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a4ng3l

@ a4ng3l @lemmy.world

Posts
18
Comments
241
Joined
3 yr. ago

  • My "Battlestation" of Spices 👩🏼‍🍳🤌🏻

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  • Am so jealous. So well organised and all. I tried to put up a rack but failed to get it large enough so it’s a rack and a drawer and way too many oils / vinegars…

  • Miso, cream and mushrooms chicken

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  • It's a local brand of cookware; https://demeyere-cookware.net/fr/ There's a dealer 5 mins from where I live so it was an easy choice when I decided to get a nice pan. It's on the expensive side (especially compared to my previous IKEA nn stick) but it giving much better results with less pfas :)

  • Miso, cream and mushrooms chicken

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  • Thanks :) A lot of my drive to get nicer plating (and generally nicer food) comes from what I hope were constructive critics from this sub a while ago when I started to learn how to cook. It's been quite the journey so far.

  • Miso, cream and mushrooms chicken

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  • I've posted it in another comment now ,-)

  • Miso, cream and mushrooms chicken

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  • This is my first attempt so the recipe is still in the work. My inspiration is a video of Aaron & Claire : https://www.youtube.com/@AaronandClaire

    Here's my take on it:

    Shallots, garlic & mushrooms prep;

    Chicken to the color I like, not cooked through at this stage. I put it in the oven until it hits 64°c at this point;

    I deglaze with white wine and mirim;

    Once the alchool evaporates completely I added some chicken stock and let it cook a bit. Then I set this prep aside.

    At that point I added the shallots & garlic with some oil. After I while I set this batch aside too so that I could cook the mushrooms (I was not feeling like doing a lot of dishes today...):

    Then I put the shallots, garlic and juices back to the pan and added whole cream to it:

    That's when I add the miso ~2 large spoon of it. I take some sauce in a bowl and mix it well before putting it back in the pan. To avoid chunks of miso in the sauce.

    Once the chicken reached 64°c it went back in to finish cooking until 66 / 68°c.

    And for serving I like to pre-cut my chicken and put it in grandma's iron plate with the sauce.

    It took about 1/2 hour to cook based on my pics timestamps :)

  • Miso, cream and mushrooms chicken

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  • Yup. Somehow it’s easier for me to get it to the color I want in the pan and then I put it in the oven till it reaches 64*c.

    Then back to the pan with the sauce to finish cooking.

  • Cooking @lemmy.world
    a4ng3l @lemmy.world

    Miso, cream and mushrooms chicken

  • Doing Spring Rolls today

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  • It's basically A LOT of small veggies, some parboiled and generally lightly salted and kept in lightly vinegary water for taste.

    Initially I even skipped the vinegar part. Just parboil the carrots & shrimp if you use them.

    The peanut sauce is just peanut butter, soy sauce (light & a tad of dark), hoisin sauce, lime, garlic and some hot water till you have a nice consistency.

  • Doing Spring Rolls today

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  • It's really the star of the show. I could eat it alone just like that.

  • Doing Spring Rolls today

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  • Not sure I like that way of calling them xD

  • Cooking @lemmy.world
    a4ng3l @lemmy.world

    Doing Spring Rolls today

  • Version 2 of the Korean fried chicken

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  • np I love the subject. Though I'm... historically horrible at photo... I don't like having my mediocrity taken away from me by non-transparent processes. I remember I can access "raw" images but they are insanely large and I'm pretty sure I can't read that format outside of Gimp and such super complex softs.

  • Version 2 of the Korean fried chicken

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  • They evolve through a whole week... They tend to be a bit less crunchy but they get more pickly. They don't age as well as say pickled red oignons or carrots.

  • Version 2 of the Korean fried chicken

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  • Yo what? That's.. like €5 max in ingredients a person if you don't use fancy import soy sauce & miso 0_° And it's stupidly easy to make unlike some of the stuff I attempted as of late.

  • Version 2 of the Korean fried chicken

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  • I was assuming that as long as I don't venture outside of the basic 'photo' mode that is would still be tame. It seems tame compared to what I'm getting out of my GoPro for comparaison.

  • Version 2 of the Korean fried chicken

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  • Uh? Camera filter? Are iPhone applying filters by default now?? The light and glaze my be what’s causing the image glow but I for sure don’t use filter.

  • Version 2 of the Korean fried chicken

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  • Did u pickle those cucumbers and serve with sesame seeds? They look glazed some what?

    Super simple. I cut them in stripes, removing a bit of the core part with seeds and I cut them in ~4cm sticks. I put some salt on them for about 1/2 hour. It firm them a bit. I discard the cucumber water that drains in the bowl. Then equal part low sodium light soy sauce and rice vinegar. For 1 cucumber I us 2x 4 spoons. I let them a bit in the fridge so they absorb the seasoning.

    Before serving I add sesame oil & toasted sesame seeds.

    That's one of the things I sometimes prep during weekends in batch & I keep them in containers.

  • Version 2 of the Korean fried chicken

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  • Fried chicken is the best thing ever. I need additional recipes of fried chicken :)

  • Cooking @lemmy.world
    a4ng3l @lemmy.world

    Version 2 of the Korean fried chicken

  • Drunk man in Thailand brings wild python home, unaware of his act until next morning

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  • That’s their version of drunk rednecks bringing possum home instead of their cats :)

  • Pork Vermicelli bowl

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  • Bowls are so underrated. This one looks like a nice composition. What sauce did you make for it?

  • Death of the Status Update: Why 55% of Americans Stopped Posting on Social Media

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  • If everyone was doing that I’d be isolated as fuck because without a lot of opportunities I just forget about others…

  • Cooking @lemmy.world
    a4ng3l @lemmy.world

    Japanese style curry

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    a4ng3l @lemmy.world

    Porc chop with asparagus, tiny potatoes and jus

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    a4ng3l @lemmy.world

    Birthday ramen

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    a4ng3l @lemmy.world

    Slow cooked chicken ballotine, zucchini ribbons and tiny potatoes.

  • Cooking @lemmy.world
    a4ng3l @lemmy.world

    Roasted eggplant with lemon yogurt and sumac, spiced butternut squash, herbed zucchini, hummus, pickled red onions and pomegranate.

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    a4ng3l @lemmy.world

    Korean fried chicken, rice and soy sauce cabbage

  • Cooking @lemmy.world
    a4ng3l @lemmy.world

    Classic burger

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    a4ng3l @lemmy.world

    Tried the instagram layered skewers

  • Cooking @lemmy.world
    a4ng3l @lemmy.world

    Braised green cabbage with miso sauce, asparagus, potatoes pureed and pork.

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    a4ng3l @lemmy.world

    Pulled pork burgers with coleslaw and frises

  • Cooking @lemmy.world
    a4ng3l @lemmy.world

    Pulled porc and pureed peas

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    a4ng3l @lemmy.world

    Trying to get veggies puree right today

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    a4ng3l @lemmy.world

    Another round today with chicken breasts on mushroom and mustard sauce

  • Cooking @lemmy.world
    a4ng3l @lemmy.world

    Steak, brocolini and potatoes

  • Cooking @lemmy.world
    a4ng3l @lemmy.world

    Today I tried homemade nems.