Cooking Thread~ Recipes & Things

[Biigoh]

Skip to 18:35 to go past the history of the sausage and Soviet.

 

[Biigoh]

 

[Biigoh]

https://archive.org/details/McGillLibrary-PN970_H69_T9_1801_003505211-1591/mode/2up

The difference between eating bread new and stale is one loaf in five.
If you turn your meat into broth, it will go much further than if you roast or bake it.
If you have a garden, make the most of it. A bit of leek or an onion makes all dishes savory at little expense.
If the money spent on fresh butter were spent on meat, poor families would be much better fed than they are.
If the money spent on tea were spent on homebrewed beer, the wife would be better fed, the husband better pleased, and both would be healthier.
Keep a little scotch barley, rice, dry peas and oatmeal in the house. They are all cheap and don't spoil. Keep also pepper and ginger.
Pay your debts, serve god, love your neighbour.

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[vyor]

Right, got a good recipe for a bread bowl.

Requirements:
1 Large loaf of bread, a semi-spherical one if possible
Cubed steak
12 oz Sliced Mushrooms
1/2 Small Onion, Diced
1 Cream of Mushroom Soup can
1 tbl spoon Corn Starch(optional)
1/2 cup Beef Broth
2 Cloves of Minced Garlic
1/2 cup of white wine
Dash of Parsley
Salt and Pepper to taste
Steak Seasoning to taste
Garlic Powder
Olive Oil
1 tbl spoon Butter


Preheat oven to 180c(350f)

Sautee onions in butter until soft, usually takes around 3 minutes.
Add mushrooms, salt, and pepper. Cook the mix until the mushrooms have released their juices then add 2 cloves of minced garlic and cook for about 1 minute.
At the same time, start cooking the steak until pink or brown while adding one clove of minced garlic to the pan along with seasoning to taste.
Add wine to the mushroom mix to simmer, cook it down until you feel comfortable with it.
Add the beef broth and the mushroom soup, simmer until the thickness seems right. If necessary, add cornstarch until you feel it's right.
Combine steak and mushroom mix in a bowl, including the drippings from the beef, mix.

With your bread, slice into the top to remove a small plug and use a spoon or icecream scoop to hollow out the loaf until it's about an inch thick on the sides and bottom(precision isn't necessary, just don't puncture it).
Once done, place tinfoil on a baking pan and butter it up, place bread(including what you took out of the newly formed bowl) onto the pan.
Add a light covering of olive oil to the bread then a large amount of garlic powder to the outside of the bowl.
Fill bowl with the mushroom and steak mix.
Place plug into the filled bowl, add garlic to it as well.
Bake in preheated oven until bread is toasted, around 5 minutes.


Cut with a serrated knife and enjoy your messy but delicious meal.

Spoiler: what it should look like when finished

 

[Biigoh]

 

[Biigoh]

Vegan Unagi Don (うなぎもどき丼 - Unagi Modoki Don)

 

[Autocorruptor]

Here is an easy to make recipe I created myself!

Bloody oatmeal-pour some dry oats into a bowl. Add some ketchup and stir thoroughly. Add some sugar or spices for taste.

 

[Anon̦̦]

Chilaquiles Huevones

 

[Biigoh]

 

[QQmember2021]

 

[Biigoh]

 

[QQmember2021]

 

[wanara009]

I've been getting good result in oven grilling chicken fillet with broth. Method is based on this recipe:

Spoiler

My version uses a broth composed of mostly water, soy sauce, chopped onions, garlic paste, a dash of oyster sauce, and a pinch of salt mixed well. Make enough so that the meat would be just under the broth surface when in the tray. Then I would pour it into a baking tray with chicken fillet, breast or thigh, and let it cook in an oven (preheated to 200C) for 45 minutes.

However, I figured that I could get better result by cutting the fillet into smaller pieces so the broth would seep better. So far the only thing I did to the meat before it's put under is to cut some lines along it.

This bring us to my questions: what's the best way to cut fillet into smaller pieces? Lengthwise or Widthwise?

 

[Biigoh]

Spoiler: Big Picture

So... made curry.

Curry is simple and easy.

Ingredients
- Bottle of Curry Sauce (VH Mango Curry)
- Can of Coconut Milk
- 1 large Potato (skinned and diced)
- 2 carrots (skinned and sliced)
- 1/2 head of Cauliflower (cut into small florets)
- 1 roma tomato (sliced up roughly)
- 1 medium sized onion (diced roughly)
- 1 piece of ginger (about size of thumb, sliced thinly)
- 2 cloves of garlic (crushed and roughly sliced)
- 4 Fish Cake (totally optional and can be replaced with stewing meat)
- 6 Prawns (totally optional and can be replaced with stewing meat)
- 2 Scallops (totally optional and can be replaced with stewing meat)
- Lemon Juice (please try and use actual lemons and not the stuff in those plastic packs that call themselves 'lemon juice')

Step 1
- prep the veggies

Step 2
- Boil the Potatos and Carrots for 5 minutes
- Make sure to drain most of the water away
- This step CAN be taken out if you include the Potatos and Carrots in Step 4

Step 3
- Panfry the Onion, Ginger, Garlic together for fragrance until onions are almost translucent
- Set it aside

Step 4
- in your frying pan or pot, add a cup of water, some oil, throw in the Cauliflower florets
- steam on medium heat until water is evaporated

Step 5
- Add the Onion, Ginger, Garlic set aside earlier
- Add the Carrots and Potatos from Step 2
- Stir it about for a minute or two

Step 6
- Add the curry sauce and Coconut milk
- Add the tomato
- Gently mix them together with the veggies
- Bring to a boil

Step 7
- Add the sea food or meat
- wait for it to return to a boil before slowly reducing heat
- Simmer for 20-30 minutes

Step 8
- Add tomato juice in at this step before serving, it changes the flavor profile.

 

[Biigoh]

 

[QQmember2021]

 

[QQmember2021]

 

[QQmember2021]

 

[Evillevi]

Basics for tips for meals (rice edition).

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Situation: I have not much equipment (rice cooker pot + Induction cooker + pan) and have a few basic tips to make things go further for literally no additional effort.

Tip 1 : Low starch rice generally keeps better then starchier or fragrant rice. In particular I like Basmathi ricce as it keeps much much longer and in a far better state in the fridge then you'll normally expect rice to keep. Meaning that you can make big batches of basmathi rice and eat it over the course of the week with minimal problems.

Tip 2: Put stock cubes, spices and or animal/coconut fat in the water you're using to cook the rice with. Generally you might need to stir the rice if you put it directly into the pot without mixing it into hot water first. This is an easy way to flavor rice and if you use low starch rice it taste much more like fried rice or chicken rice then you initially expect .

Tip 3: With regard to dishes to eat with rice, the basic guideline for home cooking is lower starch ricce is better for saucier foods since it doesn't go soggy as easily. So for example really dry and slightly under cook rice won't get soggy if drowned in curry. On the other hand stuff with less sauce such as fried pork belly generally goes better with fully cook or starchy rice.

Tip 4: You don't have to season your rice, but it really really goes a long way.

Tip 5: Rice cookers will always cook until they run out of water, meaning with a measuring cup you can measure exactly enough water to cook rice for X minutes, add in additional ingredients, then measure enough water to finish the cooking process.

 

[Stephen the barbarian]

Straining helps when rice is very starchy or dirty. In most places only the cheapest possible rice fit this criteria. For rice that already runs clean washing rice doesn't help much.

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note that a good chunk of the rice sold in the us is fortified by dusting, and you may not want to wash that stuff.

 

[wanara009]

So, I've been into making burgers lately. Mostly chicken-based since chicken mince is 2 dollar cheapter than pork mince and whole 4 dollars cheaper than beef mince per kilo

My current recipe is as follow: (makes 4 patties)
Ingredients:
300g chicken mince
2 tsp salt
1.5 tsp smoked paprika powder
1 tsp ground pepper
1 tsp minced garlic
1/2 tsp Italian herb mix (straight from bottle)
3 - 5 tbsp of bread crumbs (depending on the chicken mince)
2 tbsp finely grated parmesan
1 or 2 eggs (depending on chicken mince)

Method:
Mix all ingredient together in a bowl until homogenized

Treat it like a bread dough. You want a mix that doesn't stick to the bowl but also not rubbery and dry. If it's too dry, add egg (or maybe just a bit of water). If it's too watery, add bread crumbs. Hence why I said before 'depending on chicken mince' since from my experience, no two tub of chicken mince is the same in term of moisture and fat content so you'll have to adjust the egg and breadcrumbs content.

Shape into 4 equally sized balls. Put them on wax paper (or alfoil, so long they don't stick). Refrigerate for 5 minutes.
If you don't want burger, you can instead shape into steak shape to serve alongside chips.

In the mean time, get a pan hot with a little oil. I use olive currently, but I think normal vegetable or peanut will be alright.

Put the balls into the pan, mushing it down to form the patties according to the size of your buns while also making indentation in the middle with a spoon. Normally, I mush it down until each patty is about 2 or less cm thick. It's just faster to cook through at that size.


I'm still tweaking the recipe. So any suggestion will be welcome.

 

[rx915]

Just wanted to share this channel. This dude is like a character from a cooking anime come to life.

 

[QQmember2021]

 

[Biigoh]

https://www.youtube.com/c/TastingHistory

This guy makes historical lessons fun with cooking recipes from history.

 

[QQmember2021]

KFC fried chicken at home:

 

[QQmember2021]

 

[Biigoh]

This guy has full Way of the House Husband / Yakuza energy.

https://www.youtube.com/c/kiwamimeshi

His recipes are fun and easy to follow along, also the way he narrates... yeah...

Check out his sinfully good fresh tomato shrimp chilli



Or his Midnight Udon....

 

[Biigoh]

 

[QQmember2021]

 

[wanara009]

So, I took a bar course so I can get RSA. One of the drink I learn how to make is the Lemon-Lime Bitters. Apparently the National Drink of Australia alongside Carlton Draught.

Typically, LLB is made with lime cordial (which I found out when I got to work). However, my teacher prefers the muddle method.

For LLB in an old-fashioned, you'll need:

4 dash of Angostura Bitters
4 wedges of lime
Ice
Lemonade

Put the 4 wedge of lime into the glass, then muddle (i.e.: with a wooden muddler, mash the wedge to release the juice). Then put ice, then lemonade. Garnish with lime wheel.

I made a muddled LLB for a customer because my workplace ran out of lime cordial. Said customer said that it's lot less sweet, but 'fresher' compared the version using lime cordial.