I usually pick up a pound of french bread dough from the grocery store. It makes a very hefty, large pizza if you roll it out pretty thin. You figure at 60% hydration, thats about 10 ounces of flour and 6 ounces of water, if youre using active dry yeast.
And then, yeah, the other ingredients would need to increase proportionately. Like .2 oz of salt, and probably a packet or two of yeast.
I didn’t, but my brother got a Babish knife set and a T-fal stainless steel frying pan. The knives are amazing (had my own set for years), but I’m jealous of that pan.
You can get some amazing broth packets or cubes/coins off of Amazon for both Japanese style ramen and spicy (or non spicy) Korean soups. These are fantastic. Keep the instant broth on hand, put them in some boiling water, toss in whatever veggies, egg, meats, noodles, whatever, give it a few minutes, and voila. Nearly effortless soup.
I personally keep fresh veggies, tofu, dried noodles, dehydrated mushrooms, frozen dumplings, and frozen seafood on hand for this purpose. If I'm using a non-spicy broth, I might toss in some sort of chili paste or other.
Chicken bullion, soy sauce, msg, sesame oil, garlic, and a lot of hot chile. I kinda of just like hot. I want my nose running and eyes watering so much I can’t really taste anything, or if I can that’s not what I’m paying attention to.
Miso paste, dashi powder, chicken buillion powder, sesame oil, soy sauce, chili powder or oil, and a raw egg.
Mix well, combine with noodles reserving cooking water. Mix to thoroughly coat noodles. Add reserved cooking water to desired consistency.
You can skip or adjust any ingredients as you prefer. It is easy to make it too salty though. I would say it is most important to keep the egg in there. It helps get the consistency and thickness of a proper broth.
For cakes I like using leaves brushed with chocolate.
Wash some green leaves (preferably something non toxic), dry, chill in fridge, brush with melted chocolate, chill again, peel the leaf from the chocolate.
I have actually never broken one. Peel the leaf from the chocolate, not the other way round. The darker the chocolate the more brittle it will be I think. As long as the leaves aren’t huge I don’t think you will have a problem.
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