The Cooking Thread
-
@Polygeekery said in The Cooking Thread:
@e4tmyl33t said in The Cooking Thread:
stupid-easy Jello chocolate pudding pies
They are certainly on the right side of the tasty-easy curve. I feel sorry for those who look down on them for being too....whatever. Pedestrian?
Goes along with the chocolate wafer / whipped cream thing mom made when we were growing up... simple and deeeeeeeeeelicious! (and now I can't eat that anymore. sigh.)
-
Got an Instant Pot for Christmas. Now I gotta find a recipe to use with this thing :D
-
@e4tmyl33t said in The Cooking Thread:
Got an Instant Pot for Christmas. Now I gotta find a recipe to use with this thing :D
I've thought about one of those. I have a number of friends with them that LOVE them.
-
@dcon said in The Cooking Thread:
@e4tmyl33t said in The Cooking Thread:
Got an Instant Pot for Christmas. Now I gotta find a recipe to use with this thing :D
I've thought about one of those. I have a number of friends with them that LOVE them.
I have one, but haven't used it much. Keep meaning to, but .
-
@dcon said in The Cooking Thread:
@e4tmyl33t said in The Cooking Thread:
Got an Instant Pot for Christmas. Now I gotta find a recipe to use with this thing :D
I've thought about one of those. I have a number of friends with them that LOVE them.
Toby Faire, I was also given a book specifically for recipes that either entirely use or partially use said Instant Pot, but I've gotta read through it to see what might look interesting enough to try (and/or modify to remove the bits I don't like and hope it doesn't fuck up the rest of it)
-
@e4tmyl33t said in The Cooking Thread:
@Karla said in The Cooking Thread:
@e4tmyl33t said in The Cooking Thread:
Made another set of stupid-easy Jello chocolate pudding pies yesterday, and once my stand mixer bowl dries from the washing I'm gonna be giving my best effort at making whipped cream to top them with. If I don't fuck it up, might take one up to the family gathering tomorrow.
I'm not a fan of pie crust, can I just eat the pudding
out?Obvious QOOC bait is obvious.
These aren't made with regular pie crusts. One's an Oreo crumble crust, the other's a graham cracker crumble.
Whipped cream experiment went well. Doubled the recipe I found, managed to judge it well enough that it didn't get overbeaten and start to separate into butter and whatnot. Doubled recipe made enough to cover one pie plus a little extra (which went into a small bowl, covered with clingwrap, possibly to eat later as an airy dessert). Second pie will have to either wait until I wash the stuff again (since I had tossed the whisk attachment and measuring devices into the sink after the whipping process but before putting it on the pie) or be eaten un-creamed.
Those are good crusts.
-
@Polygeekery said in The Cooking Thread:
Some types of candy tend to "break" and rapidly form crystals when you don't want them to. Peanut brittle and the like are a good example.
Yes, because no one wants their brittle to be brittle!
-
@Mason_Wheeler said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
Some types of candy tend to "break" and rapidly form crystals when you don't want them to. Peanut brittle and the like are a good example.
Yes, because no one wants their brittle to be brittle!
Not in the way that I am talking about. Unless you prefer your brittle as rock candy.
-
Hmmm....
-
First major Instant Pot recipe was a smashing success. Pot Roast!
Took about an hour and a half and was damn good. I used this recipe with some minor substitutions (I used regular white potatoes instead of the "little potatoes", just de-skinned and cut into pieces, and pre-sliced carrot pieces).
-
@e4tmyl33t said in The Cooking Thread:
Got an Instant Pot for Christmas. Now I gotta find a recipe to use with this thing :D
-
The other catch? There's nothing instant about making wine in an Instant Pot. The entire process is so complicated and time-consuming it takes 48 hours to make the wine and then it needs to be stored in a cool, dark place for at least another week.
Uhmmmmmmm, I've made a fair amount of wine in my days. If you have wine in the bottle in 9 days it will absolutely taste like ass.
-
My local grocery store has often (but not right now!) sold some frozen hors d'oeuvres that are caramelized onions with Gorgonzola cheese in some pastry. Since they didn't have it I decided to try to reproduce:
Caramelizing the onions
Assembly
Pre-baking
I had dough left over after I ran out of onions so I wrapped up some cheddar and jalapeño hot dogs.
Very good! Probably needs more onion (which I kind of thought at the start) and should have used phyllo dough instead of puff pastry.
-
@boomzilla said in The Cooking Thread:
Probably needs more onion (which I kind of thought at the start)
-
-
@boomzilla said in The Cooking Thread:
The way I spread them out I went to two cookie sheets. The bottom one didn't quite cook tall the way. They were still a bit sticky so I put them back in the oven at 150. Yumm!
Mine came out pretty yummy as well. Although the recipe says they don't spread while cooking (and why should they, they're just meringues?) but they did spread a bit and got stuck together, separating them without breaking them was a bit fiddly.
Also, I forgot that this was an American recipe and only thought about reducing the amount of sugar at the last moment. Which I'm glad I did, even like that they were close to sickly-sweet. That was still OK but if I redo them I need to remember to cut the sugar even more, they'd more palatable.
All in all, very nice, thanks for the idea!
-
On the topic of pastries/cookies, here is another one that I do fairly often and that I absolutely love:
-
Except for the few people who are haunted by their weight, diabetes, gluten intolerance or cholesterol, Middle Eastern pastries are generally very popular.... makroud is composed of a dough made of semolina
FTFM
-
@remi said in The Cooking Thread:
On the topic of pastries/cookies, here is another one that I do fairly often and that I absolutely love:
Fig newtons?
-
@brie said in The Cooking Thread:
@remi said in The Cooking Thread:
On the topic of pastries/cookies, here is another one that I do fairly often and that I absolutely love:
Fig newtons?
I wouldn't be shocked if those (or something similar) are the ur-inspiration for such cookies.
-
@brie There may be a link, but I don't think so. For one thing the filling is date, not fig, and for another the pastry around it is semolina, not some short of shortbread pastry (?).
Taste-wise, the dominant flavours are orange blossom water, honey and date (and whatever other spices you add, of course, the recipe says cinnamon and clove but as with any traditional thing you'll find as many mixes as recipes... I will probably add a hint of chillies next time to give it a tiny kick, just to balance a bit more the sweetness), and the semolina gives it a crumbly texture that is fairly different from shortbread pastry.
@HardwareGeek I've seen somewhere that you can substitute polenta for semolina. I guess it would keep the texture of the pastry, which is the important part, although it would probably change the taste quite a bit. But semolina by itself is bland, so maybe that would still work? (there's a bit of flour in the recipe as well, but I suspect it's just there to help bind the mix, and probably not through the gluten since there is very little kneading involved, so you could probably use anything instead)
Otherwise you could try making your own semolina from e.g. rice flour, but I'm not sure if it would work and it would definitely be a lot of work.
-
Semolina is the coarse, purified wheat middlings of durum wheat ... The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize.
Emphasis added. TIL. I always thought it designated a particular variety of wheat, rather than a way of processing it. Durum wheat is particularly high in gluten, but if semolina can be made from other grains, then it is, at least theoretically, possible to adapt the recipe. Whether it will have good flavor and texture, .
Edit: From another Google result:
People who follow a gluten-free diet can replace semolina flour with amaranth flour, corn semolina, garbanzo flour, quinoa flour, and rice flour, in most recipes.
-
@HardwareGeek I always thought it was a Native American tribe from the general vicinity of Florida...
-
@Mason_Wheeler that's the Seminole tribe.
-
@Mason_Wheeler Semolina, Seminole; close enough.
-
-
-
@HardwareGeek said in The Cooking Thread:
@Mason_Wheeler Semolina, Seminole; close enough.
Tuscan, Tucson; close enough.
-
@brie Those are similar insomuch as I have been through both, but I've never been to either.
-
@brie said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
@Mason_Wheeler Semolina, Seminole; close enough.
Tuscan, Tucson; close enough.
-
@remi said in The Cooking Thread:
There may be a link, but I don't think so. For one thing the filling is date, not fig, and for another the pastry around it is semolina, not some short of shortbread pastry (?).
Well, from your link:
Traditionally, makroud is composed of a dough made of semolina that is most commonly filled with dates but also figs or almonds.
Emphasis added.
-
@boomzilla I thought about quoting that bit, but I fell down a rabbit hole of semolina vs. durum vs. whole wheat vs. all purpose flour and by the time I resurfaced it all sounded boring, so I didn't.
-
@HardwareGeek said in The Cooking Thread:
The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize.
Emphasis added. TIL.
Same for me, I didn't know. It does indeed show that the gluten isn't a critical part of semolina (not really a surprise given how it is made), so I guess you would "only" have to worry about the change of taste, not about whether the recipe would "mechanically" work.
@boomzilla said in The Cooking Thread:
@remi said in The Cooking Thread:
There may be a link, but I don't think so. For one thing the filling is date, not fig, and for another the pastry around it is semolina, not some short of shortbread pastry (?).
Well, from your link:
Would you be surprised if I told you that I hadn't carefully read through the link I posted myself?
Traditionally, makroud is composed of a dough made of semolina that is most commonly filled with dates but also figs or almonds.
TIL, I guess. Makrouds are one of, if not the, most commonly found North-African pastry around here, and I have never seen it done with anything else than dates. Although since the visual aspect would be the same, maybe I saw some, but at least I never tasted any. I love figs, so I might be tempted to try it, but makrouds are so associated with date flavour in my mind that I probably wouldn't think of those as makrouds...
-
@Vixen said in The Cooking Thread:
@brie said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
@Mason_Wheeler Semolina, Seminole; close enough.
Tuscan, Tucson; close enough.
-
Not sure if here or Nope...
-
-
@Benjamin-Hall said in The Cooking Thread:
Not sure if here or Nope...
not sure i trust a recipe from a viral food type youtube channel..... but you have my attention for a lemon/lime flavored heavily caffeinated cheese cake.....
i might try that at some point, i have some pure caffeine from back in my college days i could add to the mix... and make a key lime pie, add some lemon and a little green food colouring....
yeah that could work.... or if i get the amounts wrong, or fail to fully disolve the powder into the mix it could kill me with a caffeine overdose! FUN!
-
@Vixen I don't trust it either. Didn't even watch it, but the title was enough.
Mountain dew looks and tastes like what I imagine horse urine does. Cheesecake is wonderful (or would be if I weren't lactose intolerant), but not with that.
-
@Benjamin-Hall said in The Cooking Thread:
Mountain dew looks and tastes like what I imagine horse urine does.
Have you ever tasted Mountain Dew? It's just an extra sweet lemon lime sort of flavor.
-
@boomzilla said in The Cooking Thread:
@Benjamin-Hall said in The Cooking Thread:
Mountain dew looks and tastes like what I imagine horse urine does.
Have you ever tasted Mountain Dew? It's just an extra sweet lemon lime sort of flavor.
No, because the glow-in-the-dark color put me off. And I don't drink caffeine (not for religious reasons, just because I don't like it or the bitter aftertaste).
-
@Benjamin-Hall said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
@Benjamin-Hall said in The Cooking Thread:
Mountain dew looks and tastes like what I imagine horse urine does.
Have you ever tasted Mountain Dew? It's just an extra sweet lemon lime sort of flavor.
No, because the glow-in-the-dark color put me off. And I don't drink caffeine (not for religious reasons, just because I don't like it or the bitter aftertaste).
So maybe a horse with really bad diabetes.
-
@Benjamin-Hall said in The Cooking Thread:
Mountain dew looks and tastes like what I imagine horse urine does.
No, you seem to be confusing it with this:
-
Anyone tried this before?
Damnit onebox...
Baking Powder Is the Secret to Perfect Scrambled Eggs
-
@boomzilla said in The Cooking Thread:
Baking Powder Is the Secret to Perfect Scrambled Eggs
Umm, speaking as someone who makes scrambled eggs regularly and who gets them pretty good (according to others), the only real trick is ensuring to stop cooking them at the right time. Which isn't easy, as you have to allow for the thermal mass of the egg mixture and not just wait until they look right in the cooking vessel. It definitely takes practice, and is easier the more you make.
But apart from that, it is really simple and has a bunch of things you can tune according to how rich you want the result to be. I prefer things not too hefty so I go easy on the butter and use ordinary eggs. Fancier eggs and more fat (either by changing the amount of butter used or by using higher fat milk) and you'll get something richer. Baking soda? It's not a fucking cake…
-
@dkf said in The Cooking Thread:
Baking soda? It's not a fucking cake…
Not baking soda, baking powder. Still, that doesn't mean it can't be good. I've read that baking powder is a trick to making really crispy baked wings, but I've never tried it, mainly because I fry my wings.
-
@boomzilla said in The Cooking Thread:
@dkf said in The Cooking Thread:
Baking soda? It's not a fucking cake…
Not baking soda, baking powder. Still, that doesn't mean it can't be good. I've read that baking powder is a trick to making really crispy baked wings, but I've never tried it, mainly because I fry my wings.
Baking soda is known to improve crispiness of lots of things (including fried stuff) because it alters the pH. But you have to be careful or it will alter the texture and taste in odd ways.
-
@dkf said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
Baking Powder Is the Secret to Perfect Scrambled Eggs
Umm, speaking as someone who makes scrambled eggs regularly and who gets them pretty good (according to others), the only real trick is ensuring to stop cooking them at the right time. Which isn't easy, as you have to allow for the thermal mass of the egg mixture and not just wait until they look right in the cooking vessel. It definitely takes practice, and is easier the more you make.
Yeah, beating eggs incorporates air into them and that should cause them to rise all by themselves. They should be light and fluffy and moist... if they're not, you overcooked them.
Eggs contain water... cooking them will cause the proteins to solidify, but there should still be plenty of moisture in them. That's not "raw egg," it's just what's left of the moisture. If you boil it all away, then of course, they're going to be tough and rubbery.
The solution isn't to add an additional leavening agent; the solution is to not overcook them in the first place.
-
@brie said in The Cooking Thread:
Yeah, beating eggs incorporates air into them and that should cause them to rise all by themselves. They should be light and fluffy and moist... if they're not, you overcooked them.
Or you salted them too early. Eggs are one of the few things that shouldn't be salted along the way, only salt them right as you take them off the heat.
Ever cook scrambled eggs and notice a bunch of water in the bottom of the pan when you're done? It's because you added salt when you beat the eggs.
Other than that and @dkf's suggestion of pulling them early and letting carry over heat finish the cooking, I usually finish them with a dollop of sour cream. It adds a bit of richness and creaminess and the late addition of cold sour cream when you pull them from the heat helps stop the cooking and prevent overcooking. Then add your salt and give them one final mix before plating.
-
-
@boomzilla They're all crunch and no flavor!