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Post by Dashe on Mar 18, 2011 16:59:17 GMT -5
If you know how to cook, here's where we can swap recipes. If you don't know how to cook, here's where you can learn! It's always impressive when you can cook things other than Ramen, after all. Anyway, I learned how to make crepes in one of my French classes. I was in France at the time and the French lessons were free. I didn't learn much aside from making crepes, actually. Materials- One blender, electric mixer, or very large food processor
- A working stove and a nonstick skillet (or a crepe pan, if you're hardcore)
- A large bowl and some wax paper
- Cooking spray or butter
Ingredients- 3 large or jumbo-sized eggs
- 2/3 cups of flour
- 1 1/2 cups of milk
- 2 tablespoons of butter
- 1/2 teaspoon of salt
What to do with it- Blend all of the ingredients together in your food-blending machine of choice, or do it by hand if you're really buff.
- Once it's thoroughly blended, put it in a bowl, cover the bowl with something, and put it in the fridge for anywhere from an hour to overnight.
- After sufficient time has passed, take the bowl out, uncover it, and stir it manually until it's blended again. The flour will have separated and absorbed some liquid while you were away.
- Put the pan on the stove and spray it with the cooking spray. Heat until the surface of the pan sizzles when you put a drop of water on it.
- Pour a little bit of the crepe batter onto the pan, just enough to get a very thin coat on the bottom of the pan. Let it cook until the top of your crepe is dry and the bottom is just starting to turn brown, then flip it over. If your pan was hot to start with, it should take about a minute and a half. The other side should take 30-45 seconds, and they should not stick to the pan at all.
- Place them on sheets of waxed paper to cool off. Make sure the stack alternates between crepes and sheets of waxed paper or they'll stick to each other. They can also be eaten immediately, if Parisian street vendors are any indication.
What cooking crepes in a normal skillet should look likeThe nice thing about crepes is that you can put just about anything on them and eat them. I've had them with Nutella, bananas, kiwi, lemon juice and sugar, ham and cheese, broccoli and mushrooms...they're like hot pockets, only more versatile and they reheat better. Chances are, if you can think of it and stomach it, it's probably good on a crepe. French street vendors fold them in quarters and stick them in cardboard holders right away. You can also roll them up like burritos.
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Post by Avegodro on Mar 18, 2011 18:22:30 GMT -5
Question, do we have to include a video or can that just be something extra?
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Post by Dashe on Mar 18, 2011 18:31:58 GMT -5
Videos are optional. So are pictures. It's cooking, not serious business.
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Post by Avegodro on Mar 18, 2011 19:02:41 GMT -5
Ok Fearless Leader.
Its been awhile since I cooked and the only thing I can remember off the top of my head is my meatloaf.
Materials: One large bowl Oven Cutting board/knife or an electric chopper ( If you hate dicing onions ) Baking Pan Mixer ( If you want )
Ingredients: 1lb of ground beef 1lb of sausage 1 egg 1/2 of an onion diced 1/2 of a saltine cracker 'tube' (sorry name eludes me) 1 bottle of Ketchup
Putting it together:
Put the 1lb of ground beef and 1lb of sausage into the bowl. Crack the egg and add into bowl. Smash the crackers and add as well. Lastly the diced 1/2 onion goes into the mix.
Use a mixer or your bare hands and mix until thoroughly blended together.
Place the mix into the pan and smooth it out. Take the ketchup and cover the meatloaf in a crisscross pattern.
Set the oven at 350° F and place the meatloaf inside cook for 1-1 1/2 hours. Depends on the size and shape of the pan.
To ensure it is done pull it out of the oven ( do not turn off the oven until your sure ;D ) cut a slice out of the middle. If it is brown in color and there is no pink the meatloaf is done.
Once it is cooked pull it out and enjoy!
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Post by Dashe on Apr 27, 2011 22:19:54 GMT -5
I've done it...I've perfected a custom barbecue sauce and rib-cooking method that'll take all of my relatives who think they can grill by storm! Materials- One baking sheet lined with aluminum foil
- One working oven
- Two potholders
- A small mixing bowl
- A smaller bowl
- A spoon
- A basting brush
Ingredients- Ribs (either beef or pork, your call. As long as it's not pre-marinated in someone else's sorry excuse for barbecue sauce. )
- A bottle of Jack Daniel's Spicy Original BBQ sauce
- A bottle of a sweeter brand of sauce, like KC Masterpiece Hickory Brown Sugar or Honey) equal in size (or approximately equal in size) to the Jack Daniel's sauce.
- Parsley
- Dehydrated minced onion
What to do with it:- Preheat the oven to 350 degrees fahrenheit and cut the rack of ribs apart if they're not already precut.
- Dump both sauces into the mixing bowl, along with about three tablespoons each of minced onion and parsley (or whatever you think looks right). Stir it with the spoon.
- Pour some sauce into the small bowl to avoid contaminating it with the raw meat, since you'll probably have extra left over. Brush sauce from the small bowl onto each rib, covering all sides, and align them on the baking sheet.
- Put this in the oven. Take it out after about fifteen minutes, flip the ribs, and rebaste with more sauce. Continue until the ribs are cooked through.
- For that fresh-grilled taste, take the baking sheet outside during the last five minutes of cooking and stick them on the grill. Some people really like the taste of charcoal.
It's less complicated than it sounds if you don't expect leftover sauce at the end (or don't care about cross-contaminating your sauce with raw meat, or just plan on throwing the excess out). And if you skip the grilling step at the end.
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Post by karkatvantas on Apr 27, 2011 22:38:41 GMT -5
Oh maaaaan, one more reason to eagerly anticipate my return home from school! I'd share recipes now, but I sadly cannot remember much of anything! I have a few recipes that I've cobbled together myself, one for scratch-made alfredo sauce, and another for some blackened Mahi Mahi rub.
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Post by aguy on Apr 28, 2011 11:15:38 GMT -5
i need a slight bit of help with something... for the life of me, I cannot cook meat, any kind, at all. basically the problem is...how long do i cook it to meat the required edible safety-level without burning it?
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Post by karkatvantas on Apr 28, 2011 13:15:01 GMT -5
That really depends on the type of meat.
There's not so much a time as there is cooking it at a high enough temperature and cooking it until you can visually tell it's done.
For beef, you'll want to cook it until it's only a little pink on the inside, unless it's a certain type of roast (of which kind I can't remember, corned beef doesn't turn brown either, though). That goes for burgers, steaks, and other cuts.
For chicken, you'll want to cook it until the meat turns white all the way through. That's usually a general sign that it's fully cooked.
Off the top of my head, I can't remember a good indicator for pork, as different products cook differently. Fish is also iffy in some circumstances, although there are some fish that will cook similar to chicken.
I don't know how to cook lobster/shellfish.
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Post by Dashe on Apr 28, 2011 13:32:32 GMT -5
You'll want to buy a meat thermometer. They're great. It even has a gauge that tells you how hot the thickest part of the meat should be for every kind of non-seafood meat there is. I've seen 'em in stores for like two dollars.
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Post by aguy on Apr 28, 2011 14:22:30 GMT -5
Okay, that solves that, thanks Miss Dashe! (oh wow, i never really saw the food-based pun my respect-paying creates here...)
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Post by karkatvantas on Apr 28, 2011 15:37:45 GMT -5
You only need a meat thermometer if you're an amateur. I have never used one in my life. Dashe, you're telling this guy to spend money he doesn't need to!
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Post by Dashe on Apr 28, 2011 15:54:19 GMT -5
If he's repeatedly burning his meat just to ensure that it's cooked, I'd say he'd benefit from having one until he really gets the hang of what to look for.
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Post by aguy on Apr 28, 2011 16:08:52 GMT -5
You only need a meat thermometer if you're an amateur. I have never used one in my life. Dashe, you're telling this guy to spend money he doesn't need to! Troll post? that question aside...this is a topic for those who need help on cooking to get it, and just to fill you in... i did have cooking lessons in Highschool, and have been cooking since, but some Jerk-butt idiot in my group of the class Bullied everyone else in our group away from the meat because he was too darn picky about 'his meat', so i never learned to cook meat thanks to a jerk... EDIT: Also your first post while helpful was info i already knew, but experience and bad luck and timing make that info useless without some kind of gauge, before this all, i never even knew thermometers for meat existed Now to mods, I'm sorry for this off-subject post, but, i had to fill this guy in on my situation.
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Post by Chiz on Apr 28, 2011 18:13:47 GMT -5
Here's a sloppy breakfast sandwich that's the result of me trying to clone a variety of bacon-egg sandwiches available at certain restaurants. The merged result is incredibly 'nasty' looking and will probably set you back about 10,000 calories, but I can't stop eating the stuff. >_> The Sloppy Chiz - Makes 4 Materials- One 8"^2 or 9"^2 pan (both square and round will work).
- Anti-stick spray or equiv. greaser.
- A fork, a cutting knife, a spoon.
- Working oven.
- Working microwave.
Ingredients- 4-5 large eggs
- Box of 5-second bacon (usu. 14 strips in a box)
- ~250g sliced block cheese (I personally use either marble cheese or mozzarella; do not use processed cheese or cheese spreads!)
- Mayonnaise
- 4 hamburger buns
- (Opt.) Ground black pepper
Instructions- Pre-heat oven to 400*F
- Grease small square pan
- Cover bottom of pan with bacon strips. (if using round dish, you may need to break pieces in half for maximum coverage)
- Break 4-5 eggs into dish ontop of bacon.
- Break yolks, blend a little, and make sure egg gets into crevices and corners and almost completely covers the bacon.
- (Optional) Sprinkle a touch of pepper on top of the egg; let it sit on top of the egg
- Place in oven for 15-20 minutes...until the eggs are done and golden brown (but not burnt)
- Cut pan contents into quarters
- Lay 4 hamburger buns out on plate, in 2x2 arrangement, upside down.
- Place sliced cheese in equal amounts on each bun top.
- Add a quarter of the cooked egg/bacon to each bun
- Slather mayo on top of egg/bacon to taste with spoon (just like icing a cake, lol)
- Add hamburger bun bottoms to the top.
- Place plate with sandwiches into microwave for approx. 1:30 (~900w)
- Remove plate, enjoy hot.
I'll try to supply a picture of them at first opportunity, but it really does taste delicious, I swear...although for most people, 4 sandwiches may be too much. I've also used a small 2:1 meatloaf dish for only 2 sandwiches; make the appropriate adjustments to the recipe if you do this. WARNING I just calculated the nutritional value of a single sandwich. (the above recipe makes 4).- Calories: 557.2
- Total Fat: 42.1g
- Saturated Fat: 11.1g
- Polyunsaturated Fat: 1.8g
- Monounsaturated Fat: 4.9g
- Cholesterol: 225.4g
- Sodium: 634.1g
- Potassium: 138.2g
- Total Carbs: 22.4g
- Dietary Fibre: 0.0g
- Sugars: 4.0g
- Protein: 21.6g
- ---
- Vitamin A: 13.8%
- Vitamin B12: 13.3%
- Vitamin B6: 5.4%
- Vitamin D: 11.0%
- Vitamin E: 6.4%
- Calcium: 32.9%
- Folate: 7.8%
- Iron: 11.6%
- Magnesium: 2.4%
- Niacin: 8.1%
- Pantothenic Acid: 2.1%
- Phosphorus: 26.8%
- Riboflavin: 25.3%
- Selenium: 6.8%
- Thiamin: 15.8%
- Zinc: 10.9%
*cough* Just in case someone values their life any
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Post by karkatvantas on Apr 28, 2011 18:29:51 GMT -5
Not in the least. I don't troll, but I was kidding around. If a meat thermometer works for you, then get to it. I've just never had to/bothered to use one. Probably because my parents stood over me and taught me how to tell when it was done fairly instinctively. Another tidbit of advice, I know it seems kind of redundant, and forgive me if you already know, I'm just trying to help, but meat is cooked better when it's cooked slower. I usually cook any meat on a stovetop using medium power. Otherwise you'll burn the outside and the inside will be undercooked. If you're in a hurry, you can cook it on medium high, but it's best to keep it on mid heat, if you have the time. Hope this helps!
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