We actually regularly get a cauliflower and mushroom pizza with a lot of black pepper on it from Ottos' here in town, it's pretty damn good. But we love cauliflower in general.So don't bother with cauliflower on pizza. It's useless and gross.
We actually regularly get a cauliflower and mushroom pizza with a lot of black pepper on it from Ottos' here in town, it's pretty damn good. But we love cauliflower in general.So don't bother with cauliflower on pizza. It's useless and gross.
Season throughout but don't forget to adjust seasoning to taste at the end of cooking. Also, ignore the naysayers, and get yourself some MSG. It can elevate certain dishes to another level.
Looks good. Are you planning to frost them or eat them straight?
Eat them straight. They aren't too sweet and the crust has a nice chewy texture. Don't want to drown that out with frosting.
I've started watching The Great British Bake-Off and I love those oven doors that slide under!! Not seen that around in the US.
Also, for those with double ovens: Is one usually different from the other? I was at my friends new place and he was complaining that the top one smokes quite easily but that his neighbours said that was normal and expected because they were two different 'kinds' of ovens? Anyone know what that might be about?
That's been my current rotation for the last few months. Looking for some insight and ideas to mix it up and try some new stuff that is still pretty easy/simple to make on a weekday.
Looking at your current favourites, I'd probably suggest an easy, cheap, and versatile addition for college life would be to cook a batch of chilli or flavoured beef mince on the weekend, and then divide into portions to refrigerate and/or freeze.
You can then easily reheat a portion at a time and add to macaroni/lasagna/spaghetti for a pasta dish, use as the filling for tacos/burritos/wraps, eat with chips/guacamole/sour cream/cheese, or even just eat on its own out of a bowl.
And pretty much all of those only require 10-20 minutes work if you already have the chilli done. And a batch of chilli itself probably only takes 20-30 minutes work depending on how much depth/complexity you want in it flavour wise, though you'll need enough time to allow it to simmer on the stove for a while.
Legumes in general are incredibly versatile. Good quality protein and great carbs with only as much fat as you want. Check your macros if that bothers you and see how you can fit them. You can use them in soups, creams/purees, vegerable and meaty stews, salads, whatever.
And the gas thing shouldn't be a problem after a while, if ever.
The beauty of them is that you can also pressure cook them, so you can easily make huge batches in less than an hour, portion them and put them in the freezer. That's what I do.
Oh shitttttt finally found a cooking OT
Was wondering if anyone could give me some advice.
I'm starting to hit a culinary writers block of sorts. I'm currently in college and live alone, and while I do have time to prep meals and cook, having something take 30/40 mins of cooking (including prep work) is just not something I look forward too after classes/gym/studying on a daily basis. While my cooking has clearly improved from a year ago, I've kinda cornered myself with a few favorite meals that are quick/easy and obviously tasty.
My current rotation
Lunch (usually around 300 calories)
Brown Rice + Eggs (either raw or fried egg) // soy sauce sriracha
Brown Rice + Left protein from last night dinner // soy sauce sriracha
Salmon Bits (Grocery store sometimes has odds and end pieces of salmon that are $5 lb) + Scrambled Eggs
Dinner:
Broiled marinated chicken breast (literally just one breast, quick and easy)
Tacos (Protein, usually white fish, home-made coleslaw if I have it, sour cream, hot sauce, avocado/guac if I have it, fried egg)
Chicken Thighs (either with a veggie, stir fry, or on a salad if salad mix is on sale)
White fish + Rice + Egg
Roasted veggies (potatoes/carrots/onion)
That's been my current rotation for the last few months. Looking for some insight and ideas to mix it up and try some new stuff that is still pretty easy/simple to make on a weekday.
But wouldn't cooking minced beef and then freezing it turn it into saw dust/rubber?
Ribeye mozzarella grilled cheese sandwich on naturally leavened sourdough? Damn man I'm surprised you didn't shave some black truffles over that lol
Any ideas on how to improve a Poke? We did a basic one for the first time today that was at least as good as most you can get in the street, but I felt like it needed some different ingredient/sauce to reach the next level of deliciousness. We got some oyster sauce but I was so hungry that I got lazy to try it in the mix, would that be a good idea?
It had sushi rice, salmon marinated in soy+lemon+rice vinegar+sesame oil, mango, avocado, purple onion, nori, cucumber, sesame, and soy sauce on top. It was a bit too much on the sweet side, but the fruits were surprisingly delicious. I wish I had wakame but I couldn't find it anywhere.
Any ideas are welcome.
Ive seen a few recipes that included oyster so apparently it is a good fit - I will try tomorrow. Mine was fine generally, I think I missed having a wasabi (bought a bad one...) to break the overall taste every now and then and maybe a bit more of sesame oil. It had plenty of ingredients already so if I were to add something I would probably remove a thing or two as well.I don't think I've ever used oyster sauce in a raw, unheated state before. But I've never made poke before so I don't know how the marinades are. The ingredients you mentioned already sound packed full of flavor. What do you think it needs more of? More acidity, sweetness, heat? I have a few places near me that add yuzu for more acidity and sriracha for more of that hot sweetness.
Since I'm Vietnamese I would probably add a tiny dash of fish sauce :)
Any recommendations in terms of what else I can do with a mortar and pestle? Crushing things is pretty fun!
What I've done so far:
-pesto
-hummus
-baba ghaboush
-guacamole
With a freezer full of homemade chicken stock, I wanted to try my hand at making a risotto. I cooked an individual portion in a tiny cast-iron skillet, which was clearly not ideal, but I didn't want to waste a bunch of nice ingredients on a big batch trial run.
I don't know how to judge the perfect texture, but mine was creamy while keeping each grain nicely al dente. Served with roasted portobellini and chanterelle mushrooms (the latter dried, and their soaking liquid added to my stock.)
Next time I'll use my big boy cast iron to make a multi-person serving, which should make toasting the rice and simmering them in a nice shallow layer much easier. I don't want to mess with the less-labor Food Lab risotto method; I like the methodical "add a little broth at a time" process.
Bonus mise en place shot:
Nice. Risotto seems like the kind of dish that is fun to make. I like cooking dishes that require attention and some technique, which is why I enjoy butter basting steak. I read somewhere that you can make creamy risotto without having to stir very much. I think Batali said he just puts his risotto in the oven.
I just made more. And I ate it all by myself.
If you're making a bare-bones risotto with no mix-ins like pre-seared mushrooms, 16-20 minutes of cook time really isn't that bad.
Damn that looks good. So do you have to stir constantly to release the starch, as traditional instructions often dictate?
For all the bread-makers in here. Can I halve a bread recipe? Or is there a minimum amount of yeast under which it won't work at all? (The recipe I am looking at calls for 1/4 tsp of active dry yeast).
Have never had any problems halving or doubling recipes, although I'm not sure I've ever used less than 1/4 tsp of yeast for my single loaf bakes.
Are you using a mixer? When halving a recipe, one thing to keep in mind if you're using a mixer is the total dough weight and the mixer's bowl size. If the amount of dough being mixed is too small for the bowl, it may not be properly kneaded by the dough hook because there needs to be enough dough there to be pulled and pushed around the walls of the container. If your bowl is 5 quarts, like mine is, the recommendation is to have at least around 1kg of dough.
You could make your dough as per the recipe, then freeze what you don't need.
I was craving a baguette with butter last night so might have to go shopping this morning. 🙄 Good luck with the bake! 👌It is a no knead baguette recipe. I went ahead and halved it (1/8th tsp yeast to 250g ap flour). Just left it to rise, lets see how it does by tomorrow morning.