Cooking Thread~ Recipes & Things

[Sinner_sb]

I have a stand mixer and a food processor, the only thing I don't have is an air fryer, nah I just don't have the time for a multi day recipe, since some of the ones I looked at were for little biscuits and some local snacks that took like 2/3 days to make, as long as it can be made in 1 day I'll take it, thanks for the bread recipe ! ( we do a similar one to this but we we use a spicy garlic paste instead of the Brazilian seasoning)

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Most of my savory snacks don't use or work with an air fryer, but with a regular medium or deep frying. They also aren't multi day but some require a few hours as they often are yeasted dough/bread based.

Here is a simple fried snack, it is a fried dough snack similar to a type very common in Brazil. You don't even need exact measures for it and can adjust things. I will try and calc a small batch.

200g of flour

50 to 80g of water

Pinch of salt

half teaspoon of baking powder

Deep pot/pan for frying

Enough oil to get a least one third of the pot full

Salt, pepper, dry seasonings to taste

You mix the baking powder with the flour and pinch of salt, salt here can be replaced by ramen seasoning packs or other similar seasoning packs, mix and add water slowly. You want a dry, smooth dough that doesn't stick to your hands or counter. Once it is well kneaded and smooth let it rest for 30 min, cut into 4 portions, roll one portion at time thin, with the other portions covered by cling film to not dry out.

Once the dough is rolled thin, anywhere between 1mm to 3mm, cut into AAA battery length and width, fry until golden brown and crispy. Drain well and at this point you test the flavor and seasoning, if not seasoned enough now you season the snack to your liking, garlic powder, onion powder, salt, pepper, paprika, powdered herbs of your liking, or a mix of everything.

This recipe is very forgiving and can be altered a lot, you can replace some of the water for vodka to make them even crispier, you can add powdered chilies to the dough to make it spicy, you can essentially build upon it to make the snack that you like, including shape and size. In Brazil the leading brand of this kind of snack is called Torcida, it has over 10 flavors and is very popular of a snack for drinking. You can scale this up as much as needed, normally when I make it, I make enough for two or three snacking binges, it doesn't last more than 1 day before I am done, so I have no idea how long the snack lasts before it goes bad. BTW, most of my snacks are more labor intensive than time intensive.

 

[Papi Chulo]

Recipe

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This is perfect I ll try and make some tomorrow if I finish work early , thank you

 

[gadrial]

Happy july 4th, here is my preferred recipe for slow cooker chili

Spoiler: Recipe

Slow Cooker Chili​

Ingredients

• 2 lb. ground beef or ground turkey
• 1large onion, chopped
• 2 tbsp. tomato paste
• 2 (15-oz.) cans kidney beans, drained and rinsed
• 1 (28-oz.) can crushed tomatoes
• 1 can beer (brown ale recommended)
• 4 cloves garlic, minced
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. paprika
• Pinch cayenne pepper (optional)
• Kosher salt
• Freshly ground black pepper
• Shredded cheddar, for serving (optional)
• Fritos, for serving (optional)
• Thinly sliced green onions, for serving (optional)

Directions

Heat a large skillet over medium-high heat.
Add beef and onion and cook until meat is browned all over, about 4 minutes. (It doesn't need to cook all the way through!) Drain fat, then stir in tomato paste.

In a large slow cooker, combine beef mixture, kidney beans, crushed tomatoes, beer, garlic, chili powder, cumin, oregano, paprika, and cayenne. Season with salt and pepper.

Cook on low for 6 and up to 8 hours. (The longer it's in the slow-cooker, the more flavor it gets.)
Taste for seasonings. Serve warm with cheese, Fritos, and green onions, if desired.

 

[Hellhound_dow]

Eggroll in a Bowl

Ingredients:
A bag of coleslaw mix (either regular or broccoli slaw)
A tube of pork sausage, any flavor except maple.
1 tablespoon of garlic (a little more if you like garlic)
1 teaspoon ginger
1 tablespoon Onion powder
1 teaspoon white pepper
2 tablespoons sesame oil
1/4 cup soy sauce (more of you prefer)
1 cup mung beans
1 bundle of green onions chopped

Instructions:
Fry your sausage and drain the grease if there is a lot. After draining add the Sesame Oil, Slaw Mix, and your dry ingredients. When the veggies reach your preferred texture (between al dente and squishy) add the Soy Sauce. Serve over Rice or without.

I prefer mine with sweet and sour sauce mixed in so here's a recipe for that also.

Ingredients:
1 Cup canned pineapple juice
3/4 cup light brown sugar, packed tight
1/3 cup rice vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1 1/2 tablespoons corn starch dissolved in 2 tablespoons water.

Instructions:
Place all of the ingredients, except the corn starch slurry, in a small saucepan and bring to a boil. Stir in the corn starch slurry and simmer for another minute until thickened, stirring constantly.

 

[Biigoh]

View: https://www.youtube.com/watch?v=aGJS7YFcP78

 

[TheGrog]

I rather like chili oil, but I prefer the Chinese Cooking Demystified recipe. They go into quite a bit more detail.

 

[Sinner_sb]

I rather like Mikey Chen's recipe, even then I don't follow it 100%, I alter and customize it depending on what I have on hand or how spicy I want it to be. Homemade chili oil can be personalized to fit your own taste and preferences, I actually posted my recipe and method here in this thread.

Anyway, chili oil is great and I always have some in house, both homemade stuff and commercial stuff, they taste very different because their recipes and even my own recipe changes depending on what chili and seasonings I use, my most recent batch used a chili and lime seasoning that I had purchased that was threatening to go bad so I used it in place of regular chili flakes, this batch as a nice citrus and sour taste to it.

 

[Somebody]

Kashmiri Pink Tea recipe.

A delicate taste, a faint pink blush, and the aroma of cardamoms and cinnamon, pairs well with saltier snacks. It's best to make a big batch and refrigerate than to try to make one from scratch every cup or so.

Also called Qaimaq tea in Afghanistan, served with a teaspoon of clotted cream (the Qaimaq in question) on top.

Note: this makes about a litre or so of kehwa, which is basically the brewed tea absent milk. This recipe is a slightly modified version of the Samovar Tea from Kashmiri Cooking—the main differences are that I add star anise, add the baking soda at the start, and hold off on the milk, salt, and sugar until it's time to serve.

Cooking time: Minimum 1 hour 10 minutes.

Ingredients:

• 4 cups room temperature water
• 2 cups ice water
• 4 green cardamom pods, split open
• 1/2 inch stick of cinnamon
• 1–2 star anise pods
• 2 teaspoons of loose leaf green tea
• A pinch of baking soda, roughly a bit more than maybe 1/4 teaspoon?

Steps:
Throw everything except the ice water together in a pot on low heat and let it cook for at least an hour. Make sure the heat is low and you're starting with a cold pot and lukewarm water at most. You're not boiling the tea, you're steeping it. I'll usually stick it on the back burner on a moderate heat. The longer you can keep steeping it, the better—some places will even steep the tea overnight. That's a bit too extreme though, so I'll usually call it quits when half the water's boiled off. By this point, your tea should be a deep red color. If it looks more greenish-black than red, add a tiny bit more baking soda and cook for a few more minutes.

Once half the water's boiled off, throw in the ice water, then use a ladle to aerate the tea by pulling a ladle out and pouring it back into the pot from a height. Wear an apron or an old shirt, this'll probably splash a lot. The aeration has he added bonus of also adding air to the tea, slightly deepening the color. The ice water is to shock the tea—otherwise, the tea will quickly degrade to a ruddy brown color. Bottle and store in the fridge, it'll last up to a week or so.


To serve:
For a cup of tea, add about a quarter of a cup of milk to almost a cup of the kehwa, two tablespoons of sugar, a pinch of salt, and simmer in a pot until the milk climbs halfway up the pot, or five minutes pass, whichever comes first. Afterwards, you can adjust the salt, sugar, and milk to your taste, even omitting the sugar entirely and adding some more salt. I'd advise to keep the amount of milk low, no more than 1 part milk to 2 parts kehwa (or 1/3 cup milk for every 2/3 cup kehwa), this is a very delicate tea with a very mild flavor and a very light color. You're aiming for a pink tea, though it's unlikely you'll manage a hot pink one like the ones you'll find on the streets of Lucknow, but I'm pretty sure most of them are adding food color so you're already better off than them.

 

[Sinner_sb]

Improvised toppoki

Alright, I will first and foremost say that this isn't a traditional recipe or method of making toppoki. As I say in the name it is improvised, I currently live in Japan and proper toppoki rice sticks/dumplings are super expensive and come in very small amounts specially for the high price demanded. So outside finding it on super discount sales I don't normally buy them or the instant kind, so if I want to eat toppoki I need to make it this way. It lacks the proper chew of the original but as far I am concerned it is good enough for me.

Once I learned how to use gochugang properly I made a point of always keeping a tub of it on my fridge for Korean style dishes. Since it doesn't go bad it is one of many pantry items that I keep to cook specially when I want something a little different. This recipe's value might change depending on where you live and how easily and cheaply you can get the gochugang paste, toppoki and the replacement for it dry mochi.

Ingredients:

5 to 10 blocks of dry mochi, the type that is usually dry grilled in Japan

1 tablespoon of gochugang, or more if you want spicier

3 tablespoons of soy sauce, not traditional but I like it

1 tea spoon each of hondashi and chicken stock powder, the chicken stock powder might need to be adjusted depending on the saltiness of your brand

Toasted sesame oil to finish

Optional ingredients:

Alright here is where I put the ingredients that I sometimes use or omit, some aren't traditional and others are, the ingredients above are the mandatory stuff that every recipe I found ask for or I feel that are needed, the ones below aren't must adds.

Half a bunch of Green onions chopped

1 onion sliced or cut into large cubes

Ground Black pepper to taste

Toasted sesame seeds to taste

Korean chili flakes, these are mandatory in some recipes, but I don't use them as I don't like when my food is so spicy that I can't taste it, so you can add to the sauce mix or do as I do and omit

2 to 4 Boiled eggs, add as much or as few as you like

Fish cakes, I don't normally add these because I can't find Korean style ones, and I usually don't use Japanese style fish cakes or sausages here

Cheese, it is very common in Korean food, I don't usually add any, but occasionally I toss a handful of shredded cheese into it


Directions:

Mix the gochugang, soy sauce, hondashi and chicken stock with some water, half a cup or so, adjust depending on how much you are making, between cooking everything and the starch of the mochi the sauce will thicken a lot.

Cut the mochi into bite size pieces, I normally cut it in four pieces. Here you cut any other ingredient that you plan on using as well.

Toss the mochi in a dry pan, give it some shakes and stirs so it doesn't stick, giving it a couple of minutes so the mochi warms up a bit and start to soften a little, add whatever ingredient you wish to add here as well, keep things moving and add the sauce, now keep stirring and moving, the mochi will start to soften pretty fast once the sauce is added, so keep it moving so it doesn't stick to the pan. Once the mochi is soft cut the heat and add the toasted sesame oil and seeds if you are going to use them. Here you can add some extra green onions for color and the cheese.

Enjoy while it is warm and chewy.


This recipe makes for a fairly dry toppoki, normally I don't make a saucy one, you can make it saucier if you so desire but you will need to adjust the ratios. One reason why I don't make it saucy is because I don't eat it with rice or noodles, thus I don't need it to be overly saucy, just enough to coat and cling to the ingredients, no need to double carb load here. I also make this recipe on the mild to medium spectrum of spiciness, my mother is bad with spiciness so I adjust for that, like I said earlier I don't mind spicy food, but if is so spicy that I can't taste anything then there is no point and as far as I am concerned I/you are doing it wrong, now if you love super spicy food you can make it that way, this recipe is more of a method, you can tweak it to suit your tastes, add more peppers, hell add fresh peppers to it if you so desire, add meat strips. Make it your own.

 

[kinglugia]

I wonder if you can do it with konjac noodles.

 

[Sinner_sb]

I wonder if you can do it with konjac noodles.

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I dont really know if the would work as toppoki, but they should absorb or get flavored by the sauce if you use them as replacement for the mochi. Now if you mean to use the konjac noodles as a rice/noodle replacement, well you would need to make the recipe saucier to let them noodles get not only coated with it, but to try and get the sauce and flavor cooked into it. It could work but I never tried. Normally I use konjac noodles or blocks in other recipes like sukiyaki or oden, where I can cook the crap out of it to let it soak in the flavors, and I do mean soak in, sometimes I cook it, let it cook and then reheat and boil it again to let the seasonings sink in.