#cooking notes

[chefthiccamasala]

Did the tomato and spinach skillet again! Tried some different things, the smaller one is totally vegetarian; I used portabella mushroom and eggplant in place of the chicken. Also added more veggies: green and red peppers, mushrooms, ginger. Used actual shredded cheese this time, mozzarella and Parmesan.

Came out REALLY good. Next time I should add less chicken broth (the chicken skillet was a little too watery) and no ginger (slight impact to flavor profile, not bad but it’s not making the flavor significantly better).

[owlsbride]

An Archive of Our Own, a project of the Organization for Transformative Works

[chefthiccamasala]

I made the cheesy tomato and spinach chicken skillet! Seems like it came out pretty good for the first try. Should probably try out different cheeses on top and maybe some different spices to flavor the chicken itself.

[shaped-like-itself]

Did just as I said… came back, drank water, cooked up a couple small crab cakes, ate and watched YouTube, fooled around with watercolor a bit. I learned a bit about crab cakes, I threw in a bunch of claw meat and some left over quinoa and I can’t say that either was a mistake. I think it also helps to under-season the mixture and add more seasoning to the sauce at the end. Let the cakes just be as crabby as possible, with extra flavour oomph from the sauce.

It was very filling and I’m not sure I’ll even eat anything more today. Probably should have managed some more vegetable in there, but I’ll try to do better tomorrow with at least some of the eggplant even if I finish off the crab mixture too.

For now, lying down and digesting and resting, maybe even a proper nap.

[jackal-202]

cooking is absolutely wild, what do you mean leek tops cook down to taste a little sweet, what do you mean carrot tops taste like celery and also not. what the fuck. imsoso happy

[nowtoboldlygo]

thinking i'm gonna do a Cooking Day this weekend!!! i haven't felt too excited for a new recipe / technique practice in a minute, but i think it'll be nice to make some stock, make some new recipes. cracked open a cookbook today for the first time in a looooong time.

[snowppie]

Sauce compilation

Salad

Cucumber tomato salad - 3 cucumber (salted) + 5-6 cherry tomato + minced garlic - 1 tsp sugar + 1 tsp soy sauce - 2 tsp sesame oil + 2 tsp crispy prawn chili - 3 tsp vinegar

Oi muchim - 3 skin-on chopped Persian cucumbers, salted - 1 minced garlic clove + 1 tsp sesame seeds - 1 tsp sugar - 1 tsp fish sauce - 1 tsp sesame oil - 2 tsp gochugaru - 2 tsp rice vinegar

Nộm https://www.youtube.com/watch?v=qGYCxwY1_4Y&t=482s - Use 80-90ml - Mix 1/2 lime into vinegar or just use vinegar - 1 sugar : 1 vinegar/lime : 1/2 tbsp salt (the salt is optional)

Meat

Korean fried chicken https://www.koreanbapsang.com/dakgangjeong-sweet-crispy-chicken/ - For 500g chicken - 1 tbsp soy sauce - 1 tbsp gochujang - 2 tbsp vinegar - 2 tbsp mirin + 2 tbsp honey (or 3 tbsp rice syrup) + 1-2 tbsp brown sugar - 1 tsp minced garlic + 1 tsp grated ginger

Zing wing https://seonkyounglongest.com/asian-zing-wings/#tasty-recipes-26686-jump-target - 12 dried chicken wings + 1/4 tsp salt/pepper + 1tbsp baking powder, baked 200C 20' + 20' or air fry - 2-3 cloves garlic + 3 ginger slices - 1 tsp soy sauce - 1 tbsp rice vinegar + 1 tbsp mirin + 1 tbsp sriracha + 2 tbsp honey

Sweet sour pork ribs - Sườn xào chua ngọt - 1 fish sauce : 1.5 sugar : 1.5 rice vinegar : 3-4 water

Noodle

Egg noodle soup https://www.recipetineats.com/chinese-noodle-soup/ - 3 cups stock - 2 garlic cloves + 1.5cm ginger piece - 1 1/2 tbsp soy sauce + 1 1/2 tbsp cooking wine - 1 tsp sesame oil - 2 tsp sugar

Korean miso carbonara https://www.instagram.com/reel/Cs6J1UHISix/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA== - 1 udon block + 100g pork belly - Minced garlic - 1 tbsp miso paste + 1 tbsp gochujang - 1 tbsp soy sauce - 1 tsp sesame oil - 1 tsp gochugaru - Egg mixture at the end: 2 yolks, 30g parmesan, black pepper

Marinade

Galbi marinade https://seonkyounglongest.com/galbi-korean-bbq/#tasty-recipes-26756-jump-target - 1.5kg short ribs - 1 cup Korean ultimate stock (water, onion, spring onion, kelp, anchovy, peppercorn, garlic) - 3/4 cup soy sauce (reduced from 1 cup) - 1 cup brown sugar - 1/4 cup mirin - 1/4 cup sake/soju/vodka - 2 tbsp sesame oil - 1 tsp black pepper + 2 tbsp minced garlic - 1/2 fresh kiwi grated

Galbi marinade 2 https://seonkyounglongest.com/best-galbi/#tasty-recipes-32310-jump-target - 1.5kg short ribs - 1/2 cup soy sauce + 2 tbsp fish sauce - 1/4 cup mirin + 1/4 cup honey + 2 tbsp sugar - 2 tbsp maesilaek - 1 tbsp sesame oil - 1 tsp black pepper + 3 tbsp garlic + 1/2 onion - 1/4 kiwi grated

Eomma's big jar of sauce https://www.instagram.com/reel/Cs2KGYqpzrw/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA== - In air tight container, good for 3 months, used for bibimbap, marinate, kimchi salad - 1 over flow part of minced garlic - 1.5 part gochujang (korean pepper paste) - 3/4 part gochugaru (korean pepper flakes) - 3/4 - 1 part sugar* - 1 part soy sauce - 1/2 part mirin/ cooking wine - 1/2 part sesame oil - 1/2 part rice syrup - 2 large spoons of toasted sesame seeds

[faeratil]

Gonna start keeping a notebook of my recipes and alterations so I can try and improve upon them and make them even better. I usually start with a quick easy recipe from the internet with lots of frozen or quick ingredients and spices and then adapt it to where I use more fresh ingredients and adjust it until it becomes a dish that everyone I’ve served it to will enjoy it. I hope to become a good enough cook that I can just grab a bunch of random ingredients with no recipe and make an amazing dish. I can’t afford culinary school though, so this is how I will do it.