recipes

cross-posted from: lemmy.world/post/7558083...

Hello all,...

Hello again,...

Ingredients...

I can’t remember where I first learned this, but it’s called a Thai Omelete and I’ve been making eggs like this for years now:...

Hello again!...

Came across this channel recently. Chris Young is the creator of the Joule Sous Vide stick as well as the Combustion thermometer line. He’s going some really interesting, science-based, cooking videos. This one in particular, don’t let the title fool you. He goes more in depth on WHY steaks are juicy.

I’ve made this a couple of times, and it’s really great. The original recipe uses equal volumes of sesame oil, shaoxing wine, and soy sauce, but cutting back on the sesame oil a bit yields a better flavor since it’s so strong. I’ve made this with leg quarters before as well, and it’s equally delicious.

I actually really like parsley. I find a lot of people just think it has no flavor or is only used as a garnish. I put it in almost everything I make for a little color, and I like the taste. I think a lot of it is because I have the cilantro soap gene, so I have to substitute cilantro and I usually use parsley. Of course, I use...

Ingredients For the chicken & marinade:...

Honestly for me, it’s simply a matter of how it’s cooked. If it’s “stuffed” in the bird, it’s stuffing. If it’s in a dish on the side, it’s dressing. But I do reserve that stuffing can be pulled out and served on the side. And you can also eat stuffing without ever “stuffing” it. Stove Top Cornbread Stuffing...

Ingredients...

The title of the page says chicken noodle soup (Kao Piak Sen), but this recipe is specifically for the noodles used in the dish.

My wife and I first had this dish in Vietnam and it was fantastic. I made this version for her when we got back and it is very similar and also very tasty....

Kenji did a great video walking around Uwajimaya explaining the different varieties of common Japanese ingredients and what he recommends getting. I’d say anyone looking to dip their toes or season experts of Japanese cooking will find some good info here.

cross-posted from: lemmy.world/post/6763802...

Ingredients...

Obviously great for heating up leftovers, frozen meals, etc, but it generally gets a bad rap in the culinary world. However, I’ve noticed more chefs using the microwave when cooking - David Chang is a big fan of them. Many use them to help with prep....

This sauce is amazing on pork (pictured here on a pork loin roast)....

I make Kimchi Jigae, or Kimchi Soup, pretty often and the only staple I use is kimchi, obviously, and tofu. It’s traditionally made with pork and other spices, but I like to experiment. For this I didn’t have any meat ready that would be good but I found a package of crawfish tails I had been trying to figure out what to do...

I made this tonight. Delicious!!...

Ingredients...

In the “Add a pinch of sugar” thread, many of you mentioned other things you like to add to boost the flavor in your dishes - MSG, tomato powder, soy sauce, etc. What’s an ingredient you find that you love to add to dishes to improve the flavor (or aroma, texture, or maybe even the way it looks)?...

Probably tomatoes or mushrooms for me as far as food items. For sauces I would say soy, fish, and worcestershire .

cross-posted from: lemmy.ca/post/6944942...