User Avatar Image

Cooking- Post your recipes and thoughts here!

posted by Giant Tope on - last edited - Viewed by 837 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
  • [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.

  • This came out so good. It was perfect with the carnitas I made. The bowl I made the first night was gone after dinner. All that's left of this bowl, which I made for the leftovers, is a tiny little cup.

    csUpkKD.jpg?1Pico de Gallo (from Qdoba's Facebook page)

    1 1/4 cups tomato, seeded and diced
    1/4 cup red onion, diced
    1 tbsp diced jalapeño, to taste (I seeded what I put in and diced the rest whole for my dad)
    1 tbsp fresh garlic, minced (I used two cloves)
    2 tbsp cilantro, chopped, to taste
    Juice of two limes
    Kosher salt and pepper

    Combine fresh ingredients in a bowl. Add lime juice, salt, and pepper. Toss ingredients.


    Tomorrow: Caramel Cheesecake

  • Oh, hey, I forgot about the caramel cheesecake. I'll have to make up a recipe for that later. For now, here's a pic.

    yWhNxiP.jpg

    But what I really came here to post was this.

    SQd8YE6.jpg?1

    And it came out even better than last time!

  • 300 g Grounded Beef
    1 Onion
    2 Cupa of rice
    Maggi curry sauce powder (The small cubes)
    1 Can pineapple
    Vegetable Broth
    Madras Curry
    Sambal Olek
    Soy sauce
    50 ml Creme
    Salt
    Pepper
    1 Can of Coconut milk

    1. Cut the onion into small cubes
    2. Cut the pineapple
    3. Mix the grounded beef with pepper salt and some pineapple juice
    4. Fry the grounded beef and the onion
    5. Add the pineapple and fry it a little bit
    6. 1/2 liter water
    7. Add the broth,curry powder and Coconut milk
    8. Add the creme and remaining pineapple juice
    9. Add the rice
    10. Season it with Madra Curry,Sambal Olek and Soy sauce
    11. Cook it for 30-40 minutes until only a little bit of liquid is left

  • Banana Cream Pie


    9 inches pie shells, baked
    3 cups whole milk
    3/4 cup white sugar
    1/3 cup all-purpose flour
    1/4 teaspoon salt
    3 egg yolks, slightly beaten
    2 tablespoons butter
    1 teaspoon vanilla
    3 bananas

    Have baked 9-inch pie shell ready. In a large saucepan, scald the milk. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. Cook for one minute longer, stirring constantly. Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. Let chill for 24 hours. Cover with whipped cream.

Add Comment