/ck/ - Food & Cooking

>>4908812
Looking at making a Lentil Soup for a starter as well. Nothing like a good earthy soup on a cold day.

>>4908806
The recipe I'm looking at for it, but other suggestions certainly won't hurt. I've got enough for two meals.

Its been a while, /ck/.

I'm being adventurous, and I'm going to be cooking ox tail in a few days. Have any experience with cooking such a thing?

The woman who's cookbook I dearly love has died. May you make meals fit for God himself, Marcella Hazan.

>>4825797
Two cups brown rice, four cups water, some salt, clamp the lid on and heat to pressure for 20 minutes. Remove from heat and let cool before removing the lid. If its not creamy enough, add a can of chicken stock and let it absorb it all. Bam. Goodbye hourlong brown rice cooking times.

>>4825782
When I do pork loin, I generally wrap it and cook it in the oven to slice later or slice it thin and roast it. Its just that I'm bored! I want some spice, some new flavor in a meal. Its lean, yes, but the folks I cook for don't tend to like lots of fat in their meals.

The last time I cooked pork loin I marinated it Thai style and tossed it on the grill and served it with a peanut chili sauce. Amazing.

Hey /ck/, Normally I come to ya'll with some recipes or dinners I'm making, but today I come with a request. I've got a pressure cooker that I usually just make brown rice with, but I want to branch out and try other dishes. I've got 8 lbs of pork tenderloin, a couple of which I'm going to try to make pulled pork with by using the pressure cooker. Do you have any other good pressure cooker recipes that you've used in the past? Looking to try new things here and cook faster.

>>4822486
I used this baby. And then the little voice in the back of my head asked that simple question... "Shouldn't you chop it finer?"

>>4822148
I promised a moneyshot.

The crust turned out nice and flaky, but I should have added the liquid that had seeped out of the apples when I let them sit as I was making the crust.

>>4822148
I'll let you know when I cut it open later tonight when folks arrive. Made it with some Johnson apples, which tasted so sweet they were slightly tart. Looking forward to it.

Hey /ck/. What did you bake this week? Just finished an apple pie.

>>4814333
Just means you need to branch out and try new things. Also, my cooking bible.

>>4814328
The end result, because fuck these post timers.

And that's it.

And finally, the dinner from a couple nights ago. I really enjoyed this one. I didn't shishkabob it - I just put the marinated meat right on the grill. For this I used the remaining two and a quarter pounds of pork loin leftover from the Red Braised Pork, as well as 15 chicken thighs that had been sitting in the freezer for a while. Made the Thai chili paste myself in the blender for the peanut sauce - used jalapenos again because I can't seem to find fresh chili peppers anywhere. It was fantastic.

>>4814312
Very simple, but good.

This dish also turned out pretty well - I love Thai cooking because the flavors are so different from the usual fare here. I couldn't find any fresh chilies, so I substituted jalapenos and that turned out just fine. I expected the dish to be rather spicy, but all in all it had a gentle burn that was tempered by the sweetness of the sugar. No red snapper either - I used tilapia because its much cheaper. It did need a longer cook time than what Ramsay said, though.

>>4814304
Once that liquid reaches the nice syrupy glaze point, you're done. Slather the pork cubes in it and serve. All it all it was pretty good.

>>4814292
Toss in the meat first and give it a nice sizzle in the pan with some oil before adding in the spices and all the liquid - then bring the whole thing to a boil and start condensing that liquid.

>>4814291
Prep your star anise, cinnamon, ginger, and dried red chilies. I recommend grinding that cinnamon down to powder, unlike my lazy ass who decided to just take a few whacks with the knife at the stick.

>>4814290
Toss it in a pot of boiling water and bring it back to a simmer for a few minutes. All this is doing is firming up the pork and heating it through so its easier to work with later.

>>4814289
I cut the pork loin in half, so that's about two and a quarter pounds of pork. And then you've got to take off the fat and all that. Takes some effort, but its worth it.

>>4814287
Huh. 66 second post timers. That's going to make this take a while.

Also, I know there have been complaints about picture sizes in the past. Too bad. I'm too lazy to change them.

>>4814283
The first was Red Braised Pork, for which I used pork loin instead of pork flank. As a sidenote, don't EVER shop at Walmart for groceries. No matter how convenient may seem at the time because its so close and the other store is "so far away". Its just not worth it.

Hey, /ck/. Its been a while. Its time for another "I'm So Sorry, Gordon Ramsay!" I did a couple dishes from his book over the last few weeks, so enjoy!