I had some left over yuzu, so I removed (a lot) of seeds, sliced it thinly, and mixed it with an equal amount of honey and sugar by weight (mixed with 50% honey, put it in a steralized jar, and then topped with 50% sugar). This'll turn syrupy and slightly ferment. It's usually mixed with hot water as a tea, but it can be used for other things.

Edit: After reading what I wrote it seems like it could be confusing. For 200g of yuzu you'd use 100g of honey and 100g of sugar.

Trying out this new cocoa powder. It has 4x the fat compared to Hershey's. 2g per tablespoon compared to 0.5g.

Trying it in my favorite application:

Chocolate Orange Chocolate Chip Cheesecake

1. Float 2 pounds of cream cheese in warm water for 15 minutes.

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2. Mix with 1 1/2 cups of sugar until smooth.

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3. Add 3/4 cup cocoa, 2 tablespoons vanilla, 2 teaspoons orange extract, 1/4 cup Grand Marnier, and 5 eggs. Mix until smooth.

!

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4. Add an ENTIRE BAG of MINIATURE chocolate chips. IMPORTANT - full size chips won't melt all the way and leaves a weird texture.

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5. Take a 9" springform pan, spray it with cooking spray, and coat the inside with another 1/4 cup of cocoa powder.

Pour the batter in the pan and bake at 200° F for EIGHT DAMN HOURS.

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6. Cool to room temp, 2+ hours.

7. Flip upside down onto a plate, remove the pan and refrigerate as long as you can stand it. ;) Colder the better.

8. Flip right side up onto another plate, garnish with candied orange slices, and serve.

Hey all,

I recently bought a bag of Textured Vegetable Protein (TVP) as a recipe in a cookbook I have called for it for tacos. Funnily enough, the bag I got also had a recipe for tacos on it, and after following it I have to say, it was phenomenal. Pretty certain I got bang for my buck considering it only used 100 g or such of a 340 g bag that I got for $5.79, that's only about 21 ¢ a taco putting aside other ingredients.

I checked the company site for other recipes using TVP, but there wasn't a whole lot. Curious if anybody here has any go-to recipes they'd like to recommend or share, as I'd love to use this stuff more often.

I've just received a couple cases of clementines which are approaching the end of their life.

I've never cooked with them, normally I just peel and eat them. I'm not sure if I'm up to the task of eating all these in the next few days. So if you've got some tips on something I could do to make them last longer I'm all ears

I feel giddy. I had an idea and it worked beautifully.

Are you a fan of canned cinnamon rolls? Even as a half decent baker, I frequently don't want to spend the time making rolls from scratch and I just want one ▪︎right now▪︎. It never mattered if I made the 8 pack from Pillsbury with soft little delicious puffs of dough or the 5 pack of actual rolls holding generous shmears of cinnamon filling. Neither of those varieties ever comes with enough damn icing!

I scrape and I scrape the little plastic container but it empties too fast. I tried warming it a bit, liquifying the icing just barely and drizzling it over the buns to make sure I got every last molecule of sugar out. Too soon and the hot buns finish melting the icing and it all pools down on the plate. Not enough. It's never enough!

Then about a week ago, I had an epiphany during an all-nighter sugar craving. I recalled the tubs of cream cheese icing I hoarded from Lidl for when I want to make a quick batch of cupcakes.

I know. I know it's stupid easy to make. I have developed a recipe that is pretty damn good IMHO. But the tedious clean up from making icing, powdered sugar coating everything, even my lungs, sometimes I opt for convenience.

Anyways, tub of icing in pantry. Check.

Then I recalled in my college years when an early internet forum suggested slightly microwaving a tub of icing and drizzling it over bundt cakes. My cake game got an immediate boost in approval from friends and family. I eventually moved away from store bought icing for most cake applications and this technique got shoved to the bottom of my brain stack.

So now... what if I microwaved that cream cheese icing tub and drowned some cinnamon buns with it? Holy Jesus on a cinnamon stick!

Yes, precious. That did it. THAT made the dopamine flow just as the sticky sweet slightly tangy cream cheese icing gently enveloped my buns cooling down from the oven. And now I share my little franken-roll hack with you.

Watching mythical kitchen about hash browns and wondering if anybody have any ideas on how to make potatoes into other things that are extremely cheap. I usually have only potatoes and margarine at last 2 weeks before I get food stamps because it isn't enough to cover basic food things.

Does anybody know any good ideas or recipes or something that does not require a lot of other one time ingredients? That's really cheap on quantities, like spices, where it can last a while with it being really inexpensive.

Things I have is absolutely basic cooking skills and cooking appliances. Microwave oven and stove. I don't have much of anything because and can't afford anything

Anybody have any ideas or recipes or thoughts?

I'm looking for the least physical up time (physical disability greatly limits how long I can hold posture). I don't do dairy and I do not want to use a bunch of oil.

The last time I made chicken, I made a bed and stock using beer, apples, onion, potatoes, sweet potato, cumin, cinnamon, and brown sugar. The apples and potatoes were EOL and had to get used for something. This turned out fantastic. I use the chicken and onions for something else and this left me with the stock, all the chicken fat, and the rest. I mashed this and blended it all. It tastes absolutely fantastic like a very sweet and unique pastry filling.

I could easily add some chicken bits and make a dumpling or use the mix in a light and airy filled pastry. What I have not done in over, gosh probably two decades is make any kind of dough or bread.

This could turn into one of the things I play with and tune for years but I need a good low effort cheap entry point for a simple dough and way to cook it that doesn't tax my back hard at all and without any diary.

I like abstracting and understanding what I'm doing on a fundamental level. Pointing me at cultural traditions that fit my constraints is best. With me, there is no such thing as too much detail if you feel like sharing. TIA

Hi all,

I've been in a weird spot the last little bit. I recently bought an air-fryer at the thrift shop for a decently cheap price. The thing works like a charm, and I'm excited to start using it on the regular to make recipes like falafel and beet and potato chips.

The issue I'm currently having is just cleaning the damn thing. Clearly it had a lot of use from the previous owner, and I while I want to do the same myself, there's this tough to clean spot on the base that I can't figure out how to clean.

The model is a T-Fal Actifry 2-in-1, so rather than being the typical air fryer I've seen with the basket, this one has a rotating piece in the centre that can either be used to stir ingredients to keep them from sticking using a paddle, or have a rotating pan attached instead which keeps things in place.

The area in question I'm having trouble cleaning is in the base here, behind the plastic filter:

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I've tried using an all-purpose cleaner, as well as a stronger cleaner that claimed to have degreasing properties (Vim Pureboost Power Shine), and neither of them have removed any of the mess. It was suggested by someone I try baking soda and vinegar, but I'm not even going to think about that, as I'm worried about things getting behind the slots there and frying the circuitry.

Thanks in advance.

Hey all,

Sorry to flood the community, just been working a lot about getting acquainted with the kitchen as of late, and learning more about navigating and utilizing it.

In three cookbooks, I've come across four recipes for soups I'm wishing to try. One for Borscht, one for Minestrone, one for a lentil soup, and one for Cauliflower soup. While I have the needed ingredients for these recipes, all of them call to cover the pot as the ingredients and/or soup are cooking.

My problem is that my pots don't have lids. When I first got the one pot, it came with one, but I can't recall what happened to it, all I know is that I no longer have it. I've brought the one pot to the thrift shop seeing if any of the loose lids there fit, but they were either way too large, just too small, or were perfectly sized, but refused to sit stable.

I was wondering how important it is to cover the pot as the soup and/or ingredients for the soup cook. Are there any consequences for not covering the pot, or does it simply take a longer time for cooking to finish?

Thanks as always in advance.

Hi all,

I recently came across a recipe that I wish to try for a lentil bolognese. I'm excited to try it as I've been trying to find a recipe I can use my red lentils with, but I'm curious about one thing both with this recipe, and recipes in general.

This recipe calls for the pan to be deglazed with red wine. This is something I've seen before in other recipes, though this recipe is the first of which I'm taking an interest in exploring. I'm personally fine with regular red wine, but my concern is that I have a friend who is incredibly cautious with alcohol, and says she'd refuse to eat things if they had alcoholic ingredients.

Putting aside my personal thoughts about that, I was curious if using a non-alcoholic wine would work just as well, or if the alcohol adds certain properties to the wine that make it function better as an ingredient or for deglazing. I'm mainly curious as I hope to invite friends over for dinner in the future, and want to make accommodations where possible, especially if it's as easy as simply buying a slightly different ingredient.

Thanks in advance!

Hey all,

I was making a smoothie for breakfast this morning, and was confused briefly as to where my frozen bananas went when I realized, whoops, I placed them in the fridge and not the freezer last I used them.

I've since put them back in the freezer, which I hope is foodsafe, but I was curious if I would be able to use them for banana bread if I ever make this mistake again. Based on smell and appearance, they seemed as though they'd be perfect for it, but figured I'd ask in case something differed based on water content of thawed frozen bananas, or if they lose certain qualities important for banana bread once frozen and thawed.

Thanks in advance!

This is my first time baking macarons. I’m not a rookie in the kitchen but i’m also not a pro. I followed this recipe: https://ricette.giallozafferano.it/Macarons.html (it’s in italian but i think there should be an english version). Pic of the disaster: https://ibb.co/NFNdMLV

I was recently on a vacation in Marseille, and I was really taken by the mayo there. This was often served with frites. Does anyone know a brand I could get in the west coast US that would be similar?

The main difference I noticed was a slight tang to it? Not sure how to describe it better. Hopefully someone has had it. 😅

I underestimated the yield of my homegrown mushrooms. I thought I would have a steady supply over the next few weeks, but instead, they all matured at once. As a result, I now have 2-3 kg of mushrooms, with another batch expected in about a week. I plan to make a pasta-mushroom casserole, pizza, capsicum-mushroom lecso, and mushroom cream soup, but I still have a lot left. Do you have any suggestions for how I can use them?

Hi again y'all,

Sorry for flooding the community, but I'm currently been trying to find new recipes to work with, and came across one that called for fresh green beans. I have a bag of frozen ones, and am curious as to whether or not I can use the frozen ones I have as a substitute.

In general I was curious that if I were to substitute fresh produce with frozen, if there would be anything I'd need to keep in mind. Would the cooking time differ? Would I need to thaw the frozen produce prior? Is some produce unable to be substituted with frozen equivalents?

Thanks for help in advance.

Hey all,

The other day I went to the thrift shop and while browsing, came across some pressure cookers that were being sold for cheap. I've heard of these things before, but this was my first time actually seeing them in person.

I did some research as to how they're used and what for, and I'm thinking I might as well purchase one. However, I know there is a risk of the thing exploding, especially seeing that they aren't new models sold from the store and all.

My main question is how I would go about preventing an explosion happening in my apartment if I were to use one. The two are stovetop ones rather than electric ones, and look more or less like this.

Thanks for any help in advance!

So, I’ve got pneumonia and am the only one who can cook in my household. I was told strictly to stay in bed and basically not do anything, but I’ve gotta eat and I’d like some good veggie soup. Any suggestions for how to make something quick and easy? I’ve got some good veggie stock already in the freezer thankfully but how can I quickly add to it to make it more filling? Are frozen veggies a good option? Egg noodles? It doesn’t have to be delicious, just easy and edible

!Washed tomatoes and pasta

1. Get half-kilo of fresh tomatoes, three onions, and three carrots. You can use the cheapest tomatoes for this, the heat treatment will average the taste. Wash everything. Chop onions and carrots, dump into the frying pan. Add salt.

!Onions and carrots

2. Fry diced onions and carrots in a pan, using a generous finger-thick layer of oil, preferrably olive, until the onions don't sting anymore and carrots start to soften.

!Simmered tomatoes and hot pepper

3. Cut tomatoes in 2 pieces each, you'll mash them anyway so thin slices do not matter. Dump tomatoes into the pan. Cover with a lid, cook on a slow fire for about 10 minutes until they become sauce. Mash and stir each 3 minutes so they won't burn. Cooking less will preserve taste of fresh tomatoes, cooking longer will make it taste closer to canned pasta sauce. But they won't have that taste of the can that you will get with canned tomatoes.

!The secret ingredient and spices

4. Add the secret ingredient - half-kilo of canned pork. This is an optional step - if you prefer taste over calories, it's better to prepare a separate meat dish instead. If you want to add hot pepper, add it now so it will spread uniformly.

!The secret ingredient

5. Boil pasta while tomatoes are cooking - the standard 500 gram package will do, preferably something with a lot of surface like penne so it can soak up more sauce.

6. Dump Italian or French spice mix into the pan. Turn off the heat, let it simmer for 1 minute so the herbs will soften.

!Finished pasta

7. Dump pasta into the pan. Done! Plating is optional, you can eat it straight from the pan. And the next day you can prepare another wonderful dish - yesterday's pasta re-heated until it's crusty.

So I have absolutely boofed up a lasagna. It’s an old Margaret Fulton recipe and I was really looking forward to making it for the first time in ages.

The cheese mix was perfect, and the meat had cooked down fantastically. I must have had a brain fart though, because instead of just a sprinkle of mozzarella in between the middle layer and on top, I seem to have totally overdone it - it’s basically a mozzarella pile that just tastes like it’s been in the same room as the meat sauce. Pretty much a salty inedible blob.

So instead of wasting it, I wanted to ask if anyone has any ideas of how to salvage this mess? Recook with extra sauce? Scrap off the top and hope for the best? Anyway to save it!?

A lot of recipes suggest adding corn syrup or honey to the sugar in order to make crystallization less likely. I'm not in the US, so corn syrup pretty much doesn't exist, but I have a jar of raw and therefore very crystalized honey that I got from a friend who keeps bees. Will using that still help? I'm thinking that all the imperfections like pollen or wax in raw honey will just make the caramel even more likely to crystalize.

So I'm very sure the only original things with cooking is the mix of ingredients,

So with being said, I wanted to know if there's already a name to this.

What I do is take canned tuna, strain it and then add 2 tbsp of flour. I give it a good stir and then let it sit for 20 minutes. Once the 20 minutes is up, I'll throw a raw egg and 3 tbsp of flour and then I'll shake the container so there's a nice doughy layer over the tuna. I'll then fry it at roughly 425°F until golden brown (usually only takes a minute two). I'll remove from the oil and then put over rice or Asian noodles. It's a great lunch and you can add any sauce that you want to it (even though I recommend sweet or Asian sauces).

So is there an actual name to the tuna i fried? Or is it just a "wing it" kind of thing?

🌱 #vegan #cooking #spaetzle @cooking@lemmy.world

Recipe from America's Test Kitchen:

2 cups (8 oz) whole wheat flour 1 cup (4.25 oz.) unbleached all purpose flour 1 cup of wheat bran 1/4 cup wheat germ 2 teaspoons of sugar 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon table salt 2 cups of buttermilk

375° middle rack, 40-45 minutes, rotate 1/2 way through. 185° internal temp. Cool for 1 hr.

I found, on initial mix, the dough was far, far, too dry. It kept crumbling apart and WOULD NOT hold together.

I kept adding splashes of buttermilk until I could get a loaf that would hang together.

Baking time had to go a little longer too, after 45 minutes it was only 145°. Maybe because of the added buttermilk. Running another 15 minutes brought it up to temp.

America's Test Kitchen has some good videos on cooking technique. This one covers food (mostly meat) sticking to metal pans, how to prevent it and some cases when there are advantages to allow sticking.

Let me know if you're interested!

Recently I've been buying a few cookbooks from the thrift shop. Saves money over getting the new ones, saves second-hand goods from being tossed, and does the job I need in finding recipe ideas.

One of the cookbooks I got is a cookbook on pasta sauces. I've been holding off on making pasta until I could portion the servings properly, and I recently just got a portioning tool to help me with that. However, when I wanted to try a recipe from the book, I found surprisingly that the recipes called for fresh tomatoes.

Now, the cookbook is by no means new, seeing how the publication date is 1987. From what I've heard, canned tomatoes are actually preferred over fresh, though I can't recall the reasoning as to why. I was curious about whether culinary knowledge has evolved since the publication of this book where common practice has changed to prefer canned tomatoes over fresh, or if the differences I've heard about are unfounded or incorrect.

On top of that, I was curious about other aspects. Would making pasta sauce with fresh tomatoes (namely Roma tomatoes) be cheaper than using canned? Also, since I'm trying to be more environmentally conscious, would canned tomatoes have a higher carbon footprint than fresh, or would the differences be negligible?

Thanks in advance! I likely won't be able to respond to comments right away, but I do appreciate any and all help.

They have really good sales almost all the time, their spices are extremely high quality, and they are politically active as anti-fascist leftists....what's not to love?

Following up on the "Baking in the American South" post, I picked up some Nordic Ware pans today for bundt cakes and pound cakes.

Included was a Angel Food cake recipe requiring 12 egg WHITES.

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I have no problem separating, but it seems a waste of a DOZEN egg yolks.

Any ideas on what to put them in?

I guess I could make the egg sauce bottle here, but I'd have to buy a Sou Vide machine. :(

https://youtu.be/KL4PDa6PpLQ

The title says it short, this says it all, I want hot cereals! Breakfast, lunch, dinner, sweet, savory, wheat, oats, rice, you name it I want it! Give me your best cereal grain recipes!

I'll start with a old family classic! cracked wheat cooked with brown sugar, cinnamon, vanilla, golden raisins and chopped pecans!

I usually just toss stuff together till it tastes good but roughly it's one cup cracked wheat to three cups boiling water and a pinch of salt. simmer in a saucepan for about 20 minutes adding cinnamon, vanilla, golden raisins, pecans, brown sugar, and milk about 5 minutes before the end to let things heat up and soften and blend. I like golden raisins but craisins, regular raisins, dried dates, dried apricots or whatever fruits you want, it's all good. Awesome on a cold morning with a nice hot chai.

First 100 pages are cornbread and biscuits.

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I want some help, according to what I did, this sauce seems to work but, from what I read, it seems like it shouldn't and I want to understand why it worked so I can duplicate the process.

I made some spicy chicken and fried it, recipe included sliced chichen breasts, seasonings and mayo, to keep it from drying out. Then when cooked, tossed them in a pot, added more mayo, flour, a bit of Red Oil, and milk.

Added some LKK chilli sauce, ginger, scallions and stirred. That chicken tasted glorious, but according to what I read, it should be curdling, not creamy.

In your opinion, Would this work or just be an abomination?

I know, cool dry place, and it depends on your climate, etc. But what is your experience?

A lot of good cooking is in technique. What's something that you discovered or was told that really changed something meaningful for you? For me, I had struggled a lot to make omelettes. They always wound up becoming scrambled eggs because I sucked at flipping them over to cook on the other side (I like my eggs cooked pretty well so this was important to me.) Finally, watching someone else make an omelette, I noticed they didn't flip it. They put a lid on the pan, turned the heat down, and let the top cook that way. I tried it myself and now I make almost perfect omelettes every time. Have you had anything like this happen to you? If so, what was it?

RIP to the best yum-yum sauce recipe I have found, https://japanese-steakhouse-white-sauce.com/home/ (working wayback machine link). In its honor I'm posting the recipe here, along with my family's modifications.

OG recipe:

• Mayonnaise (Hellman's), 1-1/4 cup
• Water, 1/4 cup
• Tomato paste, 1 teaspoon
• Melted butter, 1 tablespoon
• Garlic powder, 1/2 teaspoon
• Sugar, 1 teaspoon
• Paprika, 1/4 teaspoon
• Cayenne pepper, dash

You can just mix everything together in this version, no particular order. The author stresses that it won't taste right if you use a different brand of mayo. He says it makes it taste too strongly of mayo. He particularly cautions the use of low fat or reduced calorie mayo, and the substitution of ketchup for the tomato paste. Once mixed the sauce should be refrigerated immediately and allowed to chill overnight for best results. Best within 7-10 days.

OG "from scratch":

• Soybean oil, 3/4 cup
• Egg, 1
• Dry mustard powder, 1/2 teaspoon
• Salt, 1/2 teaspoon
• Sugar, 2 teaspoon
• Cayenne pepper, dash
• White vinegar, 1-1/2 tablespoons
• Cayenne pepper, dash (duplicate line is reflective of his recipe. It's unclear if this is a typo or he adds it twice in different stages, although the written instructions don't indicate that.)
• Tomato paste, 1-1/2 teaspoons
• Melted butter, 1 tablespoon
• Garlic powder, 1/2 teaspoon
• Paprika, 1/4 teaspoon
• Water, 1/4 cup

Copypasta instructions:

Set up blender. Put 1/4 cup (only) of the oil along with the egg, vinegar, mustard powder, salt, cayenne and 1 teaspoon of the sugar in the blender and place the lid on the blender. Turn it on and let everything mix well for about 5-10 seconds. Turn off the blender.

Open the pouring hole in the blender lid or take off the small removable center piece. Turn the blender back on, and very slowly drizzle the remaining 1/2 cup oil through the hole into the mixture while it is blending. It should take 30 seconds or so – if not, you are pouring too fast!

*** If you add the oil too fast, it will not emulsify (come together) properly, and will not be the consistency of mayo – it will be more like white oil and you will need to throw it away! ***

Once the mixture has emulsified, turn off the blender. Empty the contents into a mixing bowl. Using a fork or a whisk, mix in the remaining 1 teaspoon sugar along with the tomato paste, melted butter, garlic powder and paprika. Mix throughly until the sauce is smooth. If it is too thick, add some of the water (up to 1/4 cup) to get it to the desired consistency. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

And finally, my family's take! Our changes deepen the flavor a bit and increase the kick. Note that this recipe is based on a double portion. YMMV trying to make more or less, I've found that the proportions don't always scale properly. We typically use Duke's mayo, just because it's what we keep in the fridge. I suggest starting with 2 cups of mayo and the water, mixing, and slowly adding mayo until you reach your preferred consistency. We tend to make it pretty thick because we mix it into white rice.

• mayo, 2 - 2.5 cups
• water, 1/2 cup
• tomato paste, 3 tsp
• melted butter, 2 tbs
• garlic powder, 1.25 tsp
• sugar, 2 tsp
• paprika, 1.5 tsp
• cayenne, .5 tsp
• OPTIONAL mirin or rice wine vinegar to taste
  • vinegar adds tang
  • mirin adds smoothness

As per the title, what is a food that crunches/is hard to bite, but is also savory and sour?

I couldn't find anything (except Lemons!) matching this criteria, but it's an interesting combination of tastes.

Edit: Thanks for the answers! I'm gonna try out some new foods