If you have access to bulk spices at your local grocery, try mixing the following to your own personal taste: black pepper, white pepper, cayenne pepper, onion powder, garlic powder, paprika, mustard powder, chile peppers, cumin, celery seed. š¤š¼
p.s. If you have a food dehydrator, try lightly charring some hatch chilis over open flame and then dehydrating them after theyāre cooled. Grinding them into powder (+seeds = spicy) and adding that to your mix. š§āš³
I never noticed before, paprika is bell pepper, onion powder and celery seed, Itās the Cajun mirepoix. Makes perfect sense it would be predominant in the seasoning.
To get a good sear on a steak in a pan, the pan doesnāt have to be super hot, you just have to make sure the contact surfaces are as dry as possible.
If your stew tastes like itās missing something, itās bay leaf.
Donāt buy hyperspecialized tools for cooking if you can use more generalized tool for the task with the same amount of effort. You can do a lot with a good chefās knife.
Cut through greasiness with a bit of acid.
Adding a little bit of sugar, but not so much you can taste the sweetness, to otherwise salty dishes will mellow out and enhance the flavor of the dish.
Can you give more details on searing the steak? I get a good sear in some spots, usually on the rim of the steak. The middle turns out greyish-brown sometimes.
Sure. First, cast iron pan is a must, since it has a high heat capacity because of its weight.
Your issue is the uneven distribution of heat, so use enough oil is important, at least as much to cover the bottom of the pan evenly.
Second thing is salt, if you salt it too early, itās going to absorb the water from the meat and create wet spots, which would be steamed instead of seared. Dryness is the key here, you either want to salt the steak immediately before adding it to the shimmering oil, or you can salt it and leave it uncovered in the fridge for a couple of hours for the it to dry off.
Sorry for the off topic, but do I understand correctly that this account is being used by multiple people on Margot Robbieās team to post and comment, and ultimately attract attention for the Barbie movie? If I have that right, thatās a really great marketing strategy that I havenāt seen before. It would be cool if you could find a way to let us know how it works out.
How can you be so sure of anything you read on the Internet?
I canāt be, which is why I was asking.
What do you think the point Iām trying to make is here?
I scanned through your profile, comments, and posts. The profile itself says itās staffed by a team to market the movie. You made a whole bunch of posts without commenting on them initially, so I assume it was to get conversation going. Some of the comments reference the movie, but most are like the one above that seem to be good faith attempts to answer questions.
So I donāt know, but thereās at least an implication that the account is designed to get people talking, and maybe notice the account name, getting some attention for her work. The other leading option would be that you have no association with Margot Robbie at all and are just screwing with people.
But thatās all just me reading and guessing. Youāre the one who can actually answer: what is the point youāre trying to make?
Bake bacon on cookie sheets at 375 for about 20 minutes. You can make a ton of bacon very quickly, with almost no mess, and all the bacon is perfectly flat. We have a double oven and we can make about 4 pounds of bacon in about 30 minutes this way. :)
And then save the bacon grease in a jar to add to gravys! I add a tablespoon or so to my sausage gravy for biscuits and gravy and it is freaking delicious. Can also use it to grease a cast iron pan before making a pizzookie for a little extra flavor.
I also like to freeze leftover stock into an ice cube tray for deglazing, when I just need a little but and not have to open a whole new carton.
If you can take 1 or 2 cubes (or how many you need) out before cooking so theyāre melted before, great, but Iāve also had success just throwing the frozen cubes directly into the pan in a pinch.
You donāt need to slave over a stove for 3 hours to get caramelized onion. Hereās what you do. After slicing the onion, get the pan up to a medium heat with a splash of oil. Toss in the onions and add a bit of salt to make them sweat. Once they start to dry out, go golden at the edges, and even stick to the pan a bit, add a splash of water. You do have to stir continuously for this method as well, but it takes much less time. Do this process a few times where you add water, cook it until its dry, another splash of water, cook it until it dries out again, etc. Sometimes Iāll even alternate in a splash of white wine for fun. You should have beautiful caramelized onions in 30 min with this method.
My Cuckoo is going on 5 years of at least weekly service. I love it. Perfect rice every time no matter the type of rice. I only get a crispy bottom +not burnt) if I add butter or leave the keep warm on on a half empty pot.
I donāt, I really wish I did more, but Iāve found it a difficult habit to develop and keep up with for some reason, although I have tried several times.
One of the most successful methods Iāve had was with my sous vide cooker. I would go to Costco (/Samās Club/BJās/whatever bulk goods store) and buy a variety of meat, couple packs of steaks, pork chops, chicken, etc. Once home I would season and portion the meat out into individual servings, then vacuum seal and freeze. Before work every morning Iād throw a frozen protein in the water bath and go to work, which was only 5 minutes away from home, at lunch time Iād clock out, rush home, quickly sear my whatever was cooking and add a can of vegetables or some other leftover for a side. Was a phenomenal system, but only lasted a few months before the job ended, and just havenāt tried to pick up the habit again.
At one point I set up Mealie, a self-hosted recipe tracker/scraper that worked well and helped to generate some grocery lists. That was nice because I was able to select different things I wanted to make over the course of a week and have it generate a list of what I need ingredient wise.
However I never really āstuck with itā as a habit. Mealie is really cool in that it can (theoretically) scrape recipes out of other websites, so it centralizes your recipes and strips the āblogā fluff out of them. But in practice it wasnāt great at doing that, it relied on very specific metadata tags that just arenāt present/formatted properly in a lot of recipe blogs, so it wound up being more trouble to use than itās worth. If I were more dedicated I might be willing to manually transcribe the recipes, but I aināt lol.
Anyways, apologies, I realize thatās kinda ranty and doesnāt really answer your question. Iām posting partially cause I hope other people will share their meal-prep-planning and I can steal ideas haha.
This is why restaurant food tastes so good. Fat is flavor. But beware, restaurants donāt give a shit about your cholesterol. They want you to have good food that you want to come back for. Theyāll give you butter and grease all day long. You can cook tasty food at home that wonāt clog your heart, but it takes a lot to meet the flavor standards of bacon or butter using poultry or vegetable oil. The trick is moderation. Not every meal needs to be a greasy bacon cheeseburger, but you donāt have to completely boycott that either.
Theyāre awesome for pasta sauce. I sautee a diced onion and tomato paste in olive oil, add a ton of chopped garlic, and then a couple large cans of tomatoes (or peeled whole tomatoes if available). Add 1/4-1/2 cup of red wine, some salt, perhaps mushrooms and herbs, and simmer for 20 minutes and then put in the oven at about 360 for 2-2.5 hours. It takes way less stirring then on the stovetop and comes out very nicely reduced and flavorful.
Thanks for the responses. The zojirushi looks amazing except for the price tag. Lol. Iāll keep looking around for sales. I have an instant pot also, always saw the rice cooker setting just never tried it.
Try the instant pot first before you spend any money. use 1:1.1 rice to water ratio (adjust water up or down to your taste), push down on the lid to force it to seal early, and use the 12 minute program. When itās done let pressure release naturally. We make instant pot rice multiple times a week, mostly Japanese rice but also jasmine and plain rice. All cooked the same way.
Another vote for trying the instant pot first. I use the pot in pot method with mine, I think the indirect heat is possibly better since thereās no way for it to burn on the bottom. You can also cook in the outer pot while making rice, if the timing works out. For that you just need a pressure proof container that fits inside. I have a tiny cake pan that works great, as well as a 3qt insert that fits inside my 6qt pot. The rice+water goes inside that, and the outer pot has water and a trivet/rack to hold up the inner pot. I cook rice for 5 minutes of pressure then 10 minutes of natural release. Lots of things can be cooked with the pot in pot method, Iāve done rice, beans, and chicken all at the same time.
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