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Base theme by DesignModo & ported to Powered by Vanilla by Chris Ireland, modified by the "theFB" team.
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I use about 5,000 calories on my daily commute, according to the cycle computer I use as a speedo on my motorbike.
I'm from the "garlic is a vegetable" school of thinking.
However, my current smug expression is due to the fact that I managed to produce four flawless chocolate fondants in one go. I've never managed to make all four without one of them falling apart before, so I count this as a major win.
Steak is easy just a few things most people forget.
- room temperature
- dry - pat dry if needed
- season
- use a hot cast iron griddle pan or skillet. These hold heat well - they take a while to heat up on a medium heat but they get searing hot when they do
The meat will stick at first - that's a good thing. After a couple of minutes try to move it and it should release easily (not slide, but "click" off). Turn over and do it again then oven finish in the same pan if you want it more cooked than rare.
Lastly, let the meat rest after it's been cooked - leave it on a warmed plate. I promise, it'll be ace. Then you can deglaze the pan with stock or red wine for a tasty gravy.
We use a le creuset griddle or fry pan, a neighbour uses a much cheaper pan that's a bit heavier but works equally as well.
Tonight, I made a few curry pastes - tikka masala, jalfrezi and Malaysian rendang, and froze them in ice cube trays. Three of the frozen cubes is perfect for a generous size vegetable curry, they just need coconut milk or tinned tomatoes, onion and stock to be added to get the sauce done. Not absolutely authentic, but delicious and easy. The tomato based dishes are plenty healthy, too
Plus you get a work out using the pestle and mortar.
1 coffee mug
4 tbsp plain flour
4 tbsp caster sugar
2 tbsp cocoa powder
1 large egg
3 tbsp whole milk
3 tbsp vegetable oil
splash of vanilla extract
Add dry ingredients to mug, mix well with a fork.
Add egg, mix thoroughly.
Pour in milk, oil and vanilla, mix well.
Put mug into microwave and cook for three minutes on 1000 watts. Cake will rise over top of mug. Allow to cool for 2 minutes.
Enough for four chocolate orange fondants:
120g dark chocolate (or 100g dark and 20g milk chocolate if that's too rich for you)
1 teaspoon orange extract (or two, depending on how orange-y you want it)
120g butter, cubed
Two whole eggs and two egg yolks
120g caster sugar
30g flour (or a heaped tablespoon)
Cocoa powder
Microwave the chocolate and butter for 20-30s at a time until the butter's melted and clear but there are still lumps of chocolate in there. Mix it with a fork until it's smooth and shiny and all the chocolate's melted. Add the orange extract and mix again.
In a separate bowl, whisk the egg yolks until pale, then add the caster sugar bit-by-bit and whisk until there aren't any lumps.
Add the chocolate bit-by-bit to the egg/sugar mix and whisk as you go (don't add it all at once, depending on how hot the chocolate is you might start cooking the egg).
Add the flour and whisk again.
Lastly, melt a knob of butter in the microwave and get a pastry brush (or just use a clean tea towel). Grease the inside of your dariole moulds (or whatever you want to make the fondants in, ramekins can do a good job), then dump a good amount of cocoa powder into one of them. Holding it above the next mould, roll the cocoa powder around it until it's completely coated and the remaining cocoa powder is in the next mould...continue until they're all completely coated and dry. This is to make it non-stick.
2/3 fill each mould with the cake mixture, then put in the oven at 200C for exactly 12 minutes (IMPORTANT: give it an extra minute for every 20 minutes since you made the mixture - it'll have cooled down since you microwaved the chocolate). When they're ready, each one will have a dome shape on top.
Remove from the oven and leave for a minute to finish the cooking process. Run a small, very sharp knife around the top 1cm of each mould to loosen it. Then place a small plate on top of the mould and invert. Let it sit for 20s and remove the mould.
Best served with Chantilly cream IMO (200ml double cream, seeds from one or two vanilla pods, tablespoon of caster sugar, whisk until soft peaks).
I'm loving waffles lately. Make a load of batter in advance and get 2 or 3 decent breakfasts out of it. Best toppings are skyr & berries or scrambled eggs & bacon with maple syrup. LOVELY
I cook loads of Mexican (from scratch, none of that jar crap) but my main thing is real fire - proper old low and slow BBQ wood smoking.
Quite happy to be up all night doing a 15 lb brisket over 20 odd hours.
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
Chips are "Plant-based" no matter how you cook them
Donald Trump needs kicking out of a helicopter
I'm personally responsible for all global warming
Kitchen Confidential - Anthony Bourdain
https://www.waterstones.com/book/kitchen-confidential/anthony-bourdain/9781408845042
Fit Cook Men - Kevin Curry (had never heard of this guy, before receiving the present tbh)
https://www.waterstones.com/book/9781471181788
Britain’s Best Home Cook: Great Food Every Day - Jordan Bourke
Really like watching & trying out some of the Tom Kerridge recipes on his weightloss/healthier lifestyle programmes. BBC1 on Wednesday evenings (around 8 or 9pm) if anyone cares.
Anybody got any good knitting patterns?
Cooking is awesome.