Cooking

I have both and wanted to see what difference there was (if any) between them.

Banana Bread w/ dried cranberries and black currants.

Same recipe, same measures in both.

Ceramic pan has a blonde interior, cast iron is black ceramic.

Baked at 350° for 30 minutes, rotated left to right and front to back, then 30 minutes more.

The ceramic baked slightly taller. This may be a function of the loaf pan being just slightly narrower than the cast iron. 5" vs. 5 1/8" (127 mm vs 130.175 mm)

I THINK I shared this recipe before, but I find the pan comparison interesting.

At the 30 minute mark I caught our two youngest cats sitting on the stove trying to figure out where the smells are coming from. LOL. Was not fast enough to get that picture!

INGREDIENTS for blackcurrant banana bread:

3 ripe bananas
60g melted butter (1/4 cup or 1/2 a stick)
150g sugar (2/3 cup)
200g unbleached flour (1 1/4 cups)
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)

PREPARATION of blackcurrant banana bread:

Preheat oven to 350°F (180°C)

If using dried cranberries or currents, soak them in cold water for 30 minutes, dry fruit sucks the moisture out of the bread otherwise).

Mash the bananas in a bowl

Add the egg and butter

Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl

Mix well with a wooden spoon

Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.

Slice and serve.

I've been sous viding for years but I always struggle with the darn bags floating. I've tried spoons (what a joke, does nothing for me), magnets, clips. It doesn't matter if I'm cooking three pounds of meat or one little vegetable, my bags always want to float up at least enough that some portion of my cook isn't fully submerged. Others report success with these techniques, and I can usually rig something after several minutes of fussing but it's an ugly ordeal every time. What am I doing wrong? Any good videos of a technique that really works?

Made by the missus.

We grew the plant by accident, and while the usual harvest is just a handful at a time, they taste really fresh and great.

Edit: Thanks for the attention to this post. There's a lot of insistence that these are jalapenos and not bell peppers. They are in fact bell peppers, for the following reasons:

1. They're sweet and not spicy.
2. Jalapenos tend to have a more elongated shape.
3. Green jalapenos tend to have a much brighter color.

I'm also in Southeast Asia so our pepper varieties are different.

Hope this helps!

Does anyone have any good deep dish pizza recipes? Specifically for the crust? The craving has struck again for a Chicago deep dish and as there is no deep dish to be found in the land of flat crusts, I am in need of recipe suggestions.

Starting at the beginning of 2023 I started to track every meal I cooked. I continued to do this in 2024. At the end of each year I looked back at everything j made and then ranked them all based on how they tasted to me. Here is the list of everything I made in 2024 and how each tasted to me:

What I made in 2024

If anyone wants recipes for anything in particular in the list let me know. For most of the meals I cooked I followed a recipe online.

My first is this silicon spatula. It's construction isnt just a silicon tip with wooden handle. Its the red silicon for much more of the handle, which I've felt makes it easier to clean and last longer, since gunk isnt getting wedged between the handle and tip. I like it so much I have two.

The second is probably just a spray bottle with water and dish soap. I clean up messes and the stove and countertops with it, and it's incredibly convenient.

Happy New Year!

Should be tasty, filling, and have 5 or less ingredients, preferably easy to prepare.

Chicken Parmesean

INGREDIENTS

• Chicken (burger) patties
• Marinara
• shredded cheese

INSTRUCTIONS

1. Bake patties at 420 for around 15-17 minutes on each side (flip and put back in, 30-35 minutes total)
2. cut up patties into many bite-sized pieces
3. Put pieces in mason jar and add shredded cheese and marinara and shake the hell out of it
4. Eat out of mason jar with fork

Hope this is allowed. I have fun writing stupid things on my breakfast food.

In an attempt to be a bit healthier, I started making egg white omelettes with spinach, parm, and ham. The sriracha art keeps me sane having the same-ish breakfasts each day 😂

I love cooking, and most dishes I cook contain some kind of onions or garlic in varying amounts. Unfortunately, my partner doesn't handle them well, so I want to replace them as much as I can.

Leek is one decent alternative to onions, and I've recently discovered Asafoetida, a spice that creates an oniony flavor. But onions are also important for texture, especially in saucy dishes, and both leek and spices replace that poorly. Fennel works sometimes but alters the taste.

Garlic generally seems hard to replace, although I've had some success with only slightly squashing the cloves and fishing them out before serving.

Anyway, I'm looking for suggestions. Anybody know any good alternatives, any cool tips or tricks I could try?

Edit: To clarify, the issue is that my partner can't digest them properly and they cause pain (likely a mild food allergy). The flavor is not an issue, and we both enjoy the stuff that we cook apart from this issue.

Hey all,

I've recently been working on purchasing more stuff made and grown here in Canada, and have been making changes to my diet to account for that. One product that has me curious that I've never had before is "sour cabbage", which can be bought in the produce section and is apparently grown the province over.

While I haven't bought it, I was wondering what some ideas are that I can make with it. Thanks in advance!

hi, all; hope this is appropriate.

i was saddened to find out that yummly was killed off over the weekend even though it was one of my favourite places to find new recipes.

does anyone have any good replacements? especially which make it easy to search by cuisine or dietary type?

This was a riff off of this recipe:

https://www.food.com/recipe/gordon-ramsays-sticky-lemon-chicken-301320

But I replaced the honey and lemon with yuzu cheong that I had made (pretty easy to find this in Korean stores labeled as citron tea). I also added in some chiles and zucchini.

The original recipe is pretty tasty and I'd recommend making it, but if you happen to have some yuzu cheong on hand it is even better IMHO.

Making tepache out of the skin from the pineapple that I grew. I had to cut the recipe in half since my pineapple was tiny.

https://nourishedkitchen.com/tepache/

My pineapple: https://lemmy.world/post/23114989

2 cups (8.5 oz.) flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cardamom (optional)
2 cups buttermilk
3 egg yolks
3 egg whites beaten to soft peaks

Whisk together the flour, salt, baking soda and cardamom until well mixed.

Mix in the buttermilk and egg yolks and mix until smooth.

Fold in the egg whites.

Grease or spray an æbleskiver pan and heat over medium heat. When water sizzles, the pan is hot.

Fill each cup 2/3s full and cook for approximately 3 minutes until it expands slightly above the rim of the pan.

Using a skewer, turn them so the cooked side is on top and cook the other side about 3 minutes.

When an inserted skewer comes out clean, they're done, transfer to a wire sheet to cool.

Eat however you'd like pancakes. Cut them open, stuff them with butter and jam, sprinkle powdered sugar on top, syrup, whatever floats your boat.

Batter says it makes 35 to 40, I'm 21 in and there's still a LOT of batter left. edit Cooking #36 to 42 now and it looks like we'll get about 50(!) - Final count - 44(!)

Alternate recipe:

Fill each cup 1/3 full, add whatever filling you'd like, then the remaining 1/3 of batter. Turn and cook as normal.

Cardamom is not part of the orginal recipe, it's my secret ingredient for Swedish pancakes. ;)

Braised short ribs this weekend. A real indulgence i only allow myself once or twice a year. I'm waiting on them to cool in the fridge so i can remove the fat.... Then I'm broiling them for a tangy red wine glaze. Serving them with mashed yellow potatoes. My belly is hungry!!

I seasoned these with chili lime salt then pressure cooked them on high on a trivet with 1 cup of water and some lime juice for 10 minutes

Once they were done I tossed them with some smokey chipotle hot sauce and then crisped them up in the air fryer at 400f for 5 minutes per side! You could also do this step under the broiler on your oven if you don't have an air fryer

They came out super tender and juicy! They were slightly under seasoned so I might make an actual sauce next time

BONUS: there was a full cup of chickeny limey broth in the bottom of the instant pot so I sliced some potatoes in half and set them directly in the liquid and pressure cooked them for about 8 minutes and they turned out awesome!

I had some left over yuzu, so I removed (a lot) of seeds, sliced it thinly, and mixed it with an equal amount of honey and sugar by weight (mixed with 50% honey, put it in a steralized jar, and then topped with 50% sugar). This'll turn syrupy and slightly ferment. It's usually mixed with hot water as a tea, but it can be used for other things.

Edit: After reading what I wrote it seems like it could be confusing. For 200g of yuzu you'd use 100g of honey and 100g of sugar.

Trying out this new cocoa powder. It has 4x the fat compared to Hershey's. 2g per tablespoon compared to 0.5g.

Trying it in my favorite application:

Chocolate Orange Chocolate Chip Cheesecake

1. Float 2 pounds of cream cheese in warm water for 15 minutes.

2. Mix with 1 1/2 cups of sugar until smooth.

3. Add 3/4 cup cocoa, 2 tablespoons vanilla, 2 teaspoons orange extract, 1/4 cup Grand Marnier, and 5 eggs. Mix until smooth.

4. Add an ENTIRE BAG of MINIATURE chocolate chips. IMPORTANT - full size chips won't melt all the way and leaves a weird texture.

5. Take a 9" springform pan, spray it with cooking spray, and coat the inside with another 1/4 cup of cocoa powder.

Pour the batter in the pan and bake at 200° F for EIGHT DAMN HOURS.

6. Cool to room temp, 2+ hours.

7. Flip upside down onto a plate, remove the pan and refrigerate as long as you can stand it. ;) Colder the better.

8. Flip right side up onto another plate, garnish with candied orange slices, and serve.

Hey all,

I recently bought a bag of Textured Vegetable Protein (TVP) as a recipe in a cookbook I have called for it for tacos. Funnily enough, the bag I got also had a recipe for tacos on it, and after following it I have to say, it was phenomenal. Pretty certain I got bang for my buck considering it only used 100 g or such of a 340 g bag that I got for $5.79, that's only about 21 ¢ a taco putting aside other ingredients.

I checked the company site for other recipes using TVP, but there wasn't a whole lot. Curious if anybody here has any go-to recipes they'd like to recommend or share, as I'd love to use this stuff more often.

I've just received a couple cases of clementines which are approaching the end of their life.

I've never cooked with them, normally I just peel and eat them. I'm not sure if I'm up to the task of eating all these in the next few days. So if you've got some tips on something I could do to make them last longer I'm all ears