My Seitan is simmering away. I hope it turns out. I used a recipe in my Bittman cookbook, he said to use 6 cups water + 1/3 cup soy sauce to boil it in. Have any of you guys made Seitan before? I guess I'll just cut some up and eat it with brown rice. I've also heard you can brush some oil on top and bake it.
For those of you who don't know, seitan is also known as "wheat meat". It's made from gluten flour, it's around 85% protein. You may have seen it as "mock duck" before.
Why not? I like white rice better, but it seems to make my face break out.
Has anyone made eclairs before?
I tried for the first time today and they have a nice hole in the middle but they're really tiny. I was following Jacques Pepin's recipe in his Complete Techniques.
Any ideas what went from and how to make them bigger? Is it just as simple as piping more choux or could something have gone wrong in the recipe?
Suck it, bitches.
Have you guys ever cooked anything while tripping on acid? I'm taking 2 tabs tomm and i've always wanted to. Any ideas on foods that would be aesthetically pleasing to cook (frying, using bright ingredients, foods that react in a cool way when you put them in a pan)?Preferably not something that requires constant attention like caramels or shit like that.
Can anyone tell me how to make lentils properly?
I've followed about 4 different directions, and a few videos, but each time I follow any of them, mine come out completely different. Some of them are perfectly cooked, others are mushy, and others are hard still. All in the same pot; and I don't know what I'm doing wrong.
It's all about the cooking time.
Lentils are hard? They're not cooked yet. Keep cooking.
Mushy? You overcooked them. Which isn't necessarily a bad thing. You could always continue cooking even longer or puree them to make a smooth soup.
It depends on the type of lentil and how you want them to turn out. Pardina and puy lentils will hold their shape better than green lentils.
Best method is to soak them for 10-30 minutes first. Then wash them off and simmer them until soft. You have to test them often to make sure you don't overcook them.
None of the directions I ever read said to soak them. Should I?
Yeah, but what I'm saying is that, in the same batch, in the same pot, some lentils will come out perfect, others not. I'd rather not over cook it until everything is just mushy.
I want nice firm and tender lentils. I have a half bag of green lentils left.
Need some advice.
Me and a buddy just picked up a starter kit to make 5 Gallons and we're gonna make an IPA starting on Thursday.
We have 2 oz each of Cascade, Mosaic & Ahtanum hop pellets.
But the recipe we currently have is;
1 oz. each of Mosaic[12.8% AA] Cascade [5.5% AA] for Bittering.
0.5 oz Cascade [5.5% AA] for Finishing.
2.0 oz Ahtanum [5.2% AA] For Dry Hopping
Do you think this IPA needs more hops for the Finishing process or what?
Which hopes should we use for the Bittering, Flavoring anf Finishing?
Hey food fags.
Just finished doing some /diy/ work and now I'm hungry.
I'm making a grilled cheese, but not just any grilled cheese... Let's do this.
Step 1, heat up a piece of metal.
Step fucking 2.
Melt some butter on that bitch
Ask a vegetarian anything
This is the correct way to open a banana
What's everyone baking for whatever holidays you are celebrating? What are your favorite cookies or treats to bake?
Baking a pie today to bring to the in laws tonight ^_^ the rest of my holiday baking will most likely consist of:
And biscotti :)
Check me out.
What do you guys think of Beyond Meat?
I pretty freakin excited.
>I don't wash the handle
What are your secrets /ck/?
To all the steak lovers: what ia the best sauce to eat with a steak? Do you have a recipe to make one at home? I'd like to make a really good one for a christmas present. I don't care if it takes a lot of work.