One problem plaguing a lot of people these days, especially burgers like myself, is that many people eat out at restaurants too much instead of preparing home cooked meals. Eating out is frequently both more expensive and less healthy for you than a home cooked meal. Furthermore, many people live with a limited library of meals that they know how to prepare and don't realize the culinary possibilities that are right in front of them.
The purpose of this thread is to try to break that habit of eating out and to make cooking at home become the norm in our lives. Please share meal ideas and how to prepare them here. All meals are welcome, although preferably we should post meals that are easy to prepare so that novice cooks will not be intimidated by the prospect of preparing them for themselves. Even simple sandwiches are fair game. Sometimes that may mean cutting corners with pre-made mixes instead of preparing everything from scratch.
Remember that the goal isn't necessarily to post the most inexpensive meals or the healthiest meals, although those meals are certainly very welcome. The goal is to encourage people to dust off their kitchen appliances and flex their atrophied cooking muscles. I realize that this opens the door to culinary nightmares like /tg/'s infamous meat-bread, but so be it. Let's get cooking!
/ub/ - Überhengst
Becoming better
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368 replies and 238 files omitted.
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Baked Salmon fillet
Ingredients:
Salmon fillets
Olive oil
Your preferred spices (in this example, a pre-made marinade mix)
Note that we will be handling raw fish. Be sure to wash your hands after handling the uncooked fish.
We start by coating the salmon with olive oil. You can just brush the oil on and lightly salt and pepper them if you'd like, however I'm personally fond of using a white wine marinade with my salmon. To keep things simple I'm using a pre-made marinade mix. Olive oil, water, and the spices are mixed in a bowl. Then I place the salmon fillets and the marinade in a sealable plastic bag and let them soak for a few minutes.
Prepare a baking sheet by covering it in aluminum foil. Also pre-heat your oven to 425 degrees Fahrenheit (~218 degrees Celsius) and make certain that a rack is positioned in the middle of the oven.
Once the oven finishes heating, place your salmon on the baking sheet skin-side down. Place the baking sheet with the salmon in your oven on that middle rack. Cook the salmon for approximately 4-6 minutes per half inch of the thickest part of the salmon (half an inch is 1.27 centimeters). The salmon fillets pictured here were cooked for about 10 minutes. When the salmon is done cooking, you'll notice that its color will have changed from a pink color to a more pale whitish color. Additionally the meat will easily flake off with a fork. The meat will be so tender that it will effortlessly fall off of the skin.
I ate mine alongside a simple salad of lettuce and tomato. Consider squeezing some lemon juice over the finished salmon.
Ingredients:
Salmon fillets
Olive oil
Your preferred spices (in this example, a pre-made marinade mix)
Note that we will be handling raw fish. Be sure to wash your hands after handling the uncooked fish.
We start by coating the salmon with olive oil. You can just brush the oil on and lightly salt and pepper them if you'd like, however I'm personally fond of using a white wine marinade with my salmon. To keep things simple I'm using a pre-made marinade mix. Olive oil, water, and the spices are mixed in a bowl. Then I place the salmon fillets and the marinade in a sealable plastic bag and let them soak for a few minutes.
Prepare a baking sheet by covering it in aluminum foil. Also pre-heat your oven to 425 degrees Fahrenheit (~218 degrees Celsius) and make certain that a rack is positioned in the middle of the oven.
Once the oven finishes heating, place your salmon on the baking sheet skin-side down. Place the baking sheet with the salmon in your oven on that middle rack. Cook the salmon for approximately 4-6 minutes per half inch of the thickest part of the salmon (half an inch is 1.27 centimeters). The salmon fillets pictured here were cooked for about 10 minutes. When the salmon is done cooking, you'll notice that its color will have changed from a pink color to a more pale whitish color. Additionally the meat will easily flake off with a fork. The meat will be so tender that it will effortlessly fall off of the skin.
I ate mine alongside a simple salad of lettuce and tomato. Consider squeezing some lemon juice over the finished salmon.
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Hollandaise on steak is amazing.
as part of an internship I spent 6 months living on my own in an apartment, states away from any family or friends. During this time my diet was almost entirely fruit, vegetables, rice, and eggs I cooked all of my meals myself. Literally the healthiest I've ever been I cut everything high sugar and processed out of my diet entirely.
>>93
>Redpill me on meat bread.
I...I don't want to.
http://suptg.thisisnotatrueending.com/archive/20154353/
http://suptg.thisisnotatrueending.com/archive.html?tags=meatbread
>Redpill me on meat bread.
I...I don't want to.
http://suptg.thisisnotatrueending.com/archive/20154353/
http://suptg.thisisnotatrueending.com/archive.html?tags=meatbread
Well I would say we start with the basics I guess, fried rice since it goes well with almost anything.
So for every two cups of 200ml of rice we need 4 cups of water, three garlic cloves, 1/2 onion, around 2 tea spoons of salt and some oil to fry the things.
So first thing you have to do is peel the three galric cloves and cut them in tiny, tiny pieces, I usually do one cut in the middle horizontally and 5 cuts vertically.
Now, leave that on a tiny plate since we are going to fry it later and peel the onion, cut the onion in tiny pieces too, do not mix it with the garlic yet.
Put a tiny amount of oil in a pan, take in consideration you will prepare the rice in this pot so it cannot be a frying pan, really be careful with the oil, 10ml is more than enough.
So with the oil in the pot turn on the fire, the oil will start to hear up. Around 5 minutes in it may be ready, you may put a tiny piece of garlic in to see if it fries if you are not sure.
When the oil is at frying point, turn the heat down, don't I turn it off but be careful if the heat is too strong the oil will catch on fire, throw the garlic in and just a pinch of salt, mix it with a dry spoon, you don't want any water near the oil, keep moving that garlic gently, you don't want it to stick on the pot.
You may fry the garlic for around 20 seconds and you will start to notice it starts to golden, throw in the onion and fry it too, you don't want the garlic to burn.
Keep moving the onion gently you may lift the pan and gently shake it if you want. The onion will be ready in about 20 or 30 seconds max, it will not change color and it will not golden.
When the onion is ready throw in the rice no water and mix it with the onion and garlic, keep mixing that until the rice seems covered in oil, this usually takes me 10 seconds, don't let that rice stick to the pan.
When you have the rice ready, throw the 4 cups of water in and the salt, then mix it all (you may now add some meat or veggies broth if you feel like it or leave it like this)
Tasting the water to see how salty it is is a good idea, use a separated spoon for this and don't put it back in, you don't want your fluids near the food.
If the water tastes good so will the rice, it's hard to tell how should it taste really.
Put a top on the pot and leave the rice until it dries, it will take a while, when it's ready you will notice it will have no water and no boiling, the sound it makes should also change to a "dry" one.
And that's how I make my fried rice, it goes well with anything.
So for every two cups of 200ml of rice we need 4 cups of water, three garlic cloves, 1/2 onion, around 2 tea spoons of salt and some oil to fry the things.
So first thing you have to do is peel the three galric cloves and cut them in tiny, tiny pieces, I usually do one cut in the middle horizontally and 5 cuts vertically.
Now, leave that on a tiny plate since we are going to fry it later and peel the onion, cut the onion in tiny pieces too, do not mix it with the garlic yet.
Put a tiny amount of oil in a pan, take in consideration you will prepare the rice in this pot so it cannot be a frying pan, really be careful with the oil, 10ml is more than enough.
So with the oil in the pot turn on the fire, the oil will start to hear up. Around 5 minutes in it may be ready, you may put a tiny piece of garlic in to see if it fries if you are not sure.
When the oil is at frying point, turn the heat down, don't I turn it off but be careful if the heat is too strong the oil will catch on fire, throw the garlic in and just a pinch of salt, mix it with a dry spoon, you don't want any water near the oil, keep moving that garlic gently, you don't want it to stick on the pot.
You may fry the garlic for around 20 seconds and you will start to notice it starts to golden, throw in the onion and fry it too, you don't want the garlic to burn.
Keep moving the onion gently you may lift the pan and gently shake it if you want. The onion will be ready in about 20 or 30 seconds max, it will not change color and it will not golden.
When the onion is ready throw in the rice no water and mix it with the onion and garlic, keep mixing that until the rice seems covered in oil, this usually takes me 10 seconds, don't let that rice stick to the pan.
When you have the rice ready, throw the 4 cups of water in and the salt, then mix it all (you may now add some meat or veggies broth if you feel like it or leave it like this)
Tasting the water to see how salty it is is a good idea, use a separated spoon for this and don't put it back in, you don't want your fluids near the food.
If the water tastes good so will the rice, it's hard to tell how should it taste really.
Put a top on the pot and leave the rice until it dries, it will take a while, when it's ready you will notice it will have no water and no boiling, the sound it makes should also change to a "dry" one.
And that's how I make my fried rice, it goes well with anything.
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>>88
Time is often a concern of mine, so I would like to start meal prepping. Does anypony have any experience with this?
Time is often a concern of mine, so I would like to start meal prepping. Does anypony have any experience with this?
>>102
I typically cook my week's worth of lunches and portion dinners as I work 10-12 hours a day. But one thing I do a lot of this time of year is canning. Nothing like pulling out peaches or jam mid-winter
I typically cook my week's worth of lunches and portion dinners as I work 10-12 hours a day. But one thing I do a lot of this time of year is canning. Nothing like pulling out peaches or jam mid-winter
>>176
What are your three most common meals?
Do you pack them individually?
If so, how do you reheat it?
What are your three most common meals?
Do you pack them individually?
If so, how do you reheat it?
>>89
That looks really good! Do you think this could work with any fish filets? Also I wanna replace olive oile with regular one. I dont like olives.
That looks really good! Do you think this could work with any fish filets? Also I wanna replace olive oile with regular one. I dont like olives.
>>205
The basics should hold true for other fish fillets. You might need to cook it for a different length of time depending on the type or size of the fish.
You can also replace the olive oil with other types of oil if you like. If you read around on the net, you can find a lot of compatible oils that you can substitute pretty easily with. Vegetable oil should be fine, and I know some people use melted butter for their cooking. I wouldn't be too quick to dismiss olive oil just because you dislike olives. I hate eating olives, but I like using olive oil. However it's your meal. If you know that you don't like olive oil, find a substitute.
The basics should hold true for other fish fillets. You might need to cook it for a different length of time depending on the type or size of the fish.
You can also replace the olive oil with other types of oil if you like. If you read around on the net, you can find a lot of compatible oils that you can substitute pretty easily with. Vegetable oil should be fine, and I know some people use melted butter for their cooking. I wouldn't be too quick to dismiss olive oil just because you dislike olives. I hate eating olives, but I like using olive oil. However it's your meal. If you know that you don't like olive oil, find a substitute.
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Taco Bowl / Taco Salad
The best taco bowls are made in Trump Tower Grill, but that won't stop you from making your own at home. Now you can eat like the President! As a bonus, this meal is very easy to prepare in only a few minutes!
Ingredients:
Ground Beef
Taco Seasoning
Lettuce
Tomato
Tostada bowl (alternatively, crumbled tortilla chips)
Anything else that you like on tacos, such as shredded cheese, cilantro, salsa, sour cream, guacamole, etc
Cooking implements:
skillet
colander
cutting board
measuring cup
wooden spoon
a knife (sorry Britbongs)
baking sheet (if warming tostada bowls)
If you're using store-bought tostada bowls, you'll need to pre-heat your oven to the the recommended temperature. This brand requested 350 degrees Fahrenheit.
Brown the ground beef in you skillet and then use the colander to drain the fat. To keep cleanup easy, I like to line a large mixing bowl with multiple plastic grocery store bags to catch the draining fat.
Once you've drained the fat from the ground beef, dump the beef back into the skillet and add in your taco seasoning. Add in however much water the seasoning mix requests, in my case 3/4 cup, and then mix while heating to a simmer. Once your seasoned meat is simmering, you can turn down the heat to just keep it warm.
Your oven should have finished pre-heating by now. Place a tostada bowl on the baking sheet and then place it on the oven's middle rack. Cook the bowl for two minutes, or for however long is suggested on your store-bought tostada bowl's packaging.
While it's cooking, take advantage of this time to dice a tomato and shred some lettuce. Once your bowl is done cooking, mix all of your ingredients together into one big salad. Alternatively, if you're not using a tostada bowl, you can mix crumbled tortilla chips into your salad when making this meal with regular bowls. Enjoy!
The best taco bowls are made in Trump Tower Grill, but that won't stop you from making your own at home. Now you can eat like the President! As a bonus, this meal is very easy to prepare in only a few minutes!
Ingredients:
Ground Beef
Taco Seasoning
Lettuce
Tomato
Tostada bowl (alternatively, crumbled tortilla chips)
Anything else that you like on tacos, such as shredded cheese, cilantro, salsa, sour cream, guacamole, etc
Cooking implements:
skillet
colander
cutting board
measuring cup
wooden spoon
a knife (sorry Britbongs)
baking sheet (if warming tostada bowls)
If you're using store-bought tostada bowls, you'll need to pre-heat your oven to the the recommended temperature. This brand requested 350 degrees Fahrenheit.
Brown the ground beef in you skillet and then use the colander to drain the fat. To keep cleanup easy, I like to line a large mixing bowl with multiple plastic grocery store bags to catch the draining fat.
Once you've drained the fat from the ground beef, dump the beef back into the skillet and add in your taco seasoning. Add in however much water the seasoning mix requests, in my case 3/4 cup, and then mix while heating to a simmer. Once your seasoned meat is simmering, you can turn down the heat to just keep it warm.
Your oven should have finished pre-heating by now. Place a tostada bowl on the baking sheet and then place it on the oven's middle rack. Cook the bowl for two minutes, or for however long is suggested on your store-bought tostada bowl's packaging.
While it's cooking, take advantage of this time to dice a tomato and shred some lettuce. Once your bowl is done cooking, mix all of your ingredients together into one big salad. Alternatively, if you're not using a tostada bowl, you can mix crumbled tortilla chips into your salad when making this meal with regular bowls. Enjoy!
Cooking is of high importance!
All you need are some pots, a pan, a coocking spoon, some bowls, a spat and some sharp knoves.
The most important stuff is the intake of water instead of whatever else you are drinking. The positive health effectsof water are too numerous to count.
Also drink tea! Not the bag garbage! Get yourself some real green tea. The shit you get in bags is the trash they can't sell otherwise.
To make good tea boil the water and let it cool down to 70°C (20-25min) and pour it over the tea(in the sieve) for two minutes and then remove the tea from the water.
Good tea doesn't need sugar or anything else!
Check your local shops for good tea.
The next thing is solid food.
The basics are starch based products which are all cooked similiar.
Boil water, add a little bit of salt and add noodles, potatoes or rice.
Rice is special! Don't buy bagged rice, half the nutrients go down the drain with the water.
It is better to use 1 unit rice and 2 units water and to boil it until the water is gone so the nutrients in the water stick to the rice.
While good stuff tastes fine on its own you will most likely want a sauce.
To do this you need broth, tomato paste, salt and peper (nutmeg is something else you need for cooking in general) and starch powder(or butter+flour or eggs)
Google a bit for sauce recipes.
Fruits!
An apple a day keeps the doctor away.
Try to eat fruits every other day.
Salad
The good things about salads is that they are easy to prepare and once done you can eat them for a couple of days.
Just wash the salad and the ingrdients (whatever you like), cut them and add sauce.
Almost every sauce is based on the vinaigrette.
2 parts oil, 1 part vinnegar, a little mustard. Mix them and add spices. The sauce might taste very intense but that is okay because if it is mixed with the salad the sauce will stretch and go well with the flavour of the ingredients.
With a bit of research and this basic steps you can have a healthy diet.
You don't always have to eat stuff as this but it should be the foundation of your diet. Eat burger when you want but this should be the foundation.
All you need are some pots, a pan, a coocking spoon, some bowls, a spat and some sharp knoves.
The most important stuff is the intake of water instead of whatever else you are drinking. The positive health effectsof water are too numerous to count.
Also drink tea! Not the bag garbage! Get yourself some real green tea. The shit you get in bags is the trash they can't sell otherwise.
To make good tea boil the water and let it cool down to 70°C (20-25min) and pour it over the tea(in the sieve) for two minutes and then remove the tea from the water.
Good tea doesn't need sugar or anything else!
Check your local shops for good tea.
The next thing is solid food.
The basics are starch based products which are all cooked similiar.
Boil water, add a little bit of salt and add noodles, potatoes or rice.
Rice is special! Don't buy bagged rice, half the nutrients go down the drain with the water.
It is better to use 1 unit rice and 2 units water and to boil it until the water is gone so the nutrients in the water stick to the rice.
While good stuff tastes fine on its own you will most likely want a sauce.
To do this you need broth, tomato paste, salt and peper (nutmeg is something else you need for cooking in general) and starch powder(or butter+flour or eggs)
Google a bit for sauce recipes.
Fruits!
An apple a day keeps the doctor away.
Try to eat fruits every other day.
Salad
The good things about salads is that they are easy to prepare and once done you can eat them for a couple of days.
Just wash the salad and the ingrdients (whatever you like), cut them and add sauce.
Almost every sauce is based on the vinaigrette.
2 parts oil, 1 part vinnegar, a little mustard. Mix them and add spices. The sauce might taste very intense but that is okay because if it is mixed with the salad the sauce will stretch and go well with the flavour of the ingredients.
With a bit of research and this basic steps you can have a healthy diet.
You don't always have to eat stuff as this but it should be the foundation of your diet. Eat burger when you want but this should be the foundation.
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>>224
On the topic of tea I would recommend, for relaxation, that one made Chamomile tea from Roman Chamomile flowers.
Alternatively, Passionflower and Valerian teas also do well as far as sedation goes, especially with some real brown sugar or honey put in.
On the topic of tea I would recommend, for relaxation, that one made Chamomile tea from Roman Chamomile flowers.
Alternatively, Passionflower and Valerian teas also do well as far as sedation goes, especially with some real brown sugar or honey put in.
>>224
This is a great summary. First I'll reaffirm your statement about water consumption. Statistically, a significant portion of the population is minimally to moderately dehydrated, and alot of the time the feeling of 'hunger' is actually the body's way of calling upon the principle to consume stuff that has water in it.
Additionally, salads are a given/must, but I see no mention of vegetables. Protein and starches are good for macro-nutrients, but salads are an insufficient source of micro-nutrients. A healthy diet should include rich greens, ideally steamed to minimize nutrient loss during cooking. Another good way to get micro-nutrients is through juicing, ideally with a mastocating juicer.
This is a great summary. First I'll reaffirm your statement about water consumption. Statistically, a significant portion of the population is minimally to moderately dehydrated, and alot of the time the feeling of 'hunger' is actually the body's way of calling upon the principle to consume stuff that has water in it.
Additionally, salads are a given/must, but I see no mention of vegetables. Protein and starches are good for macro-nutrients, but salads are an insufficient source of micro-nutrients. A healthy diet should include rich greens, ideally steamed to minimize nutrient loss during cooking. Another good way to get micro-nutrients is through juicing, ideally with a mastocating juicer.
>>227
I am humbled by your kind words.
Yes should have mentioned more vegs.
I am not much of a fan of juicing though.
I am humbled by your kind words.
Yes should have mentioned more vegs.
I am not much of a fan of juicing though.
>>237
Its an acquired taste, but its a great way to get the essential nutrients of alot of vegetables quickly. I like to mix in a raw (free-range local) egg with it.
Also, I recommend cooking assortments of meat on a barbecue. The only thing I cook in the oven is bacon.
Its an acquired taste, but its a great way to get the essential nutrients of alot of vegetables quickly. I like to mix in a raw (free-range local) egg with it.
Also, I recommend cooking assortments of meat on a barbecue. The only thing I cook in the oven is bacon.
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I made a cake.
It was delicious.
So what are you cooking as of late anons?
Did you improve yet?
It was delicious.
So what are you cooking as of late anons?
Did you improve yet?
>>400
>The cake
O_e
Tonight, I'm attempting pork-shoulder wreathed in potatoes, onions, carrots, and celery in a crock pot.
>The cake
O_e
Tonight, I'm attempting pork-shoulder wreathed in potatoes, onions, carrots, and celery in a crock pot.
Anybody who is into cooking willing to help me with something?
I just watched some cooking videos on jewtube and it occurs to me that all of these famous cooks drown the food in oil, butter and salt.
Is that really healthy?
Aside from being unpractical if you always have to put that much of effort and ressources into every meal it feels like to they are trying to kill you with the amout of stuff they put into the food.
I just watched some cooking videos on jewtube and it occurs to me that all of these famous cooks drown the food in oil, butter and salt.
Is that really healthy?
Aside from being unpractical if you always have to put that much of effort and ressources into every meal it feels like to they are trying to kill you with the amout of stuff they put into the food.
>>850
A skilled cook doesn't need any salt to make his food delicious, but some salt to make things taste better is good, rice for example is a food that is usually salted.
Yet, no, it is not healthy at all to throw oil, butter and salt in your food like there is no tomorrow, these ingredients should be treated with respect as eating too much of that on a regular basis is not good at all for your body, include pepper and cheese on the list.
If you want to cook tasty stuff, you have to know the flavour of the things you are cooking and how do the cooking methods change those flavours, learn what tastes good with what and youll come up with some good shit
A skilled cook doesn't need any salt to make his food delicious, but some salt to make things taste better is good, rice for example is a food that is usually salted.
Yet, no, it is not healthy at all to throw oil, butter and salt in your food like there is no tomorrow, these ingredients should be treated with respect as eating too much of that on a regular basis is not good at all for your body, include pepper and cheese on the list.
If you want to cook tasty stuff, you have to know the flavour of the things you are cooking and how do the cooking methods change those flavours, learn what tastes good with what and youll come up with some good shit
>>88
I bake cookies for the holidays and I just baked some bread today, fresh baked bread is always better than that store bought crap
I bake cookies for the holidays and I just baked some bread today, fresh baked bread is always better than that store bought crap
>>851
So basically you should save the "star-kitchen" for sundays or impressing someone and choose solid ingredients and be cheap with the fancy stuff and use the nutritional value of the ingridients istead of breaking your neck in the kitchen?
So basically you should save the "star-kitchen" for sundays or impressing someone and choose solid ingredients and be cheap with the fancy stuff and use the nutritional value of the ingridients istead of breaking your neck in the kitchen?
>>853
Not him, but I can get some bread recipes to share with you all. Any particular breads (soda, sourdough, etc.) or just some general ones?
Not him, but I can get some bread recipes to share with you all. Any particular breads (soda, sourdough, etc.) or just some general ones?
Here's a personal favorite of mine for bread
Irish Soda Bread
>4 cups of flour
>1 teaspoon of salt
>1 teaspoon of sugar
>1 teaspoon of soda
>1 1/3 to 1 1/2 cups of buttermilk
Sift the dry ingredients into a bowl. Make a hollow in the center and pour in 1 cup of buttermilk. Mix with hands and add enough more buttermilk to make a firm but no dry dough. Turn onto a floured board and knead lightly. Shape into a round loaf and cut across the top so that it will not crack. Place in a buttered skillet and make at 350° for 40 to 45 minutes.
You guys want more?
Irish Soda Bread
>4 cups of flour
>1 teaspoon of salt
>1 teaspoon of sugar
>1 teaspoon of soda
>1 1/3 to 1 1/2 cups of buttermilk
Sift the dry ingredients into a bowl. Make a hollow in the center and pour in 1 cup of buttermilk. Mix with hands and add enough more buttermilk to make a firm but no dry dough. Turn onto a floured board and knead lightly. Shape into a round loaf and cut across the top so that it will not crack. Place in a buttered skillet and make at 350° for 40 to 45 minutes.
You guys want more?
>>861
>>862
Here's a more traditional bread
Quick Loaf Bread
>3 cups of warm water
>3 cakes of yeast (about 2 1/4 teaspoons of dry yeast is equal to a cake)
>1/4 a cup of sugar or honey
>9 to 10 cups of flour
>5 teaspoons of salt
>5 teaspoons of oil
Combine the water, yeast, and sugar or honey. Stir until yeast dissolves. Add half of the flour and salt. Beat hard with a spoon until batter is smooth. Add the remaining flour and blend well. Pour the oil over the dough and knead, in the bowl, for just a few minutes, no more than 2 or 3. The dough will absorb most or all of the oil. Cover the bowl and let the dough rise until doubled, about 45 minutes. Punch down and turn out onto a lightly floured board and knead slightly. Shape into 2 loaves and place in buttered loaf pans. Cover and let rise again until doubled, about 30 minutes. Bake at 400° for about 30 minutes.
>>862
Here's a more traditional bread
Quick Loaf Bread
>3 cups of warm water
>3 cakes of yeast (about 2 1/4 teaspoons of dry yeast is equal to a cake)
>1/4 a cup of sugar or honey
>9 to 10 cups of flour
>5 teaspoons of salt
>5 teaspoons of oil
Combine the water, yeast, and sugar or honey. Stir until yeast dissolves. Add half of the flour and salt. Beat hard with a spoon until batter is smooth. Add the remaining flour and blend well. Pour the oil over the dough and knead, in the bowl, for just a few minutes, no more than 2 or 3. The dough will absorb most or all of the oil. Cover the bowl and let the dough rise until doubled, about 45 minutes. Punch down and turn out onto a lightly floured board and knead slightly. Shape into 2 loaves and place in buttered loaf pans. Cover and let rise again until doubled, about 30 minutes. Bake at 400° for about 30 minutes.
>>854
I have no idea what you just said but I'm sure you got it right.
If you don't go overboard with spices and know your way around whatever you are cooking its alright.
I have no idea what you just said but I'm sure you got it right.
If you don't go overboard with spices and know your way around whatever you are cooking its alright.
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>>868
Oh but I do such at English..
Choosing solid ingredients as in reliable ingredients is always a must, if your ingredients are bad, no amount of spice is going to fix it.
If by star kitchen you mean the things they teach at the food channel, well I wouldn't prepare that for anyone, cooking is like drawing, everyone has an style, just cook things that taste good, you don't need to always keep in mind nutricional value, it depends on what you are cooking.
The fancy stuff, I don't know what you mean by it but don't break your neck.
Oh but I do such at English..
Choosing solid ingredients as in reliable ingredients is always a must, if your ingredients are bad, no amount of spice is going to fix it.
If by star kitchen you mean the things they teach at the food channel, well I wouldn't prepare that for anyone, cooking is like drawing, everyone has an style, just cook things that taste good, you don't need to always keep in mind nutricional value, it depends on what you are cooking.
The fancy stuff, I don't know what you mean by it but don't break your neck.
File (): 6317CEBB49AABBE7FBD9E447F3077531-493460.jpg (481.9 KB, 1786x1010, IMAG0031.jpg)
>>863
Finally got around to try it.
Tastes good but I think I should have let it rest a little longer.
Thanks dude!
Finally got around to try it.
Tastes good but I think I should have let it rest a little longer.
Thanks dude!
File (): 4831770DDE9B987CE60D9EEDB6A50494-493741.gif (482.2 KB, 500x281, 1480127299277.gif)
Oh yeah, do you guys want more pasteries (tarts, croissants, etc) or some different bread varients?
My dorm is in a land of rice and noodles, where everything is cooked stove-top and even family kitchens lack a proper oven. I want to enjoy a diet shy of carbs and rich in vitamins, fibre, and protein in order to build bulk. What Western recipes are recommended for cooking on a hotplate or in a pressure cooker, as these are all I have to work with?
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