[ Rules ] [ ot / g / m ] [ pt / snow / w ] [ meta ] [ Matrix ] [ Discord ]

/g/ - girl talk

Name
Email
Subject
Comment
File
Youtube
Password
(For post deletion)

New Discord, join here


Discuss the future of the farm
Townhall pushed to Nov 21st 8pm GMT

Apply as Administrator
Apply as Farmhand


File: 1620037764421.jpg (203.95 KB, 500x723, bread.jpg)

No. 183298

A thread regarding baking and cooking.

Feel free to:
>share recipes
>post what you've made
>show what you want to make in the future
>ask questions about what you're struggling with

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. 183314

>>183311
I’ve tried this one, it’s pretty foolproof

No. 183325

>>183311
Proofing 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. 183329

>>183325
Samefag, adding that if you want a crunchy bread like baguettes, shape into a baking sheet instead of a loaf pan and proof for the final 30 minutes. Brush the tops with egg wash. Place into a 500F oven and spray the sides of your oven with water. Bake for 7-10 minutes.

No. 183344

The texture of my risotto rice is always weirdly hard in the middle and soft outside. Am I cooking it too fast, or using the wrong amount of liquid?

No. 183356

I already cooked today and I'd like to bake BUT my husband is on a diet (and asleep) and I'm sick, so I can't go to the shop. I have leftover carrots that need to be used and I just want to bake, goddamn!

Next week I'll have to make my husband a cake and cook his favorite meal since it'll be a surprise for his birthday but I also want to bake right now! Maybe I'll negotiate with my husband tomorrow and put the carrot cake in the freezer to wait for the end of the diet.

No. 183372

>>183344
Could 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. 183455

Why the fuck am I always messing up cupcakes? They always come out so dense.

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. 190417

>>190411
good luck on your endeavors. Especially with whipping cream

No. 190420

>>190417
thank you, anon. I might post a pic if/when it's done

No. 190631

i wanna make a cheesecake but i fucking hate graham crackers. what kind of crust should i make

No. 190633

>>190420
Yay do so

No. 190637

File: 1623030622165.jpg (181.14 KB, 1131x1600, DSCN0492.JPG)

>>190420
I'm invested nonnie how was it?

No. 190645

i really love lemon tarts but i am too scared to ingest so many calories.

instead, i found this recipe – 1 cup greek yogurt + 2 eggs + lemon juice and lemon zest + (optional but i put it so i don't have to use sugar) mango puree .. blended and poured into an (optional) crust base that i make with either biscuits or with cocoa powder + oats + nuts + dates (no butter, dates and nuts do the trick) .. you can make it without the crust as well. then bake for 45 mins and cool in fridge.

don't feel guilty for eating it, relatively high in protein, and it really tastes good imo.

any other similar recipes that don't taste like fucking shit?

No. 190664

>>190645
same anon

just made banana + cherry + chocolate chunk nice cream… it is amazing

No. 191202

a nut or shortbread crust might be more ur taste(subjectfag)

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…)

>>191209
Looks a lot like moroccan ghriba, I'll try them out

No. 191631

>>191202
>>190631
thanks, sorry u got b& lol

No. 192332

File: 1623780437733.jpg (1.12 MB, 2592x1936, IMG_1191.JPG)

>>190417
>>190420
>>190633
>>190637
I'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. 192333

File: 1623780515437.jpg (1.07 MB, 2592x1936, IMG_1195.JPG)


No. 192343

>>191209
based and tuscanpilled

No. 192344

>>192332
>>192333
Looks like you whipped the cream too long, it happens. Did you make sure it was cold before you whipped it?

No. 192369

>>192344
the cream was cold before you whipped it, it's just that I overwhipped it because I'm sorta unfamiliar with how whipped cream should look like lol. Hopefully I'll do better next time

No. 192428

>>192369
Chefanon here. When you whip the whipped cream, it'll look shiny at first. Like it's wet (which it is). You should whip it until the shine is gone and it looks "matte". That's the sign that it's stiffened up enough.

No. 192644

Are you always supposed to press tofu before you put it in anything?? Even if it's smoked?

No. 192707

>>192644
Lol if it's smoked, it's already pressed. The purpose of pressing is to get rid of most of the tofu water so that it make absorb flavors that you add better, so you're not just eating a soppy tofu-scented thing.

No. 192710

>>192707
Oh okay lol thank you

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. 192880

What are some ridiculously easy dishes to learn to make, anons? I've got a new job at a DV shelter that involves some cooking and I may have uh Exaggerated my culinary abilities during the interview.

No. 192897

>>192880
I'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. 192913

>>192880
When I make dishes I make sure that they all have carb+protein+fiber, so for example pork with rice and peas. Or quinoa with vegetables and salmon. Or spaghetti with spinach in it. Or couscous with vegetables and chicken. Rinse and repeat

No. 192948

>>192880
Chili is super easy and versatile.

No. 193654


No. 194136

>follow vid rel
>let it sit for 2 hours
>remember that I forgot to put in the yeast
>try to mix the yeast in the dough
Hopefully it'll rise

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. 194140

>>194136
Ehhhh…. you just put the yeast granules? I'm not so sure that'll work anon. Tell us how it turns out

No. 194151

>>194139
this looks great, thanks for sharing

No. 194170

File: 1624573629517.jpg (414.93 KB, 1523x1523, BA-best-classic-caeser-salad.j…)

https://www.bonappetit.com/recipe/classic-caesar-salad

I 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. 194171

>>194170
samefag but I also added shredded chicken and I diced the lettuce up

No. 194177

>>194170
Real homemade caesar dressing is divine. I don't eat animal products but this is my exception, I will indulge every time it's offered to me.

No. 194180

>>194170
New2cooking sorry anon. I don't have anchovies but I do have kipper/tinned herring. Would it make a big difference on flavor profile?

No. 194487

>>192747
I tried this out tonight and I love it! I want to try making it with the rest of the oatmeal flavors now.

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?

>>194136
anon i know a week passed but how did it turn out? was it edible?

No. 195445

>>195443
I use them instead of flour in certain recipes, particularly sauces. Like, when I make baked beans in sauce or mushrooms in sauce, stuff like that. Any recipe that calls for a congealing agent is a candidate.

No. 195452

>>195443
ayrt. It was pretty good tbh. Next time, I'll probably skimp out on the frosting since the bun was already pretty good/sweet on it's own, or make the frosting less sweet

No. 196315

File: 1625525145416.jpeg (2.28 MB, 4032x3024, CEF5C5E1-09A0-4603-BD37-9997EF…)


No. 196366

>>195445
Whoa, I didn’t know this was an option. You’re opening up my world, anon.

No. 204536

How do you eat more vegetables? Can anyone recommend actually tasty vegetable dishes that aren't just boiled/deep fried/take forever to make? What condiments do you use for each veg to make it tasty?

No. 204538

>>204536
Sautéed 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. 204542

>>204536
I know it’s not quite as healthy as eating plain veggies, but I usually roast them in the oven with a bit of olive oil (and various seasonings). You can obviously only use a small amount of oil if you’re watching calories. Toss some broccoli on a sheet pan with olive oil, garlic, salt/pepper, a little lemon juice, roast for 25 mins or so, and you’ve got a very easy/delicious side dish. Add a bit of parm cheese and it’s even better. Green beans I usually roast with only olive oil and crushed rosemary. I also love roasted spaghetti squash with saucey main dishes, it’s kind of a plain flavor by itself but it goes great with BBQ sauce. Any kind of roasted vegetable dish is pretty easy because you just toss with oil/seasonings and let it cook. Brussel sprouts are also delicious pan-fried or roasted with garlic and a splash of balsamic vinegar. It depends on your tastes of course, but I love veggies with a fuckton of garlic.

No. 204549

File: 1631005592387.jpg (397.22 KB, 800x1678, Healthy-Minestrone-Soup-4.jpg)

>>204536
Soup 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. 204550

>>204549
NTA but I’m definitely gonna try this, looks so tasty.

No. 204580

>>204536
>What condiments do you use for each veg to make it tasty?
I put turmeric in practically any veggie dish I make, it makes it taste 10x better to me.

No. 211530

How do you make a filling fish dish? When I make fish I usually pair it with rice but I want to cutting the pure/unnecessary carbs on my dinners for now. Is there anything else you guys pair fish dishes with?

No. 211531

>>211530
what kind of fish? Also lol, I had this thread open for no reason

No. 211532


No. 211533

>>211531
I usually cook with salmon but I'm open to literally any type of fish.

No. 211534

>>211533
>>211531
I second soup. Chouders etc

No. 211535

File: 1635613365195.jpg (267.33 KB, 575x857, pesto-salmon-and-italian-veggi…)


No. 211545

>>211530
Samefag 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. 211832

Anyone else eating in season? I have a few squashes I'm excited to make stuff with.

https://www.newlifeonahomestead.com/squash-recipes/

No. 212067

I came across this girl's cooking website and fell in love. She isn't the mommy blogger type that goes on for paragraphs about her husband or the church bake sale. Instead she goes on sperg-outs about food science and the reason behind each step and it's great. Love her and plan to use her brioche recipe soon.

https://www.theflavorbender.com/

No. 212068

>>211832
samefag but I found a pumpkin and squash soup recipe I'm making today https://themodernproper.com/curried-pumpkin-coconut-soup

No. 212128

I made this last week and it was absolutely delicious.

https://urbanblisslife.com/healthy-instant-pot-moroccan-chicken/#recipe

Also, I know this one isn't exactly healthy, but I wanted to try my hand at making these for an upcoming party.

https://www.favfamilyrecipes.com/our-version-of-white-castle-sliders/#wprm-recipe-container-19648

No. 212134


No. 212136

>>212134
It was pretty heavy for me, so just a kale salad recipe I've had saved for years that I'm partial to:

https://www.allrecipes.com/recipe/218989/mediterranean-kale/

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. 213012

Going to give this a try next week!

No. 213022

>>213012
A bit too much butter there but my mouth is watering nonetheless

No. 213023

>>213022
I get that, but its to help prevent the fish from drying out during the cooking process. Certain foods will require more than others, but you won't end up tasting it in the end. When I've worked with chicken of the woods mushrooms, most recipes have called for only a little bit of olive oil and I ended up needed quite a bit more because dehydrated shrooms can be "thirsty", if that makes any sense.

No. 213036


No. 213113

An easy chicken and potatoes roast for if you're expecting company or want to cut it up for prepped meals to last the week.

No. 213116

>>212246
Looks real good thanks for the recipe.

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. 213130

Making the pie trifecta for Thanksgiving: pecan, pumpkin, apple. I hate apple pie. Layers of mushy sweet and tart apples.. terrible. I honestly wish apple pie was 90% crust.

Are there any apple pie recipes for those who hate apple pie?

No. 213131

>>213125
Sounds great! Could I use sunflower seed oil instead of canola?

No. 213132

>>213131
definitely! Any neutral oil works great.

No. 213133

>>213132
When is town hall

No. 213134

>>213133
ma'am this is the cooking and baking thread

No. 213146

This isn't a direct inquiry into cooking or baking recipes, but rather on self-cleaning ovens. Have you guys used the feature if you have it? I've heard some scary stories about blown fuses after using the feature and I get put off using it. Additionally, I heard that you shouldn't hand clean self-cleaning ovens as they have a special coating that comes off with cleaning products. I would love to use my oven but anxiety around that feature is keeping me off from using it.

No. 213156

>>213146
My 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. 213170

>>213130
>I wish apply pie was 90% crust
Maybe you'd enjoy something like apple pie tartlets where you can spice the crust and add a little amount of filling

No. 213186

>>213170
I think I'm going to add a crumble to the pie so it'll be top crust with an additional crumble on it. Searched Reddit for ideas and I'll probably also dice the apples instead of slicing

No. 213187

>>213125
Think I'm gonna try this when I get a break from work

No. 213192

File: 1636834388023.png (487.13 KB, 617x403, i89.png)


No. 213206

>>213192
im gonna get so fat ugh yum

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)

>>213192
Made 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. 213356

>>213355 oops i meant to post the recipe as well
https://www.cookingclassy.com/caramel-apple-cookies/

No. 213358

>>213345
Anon, this is dope.

No. 213359

>>213355
if you frost cookies you're an incurable cracker(infighting)

No. 213378

File: 1637008638440.jpg (64.63 KB, 1200x1200, Sugar-Cookie-Icing-Recipe-Card…)

>>213359
Sugar 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. 213379

>>213355
Looks tasty, thanks for sharing the recipe!

No. 213380

File: 1637009200214.jpg (55.75 KB, 683x1024, Instant-Pot-Chicken-With-Mushr…)


No. 213383

>>213378
that's icing dipshit(calm down)

No. 213389

>>213383
No 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=AOvVaw2sCftuOWx5gUE0rxVEbLd1

This 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.

>>213380
This 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. 213403

File: 1637032854074.jpg (105.44 KB, 1024x576, Lemon-Garlic-Pasta-web-1024x57…)


No. 213404

>>213355
>>213378
These look fun, now I want to make and decorate some cookies.

>>213389
Thank 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. 213405

>>213404
Good luck! I've relied upon that exact recipe many times over the years. The first time was when I used apples, but now I opt for slices of lemon, fresh cilantro and parsley, onions, and garlic cloves. I think it suits it way better and you can use the fat drippings to fry slices of potatoes in a pan after.

No. 213412

Anon-chans, I've been making this recipe every morning for work lunch and it's so so good and easy as fuck.

>Put a serving of dry pasta/spaghetti in lunch container.

>2-3tbs feta cheese
>herbs
>olive oil
>pepper
>whatever the else fuck you want: cherry tomatoes, spinach, etc
>at work: pour enough water in to barely submerge pasta
>loosely cover with lid and microwave 3 mins
>stir
>replace lid but leave a crack
>microwave 2-3 more mins
>stir and enjoy

This is honestly making me lose weight cause I don't want to get takeout for lunch anymore.

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)

>>213514
Blend stuff! Soups, smoothies, other shit
>cooked pumpkin/squash
>sesame oil
>chili paste or flakes
>blend
>cooked ramen

>frozen banana

>oat milk
>other fruit

Oatmeal 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. 213678

>>213514
Afghan kidney bean lubya, cheap and easy for students to make ♥

No. 213783

>>213526
ty anon. I made pumpkin chili yesterday and it was really good.

No. 213785

>>213783
Women be cooking(moid)

No. 213790

>>213514
my 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. 213828

I found a schnitzel recipe from a grandma.
https://brooklynfarmgirl.com/chicken-schnitzel/

No. 213829


No. 214265

I found an easier way to make stuffed pretzel bites
>prepare store bought pizza dough from packet
>use like 1tbl of dough at a time, flatten them out
>put bit of softened jalapeno/cream cheese inside & seal them
>boil them in baking soda water (1/4c bs for 4 cups) for like 20 secs
>remove with slotted spoon onto sprayed baking sheet
>sprinkle with salt and bake at 400F until golden brown
>brush with butter at last minute.
They weren't as pretzely as when the dough was homemade but very enjoyable. I only made a few I'm making the rest today

No. 214305


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. 214476

>>214468
Some people might sneer, but using a bit of mayo to make something moist or using duck eggs as opposed to chicken eggs for richness. I don't always do the latter, more like for special occasions when I'm baking for a large event, and I've found that it complements strawberry cakes or cupcakes nicely.

No. 214477

>>214468
I add a bit of marmite to some savoury dishes to enhance the umami.

No. 214512

>>214465
King Arthur Flour's site is my go-to for baking stuff.https://www.kingarthurbaking.com/recipes/gingerbread-cookies-recipe

No. 214520

>>214468
Add browned butter to any cookie or cake recipe. Not heaps, but like up to few tbs. Extra moisture, bit deeper flavour, really compliments caramel and nuts.

No. 214523

>>214468
i only ever use salted butter. for everything. i dont tweak the amount of salt in the recipe either.

No. 214582

I've been wanting to cook more south american food recently, are there any vegan dishes that don't require substitutions? All the ones I can find say "this but use vegan cheese and meat" or things like patatas bravas

No. 214693


No. 214705

File: 1637880198264.jpg (149.19 KB, 1200x675, humitajpg.jpg)

>>214582
Humita! 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. 214864

>>214468
A little brown sugar (if not already included in recipe)

No. 215628

Nonnies, how the hell do I clean my pot after boiling potatoes? It seems like there’s always a lot of stubborn starch left on the pot that doesn’t want to come off, even with scrubbing I always miss a few spots. Am I just a moron? Is there a trick to getting it completely clean?

No. 215678

>>215628
Hmm maybe try laying down the surface with a thick water + baking soda paste? Then wait a bit, get a rough sponge to rub, then use vinegar to spray down any remaining traces of potato.

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. 215758

>>215733
oh anon that sounds so good! Happy early birthday! I love mascarpone, I used to just grab a tub of it, mix in confectioners sugar, vanilla, and chocolate chips, and just eat it with a spoon



Delete Post [ ]
[Return] [Catalog]
[ Rules ] [ ot / g / m ] [ pt / snow / w ] [ meta ] [ Matrix ] [ Discord ]