File: 1620037764421.jpg (203.95 KB, 500x723, bread.jpg)
No. 183311
File: 1620043837485.png (246.79 KB, 638x359, 8661917F-C24C-4257-A68B-9B7231…)
I just want the most foolproof, easy, beginner friendly recipe on any kind of loaf.
I attempted sourdough but it always ends up super dense and shitty. Help breadons
No. 183325
>>183311Proofing is key for a fluffy texture. After kneading in the bowl until it holds it shape and not sticky anymore, proof dough in a warm environment (my house is cold so I like to run a heating fan while the bowl is covered) for an hour. Punch the air out, proof for another hour. Punch the air out again and shape into your loaf pan. Proof for a final 30 minutes, then bake at 350F for 30 minutes.
PROTIP: Sometimes I throw the bowl into the fridge for a long but slow proof of 12+ hrs, then take it out to punch out the air, shape, and do a final half hour of proofing. This is my lazy method for when I don’t have time to monitor my dough
PROTIP 2: When I say an hour, I meant however long it takes for the dough to double in size. It may take more than an hour if your area is cold, it may take less if hot.
PROTIP 3: Your dough should be between wet and dry for moist, not-dense bread. It should hold its shape but not be so dry that it “cracks”. Err on the side of it being too wet.
No. 183372
>>183344Could be both but you probably just need to cook it a little longer. Always make sure there's enough liquid (it's much easier to let the excess evaporate when you use a little too much than it is to add more after it's already done but too dry), but if there's really not enough liquid the outside of the rice is gonna be hard as well. Maybe when you think you're about done take out a little spoonful and test it to see if it's soft inside, if it's still hard and undercooked just let it cook for another 5 minutes and repeat until it's good. That's what I do with pasta, anyway, and it's saved me from only discovering it's undercooked in the middle after I've plated it many times.
If the rice is already drained and cooled off you can also easily chuck it back into a pan with half a glass of water and put the lid on for another few minutes, but I guess with risotto it's already mixed in with the rest so maybe not so useful.
No. 190411
File: 1622997325315.jpg (39.85 KB, 450x450, purin computer.jpg)
So far I'm making a banoffee pie and waiting for the crust to cool down to room temperature so that I can put the caramel in it. After that I plan to:
1)put the banoffee pie in the fridge for 4 hours
2)Take the banoffee pie out of the fridge and put the banana slices in
3)make the whipped cream (I don't have an electric mixer, so this will take a while. I plan to do this 30 minutes before I take the banoffee pie out of the fridge)
4)add the whipped cream on top
5)struggle to get the banoffee pie out of the baking tin due to stupidity
6)enjoy
No. 190637
File: 1623030622165.jpg (181.14 KB, 1131x1600, DSCN0492.JPG)
>>190420 I'm invested
nonnie how was it?
No. 190664
>>190645same anon
just made banana + cherry + chocolate chunk nice cream… it is amazing
No. 191209
File: 1623277081743.jpg (60.59 KB, 683x911, b3ced887320052735de77de16d6307…)
Ricciarelli are my fav cookies to make for special events. I always get compliments on them. if u like almond/marzipan/macaron flavours and textures, definitely try it!
https://www.pinchmeimeating.com/ricciarelli/ No. 191222
File: 1623285027538.jpg (73.1 KB, 600x330, ghriba-amande-coco-1-600x330.j…)
>>191209Looks a lot like moroccan ghriba, I'll try them out
No. 192332
File: 1623780437733.jpg (1.12 MB, 2592x1936, IMG_1191.JPG)
>>190417>>190420>>190633>>190637I'm sorry for not updating about how the bannoffe pie went. I will admit the presentation isn't all that good, as it looks like it's falling apart, but it tasted pretty good ngl. My family thought it was nice, and my dad really liked it, but my mum and I both agreed that it was a little too sweet, so I might add some salt next time
No. 192747
File: 1623960050313.png (853.94 KB, 568x882, bread.png)
I made oatmeal cookies with white chocolate chips and packets of strawberry cream oatmeal and they tasted like those strawberry shortcake ice cream bars. They were so good I froze half the dough for another time, I recommend. Also admire you ambitious anons making bread I haven't attempted since I made conchas which were way harder than I assumed
No. 192897
>>192880I'll tell you of a pasta recipe my dad taught me. Get fusilli pasta. Get half a pound or so of ground Italian sausage (or can be whole sausages, as long as they're uncooked and you can squeeze 'em out of the casings). Turn on the water for the pasta. Throw some olive oil in a pot (not a skillet, a pot, you're gonna combine all the ingredients together), crank up heat to medium. Once the oil's shimmering, throw the ground sausage in there. Brown it, and break it up into small, bite-sized pieces. Then take it out of the pot and put it in a bowl or something.
WHILE you're cooking the meat, throw the pasta into the now-boiling water. Get some rapini (2-3 stalks will do), chop it up into bite-sized pieces, including the heads. Get half a cup cup of warm water, add 1 tsp. of chicken broth to it, mix it up. Thinly slice up a clove or two of garlic. Add garlic to pot (still has sausage fat/olive oil in it) and cook it, then add the rapini. Saute the rapini briefly, then add the chicken stock. Cover it with a lid. The rapini will cook down (squeeze it with your fingers, make sure it's soft but not sludgy). Once it has, remove the lid, reduce the liquid down, throw the meat back in, drain the pasta, add that in, and mix it all up. Add a little more olive oil, some salt and pepper, and pepper flakes for extra style points.
No. 194139
File: 1624561656566.jpg (122.3 KB, 1024x1536, Vegan-Mushroom-Pasta-11.jpg)
An old coworker of mine went vegan and made me vegan alfredo mushroom and peas pasta. She got the recipe from a blue apron box or something similar and only loosely followed the recipe, but I think this one I found might be good to follow to try and recreate it.
https://lovingitvegan.com/vegan-mushroom-pasta/I'm not vegan, and I'll probably add some meat or some other protein (maybe a fried egg?), but I like looking up vegan recipes for dishes like alfredo pasta or other creamy, rich dishes because otherwise my stomach would probably explode kek.
No. 194170
File: 1624573629517.jpg (414.93 KB, 1523x1523, BA-best-classic-caeser-salad.j…)
https://www.bonappetit.com/recipe/classic-caesar-saladI made this the other night and it was so good. I recommend using a whole tin of anchovies and using freshly grated parmesan. I also used whole grain dijon mustard and it was wonderful!
No. 195443
Mom suddenly bought pumpkin and sesame protein powders. I guess I can use them for shakes and pancakes but is there any other use for them?
>>194136anon i know a week passed but how did it turn out? was it edible?
No. 204538
>>204536Sautéed veggies? I don't think they take that much and there are a lot of sauces to condiment them with. My comfort food for when I'm feeling like shit and don't want to cook is rice/noodles with sautéed vegetables (it can be with everything seriously, peppers, onions, garlic, eggplant, zucchini, etc) + soy sauce + ground ginger + salt. Very basic but tasty and simple imo
Do you like salads and fresh vegetables? I love fresh tomatoes with olive oil, little bit of salt and oregano. You can add cheese or garlic as well
No. 204549
File: 1631005592387.jpg (397.22 KB, 800x1678, Healthy-Minestrone-Soup-4.jpg)
>>204536Soup and chili with lots of veggies are great for fall and winter! It takes about an hour total to make this minestrone soup recipe, but you'll have leftovers if you're just cooking for yourself so you can heat and eat it for a few more meals.
https://www.chelseasmessyapron.com/slow-cooker-quinoa-minestrone/ No. 211545
>>211530Samefag but today I had grilled salmon on top of zuchinni noodles tossed in teriyaki dressing with sesame seeds and a serving of no-mayo coleslaw on the side. So good, fresh and filling.
I think grilled fish always goes good with green veg like asparagus, green beans and kale.
No. 211808
File: 1635794225654.jpg (177.85 KB, 1200x1200, 27aa2e1d-5b46-4c04-b424-045780…)
im trying to make a sourdough starter for almost 2 weeks now but it doesnt look "spongy"(like picrel) i dont know what i'm doing wrong. First 2 days it smelled absolutely rancid it smelled like vomit, then i started using cold tap water(apparently my house is too hot) then smell went away, it still smelled acidic but not like vomit, it gets some bubbles at the top usually so i assumed it was alive but it didnt pass the float test so i kept feeding, i forgot to feed it for 2 days now it smells like yogurt(in a good way) but no bubbles so i think its dead. It doesnt rise as it should, I'm gonna post my feeding schedule and take pics tomorrow morning(to give an accurate visual because i just fed it 15 mins ago) i'd appreciate it if an anon could tell me where i went wrong
-discard until 70g of previous starter is left(i discard about 180g)
-50 g whole wheat flour+50g of regular flour+100-150g of cold water(some days it becomes too watery and there's too much hooch at the top so i put less water those days)
No. 212167
I'm pretty fond of budget bytes and she calculates the cost of each recipe. I hope this can help some anons.
https://www.budgetbytes.com/category/recipes/Also not a vegan, but I made this and I personally prefer it on a garlic and herb bread.
https://simple-veganista.com/spicy-carrot-hummus-sandwic/Something I plan to try to make in December is this:
https://www.howsweeteats.com/2020/06/strawberry-focaccia/ No. 212246
File: 1636049064643.png (797.3 KB, 1024x450, Orange_Chelsea_Buns_1024x450.p…)
I'm planning on making these Chelsea buns sometime soon. the combo of orange and chocolate is one of my favs
for the dough
✔️ 600g strong white bread flour
✔️ 12g fast action/instant yeast
✔️ 12g salt
✔️ 75g caster sugar
✔️ 2 large eggs
✔️ 1 heaped tsp cinnamon
✔️ 1 tsp orange extract (or zest two oranges)
✔️ 245ml whole milk (semi-skimmed is fine if not)
✔️ 60g unsalted butter, softened
For the filling:
✔️ 80g unsalted butter
✔️ 110g caster sugar
✔️ 160g dark or milk chocolate
✔️ 30g cocoa powder
✔️ Zest two oranges
For the orange icing:
✔️ 100g icing sugar, sifted
✔️ Squeeze of orange juice until you get a thick but pourable consistency
You do it likes this:
1. Make the dough. Combine the flour, sugar, salt, cinnamon and yeast in a bowl. Add the milk, orange extract and butter. Knead for 5 minutes if using a stand mixer or 8-10 minutes by hand until the dough is smooth and you can see light through it. Leave to proof in a greased bowl covered in cling film until doubled in size.
2. Make the filling. Add the butter, caster sugar and chocolate to a medium sized saucepan. Once melted, take off the heat, sieve in the cocoa powder and combine. Leave to cool.
3. Once the dough has proved, roll it out to a 40 x 40cm square. Spread the chocolate paste onto the dough along with the zest of two large oranges. Roll up the dough tightly to create a sausage shape, then divide into 10 or 12 portions. Arrange each bit of dough (swirl side up) on a lined/greased baking tray, cover loosely and leave to proof again. Once doubled in size, bake at 170 fan for 15-18 minutes.
4. Once the rolls have cooled slightly, make the glaze by squeezing the orange juice into a bowl with the (sieved) icing sugar and stir until you get a thick but pourable consistency. Spread over the rolls generously and then op with more grated orange zest. Best enjoyed fresh the same day. Enjoy!
No. 213125
File: 1636763543469.jpg (44.88 KB, 500x500, cute cake.jpg)
Pic is not actually the cake but it can easily look like this cake.
My grandma's "best ever chocolate cake" recipe:
-1 1/2 cups of flour
-1 Cup sugar
-4 Table spoons cocoa
-1 Table spoon of white vinegar
-1/3 cup of canola oil
-1 Cup of cold water
-1 Teaspoon of baking soda
-pinch of salt
-1 Teaspoon of vanilla
-Combine dry ingridients, then wet ingridients, combine all together until incorporated
-Bake at 350 degrees F for 35 minutes.
It really is the best ever. My grandma would also add chocolate frosting and rainbow sprinkles for a topping.
No. 213156
>>213146My favorite way to clean an oven is using a baking soda paste. You just mix baking soda with water, leave it on for an hour or overnight (depending on the grime), and it’s pretty easy to clean off in the morning. I recommend using a lot of baking soda and leaving it overnight. There are a bunch of tutorials online if you google it, although I’d recommend looking at a couple different ones just to get an idea before you do it. I was also always told not to use the self-cleaning feature on the oven for some reason (why do they even include it if no one uses it? kek) but since the baking soda method is so cheap and easy, I never really strayed from it.
It also helps to line your bottom rack with foil, depending on what you’re cooking. There are things like silicone spill mats too. The best way is keeping your oven clean as you go, wipe up any spills or crumbs as soon as it’s cooled down so you don’t need to do a “big cleaning” every few months.
No. 213227
File: 1636858903967.jpg (27.71 KB, 460x345, Naruto-Ramen-Main.jpg)
I searched the thread and didn't see a ramen post yet. I'm a decent home cook at best, but this recipe really helped me understand cooking more . It took about 13 hours for me to do, but it's somewhat hands off. It's well worth the time and makes about 2 weeks worth of servings for 2 people. If you want to dive into authentic ramen (shoyu for this recipe) this is a great place to start. This website and youtube has a bunch of great recipes too.
https://seonkyounglongest.com/ramen/ No. 213345
File: 1636986696088.jpeg (2.67 MB, 3024x4032, immm - 1 (1).jpeg)
>>213192Made it already, with my clumsy hands.
No. 213355
File: 1636995502945.jpg (86.02 KB, 526x698, 2021-11-15 08_51_28-Window.jpg)
i made these caramel apple cookies on the weekend. they're soooooo delicious! the icing is pretty sweet but i just put a small amount on and topped them with chopped pecans. they're just to die for, i'm definitely going to make them again!
No. 213378
File: 1637008638440.jpg (64.63 KB, 1200x1200, Sugar-Cookie-Icing-Recipe-Card…)
>>213359Sugar cookies are typically frosted, anon. You can have your preferences, but don't come shitting up a thread just because monday didn't treat you right.
No. 213389
>>213383No one gives a shit, go away. Its a chill thread.
Anyway, does anyone else like duck? Its one of my favorite winter roasts to do.
https://www.olgasflavorfactory.com/recipes/main-course/poultry/duck/ No. 213393
File: 1637016854931.jpg (102.11 KB, 1920x1080, mabo-nasu-00 - Copy.jpg)
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiikJulupv0AhVJTcAKHWX7ASkQFnoECAkQAQ&url=https%3A%2F%2Fcookingwithdog.com%2Frecipe%2Fmabo-nasu%2F&usg=AOvVaw2sCftuOWx5gUE0rxVEbLd1This recipe has a few ingredients that are specialty and you have to buy first, but once you have them in the house, you just need to top up on rice, vegetables and chicken to make the meal again, and it's very tasty. In the mornings, you can have a little of this this thick, wholesome, spicy stir fry on some noodles, with julienned cucumber and a sliced boiled egg, and it's the perfect, tasty start to the day.
>>213380This meal looks like it would warm me up on the inside and make me feel better about loneliness and life. Thank you anon, I will try this
No. 213404
>>213355>>213378These look fun, now I want to make and decorate some cookies.
>>213389Thank you anon!! I’m cooking my first duck for a special occasion with my family and this looks like a great recipe I might just have to use.
No. 213514
File: 1637111906500.jpeg (185.07 KB, 1200x800, word-image-23-1200x800.jpeg)
does anyone have any recommendations for easy, cheap vegan recipes? I am fasting from eggs, dairy and meat for about a month and have no idea what to eat. I'm a student so I'm low on cash and time kek
No. 213526
File: 1637117644291.jpeg (1.55 MB, 3000x3531, gfm6S2t.jpeg)
>>213514Blend stuff! Soups, smoothies, other shit
>cooked pumpkin/squash>sesame oil>chili paste or flakes>blend>cooked ramen
>frozen banana>oat milk>other fruitOatmeal with peanut butter and maple syrup. Hummus and pita bread. Avocado with furikake seasoning on toast or crackers. Granola and oat milk with fresh/dried berries. Make salads but slice all the ingredients thinly into a slaw.
fried tofu recipe:
>press tofu with hands to squeeze out most of water>cube the tofu>put in plastic bag or zip lock with 1/4 cup cornstarch>shake shake shake>little bit of oil in pan>lift out of bag and put tofu cubes in pan (DO NOT DUMP BAG, THE EXCESS CORNSTARCH WILL BURN)>shallow pan fry each side>turn off heat>ketchup, maple syrup, chili paste in pan>coat tofu No. 213790
>>213514my favorite low budget Dhal knockoff recipe:
red lentils,
spinach, doesn’t have to be fresh
chopped garlic and ginger
onion
spices of your choice, but salt and pepper or chili is enough
and don’t forget to add a bit of oil or fat as flavor carrier.
that’s it. fucking tasty, vegan and cheap af
No. 214465
File: 1637700942161.png (1.24 MB, 1077x733, 1635185390769.png)
I want to make my lovely friend some soft gingerbread cookies for his birthday next month, baker farmers, do you have any good recipes? He's had a few sad birthdays and I want to make this one really comforting.
No. 214468
File: 1637703157745.jpg (15.13 KB, 275x275, 1613343294520.jpg)
Any personal tips on enhancing a recipe or make whatever you baked 100x better by tweaking. (e.g. extra butter, omission of an ingredient)
No. 214705
File: 1637880198264.jpg (149.19 KB, 1200x675, humitajpg.jpg)
>>214582Humita! This is the only english recipe I found but I'm sure there are more (Make sure it's this corn dish, and not the ecuadorian humitas). I know it says to add milk but I've never done it with milk, it's not necessary, neither is the cheese.
https://www.slowfood.com/argentinean-humita/ No. 215733
File: 1638487381674.jpg (423.18 KB, 1080x1620, Chocolate-Coffee-Mascarpone-Ta…)
I decided this year my birthday cake is going to be this chocolate coffee mascarpone tart. I love yellow cake with chocolate frosting, but I want to change it up this year. I love the flavors of tiramisu, and this tart looks like it has that but unlike tiramisu it has a nice shortbread crust for texture. I'm really excited to make it!
https://www.theflouredtable.com/chocolate-coffee-mascarpone-tart/ No. 217189
File: 1639410234444.jpeg (909.54 KB, 2224x1668, CED5AD93-DFDE-4C1F-815F-A80258…)
Lemme necromance this thread, it’s Christmas cookie season! What are you baking this year nonnas?
For me (haha probably shoulve taken the pic before my mom started picking at them) i tried making some schwarzweissgebäck but they didn’t turn out all too well, i think the recipe has too much butter
No. 217205
File: 1639418240297.jpg (14.54 KB, 280x280, uFwm4bW.jpg)
How hard would it be for a total idiot to make choux pastry for eclairs and similar shit? I bake sometimes, but just easy stuff. Tray bakes, pound cakes, cookies etc. I often feel like a complete idiot in the kitchen and always manage to fuck something up but I really want to surprise my mom with her favorite treat.
No. 217207
File: 1639419300675.jpeg (31.04 KB, 640x480, 6B27AB86-B2C5-4FFC-98C9-2BDA81…)
>>217205Oh dont worry
nonnie its easy as fuck and the dough smells nice too, you make a ton with one batch, the piping may seem hard but its entirely optional just slap it onto the paper it’ll still be tasty
If youre making eclairs dont worry yourself over injecting the filling through the bottom you can just cut it in half and put in the filling i ve seen tons of bakeries do it that way
No. 217214
>>217211Ayrt, that is exactly what I did and in the episode I watched everyone fucked it up so I got scared lol.
>>217207Thank you for the advice!!
No. 217348
>>217205it's not that hard, your first few might be a little bit busted if you aren't used to piping. definitely watch a few videos so you know how to fill a bag without getting your hands dirty. i really like the glass trick in the embed video.
good luck nonita! you're so sweet, your mom is going to love them!
No. 228509
File: 1643933855686.jpeg (441.58 KB, 800x600, E6F39AD2-3CFB-48C0-AD45-4A1F0E…)
Forgot to post it but here’s my new year’s lucky yeast bread, shaped like dog instead of braid because cute!
No. 228609
Thank you nonnies! I made a lot of german recipes this year.
>>228515https://www.lecker.de/weihnachtliche-stutenkerle-38409.html>>228521I rolled out dough, cut shapes and stuck them together. I found out if you pinch the dough it makes spikes. Then i used cranberries for details!
No. 228877
File: 1644043390816.jpg (171.9 KB, 1440x810, kalter-hund-b51b0d88f10427647b…)
>>228609I've been exploring some German recipes too, I always get them recommended on youtube these days. I made some Kalter Hund recently. So easy and delicious
No. 237188
File: 1645200807370.jpg (32.81 KB, 500x500, sheppie.jpg)
I want to make a shepherd's pie for dinner next week. The recipe makes enough for a 7x11, but I only have a 9x13 pan (which I regret buying ugh it's way too big). I know I could just increase the recipe to fit the pan, but I'm an idiot and can't tell by how much I should increase it. So I'm also wondering… If I only fill the pan partway and bake it would that affect the cooking process? Like would the side not touching the pan burn or something?
No. 238514
>>237188there are countless converters online that calculate pan volume ratios if you are too lazy to do it yourself (random one:
https://www.omnicalculator.com/food/cake-pans)
but as
>>237212 said, it's not a cheesecake, it will be fine anyway.
No. 247286
File: 1646319852659.jpeg (140.04 KB, 270x363, 2B908CEA-961F-466D-A290-F4A71A…)
nonas what are you best grandma/handed down recipes? or just tricks? i would highly appreciate them especially traditional from anywhere in the world. thank you in advance!
No. 247303
File: 1646335317622.jpg (68.2 KB, 682x857, black-bean-brownie.jpg)
I think I'm gonna make black bean brownies this weekend. To be honest, I'm not the biggest fan of brownies or chocolate, but I loooooooove these. I don't know what it is about them. I think it's because they're chocolatey but not overtly rich so it's easier to eat them for me. I looove the texture of them. I first saw them when EatYourKimchi made a video on them. Mine didn't come out as firm as Martina's (nor did it firm up that much in the fridge) but still delicious!
It's an easy recipe and a healthier alternative to regular brownies, but it does not taste like it's healthy at all. I've made these and fed them to coworkers who cringe at salads and greens (i.e the unhealthiest fuckers you could ever imagine) and they couldn't believe they were made with black beans.
https://chocolatecoveredkatie.com/no-flour-black-bean-brownies/ No. 249052
>>247286Never put your sugar and eggs together first by themselves. You’ll burn the eggs and your batter will taste off.
Chill your batter before you bake if you use butter. The butter needs to resolidify through the dough so the cookies bake evenly.
Little fruit juice and fresh chopped fruit made the night before makes a very good fruit salad.
Never Reboil the same kettle of water twice. You’ll make your tea flat.
Let me know if you want more.
No. 249146
>>249069You can water bath cheese cakes using a spring form pan and double tinfoil lining it inside a larger pan with hot water. This will keep cakes like cheesecakes from getting too dry while baking and cracking.
You can make “boiled eggs” in a air fryer by putting them in at 270 for 15 minutes and them dropping them in ice.
Make sure your pan is hot before you drop meat in you want to hear it sizzle to get a sear. If your cooking meat like chicken and it sticks to the pan the sear isnt done. Give it a minute and when the outside finishes you’ll be able to lift easier. There’s a sweet spot for cooking meat.
Using stock and a red sauce for stew is a tasty full base. I like using beef stock with half a jar of tomato basil and some jalapeños and then throw in whatever the meat and veggies are.
For baking. Maple syrup is my secret weapon. A table spoon or two and it keeps my dough together.
If you’re using garlic to make thing likes garlic butter or such. Roast in the oven first. Take your cloves put them in the oven for 20-25 minutes in the skin then take them out pop those bad guys out and you can use it on meat, veggies or mix it with butter, Parmesan and a little oregano and make garlic bread.
No. 249206
>>249057Thanks a bunch! Btw, Daiya is expensive but they have really good cheesecakes. I'd rather make my own stuff because of how expensive GF, dairy free, egg free desserts are. Hate how it's labelled "healthy" so they jack up the prices.
Please give me more ideas or links to your favourite dessert recipes! Here's the blended oat cake I made recently (very delicious and dessert for breakfast? sign me up!)
https://www.eatingbirdfood.com/blended-baked-oats/ Without the egg, it's less fluffy though. Hopefully you're allowed to eat eggs!
No. 249213
>>249211Protein and a veggie. Normally steak and zucchini or broccoli. Throw it in a pan. Sear outside of steak. Finish in oven while you sauté veggie.
Toast and jam as a snack.
Pot stickers or dumplings boiled in stock so it’s like soup.
Fried rice with a rice cooker. Steam veggies in top. Too birds one stone or use left over rice and microwave veggies.
Chopped potatoes onion and bell pepper. Cooked in the oven for 45 minutes. With oil, salt, black pepper, red pepper, and Italian style herbs. Can eat with ketchup. Can also add spicy sausage if you want a meat.
Air fryers are great to make batches of fries or potatoes easy. I also make apple cinnamon chips, “boiled” eggs, and stuff really easy in them.
I have a large pressure cooker and a small one. And I find it really easy to throw a main meal like stew or pot roast in the big one in like 20 minutes and rice in the little and you can have meals for days. Kek
I’m sure there’s more I forgot. I wish you luck in your food quest.
No. 249217
>>249206https://allthehealthythings.com/dark-chocolate-almond-butter-cups/Here’s an almond butter one very close to what I do. I just eyeball it now though. But they’re very good chilled. They’re rich, creamy, and smooth.
https://www.veganricha.com/chocolate-avocado-freezer-fudge/There’s a lot of variations of this but this is the one I normally reference since it’s simple and highly rated.
You can also always chocolate dip different fruits or dried fruit like banana chips.
Chocolate pots are very simple. It’s just coconut milk and chocolate melted together on the stove. Then either eat it warm or chill it and top it with your choice. Berries. Crumbled cookies. Coconut. Almonds. Honey. Whatever your poison is.
I use Bob’s one to one baking mix to sub in for normal cakes and add maple syrup so it doesn’t end up too dry.
Being Human has good dark chocolate bars with different add ins like cashew butter and mint and things too. I like the hazelnut bar the best.
I can eat eggs in small doses. Thank goodness but oats are not my friend. Lol thank you though!
I’ll post more recipes as I remember them.
No. 249297
>>249217These look so good! Thanks so much! At least you can eat eggs. When I go shopping for GF stuff, I always have to read the ingredients because things are never labeled “egg free” and then I regret eating it later.
Yeah I remember I bought Bob’s GF flour mix but it wasn’t 1:1 and I had to buy the Xanthan (? Dunno if I spelt that right lol) gum mix. Been thinking about getting egg replacer so I can make cakes and muffins. I made cookies for Christmas and this recipe was a crowd favourite - people couldn’t tell it was GF dairy free egg free
https://shortgirltallorder.com/vegan-lemon-sugar-cookiesHere’s a cookie dough recipe! Hope you enjoy!
https://chocolatecoveredkatie.com/want-to-eat-an-entire-bowl-of-cookie-dough/ No. 303216
It's my second time attempting to make something with enriched sweet dough and I think I'm on the right track. It's taking a long, long time to rise but I think it's going to work out. I was hoping it would be done today but I think I'll leave it to rise overnight. Anyway, here's the recipe:
400 g AP flour
80 g melted butter or margarine
70 g sugar
one packet of vanilla sugar
150 ml milk
2 egg yolks
half a packet of instant dry yeast or 20 g fresh yeast
pinch of salt
zest of a lemon
50 ml warm water
optional: 75 g raisins
Mix a tablespoon of flour, pinch of sugar and warm water with yeast. Leave it for 30 minutes. Soak raisins in rum, milk or water. Massage sugar and lemon zest for a minute until fragrant. Mix flour, sugar and zest, butter, egg yolks and salt. Add the yeast mixture and knead until dough is no longer sticky, about 5 to 7 minutes. It should be smooth, uniform and dense. Cover bowl with a damp tea towel and let rise until doubled in size. Drain raisins and pat dry. After the dough has risen, flatten it out on a work surface and sprinkle the raisins. Pull each corner of the dough towards the center to envelope the raisins and create a ball shape. Knead for 5 minutes. Shape into a three strand braid or a two strand twist. Place on baking tray lined with parchment paper, loosely cover with cling film and let it rise for a second time, for about an hour to two hours. When it's ready, brush with egg wash and bake at 350 F/176 C for 30 to 35 minutes.
No. 304380
>>217205I forgot I posted this, but I finally made eclairs completely from scratch! They were pretty damn good for my first try, airy and not soggy or deflated. It was such a quick process too, aside from the crème pâtissière. I'm now going to be making them for Christmas dinner. Thanks for the encouragement nonnas.
On that note, what are your favorite holiday cookie recipes? I want to surprise my friends with something new this year.
No. 305651
File: 1672387896144.jpg (72.89 KB, 800x533, hisarya-bulgaria-june-old-ladi…)
What are your favorite chicken soup recipes, nonas? I've never made it before, but wanna make it for my nigel who has the man-flu. Soups are one of my favorite foods, so I'm getting too excited imagining the possibilities. I was thinking of making it a bit hot using curry paste and different spices, but would love to hear what people enjoy the most.
No. 305808
>>305651ive never had chicken soup with curry paste before, thatd be very interesting nonna!
traditional chicken soup includes celery in a lot of recipes. ive never liked celery, so i opt for leeks instead. i think theyre a lot better than celery; you dont really need onion when using leeks either.
update us on how the curry paste goes!
No. 305824
File: 1672468425200.jpg (1.55 MB, 2357x1768, biangbiang.jpg)
Would it be possible to make wide pulled noodles with potato flour? How would it affect the extensibility of the dough?
I'm specifically going for a sort of potato-ey taste, and I've read that potato flour has more of one than potato starch, but I've only seen potato starch used for noodles. Should I mix it with some other type of flour?
Also, if I pour hot oil over it like biang biang noodles, will it work differently to using wheat noodles?
No. 312574
File: 1676271678107.jpeg (328.3 KB, 837x1000, christmas-paintings.jpeg)
>>247286My rural canadian grandpa taught me that you can eat pine needles. They're really good and can be used to make tea and flavor meat. Pine sap is also edible and pine cones can be used to make a syrup called mugolio. Why Christmas tree isn't a traditional Christmas flavor I'll never know.
No. 314388
File: 1677412923963.jpg (61.1 KB, 800x1200, EDIBLE-COOKIE-DOUGH.jpg)
Clever food science nonnies please help me here!
I was disappointed to realise that edible cookie dough is meant to be room temperature and not something like ice cream. How could I alter a recipe to make it so that it's soft and scoopable when frozen, instead of a brick?
Everything I can think of to affect the texture will also affect the flavor. Alcohol or salt, to lower the freezing point… whipped cream or condensed milk or yoghurt…
Is this just impossible? I've looked at a lot of "cookie dough ice creams" and they're all vanilla with cookie dough chunks- would making an ice cream with butter and toasted flour work? Would gluten fuck up the texture, could I use a flour substitute that might taste different or mimic gluten, would blending flour like a no-churn recipe fuck up the texture in the same way? Since the flour would thicken it and edible cookie dough is eggless anyway, would the ice cream be eggless too?
And much of the difference is that ice cream tastes much more of dairy than cookie dough but cookies aren't meant to be custard…
REEEEEEEE HURRY UP ICE CREAM INDUSTRY AND MAKE AN ICE CREAM THAT TASTES LIKE COOKIE DOUGH!!
No. 314802
File: 1677672717726.jpg (138.2 KB, 1500x1500, 6723522-af2855be1a38418ebd9fc5…)
I impulse bought a couple of octopus tentacles but now I don't know what to do with them. I already ate one by marinating it in some teriyaki sauce and grilling it for a short while, but it was honestly pretty underwhelming. Normally I love octopus but these are clearly not the best quality so eating them how I normally like them, with minimal processing or additions like picrel, doesn't work very well. I still have two tentacles left, they're pre-cooked and kind of slimey. Anyone have some idea about how to prepare them or incorporate them into a dish?
No. 328742
>>328734If you have a blender I'd recommend trying a carrot ginger soup! There's some good easy recipes online and you can make a lot at once so you have enough to eat multiple times.
Ginger also works really well to reduce nausea as an added plus, and soup is easy on the stomach.
No. 339645
File: 1688995108096.jpg (1.89 MB, 3146x2670, tilapia.jpg)
I recently started cooking seafood sometimes after years of only cooking vegetarian food in my house (spouse is a lifelong vegetarian). Shrimp and scallops are easy, never really had trouble thinking up things to make with them, but when I started cooking tilapia filets I was a little lost. However I think I came up with a good recipe:
>approx 1/3 of a green cabbage and
>1 onion
>cut into chunks (bite size but not too small)
>cook in a skillet on medium with a little bit of olive oil for a few minutes
Add:
>diced garlic and ginger
>cook a bit more until you have some browning starting to happen but don't let the cabbage and onion get totally soft.
>Dilute a big spoonful of gochujang in some water (like in a little bowl) & add that to the cabbage skillet, stirring to coat all the vegetables.
>push the cabbage to the sides of the skilled, clearing a space in the middle to put 1-2 tilapia fillet (like picrel). simmer for a few minutes per side, until the fish is cooked through.
Notes: 1.) you don't need a lot of oil it's more for flavor, if I didn't have nice olive oil right now I wouldn't even bother with oil; 2.) one edge of the fillet is always thinner, I usually rest that edge on top of some cabbage so it doesn't cook too fast while the thick part is cooking.
It tastes really good, very satisfying and healthy. Also works well with eggplant instead of cabbage. My only complaint is it looks a mess once it's all cooked because the tilapia just falls apart. I've been eating it by itself but it would probably be good with rice or rice noodles.
No. 340362
File: 1689436574190.jpg (508.58 KB, 1200x800, orata-allacquapazza_2.jpg)
>>339645Sounds very nice, I think I'd like to give your recipe a try soon! Great flavor combos. If you like that you should try looking up some recipes for pesce all'acqua pazza, it's a similar method, fish poached in a tomato broth with any other veggies you might like; olives, carrots, celery, you can add in some shrimp or mussels too. I serve it over rice usually, it's a very cheap and adaptable dish.
No. 340368
>>340362>pesce all'acqua pazzathat looks so delicious, thank you. I'm gonna try that.
I forgot to say in my recipe that I usually add a bit of water at any point when it starts to stick, I might throw a lid on at the end to steam the fish if I feel like it but not necessarily.
No. 367616
File: 1703334492835.jpg (214.09 KB, 900x889, paris-colorful-macaroons-abbie…)
>These little bastards.
What recipes can you just not get the hang of?
No. 367647
>>367617What's weird? Is it too sloppy, or the vegetables too soft? I don't think a vegetarian lasagna will ever be quite like a meat one if that's your bar.
How have you been making it?
No. 368790
File: 1703491191663.jpg (1.3 MB, 3024x4032, vegan bulgogi.jpg)
this is kind of a long shot but whatever might as well ask. does anyone know how I can make a dupe of these trader joes beefless bulgogi or something very similar? it has the appearance, texture, and taste of beef despite being vegan. I think it is a blend of tofu and seitan?
anyways if you know of other good vegan or vegetarian recipes not related to the bulgogi feel free to share them also. my diet has been very repetitive lately and I've been eating way too much bread and sweet treats instead of healthy meals kek.
No. 368830
>>368820Agree with nonna, might as well just do an all veggies meal instead, that's way healthier.
Sage for small derail but tofu doesn't sit well with my stomach at all, I've tried plenty of meatless Asian food with tofu instead and the tofu always ends up messing with my gut health, I always feel bloated after it.
No. 368841
>>368820It's fine if anon isn't eating them everyday… Moving on
>>368790You can try using soy curls or soy chunks. I also like making "bulgogi" from red lentils. Just get all the aromatics, sesame oil, and soy sauce and it tastes pretty good
No. 368988
>>368820>>368830that's fine idc about it being unhealthy I just want it to taste good
>>368841soy curls look promising, I don't know if there is anywhere near me that sells them but I would like to try cooking with them
No. 381434
File: 1708770138113.jpg (3.09 MB, 3120x4160, IMG_20240224_112017521.jpg)
Nonnas, I made my first homemade biscuits! I found an online recipe without the biscuits mix boxes since I'm in Yurop and we don't have those. I added some thyme from another recipe that was doing the biscuits mix thing. And because I live alone I split the batch in terms of baking, I only pre-cooked some to be able to keep em for later and that way I just have to put them in the oven for 6-7 minutes, and the other half I completely cooked. This evening I going to make sausage gravy and have a wonderful dinner, I can't wait.
No. 381511
File: 1708801583808.jpg (3.76 MB, 4080x3060, 20240209_131532.jpg)
My Mom has a a gluten intolerance, so I make tons of baked goods with oat flour. Actually improvised this recipe from an old blog 10 years ago.
Yields: 12
Oatmeal Brownies
Dry Ingredients:
2 cups oat flour** (refer to notes if you want to make your own)
1/2 cup sugar
2 Tbsp baking powder
1 cup unsweetened cocoa powder (Don't use Dutch, the acidity makes this taste much more different)
1/2 tsp salt
1/4 cup milk chocolate chips
Wet Ingredients:
1 1/4 cups whole milk
1 cup Greek yogurt
4 Tbsp unsalted butter, melted
2 tsp vanilla extract
1. Preheat oven to 350°F (180°C)
2. Line a 8x8 inch baking pan with baking parchment, set aside.
3. In a small bowl, whisk together the oat flour, sugar, baking powder, cocoa, and salt.
4. In a medium-sized bowl, whisk milk, Greek yogurt, melted butter, and vanilla extract.
5. Gradually add the flour mixture until just incorporated. Stir in chocolate chips. If the batter is too thick, add more milk until it reaches the consistency of muffin batter.
6. With a rubber spatula, spread the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean, and
the center feels firm to the touch.
**Notes:
You can create your own oat flour by processing oats in a food processor, and sifting the grain through.
No. 381513
File: 1708802414999.jpg (1.37 MB, 8160x3060, Artisan Bread.jpg)
>>381511Also made Artisan Bread yesterday following this recipe.
https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/Nonas need to take more pics of stuff they made instead of linking shit other people made. Half of this thread is whataboutisms and stock photos, sadly. I don't know how long these threads stay up, but I will keep posting whatever I make.
>>381434Looks pretty good for a first attempt, mine came out doughy first time, lol. I usually use the recipe from SpunRun, biscuits come out fluffier.
No. 381514
>>381434I didn't even know Europeans ate sausage gravy! I think I saw your post in /ot/, it looked really good anon.
>>381511Those look so fudgy, yum
No. 381516
File: 1708803671074.jpg (193.03 KB, 640x853, Pumpkin-Oatmeal-Muffins.jpg)
>>381513Some pumpkin muffins I made.
https://www.tasteofhome.com/recipes/pumpkin-oat-muffins/Replaced the all-purpose with einkorn flour and the topping with cream cheese icing. Lost my icing piper so I manually had to do it with the rubber spatula :U If any anonette has new questions, ask me. Been cooking and baking since 11. Have a good weekend, gals.
No. 381521
>>381516Those look delicious and they look pretty tidy for being iced with a spatula! I’ve been on lolcow for too many years but never come to /g/ but I saw these on the homepage and had to see what was up and now I’m happy to know this thread exists.
I’ve also been baking since I was young enough to reach the counter and am so thankful my mom was eager to teach what she knows though I’m not half as talented at decorating as she is. When I first left home it was so weird not having access to my mom’s supply of baking tools so I know the tipless struggle lol.
For anyone who’s just getting into decorating or simply wants a wider variety of tips, the big set of Wilton decorating tips regularly goes on super sale on Amazon, at least in the US. The outlet section of Amazon is also awesome for all sorts of cooking and baking supply bargains.
Happy baking!
No. 381595
>>381514 Thanks! I only discovered sausage gravy when I visited friends in Texas last year and since it was delicious, I felt like trying it myself.
>>381513 The texture of the biscuits was good, they were just a bit too much on the salty side, so next time I make biscuits, I'll reduce the amount of salt.
The recipe called for:
250g/1 cup of flour, 1 full tablespoon of salt, 1 teaspoon of baking powder, I added 1 teaspoon of dried thyme, 2 tablespoons of butter, 2 tablespoons of plant based fat and 170 ml of milk (to replace the buttermilk basically).
No. 381667
File: 1708908382249.png (476.33 KB, 500x495, IMG_4701.png)
I went from baking at sea level to baking in Colorado (mile above sea level) and now everything I bake turns to shit. I’ve got a new oven and I keep messing with the temperatures but it’s not helping. Does anyone have any tips for adjusting recipes to high altitude?
This is my only hobby and I’m gonna cry if I make one more collapsed cheesecake.
No. 381729
File: 1708951939002.jpg (657.3 KB, 3500x2336, fresh_leeks-3680278960.jpg)
I'll be growing a lot of leek this year. What are your leek recipies? I'll take any inspiration, any technigue, as a main ingredient or as a side ingredient. Fresh, cooked, baked or preserving. I want to try everything.
No. 381784
>>381729I love adding leek as garnish for pretty much anything, but it's also great as a marinade ingredient for recipes like bulgogi.
You might like scallion pancakes! And crab rangoons and dumpling fillings also use leeks.
No. 381826
anyone have any easy midweek recipes that are their go to whenever you have exhausted your brain all day from working?
Recently Made Chicken Tinga in a slow cooker. Would recommend for people who are lazy like me:
https://www.thekitchn.com/recipe-slow-cooker-chicken-tinga-260804 No. 381864
>>381826Egg and tomato stir fry, egg and kimchi fried rice are so easy and no-brainers for me, not to mention they taste comforting. I try to keep pre-sliced/diced onions in a tupperware so I don't have to cry each time either - and they last pretty long as long as you keep them dry, like around 2 weeks or longer.
Sometimes I'll throw a potato (or freezer fries) in the microwave and load it up w as many ingredients as I can be assed to: cheese, ground beef/sausage (pre-cooked), chopped/ripped lettuce, sauce, etc.
I also "cheat" at making the dumpling soup as shown in the video by microwaving the dumplings and adding them to stock I'll also microwave. But if boiling on a stove top, I like cracking in a few eggs and immediately breaking it apart to get a kind of egg-drop soup look, it looks and feels more luxurious that way and cheers me up.
No. 382058
>>381957https://www.maangchi.com/recipe/chaesik-kimchi I used the method from maangchi but changed the ingredients to suit what I had on hand.
If you look at other recipes you'll notice the ingredients change but the basic method stays the same.
https://www.beyondkimchee.com/vegan-kimchi/ https://futuredish.com/summer-kimchi/ I found the whole glutinous rice flour paste step confusing and tedious (plus it's hard to source rice flour where I live) until I realized it can be replaced with basically any starch and it's just for texture and to feed the fermentation bacteria. You could literally just leave it out if you wanted, too, it would probably just ferment slower without the boost.
Also if you can't find those korean red pepper flakes it's fine. They have nothing to do with the fermentation they're just for color and flavor. They sell something called "white kimchi" in the store and it's just kimchi without the flakes lol, it's still kimchi.
Basically it boils down to three parts:
>salt/rinse the cabbage>make a paste with all flavors you want, chop other add-ins>mix everything together and waitI'm vegetarian so I use miso paste and seaweed for my savory "fish" flavor and that works well. People make it seem complicated but it's a very forgiving food, the bacteria is doing all the work.
No. 382084
>>381826>>381864NTA - jumping in to mention that one thing that helps easy/depression meals feel less…depressing is having a good selection of condiments to dress them up with. Herbs are cheap, and if you wrap them in a paper towel at the store or once you get home they last for way longer in the fridge. Making pickled jalapenos or onions is easy as fuck and you can customize the flavourings (peppercorns, bay leaves, garlic, coriander, mustard seed, etc) to fit your preferences. Get some pumpkin or sesame or whatever seeds you like too, and sprinkle liberally over dishes to finish them. Even something as bland and simple as yoghurt with pita can become a colourful dish with lots of variety in texture and flavour if you just keep throwing stuff in it.
Also, I like to get some hardy leafy greens like kale, chinese broccoli, broccoli (not leafy but you get what I mean kek) and so on, blanch them when I have time, and then add them into other dishes for colour/bulk/nutrition. They keep for about a week in the fridge, and if you know how to make namul just about every green vegetable tastes good prepared that way. For broccoli, I've found that if you add sesame oil directly into the blanching water (do NOT rinse the veg after dumping the water out), it tastes a lot better than if you add the sesame oil after removing the broccoli from the boiling water. IMHO blanching is pretty much the easiest way to make and eat green vegetables if you don't always feel like having fresh salads.
No. 385427
>>381957Kimchi is so easy to make. Like
>>382058 I use a recipe from Maangchi but I do the classic Tongbaechu kimchi with fermented shrimp paste (I have like three Asian markets downtown which helps). I make a batch with two or three napa cabbages and have enough for 12-18 months of supplies, including giving some to friends if they want to try it.
One thing I have to advise anyone about is if you're a skin around the fingernails-biter like I am, don't make kimchi with fresh open wounds. Salting the napa cabbage leaves with wounds on your fingers is the most painful thing I've ever done. Wear gloves if you have that same bad habit to manipulate the kimchi with salt.
My next attempt at fermentation will be pickles because there are no vinegary pickles where I live and I can't always go back to my home country to buy 2 1kg jars of pickles.
No. 385539
File: 1710630769901.jpg (627.36 KB, 3072x4080, cookies.jpg)
Anyone else like collecting those vintage junior league cookbooks? Every time I visit a new town I try to pick up an old local. There's a lot of overlap in recipes but it's almost a historical record of the local populations; for example just the books from my state you can map which towns have German, Polish, Cajun etc descendants based on the recipes that get passed down, it's so fascinating to me. Anyways I made some date and pecan cookies today, they're not pretty but they taste good kek. I really need to invest in an ice cream scoop or something so I can get equally sized and shaped cookies
No. 385542
File: 1710630933228.jpg (1.05 MB, 3072x4080, recipe.jpg)
>>385539and here's the recipe I used. I mixed the dry ingredients first, melted the butter, and added powdered sugar on top but otherwise followed it exactly. I may experiment with adding other spices like cloves or ginger next time
No. 385629
File: 1710660803906.jpg (399.52 KB, 1200x797, foolproof-sd-rolls7.jpg)
>>385516Nta, that's just the nature of bread, it's happens due to the moisture evaporating over time. You can experiment with different means of storing bread, but you can't avoid it getting denser as days go by. If you store bread in a plastic bag it will retain the most moisture, but at the expense of the crust and it gets kinda soggy. Other ways to store bread is inside a tin box with the cut off end facing down, which preserves the crust better but loses more moisture than plastic bagged bread. A lot of people also recommend wrapping bread in a linen or cotton bag/towel.
I used to bake a lot of sourdough bread, which holds up better than commercial yeast bread. I find commercial yeast bread has a very prominent yeast smell and flavor that gets stronger as days go by, whereas sourdough becomes more acidic which I enjoy, and I don't nescessarily mind the bread getting a bit tough. Sourdough also holds moisture for a bit longer. Once the bread gets very hard you can toast it, use it as a side for soups, make crutons or use it in recipes that calls for breadcrumbs (the crutons/crumbs can be stored in a glass jar for a while). If you have a freezer you can also try slicing your bread and storing loaves separately in plastic bags, then thaw them in the oven as needed. Nowadays I don't bake loaves as much anymore, but I love to make a big batch of sourdough breadrolls and store them in my freezer. When I thaw them in the oven they are almost as good as when freshly baked. It's easier when you're one person than baking a wholeass bread.
I often use this receipe as a guideline for breadrolls, but frequently change it up depending on which flour I have on hand and so on:
http://breadandcompanatico.com/2013/07/20/bread-for-breakfast-foolproof-sourdough-rolls/ You can make them with commercial yeast as well, just use a very small amount.
No. 386215
File: 1710870020348.jpg (31.76 KB, 710x710, Emile Henry.jpg)
>>385516Same anon. It tasted pretty good for a 2nd attempt. The recipe I used is no-knead. I just made sure I did not overmix it. I baked it in an Emile Henry French Ceramic Bread Cloche. For recipes that require kneading, I use the dough hook in a stand mixer for 3-5 minutes, whenever it looks smooth.
>my bread become super, super dense after sitting for a day after baking
>Is it because I'm not kneading enough maybe? NEVER over knead dough. It become real dense as a result. Even if the recipe says 5 minutes, it can get done quicker than that. Once it looks smooth and is well combined, take it out. You are probably overdoing it. Most bread I make I let it rise overnight. If it requires something like 8-10 hours of rising, I let it rise for the specified time. Then I put in the fridge up to 3 days. Whenever I want to bake it, I let it thaw for about 60 minutes before baking. What I usually do is freeze my bread right after it cools in a freezer bag, if there's any leftover. It tastes the same if you use that method, long as it's not freezer burned. I will say, it takes a while to get bread right. Been doing it for years. If you're lucky, it may just come out perfect. But you gotta practice this unlike cupcakes and muffins. Here's the link to the baking dish I used if you're interested.
https://www.williams-sonoma.com/products/emile-henry-bread-cloche/ No. 386918
File: 1711208902849.png (477.12 KB, 383x473, book for ants.png)
>>386899nta, but since we are on the topic of cookbooks, I got the Disneyland one. I'm wondering if any other nonnas have gotten or tried recipes from it? I'm worried about them tasting weird because some 1980s books have interesting tastes.
No. 387214
>>381864Internet Shaquille is one of the only food content creators I follow. Knows what he's doing and his videos respect your time.
I'm planning on spending this year trying to elevate my cooking (not a beginner, just trying something new) by truly understanding the fundamentals of how it works, and to that end want to do a lot of culinary reading. Any nonna here have book recommendations? Nonfiction surrounding culinary culture and very specific areas of cooking are also welcome.
So far I've read Salt Fat Acid Heat, The Food Lab, and Taste Makers.
No. 389059
File: 1712203323280.jpg (558 KB, 1090x537, Screenshot_20240404_065955_Gal…)
Made some tiramisu. Didn't have mascarbone cheese so I used cream cheese, hope it works. I beat the eggs in a double boiler the eggs to avoid any health issues but I'm still paranoid.
No. 391410
File: 1713157934211.jpg (2.91 MB, 3120x4160, IMG_20240414_180200661.jpg)
I baked a gluten free rhubarb and strawberry Clafoutis to eat at work with my colleagues.
It was my first time and since I'm still recovering from being sick and didn't want to spend an hour in the kitchen, I used a hand mixer, which separated the milk from all the other ingredients somehow. There was so much liquid that I had to dump down my kitchen sink so that it doesn't become a puddle in the oven, it felt very wasteful. Next time I'm going to put the milk at the beginning with the sugar and eggs, that way it should stay stable. We'll see how it tastes at work today.
No. 404921
File: 1717981014207.webp (78.72 KB, 640x853, IMG_6905.webp)
cooking nonas, i have learned to scramble an egg and how to saute vegetables. what is something similarly fast and not too complicated that i can learn next? (i also know how to bake chicken breast and squash, and boil things) also, do you have any favorite compendiums of these sorts of dishes?
No. 404930
File: 1717984527956.jpg (55.41 KB, 650x975, IMG_9890.jpg)
>>404921Salad and salad dressing. Easiest thing in the world:
> Take glove of garlic, peel it, crush it, put it in salad bowl> drizzle some balsamic vinegar on it (important to do this because the vinegar absorbs the flavor of the garlic)> add salt and pepper> add olive oil, proportions should be 3:1 olive oil to vinegarThen add lettuce and toss. Wham bam.
No. 405611
File: 1718241436056.jpg (1.79 MB, 2880x2880, 20240613_041408.jpg)
Made a ribeye steak ramen with a dijon mustard and peanut butter based soup for richness. Had some really good beer with it. Picrel is my bowl.
No. 405612
File: 1718241566950.jpg (58.79 KB, 512x512, unnamed.jpg)
>>405611The best beer I've tasted so far, will become my go to from now on. Friendship ended with barbican.
No. 409215
>>409174Wow I have a completely different method from the other comment. Put the egg in the pot with tepid water (whatever temp comes out of the faucet), bring it to a boil, when the water boils
cover it, turn it off, and let it sit for 3-5 minutes, then dump the pot out through a colander and plunge the eggs in cold water or ice water to stop the cooking process.
>>409185In my experience if you literally boil it for 8 full minutes it will be nearly or actually hard boiled. Also adding an egg to a boiling pot makes it so easy to crack it when you could just gently set it in the pot before anything is hot and not risk cracking it and not have to do weird vinegar shit that literally would not help the shell not crack. Seriously what old wives tales are you smoking that you think salt and vinegar is going to keep an egg shell from cracking due to blunt force?
No. 409264
File: 1719369892809.png (1.43 MB, 1074x900, gobbledacobble.png)
Goddamn I love summer
No. 409584
>>409540I kinda combined these two:
https://tastesbetterfromscratch.com/peach-cobbler/https://peanutbutterandjulie.com/grilled-peach-upside-down-cake/ (Ignore that it says upside-down peach cake lol)
I used the proportions of the first one, but then stole shit from the second one. So I added 1/3 cup of brown sugar and 1/3 cup of white sugar. Didn't add cardamom or orange juice 'cause that's tryhard shit, but I did add a bit of cinnamon. Cut down the heavy cream from the second recipe to 3/4 cup ('cause I know I
will inhale this whole thing by myself so I need to cut back on the fat lol).
No. 409611
>>407674Late reply but have you tried Kvas? It's fermented cereal based drink that tastes very similar to beer except it has a plentiful of health benefits.
>>409264I love your plate nonna. Cobbler looks divine as well!