Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
Going to share this as, for years, I've wondered what the best method is for hard boiling eggs - and I think this is it.https://youtu.be/MPqnS1K4vgw?si=fBmyaRvJ...The tl;dr is that thermal shock seems to be the key - cold eggs into hot water - hot eggs into ice bath. Most methods I've tried result in a shell that is inconsistent and frequently difficult to remove -
Bumping my own post as I continue to be amazed at how effective this method is at consistently producing easy to peel, perfectly hardboiled eggs. I am so, so impressed.
It both grates beautifully for even distribution into the dish, but it also lasts much longer without shriveling, so I can buy beautiful large pieces of ginger, bang them into the freezer, and then just microplane it when I want it. Since I literally make a peanut/ginger/soy sauce every week, plus usually at least one additional stir fry dish with rice or noodles, it works really well for me.
And you don’t have to peel it
I've taken to mincing batches of garlic and freezing them into small cubes for cooking. Very helpful.
It's my own idiosyncracy/laziness that I don't cook more Indian food because of the ginger garlic paste. In the end I normally just blend the ginger and garlic with a little water to get there but it is kind of my main hurdle to doing Indian. Don't think the freezer hack fixes that.
It's my own idiosyncracy/laziness that I don't cook more Indian food because of the ginger garlic paste. In the end I normally just blend the ginger and garlic with a little water to get there but it is kind of my main hurdle to doing Indian. Don't think the freezer hack fixes that.
It really kind of does if you microplane your ginger and garlic.
Paella adapted from Spain on a Fork.
I roasted red and gold bell peppers a few days ago, then sliced them today. For my veg, I used two carrots, the bell peppers, frozen artichoke hearts that I tossed with evoo and roasted, subbed in arborio rice for the spanish round rice, used a cup and a half of chickpeas instead of the butter beans, and used a combination of turmeric, paprika, and saffron for my seasonings. Better than Bouillon not-chicken broth instead of boxed.
appears to be perfect combinations of rusticly all dented on veg and rice fenders yet tender under knife with the beans and meat
well done to you
That looks VVG
With ~2feet of snow in the forecast that looks like a great meal!
Paella looks awesome
Thank you everybody! It turned out really great--the only thing I would change is that next time I will add the artichoke hearts very close to the end, with the chickpeas. I would have preferred them a little firmer. Or I could try just not being lazy and use fresh artichokes instead of buying frozen hearts, too. 😉
Rice cakes, pork, shrimp, pine nuts, cabbage, snow peas via Kenji’s “The Wok”.
Doesn’t look like much but god damn is it tasty.
please tell my nose and tongue what they are missing
for some reason the eyes keep dripping on them
The sauce is just soy, sugar, toasted sesame. The toasted pine nuts in it are full of flavor.
is a bit of diced spring onion the only heat?
(assuming what is on top is the snow peas)
Not much in the way of heat. Could easily add some chilis, or top w chili chili crisp.
First time doing an old favorite, chicken chow mein!
https://www.madewithlau.com/recipes/chow...
I added celery and snow peas. So good I ran it twice, back to back!
I skipped this recipe in the past because proper chinese noodles are a pain to find. Luckily, I happened upon a package of "chow mein" noodles at 99 ranch. Cooks in 3 minutes!
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Chicken Chow Mein
https://www.madewithlau.com/recipes/chow...
Main
18 oz chow mein (about 9oz dry)
2 oz red onion, carrot
6 oz cabbage
4 oz bean sprouts
1 oz green onion, celery, snow peas
12 oz chicken thigh
4 tb oil
Marinade
1 tb oyster
3 tsp cornstarch
3 tb water
white pepper
Sauce
2 tb oyster, soy
2 tsp dark soy
1 tsp sugar, chicken bullion
1 tb oil
Prepare
- cut chicken into thin slices and marinate
- cut veggies into thin strips. keep separate piles, or put in cups
- make sauce
- boil noodles (optional: add oil to help separate)
Cooking: Meat
- add 1 tb oil to marinated chicken
- wok [HI] till smoking, add 2 tb oil to coat
- wok [MEDIUM] +chicken. Let sear (40s)
- wok [HI] stir fry (50s)
- transfer to plate.
Cooking: Veg
+ wok [MEDIUM] + onions stir fry until fragrant
+ cabbage stir fry (30s)
+ carrot, celery stir fry (30s)
- transfer to plate.
Cooking: Noodles
+ 1 tb oil, [HI]
+ noodles. Use chopsticks to loosen, but don't stir (1 min)
- stir and flip (1 min)
- [MEDIUM] stir fry (40s)
- [LOW] + sauce, mix to incorporate
+ meat, veg. Stir fry (30s)
- [MED-HI] + sprouts (1 min)
mighty tidy there steve!
and lol at an audio cookbook with no pics of the finished product.
Might have to take that chow mein recipe for a spin. Looks great.
I love audiobooks, but can’t wrap my head around an audio cookbook
Been experimenting with NYC style pizza recently. Kenji's crust recipe is great, but stretching uniformly is a work in progress.
Looks delicious
Are you stretching it with your knuckles underneath/around the edges and twist/tossing it?
Can’t think of a more accurate form of words to describe how we used to do it
