Share Your Self-Isolation Recipes

[ercchry]

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And a couple of the asparagus are pretty cajun style - Gordon Ramsay

They were all right beside each other, I fucking hate propane!

Ps: ribeye and prime rib are the same damn piece of meat

[The_Rural_Juror]

Tough crowd. My only gripe is with the singular mushroom. Who goes to the store to buy one mushroom? Alas, in these difficult times, I will accept this oddity. Carry on with the good work.

[ercchry]

I was questioned on the single portobello as well when I was prepping... there were more but like, how much mushroom do you need? I rather have some left for the next meal!

[The_Rural_Juror]

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I was questioned on the single portobello as well when I was prepping... there were more but like, how much mushroom do you need? I rather have some left for the next meal!

I am concerned that your gf is beating you. Are you ok? Blink twice if not.

[cdnsir]

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Everyone always has the prime rib at Smugglers.
I get the ribeye. Great char, and huge steaks.

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Ps: ribeye and prime rib are the same damn piece of meat

Think he meant charred finish of the cut steak is better than whole roasted.

[killramos]

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Think he meant charred finish of the cut steak is better than whole roasted.

Yea it’s just a better way to enjoy that cut

[Disoblige]

I love my $60 Big Boss air fryer so much.

[flipstah]

Goddamn that looks juicy

I'm trying out Hainanese Chicken Rice again. Pressure cooker environment, with this thread

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I love my $60 Big Boss air fryer so much.

[Disoblige]

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I'm trying out Hainanese Chicken Rice again. Pressure cooker environment, with this thread

Nice nice. I love Hainanese chicken. Show us when you're done!

[flipstah]

10-4 rubber ducky

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Nice nice. I love Hainanese chicken. Show us when you're done!

[sabad66]

My first foray into sourdough was a failure, but lots of learnings for the next time:
- loaves were too small (I used 700g of flour for two, next time will use 1000)
- use a proper bench scraper. I thought I could get away with a using a spatula but it was really difficult
- better scoring knife (I used a medical scalpel which wasn’t big enough)
- flour the banettons better. I had some issues with the loaves sticking to the clothe liner so lost some of its shape

Taste wise it was really good actually. Will give it another shot when my bench scraper and scoring knife gets delivered

[Disoblige]

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Residential freezers dont get cold enough to kill the parasites afaik

Ya, gotta store a week to be safe at around -20. But only a day for -35.

I only get that luxury when it is -35 or lower outside (which it was where I was a lot this year haha)

[schocker]

I like to make carnitas in my pressure cooker so I made a big batch yesterday as costco had pork shoulder on sale. Very ez
https://www.recipetineats.com/pork-c...r-pulled-pork/

[BigDL]

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I like to make carnitas in my pressure cooker so I made a big batch yesterday as costco had pork shoulder on sale. Very ez
https://www.recipetineats.com/pork-c...r-pulled-pork/

That recipe looks tasty

[Brent.ff]

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My first foray into sourdough was a failure, but lots of learnings for the next time:
- loaves were too small (I used 700g of flour for two, next time will use 1000)
- use a proper bench scraper. I thought I could get away with a using a spatula but it was really difficult
- better scoring knife (I used a medical scalpel which wasn’t big enough)
- flour the banettons better. I had some issues with the loaves sticking to the clothe liner so lost some of its shape

Taste wise it was really good actually. Will give it another shot when my bench scraper and scoring knife gets delivered

What recipe you using? doesn't look like it really sprung in the oven. are you using whole wheat or white for your starter?

[Brent.ff]

My sesame loaf from yesterday

[The_Rural_Juror]

You guys are making awesome looking food.

[sabad66]

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What recipe you using? doesn't look like it really sprung in the oven. are you using whole wheat or white for your starter?

I used the one you posted earlier. 600g white, 100g whole wheat, 12g salt. Except did 77% hydration instead of 80

Starter was half white unbleached, half whole wheat. But just switched to feeding with just whole wheat and it seems to be more active now. Gonna give it another shot next week after I get a proper bench scraper.

Also another possible mistake, I proofed overnight in the fridge in banettons, but didn’t let them warm up to room temp before baking. Should I have waited or is it okay to bake when they are still cold?

[Brent.ff]

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I used the one you posted. 600g white, 100g whole wheat, 12g salt. Except did 77% hydration instead of 80

Starter was half white unbleached, half whole wheat. But just switched to feeding with just whole wheat and it seems to be more active now. Gonna give it another shot next week after I get a proper bench scraper.

Also another possible mistake, I proofed overnight in the fridge in banettons, but didn’t let them warm up to room temp before baking. Should I have waited or is it okay to bake when they are still cold?

I've heard both sides, that baking from cold is fine and that having it at room temp makes it spring more. I've been doing all my baking since WFH in a day, with no fridge rest, and they've been working well. Feed the night before, start the autolyse in the morning around 7 am, baking by 7 pm.

I've switched to a 100% AP starter and it seems to be way better then my wheat one, but as long as it's doubling in size (or more) when you feed it, you should be good. Should also float on water. I also put all my starter into my water rather then try to add it after the autolyse, as it's too much of a pain. has worked well so far

Try the 80% hydration. Higher hydration should make fluffier/lighter

[ercchry]

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Ya, gotta store a week to be safe at around -20. But only a day for -35.

I only get that luxury when it is -35 or lower outside (which it was where I was a lot this year haha)

So much you can do with:

Crab
Tempura shrimp
BBQ eel
Avocado
Cucumber
Smoked salmon

Basically all the white girl rolls, ES would be in heaven!