Please consider this a free post to talk about cooking that you’ve done recently!

  • WhatWouldKarlDo@lemmygrad.ml
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    1 year ago

    I’m getting pretty good at cooking steak. My partner prefers mine to what we get at fancy restaurants.

    My technique is pretty simple. Just let them warm to room temperature out of any packaging, then rub plenty of olive oil and some salt/pepper/garlic into the meat. Fry for about one minute each side over extremely high heat to sear (cast iron strongly recommended, as it’s oven safe and holds heat well). Then move the frying pan to the oven until steaks are just under target temperature (about 2 minutes). Rest for 10 minutes, then enjoy.

  • IStealXiBucks@lemmygrad.ml
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    1 year ago

    This evening I cooked some chicken with some veggies and rice. I tried making it taste close to chinese/asian and after tasting I think I achieved that. Using seasoning that I had at hand and letting them fry in watered down japanese kikkoman soysace with a teaspoon of sugar added did the trick. I’ve also made some New York style oven cheesecake a few times now.

  • Addfwyn@lemmygrad.ml
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    1 year ago

    I made a pretty solid raengmyon last night, one of my favourite things to eat in the summer (I know it is technically a winter dish, but I like it in the summer)

    Over the weekend I made macarons, I love to bake but I actually hate eating sweets. My girlfriend, fortunately, enjoys them.

  • ghostOfRoux();@lemmygrad.ml
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    1 year ago

    Last weekend I attempted to vegan-ify my long-standing family favorite potato soup recipe and it wasn’t horrible. Not nearly as good as my chili recipe. It still needs to tuning so that gives me an excuse to make it more often.

      • ghostOfRoux();@lemmygrad.ml
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        1 year ago

        The big changes were using almond milk and veggie broth for the base. I was in the fence on if I should use oat or almond but went with almond for a more neutral flavor because the oat I have right now is very oaty tasting.

        I also used a mirepoix instead of just onion. I was gonna add soy “meat” crumbles to it but forgot.

        The one big change I wanna try and tackle is that my original recipe called for half a lb of shredded cheese melted I to the soup before serving and that added a lot of savory and depth. I’m trying to figure out how to do that. Nooch isn’t really gonna do it. I’m not sure what to do for that honestly.

        • diegeticscream[all]🔻@lemmygrad.mlOP
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          1 year ago

          I was curious on how you’d replace the milk, I’m glad almond milk worked out!

          Mirepoix is a good idea too.

          I know it’s not cheese, but what do you think of something like coconut cream? Not sure how the flavor would work, but it might address the fatty element the cheese provides.

          Good luck with it, it sounds like fun to experiment with!

          • ghostOfRoux();@lemmygrad.ml
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            1 year ago

            So a note on the milk: I did add flour when I added the milk to the broth, then simmered for like 1.5 hours. In the beforetimes, I would add the milk/flour slurry to the soup a few mins before serving and let it thicken.

            I love me some coconut milk/cream but I’m looking for something funky and umami. I do have some “vegan” fish sauce(that’s basically pineapple/soy) that might help bring out a bit more savory. I’m also considering doing like carmelized onion/mushroom as a topping that might help. Worst case scenario, Vialife shreds are really good, but a bit expensive for just dumping into a soup. Might work if not add a bit of that vegan cheese plastic taste :/

            • diegeticscream[all]🔻@lemmygrad.mlOP
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              1 year ago

              That makes sense with the flour! I usually simmer flour when I add it as a thickener (or even add it early like a roux). If I’m using corn starch I do it right before serving. I’m not sure if it makes a difference!

              There’s always miso or crumbled tempeh if you’re looking for funk! It sounds like you’ve got some great ideas to experiment with!

  • queermunist she/her
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    1 year ago

    I made my own hot sauce by collecting vinegar from jars of jalapenos and then blending it with finely powdered nooch, onion, garlic, more chilis, and MSG. Then I boil it together and pour it into the empty jars, and as the mixture cools it also reseals the jar so it’s shelf stable.

  • diegeticscream[all]🔻@lemmygrad.mlOP
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    1 year ago

    I’ve been leaning on the crockpot a lot recently, now that it’s so expensive to cool the house.

    I’m pretty proud of the pot roast I’ve been turning out recently - the initial sear, some wine to deglaze, and lots of extra time help!

  • Idliketothinkimsmart@lemmygrad.ml
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    1 year ago

    I made Japanese curry (store bought mix) and just cooked it with chicken, potatoes and carrots! Shoutout to people who make that stuff from scratch :')