I’ve been baking cookies lately. That second one turned out okay despite me putting in a tablespoon of baking soda instead of a teaspoon of baking soda.
I’m gonna be honest, I think most cooking websites suck? I just wanted to know what would happen if I added too much baking soda in general on the fly as I’m sitting there looking at my dough being mixed and I could not find anything that would give me a straight answer without expecting me to read 3 paragraphs about how everyone has made that mistake in the past.
oh yeah, this is my kind of thread. i got myself an extremely unnecessarily high-quality grill a couple months back and have been making good use of it. here’s the result of one of my better sessions so far: beef satay with a cucumber-mint salad and spicy coconut peanut sauce.
The recipe called for a Chinese pepper that I couldn’t find near me, so I went to the supermarket looking for a substitute a little less spicy than a jalapeño. For some reason I saw some serrano and thought they wouldn’t be that spicy. Turns out they were about 3 times as spicy as jalapeños! The dish was delicious, but easily the spiciest thing I ever cooked!
Honestly the secret is having a good stand mixer. It makes baking incredibly easy I feel as you’re pretty much dumping things into the bowl and having the machine do the hard part. The other important thing, and I cannot stress this enough, is having someone in your life you can turn to when you inevitably screw something up such as putting in a tablespoon instead of a teaspoon of baking powder to ask if you can salvage it or if the dough is ruined and you might as well chunk it in the trash.
Minor rant but online cooking resources in general are complete and utter garbage and personally I would say go find yourself a good cookbook or better yet friends and family for recipes. I cannot stand looking up a recipe and then having to scroll through 6 paragraphs to get to the actual recipe and past the fluff piece that no one has ever read about the authors childhood summer. I would rather buy an online book that I can then print pages out then deal with the garbage that is food recipe blogs.
I’m torn between “I guarantee you could cook, too” and “learning to cook can be a steep learning curve and the inevitable mistakes are incredibly frustrating”… I think Wazanator hit it on the head, having someone with experience that you can talk to is incredibly valuable, and not everyone has someone like that!
Anyway, today’s lunch is this less-than-photogenic thing:
I know these rolls as “Wurstbrötchen” - for US folks, they’re almost, but not quite, entirely unlike pigs in a blanket. They’re generously (!) seasoned minced meat with diced onions, wrapped in flaky pastry. Pretty easy to make if you get the store-bought pre-rolled dough! And they’re delicious hot and cold. I’ve made these ones on Monday and they’re still perfect.
The glob in the background is just some random stuff thrown together to make a fruity rice salad.
I could do it with practice. If I had some kind of Holodeck setup where I could just hit a button and delete my mistakes afterward until I figured it out, that would be ideal.
Any time I think I’m good at cooking, I just need to try making something new to be proven wrong. /jkjkjk It definitely takes a bit of practice with every bew technique.
My doctor wants me to go on keto, so I’ll be spending my summer trying to learn to bake with almond, coconut, and flaxseed flours. Wish me luck.
smoked some ribs over hickory the other week. i was too lazy to make sides so we ended up with boxed mac n cheese and a slaw of whatever was in the fridge leftovers went into a nice simple sandwich the next day.
Mixed baby potatoes (red, yellow, purple), carrots, and shiitake mushrooms. Baked in a mixture of olive oil, kosher salt, soy sauce, garlic powder and onion powder at 420 with convection on for about 18-23 minutes depending on how much there is.
Other things I will regularly add to it include garlic, tofu, ginger, kimchi, broccoli, kale, turnip, radish just basically almost any veggie or mushroom.
Mix with rice to bulk it up. This one was a snack.
leftovers went into a nice simple sandwich the next day.
