No.14718 [View All]
Old thread: http://archive.is/iODGQ
Mexican corn bread
'Swedish' meatballs
Purple hull peas / okra/ beef bacon
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No.16750
Made pizza. Dough and sauce from scratch. The slices without peppers are for a particular guest.
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No.16751
I made brownies, they're not as dense as I'd like them to be.
Here's my recipe, tell me guys what improvements you think I should make.
>2/3rds cup of butter
>2/3rds cup of brown sugar
>1 cup of flour
>2 tablespoons coco powder
>1 teaspoon baking soda
>1 small egg
>1/3rd cup milk
>baked for 25 minutes at 180°C
They came out more light and fluffy than I was intending. They're nice, but they're more like buttery cake slices than brownies.
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No.16759
Made a banana cheese cake. Not bad, but needs something more to it. Perhaps strawberry cream cheese for frosting.
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No.16762
Made banana cheesecake. A bit too mild on the banana, which I blame on the bananas I used.
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No.16765
Made 2 pizzas today. This is probably a tenth time or so I'm making them, I got pretty good. My dough ends up about 2.5mm thick while using plain flour. Cured meat, mozarella, mushrooms, marinated onions. Quality ketchup with added oregano instead of the sauce, tomatoes are too expensive here in winter. I used to make it from scratch, but I might keep making it with ketchup now, much better effort/pleasure ratio.
It's the first time I tried cooking with Monosodium Glutamate, mixed some into the ketchup and rubbed a bit on mushrooms. It was noticeably more flavorful, but I have a funny taste in my mouth now, like after eating too much seaweed. Two pinches of it was probably too much.
Still not as good as in a quality pizzaria, but it ends up about twice cheaper and I don't have to worry about any contamination. Cheese doesn't look good on photo because that pizza is about 5 hours old now.
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No.16770
Dark, shiny and mysterious - teriyaki chicken thighs.
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No.16771
Here's a fresh one. In shit quality.
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No.16774
>>16765
>>16771
>>16750
All these pizzas look a bit undercooked. The cheese is melted but it's not browned or bubbling. The dough isn't browned either. What temperature are you using?
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No.16775
>>16774
Mine are the first two and they're fully cooked, they're crunchy and browned at the bottom. I'm pretty sure your cheese and dough aren't supposed to be burnt, I've never seen it like that in any pizzeria. My dough could use just a little bit more crunch on top side of the dough, but the toppings dry out before that in my 250°C oven. I don't think I can improve on that without a hotter oven.
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No.16776
>>16775
There's something in the middle between pasty and burnt.
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No.16777
>>16776
>browned and bubbling
>not burnt
The moment cheese starts bubbling it starts tasting like ass. I should know, I microwave it every other day.
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No.16778
>>16777
I'm not sure if you can compare microwaved cheese with oven cheese.
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No.16780
>>16777
>The moment cheese starts bubbling it starts tasting like ass.
<not knowing about Leipäjuusto
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No.16794
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No.16796
>>16794
Only thing that's 'unhealthy' is sausage, and even then it depends on what kind of sausage you get. If you get one that's just ground meat and spices, it is no less healthy than any other meat. You could easily substitute unprocessed meat too. Potatoes and eggs are healthy if you do not overeat, no different than most foods.
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No.16797
>>16794
>doesn't factor cost of lemon juice
>no cheese
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No.16808
I'm convinced that Americans have no clue as to how to cook proper pizza. I'm not really attacking their cuisine here, I'm saying whatever they cook isn't pizza.
I've never seen browned cheeze in pizzeria, never browned it myself outside of frying it on a pan, didn't see browned cheese after taking another look at the videos of Italian cooks I watched before trying to make a pizza for the first time. But all or almost all pizzas I see from western cooks have browned cheese, Review Brah has browned cheese on all of his pizzas.
If you cook a pizza at 250C°, you can't brown it without burning the crust. Americans definitely cook it wrong, on lower heat. The recipes tend to mention something like 20-30 minutes or even more. It takes like 10 minutes to cook the dough at 250C°, there's no point in cooking it any differently. And I'm sure it's cooked, I don't eat undercooked food, I tend to char it if anything. Browned cheese tastes like ass in my opinion.
Oh, they put "pepperoni" on it. That alone is an insult to the original pizza.
Canadians got the right idea about pineapple, though. Loved it with ham and some marinated onions. Gonna make another one and take a photo of it.
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No.16810
>>16808
Oh, and they don't make the crust thin enough. That actually explains the whole thing, they make this thick(-er) crust, have to cook it for longer and end up spoiling the cheese.
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No.16811
>>16808
>>16810
Most fast-food pizzas and other foods outside of their country of origin for that matter are just a distorted version of the original dish. Chinese and Japanese dishes are other prominent victims, although for some reason they are not as mangled as Italian. Even within the U.S. itself you have southerners scoffing at others putting mayo on burgers, and people from Chicago/midwest being vocally opposed to ketchup on hotdogs.
I would argue that Brits and Dutch are even worse at handling foreign cuisines than Americans not to mention cooking in general. Scandinavians and Krauts are not far behind.
>If you cook a pizza at 250C°, you can't brown it without burning the crust. Americans definitely cook it wrong, on lower heat. The recipes tend to mention something like 20-30 minutes or even more. It takes like 10 minutes to cook the dough at 250C°, there's no point in cooking it any differently.
I am not sure what pizzerias you encountered, but this is not a norm for a non-deep dish pizzas. Even bottom of the barrel chains like Little Caesars use conveyor belts that make pizza exit high heat ovens after less than 5 minutes or so. Most pizzerias have high heat ovens, either electric or wood-fired ones.
Cheese most likely gets browned because most pizza places tend to use a very thin layer of low quality, low-moisture mozzarella. Likely pre-shreded, so it is even drier and contains anti-caking agents. New York pizza places are especially notorious for using as little of the cheapest cheese as humanly possible.
>pepperoni
I have no idea why this trash is so ubiquitous. It's awfully unhealthy, it tastes bad, and there are are always superior meats that can be used in its place.
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No.16812
>>16811
I was talking about home ovens there, mine can only go as high as 250C°. I'd cook it in a hotter one if I could. And even my oven that isn't really hot enough would still destroy a pizza in 20+ minutes.
To clarify: I haven't seen browned cheese on a pizza IRL and I consider myself as a bit of pizza connoisseur, I've been to most pizzerias in nearby towns. I'm in EU, but not in Italy.
I only saw browned cheese in English videos, I didn't even notice that until someone mentioned it in this thread.
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No.16813
>>16811
So, American home pizza has browned cheeze because of being cooked for too long, but fast food pizza is browned because of poor cheeze in low quantities? That's honestly ridiculous, mozarella is so cheap I'm struggling to not overload the pizza with it.
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No.16814
>>16813
>>16812
Cheese is still the most expensive ingredient on a pizza. Most pizza places skim on it to save money. Homecooks tend to buy pre-shredded mozzarella too, as it is usually cheaper, cuts down on labor, and it's easier to find in most of the U.S. than blocks. To make matter worse, shitty Kraft cheeses are most common. Besides that, people might be trying to emulate takeout pizza they are used to. Most common takeout pizzas in the U.S. look either one of these two.
Besides, browning in diary occurs due to Maillard reaction and caramelization. Both add more complex flavor, much like in case of meats and any other foods processes occur in. I like a bit of browning on pizza, but golden-orange New York style slices take it too far. On the other hand, >>16750 >>16771 >>16765 could stay in the oven for a little bit longer, as they looks like something that will be a bit bland. >>16775 is good, as cheese has slight browning on it.
>I only saw browned cheese in English videos
That's interesting. I saw a slight browning on almost all pizzas I encountered. Even Associazione Verace Pizza Napoletana shows a little bit of it on their traditional Neapolian pizza (3rd image), but it's not that easy to see due to angle.
https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana
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No.16818
What can be put in breakfast tacos besides sausage, egg, onion, bell pepper, potatoe and spinach (I have it and need to use it)?
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No.16819
>>16814
What's bad about pre-shredded mozzarella?
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No.16820
>>16814
> could stay in the oven for a little bit longer, as they looks like something that will be a bit bland
They taste good. The crust doesn't look crispy from above, but it is actually crispy. I took the image of the bottom to show that.
Maybe browned cheese is a matter of taste, but I find it hard to believe that. It just tastes less like cheese to me.
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No.16821
First try at sushi. Turned out pretty good. This was the first batch and wasn'r rolled and cut too nicely. Second batch looked better. Had cucumber, smoked salmon & avocado and teriyaki chicken as filing.
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No.16822
>>16820
I do not doubt that they taste good although I think that pairing pineapple with bacon or something else that's salty and savory would make it better. Having a little bit of browning just makes it more appealing to some. Either way, taste difference of browned vs uncrowned cheese is negligible. You're good as long as your cheese actually melted. Crust itself looks fine to me.
>>16819
Shredded cheese will eventually start to clump up do to its moisture. To prevent that, companies add anti-caking agents. It just so happens that high moisture makes cheese melt better, hence grating blocks by yourself will produce better results. Besides that, the weight on the bag of pre-shredded cheese is actually cheese+anti caking agents, so you get less cheese than you would when buying a block of the same weight. There are legally defined limits on ratio of additives to cheese, but some companies break them and once in a while they get fined for it.
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No.16824
>>16822
There's ham under the cheese. It tastes better when a bit of fat that comes out of it mixes with sauce instead of pooling on the cheese.
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No.16827
YouTube embed. Click thumbnail to play.
You goys should try Japanese apple jam if you don't already make something similar. I don't know how it is in other countries, but every homemade jam I tried was absolute shit that just tasted like sugar with a bit of fruit flavor to it. The assault on the tongue is not unlike eating pure salt, probably because they put sugar by the kilograms into the "jam" around here for some reason.
500 g apples
150 g sugar
1 tbsp lemon
— Fill a large bowl with water and add a teaspoon of salt.
— Peel and core the apples. Retain the peeled apple skin to use later. Add the cored apples to the bowl as you work.
— Remove apples from the salty water and finely cut them.
— Place the cut apple into an enamel coated pot and add the peeled skin as well.
— Add the sugar over the apple and apple skin. Leave it for about 2 hours. The moisture in the apple will be extracted and you will see liquid at the bottom of the pot.
— Place the pot over medium heat and add lemon juice.
— Bring apples and apple juice extract to a boil.
— Simmer it for 20 minutes or until thickened, stirring often with a wooden spoon. Before the liquid gets thickened, remove and discard apple skins once they lose colour.
— While the jam is hot, ladle the jam into a sterilised jar and place a lid tightly.
— Cool it down in room temperature, then refrigerate.
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No.16830
Pork chops with potato salad and garlic bread. I brined the pork chops for an hour and they came out pretty juice. Definetly worth the additional step.
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No.16831
>>16827
>Japanese
I am a Slav and this is a one of homemade jam variations over here. Most people take it further so at least 50% of apples turns into a jelly - less chunky jams are easier to spread on bread or wafers. Chunky ones tend to be used as toppings, in baking, deserts, and some dishes.
>every homemade jam I tried was absolute shit that just tasted like sugar with a bit of fruit flavor to it.
That's because many people follow recipe blindly without taking sweetness of their apples into account. It varies by species and season, so you should keep tasting your jam, and add sugars accordingly a little bit at a time.
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No.16832
>>16831
>That's because many people follow recipe blindly without taking sweetness of their apples into account
It's not up to taste or the sweetness of apples. They literally put more sugar than fruit in it. The jam would be overly sweet even if those apples were genetically modified to contain no sugars.
I thought I hated jam until I made some myself by that recipe. Well, the original recipe had something like 250g or 200g of sugar, 150g is my take on it. I think it tastes better when the apple taste is most prominent, with just enough sugar to make sure it's sweet.
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No.16837
I needed this after a long and hard work week. Also I think I have become addicted to grill marks.
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No.16838
Mexican dip with corn chips. Assblastingly good. Pic related, cooked for about 12 mins instead of 15 for that cheesy stretch action
400g, 2 packs of unseasoned Philadelphia cream cheese (no lightweight version) Generic cream cheese should work too.
1 onion chopped
1 chopped paprika
350 g minced meat
1 can of tomato chips
2 cloves of garlic squeezed
1 bag of Taco Mix Spice
1 seasoning salt
freshly ground black pepper
1 teaspoon sugar
1 teaspoon of cayenne pepper or a few drops of Tabasco
3 tablespoons jalapeno peppers, preserved and sliced
10 cm leek sliced
150 g of good cheese grated
50 g black olives sliced
corn chips to dip with
1. Preheat oven to 225 degrees. Spread Philadelphia cheese in a baking dish.
2. Brown the onion, paprika and minced meat. Add the tomatoes and squeezed garlic cloves. Season with the seasoning mixture and cook without lid for about five minutes. Taste for seasonings and add more if needed. Sauce must be thick.
3. Spread the sauce over the cheese and sprinkle with sliced peppers, leek and grated cheese. Garnish with sliced olives and coat in oven for about 15 minutes or until bubbles start to appear and cheese is slightly discolored. Serve food directly from the pan, where chips can be dipped.
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No.16839
>>16838
>1 can of tomato chips
meant one 400g can of crushed tomato
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No.16840
>>16838
Let me blow your mind.
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No.16867
Made loco moco. Was good, but needed more gravy.
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No.16870
>>16827
Made some of that Japanese apple jam.
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No.16875
3-day cold fermented pizza but the dough did not rise properly for some reason after taking it to room temperature.
Next time ill try adding instant yeast into warm water instead of adding it straight to the flour mix.
maybe I fucked up due to oiling up bowl where I fermented the dough
Better than storebought pizza so I'm satisfied enough
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No.16876
>>16875
3 days seems a bit excessive
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No.16879
i made japanese hamburger steak. holy shit this stuffs good
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No.16880
>>16879
Anon that's just Nip style Salisbury steak.
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No.16882
I had some leftover ghee from reheating something, so I took a can of tuna, some ginger puree, some pepper, and some shoyu. Fried tuna till the water I couldn't drain was gone enough, fried a glob of the ginger puree, added pepper and mixed, fried some more to get rid of the new moisture, then added shoyu.
Verdict: Decent enough, but only part of a meal (which was fine since I already ate something). Have more canned tuna and squeeze ginger for some reason, so I think I'll make some fried rice soon and use it as part of that.
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No.16950
When you forget to thaw the duck breast
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No.16951
Wanted cinnamon rolls but didn't have eggs nor milk. Used coconut milk. It was edible bit not very fluffy. No coconut taste at all.
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No.16962
ate some grilled chicken today
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No.16967
Anyone still here? Made a chicken soup from scratch. Was pretty good. No pics tho :(
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No.16969
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No.17020
Tonight I eat as the King of Weebs!
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No.17021
>>17020
NOW, I AM KING OF TEAM WEEBS
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