Help with Recipes

[nycfem]

This is a thread for getting help with our recipes. I like to do a lot of experimental cooking which sometimes turns out great and sometimes turns out terrible. This is a place to share recipes that didn't turn out how you wanted and ask for help and ideas on improving them :hamactor:

- - -

So what made me think of this is a stir-fry I made tonight that came out edible, but not good. I often screw up stir-fries. Here's what I put in tonight:

- - -

veggies: kale, white/green cabbage, yellow and green onions, jalapenos

"meat": tofu (firm)

flavoring: lite coconut milk (from a can), red curry paste, fresh basil

carb/protein: quinoa (added to stir-fry at end after I pre-cooked it)

oil: hot sesame stir-fry oil

- - -

To me, all these ingredients sound delicious! But it ended up being quite bland. I salvaged it by adding a red Thai chili dipping sauce but it still wasn't that good, and also I didn't like adding that because it's not healthy (sugar), and I tend to like to cook as natural and healthy as possible, but it gave it a little bit of sweetness and spiciness that it was lacking. Still, it did not mesh all that well with the coconut milk and curry paste.

So my question is how do you think I could improve this recipe? I should note that I love spicy and am vegetarian.

- - -

[meridiantoo]

Great thread....subscribing

[Teddybear]

This is a thread for getting help with our recipes. I like to do a lot of experimental cooking which sometimes turns out great and sometimes turns out terrible. This is a place to share recipes that didn't turn out how you wanted and ask for help and ideas on improving them :hamactor:

- - -

So what made me think of this is a stir-fry I made tonight that came out edible, but not good. I often screw up stir-fries. Here's what I put in tonight:

- - -

veggies: kale, white/green cabbage, yellow and green onions, jalapenos

"meat": tofu (firm)

flavoring: lite coconut milk (from a can), red curry paste, fresh basil

carb/protein: quinoa (added to stir-fry at end after I pre-cooked it)

oil: hot sesame stir-fry oil

- - -

To me, all these ingredients sound delicious! But it ended up being quite bland. I salvaged it by adding a red Thai chili dipping sauce but it still wasn't that good, and also I didn't like adding that because it's not healthy (sugar), and I tend to like to cook as natural and healthy as possible, but it gave it a little bit of sweetness and spiciness that it was lacking. Still, it did not mesh all that well with the coconut milk and curry paste.

So my question is how do you think I could improve this recipe? I should note that I love spicy and am vegetarian.

- - -

For me when im cooking and want to add a bit of heat to it i add crushed red pepper flakes and small bit of chill or cheyenne pepper to it. It will give u a bit ofa kick

[Corkey]

This is a thread for getting help with our recipes. I like to do a lot of experimental cooking which sometimes turns out great and sometimes turns out terrible. This is a place to share recipes that didn't turn out how you wanted and ask for help and ideas on improving them :hamactor:

- - -

So what made me think of this is a stir-fry I made tonight that came out edible, but not good. I often screw up stir-fries. Here's what I put in tonight:

- - -

veggies: kale, white/green cabbage, yellow and green onions, jalapenos

"meat": tofu (firm)

flavoring: lite coconut milk (from a can), red curry paste, fresh basil

carb/protein: quinoa (added to stir-fry at end after I pre-cooked it)

oil: hot sesame stir-fry oil

- - -

To me, all these ingredients sound delicious! But it ended up being quite bland. I salvaged it by adding a red Thai chili dipping sauce but it still wasn't that good, and also I didn't like adding that because it's not healthy (sugar), and I tend to like to cook as natural and healthy as possible, but it gave it a little bit of sweetness and spiciness that it was lacking. Still, it did not mesh all that well with the coconut milk and curry paste.

So my question is how do you think I could improve this recipe? I should note that I love spicy and am vegetarian.

- - -

What flavor did you use for the tofu? Kosher salt n pepper adds tons of flavor or low sodium shoyu.

[nycfem]

I didn't use any flavor for the tofu. I threw it all in a wok. And in fact, it was more like I was boiling everything in a can of lite coconut milk instead of stir-frying.

I will try your suggestions. After all you were the one who finally got me making my own salad dressings and loving it! :)

What flavor did you use for the tofu? Kosher salt n pepper adds tons of flavor or low sodium shoyu.

[Corkey]

I didn't use any flavor for the tofu. I threw it all in a wok. And in fact, it was more like I was boiling everything in a can of lite coconut milk instead of stir-frying.

I will try your suggestions. After all you were the one who finally got me making my own salad dressings and loving it! :)

Yea well tofu has no flavor so you can use any flavor profile, just marinade it for about 10 minutes in the fridge. Then chop it up or serve in slices, after you cook it.

There is a show on vegan cooking called Christina Cooks on PBS or Create. Look it up on your local channels.

[PaPa]

Jennifer,
My own recipe for stir fry consists of only minced garlic and minced ginger for seasonings. This keeps me away from the salt that I cannot have. It can be mixed with your choice of veggies and meat (tofu). I usually cook my rice separately and serve the veggie/meat mixture over it.
Paul

I usually use peanut oil. It will heat to a higher temperature which is what is needed for stir fry.

[Corkey]

How to use a wok.
Use a oil that can stand heat.
Do your tofu first and remove from wok when done.
Add pastes or sauces.
Add veggies, the more dense first then the leafy ones at the end. Return Tofu to heat up and done.

[~ocean]

This is a thread for getting help with our recipes. I like to do a lot of experimental cooking which sometimes turns out great and sometimes turns out terrible. This is a place to share recipes that didn't turn out how you wanted and ask for help and ideas on improving them :hamactor:

- - -

So what made me think of this is a stir-fry I made tonight that came out edible, but not good. I often screw up stir-fries. Here's what I put in tonight:

- - -

veggies: kale, white/green cabbage, yellow and green onions, jalapenos

"meat": tofu (firm)

flavoring: lite coconut milk (from a can), red curry paste, fresh basil

carb/protein: quinoa (added to stir-fry at end after I pre-cooked it)

oil: hot sesame stir-fry oil

- - -

To me, all these ingredients sound delicious! But it ended up being quite bland. I salvaged it by adding a red Thai chili dipping sauce but it still wasn't that good, and also I didn't like adding that because it's not healthy (sugar), and I tend to like to cook as natural and healthy as possible, but it gave it a little bit of sweetness and spiciness that it was lacking. Still, it did not mesh all that well with the coconut milk and curry paste.

So my question is how do you think I could improve this recipe? I should note that I love spicy and am vegetarian.

- - -

may i suggest kimchi adds flavor to several dishs

[nycfem]

thanks, ocean. good reminder about kimchi (and to think, I have some in the fridge right now!). a jar of kimchi simply added to tofu and veggies in a wok has made a pretty decent stir-fry for me in the past. I love the spiciness of kimchi. It's one of my favorite foods / flavors.

may i suggest kimchi adds flavor to several dishs

[~ocean]

I use kimchi even to akai rice as well :) or to any meat if u eat meats ~ I am not a big fan of meat at ALL ~ seafood dish's ~ a staple product in my kitchen ~ :) also a small amount goes a long way ~

[Kätzchen]

Here's a recipe I use for making stir fry, given to me by a dear friend from when I was in college. He was a practicing vegetarian and I always loved the meals he would make.

Robert's recipe for Tofu Stir Fry

Ingredients:

a bar of Tofu
Soy Sauce
Teriyaki Sauce
Organic vegetables: Carrots & Kale & Brocolli buds
Raw organic almonds
Yakisoba noodles
Organic coconut oil
Spices: sea salt, cracked pepper, chili pepper flakes and Cardamom (optional)

http://goingvegandotnet.files.wordpress.com/2011/09/istock_000012862886xsmall.jpg?w=300&h=199

Preparation:

1) Take your bar of tofu and slice it up like you would a loaf of bread. Arrange the tofu in a small pan or dish so you can soak the tofu in Soy sauce.

2) While the tofu is marinating in Soy sauce, wash 2 small sized carrots and half a bunch of kale and the broccoli buds. Next, prepare the carrots using a sliced, Julienne method; then slice up the kale into thin strips, as well. If the almonds you have on hand are whole, slice them as thinly as possible too. The brocolli buds should be fairly small: What I do is take each stem of broccoli and make smaller buds from each one.

3) Use a fairly large caste iron skillet (or a wok, if you have one). Heat your pan first, then add about a tablespoon of coconut oil. Keep a brush handy nearby, because you'll want to re-distribute the oil around the pan before you put the Tofu and vegetables in to fry.

4) Once the pan is ready, retrieve the marinated tofu and slice it up into small squares before you put it into the pan.

5) Now, put the tofu into the pan; then begin to add your prepared vegetables to the mixture too. Use a wooden spoon to stir the elements around the pan, on a fairly consistent rotation. Once the vegetables appear to take on brighter colors, this is your cue to open up your package of Yakisoba noodles and add them the mixture of Tofu and veggies that are frying in the pan. I sometimes have to cut up the noodles into smaller portions; but however you choose to untangle the noodles, be fairly quick because you don't want to leave your tofu and veggies unattended for too long.

6) Once you add the noodles to the mixture in the stir fry pan, begin again to stir all the ingredients so that they are evenly heated. Once I add the noodles, it takes about 5 to ten minutes before everything appears to be cooked to a finished appearance. When this happens, then add a bit of sea salt, crack some pepper over it too; then I like to sprinkle a little bit of chili pepper flakes, a hint of cayenne pepper and then about a sprinkle or two of cardamom. After I add the spices, I stir it all up again, then I add a few swirls of Teriayki sauce to it and re-stir again.

7) Turn off the heat to the pan, your stir fry is done.

*** it takes me about 45 minutes to an hour to put this meal together.


Here's an example of what it should look like when your finished with cooking your stir fry meal:

http://www.melaniecooks.com/wp-content/uploads/2011/11/yakosoba-costco-bowl.jpg

[nycfem]

Thanks, Katzchen, that looks so good!

PS to all: I found out on closer inspection that I used an oil that was not supposed to be heated for that ill-fated stir-fry I made.

[clay]

awesome thread, Jenn. ~~~~subscribing~~~~

[maryam]

I didn't use any flavor for the tofu. I threw it all in a wok. And in fact, it was more like I was boiling everything in a can of lite coconut milk instead of stir-frying.

I will try your suggestions. After all you were the one who finally got me making my own salad dressings and loving it! :)

Maybe next time you could do the stir fry part without the coconut milk, just use canola spray or whatever your preference is, and toss it in a bowl and then pour the coconut milk in the wok and make your sauce separately to dump over it. Then you could spice it to taste.

I vote for marinading the tofu too. Maybe a bit of shoyu, garlic and ginger. I like your ingredient list, but I like a bit of crunch in mine, so I'd be adding some nuts or something as well. Pine nuts are yummy in stir fry.

[Sweet Bliss]

For toss of you who make stuffed cabbage rolls or other dishes with cabbage leaves.

wrap fresh cabbage in plastic wrap and place in freezers overnight. When thawed the leaves will fall off core ready for use in recipe

[Sweet Bliss]

Stupid gadget. I don't usually spell this bad on my own.... :blink:

supposed to read " For those of you..... :jester:

[Sweet Bliss]

When selecting herbs for a "little of this and that" dish, instead of just tossing herbs willy nilly into your new dish, take a sniff....

that's right, sniff your first choice, pick up another and sniff them together... if you don't like the 2nd, put it down and select another. Do this until you have a combination you enjoy. You can add spices using this same technique, just don't inhale ...... lol

You can combine herbs using your nose, THEN add to your dish. Avoids turning it into fancy dog food... lol

Happy Cooking!!!

[Daktari]

Try coconut oil. It's a fantastically healthy 'good' oil. It's got a high smoking point, so should be good for stir fries.

[Sweet Bliss]

Try coconut oil. It's a fantastically healthy 'good' oil. It's got a high smoking point, so should be good for stir fries.

Great suggestion Daktari,

Oh lordy YES, be sure to get the organic that smells and tastes like coconut... omg so yummy... is great for your skin also.. melt it in your hands, and rub it all over your body... does NOT stain clothing or sheets.... makes everything kissable... lol heals many skin conditions, and great for kids. Put it on your toast instead of butter, keeps the munchies away cause your body loves it.... my cats and dogs love it also.

Don't buy the louanne brand, it's horrible. Get the good stuff, you are worth every penny!

[Sweet Bliss]

The best way to feed yourself if you are not at home in the kitchen is to keep it simple.

Today's example...

You need dip to bring to your poker game tomorrow, (try to make dips a day ahead, it helps the flavors burst) and you don't like the store bought junk.

Get a large container of sour cream, the real stuff, it's good for you.

Add 1/4 cup of grated parmesan cheese and one heaping teaspoon of Basil Pesto.

Stir up real good. You can put the sour cream in a big bowl to avoid slopping it all over the counter, and put back in container after it's mixed real well.

If you are watching carbs or calories use veggies not chips to dip OR rolled up ham/pepperoni/salami slices stab em with toothpicks to keep them rolled up. Chunks of cheese would be great also.

The next day everyone will think you are a Chef :rrose:

[wahya]

Looking for different recipies for cabbage. Trying to get my daughter (who is 25) to try to eat it. Nothing has worked so far. Lol She is STILL a picky eater. (Must be a healthy one)

[Sweet Bliss]

Looking for different recipies for cabbage. Trying to get my daughter (who is 25) to try to eat it. Nothing has worked so far. Lol She is STILL a picky eater. (Must be a healthy one)

Sometimes folks don't like a certain food cooked but love it raw. You might want to try different cabbages, like Bok Choy, which is totally different than regular cabbage (green or purple). My son loves raw spinach, but hates it cooked.

Another thing you might try is giving her seeds to grow her own cabbage, this way she might have a different attitude if it's HER cabbage. She can control the care/feeding/protection of her special plants. They will grow in pots, don't need a garden. :rrose:

[Sweet Bliss]

Was thinking about coconut oil and found a good site. am not affiliated with this site.

http://www.hybridrastamama.com/2012/08/333-Uses-For-Coconut-Oil.html

[Sweet Bliss]

Here's a simple recipe:

cook your favorite pasta, rinse in cold water, drain well.

toss it into a large bowl, add favorite dressing, fav veggies, some shredded cheese, chopped olives, left over meat like chicken or lunch meat, ham?

toss well, chill til cold, serve. An easy make ahead dish for potluck, party, or lunch for the week.

You could go ethnic and make it a southwest dish, black beans, chili, cheese, tomato, salsa, onion, etc, and serve it hot?

A million ways to experiment.

[Ascot]

Looking for different recipies for cabbage. Trying to get my daughter (who is 25) to try to eat it. Nothing has worked so far. Lol She is STILL a picky eater. (Must be a healthy one)

Does she like potatoes? If so, you might want to think about easing her in with colcannon. It's an Irish dish made with cabbage (or other greens, kale, etc.) mashed together with the spuds, butter, salt and pepper to taste. I love the stuff!

[wahya]

Hey thanks for everyones ideas. I am using a nook until a few days waiting on my charger for my laptop and its does not let me see quite a few things on here for some reason. Sorry. But thank u thank u!

[Sweet Bliss]

Okay quickie tip.

Love meatloaf?

2 lbs of ground meat
1 pkg herbed stuffing, smash it into crumbs, be sure to poke a hole in the bag first, or you will be vacuuming crumbs for a year.

2 eggs, whipped like scrambled eggs
add other goodies if you like, minced onion (or onion dip pkg, dry), shredded carrot, 1/2 cup applesauce, what ever you love, green pepper etc...

mix well, use your hands, works better and more fun.

make one big loaf or several small ones, (you can throw them in the freezer for quick meals later after baking. You can put a strip of bacon on top, 1/2 strip on little ones, 2 or 3 on one big loaf.

Bake in 350 degree oven for one hour (big one loaf) or 45 min for little ones or meatballs.

OR you can put them in your slow cooker, set the potatoes on top, and you have a meal fit for a KING or QUEEN.... If you put the potatoes on the bottom, the grease from the meatloaf will flavor the taters and your meatloaf will have less grease... just sayin'.

You can even make them into meatballs, bake, freeze and all ya gotta do is thaw or throw in crock pot frozen with a big can (jar) of your fav sauce, put on low, dinner is ready when you get home. Just spend 20 minutes making pasta or grab a loaf of italian on the way home, and you will have a monster meatball sub for dinner, remember to have salad also!

For the best baked potatoes:

wash well, (rub their little brown bodies with oil to keep skins soft) put in crockpot (slow cooker) slow for all day (if you are going to work) or high if you are home and can check on them after a few hours.

DO NOT ADD WATER

Omg soft, and perfect for meatloaf dinner. You can do the same thing with sweet potatoes... yummy

[Daktari]

Salad makes it diet food! :winky:

[Sweet Bliss]

Simmering now:

1lb ground beef
3 Italian sausage
1/2 onion chopped
1 tblsp basil pesto
3 heaping tsp minced garlic
dollup olive oil
1 jar Prego sauce
carton fresh shrooms

mmmmmmmmmmmmm...:rrose:

[Sweet Bliss]

Are you sick and tired of the same old sandwich?

Try this:

Lunch meat: I used tavern ham and genoa salami

Cheese: Asiago (sliced thin)

Condiment: Mayonaise WITH about 1/4 teaspoon of basil pesto smeared over the mayonnaise on ONE slice of the bread (Chicago Italian) mix in good.

add: whatever veggies you like. Onion, lettuce, etc.

The pesto Makes the sandwich. You will never be the same again.

[Sweet Bliss]

Does anyone make pesto with herbs other than basil?

I wonder what a mint pesto, or Thai basil would be like? This would make a great experiment don't you think? Hoe ly Crow, what about Greek Oregano???

Humm. Mint pesto on fruit? in a smoothie? topping for french vanilla ice cream? Mix in water, then freeze in ice cube trays to add to ice tea? Humm. Add to fudge sauce? Now we're talking...

What about a basil base with italian herbs? ooooooo aahhaahhaa... Can't you just taste it in a pasta salad???

I'm making myself hungry :chef2:

[Sweet Bliss]

The roomie is a big meat eater, so for lunch I fixed a roast (cooked all morning) and instead of potatoes (her fave) I used italian bread slices to make a open face roast sammich, toasted the bread and used the Basil Pesto sour cream dip on the bread instead of butter or whatever.

It was so good she asked for 2 more... I think I found a winner. Served with steamed brocoli, etc.

Ya, I still got it. :hangloose:

[Kätzchen]

It's not too hot today and since coming home from my mother's house, where she gave me a big sack of garden grown vegetables (sweet bell peppers in orange, yellow, red and green, pepperocini peppers, and a variety of Jalenpeno peppers, a variety of tomatos and kales), I am making a casserole for tonight's supper. You can use pasta or rice or soba noodles, depending on your dietary need.

I'm using pasta for tonight's dish, but I've made it with Jasmine or Brown or Wild rice or with soba noodles or even baby red potatos. I think it's the combination of the creamy garlic roux (sauce) and the vegetables that makes this dish the perfect supper to serve.



Creamy Garlic Casserole


Step 1: recipe for making creamy garlic roux sauce.

Take a complete bulb of garlic and slice up each clove into almond shaped pieces. Place about a tablespoon of Coconut oil in a skillet and sear the cloves of garlic until they appear caramelized. Reduce heat to a medium low temperature. Quickly take 3/4's of a pint of cream (or half n half) and a 1/3 cup of flour and shake it up in a glass jar. Pour roux mixture over the caramelized garlic. While mixture is heating up in the skillet, sprinkle a bit of sea salt and cracked pepper corns over the mixture. Stir well as mixture thickens in the skillet. Set mixture aside, until ready to combine with other casserole ingredients.

Step 2: preparing vegetables and pasta.

4 - Sweet Bell Peppers (use half of each: green, yellow, orange and red)
2 - Pepperocini Peppers
1 - Jalepeno Pepper
1 - Red Chili Pepper
A handful of vine rippened cherry or plum tomatoes
A small block of Monterey Jack cheese (about 4 ounces)
2 cups of cooked pasta (or your choice of: rice, soba noodles or potatoes).

Directions: wash and clean peppers and slice them into bite sized pieces.
In a separate bowl, wash and clean and slice up the tomatoes into diced up bits. Slice up the block of Monterey Jack cheese into bite sized cubes. Place about a tablespoon of Coconut oil in a skillet and add all the peppers. Sear them in the skillet until they turn a bright color. Reduce heat and add the pasta (rice or noodles or potatos). Stir pasta and peppers together thoroughly in the skillet, then add the cubed Monterey Jack cheese. Turn the heat off the skillet. Cap the skillet and let the pasta, creamy garlic roux sauce and cheese meld together for about 15 minutes. When ready to serve, place some fresh bits of tomato on top of each serving and sprinkle with a bit of Parmesan cheese.


*Enjoy!*


:)

[PoeticSilence]

Freeze Fresh Herbs In Olive Oil to use when not in season and it’s a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes! I LOVE THIS!

8 Steps for Freezing Herbs in Oil
1. Choose firm, fresh herbs, ideally from the market or your own garden.
2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
3. Pack the wells of ice cube trays about 2/3 full of herbs.
4. You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
6. Cover lightly with plastic wrap and freeze overnight.
7. Remove the frozen cubes and store in freezer containers or small bags.
8. Don't forget to label each container or bag with the type of herb (and oil) inside!
• Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer.

[Chancie]

I made chia seed pudding last night.

It is vegan and raw, and

That's pretty much all it has going for it.

[Jesse]

Spinach leaves make a great pesto too.

Does anyone make pesto with herbs other than basil?

I wonder what a mint pesto, or Thai basil would be like? This would make a great experiment don't you think? Hoe ly Crow, what about Greek Oregano???

Humm. Mint pesto on fruit? in a smoothie? topping for french vanilla ice cream? Mix in water, then freeze in ice cube trays to add to ice tea? Humm. Add to fudge sauce? Now we're talking...

What about a basil base with italian herbs? ooooooo aahhaahhaa... Can't you just taste it in a pasta salad???

I'm making myself hungry :chef2:

[Sunshine]

Hello Nycfem,

It might be a little bit more work but the end results I hope will be satisfactory to your taste.

You can use a heat tolerant oil to get the dish started and flavor it with a dash of sesame so it doesn't burn. To me sesame oil is more for flavoring the dish because it starts to burn so easily with the heat. When you cook the yellow onions especially in stir fry, onions sweat a lot so you might want to cook them first and get rid of all the access water from them.

It might be a good idea to marinade the tofu in the coconut milk and some basil to flavor it and add these three items at the end of the cooking process. (I do apologize, I have never cooked with tofu) I only say this because tofu I believe is a moist item and you don't want to dry it out.

The point of all of this is so your dish will not be full of moisture and you will taste every item in the dish and not taste just the sauce because it cooked all together, it tends to loose some flavor.

I hope this helps and don't forget to season, a bit of Himalayan salt and a dash of pepper

Bon Appetite! :)

[deathbypoem]

I would say for best, roasted flavor in stir-frys Sesame Oil is by far my favorite. Coconut oil is my second favorite.
Either way, they are both great for you .
I have included below one of my fav stir fry dishes!!
Enjoy. :D So, easy to prepare too!

http://minimalistbaker.com/tofu-that-tastes-good-stir-fry/

[nycfem]

That recipe looks soooo good! I especially like the hints about making good quality tofu.

I would say for best, roasted flavor in stir-frys Sesame Oil is by far my favorite. Coconut oil is my second favorite.
Either way, they are both great for you .
I have included below one of my fav stir fry dishes!!
Enjoy. :D So, easy to prepare too!

http://minimalistbaker.com/tofu-that-tastes-good-stir-fry/

[nycfem]

Dinner was a disaster, sigh! I love to cook cabbage and other veggies along with tofu shirataki noodles and peanut butter, a favorite meal. Tonight I tried to experiment with a Korean hot pepper sauce (sauce was from the store). I think it was supposed to be an "add after" not during cooking sauce so clearly I fucked up there. But I think beyond that I am having a very hard time finding sauces besides peanut butter (which always works) that absorb traditionally "flavorless" foods. What can I use besides peanut butter that will work? Oh, and I always use as a base, low-sodium soy sauce, curry powder, and hot pepper flakes (a good combo for my taste). So yeah why do neutral veggies and tofu ONLY seem to absorb peanut butter? I love peanut butter but I'm getting sick of it!

[Liam]

Dinner was a disaster, sigh! I love to cook cabbage and other veggies along with tofu shirataki noodles and peanut butter, a favorite meal. Tonight I tried to experiment with a Korean hot pepper sauce (sauce was from the store). I think it was supposed to be an "add after" not during cooking sauce so clearly I fucked up there. But I think beyond that I am having a very hard time finding sauces besides peanut butter (which always works) that absorb traditionally "flavorless" foods. What can I use besides peanut butter that will work? Oh, and I always use as a base, low-sodium soy sauce, curry powder, and hot pepper flakes (a good combo for my taste). So yeah why do neutral veggies and tofu ONLY seem to absorb peanut butter? I love peanut butter but I'm getting sick of it!

You might try some sesame oil, (just a little goes a long way,) and nori, along with your usual base. You also might experiment with juice and zest to make a fruity sauce. Flavored oil, flavored tahini or hummus, might be additional things to explore.

[nycfem]

Thanks very much, Liam. All of those are foods/flavors I find super tasty! Great ideas!

You might try some sesame oil, (just a little goes a long way,) and nori, along with your usual base. You also might experiment with juice and zest to make a fruity sauce. Flavored oil, flavored tahini or hummus, might be additional things to explore.

[easygoingfemme]

Dinner was a disaster, sigh! I love to cook cabbage and other veggies along with tofu shirataki noodles and peanut butter, a favorite meal. Tonight I tried to experiment with a Korean hot pepper sauce (sauce was from the store). I think it was supposed to be an "add after" not during cooking sauce so clearly I fucked up there. But I think beyond that I am having a very hard time finding sauces besides peanut butter (which always works) that absorb traditionally "flavorless" foods. What can I use besides peanut butter that will work? Oh, and I always use as a base, low-sodium soy sauce, curry powder, and hot pepper flakes (a good combo for my taste). So yeah why do neutral veggies and tofu ONLY seem to absorb peanut butter? I love peanut butter but I'm getting sick of it!

If you want to step away from the Asian flavors, this is my go-to topping for cooked or raw veggies/ dishes with grains, ...

• 1 cup Tahini paste
• 2 cloves garlic (or to taste)
• 1 handful fresh Cilantro
• 1tbsp maple syrup
• 2 tbsp tamari, or soy sauce
• Juice and zest of 1 lemon
• 1/2 c water (more or less to thin/thicken to desired consistency)

Blend well. Store in a jar in fridge for up to 10 days

[Bèsame*]

I've discovered fresh ginger. Just grate a little or julienne cuts. Then, for me to spice it up, cause I'm the Spicey girl, red pepper flakes!

[Gemme]

I've discovered fresh ginger. Just grate a little or julienne cuts. Then, for me to spice it up, cause I'm the Spicey girl, red pepper flakes!

Ginger paste is good too!

[Chad]

Would someone please advise me on how to use my French Press coffee thingy. Specifically the ratio of coffee to water. Actually a detailed step by step how to would be helpful.

Thank you in advance,
Chad

[Corkey]

Would someone please advise me on how to use my French Press coffee thingy. Specifically the ratio of coffee to water. Actually a detailed step by step how to would be helpful.

Thank you in advance,
Chad

Try www.buzzmug.com they have a toutorial.

[Chad]

Try www.buzzmug.com they have a toutorial.

Thank you Corkey, that was very helpful.

[MsTinkerbelly]

Would someone please advise me on how to use my French Press coffee thingy. Specifically the ratio of coffee to water. Actually a detailed step by step how to would be helpful.

Thank you in advance,
Chad

I like my French press coffee pretty strong, so I use 3 scoops of coffee to a nearly full container of boiling water. I give it at least 5 minutes before I press so the coffee has a good chance to brew. I have the black and glass press shown on the video, and it makes 2 large cups of coffee.

[Chad]

I like my French press coffee pretty strong, so I use 3 scoops of coffee to a nearly full container of boiling water. I give it at least 5 minutes before I press so the coffee has a good chance to brew. I have the black and glass press shown on the video, and it makes 2 large cups of coffee.

Thank you Ms. Tinkerbelly, after I saw the tutorial I realized that I need course ground coffee. I normally have fine ground coffee for my espresso maker so I need to do shop for coffee beans. I like very strong coffee. I look forward to learning the procedure.

Chad

[Chad]

Would someone please give me simple instructions for the dough part of cobbler?

[~ocean]

Would someone please give me simple instructions for the dough part of cobbler?

top crumble or pie crust ?

[Chad]

top crumble or pie crust ?

Hi,
not a pie crust I stink at baking. Like a cobbler which is mostly on top.

[easygoingfemme]

Hi,
not a pie crust I stink at baking. Like a cobbler which is mostly on top.

Sweet or savory filling?

[homoe]

Hi,
not a pie crust I stink at baking. Like a cobbler which is mostly on top.

I'm thinking brown sugar and oats are involved but don't take it as gospel!

[Chad]

Sweet or savory filling?

Hi, sweet peach cobbler.

[Chad]

I'm thinking brown sugar and oats are involved but don't take it as gospel!

Thank you, that sounds good for lots of things including ice cream.

[easygoingfemme]

I like the looks of this recipe. (http://www.bakeorbreak.com/2016/06/ginger-pecan-peach-cobbler/) It's a ginger peach pecan cobbler...

[Chad]

I like the looks of this recipe. (http://www.bakeorbreak.com/2016/06/ginger-pecan-peach-cobbler/) It's a ginger peach pecan cobbler...

That looks yummy. Do you really think that I can do it? Okay, I will strap on my apron and give it my best. 😊

[easygoingfemme]

That looks yummy. Do you really think that I can do it? Okay, I will strap on my apron and give it my best. 😊

I know for fact that you can do it.

[Chad]

I know for fact that you can do it.

Thank you for your support.

[MsTinkerbelly]

Would someone please give me simple instructions for the dough part of cobbler?

Bisquick baking mix has a recipe for a good cobbler dough that both my grandmother and mother used.

Omg, now I have to make a peach cobbler :hangloose:

[homoe]

That looks yummy. Do you really think that I can do it? Okay, I will strap on my apron and give it my best. 😊

Psst Chad I think one ties on an apron......just saying:giggle:

[Chad]

Psst Chad I think one ties on an apron......just saying:giggle:

Haha! I need to take a class in apron attire.


:superfunny:

[homoe]

What's the latest on the cobbler situation? Did you make it, are you going to attempt to make it, etc etc etc?

[homoe]

Haha! I need to take a class in apron attire.


:superfunny:

Yup, and if they give ya one of those aprons that tie in the back, fake an arm injury and hopefully some nice femme will assist you :hangloose:

[Chad]

Yup, and if they give ya one of those aprons that tie in the back, fake an arm injury and hopefully some nice femme will assist you :hangloose:

Absolutely! Femmes are so helpful. :)

[kittygrrl]

try>>>>3/4 c old fashioned oats, 1/4 c brown sugar, 2 Tbsps flourTbsps. chopped pecans(optional)-Mix well together--cut into mixture 5 Tbsps (or so) of cold butter. Mix til crumbly. Add to top of peaches. Bake. Amazing-

[Chad]

I am going to make deviled eggs. I have never made them before but the recipe looks easy.

http://www.foodnetwork.com/recipes/classic-deviled-eggs-recipe

[cricket26]

I am going to make deviled eggs. I have never made them before but the recipe looks easy.

http://www.foodnetwork.com/recipes/classic-deviled-eggs-recipe


an easy way to fill the egg halves is to snip the corner off a ziplock bag, fill with the egg yolk mixture and squeeze onto the egg whites halves...i find it easier than a spoon :)

[Chad]

an easy way to fill the egg halves is to snip the corner off a ziplock bag, fill with the egg yolk mixture and squeeze onto the egg whites halves...i find it easier than a spoon :)

Thank you Cricket26.

[clay]

I am going to make deviled eggs. I have never made them before but the recipe looks easy.

http://www.foodnetwork.com/recipes/classic-deviled-eggs-recipe

You can use a cookie press to make fancy swirls of the egg yolks mixture, too!

Try some different things in the egg yolk mix...I use : bleu cheese, bacon bits crumbles, old bay seasoning for a kick, and other things.

Adding the bleu cheese crumbles makes them "bleu devils"....:)

[Gayandgray]

I have seen a lot of recipes on Pinterest for overnight oats. Has anyone ever tried making these?

[kittygrrl]

I have seen a lot of recipes on Pinterest for overnight oats. Has anyone ever tried making these?

no........but i'm intrigued...I love my oats a little undercooked so this might be amazing!

[Chad]

You can use a cookie press to make fancy swirls of the egg yolks mixture, too!

Try some different things in the egg yolk mix...I use : bleu cheese, bacon bits crumbles, old bay seasoning for a kick, and other things.

Adding the bleu cheese crumbles makes them "bleu devils"....:)

Wow buddy! I want to cook with you.

[Kätzchen]

This afternoon, I noticed that I had several Golden apples that needed to be used, so I made an interesting apple pie, that's baking in the oven right now. If you want to try making an apple pie, here's how I made my current dish:

Brown Sugar Apple Pie with Lemon

4-5 small to medium sized Golden apples.
1 small lemon
1 c Brown Sugar
3 tbsp. Cinnamon
1 tsp. Allspice
1/2 c. Flour
3-4 pats of salted butter

Pie Crust:

2 c. Flour
1/2 tsp salt
Dash of Cream of Tatar
1/2 c. Softened Coconut oil (not liquid state).
Cup of ice cold water.

Prep time: half hour or so.
Baking time: 30-40 minutes.
Oven Temp: 375*

Directions:

1) wash apples, cut into quarters, remove core from quartered sections, slice each quarter into small sizes, rinse apple cutlets off, then put them aside in a clean bowl. Cut lemon in half, then squeeze the juice from one half of the lemon over the apples.

2) In another clean mixing bowl, put your flour, salt abd Cream of Tarter, for the pie crust, into the bowl. Cut, with an fork and butter knife, the coconut oil into the flour until the flour concoction resembles little beaded marbles. Next, use tiny bits of the ice cold water and knead it into the pie dough, lightly and quickly, until you can form the dough into a ball. Divide the pie dough into 2 dough balls. Use wax paper or parchment paper to roll each dough ball.out into the shape and depth of the pie dish.

3) Place one sheet of pie dough into the pie dish. Arrange the apple cutlets into the pie crust shell. You should have enough apple cutlets that it will mound up nicely inside the pie dish.

4) In another small mixing dish, combine the half cup of flour, 1cup of Brown sugar and spices. Stir it up until it's mixed up well, together. Use almost all of it to sprinkle over the apple cutlets in the pie crust shell. Place pats of butter in alternate arrangement atop the pie. Squeeze the juice of the other lemon across the floured, sugared, spiced mixture.

5) Place other rolled out pie dough ball over the top of the pie. Seal the edges of the pie crusts by squeezing them together, as you tuck the crusts into the pie shell.as you move circular around the pie dish. Use the tiny left over portion of floured, sugared, spiced mixture to sprinkle across the top of the finished pie.

6) Place pie in oven which is preheated to 375*. Bake for nearly 30-40 minutes. Check frequently after the 30 minute mark to make sure the crust is browning nicely, but also to make sure you don't burn the crust. Once the crust is nicely browned, turn the oven off. Remove pie from oven and let the pie cool... for about 20 minutes.

7) Enjoy. :)

[*Anya*]

I love and adore apple pie but I am a failure at pie crust. I always do something wrong and it is usually like shoe leather:(

My youngest daughter makes the lightest, flakiest crust. *Sigh*

Now I can't eat the carbs anyway so maybe it is for the best!

Your pie sounds awesome Kätzchen!!

:girleating:


This afternoon, I noticed that I had several Golden apples that needed to be used, so I made an interesting apple pie, that's baking in the oven right now. If you want to try making an apple pie, here's how I made my current dish:

Brown Sugar Apple Pie with Lemon

4-5 small to medium sized Golden apples.
1 small lemon
1 c Brown Sugar
3 tbsp. Cinnamon
1 tsp. Allspice
1/2 c. Flour
3-4 pats of salted butter

Pie Crust:

2 c. Flour
1/2 tsp salt
Dash of Cream of Tatar
1/2 c. Softened Coconut oil (not liquid state).
Cup of ice cold water.

Prep time: half hour or so.
Baking time: 30-40 minutes.
Oven Temp: 375*

Directions:

1) wash apples, cut into quarters, remove core from quartered sections, slice each quarter into small sizes, rinse apple cutlets off, then put them aside in a clean bowl. Cut lemon in half, then squeeze the juice from one half of the lemon over the apples.

2) In another clean mixing bowl, put your flour, salt abd Cream of Tarter, for the pie crust, into the bowl. Cut, with an fork and butter knife, the coconut oil into the flour until the flour concoction resembles little beaded marbles. Next, use tiny bits of the ice cold water and knead it into the pie dough, lightly and quickly, until you can form the dough into a ball. Divide the pie dough into 2 dough balls. Use wax paper or parchment paper to roll each dough ball.out into the shape and depth of the pie dish.

3) Place one sheet of pie dough into the pie dish. Arrange the apple cutlets into the pie crust shell. You should have enough apple cutlets that it will mound up nicely inside the pie dish.

4) In another small mixing dish, combine the half cup of flour, 1cup of Brown sugar and spices. Stir it up until it's mixed up well, together. Use almost all of it to sprinkle over the apple cutlets in the pie crust shell. Place pats of butter in alternate arrangement atop the pie. Squeeze the juice of the other lemon across the floured, sugared, spiced mixture.

5) Place other rolled out pie dough ball over the top of the pie. Seal the edges of the pie crusts by squeezing them together, as you tuck the crusts into the pie shell.as you move circular around the pie dish. Use the tiny left over portion of floured, sugared, spiced mixture to sprinkle across the top of the finished pie.

6) Place pie in oven which is preheated to 375*. Bake for nearly 30-40 minutes. Check frequently after the 30 minute mark to make sure the crust is browning nicely, but also to make sure you don't burn the crust. Once the crust is nicely browned, turn the oven off. Remove pie from oven and let the pie cool... for about 20 minutes.

7) Enjoy. :)

[Kätzchen]

Oh! I totally know what you mean about pie crust that is over worked to the point that it's like tough shoe leather or worse, similar to...ummmm.... concrete. :blush:

So glad you brought that up Anya because I realism now that I left out an important fact about making pie crust. While it's true that you need to work with the dough in light, quick strokes to form a dough ball....it's important too, though not over work the dough or try to form ball into a compact ball. It's important to Remember to lightly form and shape the ball....and to roll out the dough with the sane care: short quick strokes, not too much pressure, etc.

Also.... I double sift my flour. Presided flour is not enough. It needs to be sifted at least twice. It makes the flour easier to work with, increases the way it will rapidly accept the coconut oil and water.

Thanks for the compliment, Anya! :)

I am sorry to hear that you have to be careful with carbohydrates..... I think the way our bodies metabolize foods is a mystery to me. Hopefully you can indulge in chocolate. It's not a carb, right??? :rrose:

I love and adore apple pie but I am a failure at pie crust. I always do something wrong and it is usually like shoe leather:(

My youngest daughter makes the lightest, flakiest crust. *Sigh*

Now I can't eat the carbs anyway so maybe it is for the best!

Your pie sounds awesome Kätzchen!!

:girleating:

[Gayandgray]

So I gave it a shot and made the over night oats! I googled it and it said u didn't have to use a glass jar, that plastic was fine. Someone suggested an empty peanut butter jar and since I planned on putting pb and bananas in mine, that's what I used. Well...... they came out so-so. I don't know if I really care for them? I will try again with the glass mason jar and maybe regular milk? I used soymilk.

[cricket26]

So I gave it a shot and made the over night oats! I googled it and it said u didn't have to use a glass jar, that plastic was fine. Someone suggested an empty peanut butter jar and since I planned on putting pb and bananas in mine, that's what I used. Well...... they came out so-so. I don't know if I really care for them? I will try again with the glass mason jar and maybe regular milk? I used soymilk.


did you use regular oats or steel cut?


i like the steel cut, and my gf likes regular, also i use almond milk (not the unsweetned kind)


i put them in tupperware type containers with twist on lids

[Gayandgray]

did you use regular oats or steel cut?


i like the steel cut, and my gf likes regular, also i use almond milk (not the unsweetned kind)


i put them in tupperware type containers with twist on lids

I used regular. How does the Tupperware work for you?

[Chad]

I am thinking about making chicken enchiladas today so I am working up a recipe in my head. I can poach the chicken, shred it, and then mix it with cream cheese for the filling. I want to make a green sauce. I have salsa verde so maybe I can use that some how.

Any suggestions?

[Corkey]

I am thinking about making chicken enchiladas today so I am working up a recipe in my head. I can poach the chicken, shred it, and then mix it with cream cheese for the filling. I want to make a green sauce. I have salsa verde so maybe I can use that some how.

Any suggestions?
Sounds like you have the mixings all down, I'd use fresh tomotillios roasted and blended with 1/2 sweet onion, 1 fresh jalipino roasted and seeded, and 1 clove of garlic for the green sauce. saltnpepper totaste. I use a cup of orange juice and a table spoon of worschishire to poach the chicken, add fresh chopped celantro after shredding. Turn up the heat in the pan after the chicken comes out, while shredding chicken let the juices reduce by half, add back shredded chicken and sop up the flavor, then make the filling. Add some sauce to the bottom of tray, add enchelladas and cover with the rest of the sauce, add cheese to the top and bake for 15 minutes at 350*. Hot bubbly goodness.

[Chad]

Sounds like you have the mixings all down, I'd use fresh tomotillios roasted and blended with 1/2 sweet onion, 1 fresh jalipino roasted and seeded, and 1 clove of garlic for the green sauce. saltnpepper totaste. I use a cup of orange juice and a table spoon of worschishire to poach the chicken, add fresh chopped celantro after shredding. Turn up the heat in the pan after the chicken comes out, while shredding chicken let the juices reduce by half, add back shredded chicken and sop up the flavor, then make the filling. Add some sauce to the bottom of tray, add enchelladas and cover with the rest of the sauce, add cheese to the top and bake for 15 minutes at 350*. Hot bubbly goodness.

That sounds yummy. Thank you for your suggestions.

[justkim]

Chad, you could also add diced green chili's and shredded cheese and even a can of cream of chicken soup to your filling mixture. Add some chicken broth to your salsa verde and you will have a fantastic green sauce. You could also make it yourself using fresh tomatillo's, white onion diced and a couple of jalapenos and bake them for about 20 minutes at 350. You'll want to cut your tomatillo's in half and you can add as many jalapenos that you want for extra kick. Once you baked all the ingredients I mentioned you can add them to your blender or food processor and blend away to a consistency that you like.
Thanks to the useless information that runs around in my head I have to share this handy little bit of information. You can use your hand mixer to shred your chicken breasts. Happy cooking!


I am thinking about making chicken enchiladas today so I am working up a recipe in my head. I can poach the chicken, shred it, and then mix it with cream cheese for the filling. I want to make a green sauce. I have salsa verde so maybe I can use that some how.

Any suggestions?

[Chad]

Chad, you could also add diced green chili's and shredded cheese and even a can of cream of chicken soup to your filling mixture. Add some chicken broth to your salsa verde and you will have a fantastic green sauce. You could also make it yourself using fresh tomatillo's, white onion diced and a couple of jalapenos and bake them for about 20 minutes at 350. You'll want to cut your tomatillo's in half and you can add as many jalapenos that you want for extra kick. Once you baked all the ingredients I mentioned you can add them to your blender or food processor and blend away to a consistency that you like.
Thanks to the useless information that runs around in my head I have to share this handy little bit of information. You can use your hand mixer to shred your chicken breasts. Happy cooking!


Thank you, that sounds yummy. The enchiladas are in the oven.

[GeorgiaMa'am]

. . . I have to share this handy little bit of information. You can use your hand mixer to shred your chicken breasts.

That's brilliant; I had never thought of that. Thank you!

[Chad]

I want fried rice but I have never made it. I looked at some recipes but it seems out of my comfort zone.

Any suggestions?

[homoe]

I want fried rice but I have never made it. I looked at some recipes but it seems out of my comfort zone.

Any suggestions?

Order In.................:giggle:

[homoe]

I want fried rice but I have never made it. I looked at some recipes but it seems out of my comfort zone.

Any suggestions?

OR maybe invite a girlie over who knows how to make it and barter with a nice foot massage?

[cricket26]

I want fried rice but I have never made it. I looked at some recipes but it seems out of my comfort zone.

Any suggestions?


the secret is the egg...if you can scramble eggs you can do it!

[Chad]

Order In.................:giggle:

I can't order in here at the ranch. Bummer.

[Chad]

OR maybe invite a girlie over who knows how to make it and barter with a nice foot massage?

Yes, that would be nice. Do you know any single girls that can cook?

[Chad]

the secret is the egg...if you can scramble eggs you can do it!

Thanks, I can scramble eggs.

[homoe]

Yes, that would be nice. Do you know any single girls that can cook?


Hey as much as I like you bro, if I did, I'd invite them over here and barter with them with a foot massage..............

[knight]

I always start with cold leftover rice... it fries really well with a bit of sesame oil and scrambled eggs. If you want veggies and protein cook that first with a bit of sesame oil, add the rice and scrambled eggs.

I think I will make pad thai today for dinner... what ever you have, enjoy!

I want fried rice but I have never made it. I looked at some recipes but it seems out of my comfort zone.

Any suggestions?

[Chad]

I always start with cold leftover rice... it fries really well with a bit of sesame oil and scrambled eggs. If you want veggies and protein cook that first with a bit of sesame oil, add the rice and scrambled eggs.

I think I will make pad thai today for dinner... what ever you have, enjoy!

Thank you, that is very helpful advice.

[cricket26]

I used regular. How does the Tupperware work for you?

https://images-na.ssl-images-amazon.com/images/I/51BwwYYjEfL._SY300_.jpg


these are great for refrigerator oats! (rubbermaid makes them)

[Chad]

I am thinking about making chicken enchiladas today so I am working up a recipe in my head. I can poach the chicken, shred it, and then mix it with cream cheese for the filling. I want to make a green sauce. I have salsa verde so maybe I can use that some how.

Any suggestions?

It worked! I made fried rice and I am eating it now. Yummy!

Thank you Knight and Cricket26.

[homoe]

It worked! I made fried rice and I am eating it now. Yummy!

Thank you Knight and Cricket26.

Hey, what am I chopped liver? I tried to help...........

[Chad]

Hey, what am I chopped liver? I tried to help...........

Pardon, thank you Homoe. Would you like a serving it is delious. :)

[Kätzchen]

Ingredients:

1 - Trader Joe's package of Falafel mix
3 - organic eggs
3 to 4 Tablespoonful's of Organic Coconut flour
1 1/2 cups of Organic Miso Ginger Broth
1 can of creamed Corn
2 Tablespoons of Organic Monk-fruit Sweetener
1 teaspoon of minced Garlic

And... a large handful of Organic Kale.

Utensils:

Large Mixing Bowl and Mixing Fork/Spoon
Non-Stick Ceramic Skillet
Fry-pan spatula
Organic Coconut Oil (to pan sear your Falafel-Hush-Puppy treats)

Prep-Time to Cooking Time to gobble them up Time: 15 to 20 minutes.

Directions:

Empty the package of Trader Joe's Falafel mix into the large mixing bowl. Add the can of Creamed Corn on top of the Falafel mix. Crack 3 organic eggs over the entire contents in your mixing bowl. Take your mixing fork/spoon and mix up the contents in the bowl. Now add the Miso Ginger Broth and remix the contents again. Add the minced Garlic. Take a large handful of Kale and then mix up all the contents inside the mixing bowl. I usually push the Kale into the Falafel batter mix and then once I do that, it is easier to mix the entire contents inside the mixing bowl. Now that most all of the ingredients are mixed up together, use your Organic Coconut flour sparingly, because you want the end product of your Falafel batter to have time to absorb the liquids we added to this batch of Hush-Puppy-Falafel batter. Add enough coconut flour that it takes on the consistency of a sticky batch of cookie dough. The dough-texture should be loose enough to scoop up a big spoonful to lay down in the skillet that has hot coconut oil in it. Pan sear several spoonfuls in your skillet. About 5 minutes on each side. They should be a golden brown shade on both sides, when you're done cooking them in the skillet. Turn heat off. Serve your Falafel-Hush-Puppy Ball Treats and top them with your favorite sauce. I use an Orange Miso sauce, which complements the flavor of these quick-to-make, healthy treats.


I love how tasty these treats are and how quick it is to make them. I only cook for me, but there is enough in the mixing bowl that I can have these tasty treats again over the weekend for my lunch or supper meals. They are high in fiber, high in protein, and dense with Kale. Win-Win, if you ask me.

Enjoy.

:hk20:

[Orema]

These and other techniques can be found at this (https://www.thespruceeats.com/cooking-techniques-everyone-should-know-4169657) link.

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https://cdn.drweil.com/wp-content/uploads/2016/11/diet-nutrition_cooking-cookware_sauteing-for-our-health_1440x1080_000023128876-600x450.jpg

Sautéing
Sautéing (https://www.thespruceeats.com/what-is-sauteeing-995497) is a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook foods like vegetables, meats, and seafood very quickly. Like other dry-heat cooking methods, sautéing browns the food's surface as it cooks and develops complex flavors and aromas.

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https://i.postimg.cc/1X3q2VF6/roasted-chicken-9.jpg

Roasting or Baking
In general, roasting refers to cooking something in the oven at a very high temperature, around 400 F or hotter, whereas baking might employ a lower temperature, like 325 to 375 F. But these are not absolute definitions. Regardless of what you call them, roasting and baking (https://www.thespruceeats.com/roasting-and-baking-995496) are both dry-heat cooking methods that use the oven and are used to cook meat, roast vegetables, bake cakes, and more.

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https://i.postimg.cc/ZK2CJM3C/red-wine-braised-short-ribs.jpg

Braising
Braising (https://www.thespruceeats.com/braising-and-stewing-techniques-and-tips-995847) is a moist-heat technique for cooking meats and vegetables. The low and slow temperatures help tenderize tough cuts of meat as well as root vegetables, greens, and legumes and are the starting point for making soups and stews.

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https://www.reluctantgourmet.com/wp-content/uploads/2018/05/flck_simmering_water.jpg

Simmering
Not to be confused with boiling, simmering is a moist cooking method. Simmering (https://www.thespruceeats.com/all-about-simmering-995786) is a gentle technique, where the liquid is kept just below boiling, that's useful for cooking dishes like vegetables, soup, and stews.

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https://i.postimg.cc/kXjqgDpj/8-inch-chefs-knife.jpg

Chef's Knife
Whether it's slicing, dicing, mincing, or chopping, it all starts with a chef's knife in your hand. Learning how to properly use a chef's knife (https://www.thespruceeats.com/how-to-use-a-chefs-knife-995812) can not only keep you safe in the kitchen but make prep a cinch.

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https://i.postimg.cc/28XpBp87/image-url-https-cdn-image-myrecipes-com-sites-default-files-styles-4-3-horizontal-1200x900-publi.jpg

Chopping an Onion
Once you've got your basic knife skills down, here's your first test: chopping an onion (https://www.thespruceeats.com/how-to-chop-an-onion-995813). Any number of savory dishes and sauces feature chopped onions, so you might as well learn to chop them a safe and easy way.

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https://www.dummies.com/wp-content/uploads/88549.image0.jpg

Deglazing a Pan
Deglazing a pan (https://www.thespruceeats.com/what-is-deglazing-995769) is a technique used after sautéing, searing, or browning food in a pan. Liquid is added, such as stock or wine, to loosen and dissolve the food particles that are stuck to the bottom of the pan. The flavorful mixture produced by deglazing can be used to make a simple pan sauce.

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https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcQuWb7lRTrjXy654uPArKSNFMAmDOX FP_s8tJEOzYxHHiPeaxB9&usqp=CAU

Boiling an Egg
Boiling an egg (https://www.thespruceeats.com/perfect-hard-boiled-eggs-995510) is a cooking skill that is useful on a day-to-day basis. Not only will this guide help you make perfect hard-boiled eggs that don't smell like sulfur or taste like rubber, but it also reveals the secret to peeling them with ease.

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https://img.taste.com.au/CFnLP2m7/w720-h480-cfill-q80/taste/2018/05/how-to-poach-eggs-141318-2.jpg

Poaching an Egg
Once you've mastered the right way to poach an egg (https://www.thespruceeats.com/how-to-poach-an-egg-4782790), you'll up your breakfast and brunch game big time. Easier than you think, poached eggs are delightful atop toast, pasta, and more.

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https://www.bbcgoodfood.com/sites/default/files/styles/recipe/public/recipe_images/recipe-image-legacy-id--1201452_12.jpg?itok=sEzruvF_

Scrambling Eggs
If you can make perfectly fluffy scrambled eggs (https://www.thespruceeats.com/perfect-scrambled-eggs-995518) without overcooking or scorching them, you'll earn a lifetime of breakfast bragging rights. The key to this technique is making sure you beat plenty of air into the eggs which ensures they turn out light and fluffy every time.

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https://www.bbcgoodfood.com/sites/default/files/recipe/recipe-image/2017/09/omelette.jpg

Making an Omelet
If it's starting to look like cooking eggs is one of the most important kitchen skills a new cook can learn, that's because it is. This time we tackle how to make an omelet (https://www.thespruceeats.com/perfect-quick-omlet-tips-995517). If you can make this 5-minute dish, you'll be set for breakfast, brunch, and dinner.
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https://i.postimg.cc/MGvQDdH1/Baked-Potato-5.jpg

Baking a Potato
Wholesome and filling baked potatoes are one of life's great pleasures. This technique for baking potatoes (https://www.thespruceeats.com/tips-for-baking-potatoes-995935) shaves 20 minutes off the usual method, making them an easy weeknight side dish.
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These and other techniques can be found at this (https://www.thespruceeats.com/cooking-techniques-everyone-should-know-4169657) link.

[Orema]

Am using these techniques to make chicken medallions for a curry tonight.

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How to debone a chicken breast:
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How to thinly slice deboned chicken breast:
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