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Cooking- Post your recipes and thoughts here!

posted by Giant Tope on - last edited - Viewed by 810 users

Wow you guys, we haven't had a cooking thread yet. (Or if we have, it's died) There has to be people here who either cook or want to cook. So have at it.

Anything related to food can be put here. If anyone wants to ask for cooking advice or questions, they are welcome here too. I could probably answer a good bunch of questions. I'm only here on the weekends though, so keep that in mind.

Basic Knife Cut terms:
Slice- Vertical cuts. Leaves product in long shape. Cuts include julienne, batonette, and paysanne, which is essentially slicing veg without squaring it off. This wastes far less and is usually what you'd typically do when a recipe calls for a slice.
Dice- Squared off from a slice. Little squares. Not rocket science.
Chop- Like a dice except it's irregular and inconsistent. Basically cut down the thing to size.
Mince- Like a smaller chop. Get it as small as possible so it's almost like a paste
Tourne- Cutting the thing like a football. Super fancy, but no one but steakhouses use it anymore because it wastes so much of the product. Don't worry about this one because you need a special knife for it anyways.
Chiffonade- Cutting herbs like a ribbon. Take a bunch of leaves, line them up, roll them up like a cigarrette, then cut them as thin as possible, making pretty ribbon slices. This keeps the herbs from bruising and losing flavor.

There's a certain joy in making your own staple products yourself and can USUALLY save money, so here's some recipes off the top of my head that most people can usually do. I'm too lazy to convert them to metric, so just deal with my American-ness.


Applesauce____

3 pounds of fuji or gala apples, 1-inch dice or so
1/2 cup water, or more if evaporates too fast
1/2 cup sugar, unless you don't want sugar. That's cool too.

Put all the ingredients in a pot. Bring to a simmer on medium heat for, like 2 hours until the apples break apart. Remember to stir because you don't want it to burn and that's just sad. If it starts to, however, add a bit more water. If it's too far gone, DON'T SCRAPE THE BOTTOM. Transfer it to another pot and continue cooking.

This stuff is good with cubed bread sauteed with a bit of butter and sugar. It's the best apple dessert ever. Seriously. Put whipped cream on that and call it good.

SPEAKING OF WHICH

Whipped Cream_____

Heavy Cream, however much you want. Keep in mind it will expand.

Whip it with a mixer on high, or with your hands if you're feeling up for a challenge, until it gets stiff. Done. You can flavor it in many different ways. Add sugar or cocoa powder before you mix, fold preserves or custards in afterwards. Remember not to whip it too hard otherwise you will get...


Butter____

Heavy Cream

Basically keep going. The whipping will eventually separate the whey from the solids. Use a cheese cloth to catch the solids and smoosh it together to make a solid mass. You can add chopped herbs or whatever else you want into the finished thing. Pretty nifty.

Tomato sauce___

1 medium onion, diced preferably sweet if it's in season
3 cloves of garlic, minced
Pinch of oregano
Pinch of Red Chili Flakes
2 cans of crushed tomatoes
1 can of diced tomatoes
Bunch of Basil, chiffonade
drizzle of extra virgin olive oil
sugar if necessary

Get a sauce pot and coat the bottom with oil. You can use, like, canola oil with a bit of extra virgin. Too much extra virgin will burn when it gets remotely hot. When you move the pot around and see ripples, add the onion and garlic. Cook until the onion gets transparent, then add the oregano and chili. Cook until it gets nice and aromatic. Add the tomatoes here and simmer for about 30-40 minutes until the raw tomato taste comes out. Add the rest along with salt and pepper to taste.

That's all I can really think of right now. If you guys want me to post more, I can. It'd make me feel special.

Oh yeah, and the minimum internal cooking temperature for human is 145 degrees. Don't wanna eat anything under-cooked. Could get sick.

35 Comments - Linear Discussion: Classic Style
  • Spinache pasta sauce

    Ingredients
    1 kg / 2 pounds spinache
    1 onion, chopped
    1 clove of garlic, chopped or pressed
    125 g mozarella
    a bottle of cooking cream
    300 g (smoked) salmon, shredded or chopped
    pepper and salt
    about 2 tablespoons of oil

    Heat the oil, then add the onion and garlic. Stir until transparent. If you want to, you can add pepper and salt. Add the spinache for about five minutes, or until you think it's done. Next, drain it in a colander. You do not want to squeeze out the fluids, as you might risk the chance of squeezing out the taste itself.

    Next, put the spinache back in the pan, and add the cooking cream. Make sure you taste it, and add pepper or salt to your liking. Stir until it's cooking, then add the mozarella in parts. You can simply take chunks off the mozarella, or slice it with a knife. The purpose is to make the mozarella mix as quickly as possible, because I assume by this point you're hungry. Finally, when the sauce is somewhat smooth, given that the spinache makes a smooth sauce very difficult, add the salmon.

    Serve with pasta.

    Variation tips:

    You can replace the spinache with broccoli.

    You can replace the salmon with chicken fillet, in which case, make sure you fry or at least pre-process the chicken first, to avoid food poisoning.

  • Taco Soup

    DSC00395.jpg

    1 lb hamburger
    1/4 cup onion
    16 oz can petite diced tomatoes
    16 oz can pinto beans
    16 oz can corn
    4 oz can diced green chiles
    8 oz can tomato sauce
    1 packet taco seasoning
    2 cups water

    Brown beef and onion, drain. Add canned ingredients (including liquid), taco seasoning, and water. Simmer 20 to 30 minutes. Serve with cheese, lettuce and tomato, as desired.

    Here goes, guys. I give you the secrets to my mom's holiday baking. I can't tell you how glad I am that I've been helping her for years and they aren't lost. No recipe for the sugar cookies. We had no time for that, so we threw in some refrigerated dough while the oven was empty.

    2012-12-22013245-2.png1 - Banana Nut Bread

    1 3/4 cups flour
    1 1/4 tsp baking powder
    1/2 tsp baking soda
    2/3 cup sugar
    1/3 cup shortening
    2 eggs
    2 tbsp milk
    1 cup banana
    1/4 cup chopped walnuts
    2/3 package milk chocolate chips

    Stir together flour, baking powder, and baking soda. Set aside.

    In a mixing bowl, beat sugar and shortening until light. Add eggs one at a time, then milk. Add dry ingredients and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts and chips.

    Turn batter into lightly greased loaf pans. Bake at 350°F for ~40 minutes or until toothpick inserted in center comes out clean.

    Makes about 3 medium sized loaves (triple recipe pictured).

    2 - Cranberry Pumpkin Bread

    2 eggs
    2 cups sugar
    1/2 cup oil
    1 cup pumpkin
    2 1/4 cups flour
    1 tbsp pumpkin pie spice
    1 tsp baking soda
    1 cup chopped cranberries

    Preheat oven to 350°F. Combine eggs, sugar, oil, and pumpkin, mix well and set aside.

    In a large bowl, combine flour, pie spice, and soda; make well in center. Pour pumpkin mixture into well, stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter into greased and floured loaf pans. Bake ~40 minutes or until toothpick inserted in center comes out clean.

    Makes about 3 medium sized loaves (double recipe pictured).

    3 - Jam Thumbprints

    1 1/2 cups flour
    2/3 cup butter
    1/3 cup sugar
    2 egg yolks
    1 tsp vanilla
    2 egg whites, slightly beaten
    3/4 cup finely chopped walnuts
    1/3 cup jam

    Beat butter for 30 seconds; add sugar and beat until fluffy. Add egg yolks and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Cover* and chill 1 hour.

    Shape into 1 inch balls**; roll in egg whites, then roll in walnuts. Place 1 inch apart on an ungreased cookie sheet. Press down centers with thumb***; fill centers with jam. Bake in a 350°F oven for 15 to 17 minutes.

    *The first trick I learned from my mom on this one is to pack the dough into a gallon Ziploc bag and form it into a slab about 1 inch thick before putting it in the fridge.
    **The second trick she taught me is to cut that slab into cubes and roll the cubes into balls.
    ***The third trick is to use a melon baller instead of your thumb. It's easier and more uniform.

    4 - Fudge
    Adapted from Kraft's Fantasy Fudge

    6 cups baker's sugar*
    1 1/2 cups (3 sticks) butter
    10 oz (2 small cans) evaporated milk
    24 oz (2 bags) semi-sweet chips (mini-morsels if possible, the smaller the better)
    14 oz (2 jars) marshmallow creme
    2 cups chopped walnuts
    2 tsp vanilla

    Line deep cookie sheet with heavy duty foil. Bring sugar, butter, and milk to full rolling boil on medium heat, stirring constantly. Continue stirring and boil 4 minutes, or until 234°F on candy thermometer. Remove from heat. Add chocolate and marshmallow creme; stir until melted. Stir in nuts and vanilla. Pour into pan. Cool.

    *Baker's sugar is much finer than regular granulated sugar, so it melts better. The result is a smoother fudge, avoiding the common problem of gritty fudge. Baker's sugar is preferred, but if it isn't available, you can put regular sugar in the blender to make it finer.

    5 - Tortilla Roll-ups

    2012-06-15225119.jpgSorry about the messy plate, this is the only picture I have of one sliced open.

    4 oz can diced green chiles
    4.25 oz can chopped black olives
    ~ 1/2 cup each chopped red and green bell pepper (about 1/2 an average size pepper, each)
    1/2 cup shredded Mexican blend cheese
    1 sprig chopped green onion (green part only)
    16 oz softened cream cheese
    ~5 burrito sized tortillas

    Chop peppers and green onion in food processor, separately (green onion may be chopped with one of the peppers). Remove any large pieces. Remove excess moisture between paper towels, and combine. Remove excess moisture from green chiles and olives, add both to mixture. Add cheese and mix thoroughly. Use mixer to blend mixture into room temperature cream cheese. Slice about 1 inch off opposing sides of tortillas. Spread thin layer of mixture on tortillas and roll. Pack mixture into any remaining space on ends of tortillas. Roll in plastic wrap and refrigerate overnight. Cut into 1/2 inch slices to serve.

  • This thread makes me so hungry.

  • I have a fairly easy, yummy crumb cake. Sorry it got eaten before I could take a picture!

    Crumb Cake

    2 cups brown sugar
    1 cube butter
    1 teaspoon cinnamon
    1/2 cup finely chopped pecans
    2 1/2 cups flour
    1/2 teaspoon salt
    1 tablespoon baking powder
    1 cup milk

    Mix sugar, butter, cinnamon, and pecans. Set aside 1 cup of this mixture, leave remainder in mixing bowl. Add to mixing bowl the flour, salt, baking powder, and milk. Mix thoroughly. Pour mixture into lightly greased 8x8 pan. Sprinkle 1 cup of set aside ingredients over the top of mixture.
    Bake at 350 degrees for approximately 30 minutes.

  • Today I learned that fresh garlic is a pain in the ass and that poblano peppers are really weird.

  • [LIST]
    [*] kerosene
    [*] propylene glycol
    [*] artificial sweeteners
    [*] sulphuric acid
    [*] rum
    [*] acetone
    [*] red dye no. 2
    [*] scumm
    [*] axle grease
    [*] battery acid
    [*] pepperoni
    [/LIST]

  • User Avatar Image
    Jennifer Moderator

    How'd I manage to miss this thread all this time? I'll cross-post some recipes I posted in a recipe thread on another forum I used to frequent:

    Ginger Beer Pork

    12 ounces of Ginger beer
    12 ounces of ketchup
    8-10 pork chops
    7 teaspoons of ground five peppercorn mix
    4 teaspoons of lemon salt

    Preheat the oven to 350 degrees Fahrenheit.

    Mix the peppercorns with the lemon salt in a bowl. Lightly cover the pork with the mixture on both sides. Grill each piece of pork for 2-3 minutes. I used the George Foreman grill because it's Autumn now and because its easier. You can use a propane, charcoal, or wood grill instead of course.

    Set the pork in an oven-safe pan.

    In a large bowl, mix the ginger beer with the ketchup. Pour the sauce over the pork.

    Cover the pan with aluminum foil and bake on the second rack in the oven for 1 hour.

    Now you can take the pork out (being careful of steam when removing the foil), and serve.

    That's all there is to it. :)

  • http://www.buffalotomsgourmetsauce.com/store/page/recipes/tonys-jambalaya-with-buffalo-tom-s-hot-sauce.php


    I was published! I think he would love you to buy his hot sauce but if you had to sub Red Hot sauce would work

  • Note to self... do not read this thread while very hungry and not likely to eat for four more hours.

  • 2 (10-ounce) filet mignon
    2 tablespoons vegetable oil
    1 tablespoon fleur de sel
    1 tablespoon coarsely cracked black peppercorns
    2 tablespoons unsalted butter, at room temperature, optional

    Preheat the oven to 400 degrees F.

    Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

    Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

    When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

    Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)

    Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.

    Sauce recipe:
    1 1/2 cups heavy cream
    2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    1 tablespoon chopped fresh chives

    Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.

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