Author Topic: Perpetual Cooking Thread  (Read 1830 times)

Offline waway

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Re: Perpetual Cooking Thread
« Reply #20 on: June 03, 2019, 07:20:01 PM »

cooked myself a steak

Offline altec

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Re: Perpetual Cooking Thread
« Reply #21 on: June 03, 2019, 09:12:22 PM »
^Galing sir! Katakam takam tingnan.
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Online Sephiroth

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Re: Perpetual Cooking Thread
« Reply #22 on: June 03, 2019, 11:03:59 PM »
kung wala lang akong gout madalas ako kakain ng steak. :lol:

Online wheelee

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Re: Perpetual Cooking Thread
« Reply #23 on: June 04, 2019, 02:12:08 AM »
WOW! that taste yummylicious!
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Offline splerdu

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Re: Perpetual Cooking Thread
« Reply #24 on: June 04, 2019, 04:33:20 AM »
If I lick the screen can I taste it over the internet?  :lol:
fhtagn

Offline waway

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Re: Perpetual Cooking Thread
« Reply #25 on: June 04, 2019, 03:52:52 PM »
lol thanks, been trying to improve my steak game and this was the best I've made yet

Online Sephiroth

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Re: Perpetual Cooking Thread
« Reply #26 on: June 05, 2019, 07:03:24 AM »
https://youtu.be/aZcoTQuYUqQ
gordon ramsay's perfect steak. nasubukan ko na yan dati (buti di nagka gout after lol) ang sarap nga.

yung fresh thyme lang problem. mahirap makakita sa market at nung nag alaga ako namatay.

Offline altec

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Re: Perpetual Cooking Thread
« Reply #27 on: June 05, 2019, 05:42:17 PM »
Will never, ever buy a SONY ever again.

Online Sephiroth

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Re: Perpetual Cooking Thread
« Reply #28 on: June 14, 2019, 08:40:37 PM »


made some chocolate chip muffins a while back after consulting with a friend who actually had a formal course on food preparation. he said my end result looked fine but i couldn't help but think that it could look better if i placed the batter on paper cups. ah well. the environmentalist in me refused to allow unnecessary waste lol.

recipe here: https://www.allrecipes.com/recipe/7906/chocolate-chip-muffins/ i just used 1 cup of milk instead of 3/4 cup because i saw in the comments that a cup of milk was better.

Online wheelee

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Re: Perpetual Cooking Thread
« Reply #29 on: June 14, 2019, 11:51:44 PM »
just finished watching Cook Up a Storm - chinese, about a Cantonese street cook and his chief rival, a French-trained Michelin-starred chef, discover they have a lot in common as they prepare for a world-famous culinary competition. it's nice to watch specially if your a foodie
 
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Online Sephiroth

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Re: Perpetual Cooking Thread
« Reply #30 on: June 18, 2019, 06:26:05 PM »
anyone wanna try? :lol:


Black Forest Lune Croissant

recipe here: https://tenplay.com.au/channel-ten/masterchef/recipes/black-forest-lune-croissant

41 steps? nope for me.

Online Sephiroth

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Re: Perpetual Cooking Thread
« Reply #31 on: June 25, 2019, 07:01:02 AM »
yesterday's lunch: prawn potstickers with home made wrappers and toyo, kalamansi and chili oil dipping sauce.







when i tried to make dumplings before, i used store bought wrappers. they were so fragile and tasted like old flour so i decided to make my own this time. i thought pleating was hard but it turned out to be rather easy.

recipe here: https://www.youtube.com/watch?v=FURMYCocr5Y

Online Sephiroth

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Re: Perpetual Cooking Thread
« Reply #32 on: August 13, 2019, 07:20:02 PM »


Roast chicken and potatoes with lemon, garlic and herbs sauce.

Ingredients:
6 pcs chicken (mine is 3 thighs, 3 legs)
3 pcs potatoes peeled and quartered
olive oil
salt
ground black pepper
dried thyme
dried oregano
dried rosemary
juice from 1 lemon
1 cup chicken broth (or hot water with 1/4 chicken cube)
Instructions:
1. put chicken pieces in a mixing bowl
2. add generous amounts salt, ground black pepper, dried thyme, dried oregano and dried rosemary, and olive oil
3. mix together well using your hands
4. add potatoes and mix again
5. refrigerate for 2-3 hours
6. remove from the fridge 1 hour before cook time to let it reach room temperature
7. lightly oil a baking pan
8. arrange chicken and potatoes in the pan, skin side up for chicken
9. pour chicken broth in pan to prevent herbs and garlic from burning
10. spoon over the marinating liquid over the chicken and potatoes
11. bake in the oven 220 degrees C for around 50 minutes or until the chicken is cooked with golden brown top. after 20 mins of putting the chicken in the oven, carefully take the pan out and then using a spoon, ladle the liquid on the pan over the chicken and potatoes. return in the oven.
12. take the chicken out when they are cooked, return the pan with the potatoes in the oven and bake until the tops are golden brown
13. remove the potatoes from the pan
14. put the pan over a stove, add water, and simmer while scraping the bits that stuck on the pan. transfer to a small container. this will be the sauce
15. serve chicken and potatoes with the sauce.

More complicated than usual but it's worth it. Or at least the sauce is worth it, because it is something that I cannot buy in a supermarket.
:lol:

Offline dean

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Re: Perpetual Cooking Thread
« Reply #33 on: August 14, 2019, 07:52:31 AM »
awesome stuff, boss seph! you are the cooking master boy of ppc!
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Online Sephiroth

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Re: Perpetual Cooking Thread
« Reply #34 on: August 14, 2019, 08:32:38 AM »
thanks, Master Dean!

still no dancing chinitas appear when i cook, though. :lol:

Online wheelee

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Re: Perpetual Cooking Thread
« Reply #35 on: August 14, 2019, 09:17:02 AM »
oh boy that's toooo much work to do for something I can order out lol

when I have my dedicated kitchen, let's see what will be cooking
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Online Sephiroth

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Re: Perpetual Cooking Thread
« Reply #36 on: August 14, 2019, 09:31:49 AM »
yeah, it is hard work but for me, it gives me satisfaction. besides, there's no nearby resto that serves chicken and potatoes here.
:lol:

Online Sephiroth

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Re: Perpetual Cooking Thread
« Reply #37 on: September 06, 2019, 08:05:05 AM »
at my dad's request, i recreated the dish he tasted at Mesa, but i replaced tanigue with bangus also at his request.


daing na bangus with soy honey glaze.


Daing na Bangus:
1. in a bowl, mix white vinegar, salt, whole peppercorns, minced garlic.
2. put in a resealable bag and place cleaned, butterflied bangus. expell the air out, making sure most of the bangus is in contact with the liquid. seal the bag and leave in the refrigerator for at least 4 hours or overnight.
3. before cooking, get the bangus out of the bag, drain of any liquid and clean of any stray pepper or garlic. also allow to get to room temperature.
4. in a shallow pan, fry bangus over medium heat, making sure the exposed meat has turned brown before flipping it to avoid damaging it.
5. get bangus out of the pan when cooked and set aside

Soy Honey Glaze:
1. in a small saucepan, combine some water, soy sauce, honey, sliced garlic, sliced ginger and sugar.
2. simmer over low heat and allow to reduce by half.
3. add cornstarch in water if you like the glaze to be more thick and sticky.

Place cooked bangus on serving tray and pour over or brush the glaze over it. Best served with hot rice. Lots of hot rice.

Online Sephiroth

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Re: Perpetual Cooking Thread
« Reply #38 on: Today at 09:57:55 AM »
who knew i could make desserts. :lol:


chocolate and banana muffins with chocolate chips.