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Re: Share your recipes

Posted: Wed Sep 16, 2020 12:05 pm
by davtheram12
Pressure cooker beans

Ingredients: 3 cups raw pinto beans
6 cups of water
2 Tbsp kosher salt
2 dried bay leaves
1 small quartered onion
(stem, root and skin removed)
4 whole raw garlic cloves
(skin removed)
3 Tbsp canola oil

Directions: 1. Sift through beans, remove any old/funky/dirty beans and loose rocks.
2. Place beans in pressure cooker (lid off) and cover with water (enough to just cover the beans). Boil beans for 5 minutes. Discard water.
3. With the beans still in the pressure cooker, cover with 6 cups of water and add the remaining ingredients.
4. Bring mixture to a boil, with lid on, and set the pressure cooker to 15 p.s.i..
5. Once the pressure has been hit, bring the flame to low (while maintaining 15 psi pressure) and set timer for 40 minutes.
6. Once the timer is up, run entire pressure cooker under cold water until the pressure has equalized.
7. Remove lid and enjoy the pinto beans.

I fine tuned this recipe after years of just eyeballing the ingredients. The beans make for a killer refried bean burrito. I'll share my flour tortilla recipe in my next post.

Re: Share your recipes

Posted: Wed Sep 16, 2020 7:29 pm
by enigmaT120
You left out the jalapenos.

Re: Share your recipes

Posted: Thu Sep 24, 2020 2:51 pm
by Alphaville
i “invented” (not really i guess) a fast dessert this week:

in a small cup, fill 2tbsp roasted peanuts, 1tbsp pumpkin seeds, add a squirt of honey to make it all sticky, toss with a teaspoon, top with salt flakes (i like maldon)

goes *great* with coffee

Re: Share your recipes

Posted: Sat Sep 26, 2020 2:32 pm
by basuragomi
@Hristo:

Vanilla Ice Cream Recipe

I made this recipe since I hate the "scald milk" and "until it coats a spoon" directions people typically publish. I included actual temperatures instead for easy reference.

This recipe can be made without an ice cream churn. Ice cream churns work by constantly scraping a rapid freezing surface to keep ice crystals small and the product smooth. This function can be replicated by using an insulating surface (plastic tub face) to reduce freezing rate and intermittently scraping ice crystals off and into the melt. Or churning it outdoors in Canadian winter.

Yield: 1.5 litres ice cream

Equipment:
  • Flat-bottomed heavy pan
  • 2x mixing bowls
  • Hand mixer
  • Ice-cream tubs - I use 750 mL yogurt tubs
  • Scrapers
  • Ladle
  • Funnel that fits tubs
  • Measuring cups and spoons
Ingredients:
  • 6 egg yolks
  • 2 cups milk (2%)
  • 2 cups cold heavy cream (18%)
  • 3/4 cups sugar
  • 1/2 tbsp vanilla
  • 1/4 tsp salt
  • Mix-ins (e.g. cinnamon, coconut, chocolate)
Directions:
  • Separate egg yolks and place in mixing bowl.
  • Warm milk in a smooth pan on medium heat until 90°C then remove from heat source. Skim off milk skin.
  • While milk is warming, beat egg yolks with sugar and salt until pale yellow and very thick, 3-5 minutes.
  • Add milk to egg mixture in 1/4 cup increments to avoid curdling. Whisk/mix by hand to minimize foam formation.
  • Return mixture to pan. Heat mixture to 80°C on low heat while stirring and scraping constantly.
  • Pour mixture into mixing bowl and stir in heavy cream and vanilla.
  • Chill custard mixture in water bath or fridge until 5°C.
  • Pour custard into tubs, filling 2/3rds full to account for overrun.
  • Add in any mix-ins.
  • Place tubs in freezer.
  • Using hand mixer, thoroughly churn custard every 30 minutes and return to freezer. The frozen phase will form around the outer faces of the tub so be sure to scrape all tub faces.
  • Mix more frequently as ice cream gets slushier.
  • When fully slushy (or sick of mixing), place in freezer and freeze for 8 hours or until -10°C.
  • Alternatively, churn with traditional ice-salt method

Re: Share your recipes

Posted: Sat Oct 03, 2020 6:39 am
by Seppia
I experimented in a number of things while isolated (bored) in quarantine.
I have tried to dive a bit into the Asian tastes/flavors, but did so without a recipe book nor any experience, so some things were hit and miss.
I'll just post the hits :)

Fist I decided to try make dashi (I followed th erecipe for this).
The process is super easy and Dashi is the base of japanese cuisine.
You'll just need some giant kelp (konbu)and some bonito flakes (hana-katsuo)

Put some kelp in cold water and heat slowly, trying to reach a boil in 20 mins or so.
Right before the water boils, take the kelp out, add 1/2 glass of cold water, add the bonito flakes, and bring back to a boil, this time as fast as you can.
As soon as it boils, take off the heat, let rest 1 minute and filter.

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This is the result:

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The recipe called for 40g kelp and 30g bonito flakes for 1 liter of water, but I personally found the result to be too strong so I diluted it with another liter of water.
If I'll do it again I'll keep the 40g kelp but us half the flakes or less.

The first way I used th edashi was as a base to give flavors to some leftover random veggies I had around.
I used a carrot and a pepper, added a half glass of dashi, a touch of Mirin sauce and let cook for 15 mins with a lid on.

When the carrots were almost cooked, I added a half lettuce, raised the flame and sautée everything.

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Took that off the flame

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cooked some chicken in teh leftover liquid

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Mixed everything together on high flame to remove excess liquid

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Then served wit some marinated soft eggs (boil eggs soft, marinate overnight in the fridge in a mix of water, some soy sauce and a teaspoon of sugar.)

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Marinated eggs (the ones served in Ramen) are easy to do and very versatile.

Add a couple to some white rice and few spices and you have a healthy lunch:

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Or mix a leftover one with some avocado for a great bagel toast:

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Re: Share your recipes

Posted: Sat Oct 03, 2020 7:40 pm
by suomalainen
Referencing this:
jacob wrote:
Tue Sep 22, 2020 8:49 am
Hotdog/burger buns: https://www.kingarthurbaking.com/recipe ... uns-recipe (stopped at the first one)
Tortillas: https://www.rickbayless.com/recipe/flour-tortillas/ (tried several, this is the best)
What about a pita recipe? Anyone have a good one? Soft and fluffy and delicious out of the oven.

Re: Share your recipes

Posted: Sat Oct 03, 2020 8:54 pm
by Alphaville
Seppia wrote:
Sat Oct 03, 2020 6:39 am
I'll just post the hits :)
haha! those look great. i’ve never used bonito flakes but now i want to (i do use kombu).

suomalainen wrote:
Sat Oct 03, 2020 7:40 pm
What about a pita recipe? Anyone have a good one? Soft and fluffy and delicious out of the oven.
i don’t know how to make pitas, but i make flatbreads, sorta similar, but mine don’t quite split in the middle—chapatis do. but chapatis are not pitas either... :(

lmk if you want the flatbread thing, it’s pretty standard,

Re: Share your recipes

Posted: Sun Oct 04, 2020 10:10 am
by ertyu
Today, I made this soup in the "cut up all the things and boil them with salt and water" method and it turned out v good:

About 100-150g of lentils (what was left over in the half kilo lentil bag, which was approx 1/4 of the bag)
Ditto brown rice (put all that was left in the bag, approx equal amount to lentils)
1 small to medium head of onion
1 carrot (not a huge one)
3 potatoes (that's how many i grabbed at the store, unsure of weight)
500g mushrooms. this weight i know because the mushrooms were in a beautiful package and it said on the package
one green pepper
one red pepper which turned out to be only mildly chilly which was the best
a liberal dash of all 3 types of dry spices I have (I believe savoury, parsley, and basil)
Salt (as much as you would put on a pot of soup, I usually eyeball this).

Boil until stuff is boiled. Put in bowl, add olive oil, stir and eat.

Delicious.

Re: Share your recipes

Posted: Sun Oct 04, 2020 10:18 am
by Alphaville
ertyu wrote:
Sun Oct 04, 2020 10:10 am
Delicious.
i can see that in the seasoning! gread blend of aromatics and seasoning, and mushrooms add a beautiful umami.

making my mouth water and stomach growl hahahahahaaa.

all i have in my belly right now is a small cup of tasty tasty cocoa and i’m waiting for the lady to make flatbreads. then we’ll eat with black beans, roasted green chile, and eggs.

but those lentils! i got lentils but need to find me some mushrooms...

MUSHROOOOOOMS