Rakdos92
Goosh Goosh
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- Aug 8, 2016
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I think you should post your own recipes.
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I think you should post your own recipes.
Firstly I'd say it's better to post links to his websites where he includes recipe lists in text, secondly I'd also add commentary about what you found was good to do in addition to/despite what he says.
I use this, when I need to cook a lot of chicken quickly. You will need to butcher the birds, but the bones and gristle make great stock after roasting, which you can substitute in for the water in the following recipe.Can anyone recommend a good chicken recipe that can be made with an instant pot? Ended up with a bunch of whole chickens because of the quarantine.
here's some quick recipes i found on google, i haven't tried any of themCan anyone recommend a good chicken recipe that can be made with an instant pot? Ended up with a bunch of whole chickens because of the quarantine.
Can anyone recommend a good chicken recipe that can be made with an instant pot? Ended up with a bunch of whole chickens because of the quarantine.
I use the techniques he mentions and shows off... but I don't follow the recipes he does. :3Ever go by any of those? I use his channel often and own one of his cookbooks. Never a bad meal when I do things his way.
I need help you guys.
So, I've been cooking a lot because of the quarantine. Being bored with simple pasta sauces, I decided to try and make carbonara properly.
Before this, I usually make cream sauce by mixing 1 part milk, 2 part flour, a dash of salt, and 200g of shredded cheese on heat. It produces a very creamy sauce that's really finicky to handle. Too much flour, too much heat, or not enough heat and it thicken to the point that it's almost like dough. Very hard to wash too even when I got it right
However, my brother told me that I've been doing it wrong. Rather than flour, I should've used eggs instead and the thickening happens when the sauce is mixed with the freshly boiled pasta. I tried it a few days back but I got a very anemic, almost watery sauce.
Can anyone help me with this?
For reference, I used 4 eggs, about 200ml of milk, one teaspoon of salt, and ~100g-ish of shredded cheese.
In Japan they enjoy roasted barley tea, I think that it can also be made into porridge.Can anyone point me how to make barley palatable? That doesn't involve making it into bread or beer? My mom tried to replace rice with it because it's supposed to help diet or something. I personally can't stand it. When cooked in the same way as rice, it has this strange mix of savoury and sweet flavour that just don't mix very well.
Ever heard of barley water?
Can anyone point me how to make barley palatable? That doesn't involve making it into bread or beer? My mom tried to replace rice with it because it's supposed to help diet or something. I personally can't stand it. When cooked in the same way as rice, it has this strange mix of savoury and sweet flavour that just don't mix very well.
It can also be used with chicken soup, don't know exactly what the recipe was but I've had it and it tasted decent.Beef and barley stew seems to be a common enough recipe on the internet. I've never made it so I can't vouch for the quality, however.
try this oneI do, but I'm looking for barley recipes in the context of staple foodstuff (e.g.: rice, corn, potato, etc).
The problem you've been having is that you're basically trying to substitute the grain in a recipe centered around said grain. Admittedly, the issue is relatively minimal as the typical recipe for rice is about as simple and plain as it gets, so you don't have to worry overmuch about things like flavor combinations (try substituting cantaloupe in a watermelon salad recipe if you want fun there), but you're still substituting a recipe's central ingredient for a very different one.I do, but I'm looking for barley recipes in the context of staple foodstuff (e.g.: rice, corn, potato, etc).
I find eating barley used to make barley water (homemade or not) to be quite the delicious treat. Of course, said drink is sweetened, so...
It does, however, assume access to cartons of juice/iced coffee in that specific (admittedly common -- cf. "1 liter") size... not to mention certain sizes of gelatin packs. I'm in quarantine, so I can't exactly go out and check what size packets are in the local grocery store, but I'm pretty sure there'll be a mismatch.It's so easy to make and expand variety of jelly you can enjoy. It can your favorite juice or making new unique flavors that aren't unavailable normally.
Yeah. I'm just really thankful that I have a butcher shop around the corner from my house so I can time my visits to when no one else is in there.It does, however, assume access to cartons of juice/iced coffee in that specific (admittedly common -- cf. "1 liter") size... not to mention certain sizes of gelatin packs. I'm in quarantine, so I can't exactly go out and check what size packets are in the local grocery store, but I'm pretty sure there'll be a mismatch.
https://gelatinartmarket.com/pages/fruit-juice-jellyIt does, however, assume access to cartons of juice/iced coffee in that specific (admittedly common -- cf. "1 liter") size... not to mention certain sizes of gelatin packs. I'm in quarantine, so I can't exactly go out and check what size packets are in the local grocery store, but I'm pretty sure there'll be a mismatch.