What Have You Cooked Recently?

[Leather Gliscor]

Today it's one of those flattened and rolled pork tenderloins with the stuffing on the inside. It's a pretty fun dish to assemble! And the stuffing can be very versatile.

 

[AnOminous]

So he could drink it

But was it in Greggs?

In my effort to keep practicing gravy/roux I made some gravy for my chicken tonight using wine. Do you guys have any advice for picking wines to cook with? I've heard you shouldn't get low quality wines that you wouldn't drink, the same people say don't buy 'cooking wine' for that reason.

I disagree, because cooking wines (like the sherries) are usually specifically formulated for cooking with them. If you're going to use real wine, don't spend too much because most of the subtlety gets knocked out with cooking, especially if you deglaze the pan with the wine.

But cooking sherry and cooking wine is actually good for cooking. Do not even try to drink it, though, it's vile for that purpose. But things like Shaoxing cooking wine are almost necessary for the recipes they're in. Just remember "cooking wine" is super low quality. It's bum wine you'd never drink, but suited for cooking.

This doesn't apply if the wine is actually an essential part of the dish, like beef bourguignon. Then any pinot or cab sauv that isn't literal bum wine will do.

 

[Mandy Stroyer]

Dumplings and sauteed shelled edamame. Dumpling filling was ground pork, grated carrot, scallion, SPG, ginger, tamari, and a little sesame oil. Edamame was sauteed in olive oil and a little sesame oil with salt and pepper. I also made a dipping sauce out of brown sugar, red pepper flake, garlic, ginger, tamari, and water, thickened with cornstarch slurry.

 

[Super Guido]

Baked some button mushrooms with diced onion, olive oil, and salt. Delicious.

 

[PositiveMonk]

Had a craving for garlic knots and decided to look up what I'd need to make them. I had everything in my kitchen. This was one of those learning to cook moments where it felt like something clicked because I could just make something I'd normally order from a restaurant on a whim. The dough came out great, I wish I had added garlic powder. I wasn't happy with the garlic butter mixture I brushed on top. I think I don't like the taste of butter or I don't like the brand of butter I'm using or possibly I'm not storing my butter well. Whenever I cook with butter I'm not happy with the flavor and when I try replacing it with something like olive oil I enjoy it a lot more. So I think the next time I try this, I'll replace the butter with olive oil or more preferably I'll make some garlic infused olive oil for this recipe.

Also a gluten free bread loaf. I think it could have used a bit more flour because it was very had to shape and was a very sticky dough. It expanded out rather than up which makes me think that it was the form that's an issue. Flavor and texture came out fine though so I'd call that a success. That recipe is quickly becoming my most annotated one in my collection, with many notes included based on my mistakes and conversations I've had.

So get a table wine you find tasty, one year old. When i use red wine i personally like merlot, it's afordable and give your sauce and stock a nice body.

I disagree, because cooking wines (like the sherries) are usually specifically formulated for cooking with them.

Your advice hasn't steered me wrong yet, and this should be cheaper so I'll happily give it a shot. Does anyone have any suggestions for a dish that would let me play around with the concept of using wine in my cooking? I figure using to make a pan sauce or gravy for my chicken is still a good idea because it's a very simple dish that I know really well and can pick out the changes I notice. That way I can get a feel for how different wines come through. I figure I'll try various cooking wines as well as finding a young merlot based on @souschef's suggestion. At least if I'm not pleased with the merlot I can just drink it

I could always start bum-maxxing and drink the cooking wine too.

The original liquid aminos is supposed to be an alternative to soy sauce

Ah so maybe I fucked up somewhere along the way, I had looked up soy sauce alternatives and swear I saw specifically coconut aminos. When I looked into it, nothing seemed like it was some insane processed garbage and it just came off as an ingredient used in a cooking style and region I know very little about. I think it was suggested as being a part of like thai cooking or something? I saw no harm in giving it a shot, and still don't, but it doesn't really feel like it is a great soy sauce replacement. Seems fine as an ingredient though and I'll definitely be looking to use it in marinades where I'm trying to get a sweet and salty flavor.

 

[souschef]

Does anyone have any suggestions for a dish that would let me play around with the concept of using wine in my cooking? I figure using to make a pan sauce or gravy for my chicken is still a good idea because it's a very simple dish that I know really well and can pick out the changes I notice. That way I can get a feel for how different wines come through. I figure I'll try various cooking wines as well as finding a young merlot based on @souschef's suggestion. At least if I'm not pleased with the merlot I can just drink it

So wine is good when you want to deglaze a pan. Red wine with red meats is my go to. For example if i made ragu bolognese i use red wine after i brown my minced meat just before adding the tomatoes. Add the wine then wait it for it to reduce, you don't want to boil the meat on the wine. You can also use wine to make a stock: roast some vegetables and bones on your oven, take it out and add the wine to the rack and scrape it. I also like white wine when sautéing mushroons (be sure to do this after they brown a little bit since they absorb moisture), i also use white wine when i'm preparing shrimp. I take the shrimp, remove his skin and heads till they're red, then i cook the head and skin with white wine and strain this sauce so i can use in a variety of stuff. There's a lot of possibilities.

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As for the thread i made patissiere cream, which i like to eat by itself and it's a source of bullying from my friends because they think it's weird. I sprinkle cinnamon on top of it and eat it.

 

[Mandy Stroyer]

I'll make some garlic infused olive oil for this recipe.

I use exclusively garlic infused olive oil in place of garlic (just note if I ever say garlic is in something, it's the oil) so I make it once every one to two weeks. I wrote out this whole long thing on how I've never refrigerated it despite everyone saying to but just realized I have narrowly been avoiding giving myself botulism for two years by infusing it on the stove, using a jar of pre-minced garlic with citric acid, and cooking everything I put it in thoroughly. Oops. Anyway, it's really good on breads and in sauces and totally won't kill you if you make and store it properly. I like to add dried rosemary and a pinch of red pepper flake to mine.

Also a gluten free bread loaf. I think it could have used a bit more flour because it was very had to shape and was a very sticky dough. It expanded out rather than up which makes me think that it was the form that's an issue.

A common issue I have too.

Spoiler: gluten free bread sperging containment zone

I've considered baking the bread in one of my oven safe pots to keep the shape or dividing it between my two loaf pans and hoping it cooks all the way through without burning the top or bottom. Jewgle says the issue is either too much water (makes sense, it's a gluten free bread) or


So more flour/less water is probably the answer but I'm not sure how much without making it crumbly. I plan on making some later this week so I'll test it out.

 

[souschef]

So more flour/less water is probably the answer but I'm not sure how much without making it crumbly. I plan on making some later this week so I'll test it out.

Look for weak protein flour. The more protein the flour has, the stronger the gluten structure will be.

 

[rusty shackleford 1]

I made this stir fry the other night, I wanted to make Chinese food and had to look up like the main pantry staples to get for the sauces etc. I bought hoisin sauce for the first time and I tried the velveting technique for the first time. I’m not a super great cook but I have fun practicing and I actually liked this one and was kind of proud lol.

 

[souschef]

Making ragu bolognese, it's simmering now and will be done in 5 hours. That's most definitely what is up toobz

 

[Kosher Salt]

Ah so maybe I fucked up somewhere along the way, I had looked up soy sauce alternatives and swear I saw specifically coconut aminos. When I looked into it, nothing seemed like it was some insane processed garbage and it just came off as an ingredient used in a cooking style and region I know very little about. I think it was suggested as being a part of like thai cooking or something? I saw no harm in giving it a shot, and still don't, but it doesn't really feel like it is a great soy sauce replacement. Seems fine as an ingredient though and I'll definitely be looking to use it in marinades where I'm trying to get a sweet and salty flavor.

I've seen reviews calling it a soy sauce alternative, but the classic soy liquid aminos are a much closer resemblance, mostly because that basically is soy sauce, or a type of it anyway.

Whether you call it processed really kind of just depends on your perspective. It's basically pre-digested protein, which sounds grosser than it actually is... whether it's the hydrochloric acid in your stomach or hydrochloric acid in a factory, I don't think it makes much of a difference. The general point is just to digest the protein by breaking the chemical bonds between the linked aminos, since a protein molecule is just a chain of various different aminos. Fermentation also accomplishes this, but produces a few other byproducts, like a tiny bit of alcohol, though you'd probably die of salt toxicity before you could get drunk off of soy sauce.

For whatever reason, we find the glutamate amino to be very delicious and it triggers the umami sense. It's not exactly a secret... monosodium glutamate makes food taste good, and that's why. But a lot of the same people who will tell you to avoid MSG and specifically tell you to watch out for "hydrolyzed vegetable protein" as it's MSG in disguise will add literally that to their food because Bragg's calls it natural (and avoids saying that in their ingredients).

As far as I'm concerned it's something to be used in moderation. We've found plenty of ways to make food taste unreasonably delicious - MSG, high fructose corn syrup. The problem isn't that it tastes good, the problem is that it tempts us to eat too much of a good thing, and that's something that's manageable if you understand what you're actually dealing with. You're basically tricking your body into thinking that you found something that you should fill up on because you might not find something so nutritious again soon. But when you have access to food like that constantly, you have to exercise restraint beyond simply eating the way your body would naturally want to.

 

[Dr. Ricearoni]

I made bourbon whiskey chicken with tigerskin eggs on rice and it's tasty

 

[Melony C]

Weeb era got suspended. We're Balkan LARPing now. Homemade pita with cat tax.
View attachment 6909943

Those pitas are huge and they're looking good! I've been making them too since I'm just fed up with basic food prices and they're quicker to make than bread or baguettes.

I've been also hooked on making milanese cutlets from pork lately. I used to think it's too much hassle but I guess softening the cutlets flat is just too good of a stress relief.

 

[Wuhan Wet Market]

I made mandu for lunar new year. Was delicious.

 

[There She Glows]

I've got 3 pounds of birria in the instant pot for quesatacos. Won't be as good as a three hour braise but it will be ready in time for dinner and several dinners after that.

 

[Marvin]

Last night I made a shrimp coconut curry in my instapot.

Turned out pretty decent. My onion dicing skills need work. But otherwise not bad.

Also I really love minute rice. A lot of tasty dinners end up being some kind of stew-y or saucy dish poured over rice, and being able to just microwave some minute rice is very convenient. I have a bunch of normal rice I need to use up, and it's just a pain to cook it anywhere but in the instapot. I think I can probably cook a bunch of it at once sometime and freeze it in batches, but going forward, I'll probably just stick to minute rice out of expediency.

 

[souschef]

Had to cook gnocchi to go with my ragu today. Moms complained about the penne (doesn't like it al dente)

Got store bought gnocchi though, i really dislike making gnocchi from scratch.

 

[Archeops]

I cooked another cut of tri-tip earlier in the week. I marinated, seared, and roasted it and it turned out really good.

One really annoying thing I actually manage to solve is a cooking-related eye burn I always seemed to get whilst searing steak. Mama Archeops guesses that it has to do with the oils I sear with (I used a mix of butter and olive oil), me not wearing any sort of eye protection, and not using a splatter guard. I switched over to beef tallow and I wear a pair of cheap sunglasses and that seems to have fixed the issue.

 

[Michael_Jordan_Peterson]

learning to make bearnaise. First made a couple major mistakes but second was much better.

 

[Mechanical Pencil]

My buddy gifted me five pounds of ground deer which was turned into chili. After 12 hours of simmering it was absolutely fantastic and I think I prefer deer chili over beef, which I was not expecting since I love fat and deer is incredibly lean by comparison.