#cookstodon — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #cookstodon, aggregated by home.social.
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If I’ve learned anything from southeastern cousine, it is that these two condiments work with any soup to make it tastier! 😋
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If I’ve learned anything from southeastern cousine, it is that these two condiments work with any soup to make it tastier! 😋
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White pepper tastes like unwashed sheep smell, but in the best possible way. #cookstodon #whitepepper #barnyard #GrewUpOnAFarm
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White pepper tastes like unwashed sheep smell, but in the best possible way. #cookstodon #whitepepper #barnyard #GrewUpOnAFarm
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The best I’ve made in nine years of doing this. #sufganiot #chanukah #ħanukah #cooking #cookstodon
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The best I’ve made in nine years of doing this. #sufganiot #chanukah #ħanukah #cooking #cookstodon
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Okay, I made the muffins. I ate two muffins. I guess I should stop procrastinating.
I'm not sold on this recipe, but they're still good if you put enough butter on them.
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#AskFedi: What are your top three seasonings please?
#AskTheFedi #Question #Cooking #Cookstodon #Cookingverse #FediChef
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#AskFedi: What are your top three seasonings please?
#AskTheFedi #Question #Cooking #Cookstodon #Cookingverse #FediChef
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Is there anything better than bread fresh out of the oven?
Even at 3:30 in the morning while you wait for laundry to finish.
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One of my favourite food prep tips (and I have probably posted it before) is to pre roast garlic.
Like to roast it in small ceramic containers with lids — nothing but garlic. 275°F until my nose says it's done.
Then I put it on a flat tray to freeze individually, then I throw them in a bag, and into the freezer.
Because it's summertime, I made a lovely classic Greek dressing. No one point in my life I had a Greek roommate and she taught me that a proper Greek dressing is lemon juice, olive oil, garlic, and oregano.
I planted a lot of onions this year, but the raccoons generally fought me for these. Not that they ate them. So tomorrow I guess I will have to go buy one and a bit of feta.
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#kanttarelli-juustokeitto yhdelle (tai kahdelle) tulee ihan huvin paistinpannussakin 😋
#cookstodon -
#kanttarelli-juustokeitto yhdelle (tai kahdelle) tulee ihan huvin paistinpannussakin 😋
#cookstodon -
The best part of working from home is baking bread. Today is raisin bread day. I forgot to add the milk powder to the first one, so I'm going to try it as a boule.
The other loaf, a more classic soft sandwich style loaf with the milk powder, it is still proofing (last photo).
My secret to tasty crusty bread is to spray water on the bottom of the oven, with a spray bottle, about halfway through the bake. It is what passes for a sream injection for those of us without thousands of dollars to spend on equipment.
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The best part of working from home is baking bread. Today is raisin bread day. I forgot to add the milk powder to the first one, so I'm going to try it as a boule.
The other loaf, a more classic soft sandwich style loaf with the milk powder, it is still proofing (last photo).
My secret to tasty crusty bread is to spray water on the bottom of the oven, with a spray bottle, about halfway through the bake. It is what passes for a sream injection for those of us without thousands of dollars to spend on equipment.
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#cookstodon
My inner 5-year-old demands that we come up with something that fits the name:Briny Ocean Toast¹
Perhaps salad shrimp? They're pretty briny. Need to make it Canadian and not Swedish, though, so no dill and chopped egg.
Avocado would be delish, but definitely not Canadian.
Ideas?
____¹ A throwback to the rigidness of rhyming schemes and learning the song Farewell To Nova Scotia as a small person.
Farewell to Nova Scotia, the sea-bound coast,
let your mountains dark and dreary be.
For when I am far away on the briny ocean tossed, ⬅️
Will you ever heave a sigh or a wish for me? -
#cookstodon
My inner 5-year-old demands that we come up with something that fits the name:Briny Ocean Toast¹
Perhaps salad shrimp? They're pretty briny. Need to make it Canadian and not Swedish, though, so no dill and chopped egg.
Avocado would be delish, but definitely not Canadian.
Ideas?
____¹ A throwback to the rigidness of rhyming schemes and learning the song Farewell To Nova Scotia as a small person.
Farewell to Nova Scotia, the sea-bound coast,
let your mountains dark and dreary be.
For when I am far away on the briny ocean tossed, ⬅️
Will you ever heave a sigh or a wish for me? -
#cookstodon
My inner 5-year-old demands that we come up with something that fits the name:Briny Ocean Toast¹
Perhaps salad shrimp? They're pretty briny. Need to make it Canadian and not Swedish, though, so no dill and chopped egg.
Avocado would be delish, but definitely not Canadian.
Ideas?
____¹ A throwback to the rigidness of rhyming schemes and learning the song Farewell To Nova Scotia as a small person.
Farewell to Nova Scotia, the sea-bound coast,
let your mountains dark and dreary be.
For when I am far away on the briny ocean tossed, ⬅️
Will you ever heave a sigh or a wish for me? -
#cookstodon
My inner 5-year-old demands that we come up with something that fits the name:Briny Ocean Toast¹
Perhaps salad shrimp? They're pretty briny. Need to make it Canadian and not Swedish, though, so no dill and chopped egg.
Avocado would be delish, but definitely not Canadian.
Ideas?
____¹ A throwback to the rigidness of rhyming schemes and learning the song Farewell To Nova Scotia as a small person.
Farewell to Nova Scotia, the sea-bound coast,
let your mountains dark and dreary be.
For when I am far away on the briny ocean tossed, ⬅️
Will you ever heave a sigh or a wish for me? -
I went on a bit of a bread baking spree last night.
As a tip, if you want a classic soft sandwich loaf, add a bit of powdered milk toward the end of the kneading process. It gives you a softer crumb.
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My #forage bag runneth over!
With the last batch, I put down some nocino/nocello, but these are a week later, and the black walnuts (there are both black and English walnuts in the first pic) were already starting to form shells, and now you can see the green pith starting to shrink and show the shell outlines.
The next images are the nocino/nocello when it first went in [2]; two hours later [3]; and today.
Black walnuts make for a super dark liqueur.
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Am torn.
My hatred of wet raisins is a texture thing, which is diminished by chopping them so they can't bloat.If it's instant oatmeal that doesn't cook for too long: I'm okay with them because they generally stay dry.
Overnight oatmeal?
Fuck no. Bloated raisins are like wingless flies.And NEVER in butter tarts.
Surprise raisins are going to get someone stabbed one day. -
Made mole and salsa (vistoso?).
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Some days, when I'm feeling ambitious, I will make both the stock/broth and the bread for the top. Not today.
I made 3L of veg BTB (Better Than Bouillon; for those who have yet to discover this most excellent cheat code, go get some, trust me), put in all but about 500ml of the onions and juice into it, et voila.
About 5L of the second best onion soup you'll ever make. (The best will be if you make the broth from scratch, but the difference is so slight, the effort isn't always worth it.)
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I am now turning them up to 300°F for about a half-hour.
The flash washes the colour out, so I tried to compensate for that, but they're still darker than the photo shows.
Tip! Because onion cells are long, they taste best and keep their structure best when cut stem to root.
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This is after 6 hours at 230°F
I stirred them around and stuck them back in for about another 2 hours.You can't see, but they're producing a fair amount of liquid: about ⅓ of the pot.
I mentioned that they have the lid on, right? I'm trying to get it to the point where I know what temperature works to leave them overnight as I sleep for 8 hours, and 230°F may well be it (at least in this oven).
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Just put a pot of onions in the oven for overnight onion soup.
Should be about 6 hours at 230° f. I'll check them in four and see how they're doing.
I'm looking for them to be perfectly caramelized, at which point I will pour vegetable broth over them, maybe turkey or chicken broth, I think I have both.
Once the carmelization melds throughout the broth, it's time to return to the oven with bread and cheese, et voila!
More photos to come.
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Just put a pot of onions in the oven for overnight onion soup.
Should be about 6 hours at 230° f. I'll check them in four and see how they're doing.
I'm looking for them to be perfectly caramelized, at which point I will pour vegetable broth over them, maybe turkey or chicken broth, I think I have both.
Once the carmelization melds throughout the broth, it's time to return to the oven with bread and cheese, et voila!
More photos to come.