Cooking Thread~ Recipes & Things

[Nenshou Yuuki]

I found this recipe online and it's pretty good

I usually make the 30's version but I make the 40's one every now and then.

People got really creative with peanut butter and potatoes during the depression

 

[Aleh]

Click to shrink...

If you use watermelon radish instead of daikon, substitute vegetable bouillon for chicken, and use a teaspoon or so of miso instead of the butter, you wind up with a result that looks and tastes an awful like a beef steak despite being entirely vegetarian.

Just confirmed. It was delicious.

 

[TheGrog]

https://www.seriouseats.com/korean-corn-cheese-5196495

You don't really need a cast iron skillet. Broiling it is nice but hardly required. I do strongly recommend adding some processed cheese or sodium citrate.

I prefer making mine with gochugang, which is the pepper version of doenjang, but it's still not all that hot.

Adding some meat is also pretty good and there is a somewhat related recipe using chicken, but you have to brown & cook the meat separately.

If nothing else, some doenjang or gochugang combined with 'real' cheese and a bit of process cheese makes a flavorful cheese sauce.

 

[Gaemnomut]

I recently discovered a mushroom lasagne recipe that I quite enjoy. It's pretty simple to make, even though the individual steps all take a while, so plan about 3h if you want to make this.

Spoiler: Recipe

Cut about 1kg of mushrooms into bite sized pieces. I use champignons but others like portobellos or perhaps shitake would probably work too.
If you like you can add some cut up carrots, bell peppers, fennel, onions, zuccini, ... or whatever else you like.
Coat everything with with a little bit of oil, salt, pepper, and chilli flakes, spread it on a baking tray and put it in the oven. Depending on the size of the tray it might be good to use two so everything gets baked well.
Roast the mushrooms and veggies in the oven until the mushrooms are dried and nicely browned. This gives them a really nice flavour. If too much fluid is released, don't hesitate to pour it off the baking tray and keep it for later. You can add that too the sauce.
You'll have to judge the oven settings depending on your oven and the veggies you are roasting. I usually go with 1-2 hours at 150-180° C with the fan on for about half the time. Just keep an eye on it to make sure nothing burns.

While that is baking get some dried porcini and/or some other dried mushrooms and and soak them about a litre of soup broth while the vegetables are roasting. You can heat it a bit but I wouldn't heat it more than to a light simmer.
After an hour or so, fish out the mushrooms, put them to the side, and reduce the sauce down until it's nice and thick. Add the sauce you took off the baking tray at this point if you have any.
Once you're done, add some cream, a bit of grated cheese of your choice (I like parmesan), a tablespoon of tomato paste, and whatever other flavours you like. I usually go with some red wine, a dash of Worcestershire sauce, thyme, rosmarin, and a teespoon of dijon mustard. Salt, pepper, and chilliflakes to taste. I also have an asian mushroom sauce for extra umami flavour.

Stir everything over heat until it's nicely combined, and then add in your roasted vegetables and the rehydrated mushrooms you fished out of the broth. I sometimes add some fresh spinach as well, since that goes really well with the rest.

Then you just have to layer everything with lasagne pasta sheets, sprinkle some cheese on top, and bake it till the sheets are cooked through.

The end result should be quite flavourful. I reccomend that you serve it with a light salad since it's quite heavy.

Also, I haven't tried this yet, but it probably works pretty well without the cream and cheese, so if you find the apropriate pasta you
should be able to make a vegan version pretty easily.

Enjoy

 

[Horus Lupercal]

Alright, here's the way we Georgians enjoy fried potatoes.
The ingredients and needed cookware

1. One stainlesssteel pan
2. One spoon of avarge size so that you can move around the potatoes
3. The primary ingredient is potatoes. The number of potatoes varies depending on the size of the pan, whether you're making food for yourself or others, or even the size of the potatoes.
4. Next ingredient is onions they add very delightful taste to the potato's but if you don't like them they can be ignored
5. The primary oil should definitely be sunflower oil, as it adds to the richness of the dish.
6. Next is the seasoning salt, which is necessary, while I also like adding paprika.

Now for the cooking itself, the pan should be first laced with sunflower oil before adding potatoes, but the pan should not yet be put on the heat until the potatoes are inside the pen.

The potatoes themselves must be cut into a variety of thin cubic like slices.
Now the slices should be put into a bowl, and then salt should be sprayed on them. Once this is done, use your hands to move the potatoes around the bowl so that salt is spread nicely between them.


Repeat this step for paprika.
Now also start slicing onions, but I recommend peeling first the outer layer of skin and putting them in the fridge for at least ten minutes to remove tear problems.


Now the onions should be cut into medium slices, but they should not be added to the potatoes until they're almost done, or they'll have the worst taste.


Now put the pen on medium heat and put on its led. You should also periodically stir it, and when it has a slight red look, add onions, but make sure not to red-fry them or burn them the potatoes.


Now give onions little bit of time and then it's done I'd also recommend having alongside this this good cucumbers with their skin peeled off.
And you can eat it with ether ketchup or without it or if you're local supermarket has it doubtful Tkemali an native georgian sauce

 

[Somebody]

Karak chai recipe.

Well, I call it a recipe, but it's honestly not that hard.

For one cup of tea, boil half a tablespoon of black tea (brand really doesn't matter, nobody in the subcontinent truly gives a shit about the brand, it's all in the preparation) and some green cardamom pods that you've split open for about 3–5 minutes. Add half a cup of milk, boil further on medium heat until the milk starts climbing up the sides of the pot. Take it off the heat, wait for the milk to settle down, then put it back up on the heat and wait for it to start climbing the sides again. Add sugar to taste—although a tablespoon's a safe bet. If you're particularly daring, add the barest hint of some salt, like half a pinch. Salt makes the tea taste warm, for lack of a better description.

Other things you can add in when you start boiling the tea include ginger, cinnamon, cloves, star anise, etc. Really, it's just a matter of finding the combination that suits you best. That said, I personally love green cardamom and think it's the best spice in sweet things. It's super fragrant and just somehow makes sweet things just so much sweeter.

Also, something I like to do as a fun thing is to caramelize the sugar in the pot first, and then make the tea over it. It's not necessary, and honestly I don't think it does anything to the taste. It's kinda a pain in the ass, especially when the temperature starts climbing up to "fuck you in particular" degrees Celsius. I still do it because, well, it looks cool as fuck and gives me an excuse to practice making caramel.

 

[Somebody]

Stupidly simple grilled chicken recipe for fools like me. It's a modified version of a Greek chicken gyro recipe from Recipetin Eats. This makes two portions.

Total cooking time, excluding marination and defrosting, works out to between 15 to 20 minutes, depending on the amount of prep work you need to do.

Ingredients
2 boneless skinless chicken breasts + 2 chicken tenderloins (note, I usually get joined breasts with tenders attached and break them down. You can get them already broken down, or break them down yourself)
1 tbsp yoghurt (preferably Greek or a similarly thick one, but whatever you have on hand works)
1 tbsp dried thyme
1 tbsp vinegar, or 1 tsp vinegar and 1 tbsp lemon juice
1/2 tbsp salt
1/4 to 1/2 tbsp red chilli powder (sub black pepper if you prefer)


Instructions
Butterfly the breasts. Just lay 'em down skin-side down and cut along the side until you've almost split it in half.

Mix everything but the chicken until you end up with a marinade.

Toss the chicken with the marinade until coated completely. You can cook this immediately or leave it to marinade for up to 24 hours in advance.

Heat up about 1 tablespoon of oil or butter on medium-low heat for a minute, then lay down 1 chicken breast and 1 tenderloin and start a timer for three minutes.

After the timer rings, flip the chicken and wait for about a minute, two at most, then make a cut in the thickest part of the breast. If the meat's pink, cook it for 30 seconds more and check again, and if it's completely white all the way through then it's done.

Move it onto a plate and repeat with the rest of the chicken if you're feeling really hungry, or you can save that for later. You don't need to wait the full minute for the oil to heat up if you decide to use up the chicken, just give it about 30 seconds or so.

Now, you could absolutely just leave it at that and call it a day, but grilling chicken on a pan tends to leave absolutely awful fond on the bottom of it (that's the brown stuff that looks like your pan was caramelizing alongside your chicken). You could absolutely leave it behind, or you could make a simple sauce by sauteing a diced shallot, pouring out about a half-cup of stock, and scraping with a spatula until the fond dissolves. It basically saves you a considerable amount of scraping later on.

You can serve the chicken in a salad, between slices of toasted bread or buns, as is with a sauce, or however else you want. One breast and one tenderloin is one serving portion.

 

[Raven1138]

Anybody got a simple recipe for some salty snacks, I've been looking for some but all I find is stuff that's way too complicated

Click to shrink...

Here is one I've used; a good roasted nut bar mix.

SAVORY NUTS

1 tbsp canola oil
2 tbsp maple syrup
1 tsp soy sauce
½ tsp sesame oil
1 tbsp wasabi powder
¼ tsp cayenne pepper
1 tsp kosher salt
1 ½ cups almonds
1 ½ cups cashews

• Preheat oven to 350°F. Whisk together the canola oil, maple syrup, soy sauce, sesame oil, wasabi powder, cayenne pepper, and salt in a medium bowl. Add the nuts and toss to coat.
• Prepare a baking sheet with parchment paper and spread the nuts into an even layer, making sure the nuts aren't stacked on top of each other. Place in the oven and bake for 10 minutes. Toss the nuts and bake for another 10 minutes. Allow to cool before serving. Can be stored in an air-tight container for up to 5 days.

Recipe via Pixelated Provisions

 

[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)

Click to shrink...

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.

 

[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

 

[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.

 

[Biigoh]

 

[Sinner_sb]

Curry noodles

I am currently unemployed which gives me not only plenty of time to cook but forces me to stretch my budget a lot and use everything on my pantry as well to try and get some variety on my diet.

Since I had a stock of udon noodles on my pantry that I keep for when I feel like eating those I am eating through them. As I mentioned in my curry post here curry for me is the kind of food that I make and eat once or twice and freeze the leftovers to eat months later when I feel like eating curry flavored stuff again.

I am using leftover frozen curry for my own batch today, but I will explain here how to make it from scratch to use it for curry udon or ramen. You can use any protein that you want, my own has shredded chicken breast and I added some extra bulk by adding TVP to it so it fills me up better.

Curry ingredients:

2 tablespoons or more of S&B curry powder, the Japanese red can for me, I am a purist for that, but use whichever brand of curry powder you favor

2 tablespoons flour

2 tablespoons of vegetable oil, adjust the amount as needed for the roux

One large onion

One large potato

One large carrot

500g of meat of choice, for me anything goes from ground beef to hot dog sausages, but traditionally beef, chicken or pork

3 cloves of crushed, chopped or pasted garlic

500ml water or stock of your preference, if using bullion cubes adjust the salt as needed

Oil as needed

Salt to taste

Optional spices:

Cumin seeds, freshly ground if possible

Tumeric to taste

Paprika to taste

Ground pepper to taste

Ginger, fresh or ground, to taste

Gran masala to taste

Hot chili powder to taste

Optional veggies:

1 eggplant

1 lotus root

1 cup of edamame

1 cup corn

or whatever else you like that curries well


Noodle broth base

Dashi stock as needed

Stock as needed, beef, chicken, vegetable, whatever you like

Salt and seasonings to taste

Directions:

Cut the vegetables in medium cubes, larger for the onion and potatoes, smaller for the carrot, cut meat into similar sized chunks based on the largest veggie. In a large pot heat some vegetable oil and brown the meat, once brown but not fully cooked add in the garlic and if using it fresh ginger, give it a minute and then add the onions, keep stirring and once the onions are slightly translucent add the other veggies and add the water or stock for the base soup, deglaze any fond from the pot and let it simmer, add some salt and taste the soup as it simmers, it needs to be around twenty percent saltier than you like if you are going to eat it with rice. Let it simmer until the hardest vegetable is tender.

While the soup simmers heat a skillet, toast the flour on the dry skillet until it start losing its raw scent, add the curry powder if using any extra dry spices to it, toast it until very fragrant and the flour lost its raw scent. Add in the 2 tablespoons of oil, here you can decide how thick or thin you want the roux to be, add as much or as little as you like, if you want a dry paste add as little as possible, if you want it to be very fluid add more. Remove from the heat and place it in a bowl, when the soup is ready you add the roux, dissolving it on the soup. Keep stirring it and simmering until it thickens. You can make a stronger roux with more flour if you want it to be thicker, it should at least thickly coat the back of a spoon thick.

An optional step is to cook the meat and vegetables separate and remove the veggies and blend them with some of the soup, then adding the meat back after the other solids are blended smooth. I don't normally do that, but if you don't like a particular vegetable or want to feed vegetables to a picky eater you can do this, since the curry is very strong flavored it will mask the flavor of most if not all vegetables.

At this point you can eat the curry with rice or if the curry is thin enough with noodles.

Now for making curry noddles, you take the curry and thin it out with a mixture of dashi stock and any other stock you want until it is on the thinner stage of coat the back of the spoon thickness test, or a little thicker. You boil your choice of noodles to your desired done-ness level or a little under, if a little under add the noodles to the curry broth and finish cooking it on it. If at your or at the package's done-ness level drain and place them into a bowl and ladle the curry broth over it, serve it with some fukujinzuke pickles, pickled ginger and or your choice of extra toppings.

This recipe works better for thicker noodles. Enjoy.

 

[Biigoh]

 

[Biigoh]

 

[Biigoh]

Been trying to make parathas and man, but they've been kicking my ass. They're harder than both tortillas and rotis, that's for sure.

Click to shrink...

 

[Sinner_sb]

Given the past week's discussion about bread and flour when making parata paired with this video popping on my recommended likely because my recentish search for tortilla recipes I decided to post this video here because of the recipes and because they also mention how finicky baking can be at times.


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


View: https://www.youtube.com/watch?v=BSi7KaA8O2o

EDIT: Added a second parata video with extra details and explanations about making it.

 

[Mr. Error]

Honey sprinkle bread.
Pour honey on a single sliced bread and spread it evenly.
Add chocolate/rainbow sprinkles on top.
Fold the bread and press.
Shi getting me diabetes frfr

 

[Biigoh]

View: https://www.youtube.com/watch?v=TBWMk_c3HHw

 

[gadrial]

Impossible Meatloaf​

Ingredients

• 2 package Impossible burger (¾ pound per package)
• 0.5 cup breadcrumbs
• 4 tablespoons ketchup or tomato sauce
• 2 teaspoon garlic powder
• 2 teaspoon (vegan) Worcestershire sauce
• 2 teaspoon onion powder
• 1 teaspoon parsley
• 0.5 teaspoon salt
• 0.5 teaspoon pepper

Instructions

1. Preheat the oven to 400°F (204°C).
2. Line a baking sheet with parchment paper or a silicone baking mat.
3. Add all of the ingredients to a medium sized bowl, and knead the meat by hand until everything has been incorporated into the meat.
4. Form the meat into a loaf shape on the baking sheet. you may have 1 or 2 loaves depending on your preference.
5. Bake for 25-30 minutes, or until browned.
6. Brush some ketchup or BBQ sauce on top if desired, or serve with gravy (I personally like to top it with jerk sauce a local Caribbean place sells).

Notes:
- You can use regular meat for this recipe, but the cooking time will go up as a result.
- Packages of regular meat typically are set a a full pound per package, so adjust the rest of the ingredients as necessary.
- if you do use regular meat, I would recommend mixing in an egg to help it bind.

 

[Somebody]

I think I might have an addiction to the smell of vanilla. Some of it got on my hands and now I can't stop smelling them and smiling.

Anyways, some tips on how to make caramel from someone who's tried and failed to make it...a lot, really.

• Start with a small quantity of sugar, but not too small. Too little sugar is just as unmanagable as too much. A cup of sugar in a small pot is easier to manage than a tablespoon in a 10-inch skillet. As a general rule of thumb, if you're just starting to learn how to make caramel, use the smallest saucepan you have and add enough sugar to evenly cover the bottom of it. There shouldn't be any stray sugar crystals halfway across the saucepan, that will burn and be an absolute pain in the ass to clean, on top of also fucking up your caramel.
• Use a pot or a high-walled pan. I recommend a saucepan, especially when making caramel sauce, because the caramel likes to climb and splash when you add water, milk, cream, or butter to it.
• Have good lighting and a clean, stainless steel pot—it'll make it easier to see the sugar brown. Make sure you have enough light that you can see the bottom of the pot clearly. There should be no shadows from the sides of the pot. If you can't see the caramel, you will burn the caramel.
• KNOW YOUR POT WELL. Don't sink into the cult of "thicker is better". Thick and thin pots both have their advantages in this. Thicker bottomed pots, as many people probably know, don't actually heat more evenly than thinner pots. Instead, they retain heat better. This has its advantages and disadvantages. Advantage: thicker pots take longer to heat up, meaning the sugar heats slower than with a thin pot, which can give you some better control over the final product while also preventing the sugar from burning. Disadvantage: because a thicker pot holds onto heat better, you need to be more vigilant and take the caramel off the heat sooner, because the residual heat will continue to cook the caramel. I prefer using a thinner pot because of this, since it gives me more control. In my case, it's almost like I'm roasting the sugar directly, which I rather like. See what works for you, what your priorities are.
• Use the wet method, not the dry method—the learning curve is less crippling.
• With the wet method, you brown the syrup, not the sugar. Dissolve the sugar in an equal volume of water over low heat, low enough that the water doesn't bubble, until the sugar completely dissolves. After that, turn the heat up to medium and let the syrup bubble slowly, swirling occasionally to get syrup off the sides of the pot. As the syrup cooks, it'll thicken—you can tell by how its bubbling slower, but the bubbles are much bigger than they were before. This is when you need to start being alert. Once the syrup starts going yellow, turn the heat down to low and continue swirling the pot occasionally.
• The syrup won't brown evenly—the parts closest to the heat will brown faster than the ones farther from the heat. This will be less so on a thicker pan which will take longer to heat up entirely, but on a thinner pan you might end up with a ring of darker caramel where the heating elements are. This is why you need to keep swirling the pot. This does two things: first, it takes the pot off the heat and slows down the cooking, and second, it redistributes the syrup and prevents any one part from overcooking.
• The difference between done and burnt is hair thin. Remember, caramel is toasted sugar. The complex flavor in caramel comes from the browning process. The darker the color, the more bitterness and the more complexity you can pull out—but a dark, complex caramel can become burnt in seconds. If this is your first time making caramel, play it safe and aim for a lighter color.
• Take the pot off the heat early. Sugar has very good heat retention—it's one of the reasons it's so dangerous if it gets on you. Moreso than your steak, your caramel will continue to cook even off the flame. And, like mentioned above, the difference between "burnt" and "rich" is mere seconds of heat. Take your caramel off the flame early, before you think it's ready, and it'll continue to cook until the right doneness. The only time you should consider letting the caramel cook to the final color is if you intend to make a sauce with it, because the cooler liquid will help stop the cooking process, and even then I'd recommend not taking the risk.
• Your caramel will not be as sweet as sugar. Caramelization causes the sugars to break down. The darker the caramel, the more the sugars have been broken down. Think of it like making a sourdough—the yeast eats up the sugars, causing the final product to taste less sweet. Similarly, the browning process uses up sugars, reducing the sweetness of the final product.
• Finally, and most importantly, keep at it. You will fail. Hopefully not the first time you make it, but if you keep making it then one day you will fail. Failure is inevitable, especially with something as finicky as caramel. I've made it dozens of times, and I still fail. I've made perfect caramel one day, and later that same day I've burnt half the sugar into the pot. I've let too much of the sugars brown, leaving the resulting caramel too bitter for my tastes. I've undercooked it and ended up with a syrup that's too sweet for my tastes. I've had moments where I feel like I've got it, I've cracked the code, this is it, I've mastered the caramel, and the next day I have a burnt pot I'm scraping charcoal off of. Failure is inevitable. Don't let it get you down. There's professional chefs who fuck up caramel, it's okay if yours went bad. Push through and keep trucking at it.

 

[Aleh]

So, I mentioned wok-frying food in caramel yesterday. This sort of thing is a big part of certain types of Chinese cooking -- you can see a fairly typical example (for chicken) here.

Side-note: That's a good recipe. I've modified it a bit for my version (I let the sugar caramelize _very_ slightly and add a few other spices -- anise, clove, cinnamon, allspice, and a bay leaf -- along with the ginger, let them cook in the oil for a little before I add the watery liquids, and then serve it atop a bed of rice instead of using the rice as a side-dish), but it's totally worth trying as-is.

The general gist of the technique is fairly simple. You take a wok. You get it nice and hot. You add a bit of oil (not too much, not too little, details depend on how big your wok is and how much you're cooking; I tend to eyeball it). Then you turn the heat down -- way down, to low or maybe medium (depending on your stove, how much you want to caramelize the sugar, and how experienced you are with the technique; start with low) -- and add some sugar.

Then you let the sugar melt into the oil, shaking periodically. If some of it starts browning or burning -- caramelizing, in other words -- shake the wok or stir with a wooden stirrer (start with shaking if you don't know what you're doing yet) to distribute the results and get the sugar evenly browned to your desire level.

To be clear, you generally want a pretty light caramel here. Many recipes even call for simple melted sugar without any caramelization at all at this stage. The sugar will typically get browned later in the recipe.

Then you toss in whatever you're planning to cook -- or you can brown certain spices at this stage; garlic works well -- and basically treat it like a more traditional stir-fry, either letting them cook in place or tossing them through the hot oil depending on what you're dealing with and what sort of cooking process you're going for.

Then you add your cooking sauces to rapidly cool things down and prevent burning. I default to a mix of shaoxing wine and soy sauces (maybe with some water, too, depending) for this, but there are plenty of other options.

At this point, the wok basically functions as a pot under moist heat. You stir a bit, toss the contents a bit, maybe cook things under cover for a bit, and let the sauce reduce and/or cook off until the food's done to your desired level.

The details, of course, depend on just what you're cooking and how done you want it. That's why I sometimes add water to the cooking sauce: to extend the moist heat step and allow things to braise a bit more before the sauce starts burning.

But long beans or wing beans cooked this way? They're absolutely delicious.

 

[Aleh]

So, I described my technique for stir-frying in caramel above. I... went a bit further and actually made some wing beans yesterday, and since I had my phone, I took pictures... and even a brief video.

To start off with, our ingredients:

Spoiler

What you see here is a bit under a pound (maybe 3/4?) of wing beans that I've chopped, washed, and cut to the appropriate lengths. You also see a few garlic cloves that I've roughly chopped, a little bit of sugar, and a mix of shaoxing wine and dark and light soy sauces. Those little blue cups are each a half-cup in capacity, so that should give you some idea of quantity and scale.

Then I heated up the wok, tossed in some oil (avocado in this case, but that's because Mom's obsessive about not wanting me to use vegetable and she can be a massive nag), and turned down the heat. Then I tossed in the sugar and shifted the wok around to make sure everything got nice and mixed together:

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Then I let it cook, and let the sugar start to melt into the oil. Some of it started to caramelize before the rest had fully melted... but that doesn't really matter for this:

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I stirred a bit, I shook a bit, and pretty soon I had a nice, slightly-bubbly mix of caramel floating around in the oil in the wok:

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The image quality is a bit off there in the preview. May be a compression issue, may be format converting, whatever. I'll fix it later if it's a problem on posting and I can be arsed to.

Anyway, then I tossed in the garlic:

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And stirred, cooking the garlic in the caramel and oil until everything was nice and brown and ready for my wing beans. I turned up the heat, tossed them in, and tossed them around until everything was nice and coated:

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And then I kept tossing them in the oil for about thirty seconds, until the beans had deepened a bit in color:

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Then I tossed in the wine and soy sauce mix, tossing the beans around some more:

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And I covered the wok and let them cook for three-four minutes:

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Then I checked their consistency to make sure they were done, put them on a plate, and let the sauce on the bottom of the wok cook down a little more before drizzling it on top of the now-ready beans...

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... which I then ate.

They were delicious.

And ultimately? That's all there is to it.