Made a six egg Dutch baby at a friend’s house.
Filled it with peach preserves that I added spiced rum and spices to, then cooked down.
Filled it with peach preserves that I added spiced rum and spices to, then cooked down.
14 Likes
9 Likes
Cooked a pumpkin, one of the big ones. Roasted it for an hour in the oven, took the peel off, let it caramelize in the Dutch oven over a few hours (four?), until the liquid was cooked down. Have made two pies(one more of a galette with half whole wheat crust). The pumpkin cooked down this way is naturally sweeter/more flavorful than canned pumpkin.
11 Likes
It’s hard to use fresh pumpkin in commercial baking because the moisture content varies so much from squash to squash, but it sure is nice when making just a few pies.
8 Likes
I was wondering if you could measure the moisture content with a multimeter, but quick googling suggests it’s unreliable. However, if you have a convenient household MRI:
8 Likes
9 Likes
Wow! I am not brave enough to cook at a friends house. Kudos!
8 Likes
Any particular reason? 
I didn’t want to make assumptions so figured i’d ask. I have cooked in other people’s kitchens, not often mind you. Once a blue moon kind of thing, but as long as i have them helping i don’t feel too awkward about it. Plus they are going to know where everything is at and the quirks their appliances might have.
7 Likes
I frankly find it easier than small talk. I was over at a friend’s place who was having a 50th birthday celebration, with about 75 guests. I helped make pico de gallo and cut up a ton of pork for tacos pastor. Another friend has a brother who owns a taqueria in Mexico, who did most of the work, I was trying to be his sous chef.
13 Likes
A fake friend cooked a buncha dishes here for some do we weren’t even invited to attend. She endlessly complained,* used every last one of our pots and pans, a buncha our dishes and bowls, and left them for us to wash.
*We do have a Very Stupid ™ kitchen. Pretty much no counter space - seriously, there is nowhere to deal w/a big turkey besides the sink, and that would be a struggle, nowhere near enough cupboards despite the pantry by the back door, and there’s no way to change anything b/c the way the room was designed.
8 Likes
I feel awkward in another person’s kitchen. I have grilled at others’ houses, but that is easy and not stressful for everyone.
9 Likes
Wow, looks incredible!
And over an open wood fire for the win.
Cheers!
8 Likes
I finally managed to get a good Maillard reaction without overcooking the steak. Then I made too much port reduction, so I just poured it over the sweet potato as well.
13 Likes
2 things I learned about a good maillard reaction,
- make sure what you’re looking to brown is dry on the outside
- make sure what you’re using to brown is hot as fuck, so water dances on top of the pan.
8 Likes
Good job. It’s tough to get that right with a thinner cut of steak like that.
8 Likes
Yeah, my mistake in the past was not turning the heat up high enough and not letting the oil hit the smoke point before putting the steak in there (or using an oil with a lower smoke point, like olive oil). I kept ending up with steaks that were medium rare on the inside but grey on the outside or brown on the outside but grey on the inside.
@danimagoo Thank you! It is really hard to find thicker cuts in Japan. That was just about the thickest cut I could find.
7 Likes
Made more of the “almost a panzanella” salad. It’s been certainly helping me eat healthier, will need to see what other healthy salads i can put together. Been considering a broccoli salad 
had some recently at a restaurant that i really enjoyed.
12 Likes
I’m gonna try this today, me thinks…
I picked up a rotisserie chicken at my local farmer’s market this week for this purpose…
10 Likes
Apologies for the shitty picture, but I wasn’t expecting this to turn out so well. We’re mostly packed up ready to move in a couple of weeks, so I didn’t have a lot of spices and seasonings on hand. I decided to cook some boneless skinless chicken thighs is the air fryer. I patted them dry and then coated them in a mixture of salt, pepper, turmeric, ginger, and baking soda, and then put them on a rack in the fridge for a couple of hours. Then I drizzled olive oil on them and baked them in the air fryer at 370 for about 20 minutes. I’ve never had juicier chicken in my life. And they tasted great. And the baking soda and turmeric put a nice color on them.
15 Likes
air fryer chicken thighs are the best!
i do them several ways - marinated, coated, simple seasonings (are the best!)
always done through, never dried out or “squeeky” to the tooth.
good job! a nice, thick fish filet works well, just dry them as you did, coat with something like Old Bay blackening and do 3-4 minutes a side, depending on thickness.
air fryers, FTW!
11 Likes
