Food/Recipe Thread

[Alexsei]

are you concerned about pasteurization of the raw eggs?

I'm not, but if you are, pasteurization is simple with sous vide

[aygart]

For those suggesting the recipe on top and discussion after, that format will rank it much lower on Google fwiu

[koplonko]

For those suggesting the recipe on top and discussion after, that format will rank it much lower on Google fwiu

Many websites have a "jump to recipe" button, which scrolls down to the recipe (and repeat instructions)

[Alexsei]

[lifetimedeals]

Easy simple good French Roast Recipe ?

[Onefishtwofish]

I have a large brisket I would like to cook in a slow cooker... Any good recipes?

[yungermanchik]

I have a large brisket I would like to cook in a slow cooker... Any good recipes?

https://betweencarpools.com/no-oven-on-crock-pot-bbq-brisket-is-the-perfect-hot-main-dish/
Never tried it, but looks good.

[Alexsei]

Any kid friendly ideas to make use of extra wonton wrappers?

[yungermanchik]

Any kid friendly ideas to make use of extra wonton wrappers?

From the camp morris canteen menu: "The Jiffy" a hot-dog wrapped in a wonton wrapper and fried.

[etech0]

Any kid friendly ideas to make use of extra wonton wrappers?

https://www.dashingdish.com/recipe/wonton-chips
I like cinnamon and sugar. Spray and sprinkle both sides.

everything parmesan chips:
10 Wonton wrapper
1 tbs Parmesan cheese
1 tbs Everything seasoning

cinnamon & sugar chips:
10 Wonton wrapper
1/2 tsp Cinnamon
1 tsp Sweetener of choice

Preheat oven to 400 degrees. Line baking sheet with parchment paper, or foil sprayed with non-stick cooking spray.

Lay wonton wrappers out individually on baking sheet. Sprinkle with toppings of choice, (according to which crisps you are making).

Bake for 10-15 minutes, or until wontons have crisped, and become lightly golden brown. Remove from the oven, let cool completely on baking sheet, and enjoy! Store in an airtight container!

[Yo ssi]

marinate chicken cutlets in:

1/2 cup soy sauce
1/2 cup lemon juice
1/4 cup oil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon black pepper (I use 1/4 but the recipe calls for 1/2)

pour the chicken and sauce into a 9x13, bake at 450 for 20 minutes

Tried this recipe with an indoor grill. It was delicious just a bit salty, not sure what from.

[etech0]

Tried this recipe with an indoor grill. It was delicious just a bit salty, not sure what from.

I guess the soy sauce? I haven't made it in ages thanks for reminding me about it. Maybe marinate for less time next time.

[Essen est zich]

Any kid friendly ideas to make use of extra wonton wrappers?

Deep fry in oil, when it becomes golden, remove and sprinkle powdered sugar on top.

[TimT]

I want to prepare a potato kugel now but I want it overnight for Friday. Will it taste fresher/juicier if I

1) freeze it raw till Thursday, or

2) bake it now for 2 hours & then freeze it till Thursday ?

[SSLPhD]

I want to prepare a potato kugel now but I want it overnight for Friday. Will it taste fresher/juicier if I

1) freeze it raw till Thursday, or

2) bake it now for 2 hours & then freeze it till Thursday ?

Google seems to think choice 2 is better.

[Yehoshua]

I want to prepare a potato kugel now but I want it overnight for Friday. Will it taste fresher/juicier if I

1) freeze it raw till Thursday, or

2) bake it now for 2 hours & then freeze it till Thursday ?

Freezing potatoes whether cooked or not changes their texture. The benefit of freezing it raw is that when you defrost it you can pour out some of the liquid that inevitably comes out of the potatoes. If you freeze it cooked, when you go to reheat it it will be a different consistency, generally more wet. If you like that, that's wonderful, but many people don't like such a wet kugel.

[TimT]

Many potato kugels have a rubbery layer on the bottom. Is that water or oil that settled ? How to avoid it ?

[YitzyS]

I'm not experienced with overnight, but for a regular potato kugal, I think it comes out best when it's cooked for an hour before it's frozen, then cooked the rest when it comes out of the freezer.

[moko]

Many potato kugels have a rubbery layer on the bottom. Is that water or oil that settled ? How to avoid it ?

starch settling.
Work fast
Also makes a difference which potato you use

[moko]

Freezing potatoes whether cooked or not changes their texture. The benefit of freezing it raw is that when you defrost it you can pour out some of the liquid that inevitably comes out of the potatoes. If you freeze it cooked, when you go to reheat it it will be a different consistency, generally more wet. If you like that, that's wonderful, but many people don't like such a wet kugel.

you can mitigate this by reheating straight out of the freezer rather than defrosting and reheating