Best products from r/bingingwithbabish

I like The Flavor Bible. It lists pretty much any ingredient you can think of and all the flavors that pair well with them.

I love it because if you know a few basic techniques and recipes, then you can greatly enrich your experience by knowing what flavors pair well. Like if you're making a rub for some ribs or whatever you're throwing on the grill but you want to change it up a little bit, you can get some great ideas that way and just try new and interesting flavor combinations. It will also tell you when there are combinations of like 3 or 4 flavors that work really well together.

And as you're trying new combinations, you start to get more of a taste for things. Like a made this rub for chicken thighs with brown sugar, cardamum, ginger, salt and pepper that was awesome. The chicken came out fantastic until I put the terrible barbecue sauce I made that I should have thought through more (I got cocky).

Anyway, because of The Flavor Bible, I made some basil and strawberry brownies because of this that turned out really well. Some orange, ginger, whiskey brownies that were pretty good. I made cayenne, lime, and paprika brownies that were mind-blowing. I made a blue berry tart with cardamum that was damn good. I like desserts... desserts and barbecue.

This was done using a delonghi icona espresso machine. Entry level as far as home machines go. The black case over the steam wand is supposed to aid frothing. I took it off, leaving a steaming jet.

I’ve recently upgraded to a smeg ECF01 which is a much prettier entry level machine, though puts out a fairly consistent product.

Each machine has its nuances. The best thing to remember is to use your senses. Keep your other hand on the side of the jug. If it’s too hot to handle, it’s burnt. Listen for the sounds - a nice tsst tsst sound when the wand is at the surface of the milk is the stretching that produces a micro foam. Anything gurgly will give you big bubbles - no good. Once you’ve stretched a bit, you can dip the wand in slightly further and create a nice vortex. I try and get a nice W shape in the milk vortex. This should be relatively silent. Keep an eye on how the milk is reacting to the angle you hold the jug. Trial and error.

We’re lucky to have a great standard of coffee in Australia to benchmark against. In cities where competition is high, you won’t pay more than AUD $4 for a very good coffee. It does add up though, so if you can come closer with a home machine, you’ll learn a neat new skill and save yourself some money. Good luck!

Edit: specified currency

Hey OP - If it's too dry, try cooking it inside a heavy pan covered with a heavy lid. I don't trust tin foil - either foil packs, or pans sealed with tinfoil. Any time you're doing long cooking, steam is going to seep out of them. Using a lid-covered pot will trap in the steam.

You may already know this stuff, but other here might not, so I'm going to cover the types of pans you need for cooking.

For the vast majority of my cooking that involves stove top or oven, I use these two pans:

1. 6-quart stainless steel pot with glass lid - get stainless steel because it won't react with acidic food like tomatoes. This is my everyday go to pan that's big enough for up to 4-6 person meals. You don't need an expensive one, but what you want is one with large base and low walls, which gives you more cooking surface area - which looks like this. Most 6qt pots have smaller base / higher walls - avoid that.
   
   
2. 7-8 quart oval enamel cast iron like this. Enamel cast iron is great for sauces, roasting in the oven, and that extra quart or two makes a huge difference in the volume of what you can fit into the pot for roasting.
   
   I even use these pots to make bread New York Times no knead bread style. These are super versatile. The only other pans I use (less frequently) would be 10" non-stick saute for omelettes, and 12" non-stick saute for small volume saute and making things like hash browns, roasted potatoes / veg.
   
   Only buy pans that are oven-safe up to 450 or 500 so you can start on stove top and then finish in the oven. Saute pans usually come with lids, but you almost never need them, but you absolutely do on the pots. Get all these pans with thick bottoms for better heat transfer properties - think walled pans will burn your food.
   

Note:

This is not based on Andrew's recipe.

Normally my Mom makes this dish, but this time my dad did it for us. And for this he checked the Plachutta Recipe. (The Family has several Restaurants in Vienna, which serves Traditional Viennese Cooking. An English version of the repice can be either found in this or this cookbook.)

But to sum up the main differences:

- A bit more Onions.
- He used both Creme Fraiche (Though he said Sour Cream might have been better) and a bit Heavy Cream, actually putting it in the Sauce, than using at as a semi-garnish. Also used a bit of Flour to thicken the Sauce. (This actually improved imo. the taste.)

I love my Mom's Chicken Parikash, but the way my dad did it was actually slightly better and the best one I had for a while.

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Def bland tasting. I'm not sure the quality of garlic I'm using but I stick to the California olive ranch stuff for everything. I'm pretty sure it's "legit" olive oil from reviews I read. At least it better be for the price?

California Olive Ranch Everyday Extra Virgin Olive Oil - 25.4 oz each (Pack of 2) https://www.amazon.com/dp/B07B5KJQ4Y/ref=cm_sw_r_cp_apa_i_b9dsDb1403D67


No idea about the garlic but I get stuff from the store and it tastes good and garlicy in everything else I cook. I think my problem is I'm not using enough garlic and/or I'm not toasting it enough. I'm super scared of burning it so it's hard to tell for me if it's good and cooked or burnt.

So I have a set of All Clad D5. To be honest its a pain in the ass to keep in great condition. What I do is refuse to cook on electric with them. I will only cook on gas and induction. I live in an apartment and have electric so I bought this. I highly recommend this to everyone. After I finish cooking I soak my pans in hot water for a couple minutes. next I scrap of food with this. I use these sponges because the scptchbrite side will not scratch. After I finish that I will get a Viva paper towel and rubbing the inside cleaning it and polishing it using this. Once that is complete I will rinse the pan in warm water then take another viva paper towel and wipe all the residue off. Once all the residue is off I will then go ahead and wash the pan with soap and water by hand then dry the pan immediately with a microfiber cloth. Yes I am OCD about my pans...

If you are looking for a good set without breaking the bank of stainless steal pans I would recommend this [set.]
(https://www.amazon.com/Cuisinart-MCP-12N-Multiclad-Stainless-12-Piece/dp/B009JXPS6U/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1498533826&sr=1-1&keywords=cuisinart+stainless+steel) or you could also go to TJ Max and they have a good selection...

A water vinegar mixture will remove the rainbow. Just let it sit for a few minutes.

I get all my best recipes from good cook books. I highly recommend Cooks Illustrated ( https://www.amazon.com/dp/1933615893/ref=cm_sw_r_cp_api_KbjOAb6PBRC4Y ) and if you want to learn everything in and around food for any occasion then try Joy of Cooking ( https://www.amazon.com/dp/0743246268/ref=cm_sw_r_cp_api_TcjOAb55Z5TRH ).

Here in Germany, you can get Mutti San Marzano Tomatoes in some supermarkets and they are good, but very overpriced (over 2€ for a 400g tin). Tbh, you don't necessarily need them. Any genuine Italian canned tomatoes that are from a respected brand will do just fine. If you definitely want San Marzano Tomatoes, these are available on Amazon

In the meantime, check out "The Flavor Bible." It's a few bucks on Amazon but it's well worth the price. It shows you which spices/herbs work great with different types of food.

AMMEX - BX3D44100-BX - Nitrile Gloves - Disposable, Powder Free, Latex Rubber Free, Food Safety, 3 mil Thick, Medium, Black Nitrile Gloves (Box of 200) https://www.amazon.com/dp/B00MGSH7Y6/ref=cm_sw_r_cp_api_mXgKBbJ5EGBA7

Correct. I bought a pair a few weeks ago, they're pretty awesome as long as you don't get them wet.

https://www.amazon.com/gp/product/B00ZORPCGG/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

IMO, Because there are better tools and techniques. They don't expect people laying down the money on pro cookware to be trying to strain food from water over a sink. Strainer lids can be convenient, but they are also a compromise tool, you don't always want a lid that vents, if you do want a standard lid to vent you can place it partially on. For the most part, you're better off removing the food from the water and letting the water cool (or reusing it for more food) rather than trying to strain food from almost boiling water out of a pot over the sink.

Then there's the issue of what to drain from a saucepan. Pasta is generally cooked in a larger pot and is best removed with a spider. Grains are reasonable for a saucepan, but done properly grains shouldn't need draining. Veggies are better done steamed where you'd remove a steamer basket and just dump the liquid.

Thing is though, there's no wrong in the home game, it's your kitchen, you can do it how you want. There are after-market strainer lids

On that note, you can also use a cast iron Aebleskiver pan, which you can find on amazon or antique versions at yard/estate sales for dirt cheap. Much easier to find and cheaper than the Japanese version!

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Ask your grandma if she has one laying around! She probably got one as a wedding present and it's still perfectly usable. Shoutout to r/castiron!

That looks like a swivel peeler with the material surrounding the blade being steel or silver colored, a black handle, and a dimple in the tip to scoop out spots and eyes.

After some Googling my spouse and I have narrowed it down to two candidates. Personally I think the first is closer to the one in the video (but they think the handle is too thick) while the second is a little too curved.

• OXO Good Grips Pro
  
• Williams Sonoma Straight Swivel Peeler

/u/OliverBabish

Great episode. My only qualm is why you didn't use a burr grinder. I know you're on a budget, but a Hario hand crank is only $26 and you can get a nut and drill socket adapter for about $3 at the hardware store to make your drill into a motor to grind with.

I use this Cuisinart one from Amazon and I absolutely love it!

Cuisinart 89336-30H Professional Stainless Saute with Cover, 6-Quart https://www.amazon.com/dp/B00NAU8ZO0/ref=cm_sw_r_cp_api_XlgLBbFPWEA8Y

Yeah i'm stuck with the electric range (I rent), however, my uncle has an interesting solution. He has a giant cast iron wok which is too large for his gas range, but uses [one of these] (https://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ/ref=sr_1_3?s=lawn-garden&ie=UTF8&qid=1499041258&sr=1-3&keywords=propane+burner) when it's nice outside.

If I don't end up upgrading my video card, or buy any more kit for my knife set, I may end up investing in one.

This is all i could find OP took a while to even find those.

I think it's this one.

https://www.amazon.com/gp/aw/d/B01MTLX85A/ref=cm_cr_srp_mb_bdcrb_top?ie=UTF8