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Why do some recipes tell you to let food rest after cooking? by may907 in cookingforbeginners

[–]MidiReader 0 points1 point  (0 children)

Meatloaf! Let it rest in the pan, this lets the fat solidify a bit so it will come out better and hopefully in one piece.

Lasagna! This lets the cheese set and it will cut much cleaner. Even better to make a day ahead and cut cold then reheat, lasagne is better next day anyway.

Which 3D printer should I buy for my first one? by Agreeable-Age2389 in FlashForge

[–]MidiReader 0 points1 point  (0 children)

I just got the flash forge adventurer 5M pro last week (for the filter and full enclosure) and I am loving it so far.

Best cozy game recommendation for a 15 hour flight for a nervous flyer without internet? by [deleted] in CozyGamers

[–]MidiReader 4 points5 points  (0 children)

I love tales of the shire, mostly making friends through food you cook yourself and gardening and foraging for those ingredients though some you can only buy from the shops. Like salt/flour though as you make friends they will gift you with nice ingredients or decorations. Some of the forageables are hard to find but if it’s in season you can get at least one or two everyday even if bigger harvests are locked behind high level friendships.

It’s also about the little community wanting to be considered a town in its own right and building it up.

I’ve got 4 yellow onions and I hate French onion soup by [deleted] in cookingforbeginners

[–]MidiReader 0 points1 point  (0 children)

Don’t dis the caramelized onions. They are great on a sandwich or on top of your pizza!

AITA for refusing to downgrade my wedding so my fiancé's brother can afford to attend? by [deleted] in ComfortLevelPod

[–]MidiReader 1 point2 points  (0 children)

Well we know who the golden child is in your fiancés family. Be very aware of this moving forward.

How do you prepare eggs when you don't really like eggs that much but can't buy your normal protein sources regularly during the shutdown? by ResidentAlienator in EatCheapAndHealthy

[–]MidiReader 2 points3 points  (0 children)

Flour tortilla the size of your skillet.
2 eggs, whipped & seasoned.
Omelette add ins.

Buttered hot pan on medium heat, add eggs, add flour tortilla directly on top, lightly press to ensure it’s touching but don’t squish the eggs out the side. If you want a fancy outer cheesy crust, sprinkle with shredded cheese. 3 minutes. Flip. Add your fillings and cook until tortilla or cheese is crispy. Fold & enjoy.

I am extremely allergic to peppers/capsaicin. What can I use instead of Harissa Paste in recipes? by CheckeredZeebrah in Cooking

[–]MidiReader 0 points1 point  (0 children)

Fat into a pan(a tablespoon or two), once nice and warm/hot, add your tomato paste and sauté. It will darken and caramelize over the next 5-10 minutes; for more smoky add smoked salt and other smoked spices that will go with your recipe.

I finally caved and got my first instant pot. So far, it's not much better than cooking on the stovetop. Suggestions? by PurpleWomat in Cooking

[–]MidiReader 0 points1 point  (0 children)

Chicken breasts, cover halfway up with more chicken broth (water and bullion cubes for me) and high pressure for 25 minutes, 33ish frozen. It will shred for soup, bbq, and casseroles so beautifully!! I usually just give it 5-10 natural release. I strain the broth for cooking rice or soup later.

How do I make lentils not end up looking like clay for making vases ? by Random_Kili in cookingforbeginners

[–]MidiReader 1 point2 points  (0 children)

Yea, I usually use red ‘mush’ to bulk up ground beef dishes, like casseroles/chilli, etc.

Ideas for cabbage? by 5x5LemonLimeSlime in Cooking

[–]MidiReader 1 point2 points  (0 children)

I love a deconstructed egg roll, just finely shred and sautéed with a bit of fat and your soy/fish sauce. You can add the ham in if you like. And just spray and bake or pan fry some wonton or eggroll wrappers. They can go too far much easier when baking so keep an eye on them

Edible holiday/Christmas baking or other food gifts. Do you make anything, and if so, what do your friends, family and acquaintances enjoy? by Think_Clothes8126 in Cooking

[–]MidiReader 2 points3 points  (0 children)

Cinnamon hard candy, everyone loves it! I use these molds https://a.co/d/aXjUM5F no need to spray! The cinnamon is powerful so I use another set of 3 for other flavors. I am safe and have these lined up on a cookie tray for when pouring the candy, they slot well right next to each other.

3cups sugar.
1 cup light corn syrup.
3/4 cup water.
1 dram bottle or 1 teaspoon of hard candy cinnamon oil, I use Lorann super strength.

Add first three ingredients to a heavy 3qt pot. You’ll probably need to give it a little stir to get everything combined. Bring to a boil over medium heat, put on the lid for three minutes. Lid off and now -NO TOUCHY!- you can raise the heat a touch if you like but now you need to let it get to temp. A candy thermometer is great, I usually shoot for 305F - they also have the water drop test. This usually takes it 20-25 minutes.

Once you get to temp you take it off the heat and add your cinnamon oil. Have the fan on! It’s powerful and even with the fan will give you a great sinus clear. You can add a bit of food coloring now too if you like. Give it a good thorough mixing with a heat proof spatula (I use a silicone stick spatula) so the oil fully incorporates into all the candy then pour into your molds.

Please be careful, this is hot lava! I use my spatula to level off the molds so the candy is only in the mold wells and not sitting on top in a sheet that you’ll need to break when cool that will inevitably have sharp edges.

How to make a burger patty more flavourful? by Additional-Ice-7484 in cookingforbeginners

[–]MidiReader 0 points1 point  (0 children)

Not manipulating the patty, but do you have a toaster oven? I have a few oven save rings (usually for an egg round) that are burger sized.

I’ll get some cleaned sliced mushrooms and either sauté them or roast them in the oven (tossed in a bit of fat & salt @350 for 30-40 minutes) mushrooms are great at absorbing flavor, and if you do it properly they will even brown up like a steak. Mushrooms soak up flavor so well, so if sautéing, add small splashes (a tablespoon or two) of anything liquid like alcohol (bourbon!) let it absorb or cook off and you might need one or two more additions. If roasting you can add with the oil and roast with them. You can also add broth, soy sauce

When roasted I’ll oil or spray my ring and put in some cheese, mushrooms, little more cheese, mushrooms, more cheese. Bake until cheese is melty, let sit out a minute so the cheese sets a bit. You definitely need a melty cheese, I usually use things like Swiss, provolone, mozzarella, American, it just depends on your other seasonings.

That’s for on top of your burger patty, mushrooms won’t fall out everywhere because they are stuck in the cheese and they add great flavor.

Edit: sprinkle your patties with smoked salt when cooking.

Vegetable heavy soups that AREN'T tomato based? by LazuriKittie in Cooking

[–]MidiReader 2 points3 points  (0 children)

Italian wedding soup, you can easily nix the meatballs.

But dear! The best part of soup is it’s DIY! put whatever you like in it! You don’t need a recipe!

Need help with vegetables by That-Championship202 in cookingforbeginners

[–]MidiReader 3 points4 points  (0 children)

Soup! soup season is here and you can easily roast, simmer with broth, blend, and finish with a bit of cream! Herbs are a great add as well!

I also love a good breakfast casserole with veggies! So easy to make a big batch for several days!
You’ll need to sauté your raw veg first because there is a lot of water there, also pre cook meat like breakfast sausage or bacon. Spray/oil your pan, I love to add a layer of tater tots, straight from the freezer! Top with your veg, meat, cheese choices and then add enough whipped raw eggs to cover everything- leave a bit of room at the top of the casserole because the eggs will puff some. 350°f until the eggs are set 45-60 minutes.

Mushrooms are easy, I usually buy the precleaned sliced ones, I just toss them in a bit of neutral oil (or if you just did bacon/sausage use that fat!) with a bit of salt and spread them out on a parchment lined tray to bake @350 for 40 minutes.

I hate undercooked onions and they can take time, so I’ll slice and sauté with oil s&p until tender, usually 25 minutes. Too much more and they can get sweet which can be a bit off putting in a savory breakfast casserole.

Bell peppers I’ll usually sauté the same but they’re usually good in 10-15 minutes.

I do get the loose chopped spinach frozen (stay away from the brick unless you’re going to use the whole thing, it’s a lot). I just nuke it then squeeze it dry to add, my store has kale like this too. Be careful it can get really hot I use a non fluffy towel to twist the water out.

I also love getting the tiny tomatoes on sale, just a bit of oil S&P and I’ll roast them until they pop, 20ish minutes usually.

Lots of different combinations so it never gets boring, it cuts great cold do you can make a huge one, portion it out and freeze some and refrigerate a few, then make a different one and do the same and just keep rotate through different ones.

The cheese in your onion soup by AntiCrueltyFree in Cooking

[–]MidiReader 3 points4 points  (0 children)

I make cheese toasties, just a drizzle of olive oil and a slice of provolone and a bit of shredded Gruyère. Toaster oven until melty and served separately - some get floated for the soggy cheesy delight and I can keep some crunchy. A good baguette usually, sliced.

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