The Giant Korean
Some say that giant Koreans don’t exist.
- 15 Posts
- 56 Comments
Joined 5M ago
Cake day: Jul 07, 2023
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- 9d
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Has anyone bought one of these?
https://www.gamingonlinux.com/2023/08/star-labs-reveal-their-new-starlite-a-surface-like-linux-tablet/
They look pretty good, and the price is decent.
Our air fryer. I thought it was all hype. I just didn’t know. It’s so convenient for so many things.
Along similar lines, our Instant Pot. So covenient for so many things. We cook rice in it, chili, stews, my dog’s food, stock, etc.
Our bidet. I cringe at how dirty my asshole used to be. It’s amazing.
My experience has been almost entirely positive. Lots of nice people. A few jerks, but that’s going to happen anywhere, and there are surprisingly few for a platform where you can essentially be anonymous.
I’m a mod of /c/Cooking, which is my way of contributing. Things won’t grow unless we help it along.
Since some communities aren’t quite so active, I tend to set my view All + Top 6 Hours instead of Subscribed. That gives me a nice variety of stuff to look at, plus it lets me discover new things.
cross-posted from: https://lemmy.world/post/6763802
> Here's the recipe. Keep in mind that I don't typically measure when I cook - I just go by sight/feel and taste along the way so that I can adjust the seasoning. This will work with any combination of ingredients. The main thing is getting that skin crispy.
>
> * 3 large chicken thighs, bone in
> * 2 cups mushrooms, any variety
> * 1 medium onion, chopped
> * 1 clove garlic, minced
> * 1 large carrot, sliced
> * 1/2 cup dried mushrooms, ground in the spice grinder
> * 2tsp herbs de provence
> * Pinch of ground cloves
> * 1/2c white or red wine
> * 1/2 stock cube
> * Low sodium chicken stock (see below)
> * Salt and pepper to taste
> * Oil
> * Equipment: 1 oven safe pan, aluminum foil, 1 pan to act as a weight
>
> Add a few tbsp oil to a pan (enough to coat the bottom) and heat on medium low. Salt and pepper your chicken thighs, then add them to the pan skin side down. Place a piece of aluminum foil on top of the thighs, then another pan to press them down, and add some weight (canned veggies work well... I used a kettlebell). Pressing the chicken down will help render the skin and give a nice even color. Begin checking the chicken at around 10 minutes and every 5 minutes thereafter until it's a nice golden color.
>
> Preheat oven to 350F. Remove chicken from pan and set aside. Add onions, carrots, and mushrooms to the pan. Cook until the onion gets some color. Add garlic, herbs de provence, 1/2 stock cube, and mushroom powder, cook 30 sec more, then deglaze with wine. Place thighs back in pan, skin side UP this time. Pour stock into pan in between the thighs (be careful not to pour it onto the skin of the thighs) until the level of liquid is about 2/3 of the way up the thighs. Place pan in oven and cook the chicken until done, about 25 to 30 minutes. Remove pan from oven.
>
> Check the seasoning on the pan sauce and adjust to your liking. At this point you can add a beurre manié (flour + butter kneaded together) to thicken the sauce if you like.
>
> Serve over rice or noodles.
>
>
I used to work at a Chinese restaurant as a delivery driver. My boss made the best kung pao chicken that I've ever had in my life (better than Kenji Lopez-Alt's recipe, which I've made several times). He would never give me the recipe. Like, dude, really? I'm not gonna open up a Chinese restaurant! I've spent a long time trying to duplicate it. If I ever do crack the code, I'll post the recipe.
Here's the recipe. Keep in mind that I don't typically measure when I cook - I just go by sight/feel and taste along the way so that I can adjust the seasoning. This will work with any combination of ingredients. The main thing is getting that skin crispy.
* 3 large chicken thighs, bone in
* 2 cups mushrooms, any variety
* 1 medium onion, chopped
* 1 clove garlic, minced
* 1 large carrot, sliced
* 1/2 cup dried mushrooms, ground in the spice grinder
* 2tsp herbs de provence
* Pinch of ground cloves
* 1/2c white or red wine
* 1/2 stock cube
* Low sodium chicken stock (see below)
* Salt and pepper to taste
* Oil
* Equipment: 1 oven safe pan, aluminum foil, 1 pan to act as a weight
Add a few tbsp oil to a pan (enough to coat the bottom) and heat on medium low. Salt and pepper your chicken thighs, then add them to the pan skin side down. Place a piece of aluminum foil on top of the thighs, then another pan to press them down, and add some weight (canned veggies work well... I used a kettlebell). Pressing the chicken down will help render the skin and give a nice even color. Begin checking the chicken at around 10 minutes and every 5 minutes thereafter until it's a nice golden color.
Preheat oven to 350F. Remove chicken from pan and set aside. Add onions, carrots, and mushrooms to the pan. Cook until the onion gets some color. Add garlic, herbs de provence, 1/2 stock cube, and mushroom powder, cook 30 sec more, then deglaze with wine. Place thighs back in pan, skin side UP this time. Pour stock into pan in between the thighs (be careful not to pour it onto the skin of the thighs) until the level of liquid is about 2/3 of the way up the thighs. Place pan in oven and cook the chicken until done, about 25 to 30 minutes. Remove pan from oven.
Check the seasoning on the pan sauce and adjust to your liking. At this point you can add a beurre manié (flour + butter kneaded together) to thicken the sauce if you like.
Serve over rice or noodles.
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.
As a home cook, I find that it saves time. I will often pre-cook veggies in microwave before putting them in a pan with oil. This works really well with Brussels sprouts. I've also microwaved a whole head of cauliflower before drizzling it with oil and spices and blasting it in a hot oven to get color on the exterior. Potatoes are also great in the microwave.
Do any of you use the microwave when cooking?
Edit: I forgot to mention one of my favorite uses for the microwave in cooking - for frying shallots and garlic!
https://www.seriouseats.com/fry-garlic-shallots-in-microwave
This sauce is *amazing* on pork (pictured here on a pork loin roast).
* 237ml / 1c apple cider (juice)
* 237ml / 1c apple cider vinegar
* 237ml / 1c heavy cream
* 1/4 stock cube (Knorr)
Heat a pan on medium heat. Pour the cider vinegar into the pan and reduce to a syrup, stirring constantly (do not let it go past this point - it should coat the back of a spoon). Add in your pan juices from whatever you roasted (if available) and the apple juice. Cook this down to a syrup again. Add in your heavy cream. Season with the stock cube, adjusting to taste.
I made this tonight. Delicious!!
Edit: snapped a pic, we had it on rice
Apologies for the slightly blurry photo
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)?
I am a big fan of mushroom powder. It adds a nice boost of umami with some additional flavor that comes along for the ride. Just throw some dried mushrooms into a spice grinder and grind until powder.
+1 on this. I have a big bag. I also have earl grey rooibos and chai rooibos which are both great.
Just don’t drink tons of this stuff. A known side effect is that it can cause chest discomfort. Ask me how I know.
Edit: Chest discomfort is only an issue if you drink a LOT of it. Normal human level consumption doesn’t cause problems.
I noticed that David Chang likes to add a bit of agave nectar to his fried rice. I never thought about adding something sweet to this, so I started adding a small amount of brown sugar (maybe 1/4 to 1/2 tsp) to my fried rice, and it really seems to make it tastier. It doesn't read as "sweet" - it just gives it a tiny bit of an additional flavor boost. Since then I've also tried playing around with adding a tiny amount of sugar to other things, and it's usually pretty good.
cross-posted from: https://lemmy.world/post/6528948
> This is one of my all time favorite soups, probably because I like things with a lot of stuff on/in them. It says the rice cakes are optional, but I feel like they're a must. Additionally, I'd highly recommend adding ramen noodles in addition to the glass noodles and rice cakes.
I've made this with both coconut juice and Coco Rico, and I think I actually prefer the latter. You do you, though. This is great with spicy chopped chilis added if you like things spicy.
Macaroni and Beef (AKA Beefy Cheesy Mac). This recipe is especially good when the weather begins to get colder.
Cooked using the recipe that Canthidium provided here:
Before is my sous vide rig. I got this cooler from Walmart, and cut a hole in the lid just big enough for my Anova to fit into:
The rack inside is a foldable pot rack:
c/Cooking… I may be slightly biased