[ Rules ] [ ot / g / m ] [ pt / snow / w ] [ meta ] [ Server Status ]

/ot/ - off-topic

(For post deletion)

New farmhands wanted, click to apply!

File: 1482962330074.jpg (67.63 KB, 640x960, 93ee5731-cc9c-4eea-8fba-2c226b…)

No. 173978

I looked through the catalog and didn't find one (forgive me if there is and I missed it) so I thought I'd make one. Post recipes, cooking tips, talk about cooking, etc.

I'll start. I'm pretty young (recently turned 18) and have only been cooking for a couple years. I learned because no one else in my family knew how to cook and it turned into one of my favorite pastimes. I particularly love baking deserts and cooking Asian recipes such as Thai chicken.

Pic is raspberry cheesecake that I saw on google.

No. 173987

I can't cook that well, so I want to share this channel with other anons that can't either. It's cheap, (sometimes) heart attack inducing food.

the chefs are two high guys who are pretty chill and interesting.

No. 173989

I really want to learn how to make entremets and mirror glazes! I love patisserie so much but the equipment gets ridiculous. I'm not paying $40 for a madeleines tray

No. 173991

Tonight I'm making kimchi homemade for the first time. I'm going off a recipe I watched on Maangchi's YT channel. See an H Mart opened recently near where I live so suddenly I have access to lots of goodies.

I can post the transcript of the recipe if anyone cares.

No. 174007

File: 1482978627479.jpg (177.42 KB, 688x516, 456465.jpg)

Oh, a cooking thread! I love cooking, but most of the time, I'm too depressed to make anything more than a sandwich. Hoping maybe to find some inspiration/motivation here.

I recently started to incorporate more vegan meals into my week to try to expand my palette a bit and clean up my diet. Anyone have any recommendations of good recipes, preferably stuff that's not too expensive?

No. 174029

File: 1482986764543.jpg (19.68 KB, 330x186, Healthy-1-Lunch-Recipes-Easy-B…)

I'll throw three YouTubers at you.

The Domestic Geek - She covers a lot of basics. Also has playlists for healthy recipes and meal prep ideas.

hot for food - They are a completely vegan channel that make a wide array of dishes.

Mind Over Munch - She makes simple meals that are almost always vegan, healthy, and cheap. She literally has a playlist called "Healthy on a Budget" that always includes one vegan option. I don't know your situation, but I suggest you start with her.

No. 174039

Recently I got into making zucchini noodles and cucumber noodles. I'm never going back to pasta now. I also tried kelp noodles and really enjoy them. I have two days a week where I only eat raw foods, and am interested in learning how to make more "no bake" style foods. Learning more about herbs and exotic fruits is something high on my list, too.

More related: what are your favourite smoothies?

No. 174044

Thanks so much! All three of these channels are super helpful.

No. 174056

Grabbing these too, thanks anon. Usually these "super easy 1-2-3 meals" just don't seem that easy. They always require a ton of dicing and cutting and other preparations and ingredients you usually don't have in the fridge or the cupboard. Every time I try to google some comfort food recipes to make quick easy food it's like "ok chop up five pounds of vegetables and grate 3 types of cheese, mix up 10 different spices and oh right let the meat marinade overnight and slice that shit up too, then sauté some onions and throw everything in a pan for a moment, THEN let that shit cook in the oven for 2 hours, easy right?". Nope, gonna order a pizza then.

No. 174098

Mind over munch's price breakdowns are kinda bullshit to me imho. It's just the one aspect I hate about the video. Like I'm not pinching pennies by any means, but I'd prefer food channels to just label their videos like 'low-budget' instead of fudging numbers that don't make sense for the sake of clicks.
I know I'm nitpicking here, but she starts the video showing a half-avocado, but then switches it to 1/4 avocado in the next cut. A lot of people are just gonna wonder how they used up their avocado so fast. At the end it says .25c for 1/4 avocado? So that means half would've been .50c, making the whole thing worth $1? Where can you get an avocado for just $1, and then are you going to be prepping more and freezing for future use? Because avocados definitely go brown after a day even with lemon juice.

Sorry for rant.

No. 174192

Those numbers don't take into consideration region, seasonal prices, etc either. Here, avocado is fairly expensive because it has to travel from the other side of the country or from Mexico, and it gets even pricier during the winter. It definitely is not $1. She tries to make up for it by saying that it's per serving, but that can't really be relied upon if you're not considering seasonal prices.

No. 174198

Just use hummus or squash as an alternative to an avocado. Or a banana for a sweeter dish.

No. 174210

Yeah there's definitely alternatives to use, it's just that sometimes faux pricepoints like these cement the myth that all vegetables are super cheap for everyone anywhere and at any given season.

No. 174241


I love this recipe so much, its really easy and the sauce lasts a few days in the frige. Its really yummy and filling, my first 'go-to' meal if i need something in a bind. This channel is run by a group of upper class moms, so their cooking vids are all kid friendly recipes, which I love because im a very picky eater, and I dont eat large portions. Im also vegetarian which dosent help much, considering most veggie meals are just a mushy mixture of random vegetables

>>174056 I know what you mean, I goggle something like 'easy vegetarian meals' and all results have so many steps and ingrediants that nobody has just lying around

No. 178453

What are some good cooking sites? Right now I only know seriouseats.

No. 191073

File: 1495183528525.jpg (151.02 KB, 812x458, serveimage.jpg)

Anyone here prefers chinese "cleaver"s over regular chef's knives?

No. 219018

I think my favorite dish that I have ever made was this roast for my boyfriend and I.


No. 219021

The only thing I've ever found cleavers useful for is chopping meat that has bones, or fish. Which is seldom for me.
I use a chef knife for everything else. Especially for vegetables, it's more comfortable imo.

No. 219022

I had to learn how to skin melon slices with these. Long story short I have one in my house now.

No. 219034

I like paleoleap, justonecookbook, and wellnessmama. Not trying to push paleo because I'm not one myself, but I just think some of the recipes are good.

No. 219092

How do I get into the very, very basics of cooking cooking? Like understanding what different knives are for, or how to mince onions?

I feel dumb because my mom grew up in legit, dollar a day poverty and so I never learned to watch any semblance of proper technique.

No. 219108

If you live in a "old people state" or country get a old old Betty Crocker type cook book. The amount of information in it is insane and most likely will deal with knives.
Pinterest is a good resource if you want to know pretty much anything home ecomonic-y.

No. 219130

File: 1514388949479.jpg (54.33 KB, 480x325, tmg-article_default_mobile.jpg)

I love how diverse Chinese food is, I want to try cooking some but there aren't any Asian grocery stores near me

No. 219133

buy some stuff online? i had to do that a long time ago. find a chinese food blog and they usually have a list for different staple ingredients to have and some even have where to buy, but you can get most stuff fairly cheap on amazon. stuff like dumpling skins you can make at home with a tortilla press and freeze.

No. 219144

Green olives are my favorite food and I typically eat them sauteed in some olive oil with cubes of cheese, but I was wondering if any farmers use them in recipes?

No. 219192

where do you live anon? most grocery stores tend to have asian food sections, it of course depends on what you're making, with most asian dishes you can just find common foods in the grocery store like broccoli, rice, peppers, eggs, with sauces, some stores sell them, but you can also make some on your own

No. 219293

My local target carries some Japanese snacks, rice and 1 kind of soy sauce. I might look into ordering the ingredients online like what the other anon suggested.

No. 219322

I'm sure you can purchase pork and seafood to create these dishes.

No. 219337

File: 1514415582748.jpg (61.28 KB, 736x736, e744917daa2c8c1431d25d4b7a7db7…)

I made a Japanese-style cheesecake, I used modified version of this recipe: https://www.youtube.com/watch?v=qyLLOctx7ZU

I used 200 ml milk instead of 100 and 40 g corn starch + 20 g flour (it's reverse in original recipe). This helped with the creaminess of the cake. Also added vanilla extract to mask eggy flavor and it worked quite well, along with adding way less sugar. I put the cake in the fridge so it can set.

And then I decided to make a chocolate mirror glaze to pour it on jp cheesecake, used this recipe: https://www.youtube.com/watch?v=1gO6XFRs0Qs
Again with with less sugar.
Mirror effect lasted for about 8 hours and then later it started to look just like a normal chocolate glaze.

Still one of the tastiest cakes I made. Sadly I don't have a picture of it, but it looked something like pic related.

I am planning to make it again soon, this time with flaked almonds on top so hopefully I'll remember to post pics here.

No. 219350

whats everyone's favorite beef dish?

No. 219498

Steak tartare. My dad likes to make this for dinner, and he serves it with thin toast slices which you butter and then add steak tartare on top of it. I can't get enough of it, once he decides to make it for dinner, I know I'm gonna be overeating.

Other favorite is bulgogi aka Korean bbq beef. This one I make myself and it's pretty easy. Korean BBQ is gift to the world.

No. 219501

cotton cheesecakes shouldn't be creamy, it's a chiffon sponge cake with cream cheese. the recipe you posted does look bad tho. if you want creamy just make 'rare cheesecake' which is similar to ny style. i would never do the japanese one (or a cheesecake in general) with chocolate, it seems bad to me, you basically sound like you ruined it.

No. 219998

beef stew

warm and filling, perfect for winter

No. 220503

good roast beef like my dad used to make. he also did awesome yorkshire puddings to go with them, but i've never had much luck doing that as an adult.

No. 220879

oh i like this channels recipes but the stoner brothers are annoying when they talk about anything unrelated to food

No. 221028

File: 1515296688859.jpg (115.17 KB, 500x750, tumblr_p1rdcmISM51r1d04qo5_500…)

No. 221420

No. 221427

File: 1515450850231.png (61.88 KB, 288x750, yeastrolls.png)

No. 221765

File: 1515548219170.jpg (44.92 KB, 605x454, tumblr_nced3uV4d91qax99wo2_128…)

No. 221801

cute and yummy. ive always wanted to try making something cute like this

No. 221811

No. 221873

No. 224279

No. 224281

No. 224293

I'm with you anon, steak tartar is my fav, also thanks to my dad. It's even better with horse meat than with beef.

No. 224510

No. 224511

No. 224513

No. 224517

I don't bother much outside of cooking stuff with wine

No. 224705

No. 224712

No. 224715

No. 224740

No. 224872

No. 225613

No. 225872

No. 225887

Has anyone here made this before? Was it good? I'm thinking of trying the recipe some day.

No. 226329

No. 226501

I haven't made that specifically, but from what I've experienced/seen her recipies are always delicious.

No. 227787


I recommend ALL of this guys videos they are soo soothing

No. 227788

No. 227878


Oof thank you, this is perfect for all my ASMR needs

No. 235748

No. 254369

File: 1527538010542.jpg (171.97 KB, 899x674, img_0193.jpg)

I'm going to attempt a lamb and okra stew tonight combining bits of both of these recipes:

I bought a bag of okra for a gumbo I made a few days ago but didn't know what to use the rest of it for.

No. 254371

Thanks for bringing up this thread, I was just thinking about making one earlier today because I didn't know there was one already!

And I'm one of the people that really like okra so thanks for the link as well.

No. 254376

Yeah I wanted to make one as well but figured I should do the old ctrlf in the catalog just to be sure.
It turns out some farmers do enjoy food.

I love me some okra too. A shame about the 'slime' stigma it gets, it's actually not like that at all once it's cooked proper.

No. 254429

many good okra recipes use the "slime" to thicken anyway. there's a japanese recipe i use that's just okra and dashi stock and the okra thickens it to a nice texture. for just like 2-3 ingredients i gobble it down!

No. 362311

File: 1548716267727.jpg (135.21 KB, 750x575, 2000x1534xTrofiette-al-Pesto.j…)

sry for necro, but tendie anon had me thinking it would be nice to have a thread to post actual good recipes

I recently got a pasta making machine so I have been experimenting with different shapes of pasta! I think next I want to trie trofie, and make trofie al pesto which is amazing but I have only had with store bought pasta. the recipe I use is one I learned in italy, but is similar to this one: https://www.eataly.com/us_en/magazine/eataly-recipes/trofie-al-pesto/

I use different potatoes, but otherwise it is pretty much the same. In the summer, I usually make the pesto from scratch too, so good and easy! it's so tasty I highly recommend you guys try it. I can also post my ligurian focaccia recipe if anyone is interested

No. 362316

File: 1548716638340.jpg (255.41 KB, 1360x2040, vegan-thai-green-curry-soup-3-…)

another easy and delicious recipe, it makes a lot too so you'll have leftovers for a few days! I add tofu to mine


No. 362323

File: 1548718879530.png (387.78 KB, 550x550, Tom_Kha_Gai_Title.png)

Tendie anon here!! I'm so excited to post here!

Yummmm homemade noodles! I've never done that before.
Pesto is on my list of yummies to make. You can use it in so many ways.

Bookmarked! I love making Tom Kha, in the same vein.

I like the channel Hot Thai Kitchen on youtube. She's great at explaining the recipes and ingredients for whiteys like me lol

No. 362324

>whiteys like me
God you sound so insufferable.

No. 362326

File: 1548720114703.jpeg (79.82 KB, 800x534, 4DEE4E6B-0AF5-4743-8699-999A51…)

I’m a tomato fiend and tomato soup is something I’m ALWAYS craving, I’ve found that this recipe has consistent results and has lots of room for experimentation. I like to add a little bit extra tomato paste for a really rich tomota flavour, but also some roasted paprika (the kind that comes from a jar), I use about a whole paprika’s worth. I tend to also add a pinch of sugar when I cook the onions first so they caramelise quickly, and add another pinch later on once I’ve added the carrot and tomato to help enhance their flavour. If you don’t add any milk, the leftovers will keep for longer. I usually just divide it up between 300ml jars and then I have a serve just the right size for lunch - add sour cream and you’re in heaven.


No. 362330

No surprise there all things considered

No. 362332

I have no idea how someone can continue to embarrass themselves in a streak.

No. 362334

File: 1548721346501.jpg (126.35 KB, 600x590, 12kalepesto-articleLarge.jpg)

to be clear, I was making fun of you. chicken tenders aren't a meal past 12 years old, but seeing as how you said "noodles" i'm assuming you are 12

anyway, I would highly recommend getting a NYT cooking subscription if you are like me and looking for new recipes all the time! i've been on a pasta kick as I said so I tried out an easy pasta w/ fresh tomato sauce and ricotta. it was really simple, I would recommend using a grater to make the tomato sauce as it's a hell of a lot easier and tastes better, imo

here's another great pasta recipe! https://cooking.nytimes.com/recipes/1012888-pasta-with-kale-pesto-and-roasted-butternut-squash

1 ½ pounds butternut squash
½ cup extra virgin olive oil, more for drizzling
¾ teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
⅓ cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving

Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

No. 362345

NTA but chicken tenders are very good, you sound like a snob!

No. 362353

fuck of back to c.c.

No. 362360

Chicken tenders are good, but they’re definitely not a meal on their own.

No. 362369

Anyone like cooking more with an Asian flair? I’ve been on a tabletop Sukiyaki faze since it’s been snowing here for the past few days.

Been thinking about maybe doing at home Korean BBQ soon too.

No. 362374

I do a lot of Japanese cooking at my house. Let me know if you need any recipes translated or anything! I got the good stuff.

No. 362379

Are there any beginner japanese recipes you can recommend? I really want to learn how to make some japanese cuisine but just don't know where to start.

No. 362381

Seconding this, it’s hard to find good Japanese recipes in English, it’s all americanised dishes

No. 362383

Please just let me know what type of dishes. I think that rice bowls (donburi) are a good way to start so I will post a few of those recipes. Some recipes have things you need to buy at a Japanese grocer, so I can provide some alternatives for people who may not have access. But again, let me know what kind of dishes. I'll just post some things that I think are easier in the meantime.

No. 362397

I’d love to know various donburi and katsu dishes, they’re my faves at the hole in the wall Asian food court. Onigiri seems pretty simple but I’d love some recipes for different types

No. 363494

Dumping some of my favorite recipes! As a note, japanese recipes usually use grams and table/teaspoon measurements, so that's what I will be doing here. Converting from grams to cups is a bit difficult so I'd suggest using a scale instead if you're not familiar with grams. Let me know if you have any questions about ingredients etc.

Golden Pork Bowl
(2 servings)

-thin sliced pork belly or other thin sliced pork 200-250 g
- 2 servings of cooked rice 150-200 g each bowl. 300-400 g total.
-finely chopped scallions 1 stalk (optional)

-japanese soy sauce 2 tbsp
-cooking sake 2 tbsp
-coarse sugar (or granulated) 2 tbsp
-mirin (sweet cooking sake) 1 tbsp
-grated garlic 1-2 tsp (or to taste)
-grated ginger 1-2 tsp (or to taste)


Mix sauce ingredients in a small pot and cook on low heat until sugar is dissolved then set aside. Cook meat on medium heat until brown on both sides (if using pork belly do not add oil, if using less fatty pork add 2-3tsp of cooking oil) Once meat is browned lower the heat to medium-low, add the sauce and simmer for 5-10 minutes until meat is fully cooked, if you like cooked scallions add them now and cook for 1 additional minute. Put rice in bowls and top with meat, sauce and scallions if desired.

Note: 1 cup uncooked Japanese rice makes two 150g servings of rice.

No. 363499

check out https://www.justonecookbook.com/ !
I used this site when I started making Japanese dishes.

No. 363500

File: 1548741117740.jpg (48.05 KB, 900x557, fffa2095d7c0d7708a33587fc3c677…)


Tricolor Soboro Bowl
2 servings

-ground pork, chicken or turkey meat 150-200 g
-eggs 2-3 medium eggs
-snow peas 50-75 g
-2 servings of cooked rice 150-200 g each bowl. 300-400 g total
-1 tbsp cooking oil

Seasoning for Meat:
-soy sauce 2 tbsp
-cooking sake 2 tbsp
-mirin 1 tbsp
-sugar 1 tbsp

Seasoning for Eggs:
-sugar 1 tbsp
-sake 1 tbsp
-pinch of salt


Mix eggs and egg seasoning well in a bowl. Add 1 tsp cooking oil to a pan and heat on medium, once hot add eggs and scramble until done, remove from heat and set aside. Add 1 tsp cooking oil to a pan and heat on medium. Break up ground meat and add to pan, cook for about 5 minutes, then add meat seasoning and cook for another 10-12 minutes until no longer pink. Cut snow peas in 2-3 pieces. Boil water in a pan and add snow peas for about 1-2 minutes, then drain. Put rice in a bowl and add toppings next to eachother in a bowl like pictured.

No. 363508

One Youtuber I like watching for Japanese recipes is Cooking with Dog (RIP Francis)

I learned how to make tonkatsu and gyudon through this channel.

No. 416908

File: 1559425287122.jpg (47.4 KB, 480x720, 1479769123-delish-birthday-cak…)

Can someone please let me in on some delicious, good baking recipes? I'm just starting and I made basic snickerdoodles for the first time with a recipe I saw on pinterest and the result was them being slightly bland.
I followed the recipe exactly but my mother said it tasted light because I need to "doctor up" the recipe and put more butter and sugar in it and I'm not sure how true that is.

No. 416957

heres the recipe for snickerdoodles i use! its betty crocker, they have some really good cookie recipes imo
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 3/4 flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

Heat oven to 400°F.

Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

No. 416970

File: 1559441750128.jpg (80.39 KB, 680x573, arroz.jpg)

I've been having fun with my new rice cooker and I love making arroz con gandules.
It's so easy, just put all the ingredients in together, give it a little stir and press start.
I usually let the rice cooker sit for 15 or so minutes after it's finished cooking so the rice doesn't stick to the bottom and to ensure it's cooked all the way through.
My boyfriend's grandmother from Puerto Rico sent us a tub of homemade sofrito in the mail and it's lasted us over a year. Probably not the best choice, but homemade sofrito is ten times better than store bought.

2 1/2 cups of medium or long grain white rice
1 tablespoon salt
1/2 tablespoon sofrito
1 packet sazon coriander & annatto
1/2 tablespoon garlic powder
1/2 can gandules (pigeon peas)
1 teaspoon adobo
2 tablespoons corn/vegetable/canola oil
1 tablespoon chicken broth

1 to 1½ cup of meat, shredded or cubed
1/2 packet of ham seasoning
1/2 tablespoon recaito

This recipe was given to me by my boyfriend's mother which was originally meant for 5 cups of rice, but I don't have that much room to store 5 cups of rice lmao. Also over time, I've just winged it on the amounts for the seasonings and done it by how many shakes I did, but it always comes out perfect.

No. 416979

File: 1559443960297.png (41.92 KB, 535x426, pumpkin.PNG)


These are my favorite go to muffins, They're pumpkin chocolate chip. I used canned pumpkin and they've always come out super delicious.

No. 417117

Thank you, anons. Those pumpkin chocolate chip muffins sound delicious, I can't wait to try making them!

No. 420721

yaaaaahhh this is an awesome recipe thank you, anon! i copied this into a little app i use for recipes, i'm so psyched to make it. there's a cardenas near me that has pretty good, not quite homemade sofrito but not quite mass produced either, should be great!

No. 422113

do you guys know any healthier recipe sites? i am looking for more dinner recipes i can try that are on the healthy side!!

No. 422119

there's a book out there called japanese soul cooking, i've been eyeing it, looks like comfort food recipes, mainly. anyone seen this?

No. 422120

File: 1560540714971.jpeg (1.11 MB, 2115x2560, AFA20018-6D37-4C3F-A075-31DCDB…)

dropped pic, sorry!

No. 431474

File: 1562550738047.jpg (55.28 KB, 550x402, flat,550x550,075,f.u2.jpg)

i think i've finally perfected my pho broth recipe.

>beef femur/knuckle bones + oxtails. look for femur/knuck bones that have meat and fat on them

>boil for 30 minutes, drain and rinse
>roast bones and oxtails along with peeled onion + ginger in oven at 450F for 1 hour
>simmer with spice blend for 6-8 hours (just depends on how much time i have to babysit it but 6hr minimum)

spice blend
>10 whole star anise
>5 or so cardamon pods
>1 cinnamon stick
>2 tbs whole coriander seed
>1 tbs of brown sugar
>1 tbs kosher salt
>6 tbs of fish sauce

pho was my white whale for a while so i'm really happy i've finally gotten it to taste right. plus its super comfy to cook on a sunday

No. 472467

File: 1571058999460.jpg (79.77 KB, 720x1080, Yellow-Split-Pea-and-Bacon-Sou…)

Was really craving autumn food and made https://www.errenskitchen.com/yellow-split-pea-and-bacon-soup/ recipe just now, sorta miscalculated the size of my pot and added way too much of split peas but tbh I don't mind the more stew-like consistency and it tastes so good and comfy!

Any other fall recipes anons are making this time of year?

No. 472711

lol this is 8 months too late but if you ever see this thanks for the channel recommendation anon i'm gonna make this this week

No. 474220

No problem Anon! The gyudon is delicious. I've tweaked mine I make now a little and use honey instead of sugar and I like to end the cooking by frying the meat a little to give it a crispy texture. It really brings out that savory sweetness I love so much.

No. 477399

File: 1572109145782.jpg (154.64 KB, 928x1200, blueberry-smoothie-1-of-1.jpg)

Has anyone here tried making and freezing smoothies in advance? This article says to blend a bunch of smoothies, contain them, freeze them, then thaw in the fridge for 8 hours, stir and go. Sounds like it would be a nasty watery mess. Any experience anyone?


No. 477516

I've seen people make portioned smoothie bags with their preferred fruits/veggies. I doubt it would be too hard or time consuming to get a blender that lets you blend in a travel cup. Just toss a bag of stuff in, add a liquid/ice, and be on your way.

No. 477544

Out of curiosity what kind of beef do you use for gyuudon? I can never quite find it cut thinly enough, and I have really shitty knives

No. 477563

I always make enough for three smoothies at a time and freeze two of them. Sometimes they taste okay, sometimes it's nasty. If you have the time and don't mind the extra dishes just make them fresh each time.

Word of advice if you decide to freeze them: Don't use blueberries. I don't know why but they turn so nasty and gelatinous when they thaw, it's inedible. Veggies aren't the best either like if you put kale or spinach in, it's less tolerable than in a normal fresh smoothie.

No. 477575

nta but i use shaved beef.

No. 478455


Your best bet is to go to an Asian grocery store, preferably Japanese or Korean. I've never seen it cut that thin, or the precise kind of cut, in other stores. Obviously that's not much help.

Some people recommend using chuck, ribeye, or even boneless short ribs. You definitely want it fatty. And if you have a friendly butcher at your local store they might be happy to cut something extra thin if you ask. It's definitely hard on your own.

No. 514730

Gonna make this with strawberry whip cream on the side for Valentine's dessert. What kind of flour should I use for max fluffy? I've read some say bread flour and some say cake flour?

No. 514739


For a really fluffy cake my grand ma would use self raising flour which I think is cake flour in usa add a teaspoon of vinegar to the batter and then let the cake batter sit by a window with a wet tea towel over the top of the bowel for at least 3 hours . She said the batter had to ferment . Her cakes were very fluffy . Oh , the vinegar is to stop crumbling . Hope it goes well anon .

No. 514747

>bread flour
hell no. you want to use cake flour. bread flour has high protein/gluten in it for bread making (hence the name) and thus more dense. cake flour is the exact opposite. less gluten/protein and less dense, makes for light and fluffy cakes. self-rising flour isn't really flour a type of flour, it's just standard (all purpose) that has a rising agent added. for something really fluffy you want to make a chiffon cake which is the what meme japanese cheesecake is (which btw, are only "wiggly" when they are still warm before they set). chiffon cakes make use of meringue so they're a bit harder for a first time baker but they make a light and pillowy cake.

No. 556588

I want to make some cream choux pastry for a party. Can I make the buns and cream the night before and pipe them the morning of? Do I need to refrigerate the buns? Will they get soggy by the cream quickly?

No. 556621

wow I can't believe I've never cooked my smoothies and I've just been consuming them raw and cold… how embarrassing

No. 556633

You can make them the night before, then store the buns in an airtight container, and the cream in the fridge. Definitely don't fill until the morning because if you fill them too soon they'll go soggy by the time you serve; ideally, leave filling them as late as you possibly can. Good luck!

No. 556668

This is so good, makes me miss me gran

No. 556884

File: 1590171676554.jpg (757.9 KB, 2175x2299, 20190902_013235(1).jpg)

I love baking, been a passion for over a decade but I've run into a recent problem.

I moved and decided to treat myself to new bakeware too. I bought a nordic ware round cake pan. It's noticeably thicker and more sturdy than an average cake pan.

I baked a cake in it the other day and it just wouldn't bake? It was like pudding after 40 minutes. I chalked it up to me using a new recipe. Now I'm baking brownies from a recipe I always use and they're doing the same thing.

Can a thicker pan completely change baking temp and time? Or is this new oven I'm using junk??

No. 556900

the only problem i've had with nordicware is cakes sticking more. even if it's thick it will never be that much of an issue. do you have an analog thermometer in your oven (or some external way to measure the temp)? i find it to be really helpful to know what the actual oven temp is rather than trusting an oven to actually heat up properly.

also guys lmk if anyone wants a youtube cooking channels dump! i have a lot of good chinese and japanese cooking and baking channels i can recommend! also just let me know in general any chinese or japanese recipes you need translated or if you want me to share recipes for certain dishes.

No. 556939

File: 1590181569136.jpg (27.91 KB, 563x561, 9c7bd832fc9576fca8c3badb735dbf…)

So what do you do if you like baking but you have nobody to bake for?

No. 556944

I wish it was still socially acceptable to gift your baking to your neighbor sometimes

No. 556984

It isn't? Lol I my nextdoor neighbors have 2 little girls and the 13 year old loves baking. A couple times a week she brings us a plate of brownies or cookies and we always look forward to it! My grandma also bakes a shit load of bread and various treats for her neighbors, esp. on holidays or people new the neighborhood.

No. 556987

where do you live

No. 556996

Nowhere near a big city haha. My grandmas in a rural/country area and I live in a small city (like 60k pop) so that could be why? I've never heard of it as being unacceptable. It could be different elsewhere. It never occurred to me but I guess bigger cities have more crime and therefore the likelihood of someone poisoning or spitting in their home baked goods is bigger? My city isn't one of those "everyone one knows everyone" types either though so idk.

No. 557058

Are there homeless people/homeless shelters/soup kitchens/etc you could donate stuff to?

No. 557059

i'm asking in case you're close to me so i can get free food lmao

No. 557792

File: 1590320638330.webm (11.76 MB, 722x406, cast iron.webm)

No. 557793

File: 1590320692224.webm (3.31 MB, 1078x1080, Ice Cream Bread.webm)

No. 557794

File: 1590320793673.webm (6.78 MB, 1078x1080, 1469394465919.webm)

No. 557796

File: 1590320841222.webm (4.3 MB, 1078x1080, Chicken Lo Mein.webm)

No. 557797

File: 1590320892152.webm (3.95 MB, 1078x1080, Easy Fried Beef Dumplings (Gyo…)

No. 558882

File: 1590516541854.jpg (146.93 KB, 1200x1200, chili.jpg)

Does anyone have food restrictions due to health issues? I have digestive issues and reflux, so I'm basically stuck with a low fat, lower carb diet if I don't want to be in pain. I also can't tolerate most spices and herbs, onions/garlic, and tomatoes, so you can imagine how shit diet is. I really miss cooking though, but it's not as fulfilling on such a restricted diet. Anyone have advice on how to enjoy what I can eat or am I just fucked?

Pic related, I'm craving chili so bad but it would probably kill me

No. 558898

That chili looks delicious and this isn't related to your question but why the avocado? Talk about drowning out a mellow nutty flavor in a mass of tomatoey spice.

No. 559607

This is so fucking delicious

No. 559609

NTA But the creaminess of the avocado would be really good against the chili. It goes on top, I wouldn't actually mix it in. Just eat a piece with every other bit of the chili or whatever

No. 559623

Have you tried making soups and stews? There's plenty of combinations that offer different tastes and textures. It's also really easy to do if you've got a slow cooker.

No. 559672

just seeing the thumbnail makes me feel hungry, everything about this dish is perfect and it's so simple to make

No. 559750

Even looking at this dish gives me serious heartburn, and I used to eat every other spicy meal without vomiting until June of last year. If I were you, I would wait it out after a few months if you haven’t done that already and eat little by little.

I have the same digestive problems but I tend to eat “forbidden” things at my own risk because I’m a masochist.

No. 559840

Omg anon pls try it I literally yelled YUMMMM when I first tried it

No. 559965

i've been starting to eat more low carb meals and at first it seemed like it'd be one of the hardest decisions because i grew up in a amexican merican household and all we ate was carbs up the ass; rice, pasta, corn, beans… but it's been turning out to be not as difficult as i thought!

thank god for youtube, although most of the low carb recipe videos were made by completely insane weirdos, like ketofocus, i found videos from people who know what's good, like lowcarbingasian.

No. 559978

Lol I've never heard of ketofocus but I followed Ketoconnect's butter chicken recipe today and it was good! However, I halved the amount of cream and it was still too much. 1/2 cup half and half or even coconut milk is what I'm gonna do next time.

FlavCity by Bobby Parrish has keto recipes and also informational videos where he talks about ingredients to look for and what to avoid

No. 559995

Or you could just drop the bread and the tortilla

No. 559996

coincidentally i rarely ever eat tortillas so that was the easiest thing to drop, the hardest was potatoes, rice, and corn and my boyfriend loves that shit too

No. 560218

File: 1590682378224.jpg (113.82 KB, 600x902, wood-ear-mushroom-9.jpg)

I love Chinese wood ear mushroom salad. It looks sketchy but I think it's so delicious, I really love garlic and spicy so that's probably why. The sauce tastes like divinity to me. I'm able to get ahold of fresh wood ear mushrooms, but I'm sure you could substitute others like oyster or maitake mushrooms if you can't find any available.
I fucking love mushrooms.


No. 560264

>woks of life
This blog is cute as hell and I will definitely be trying this recipe. Thanks anon.

No. 566655

Was bored and made some spinach puffs 10/10 anons

No. 566656

I love mushrooms too!! I love enoki and oyster mushroom in soup and wood ear in stir fry dishes. Contemplating growing my own mushroom garden actually.

No. 566948

File: 1591558483584.jpg (73.02 KB, 730x489, gouda-mushroom-onion-grilled-c…)

Might seem childish but I love grilled cheese sandwiches and am forever looking for new combinations of ingredients to put in them. It's comfort food but can also have some complex flavours if you're willing to experiment.
I often make a pizza-esque grilled cheese with a filling of tomato sauce, mozzarella, fried bits of chorizo and chopped up sun dried tomatoes.
Recently I also came up with a mushroom-beef grilled cheese. I pan fry super finely chopped forest mushrooms, red onion and tons of garlic and then combine it with a bit of minced beef and some grated cheddar. Works great without the beef too.
At this point the bread is more of a vessel to hold different ingredients together, but I use a variety of bread types as well. I really enjoy carefully getting the bread to the perfect level of crispy and making sure none of it gets soggy because of the steam once it's plated.

No. 566965

Not childish, grilled cheese is god-tier and that sounds good af

No. 567035

Bought this mans book about a month ago and it's honestly a treasure trove full of gorgeous, flavorful, and quick vegan meals. also his kitchen looks fucking spectacular.

No. 567045

Does anyone have some good ground beef recipes? I'm poor so I can't spend like $15 for stew meat or something. I switch between chicken and ground beef dinners. I make fideo, tacos, meatballs, stroganoff. Bf is not a fan of meatloaf, what else can I make?

No. 567047

Shepherd's pie is pretty great.
If you buy beans, canned tomatoes and some other vegetables of choice ypu can make a good meat stew. Lots of ways to vary it as well.

No. 567052

Cheap and easy

No. 567056

This is also my favorite poorfag soup. A small bowl of rice with this and I’m stuffed. You can make ground meat version of this by browning the meat then add water and bring to boil.

No. 567284

Pork isn't cheaper than beef where you live?

No. 567515

Just wanted to say I tried this and it was so tasty. I've only had wood ear in soup before. The texture is a little weird, but it really absorbs the flavor of whatever you're cooking, so it's a great addition in stir fry as well.

No. 590339

What are some easy meat dishes for someone coming off of 20 years of vegetarianism?

No. 590342

Thai chicken soup, it's basically curry paste, water, other spices, coconut milk and browned vegetables and chicken. Could do it one pot.

No. 591057

I like watching binging with Babish

No. 591074

literally anything with chicken breast, the easiest meat to prepare, it's always good.

No. 591246

I tried to make pudding but it never got thick. What do I do with this chocolate soup now????

No. 591250

add flour & egg and turn it into a cookie / brownie type of thing, or just egg & milk and whisk it over the stove so air gets beat in it, put it in a container and freeze it and itll be ice cream

Delete Post [ ]
[Return] [Catalog]
[ Rules ] [ ot / g / m ] [ pt / snow / w ] [ meta ] [ Server Status ]