#cooking oil (ingredient)
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Everyone's all like "oh Solomon is canonically a bad cook!" The infinitely funnier option is that he actually is a good cook and every just overreacts because it's a weird mix of human world food and Devildom food. Man's been around for thousands of years you think he'd subject himself to shitty food for that long without learning to cook
"Oh but he says recipes are suggestions!" How do you think new dishes are created. Solomon is probably responsible for half the different types of human world food
#When you know how to cook you can just throw ingredients into a bowl and make something really good#Just today I experimented with a blueberry muffin recipe and made donuts from it that got compliments from someone I'd never met before#And then later I wanted to make something with sesame oil so I did#I didn't use a recipe#I did use a ton of different ingredients#Everyone ate it and got seconds and it wasn't for lack of other options#Was this post mainly so I could brag about my amazing delicious cooking ? Yes. Yes it was#It's also a second propaganda post to spread my headcanon#canon is bullshit reject canon accept funny headcanons#Obey me#obey me shall we date#obey me solomon#om solomon#obey me crack
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Garlic Beefsteak with Mushrooms and Béchamel Sauce
Ingredients:
Steak:
2 beef steaks (such as ribeye or sirloin), about 1-inch thick
2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Fresh rosemary sprigs (for garnish)
Mushrooms:
1 cup mushrooms, sliced (such as cremini or button)
1 tablespoon butter
1 clove garlic, minced
Salt to taste
Béchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and white pepper to taste
A pinch of nutmeg (optional)
Instructions:
Prepare the Steak:
Season the steaks generously with salt and black pepper.
In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.
Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.
Remove steaks from the skillet and let them rest.
Cook the Mushrooms:
In the same skillet, melt butter over medium heat.
Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.
Season with salt to taste. Remove from heat and set aside.
Make the Béchamel Sauce:
In a saucepan, melt 2 tablespoons of butter over medium heat.
Whisk in the flour and cook for about 2 minutes without letting it brown.
Gradually add the milk, whisking constantly to prevent any lumps from forming.
Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.
Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.
Assemble the Dish:
Place the rested steaks on a warm plate.
Top the steaks with the sautéed mushrooms.
Pour the warm béchamel sauce over the steaks and mushrooms.
Garnish with fresh rosemary sprigs.
#Garlic Beefsteak with Mushrooms and Béchamel Sauce#Ingredients:#Steak:#2 beef steaks (such as ribeye or sirloin)#about 1-inch thick#2 tablespoons olive oil#2 cloves garlic#minced#Salt and freshly ground black pepper to taste#Fresh rosemary sprigs (for garnish)#Mushrooms:#1 cup mushrooms#sliced (such as cremini or button)#1 tablespoon butter#1 clove garlic#Salt to taste#Béchamel Sauce:#2 tablespoons unsalted butter#2 tablespoons all-purpose flour#1 1/2 cups milk#Salt and white pepper to taste#A pinch of nutmeg (optional)#Instructions:#Prepare the Steak:#Season the steaks generously with salt and black pepper.#In a skillet over medium-high heat#warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.#Add the steaks to the skillet and cook to your desired doneness#about 3-4 minutes per side for medium-rare#depending on thickness.
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[Image ID: drawing of a green glass bottle of "extra slutty olive oil." End ID]
#olive oil#extra virgin olive oil#no#extra slutty olive oil#cooking#ingredients#image id#artist described#art#olives
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i know brian david gilbert is no longer at polygon but i would love him to make a follow up to that video cooking all the meals in tears of the kingdom
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i am slow cooking the most delicious of concoctions in the kitchen rn
(my tags are so long lol whole half ass recipe down there)
#idk its some bastardized recipe for something called mongolian beef#well can it really be called bastardized when i actually fuckin improved it#like all there was originally was fucking soy sauce garlic brown sugar and onion#LITERALLY NO SEASONING#so i took my earned skills and actuallly made it good#the sauce is now flavorful and doesnt taste like garlic soywater#(the meat gets slow cooked in the sauce thats how i know how the sauce tastes)#added a teeny bit of mustard powder and cumin(half TBsp) added some ginger and onion powder(TBsp) and upgraded garlic to black garlic(TB)#it contained 1/2 cup of soy and 1/3 cup of Brown sugar#also replaced the water with beef broth(half cup)#theres also some oil(i did reg Veggie oil cause i dont like Sesame/ 1TB)#you serve ontop some seasoned/fried rice and mixed peppers/veggies thatve been lightly seasoned and fried in a skillet#the meat(1 1/4 Lb.) gets cleaned and sliced into strips#you leave the strips in a heavy salt solution to leach it/tenderize it(you can use other methods but this was what i had on hand) then rins#(you leave it in the solution for ATLEAST 30 minutes)#pat the strips down dry and using a 1/4 cup of Corn starch you coat the strips entirely#you then put the meat into your sauce and stir it around until the meat is entirely covered in it#then slow cook for however long you want(im doing 8 hours for some REAL tender shit)#alot of these measurements were eyed balled (except starch and liquids)[im skilled at this]#i will update yall once ive tasted the finished product#i went a little light on the seasoning but i dont have certain ingredients i want/can obtain so i had to make do(plus my parents cant shiit#DO NOT ADD EXTRA SALT TO THE DISH#leaching the meat and the soy sauce already has enough salt content#THE STARCH IS NECESSARY PART OF THE DISH#you can achieve black garlic by slow cooking regular garlic FOR WEEKS#longer = better#also i recommend using minced Ginger instead of powder for better flavour
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love to be 30+ minutes into a new recipe baking adventure only to discover beautiful husband who i love neglected to let me know we are out of eggs
#we were just at target why didn't he tell me 😭#he has gone to the store on his lonesome. so kind 2 offer. if he didnt i woulda cried#i hav done so many steps. i cannot unsift the dry ingredients. i cannot uncurdle the diy buttermilk. i cannot unwhisk the butter oil and#sugar. beloved why hav u forsaken me#watch your feet#tbf i should Check We Have All The Ingredients Before Cooking but i have adhd and i haven't eaten all day im doing my best
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🥣
#one time many many years ago. im embarrassed about it so i'm putting the whole post in the tags btw#one time i cooked mexican rice with chicken from some mole. wrapped it all up in a thin layer of egg. then added the mole on top#in a bastardized version of omurice sdxfcgvh i'm sure it tasted totally different but like. i dont know what i was thinking actually.#i dont eat mole with egg i dont know why i did that#it's probably clear from context clues but i mean mole pronounced mol-eh not like. the animal#in more recent food adventures i ate lime chili shrimp maruchan the other day#with. milk peanut butter soy sauce honey lemon rice vinegar and sesame seed oil#it was really good actually! ive been googling ramen hacks for as long as ive had internet access#and i actually tried making peanut butter noodles like that but the only ingredient i had back then was the peanut butter#so the full experience was 👍 really good
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I bought THC funfetti biscotti from a woman in a 100+ (?) year old industrial factory today and I gave a thumbs up to a burly biker dude wearing this very good shirt:
#textpost#Ok I'm off hiatus I miss broadcasting every stupid thought that pops into my skull#This biscotti is so dangerous because she cooked them so well that you can't taste the weed oil#It just tastes like funfetti lol#The ingredients list says the THC is infused into the coconut oil so maybe that's why
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I do not discuss my cooking habits or lack thereof much on here but Cook As You Are is already my most-used cookbook relative to how long I've owned it and I am recommending it to everyone who has to cook for themselves
#it has a lot of quick or low effort recipes so even if the recipe is pasta with sauce#I'm getting more protein and vegetables and such#and I'm even trying recipes that have spinach! and the spinach is manageable! (i normally hate spinach)#i tried sardines in my pasta sauce tonight! (I'm normally scared to try new meats)#but i was like well they're in pieces in the sauce what's the worst that could happen#also there's just a lot of flavor combinations i wouldn't have considered#turns out chocolate chip cookies with rosemary and olive oil and salt are very good!#anyway i have ingredients for two more recipes from the cookbook that I'm going to try this week :)#(a lentil stew and a tuna and potato thing)#isabel.tex#also there's a lot of ingredient substitution suggestions for accessibility and dietary needs#which is very helpful#cook as you are
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Ppl when Asian cuisine doesn’t just consist of sushi, boba tea, and pocky: 😦😦😦😦😦
#saw some ppl shitting on an Asian woman for boiling chicken and calling her food unseasoned when she literally used sesame oil soy sauce#ginger and chives to season her chicken#be so fuckin fr#the reason why white ppl’s boiled chicken taste bad is bc they don’t season#Asians season our food#boiled chicken with the skin still on dipped in fish sauce is the SHIT#tbh would i count this as anti-Asian#maybe a bit#ppl calling Asian food weird and disgusting bc of how we cook our food or the ingredients we use is nothing new
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americans who are scared of msg are so fucking funny like. *5 minutes later* "me and the bestie (ranch dressing mix package) (third ingredient monosodium glutamate)"
#ive been getting into pasta salad with ranch dressing mix in it. sound of the summer.#you cook the pasta. duh! then you cook some cheapo frozen peas at like a 1:3 or 1:2 pea to pasta ratio. then combine add like 2-3 table#spoons of mayo or greek yoghurt maybe? i havent tried that. and/or some salad dressing oil if you prefer. or sour cream maybe? i will also#throw some steamed chopped broccoli in. you could use corn or beans too? diced cucumber? anyway then you put a ranch dressing package on#top and mix it in. tastes really trashy and good. but full of vegatables. like dorito vegetables. a good cold summer dish that dosent upset#my stomach. also i can cook all the ingredients on my convection burner hotplate so it dosent turn my shithole uninsulated apartment into a#90 degree hellhole✌️🙏🥳#**induction burner. it's an induction burner. sorry.
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I bring a sort of “growing up feeding me was an unwelcome chore to be dealt with as quickly as possible” vibe to cooking as an adult that my digestive system dont really like
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bitches love me for my simple yet delicious soup
#for anyone curious this is a soup my family regularly ask me to make#ingredience: boneless chicken thighs or breast#white mushrooms#potatoes#butter garlic heavy cream#so basically chop everything up. chicken mushrooms potatoes mince the garlic#cook the chicken in a pan or wok in oil. like idk medium heat for 7ish mins#set aside and get a big ass pot#butter and mushrooms in da pot#stir that shit#put in garlic after mushrooms have softened#throw the chicken in there#OH SHIT I FORGOT FLOUR#add some flour bc idk?? thickening??? t works for me#dump water in. or chicken stock if u have it but water is jsut fine#dump the potatoes in#boil that shit for 15 minutes#let it cool a bit then add heavy cream and stir#serve that soup#for zestiness add chilli powder or smth. i do it and its amazing#ih and season everything w salt and pepper ofc esp the chicken
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//I don't know if this counts as a sauce so much as a cooking mix, but I really like to take honey, soy sauce, a bit of tomato paste and garlic puree and stir 'em all up w/ red pepper flakes, onion powder, and paprika to coat basically any protein in before tossing it on the skillet
Ground beef/chicken/turkey? Delicious. Chopped up chicken thighs for rice or gumbo? Delicious. Stir-fry beef? Absolutely delicious
Edit: No I do not have measurements btw you measure that with your heart
#Optional ingredients are mirin; red wine; worcestershire sauce (just a smidge); toasted sesame oil; olive oil; or sugar (brown or white)#OH and/or stock if I have any leftover#This probably has a name but for me it's just kitchen sauce (ie what I have available in the kitchen)#food talk#I should try it with more veggies but I am Not Good at cooking veggies if I'm not steaming them in the rice cooker
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i think my chicken noodle soup cures everything btw
#so yummy#i don’t have a specific recipe in terms of measurements but it usually includes the same ingredients each time#chicken. chicken broth. egg noodles. carrot. celery. paprika. turmeric. salt. pepper. parsley. onion. garlic. any herbs of choice#(i like rosemary & marjoram & thyme)#you sauté the veggies and onion in oil or butter#then add the chicken. then the spices/garlic#after chicken is cooked add broth/herbs and simmer until chicken is tender#then add noodles and once they’re done you’re done!!#i usually taste for seasoning at this point and maybe i’ll add more salt or pepper. and maybe a splash of lemon juice#it’s yummy and i always feel good after eating it :)
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#The earliest versions of cake were actually flat. The closest resemblance to the cakes we enjoy today actually didn’t appear until the early#as before this time#they were raised with yeast and closer to bread than cakes. There’s more to baking than just mixing and heating the ingredients. In fact#cakes#cookies and bread are produced by complicated chemical reactions. Flour gives a baked good its structure#while baking powder or soda gives it airiness. Eggs are like the binding glue#oil and butter tenderize#sugar sweetens#and water gives moisture. When the dry and wet ingredients are combined#gluten is created by proteins from the flour bonding#while the baking powder or soda releases carbon dioxide#which makes the whole thing expand. After that#each ingredient competes to get water for itself#which is why putting them in the right order is important. Putting the ingredients in the oven is when the reactions get started. The starc#That’s why baking is more precise than other kinds of cooking. Even a slight difference in ingredients or methods makes chemistry happen di#if there’s too much baking powder or soda#those bubbles won’t be contained and will float to the top#making the cake sink.#One problem is that you don’t respect the comma. For example#“1 cup flour#sifted” ever confused you? What about the comma in “1/2 cup pecans#chopped”? The comma is telling you something very important. The way to fix it is with the comma telling you to first measure the ingredien#The second problem is You use liquid measuring cups for dry ingredients. Which means liquid measuring cups and dry measuring cups measure t#it’s enough that it could affect the texture of your final product. They use wet measuring cups (typically#the glass type you pour from) for everything liquid: water#oil#honey#milk#molasses#corn syrup
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