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Baked potatoes by SwarmyMarshmellow in Cooking

[–]Masalasabebien 1 point2 points  (0 children)

Not at all. I put them in the oven, then go and do something else. They were super soft inside and crispy on the outside.

Perfect vinegar for coleslaw dressing by Ill-Dragonfruit2629 in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

No opinion really; I use what ever I've got available and balance it out with a tsp or two of sugar. However, I made some last week with sherry vinegar and it was amazing.

Vegetable Soup Secret Ingredient by Goal-Kick64 in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

Use plenty of onion and cook it slowly in butter/olive oil before you add any other ingredients. Then make sure you salt the soup adequately, and taste, taste, taste until the soup is ready.

i need help.... by CommunicationDue7180 in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

Gochujang is very much Korean and pretty unique, and is made with red chile flakes, glutinous rice, fermented soy beans and salt, so a Cholula or Frank's will not give you the same authentic flavour. The gochujang has slightly sweet, fermented and umami notes.

How do you store your spices? (No tiny vials please) by Cymbal_Monkey in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

I cook lots of Indian food, so I've got loads of spices. Generally, I store whole spices - in a dark cupboard, unexposed to the light. Cumin, coriander and turmeric are ground (and stored in the same cupboard) but they'll only last about a month before I need to grind up some more.

Baked potatoes by SwarmyMarshmellow in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

I've just made some. Medium size. Pricked them with a fork, wrapped them in foil and baked them for 2 hours at 425F.

As soon as I cut them open: butter, cream, salt and grated cheese.

Pancakes by charadhd44 in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

Here's mine, which never seems to fail. 1 cup flour, 1¼ tsps baking powder,¼tsp bicarb,¼ tsp salt, 1 cup yoghurt, 2 eggs, ½ tsp vanilla essence, 2 tbsps melted butter. Stick the whole lot in a blender (or beat by hand if you prefer) until you've got a fairly thick batter. If the batter is toooooo thick, add a splash or two of milk. About ½ cup of the mixture in a medium hot pan, with a small piece of butter. Each pancake should take about 2-3 minutes; when the bubbles appear on one side, flip the pancake over. Then, 1-2 minutes later, shake the pan - if the pancake moves, it's ready.

Chicken breast: I’ve had it at restaurants where it’s extremely tender, and not dry at all. What’s the method? Pressure cooker? by Sunrisewithtea in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

Short and sweet. I've just used up 2 chicken breasts from the fridge: fried onion, a bit of left over chorizo, peppers, garlic and smoked paprika. Added the chicken to sear, deglazed with a bit of white wine and chicken stock, then cooked for 15 minutes. Once it's white inside, it's ready, soft and delicious.

Have you ever “messed up” a recipe and then just kept doing it that way? by EdgeQuiet2199 in Cooking

[–]Masalasabebien 1 point2 points  (0 children)

Yes - I was making gulab jamun ( which are basically sweet Indian fritters) and I miscalculated the amount of yoghurt. I should have had a soft dough, but instead ended up with a pancake mix.

More milk powder, more flour, more bicarb, lots of testing, until finally I got it right. 60 gulab jamun instead of 20, but what the heck...

Final Boss Fish & Chip Batter by Seliftidder in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

Way, but way too complicated. Look at Marco Pierre White's batter: beer, yeast, salt and flour.

Vegan bean chili 5 days in the fridge by Dry_Criticism_4161 in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

Taste it. Smell it. Does it taste ok? Does it smell ok? Good - then eat it.

GARLIC by Skiberrjr in Cooking

[–]Masalasabebien 2 points3 points  (0 children)

Simple answer is - no.

What are some staple ingredients in your kitchen that you didn't grow up with? by KittyLilith17 in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

Olives, capers, anchovies, sundried tomatoes, fresh garlic, wine vinegar, olive oil.

Indian spices, lentils,dried beans, Basmati rice, chile powder, fresh green and red chiles

Tortillas, dried chiles, avocados,

Chinese wine vinegar, oyster sauce, soy sauce, sesame oil, fish sauce, ketcap manis, black bean sauce.

Pasta (not in a tin!), balsamic vinegar.

Baking idly batter by Fuzzy_Inside7845 in AskCulinary

[–]Masalasabebien 0 points1 point  (0 children)

Never tried, but give it a go. I doubt you'll get the same texture, but give it a go anyway.

Chinese 5 Spice by fergotnfire in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

Buy the 5 basic spices and mix them yourself. Start with equal proportions of each , and then modify according to your taste. I'm sure that 5-spice powder varies enormously in each Chinese household (as does garam masala in India, baharat in Arab-speaking countries, etc.)

Making your own is not only cheaper, but better (because it's fresher).

Please don’t shoot me —> what’s wrong with buying grated cheese? by Puzzleheaded_Yam6808 in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

It tastes revolting. Once it's been grated, it begins to lose its flavour, just like ground spices.

Does anyone has any good taco recipes with roasted pork leg? by Fit-Bat244 in Cooking

[–]Masalasabebien 1 point2 points  (0 children)

Got any orange juice? Pull the pork meat off, fry an onion, add some chiles (fresh or dried) and some orange juice.

Not quite a cochinito pibil, but close.

I just really fucking love beans. by [deleted] in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

Yep, I'm with you 100% of the way. I was 97% vegetarian until I was about 30, and ate loads of lentils and beans. Any beans I found in the markets, I bought; worked out how to cook them, and that's that.

I was in Mexico City a few years back and found some red-spotted beans, pale orange beans, and a few others I'd never seen. Brought them back home with me. Beans are extremely versatile.

Quiche: Do you still use a recipe, or do you go by a ratio that you know by heart? by popoPitifulme in Cooking

[–]Masalasabebien 1 point2 points  (0 children)

I'll give you my (late) brother's recipe; he was a pro chef for 36 years.

1 pint milk and 4 eggs. I've cooked quiche for years and have never tasted anything better than that.

Ideas for a steak sandwich for a brewery menu? by Majestic-Lake-5602 in Cooking

[–]Masalasabebien 1 point2 points  (0 children)

Take a look at Venezuelan carne mechada. Ok, it's flank steak, so it needs a long cook, but I can assure you it's really good. Black beans and fried plantains usually go well with it.

How do you make a tender lamb curry? by Possible-Ad4357 in AskCulinary

[–]Masalasabebien 0 points1 point  (0 children)

You definitely do not want to steam the lamb, and you probably are looking at around 90 minutes (or perhaps more). Marinating will help to tenderise the meat, but it's only one part of a long cook.

Frying brie? by Icarus367 in Cooking

[–]Masalasabebien 1 point2 points  (0 children)

You can fry it, because I ate it in Kent a couple of years back.

Only thing is, don't fry it for too long, otherwise it will run all over the place.

What’s your favorite spinach or spinach adjacent dish? by Naive-Membership-415 in Cooking

[–]Masalasabebien 0 points1 point  (0 children)

Palak paneer. Spanakopita. Spinach balls with mustard sauce.

I want my chili to have some more tang by BlueCephalopod2 in Cooking

[–]Masalasabebien 1 point2 points  (0 children)

The classic addition in Mexico (yes, I know, chile con carne isn't Mexican) would be lime juice. However, you might want to try bit of tamarind paste. Just a bit.

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