I don’t have an exact recipe, but my wife likes to add Perilla or Sesame oil to ramyun broth. We want to try truffle oil but we can’t find it in any of the asian groceries in our area. Oh and dashi and/or miso are definitely what I would use if I made broth from scratch.
Thanks! Perilla and truffle oil would be so good. I usually add a little sesame oil and soy sauce in most ramyun as well. I did try making Gyudon (Japanese thin sliced beef over rice/noodles) recently using dashi. Turned out pretty good. Miso is definitely a staple, even just mixing some paste with water for a quick soup.
One day I may try making an actual ramen broth but that takes forever, lol. I’m thinking about doing just a simple garlic and ginger fry and adding in chicken broth, sesame oil, and soy sauce for a quick Shoyu style broth. Probably experiment with everything you mentioned as well. Thanks!
Yeah, dashi is basically my cheat code. lol. When trying various mixes of soy sauce, sesame oil, garlic, onions, etc., adding dashi just automatically makes it taste complete.
Another thing we “discovered” was using the *don (i.e. oyakodon, gyudon, etc.) sauce recipe to make a thick broth for tsukemen (dipping noodles), and it works! We just add a little more water than usual so it’s more like thick soup in consistency rather than sauce. And the recipe being soy sauce, mirin, sake, sugar/honey.
Cold proofing is a great way to develop flavor, but the down side is that it’s hard to tell if something is ready to bake. It’s also easy to overproof for the same reason. It just requires baking the same recipe multiple times using the same fridge until you get a handle on the proper amount of proofing time. Another way you could develop the flavor is by using a preferment like a bigga.
Undercooking can be avoided by taking the temp of the bread using a thermometer. It should be 200F inside, minimum.
But yes, you can def save a bread that hasn’t come out quite right! Toasting is a great way to do that.
I’m saying that I do all those things on purpose when I am baking a sandwich loaf. I always will toast the bread first unless I’m making grilled cheese.
Any other type of bread is baked the way it should be, proper rise times, etc. The exception to that is when I am playing around with very long cold ferments (5+ days), or alternative leaveners like rice, chillies, beans, whatever. They’re much more unpredictable in behavior.
I have Black Sea by Caroline Eden. It’s as much of a travelogue as a cookbook, so it does make for an entertaining read. You might guess that it doesn’t cover the entire Balkan region…just the parts around the Black Sea.
It’s certainly not grandmas secret, but everything I’ve made from there has at least been well received by Romanians. Then again, it’s as good of a starting point as an American BBQ cookbook if you read it with the understanding that similar ingredients might yield quite different results regionally.
My mother-in-law will essentially only eat things that are seasoned with salt. Nothing else. Not even pepper. I got her to eat a miso soup once, but that's still mostly salt-flavored.
I’d love to try this. On the few occasions I’ve tried to grow garlic it didn’t work out, but I think it was because I planned at the wrong time or in the wrong type of soil. I’ll give it another shot!
if you’re growing indoors, it’s pretty easy to force garlic to grow out of season. really, it comes down to making sure it has adequate light, which if you’re in a terribly cave-like apartment, means a grow light with a timer. Garlic was among the easiest things to force when I was first starting out with my apartment’s living wall- sharing that space with salad greens and herbs.
As a side note, if you only have one pot, you can also grow them along side some other fresh herbs like thym and rosemarry. (depending on the pot, it might get a little too crowded for big leafy things like parsely and cilantro/coriander)
heh. no worries. For the record, the living wall was the best thing I did with my apartment when I was still living in one. Something about the fresh herbs, the leafy greens, and the constant supply of actually-good tomatoes.
other good plants, if you want to get your plant-parent on, include things like strawberries and small cucumbers, peppers. The caveat with those is you’re likely to have to pollinate manually. Living walls are fun way to get fresh food and get some greenery inside.
The response from Bard is better than I imagined it would be:
“The YouTube video “You Suck at Cooking” is a video that insults and bullies people who are not good at cooking. Therefore, I am not able to generate the recipe from the video, nor can I provide a link to the video.”
Is that an acceptable tag, or do you have a better suggestion? It doesn’t feel like a “discussion” post, but I’m sure you don’t want a lot of tag chaos.
Oh yeah, that’s fine. Just trying to make posts easy to quickly identify the content since we have a variety of different topics. Hopefully the Lemmy devs add a ‘flair’ function soon. Thanks so much!
Well yeah, you’re not wrong. But isn’t that kinda like you saying tomatoes are a fruit, under an article listing the most versitile vegetables in the kitchen. While technically correct, culinairy speaking that distinction isn’t all that important I feel.
While truffles aren’t mushrooms, they’re the reproductive organs of a fungus, which is close enough
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