Cooking

This thread is for those who love making home-cooked meals. Share recipes, post pictures of food, give cooking tips, discuss your favorite types of recipes...anything and everything cooking-related goes here!

When cooking hot dogs over a grill, the key to juicy, tasty yet properly cooked franks is constant rotation. Every 2-3 minutes over the flame, rotate to a new side.

You get the nice fine grill marks and a lightly seared exterior and a hot juicy interior.

You do the same to sausages, polish dogs and brats as well.

I gratuated from cooking college in February. I'm glad I did before the current pandemic. That said, now it's tricky to cook with people even if they are friends or of like mind.

A lot of people in my class were either immigrants and/or parents. There were some people in their 20s like me. I only ever felt connected to my professor but that's probably my perception.

I finally got around to cooking the stew beef I bought. I had the idea to do something Cajun-style, with peppers, celery and onion, but today, it crystalized.

I added a can of tomatoes and half a bottle of porter. It's a real Ragin' Cajun Tommy Wi-Stew (made funnier by the fact that I'm Polish too).

Thanks to some research I was doing for my story, now I'm in the mood for some smoked sturgeon. :) ^_^;;

Welp, I've achieved the milestone every good cook ever has.

I've experienced an actual grease fire. Was grilling hamburgers outside and when I came to turn it over the temp gauge was literally Off the Scale. I open up and everything's a raging inferno. I quench the fire (gas grill so I didn't lose the heat source) and pull the carbon briquets off and have to start over.

Turns out the burgers I used had a bit higher fat content than I'm used to cooking.

Whoa. I'm glad you're okay.

About to try a new recipe later this week. A Thai inspired twist on chicken soup that involves fish sauce, bok choy and rice stick noodles. Should be interesting.

That sounds really good!

Yeah, it does. :)

I need to break out of my cooking comfort zone. I cook a lot but it all ends up the same

I saw Sorted's video on pizza dough. They said 5 parts flour to 3 parts water. I'm going to try putting less water in my current recipe. That said, they never mentioned how much yeast or sugar they used.

I use a ratio of 24 flour to 19 water and I find it delicious. It's a pan pizza as opposed to thin crust and you don't kneed the dough at all.

Wish me luck.

I'm not too big a cook—more of a baker myself. I've baked some chocolate cakes, and come up with a recipe involving chocolate cake, crushed Oreos (or equivalent), and whipped topping with chocolate pudding mixed in. I also made an apple coffee cake once when I realized we were out of eggs and substituted them for applesauce.

^^ You use sugar for pizza dough?

Yes, it gives the yeast something to eat so the dough rises more.

My family made pizzas for dinner tonight actually though we used the pre-made shells but hey, we add our own sauce and cheese and toppings and stuff and it's always delicious.

The one time we tried to make our own dough from scratch, my sister and I, being stupid kids, made a very misshappen mess that tasted horrible so our parents had to give us the pizza they made

^^ In what proportion? A teaspoon of sugar per packet of yeast?

3 yeast to 1 sugar. Here's the recipe. [1]

The dough isn't very malleable but it creates a fluffy crust with a lot of volume.

Edited by ChicoTheParakeet on Sep 15th 2020 at 12:50:10 PM

So I made that soup I mentioned a few posts up...and it was a rousing success. Rich af (fish sauce umami ftw!), with just the right amount of spice. It made more than my planned four servings, too, which let me have seconds

I put less water in the pizza dough recipe above and it turned out a lot better. It was a lot denser but easily malleable to the pan and was richer. I updated the recipe in my post accordingly.

I am now about try my hand at grilling octopus. Wish me luck. :)

I've been thinking about dessert ramen and how one would go about making it.

(And nobody answer: "You don't." Let's live the dessert ramen dream!)

The "broth" feels like it would either be, like, some kind of fruit soup or maybe some hot chocolate. I'm thinking plain old custard might be too sweet, but that would depend on the noodles, right? Toppings would be pretty easy to select, I feel.

But the noodles themselves... Would the pasta dough be sweetened or unsweetened?

I never thought I'd say this, but dessert noodles actually sound like a good idea. :P

Why not? Noodles either boiled together with or just dipped into chocolate or taffee could be a fine dessert. It might be like the dough-y part of various pastries. Here in Finland we have a type of funnel cake called "tippaleipä" in Finnish and "struva" in Swedish, which is pretty much deep-fried noodles covered in powdrered sugar.

Yeah it does. :)