Onyo edition
Best /ck/ thread ever
https://archived.moe/ck/thread/12478272/#12478272you can learn about history, medieval cookery, and cooking here
>>29582look up wedding cooking, temple cooking, feast, "dawat"
those "cooking for entire village" videos are pretty popular for some reason
how are you going to fund it tho?
>>29611it is a sort of clarified butter, which is fat separated from butter, however ghee also includes simmering the butter while the fat is separated which gives it a unique flavour
idk what the other anon is getting at though
>>29615>>29611>clarified butter, which is fat separated from butterAHA! this is why bread and butter tastes better!
bread butter better
bread butter better
bread butter better, say that fast five times
has anyone cooked bread with ghee?
Roasted Eggplant with Bell Peppers, Chicken and Mozzarella—1 medium eggplant, sliced lengthwise into 1/4-inch thick pieces
—Sea salt
—3 tablespoons melted ghee or clarified butter, divided
—2 red, yellow or orange bell peppers
—4 boneless, skinless chicken breasts
—8 ounces mozzarella cheese, shredded (substitute with Fontina for Gaps)
1. Preheat oven to 425 degrees F (218 degrees C) and adjust rack to middle position. Lay eggplant pieces on a baking sheet and season both sides with sea salt. Let sit for 20 minutes.
2. Pat eggplant pieces with a cloth to dry. Using 1 1/2 tablespoons ghee, brush eggplant pieces and bell peppers (the peppers will be whole) with the ghee. Place bell peppers and eggplant slices on a baking sheet and roast for 20 minutes, until edges are turning golden brown. As soon as you remove the eggplant and peppers from the oven, place peppers in a large bowl and cover tightly with plastic wrap. Let peppers cool for 10 minutes, then peel skins off, remove seeds, and slice.
3. Heat remaining 1 1/2 tablespoons ghee in a large skillet over medium high. Place chicken breasts in pan and cook for 3 minutes, until bottom is golden brown. Turn chicken and cook another 3-4 minutes until golden brown on second side, and chicken is cooked through.
4. Divide roasted pepper slices on the 4 pieces of eggplant. Place a piece of chicken on the pepper slices and top with cheese. Bake for 15 minutes until bubbly. Serve immediately.
https://deliciouslyorganic.net/roasted-eggplant-recipe/ >>29776F
they need to make glasses that can protect us against the evil onion
is it true that it hurts because of the dirt in the eye
(The writer uses "we" to refer to her family)
Prawn BhunaThis recipe is an Indian restaurant-style king prawn curry with a thick aromatic sauce made of onion and tomatoes. Bhuna curries are originated in Bangel, India, and are popular across the UK Indian takeaways and restaurants. Restaurants and home cooking recipes are slightly different. In restaurants, pre-cooked prawns, precooked curry sauce base, spices, and herbs are used to make the Bhuna prawn curry sauce. But at home, we usually cook the curry sauce right away.
Ingredients—400 g King prawns
About 14oz, peeled and deveined—1 Green Pepper
Cut small squares—3-4 Shallot onions
Finely chopped—4 cloves Garlic
Grated or finely chopped—3-4 Tomatoes
Ripen vine tomatoes, finely chopped—2 tsp Tomato puree
Tomato paste or concentrate—2-3 Green chilli
Cut thin slices—3 tbsp Cooking oil
Vegetable or neutral flavour oil—1 tsp Salt
—handful Coriander
Roughly chopped—1 cup Water
Spices—1½ tsp Chilli powder
Or paprika powder (see details in notes)—½ tsp Turmeric
—1 tsp Curry powder
Mild/hot Indian curry powder ( see details in notes)—½ tsp Coriander powder
—¼ tsp Cumin powder
Instructions—Heat the pan into medium heat, drizzle 3 tablespoons of oil and saute the onions are 2-3 minutes until soft. Then add the garlic and stir for another 2-3 minutes until the onions are light brown.
—Next, add the chopped tomatoes and cook until the tomatoes are reduced and colour changed. (It usually takes about 3-4 minutes to soften and reduce the tomatoes.) Then add the tomato puree and follow with the spices, turmeric, chilli powder, coriander powder, cumin powder, and salt. Stir it well for few seconds.
—Pour the water in, and bring it to simmer. Then add the king prawns and cook for another 3-4 minutes and follow with the bell peppers. Cook until the prawns and peppers are cooked through.
—Make a taste test and add more salt or water according to your preference.
—Turn off the heat and sprinkle chopped coriander. Transfer to serving plate and serve immediately with plain rice, naan, or chapati.
Notes—Prawns - You can use regular prawns, shrimp, king prawns, jumbo prawns, or tiger prawns for this recipe. Make sure prawns are peeled and deveined.
—Instead of prawns - Fish fillets, squid, boneless chicken thigh or breast can be also used. Hard-boiled eggs, mushrooms, paneer, or firm tofu goes well with this bhuna sauce too.
—Shallots - Shallot onions are ideal for cooking curry. If you cannot get shallot, use regular brown onions, baby onions, or red onions available.
—Curry powder - We usually use Indian mild Madras curry powder for this recipe. You can use any mild/hot Indian curry powder according to your preference. If you prefer a more strong pungent curry flavour, you can add garam masala instead of curry powder.
—Chilli powder - Chilli powder brings both colour and flavour to the dish. Spiciness can be adjusted by adding more or less chilli powder. Or you can add paprika powder instead of chilli powder if you prefer the mild curry flavour.
—Water - Bhuna curry is usually is prawns or meat cooked in a thick sauce and do not contain lots of water. But you can always adjust the sauce consistency to your preference when you make it at home.
—Can you make it ahead? Yes, this recipe can be prepared ahead, and also fridge and freezer friendly. Once the curry is cooked, allow it to cool, store it in an air-tight container. Keep in fridge or freezer for later use. It usually lasts in the fridge for a couple of days and in the freezer for a couple of months.
—How to reheat it? Add a splash of water and stir it well if the sauce is too thick. Then simply reheat it over the stovetop or in the microwave until piping hot. Add extra chopped spring onions and green chilli just before serving.
https://khinskitchen.com/prawn-bhuna>>30514Do you know the secret to a good paneer dish base?
Is it cashew nuts or some other spice
>>30526Palak paneer is really good
Never had a cashew based curry
>>31749Lentils and daal
>>32120unit
Chinese Gastronomy by Hsiang Ju Lin and Tsuifeng Lin is probably the best introductory book on Chinese cooking methods and standard and regional recipes as well as a lot of other tidbits. It's very literary and poetic too, while being straight-forward as possible in its instructions. The only PDF I could find of it online was a restricted copy of it on archive.org that you have to sign up for:
https://archive.org/details/chinesegastronom00linh/mode/2upYou can also find a copy of Abebooks:
https://www.abebooks.com/servlet/SearchResults?kn=chinese%20gastronomy%20tsuifeng%20hsiang Masala omelette3 eggs1 small onion finely chopped
1 small tomato finely chopped (optional)
1 green chilli finely chopped
2 tbsp fresh coriander chopped
½ tsp kashmiri chilli powder (or cayenne pepper)½ tsp turmeric powderSalt to taste2 tbsp vegetable oil or butter1 tsp lemon juice1. Add the chopped onions, green chillies, coriander, chilli and turmeric powder to a bowl. Give it a mix. Break in the eggs and whisk lightly. Season to taste.
2. Heat the oil in a large non stick frying pan. Pour in one-third of the egg mix in the pan. Give it a quick swirl making sure to distribute it evenly across the pan. Cook the underside for a minute on medium heat till it sets, is light brown and slightly crisp around the edges. Flip the omelette over and cook for a further minute on medium heat. Set aside & keep warm. Repeat and fry two more masala omelettes.
Fold over the ready masala omelette, pour over the lemon juice and serve stuffed in bread or rolled up in chapatti. And dunk in sweet chilli sauce or tomato ketchup.
https://maunikagowardhan.co.uk/cook-in-a-curry/spicy-masala-omelette-with-turmeric-onions/Some other masala omelette recipes I found in a Guardian article:
https://www.thespicespoon.com/blog/spicedmasala-omelette-in-the-pakistani-manner/https://www.youtube.com/watch?v=Df-rAlu_HbMhttps://recipes.timesofindia.com/recipes/masala-omelette/rs54680309.cmshttp://www.girlwithaspoon.in/vegan-masala-omelette/https://www.theguardian.com/food/2022/jan/24/asma-khans-recipe-for-masala-omelettehttps://app.ckbk.com/recipe/mowg93266c01s001r002/masala-omelette-wraphttps://meerasodha.com/recipes/masala-omelette/https://maunikagowardhan.co.uk/cook-in-a-curry/spicy-masala-omelette-with-turmeric-onions/http://kaipunyam.blogspot.com/2009/06/mutta-porichathu.htmlhttps://www.bonappetit.com/story/desi-omelettehttps://www.archanaskitchen.com/cheesy-masala-omelette-recipe-with-roasted-vegetablesOG French omelette recipe cuz why not:
https://www.bonappetit.com/test-kitchen/how-to/article/perfect-french-omelet-hint-will-butter >>31749>>31790ya, ground beef is usually one of the cheaper meats and there's a lot of things you can do with it. Fajitas, Chilis, stuffed peppers, pasta sauces, the list goes on. In fact, tonight I'm having Sheperd's Pie
other than that, can't go wrong with soup
>>32211these are legit recipes.
t. mexican.
Here's my variation of the recipe:
Guacamole-3 avocados. Ideally avocados should be somewhat soft when squeezed. If they're too hard, maybe wait a few more days.
-3 red tomatoes (this adds volume. If you decide not to add, that's fine too.) You want to cut squares the size of the top phalange of your pinky finger (like the size of a cooked garbanzo bean/chickpea)
-3 serranos (or some form of fresh spicy paprika/pepper, eg a fresh jalapeño. also optional)
-half cup of raw onions cut in small squares (optional, I personally don't like it)
-2 limes worth of lime juice
- small handful of fresh cilantro/coriander leaves. Parsely might work if you can't find cilantro. Optional, I personally dislike cilantro.
- a tablespoon of stock. Chicken stock or vegetable stock.
- two pinches of salt
Don't:
- Add cumin
- Add paprika powder
- Add any other shit
- Throw it out when it oxidizes a little (it looks black)
Do:
- Store it in the fridge, with a good seal.
- Finish it within a few days.
- Throw it out if you see mold.
The green salsa recipe is solid. I don't like raw onion so I would caramelize a bunch of chopped onion. You can also do the same with garlic, cut it up and roast it on a pan with a little bit of oil. You don't have to add cilantro if you don't like it. I don't and it still tastes amazing.
I would also add a tablespoon of stock. This really seals the deal, it rounds up the flavors really well.
You can also opt out of the blender and just mash them with anything, like a plastic cup or whatever. This leaves some texture and it's nice.
You also shouldn't peel the tomato skin. Leave it on. If the tomato is wrapped in leaves, then yeah, remove those.
Here's a variation that's very ez pz for all you lazy fuckers, with specific instructions and variations since I know you are lazy fucks.
Super simple delicious lazy mexican salsa- chop tomatoes into 4 parts, or whatever, doesn't matter. these can be red or green. If they're red tomatoes, maybe remove the stem part that's inside the tomatoes, it's optional. Chop as many as you want as long as they fit in your largest pan or pot.
- chop onions. doesn't matter how, but they should be thinner than your thickest finger, so no big chunks. Cubes are fine if you prefer, this is the easy mode we're talking about. Thinner will be easier to cook.
- chop some garlic. Doesn't really matter how many nor how you chop them. For some like 5 large tomatoes, or 10 smaller tomatoes I use 1 or 2. I know you fuckers love garlic, but don't overdo it.
Up to now, we've only chopped tomatoes, onions, and garlic. Nothing fancy.
Put the onion first with a little oil in your pan or pot. How much is a little? Well just a drizzle. If you want to not fuck it up, then just use medium heat, and stir every so often. You want this shit to be cooked so that when you press a piece with a spatula, you can break it into two without there being any crunch. So all the freshness is out of the onion. If it gets to dry you can put a little water maybe a little more oil. You don't want this shit to be an oil soup either. For faster cooking, put on a lid, totally not necessary though.
Whenever the fuck you want, put in the chopped garlic. Be sure you're mixing this shit every so often. If it's burning too fast then just turn the heat down. Once the garlic looks brownish (doesn't really matter how brown, as long as the color has changed), then put in the tomatoes.
You want to cook these tomatoes for as long as you can be patient. You want to cook them at least as long as the tomatoes are soft, and if your shit is now a paste, then you've cooked them more than enough. Add water until its not a paste again.
You can optionally add some fresh peppers, like serranos, jalapeños, or another pepper-like paprikas. They should be chopped into small squares.
Add some lime juice. If you don't have, then put some vinegar, whichever you want. If it's red tomato salsa, then it shouldn't taste acid per se. If its green tomato, then just add a small splash to liven things up, green tomatoes are already acidic.
Next, add salt. You don't want to add too much because you can always add more but removing is impossible. A pinch is probably too little. I always eyeball it. Mix it, and taste. The salsa shouldn't taste salty either.
Add some vegetable or chicken stock. I always eye ball it. This will tie in the flavor too. TBH I think I always overdo it with the chicken stock and it still tastes nice.
If you don't have spicy peppers/paprika, and you like/tolerate spicyness, then you can outright just mix in any spicy powder you have to make it spicy.
Recap:
- chop onions
- begin to cook with a little oil
- cut garlic
- begin to cook
- cut tomatoes (or don't, whatever you like)
- cook everything for as long as you like
- stir everything.
- add some water until it's not a paste.
- put some acidic liquid (lime juice or vinegar)
- put salt
- put stock
- mix everything
Enjoy.
Trying some recipes from an old Indian cookbook I have Madhur Jaffrey's Illustrated Indian Cookery) and its yummy, even for this somewhat picky leaf
>Beef Baked with Yoghurt and Black Pepper (Dum Gosht)self explainatory. You can get the cheapest cut of meat and it will come out incredibly tender
>Mushroom Pullao (Khumbi Pullao)rice cooked with mushrooms, onions, garlic and ginger
>Flat Bread (Chapati)you might think making bread for dinner sounds excessive but this this is very easy and fast and my understanding is that its an important part of indian cuisine. My recipes has two ingredients, 250g (9 oz) of sieved wheatmeal flour and 175 ml (6 fl oz) of water, and this will give you 15 chapitis
>>32247Looks good. Its a small detail but I always put the cheese on right after the first flip so it really melts down into the patty. Also idk if peameal bacon is common outside of Canada but its so damn good on burgers
>>32247Cheemsborger
>>32325tasty
https://www.bonappetit.com/recipe/classic-mignonetteClassic MignonetteIngredients:
—¼ cup red wine vinegar
—1 tablespoon minced shallot
—¼ teaspoon freshly ground black pepper
—12 large oysters, freshly shucked
Stir vinegar, shallot, and pepper in a small bowl. Drizzle over oysters.
>>33693https://www.bonappetit.com/recipe/rustic-pork-rilletteRustic Pork RilletteIngredients:
—2 pounds skinless, boneless pork shoulder (Boston butt), cut into 1" chunks
—1 pound pork belly, skin removed and reserved, meat cut into 1" pieces
—4 sprigs thyme
—3 bay leaves
—Kosher salt
—Freshly ground nutmeg
—Fresh lemon juice
—Toasted bread or crackers (for serving)
—2 wide-mouth pint jars
1. Preheat oven to 275°. Place pork shoulder and belly and skin in a large saucepan. Tuck in thyme and bay leaves and add ½ cup water. Cover and braise, stirring occasionally, until meat is falling-apart tender and fat is soft, 2 ½–3 hours. Remove from oven, pluck out thyme and bay leaves and let meat rest until cool enough to handle.
2. Using a slotted spoon, transfer meat and skin to a large bowl; pour fat and any cooking liquid in pot into a heatproof measuring cup (you should have about 1 cup).
3. Shred meat with a potato masher; do not hold back. Pour in ¾ cup fat and mash meat a little bit more—mixture should look and feel almost pasty (but in a good way). Season with salt, nutmeg, and a splash of lemon juice, which will temper the richness of the meat. Taste and adjust as necessary (err on the side of too salty—it will mellow as it cools).
4. Pack rillette mixture into jars, pushing out any air bubbles. Top each with a few spoonfuls of reserved fat and chill until set, at least 2 hours.
5. Serve with bread or crackers.
Do ahead: Rillette can be made 1 week ahead; cover and chill. Let sit at room temperature 2 hours before serving.
Recipe with chicken in case you don't like pork:
https://www.bonappetit.com/recipe/potted-chicken-rillettes >>33712>boofingIt's an anglo thing.
If you know, you know.
>>33734>Average daily sugar intake = 22.2 tsp65% of Japans daily calories is in the form of sugar.
This is an asinine factoid that means nothing.
>>33785No, carbohydrates can, and often are, metabolized exactly the same as sugar. The only exceptions are super complex polysaccharides, of which rice is not. It is primarily simple starch, and starch is largely turned into sugar the moment your saliva touches it via amylase, thereafter acting just the same as pure glucose (sugar) would.
This fact is doubly true for non-starchy veggies and fruits, which straight up just have tons of simple sugar via fructose, glucose, and sucrose.
For the record, I’m not saying carbs are bad, but highlighting that people who claim sugar is evil, yet praise blue zone/veggie heavy diets like Japan are delusional.
>>33764Who said neoliberal Japan's diet is optimal for health?
>>33799>I’m not saying carbs are bad, but highlighting that people who claim sugar is evil, yet praise blue zone/veggie heavy diets like Japan are delusionalOkay? Nice strawmanning exercise you've time-wasted with then.
>>33805>Who said neoliberal Japan's diet is optimal for health?Most academic journals and health studies.
>Okay? Nice strawmanning exercise you've time-wasted with then.It's called extrapolation not a strawman friend. The person I was responding to was villainizing sugar and the S.A.D, going on to quite literally say:
<(mediterranean, LCHF, keto, vegetarian and vegan diet) have pretty much teamed up to collectively dunk on (…) the 'S.A.D.'So the conclusions a normal functioning human would draw from that are
1. Sugar is le ebil
2. America is exceptionally bad because of said sugar
3. Mediterranean (which includes Japan diet wise), vegan/vegetarian diets are much better
I was just pointing out the implicit hypocrisy.
>>33803>they are obviously not talking about blue zone or veggie heavy diets. They are talking about the average western influenced simple sugar + hydrogenated veg oil heavy dietsYoure right, they arent thinking about blue zone or vegetable heavy diets, and thats my entire point, as blue zone/vegetarian diets are much more similar (regarding carbs/sugar intake) to the S.A.D than people are willing to admit.
And if what theyre "actually" meaning is sugar + hydrogenated oil (which hydrogenated oils are literally banned in USA so your hypothesis is bunk regardless) then why don't they say so? Ill tell you: its because their knowledge is solely "Sugar = evil…carb = good", without realizing carb=sugar.
>>34020No, you don’t, what you do see is “partially-hydrogenated oils”.
Partially and fully are completely different things chemically speaking, and the latter is what creates trans fats (aka shit that kills you). The former does not.
>>34024 (me)
Correction: I accidentally typed “partially” when I meant “fully”. Partially-hydrogenated fats are banned and have been since 2018, so you most definitely have not seen them anywhere unless you buy expired food. Fully-hydrogenated fats are not banned, and this is because they don’t contain trans fats, of which are 100% known to be deadly.
>>34025Feigning concern for “poor people” doesn’t exempt you from learning basic chemistry.
Partially hydrogenated fats create trans carbon chain configurations. These are man made, and the body quite literally doesn’t know how to metabolize them, so they build up in the arteries and cause heart disease.
Fully-hydrogenated fats do not have trans fats, and are almost entirely stearic acid (saturated fat).
If you’re arguing that fully hydrogenated fats are evil and deadly, then that’s your prerogative, but by arguing that you should know you are also arguing that all saturated fat containing food is evil and deadly, which means almost half of all food is deadly.
Im not claiming its 100% healthy, and everyone should eat it 3 meals a day, (I don’t eat any processed food personally) but I am able to realize that the poor family of 6 getting fully-hydrogenated peanut butter at the food drive doesn’t need some fear-mongering, proletariat-health-hero to tell them it’s absolutely going to kill their children, when most modern science disagrees.
>>34045>Feigning concernFuck off
> (I don’t eat any processed food personally)I'm exactly the same. Let's make sure that everyone gets the benefits that brings and nobody has to eat processed shit. Why the fuck would we argue in favor of porky being allowed to profit by poisoning people slowly. I thought I was a science autist, but fuck.
Bought a bunch of Indian spices and have been following recipes off the internet to make some basic curries, potatoes, whatever seems simple. It's the first time I've ever really cooked. Pretty easy in an instant pot, a lot of prep work though, well it takes me a long time. I also cut my thumb/nail and it hurt really fucking bad. Was using a cheap knife to cut meat and didn't notice where my thumb was.
I have like 2 lbs of eggplants and a bunch of potatoes, anyone know any good Indian shit I can make?
https://myheartbeets.com/instant-pot-baingan-bharta-mashed-spiced-eggplant/I did this last time and it wasn't bad. Not amazing either.
>>34662They go in a soup with a bunch of other crunchy vegetables and blend in to the mix.
They go on your tacos when you make a plate.
They go in chili.
Baked beans go on toast.
The bean is simply a vessel for nutrients, their flavor and texture profile isn't the focus. Notice how most any meal with beans has it either mixed in with stuff, fried and mashed, or slathered in sauce.
>>34662>>34732Beans can be good by themselves.
Freshly boiled beans only need salt and a bit of oregano, you can broil them with oil and epazote leaves mixed in the water but that's it.
>They go in a soup with a bunch of other crunchy vegetables and blend in to the mix.That can be done but I think that lentils, broad beans or garbanzo should taste better on that kind of soup.
>>34662anon wants to eat more legumes and pulses so here's my recipe
full disclosure: if you eat sugar, or are already fat, eating saturated fat as part of a snack like this, on top of a shit diet, is not a good idea.
I'll pig myself on this when high every week or two but I'm active and ript
-cook and slightly dry a lot of chick peas
-spread them in a shallow baking tray
-paint them lightly with coconut oil (it's saturated fat but it's among the oils with a high enough smoke point to use in the oven)
-apply herbs and spices of your choice. Mexican, Chinese 5 spice, I like Indian curry flavors.
-toast and roast to your taste
-enjoy monke mode with crunchy spicy greasy healthy munchies
Why is this healthier for the occasional feast than processed shit food?
-No simple sugars. This alone is enough.
-contains high protein, healthy fats and complex carbs. shit food contains minimal protein, unhealthy fats and simple sugars and carbs
-not designed by food scientists to mask satiety. you will feel normally full after eating a normal amount
-doesn't contain any additives, entirely whole foods
-you are not supporting porky and a culture of helplessness and obesity by buying shit
>>35063Beans weren’t meant to be eaten, and are full of intentionally hard to digest chemicals and compounds. I’m pretty sure they cause digestive problems for everyone, it’s just that in some people it’s low enough that they don’t notice.
Also cruciferous veggies are high in FODMAPs which is prolly what’s triggering you
I just got the ingredients for making Boston brown bread. You don't need an oven to make it, just a stove top and some cans if you really want. Ill show pics when its done
>>44452im sorry anon.
>>45472And you spelled in your cute little way! Aren't you precious!
Faggot.
>>45472Looks good. Cheese is melting nicely, pickles and onions too with some sauce
would try/10
>>45531Nah, no need for vinegar. Try this recipe
Equal part of cucumber and tomato, diced, mixed with sour cream and salted. Perhaps some chopped scallions and dill or parsley. Recommended tomatoes that have plenty of juice in them, when it's mixed with sour cream and salt, it's just yumm.
This is a good base for many salads from where i came from.
>>455350.png: 5/10 nutrition, 4/10 taste, 2/5 looks
I know the meat is unsalted and that the potatos have absorbed all the salt. The properties of these two ingredients makes it impossible to use them both correctly. Furthermore the bones are infuriating to remove mid-eat. In order to cook correctly, you need to make sure the food is edible. Bones are not edible nor are they good for the soup. No they don't make the broth better. Nutrition is low because there is missing vegetables, making this meal carbohydrate heavy, the high carbohydrates of this meal will make you overweight if you have regular consumption of it. Albeit probably only 20% overweight. The meat proportion is correct however.
1.png: 2/10 nutrition, 5/10 taste, 2/5 looks
This meal is actually tastier, the problem is not the taste, it's the carb proportion, regular consumption of this meal will make you 50%-70% overweight. This meal needs to be saturated with vegetables and meat.
2.png: 7/10 nutrition, 6+/10 taste, 3/5 looks.
This one fulfils the correct proportions of nutritional balance much more. Needs a bit more green vegetables and a twice as much meat. Generally you could get away with making and eating this meal and not be overweight.
>>45554>Furthermore the bones are infuriating to remove mid-eat.There are no bones in either of the pic, moron.
You know shit about cooking, mate. Don't want to even reply to your asinine "criticism".
>>45535The first stew looks amazing
Nice pieces of potato mmmm
>>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
Unique IPs: 109