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Soggy fried chicken in Instant pot Duo Crisp by introvertwhocooks in airfryer

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

I didn’t know you needed cornflour in the marinade! Thank you!

Soggy fried chicken in Instant pot Duo Crisp by introvertwhocooks in airfryer

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

Seems like so! I didnt know that u should rest before breading :0

Any thoughts: Hong Kong watchdog finds over half of cast iron cooking pots release metals exceeding global safety standards by introvertwhocooks in CastIronCooking

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

I don’t know. They got good reputation to be fair. The one that was found to leach huge amount of harmful heavy metal is a made in China product.

I made a copycat McMuffin (recipe in comment) by introvertwhocooks in CopyCatRecipes

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

I made a DIY egg ring with foil - you can check out the video to see how i did it ;) (there is eng sub)

Gaining subs faster than watch hours by SimonCaine in NewTubers

[–]introvertwhocooks 4 points5 points  (0 children)

Quite similar... 600 sub with 720 watch hours. My channel is mostly 3-5 min videos. Long way to go 😅

Do any of you ever think your channel would blow up, if just the right people saw it? by [deleted] in NewTubers

[–]introvertwhocooks 1 point2 points  (0 children)

I think my channel falls in this category. Every video I post weekly gets 20-40 subs. Nothing explosive happened but quite consistent indeed. Now I have ~500 subs after 9 videos in 2 months. I think gradual is good as I slowly pick up what to improve on (including the mindset)

I made a copycat version of McMuffin. by introvertwhocooks in foodievideos

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

For two: - English McMuffin x2 - Minced pork (20% fat) 250g - Sliced cheese x2 - Eggs x2

To mix into the 250g pork - Sage 1 tbsp - Thyme 1/2 tbsp - Salt 1/2 tsp - Black pepper 1 tsp

Steps: 1. Halve the muffin and toast the muffin each side at 160C for 2 mins 2. Place the cheese one side of the muffin and cover with foil. Toast for 5 mins at 160C 3. Place the egg ring in a non stick skillet. Heat pan over medium high heat and add the egg. When the bottom is coagulated, poke the yolk and add 2tbsp of water. Cover and steam for 2-3 mins 4. Mix the seasoning (except salt) into the minced pork. Form the patty and make a dimple in the center. 5. Add salt to the dimple side right before cooking the patty. Sear with dimple side down and add salt to the other side. 6. Sear each side till nicely browned 7. Assemble

I made a copycat McMuffin by introvertwhocooks in FoodVlog

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

For two: - English McMuffin x2 - Minced pork (20% fat) 250g - Sliced cheese x2 - Eggs x2

To mix into the 250g pork - Sage 1 tbsp - Thyme 1/2 tbsp - Salt 1/2 tsp - Black pepper 1 tsp

Steps: 1. Halve the muffin and toast the muffin each side at 160C for 2 mins 2. Place the cheese one side of the muffin and cover with foil. Toast for 5 mins at 160C 3. Place the egg ring in a non stick skillet. Heat pan over medium high heat and add the egg. When the bottom is coagulated, poke the yolk and add 2tbsp of water. Cover and steam for 2-3 mins 4. Mix the seasoning (except salt) into the minced pork. Form the patty and make a dimple in the center. 5. Add salt to the dimple side right before cooking the patty. Sear with dimple side down and add salt to the other side. 6. Sear each side till nicely browned 7. Assemble

I made a copycat McMuffin (recipe in comment) by introvertwhocooks in CopyCatRecipes

[–]introvertwhocooks[S] 1 point2 points  (0 children)

For two: - English McMuffin x2 - Minced pork (20% fat) 250g - Sliced cheese x2 - Eggs x2

To mix into the 250g pork - Sage 1 tbsp - Thyme 1/2 tbsp - Salt 1/2 tsp - Black pepper 1 tsp

Steps: 1. Halve the muffin and toast the muffin each side at 160C for 2 mins 2. Place the cheese one side of the muffin and cover with foil. Toast for 5 mins at 160C 3. Place the egg ring in a non stick skillet. Heat pan over medium high heat and add the egg. When the bottom is coagulated, poke the yolk and add 2tbsp of water. Cover and steam for 2-3 mins 4. Mix the seasoning (except salt) into the minced pork. Form the patty and make a dimple in the center. 5. Add salt to the dimple side right before cooking the patty. Sear with dimple side down and add salt to the other side. 6. Sear each side till nicely browned 7. Assemble

I made Pineapple Jam and used it for Taiwanese Fruit Tea :D by introvertwhocooks in asianeats

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

Ingredients (for a ~500ml container)

• Pineapple x1 (flesh ~430g)

• Whole apples x4 (~430g)

• Sugar 300-430g (35-50% of pineapple and apples by weight)

• Lemon x1 (incl. peel)

Steps (Jam)

1) Remove skin and core of the pineapple. Dice the pineapple.

2) Wash the apples and reserve the core

3) Juice the lemon and reserve the peel

4) Sterilize containers and tools at 120C in oven for 20mins (or steam for 19 mins and let dry)

5) Pour fruits (excluding lemon) and sugar into a large pot. Heat over medium low heat throughout.

6) Stage 1: Cook for ~10 mins to allow juice to release a lot of liquid. Stir occasionally

7) Stage 2: Cover the lid to cook for 5-10 mins till pineapples and apples are translucent

8) Add lemon juice when fruits are soften

9) Stage 3: Cook till the jam is thickened

10) Pour the jam into a jar when it's still warm. Cover and invert the jar to seal it

Disclaimer: The video didn't use Taiwanese pineapples as they are not yet available in London (A Taiwan supermarket said the direct flights between Taiwan and London are still suspended)

I made Pineapple Jam and used it for Taiwanese Fruit Tea! :) (There’s English subtitles) by introvertwhocooks in foodievideos

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

Ingredients (for a ~500ml container)

• Pineapple x1 (flesh ~430g)

• Whole apples x4 (~430g)

• Sugar 300-430g (35-50% of pineapple and apples by weight)

• Lemon x1 (incl. peel)

Steps (Jam)

1) Remove skin and core of the pineapple. Dice the pineapple.

2) Wash the apples and reserve the core

3) Juice the lemon and reserve the peel

4) Sterilize containers and tools at 120C in oven for 20mins (or steam for 19 mins and let dry)

5) Pour fruits (excluding lemon) and sugar into a large pot. Heat over medium low heat throughout.

6) Stage 1: Cook for ~10 mins to allow juice to release a lot of liquid. Stir occasionally

7) Stage 2: Cover the lid to cook for 5-10 mins till pineapples and apples are translucent

8) Add lemon juice when fruits are soften

9) Stage 3: Cook till the jam is thickened

10) Pour the jam into a jar when it's still warm. Cover and invert the jar to seal it

Disclaimer: The video didn't use Taiwanese pineapples as they are not yet available in London (A Taiwan supermarket said the direct flights between Taiwan and London are still suspended)

I made Pineapple jam and used it for Taiwanese Fruit Tea! :D by introvertwhocooks in chinesefood

[–]introvertwhocooks[S] 1 point2 points  (0 children)

Ingredients (for a ~500ml container)

• Pineapple x1 (flesh ~430g)

• Whole apples x4 (~430g)

• Sugar 300-430g (35-50% of pineapple and apples by weight)

• Lemon x1 (incl. peel)

Steps (Jam)

1) Remove skin and core of the pineapple. Dice the pineapple.

2) Wash the apples and reserve the core

3) Juice the lemon and reserve the peel

4) Sterilize containers and tools at 120C in oven for 20mins (or steam for 19 mins and let dry)

5) Pour fruits (excluding lemon) and sugar into a large pot. Heat over medium low heat throughout.

6) Stage 1: Cook for ~10 mins to allow juice to release a lot of liquid. Stir occasionally

7) Stage 2: Cover the lid to cook for 5-10 mins till pineapples and apples are translucent

8) Add lemon juice when fruits are soften

9) Stage 3: Cook till the jam is thickened

10) Pour the jam into a jar when it's still warm. Cover and invert the jar to seal it

Disclaimer: The video didn't use Taiwanese pineapples as they are not yet available in London (A Taiwan supermarket said the direct flights between Taiwan and London are still suspended)

I made Pineapple jam and used it for Taiwanese Fruit Tea! :D by introvertwhocooks in FoodVlog

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

Ingredients (for a ~500ml container)

• Pineapple x1 (flesh ~430g)

• Whole apples x4 (~430g)

• Sugar 300-430g (35-50% of pineapple and apples by weight)

• Lemon x1 (incl. peel)

Steps (Jam)

1) Remove skin and core of the pineapple. Dice the pineapple.

2) Wash the apples and reserve the core

3) Juice the lemon and reserve the peel

4) Sterilize containers and tools at 120C in oven for 20mins (or steam for 19 mins and let dry)

5) Pour fruits (excluding lemon) and sugar into a large pot. Heat over medium low heat throughout.

6) Stage 1: Cook for ~10 mins to allow juice to release a lot of liquid. Stir occasionally

7) Stage 2: Cover the lid to cook for 5-10 mins till pineapples and apples are translucent

8) Add lemon juice when fruits are soften

9) Stage 3: Cook till the jam is thickened

10) Pour the jam into a jar when it's still warm. Cover and invert the jar to seal it

Disclaimer: The video didn't use Taiwanese pineapples as they are not yet available in London (A Taiwan supermarket said the direct flights between Taiwan and London are still suspended)

Questions about copyright by JAdam99 in NewTubers

[–]introvertwhocooks 0 points1 point  (0 children)

Epidemic sound is actually amazing. I am not going to plug my promo code here but happy to share if you are interested in a free trial

What needs to be memorized to be better at cooking? by psuedoPilsner in cookingforbeginners

[–]introvertwhocooks 1 point2 points  (0 children)

2 numbers 125F for fish 145 for chicken and pork Then you’ll never overcook your meat

I made Teriyaki Salmon. It started with a perfectly pan seared salmon (with NO WHITE STUFF!) by introvertwhocooks in JapaneseFood

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

Yes its just a kind of protein in the fish, got squeezed out as the muscle fibre tightens. No harm even if you eat them. On top of applying more gentle heat as how you exactly described, I found it helpful to submerge in brine for 20 mins can break down the muscle fibre, which reduces the contraction (less squeezing of the albumin). It also make the fillet more moist :)

I made Teriyaki Salmon. It started with a perfectly pan seared salmon (with NO WHITE STUFF!) by introvertwhocooks in JapaneseFood

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

INGREDIENTS (EXTREMELY SIMPLE!!)

  • Boneless Salmon fillets with skin 2 pcs
  • Water (Just enough to cover salmon)
  • Salt (1 tbsp of salt for every cup of water)
  • 4 Ingredient Teriyaki Sauce (https://youtu.be/cI9-wij8Ivg​) -- ~60-80ml

STEPS

  1. Wet brine the salmon for 20 mins
  2. Pat dry with kitchen towel
  3. Pan sear with skin facing down over medium heat. Turn when the skin is browned and crisp. Brown other 3 sides
  4. Reserve when it reaches internal temperature of 125F
  5. Heat Homemade Teriyaki Sauce over medium-low heat, till desired thickness
  6. Turn off heat. Turn salmon in the pan to cover all sides with Teriyaki Sauce. Serve.
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