What Have You Cooked Recently?

[KifflomKween]

Absolutely do this. This is one of the things that really made me enjoy cooking more, after weighing and figuring out the price of the meat and finding out it was much cheaper to buy whole birds and piece them out each week I started making my own stock. It feels really good, you feel like you're really using the whole bird and it gives you a better idea of how to use the meat since you're more aware of where the cuts come from. Reduce down your stock and freeze it, it's great.

Tax: Roasted a whole chicken with a lemon garlic paste under the skin. Mashed potatoes made with coconut milk since it was something I knew I had based on a previous discussion ITT, it was very good as a non-dairy option.

That's one of the things I learned during my cooking journey, how to disassemble the whole chicken into parts and cook it. It really does cut down on the price. Usually I just throw out the bones. How many times do you use them for broth?

I like your recipe, I will add it to my book.

 

[Dawdler]

Chatgpt also said I could freeze a ton of chicken bone and cartillage leftovers and then boil them all to make a broth, is this true? Sounds gross.

Usually, you process leftovers (boil to a soup etc) and not freeze them.

Chatgpt suggested I make a soup with leftover ragu by adding it to a pan with some water and rice. I did that, it really is amazing.

There's not a world of difference between a sauce and soup, just the amount of water and size of parts.
You start with saute of onions, flour, garlic etc. which is the same for both.
You can make goulash and eat it with bread, put potatoes in, or put pasta with or mashed potatoes on side. It's a multi purpose dish.
Soups were usually made of low quality parts that took forever to boil. The original recipes were just "food for the poor" with cartilage, bones, marrow etc. to add taste and all other ingredients that were left over.
It is easy to cook like that, you just start with base and then add the most tough ingredients that take longest to cook and add softer ones at the end.
I toss food in as it is prepared/cut and it works out fine and saves on time. Cut onions, put them to roast, cut carrots, put them in, part tomatoes, put them in. Saw no purpose in preparing everything then emptying cups and be left over with a load of dishes and wasted time.

 

[Stan]

I tried to make butter chicken today, but as I carried on with the recipe and the smell of the chicken and curry gravy started filling the kitchen I started to feel nauseous.

The others ate it and said it was good, but I couldn't stomach it. It must be something wrong with me. Maybe the meds stop me from tolerating this kind of food. It sounded tasty in concept and I've had it before and liked it, or else I would not have made it. Disappointing.

 

[KifflomKween]

I tried to make butter chicken today, but as I carried on with the recipe and the smell of the chicken and curry gravy started filling the kitchen I started to feel nauseous.

The others ate it and said it was good, but I couldn't stomach it. It must be something wrong with me. Maybe the meds stop me from tolerating this kind of food. It sounded tasty in concept and I've had it before and liked it, or else I would not have made it. Disappointing.

Don't feel too bad about it. Food tastes like dishwasher to me when I am anxious.

 

[Iron Jaguar]

I made this a while back and gave some to my neighbour, a retired pastry chef. He said the pastry was "perfect".

 

[Stan]

That's one of the things I learned during my cooking journey, how to disassemble the whole chicken into parts and cook it. It really does cut down on the price. Usually I just throw out the bones. How many times do you use them for broth?

Should be just one time use, but your stock boil can be as short as an hour or so or as long as overnight. It depends on how much bones you have, what kind of bones you're working with (pork and beef take will need much longer than poultry; the shortest cook time will be for shellfish heads + legs + carapaces like shrimp, crab and lobster) and your time constraints. You can't really overcook stock unless the pot goes dry, but the bones will get soft after a while. They are edible at that point but best just to strain it off and toss, the flavor has long since boiled out into the stock.

An instant pot or slow cooker can prep stock for you safely over long periods of time, but some pro chefs to just turn the fire to a bare simmer and leave for the night with the big pot simmering and then they got consommé for tomorrow.