EPTGeneral Cooking Thread - Page 3
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SC2Toastie
Netherlands5725 Posts
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QuanticHawk
United States32138 Posts
On April 09 2014 20:37 SC2Toastie wrote: Planning to make vegetarian, spicy noodles tonight. Tips? http://en.wikipedia.org/wiki/Dandan_noodles these are supposed to be very good. omit minced meat obviously. I am sure you can google a recipe. On April 07 2014 09:35 Disregard wrote: I'm a avid cook and one of those people versed in food science but when I want a 5 minute meal, tomatoes and eggs is the best my preferred choice of satisfying eats. edit: Anyone else used to be a big fan of Alton Brown? Hes like the Bill Nye of food. Generally unless there's a specific recipe I want to copy, I get 2-3 versions and cobble something together. His is usually the baseline. google 'dish name alton brown'. Though ever since I saw a recipe of his with sugar in a mother fucking marinara, I haven't been as big of a fan. Seriouseats is always worth googling as well. | ||
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Encdalf
Germany66 Posts
On April 09 2014 19:21 SC2Toastie wrote: ^ How do you make those 0.0 :D? Instead of details how each is made specific, I'll give you a general rundown for an idea how to create these. As for truffels a general recipe is: 150g Cream 200g milk couverture 250g dark couverture 250g soft butter 90ml alcohol Heat the cream, melt the chocolate within, once it's melted, add the alcohol, and let it sit for at least 6 hours. After that, mix the soft butter with the chocolate and fill it in a piping bag. Pipe the truffles on a baking sheet and let them sit again for a while. Now coat them with a thin layer of melted chocolate and roll them in cocoa powder afterwards. The difference beween the recipes is basically you vary the ingedients for differnt taste, texture and usage. You could make it harder so you don't pipe it, instead cut the ganache. Or you use chocolate shells and pipe will them. The cocolate shells could be either bought or created from a mould. And once you start creating chocolates where plain chocolate is the coating you need to learn how to properly temper the couverture to get a glossy look and that chocolate cracking feel when eating. To give you an idea of e.g. the pistacio ones in notes: - buy ingredients (yes that's actually a pretty tricky part sometimes) 1/2 cup heavy cream, 3/4 cup unsalted green pistacios, 8 oz white chouverture, 10 oz bittersweet couverture - chop pistacios very fine - heat 1/2 cup cream with pistacios in a pan till simmer - remove from heat, let it sit for 10 minutes - strain mixture - add cream to infused cream to get back to 1/2 cup - stir 2 spoon soaked pistacios back in - reheat it, add white chocolate - let it cool down - fill it in chocolate shells - let it sit for 12 hours - close the shells with melted chocolate - temper dark chocolate (heat it to 43°c, cool it to 28°c while infusing it with new chocolate, reheat it to 32°c) - coat shells with dark chocolate - add pistacio on top | ||
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QuanticHawk
United States32138 Posts
It originally started out as a thrown in experiment for a veggie chicken marsala (subbing fired eggplant for chicken). I just ended up doing a bunch traditional style fried in evo. so good. Regular chicken marsala is such a great dish when done right. gtfo with your roux yo | ||
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Dark_Chill
Canada3353 Posts
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puppykiller
United States3137 Posts
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Shiragaku
Hong Kong4308 Posts
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puppykiller
United States3137 Posts
I mean like spices. Only sauce I have in my parents house atm is korma and I think that they'd be pissed if I used it lol. | ||
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Dark_Chill
Canada3353 Posts
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xDaunt
United States17988 Posts
On April 10 2014 17:22 puppykiller wrote: Quick... what are some good spice to use with black beans and rice! Cajun and blackened seasonings. | ||
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Shymon
United States620 Posts
On April 10 2014 17:22 puppykiller wrote: Quick... what are some good spice to use with black beans and rice! Any earthy spice would be nice IMHO, cumin or coriander even cinnamon etc. if we are counting salt as a spice i guess that is a gimme as well. Also don't rule out plain black pepper, just don't go overboard. Some spice mixes could be good either a Moroccan blend or a curry blend as well. On the flip side if we were to include herbs into the discussion, cilantro is a natural pair with black beans. | ||
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iTzSnypah
United States1738 Posts
[G] How to make pasta taste better 1. Let it cool down. The end. | ||
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Dark_Chill
Canada3353 Posts
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QuanticHawk
United States32138 Posts
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Dark_Chill
Canada3353 Posts
I'm planning on making stock soon. Is there any problem with using bones from different kinds of animals at the same time (ex. chicken and pork) | ||
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wongfeihung
United States763 Posts
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Ghostcom
Denmark4783 Posts
 I've been craving it ever since I left San Francisco. | ||
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MutantGenepool
Australia115 Posts
2 cups of thickly sliced (13mm - 1/2') field mushrooms. Gotta be this thick because they shrink. 1/2 cup of dry white wine. 1 tblsp butter. 1 cup of hot beef gravy. 3/4 cup of cream. Put the mushrooms and butter in a frying pan on a medium heat and cook until mushrooms go slightly soft. Keep an eye on them and stir occasionally. Add the wine and cook until reduced to about 10%. Add gravy and cook for 5 mins. Add cream and heat through. Lavish over your medium rare steak. Enjoy. | ||
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imBLIND
United States2626 Posts
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Nagisama
Canada4481 Posts
On April 16 2014 06:50 imBLIND wrote: How do you guys make the eggs turn fluffy? Like asian restaurant style fluffy, not chef ramsay style fluffy. I've been trying to improve my tomatoes n eggs /shrimp n eggs, but they keep turning out not the way I want them... How do they turn out not the way you want them? Generally when I do this recipe, I beat two eggs and cook them before hand. Mix it around while it's still liquid on the pan with chopsticks or spatula, and set it aside while it's still slightly runny. Cook the tomatoes with a couple slices of ginger and salt/sugar to taste, a splash of ketchup, and add the eggs for like half a minute to finish. I've never tried just shrimp and eggs, but I might cook shrimp first and then add beaten eggs in shortly after and mix? without having to set eggs aside. | ||
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