Cooking recipe thread

[H4run]

Recently I keep thinking about making this thread and I think it is going to be a good idea.

Here is the idea

In this thread I want you guys to share your cooking reference that you get from youtube or anywhere else, you must already try the recipe in the first place so you know the recipe is working.

Why I created this thread?

I spend time hours to search for food recipe in youtube, because I always want to try to eat something difference, something international, because we quite bored with our daily food. During our search, sometime the recipe that we try in is not working (fail), or sometime it is not as good as it look like.

So by gathering the experience of other user who already try to cook the recipe and succeed, I can avoid failure and save more of my time, and saving your time also!

Here is my first recipe:

Garlic-Honey Roast Chicken Legs recipe
Difficulty: very very easy! you should try it!
Taste: 7 out of 10
Ingredient: very easy to get

Link to video.

 

[Kyriakos]

I can only cook the most basic things (i just mean potatoes in the frying pan, steak, and of course i can even boil an egg ).

I would like to learn to cook more stuff though.

 

[H4run]

you can try the recipe that I posted Kyriakos, it is very very easy, I just learned how to cook recently when my friends praise me when I cook instant noodle with egg (Turkish peoples not really acquaintance with noodle), after the encouragement I start to cook other things for them like fried noodle, and I start to learn cooking from youtube (how to chop onion, how to chop garlic, how to make fried rice), cooking is really fun.

 

[onejayhawk]

Here are a couple of bachelor sinple recipes.

Baked Onion

Peel a whole sweet onion (vadelia, 1015, Texassweet)
scoop out the flower with a melon baller
in the hole put a pat of butten and a cube of bullion
Wrap in foil and bake like a potato

Corn in the Shell

Get the freshest corn you can find. It must be in the green husk
microwave (still in husk) for 3 minutes
turn
microwave another minute
Peel carefully (the steam is hotter than boiling at first)

Quick and easy pasta sauce

Brown a pound of ground beef with onions
Add one 15 oz can of tomato sauce and one can stewed tomatoes.
Garlic to taste
Mushrooms if deseired
1 Tbsp Italian Seasoning mix
S&P to taste

Bring to a boil.
Reduce heat to simmer and cook 15+ minutes

 

[CavLancer]

I'm planning a meal while the cow yet lives, a 2 year old female. It belongs to my Pa in law and he will bring it next Wednesday for a party on Saturday. Pa has promised me the brisket which we will turn into sloppy joes in a slow cooker.

Never made sloppy joes, know I could find recipes on the internet somewhere but wondering if anyone has a recipe here?

 

[H4run]

@Cavlancer: I'm on the class right now, this is just coming from the quick memory. This one I already tried it, this is for lamb but I guess it works also for Cow (I really not sure, someone please correct me if I'm wrong)

Difficulty: very very easy, basic.
Taste: mediocre, like 6.3 out of 10.
But hey it is so easy to make! and the video was quite cool also.


Link to video.

 

[CavLancer]

I'll be interested in trying a roast that way! Thanks for the recipe. Wish there were lamb here, it would be a nice change of pace. That looks so good...

 

[H4run]

I'll be interested in trying a roast that way! Thanks for the recipe. Wish there were lamb here, it would be a nice change of pace. That looks so good...

Are there no lamb there? too bad, I forgot that far east peoples eat goat instead of lamb, my bad I forget it! if you interest I can also share to you later how to make Uzbek Pilav or Uzbekistan rice, it is quite simple and taste quite good also (using cow meat). We mostly cook using youtube video as reference, so I know which recipe that works and good.

 

[onejayhawk]

I'll be interested in trying a roast that way! Thanks for the recipe. Wish there were lamb here, it would be a nice change of pace. That looks so good...

That method would work well for pork shoulder or fresh ham. I would add rosemary to the thyme.

The loose covering is essential. You do not want dry heat, but also not heavy steam.

J

 

[H4run]

That method would work well for pork shoulder or fresh ham. I would add rosemary to the thyme.

The loose covering is essential. You do not want dry heat, but also not heavy steam.

J

you seem know cooking so well, is that recipe also applicable for cow meat?

 

[onejayhawk]

Soup

I'm trying to keep this simple. Soup cooks in a crockpot very well. Clean out your fridge.

1) choose a base: 2 cups tomato or spaghetti sauce, 6 cups water, 3 cups stock

2) add a meat: 1 pound browned beef, 1 cup diced cooked poultry, 8 pieces of cooked bacon, 1 cup cooked game, etc.

3) add 2-4 cups fresh or cooked vegetables: onions sauted in olive oile, carrots, celery, corn, parsley, diced tomatoes, green beans, peas, parsnips, rutabegas, bok choi, whatever

4) add a starch: 2 cups cooked rice or pasta, 1 cup dried pasta, peas or lentels plus 2 cups water, 1 cup barley or millet millet plus 1 cup water, 2 cups cooked beans, 2 cans beans with gravy, 2-3 cups potaoes, or 2 cups frozen fries (the cheap kind with no oil).

5) add 1 to 1 1/2 Tbsps seasonings: dried basil, oragano, rosemary, tyme, sage. If fresh use triple amounts. (For those that like old music, the classic Simon and Garfunkel song "Canticle (Scarborough Faire)" is a recipe for seasoning chicken soup--parsley, sage, rosemary and thyme)

6) If a cream soup is desired, 2 cups 1/2 and 1/2 or heavier cream or 1 cup powdered coffee creamer. Shredded cheese may also be added but not to a boiling mix or it will curdle.

Cook fresh vegetables in water or stock til tender or saute in butter or olive oil til slightly browed. Mix all ingredients in large pot or slow cooker and heat over low heat for 1-2 hours to blend flavors. Add beer, popcorn, croutons, shredded cheese just before serving if desired.

 

[onejayhawk]

you seem know cooking so well, is that recipe also applicable for cow meat?

I would go a different direction. With beef, a good sear is helpful and this method rules that out.

It would work for fowl or large fish.

J

 

[Formaldehyde]

That garlic-honey roast chicken looks great. I'll have to try that.

Here are two internet recipes I cook a lot:

Korean Roasted Chicken Wings (Tong Dak) Recipe

Shrimp Scampi with Linguini

 

[Quintillus]

I make this one once every month or two, and it's been a hit whenever I've served it for others. Before making it, risotto seemed a bit intimidating, but it's actually not bad as long as you keep watch and stir relatively often.

Cuisine type: Northern Italian
Source: The New York Times; I didn't copy down the URL, just the recipe
Difficulty: Moderate.
Skills required: Cooking vegetables in a skillet, stirring
Time: about 45 minutes for me after making it several times, allow about 75 minutes the first time if you aren't a very experienced cook. Also, I chop onions very slowly, so you will likely gain time on me there.
Taste: 10/10 IMO. It's one of two dishes I alternate between when I want something somewhat more upscale than, say, boiling frozen ravioli like I did tonight.

RISOTTO AL BAROLO
Adapted from ''Molto Italiano'' by Mario Batali (Ecco, 2005)
Time: 30 minutes

1/4 cup extra virgin olive oil
1 medium onion, finely diced
11/2 cups arborio rice
1 cup Barolo or other dry red wine (ex: Charles Shaw Cabernet Sauvignon)
6 cups chicken stock, preferably homemade, or low-sodium, canned (Quintillus: I've also used it with vegetable stock, to make it vegetarian, and that also works well. I've always used store-bought)
3 tablespoons cold, unsalted butter, cut into small pieces
1/3 cup freshly grated Parmesan cheese, more for serving (Quintillus: It doesn't really have to be freshly grated, store-bought tends to work well too)

1. In a wide, deep skillet, heat oil until very hot but not smoking. Add onion and cook, stirring, until softened and translucent, 8 to 10 minutes. Do not brown; reduce heat as needed. Add rice and stir with a wooden spoon until opaque and slightly toasted.
2. Meanwhile, heat the stock in a saucepan and keep it just below a simmer. Add wine and a ladleful of hot stock and cook, stirring often, until liquid is absorbed. Continue stirring and adding hot stock a ladleful at a time, always waiting until liquid is almost completely absorbed before adding more. Cook until rice is tender and creamy but not mushy, about 20 minutes. Toward the end of cooking time, rice will quickly soften, so stir constantly and taste often. Turn off heat and stir in butter. Stir in cheese and serve with additional Parmesan.
Yield: 6 to 8 first-course servings.

The cheap wine actually works really well in this recipe, and I'm too cheap when it comes to wine to try something more expensive. I tend to use red onions since it goes with the color scheme (the rice ends up a purple-lavender color), but I'm pretty sure I've used white onions at least once. I did make it once with pecorino romano cheese instead of parmesan because I had some left over from a previous recipe, and while it was good, I prefer the parmesan.

It does tend to take a bit longer than the 20 minutes estimated for the stirring section; about 30 or so probably now that I've made it a few times. One other note of caution is that you don't want the oil to be too hot when you add the onions or you'll sautee them. It's still good if the onions get sauteed, but I prefer it when they aren't sauteed.

 

[CavLancer]

Some great recipes. :b:

 

[H4run]

I would go a different direction. With beef, a good sear is helpful and this method rules that out.

It would work for fowl or large fish.

J

For large fish? good, then I can cook Salmon that way, thanks for all of the recipes! We sure going to try one of those!

That garlic-honey roast chicken looks great. I'll have to try that.

Here are two internet recipes I cook a lot:

Korean Roasted Chicken Wings (Tong Dak) Recipe

Shrimp Scampi with Linguini

You should tried that one, I really recommend you, and according to the video it is mother recipe, mother recipe hardly fail!

The Korean Roasted Chicken really really look delicious, and it seem quite easy to cook. And I already not eat shrimp for years, my wife doesn't like shrimp and we never cook it at home.

The cheap wine actually works really well in this recipe

Is it logical if I substitute wine with grape juice?


Btw this is another dishes that we cook a lot of time, Kara-Age a Japanese fried chicken.

Difficulty: very very easy
Ingredient: very easy to search
Taste: 7 out of 10. It is moderately delicious, but again it is very easy and simple to make.


Link to video.

 

[onejayhawk]

For large fish? good, then I can cook Salmon that way, thanks for all of the recipes! We sure going to try one of those!

Sticking garlic through skin works well for salmon. You can also put sprigs of herbs in. Be sure not to overcook the fish. Cooking times are much shorter than with meat and poultry. If you can get banana leaves for wrapping, I recommend it.

Another easy way is put about an inch (2-3 cm) of water and the juice of one lemon in a skillet. bring to a boil. Put steaks of salmon (cut across the fish, with the bone still in and the skin on. These are important for flavor) in and return the water to a slow boil. You want just enough liquid to cover the fish. It only taks about 5 minuts and there is nothing healthier. Search poach + fish for videos.

Is it logical if I substitute wine with grape juice?

No. The flavors are very different and grape juice will have much higher sugar content. The recipe specifies strong flavored wines with low sugar content. That said a strong juice, such as crushed blackberry or unsweetened cranberry, could work. It is just that such things are harder to get than dry red wine.

J

 

[Quintillus]

Is it logical if I substitute wine with grape juice?

That's a good question, and I don't know enough about cooking and/or chemistry to give a reliable answer. It's plausible that it might work, but I can't guarantee that it wouldn't throw it off by a lot.

 

[carmen510]

I decided to post this here, because it seemed the most suitable thread.

Last time I cooked a steak, I had made it too rare, and possibly undercooked, so I decided to add more time. Tonight, I cooked a steak that was half the thickness for slightly longer (because I'm dumb that way).

Obviously, it ended up being well-done, with smoke everywhere. However, the steak turned out to be extremely juicy on the inside, and it tasted pretty decent. Can someone explain how this is at all possible?

 

[onejayhawk]

One of the best ways to grill steak is called Pittsburgh broil. It involves building a hot fire, then throwing oil on the coals to cause flare ups. It will sear the surface, keeping the moisture in. Also, moisture in a steak is not water, but fat. Your second steak may have been better marbled (more steaks of fat running through the flesh). Finally, the time before cutting matteres. A steak needs to rest 3-5 minutes before it is cut.

J