Food/Recipe Thread

[WayBackMachine]

https://www.seriouseats.com/pressure-cooker-beef-stock

Finally jumped on the the bone stock bandwagon. Made this last night and our house still smells amazing

you have a pressure cookker? you're not afraid someone will list the cover before it cooled off?

[ushdadude]

you have a pressure cookker? you're not afraid someone will list the cover before it cooled off?

instant pot

[Shush]

Does anyone make their own yogurt?
What your go to recipe?

[Alexsei]

Does anyone make their own yogurt?
What your go to recipe?

We did for a long time, no recipe, just tablespoon starter

[Shush]

We did for a long time, no recipe, just tablespoon starter

Thanks.

What was the method and how did it come out?

[Alexsei]

Thanks.

What was the method and how did it come out?

Bottle of full fat milk, bring to a boil, allow to cool to around 105° add 1 tablespoon of plain yogurt  per Liter milk, put at a warm place for at least 12 hours.  You can also add powdered probiotics I'm just not sure about the value.

Sometimes it came out super heavy and creamy sometimes not..

[WayBackMachine]

I'm trying to figure out Yerushalmi kugel.

Should I wait for perfection or follow the journey?

There are two methods:

Start by caramelizing the sugar, then add the noodles to cook.
Cook the noodles first, then caramelize and mix.
On my first try, I caramelized half a cup of sugar in three-quarters of a cup of oil for about 20 minutes. I then added one package of egg noodles with six cups of water and cooked them on medium flame for seven minutes. After mixing, I let it simmer on low flame for 20 minutes.

Once it cooled, I added three eggs, one teaspoon of salt, a half cup sugar, and one teaspoon of black pepper.

I put it in the oven at 350°F for an hour.

It wasn't bad, but it was very dull.

[WayBackMachine]

I'm trying to figure out Yerushalmi kugel.

Should I wait for perfection or follow the journey?

There are two methods:

Start by caramelizing the sugar, then add the noodles to cook.
Cook the noodles first, then caramelize and mix.
On my first try, I caramelized half a cup of sugar in three-quarters of a cup of oil for about 20 minutes. I then added one package of egg noodles with six cups of water and cooked them on medium flame for seven minutes. After mixing, I let it simmer on low flame for 20 minutes.

Once it cooled, I added three eggs, one teaspoon of salt, a half cup sugar, and one teaspoon of black pepper.

I put it in the oven at 350°F for an hour.

It wasn't bad, but it was very dull.

Strike two!
I cooked the noodles according to the packaging instructions, drained them, and set them aside. I caramelized a cup of sugar in three-quarters of a cup of oil, then added the caramelized sugar to the noodles. It turned into candy right away, but that’s not a problem since it will melt again in the oven.

I added four eggs, one tablespoon of salt, and one and a half teaspoons of black pepper, then baked it for an hour.

It came out very good and tasty! I just used the wrong noodles; I'll look for thicker ones next time.

[Mordyk]

Any way to get REAL JAPANESE  kosher wagyu/kobe beef?

And if not, Anyone with connections in Japan to get a shochet to go and try to slaughter one as a custom order?

I really want to see what it's all about

[HudZ]

Any way to get REAL JAPANESE  kosher wagyu/kobe beef?

And if not, Anyone with connections in Japan to get a shochet to go and try to slaughter one as a custom order?

I really want to see what it's all about

Doesn't pomegranate sell wagyu?

What about a restaurant? They have.

[Alexsei]

Slow and low chuck roast recipe without a truckload of duck sauce?

[yungermanchik]

Slow and low chuck roast recipe without a truckload of duck sauce?

https://docs.google.com/document/d/1iVxTbII-cVxA6Oi3a8TPQqY4XHVAP3FE/edit?usp=sharing&ouid=111495014969999440122&rtpof=true&sd=true

[moko]

Strike two!
I cooked the noodles according to the packaging instructions, drained them, and set them aside. I caramelized a cup of sugar in three-quarters of a cup of oil, then added the caramelized sugar to the noodles. It turned into candy right away, but that’s not a problem since it will melt again in the oven.

I added four eggs, one tablespoon of salt, and one and a half teaspoons of black pepper, then baked it for an hour.

It came out very good and tasty! I just used the wrong noodles; I'll look for thicker ones next time.

I use the extra thin egg noodles. Unpopular opinion... 1lb sugar - 1 lb pasta.
The only salt I add is the pasta water salt. Loads of black pepper.
I only make for special occasions.... I'll make 10 lbs at a time and caramelize a 10lb bag of sugar in a large shallow pot. I also bake it in the same pot after greasing heavily with baking spray

[koplonko]

Anyone have any ideas how to prepare a roast to be eaten cold on shabbos?

[yungermanchik]

Anyone have any ideas how to prepare a roast to be eaten cold on shabbos?

Not something I tried, but this looks good.

[Mordyk]

Doesn't pomegranate sell wagyu?

What about a restaurant? They have.

I haven't seen Japanese

[HudZ]

I haven't seen Japanese

What's the difference?

[aygart]

Not something I tried, but this looks good.

Need to choose your own cut of meat

[yungermanchik]

Need to choose your own cut of meat

yeah, no biggie. This is for the method.

[WayBackMachine]

I use the extra thin egg noodles. Unpopular opinion... 1lb sugar - 1 lb pasta.
The only salt I add is the pasta water salt. Loads of black pepper.
I only make for special occasions.... I'll make 10 lbs at a time and caramelize a 10lb bag of sugar in a large shallow pot. I also bake it in the same pot after greasing heavily with baking spray

did you ever burn the sugar?
at what point do you stop the carmalization?
do you transfer the pasta to the sugar or sugar to the pasta?