Cooking

I've been messing around with my Pizza Dough recipe for the past 3 days 🐱

The goal was to scale the recipe to two portions (∅25cm) that taste best after around 16-24h resting time. I like my dough fairly thin, but more chewy than crispy. I also go heavy on the toppings, so it should have enough structure to hold them up by itself after the first two bites or so. Most Pizzas here are topped with 250-ish grams of chicken, pickles, pickled red onion, bbq sauce and whatever canned corn-mix I had on hand.

The first Pizza had way too much dough, and I had it in an initially cold pan on a pizza stone. It stayed very soggy in the middle 😕 I also only put oil in the pan, no flour. So it got super stuck.

The second one was light years ahead, way thinner dough and I blasted the pan on my induction stove until it sizzled before putting it in the oven without a pizza stone. The bottom turned out exactly how I like it!!

It still got a little stuck in the pan, as I used oil and too little semolina flour.

Pizza 3 was the best one! I went very heavy when coating the pan in regular flour (instead of semolina, i dont like the texture) and pulled up the crust on all sides so that it wouldn't stick so much. It didn't, and I kinda like the look! This one I also blasted on the stove beforehand and put in the oven with no Pizza stone.

The (current) dough recipe:

• 150g Pizza flour
• 150g water
• 1 tsp olive oil
• 1/8 tsp dry yeast
• 6g salt
• 3 tsp vital wheat gluten (sold as Seitan base)

-> mix everything to a very watery crepe-dough consistency and let sit for 20-30 mins

-> add 100g more flour and knead to a Pizza dough

-> let rest for at least 12h, but 16-24h is even better

-> bake it as hot as your oven will allow, mine has a Pizza setting that does 250°C

I'll probably tweak it even more when I get into the mood for half a week of Pizza again 🐱 I'm thinking that I should be able to get the exact same result from using regular 403 flour but with 4 instead of 3 tsp of the vital wheat gluten. But I might have to scale up the water as well in that case, hmm

I'll post recipes later if anyone is interested. The potato salad doesn't look great in the photo, but it was a real winner.

Made 46 total, and I'll make more tomorrow! I did break the ravioli cutter though, so tomorrow's batch will be heart shaped!

So I put 4 cloves in a small batch of salsa. I did roast them with a butane torch and thought that would make the flavor a little milder, nope.

cross-posted from: https://lemmy.world/post/16622039

Week 24 - Seasonal ingredients: Many berry pie with rosemary lemon ice cream

My dad loves berry pies, so had to make him one for Father's Day. Fresh seasonal items used were blueberries and lemons (picked from my tree). The rosemary was from my yard too, but that thing grows year round 😋

Other berries used were the frozen Costco mix of blackberries, raspberries, strawberries, cherries and pomegranate, on a homemade crust.

The ice cream was a custard base, with rosemary steeped in the milk & cream. I like experimenting with unique flavors of ice cream, and this one was a hit with my family.

[Image description: a close up of a slice of double crust berry pie with a dollop of melting ice cream on top.]

Made this before my mom left back to the states, and had written down the recipe for her.

Cut onions, shallots, sweet onions, and garlic into small pieces. Call

Cut sweet paprika into small pieces separately.

Melt butter in a steel pot on low heat, then add onions, shallots, sweet onions, and garlic to the pot and fry until they sweat. Separate and keep the oil to the side, and put the aromatics back in the pot.

Lower the heat to low, then add smetana, cream of tartar, dill, and a touch of salt, whisking continuously.

Turn off the heat, add a touch of coffee cream to sauce, and continue whisking off heat.

Cut bread loafs and brush them with the oil you set aside earlier, and top them with the cut sweet paprika. Put in an oven preheated to 200°C/390°F and bake until crispy.

Prepare the Brussels sprouts by removing their outer leaves and cutting their ends. Add sesame oil to a small bowl, then add a few drops of truffle oil and 2-4 drops of orange bitters and mix together. Brush the sprouts with the oil mix. Roast in the oven as well, sprinkling some salt on sprouts after they are ready and out of the oven.

Heat a decent amount of rapeseed oil in a pan, and fry fish, flipping only once. Fry skin side first well so it crisps up, then only briefly fry the other side after turning the heat off from the oil.

Plate by adding sauce, and topping it with the fish. Add sauce and bread to the side. You can also garnish the dish with edible flowers.

Has Huy Fong Sriracha changed color?

Saw a bunch of bottles at the store today, but instead of their usual brick-red color, the sauce was almost brown. I checked the expiration dates on a few bottles -- the date was June of 2026 (or there abouts, don't remember the exact date), so they weren't expired. Anyone know if these Sriracha bottles are unusual, or is Sriracha brown now?

Mixed veggies in mango sauce over quinoa and brown rice with tempura tofu

I don't usually write recipes or amounts but recently I've been doing some experiments so I've loosely written what I did at least, in case my wife wants to recreate the dish with my help when going through chemo.

Mix crushed garlic and tomatoes with chipotle, paprika, umami, onion, and garlic powders, citrus pepper, mint, and dried basil. Then mix in some apricot puree.

Cut Golden Squash into discs, leaving skin on.

Melt butter in an enameled cast iron pan or similar until hot, then fry the discs until browned.

Lower temperature to medium-low heat, flip discs, then add sauce mix evenly and simmer for a while.

Make/buy raviolis, preferably a pork with some fresh herb or pine nut filling.

When ravioli is cooked, layer half onto a plate.

Then, add a layer of cheese, preferably kerma, gouda, or port salt.

Turn heat off from the pan with sauce and squash. Layer the squash on top of cheese and cover with half the sauce.

Layer the rest of the ravioli, and add the rest of the squash.

Ingredients: Old-fashioned oats, cinnamon, chopped and crushed walnuts, honey, salt.

I want to put the steak onto a hot pan to get that sear on the outside and uh lock in the flavor or something. But butter burns at high heats and oil doesn't add flavor like butter.

Is there a way I can get the best of both? A nice sear but still cook in butter?

Says it's a stirlon for example.

As is often the case with my meals, this was a "use it up before it turns" meal. Had some beef top round roast, jalapenos, carrots, and cabbage, plus a giant bag of oranges from my parent's tree that need to be eaten, and this is what came out.

General recipe:

• Slice beef into strips, marinate for a few hours in orange juice, soy sauce, Worcestershire sauce, pepper and garlic powder.
• Stir fry ginger, garlic, and onion, then add julienned carrot, jalapeno, cabbage and roughly chopped mushrooms. Don't over crowd the wok, cook in batches. I added a splash of soy and rice vinegar to the cabbage at the end to steam it at little.
• Pat the beef strips dry before searing in the wok, again working in batches.
• Cook down the marinade, add a corn starch slurry, and keep adding a little bit of soy sauce, rice vinegar, and brown sugar until it hits the right Magic Sauce™ blend of overly sweet, tangy, savory.
• Serve on rice with some green onions.

Still have more beef and more oranges, going to use the same marinade, but add lime and turn it into some carne asada for tomorrow.

[Image description: a blue bowl on a speckled white countertop. Inside the bowl is white rice and mixed sauteed vegetables, topped with small cubes of beef with a drizzle of glossy dark brown sauce, and a sprinkle of sliced green onion.]

This recipe is great to repurpose lunch leftovers for dinner. It's also relatively mess-free. Loosely based on egg-fried rice.

Amounts listed for two servings, but they're eyeballed so use your judgment.

Ingredients:

• Cooked leftover rice. 200~300g (cooked) is probably good enough. It's fine to use pilaf, just make sure that the rice is cold, a bit dry, and that the grains are easy to separate.
• Two eggs. Cracked into a small bowl and whisked with salt, pepper, and MSG. Or the seasoning of your choice.
• Veg oil. For browning.
• Water. Or broth if you want, it's just a bit.
• [OPTIONAL] Meats. Leftover beef, pork, or chicken work well. Supplement it with ham, firmer sausages, and/or bacon; 1/2 cup should be enough for two. Dice them small.
• [OPTIONAL] Vegs. I'd add at least half raw onion; but feel free to use leftover cooked cabbages, peas, bell peppers, etc. Or even raw ones. Also diced small.
• [OPTIONAL] Chives. Mostly as a finishing touch. Sliced thinly.

Preparation:

1. Add a spoonful of veg oil to a wok or similar. Let it heat a bit.
2. If using raw meats: add them to the wok, and let them brown on high fire, stirring constantly. Else, skip this step.
3. If using raw vegs: add them to the wok, and let them it cook on mid-low fire. Else, skip this step.
4. Add the already cooked ingredients (rice, meats, vegs). Medium fire, stirring gentle but constantly; you want to heat them up, not to cook them further. Adjust seasoning if desired.
5. Spread the whisked egg over your heated rice mix, while stirring and folding the rice frenetically. You want the egg to coat the rice grains, but they should be still separated when done. If some whisked egg is sticking to the wok and/or the rice is too dry, drip some water/broth and scrap the bottom of the wok; just don't overdo it (you don't want soggy rice). Anyway, when the egg is cooked this step is done, it'll give the rice grains a nice yellow colour and lots of flavour.
6. If using chives, add them after your turned off the fire (they get sad if cooked). Enjoy your meal.

I was going to share a picture of the final result, but I may or may not have eaten it before thinking about sharing the recipe. Sorry. :#

The best by date is in 2 days. I know about the water test for egg freshness so I'm not super concerned, but please give me ideas for using them up within a week or so 🥺 I've boiled a few and am planning to make some cookie dough, but that only counts for half a dozen.

Sharing this recipe since it is delicious, don't know if I'm breaking any rules here since this is my first time posting

Here's the link to their recipe.

Now normally Serious Eats is pretty bang on with their recipes, but this one has a CRAZY amount of sugar in it. I made it as directed (but using store bought puff pastry) for Mother's Day, and it was tasty but so sweet it could have been served for dessert.

This is the second time I made it, but with half the sugar. However sweet is still the dominant note, even after adding Worcestershire sauce, tart goat cheese, and more herbs. If you want to make this, seriously try using just a quarter of the sugar they ask for, and you might get something more savory.

[Image description: a circular tart made of layers of deeply caramelized cabbage in a sticky glaze. A bit of golden crust can be seen on the edges, and the tart is sitting on a wooden cutting board on a stove top.]