Cooking Thread~ Recipes & Things

Do you love and know how to cook? Even if you don’t know how, I want to give you an excellent soup recipe.

How To Add Rice To Chicken Soup
The recipe on this page is quite simple and you will be satisfied.

 

May as well make a pair of contributions from my personal favorites:

First off, Asian braised Pork Belly from the website Pixilated Provisions


Ingredients

• 2 lbs pork belly
• 2 tbsp sugar
• 1 tbsp brown sugar
• 1/3 cup water
• 1 cup sake
• 1 cup soy sauce
• 1 1/2 cups chicken broth
• 1 2-inch piece of ginger, sliced
• 6 garlic cloves, crushed
• 1 cinnamon stick
• 2 star anise
• 2 bay leaves
• 2 dried chiles de arbol
• 1 tbsp black peppercorn
• 4 scallions

Instructions

1. Preheat an oven to 325°F. Place the pork belly in a pot and cover with cold water. Bring to a boil. Reduce the heat and simmer for 15 minutes. Make sure to skim the foam.
2. Remove the pork belly from the water and cut into 16 equal square pieces.
3. In a dutch oven, mix the sugar and water over medium-high heat. Whisk until the sugar has dissolved. Add the pork belly and coat.
4. Add the sake, soy sauce, chicken broth, ginger, cinnamon stick, star anise, bay leaves, chiles de arbol, and black peppercorns. Bring to a boil. Cover and transfer to the oven.
5. Bake for 30 minutes . Add the scallions. Cover again and bake for another 30 minutes.
6. Increase the heat of the oven to 375°F. Remove the cover and bake for 40 minutes. Stir the contents every 10-15 minutes to help brown all sides of the pork.
7. After the pork has cooked, take a cup of the sauce the pork cooked in and placing it in a saucepan. In a bowl, combine 2 tsp cornstarch with 1 tsp water. Add that to the saucepan and whisk until the sauce thickens.
8. Serve the pork on top of rice and drizzle with the thickened sauce.

A pretty dead simple recipe that only really requires a good dutch oven and a free afternoon to let it braise. And the best part is that pork belly, while discovered, is pretty cheap unless you go nuts in trying to get an expensive quality of pork.



And on the topic of gourmet taste for bottom dollar, here’s something from Guga Foods on Youtube on how to elevate a steak with a compounded butter using smoked bone marrow.



And the recipe from the description is dirt simple.

• 1 stick of salted butter, slightly at room temp for easier manipulation
• 3 peeled cloves of garlic
• 3 tbsp of smoked bone marrow (video has demos of how to prep the marrow and smoking techniques)
• 2 tbsp of crispy bacon bits (smaller the better)
• 1 tbsp of chopped parsley

All you have to do combine the ingredients in a hand mixer cup, use said mixer to incorporate the ingredients to a fine paste then transfer the paste to a sheet of cling film. Use the film to roll it into a nice tight log and put in the fridge to firm up. And if you are not using it all up that evening, it keeps in the freezer like a champ.

Much like the pork belly, more major supermarkets are starting to stock marrow bones. My best advice is to see if your butcher has packs of the long femur bones as those have the most marrow to extract. If you can get a canoe cut to them, then it will make your life even easier pulling out the Butter of the Gods

 

Speaking of efficiently murdering living creatures for the purpose of sustaining our bodies with their delectable flesh, behold!

http://platesbynate.com/entree/anime-meat/

This anime meat recipe seems pretty easy to do, and looks quite tasty :3

 

Well, there's the channel Sous Veve on Youtube. But my impression was while they do cook meals, they have also an experimental bend.

They tend to play around with various changes to details on how you can sous vede meat.

 

Tomato Onion Vegetable Medley Soup

The base recipe is here. It's actually good, I swear. Anyway, I like this recipe, because it doesn't take long. Should be done in thirty minutes to one hour - quick for homemade meal, which makes it great for breakfast. Hearty and savory. I use roughly 1 liter pot, and it makes two serving in reasonable condition, one serving if you're ravenous, and three serving with additional bulk staple (like if you eat it with rice, for example).

It should be noted there are no animal component of this recipe, but feel free to toss several meatballs and such if you want. Or boil an egg or a couple, too.

What You'll Need
1. A pot (I'll assume you use 1 liter pot).
2. A stove.
3. A stiff spatula that won't bang your pot (I suggest wooden ones)

The core ingredients
1. A quarter of onion (or half if it's a small onion)
2. A scallion (probably replaceable with leek)
NOTE: You can replace the above with anything onion-y, but those are the one I use the most.
3. Two small tomatoes.
4. One teaspoon of salt.
5. Third teaspoon of MSG.
6. Some cooking oil.
7. Water.

The bulk ingredients
The actual ingredients really depend on what's available on my fridge, see. But those are good overview.

1. A medium carrot, or two small ones.
NOTE: Replaceable with other sweet roots, I think. Like sweet potato. Or sweet 'hard' things, like pumpkin.
2. Two or three layer of small napa cabbage.
NOTE: Any brassica will do.
3. A handful of green beans.
NOTE: Other peas should do. You'll want something young, though.
4. Some greenies. I've used water spinach, bok choy, and others.
5. Two to four cloves of garlic.

Making the vegetable stock
1. Ready the ingredients within your reach.
2. Chop the entire scallion, put 'em to pot.
3. Cut the onion to half-moon shape, put 'em to pot.
4. Half the tomatoes, but don't add them to pot yet.
5. Add enough oil to the pot to coat the onion-y mix.
6. Add salt to onion-y mix as well.
7. Set your stove to high and try to caramelize your onion. Fail.
8. I mean, you probably can do it but look this recipe assume 30 minutes to one hour cooking time.
9. So just sautee 'em until they're a bit brown, then throw in the tomatoes.
10. Use your spatula to soften and deform the tomatoes.
11. It'll burn a bit, but that's alright. Keep sauteeing until it's just over the edge of burning.
12. Turn the heat off, add water until it cover 2/3 of your pot.

Cooking the bulk ingredients
The idea is pretty simple: you want to cook the hard part longer, soft part shorter. So, the first to go in are carrot and other root vegetable, or pumpkin. Then brassica, then beans, then leaf. Incidentally, if you find the above part questionable, you can just ignore it and add those ingredients here instead!

1. Peel and chop your carrot. Put 'em into the pot. And the MSG, too.
2. Turn the stove on high.
3. It'll take a while to boil, and even more time for the carrot to soften. Organize the ingredients. Take a quick shower. Shitpost on QQ. Whatever.
4. When it boiled, calmly chop the napa cabbage and put them into the pot.
5. Chop and clean the beans, and put them in as well.
0. At any time, try tasting the broth. It should taste savory already. If not, make appropriate adjustment. It's better to salt early!
6. Add greenies or herb or anything that required quick cooking if you have 'em. If not, proceed to the last step.
7. Peel garlic, cut the root part. Then smash them. With all your might. Put them into the pot. Turn off the heat.
8. Give a stir or two and taste the broth. Adjust as necessary. Maybe add some pepper, but in most case it's not really necessary.