Share a recipe or food thought - General Discussion.

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#2984396 19-Oct-2022 08:41

blackjack17:
Eva888: Curious, what’s the baking soda on chicken do. Sounds Yum will try it.

The baking soda is what changes the chicken breast from dry stringy bits of chicken to tender juicy bits of takeaway goodness. You do need to make sure it is all washed off otherwise it would leave a very unpleasant taste.

Its called velveting chicken and can be used any time you are using chopped chicken breast (chicken strips/sweet and sour etc).

Thanks for that, who knew. First time I’ve ever come across this method and the website has good explanations for all the recipes.

networkn

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#2984402 19-Oct-2022 08:48

Personally to cook chicken I prefer the method of cooking it at full noise (250c) for 45 minutes and 45 minutes of resting time. Crispy Skin tender flesh.

Bluntj

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#2984516 19-Oct-2022 10:57

If anyone wants a great cooking youtube show I recommend this one

https://www.youtube.com/c/CookingwithSonny

Called That Dude Can Cook.

SirHumphreyAppleby

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#2984527 19-Oct-2022 11:19

Bluntj:

If anyone wants a great cooking youtube show I recommend this one

Glen And Friends is my favourite. It's not just cooking, but food history as well.

https://www.youtube.com/c/glenandfriendscooking

networkn

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#2994476 10-Nov-2022 22:14

Out of these world heartland colab chips with Ben and Jono, are quite frankly, fantastic. Get a bag!

https://www.countdown.co.nz/shop/productdetails?stockcode=240531&name=heartland-potato-chips-extreme-crunch-mash-up

Eva888

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#2994575 11-Nov-2022 09:09

networkn:
Out of these world heartland colab chips with Ben and Jono, are quite frankly, fantastic. Get a bag!

https://www.countdown.co.nz/shop/productdetails?stockcode=240531&name=heartland-potato-chips-extreme-crunch-mash-up

My sin is Kettle fries, are these similar in crunch?

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networkn

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#2994577 11-Nov-2022 09:18

Eva888:

My sin is Kettle fries, are these similar in crunch?

I'd say they are more robust (thicker) and at least as crunchy if not a bit more.

They are awesome.

Handle9

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#3004353 1-Dec-2022 21:21

I’ve always quite liked hollandaise but found the whole double boiler method a pain and not reliable. Recently I’ve been using the stick wizz method and it’s a game changer. Within 5 minutes I can reliably have fresh hollandaise ready. Highly recommended.

I’m using this method. https://downshiftology.com/recipes/hollandaise-sauce/

Tinkerisk

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#3012366 20-Dec-2022 14:26

Shakshouka for breakfast - simple and delicious!

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#3012392 20-Dec-2022 16:13

Tinkerisk:
Shakshouka for breakfast - simple and delicious!

Shakshouka with pita bread and sujuk is the best.

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#3012417 20-Dec-2022 17:20

Tinkerisk:
Shakshouka for breakfast - simple and delicious!

It's weird because this would usually be something I'm into and it is ok, but I don't love it the way I thought I would strange as I really like all the individual items. Perhaps its just the breakfast part.

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#3012471 20-Dec-2022 18:08

networkn:
Tinkerisk:

Shakshouka for breakfast - simple and delicious!

It's weird because this would usually be something I'm into and it is ok, but I don't love it the way I thought I would strange as I really like all the individual items. Perhaps its just the breakfast part.

You can eat it for brunch, lunch or dinner as well. ;-)

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In effect we have everything to hide from someone, and no idea who someone is.

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#3012567 20-Dec-2022 19:51

Onion
Garlic
Green capsicum
Italian herbs
Steak finely sliced
Cheese

There's a million different ways of doing philly cheesesteak, google it and choose.

You're not on Atlantis anymore, Duncan Idaho.

Tinkerisk

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#3012933 21-Dec-2022 19:21

The Tinkerisk cohort is meeting in southern Germany for Christmas and there will be Finnish grilled flame salmon. I have already packed my warm clothes to be able to do the whole thing in the backyard at the beech wood fire at - whatever temperatures and snow. If necessary, the Weber Smoky Mountain comes into play - at least already for two wild boar leg roasts.

Qui nihil scit, omnia credere debet.
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In effect we have everything to hide from someone, and no idea who someone is.

Tinkerisk

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#3013024 22-Dec-2022 02:06

I just sorted my 30th spice into the herbs & spices shelf in the kitchen. I'm not even an exotic collector, but just want to cook authentically. I thought to pass on a few tips, maybe one or the other also has so much fun to get the dishes not only good, but very good.

1) Do not buy a ready-made spice mix for everything. There is artificially created a need and you do not have to have, for example, a stupid scrambled egg spice mix in the kitchen, if you know what all belongs to the favorite scrambled egg. I myself have only five ready-made spice blends (curry, Ras el Hanout, Za'atar, herbs de Provence and a Japanese one I can't pronounce). I put everything else together myself with the 30 basic spices/herbs.

2) Do not keep the spices over the stove, the moisture and heat is not good for the flavor. I'd rather keep them separate. For those who have space issues for such a large spice rack, maybe you can do it like I do. I got myself a 202x20x17 cm CD shelf with 11 height-adjustable shelves (Ikea), which can hold a considerable amount of spice & herb jars with cork closures to save space and my 4 hand spice/salt mills. There I have everything protected from light and heat within easy reach of the stove.

3) I have not simply bought spice shakers with content, but initially 24 small jars with cork closure (about 170ml content). Furthermore, 8 jars about the same size with a hinged shaker closure. In the cork jars comes everything that is not already used before finely ground (actually almost everything, eg whole nutmegs, canel but also thyme, rosemary, cardamom, etc.). The fine, already ground things like cinnamon, curry powder, cayenne pepper, etc. are in the sprinkle jars. I get the spices for the jars in small bags from the small stores of the people in whose countries they are grown - i.e. Indian, Turkish, Chinese, Japanese, etc. And of course the dried 18 spices and herbs from my own balcony.

4) As a general rule, spices should be kept whole if possible and only crushed in a mortar or grated with a grater just beforehand - then the flavor is intense. I also lightly roast some spices in a small pan until they crackle just before use - this gives an intense, incomparable aroma.

5) Never buy large "economy packs". By the time these are used up, the volatile bag contents have long since lost their aroma. Rather use small quantities and more often.

6) Don't overextend yourself and start with a small selection of spices whose candidates you use more and more frequently until they become the standard. It is much more exciting to have the personally correct/important 6-10 spices than anything exotic that you only need once a year. As you gain experience, the shelf fills up all by itself.

Sorry for the long reading. I hope these 6 modest tips may find use with those who have not really dared so far - the professionals among you will surely have known this for a long time. In the meantime, I can no longer do without my shelf, it simply makes a huge difference in terms of taste - even simple dishes like fried potatoes, become a hit with friends even when I actually want to prepare something quite sophisticated.

The spicy Tinkerisk 🧐

Qui nihil scit, omnia credere debet.
Firewalls do NOT stop dragons.
In effect we have everything to hide from someone, and no idea who someone is.

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