twistofbasil

[twistofbasil]

could you drop the recipe for the black bean soup? i've made a resolution to make a new recipe every week.

I did all the measuring with my heart and used an immersion blender instead of potato masher, but was going off this one

[twistofbasil]

[twistofbasil]

Je viens de faire cette recette mais tout le processus j'avais trop peur parce qu'il parle comme ça et je savais pas si la recette c'était une blague ou pas

[twistofbasil]

Carbonara preparation under pressure....

[twistofbasil]

but on the real though, here is your guide to assyrian rice preparation from your friendly neighborhood assyrian:

start wanting rice. (or, if you are traditional, simply recognize your constant desire for rice.)

measure out two cups of rice. then one more. then two more. then another. this seems fine. you love rice. there is no way that this will backfire on you.

remember that your great-great-uncle’s recipe says it should be soaked overnight.

become consumed with despair.

decide to soak it for half an hour instead, acknowledging that the final product will be inferior and anger your ancestors but will still satisfy your now almost-overwhelming need for rice to be inside your body much faster.

remember that you should have set the water to boil when you soaked the rice. goddammit. 

once the water boils, put the rice in until it is half-cooked. the eyeballing or intuitive method is less effective than a timer but that’s how your aunt does it so you feel compelled to meet her standards.

now that the rice has fluffed up, realize how much rice six dry cups really is. holy shit. you’ve fucked up immeasurably. 

take a minute to dwell upon your failings.

grease a baking dish with butter. this will never be as elegant as you want it to and your fingers will get greasy, but the slightly shameful, self-indulgent joy of licking your fingers afterwards will make up for it.

pour the rice into the dish. wonder immediately if you actually buttered the dish beforehand and if you’ve just fucked up. 

melt approximately one thousand pounds of butter in the microwave and pour it over the rice, pondering your imminent death from rapid-onset arterial clogging. put a small pat of butter on the top to properly gild the lily.

put your pan into the oven, which you have absolutely preheated after your previous lack of foresight. shake the rice once or twice while it bakes to make sure the butter is well distributed. resist the impulse to climb into the oven with the rice. for the last ten minutes, sit next to the oven and count the seconds until it’s done.

remove the dish from the oven. shed a tear or two at the perfection laid before you. if you are dining with others, this is the time to serve the rice while making passive-aggressive statements about how oh no, you don’t need any help, you just made dinner all by yourself, you can serve everyone as well. (this is still fun if done alone, but optional.)

CONSUME THE RICE.

realize that you have eaten half of the dish in one sitting. no matter how much rice you made, this will always happen. 

put the leftovers away, if there are any, and enjoy a cup of chai while marveling at the amount of food you have just eaten. if possible, fall asleep in an armchair, sitting up, head tilted slightly back, like a grandpa.

for the rest of the evening, think fondly of how much rice you have in the fridge now and how many meals it will supplement, refusing to acknowledge that you will almost certainly eat the rest of it in a few hours for a midnight meal.

[twistofbasil]

Salt, Fat, Acid, Heat in under 1500 words

Here's my under-1500-word summary of Salt, Fat, Acid, Heat, a book about the skill of cooking by Samin Nosrat.

There are four basic factors that determine how good your food will taste: salt, which enhances flavor; fat, which amplifies flavor and makes appealing textures possible; acid, which brightens and balances; and heat, which ultimately determines the texture of food.

Salt

Salt amplifies other flavors, except bitterness; it reduces bitterness.

Fine salts can be up to twice as dense as course salts, so measure salt by weight, rather than by volume. Better yet, measure by taste.

It's usually best for food to be salted from within, rather than sprinkled with salt at the end.

In many cases, salt is best added before cooking so it has time to diffuse through the food. For meat (but not fish), salt hours (or days) before cooking. For vegetables (but not mushrooms), salt 15 minutes before cooking.

Taste often while cooking, and add more salt if needed.

Fat

Fat plays three distinct roles in cooking: as a main ingredient (e.g. butter in a pastry or olive oil in pesto), as a cooking medium (butter to sauté vegetables), and as a seasoning (e.g. sour cream in soup, mayonnaise in a sandwich). Knowing which role fat will play will guide you to choose which fat to use for your purpose.

Fat carries flavor. It coats the tongue, allowing aromatic compounds to stay in contact with taste buds for longer periods of time. Take advantage of this by adding aromatics (e.g. garlic) directly into the cooking fat. When baking, add vanilla extract and other flavorings directly into the butter or egg yolks for the same result.

Fat also enhances flavor another way. Cooking fats can withstand temperatures well above the boiling point of water (212°), so they can do what water can't: facilitate browning (which begins around 230°). Browning can introduce entirely new flavors.

An important factor, when choosing a fat, is to match it with the culture of the food you're creating, otherwise it won't taste right. e.g. don't use olive oil in Vietnamese food, or smoky bacon fat in Indian food.

Which fats we use primarily affect flavor, but how we use them determines texture. Depending on how we use fats, we can achieve one of five textures: Crisp (e.g. fried food), Creamy (e.g. chocolate, ice cream), Flaky (pastries), Tender (shortbread), and Light (whipped cream).

Foods that are too dry, or need just a bump of richness, can be corrected with a little olive oil (or other oil), or another creamy ingredient such as sour cream, crème, fraîche, egg yolk, or goat cheese. Use vinaigrette, mayonnaise, a spreadable cheese, or creamy avocado to balance out dryness in a sandwich or atop thick, crusty bread.

Acid

Like salt, acid heightens other flavors. But while the salt threshold is absolute, acid balance is relative. If you add too much salt to a broth, it's unsalvageable, except through dilution. But if you add too much acid to something, you can add sugar, salt, fat, bitterness or starch to change it from unpalatably sour to pleasant. (For example, if you make lemonade from lemon juice, water, and sugar, try tasting it before and after you add sugar, and what was unpleasantly sour becomes good.)

Let geographic tradition guide your choice of acid to use: wine vinegars in Italian, French, Germany, and Spanish cuisine; rice vinegars in Asian cuisine; apple cider vinegar for British and southern American food; lemon and tomatoes in Mediterranean food, lime in tropical climates like Mexico, Cuba, India, Vietnam, and Thailand; dairy can fit in most cuisines.

Acid dulls vibrant greens, so wait until the last possible moment to dress salads or squeeze lemon on cooked green vegetables.

Acid keeps reds and purples vivid, so add acid before cooking purple cabbage, red chard stems, and beets.

Raw fruits and vegetables vulnerable to oxidation, like apples, avocados, and bananas, will retain their natural color if coated with acid or kept in water mixed with a few drops of lemon juice.

Acid keeps vegetables and legumes tougher, longer. Anything containing cellulose or pectin will cook much more slowly in the presence of acid. Fifteen minutes of simmering in water can soften carrots to baby food, but they'll still be somewhat firm after an hour stewing in red wine. If you've ever cooked something with onions and been perplexed at the onions not cooking, it could be that an acidic ingredient - perhaps tomatoes, wine, or vinegar - is interfering.

As in general with cooking, the best way to optimize acidity is to taste during cooking and adjust.

Heat

To determine whether the heat level is correct, the best cooks look at the *food*, not the the heat source. They listen for the changing sounds of a sizzling sausage, watch the way a simmer becomes a boil, and taste a noodle to determine whether it's al dente. Is the food browning, firming, shrinking, crisping, burning, falling apart, swelling, or cooking unevenly?

Food is primarily made up of: water, fat, carbohydrates, and protein.

Water can be a medium in which we cook other foods. At low temperatures, water is particularly gentle. Simmering, braising and poaching provide foods with the sustained low heat they need to develop tenderness. Heat water to 212° at sea level and it boils, giving us one of the quickest and most efficient ways to cook food.

Beyond 212°, water transforms to steam, a valuable visual cue: as long as food is wet and giving off steam, its surface temperature probably isn't hot enough to allow browning to begin. Caramelization and the Maillard reaction don't begin until food reaches higher temperatures.

Make decisions in relationship to steam. Encourage steam to escape if you want temperatures to rise and food to brown. Contain steam with a lid to allow food to cook in a moist environment if you want to prevent or delay browning.

Food piled in a pan can affect steam levels by acting like a makeshift lid; both entrap steam. Trapped steam condenses and drips back down, keeping food moist and maintaining a temperature around 212°.

Control steam in the oven when roasting or toasting food similarly. Spread out zucchini and peppers so steam escapes and browning begins sooner. Protect denser vegetables that take longer to cook, like artichokes, from browning too much before they can cook through by packing them tightly to entrap steam.

At high temperatures, sugar melts. At very high temperatures (340°), sugar darkens and caramelizes, producing hundreds of new compounds with abundant new flavors: acidic, bitter, fruity, caramel, nutty, sherry, and butterscotch.

Cooking fruits, vegetables, dairy, and some grains releases their sugars. As heat penetrates a boiling carrot, for example, its starches break down into simple sugars, and the cell walls enclosing the sugars disintegrate, making a cooked carrot taste sweeter than a raw one.

Heat proteins in the presence of carbohydrates, and the Maillard reaction occurs, heat's most significant contribution to flavor, with notes like floral, onion, meaty, vegetal, chocolatey, starchy, and earthy. It's often accompanied by dehydration and crispness, so the texture is also often improved.

Browning begins around 230°. The temperatures required to achieve this tasty browning will dry out proteins, so beware. Use intense heat to brown the surface of meats and quickly cook tender cuts through. After browning a tougher cut such as brisket, on the other hand, use gentle heat to keep its interior from drying out. Or cook it through with gentle heat first, and brown the surface at the end.

Brown with care; it's easy to burn.

Cooking sometimes continues after removing the food from the heat source, as the residual heat continues cooking. Proteins in particular are susceptible to carryover.

The primary decision is whether to cook slowly over gentle heat, or quickly over intense heat. For some foods, the goal is *creating* tenderness; for others, it's *preserving* tenderness. In general, foods that are already tender (some meats, eggs, delicate vegetables) should be cooked as little as possible to maintain their tenderness. Foods that start out tough or dry and need to be hydrated or transformed to become tender (grains and starches, tough meats, dense vegetables) will benefit from longer, more gentle cooking. Browning, whether for tender or tough foods, will often involve intense heat, so you'll combine cooking methods. For example, brown and then simmer meats in a stew, or simmer and then brown potatoes for hash to ensure browning *and* tenderness in both cases.

Gentle cooking methods (for creating or preserving tenderness)

Simmering, Coddling, and Poaching

Steaming

Stewing and Braising

Confit (poaching in fat)

Sweating

Bain-marie

Low-heat Baking and Dehydrating

Slow-roasting, Grilling, and Smoking

Intense cooking Methods (often for browning)

Blanching, Boiling, and Reducing (an exception to this list - these, of course, don't brown foods)

Sautéing, Pan-frying, and Shallow and Deep-frying

Searing

Grilling and Broiling

High-heat Baking

Toasting

Roasting

[twistofbasil]

I don't think that making or using AI art/image generation is morally wrong, as you guys know, but I have to admit that slotting a wibbly-lined low effort image selected from the first result set from Midjourney in your content is incredibly tacky. At least select something that looks good. Maybe something without the boring AI "sheen" look either.

You see this a lot in clickbaity content like web spam and youtube shorts attempting to algorithm game.

[twistofbasil]

kill the shift manager in your brain

[twistofbasil]

hi (waves) as a fellow eater of vegetarian glops, would you be interested in some of my favorite one pot recipes? I've got recipe for pasta with chickpeas I particularly like, a really nice red lentil/sweet potato glop, and a no chicken no noodle no soup.

Please! Always in the market for new recipes, and-okay 2/3 of those sound delicious, the no soup I'm mostly just curious about.