The Teach Me How To Cook Thread

[Cormacaroni]

That looks like a crazy amount of sugar to me, Rman. I know US folks like their desserts sweet, but I prefer to cut the sugar from most recipes in half or to a third, then add sweetness via sauces, powdered sugar etc later on. It allows more flexibility in serving to groups of people.

[CrystalGemini]

That looks like a crazy amount of sugar to me, Rman. I know US folks like their desserts sweet, but I prefer to cut the sugar from most recipes in half or to a third, then add sweetness via sauces, powdered sugar etc later on. It allows more flexibility in serving to groups of people.

Yeah I do that too.  Only I usually don't add alternative sweeteners.  I usually find halving the sugar more than enough for myself.  If I make it for other people (depending on who they are) I'll usually use the full amount though.  Like for diabetics.   

[Rman]

That looks like a crazy amount of sugar to me, Rman. I know US folks like their desserts sweet, but I prefer to cut the sugar from most recipes in half or to a third, then add sweetness via sauces, powdered sugar etc later on. It allows more flexibility in serving to groups of people.

Yeah, most US based recipes have tons of sugar.  The richness of cheesecake usually cuts sweetness for me.  I'm not a big sweet tooth myself, but I do have soft spot for cheese cakes and custard based desserts. 

[Mupepe]

I don't have any pictures, but I made dinner for my wife on Dec 29th.  Her birthday is on the 30th and I was trying to catch her off guard.

I grilled two t bone steaks.  I only had an hour and a half or so to prep them and I had very limited supplies so I salt and peppered them, squeezed some lime on them, chopped up some garlic and threw them in baggies (we just moved and I have exactly zero damn spices or marinading ingredients.  Plus I was in a hurry at the grocery store running around trying to finish it all within two hours before she got home.  That included, my drive home, to the grocery store and to two other stores and cleaning up the house, washing dishes and prepping the plates for her arrival home).  I grilled them for about 2 minutes on each side, then covered them.  We love our rare steaks.

I made some mashed potatoes.  Threw about 8 small potatoes in a big pot, put in some salt, threw in some chunks of garlic and boiled them for about an hour.  drained them, put in about a stick and a half of butter and half a cup of milk.  turned out really nice.

sauteed some mushrooms.  I got some butter and chopped up some garlic and let the garlic fry in it for about 5 minutes, then I threw the mushrooms in and covered them.  I kept opening up every few minutes and stirring.  Cooked them for about 30 minutes.  Then I got juices from the steaks and threw it in there to add a bit more flavor.  turned up the heat high for about 3 minutes and then turned it off.  They turned out really, really good.  I used about a quarter of a stick of butter.  CrystalGemini had told me to use some bacon, but I forgot to get it at the store so I just improvised.  I had no idea how it would turn it out.

I made some green beans too.  i used about another quarter stick of butter, and then threw the green beans in it and covered.  It took about 30-40 minutes to cook them.  I kept uncovering and moving them.  I squeezed about two limes on them at the beginning and then another at the end.  They turned out really good.  I learned this from my mom's boyfriend.

[tiesto]

Sorry, no pics, but I just finished up some lamb tangine.  I love stews in the winter.  I'm really digging Morrocan cooking these days, and I had to go to Kalustyan's, an amazing ethnic food market in NYC that has every kind of spice imaginable, to prepare the tangine.  They are also at their peak freshness, unlike stale supermarket spices. 

I loooooove lamb tagine. You up to having a dinner guest over some time? 

[Fragamemnon]

So I spent way too long today at this youtube channel:



So awesome, and I don't even really make Japanese food.

[Brehvolution]

It's not what I expected to see when I read "cooking with dog". 

[Eric P]

i made creamed spinach last night for dinner and it tasted great but looked hellish.

joy of cooking said "puree" but i should have just chopped it because it came out looking like baby poop instead of food.

i think i'll half the heavy cream and use half that and half sour cream instead.

[Howard Alan Treesong]

I just made some kinoko nabe (mushroom stew) from one of the cookbooks I got for Christmas:

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[CrystalGemini]

I don't have any pictures, but I made dinner for my wife on Dec 29th.  Her birthday is on the 30th and I was trying to catch her off guard.

I grilled two t bone steaks.  I only had an hour and a half or so to prep them and I had very limited supplies so I salt and peppered them, squeezed some lime on them, chopped up some garlic and threw them in baggies (we just moved and I have exactly zero damn spices or marinading ingredients.  Plus I was in a hurry at the grocery store running around trying to finish it all within two hours before she got home.  That included, my drive home, to the grocery store and to two other stores and cleaning up the house, washing dishes and prepping the plates for her arrival home).  I grilled them for about 2 minutes on each side, then covered them.  We love our rare steaks.

I made some mashed potatoes.  Threw about 8 small potatoes in a big pot, put in some salt, threw in some chunks of garlic and boiled them for about an hour.  drained them, put in about a stick and a half of butter and half a cup of milk.  turned out really nice.

sauteed some mushrooms.  I got some butter and chopped up some garlic and let the garlic fry in it for about 5 minutes, then I threw the mushrooms in and covered them.  I kept opening up every few minutes and stirring.  Cooked them for about 30 minutes.  Then I got juices from the steaks and threw it in there to add a bit more flavor.  turned up the heat high for about 3 minutes and then turned it off.  They turned out really, really good.  I used about a quarter of a stick of butter.  CrystalGemini had told me to use some bacon, but I forgot to get it at the store so I just improvised.  I had no idea how it would turn it out.

I made some green beans too.  i used about another quarter stick of butter, and then threw the green beans in it and covered.  It took about 30-40 minutes to cook them.  I kept uncovering and moving them.  I squeezed about two limes on them at the beginning and then another at the end.  They turned out really good.  I learned this from my mom's boyfriend.

FAIL.


   So how'd the dinner go overall?!  What music did you end up going with?!

[Mupepe]

It went pretty good!  I didn't remember to start downloading music until around 7.  She gets home at around 7:20.  So I searched for the last thing you sent me.  The one you said Joseph suggested.  I found it on thepiratebay.org and I was going to stream it to the PS3, but when I turned on the PS3, it wouldn't find the new songs.  they just weren't listed.  So I said fuck it and used some music I already had stored on the PS3.

[CrystalGemini]

lol Well happy it worked out!  You should have just gone on youtube and put a quick playlist together. 

youtube

[CrystalGemini]

Today I my mom and I made black bean and garlic pork spareribs and salty shrimp (I think that's what it's called in English :X) green beans.

First the spareribs:
Chop and onion, green bell pepper, jalapeño, and smash a few cloves of garlic (see waxer's new knife)


You'll also need pork spareribs, black bean garlic sauce and salt.


Get the oil nice and hot in the wok then stir fry the onions to desired doneness.  Then set aside.


Repeat with green bell peppers (peppers should really only take 20-30 seconds).  Set aside.


Add a bit more oil and throw in garlic.


Once the flavors are released, add the jalapeño peppers and black bean sauce.


Add the spareribs immediately.  Mix well.


Add a small block of rock sugar and about 1/2 a cup of water.



Cover and leave for 15 minutes.


Have a snack while you wait.


After 15 minutes of cooking stir the ribs thoroughly, taste and season with salt accordingly, then cover again for another 10 minutes.




While you wait prepare the thickener: mix by eye some cornstarch and water.




After 10 minutes have passed, add the thickener to the spareribs and mix well.


Add the vegetables and mix well.


The beans follows a similar process only with different seasonings.
Fry garlic.


Add salty shrimp (paste).


Add beans.


Add water, salt and sugar.



Stir well.  Cover until the beans are done (varies depending on how snappy you like your veges).

[Mr. Gundam]

My wife wants to do that 7 day cabbage soup detox diet after a hellish two week holiday eating season. And, out of solidarity to my partner, I've agreed to do it with her starting tomorrow.

This is going to suck.

[Mr. Gundam]

Your house is going to stink.

I'm going to need a HEPA Filter fannypack.

[CrystalGemini]

Never had cabbage soup.  What's with this detox you speak of?  And why does it stink?  It doesn't look too bad on Google images.   

[CrystalGemini]

Good luck dude! :X

[Mr. Gundam]

I'll keep you guys posted, if I don't die from a ruptured colon.

spoiler (click to show/hide)

No homo

[close]

spoiler (click to show/hide)

maybe just a little bit

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[Howard Alan Treesong]

I thought about doing the Master Cleanse but reading about what it Actually did to your colon from Scientists scared the shit out of me

[Cormacaroni]

7 days seems a bit OTT. By that measure, prisoners in Chinese labor camps must be the healthiest specimens on the planet.

[Cormacaroni]

I have this amazing recipe for squid cheesecake.

[CrystalGemini]

Deep fried calamari?


Also awesome grilled.


Never made either myself but I don't think they should be that difficult.  At home, we usually use squid in hot pot or congee.


There's also stuffed squid but I don't personally prefer it.  Just not a huge fan.

[Brehvolution]

Damn it CG, that pork spare rib dish made my tummy rumble at 9:30 in the morning. Looks delicious as do the green beans.

[Mr. Gundam]

I love deep fried calamari, but I've never had it grilled like that before.

I can't wait to eat real food again next Wednesday. Nothing but fruit smoothies, fruit and cabbage soup today. 

[Mr. Gundam]

Do you have some Korean friends you could ask for squid recipes? I'm sure they'd know of some great things to do with it.

[BlueTsunami]

I'm going to try and cook some low grade steak tonight but using a salting method I read here...

http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

Use a massive amount of Kosher/Sea Salt for a set amount of time (based on thickness) and its supposed to relax the proteins a bit and salt the cut of meat internally.

[Phoenix Dark]

I'm going to try and cook some low grade steak tonight but using a salting method I read here...

http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

Use a massive amount of Kosher/Sea Salt for a set amount of time (based on thickness) and its supposed to relax the proteins a bit and salt the cut of meat internally.

Interesting. I don't have any  steak ( :'() so I'll try this salting method on mah chicken breasts today

[Mupepe]

have I shared my super secret steak cooking technique?

no.  do it.

[BlueTsunami]

Yes! I've been using Alton Browns simple method of quick sear, slow cook broiling but any other techniques would be great to know.

[Mr. Gundam]

Yes, please! I get to eat steak on Friday night as part of this crazy as hell 7-day diet/detox mumbo jumbo, but I don't think I can cook it with much (salt, pepper, etc.).

I've had the soup (which is actually really good, but will get old fast) along with a berry smoothie, two apples and a pear today.

[BlueTsunami]

Oh man, I just finished eating that steak I cooked and the salting method works! I used a cheapo Top Round steak too (very lean and it was only like $3? for 1 1/2lb slab). Now it didn't cut like fillet mignon but it was mcuh easier on the jaws then when its cooked without salting. Inside the steak was salted too (the juices pull in the salt internally), so it packed a nice flavorful punch.

There's also a method with slices of kiwi (there's an enzyme in the kiwi breaks down protein) but the salting method has the added benefit of retaining water somewhat (it was certainly juicer than normal).

[Cormacaroni]

I've done the salting thing, passed on by Sho Nuff (). It works really well on cheap steak, but two issues prevent me from using it more often:

a) You go through a TON of salt
b) It can be a huge pain in the ass getting all the salt off the steak  before cooking.

Blue - in theory, you could actually just cook the steak with kiwi. Hawaiian cooking does this with fish, for example.

[Cormacaroni]

have I shared my super secret steak cooking technique?

Do it. We'll all promise to keep the secret!

[Phoenix Dark]

I'm using the salting technique on my chicken tonight; it's on the stove right now. After salting it for an hour the meat was pretty dry, and I barely had to pat it even after rinsing excess salt off. I also have some grilled potatoes and okra with garlic going

[Howard Alan Treesong]

steak secret's out:

1) Buy good steak, moran
2) Cracked pepper and sea salt
3) Sear the FUCK out of it in a cast iron pan on Inferno for 2 minutes per side. If your smoke alarm doesn't go off you're doing it wrong
4) Broil in oven for 12 minutes at 375.
5) Okay your steak is done

[Fresh Prince]

Quick answer: marbling

[Howard Alan Treesong]

I usually get whatever looks good, an inch or so thick, and bone-in. I find sirloin too tough and filet too soft. I like ribeye or t-bone, and a bit fatty. If you don't want fat then go eat tofu you pussy.

Sauces and marinades are great for cheap cuts of meat, but keep that shit away from good steak. Good steak gets Salt-n-Pepa.

[CrystalGemini]

  Synthesizer Patel

Could not have been worded better.

[Rman]

Ditto on the sauce and marinades bullshit. 

[Howard Alan Treesong]

I like to marinade cheap-ass meat for donburi (uh, rice bowls). Just slice it up into little baggies and I have my lunches for the week ready to go. I don't really consider it "steak" at that point, though, more like a "porous delivery system for soy sauce and mirin"

[Howard Alan Treesong]

I generally throw a simple wine reduction with my steak, no matter the cut.

I don't always do this, but a brandy/cream reduction for steak au poivre once in a while is

[Howard Alan Treesong]

Actually, I got some Gunpowder Mustard for Christmas and a mustard cream reduction sounds JOLLY GOOD, I know what I'm doing this weekend!

[Rman]

I love a good mustard cream reduction, using a brown veal stock base.  The problem is making veal stock, which is a time consuming and out of the way for most home cooks since good veal bones may be difficult to source.   

But I love a nice, gelatinous veal stock.  Nothing smells better while cooking.  That stuff is gold for braises and sauces.

[BlueTsunami]

A better cut of meat is definitely the way to go when one wants non chewy meat. I'm always amazed when people say they don't like steak cause' its too tough. They dont' realize that there's a plethora of cuts to choose from.

I like trying to make really cheap cuts manageable though but next time I'll have to get a ribeye or something (there's a large butchery in my area that I need to check out ).

Blue - in theory, you could actually just cook the steak with kiwi. Hawaiian cooking does this with fish, for example.

I've got lots of Kiwis at the moment so I'll probably experiment with this

[CrystalGemini]

I usually use tougher cuts of meat for stews or braising. 

Never really saw the point in using them as steaks.  It feels too forced to me.  Like trying to make vegetarian/vegan foods more "meat-like".

[Fresh Prince]

On that note does anyone have any simple vegetarian dishes? Like all in one pot stuff, that I can freeze and then use throughout the week.

All I do is mashed potatoes and chips  :'(

[Cormacaroni]

A better cut of meat is definitely the way to go when one wants non chewy meat. I'm always amazed when people say they don't like steak cause' its too tough. They dont' realize that there's a plethora of cuts to choose from.

I like trying to make really cheap cuts manageable though but next time I'll have to get a ribeye or something (there's a large butchery in my area that I need to check out ).

Blue - in theory, you could actually just cook the steak with kiwi. Hawaiian cooking does this with fish, for example.

I've got lots of Kiwis at the moment so I'll probably experiment with this

I think there's a Good Eats ep on this. I would try it with salmon or tuna before steak though!

[Howard Alan Treesong]

On that note does anyone have any simple vegetarian dishes?

haha, just kidding.

but seriously, no.

[Cormacaroni]

Well, there is Patel's kinoko nabe...

[Fresh Prince]

I eat so much meat () that I actually enjoy vegetables now.

[Mr. Gundam]

On that note does anyone have any simple vegetarian dishes?

Yeah, my wife makes all kinds of awesome vegetarian meals. When she gets back from the gym I'll have her post a couple.

[Fresh Prince]

Thanks for that. I feel like such a failure to my race being Indian and not being able to cook vegetarian dishes. I have most of the spices too but it's so much effort  :'(

[Howard Alan Treesong]

Well, there is Patel's kinoko nabe...

It has a fish-based dashi broth. You could probably make a vegetarian broth substitute, though...

[CrystalGemini]

On that note does anyone have any simple vegetarian dishes?

Yeah, my wife makes all kinds of awesome vegetarian meals. When she gets back from the gym I'll have her post a couple.

I would like to second that request on vegetarian meals.  Not that I'm about to give up on meat but I've had some pretty tasty vegetarian meals and am way interested in finding out more.   

[Rman]

I'll write up some of my favorite vegetarian dishes later.

[Rman]

Broccoli with Oyster Sauce
-Cook broccoli in simmering salted water until half done.  Run under cold water or shock in ice bath to preserve color.
-Preheat saute pan and add 1 Tbsp of Olive Oil in saute pan.  Add two cloves of minced garlic and cook until slightly golden, over medium high heat.  Be careful not to burn the garlic.
-Add 2 Tbsp of Oyster Sauce, 1 tbsp of soy and nam pla (fish sauce) respectively.  Reduce slightly.  Toss in parcooked broccoli and coat with reduction and cook to desired doneness.  Serve with steamed white rice and protein of choice.

Asparagus and Parmesan
-Preheat oven to 450 degrees F.
-Cook asparagus in simmering salted water until slightly undercooked.  Run under cold water or shock in ice bath to preserve color.
-Butter casserole and place asparagus in it.  Dot with butter and sprinkle salt and pepper.  Sprinkle parmesan and bake for 10 to 15 minutes. 
-Remove from oven and sprinkle more parm if desired.

Eggplant and mushrooms are also workhorses.
Pasta and noodles are great backbones to vegetarian meals.

My favorite vegetable is broccoli rabe, which I usually saute in olive oil and butter and finish with sriracha. 

[brawndolicious]

I don't think something with oyster sauce counts as vegetarian...

On that note does anyone have any simple vegetarian dishes? Like all in one pot stuff, that I can freeze and then use throughout the week.
All I do is mashed potatoes and chips  :'(

do you mean specifically vegetarian or vegan?  My friend's ex made some great vegetarian lasagna.

[Rman]

I don't think something with oyster sauce counts as vegetarian...

On that note does anyone have any simple vegetarian dishes? Like all in one pot stuff, that I can freeze and then use throughout the week.
All I do is mashed potatoes and chips  :'(

do you mean specifically vegetarian or vegan?  My friend's ex made some great vegetarian lasagna.

You could say the same thing about with fish sauce   You can use vegetarian versions of Oyster Sauce.  A recipe is just a template, not a prison.  You alter as you wish.  Chinese black vinegar can also be used in the reduction.

@Fresh Prince: Just make a big batch of Chili Non Carne.  Potato leek soup, soups of all kinds and bean based soups are also great made ahead.  They freeze pretty well too.

[BlueTsunami]

Used the left over steak from yesterday for breakfast!

[Brehvolution]

yolk + steak =