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Author Topic: A Cooking Thread?  (Read 155030 times)

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Re: A Cooking Thread?
« Reply #2150 on: 12 Aug 2016, 15:22 »

LTK, I will use frozen spinach for saag paneer only because you are supposed to squeeze as much liquid out of the spinach as possible and it's a whole hell of a lot easier to do with frozen than fresh. But I honestly hate the taste of spinach, so both kinds taste equally bad to me. My husband (who is the one that devours saag paneer) doesn't really care either way in regards to fresh or frozen, he just really likes spinach. So neither of us really seem to notice much of a difference, even though we have very different tastes.
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Re: A Cooking Thread?
« Reply #2151 on: 14 Oct 2016, 23:36 »

Well, no food pr0n, but between the local Asian market and farmer's market, made a nice stir fry.  I used pork for hotpot (nice and thinly sliced, although any protein source would work), 3 baby bok choi, 2 small white onions, 3 small green bell peppers, a couple handfuls of bean sprouts, 3 cloves of garlic, several sliced Thai chillis (these weren't all that hot), fresh ginger, five spice, fish sauce (1 tsp), 1 persimmon (all I had, I should have used two), and a couple tbsp of oyster sauce. 

The pork was thin enough that I just threw everything in there at once, so the veggies would remain crispy when it all cooked.  Should have used a bit more ginger and five spice, but it still turned out pretty good.
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Re: A Cooking Thread?
« Reply #2152 on: 02 Nov 2016, 10:39 »

This year I've been doing two things on my gas grill.
Making Pizza
and
Deep Frying.

The pros of this are 1) you don't have a 600º F oven heating up your house in the summer. and 2) deep frying in the house is hella messy. It's like if they had a flavored spray oil called "burnt" and you just covered everything in your kitchen and adjacent rooms with it. Outside with a big lodge cast iron skillet, it's great.
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Re: A Cooking Thread?
« Reply #2153 on: 13 Mar 2017, 13:38 »

Cooked steaks for myself and Partner for the first time and I'm pretty chuffed. The steak was high quality which helped a lot but other than only owning a tiny pan making it a little awkward, cooking it was a lot easier than I expected.
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Re: A Cooking Thread?
« Reply #2154 on: 19 Apr 2017, 11:55 »

Think I've found my new favourite recipe. Super simple, garlic and lemon chicken. Getting a slow cooker was a great move.
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Re: A Cooking Thread?
« Reply #2155 on: 20 Apr 2017, 21:26 »

Saturday, didn't want to go out and I didn't want to order any take-out.

I ended up looking around for what I had and ended up making a pizza with a pesto base, topped with mozzarella, cheddar, bacon and shredded duck breast.

And you know what? It was pretty damned tasty!

Also bought a cast iron griddle pan and I'm loving the way it's cooking steaks now, like much better than in a normal pan.
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Re: A Cooking Thread?
« Reply #2156 on: 27 Apr 2017, 22:13 »

I tried making Bolo de Rolo (a Brazilian style of roll cake) again. It was a disaster, but it was less of a disaster than the last time I tried making it, so I think that's progress.
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Re: A Cooking Thread?
« Reply #2157 on: 15 May 2017, 12:38 »

I'm making rhubarb and red onion chutney and the house smells amazing. This may be the greatest thing I've ever made.
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Re: A Cooking Thread?
« Reply #2158 on: 03 Aug 2017, 09:42 »

We've continued our experiments with chicken and duck and have determined the following when it comes to either bird:

- letting the skin dry properly, for over a day, is crucial to getting the crispiest skin. Baking powder helps.

- properly loosen the skin from the meat. Easiest to just use your fingers. Gloves are useful.

- cook vertically in a convection oven for the best skin (lets fat drip out properly) or spatchcocked placed over vegetables of your choice for greatest speed and convenience.

- salt properly

- injecting flavored brine into the meat is often worth it.

- apply a dry rub under the skin

As for fish, I have decided that almost all fish dishes, whether raw or cooked, taste better with a little brining/curing.

We eat a lot more vegetarian dishes than we used to. Observations forthcoming.

We've also realized that wheat starch is optional (sort of) when making dumplings. Potato starch and tapioca starch will give you a decent dough. These first ones didn't come out as translucent as the rest of the batch but by the time those were ready I was too hungry to take photos.

« Last Edit: 03 Aug 2017, 10:11 by Aimless »
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Re: A Cooking Thread?
« Reply #2159 on: 08 Aug 2017, 20:50 »

Today I brought home made pizza for lunch at work, and everyone were amazed? Especially by the home made dough??? Several people asked me why I didn't just buy a pre-made dough from the store, and I'm like... why would I waste extra time and money at the store when I have all ingredients at home at any time?

I guess i'm generalizing, but this would never happen in Europe. Is this an American thing? Making basic things from scratch is so simple, and nobody here seems to do it. Why not?
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Re: A Cooking Thread?
« Reply #2160 on: 09 Aug 2017, 03:57 »

Maybe they don't know how or lack the confidence to try following a recipe. I cook a lot but anything involving dough usually gives me pause, I feel like there are a lot of ways you can do it wrong.
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Re: A Cooking Thread?
« Reply #2161 on: 12 Aug 2017, 11:58 »

Blank pizza bases are a thing in UK shops so I can say with a fair degree of certainty that it would happen here.

I think part of it is that pizza is mainly concieved of as a fast food so the idea of making it from scratch is a bit outside of people's cooking imagination.

I just made walnut and rocket pesto. Its awesome and incredibly easy.
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Re: A Cooking Thread?
« Reply #2162 on: 16 Aug 2017, 16:10 »

Cauliflower rice: I thought it was just a gimmicky bullshit fad but goddamn is it ever so tasty and also fun to make. Remove the stems from the florets and use the largest grater attachment on your food processor, it takes approximately 1 min to make enough for 2 people. Lightly stir-fry or steam with onions and mushrooms for added flavor.

Eggs: steamer basket in a small saucepan with a small amount of boiling water, 7 minutes and then cooled as fast as possible (we just run cold water over it for a while). Perfectly set whites that aren't rubbery, perfect yolks that are just a tiny bit runny in the center, super easy to peel (tap each end hard and then the shell practically slides off on its own).

Fish: also surprisingly easy and tasty to steam. Salt, like, a LOT, let rest for up to 3 mins depending on your preferred consistency, wash off thoroughly, place in a steamer basket on top of mushrooms, onions or vegetables of your choice, maybe add a little soy sauce and then steam (lid on) for a few minutes (like 4 mins maximum). Serve with aforementioned cauliflower rice or green beans sautéed in canola and/or sesame-seed oil over high heat until they begin to brown a little bit (I don't even like green beans but they taste delicious cooked this way, even if they're frozen). If the fish is already prepped this takes 5-10 mins of active work, if not it takes a few minutes more in addition to the time it takes to cure the fish.

If you have a whole boneless side of fish eg. salmon, and you don't wanna bother with cutting it into portions, cure it, rinse thoroughly, place it skin-side up on a lightly oiled oven-proof tray (maybe with a few sprigs of rosemary underneath if you have it) and then chuck it into the oven. Turn on broiler and set it to max, keep an eye on the fish and when the skin begins to char a little (10 mins in our old oven), remove it from the oven. The skin comes right off, the fish is still juicy and you can serve it with the green beans you just sauteed while the fish cooked.

Our weeknight meals have become both much less complicated and time-consuming as well as much more satisfying. Two people can make varied, flavorful and healthy meals with less than 15 mins of active work and not too much mess.

tl;dr: cauliflower rice = good, steaming = good, curing/dry-brining fish = good.
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Re: A Cooking Thread?
« Reply #2163 on: 16 Aug 2017, 16:16 »

Today I brought home made pizza for lunch at work, and everyone were amazed? Especially by the home made dough??? Several people asked me why I didn't just buy a pre-made dough from the store, and I'm like... why would I waste extra time and money at the store when I have all ingredients at home at any time?

I guess i'm generalizing, but this would never happen in Europe. Is this an American thing? Making basic things from scratch is so simple, and nobody here seems to do it. Why not?

I have wondered about this myself. I don't quite get the meal kit craze that's sweeping across the US but it seems to be related to these views. On the other hand, you also get the other extreme, with people making almost everything from scratch and taking a great deal of time making their food to perfection.

As for dough, I have very little confidence in my dough-making abilities whereas my wife always makes perfect doughs no matter what it is. The one dough I've had success with are the variations on no-knead doughs that you can keep in the fridge for days and just use a little every day to make rolls or pizza in 30 mins (not quite as good for pizza but still good).
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Re: A Cooking Thread?
« Reply #2164 on: 21 Aug 2017, 04:33 »

We've continued our experiments with chicken [snip]

I have recently come to the conclusion that the only way in the future I will roast a chicken is after butterflying it.

You can blast it at a higher temperature. Everything comes out juicy and nice, even the breasts (they seem less prone to overcooking), and the skin comes out nice and crisp. Put it on a rack elevated at least to the height of your pan so that the hot air can circulate around it easily.

I like to loosen the skin and stuff herbs and butter underneath it.

The backbone, having been cut out during the butterflying, can be chopped up and used as the basis of a jus.
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Cornelius

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Re: A Cooking Thread?
« Reply #2165 on: 21 Aug 2017, 04:43 »

Today I brought home made pizza for lunch at work, and everyone were amazed? Especially by the home made dough??? Several people asked me why I didn't just buy a pre-made dough from the store, and I'm like... why would I waste extra time and money at the store when I have all ingredients at home at any time?

I guess i'm generalizing, but this would never happen in Europe. Is this an American thing? Making basic things from scratch is so simple, and nobody here seems to do it. Why not?

I have wondered about this myself. I don't quite get the meal kit craze that's sweeping across the US but it seems to be related to these views. On the other hand, you also get the other extreme, with people making almost everything from scratch and taking a great deal of time making their food to perfection.

As for dough, I have very little confidence in my dough-making abilities whereas my wife always makes perfect doughs no matter what it is. The one dough I've had success with are the variations on no-knead doughs that you can keep in the fridge for days and just use a little every day to make rolls or pizza in 30 mins (not quite as good for pizza but still good).

I can say it happens over here as well. The point that's been made about people seeing pizza as fast food is definitely playing a part in it. However, I notice that fewer people seem to have a grasp of the basics, and think it's just too much bother.

On the other hand, I find that, try as I will, puff pastry comes out better if I buy it pre-made.

Doughs can be tricky; humidity and temperature play more of a role than most people realise. Also kneading it thorougly, I find to be a key element in many doughs, where you should keep kneading at twice as long as you think is right. Then again, kneading too much can be equally bad. The point is that baking really is science for hungry people, as there's quite a bit of bio-chemistry going on behind the screens - with unsurprisingly similar processes as when brewing.
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Re: A Cooking Thread?
« Reply #2166 on: 21 Aug 2017, 05:48 »

There's always no-knead pizza base...
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Re: A Cooking Thread?
« Reply #2167 on: 22 Aug 2017, 04:54 »

Meh... kneading is half the fun, really. A good way to vent any frustration as well. You get to be as violent as you like, and you end up with something nice to eat.
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Re: A Cooking Thread?
« Reply #2168 on: 23 Aug 2017, 19:18 »

I mean for people who find the whole concept of kneaded yeasted dough to be a little intimidating.
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Re: A Cooking Thread?
« Reply #2169 on: 23 Aug 2017, 19:22 »

I have a need to knead!

Or is this on a knead to know basis?

Sorry, sorry, I'm a weirdough. I'll stop now.
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Re: A Cooking Thread?
« Reply #2170 on: 23 Aug 2017, 21:56 »

I have recently come to the conclusion that the only way in the future I will roast a chicken is after butterflying it.

Yeah! That's what I meant when I said "spatchcocked" :) I remove the wishbone as well.
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Re: A Cooking Thread?
« Reply #2171 on: 23 Aug 2017, 22:05 »

Ah! I rarely see that term used, so I completely overlooked it.
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Re: A Cooking Thread?
« Reply #2172 on: 25 Aug 2017, 05:39 »

Are there any professionals in the desserts? I want to know how to make some simple desserts, something that does not take hours :-)
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Re: A Cooking Thread?
« Reply #2173 on: 25 Aug 2017, 12:28 »

Short for overall time or just short for prep time?

Also, what sort of desserts do you generally like?
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Re: A Cooking Thread?
« Reply #2174 on: 28 Aug 2017, 02:21 »

If you want something quick, you can always go with a sabayon. Despite what many people say, as long as you measure right, and don't have your fire too high, it's hard to mess up.

For two people, take three egg yolks. Per yolk, add a spoon of sugar, and an equivalent amount of your alcoholic beverage of choice. Whisk over a low fire, until it starts to stick at the bottom, and the movements of your whisk stay visible in the mixture.

Serve with red fruit.

Traditionally it's made with marsala, and you can try other wines, or even beer; Kriek and framboise work surprisingly well. I'd suggest using lighter and fruitier wines, as too much tannin is not a good thing for this recipe. Sparkling wines (champagne, prosecco, cava, and what have you) can work well. If done right, you shouldn't have alcohol in the dessert.
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Re: A Cooking Thread?
« Reply #2175 on: 29 Aug 2017, 03:50 »

We've continued our experiments with chicken and duck and have determined the following when it comes to either bird:

- letting the skin dry properly, for over a day, is crucial to getting the crispiest skin. Baking powder helps.

- properly loosen the skin from the meat. Easiest to just use your fingers. Gloves are useful.

- cook vertically in a convection oven for the best skin (lets fat drip out properly) or spatchcocked placed over vegetables of your choice for greatest speed and convenience.

- salt properly

- injecting flavored brine into the meat is often worth it.

- apply a dry rub under the skin

As for fish, I have decided that almost all fish dishes, whether raw or cooked, taste better with a little brining/curing.

We eat a lot more vegetarian dishes than we used to. Observations forthcoming.

We've also realized that wheat starch is optional (sort of) when making dumplings. Potato starch and tapioca starch will give you a decent dough. These first ones didn't come out as translucent as the rest of the batch but by the time those were ready I was too hungry to take photos.



Can I get a recipe before I start drooling?
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Re: A Cooking Thread?
« Reply #2176 on: 30 Aug 2017, 00:18 »

The dessert that I can think of that offers the most satisfaction for ease of making has to be crumble. Infinitely variable and difficult to make badly unless you're going down the road of making your own custard.
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Re: A Cooking Thread?
« Reply #2177 on: 31 Aug 2017, 14:36 »

My go to dessert is cheesecake. No baking required, minimal work time but you gotta wait for it to set a bit in the fridge.

Basically double cream, cream cheese (Philadelphia seems to work best), bit of vanilla flavouring and icing sugar. All shoved in a bowl and mixed/whipped till the mixture holds little peaks when you pull out the mixer. You can throw in melted chocolate, cocoa powder, lemon juice or Baileys or pretty much anything for extra flavouring.
Base is crushed Hobnobs with a bit of melted butter pressed into your dish and left to set in the fridge or freezer for a while. I usually do about thirty minutes in the freezer. Then when it's at least semi-solid, make the creamy bit and put it in. Can put grated chocolate or sprinkles or whatever topping on top. Put the whole thing back in the fridge for an hour or two to set more and munch.

I tend to not wait long enough and the base will be really crumbly but it tastes good.

Here's a recipe pretty close to how I do it for measurement refs.  I've made it so much I tend to eyeball this one nowadays.
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Re: A Cooking Thread?
« Reply #2178 on: 31 Aug 2017, 17:32 »

Do jello shots count as dessert? Asking for a friend.
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Re: A Cooking Thread?
« Reply #2179 on: 31 Aug 2017, 22:28 »

For my cheesecake base, I use digestives and gingernuts in a 2.5:1 ratio.
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Re: A Cooking Thread?
« Reply #2180 on: 10 Sep 2017, 11:39 »

Lightly cured salmon belly (salt heavily, rinse thoroughly after ca 30 mins, soak in mix of white wine or rice vinegar & nice balsamico, water and a little sugar or syrup), ponzu sauce & toasted hazelnuts, served on cold shirataki noodles with grated daikon, scallions and pickled chili. Ponzu sauce is reasonably easy to make apart from difficulties finding yuzu. We substituted lemon & lime, both juice and zest. Flavored with grated daikon and scallions, it makes for a very tasty condiment that goes well with stronger flavored proteins such as tuna or beef. Shirataki noodles are great whether cold or hot--practically no calories, great texture & consistency, almost impossible to overcook--but in this case they were a bit of a distraction.



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Re: A Cooking Thread?
« Reply #2181 on: 14 Sep 2017, 14:22 »

Lovely photos. Looks delicious.
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Re: A Cooking Thread?
« Reply #2182 on: 15 Sep 2017, 06:01 »

For my cheesecake base, I use digestives and gingernuts in a 2.5:1 ratio.

Oh.....

Oh my....!



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Re: A Cooking Thread?
« Reply #2183 on: 17 Sep 2017, 08:26 »

We've got a bit of a glut of apples at the moment so I tried my hand at apple and rosemary (also from our garden) butter.

First reports, this stuff is amazing. Now googling all the other butters, curds and cheeses you can make with apples.
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Re: A Cooking Thread?
« Reply #2184 on: 17 Sep 2017, 13:50 »

We've got a bit of a glut of apples at the moment so I tried my hand at apple and rosemary (also from our garden) butter.

I've never tried that with rosemary! We usually just use cinnamon and lemon-zest. Given that we mostly eat it with meat, I imagine rosemary would be an excellent addition :)
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Re: A Cooking Thread?
« Reply #2185 on: 18 Sep 2017, 07:26 »

It was good last night with roast chicken and again today in my cheese sandwich.

The original recipe that I was working from called for sage but our bush got a but overrun this summer. Might try that soon though.

This evening I might have a crack at apple lemon curd if I can find my round tuits. If I do a big batch I can see about adding cardamom to one of the jars. For the funsies like.
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Re: A Cooking Thread?
« Reply #2186 on: 23 Sep 2017, 17:44 »

Supreme Fried Okra
  • 1 bag of okra
  • 1/2 zuchini
  • 2 garlic cloves
  • olive oil
Heat the olive oil on medium, bring to a simmer. Peel and press the garlic cloves. Coin and cube the zucchini. Once the oil is simmering, add the vegetables and garlic. Turn up to medium-high heat and stir occassionally until cooked.
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