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File: 1620037764421.jpg (203.95 KB, 500x723, bread.jpg)

No. 183298

A thread regarding baking and cooking.

Feel free to:
>share recipes
>post what you've made
>show what you want to make in the future
>ask questions about what you're struggling with

No. 183311

File: 1620043837485.png (246.79 KB, 638x359, 8661917F-C24C-4257-A68B-9B7231…)

I just want the most foolproof, easy, beginner friendly recipe on any kind of loaf.
I attempted sourdough but it always ends up super dense and shitty. Help breadons

No. 183314

I’ve tried this one, it’s pretty foolproof

No. 183325

Proofing is key for a fluffy texture. After kneading in the bowl until it holds it shape and not sticky anymore, proof dough in a warm environment (my house is cold so I like to run a heating fan while the bowl is covered) for an hour. Punch the air out, proof for another hour. Punch the air out again and shape into your loaf pan. Proof for a final 30 minutes, then bake at 350F for 30 minutes.

PROTIP: Sometimes I throw the bowl into the fridge for a long but slow proof of 12+ hrs, then take it out to punch out the air, shape, and do a final half hour of proofing. This is my lazy method for when I don’t have time to monitor my dough

PROTIP 2: When I say an hour, I meant however long it takes for the dough to double in size. It may take more than an hour if your area is cold, it may take less if hot.

PROTIP 3: Your dough should be between wet and dry for moist, not-dense bread. It should hold its shape but not be so dry that it “cracks”. Err on the side of it being too wet.

No. 183329

Samefag, adding that if you want a crunchy bread like baguettes, shape into a baking sheet instead of a loaf pan and proof for the final 30 minutes. Brush the tops with egg wash. Place into a 500F oven and spray the sides of your oven with water. Bake for 7-10 minutes.

No. 183344

The texture of my risotto rice is always weirdly hard in the middle and soft outside. Am I cooking it too fast, or using the wrong amount of liquid?

No. 183356

I already cooked today and I'd like to bake BUT my husband is on a diet (and asleep) and I'm sick, so I can't go to the shop. I have leftover carrots that need to be used and I just want to bake, goddamn!

Next week I'll have to make my husband a cake and cook his favorite meal since it'll be a surprise for his birthday but I also want to bake right now! Maybe I'll negotiate with my husband tomorrow and put the carrot cake in the freezer to wait for the end of the diet.

No. 183372

Could be both but you probably just need to cook it a little longer. Always make sure there's enough liquid (it's much easier to let the excess evaporate when you use a little too much than it is to add more after it's already done but too dry), but if there's really not enough liquid the outside of the rice is gonna be hard as well. Maybe when you think you're about done take out a little spoonful and test it to see if it's soft inside, if it's still hard and undercooked just let it cook for another 5 minutes and repeat until it's good. That's what I do with pasta, anyway, and it's saved me from only discovering it's undercooked in the middle after I've plated it many times.
If the rice is already drained and cooled off you can also easily chuck it back into a pan with half a glass of water and put the lid on for another few minutes, but I guess with risotto it's already mixed in with the rest so maybe not so useful.

No. 183455

Why the fuck am I always messing up cupcakes? They always come out so dense.

No. 190411

File: 1622997325315.jpg (39.85 KB, 450x450, purin computer.jpg)

So far I'm making a banoffee pie and waiting for the crust to cool down to room temperature so that I can put the caramel in it. After that I plan to:
1)put the banoffee pie in the fridge for 4 hours
2)Take the banoffee pie out of the fridge and put the banana slices in
3)make the whipped cream (I don't have an electric mixer, so this will take a while. I plan to do this 30 minutes before I take the banoffee pie out of the fridge)
4)add the whipped cream on top
5)struggle to get the banoffee pie out of the baking tin due to stupidity

No. 190417

good luck on your endeavors. Especially with whipping cream

No. 190420

thank you, anon. I might post a pic if/when it's done

No. 190631

i wanna make a cheesecake but i fucking hate graham crackers. what kind of crust should i make

No. 190633

Yay do so

No. 190637

File: 1623030622165.jpg (181.14 KB, 1131x1600, DSCN0492.JPG)

I'm invested nonnie how was it?

No. 190645

i really love lemon tarts but i am too scared to ingest so many calories.

instead, i found this recipe – 1 cup greek yogurt + 2 eggs + lemon juice and lemon zest + (optional but i put it so i don't have to use sugar) mango puree .. blended and poured into an (optional) crust base that i make with either biscuits or with cocoa powder + oats + nuts + dates (no butter, dates and nuts do the trick) .. you can make it without the crust as well. then bake for 45 mins and cool in fridge.

don't feel guilty for eating it, relatively high in protein, and it really tastes good imo.

any other similar recipes that don't taste like fucking shit?

No. 190664

same anon

just made banana + cherry + chocolate chunk nice cream… it is amazing

No. 191202

a nut or shortbread crust might be more ur taste(subjectfag)

No. 191209

File: 1623277081743.jpg (60.59 KB, 683x911, b3ced887320052735de77de16d6307…)

Ricciarelli are my fav cookies to make for special events. I always get compliments on them. if u like almond/marzipan/macaron flavours and textures, definitely try it!


No. 191222

File: 1623285027538.jpg (73.1 KB, 600x330, ghriba-amande-coco-1-600x330.j…)

Looks a lot like moroccan ghriba, I'll try them out

No. 191631

thanks, sorry u got b& lol

No. 192332

File: 1623780437733.jpg (1.12 MB, 2592x1936, IMG_1191.JPG)

I'm sorry for not updating about how the bannoffe pie went. I will admit the presentation isn't all that good, as it looks like it's falling apart, but it tasted pretty good ngl. My family thought it was nice, and my dad really liked it, but my mum and I both agreed that it was a little too sweet, so I might add some salt next time

No. 192333

File: 1623780515437.jpg (1.07 MB, 2592x1936, IMG_1195.JPG)

No. 192343

based and tuscanpilled

No. 192344

Looks like you whipped the cream too long, it happens. Did you make sure it was cold before you whipped it?

No. 192369

the cream was cold before you whipped it, it's just that I overwhipped it because I'm sorta unfamiliar with how whipped cream should look like lol. Hopefully I'll do better next time

No. 192428

Chefanon here. When you whip the whipped cream, it'll look shiny at first. Like it's wet (which it is). You should whip it until the shine is gone and it looks "matte". That's the sign that it's stiffened up enough.

No. 192644

Are you always supposed to press tofu before you put it in anything?? Even if it's smoked?

No. 192707

Lol if it's smoked, it's already pressed. The purpose of pressing is to get rid of most of the tofu water so that it make absorb flavors that you add better, so you're not just eating a soppy tofu-scented thing.

No. 192710

Oh okay lol thank you

No. 192747

File: 1623960050313.png (853.94 KB, 568x882, bread.png)

I made oatmeal cookies with white chocolate chips and packets of strawberry cream oatmeal and they tasted like those strawberry shortcake ice cream bars. They were so good I froze half the dough for another time, I recommend. Also admire you ambitious anons making bread I haven't attempted since I made conchas which were way harder than I assumed

No. 192880

What are some ridiculously easy dishes to learn to make, anons? I've got a new job at a DV shelter that involves some cooking and I may have uh Exaggerated my culinary abilities during the interview.

No. 192897

I'll tell you of a pasta recipe my dad taught me. Get fusilli pasta. Get half a pound or so of ground Italian sausage (or can be whole sausages, as long as they're uncooked and you can squeeze 'em out of the casings). Turn on the water for the pasta. Throw some olive oil in a pot (not a skillet, a pot, you're gonna combine all the ingredients together), crank up heat to medium. Once the oil's shimmering, throw the ground sausage in there. Brown it, and break it up into small, bite-sized pieces. Then take it out of the pot and put it in a bowl or something.
WHILE you're cooking the meat, throw the pasta into the now-boiling water. Get some rapini (2-3 stalks will do), chop it up into bite-sized pieces, including the heads. Get half a cup cup of warm water, add 1 tsp. of chicken broth to it, mix it up. Thinly slice up a clove or two of garlic. Add garlic to pot (still has sausage fat/olive oil in it) and cook it, then add the rapini. Saute the rapini briefly, then add the chicken stock. Cover it with a lid. The rapini will cook down (squeeze it with your fingers, make sure it's soft but not sludgy). Once it has, remove the lid, reduce the liquid down, throw the meat back in, drain the pasta, add that in, and mix it all up. Add a little more olive oil, some salt and pepper, and pepper flakes for extra style points.

No. 192913

When I make dishes I make sure that they all have carb+protein+fiber, so for example pork with rice and peas. Or quinoa with vegetables and salmon. Or spaghetti with spinach in it. Or couscous with vegetables and chicken. Rinse and repeat

No. 192948

Chili is super easy and versatile.

No. 193654

No. 194136

>follow vid rel
>let it sit for 2 hours
>remember that I forgot to put in the yeast
>try to mix the yeast in the dough
Hopefully it'll rise

No. 194139

File: 1624561656566.jpg (122.3 KB, 1024x1536, Vegan-Mushroom-Pasta-11.jpg)

An old coworker of mine went vegan and made me vegan alfredo mushroom and peas pasta. She got the recipe from a blue apron box or something similar and only loosely followed the recipe, but I think this one I found might be good to follow to try and recreate it.


I'm not vegan, and I'll probably add some meat or some other protein (maybe a fried egg?), but I like looking up vegan recipes for dishes like alfredo pasta or other creamy, rich dishes because otherwise my stomach would probably explode kek.

No. 194140

Ehhhh…. you just put the yeast granules? I'm not so sure that'll work anon. Tell us how it turns out

No. 194151

this looks great, thanks for sharing

No. 194170

File: 1624573629517.jpg (414.93 KB, 1523x1523, BA-best-classic-caeser-salad.j…)


I made this the other night and it was so good. I recommend using a whole tin of anchovies and using freshly grated parmesan. I also used whole grain dijon mustard and it was wonderful!

No. 194171

samefag but I also added shredded chicken and I diced the lettuce up

No. 194177

Real homemade caesar dressing is divine. I don't eat animal products but this is my exception, I will indulge every time it's offered to me.

No. 194180

New2cooking sorry anon. I don't have anchovies but I do have kipper/tinned herring. Would it make a big difference on flavor profile?

No. 194487

I tried this out tonight and I love it! I want to try making it with the rest of the oatmeal flavors now.

No. 195443

Mom suddenly bought pumpkin and sesame protein powders. I guess I can use them for shakes and pancakes but is there any other use for them?

anon i know a week passed but how did it turn out? was it edible?

No. 195445

I use them instead of flour in certain recipes, particularly sauces. Like, when I make baked beans in sauce or mushrooms in sauce, stuff like that. Any recipe that calls for a congealing agent is a candidate.

No. 195452

ayrt. It was pretty good tbh. Next time, I'll probably skimp out on the frosting since the bun was already pretty good/sweet on it's own, or make the frosting less sweet

No. 196315

File: 1625525145416.jpeg (2.28 MB, 4032x3024, CEF5C5E1-09A0-4603-BD37-9997EF…)

No. 196366

Whoa, I didn’t know this was an option. You’re opening up my world, anon.

No. 204536

How do you eat more vegetables? Can anyone recommend actually tasty vegetable dishes that aren't just boiled/deep fried/take forever to make? What condiments do you use for each veg to make it tasty?

No. 204538

Sautéed veggies? I don't think they take that much and there are a lot of sauces to condiment them with. My comfort food for when I'm feeling like shit and don't want to cook is rice/noodles with sautéed vegetables (it can be with everything seriously, peppers, onions, garlic, eggplant, zucchini, etc) + soy sauce + ground ginger + salt. Very basic but tasty and simple imo
Do you like salads and fresh vegetables? I love fresh tomatoes with olive oil, little bit of salt and oregano. You can add cheese or garlic as well

No. 204542

I know it’s not quite as healthy as eating plain veggies, but I usually roast them in the oven with a bit of olive oil (and various seasonings). You can obviously only use a small amount of oil if you’re watching calories. Toss some broccoli on a sheet pan with olive oil, garlic, salt/pepper, a little lemon juice, roast for 25 mins or so, and you’ve got a very easy/delicious side dish. Add a bit of parm cheese and it’s even better. Green beans I usually roast with only olive oil and crushed rosemary. I also love roasted spaghetti squash with saucey main dishes, it’s kind of a plain flavor by itself but it goes great with BBQ sauce. Any kind of roasted vegetable dish is pretty easy because you just toss with oil/seasonings and let it cook. Brussel sprouts are also delicious pan-fried or roasted with garlic and a splash of balsamic vinegar. It depends on your tastes of course, but I love veggies with a fuckton of garlic.

No. 204549

File: 1631005592387.jpg (397.22 KB, 800x1678, Healthy-Minestrone-Soup-4.jpg)

Soup and chili with lots of veggies are great for fall and winter! It takes about an hour total to make this minestrone soup recipe, but you'll have leftovers if you're just cooking for yourself so you can heat and eat it for a few more meals.


No. 204550

NTA but I’m definitely gonna try this, looks so tasty.

No. 204580

>What condiments do you use for each veg to make it tasty?
I put turmeric in practically any veggie dish I make, it makes it taste 10x better to me.

No. 211530

How do you make a filling fish dish? When I make fish I usually pair it with rice but I want to cutting the pure/unnecessary carbs on my dinners for now. Is there anything else you guys pair fish dishes with?

No. 211531

what kind of fish? Also lol, I had this thread open for no reason

No. 211532

No. 211533

I usually cook with salmon but I'm open to literally any type of fish.

No. 211534

I second soup. Chouders etc

No. 211535

File: 1635613365195.jpg (267.33 KB, 575x857, pesto-salmon-and-italian-veggi…)

No. 211545

Samefag but today I had grilled salmon on top of zuchinni noodles tossed in teriyaki dressing with sesame seeds and a serving of no-mayo coleslaw on the side. So good, fresh and filling.
I think grilled fish always goes good with green veg like asparagus, green beans and kale.

No. 211808

File: 1635794225654.jpg (177.85 KB, 1200x1200, 27aa2e1d-5b46-4c04-b424-045780…)

im trying to make a sourdough starter for almost 2 weeks now but it doesnt look "spongy"(like picrel) i dont know what i'm doing wrong. First 2 days it smelled absolutely rancid it smelled like vomit, then i started using cold tap water(apparently my house is too hot) then smell went away, it still smelled acidic but not like vomit, it gets some bubbles at the top usually so i assumed it was alive but it didnt pass the float test so i kept feeding, i forgot to feed it for 2 days now it smells like yogurt(in a good way) but no bubbles so i think its dead. It doesnt rise as it should, I'm gonna post my feeding schedule and take pics tomorrow morning(to give an accurate visual because i just fed it 15 mins ago) i'd appreciate it if an anon could tell me where i went wrong
-discard until 70g of previous starter is left(i discard about 180g)
-50 g whole wheat flour+50g of regular flour+100-150g of cold water(some days it becomes too watery and there's too much hooch at the top so i put less water those days)

No. 211832

Anyone else eating in season? I have a few squashes I'm excited to make stuff with.


No. 212067

I came across this girl's cooking website and fell in love. She isn't the mommy blogger type that goes on for paragraphs about her husband or the church bake sale. Instead she goes on sperg-outs about food science and the reason behind each step and it's great. Love her and plan to use her brioche recipe soon.


No. 212068

samefag but I found a pumpkin and squash soup recipe I'm making today https://themodernproper.com/curried-pumpkin-coconut-soup

No. 212128

I made this last week and it was absolutely delicious.


Also, I know this one isn't exactly healthy, but I wanted to try my hand at making these for an upcoming party.


No. 212134

No. 212136

It was pretty heavy for me, so just a kale salad recipe I've had saved for years that I'm partial to:


No. 212167

I'm pretty fond of budget bytes and she calculates the cost of each recipe. I hope this can help some anons.


Also not a vegan, but I made this and I personally prefer it on a garlic and herb bread.


Something I plan to try to make in December is this: https://www.howsweeteats.com/2020/06/strawberry-focaccia/

No. 212246

File: 1636049064643.png (797.3 KB, 1024x450, Orange_Chelsea_Buns_1024x450.p…)

I'm planning on making these Chelsea buns sometime soon. the combo of orange and chocolate is one of my favs

for the dough
✔️ 600g strong white bread flour
✔️ 12g fast action/instant yeast
✔️ 12g salt
✔️ 75g caster sugar
✔️ 2 large eggs
✔️ 1 heaped tsp cinnamon
✔️ 1 tsp orange extract (or zest two oranges)
✔️ 245ml whole milk (semi-skimmed is fine if not)
✔️ 60g unsalted butter, softened

For the filling:

✔️ 80g unsalted butter
✔️ 110g caster sugar
✔️ 160g dark or milk chocolate
✔️ 30g cocoa powder
✔️ Zest two oranges

For the orange icing:

✔️ 100g icing sugar, sifted
✔️ Squeeze of orange juice until you get a thick but pourable consistency

You do it likes this:

1. Make the dough. Combine the flour, sugar, salt, cinnamon and yeast in a bowl. Add the milk, orange extract and butter. Knead for 5 minutes if using a stand mixer or 8-10 minutes by hand until the dough is smooth and you can see light through it. Leave to proof in a greased bowl covered in cling film until doubled in size.

2. Make the filling. Add the butter, caster sugar and chocolate to a medium sized saucepan. Once melted, take off the heat, sieve in the cocoa powder and combine. Leave to cool.

3. Once the dough has proved, roll it out to a 40 x 40cm square. Spread the chocolate paste onto the dough along with the zest of two large oranges. Roll up the dough tightly to create a sausage shape, then divide into 10 or 12 portions. Arrange each bit of dough (swirl side up) on a lined/greased baking tray, cover loosely and leave to proof again. Once doubled in size, bake at 170 fan for 15-18 minutes.

4. Once the rolls have cooled slightly, make the glaze by squeezing the orange juice into a bowl with the (sieved) icing sugar and stir until you get a thick but pourable consistency. Spread over the rolls generously and then op with more grated orange zest. Best enjoyed fresh the same day. Enjoy!

No. 213012

Going to give this a try next week!

No. 213022

A bit too much butter there but my mouth is watering nonetheless

No. 213023

I get that, but its to help prevent the fish from drying out during the cooking process. Certain foods will require more than others, but you won't end up tasting it in the end. When I've worked with chicken of the woods mushrooms, most recipes have called for only a little bit of olive oil and I ended up needed quite a bit more because dehydrated shrooms can be "thirsty", if that makes any sense.

No. 213036

No. 213113

An easy chicken and potatoes roast for if you're expecting company or want to cut it up for prepped meals to last the week.

No. 213116

Looks real good thanks for the recipe.

No. 213125

File: 1636763543469.jpg (44.88 KB, 500x500, cute cake.jpg)

Pic is not actually the cake but it can easily look like this cake.

My grandma's "best ever chocolate cake" recipe:
-1 1/2 cups of flour
-1 Cup sugar
-4 Table spoons cocoa
-1 Table spoon of white vinegar
-1/3 cup of canola oil
-1 Cup of cold water
-1 Teaspoon of baking soda
-pinch of salt
-1 Teaspoon of vanilla
-Combine dry ingridients, then wet ingridients, combine all together until incorporated
-Bake at 350 degrees F for 35 minutes.

It really is the best ever. My grandma would also add chocolate frosting and rainbow sprinkles for a topping.

No. 213130

Making the pie trifecta for Thanksgiving: pecan, pumpkin, apple. I hate apple pie. Layers of mushy sweet and tart apples.. terrible. I honestly wish apple pie was 90% crust.

Are there any apple pie recipes for those who hate apple pie?

No. 213131

Sounds great! Could I use sunflower seed oil instead of canola?

No. 213132

definitely! Any neutral oil works great.

No. 213133

When is town hall

No. 213134

ma'am this is the cooking and baking thread

No. 213146

This isn't a direct inquiry into cooking or baking recipes, but rather on self-cleaning ovens. Have you guys used the feature if you have it? I've heard some scary stories about blown fuses after using the feature and I get put off using it. Additionally, I heard that you shouldn't hand clean self-cleaning ovens as they have a special coating that comes off with cleaning products. I would love to use my oven but anxiety around that feature is keeping me off from using it.

No. 213156

My favorite way to clean an oven is using a baking soda paste. You just mix baking soda with water, leave it on for an hour or overnight (depending on the grime), and it’s pretty easy to clean off in the morning. I recommend using a lot of baking soda and leaving it overnight. There are a bunch of tutorials online if you google it, although I’d recommend looking at a couple different ones just to get an idea before you do it. I was also always told not to use the self-cleaning feature on the oven for some reason (why do they even include it if no one uses it? kek) but since the baking soda method is so cheap and easy, I never really strayed from it.

It also helps to line your bottom rack with foil, depending on what you’re cooking. There are things like silicone spill mats too. The best way is keeping your oven clean as you go, wipe up any spills or crumbs as soon as it’s cooled down so you don’t need to do a “big cleaning” every few months.

No. 213170

>I wish apply pie was 90% crust
Maybe you'd enjoy something like apple pie tartlets where you can spice the crust and add a little amount of filling

No. 213186

I think I'm going to add a crumble to the pie so it'll be top crust with an additional crumble on it. Searched Reddit for ideas and I'll probably also dice the apples instead of slicing

No. 213187

Think I'm gonna try this when I get a break from work

No. 213192

File: 1636834388023.png (487.13 KB, 617x403, i89.png)

No. 213206

im gonna get so fat ugh yum

No. 213227

File: 1636858903967.jpg (27.71 KB, 460x345, Naruto-Ramen-Main.jpg)

I searched the thread and didn't see a ramen post yet. I'm a decent home cook at best, but this recipe really helped me understand cooking more . It took about 13 hours for me to do, but it's somewhat hands off. It's well worth the time and makes about 2 weeks worth of servings for 2 people. If you want to dive into authentic ramen (shoyu for this recipe) this is a great place to start. This website and youtube has a bunch of great recipes too.

No. 213345

File: 1636986696088.jpeg (2.67 MB, 3024x4032, immm - 1 (1).jpeg)

Made it already, with my clumsy hands.

No. 213355

File: 1636995502945.jpg (86.02 KB, 526x698, 2021-11-15 08_51_28-Window.jpg)

i made these caramel apple cookies on the weekend. they're soooooo delicious! the icing is pretty sweet but i just put a small amount on and topped them with chopped pecans. they're just to die for, i'm definitely going to make them again!

No. 213356

>>213355 oops i meant to post the recipe as well

No. 213358

Anon, this is dope.

No. 213359

if you frost cookies you're an incurable cracker(infighting)

No. 213378

File: 1637008638440.jpg (64.63 KB, 1200x1200, Sugar-Cookie-Icing-Recipe-Card…)

Sugar cookies are typically frosted, anon. You can have your preferences, but don't come shitting up a thread just because monday didn't treat you right.

No. 213379

Looks tasty, thanks for sharing the recipe!

No. 213380

File: 1637009200214.jpg (55.75 KB, 683x1024, Instant-Pot-Chicken-With-Mushr…)

No. 213383

that's icing dipshit(calm down)

No. 213389

No one gives a shit, go away. Its a chill thread.

Anyway, does anyone else like duck? Its one of my favorite winter roasts to do.


No. 213393

File: 1637016854931.jpg (102.11 KB, 1920x1080, mabo-nasu-00 - Copy.jpg)


This recipe has a few ingredients that are specialty and you have to buy first, but once you have them in the house, you just need to top up on rice, vegetables and chicken to make the meal again, and it's very tasty. In the mornings, you can have a little of this this thick, wholesome, spicy stir fry on some noodles, with julienned cucumber and a sliced boiled egg, and it's the perfect, tasty start to the day.

This meal looks like it would warm me up on the inside and make me feel better about loneliness and life. Thank you anon, I will try this

No. 213403

File: 1637032854074.jpg (105.44 KB, 1024x576, Lemon-Garlic-Pasta-web-1024x57…)

No. 213404

These look fun, now I want to make and decorate some cookies.

Thank you anon!! I’m cooking my first duck for a special occasion with my family and this looks like a great recipe I might just have to use.

No. 213405

Good luck! I've relied upon that exact recipe many times over the years. The first time was when I used apples, but now I opt for slices of lemon, fresh cilantro and parsley, onions, and garlic cloves. I think it suits it way better and you can use the fat drippings to fry slices of potatoes in a pan after.

No. 213412

Anon-chans, I've been making this recipe every morning for work lunch and it's so so good and easy as fuck.

>Put a serving of dry pasta/spaghetti in lunch container.

>2-3tbs feta cheese
>olive oil
>whatever the else fuck you want: cherry tomatoes, spinach, etc
>at work: pour enough water in to barely submerge pasta
>loosely cover with lid and microwave 3 mins
>replace lid but leave a crack
>microwave 2-3 more mins
>stir and enjoy

This is honestly making me lose weight cause I don't want to get takeout for lunch anymore.

No. 213514

File: 1637111906500.jpeg (185.07 KB, 1200x800, word-image-23-1200x800.jpeg)

does anyone have any recommendations for easy, cheap vegan recipes? I am fasting from eggs, dairy and meat for about a month and have no idea what to eat. I'm a student so I'm low on cash and time kek

No. 213526

File: 1637117644291.jpeg (1.55 MB, 3000x3531, gfm6S2t.jpeg)

Blend stuff! Soups, smoothies, other shit
>cooked pumpkin/squash
>sesame oil
>chili paste or flakes
>cooked ramen

>frozen banana

>oat milk
>other fruit

Oatmeal with peanut butter and maple syrup. Hummus and pita bread. Avocado with furikake seasoning on toast or crackers. Granola and oat milk with fresh/dried berries. Make salads but slice all the ingredients thinly into a slaw.

fried tofu recipe:
>press tofu with hands to squeeze out most of water
>cube the tofu
>put in plastic bag or zip lock with 1/4 cup cornstarch
>shake shake shake
>little bit of oil in pan
>lift out of bag and put tofu cubes in pan (DO NOT DUMP BAG, THE EXCESS CORNSTARCH WILL BURN)
>shallow pan fry each side
>turn off heat
>ketchup, maple syrup, chili paste in pan
>coat tofu

No. 213678

Afghan kidney bean lubya, cheap and easy for students to make ♥

No. 213783

ty anon. I made pumpkin chili yesterday and it was really good.

No. 213785

Women be cooking(moid)

No. 213790

my favorite low budget Dhal knockoff recipe:
red lentils,
spinach, doesn’t have to be fresh
chopped garlic and ginger
spices of your choice, but salt and pepper or chili is enough
and don’t forget to add a bit of oil or fat as flavor carrier.

that’s it. fucking tasty, vegan and cheap af

No. 213828

I found a schnitzel recipe from a grandma.

No. 213829

No. 214265

I found an easier way to make stuffed pretzel bites
>prepare store bought pizza dough from packet
>use like 1tbl of dough at a time, flatten them out
>put bit of softened jalapeno/cream cheese inside & seal them
>boil them in baking soda water (1/4c bs for 4 cups) for like 20 secs
>remove with slotted spoon onto sprayed baking sheet
>sprinkle with salt and bake at 400F until golden brown
>brush with butter at last minute.
They weren't as pretzely as when the dough was homemade but very enjoyable. I only made a few I'm making the rest today

No. 214305

No. 214465

File: 1637700942161.png (1.24 MB, 1077x733, 1635185390769.png)

I want to make my lovely friend some soft gingerbread cookies for his birthday next month, baker farmers, do you have any good recipes? He's had a few sad birthdays and I want to make this one really comforting.

No. 214468

File: 1637703157745.jpg (15.13 KB, 275x275, 1613343294520.jpg)

Any personal tips on enhancing a recipe or make whatever you baked 100x better by tweaking. (e.g. extra butter, omission of an ingredient)

No. 214476

Some people might sneer, but using a bit of mayo to make something moist or using duck eggs as opposed to chicken eggs for richness. I don't always do the latter, more like for special occasions when I'm baking for a large event, and I've found that it complements strawberry cakes or cupcakes nicely.

No. 214477

I add a bit of marmite to some savoury dishes to enhance the umami.

No. 214512

King Arthur Flour's site is my go-to for baking stuff.https://www.kingarthurbaking.com/recipes/gingerbread-cookies-recipe

No. 214520

Add browned butter to any cookie or cake recipe. Not heaps, but like up to few tbs. Extra moisture, bit deeper flavour, really compliments caramel and nuts.

No. 214523

i only ever use salted butter. for everything. i dont tweak the amount of salt in the recipe either.

No. 214582

I've been wanting to cook more south american food recently, are there any vegan dishes that don't require substitutions? All the ones I can find say "this but use vegan cheese and meat" or things like patatas bravas

No. 214693

No. 214705

File: 1637880198264.jpg (149.19 KB, 1200x675, humitajpg.jpg)

Humita! This is the only english recipe I found but I'm sure there are more (Make sure it's this corn dish, and not the ecuadorian humitas). I know it says to add milk but I've never done it with milk, it's not necessary, neither is the cheese.

No. 214864

A little brown sugar (if not already included in recipe)

No. 215628

Nonnies, how the hell do I clean my pot after boiling potatoes? It seems like there’s always a lot of stubborn starch left on the pot that doesn’t want to come off, even with scrubbing I always miss a few spots. Am I just a moron? Is there a trick to getting it completely clean?

No. 215678

Hmm maybe try laying down the surface with a thick water + baking soda paste? Then wait a bit, get a rough sponge to rub, then use vinegar to spray down any remaining traces of potato.

No. 215733

File: 1638487381674.jpg (423.18 KB, 1080x1620, Chocolate-Coffee-Mascarpone-Ta…)

I decided this year my birthday cake is going to be this chocolate coffee mascarpone tart. I love yellow cake with chocolate frosting, but I want to change it up this year. I love the flavors of tiramisu, and this tart looks like it has that but unlike tiramisu it has a nice shortbread crust for texture. I'm really excited to make it!


No. 215758

oh anon that sounds so good! Happy early birthday! I love mascarpone, I used to just grab a tub of it, mix in confectioners sugar, vanilla, and chocolate chips, and just eat it with a spoon

No. 217189

File: 1639410234444.jpeg (909.54 KB, 2224x1668, CED5AD93-DFDE-4C1F-815F-A80258…)

Lemme necromance this thread, it’s Christmas cookie season! What are you baking this year nonnas?
For me (haha probably shoulve taken the pic before my mom started picking at them) i tried making some schwarzweissgebäck but they didn’t turn out all too well, i think the recipe has too much butter

No. 217205

File: 1639418240297.jpg (14.54 KB, 280x280, uFwm4bW.jpg)

How hard would it be for a total idiot to make choux pastry for eclairs and similar shit? I bake sometimes, but just easy stuff. Tray bakes, pound cakes, cookies etc. I often feel like a complete idiot in the kitchen and always manage to fuck something up but I really want to surprise my mom with her favorite treat.

No. 217207

File: 1639419300675.jpeg (31.04 KB, 640x480, 6B27AB86-B2C5-4FFC-98C9-2BDA81…)

Oh dont worry nonnie its easy as fuck and the dough smells nice too, you make a ton with one batch, the piping may seem hard but its entirely optional just slap it onto the paper it’ll still be tasty
If youre making eclairs dont worry yourself over injecting the filling through the bottom you can just cut it in half and put in the filling i ve seen tons of bakeries do it that way

No. 217211

watch some bake off episodes they make choux all the time

No. 217214

Ayrt, that is exactly what I did and in the episode I watched everyone fucked it up so I got scared lol.
Thank you for the advice!!

No. 217229

Oh they look great, I think you nailed it. I'm not making any christmas cookies because my oven doesn't work kek

No. 217348

it's not that hard, your first few might be a little bit busted if you aren't used to piping. definitely watch a few videos so you know how to fill a bag without getting your hands dirty. i really like the glass trick in the embed video.

good luck nonita! you're so sweet, your mom is going to love them!

No. 228509

File: 1643933855686.jpeg (441.58 KB, 800x600, E6F39AD2-3CFB-48C0-AD45-4A1F0E…)

Forgot to post it but here’s my new year’s lucky yeast bread, shaped like dog instead of braid because cute!

No. 228512

awww, yum!

No. 228514

This is the cutest thing I've ever seen, my god. Are his toes raisins?

No. 228515

you did a great job, holy cow. i need this recipe right now.

No. 228521

This is adorable!! how did you make it?

No. 228526

Nona, this is a truly blessed image. Thank you.

No. 228609

Thank you nonnies! I made a lot of german recipes this year.
I rolled out dough, cut shapes and stuck them together. I found out if you pinch the dough it makes spikes. Then i used cranberries for details!

No. 228877

File: 1644043390816.jpg (171.9 KB, 1440x810, kalter-hund-b51b0d88f10427647b…)

I've been exploring some German recipes too, I always get them recommended on youtube these days. I made some Kalter Hund recently. So easy and delicious

No. 229043

This stuff is so tasty, my grandma always makes it with Spekulatius instead of butter cookies.

No. 237188

File: 1645200807370.jpg (32.81 KB, 500x500, sheppie.jpg)

I want to make a shepherd's pie for dinner next week. The recipe makes enough for a 7x11, but I only have a 9x13 pan (which I regret buying ugh it's way too big). I know I could just increase the recipe to fit the pan, but I'm an idiot and can't tell by how much I should increase it. So I'm also wondering… If I only fill the pan partway and bake it would that affect the cooking process? Like would the side not touching the pan burn or something?

No. 237212

Just eyeball it or make it flatter. Its shepherd pie, its not supposed to be perfect.

No. 237213

you can use the 9x13 it just wont fill up as much and it might bake a little faster. shepherd's pie is pretty forgiving though so as long as you keep an eye on it, it probably won't burn. probably just shave a few minutes off the cooking time.

No. 238514

there are countless converters online that calculate pan volume ratios if you are too lazy to do it yourself (random one: https://www.omnicalculator.com/food/cake-pans)
but as >>237212 said, it's not a cheesecake, it will be fine anyway.

No. 247286

File: 1646319852659.jpeg (140.04 KB, 270x363, 2B908CEA-961F-466D-A290-F4A71A…)

nonas what are you best grandma/handed down recipes? or just tricks? i would highly appreciate them especially traditional from anywhere in the world. thank you in advance!

No. 247287

samefag i meant your* sorry

No. 247303

File: 1646335317622.jpg (68.2 KB, 682x857, black-bean-brownie.jpg)

I think I'm gonna make black bean brownies this weekend. To be honest, I'm not the biggest fan of brownies or chocolate, but I loooooooove these. I don't know what it is about them. I think it's because they're chocolatey but not overtly rich so it's easier to eat them for me. I looove the texture of them. I first saw them when EatYourKimchi made a video on them. Mine didn't come out as firm as Martina's (nor did it firm up that much in the fridge) but still delicious!

It's an easy recipe and a healthier alternative to regular brownies, but it does not taste like it's healthy at all. I've made these and fed them to coworkers who cringe at salads and greens (i.e the unhealthiest fuckers you could ever imagine) and they couldn't believe they were made with black beans.


No. 248516

has anyone followed the recipes from this channel? she makes super cute aesthetically pleasing cakes but i’m wondering if these ones (vidrel) actually taste all that great? they’re mainly cream with layers of jelly. i feel like they would melt soon after taking them out of the fridge. some of the recipes seem outside my skill range but i really want to try one

No. 248519

jello and cake sounds pretty gross

No. 248525

Slight off topic, but my mum has this recipe book from the Caribbean and it's not even fucking a recipe just "a dash of this. meat" and I can never recreate, but god does my mum know what to do when she reads it.

No. 248926

tried to make a sponge cake for like the second time in my life. it turned out flat and hard like a biscuit/pancake. luckily i only need the sponge cake as a base to a mousse cake so it will still work but i’m bummed out that i somehow managed to fuck up a simple cake

No. 248929

Based cookbook and based mom

No. 249052

Never put your sugar and eggs together first by themselves. You’ll burn the eggs and your batter will taste off.
Chill your batter before you bake if you use butter. The butter needs to resolidify through the dough so the cookies bake evenly.
Little fruit juice and fresh chopped fruit made the night before makes a very good fruit salad.
Never Reboil the same kettle of water twice. You’ll make your tea flat.
Let me know if you want more.

No. 249054

Nonnies, I got celiac disease and finding baking recipes I can eat sucks. I can’t have eggs, dairy or gluten, what baked recipes should I do that are easy to make with minimal equipment?

No. 249057

I got you. Look at paleo style deserts. Stuff like avocado fudge. Chocolate pots with fruit and nuts and whatever you like is also good. You can make your own almond butter cups with vegan dark chocolate too. They’re really good chilled. If your in the states enjoy life makes a cookie you can eat ever once in a while I’ve also crumbled them into a crust for different things. If you need more help nonni I’ve had this dumb shit for over a decade.

No. 249069

Yes tell us all of your secrets

No. 249146

You can water bath cheese cakes using a spring form pan and double tinfoil lining it inside a larger pan with hot water. This will keep cakes like cheesecakes from getting too dry while baking and cracking.
You can make “boiled eggs” in a air fryer by putting them in at 270 for 15 minutes and them dropping them in ice.
Make sure your pan is hot before you drop meat in you want to hear it sizzle to get a sear. If your cooking meat like chicken and it sticks to the pan the sear isnt done. Give it a minute and when the outside finishes you’ll be able to lift easier. There’s a sweet spot for cooking meat.
Using stock and a red sauce for stew is a tasty full base. I like using beef stock with half a jar of tomato basil and some jalapeños and then throw in whatever the meat and veggies are.
For baking. Maple syrup is my secret weapon. A table spoon or two and it keeps my dough together.
If you’re using garlic to make thing likes garlic butter or such. Roast in the oven first. Take your cloves put them in the oven for 20-25 minutes in the skin then take them out pop those bad guys out and you can use it on meat, veggies or mix it with butter, Parmesan and a little oregano and make garlic bread.

No. 249206

Thanks a bunch! Btw, Daiya is expensive but they have really good cheesecakes. I'd rather make my own stuff because of how expensive GF, dairy free, egg free desserts are. Hate how it's labelled "healthy" so they jack up the prices.
Please give me more ideas or links to your favourite dessert recipes! Here's the blended oat cake I made recently (very delicious and dessert for breakfast? sign me up!) https://www.eatingbirdfood.com/blended-baked-oats/ Without the egg, it's less fluffy though. Hopefully you're allowed to eat eggs!

No. 249211

What are some of your go-to meals when you're feeling lazy?

No. 249213

Protein and a veggie. Normally steak and zucchini or broccoli. Throw it in a pan. Sear outside of steak. Finish in oven while you sauté veggie.
Toast and jam as a snack.
Pot stickers or dumplings boiled in stock so it’s like soup.
Fried rice with a rice cooker. Steam veggies in top. Too birds one stone or use left over rice and microwave veggies.
Chopped potatoes onion and bell pepper. Cooked in the oven for 45 minutes. With oil, salt, black pepper, red pepper, and Italian style herbs. Can eat with ketchup. Can also add spicy sausage if you want a meat.
Air fryers are great to make batches of fries or potatoes easy. I also make apple cinnamon chips, “boiled” eggs, and stuff really easy in them.
I have a large pressure cooker and a small one. And I find it really easy to throw a main meal like stew or pot roast in the big one in like 20 minutes and rice in the little and you can have meals for days. Kek
I’m sure there’s more I forgot. I wish you luck in your food quest.

No. 249217

Here’s an almond butter one very close to what I do. I just eyeball it now though. But they’re very good chilled. They’re rich, creamy, and smooth.
There’s a lot of variations of this but this is the one I normally reference since it’s simple and highly rated.
You can also always chocolate dip different fruits or dried fruit like banana chips.
Chocolate pots are very simple. It’s just coconut milk and chocolate melted together on the stove. Then either eat it warm or chill it and top it with your choice. Berries. Crumbled cookies. Coconut. Almonds. Honey. Whatever your poison is.
I use Bob’s one to one baking mix to sub in for normal cakes and add maple syrup so it doesn’t end up too dry.
Being Human has good dark chocolate bars with different add ins like cashew butter and mint and things too. I like the hazelnut bar the best.
I can eat eggs in small doses. Thank goodness but oats are not my friend. Lol thank you though!
I’ll post more recipes as I remember them.

No. 249297

These look so good! Thanks so much! At least you can eat eggs. When I go shopping for GF stuff, I always have to read the ingredients because things are never labeled “egg free” and then I regret eating it later.
Yeah I remember I bought Bob’s GF flour mix but it wasn’t 1:1 and I had to buy the Xanthan (? Dunno if I spelt that right lol) gum mix. Been thinking about getting egg replacer so I can make cakes and muffins. I made cookies for Christmas and this recipe was a crowd favourite - people couldn’t tell it was GF dairy free egg free https://shortgirltallorder.com/vegan-lemon-sugar-cookies
Here’s a cookie dough recipe! Hope you enjoy!

No. 271619

What else can I make with pomegranate molasses or Turkish pepper paste (biber salcasi)? I bought them to try making kisir but I didn't think ahead about what else I could make with them.

No. 303216

It's my second time attempting to make something with enriched sweet dough and I think I'm on the right track. It's taking a long, long time to rise but I think it's going to work out. I was hoping it would be done today but I think I'll leave it to rise overnight. Anyway, here's the recipe:

400 g AP flour
80 g melted butter or margarine
70 g sugar
one packet of vanilla sugar
150 ml milk
2 egg yolks
half a packet of instant dry yeast or 20 g fresh yeast
pinch of salt
zest of a lemon
50 ml warm water
optional: 75 g raisins

Mix a tablespoon of flour, pinch of sugar and warm water with yeast. Leave it for 30 minutes. Soak raisins in rum, milk or water. Massage sugar and lemon zest for a minute until fragrant. Mix flour, sugar and zest, butter, egg yolks and salt. Add the yeast mixture and knead until dough is no longer sticky, about 5 to 7 minutes. It should be smooth, uniform and dense. Cover bowl with a damp tea towel and let rise until doubled in size. Drain raisins and pat dry. After the dough has risen, flatten it out on a work surface and sprinkle the raisins. Pull each corner of the dough towards the center to envelope the raisins and create a ball shape. Knead for 5 minutes. Shape into a three strand braid or a two strand twist. Place on baking tray lined with parchment paper, loosely cover with cling film and let it rise for a second time, for about an hour to two hours. When it's ready, brush with egg wash and bake at 350 F/176 C for 30 to 35 minutes.

No. 303218

Forgot a step kek, add the warm milk after the yeast mixture to form a dough.

No. 303233

CIG KOFTE!!! I’m too lazy to find a recipe but it’s one of my faves.

No. 304380

I forgot I posted this, but I finally made eclairs completely from scratch! They were pretty damn good for my first try, airy and not soggy or deflated. It was such a quick process too, aside from the crème pâtissière. I'm now going to be making them for Christmas dinner. Thanks for the encouragement nonnas.

On that note, what are your favorite holiday cookie recipes? I want to surprise my friends with something new this year.

No. 305651

File: 1672387896144.jpg (72.89 KB, 800x533, hisarya-bulgaria-june-old-ladi…)

What are your favorite chicken soup recipes, nonas? I've never made it before, but wanna make it for my nigel who has the man-flu. Soups are one of my favorite foods, so I'm getting too excited imagining the possibilities. I was thinking of making it a bit hot using curry paste and different spices, but would love to hear what people enjoy the most.

No. 305701

Sometimes making more of a soupy casserole does more good because the nutrients are locked in. Whereas if you just plonk it in some water with a stock cube you don't let it simmer and get the goodness from the vegetables.

No. 305808

ive never had chicken soup with curry paste before, thatd be very interesting nonna!
traditional chicken soup includes celery in a lot of recipes. ive never liked celery, so i opt for leeks instead. i think theyre a lot better than celery; you dont really need onion when using leeks either.
update us on how the curry paste goes!

No. 305824

File: 1672468425200.jpg (1.55 MB, 2357x1768, biangbiang.jpg)

Would it be possible to make wide pulled noodles with potato flour? How would it affect the extensibility of the dough?
I'm specifically going for a sort of potato-ey taste, and I've read that potato flour has more of one than potato starch, but I've only seen potato starch used for noodles. Should I mix it with some other type of flour?
Also, if I pour hot oil over it like biang biang noodles, will it work differently to using wheat noodles?

No. 305828

Just make gnocchi, instead. I don't think potato starch has enough flexibility in it to make long, wide noodles.

No. 305952

Thanks for the advice anons! Soup update. Simmered chicken thighs for 4 hours and I’ve never seen so tender chicken meat in my life before. Next time I want to try for the whole day to extract even more flavor, and I also wanna use more spices. I went a bit easy on the spices this time because I didn’t know how much flavor bf could handle when he's sick. I made my own curry paste using tomato paste, lots of garlic, a bit of ginger, the spices I wanted to use, salt, lime juice and olive oil. Fried the paste quickly in a pot with some chopped carrots and celeriac, added the homemade broth and then put some halved onions into the soup. I just learned that if you don’t enjoy cooked onion you can cut them in half and let them soak in the soup, it will extract the flavor but you can avoid eating them later on. Added the chicken meat, then salt and pepper to taste. It was a subtle but enjoyable flavor.

No. 306304

Found a super easy veggie/use up what's in the cupboard recipe last night, if any other nonnas need more lazy midweek meal ideas: https://www.bbcgoodfood.com/recipes/mixed-bean-goulash

No. 312574

File: 1676271678107.jpeg (328.3 KB, 837x1000, christmas-paintings.jpeg)

My rural canadian grandpa taught me that you can eat pine needles. They're really good and can be used to make tea and flavor meat. Pine sap is also edible and pine cones can be used to make a syrup called mugolio. Why Christmas tree isn't a traditional Christmas flavor I'll never know.

No. 312808

I never knew that, going to look up some recipes now, thanks nona

No. 314388

File: 1677412923963.jpg (61.1 KB, 800x1200, EDIBLE-COOKIE-DOUGH.jpg)

Clever food science nonnies please help me here!

I was disappointed to realise that edible cookie dough is meant to be room temperature and not something like ice cream. How could I alter a recipe to make it so that it's soft and scoopable when frozen, instead of a brick?

Everything I can think of to affect the texture will also affect the flavor. Alcohol or salt, to lower the freezing point… whipped cream or condensed milk or yoghurt…

Is this just impossible? I've looked at a lot of "cookie dough ice creams" and they're all vanilla with cookie dough chunks- would making an ice cream with butter and toasted flour work? Would gluten fuck up the texture, could I use a flour substitute that might taste different or mimic gluten, would blending flour like a no-churn recipe fuck up the texture in the same way? Since the flour would thicken it and edible cookie dough is eggless anyway, would the ice cream be eggless too?
And much of the difference is that ice cream tastes much more of dairy than cookie dough but cookies aren't meant to be custard…


No. 314391

The main ingredient in cookie dough is butter, which turns solid when cold. If you alter that then it's not cookie dough anymore.

No. 314416

When I make buttercream and the butter is not whipped enough, the sugar doesn't really dissolve and the texture after I leave it to set in the fridge comes out really wonky. Like too hard, almost crumbly but spreadable at the same time ? But when I make it right even cold it remains very creamy, airy and soft. All of this to say, if you make your own cookie dough for this you might be able to achieve something by beating/whipping the butter as if you were making buttercream. I don't know how it would affect the taste but I'm hopeful it might help with chilling at least at fridge temp

No. 314802

File: 1677672717726.jpg (138.2 KB, 1500x1500, 6723522-af2855be1a38418ebd9fc5…)

I impulse bought a couple of octopus tentacles but now I don't know what to do with them. I already ate one by marinating it in some teriyaki sauce and grilling it for a short while, but it was honestly pretty underwhelming. Normally I love octopus but these are clearly not the best quality so eating them how I normally like them, with minimal processing or additions like picrel, doesn't work very well. I still have two tentacles left, they're pre-cooked and kind of slimey. Anyone have some idea about how to prepare them or incorporate them into a dish?

No. 314815

Maybe chop em up and put in some kind of a dumpling along with veggies? Or dump them into a seafood soup?

No. 314944

GF Pizza. Make doughs in advance

No. 318602

I want to make a soup with gnocchi in it. If I want to save up the rest for leftovers (because I'll definitely have a lot of soup), do I need to worry about the gnocchi soaking up the broth? I remember once I made a ton of chicken noodle soup and by the next one or two days the noodles had soaked up all the soup and there was no soup left

No. 318691

Gnocchi are potatoes and flour, they'll soak up any broth or sauce. Always put away leftovers separately.

No. 328734

Can anynonnie please recommend me a recipe for when you have nausea?
Something easy and possibly vegetarian, ethnic food is super okay, too
My neck pain and chronic headache is killing me and eating my usually comforting 'rice-cooked-in-milk' every day for almost two weeks is getting tiresome…

No. 328742

If you have a blender I'd recommend trying a carrot ginger soup! There's some good easy recipes online and you can make a lot at once so you have enough to eat multiple times.
Ginger also works really well to reduce nausea as an added plus, and soup is easy on the stomach.

No. 339645

File: 1688995108096.jpg (1.89 MB, 3146x2670, tilapia.jpg)

I recently started cooking seafood sometimes after years of only cooking vegetarian food in my house (spouse is a lifelong vegetarian). Shrimp and scallops are easy, never really had trouble thinking up things to make with them, but when I started cooking tilapia filets I was a little lost. However I think I came up with a good recipe:
>approx 1/3 of a green cabbage and
>1 onion
>cut into chunks (bite size but not too small)
>cook in a skillet on medium with a little bit of olive oil for a few minutes
>diced garlic and ginger
>cook a bit more until you have some browning starting to happen but don't let the cabbage and onion get totally soft.
>Dilute a big spoonful of gochujang in some water (like in a little bowl) & add that to the cabbage skillet, stirring to coat all the vegetables.
>push the cabbage to the sides of the skilled, clearing a space in the middle to put 1-2 tilapia fillet (like picrel). simmer for a few minutes per side, until the fish is cooked through.
Notes: 1.) you don't need a lot of oil it's more for flavor, if I didn't have nice olive oil right now I wouldn't even bother with oil; 2.) one edge of the fillet is always thinner, I usually rest that edge on top of some cabbage so it doesn't cook too fast while the thick part is cooking.
It tastes really good, very satisfying and healthy. Also works well with eggplant instead of cabbage. My only complaint is it looks a mess once it's all cooked because the tilapia just falls apart. I've been eating it by itself but it would probably be good with rice or rice noodles.

No. 339652

Have you tried oven baking? I don’t personally like tilapia, but have made it for others and it comes out tender and flaky with a nice slight crust on top when oven baking and finishing with the broiler.

No. 340362

File: 1689436574190.jpg (508.58 KB, 1200x800, orata-allacquapazza_2.jpg)

Sounds very nice, I think I'd like to give your recipe a try soon! Great flavor combos. If you like that you should try looking up some recipes for pesce all'acqua pazza, it's a similar method, fish poached in a tomato broth with any other veggies you might like; olives, carrots, celery, you can add in some shrimp or mussels too. I serve it over rice usually, it's a very cheap and adaptable dish.

No. 340368

>pesce all'acqua pazza
that looks so delicious, thank you. I'm gonna try that.
I forgot to say in my recipe that I usually add a bit of water at any point when it starts to stick, I might throw a lid on at the end to steam the fish if I feel like it but not necessarily.

No. 367550

Does anyone know good resources for a recovering ed? I really like sweet potatoes and pasta, but I'm getting tired of scouring the same 3-4 recipe websites for the same exact foods all the time… Some stuff looks super good too but I just don't have time to make a sauce from scratch since I'm in uni. If anyone has yummy recommendations please share!!

No. 367554

It's hard to say as I don't know what's considered a pantry staple to you/accessible, but this site has been very useful in times of tight cash with limited resources for me as it allows you to search recipes by what you have available. Might be helpful for searching by what you like to eat.

No. 367561

i was just gifted a plate of these and they were amazing

No. 367616

File: 1703334492835.jpg (214.09 KB, 900x889, paris-colorful-macaroons-abbie…)

>These little bastards.

What recipes can you just not get the hang of?

No. 367617

vegetarian lasagna. I don't know why, it should work, but if it's not full of meat maybe it's just not lasagna. it always turn out weird.

No. 367647

What's weird? Is it too sloppy, or the vegetables too soft? I don't think a vegetarian lasagna will ever be quite like a meat one if that's your bar.
How have you been making it?

No. 367764

I believe it’s because the oil in mince naturally stops the water from soaking into the pasta too much and making it all soggy. It can work okay with quorn mince but in general still ends up very soggy because the fake meat isn’t oily enough like real mince is

No. 367800


No. 368790

File: 1703491191663.jpg (1.3 MB, 3024x4032, vegan bulgogi.jpg)

this is kind of a long shot but whatever might as well ask. does anyone know how I can make a dupe of these trader joes beefless bulgogi or something very similar? it has the appearance, texture, and taste of beef despite being vegan. I think it is a blend of tofu and seitan?
anyways if you know of other good vegan or vegetarian recipes not related to the bulgogi feel free to share them also. my diet has been very repetitive lately and I've been eating way too much bread and sweet treats instead of healthy meals kek.

No. 368820

Meat replacements are very unhealthy if its healthy food youre looking for.

No. 368830

Agree with nonna, might as well just do an all veggies meal instead, that's way healthier.
Sage for small derail but tofu doesn't sit well with my stomach at all, I've tried plenty of meatless Asian food with tofu instead and the tofu always ends up messing with my gut health, I always feel bloated after it.

No. 368841

It's fine if anon isn't eating them everyday… Moving on
You can try using soy curls or soy chunks. I also like making "bulgogi" from red lentils. Just get all the aromatics, sesame oil, and soy sauce and it tastes pretty good

No. 368988

that's fine idc about it being unhealthy I just want it to taste good
soy curls look promising, I don't know if there is anywhere near me that sells them but I would like to try cooking with them

No. 369049

I'm going to assume you're American as you mentioned Trade Joe's. I think Amazon has them in stock so you can order them from there!

No. 369172

that is correct I am american. I'm always hesitant ordering food since I live in a very hot place (like desert heat) and don't want anything to spoil from sitting in the heat. but they appear to be dried so I think I can safely order them! thanks for the recommendation

No. 381434

File: 1708770138113.jpg (3.09 MB, 3120x4160, IMG_20240224_112017521.jpg)

Nonnas, I made my first homemade biscuits! I found an online recipe without the biscuits mix boxes since I'm in Yurop and we don't have those. I added some thyme from another recipe that was doing the biscuits mix thing. And because I live alone I split the batch in terms of baking, I only pre-cooked some to be able to keep em for later and that way I just have to put them in the oven for 6-7 minutes, and the other half I completely cooked. This evening I going to make sausage gravy and have a wonderful dinner, I can't wait.

No. 381511

File: 1708801583808.jpg (3.76 MB, 4080x3060, 20240209_131532.jpg)

My Mom has a a gluten intolerance, so I make tons of baked goods with oat flour. Actually improvised this recipe from an old blog 10 years ago.

Yields: 12

Oatmeal Brownies

Dry Ingredients:
2 cups oat flour** (refer to notes if you want to make your own)
1/2 cup sugar
2 Tbsp baking powder
1 cup unsweetened cocoa powder (Don't use Dutch, the acidity makes this taste much more different)
1/2 tsp salt
1/4 cup milk chocolate chips

Wet Ingredients:
1 1/4 cups whole milk
1 cup Greek yogurt
4 Tbsp unsalted butter, melted
2 tsp vanilla extract

1. Preheat oven to 350°F (180°C)
2. Line a 8x8 inch baking pan with baking parchment, set aside.
3. In a small bowl, whisk together the oat flour, sugar, baking powder, cocoa, and salt.
4. In a medium-sized bowl, whisk milk, Greek yogurt, melted butter, and vanilla extract.
5. Gradually add the flour mixture until just incorporated. Stir in chocolate chips. If the batter is too thick, add more milk until it reaches the consistency of muffin batter.
6. With a rubber spatula, spread the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean, and
the center feels firm to the touch.

You can create your own oat flour by processing oats in a food processor, and sifting the grain through.

No. 381513

File: 1708802414999.jpg (1.37 MB, 8160x3060, Artisan Bread.jpg)

Also made Artisan Bread yesterday following this recipe. https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/

Nonas need to take more pics of stuff they made instead of linking shit other people made. Half of this thread is whataboutisms and stock photos, sadly. I don't know how long these threads stay up, but I will keep posting whatever I make.

Looks pretty good for a first attempt, mine came out doughy first time, lol. I usually use the recipe from SpunRun, biscuits come out fluffier.

No. 381514

I didn't even know Europeans ate sausage gravy! I think I saw your post in /ot/, it looked really good anon.
Those look so fudgy, yum

No. 381516

File: 1708803671074.jpg (193.03 KB, 640x853, Pumpkin-Oatmeal-Muffins.jpg)

Some pumpkin muffins I made. https://www.tasteofhome.com/recipes/pumpkin-oat-muffins/

Replaced the all-purpose with einkorn flour and the topping with cream cheese icing. Lost my icing piper so I manually had to do it with the rubber spatula :U If any anonette has new questions, ask me. Been cooking and baking since 11. Have a good weekend, gals.

No. 381521

Those look delicious and they look pretty tidy for being iced with a spatula! I’ve been on lolcow for too many years but never come to /g/ but I saw these on the homepage and had to see what was up and now I’m happy to know this thread exists.
I’ve also been baking since I was young enough to reach the counter and am so thankful my mom was eager to teach what she knows though I’m not half as talented at decorating as she is. When I first left home it was so weird not having access to my mom’s supply of baking tools so I know the tipless struggle lol.

For anyone who’s just getting into decorating or simply wants a wider variety of tips, the big set of Wilton decorating tips regularly goes on super sale on Amazon, at least in the US. The outlet section of Amazon is also awesome for all sorts of cooking and baking supply bargains.

Happy baking!

No. 381522

Aw shit double posting to say your bread looks great and I absolutely second the suggestion for the biscuit recipe from sugar spun run. It’s been my go to biscuit recipe for years and they’re fun and simple to make. The fluffiness largely comes down to folding the dough enough but not overworking it and using a good biscuit cutter/cookie cutter/cup that’s straight up and down.


No. 381531

how do you make these healthier, they look good but im on a diet and cant bake em

No. 381542

Technically, you could just make them and skip the icing or topping that's recommended in the recipe. It has no butter, so not that fattening as far as the batter goes. You could replace the sugar with agave syrup or stevia if you care about that. If I'm on a diet, I just bake 1 treat a week. Which is what I've been doing lately.

No. 381595

>>381514 Thanks! I only discovered sausage gravy when I visited friends in Texas last year and since it was delicious, I felt like trying it myself.
>>381513 The texture of the biscuits was good, they were just a bit too much on the salty side, so next time I make biscuits, I'll reduce the amount of salt.
The recipe called for:
250g/1 cup of flour, 1 full tablespoon of salt, 1 teaspoon of baking powder, I added 1 teaspoon of dried thyme, 2 tablespoons of butter, 2 tablespoons of plant based fat and 170 ml of milk (to replace the buttermilk basically).

No. 381667

File: 1708908382249.png (476.33 KB, 500x495, IMG_4701.png)

I went from baking at sea level to baking in Colorado (mile above sea level) and now everything I bake turns to shit. I’ve got a new oven and I keep messing with the temperatures but it’s not helping. Does anyone have any tips for adjusting recipes to high altitude?

This is my only hobby and I’m gonna cry if I make one more collapsed cheesecake.

No. 381684

If you need an improptu icing tube, take a ziplock bag and sppon in some icong in one corner (folding the edges back helps but isnt necessary) and then cut the tip off the ziplock. Really tiny for writing, and bigger for general icing.

No. 381722

Too long to screenshot but here's a link to high altitude baking tips. Goo luck with your cheesecakes.

No. 381729

File: 1708951939002.jpg (657.3 KB, 3500x2336, fresh_leeks-3680278960.jpg)

I'll be growing a lot of leek this year. What are your leek recipies? I'll take any inspiration, any technigue, as a main ingredient or as a side ingredient. Fresh, cooked, baked or preserving. I want to try everything.

No. 381755

I love a simple leek stew. Carrots, potatoes, onions, pancetta or guanciale, tomato passata, bit of flour and pig fat and herbs. I also do a hodge podge leek "risotto". It's basically just sauteed leeks with rice and bolognese. They are great in savory pies and borek too.

No. 381783

Leek, potato and ground beef soup is very tasty. It's starting to get warm in the northern hemisphere so maybe try it out in the fall. Or make a yummy leek tarte, those are great cold AND warm.

No. 381784

I love adding leek as garnish for pretty much anything, but it's also great as a marinade ingredient for recipes like bulgogi.
You might like scallion pancakes! And crab rangoons and dumpling fillings also use leeks.

No. 381789

I really want to start pickling, but fermentation pickling

No. 381791

try kimchi? it's actually pretty easy.

No. 381822

Lol no, kimchi is not easy it’s incredibly messy and drawn out

No. 381823

Really? I made it for the first time a few months ago and I’ve made several batches since, it seems relatively easy to me. It only takes 2-4 days at room temperature before it’s edible and then keeps fermenting in the fridge. I like it.

No. 381826

anyone have any easy midweek recipes that are their go to whenever you have exhausted your brain all day from working?
Recently Made Chicken Tinga in a slow cooker. Would recommend for people who are lazy like me: https://www.thekitchn.com/recipe-slow-cooker-chicken-tinga-260804

No. 381864

Egg and tomato stir fry, egg and kimchi fried rice are so easy and no-brainers for me, not to mention they taste comforting. I try to keep pre-sliced/diced onions in a tupperware so I don't have to cry each time either - and they last pretty long as long as you keep them dry, like around 2 weeks or longer.
Sometimes I'll throw a potato (or freezer fries) in the microwave and load it up w as many ingredients as I can be assed to: cheese, ground beef/sausage (pre-cooked), chopped/ripped lettuce, sauce, etc.
I also "cheat" at making the dumpling soup as shown in the video by microwaving the dumplings and adding them to stock I'll also microwave. But if boiling on a stove top, I like cracking in a few eggs and immediately breaking it apart to get a kind of egg-drop soup look, it looks and feels more luxurious that way and cheers me up.

No. 381957

Could you drop a recipe please nona?

No. 382058

I used the method from maangchi but changed the ingredients to suit what I had on hand.
If you look at other recipes you'll notice the ingredients change but the basic method stays the same.
I found the whole glutinous rice flour paste step confusing and tedious (plus it's hard to source rice flour where I live) until I realized it can be replaced with basically any starch and it's just for texture and to feed the fermentation bacteria. You could literally just leave it out if you wanted, too, it would probably just ferment slower without the boost.
Also if you can't find those korean red pepper flakes it's fine. They have nothing to do with the fermentation they're just for color and flavor. They sell something called "white kimchi" in the store and it's just kimchi without the flakes lol, it's still kimchi.
Basically it boils down to three parts:
>salt/rinse the cabbage
>make a paste with all flavors you want, chop other add-ins
>mix everything together and wait
I'm vegetarian so I use miso paste and seaweed for my savory "fish" flavor and that works well. People make it seem complicated but it's a very forgiving food, the bacteria is doing all the work.

No. 382084

NTA - jumping in to mention that one thing that helps easy/depression meals feel less…depressing is having a good selection of condiments to dress them up with. Herbs are cheap, and if you wrap them in a paper towel at the store or once you get home they last for way longer in the fridge. Making pickled jalapenos or onions is easy as fuck and you can customize the flavourings (peppercorns, bay leaves, garlic, coriander, mustard seed, etc) to fit your preferences. Get some pumpkin or sesame or whatever seeds you like too, and sprinkle liberally over dishes to finish them. Even something as bland and simple as yoghurt with pita can become a colourful dish with lots of variety in texture and flavour if you just keep throwing stuff in it.

Also, I like to get some hardy leafy greens like kale, chinese broccoli, broccoli (not leafy but you get what I mean kek) and so on, blanch them when I have time, and then add them into other dishes for colour/bulk/nutrition. They keep for about a week in the fridge, and if you know how to make namul just about every green vegetable tastes good prepared that way. For broccoli, I've found that if you add sesame oil directly into the blanching water (do NOT rinse the veg after dumping the water out), it tastes a lot better than if you add the sesame oil after removing the broccoli from the boiling water. IMHO blanching is pretty much the easiest way to make and eat green vegetables if you don't always feel like having fresh salads.

No. 385427

Kimchi is so easy to make. Like
>>382058 I use a recipe from Maangchi but I do the classic Tongbaechu kimchi with fermented shrimp paste (I have like three Asian markets downtown which helps). I make a batch with two or three napa cabbages and have enough for 12-18 months of supplies, including giving some to friends if they want to try it.
One thing I have to advise anyone about is if you're a skin around the fingernails-biter like I am, don't make kimchi with fresh open wounds. Salting the napa cabbage leaves with wounds on your fingers is the most painful thing I've ever done. Wear gloves if you have that same bad habit to manipulate the kimchi with salt.

My next attempt at fermentation will be pickles because there are no vinegary pickles where I live and I can't always go back to my home country to buy 2 1kg jars of pickles.

No. 385516

How was this? I've been having issues with my bread become super, super dense after sitting for a day after baking. I've used so many recipes now. Is it because I'm not kneading enough maybe? You're looks really good!

No. 385539

File: 1710630769901.jpg (627.36 KB, 3072x4080, cookies.jpg)

Anyone else like collecting those vintage junior league cookbooks? Every time I visit a new town I try to pick up an old local. There's a lot of overlap in recipes but it's almost a historical record of the local populations; for example just the books from my state you can map which towns have German, Polish, Cajun etc descendants based on the recipes that get passed down, it's so fascinating to me. Anyways I made some date and pecan cookies today, they're not pretty but they taste good kek. I really need to invest in an ice cream scoop or something so I can get equally sized and shaped cookies

No. 385542

File: 1710630933228.jpg (1.05 MB, 3072x4080, recipe.jpg)

and here's the recipe I used. I mixed the dry ingredients first, melted the butter, and added powdered sugar on top but otherwise followed it exactly. I may experiment with adding other spices like cloves or ginger next time

No. 385629

File: 1710660803906.jpg (399.52 KB, 1200x797, foolproof-sd-rolls7.jpg)

Nta, that's just the nature of bread, it's happens due to the moisture evaporating over time. You can experiment with different means of storing bread, but you can't avoid it getting denser as days go by. If you store bread in a plastic bag it will retain the most moisture, but at the expense of the crust and it gets kinda soggy. Other ways to store bread is inside a tin box with the cut off end facing down, which preserves the crust better but loses more moisture than plastic bagged bread. A lot of people also recommend wrapping bread in a linen or cotton bag/towel.

I used to bake a lot of sourdough bread, which holds up better than commercial yeast bread. I find commercial yeast bread has a very prominent yeast smell and flavor that gets stronger as days go by, whereas sourdough becomes more acidic which I enjoy, and I don't nescessarily mind the bread getting a bit tough. Sourdough also holds moisture for a bit longer. Once the bread gets very hard you can toast it, use it as a side for soups, make crutons or use it in recipes that calls for breadcrumbs (the crutons/crumbs can be stored in a glass jar for a while). If you have a freezer you can also try slicing your bread and storing loaves separately in plastic bags, then thaw them in the oven as needed. Nowadays I don't bake loaves as much anymore, but I love to make a big batch of sourdough breadrolls and store them in my freezer. When I thaw them in the oven they are almost as good as when freshly baked. It's easier when you're one person than baking a wholeass bread.

I often use this receipe as a guideline for breadrolls, but frequently change it up depending on which flour I have on hand and so on: http://breadandcompanatico.com/2013/07/20/bread-for-breakfast-foolproof-sourdough-rolls/ You can make them with commercial yeast as well, just use a very small amount.

No. 385642

Have you thought about digitising them and posting them somewhere?

No. 386215

File: 1710870020348.jpg (31.76 KB, 710x710, Emile Henry.jpg)

Same anon. It tasted pretty good for a 2nd attempt. The recipe I used is no-knead. I just made sure I did not overmix it. I baked it in an Emile Henry French Ceramic Bread Cloche. For recipes that require kneading, I use the dough hook in a stand mixer for 3-5 minutes, whenever it looks smooth.

>my bread become super, super dense after sitting for a day after baking

>Is it because I'm not kneading enough maybe?

NEVER over knead dough. It become real dense as a result. Even if the recipe says 5 minutes, it can get done quicker than that. Once it looks smooth and is well combined, take it out. You are probably overdoing it. Most bread I make I let it rise overnight. If it requires something like 8-10 hours of rising, I let it rise for the specified time. Then I put in the fridge up to 3 days. Whenever I want to bake it, I let it thaw for about 60 minutes before baking. What I usually do is freeze my bread right after it cools in a freezer bag, if there's any leftover. It tastes the same if you use that method, long as it's not freezer burned. I will say, it takes a while to get bread right. Been doing it for years. If you're lucky, it may just come out perfect. But you gotta practice this unlike cupcakes and muffins. Here's the link to the baking dish I used if you're interested. https://www.williams-sonoma.com/products/emile-henry-bread-cloche/

No. 386223

you know, that's not a bad idea. figured no one else really cares about these but there's certainly no harm in archiving them somewhere! maybe I'll make a blog kek

No. 386275

ntayrt, but I love her idea and would enjoy browsing your blog. Every time I have some money left I buy old cooking (and sewing) books and if I had the devices to archive them properly and share with the world, I would do it.

No. 386899

omg nona i do this! i love picking up vintage cookbooks, especially when theyre community based

No. 386918

File: 1711208902849.png (477.12 KB, 383x473, book for ants.png)

nta, but since we are on the topic of cookbooks, I got the Disneyland one. I'm wondering if any other nonnas have gotten or tried recipes from it? I'm worried about them tasting weird because some 1980s books have interesting tastes.

No. 387214

Internet Shaquille is one of the only food content creators I follow. Knows what he's doing and his videos respect your time.

I'm planning on spending this year trying to elevate my cooking (not a beginner, just trying something new) by truly understanding the fundamentals of how it works, and to that end want to do a lot of culinary reading. Any nonna here have book recommendations? Nonfiction surrounding culinary culture and very specific areas of cooking are also welcome.
So far I've read Salt Fat Acid Heat, The Food Lab, and Taste Makers.

No. 389059

File: 1712203323280.jpg (558 KB, 1090x537, Screenshot_20240404_065955_Gal…)

Made some tiramisu. Didn't have mascarbone cheese so I used cream cheese, hope it works. I beat the eggs in a double boiler the eggs to avoid any health issues but I'm still paranoid.

No. 389076

If you're paranoid about it just send it my way and I'll eat it the whole thing anon heh

No. 389083

Licked a few spoonfuls and survived so I think I'll be ok. I'll take that as a compliment.

No. 391410

File: 1713157934211.jpg (2.91 MB, 3120x4160, IMG_20240414_180200661.jpg)

I baked a gluten free rhubarb and strawberry Clafoutis to eat at work with my colleagues.
It was my first time and since I'm still recovering from being sick and didn't want to spend an hour in the kitchen, I used a hand mixer, which separated the milk from all the other ingredients somehow. There was so much liquid that I had to dump down my kitchen sink so that it doesn't become a puddle in the oven, it felt very wasteful. Next time I'm going to put the milk at the beginning with the sugar and eggs, that way it should stay stable. We'll see how it tastes at work today.

No. 392225

How interesting! Looking at the recipe, it looks similar to a dish my mom and aunties make, but with seasonal plums instead. Looking forward to your update about the taste!

No. 395462

It wasn't bad nonna, the rhubarb made it really tasty, but the strawberries really lost their taste in the oven. I'll probably make it again with other fruits like raspberries or cherries even.

No. 395470

What are some good recipes to make with babies/toddlers? Mine is just starting solids and I'm thinking she could have a lot of fun mashing peas.

No. 396001

Non-US nonnas, got any ideas for cream cheese replacements in baking recipes? I love making icing out of it for cinnamon buns and carrot cakes but it's very rarely available in shops where I live, and even then it's super expensive. I used to do this retarded thing where I combined quark (treated to a few rounds in a blender) with heavy cream to create something similar in taste and texture but it always turns dry and develops cracks after a few hours in the fridge.

No. 404921

File: 1717981014207.webp (78.72 KB, 640x853, IMG_6905.webp)

cooking nonas, i have learned to scramble an egg and how to saute vegetables. what is something similarly fast and not too complicated that i can learn next? (i also know how to bake chicken breast and squash, and boil things) also, do you have any favorite compendiums of these sorts of dishes?

No. 404930

File: 1717984527956.jpg (55.41 KB, 650x975, IMG_9890.jpg)

Salad and salad dressing. Easiest thing in the world:
> Take glove of garlic, peel it, crush it, put it in salad bowl
> drizzle some balsamic vinegar on it (important to do this because the vinegar absorbs the flavor of the garlic)
> add salt and pepper
> add olive oil, proportions should be 3:1 olive oil to vinegar

Then add lettuce and toss. Wham bam.

No. 405611

File: 1718241436056.jpg (1.79 MB, 2880x2880, 20240613_041408.jpg)

Made a ribeye steak ramen with a dijon mustard and peanut butter based soup for richness. Had some really good beer with it. Picrel is my bowl.

No. 405612

File: 1718241566950.jpg (58.79 KB, 512x512, unnamed.jpg)

The best beer I've tasted so far, will become my go to from now on. Friendship ended with barbican.

No. 405617

try carbonara. fry bacon and garlic, mix 1x egg 1x egg yolk and tons of parmesan in a bowl, add spaget to pan with bacon, take off the heat then add egg mixture and some pasta water. just take care not to scramble the egg.

No. 405702

Beer is something you tolerate to get drunk, why would anyone drink nonalcoholic beer?

No. 405812

nta, but beer is an acquired taste. i grew up drinking n/a beer so now it tastes oddly subtly sweet to me rather than bitter.

No. 407674

Ayrt, late, but I actually like the way it tastes. It tastes "healthy" and is better than soda, more refreshing and actually has some nutritional values. I used to drink sugary flavored ones, especially pomegranate and green apple, which aren't bad but have too much sugar, so I picked up non-flavored ones and started drinking them with lemon slices and mint leaves for flavor, but eventually got used to the actual taste and I actually love it now. It differs from brand to brand ofcourse but to me it's very delicious. I also drink non-sweetened non-alcoholic red wine and white wine, and sometimes unsweetened kambucha. I just like the fermented taste.

No. 409174

How do I make and peel soft boiled eggs? I’m on my period and I’m craving ramen eggs, but I can’t make a proper soft boiled egg to save my life, and when I make it right, I fuck up the peeling. Anons, I am weeping in my kitchen because all I want is the savory goodness of a ramen egg, but I can’t even make that.

No. 409185

Boil the egg for less than 8 minutes. Let the water boil first before adding the egg, and add some vinegar and salt to the water to prevent the shell from cracking. Once the timer is up, fish it out of the water and put it in an ice path, as in cold ice water, and let it cool down a bit. This will stop the cooking process and would hopefully not make the shell stuck to the egg anymore. Once it's cold enough, roll it gently on the counter to crack the shell, then start peeling away, try to avoid the thin layer of skin that can stick to the egg and chip off it when you pull it along the shell though. I saw some people use the handle side of spoons to peel their eggs but I've never done that before.

No. 409215

Wow I have a completely different method from the other comment. Put the egg in the pot with tepid water (whatever temp comes out of the faucet), bring it to a boil, when the water boils cover it, turn it off, and let it sit for 3-5 minutes, then dump the pot out through a colander and plunge the eggs in cold water or ice water to stop the cooking process.
In my experience if you literally boil it for 8 full minutes it will be nearly or actually hard boiled. Also adding an egg to a boiling pot makes it so easy to crack it when you could just gently set it in the pot before anything is hot and not risk cracking it and not have to do weird vinegar shit that literally would not help the shell not crack. Seriously what old wives tales are you smoking that you think salt and vinegar is going to keep an egg shell from cracking due to blunt force?

No. 409216

When you peel a boiled egg you want to crack and peel from the wide end. The membrane comes off better that way without taking chunks of the egg white.

No. 409220

All of you are saints, and if I could kiss all of you on the cheek, I would. My eggs turned out amazing, and now I can taste childhood again!!!

No. 409264

File: 1719369892809.png (1.43 MB, 1074x900, gobbledacobble.png)

Goddamn I love summer

No. 409540

Looks incredible anon I want to make a peach cobbler too now drop the recipe

No. 409584

I kinda combined these two:
https://peanutbutterandjulie.com/grilled-peach-upside-down-cake/ (Ignore that it says upside-down peach cake lol)
I used the proportions of the first one, but then stole shit from the second one. So I added 1/3 cup of brown sugar and 1/3 cup of white sugar. Didn't add cardamom or orange juice 'cause that's tryhard shit, but I did add a bit of cinnamon. Cut down the heavy cream from the second recipe to 3/4 cup ('cause I know I will inhale this whole thing by myself so I need to cut back on the fat lol).

No. 409611

Late reply but have you tried Kvas? It's fermented cereal based drink that tastes very similar to beer except it has a plentiful of health benefits.
I love your plate nonna. Cobbler looks divine as well!

No. 409627

There are foods that go best with something carbonated to refresh adn I don't like sweets (soda is out) but want some body to the drink (carbonated water is out). Beer remains. I also just love the taste of beer, so I really miss it after quitting drinking. Socially too, I feel more left out and tempted to drink if I'm just having something like a soda while everybody else indulges.

No. 409664

Thank you and I'll cut down the heavy cream too! I need to make this I want it so bad rn

No. 409673

Alcohol is banned where I live so I can't try it, but it seems interesting. All the beer and wine I've been drinking is 0 alcohol, which is why it's sold in supermarkets.

No. 409716

Thank you anon! Some girl in my apartment building was moving out and she left a bunch of stuff in the hallway for people to take, including the plates (couldn't believe it!). I swiped 'em as soon as the coast was clear.

No. 409953

Awh, it's usually not above 1.5 but it's understandable

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