/ck/ - Food & Cooking

Happy New Year everyone.

>>9387097

Fundamentally, yes. They both employ fermented ingredients which heighten the savory appeal in dishes, even though they're two distinct flavors. Both soy and worcestershire are very interchangeable in dishes, but I feel worcestershire has a more robust aromatic sense than soy does, so use sparsely in dishes which have other aromatic notes that are meant to be conveyed.

>>9386879

It was in the list of ingredients. Just flour mixed with hungarian paprika to create the thickening agent.

And one more shot to finish off the thread.

Dollop of sour cream, cracked pepper, scallions. That's all she really needs.

What you get in terms of flavor is a brightness from the lemon juice, a savoriness from the worcestershire, little spice from the serrano, and a full body smokiness, earthiness from the paprika and mushroom.

Came out alright. I'll cook it again for sure.

The sour cream gives it a nice full body color. We don't want to do any additional cooking after having added the wet ingredients. Cooking the lemon juice too long will make it lose some of the astringency, it's always to be used near the end if you want a more prominent flavor.

Nothing left to do now but plate.

If you don't want your sour cream to lump and break, take some of the broth and mix it in a bowl with the sour cream before putting it in the main pot. This will break it apart beforehand, preventing the clumping.

Once it starts looking ready to finish, or you're hungry and tired of waiting, we're going to add our wet components: lemon juice, worcestershire sauce, and sour cream.

Just let it go and do its thing. Heat mid-low.

Once you find a consistency, in goes the chilies and dill. Looks loose at the moment but don't forget it will cook down further.

>>9386689

It was there. It was available. But cmon man... $4.50 bottle versus a $1.50 bottle? It was a steal.

Slowly add in your stock, or in my case water (since we're adding a stock cube) slowly and gradually build up the soup until you reach a desired consistency. You want it not too thick, not too loose.

Once the base components are ready, put in your flour and paprika mix. Make sure everything gets coated and the fats suck everything up. This will help thicken our sauce and add the smokey element / color from the paprika.

After the water cooks off you can continue with the saute if you want to build up a good caramelization. Since I wasn't working with too many mushrooms and didn't want them shrinking too much, I decided this was an adequate point.

They're going to want to cook until the mushrooms have released all their excess water and evaporating it off again. Looking at about a 10 minute cook time over medium heat.

Want to get a soup pot at temperature with some butter and oil to saute our onion, garlic and mushroom.

It feels like a soup kind of night, so I'm wiping up a new one: Hungarian Mushroom Soup. Pretty simple dish. I modified some elements to make it fit my taste a bit more; addition of chilies for spice, and substitution of soy for worcestershire sauce.

Ingredient selection: Mushroom, red onion, garlic, serrano pepper, lemon juice, worcestershire sauce, dill, flour and hungarian paprika mix, bouillon cube in place of stock, sour cream.

>>9377282

Kept it simple. Hash got seasoned with salt, lemon pepper and paprika, with a little dry parsley at the end for color. The egg just got some salt, fresh ground pepper and also a little parsley.

Just an egg and some hash.

Hash consists of sweet potato, red onion, serrano and garlic.

>>9356494

Local hippy market. They grow surprisingly good produce.

One more at a different view.

Thanks. So long. It was fun. See you next time.

I'm going to go finish off my whiskey.

And the final plate. Tasted fine, can't complain.

Happy to say I didn't fuck up the timing. Came out tender and moist.

With everything done we can start tearing into the meat.

Elapsed time, 5 minutes.