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i need to start planning and making lunches to freeze like curry and burritos and poo poo. maybe make a proper bolognese and make a lasagna I don't like to eat the same thing every day but if I make like 5 servings of a bunch of different things I can stagger it, but that means I have to freeze them
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Mar 16, 2021 01:50
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| # ¿ Apr 26, 2024 20:20 |
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what's a good veggie sub for beef broth? veggie stock with some fish sauce maybe?
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Mar 16, 2021 04:24
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I'm making Kung pao chicken somewhere vaguely between takeout style and more traditional, still gloopy sauce and canned water chestnuts but with real black vinegar and shaoxing wine and sichuan peppercorn definitely have some changes for next time (and next time I won't forget to make rice until the sauce is already thickening  )
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Mar 17, 2021 02:22
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 wow there's so much Sichuan peppercorn in this it's kinda too much
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Mar 17, 2021 02:54
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it would look better if I had any non-orange bell peppers. the only thing that isn't brown is the chilies and scallions and yeah it was just too much sichuan peppercorn. gonna have to cut it in half or more next time
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Mar 17, 2021 03:14
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this is very specifically for pasta, but: make your sauce in one pan, boil your pasta (in very well salted water! the water should taste like seawater! salt is cheap) in another pan for a minute less than the package instructions, transfer it into your sauce with whatever pasta water comes along for the ride, and then use a heat-proof measuring cup or something to get a half-cup or so (250 ml) of pasta water out of the pot. add a little bit of that salty starchy pasta water and finish cooking the pasta in the sauce while stirring a lot. your sauce has to have enough fat at this stage so if it doesn't add some butter or olive oil or cream or grated parm or any combination. you should end up with a beautifully emulsified sauce that is glossy and clings to every noodle like its life depends on it
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Mar 23, 2021 08:03
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on a way more basic note: browning/crispiness only happens in the absence of water, so if you're trying to brown something that's releasing water, make sure the pan isn't crowded, cook it with enough fat, and you can hear the change from when it's releasing water and making steam noises to when it's browning and making frying noises
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Mar 23, 2021 08:06
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i got a really nice stainless steel fry pan for my birthday, and it's very nice. I've always wanted to like cast iron but I've never actually gotten the seasoning to the point where it's nonstick (which I'm sure is a technique problem). but most of the time I don't need a pan to be nonstick, and with this pan I can use any utensil I want and not worry about ruining it or scraping some junk in my food. it's nice and heavy too so it holds heat well
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Mar 23, 2021 16:24
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Escape From Noise posted:Man. I wish I had a cast iron skillet. The big teppan I have is pretty good but I love a good cast iron skillet. drat they're pretty cheap new and there's a million of them out there at flea markets and estate sales and things if you don't mind having to restore them. but seriously a 10" lodge skillet is $18 on amazon rn, as cookware goes it's some of the cheapest stuff around
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Mar 23, 2021 17:50
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along those lines, a bit of hot sauce can often really bring a dish together even if it's not supposed to be spicy. it's salt, acid, and heat, and often has other complimentary flavors like garlic and smoke
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Mar 23, 2021 19:21
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Derpies posted:
gently caress yeah dude it sure is
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Apr 8, 2021 03:25
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I was down near starved rock a couple months ago and got takeout from a hole in the wall Cajun place that was amazing. jambalaya, gumbo, shrimp etoufee. partner got blackened catfish and that was also great. i asked for hot sauce and they asked "crystal or sriracha" which was 
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Apr 12, 2021 00:36
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looks like it's basically annato, pretty standard staple spices and msg https://www.skinnytaste.com/homemade-sazon-seasoning-mix/
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Apr 18, 2021 21:49
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that recipe is for how to make it without MSG, which I want to go on record as being opposed to on principle, so I guess reduce the salt a bit and add msg
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Apr 19, 2021 18:46
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I put chili crisp on some chili today and then I went back and put more on it
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Apr 20, 2021 02:35
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| # ¿ Apr 26, 2024 20:20 |
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i made a turkey yesterday because... solstice? which means I have turkey stock and more bones to make more turkey stock
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Dec 20, 2021 23:24
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