By Esch Go To PostDecided i'd make some grilled, marinated tofu. Simple marinade - gochujang, a tablespoon of brown sugar to aid browning, zhenjiang vinegar, hoisin sauce, a dash of vinegar.
I like the look of this
More struggle meals done quick.
Trader Joe's canned tuna, olive oil, dijon mustard, mayonnaise, black pepper, lemon juice, chopped onions and celery.
Served on toasted sourdough. Delicious.
Trader Joe's canned tuna, olive oil, dijon mustard, mayonnaise, black pepper, lemon juice, chopped onions and celery.
Served on toasted sourdough. Delicious.
Anyone who wants to get serious about this cooking shit needs a cast iron skillet. They're so versitile and easy and great for searing meat. They make the best fried chicken but my go to simple dish is baked chicken thighs. All you have to do is heat up the skillet over medium heat, cook the chicken skin down in for 5 minutes with a tiny bit of oil so they don't stick then flip those bitches and put the whole skillet in the oven at 425 for 25 minutes. You can season any way you want but only on the non skin side and under the skin to prevent burning. I make that like once a week and It comes out perfectly crispy and juicy everytime.
Yeaaa, cast iron skillet is the best advice one can give for cooking meat. Putting it in the oven at 425 is also the trick. You don't even need to do 25 minutes if you're cooking a boneless skinless chicken breast and you tenderize it first. If you char it at high heat for a couple of minutes (minute each side or so) first -- it'll cook through and retain its juiciness. Maybe do 8-10 minutes tops depending on how thick the chicken breast is.
I smoked three pork shoulders for my Daughters 1st birthday. It turned out really really good. I ended out cooking for a total of about 18 hours at about 2 hours a pound (per shoulder). The thermometer read 195F when I finally took out of the smoker. I then I wrapped the shoulders in two junk beach towels and stuck in the oven for another hour before pulling. You only smoke the shoulder for about 6 hours. Once the internal temp of the meat reaches 160 it's time to stop the smoking and wrap each shoulder in foil to cook on low for the remainder of the time. I did a cook temp of 225F. You can increase your cook time to 250F but the meat may come out drier that way. From 6 hours on through 18 it's easy peasy. Those first 6 hours require attention though. The first hour you start fat side up. Then you flip after an hour to fat side down for the rest of the time. You also have to make sure you're replacing wood chips in a timely fashion to keep the smoke going for those 6 hours. I also basted the shoulder in an apple cider vinegar, brown sugar and mustard mixture hourly until it was time to foil up and let go. You can brine these things for extra moister but I didn't. I just slather the outside in mustard (plain yellow) and then rub a bunch of season on the exterior and wrap in plastic wrap and let sit for 24 hours before cooking. The mustard flavor cooks out but helps keep the seasoning intact for the entire cooktime so you get that awesome bark that pulls apart into the meat.
This is the smoker that I have:
https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY
Turkey really comes out great on this smoker. So does a tri tip roast. I haven't tried salmon yet. I did smoke my own bacon one time which was great. I salted too much during the curing process though, so I want to try that one more time.
This is the smoker that I have:
https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY
Turkey really comes out great on this smoker. So does a tri tip roast. I haven't tried salmon yet. I did smoke my own bacon one time which was great. I salted too much during the curing process though, so I want to try that one more time.
I think I need to get a crock pot so I can have home cooked food without actually spending a lot of time cooking and cleaning. I'm lazy when it comes to feeding myself, basically.
If anyone here likes spicy food, I highly recommend this:
It's a great way to add some spice to food without having it dominated by the flavor of a chili or hot sauce. Put it on popcorn. Put is on roast potatoes. Add a little to a bite of dark chocolate. Buy unsalted peanuts and add this to it.
It's a great way to add some spice to food without having it dominated by the flavor of a chili or hot sauce. Put it on popcorn. Put is on roast potatoes. Add a little to a bite of dark chocolate. Buy unsalted peanuts and add this to it.
By DY_nasty Go To Postis there a good place to order from? i love spicing up my popcorn
Amazon. There's other options too that may be less expensive. I just grabbed the first I found as an example. So far my favorite application is pop corn and roasted potatoes. It's good to add to sauces too. Again it doesn't dominate the flavor. It's basically just spicy salt.
I didn't like that PSY's food thread got bumped, so here lol
Need to at least show folks we eat good.
Need to at least show folks we eat good.
Been thinking about taking my homemade vodka tomato sauce to the next level since I make a lot of bolognese sauce with it. Would an instapot work for "slow" cooking it? I guess I could ready it in the morning before I leave work but I hate doing too much when I wake up.
So I just got an anova. What container should I get to cook it in and also anyone have any recommended thing in sous vide?. Thinking of breaking it in by making something for my work's Halloween potluck.
I really need to get good at cooking for cheap. Right now because I still live at home I get cooking done for me mostly, but every Tuesday I make it and I'm always making shit to impress.
By n8 dogg Go To PostI really need to get good at cooking for cheap. Right now because I still live at home I get cooking done for me mostly, but every Tuesday I make it and I'm always making shit to impress.
I eat really well and live cheap. It's all about knowing what you should have around the house. So spices and herbs plus some stuff like good canned tomatoes.
By Nelo Ice Go To PostSo I just got an anova. What container should I get to cook it in and also anyone have any recommended thing in sous vide?. Thinking of breaking it in by making something for my work's Halloween potluck.Cheap beer cooler works. Igloo you can pop off the lid and replace it with a styrofoam cover with hole in it for anova.
Then you get really crazy and get a blow torch for searing.
Hi cooking people.
I'm making okonomoyaki for the first time tonight. Had my honeymoon in Japan and Singapore last month and okonomoyaki was one of our favourite things so my wife and I are quite looking forward to it!
Any tips? Have already come to terms that we won't have Japanese mayo for it, but I've just ordered some for next time.
I'm making okonomoyaki for the first time tonight. Had my honeymoon in Japan and Singapore last month and okonomoyaki was one of our favourite things so my wife and I are quite looking forward to it!
Any tips? Have already come to terms that we won't have Japanese mayo for it, but I've just ordered some for next time.
Hi cooking folks. I love cooking at home and I've recently begun embracing vinaigrettes in my homemade salads instead of your usual creamy dressings and it's pretty interesting balancing flavors with this new, sharper flavor from the dressing.
Hey folks. Cooking has become my #1 passion over the last couple of years. A few of my specialties include Baked chicken, whole stuffed snapper, a nice steak, and a good hearty stew.
https://imgur.com/a/dJtBT
This is one of the easiest recipes if y'all want to try it.
1. Get a 4-5lb whole chicken
2. Clean, dry. Cover it with melted butter (not under the skin, just above).
3. Cover with salt, pepper, garlic powder, greek seasoning, old bay, oregano.
4. Cut up 3-4 whole carrots and 2 whole white onions. Cut the onions in to quarters. Spread out the carrot sticks/onions onto a baking dish cover with a bit of olive oil.
5. Get two whole bulbs of garlic, cut of the top end of it to expose the cloves. Rub it with olive oil, salt, pepper. Put them on opposite sides of the baking dish top side up.
6. Take another quarter of onion and a half of lemon and stuff it into the chicken.
7. Bake it at 450' for about 30 minutes, then cook at 420' for another 30-40 minutes depending on weight.
8. Take out of oven, cover with some fresh thyme and cover with foil for about 10-15 minutes.
9. Grub. Goes well with some cauliflower mash and a side of asparagus.
https://imgur.com/a/dJtBT
This is one of the easiest recipes if y'all want to try it.
1. Get a 4-5lb whole chicken
2. Clean, dry. Cover it with melted butter (not under the skin, just above).
3. Cover with salt, pepper, garlic powder, greek seasoning, old bay, oregano.
4. Cut up 3-4 whole carrots and 2 whole white onions. Cut the onions in to quarters. Spread out the carrot sticks/onions onto a baking dish cover with a bit of olive oil.
5. Get two whole bulbs of garlic, cut of the top end of it to expose the cloves. Rub it with olive oil, salt, pepper. Put them on opposite sides of the baking dish top side up.
6. Take another quarter of onion and a half of lemon and stuff it into the chicken.
7. Bake it at 450' for about 30 minutes, then cook at 420' for another 30-40 minutes depending on weight.
8. Take out of oven, cover with some fresh thyme and cover with foil for about 10-15 minutes.
9. Grub. Goes well with some cauliflower mash and a side of asparagus.
By Watershed Go To PostHi cooking folks. I love cooking at home and I've recently begun embracing vinaigrettes in my homemade salads instead of your usual creamy dressings and it's pretty interesting balancing flavors with this new, sharper flavor from the dressing.
My wife and I make a super acidic vinaigrette we use with a kale, brussle sprout salad. It's great at cutting through the bitterness of the leaf. It's also fun because emulsify is a fun word and concept. lol
EDIT: stews are the best kind of soup, generally speaking. Sticks to your bones better.
My girlfriend made some ox tails last week. So damn good. BTW, any one in Atlanta that likes to cook? If so, head down to Buford Highway Market pronto. Shits a national treasure.
By Fenderputty Go To PostMy wife and I make a super acidic vinaigrette we use with a kale, brussle sprout salad. It's great at cutting through the bitterness of the leaf. It's also fun because emulsify is a fun word and concept. lolYeah stronger greens can handle the acidity of vinaigrette. I'm really enjoying playing with different combos.
EDIT: stews are the best kind of soup, generally speaking. Sticks to your bones better.
First attempt at okonomoyaki was pretty good. I used too much cabbage but I reckon the next one will be spot on.
By Mikeside Go To PostFirst attempt at okonomoyaki was pretty good. I used too much cabbage but I reckon the next one will be spot on.Amazing when they're done right. Such a good winter night feed.
By lovingsteam Go To PostHey folks. Cooking has become my #1 passion over the last couple of years. A few of my specialties include Baked chicken, whole stuffed snapper, a nice steak, and a good hearty stew.
https://imgur.com/a/dJtBT
This is one of the easiest recipes if y'all want to try it.
1. Get a 4-5lb whole chicken
2. Clean, dry. Cover it with melted butter (not under the skin, just above).
3. Cover with salt, pepper, garlic powder, greek seasoning, old bay, oregano.
4. Cut up 3-4 whole carrots and 2 whole white onions. Cut the onions in to quarters. Spread out the carrot sticks/onions onto a baking dish cover with a bit of olive oil.
5. Get two whole bulbs of garlic, cut of the top end of it to expose the cloves. Rub it with olive oil, salt, pepper. Put them on opposite sides of the baking dish top side up.
6. Take another quarter of onion and a half of lemon and stuff it into the chicken.
7. Bake it at 450' for about 30 minutes, then cook at 420' for another 30-40 minutes depending on weight.
8. Take out of oven, cover with some fresh thyme and cover with foil for about 10-15 minutes.
9. Grub. Goes well with some cauliflower mash and a side of asparagus.
This looks great. Chicken roast is pretty much the reason i do a trip on the weekends back to my parents place. <3
Pro-tip for anyone else that doesn't want to make a whole chicken: 2-3 chicken thighs/legs are more than enough. I do that all the time. Sweet potatoes go awesome with it too. (But put them only on the last 30 minutes)
By madstrike Go To PostThis looks great. Chicken roast is pretty much the reason i do a trip on the weekends back to my parents place. <3I actually love it when sweet potato is slightly over cooked, little crisp / chewy on the edges.
Pro-tip for anyone else that doesn't want to make a whole chicken: 2-3 chicken thighs/legs are more than enough. I do that all the time. Sweet potatoes go awesome with it too. (But put them only on the last 30 minutes)
By giririsss Go To PostI actually love it when sweet potato is slightly over cooked, little crisp / chewy on the edges.absolutely - fookin' incredible
By madstrike Go To PostThis looks great. Chicken roast is pretty much the reason i do a trip on the weekends back to my parents place. <3
Pro-tip for anyone else that doesn't want to make a whole chicken: 2-3 chicken thighs/legs are more than enough. I do that all the time. Sweet potatoes go awesome with it too. (But put them only on the last 30 minutes)
Just hopping in this thread as cooking is probably my favorite way to de-stress and this one of my favorite things. I hope to post a few dinners here.
But yes, whole chicken thighs/legs are fantastic, and I actually prefer them to whole roast chicken. All the great dark meat and crispy skin with no wasted breast. I pile a bunch of chopped veggies in the roasting pan (potatoes, leeks, carrots, etc.) then lay the chicken on top with only some salt and roast until crispy. Easy and delicious. Also I freeze all the leftover bones for broth later on once I get a large pile.
By G Shumy Go To PostAh, nice..a place to talk Instant Pot!Gordon knows what's up! Got to make this before the place nuked and was delicious! Make it with some cornbread or homemade tortillas and I'm in heavan!
By Supha_Volt Go To PostGordon knows what's up! Got to make this before the place nuked and was delicious! Make it with some cornbread or homemade tortillas and I'm in heavan!So sell me on this instant pot over a traditional crock pot. I know it takes less time but if I am just throwing something in before I leave for work, are there any advantages?
By Typhest Go To PostSo sell me on this instant pot over a traditional crock pot. I know it takes less time but if I am just throwing something in before I leave for work, are there any advantages?It is quite convenient as some can work as both a crock pot and pressure cooker and allows you to get more flavor since you can saute foods in it before you start pressure cooking as with a crock pot you only have a low heating element which can leave some foods bland like soups since it never gets hot enough. You also get quickness like you mentioned plus you get more options in food since you aren't using only a low heating element and wouldn't have to use your stove and then the crock pot This is one of the recipes I do and it could be any easier when I have to make lunch for the week!
Hopefully this explains a bit but here is a but more in-depth about it if you want to read more.http://www.seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.html
How's it going folks? I'm eating beef stew with a lot of caraway, paprika, and chipotle pepper. I've been adding chipotle to a number of dishes lately, it's delicious. If you were like me and thought you could get by with a mix of cayenne and paprika instead when a recipe calls for it, give the real thing a try.
By Supha_Volt Go To PostIt is quite convenient as some can work as both a crock pot and pressure cooker and allows you to get more flavor since you can saute foods in it before you start pressure cooking as with a crock pot you only have a low heating element which can leave some foods bland like soups since it never gets hot enough. You also get quickness like you mentioned plus you get more options in food since you aren't using only a low heating element and wouldn't have to use your stove and then the crock pot This is one of the recipes I do and it could be any easier when I have to make lunch for the week!
Hopefully this explains a bit but here is a but more in-depth about it if you want to read more.http://www.seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.html
Will try this,
By Fenderputty Go To PostWill try this,They are really nice to have and aren't too big that it is burdensome to hide it some where. Don't know if you have one already but they usually are on discount for about $20-$30 on Amazon during Black Friday.
Nice to see a cooking thread here.
It's fall so I'm on my roast chicken -> stock -> soup cycle. I roast whole chicken in my cast iron skillet on Sunday, then make stock out of the carcass, and experiment with different soups during the week. I love this time of year.
Everyone should use homemade stock, it's super easy and an absolute game changer.
It's fall so I'm on my roast chicken -> stock -> soup cycle. I roast whole chicken in my cast iron skillet on Sunday, then make stock out of the carcass, and experiment with different soups during the week. I love this time of year.
Everyone should use homemade stock, it's super easy and an absolute game changer.
Tried to make a healthy version of the KFC double down. Chips in frylight, bread crumbs and spices for the batter. Should have cooked the chips for a little longer and gone with smaller fillets! - https://imgur.com/a/X7ieG
Tasted nice enough though.
Tasted nice enough though.
Anyone have experience with an airfryer? Seems like one of those "too good to be true" products.
Really interested in it for making lemon pepper wings and buffalo wings mostly.
Really interested in it for making lemon pepper wings and buffalo wings mostly.
I never really understood the concept. Can't a hot oven accomplish the same thing? I'm ignorant about this.
Tbh I'm not sure how they work but I hear mixed things about them. Like they are good for frozen fried foods but not so much if you are making fresh fried food.
I've heard a lot of really indifferent things about air fryers.
In short, they don't fry.
But ... yeah do your research. I'm a little sleep deprived.
In short, they don't fry.
But ... yeah do your research. I'm a little sleep deprived.
Lately I've been learning to make bread rolls and I think I've started to get the basics right.
The basic recipe is easy: 5dl water (or other liquid), around 12-13dl flour, 50g yeast, 1/2dl oil, few teaspoons salt... Start, knead, let the dough rise, knead again and make rolls, let rise again, bake.
However I don't really care for white bread, so I've started to make rolls from leftover porridge using dark wheat flour. The hard part has been to learn the right feel of the dough because measuring things might get a bit complicated. I'll just mix all the ingredients and add flour until it seems to be ok and take it from there.
I'm getting a hang of this I think:
They're still a bit flat though, but tasted ok.
The basic recipe is easy: 5dl water (or other liquid), around 12-13dl flour, 50g yeast, 1/2dl oil, few teaspoons salt... Start, knead, let the dough rise, knead again and make rolls, let rise again, bake.
However I don't really care for white bread, so I've started to make rolls from leftover porridge using dark wheat flour. The hard part has been to learn the right feel of the dough because measuring things might get a bit complicated. I'll just mix all the ingredients and add flour until it seems to be ok and take it from there.
I'm getting a hang of this I think:
They're still a bit flat though, but tasted ok.
Yeah, I don't mind them to be flat. But managing to make nice round rolls tells about your baking prowess. Not there yet, but getting better.
Yay a cooking thread!
I can cook but I don't cook much due to time and space. However my space is going to increase soon so being able to cook won't be a thing I dread anymore. To explain my profile, I'm the type of eater that needs something new everyday or I'm not satisfied.
Does everyone here just free hand or do you guys have some YouTube channel, website etc where you go for your recipes? Hook a sista up
I can cook but I don't cook much due to time and space. However my space is going to increase soon so being able to cook won't be a thing I dread anymore. To explain my profile, I'm the type of eater that needs something new everyday or I'm not satisfied.
Does everyone here just free hand or do you guys have some YouTube channel, website etc where you go for your recipes? Hook a sista up
Rolls look delicious!
He also has an app that helps you figure out the portions and everything which is quite useful when I go shopping to not overspend on stuff.
By Ayaismusikwhore Go To PostYay a cooking thread!I find recipes and then kind of add my own twist to things if I find I don't like an ingredient or find the flavor a bit poor or off. I try to eat healthy so I use fitmencook quite a bit but that's mainly for lunches
I can cook but I don't cook much due to time and space. However my space is going to increase soon so being able to cook won't be a thing I dread anymore. To explain my profile, I'm the type of eater that needs something new everyday or I'm not satisfied.
Does everyone here just free hand or do you guys have some YouTube channel, website etc where you go for your recipes? Hook a sista up
He also has an app that helps you figure out the portions and everything which is quite useful when I go shopping to not overspend on stuff.
Ooh, I need a good portion counter, especially if I'm cooking for more people. When I'm cooking I usually just wing it and end up with quite a various amounts of food, and that is reflected on my shopping habits too. If something is in season, I tend to get a bit carried away and end up with heaps of it.