Onyo edition
183 posts and 49 image replies omitted.>>45680Most of the thread is just anons posting recipes. It's a cooking thread not a health thread.
But I agree that the anons going on digressions about health and talking all about sugars and carbs without mentioning calories are wasting both their own and everyone else's time.
>>45678It wasn't a good criticism. For example the only difference between pic 1 and 3 is -potatoes -pickles +red wine but for some reason it gives +2 nutrition and taste. In fact the first one tasted better because of how good pickles + tomatoes go with beef.
You assume that meat was unsalted and potatoes took all the salt and it was incorrect too. Despite how it looks like it's full of liquid (because it was just stirred to mix everything after cooking is finished), it's actually half full so potatoes were mostly slowly steaming, not boiling in the same stew, not to mention that potatoes go last after the initial base is done.
I dunno it just seems like you watched some cooking channels on youtube and decided you are an expert.
Oh, and the second pic is your regular stewed cabbage (or howerver you are calling it in your country), it's more of a garnish than main dish.
>>45684101 cooking is apprentely baking desserts and decorating cakes, jeesus.
I would just start with basics skills and some theory on making a soup.
>>45680Well everyone has there own preference.
I devised this recipe recently, it's essentially a tzatziki base but without the herbs and cucumbers.
Simple High protein Salad:
250g Frozen Vegetables, Thawed
Equal parts Yoghurt
2-3 cloves of grated garlic (as much as you can handle)
1.25g salt
15ml vinegar
Add whatever other seasoning/herbs/spices you like
You could add also crushed nuts and diced boiled eggs for added protein or even cold meat if you're a carnist
>>45700Those are 2 videos, and yeah baking a cake can be nice
The other videos are also great
i just steal recipes from the nytimes' cooking section tbqh. these are some of my favorites:
Crispy Gnocchi With Spinach and Fetahttps://archive.is/VPW5N<i like this one cause you don't need to reheat leftoversBrussels Sprout Leaf and Baby Spinach Sautéhttps://archive.is/BmWdd<when i make this i modify it and use whole sprouts Crisp Gnocchi With Brussels Sprouts and Brown Butterhttps://archive.is/wmCGD<this one is my all-time favorite but i don't make it often cause it basically requires a full stick of butter Quick Tomato Soup With Grilled Cheesehttps://archive.is/dovCqTofu and Broccoli Fried Ricehttps://archive.is/GTRI7<delicious and comes together quickly but requires so much chopping they're all vegetarian friendly and most are pretty quick to make
>>45709yes you can see the ingredients, and nobody is having a conversation about nutrients, it's all about flavor.
do you feel smart by making those retarded remarks?
Recently, I followed a recipe for a mallorcan almond cake but I didn't want to make a full cake in a big springform pan so I approximately halved the ingredients, slightly reduced the sugar that was mentioned on the recipe (because they ALWAYS list way 120% of what you need) and decided to pour the batter into a loaf pan and baked it for around 40 minutes, the middle of the cake was still slightly soft, it was sweet but also salty (because I used too much salt) but the saltiness went really well with the almonds and it was so fucking delicious I gotta redo it…
I used:
3 eggs,
more than just a pinch of salt,
100g of grinded almonds,
100g of powdered sugar,
some vanilla flavor, a bit of cinnamon,
a bit of grated lemon. All of the ingredients were just hand-measured but the proportions should be roundabout the same I guess.
The cake uses no flour and the idea is to get the cake fluff by whisking the egg whites into egg snow.
First, I seperated egg whites and egg yolks and mixed the yolks with the sugar until it got a bit creamy and then also added the other ingredients. Then I made the brilliant decision to hand-whisk the egg whites into egg snow which took forever and along the way I kept adding salt because I thought maybe that would help with the stability of the egg snow. I am pretty sure I used way more salt than what I needed to keep the egg snow stable but tbh, I really liked how the salt was still noticable in the end result. Eventually, I carefully mixed the egg snow with the batter (dont overmix it!) and then poured it into the loaf pan. 40 minutes into the oven and VOILÀ… no picture to present. But I'll definitely redo it in the coming days so I might post my ugly creation.
>>45742sounds yummy
wish i could eat cake whenever i wanted to make one
>>45761You can go to a butcher shop but it's generally more expensive
For the frugal, buying in bulk directly from farms is your best bet
>>46030thanks. that's what i did
>https://archive.is/kfFnhGreen Curry Glazed Tofuanother recipe stolen from the nytimes. this is the third time i made this recipe but i bough better quality curry paste and coconut milk and it tasted amazing. was actually surprised how good it came out.
i also substituted quinoa for rice.
>>45992Батя?
This is diabolical level of slavic cooking.
It's like two levels below fried soup
>>46046Fried soup sounds kinda sick tbh
Like I'm imagining beef stew or chicken noodle soop but even more savory and thick
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