If you add “cooked.wiki/“ to beginning of ANY recipe url (before the https:/) it strips away everything but the recipe and organizes the ingredients and method into separate columns.
I would love a #recipe manager with #ActivityPub integration. Like imagine how cool it would be to post your recipes, follow others, comment on each other’s recipes, and even fork/modify recipes and see that relationship from the original recipe. You could have instances focused on cuisine, dietary restriction, cooking method, zero waste, or even your own if you’re a blog… does this exist already? I really want it to exist. #OpenSource
Crème à la banane !
Un dessert simplissime, avec un délicieux parfum et une grande onctuosité ♥️🍌
Dans une jatte pour micro-ondes, mixez 3 ou 4 bananes bcp trop mûres avec 1L de lait de votre choix, ~ 60 à 70 g maïzena, entre 50 et 150g sucre. #krcu
M-o puissance maxi 5 mn, bien fouetter. À nouveau puissance max 1mn, bien fouetter. ça commence à épaissir. Alterner les chauffages d'1mn jusqu'à la consistance désirée, elle sera un peu plus épaisse froide. #cuisine#cooking#recette#recipe#yum
Not gonna lie, I have some questions about what a Paul Bunyan Sized Tuna Hobo is but I'm not sure I want to spoil the mystery by looking at the recipe. #cooking#recipe#1970s
I really like this one. The texture is lovely and chewy, with a slightly nutty flavour. I like it just air fried, no flavouring needed.
Total fermenting time was about 36‐40 hours.
I doubled the quantity of lentils but kept the amount of lactic acid and tempeh starter the same.
My method in this thread https://mstdn.ca/@EllieK/111705882238171610
Yakamein is a New Orleans dish fusing Asian & African cuisines.
It's thought to have originally been shared by Chinese laborers to their African counterparts, but has been popularized in modern times thanks to folks like Chef Linda Green, aka The Yakamein Lady.
A few changes: you don't have to grate the carrots (just cook the soup longer!) and I prefer to use cream not milk (less of it, ~50 ml) + skip oil.
Works perfectly with frozen carrots & frozen cream (which is how I ate it today) - when you have carrots left over, just cut them in thumb-sized pieces, freeze straight away & use up at some later point.
“I sometimes feel as if there is a great chain of stories that links us all through the ages. And each link in the chain is a gift received and passed on in turn.”
S.F. Said
@vegan@cooking@cooking
So I save a ton of money on making a big multi portion pasta dish by cooking with dried lentils which are cheap (and last pretty much forever in a cupboard) vs mince meat / ground beef or pork.
Meat shrinks, loses a lot of fluid, so you need a lot of it and it's much more expensive in comparison. Lentils actually absorb and expand so you need far less and they are massively cheaper.
I chop & cook some pepper garlic onions adding a little boiling water regularly as needed (kettle or pasta pan) and lots of herbs and spices, then add the lentils and tamari or soy sauce. The lentils hoover up the liquids (don't let them go dry), & also the herbs, spices and tastes making them really flavourful.