes/2022/12/reliable-drying-rack-setup/ Sat, 03 Dec 2022 00:00:00 +0000 https://culinary.kemonine.info/notes/2022/12/reliable-drying-rack-setup/ The below setup keeps paper towel off the food so the grease won’t make it soggy but still absorb excess liquid. Get a sheet pan Line bottom with paper towel Put cooling rack upside down on top of paper towel Put ‘wet’‘oily’‘fried’ foods on rack https://culinary.kemonine.info/notes/2022/12/storing-jerky/ Sat, 03 Dec 2022 00:00:00 +0000 https://culinary.kemonine.info/notes/2022/12/storing-jerky/ Once the jerky is completely cool, place it in a bag or airtight container. Failing to do so will make the jerky sweat in the container and encourage mold and bacterial growth. Always remember: If you store at room temperature (around 70 F-74 F) leave it in a dark cool place and use it within a month. If you store in the fridge, you have four to six months to use it.