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Cooking tip! ☝️

If you hear quiet tapping, groaning or scratching noises coming from the oven during baking, do not open the oven door. Simply wait a few minutes. Many baked goods stabilise on their own once they are fully baked. 😊

#cooking tip #cooking with jiangzai

PSA: Egg Shortage Hack

For anyone not aware: That syrupy liquid you find in a can of garbanzo beans (aka chickpeas) is a damn-near perfect substitute for eggs/egg whites in pretty much any recipe that's not, like, FOR eggs. It's called "Aquafaba" in a lot of vegetarian & vegan recipes, but I shit u not it's. it's just canned chickpea juice.

I have heard that most kinds of bean juice will also do the trick, as will water that dried beans have been cooked/soaked in. As I have yet to verify this, I can only say that chickpeas do seem to be widely preferred (and like, the texture is UNCANNILY similar), and also the canned stuff works great. I've subbed The Bean Juice in a few cake and cookie recipes now, and although it does make the mixture smell distinctly "beany," I've not found beans at all detectable in the end results.

The ratios are dead easy, too:

3 Tblsps of Bean Goo = 1 Whole Egg

2 Tblspns = just the Egg White,

1 Tblspn = just the Yolk

Doing a little back-of-the-napkin math, I'd estimate a standard can of chickpeas contains about 12 Tblpns worth of Bean Goo, or 4 whole eggs. As of press time, canned chickpeas go for $0.89 at both Aldi and my area's dominant chain grocery. So 3 cans of chickpeas = about a dozen eggs' worth of Bean Goo = $2.67.

In other words, for about the average cost of eggs pre-Trump, you can get a dozen eggs' worth of Bean Goo, on top of like ten servings of chickpeas.

Speaking of which: once you've opened a can of chickpeas, you obviously don't want them to go to waste. And if chickpeas aren't already a staple of your daily diet, this might seem like a bit of a roadblock. That was certainly the case for me. But a few months into this little foray, I have found a good handful of low-effort chickpea recipes and can report that it's quite easy to find uses for them.

For instance, if you have a food processor or literally any kind of blender, you can make your own hummus. This recipe is super simple, customizable, and doesn't require you to just. have tahini on hand.

Hell, if you have one sturdy fork + some mayo, dijon, garlic powder, lemon juice, etc., you can make chick-pea salad, which is a vegetarian take on the standard chicken salad that I find nearly equal in flavor profile and versatility (though the texture is admittedly a bit starchy, so I wouldn't recommend it on like, a sandwich, but hey. YMMV).

I understand that the aquafaba-egg trick is well known in some culinary circles. I'm just a lifelong baker in my 30s who only learned it like 6 months ago. Given that eggs are pushing $5 right now and money's tight for . . . basically everyone, I thought I'd pay it forward. Maybe account for one of two of Today's Lucky 10,000 and hopefully save someone a few dollars down the line.

I invite anyone more familiar with aquafaba / chickpea recipes in general to add their recs, corrections, etc.!

#US Politics #eggs #reference #life hack #recipe #recipe subs #cooking tip #aquafaba #chickpeas

You guys know you can use broths to make microwave mac&cheese? I'm eating birria mac&cheese 🙏

#cooking tip

If you find your health/energy to be very spotty and you work in spurts something very helpful you can do for cooking is make some herb and/or spiced butters.

It's just room temp butter creamed - that is, repeatedly smooshed and then folded in on itself - with seasoning.

I often make a garlic, onion, & italian herb butter. If i'm fancy i might make one with coriander, thyme, and rosemary, or cumin, paprika and ginger. I am not an advanced cook. Ginger, cinnamon, nutmeg, allspice, and clove is also one i like but use less often - it's the same mix i use for apple pie filling. I use dried herbs and spices (even the garlic and onion) but you can use fresh. Use green onions/scallion or chives for onion flavour if you're doing it fresh; normal onion would be a pain in the ass. It's very wet and cutting it small enough would be frustrating.

Anyway, if you've got some flavoured butter you can pop it in the fridge for quite some time (i have NO IDEA if adding things effects it's ability to live on the counter, my usual butter does. Better safe than sorry right?).

And then tou can use it instead of seasoning when you are tired. You can make garlic toast this way. You can put it on a potato. You can, if you're up for it, throw it in a pot, then add your proteins and any root veggies, cook 'em until nearly done, add some (other) veggies (frozen is fine), and like, some microwave rice and mix it until it's hot enough for the food to be cooked through and serve (do not do with the cinnamon mix, probably. Although if you want to, you do you boo).

You can also do the same in the microwave as long as any questionable to cook from raw things - like meat - go in pre-cooked, and you add a little extra butter because otherwise it can get rubbery or dry, microwaves cook unevenly.

It's just nice to have it THERE if you're not feeling so good. How much mileage you get from this tip is up in the air of course.

As someone who is generally very low on energy (neutral fatigue is great!) and sometimes can barely get out of bed i have enjoyed being able to have something nice on the bad days this way.

#low spoon cooking #kind of?#cooking #cooking tip #something simple #i can't tag

COOKING TIP!! When working with minced meat, use a knife to chop it up BEFORE you put it in the pan. Breaking it up in the pan is a fucking nightmare, but chopping it up beforehand means it's already all broken up in the pan and it fries a hell of a lot easier

#honestly its a game changer #cooking tip #cooking

cooking tip of the day

If you don’t like the taste or texture of your vegetables, try pan-frying or steaming them in animal fat and broth instead of vegetable oil or water. They will absorb the fat and the broth as they cook, making them softer and dulling the bitterness of the vegetable. I’m autistic and a supertaster (meaning I am very sensitive to bitter flavors), and this has made vegetable-eating much more tolerable than simply steaming in water or frying with olive oil

#cooking tip #vegetables #it tends to impart a smokier flavor too which is nice #and its more filling imo