[thethirdromana]

The worst types of cookbook:

The Ottolenghi - it is vital that you use 1g of this very expensive ingredient. It comes from a 500g bag with a one-week shelf life.

The time machine - 15-minute recipe! First, leave to marinate overnight...

The dishwasher - one-pot recipe! Now decant your ingredients and wipe out your pot. And again. And again. And again.

The optimist - cook the onions until caramelised (2 minutes).

The kindergarten teacher - get one nommable little tree of broccoli and bosh that into boiling water. Delish!

The brand names only - ingredients: Ritz crackers, Philadelphia cheese, Cool Whip, orange Jell-o...

The 1950s palate - use one (1) clove of garlic and a small pinch of chili flakes (omit if preferred).

The why bother with a cookbook - to make beans on toast, gently heat a tin of beans and put on top of freshly buttered toast.

[thethirdromana]

#the overachiever: make this very time consuming ingredient from scratch even though it'll end up tasting worse than store bought

Amen to this @akasanata. "Now make your puff pastry from scratch". How about no❤️

[seananmcguire]

I have a fabulous lasagna recipe that calls for either make your own marinara or Classico (brand name specific because the flavor profile is known + it's gluten-free).

Guess which one I always opt for.

[rosstmcd]

One of my personal peeves is recipes that are like "Delicious [food] in only three minutes!"

And when you look it's an Instant Pot recipe where the cook time is in fact three minutes, but that doesn't count prep time, time for the pot to come up to pressure, and sometimes time for the pot to come down from pressure. In reality, it's more like a 30-minute recipe.

And it's annoying because that's still good! 30 minutes, most of which are waiting for the pot to do stuff on its own, is fine! I'm happy to do that, I just feel like I got clickbaited by the come-on.

[victusinveritas]

[elodieunderglass]

Oh bean

[hauntoblogical]

#what was that bean I wanted to grow on the allotment#an American high protein bean#sounded like a vegan orc bean

The beefy resilient grex?

[elodieunderglass]

It was the Beefy Resilient Grex!!!! Well done

[pronouncingitwang]

at some point in your life you will be boiling fruit, water, sugar, and lemon juice in a pot to make a syrup or jam. the instructions will tell you to simmer for a certain amt of time. your timer will go off and you will look at the pot and go, "hm, this doesn't look thick enough. maybe i'll let it go for another 10 minutes." this is the devil speaking. it's only so liquid right now because it is at boiling point. it will thicken when it cools down. learn from the follies of my youth and do not let this happen to you

[yokowan]

at some point in your life you will be making a sauce or a stew in which you need to add cornstarch to thicken it. and you will prepare a slurry of starch in cold water and think "this looks like way too little starch to thicken this amount of liquid." this is the devil speaking. cornstarch instantly polymerizes at 95°C and if you add too much it will turn into an impossibly thick goop.

[le-jardin-inculte]

at some point in your life you will be making some sort of cream based dessert that requires gelatin to thicken it. and you will soak some gelatin sheets in water and think "this is too few gelatin sheets for this amount of cream." this is the devil speaking. it will thicken in the fridge and if you add too much you will end up with milk jelly

[shithowdy]

at some point in your life you will be baking cookies. you will take the sheet out after twelve minutes as the recipe instructs and the cookies will still be glistening and soft. "these don't seem cooked enough," you will think to yourself, "i should place them back into the oven until their edges are nice and golden." this is the devil talking. this is how you get dry, overdone cookies. the cookies will continue to bake on the warm sheet for several more minutes and then harden up after sitting on a rack for a while. trust the process. trust the process.

[penrosesun]

Hey. If you have older Asian relatives and they told you to eat 粥 when you’re sick, they’re right and you should.

Let me change your life real quick.

Take 1/4 cup rice and 1/4 cup water, put them in a freezer safe container, and freeze them. Short or medium grain rice is better

When you’re feeling sick, take the frozen rice out, put it in a pot with 1.5 cups of water. Add a dash of neutral cooking oil, 1/2 tsp powdered ginger, and 1/4 tsp salt. Throw in a pinch or two of white pepper if you have it. Bring to a boil.

Now chop up one or two preserved eggs, and add them to the boiling rice.

Do not skip this step! I’m serious. Even if you never eat preserved eggs, get some to have on hand for this recipe. They are shelf stable and last basically forever. Even if you only ever eat a single one at a time, and only in this, and only when you are sick, they are worth having in your pantry.

Boil the rice for 15-20 min total.

That’s it. Top with whatever you want – scallions are classic, those fried onion things you can use in a green bean casserole are good. People will sometimes add meat floss, or a fried egg, or pickled vegetables. But honestly when you’re sick, just plain is the way to go.

The keys here are the powdered ginger, the preserved eggs, and the rice itself. Broken-up rice is easier to digest, and soup helps you keep hydrated – this is why chicken soup is such a classic. Ginger is known to have anti-nausea properties and may be somewhat anti-inflammatory as well. And preserved eggs, crucially, are somewhat basic, due to the alkaline process that is used to preserve them. They are the closest thing to a food equivalent of Alka-Seltzer, legitimately, and I promise that adding them makes a huge difference, even if you don’t much care for them.

Anyway go forth and make 粥, it’s good and it’s good for you.

[kimyoonmiauthor]

Espresso Fudgy Brownies

I combined three recipes to get this recipe. These brownies remind you that they are evil. They are *not* good for you, but they also taste like it and smack you upside the head with that fact.

Melted for 30 seconds in the microwave and with a dollop of vanilla ice cream, it is a bit of heaven. The biggest torture is waiting for them to set. so you can take them out of the pan.

To give recipe credit: https://tasty.co/recipe/the-best-fudgy-brownies

Best Brownies

This brownie recipe makes moist, delicious brownies that are cakey on the outside and fudgy in the middle. The chocolate frosting makes them

I upped the amount of chocolate flavor and used the coffee tip. In doing so, mine ooze, taste like coffee and are fudgy AF.

People loved them, but were also scared of them. lol That's how it should be. The devil's brownies.

Ingredients

for 9 servings

4 oz good-quality chocolate, semi-sweet 72% cacao chocolate chips

16 tablespoons butter (2 sticks)

2 cups sugar

2 eggs

2 teaspoons Mexican vanilla extract

1 cup all-purpose flour

2/3 cup cocoa powder

1 teaspoon sea salt

5.5 grams of instant decaf espresso (about 2 tablespoons) (you can use a 1/4 teaspoon if you just want a richer chocolate flavor) You can use caffeinated, but be prepared to be wired.

Preparation

Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.

In a large bowl, beat the butter and then add the white sugar gradually until well blended, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.

Sift in the flour, cocoa powder, espresso, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.

Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.

Pour onto the top swirls of honey.

Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.

Slice, then serve. Reheat and serve with milk or ice cream.

[squimp]

im telling you all... its so worth it to spend a whole evening make 100 million homemade gyoza (even though it takes so long) and freezing them all to have perfect delicious gyoza just the way you like them anytime you want at a moments notice. they seriously take like 10 minutes to prepare from frozen and they are so good. i just had a dumplings and noodles feast you wish you were me

[squimp]

heres teh gyoza recipe ive been using and heres the dumpling sauce recipe ive been using and here was the noodles recipe i ate. in case even 1 person on earth wanted this information

[passumbapper]

it's almost summer do you guys want my stupid hyperoptimized lemonade recipe that takes half a day to make and whips absolute ass

[passumbapper]

Fruited Lemonade That Makes You Reconsider It All

ingredience:

lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)

whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.

granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.

water as needed

equipment:

a few nonmetallic mixing bowls

a mesh strainer

a chinoise, ricer or some cheesecloth

a kitchen scale

a citrus juicer or reamer (manual or electric)

a potato masher

juice the citrus through a strainer - saving all rinds -  and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.

 Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.

Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).

taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.

citrus oils will float to the top, so stir/shake before serving. love you. enjoy.

some tried and true flavor combos:

straight lemon or lime, or any combination of the two, is of course an untouchable classic

lemon & strawberries (that's pussy babe!)

lemon & orange with a hint of vanilla (creamsiclemonade...?)

lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)

some cocktail type combos, booze optional:

lemon or lime & berries with basil + gin

lime & mint + white rum

lime & ginger + dark rum

lime & cucumber + gin

lime & orange (berries optional) + tequila

lemon, orange & cherry + brandy, bourbon, or rye whiskey

[madgastronomer]

holy gods

[selkiewizard]

take everything I say with a hint of garlic, ginger, spring onions and a dash of soy sauce

[thesunwasinmyeyes]

Can't forget the chili oil

[prokopetz]

"I can never get it tasting like my mom used to make" yeah, because your mom had a giant Costco-size bottle of a specific pre-mixed spice blend that was discontinued by its manufacturer in 1998 and spent your entire childhood putting it in every meal to use the stupid thing up faster – she doesn't know how to replicate it any more than you do.

[prokopetz]

The tragedy of culinary nostalgia is that most of the time, the flavours of your childhood aren't memories of lost secret recipes – they're the irreplicable accidents of folks tossing whatever happened to be cheap and available into the pot, and there are no recipes to recover because the people doing the cooking never knew them.

[batbetbitbotbut]

I am reminded of this reddit post and update, from a person seeking to recreate a dish their mum used to make based on not much more than "chicken, peaches, and it was beige".

I am a pretty competent cook, so don't worry about that bit. I just want to know if this dish sounds familiar, so someone can fill me in on the parts I don't remember. It's a chicken dish made with flat chicken cutlets. I think she used to hammer them a bit with a kitchen mallet, dredge them in flour, and pan fry them in a little butter so they would brown nicely. The sauce is the part I am a little lost about. She used white wine (probably chardonnay) and sour cream, that part I am sure of. There were canned peaches too, which were slightly browned and served on top. I'm sure there was something more to it than that, any thoughts? The flavor was tangy, not particularly sweet except for the peaches, and the sauce was opaque and kind of a beige color. Does this sound like a dish you are aware of? While her food was great, her dishes were usually pretty simple. It is likely that this is not something she invented herself, but it might be something that she simplified. Does anyone know what this is or what it is called so I can look it up and try and get it right? She used to serve it with grilled zucchini brushed with garlic butter. Thank you. Edit -- I am blown away with how helpful and kind you all have been. I have taken little hints from each of your posts and a lot of them have jogged my memory. I think some sort of composite from these suggestions will produce something close. I am going to try to make it when I have the chance, and I will update when I do. Thank you, reddit. <3

Update 6 days later:

My mom passed away a few years ago. I needed help trying to recreate a chicken recipe of hers that I have been craving, because I could only remember a few ingredients. You amazing people of r/recipes came through and gave me so many wonderful suggestions. With a mix of all your advice, I made it tonight. I was nervous as I was putting it together. I felt like there had to be something more to it, but I went with using just the ingredients I knew (as suggested by Ethril). I felt like there was something I was forgetting. Something about brown specks in the sauce. I went with it anyway, and figured I would know what to add at the end by taste. I took chicken cutlets and hammered them flat. Dredged in flour and sauteed in butter (high heat). I burned the butter a little. I remembered my mom saying that butter is the one thing that is ok to burn (as long as it is not smoking furiously) so I left it alone, and smiled at the memory. I was pleased to see the chicken brown to the color I remember. When I flipped the chicken I added the zucchini spears and browned those too. When the chicken was done (just a couple minutes) I set it aside and covered it in tinfoil to keep it warm, then turned the zucchini and browned the peaches in the same pan. It only took a few minutes to brown everything and when the zucchini and peaches were done I put them aside with the chicken. I deglazed the empty pan with chardonnay. My mom wasn't a big wine person, so I went with the cheapest they had. I suddenly remembered that sound the wine would make when it hit the hot pan, a huge hiss. Mom used to tell me to step back before she poured it in, because it would splash a little. I felt like I was nine years old again. I added three big dollops of sour cream and dissolved it in the hot wine. I didn't know what I was going to do next, this was all I had planned. Then I saw the little brown flecks come up. It was that burned butter! I just about cried. I tasted it, and suddenly in my mind I was standing in her kitchen as a kid watching her cook. This was it. It was that simple. I added a couple spoonfuls of the liquid from the canned peaches to take away a little of the wine's tartness, and the sauce was perfect. Just like she used to make. Keep in mind that I am no food stylist, but I assure you that this tasted 10x better than it looks: http://i.imgur.com/Qgk6u.jpg The whole thing took less than 20 minutes to make. And I fucking nailed it. Thank you so, so much reddit! You brought me back, and I love you. The smell is still lingering in the house.

[dreamingmappist]

If you like this kind of thing, I recommend reading The Kamogawa Food Detectives and sequel by Hisashi Kashiwai.

There’s also a Japanese show based on the books called Kamogawa Shokudo and the first episode about recreating the mom’s recipe is my fave and the reason I started a recipe notebook.

[gogogoat495]

[ID: Photo of chicken glazed in a beige sauce topped with peaches and served with grilled zucchini. /End ID]

[food-shaped]

Melted Cabbage and Onion Pasta

I saw this recipe being made by @oldstylekitchen on IG and she says it's from Carolina Gelen's book Pass the Plate. I've yet to try a recipe from her I didn't like, I'll have to get this and make it to her instructions someday!

There are no measurements in the reel, I eyeballed all amounts. All written amount here are made up by me. I carmelized almost 10lbs of onions last week and have been trying them in different recipes, this also I changed the order of the steps to better work for me

Ingredients:

-One medium head of cabbage, sliced into about half inch thick slices. Discard the core

-Roughly 3 carmelized onions (there were 3 onions shown in the video, but I eyeballed that amount from my premade onions)

-Egg noodles, I used just over half a bag

-Olive oil, a couple tablespoons

-Black pepper, maybe 2T

-Salt

-Butter, for serving

Directions:

-Warm up pan, add oil. Give it a moment to come to temperature

-Add the black pepper. And then the sliced cabbage. Stir

-Saute until softened and beginning to brown

-While that cooks, set water to boil in a medium pot. Salt the water

-When the cabbage is ready, add the onions to the pan and stir to combine. If they're cold, it helps to pull apart onions with your finger

-Boil pasta per package instructions. I went with an al dente 6 minutes

-When the pasta is nearly done, add about a quarter cup of the pasta water to the cabbage and onions. Stir

-Drain noodles and add the cabbage and onion mixture. Stir to combine. Add more salt to taste

-When serving, place a half tablespoon chunk of butter on top to melt into the food

-Enjoy

This one recipe is sooo good, I'd definitely recommend and will be eating it again (I've already made it three times!) Don't skip the butter at the end!!

Someone in the comments said their grandma always put a scoop of cottage cheese in this, I'll have to try it that way at some point too. If you're carmelized your onions first, make sure to do it low and slow. It will take forever, it will be worth it!

[food-shaped]

Vegetarian "Chicken" Salad

Ingredients:

-one bag Quorn chicken pieces

-one can chickpeas, drained and rinsed

-roughly half a cup of veggie broth, I used Hoxy chicken flavored ramen seasoning this time

-quarter cup mayo

-a tablespoon of mustard, Dijon. I think yellow would've been better

-chopped pickles, we love Aldi's atomic spicy so that's what used here. I used about a quarter cup because that's all that was left. I'd recommend more

-chopped red onion, I had half a small one in the fridge. again, I'd recommend using more if you like onions

-garlic powder, roughly a teaspoon

-dill, I used roughly a tablespoon of freeze dried

-salt and pepper

Directions:

1. In a medium pot, bring the broth to a boil and add the Quorn chicken pieces (I was too lazy, but since this isn't a recommended way to cook this, it may be a good idea to check the internal temperature and make sure it's whatever they recommend)

2. Simmer until hot all the way through. Add chickpeas and cook a couple more minutes

3. Add to large mixing bowl, including any remaining liquid

4. Mash the two together. Just until things are all broken up, you don't want a paste

5. Let cool for a few minutes before continuing

6. Add all the rest of the ingredients and mix to combine. Add salt and pepper to taste

I ate this on a sandwich with some fried onions or potato chips on it for crunch (it reeeeaally needed more onions and pickles. It made maybe 8 sandwiches? I wasn't counting and ate over the course of a few days. Probably should be consumed within 3-4 days.

It was a liiiittle bland, I think I'll add more or possibly different seasonings next time. And definitely more crunch. I've made this a few times and this was definitely the least impressive... I don't remember what exactly I did differently this time, other than adding chickpeas. That's a new addition, and tbh probably didn't help with the bland factor. I'll have to try adding the chickpeas earlier

No pictures of this one, it wasn't very photogenic!

[yorgen-sh]

how to open a bag of rice correctly

[preserving-tiktok]

[mybigfatgaylife]

To add to this: you can brown butter and then chill it and it will go back to its solid state. You can then use it like regular cold butter or (if you let it come to room temperature) soft butter.

There is a minor caveat: butter has some water in it, this is what boils off when you are browning it. If you are substituting browned butter in a recipe that would be sensitive to this you might need to take that into account. However I use solid browned butter in my chocolate chip cookies without any changes and it works great.

[weaselle]

My perfect mashed potatoes

The secret is in the water; literally, it’s IN the water.

See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.

So don’t throw out any water.

Here’s how you do that:

First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)

The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.

But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).

Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.

Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.

Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.

Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!

Fuck Columbus! Indigenous Rights! And happy Thanksgiving!

[animatedamerican]

Have I never reblogged this? How have I never reblogged this? I've been using this technique for years now and it's become a mainstay of my kitchen toolbox.

OP, I'm sure you've already heard this a lot, but many many thanks for sharing this.

[sometiktoksarevalid]

[animenightcrew]

[theawkwardvirgin]

Ok I tried this and it was a HUGE hit!

Main recommendations: Season the dough AND season the filling. Also, make smaller loafs, about the size of a spatula head, for easy flipping!

Here’s how they look! Recipe below (doubled bc I have a big family).

Loaded Potato Loafs

Poke holes in and boil 6 large potatoes until soft

Peel potatoes (do this after boiling to retain nutrients and get the texture needed for the dough)

Mash into a smooth puree

Add 4 tablespoons of melted butter

Add 10 tablespoons of flour

Add a bit of pepper and a good amount of garlic salt

Mix until it forms a soft dough

Lay out plastic wrap and grease with a little oil

Place 1/8 of the dough into the plastic wrap and flatten it into a round shape

Add shredded cheese, shredded chicken, bacon bits, more garlic salt, chives, and Italian seasoning.

Grab the plastic wrap and use it to fold each edge of the dough over, starting with parallel ends. Make sure the dough is sealed all over and doesn’t break. It should be about the size of a spatula head for easy flipping.

Airfry two at a time. Fry one side at 450 degrees for 7 minutes

Flip with spatula and airfry other side for another 7 minutes

ALLOW TO COOL BEFORE EATING

[rattle-my-stars]

🥔 picture perfect babey🥔

Couple of notes:

Season the shit outta this thang

Like it’s actually fucking crazy that neither cook in the video mentions seasoning 🤨

Don’t overstuff with fillings if you’re frying in oil bc it might lose structural integrity and fall apart on the flip

I filled mine with just cheese and hot dog bits (it’s what was immediately available and I’m lazy) and topped it with some ketchup + mustard to go with the hot dog theme

It was bomb as fuck chef kiss 😚👌💋

I’ll definitely be making again and trying new fillings; this recipe is pretty much endlessly customizable

[food-shaped]

Olives on Toast

This is my own creation and the current go-to household snack.

Ingredients

A sturdy toast, mine is sourdough

Cream cheese

Boars Head Calabrian Sweet & Hot Olives (these are, unfortunately, non-negotiable)

Parmesan

Red Pepper Flakes

Salsa Macha (I use Trader Joe's brand)

The assembly is pretty straightforward. Toast your toast (I freeze most bread so extra essential.) Then, spread your cream cheese. And then put all the ingredients on. I cut the olives in half with kitchen scissors, my partner doesn't cut them at all. You do you. I like to brown the bottom a bit more in the cast iron, but that's a voluntary extra step.

It's sweet and spicy and crunchy. A very satisfying little snack