By sohois Go To PostWhat's your recipe for cast-iron naan? I tried some Peshwari naan a few weeks back but couldn't get it particularly goodhttps://www.seriouseats.com/grilled-naan-recipe that's the recipe I use
https://www.halfbakedharvest.com/herbed-garlic-butter-naan/ This is what my partner uses (she made them yesterday)
Bought some cumin seeds so I can make pilau rice, damn that's a nice smell
Might leave the turmeric so as not to stain the rice cooker. Haven't seen three colour rice in a long time for some reason.
Anyone got any tips for the rice, or for keeping fresh basil from going off? Whenever I open the packet it starts going soggy within a day.
Might leave the turmeric so as not to stain the rice cooker. Haven't seen three colour rice in a long time for some reason.
Anyone got any tips for the rice, or for keeping fresh basil from going off? Whenever I open the packet it starts going soggy within a day.
With basmati, I wash it a few times, then add 1.5x the volume of rice in water to a pan, bring to the boil with the rice, cover and simmer for 12 minutes. Take off heat for 5.
Since you're going for pilau, saute onions, add cumin and tumeric, before toasting the rice a little first.
Basil keeps a little longer in a ziplock bag with a folded piece of tissue to capture the moisture
Since you're going for pilau, saute onions, add cumin and tumeric, before toasting the rice a little first.
Basil keeps a little longer in a ziplock bag with a folded piece of tissue to capture the moisture
Never toasted it before, do you still have to rinse it afterwards? Thinking of making a jalfrezi from scratch, I've only ever used premade sauces and powders.
Sharpened one of my knives for the first time a few days ago, never bothered because they're so cheap I assumed it'd make no difference. Couldn't believe how easily I was slicing through chicken, finally understand the concept of letting the weight of the knife do the work. Was like going through butter where I'm normally having to slice back and forth just to get into it, and then press down at the same time to finish the cut.
edit: looks like I'll need a blender to make a proper tomato-based sauce
Sharpened one of my knives for the first time a few days ago, never bothered because they're so cheap I assumed it'd make no difference. Couldn't believe how easily I was slicing through chicken, finally understand the concept of letting the weight of the knife do the work. Was like going through butter where I'm normally having to slice back and forth just to get into it, and then press down at the same time to finish the cut.
edit: looks like I'll need a blender to make a proper tomato-based sauce
Made a butternut squash soup for dinner today, given how heavy food was over the holidays, soup felt like a good shout.
Roasted the squash
Sweated onion garlic and ginger
Added cumin, coriander and harissa as well as chicken stock
Emulsified with olive oil and cut with a tiny bit of lemon juice
Real banger
Roasted the squash
Sweated onion garlic and ginger
Added cumin, coriander and harissa as well as chicken stock
Emulsified with olive oil and cut with a tiny bit of lemon juice
Real banger
I got me a nice Japanese knife with a carbon steel core, clad is SS. Interestingly enough, even though it’s harder than my wife’s SS ones, it creates a burr and edge raise when sharpening.
210 mm Bunka with a wa handle. Also nice for my larger hands
210 mm Bunka with a wa handle. Also nice for my larger hands
Anyone ever try UMAi bags and dry aging their own meat?
I would do the roast bag:
https://umaidry.com/collections/dry-aging-steak-bags/products/dry-aging-bags-roast
Figure it may be worth an experiment. Do a three bone prime so there’s more after trimming and cut into individual steaks after.
There’s several butchers I could go to get them from, but it’s like $35 - 40$ a pound and only aged 25 days. I can probably get it at Costco for around 20-25$ a pound and age the full 4 weeks and maybe go longer too.
🤔
I would do the roast bag:
https://umaidry.com/collections/dry-aging-steak-bags/products/dry-aging-bags-roast
Figure it may be worth an experiment. Do a three bone prime so there’s more after trimming and cut into individual steaks after.
There’s several butchers I could go to get them from, but it’s like $35 - 40$ a pound and only aged 25 days. I can probably get it at Costco for around 20-25$ a pound and age the full 4 weeks and maybe go longer too.
🤔
I've wasted so many years assuming that cooking my ideal steak would be too much of a pain in the arse to bother with, think it might be my favourite meal now. Salt and pepper, buttered shallow griddle pan on the highest heat possible, 1 minute on each side twice, piece of piss. Going to start putting the peppercorn sauce on the side since it detracts from the sear when I put it on top.
1 minute on each side? either that’s a really thin cut or it’s still alive.
i got a meat thermometer that can be used in the oven as well. works really well. made some big ol’ meatballs in the oven the other day.
i can finally cook a thick piece of steak and finish it off in the oven properly.
i got a meat thermometer that can be used in the oven as well. works really well. made some big ol’ meatballs in the oven the other day.
i can finally cook a thick piece of steak and finish it off in the oven properly.
Come to realise that I actually quite like good coleslaw, and it's just the smell of store-bought stuff that has made me assume I'd never like it
Gonna try making a pink coleslaw I think, anyone got any tips?
Gonna try making a pink coleslaw I think, anyone got any tips?
By BrentMused Go To PostCome to realise that I actually quite like good coleslaw, and it's just the smell of store-bought stuff that has made me assume I'd never like itFind a recipe by Chef John and roll with it.
Gonna try making a pink coleslaw I think, anyone got any tips?
alright im cooking more often yall recommend me some spatulas/skillets that aint these cheapo plastic amazon ones im using
By data Go To Postalright im cooking more often yall recommend me some spatulas/skillets that aint these cheapo plastic amazon ones im usingI often use wooden utensils, get some good Teak ones and you're golden.
If you want metal ones, just go to a real shop and feel them out by hand. A decent spatula will be around 25-30$ imo.
A skillet is a different story, you really want to have one that works well on your choice of stove.
Got gas burning stove, get a aluminum / stainless steel one because it will heat up way faster than induction. Carbon if you want to be fancy.
A good skillet will set you back around 100$. (atleast)
For induction, Cast Iron or a decent non stick pan seems to best choice. You can do stainless steel but mine tends to make noise on my induction (clicks at times). And for non stick, you need those wooden utensils.
I have a stainless steel wok pan and a non stick skillet Greenpan.
By data Go To Postalright im cooking more often yall recommend me some spatulas/skillets that aint these cheapo plastic amazon ones im using
Get your self a big enameled cast iron pot with a lid for stews/soups/general slow cooking. It might be sold as a “Dutch Oven”.
Just make sure it’s enameled cast iron on the inside too. If it’s just cast iron then you can’t/shouldn’t use it for acidic dishes.
Steel pans, something that’s triple ply if you want great performance. I like my tramontina stuff, which was a fair bit cheaper than the AllClad pieces. Seems their patent expired so you get a lot more companies doing similar work
Skillet:
12” lodge cast iron cheap
12” tri ply clad SS pan. All clad has good deal and on their factory seconds. A 5 play will beat more evenly, but will heat and cool slower.
4 qt enameled Dutch oven
2 qt SS saucer
If you don’t buy a coated or enameled pan. By a thin metal spatula and not plastic or wood.
12” lodge cast iron cheap
12” tri ply clad SS pan. All clad has good deal and on their factory seconds. A 5 play will beat more evenly, but will heat and cool slower.
4 qt enameled Dutch oven
2 qt SS saucer
If you don’t buy a coated or enameled pan. By a thin metal spatula and not plastic or wood.
Think I'm gonna try doing Chicken Cordon Bleu tonight. Seems simple enough and I haven't had it in a while.
I also need to post my Chili recipe / results here. I've been quite happy with the results the last few passes. Maybe I'll cook some chili next week.
For now, I’ve been quite happy with how my steaks are turning oit:
I also need to post my Chili recipe / results here. I've been quite happy with the results the last few passes. Maybe I'll cook some chili next week.
For now, I’ve been quite happy with how my steaks are turning oit:
Ace ,,, my mother in law has never once successfully cooked a turkey. Always ends up dry as fuck. She's an otherwise OK cook too. We're trying to convince her to do something different for a change. Like a roast or anything really.
This was her attempt at frying a turkey.
This was her attempt at frying a turkey.
Bro she's tried everything. Bags, dry brines, wet brines, cooking portion of the bird at different rates / times, basting, injecting etc etc. SHE FUCKS IT UP EVERY TIME.
That charcoal bird was worse than the fucking turkey from Christmas Vacation
That charcoal bird was worse than the fucking turkey from Christmas Vacation
If they do I hope she gets that … I’m dying internally but also kinda relieved. All her sides are good to great so this may not be a bad thanksgiving this year
By Fenderputty Go To PostIf they do I hope she gets that … I’m dying internally but also kinda relieved. All her sides are good to great so this may not be a bad thanksgiving this yearI mean Thanksgiving is about the sides
By Lupercal Go To PostI might try my hand at a Sweet Potato Pie next weekend.use fresh sweet potatoes and roast them in the oven until soft then mix the other ingredients to make the filling.
Any tips ?
By blackace Go To Postuse fresh sweet potatoes and roast them in the oven until soft then mix the other ingredients to make the filling.Much obliged.
I was going to follow this method https://tasty.co/recipe/aunt-vivians-sweet-potato-pie but I can try the oven method instead of boiling them.
I'm getting a quooker installed today, and feeling excited Iike only what a middle aged man can get, and hoping that it will revolutionise my cooking too
By Lupercal Go To PostMuch obliged.My aunties swore by it. Supposedly, it keeps all the natural sweet starch instead of losing it in the water.
I was going to follow this method https://tasty.co/recipe/aunt-vivians-sweet-potato-pie but I can try the oven method instead of boiling them.
By blackace Go To PostMy aunties swore by it. Supposedly, it keeps all the natural sweet starch instead of losing it in the water.Makes sense, will try soon!
Chicken Cordon Bleu was a success. I should have taken a picture but I never think of it. Not sure why we don't cook it more. I used to love it as a kid. Anyway my kids had seconds and said 10/10 cook it more daddy.
By Lupercal Go To PostI might try my hand at a Sweet Potato Pie next weekend.Peel the potatoes, cut into big chunks and steam them for 10 minutes. Alton Brown has a good recipe.
Any tips ?
By Fenderputty Go To PostChicken Cordon Bleu was a success. I should have taken a picture but I never think of it. Not sure why we don't cook it more. I used to love it as a kid. Anyway my kids had seconds and said 10/10 cook it more daddy.i make one almost every week.
By Lupercal Go To PostMight make 2 now, the Tasty.co one with Blackace's oven tip and the Alton Brown one.Found a soulfood recipe that looks amazing.
https://thesoulfoodpot.com/black-folks-sweet-potato-pie/#black-folks-sweet-potato-pie-recipe
By DiPro Go To Posti make one almost every week.MY dad hated chicken breast and as a kid it's all I liked. It was a good compromise because the ham, cheese and sauce keep the breast juicy.
Definitely bringing it back into the fold in my household.
I found some random recipe online for the sauce, do you have one you use?
By Fenderputty Go To PostMY dad hated chicken breast and as a kid it's all I liked. It was a good compromise because the ham, cheese and sauce keep the breast juicy.https://tasty.co/recipe/crispy-creamy-chicken-cordon-bleu
Definitely bringing it back into the fold in my household.
I found some random recipe online for the sauce, do you have one you use?
I've tried this and liked it. I do use a spicier mustard than Dijon but the end result is the same in texture.
That's almost what I did but with added garlic for the sauce. I like the idea of using a spicier brown mustard too.
In soup szn now. Made Kenji's Carrot and Harrisa soup, first time with our new blender, came out so damn silky