Cooking and Recipe Sharing

[EcoHound]

I love cooking and baking, keeps my hands busy and calms my nerves
I’m not at the level where I can make original recipes so I’m always on the lookout for new ones to try

Share them if you got them!

I make this baguette recipe a lot, though I do make changes to the baking method

Hidden text.

I bump up the baking temperature to 500F, use a pizza stone instead of a sheet tray, and use a pan of ice in the oven alongside to create more steam. Bread baking will take A LOT of trial and error though

Claire Saffitz is my favorite baker to take recipes from
I love her Blueberry Muffins (I replace the sour cream with Greek yogurt, more convenient for me)


And her Chocolate Chip Cookies (I gave these out at Anthrocon!)

[NovaSquirrel]

I've made https://www.food.com/recipe/cheeseburge ... ole-283602 a bunch of times; I guess it's a pretty straightforward thing to do with the ingredients it uses, but often I do just want something easy to make that's still really tasty. I modify the recipe a bit, adding onions after the beef so they can cook in the beef fat, put the top buns on before baking, and put pickles on after baking if I use them, because I prefer them cold.

[Enbyeon]

Here's a recipe for Serbian cornbread. You might have to source some local alternatives.

3 eggs
3 tea cups of corn flour
3 tea cups of regular flour
2 tea cups of cooking oil (or 1 tea cup of cooking oil and 1 tea cup of Greek/Balkan yogurt)
2 tea cups of carbonated water
1 tea spoon of baking powder
Any amount of chese (ideally it's white Balkan style cheese, but if you don't have any of that, a salty creamy cheese of similar consistency will do the job)

Bake at 200C in a buttered-up pan until it's golden brown on the top (you can use the toothpick method to see if it's fully baked). If you're not sure how much a tea cup is, I default it to 1dl.

Here's how it should roughly look when it's done.

[Ivy-IV]

Here's a dhal recipe my brother sent me!
Presented as written:
1 onion (oneion)
3-4 chilli peppers
300g red lentils
12g garlic (about 4 cloves)
10g ginger
70g tomato paste
9g salt
0.5-1tsp garam masala/mild curry powder
0.5tsp paprika
0.5tsp chilli powder/cayenne pepper
1L water

Dice/slice onions and chillis
Mix garlic, ginger, tomato paste, spices and salt
Sauté onions until translucent (5-10 mins)
Add chillis until soft (3-4 mins)
Add water, paste and lentils
Bring to boil and simmer for 40-50 mins


I like to serve it with rice and poppadoms/nachos

[Finchtale]

ooh I do love cooking and baking a lot
I tend to do vibes based cooking a lot so I don't have many recipes to share, but I do have a favourite thing to bake for myself: Swedish Cinnamon Rolls :3

I just made some this past weekend, actually!


The recipe I use was given to me by my partner and it can be found at the bottom of their blog post here!

[scratchingway]

The other day, I happened to dig up recipes for Water Toast and Toast Water while going through Fannie Farmer's old cookbook:

Water Toast: Dip slices of dry toast quickly in boiling salted water, allowing one-half teaspoon salt to one cup boiling water. Spread slices with butter, and serve at once.

Toast Water:

- Equal measures of stale bread, toasted, and boiling water
- Salt

Cut bread in quarter-inch slices, put in a pan, and dry thoroughly in a slow oven until crisp and brown. Break in pieces, add water, and let stand one hour. Strain through cheese cloth, and season. Serve hot or cold.

Have I tried these? No. Will I? Also no. But I thought they were fun, and I'll share something a bit more edible when I'm feeling up to it.

[pumpkinlumpin]

I make this baguette recipe a lot, though I do make changes to the baking method

Hidden text.

I bump up the baking temperature to 500F, use a pizza stone instead of a sheet tray, and use a pan of ice in the oven alongside to create more steam. Bread baking will take A LOT of trial and error though

Ough, thank you for this. I've been wanting to try my hand at baking baguettes sometime.

As far as a recipe to share, I've really been into this Apple Muffin recipe from King Arthur Flour lately. Excellent muffins that stay moist for a decent bit! To lean a little more healthy (or as healthy as a muffin can be, anyway) I've been adjusting the recipe by:

[*]Replacing the flours with Whole Wheat Flour (230g).
[*]Lowering the sugar (115g), no sprinkled bits on top since they still turn out sweet enough.
[*]Bonus: adding a generous 1/4 cup of chopped pecans adds a nice chew here and there.

[EcoHound]

Ough, thank you for this. I've been wanting to try my hand at baking baguettes sometime.

Again I must repeat the warning, bread baking is a skill. You will end up with (edible) bricks in the first few attempts. While the recipe itself is simple, the main hard skill to learn is knowing when the dough is done proofing.

It's yeast, a living colony. It's not gonna do the same thing every time on a set schedule and the ambient temperature changes proof time a lot.




I have been using this recipe for about half a year now
Currently my bread looks like this, a far cry from how it started

[pumpkinlumpin]

Again I must repeat the warning, bread baking is a skill. You will end up with (edible) bricks in the first few attempts. (...)

Oh no worries, this won't be my first struggle with bread lmao. I've got both a willingness to mess up and too many flours when trying to revive my sourdough starter fell through after moving. Thank you for the extra resources!

[SomeAxolotl]

Oh sick there’s a cooking thread!
I have a bunch of recipes I’ve developed over time, I could copy them down here if yall are interested.

[daebelly]

as of late we've really been enjoying making roast beef sandwiches. here's an example of a batch:

we'll write out the recipe below:

FOR TO MAKE SANDWICHES OF ROAST BEEF
get two hoagie rolls and cut them most of the way through, but not all the way. split them so they will accommodate ingredients without breaking apart
take three slices of provolone cheese and tear these in half; three halves to each sandwich, put these such that they will cradle the meat.
deploy roasted garlic aioli on the cheese. be generous without flooding it! we prefer subway's brand of aioli because it is very brightly flavored. we'd like to find a non-chain aioli that works better, though.
also, horseradish sauce to taste. if you don't like horseradish you can absolutely just not use it.
put a decent helping of roast beef into the sandwich. season with lemon pepper, garlic pepper and a little salt.
air fry for 4 minutes at 350f, and voila! you've got an absolutely banging roast beef sandwich