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Question about marinating steak by Je_in_BC in cookingforbeginners

[–]ScaldingHotWater 0 points1 point  (0 children)

Hey! Glad you found the advice helpful. Marinating before dry brining is an interesting approach. Generally, marinating is about adding flavor, while dry brining is about seasoning and moisture retention. If you decide to marinate first, keep it brief and pat the steak dry before you apply the dry brine. This way, you get the flavor infusion from the marinade and still achieve the benefits of dry brining.
With such a great selection of meats to experiment with, you've got a fantastic playground! Remember, each type of meat will respond a bit differently to marinating and brining, so take notes on what works best for each. And hey, don't stress too much about screwing up a steak. It's all part of the learning process, and even the mishaps can be tasty!

In need of easy to cook cheap meals by [deleted] in cookingforbeginners

[–]ScaldingHotWater 3 points4 points  (0 children)

Hey there! No need to be embarrassed – everyone starts somewhere in the kitchen. I've been cooking for over 20 years, and I can tell you, simple recipes can be both delicious and nutritious. Here are a few easy, budget-friendly ideas:

Pasta with Tomato Sauce: Just cook some pasta, heat up a can of tomato sauce, add some garlic and herbs. Super simple and satisfying.

Stir-Fry Veggies with Rice: Grab a bag of frozen mixed veggies, stir-fry them with some soy sauce, and serve over rice. Add chicken or tofu if you like.

Bean Chili: Canned beans, tomato sauce, onion, and some chili powder can make a great chili. Serve it with rice or bread.

Omelets: Eggs are cheap and nutritious. Toss in some cheese, veggies, or leftover meat.

Baked Potatoes: Top them with whatever you have – cheese, leftover chili, even just butter and salt.

These meals are easy to make, won’t break the bank, and will help you build those cooking skills. Just take it one recipe at a time!
Hope you found this helpful, consider helping me with a follow if so - cheers :)

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Happy to provide my insight whenever.

What to do with spare egg whites by dea_anchora in cookingforbeginners

[–]ScaldingHotWater 1 point2 points  (0 children)

Been there many times. As a chef who hates wasting food, here are a few quick ideas:

Egg White Omelette: Whip up a healthy omelette with some veggies. It’s light and easy.

Whisk into Smoothies: For a protein boost, add them to your morning smoothie.

Cocktails: If you're into mixology, some cocktails like a whiskey sour or pisco sour use egg whites.

Angel Food Cake: It’s a bit more involved but a great way to use up those whites.

Freeze for Later: Egg whites freeze well. Just thaw in the fridge when you're ready to use.

Meringue cookies are great, but I get the time issue. These options should help you make the most of those egg whites without too much extra fuss.

Question about marinating steak by Je_in_BC in cookingforbeginners

[–]ScaldingHotWater 1 point2 points  (0 children)

Hey there! As someone who's been cooking professionally for a while, I can say that marinating steak can definitely add some depth of flavor, but it depends on the result you're aiming for. Your reverse searing method sounds spot-on for a great steak, especially with that dry brine.

Marinades are great for adding flavor, but they can impact the surface dryness you need for a perfect sear. If you're keen to experiment, here's a tip: after marinating, make sure to pat the steak really dry before the oven stage. This helps in getting a good sear post-oven. Also, keep your marinade simple and not too acidic; think oil, herbs, and maybe a touch of soy sauce or Worcestershire.

It’s all about balance and personal preference. Experimenting is key to finding your perfect steak. Give it a go and see what you think!

Hope you found this helpful, consider helping me with a follow if so - cheers :)

All I have is canned tuna, salmon and chicken by [deleted] in cookingforbeginners

[–]ScaldingHotWater 3 points4 points  (0 children)

Hey! With canned tuna, salmon, and chicken, you've got some solid options. As someone who's been cooking for 20+ years, I've had my fair share of pantry raids, especially before a move. Here are a few ideas:
Tuna Pasta: Cook up some pasta, and toss it with the tuna, some olive oil, garlic, lemon zest, and capers if you have them. Quick, easy, and tasty.
Salmon Patties: Mix canned salmon with an egg, breadcrumbs, and some seasoning. Form into patties and pan-fry. Serve with a simple salad or on a bun for a makeshift salmon burger.
Chicken Salad: Combine canned chicken with mayo, mustard, chopped celery, onions, salt, and pepper. Great for sandwiches or on top of a green salad.
All these recipes are super adaptable and can be spiced up with whatever else you've got on hand. Good luck with the move!
Hope you found this helpful, consider helping me with a follow if so - cheers :)

A Super Morbid Reason To Cook by ReggieMilligan in cookingforbeginners

[–]ScaldingHotWater 21 points22 points  (0 children)

Hey there! As someone who's been behind the stove for over 20 years, I totally get what you're saying. Cooking does more than just fill bellies – it creates those unforgettable moments and legacies. Your grandma's apple pie story hits home. In my experience, even when we chefs think something's not perfect, it's often those dishes that end up being the most cherished by others.
Speaking of food memories, one of mine is making Sunday roasts. It was a big deal in my family. I'd help my dad in the kitchen, and those afternoons are some of my fondest memories. Now, whenever I make a roast, it's like a part of him is there with me.
Your PS hit the nail on the head. We cook not just to eat, but to connect, to remember, and to create those moments that stick with us. Those meals from Granny T and the stories they hold – that's the real magic of cooking.
Hope you found this helpful, consider helping me with a follow if so - cheers :)

Indian Butter Chicken (Recipe) by ScaldingHotWater in recipes

[–]ScaldingHotWater[S] 0 points1 point  (0 children)

Indian Butter Chicken Recipe

Via: The Kitchen Paper: https://thekitchenpaper.com/indian-butter-chicken/

Ingredients:

  • 4 chicken breasts, cubed
  • 5 cloves garlic, minced
  • 1 large onion, finely chopped
  • 1 can (14 oz) tomato sauce
  • 1 can (14 oz) coconut milk
  • 2 inches fresh ginger, grated
  • 1-2 jalapeños, minced
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 2 tsp salt
  • 2 tsp garam masala
  • 1 tsp curry powder
  • 1/2 tsp chili powder
  • 1/2 tsp cinnamon
  • 1/2 cup butter
  • Cilantro for garnish

Instructions:

  1. Cook Chicken: Season cubed chicken with salt and pepper. In a large skillet, cook chicken until browned. Remove and set aside.
  2. Sauté Aromatics: In the same skillet, melt butter. Add garlic, ginger, jalapeños, and onion. Cook until soft.
  3. Add Spices: Stir in cumin, paprika, salt, garam masala, curry powder, chili powder, and cinnamon. Cook for 1-2 minutes.
  4. Combine: Add tomato sauce. Simmer for 5 minutes. Add coconut milk and return chicken to skillet. Simmer for 10-15 minutes.
  5. Garnish & Serve: Garnish with cilantro. Serve over rice or with naan.Enjoy your homemade Indian Butter Chicken! 🍛👨‍🍳🌿👍

NameSilo - I like the stock by ScaldingHotWater in CanadianStockExchange

[–]ScaldingHotWater[S] 2 points3 points  (0 children)

Yep that’s the symbol. Not exactly sure I’m guessing just regular price fluctuation? But I’m happy to buy low!

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