The Teach Me How To Cook Thread

[Mupepe]

Awesome, dude!  Thanks! 

Man, it seems difficult.  Never made dough before.  I guess I can make the sauce while the dough rises.  I hope I don't fuck it up too bad

[GilloD]

What are some good cheeses to put on top besides just mozzarella?

This is what I do: Slice some tomatoes and let them sit in a bowl with garlic, olive oil, basil, salt and pepper. Bake the crust ahead of time. Brush your crust with the yummy oil sitting in the bottom of the tomatoes bowl. Lay the tomatoes over the crust, cover with mozz and bake. When it comes out, top with fresh arugula.

Other fave: Gorgonzola, fontina, mozz. Add caramelized onions and rosemary.

I've always kind of disliked tomato sauce pies, so I like simple approaches like this.

[GilloD]

Awesome, dude!  Thanks! 

Man, it seems difficult.  Never made dough before.  I guess I can make the sauce while the dough rises.  I hope I don't fuck it up too bad

Bread baking is one of life's great zen activities. Very physical, but also very artful. Bread is a living thing! Coaxing it to life is wonderful. Just follow the directions and you won't fuck it up too badly. I always make extra, freeze it in equal portions and then take it out the night before I need it

[Mupepe]

Baking is one of the most enjoyable things about cooking, but it requires infinite patience, because you're going to fuck up alot.

  How much will your recipe make?  One pie?

What are some good cheeses to put on top besides just mozzarella?

This is what I do: Slice some tomatoes and let them sit in a bowl with garlic, olive oil, basil, salt and pepper. Bake the crust ahead of time. Brush your crust with the yummy oil sitting in the bottom of the tomatoes bowl. Lay the tomatoes over the crust, cover with mozz and bake. When it comes out, top with fresh arugula.

Other fave: Gorgonzola, fontina, mozz. Add caramelized onions and rosemary.

I've always kind of disliked tomato sauce pies, so I like simple approaches like this.

Oh shit, that sounds good.  But I do love my sauce.  I don't know.  So torn!

[CrystalGemini]

SAUCELESS PIZZA.   

[Mupepe]

Ugh.  Women. 

[Mupepe]

I just did the dough.  it's now rising or whatever.  time to start on the sauce

[Cormacaroni]

I made pizza crust with wholewheat flour for the first time last night. We were out of 'hard'/enriched flour and I thought what the hell, let's give it a shot. It came out tougher than usual but certainly edible. Anyone tried wholewheat? I'm thinking it needs more yeast than usual for a start 'cause it was very slow to rise. Got one crust left so might post a pic when I eat it.

*Japanese stores basically have two types of flour that I can't find satisfying translations of. Your all-purpose flour is a 50:50 mix of these two types, basically a rough-milled/fine-milled flour combo. The fine-milled stuff is usually for pastries, cakes etc, and the rough-milled stuff for bread. Anyway.

[Cormacaroni]

Ok

1 packet yeast
3/4 cups water luke warm
dab of honey
1 1/2 cup all purpose flour, plus more for dusting later if sticking
1/2 cup semolina flour (if you can't find just use two cups all purpose)
some olive oil
3/4 teaspoon salt

1.  Mix yeast, honey (you just need a tiny bit. like a teaspoon if that) and water to activate.  Let sit for five minutes and check and see if it's active.  It should be slightly frothy at this point, if not the yeast is dead, start over.
2.  Mix flour and salt.  If you have a food processor use this, if not you're probably going to have to do the mixing by hand, which can suck.
3.  Mix in water until a sticky ball forms, and then transfer to a floured surface
4.  Knead until smooth and springy, adding in more flour slowly if it is sticky.  This is the tough part, and a good rule of tumb is if you can stick in a finger about a half inch and the dough doesn't spring back, keep kneading.
5.  Form into a ball and place in a lightly oiled bowl, cover with platic wrap and a towel, and leave for about one hour in a warm place, or until doubled.
6.  Take out, punch down and roll out until fairly thin.  450 (preheated) with toppings on for about 15 minutes.

One thing I would add: You probably think you know how to knead bread. You don't. Go watch a video on youtube and learn how to do it right. You will save yourself a ton of time and wasted energy.

edit: err, obviously i'm not addressing Genghis directly here...

[Cormacaroni]

Yeah I should've mentioned that kneading is serious work and involves a lot more than just rubbing down the dough.  I just use a kitchenaid now for the first part and finish the rest by hand.

 

TAUN TAUN WHERE ARE YOU

[GilloD]

I learned to knead dough when I learned to knead clay for the wheel. Do a bad job and in either case your whole investment gets fucked.

[Mupepe]

 

the sauce is stewing.  20 more minutes.  i also cleaned up everything i've used so far with the lapse in time

it's been about an hour for the dough and it looks huge, but i'll start rolling it in a few. 

i'm putting mozzarella cheese, cheddar cheese, genoa salami, pepperoni and mushrooms.

I think I put too much flour too quickly in the dough.  it felt sorta dry and not super spring.  i guess we'll see.  you guys did say i'd fuck up a lot

[Mupepe]

I kneaded it a lot but I think I just sucked at it.  i'll have to check youtube videos

[Cormacaroni]

I kneaded it a lot but I think I just sucked at it.  i'll have to check youtube videos

I don't think youtube hosts those sort of videos....

[Mupepe]

Ok.  just finished the sauce and threw my first pizza in the oven.  sauce turned out a bit thin.  how can i correct that next time?  tastes great though

[Cormacaroni]

Ok.  just finished the sauce and threw my first pizza in the oven.  sauce turned out a bit thin.  how can i correct that next time?  tastes great though

Reduce it down more. Just let it simmer in a saucepan for a while. Or if you don't have much time, add some chopped or sliced fresh tomato.

[Cormacaroni]

Ok.  just finished the sauce and threw my first pizza in the oven.  sauce turned out a bit thin.  how can i correct that next time?  tastes great though

Reduce it down more. Just let it simmer in a saucepan for a while. Or if you don't have much time, add some chopped or sliced fresh tomato.

Also, PICS!

[Mupepe]

sweet.  thanks for the advice guys.  getting the pictures off my camera now.  it turned out so fucking good.

the bread was a little tough, but fuck, still so good.  thank you guys!  pics incoming!

[Mupepe]

[Cormacaroni]

nom nom nom! looks good!

i always drizzle some olive oil on the pie before baking btw. you can do it afterwards as well. keeps the toppings (mushrooms for example) from drying out and adds extra delicious.

[Himu]

Every thing he's going to make for now on is going to be pizza. All he ever eats is pizza. And burritos.

[Mupepe]

  I'll remember that.

I also put it on the dough before i put the sauce, cheese and toppings on.  and then i coated the foil

[Mupepe]

I want to make chinese chicken fried rice tomorrow.  anyone have good recipes???

[Cormacaroni]

I want to make chinese chicken fried rice tomorrow.  anyone have good recipes???

PM Mr Singh if he doesn't reply. He is the King of Asian cookery. And every other kind.

[CrystalGemini]

  I'll remember that.

I also put it on the dough before i put the sauce, cheese and toppings on.

Good call. 

[BlueTsunami]

I'm compelled to make some Chicken Marsala. I'll be going off this set of instructions!

http://smittenkitchen.com/2008/03/alexs-chicken-and-mushroom-marsala/

If I do make it, I'll take some pictures and I'm going to eat the fuck out of it.

[Mupepe]

  I'll remember that.

I also put it on the dough before i put the sauce, cheese and toppings on.

Good call. 

There was also a special someone who guided my way through the grocery store!

Tonight I'm going to try the following recipe...

CHICKEN MADEIRA

CHICKEN:
1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
MADEIRA SAUCE:
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper

Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don\'t clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken.

Servings: 4

[DJ_Tet]

I'm compelled to make some Chicken Marsala. I'll be going off this set of instructions!

http://smittenkitchen.com/2008/03/alexs-chicken-and-mushroom-marsala/

If I do make it, I'll take some pictures and I'm going to eat the fuck out of it.

I used to make chicken marsala.  One bit of advice, you may think you like Marsala, you may think you LOVE marsala.  Go easy on the marsala, less is more.  If it's too heavy you won't like it as much as you should.  Note I haven't read that recipe and it's been too long since I've actually made the chicken marsala.  I just made it pretty often and eventually used too much marsala and ruined the recipe for me

[Mupepe]

Almost done completely with the chicken madeira.  oh my god.  I figured it would be easier than the pizza.  wrong.

i have a question, does my stove suck or something?  last night with the marinara it said you guys said to simmer for 40 minutes at the end.  but mine was still really watery. 

the sauce tonight said to simmer for about 20 minutes, but fuck, it's been way longer than that and it's thickening up a lot slower.  i made sure i followed everything correctly too.  it just seems to be an issue with my crappy (i'm using my older ones until I move) pans or with my crappy stove.

[Cormacaroni]

One problem with pro cookbooks is that the chefs are used to using the super hi-powered gas stoves in their restaurant kitchens. Real cooking time at home almost always varies. This is why pictures are so important.

btw, you might want to try using oven paper for the pizza instead of foil. You don't want the bottom of the pie to get soggy. Also remember to dust the oven paper with flour before putting the pizza on it.

[Mupepe]

cool.  thank you for the tips.

so i finished.  the sauce didn't come out right.  a lot of places were saying i should have used 4 tbsp of corn starch to thicken it up.  because... it didn't get any thicker.  just kept evaporating.  *sigh*    Chicken turned out good at least.

[CrystalGemini]

I want to make chinese chicken fried rice tomorrow.  anyone have good recipes???

Here's a recipe I posted on GAF.  Substitute the siew yok (bbq pork) with chicken pieces.  Cut the chicken pieces into kidney bean sized chuncks BEFORE cooking.  Then marinade in a bit of salt and sesame oil.  I don't use it, but you can also add soy sauce to this marinade o_O... 

For one serving, you're going to want maybe......1 chicken breast.  O_O

Ingredients:
2-3 cups cooked white rice
1-1.5 chicken breast/thigh/whatever you can get
1-2 tsp. sesame oil
4-8 tsps. vegetable oil
1-2 cloves garlic (break and dice)
1-2 eggs (beaten)
1-2 shoots of green onion (optional)
1 tsp. soy sauce (optional)
salt to taste

Pretend this is the chicken.  Stir fry it in some oil.  Make sure the oil is hot before cooking.  You can test this by dipping a chopstick or the tip of your cooking utensil in some chicken goo then dipping it in the oil.  If it sizzles, it's ready.  Once the chicken is done, scoop it up and set it aside.


Fry the garlic.


Dump the rice in.  I usually base the amount of the other ingredients on the amount of leftover rice I'm using.  I tend to like using leftover rice over fresh rice as it's not as soft.


Fry in high heat until a slight brown color.  Make sure you keep the rice moving.


Dig a little ditch in the rice pile and pour beaten eggs into the center.


Wait a minute or two for the egg to solidify a bit, then stir (the egg only!).


Once a good portion of the egg is cooked stir into the rice.


Add the chicken/meat.


Add some green onion (optional).


Season with salt to taste and serve.


 

[Cormacaroni]

Looks awesome CG! I like that way of doing the egg. Mr Singh taught us Tokyo folks to do the egg separately at the start then set it aside. Your way looks much more convenient. And i have some BBQ pork in the fridge right now

[Mupepe]

nice one, CG!  I'll try it tonight.

Here's a pic from last night.  I'll upload more when i get home.

[OnkelC]

Hey, nice thread.

[Mupepe]

participate please

[OnkelC]

participate please

Lazy Ass Hot Dogs tonight:

[Madrun Badrun]

MMMMMM even your wieners look good Onkel. 

[Mupepe]

damn that does look good

[cool breeze]

Pickles look strange on that hot dog, yet I eat them with relish at times.  I don't get why.

[CrystalGemini]

Looks awesome CG! I like that way of doing the egg. Mr Singh taught us Tokyo folks to do the egg separately at the start then set it aside. Your way looks much more convenient. And i have some BBQ pork in the fridge right now

Yeah, my mom does the egg separately too.  It's all personal preference.  I like how the egg mixes with the rice my way.   

[Mupepe]

my rice sucked.

must practice making rice. 

it sucked.  bad.

[CrystalGemini]

my rice sucked.

must practice making rice. 

it sucked.  bad.

Woah.  What happened?   

[Cormacaroni]

my rice sucked.

must practice making rice. 

it sucked.  bad.

For fried rice, you have to leave it flattened out on a plate or something for at least 10 mins before you try to fry it, otherwise it'll just stick. Japanese rice is especially problematic. Ideally, you should leave it in the fridge overnight. Fried rice is best made from leftover rice from the night before, really.

[Mupepe]

I'll try that next time.  Yeah, it stuck together pretty bad.  The bottom half of the pan of rice was kinda mushy.  Fuck.  I hate making rice.  I thought i had conquered it when I tasted some from the top and it was perfect.  But halfway down it turned to shit

[etiolate]

i always loved my rice sticky when I was little

I'll have to post some stuff later

[CrystalGemini]

I'll try that next time.  Yeah, it stuck together pretty bad.  The bottom half of the pan of rice was kinda mushy.  Fuck.  I hate making rice.  I thought i had conquered it when I tasted some from the top and it was perfect.  But halfway down it turned to shit

You can still use softer rice while making fried rice - you just have to know how to keep the rice moving and have a certain amount of oil in the mix.  It just takes practice is all.   

[OnkelC]

This will be made this noon:
http://www.neogaf.com/forum/showpost.php?p=%204699710&postcount=182

[Mupepe]

I'll try that next time.  Yeah, it stuck together pretty bad.  The bottom half of the pan of rice was kinda mushy.  Fuck.  I hate making rice.  I thought i had conquered it when I tasted some from the top and it was perfect.  But halfway down it turned to shit

You can still use softer rice while making fried rice - you just have to know how to keep the rice moving and have a certain amount of oil in the mix.  It just takes practice is all.   

  I'll try again soon... just not today... or tomorrow.    I'm a little discouraged.  Tonight will be spaghetti and meatballs.  Something simple and easy since I already have the sauce.

This will be made this noon:
http://www.neogaf.com/forum/showpost.php?p=%204699710&postcount=182

[OnkelC]

a few test shots, plums and carbonara:

[Mupepe]

Oh man that looks delicious

[CrystalGemini]

Hey OnkelC - what's with the watch?  I've noticed it's in a lot of your food pictures lately.   

[Vizzys]

I think the watch is for scale or something

or hes rich and showing off

[Cormacaroni]

The product placement in these shots is almost as blatant as Casino Royale

[OnkelC]

Hey OnkelC - what's with the watch?  I've noticed it's in a lot of your food pictures lately.   

it's  a fetish thing, also practice shots for this:
http://www.neogaf.com/forum/showthread.php?t=332603

[CrystalGemini]

I made steak tonight.  Probably nothing NEAR what you're used to, Mups, but I work with what I can!   

Ribeye with a rasberry wine and balsamic vinegrette sauce:

[gibletsngravy]

When I get chicken fried rice take out its usually much darker. I guess they must use a lot of oil.

[CrystalGemini]

When I get chicken fried rice take out its usually much darker. I guess they must use a lot of oil.

There are many types of fried rice.  Every recipe varies.  I'm not a huge fan of rice so I make it how my family members like it (or whoever eventually eats it).  My personal favorite is salted fish and chicken fried rice. 



Note: Something to look out for - authentic fried rice just about never has soy sauce in it nomatter what type.

[Mupepe]

I made steak tonight.  Probably nothing NEAR what you're used to, Mups, but I work with what I can!   

Ribeye with a rasberry wine and balsamic vinegrette sauce:
(Image removed from quote.)

Damn that looks good!

I ended up just making last night a leftover night.  I heated up chicken from Friday in the oven and then I put a piece of mozzarella on it and topped it with some marinara sauce.  It was so damn good.

[etiolate]

Sheek Kabob Turkey Meatballs

1/2-1lb of Ground Turkey (deending on how many you want)
Cumin
Paprika
Butter or Ghee(used butter myself)
Olive Oil
Fresh Parsley Chopped
Chopped Onion
Salt

Now I don't measure my ingredients, as I go sort of by taste and scent. I would say I used about 3 tablespoon each of the cumin and paprika, half of a yellow onion chopped, and half cup of the chopped parsley. I used 1 stick of butter a good amount of olive oil. I would have used more butter if I actually had more to use.

Combined all the ingredients sans butter and oil, kneeding them together until it looked well mixed.  Then I let it chill for a couple hours in the fridge before taking it out to add the softened butter and oil. Then you just mold large balls with your hands and place them in a baking pan or casserole dish.

I broiled them for about 10 minutes, then cooked them in the oven for another 20 or so at 300 degrees. A slow cooked low heat is fine, especially after the broiling. I then added penne pasta and a broiled serrano pepper. I dripped the juices from the dish and some wine over the top.






Not sure what wine to match turkey with, but this worked out well together even if its a red with a light meat.