no pants in the kitchen!

baking and food blog. I am an adult and queer, interact accordingly. may everything a terf cooks turn to rot if you look like a bot I will block you

[kitchenknickers]

ok so I think I’m going to use this mostly as a way to record what I make as I basically teach myself how to cook again at this stage of my cfs/me post-crash recovery. I have brain issues so having a record is good

not only do I have to learn to cook for this new low spoon me but also I need to remember what I even like to eat

there will also be some baking experiments lol

so I don’t know if people will even want to follow, but if you decided to, please know that this is more of a diary than anything. It will be entirely catered towards my own eating habits, which are geared towards getting calories into my body over any other consideration

I’ll try to remember to tag for meat

edit: that it’s a diary means that I’m gonna say when things were good. it’s not about bragging it’s about memory loss, healing, and making and eating things I LIKE

[wordpress-blaze-190677660]

Delicious French Fricassee: A Simplified Recipe

Another French classic which has many variations. This is the kind of food French grandmere’s have perfected over generations. It’s a bit of a cross between a sauté and a stew, but the real key is the braising sauce.

It utilizes that workhorse of the French kitchen, the mirepoix. A mix of onions, carrots and celery. Gently sautéed in butter and a bit of oil, it’s magical.

I’d suggest that the classic recipe for fricassee is from Julia Child. I’ve made her version and it is very good, but very involved. This modified version from Martha Stewart is excellent and vastly easier to prepare. I’ve changed it a bit, but essentially the same.

Both recipes call for a whole chicken cut up, but I find the consistency of the boneless skinless thighs work very well, feel free to use either.

Ingredients:

2 1/2 lbs Chicken Thighs, boneless skinless. Trimmed of excess fat.

4 Tbsp Butter

1 Tbsp Olive Oil

1 Carrot, minced

1 Onion, minced

1 Celery stalk, minced

2 cups Mushrooms, quartered

2 Tbsp Flour

1/2 cup White wine

2 cups Vegetable or Chicken Broth

1/2 Tbsp Thyme

1- Bay Leaf

2 Egg Yolks

1/2 cup Heavy Cream

1/2 Lemon, juiced

Preparation:

Preheat your oven to 350F. Heat your butter and oil in your oven proof Dutch oven and begin by lightly browning the chicken on both sides. Brown only a few pieces at a time, or they will steam rather than brown. Remove and set aside.

Add your mirepoix(onion,carrot and celery) into the pan and gently sauté as you scrape away any browned bits. These are packed with flavor.

Add your mushrooms and sauté until they give up their water. Add your flour and stir until the mixture starts to thicken. You are basically making a roux, to thicken the fricassee.

Add in your wine and cook until it reduces and begins to thicken. Add your broth and simmer gently. Then, add your thyme and bay leaf.

Put the chicken into the Dutch oven and gently stir to coat the chicken and into the oven uncovered for 40 minutes.

Just before the chicken is done, whisk together your egg yolks and heavy cream.

Remove the chicken from the oven and carefully add a few tablespoons of the sauce to the egg yolk/cream mixture, one at a time to temper it and then fold the mixture into the chicken to finish the sauce. Give it about one minute to thicken. Finish with lemon juice.

Source: Delicious French Fricassee: A Simplified Recipe

[thepromiscuousfinger]

[yournewfriendshouse]

want to make some blondies but I’m so. fucking tired

[yournewfriendshouse]

I’ve done step 1&2. this may actually happen

[yournewfriendshouse]

I did it!

this was the recipe (Apple Blondie Snack Cake by Sarah Kieffer), which was pretty medium spoons (on the scale of baked goods I have the capacity to make).

melted butter meant that there wasn’t need of a mixer, and hand mixing wasn’t too strenuous

[toskarin]

the real secret to being good at cooking (this is different from being a chef) is to get principles down instead of recipes. observationally, this is why a lot of people can make a fancy meal for one but flounder about feeding visiting company

so, you know, I give the same advice there for adults that I do for teenagers, which is that you should memorise the broad groups of ingredients based on what they do (eg a soy sauce is culinarily a type of fish sauce despite not containing fish, because it does what a fish sauce does) and from there it's mostly similar to painting. also this is not true of baking, which is alchemy

[toskarin]

once you've got the small stuff down, the real Cooking Secret is that there is no such thing as cheese, and also half of cooking fancy is just telling people what ingredients you want them to taste before they take their first bite

[toskarin]

oh and I like to leave headroom on the oil so that if the emulsion breaks I can stabilise it with butter instead of using milk directly

[morethansalad]

One-Pot Daal Dhokli (Vegan)

a hand-rolled, wheat flour and chickpea flour pasta that’s dropped into a simmering pot of daal

[thingsfromthedirt]

vegan sugar cookies

[spaceshipsandpurpledrank]

[anais-ninja-bitch]

not the moonshine!

[mybeingthere]

Japanese-style "pochi bukuro", small gift envelopes, decorated with lucky motifs of Maneki Neko cat.

Pochi Bukuro: These small envelopes are traditionally used for giving monetary gifts to children during the New Year or for other celebratory occasions.

Lucky Motif: The design features a stylised Maneki Neko, or "beckoning cat," a symbol of good fortune and prosperity in Japan.

[paulandersonxo]

caramel cake featuring the kiss by gustav klimt made in buttercream, sugar cookie, chocolate and sprinkles

[boomer-mythology-destroyer]

[lady-of-vitreous-sight]

btw. really, really important cooking skill that not enough people are talking about: substituting ingredients.

i feel like all I see is make fun of people for making bad substitutions, but substituting is just so important.

knowing and being comfortable using a red bell pepper instead of a green like the recipe says. using chocolate chips instead of chocolate chunks. using colby instead of cheddar. using turkey instead of ground beef. ricotta and cottage. almonds for walnuts. parsley for basil.

and then there's plenty of more advanced shit. water and heavy cream/half and half instead of milk. making your own seasoning blend because you ran out. celery salt for regular salt. sour cream for plain yogurt.

this is a skill, and it is an essential skill. you have to be comfortable not precisely following the recipe, or you'll find all cooking to be monumentally more stressful. the goal can not be getting it perfect, it is getting it done.

[derinthescarletpescatarian]

Guys, listen. Half a cup of white or brown rice in the rice cooker, one cup water, drizzle of oil, pinch of salt. Slices of onion and capsicum (slices, not rings), however much you feel like, sprayed very lightly with oil, bit of salt. In the air fryer for about ten minutes, a bit longer if you want the onion more cooked. One soft boiled or steamed egg, shelled.

Rice in a bowl, onion and capsicum on top. Put the egg in. Pierce the egg to use the yolk to sauce the rice. Add favourite spices or sauces if you feel like it, keep plain if you prefer. Hot green or herbal tea of choice to drink with it. You don't have to put all the rice in the bowl if you're not that hungry, rice microwaves really well for the next day. If it's not a high starch rice, put a small cup of water in the microwave when you reheat it to keep it soft and tasty. I love you.

[kitchenknickers]

I forgot to put my slow cooker on low and added a few orange rinds to the pinto bean broth so I woke up to the pleasantly flavoured scent of…bean soup

I think they went a little long lmao

[kitchenknickers]

an idea:

butter chicken or japanese curry with halloumi in it

[kitchenknickers]

rice cooker honey soy chicken:

2 cups rice

500g sliced chicken and any veg desired (I prefer steaming veg separately though)

4 1/4 cups of liquid (1/2 beef stock preferable)

add oyster sauce, honey, oil, soy (light and dark), ginger, garlic, star anise, fennel, cloves, white pepper, Sichuan pepper, cinnamon.

cook in rice cooker. at the end, add fish sauce

[kitchenknickers]

I never realised how often I used to do chopped nuts as garnish until I couldn’t anymore

anyway I’ve discovered that these chopped up are pretty great. the msg certainly helps