TC-P
kiwifarms.net
- Joined
- Jul 29, 2020
Would you be willing to share the receipe and results? I am looking at making some as I love it and want to try my hand at it.
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Aug 7, 2017
With pleasure.
- 75 ml of water
- 75 ml of milk
- 35 g of butter
- 1 table spoon of sugar
- a pinch of salt
- 70 g of flour
- 3 eggs
- 50 ml of vegetable oil (I used olive oil, worked perfectly fine)
- 5 egg whites
- 80 g of sugar
Preheat oven to 180 degrees Celsius. Meanwhile, beat three whole eggs a little and put aside, then sift flour into a separate bowl and put aside too. Put water, milk, sugar, salt and butter into stewpan over medium heat. When butter melts bring it to the boil, then add sifted flour in one go. Turn heat to the minimum (or turn it off, if your stove keeps heat well enough) and whisk your dough (you can use fork like I did, since my whisk is prone to falling apart) until it becomes one ball that doesn't stick to the bottom and sides of the pan. Then put it into cold bowl and mix it with a spatula to cool it off a little, until it becomes warm instead of hot. Then add three beaten eggs in 3-4 portions into the dough and whisk them until combined. Then finally add vegetable oil and whisk together too.
When it's done, take your 5 egg whites and whisk them till they turn into foam. Then little by little add 80 g of sugar while whisking until you get steady peaks i.e. you take your whisk out of your meringue and the "bird beak" doesn't bend when you point it upwards. After this add third of your meringue to the dough and fold it in with a spatula. Then another third and then what's left.
After this pour your dough on the baking sheet and flatten it with spatula or whatever you like. Keep in mind, that it will be twice of the volume of the ingredients, so you should be ready to bake two rolls instead of one. Bake for 12-14 minutes, it depends on your oven, just till it becomes a little golden-brown (although I'd argue that you can bake it just a little more). After it's done take it out, put another baking sheet on top of it and turn it over. Even thought it is way more elastic than sponge cake, I'd recommend you to roll it right there, while it is hot. Put a filling of your choice on top of it - jam, cream, curd, peanut butter, chocolate paste, whatever, I've made lemon curd since I didn't want to throw away yolks -, smear it around and gently roll it, while squeezing it enough so there would be no gaps. Then dust it with powdered sugar or cover it with glaze - you decide.
Thanks and bon appetit!
- Joined
- Oct 6, 2016
That crust does look pretty good, Ive been wanting a generic pizza dough recipe to have in my pocket without having to hunt one down online. tbf though since I like the doughier pan pizza style crusts rather than neapolitan style thin crust, Ive taken to just putting pizza toppings on focaccia.
The other day I made a 1-2-3 loaf of bread (1 part starter/poolish, 2 parts water, 3 parts flour, 2% salt per whatever amount of flour) with cheddar and jalapenos I grew in it. It came out pretty good and rose better than I expected with all the shit I put in it.
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- Jan 29, 2021
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- Jan 30, 2021
Not pretty but delicious club : old rags or clothes. Apologies do not know Spanish name! On cabbage, courgette and celery.
- Joined
- Dec 28, 2014
- Joined
- May 25, 2013
chicken drumsticks in the instant pot
mash some garlic on the bottom, a couple of onions sliced
upper teens of drumsticks
two bottles of "Soy Vay!" brand pinapple-ish teriyaki sauce, less expensive then proper shit like Kikkoman, they were out of the hella cheap shits like Landry's
whoops not enough liquid yet
time to dive into the Shelf Of Mysterious Oriental Ingredients
Superior Soy Sauce, some White-ish Asian Cooking Wine, some Red-ish Asian Cooking Wine, a few splashes of sesame oil
some dehydrated onions
some garlic powder
a bit of water
some other random dashes including pepper flakes, kickin chicken, paprika, curry powder
a few sugar-preserved badia gingers
hit pressure, should be done in about an hour and a half
edit- hour and a half laterish
dank af
mash some garlic on the bottom, a couple of onions sliced
upper teens of drumsticks
two bottles of "Soy Vay!" brand pinapple-ish teriyaki sauce, less expensive then proper shit like Kikkoman, they were out of the hella cheap shits like Landry's
whoops not enough liquid yet
time to dive into the Shelf Of Mysterious Oriental Ingredients
Superior Soy Sauce, some White-ish Asian Cooking Wine, some Red-ish Asian Cooking Wine, a few splashes of sesame oil
some dehydrated onions
some garlic powder
a bit of water
some other random dashes including pepper flakes, kickin chicken, paprika, curry powder
a few sugar-preserved badia gingers
hit pressure, should be done in about an hour and a half
edit- hour and a half laterish
dank af
Last edited:
Here's the recipe I used:
How to Make Kimchi! A Quick Easy Authentic Kimchi Recipe
A Quick & Easy Kimchi Recipe with simple instructions. Full of healthy, gut-healing probiotics, this Authentic Kimchi Recipe is vegan adaptable & gluten free.
www.feastingathome.com
TC-P
kiwifarms.net
- Joined
- Jul 29, 2020
Here's the recipe I used:
The process was pretty easy; I thought it was having trouble fermenting but I checked it today and it does seem to be working! My only complaint is that it is too salty for my liking. I did some reading and it might go away after fermenting, or I might need to rinse the cabbage next time. It also might be because I didn't use any daikon like the recipe suggested. It's still fine and I'll definitely try it again with some adjustmentsHow to Make Kimchi! A Quick Easy Authentic Kimchi Recipe
A Quick & Easy Kimchi Recipe with simple instructions. Full of healthy, gut-healing probiotics, this Authentic Kimchi Recipe is vegan adaptable & gluten free.
Thank you for sharing. What are you using to ferment and store it in.
- Joined
- Mar 10, 2019
I don't think it'll get much less salty. Likely you do need to rinse the cabbage next time. Too much salt can definitely make the fermentation slow. I assume you followed the recipe and used sea salt; ordinary iodized salt will also screw with the fermentation (iodine is antimicrobial). In any case, since it's plenty salty, it doesn't sound like you have to worry about it spoiling, so as long as it's actually getting some bubbling going on you should be okay.Here's the recipe I used:
The process was pretty easy; I thought it was having trouble fermenting but I checked it today and it does seem to be working! My only complaint is that it is too salty for my liking. I did some reading and it might go away after fermenting, or I might need to rinse the cabbage next time. It also might be because I didn't use any daikon like the recipe suggested. It's still fine and I'll definitely try it again with some adjustmentsHow to Make Kimchi! A Quick Easy Authentic Kimchi Recipe
A Quick & Easy Kimchi Recipe with simple instructions. Full of healthy, gut-healing probiotics, this Authentic Kimchi Recipe is vegan adaptable & gluten free.
Big glass jar!
I actually overlooked the sea salt, but my salt is non iodized and it does seem to be working. Do you think I should get sea salt for next time?I'll rinse it next time as well. I tried it again today after refrigerating all night, and it's pretty tasty. I also just don't like a ton of salt in general so it's partly personal preference.
- Joined
- Mar 10, 2019
Nah. The only reason the recipe calls for sea salt is that it's (almost always) not fortified with iodine and table salt (almost always) is. Any non-iodized salt should work just fine. In fact even if the salt has iodine the amount probably won't be enough to completely inhibit fermentation, just slow it down even more. And the additives can affect the color/texture of the food.
If it turns out otherwise fine, I'd say your main issue was just the excessive amount of salt.
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- Sep 3, 2014
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- May 8, 2020
Made some French Onion soup in the Dutch oven tonight. Added a little extra red wine and some chunks of beef. I also had it with Swiss and Batard bread instead of gruyere and baguette. Browned the beef on the stove top after sweating the onions and garlic, put the red wine, herbs, and beef broth in. Let it go at 300 degrees for 3 hours. The beef is tender and delicious!
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- Apr 2, 2021
Anyone have any good and cheap, low sodium, low carb, low fat recipes that won't make me want to eat a bullet? So far the only really tolerable meal I can make is turkey burgers or grilled fish.
I have discovered that to keep the patties juicy I can shred up some cucumber, press out the moisture and mix it with a tiny bit of mayo, salt, pepper, and minced garlic.
I incorporate that mix with the turkey meat while making the patties and the cucumber bits absorb the turkey juice as it cooks so the patty stays moist.
I have discovered that to keep the patties juicy I can shred up some cucumber, press out the moisture and mix it with a tiny bit of mayo, salt, pepper, and minced garlic.
I incorporate that mix with the turkey meat while making the patties and the cucumber bits absorb the turkey juice as it cooks so the patty stays moist.
- Joined
- Jul 12, 2020
Made hard-boiled eggs and marinated them for most of the day. Turned out well!
TC-P
kiwifarms.net
- Joined
- Jul 29, 2020
I have no idea if this meets your criteria of good low carb/low fat recipes that will not make you wish to kill yourself; but this is what I cooked last night and had the leftovers today: Noodle bowl.
I start with Shirtaki noodles once they are dry pan fried because you have to do this step I place them in the bowl. Then I make the broth soup portion of the noodle bowl. I first add in garlic, ginger, onion, carrot and celery to the pan and cook that add the broth I use chicken but you could use vegitable broth and cook for a bit. Then I usually add mushrooms, and a version of cabbage and cook till done then add shrimp then cook till done. Poor over the noodles and cut up some spring onion and add on top. Very low caloried (less than 300), low carb and low fat.
Edited: to fix some errors.
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- Apr 2, 2021
Thank you that does sound good. I'll have to go no onion because onions give me fire-breathing indigestion, but otherwise That seems like it would break up the monotony.
- Joined
- Jul 3, 2019
Sure I'll try your recipe
...... today I made shrimp cocktails with homemade v8
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- Dec 16, 2019
Dak galbi (Korean bbq chicken with rice n veg)
