Cooking

Sharing this recipe since it is delicious, don't know if I'm breaking any rules here since this is my first time posting

Here's the link to their recipe.

Now normally Serious Eats is pretty bang on with their recipes, but this one has a CRAZY amount of sugar in it. I made it as directed (but using store bought puff pastry) for Mother's Day, and it was tasty but so sweet it could have been served for dessert.

This is the second time I made it, but with half the sugar. However sweet is still the dominant note, even after adding Worcestershire sauce, tart goat cheese, and more herbs. If you want to make this, seriously try using just a quarter of the sugar they ask for, and you might get something more savory.

[Image description: a circular tart made of layers of deeply caramelized cabbage in a sticky glaze. A bit of golden crust can be seen on the edges, and the tart is sitting on a wooden cutting board on a stove top.]

This is an old YT reference I've come back to several times just for a basic reference to know how to prepare a few different cuts that my family randomly brings me.

This is framed loosely around some kind of mail service that specializes in shipping high quality cuts. I've never looked into it or used it myself; just a full disclosure. The person's perspective is that of a geek nerding out, not some marketing wank.

Typical USA grocery stores do not break down a side like this guy, but if you want to know the details about a cut and what you're really looking at from the details on the label, this guy breaks it all down well. In fact, I'm kinda bummed about being disabled and unable to regularly go shopping myself after seeing this video and mulling it over. This person's perspective clearly shows how your local butcher sees the meat and the potential knowledge they may have related to your culinary goals.

I followed a Jaime Oliver recipe for curry, which started with grating onion, ginger and garlic. I liked the curry, but grating an onion is a miserable job. He said that technique unlocked the onion's 'sweetness'. How much difference do you think I'd notice if I used a food processor?

So me and my dad were talking about pressure canning and how it's very uncommon. I've never talked to anyone irl that pressure cans, maybe some water bath canning but that's it. I wonder why it's so uncommon? You can get a pressure canner for less than 150$ and it's incredibly useful.

I mainly use it for stock/broth but you can use it for so many things, tomatoes, soups, chili, baked beans, stew, spaghetti sauce, etc.. Honestly, anyone who cooks whole chickens somewhat regularly should invest in a pressure canner. I cook two whole chickens at a time and use the carcass to make about 14 litres of stock. I also make beef, turkey, pork and smoked variations of these.

It's so much better than buying your stock at the store. I will admit that it is a lot of work, from start to finish it takes me about 3 days because I wet brine my chickens. But you could just buy the bones from your butcher which I have done. Just wondering if anyone else does this or reasons why you don't do it?

From Cook's Country, with a special secret ingredient:

Whisk together 1/2 cup bbq sauce (I used Stubbs no sugar added), 1/2 cup of ketchup, 1/2 cup of water, 2 tablespoons spicy brown mustard, 2 tablespoons apple cider vineagar, 1 teaspoon liquid smoke, 1 teaspoon granulated garlic, 1/4 teaspoon cayenne pepper.

The secret ingredient: 1/4 cup Kraken Black Rum:

In a 12" skillet, over medium high heat, cook 20 ounces of bratwurst (casings removed!) for 5 minutes, breaking into smaller pieces. Add 2 chopped onions and cook another 15 minutes.

Add that to the sauce bowl.

Add 2 28 ounce cans of baked beans, 2 15 ounce cans of drained pinto beans, 2 15 ounce cans of drained cannellini beans, 1 10 ounce can drained Ro-Tel diced tomatoes and peppers.

Stir the mix well and pour into a 13" by 9" high sided roasting pan.

Top with shingles of bacon, bacon slices cut into 1 inch pieces.

Bake at 350°F for 90 minutes, let stand for 15 minutes and serve!

Hello! I really, really love bok choy, but every time I prepare it it turns a little sour. My intent is to eat it as part of a simple vegetable stir fry.

I love blanching when it comes to green beans/peas, steaming when it comes to Broc/cauli, and stir fried for all else..

What is your favorite way to prepare bok choy to achieve the best crunchy-and-tender texture?

cross-posted from: https://slrpnk.net/post/847900

A few years ago, while we were cooking, my SO showed me a blog post about common spices and their substitutions. I thought it'd be cool to use that to make a chart we could hang on the wall.

It turned into a fun light research project, then a fun art project.

I started reading various blogs and realized that while many covered the same core spices, there were a lot of others that only one blog or another mentioned. So I started gathering them all up.

As I read about them on Wikipedia I'd stumble into their histories, and scope creep hit. I decided to add a column for interesting facts about each. (While gathering those, I was kind of struck at the disparity between them - some spices, have centuries of warfare, murder, and espionage wrapped around them, while others are so common or easy to grow that nobody seems to have stabbed anyone at all for it.)

I built it first as a spreadsheet in Google sheets while I was researching, pasted it into a poster-size libre office writer document for layout and font changes, exported that as a pdf so I could import it into GIMP. That let me make more detailed changes and add the flourishes that hopefully make it look like something that might've hung on the wall in your grandparents' kitchen.

This was a pretty casual project spread over seven months. It's got forty-some spices with descriptions, fun facts, and substitutions shamelessly plagiarized from cooking blogs and Wikipedia.

I've learned since that several spices are actually really unspecific, like what’s sold as oregano apparently may come from several different plants. So I'll say it's useful for cooking and accurate to the best of my ability, but I wouldn't reference it as a historical or scientific resources.

If you want to print it out, I uploaded the PDF here: https://jacobcoffinwrites.files.wordpress.com/2023/07/spice_list_printable.pdf

Third attempt in a year.

It's the right texture, but I'm still missing something. It's not as good as store bought, but good enough. And I'm working on improving that zest.

Kimchi sans fish sauce. Via https://www.liveeatlearn.com/how-to-make-kimchi/

So I have never had this dish! Most dishes I cook I have tasted a variant of it so I know how it should taste when I make it, but Cajun/Creole/Louisiana food in general is something I’ve never had the pleasure of trying first hand but the spices always look really tasty. Does anyone have a good recipe to share with me, with maybe some notes about how it should taste? I usually don’t cook with meat at home, so meat substitutes would be useful, but I still use chicken stock and enjoy cooking with sausages like andouille and kielbasas. I think my kitchen is pretty well stocked other than the meat bit! I do lack an instant pot, but I’ve got a Dutch oven and a slow cooker and a rice cooker, etc.

Since there was some curiosity about what a sushi-bake is, here's my own recipe for it. Sushi-bake is basically a "deconstructed" sushi roll where the ingredients are layered instead of rolled then baked in the oven. There are different variations of how it's made, so this is my take on it. Apologies if I don't have exact measurements of portions, as I just wing it and base it on the taste.

Ingredients:

• Sushi rice (regular white rice is fine if you don't have sushi rice, but add a bit more water when cooking to make it more moist).

• Rice vinegar.

• Any protein of your choice like crabstick, tuna, or salmon; shredded.

• Fruit/vegetable. Cucumber, mango, avocado, or any other ingredients you'd like to add to your sushi; sliced and cubed.

• Japanese mayo (i.e. kewpie).

• Sriracha. In my case, I used a gochujang-based hot sauce with truffle oil.

• Furikake.

• Sesame oil (optional).

• Sugar/sweetener (optional).

• Mozarella cheese (optional).

Recipe:

1. Cook sushi rice as directed.

2. Mix your protein, veggies, and fruit in a bowl with Japanese mayo and sriracha.

3. Mix the cooked sushi rice with a few tablespoons of rice vinegar and a bit of sugar (optional). I personally don’t put sugar because I find the rice vinegar enough for flavor.

4. Line a baking pan with foil. You can also do without, I'm just lazy with washing.

5. Grease the pan with a little sesame oil.

6. Add a base layer of sushi rice on the baking pan and flatten it thoroughly.

7. Add a layer of your protein/veggie/fruit mix on top of the rice.

8. Sprinkle a layer of furikake.

9. Optional: Since I like to put cheese on everything, add a layer of shredded mozarella.

10. For aesthetic purposes, draw alternating diagonal lines of mayo and sriracha, and top it off with another sprinkling of furikake.

11. Bake at 350F for 15-20 minutes.

To eat, slice it into square bites. You can eat it as is with chopsticks or a fork/spoon, or use Nori to scoop it up.

Cake made with two ingredients - melted ice cream and self rising flour.

cross-posted from: https://lemmy.world/post/13617366

Based on video:

https://www.youtube.com/watch?v=S7eHENYUeeg

Ingredients, translated to help:

Black beans - feijão preto | Tofu | Onion - cebola | Garlic - alho | Green bean - vagem | Zuchinni - abobrinha | Bell pepper - pimentão | Tomato sauce - extrato de tomate | Tomato (take the watery inside out) - tomate | Carrots - cenoura | Salt - sal | Black pepper - pimenta do reino | Bay leaves -folha de louro | Fried Cassava - mandioquinha | Capsicum bacattum -pimenta dedo de moça | Tabasco spice - pimenta tabasco | Chives - cebolinha | Coriander - coentro | Coco pieces - coco |

Tabasco spice

Rice - arroz | Orange slides - laranja | Corn flour

Saw this on the America's Test Kitchen tv channel and had to try it.

Ingredients:
3 to 3.5 lb pork shoulder, cubed
1 large onion, chopped fine
1 cup water
1 1/2 inch fresh ginger, peeled and sliced, 1/8" thick.
6 garlic cloves, peeled and trimmed
3 tablespoons kashmiri chili powder
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons table salt
1 teaspoon pepper
1/4 to 1/2 teaspoon cayanne pepper (optional.)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon vegetable oil
1/3 cup coconut vineagar

Blend water, ginger, garlic, and spices until the consistency of thick tomato sauce.

A couple of pro-tips. Kashmiri Chili Powder is ESSENTIAL. It smells and tastes unlike any chili powder I've ever had. That smell of an Indian restaurant? Kashmiri chili powder.

It's also SUPER hard to find, I went to 2 Indian groceries and 2 international groceries and struck out. Ended up buying it on Amazon.

Same for the coconut vineagar. I found SPICED coconut vineagar, but I don't know if that's the same thing or not.

Pro tip #2 - peeling ginger couldn't be easier. Scrape the side with a spoon. Peel comes right off.

Pour over pork in large bowl.

Heat oil in dutch oven over medium heat until shimmering, then cook onion until translucent, 7 to 9 minutes.

Pour in the pork, spread into an even layer and cook until bubbling. +2 minutes.

Cover, put in 325° oven for 40 minutes.

Stir in coconut vineagar.

Cook another 40 to 50 minutes until fork tender.

Rest for 10 minutes and serve!

Main image alt text: picture of processed fermented blueberries in random dishes and pans.

I was going to use the blueberries. They tasted interesting. I started them on 2/23 and today is 3/23. After processing I tried to strain them. The resulting material has no flavor, but the juice is unique and savory. However, it does not taste like blueberries it has a unique and interesting flavor.

Pico de Gallo, was exactly the opposite. It also has a weird unique savory but more spicy flavor. After straining it, the juice has no flavor, but the solid materials are much stronger and interesting.

Further experimentation is required. I am posting to tap into the experience pool here to gain any insight possible.

I have a new non-stick pan and it's the first time in my entire life I've had this issue when frying an egg.

Whether I'm on 1/10 heat (Gas stove), 3/10, or 5/10 heat it does the same thing: It films over the skin of the egg with a strange texture, but doesn't actually stick to the pan.

In that video I managed to separate the film from the egg, but I'm wondering what I'm doing wrong to have that film develop in the first place? It's a firm-plastic texture, like a tupperware lid.

many east asian dishes included some ready made sauce like 豆瓣酱 or 柱侯酱 in chinese cuisines or 고추장 in korean cuisine. These sauces make our dishes delicious but unfortunately they are very high in salt and/or sugars. Is there some way to make the dishes with these sauces from scratch or without such high salt/sugar? We often have to add sugar in the dish in addition to the sauces. Thanks.

I'm sure this is a similar problem in other cuisines but my question is just about east asian cuisines.

edit: i'm referring to homemade food, not restaurant food.

Here in the states we'd call this limeade. I made this tonight, and it was very good. I used sweetened condensed coconut milk (dairy allergy) and ended up doubling the amount because it was too tart for me with the amount given in the recipe. Your mileage may vary.

For example, pad thai should be balanced between sweet, sour, and salty. Indian dishes don't have meat as the feature in a dish but rather it's added for some texture; the dish itself is the feature. Hunan cooking is dry and hot and often sour and differs from Sichuan cooking which it's often compared against. Generally speaking in Asian cuisines, if you don't cook the spices exactly correctly, it will change the taste of the dish quite a bit.

As a francophone, i can say that french-based cooking is an art as the ingredients are traditional basics that are in season. The food should be delicate or have a cut (e.g. a creamy cheese should have something acidic to cut it like a nice wine). It is the combination of the techniques (method of cutting ingredients like julienne style or method of cooking like flambee, saute, etc.) to create the dish.

I recently got my hands on a very old but still totally serviceable full-sized deli slicer, and my local restaurant depot is very liberal about handing out day passes to anyone who walks in and asks for one, and the savings buying a whole log of meat and slicing it yourself are pretty bonkers, totally worth the pain in the ass that is breaking it down to clean when I'm done.

Of course it's just the wife and I, and 6lbs of Pastrami is a lot for us to go through before it goes bad. So far I've mostly been getting a few friends to chip in and divying up stuff between us or doing a little bartering and trading lunch meat for homemade bread and such, but I'd like to start freezing some to have on-hand.

Anyone have any experience with this to share? I have a vacuum sealer and a deep freezer to work with.

Which meats freeze well, which don't? Is it worth trying to slice it then package and freeze it in smaller portions, or should I freezer larger chunks of meat then thaw and slice it as-needed? Should I just abandon the idea of freezing and stick with the little ad hoc food co-op thing I have going?

Of particular interest to me is homemade roast beef and turkey, I'm never going back to the deli counter for those after I've been making my own (those boneless turkey roasts are amazing for this purpose, even if I'm sure there's a little meat glue involved in them)

Also cheese, I've never really contemplated freezing cheese until I found myself with a 9lb block of Swiss in my fridge. My gut says cheese doesn't do well in the freezer, but my gut has been wrong before.

I also kind of like the idea of having pretty much a lifetime supply of prosciutto in my freezer, although a quick Google search seems to tell me that prosciutto does not freeze well at all, which seems odd to me, since it's pretty low-moisture I would have thought it would freeze spectacularly well.

Besides that, anyone have any other cool ideas about what I can do with a slicer? I've already sliced down some beef to make cheesesteaks, and when I get my smoker up and running when the weather gets nicer I'm going to have a go at making my own bacon, and will probably use it to slice down beef for jerky as well.

I really like cheap stamped stainless knives. In the photo are a Viking, a Kiwi, and something unbranded. Total was $8.20 USD. They are garbage, the handles are terrible, though the ridiculously small Deba has wood scales. They sharpen beautifully.

While you huff and curse under your breath, I have owned custom made Japanese knives, vintage carbon steel Sabatier, as well as all the other stuff, Wusthoff, Global, evs. They aren't better, just much more expensive.

I am happiest with a cheap carbon steel cleaver (bit of a misnomer as these are really slicers) or a stamped stainless blade. Not Victorinox though, they have too much Nickel and Chromium so they aren't as prone to rusting. It makes them a bitch to sharpen.

No recipe used, just my intuition. This is my 2nd iteration. I cook 8-12 days worth of food at one time. Today I made my typical bake-everything at once deal, with chicken tenders over a bed of onion slices and covered in the lemon garlic spice pictured. I had the idea of turning the onions into a purée in a food processor and turn this into a sauce with the remaining lemon garlic flavored chicken stock. To this I added sriracha, Worcestershire (ancient roman garum like fish sauce), brown sugar (an American is gonna be American), and I used cornstarch to thicken the sauce considerably.

My biggest complaint is presentation. It is not a pretty sauce. I may try mixing it with some mayo at some point to use more like a condiment.

The last iteration was not thickened with cornstarch and it never separated out or lost texture. I'm open to ideas and suggestions for improving the taste or presentation value.

Overall, this sauce is kinda like a teriyaki sauce or something. I'm not sure what to compare it to really.

The following image was from 15 days ago and shows the chicken over onions more like how I cook it in a dish although still not the actual dish I cooked it in. Also, this image shows my first lactic fermentation attempt just after I started. You can make out the jar in the background of this main post image. It is coming along fine, a bit slow, but still bubbling along and getting burped daily.

I find most foods are best as soon as they are made, but some things seem to get better when the flavors have more time to meld. The only two I can think of right now are chili and hummus. What other dishes am I forgetting, or haven't tried that you think get better with a little time?