sheepytina's Food & Recipe Blog @tina-cooks - Tumblr Blog

one thing everyone who is struggling with cooking for themselves needs to know is that the shittiest rice cooker, like the ones that cost $5 at rite aid, can make entire meals. you can put anything you want (except uncooked meats that need prolonged temperatures to be safe to eat) in with the rice and push the button and go lie down for 20 minutes. you will learn through making slightly over or undercooked rice a few times how you need to adjust the liquid:rice ratios. you can put rice, a bag of baby carrots, whatever salt and spices, and a can of tuna (or a can of shredded chicken, beef, etc, or tofu, or canned beans, or canned tomatoes) in a rice cooker and it will be completely edible in ~20min. it costs like $1 per batch, less if you get regular carrots and cut them into chunks yourself. you should have frozen spinach and peas and corn in your freezer, or whatever frozen veg is safe for your food allergies. this kind of meal can survive in the fridge for a while and the freezer even longer. if you make it badly it wont poison you and can be salvaged with hot sauce, if you make it disastrously it can be thrown away without losing more than a dollar or two. if you make it okay it fullfills the Just Need Some Real Food requirements completely. if you need more calories you can add butter or oil, or eat sour cream on the side. if you forget about the rice cooker or fall asleep it will dry out on the bottom but wont burn. they should teach you this in 5th grade

The easiest Singapore noodles with prawns | Better Homes and Gardens

Singapore noodles with prawns make for an easy weeknight dinner. Pair with eggs and mushrooms to hit all the food groups.

US foodie reacts to Australia’s version of Christmas crack

https://www.taste.com.au/food-news/us-foodie-reacts-australias-version-christmas-crack/qadnsx0g

scribefindegil

Brain fog in the kitchen can mean anything from forgetting an ingredient to accidentally skipping a recipe step, plus much more. Here's how to bake successfully, even when you're feeling foggy.

A useful article from King Arthur Flour (my beloved) on baking while disabled.

capt-coffeebitch

This genuinely might make me cry. I already deeply appreciate King Arthur for making the best GF 1 for 1 flour. And having good recipes. But an article posted by them from someone with disabilities about how to do the thing even with disabilities? That’s just genuinely lovely. I know that my bad there is low, but it’s low for a reason and hopefully stuff like this can continue to raise that bar for disabled people like me.

ilsa-fireswan

I love to see this! Another of my favorites is the baking with arthritis post.

With some changes to techniques, a careful selection of kitchen tools, and tips from fellow bakers, the joy of baking can live on.

claudiagray

King Arthur Flour is great flour with an even greater website. (I say this as someone who is expected to make their pumpkin bread for the family every Thanksgiving.)

ramdomcitizen

@copperbadge King Arthur Flour mention 😊

copperbadge

Yeah, King Arthur Baking has been pretty good about putting up accessibility information! These came out a while ago but I’m glad people are still seeing them. When the baking with brain fog one came out a lot of people sent it to me; while it’s a great resource, it’s aimed at brains a little different than mine, since the ADHD is the key factor and stuff like extensive mise-en-place, which means more dishes to do on the back end, makes it less likely I’ll do it in the first place. But overall really glad these articles are up.

theprofessional-amateur

If you have never used their website for baking I highly recommend it. Their bread recipes include wonderful tips (with visuals!) to help you get dough consistency, proper kneading, and good rise.

They also include a toggle for “Bake Mode” at the top of the instruction portion of the page so your screen doesn’t turn off while you are covered in flour!

The protein-packed vegetarian dish with the 'accidental' egg hack https://www.taste.com.au/food-news/protein-packed-vegetarian-dish-accidental-egg-hack/qa700l2c

https://www.taste.com.au/food-news/protein-packed-vegetarian-dish-accidental-egg-hack/qa700l2c

Lahem bi ajin (meat pastries) | SBS Food

Try these hot out of the oven, with a spoonful of labne or Greek yoghurt, a sprinkle of Aleppo chilli and a generous squeeze of lemon – trul

Haloumi popcorn | SBS Food

Haloumi in a crispy coating is incredibly moreish! Serve as party food canapés with sweet chilli sauce for dipping, or for lunch in a salad,

crabussy

hey. don’t cry. crush four cloves of garlic into a pot with a dollop of olive oil and stir until golden then add one can of crushed tomatoes a bit of balsamic vinegar half a tablespoon of brown sugar and stir for a few minutes adding a handful of fresh spinach until wilted and mix in half a cup of grated parmesan cheese and pasta of your choice ok?

crabussy

I thgink thats enough notes now everpony

crabussy

oh okay carry on then. my mistake

ms-demeanor

Every time I'm like "IDK this thing that I'm making a post about seems super obvious, this is probably going to be more an exercise in showing ass than helping people" I am mistaken.

What other stuff do you not know how to do in the kitchen that you want to learn?

ms-demeanor

Start with the easiest, smallest pieces of meat that you can. Don't cook a whole chicken breast, slice that thing into medallions and start there. Don't cook a thick steak, cook a thin pork chop.

One thing that people have a lot of trouble with when learning to cook meat is temperature control; a lot of folks start with a high temperature (because you've got to make sure it's cooked!) but then the outside starts getting burned while the inside stays raw.

Look for slow-cooked recipes. Start out low temperature. Be prepared to spend a while cooking. INVEST IN A MEAT THERMOMETER.

So if you wanted to, say, make pan cooked chicken to put in a salad or some pasta, you would use a thin piece of chicken at a low to medium setting; you'd put a fair amount of oil in the pan to make sure it didn't stick, you'd have a lid for the pan to keep it from drying out, and you'd cook it low and slow until your meat thermometer said 165 at the center of the meat, then you'd take it out, let it cool some, and cut it into serving-sized pieces.

I think part of the issue here may be working with "a slab" - if you aren't confident while cooking meat, you are not ready for a slab of meat to cook UNLESS you are doing it as a roast (which you can do with any kind of meat, chicken too), which you will STILL want to do low and slow.

A lot of cooking meat requires getting used to physical sensations - how squishy does it feel when you press it with a pair of tongs, how loud is it sizzling, is it starting to look dry? That kind of thing. So you want to start learning how to cook with smaller portions so that you can get used to what it looks like as it's cooking properly before you spend a lot of time, money, and effort on larger pieces of meat.

Also look for forgiving recipes; cooking meat dishes that require sauces and gravies will cover up for a lot of mistakes - Indian and Thai food is a great type of cuisine to try this with because if you mess up the meat there's still a lot of very good stuff in a curry recipe to paper over over-cooked meat.

This does NOT protect against under-cooked meat though. That's why you get a meat thermometer.

And if you're cooking something like a curry or a soup that you put raw meat into, my rule is bring that pot to a boil and keep it at a simmer for at least half an hour before you can consider it safe to taste (and if you're putting in BIG chunks of meat, like a whole raw chicken breast from the freezer, which I do sometimes with soup, you STILL use the meat thermometer to test the temp before you start sampling the soup again.)

So. Like. If you want to make a big fancy roast for a big fancy meal, or make a whole turkey in november, practice on smaller stuff first. Don't buy seven pounds of prime rib, start with a two pound chuck roast. Don't buy a twenty pound turkey in November, start practicing with chickens in august. If you want to make a big, thick steak, practice with flap steak first.

(Also use marinades to your advantage - if you're cooking a steak or a piece of chicken, marinades can tenderize the meat and help to keep it moist - that's why most of them have an acid (tenderize) and an oil (moisture) in addition to all the seasonings that go in them)

andmaybegayer

I don't really cook like this much anymore for reasons but I have two "beginner meats" for more bulk meat style cooking that I recommend to people who don't know how to cook, which are salmon fillet and chicken thigh.

These are two wildly different meats and they are both very hard to fuck up and they taste okay even if you do fuck it up.

Salmon fillet is best cooked pretty rare, if you use a meat thermometer and you can handle a slight food safety risk I go for 54°C. However, if you overcook salmon it is full of fat which will prevent it from becoming inedibly dry well past 65°C, which exceeds even the very conservative USDA home safety recommendations (63°C).

You can do salmon very easily in a moderate (~180°C) oven, or on a medium non-stick pan. Either way, rub it in some oil to get a light coat, season lightly with salt, hell, you don't even have to do salt, you can fix this at the table.

In a pan you can see the heat creep through the side of the fish and see the cooking progress in a very educational way. It's also good tasting, so even a very simply seasoned salmon with oil and salt will taste good and be worth eating.

In an oven, either just go by time (~16 minutes will get you "good and definitely cooked", less if you are comfortable with rare salmon) or use a cooking thermometer to get it perfect.

Chicken thigh, on the other hand, is a stewing meat. It wants to be cooked to a really high temperature, you can (and should) push chicken thigh well into the 80-90°C range and it'll taste better than if you just barely cook it. Boneless+skinless is easy for the pan, especially for stews and curries. If you're making a chicken thigh stew you can just keep it at a simmer for 30-40 minutes and you'll be golden.

In an oven you can also just chuck in whole bone-in skin-on thighs rubbed over with a mix of a few tablespoons of oil, plus salt, pepper, and whatever spices you like, I usually do a teaspoon each of cumin and coriander and a dash of chili powder. I used to do trays of this as a quick family meal, along with a tray of freezer chips or roasted vegetables in the oven at the same time. You can leave thighs in a moderate oven for 30 minutes and they'll be pretty good.

This is very different from chicken breast, which you have to treat really carefully to avoid turning it into an awful chalky dry mess.

Both of these have pretty wide margins for error and taste good even if you're not bang on, whereas, for example, there's a large window of beef or lamb where it's going to be too cooked to be rare but not cooked enough to be stewed soft.

yugotrash

so if plastic cellophane is bad bc of microplastics and aluminium foil is bad bc.of aluminium in the brain, what da hell am i supposed to wrap my cured meats in to keep them fresh in the fridge???? i get acid reflux from dilemmas like these

tlaquetzqui

You would have to consume more than 40 mg per kg of body mass for aluminum to be toxic, which for the average person of c. 62 kg means consuming 2.5 grams of aluminum at a sitting, or the equivalent of a square of foil 23 centimeters on a side. It is not very bioaccumulative; its presence in Alzheimer’s patients has never been shown to be causally linked (i.e. it seems more likely that something about their brain tissues makes aluminum build up, rather than aluminum buildup causing Alzheimer’s).

Microplastics, similarly, aren’t dangerous on their own, but there are toxins that can be trapped in the body by them. And since cellophane is made of dietary fiber (cellulose), it’s not the kind of plastic anyone should be worried about.

There’s also wax paper and silicone parchment paper, the latter another “plastic but not an issue” plastic. (Silicone is basically sand, chemically.)

yugotrash

there have been dozens of idiotic and borderline infuriating replies and tags on this post since it broke containment and this is literally the only worthwhile one. acid reflux resolved

heyluchie

Ramen are one of the best confort foods.

Food Baby, my 42 pages, full color zine, is available for individual sale !

Inside you’ll find recipe comics, food related journal comics, eggs adventures and a exclusive introduction comic.

I hope you’ll consider it !

#Youtube

petermorwood

Flammkuchen / Tarte Flambeé / "German pizza"

This evening I found a slab of Speck (strong-smoked bacon) in the freezer that I didn't know we had, there was half an onion and a tub of Lithuanian sour cream in the fridge, so @dduane decided to try Flammkuchen.

Originally, so the story goes, it was made by bakers as a pre-thermometer way to check the temperature of their wood-fired ovens (and provide a quick snack at the same time).

Tarte flambée is the French name, but "German Pizza" or indeed any sort of pizza it certainly isn't; there's neither tomato sauce nor cheese, and no yeast in the dough.

Whether it's German or French depends on who you ask, since it originates from the province of Alsace, an area which has changed hands a lot in the past couple of centuries and whose ownership has been A Source Of Friction Between Guess Who for almost as long.

To stay neutral, the recipe DD used is Swiss. ;->

Here's the translation:

*****

Alsatian tarte flambée

This delicious speciality from Alsace is also ideal for an aperitif. Thinly rolled bread dough with sour cream, onions and bacon cubes!

350g flour (12½ oz) 1.25 tsp salt 2 dl water (6.7 US fl oz / .42 US pt) 2 tbsp olive oil 200 g crème fraîche / sour cream (7 oz) 2 onions (we had less, so used less...) 120 g farmer's (thick, well-smoked) bacon in slices (4¼ oz) a small grind of pepper

And this is how it's done:

Mix flour and salt in a bowl. Pour in water and oil, mix and knead into a soft, smooth dough. Form the dough into a ball, cover and let it rest at room temperature for about 30 minutes.

Preheat oven to 240 degrees (464 F). Halve the dough and roll it out into an oval shape about 3 mm thick (1/10 inch) on a lightly floured surface. Place the dough on two baking sheets lined with baking paper.

Spread the crème fraîche / sour cream over the dough, leaving a border of approx. 1 cm (½ inch) free all around. Peel the onions, cut them into fine rings, cut the bacon into strips, spread both over the crème fraîche / sour cream and season.

Baking per tray: approx. 12 minutes each on the bottom shelf of the oven.

*****

Since this was our first time making Flammkuchen, we baked them one at a time to check for errors. There were none (Swiss recipe!) and 12 minutes was exactly right to produce this result both times:

DD needs to be careful because of IBS so they were made with mostly bacon on one side, mostly onion on the other, and with a glass of cool white wine they made an excellent Sunday supper.

Next time, now we know how well this recipe works, we'll be more generous with the toppings. :->

Incidentally, rather than baking-trays or the pizza stone we need to replace (ceramic utensils, tile floors and gravity Do Not Mix Well) we used the cast-iron griddle which in summer often goes on the BBQ...

... and gave the oven a thorough pre-heating, then transferred the Flammkuchen in and out with a peel, all of which worked splendidly.

That tip about using baking paper is excellent, BTW: no sticking, no spillage, no washing up. I bet it'll work with other things as well.

Like, for instance, more Flammkuchen... ;->

dduane

This was very nice. :)

furryprovocateur

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

autumnday19

Need it to be easier?

baby carrots (good dipped in ranch)

Celery sticks (add some peanut butter or cream cheese for extra flavor and protein)

Broccoli (good with ranch, cheese, or salt/pepper/butter)

Canned peas (you can microwave in a microwave-safe bowl. Good with salt/pepper/butter)

Bell peppers (cut into strips, good with cream cheese)

Canned green beans (can be microwaved in microwave-safe bowl. Good with salt/pepper/butter)

Hummus (good with crackers or tortilla chips)

Salsa (good with tortilla chips)

Guacamole (good with tortilla chips)

Need it in something?

Can't see it:

Hummus

salsa

Guacamole

Can see but disguised flavor (can usually be found store bought or done at home and use different veggies):

Dressed up ramen - just toss in some random veggies in ramen of your choice. Pretty much everything I've tried goes fine with it.

Chicken pot pie

Vegetable soup (with so many together it's hard to taste any specific one!)

Chicken noodle soup

Sweet and sour pork (haven't tried it but chicken should be fine in place of pork)

Texture problems:

Need it soft:

Hummus

Salsa

Guacamole

Cooked carrots

Avocados

Beans (personally I prefer black beans and canned baked beans)

Peas (make sure to cook well, great value brand has the softest peas I've tried)

Cooked broccoli (note: it does smell bad while cooking)

Cooked asparagus (note: also smells bad while cooking)

Cooked zucchini and squash (good together but can be eaten separate)

You can also puree most vegetables and eat with a spoon or use them as a dip

Needs to be crunchy:

Raw carrots

Raw celery

Raw bell peppers

Salad (remember you can put whatever you want in it! Even if that means no lettuce)

Most veggies are okay raw, and are usually very crunchy

Veggies google says stay crunchy after lightly cooking:

Snap peas

Brussel sprouts

Cabbage

Water chestnut

Bamboo shoots

Broad texture tips:

You can change textures by eating raw, cooking, chopping, pureeing, etc

You can separate different textures to use in different ways (ie using broccoli tops in a soup and eating the bottoms raw)

It also really helps to think about why you dislike a vegetable. I found that I am scared of green foods so I like to use those veggies for ingredients in things they are well hidden for. I've also learned that watching something while eating helps because then I'm not looking at the gross green things. When possible, I also like to get help hiding it (ie using cream of celery soup in my chicken and dumplings).

lierdumoa

Remember that vegetables are important because they contain nutrients that other foods don’t contain. NOT because they are low calorie.

Eating vegetables slathered in pork fat is always better than not eating vegetables. In fact fat will help you absorb the nutrients. Get those nutrients in your body by any means necessary.

inter-volve

Source

ichiharakazu

Written recipe from her tiktok

Sponge:

1 tbsp fast action dry yeast

2 tbsp white granulated sugar

1 cup warm water

1 cup (125 g) plain flour

Dough:

1 1/2 cups (188 g) plain flour

2 tsp salt

1/3 cup olive oil

Cheese mixture

3 cups grated mozzarella

1 1/4 cups feta cheese

Handful freshly chopped parsley

Garlic butter

4 tbsp unsalted butter

1/2 tbsp garlic powder

1/4 tsp salt

Egg wash

1 egg (beaten)

Crust:

Handful grated mozzarella

Method:

1. Mix together your yeast, sugar, warm water, and flour in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.

2. After 10 minutes, add the rest of your flour (1 1/2 cups), salt, and olive oil to your sponge,

3. Mixture together grated mozarella, feta cheese and finely chopped fresh parsley; set aside.

4. Take a large wooden spoon and make roughly combine dough ingredients.

5. Knead your dough for 8-10 minutes on a clean and oiled work surface until smooth. It is recommended not to add extra flour but I had to because I was short on time. It still came out beautiful as I only added a little bit! :)

6. I got 5 mini dough balls out of this. Cover with a damp towel and allow to rest for 10 minutes.

7. Whilst that is resting mix together melted unsalted butter, garlic powder and salt.

8. After 10 minutes, lightly sprinkle flour on your work surface. Roll out each dough ball about a half an inch thick. 9. Roll out the dough balls in a circle; add plain grated mozzarella to the sides, fold to create a stuffed crust and transfer onto a baking tray lined with baking paper.

10. Add egg wash to the crust; add garlic butter followed by the cheese mixture and bake in the oven for 20 minutes at 200 degrees celsius; ENJOYY.

inter-volve

Source

fattributes

Dutch Fried Meatballs

Trending Blogs

Recently Viewed Blogs

sheepytina's Food & Recipe Blog