capt-coffeebitch:

anais-ninja-bitch:

esoteric-merit:

ysabelmystic:

charismat1c-megafauna:

brattylikestoeat:

vavandeveresfan:

thatbluemerm:

brattylikestoeat:

hack?

that’s just garlic confit

Seriously, anyone who didn’t know about how to make this didn’t have parents/relatives who cooked.

Y’all need to pick up a cookbook.  Or watch Julia Child.

Sorry everyone didn’t grow up in a household where their caretaker cooker or knew how to cooked. Some of us didn’t grow up in a household with fresh fruits and produce. Some of us didn’t have the money to spend on a shit ton of garlic.

So how about enjoy the video instead of being a snobby bitch.

Also Julia Child would be ashamed of people behaving like that. Her whole deal was just… Making cooking accessible for people. Hell, she had a whole segment devoted to “oh, nobody taught you how to cook eggs? Here’s how you do that.” A significant part of her show was basics that people take for granted (and though the equipment may have changed somewhat, its still pretty helpful). My dad had busy parents who didn’t have the time or knowhow to cook, and he learned from watching Julia Child. French cooking made easy, here’s the basics everyone assumes you know but never taught you. And ever since, he’s had a love of cooking.

Stop putting people down for not knowing basics. Everyone is a beginner at some point or another.

I grew up in a healthy-eating cooking-skilled household and I did not know that this existed.

Just shut up and spread the TikTok

So confit is a way of cooking things, and it does marvellous things to many things.

You put stuff in oil and slow cook it. That’s confit. Garlic confit? Put it in oil and slow cook it. Chicken confit? You put it in oil and slow cook it.

(side note: confit historically means to preserve by cooking at a low temperature, (which often also meant a cure prior to cooking). So Fruit confit is fruit that’s been cooked at a low temperature in a very concentrated sugar solution, not in oil. Nowadays, confit usually just means cooking slowly in oil outside the context of fruit and does not imply a curing process)

Compared to deep frying, almost no moisture is lost, and the flavour is not changed via the maillard process because it doesn’t happen. There is no charring or searing done to the meat/whatever you’re confitting.

For veg in general, to confit them will cause them to become ultratender, as fibers and stuff will partially break down, cell walls will collapse, but no moisture will be lost. And their flavour will mostly remain; for garlic in particular, the hot garlicky taste, the result of the allicin, which is a result of crushing or chopping the garlic, will never come out. The chemicals will break down under that amount of heat.

The oil does not terribly seep into the food by the way; it’s already saturated with water, and unless that water leaves, the oil doesn’t have a place to seep into. It’s saturated already, and the result of connective tissue breaking down, or fibres breaking down, is less room for fluids. Which is why a carrot can be nice and dry, go into a hot oven, and come out floppy and moist, as the water inside can no longer be held by its inside, and available, unabsorbed water = wet.

You do get a thin layer of oil coating the outside of the food.

This means that confit’ing a food item is actually very close to steaming that item at a particular temperature, or cooking it sous vide; in either case, the item does not dry out and slowly reaches its final temperature.

@brattylikestoeat the damned garlic wars was back on my dash this morning.

I like this post. Video with technique. Somebody being a dick. Other people saying don’t be a dick. Super helpful science dump that I enjoy a ton.

eminentsound:

canarycontessa:

canarycontessa:

brattylikestoeat:

I couldn’t stop thinking about this cucumber salad, so I finally caved and made it 😋

I subbed the white sugar for local honey, added some fish sauce and rice vinegar (in addition to the white)

Imma let it chill in the fridge for a few hours while I do my workout, a castor treatment on my scalp and some chores.

I say this with no exaggeration:

THIS SHIT SLAPS.

Still has great crunch, not at all soggy, it’s got that umami flavor going. The only thing is I should have been more heavy handed with the chili pepper.

Recipe in text form:

• 8 persian cucumbers
• 0.5 cup green onions
• 2 tbsp garlic
• 1.5 tbsp white vinegar
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp korean chili flakes
• 1 tbsp sesame seeds
• 1 tsp sugar

Slice the cucumbers, pat dry, and toss with salt. Let sit for 15 minutes, then rinse off salt and pat dry again. Combine ingredients in a bowl, toss, and store overnight in the fridge.

queerdo-mcjewface:

scumbugg:

e-brat:

hersheywrites:

86champagnepuppies:

hey if you’re in the U.S. and use food stamps or know somebody who does i found this online cookbook that has recipes for eating well on approximately $4/day :o) 

I don’t have food stamps but I need to know how to eat well for $4/day. Thank you for this.

HOLY SHIT 

This cookbook is really amazing. I’ve used a couple of the recipes and they are so easy to follow. And in the beginning there are a bunch of really great tips for saving on food stuff.

Here is a working link for the cookbook.

21:

Send N o o d s — Traveling the World With N o o d l e s

Wanderlust?

Eat.

—but eat like never before with these one-of-a-kind noodle dishes from Japan, China and Vietnam.

Pintable recipe cards await your clicks and taps.

“BYOB,” recommends @huishungry. “(Belly.)”

🍜

Seconds?

Watch Double Cooked by Ding Ding and her husband David as they spread happiness through cooking.

Also this.

@21.v1 — plants | noods | squats | feels

sfrecipes:

The headnote says, “Dealing with the White Walkers, wildling raids, and constant threat of kinslaying can definitely leave even the most seasoned winter warrior hankering for a sweet treat. Lemon cakes are Sansa’s favorite, and we can see why. Like our Queen in the North, these mini lemon soufflé cakes are delicate on the outside, but hide a memorable tart flavor on the inside. This recipe produces fairly bite-​​sized portions, perfect for a midafternoon tea or even a meeting with the matriarch of the Tyrells to plan the poisoning of your royal husband. Or, you know, whatever you like to do!

Prep Time: 30 minutes

Cook time: 60 minutes

Serves: 6 summer children

Ingredients

 1/2 cup granulated sugar

3 tablespoons plus 1 teaspoon all-​​purpose flour

1/8 teaspoon salt

2 large eggs, separated

2/3 cup buttermilk

2 ½ tablespoons fresh lemon juice

Zest of 11/2 lemons

1 teaspoon vanilla extract

Confectioners’ sugar for dusting

3 lemons for garnish

 Instructions

 Preheat the oven to 300°F. Butter a 6-​​cup muffin tin. Cut six circles out of parchment paper (the size of the bottom of each cup) and place in the middle of each buttered cup.

In a medium bowl, sift together the sugar, flour, and salt and set aside.

Beat the 2 egg whites with a mixer until you achieve soft peaks. Set aside.

Whisk together the buttermilk, lemon juice, lemon zest, vanilla extract, and egg yolks in a large bowl. Slowly whisk in the flour mixture and then fold in the egg whites until no white remains.

Divide the batter among the muffin wells. Prepare a water bath by placing the muffin tin in an oblong cake pan and fill it with boiling water to right underneath the top of the muffin tin. Cover the entire tin with aluminum foil.

Bake for 25 minutes and uncover. Bake for an additional 15 to 20 minutes, until the cakes are golden brown. Remove from the water bath and let cool for at least 15 minutes before unmolding.

Use a knife to loosen each cake from the muffin tin. Flip over onto a plate or serving dish. Dust confectioners’ sugar with a sifter or a fine metal strainer.

Using a sharp paring knife or vegetable peeler, start at the top of each lemon and cutting the yellow rind only, do not include the white part of the peel, pare around each lemon in a ½-​​inch-​​wide continuous strip, making the cuts jagged and wavy as your knife is cutting. Repeat with other lemons. Coil the lemon peel strips in a circle, skin side out, as tightly as possible without breaking the strip to create lemon roses. Cut the lemon roses in the middle of the lemon rind to create six mini roses. Garnish each cake with a rose.

Recipes excerpted from The Feast of Fiction Kitchen. Photography by Jesse Hsu. Copyright 2020 by Jimmy Wong. Reproduced by permission of The Countryman Press. All rights reserved.

blancobook:

omgthatdress:

De Mi Rancho A Tu Cocina: an an abuela from Michuacan shows you how to make DELICIOUS rancho food and occasionally shows you scenes from around the rancho.

Doña Lupita: Another abuela, this time from Guerrero, making incredible-looking food over a comal

Simply Mamá Cooks: Tejano woman with a Korean-American husband makes recipes from both cultures, great for classic easy-to-make weeknight comfort food recipes, too

Li Ziqi: a real-life Disney princess from Sichuan who shows you how to make sauce with duck egg yolks, starting with hatching the ducks that lay the eggs

Dianxi Ziaoge:  another Chinese farm girl, she shows you her idyllic life in rural Yunnan as she makes food with her HUGE RIDICULOUS FUFFYBOI, Dawang, often joining her on adventures

Wild Girl: Yet another Chinese farm girl, this time from Guizhou, who has a little bit more of an emphasis on cooking with food foraged from her gorgeous surroundings

Catch The Sea Official: A young woman living in the fishing city of Rizhao, foraging her own seafood and then cooking it up. I could watch her squeeze the water out of cat’s eye turban snails all day.

Cooking with Sros, Sros Yummy Cooking Vlog: Sros makes delicious Cambodian food with a warm, sunny personality and a great accent!

Am Thuc Me Lam: A son who videos his mother farming and cooking in rural Vietnam

Traditional Me: Young woman in rural Sri Lanka lives with her grandmother and brother, makes incredible looking food set to jaunty music with lush scenery

Village Cooking Channel: Five VERY ENTHUSIASTIC Tamil men make large batches of food for their local old age home.

Veg Village Food: Pakistani granny makes huge batches of vegetarian food for local needy children. 

Desi Food Recipes: Soothing Indian granny shows you how to make classic Desi dishes in non-giant size proportions

Maangchi: The Julia Child of Korean food, everyone fucking loves Maangchi

Jun’s Kitchen: Japanese guy makes food with his cats, what’s not to love?