File: 1482962330074.jpg (67.63 KB, 640x960, 93ee5731-cc9c-4eea-8fba-2c226b…)
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.
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?
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.https://www.youtube.com/user/thedomesticgeek1
hot for food - They are a completely vegan channel that make a wide array of dishes.https://www.youtube.com/user/hotforfoodblog
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.https://www.youtube.com/user/MindOverMunch
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.https://www.youtube.com/watch?v=47Wt2Mha_8M
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.
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
File: 1495183528525.jpg (151.02 KB, 812x458, serveimage.jpg)
Anyone here prefers chinese "cleaver"s over regular chef's knives?
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.
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.
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
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.
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.
warm and filling, perfect for winter
File: 1515296688859.jpg (115.17 KB, 500x750, tumblr_p1rdcmISM51r1d04qo5_500…)
File: 1515450850231.png (61.88 KB, 288x750, yeastrolls.png)
File: 1515548219170.jpg (44.92 KB, 605x454, tumblr_nced3uV4d91qax99wo2_128…)
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:>http://lifeartandbites.com/index.php/2017/07/26/turkish-lamb-stew-with-okra/>https://www.nytimes.com/interactive/projects/well/healthy-recipes/recipes/mediterranean-okra-and-tomato-stew
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.
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.
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.
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
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 minehttps://www.saltandlavender.com/15-minute-vegan-thai-green-curry-soup
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. >>362316
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
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. https://www.asweetpeachef.com/cream-of-tomato-soup-recipe/
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
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.
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
-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.
check out https://www.justonecookbook.com/
I used this site when I started making Japanese dishes.
File: 1548741117740.jpg (48.05 KB, 900x557, fffa2095d7c0d7708a33587fc3c677…)
Tricolor Soboro Bowl
-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.
One Youtuber I like watching for Japanese recipes is Cooking with Dog (RIP Francis)https://www.youtube.com/user/cookingwithdog
I learned how to make tonkatsu and gyudon through this channel.
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.
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 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.
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.
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.
File: 1560540714971.jpeg (1.11 MB, 2115x2560, AFA20018-6D37-4C3F-A075-31DCDB…)
dropped pic, sorry!
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)
>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
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?
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?https://www.buzzfeed.com/amphtml/nataliebrown/frozen-smoothies-are-the-easiest-way-to-eat-a-healthy-breakf
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.
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.
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??
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.
File: 1590181569136.jpg (27.91 KB, 563x561, 9c7bd832fc9576fca8c3badb735dbf…)
So what do you do if you like baking but you have nobody to bake for?
File: 1590320638330.webm (11.76 MB, 722x406, cast iron.webm)
File: 1590320692224.webm (3.31 MB, 1078x1080, Ice Cream Bread.webm)
File: 1590320793673.webm (6.78 MB, 1078x1080, 1469394465919.webm)
File: 1590320841222.webm (4.3 MB, 1078x1080, Chicken Lo Mein.webm)
File: 1590320892152.webm (3.95 MB, 1078x1080, Easy Fried Beef Dumplings (Gyo…)
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
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.
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. https://www.yummly.com/recipe/Keto-Butter-Chicken-2573188?prm-v1
FlavCity by Bobby Parrish has keto recipes and also informational videos where he talks about ingredients to look for and what to avoid
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. https://thewoksoflife.com/wood-ear-mushroom-salad/
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.
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.
Pork isn't cheaper than beef where you live?