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Post Reply Cooking 101-- The beginner Guide- Simple Recipes
Ejanss 
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Posted 1/31/17

thanto_ wrote:

I only ever really learned how to make chocolate stuff.

Really simple ganache recipe

Ingredients:
* ~10oz bag of good dark chocolate chips. I recommend Ghirardelli 60% for this (conveniently 10oz bags).
* Half pint of heavy cream, manufacturing cream, or heavy whipping cream (not whipped cream!). You can usually find exactly this size in stores.
Recommended usage

Use this in place of frosting or as fondue.


Specifically, it's the proper frosting to use if you're trying to replicate a Hostess Cupcake.
Any darker-than-usual Devil's Food chocolate recipe can be used for the cake, while the filling can be a mix of marshmallow Fluff blended with a tbsp. or two of butter. (Not just straight Fluff, for some reason.) Also helps if you have pastry injector, as you have to fill the cakes after baking.
73199 cr points
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33 / M / USA
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Posted 1/31/17

Ejanss wrote:


thanto_ wrote:

I only ever really learned how to make chocolate stuff.

Really simple ganache recipe

Ingredients:
* ~10oz bag of good dark chocolate chips. I recommend Ghirardelli 60% for this (conveniently 10oz bags).
* Half pint of heavy cream, manufacturing cream, or heavy whipping cream (not whipped cream!). You can usually find exactly this size in stores.
Recommended usage

Use this in place of frosting or as fondue.


Specifically, it's the proper frosting to use if you're trying to replicate a Hostess Cupcake.
Any darker-than-usual Devil's Food chocolate recipe can be used for the cake, while the filling can be a mix of marshmallow Fluff blended with a tbsp. or two of butter. (Not just straight Fluff, for some reason.) Also helps if you have pastry injector, as you have to fill the cakes after baking.


It's because straight fluff would be too stiff.
7158 cr points
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28 / M / New York
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Posted 1/31/17 , edited 1/31/17
Korean Food: Beef Bulgogi

Ingredients:
-Thin-sliced beef
-Asian Pear (Any sweet pear or an apple would do)
-Ginger
-Garlic
-Yellow Onions (At least 2 large)
-Sesame Oil
-Sesame Seeds
-Black pepper
-Mirin
-Soy Sauce
-Brown Sugar
-Green Onion
-Carrots

You can buy thin sliced beef from some supermarkets/stores or you can buy a nice sirloin steak and place it in the freezer for about 15minutes to make it semi-frozen. Not too hard but with enough hold so it's easy to slice it into thin bacon-like strips. Most people like to mince their garlic, onion, ginger, pear/apple but I prefer to use a grater to make it pureed. Mix soy sauce, mirin, brown sugar, black pepper, and the pureed ingredients together. I prefer to add sesame oil to the mix but some prefer to do this separately, after the marinade process. I usually leave it for at least 4-6 hours in the sauce to make sure the meat absorbs all the flavor before cooking.

Pre-heat wok (or whatever you're using like a skillet or a very large pan) with cooking oil, start cooking. Add sliced onions, then carrots, then green onions, then sesame. You can serve it with white rice (best IMO) with a side of lettuce salad and ginger dressing. You can also use the lettuce to wrap the meat and eat it like a taco. Or make a taco out of it.

It's a fun process. I sometimes use leftover sake when I run out of mirin. I tried using the pre-made bulgogi mix from a bottle before and it's not the same as one made from fresh ingredients. It leaves a different taste that's just salty and..salty. The key is also to make sure your rice is prepared and cooked well. While waiting for the flavor to soak into the beef, you can start prepping the rice shortly before you begin the cooking process (you can look it up yourself, it's pretty simple).

If wanna go all out, you can also serve a bunch of other korean side dishes like kimchi and various salted fish and vegetables.

https://mykoreankitchen.com/bulgogi-korean-bbq-beef/
lenurs 
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Posted 1/31/17 , edited 2/1/17
I'm in love with this because I just started cooking as well, and my weakness has to do with meat.
I have no idea when it's totally cooked through, it feels like a guessing game to me. I feel totally clueless.
I've always been super good with baking, but in regards to actual cooking I'm definitely a beginner.
I can make some bomb cookies and cupcakes though <3
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28 / M / New York
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Posted 1/31/17 , edited 1/31/17

lenurs wrote:

I'm in love with this because I just started cooking as well, and my weakness has to do with meat.
I have no idea when it's totally cooked through, it feels like a guessing game to me. I feel totally clueless.
I've always been super good with baking, but in regards to actual cooking I'm definitely a beginner.
I can make some bomb cookies and cupcakes though <3


Opposite for me. I'm not experienced with baking but I've had plenty of experience with cooking all sorts of meat. Beef, poultry, fish, etc. We had cooking classes when I studied in my home country and my grandmother/uncle taught me how to do things around the kitchen and the market.
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34 / M / outer wall, level...
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Posted 2/1/17
food thats looks good doesnt always taste good. food that looks like crap can tastse very good.
Posted 2/1/17
Anybody have some buttered toast recipes? That is my level ATM
28021 cr points
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25 / F / Australia
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Posted 2/1/17
I have this basic chocolate fudge recipe that is super easy and delicious!

Ingredients:
500g chocolate (milk/white/dark)
1 tin (approx 400g) sweetened condensed milk
30g butter

Steps:
Grease and line with baking paper a 20cm x 20cm cake tin
or a 25cm x 10cm bar tin.
Place chocolate, butter, and condensed milk in a bowl.
Microwave on high for 30 seconds. Remove and stir.
Return to microwave and heat for a further 10 seconds. Remove and stir.
Repeat step 4 until mixture is combined.
Optional: Stir in any extra ingredients e.g oreos, nuts, marshmallows,
glazed cherries, dried fruit, maltesers, peppermint extract, etc.
Transfer mixture to your tin and press down to create an even thickness.
Set in fridge for a minimum 2 hours before slicing.

Some of my favourite combos:
White choc with crushed oreos (extremely popular among my co-workers)
Milk choc with maltesers
Dark choc with peppermint extract
White choc with chopped glazed cherries
Milk choc with mini marshmallows & crushed biscuit

Tip: If you wrap the slices up in wax paper and ribbon they make great homemade presents
14955 cr points
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Posted 2/1/17
I should go through my culinary arts school books and post stuff. The portions are somewhat large, but the directions are clear enough.
qwueri 
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Posted 2/1/17

lenurs wrote:

I'm in love with this because I just started cooking as well, and my weakness has to do with meat.
I have no idea when it's totally cooked through, it feels like a guessing game to me. I feel totally clueless.
I've always been super good with baking, but in regards to actual cooking I'm definitely a beginner.
I can make some bomb cookies and cupcakes though <3


A meat thermometer is pretty useful. Usually depends on the kind of meat, but chicken and pork should not have any pink in the middle.
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Posted 2/1/17
Cooking -101 for dummies or just general lazy people:

Step 1: Unwrap Hot Pocket sandwich, insert into crisping sleeve and place on paper plate.
Step 2: Make it hot: Microwave on high (1100-watt oven): 1 sandwich, cook 2 minutes*, 2 sandwiches, cook 3 minutes, 30 seconds*.
Step 3: Let Hot Pocket sit for 30 seconds to cool off. Warning: Do NOT let Hot Pocket cool for any longer than 30 seconds, at 31 seconds Hot Pocket goes from extremely hot to ice cold. You have less than one second to enjoy your hot (hopefully) meal.
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Posted 2/1/17
Actually some really good recipes. I'm wanting to try the Slow-cooked Cardamom Beans one myself.

Keep em coming.
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Posted 2/1/17 , edited 2/1/17

dulun18 wrote:


ClothStatue wrote:

thank you so much for these I'm totally gonna try some out! <3



it would be great if you could share some pictures when finished


i'm at the beginner level. I have to look up the terms in most of the recipes


Cooking is uber fun and a great skill to learn! Don't worry, after a little while you'll understand the directions pretty well! Don't be embarassed about not knowing things, it takes practice and getting a feel for the different techniques.



I think humorous cookbooks are a good way to start. Look at Thug Kitchen, and stick to basic stuff for now, then with more complex recipes you can start multitasking. Here are a few tips to get started:

- The knife is a lever, come in at an angle and start with gentle force, never just try to press it down, you'll cut yourself.
- There are gloves you can buy that are kitchen knife proof so while you learn how to handle knives you don't nick yourself.
- Clean up while you work. Trust me. Do not be lazy. If you're waiting on something and have nothing else to make, start cleaning your mess. A kitchen full of dirty pots is not what you want to see right after eating your food and it's a great way to get all the residue to stick to the pan when you can easily wash it right off if you just clean it during the process.
- Of course, never leave the stove on. If there's nothing in the oven and you're not waiting to put something in, turn it off. Leaving your oven on is a big fire hazard. Also have a tea kettle with some water and keep it on the stove. After you use a part of the stove put the tea kettle on it so that people don't accidentally touch a hot stove.
- Rice can be hard to cook at first, give it practice.
- If you mash beans: drain them. If you eat them unmashed: don't. Unless garbanzo beans (also known as chickpeas). Always drain garbanzo beans.
- Learn to Sautee, it's the most fun and active cooking imo.
- With meat, it's better safe than sorry, always cut it open in a few places to check the insides. If it's pink, it's not ready.
- Eggs are deceptively hard to handle for finer cooking like omelettes, take it slow.
- Be patient on the stove, just because the recipe says to wait ___ minutes, if it doesn't look done like the recipe says it should, or you're worried of undercooking, give it a few more minutes, just watch it careful during that time.
- Add salt to your noodles when you're cooking them. To check if it's done: pull a noodle out with a spoon or fork (maybe you'll take 2 or 3, it's fine) blow on it to cool it off and then eat. Tender noodles should be easy to eat and only a little bit chewy. If it's really chewy it needs more time.
- Yolo extra time, no oven/stove is the same, know the power of your microwave too and remember: you can always add more time if it doesn't look ready.

***If boring simple recipes are boring, don't suffer in silence. Who wants to cook something they wouldn't even want to eat (unless you're a chef ofc)? Find recipes you want to eat, cooking should be fun and interesting.

If I think of more I'll let you know and if I try any of those recipies I'll try to get some pics up <3 GL!
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Posted 2/1/17 , edited 2/1/17
it's a bit off topic but.. does the thumb up icon on this forums do anything ?

i thumbed up everyone who posted a recipe but i didn't see anything beside the icons turning gray and not clickable anymore..

**it's clickable again when you refresh the page.. that's weird..**
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49 / M / New England, USA
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Posted 2/1/17
This is actually a great recipe for beginners and either will feed a large family or make fork-tender lunches/dinners for 1-2 people for a few days. It usually holds 3-4 days safely without losing any of it's taste.

Never-Fail Beef Stew

2-3 Pound Package of Chuck Beef Stew Meat
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Crushed Red Pepper
1/2 teaspoon Sugar
8 tablespoons all-purpose flour
4 large potatoes, cut into 1 inch cubes, skin on
4 carrots, sliced into 1 inch segments
3 cups water

1 2 quart oven-roasting pan (even the tin foil ones that sell under $1 will do)
1 oven-roasting bag (found at supermarkets and dollar stores in packs of 4)
1 Extra-large zipper bag (ziploc or other brand, 1 gallon size)

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix salt, peppers (red and black), sugar, onion powder and garlic powder in a bowl.
3. Add beef to zipper bag, add spice mixture, seal bag, shake to coat.
4. Once fully coated, add flour, seal, shake to coat.
5. Pour into oven-roasting bag set in roasting pan.
6. Add potatoes, carrots and water.
7. Tie bag with a good amount of air inside to allow to build steam while cooking.
8. Poke 6 small air-holes at the top of the bag (up near the neck of the bag) to allow some steam to escape during cooking.
9. Bake 2 hours.
10. Remove from oven and let set about 5-10 minutes to cool a bit.
11. Remove from roasting bag.
12. Serve and Enjoy.

Tip: Goes quite well with a cool glass of apple juice or apple cider.


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