cooking thread

[Kentucky Fried]

so any of you like cooking? or cook regulary?
cooking is kinda a hobby of mine so i'm somewhat curious if anyone here actually cooks or prefers to live on takeout/leftovers your parents throw in the basement
discuss cooking and recipes and stuff i guess

[Kentucky Fried]

personally i like to test out new recipes every now and then
though preferably cheap
i made some spanish garlic soup today which turned out pretty well though i think i can improve it a bit next time

[GeorgeBubbinzInSpace]

just got done making dinner. made a few lemon pepper breasts with a wine-butter sauce, some roasted red potatoes and brussel sprouts, and some corn on the cob because the corn right now is fuckin delicious

[Kentucky Fried]

sounds great
when i think about it brussel sprouts are one of these foods that parents made their children hate
these overcooked bitter brussel sprouts you know
but roasted in a pan with some bacon damn i could eat some brussel sprouts right now
that said my dad always made some pretty good brussel sprouts actually

[K-Man]

i love cooking, and i've spent far too much time working in the food industry

kentucky, what was in that garlic soup? spare no details, soups are my favorite homemade meals and theres certain key ingredients that can make or break a good broth

puggalicious, how do you roast your potatoes? pan or oven, oil or butter, what seasonings etc

im genuinely interested, this is a great topic. GJ KF

[Kentucky Fried]

the garlic soup is pretty easy
it's basically just bread, garlic, olive oil, ham, paprika and chicken broth
i got the recipe from youtube actually so i guess i'll just link the video



the channel is pretty well known so you may have heard of it
lots of great recipes though i somewhat dislike the seperated blog post and video format
on the topic of broths i have to admit i go for whatever is the cheapest since i usually pay everything myself when i cook for myself
i really want to try lots of stuff with some homemade broth once
when i think of my grandma's homemade soup man that's some good stuff i really gotta ask her for her recipe
broth in general is great so many soups you can cook and so many other applications like risotto for example

[GeorgeBubbinzInSpace]

whenever I roast some mixed veggies like potatoes/carrots/brussel sprouts etc. I just toss them in olive oil, salt and pepper, then I put them in a roasting pan, cover it with foil at 450 for about 15-20 minutes, then I take the foil off and let them brown for another 15 minutes or so.

works like a charm and starting off with it covered lets them steam for a while, and fixes the whole getting TOO brown while still being somewhat raw in the middle thing. I don't usually get too creative with roasted veggies, they're so fucking good the way they are.

[GeorgeBubbinzInSpace]

omg I love chef john

[Kentucky Fried]

one more garlic related topic
i'm so bad at finding the right timing when frying the garlic
i fucked up my spaghetti al olio twice already
seriously why is garlic such a fickle but delicious bitch?

[GeorgeBubbinzInSpace]

how do you do it? if you chop it first it's a little more difficult because those little bits go from relatively raw to brown as fuck in about 10 seconds if you don't watch it. you could just poach whole cloves on low heat in a bunch of olive oil, then take them out and chop it. that's how a lot of restaurants 'roast' their garlic. it gets real soft and dulls the raw garlic flavor so it's not so intense. and it's a lot harder to fuck up.

[Kentucky Fried]

yeah i was thinking unevenly sized pieces were the problem since i sliced the garlic by hand
i actually used on of these mandoline slicers for the soup today and i think it came out pretty well
slices were nice and even though i didn't risk anything and only fried the garlic until fragrant
i think i could have fried it a bit more but it still came out pretty well

[fat lesbian]

im making cinnamon rolls

[fat lesbian]

also if u need garlics flavor dulled ur weak. use no less than an entire bulb ever

[K-Man]

when cooking garlic, be mindful of the surrounding temperature it's being cooked at. It burns easily, especially when sliced/diced thinly, because the heat is way too high for it to handle. If you're cooking it with something larger that needs a higher heat or more cooking time, don't add garlic until the literal last minute. When the garlic is translucent and not brown, it is fully cooked and its flavor profile will be optimal

[fat lesbian]

also i personally only fry it in olive oil bc i think it brings out the flavor best and if you don't burn the oil you can reuse it to put on the pasta but i guess that depends on what you're making. but frying it in olive oil is the best bet every time