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Cooking goals you've tackled during quarantine...
Posted on 4/13/20 at 7:54 pm
Posted on 4/13/20 at 7:54 pm
I decided to try to expand my skills since I'm doing more cooking at home during the shutdown. I like to think I'm a pretty competent cook in most areas but baking has always been a weak point that I haven't dabbled in much.
For my first dough based effort, I did a pizza crust tonight. I ran into an issue of with it not wanting to rise very much so I may still have some tweaking to do in the process but the taste was on point.
Pepperoni and Italian deer sausage.
What y'all got?
For my first dough based effort, I did a pizza crust tonight. I ran into an issue of with it not wanting to rise very much so I may still have some tweaking to do in the process but the taste was on point.
Pepperoni and Italian deer sausage.
What y'all got?
This post was edited on 4/13/20 at 8:07 pm
12
Posted on 4/13/20 at 7:59 pm to Lsuhoohoo
like you, baking has always been my main weakness in cooking
I've taken this time to really dial in my breakfast biscuits
I think I'm close. Previous efforts were way too dense, but his last batch was nice and fluffy.
I've taken this time to really dial in my breakfast biscuits
I think I'm close. Previous efforts were way too dense, but his last batch was nice and fluffy.
Posted on 4/13/20 at 8:03 pm to Salmon
I made ravioli stuffed with bolognese and a brown butter herb sauce. Was pretty happy.
Posted on 4/13/20 at 8:10 pm to VABuckeye
What wine did you have with that ravioli?
Posted on 4/13/20 at 8:39 pm to Lsuhoohoo
Looks great. We sous vide steaks and knocked out a strawberry shortcake
Posted on 4/13/20 at 8:42 pm to Lsuhoohoo
Stimulated ACE and picked up a Weber kettle and smoked a pork butt. First time smoking anything. It turned out great.
Posted on 4/13/20 at 8:47 pm to TigerFanatic99
quote:
First time smoking anything. It turned out great.
Welcome to the club. Its an addicting hobby.
Posted on 4/13/20 at 8:55 pm to Lsuhoohoo
quote:
Welcome to the club. Its an addicting hobby.
Temp was all over the place between 125 and 180. I couldn't get it to stabilize for more than 15 or 20 minutes, but it didn't matter in the end, or if it did we didn't notice. I got the master touch and was using one of the two included charcoal holders and I wonder if there just wasn't enough charcoals in there so it was burning down too quickly.
Posted on 4/13/20 at 9:27 pm to Lsuhoohoo
Sous Vide a rump roast for 40 hours this weekend.
Wasn't life changing, but it made some pretty solid roast beef po-boys. More of a fun weekend experiment than anything, not sure if I'd so it again.
Wasn't life changing, but it made some pretty solid roast beef po-boys. More of a fun weekend experiment than anything, not sure if I'd so it again.
This post was edited on 4/13/20 at 9:29 pm
Posted on 4/13/20 at 9:29 pm to FinleyStreet
No wine that night. However, I had an unopened bottle of Brunello that was use to make the bolognese. Probably one of the better bottles that could go into a meat sauce ever. The sacrifices we make.
Posted on 4/13/20 at 9:53 pm to Lsuhoohoo
I’ve used quarantine as an excuse to get takeout. Cooking is not my forte nor does it excite me, although I am a huge foodie.
Curious to see what some post. Great thread topic!
Curious to see what some post. Great thread topic!
Posted on 4/13/20 at 10:10 pm to HoustonGumbeauxGuy
No pictures but I also mastered a chocolate chip cookie recipe. Brown butter and whiskey barrel smoked flake salt were the difference makers in that recipe.
Idk if many of y'all have been to PizzaRev, the only one in Louisiana is in Shreveport but they've got a creamy red pepper dip that I'm hoping to recreate.
Found a recipe that seems really similar
LINK
Idk if many of y'all have been to PizzaRev, the only one in Louisiana is in Shreveport but they've got a creamy red pepper dip that I'm hoping to recreate.
Found a recipe that seems really similar
LINK
Posted on 4/13/20 at 10:19 pm to Lsuhoohoo
I made an asian noodle soupy dish with hoisin sauce for the first time
Posted on 4/13/20 at 11:33 pm to Lsuhoohoo
I made A Spivey Chicken Katsu sandwich.
It was pretty damn good
It was pretty damn good
Posted on 4/13/20 at 11:38 pm to Lsuhoohoo
We have been doing kebabs lately which is not a reach but we did chicken vindaloo and it’s going to be a staple now
Posted on 4/14/20 at 2:06 pm to Lsuhoohoo
Spaghetti
Jambalaya
Wings
Korean stew
Jambalaya
Wings
Korean stew
Posted on 4/14/20 at 2:07 pm to Lsuhoohoo
Made my third desert from scratch in my 50 years, a real from scratch banana pudding.
I think I like my cream cheese one better...but it was fun.
I think I like my cream cheese one better...but it was fun.
Posted on 4/14/20 at 4:01 pm to Lsuhoohoo
quote:
but they've got a creamy red pepper dip that I'm hoping to recreate.
That fist one might be Pesto Calabrese with extra cheese on top and browned.
Pesto Calabrese
Posted on 4/15/20 at 2:30 am to Lsuhoohoo
I got really good at sourdough and artisan bread.
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