kitchenknickers

[kitchenknickers]

actually I just realised that the ones that looked the best at the end were the ones that were in with the strawberry cheong. so perhaps the vibrance with the strawberries came from dye. so if I did boil or soak them in some syrup it would have to be strawberry syrup, not the orange

new cheong batches:

1. strawberry and blood orange from the other day

2. golden delicious apple with a little blood orange that I fucked the maths up with and put too much sugar in, so we will see how that goes. expecting that to be slower than the ones with more acid and pectin and just general juice going on, I may leave it out of the fridge overnight to see how that goes. Insaw that the general rule is 100 days where as I had syrup and used it after like a week with the strawberries because I liked the flavour. less fermented goodness but you know I don’t care too much.

and one with just blood orange. bit worried about how the wooden lid will go but I ran out of jars. need to build up my collection again :(

I also did a tiny amount of blood orange zest to make some oleo saccharum and also some crunchy candy peel for ice cream topping

[kitchenknickers]

beef broccoli stir fry

—[marinade] garlic and ginger (half goes into marinade, the other half goes into stir fry pan after meat comes out). looks like a heaped table spoon each? a big knuckle of ginger and four cloves of garlic

—baking soda & cornstarch

—oil, soy, and oyster sauce

—chop broccoli & make rice (I think I need to do that at the start actually)

—[liquid for sauce] chicken broth (two cups?), a dash each of soy, oyster, dark soy, sesame oil, brown sugar (1 tsp?), white pepper (measure from the heart)

—nice and hot pan. flatten the pieces and cook beef. take the beef out

—little more oil, add garlic and ginger (deglaze), brocc. saute. pop a lid on.

—when broccoli is cooked add sauce. thicken. add meat.

—serve

eat with fork and spoon with rice 🥰

[kitchenknickers]

I'm trying to make a good pot roast in my crockpot, but after I take it out it gets dry. It's on "low" (whatever that means) for 8 hours. I've tried searing it before and still dry. It's submerged in plain water with some herbs and spices for that time. Am I over/undercooking it? It's a cut with low fat %, is that why?

I love you. I think you learned how to make pot roast from someone on Opposite Day, or perhaps April 1st. The only thing you got right is 'low heat for 8 hours'.

Choose a fatty cut of tough meat. Look for lots of fat marbling on a Chuck roast or Shoulder roast. Tough meat has a ton of flavor, and the fat keeps the meat from drying out. The long cook time on low heat, plus acids will make 'tough' meat into a pull-apart, melt-in-your-mouth glory.

Make sure the meat is completely thawed, NOT frozen.

Plain water and nothing else except herbs/spices is.... not what I'd do. A lot of flavor can come into the broth when you add whole carrots (minus the carrot top!) and quartered onions in there. I'm a fan of adding some big chunks of pumpkin or butternut squash and chunks of turnip as well.

I think using red wine for part of the liquid base, and adding a hearty helping of worcestershire sauce will also help the flavor and making the meat 'melty.' The acid and alcohol will draw more, and different flavors from the meat and vegetables that water alone cannot do. Makes it richer.

For my very best pot roast recipe, which had my wedding guests fuckin' clamoring to get the recipe; I cheat. I'm not ashamed of that fact. For the richest, most face-punchingly meaty tasting broth, go to an asian market (or online) and find a mushroom hot pot soup base. It'll be a thick liquid inside a bag, which you then dilute with water. Use THAT as the liquid base (remember to dilute it!), and add your wine and wocestershire sauce to it, along with those herbs & spices. Your whole face will be blown off with flavor. It's the best.

[kitchenknickers]

[kitchenknickers]

just realised I never added the second recipe

of course I couldn’t just make muesli bars. had to make it complicated

components are:

-honey joy layer- recipe via australian women’s weekly

-toasted oat layer using some of the same honey butter mixture

-and then combined to a soft muesli bar with more oats and candied strawberries

though I used less of the cement for the cornflakes so it may crumble, in which case I’ll just add them to the muesli mix and it will be a mixed texture thing. which is what I want tbh

I can’t have nuts so I wants some cronch

[kitchenknickers]

of course I couldn’t just make muesli bars. had to make it complicated

components are:

-honey joy layer- recipe via australian women’s weekly

-toasted oat layer using some of the same honey butter mixture

-and then combined to a soft muesli bar with more oats and candied strawberries

though I used less of the cement for the cornflakes so it may crumble, in which case I’ll just add them to the muesli mix and it will be a mixed texture thing. which is what I want tbh

I can’t have nuts so I wants some cronch

[kitchenknickers]

of course I couldn’t just make muesli bars. had to make it complicated

components are:

-honey joy layer- recipe via australian women’s weekly

-toasted oat layer using some of the same honey butter mixture

-and then combined to a soft muesli bar with more oats and candied strawberries

though I used less of the cement for the cornflakes so it may crumble, in which case I’ll just add them to the muesli mix and it will be a mixed texture thing. which is what I want tbh

I can’t have nuts so I wants some cronch

[kitchenknickers]

[kitchenknickers]

Slurries and Other Semi-Liquid Favorites, Better Homes and Gardens (1975)

[kitchenknickers]

hey, don’t cry. one half flour one half yogurt knead into dough and fry for easy flatbread and dip in balsamic vinegar, okay?

[kitchenknickers]

using ricotta and a stronger cheese in mac and cheese means you don’t need to do as much cheese grating :3

[kitchenknickers]

ok so the first batch of marinated eggs I made are…too vinegary. I possibly didn’t put enough sugar in and defs not enough garlic so it’s a bit of a fail. hoping that it will be better with rice because I use my good eggs so I don’t want to just throw them out :(

[kitchenknickers]

I want to make chocolate freckles out of these candied fennel seeds so bad but I don’t have a candy thermometer to temper the chocolate

[kitchenknickers]

I just saw a screencap of a tweet that said, “married couple looking for experience dom to tell them what to make for dinner each night” and honestly, yeah. Same.

[kitchenknickers]

thought I was being lazy/silly using the ice from my coffee ice making that had so so much spillage (as I didn’t have much utilitarian ice made since I used it all making ice cream for christmas) but then I remembered that marinated eggs take overnight with a 1:1 ratio of soy & water so like…it was fine.

this is just a reminder that it’s fine for when I inevitably forget lmao

[kitchenknickers]

using a bit of baking paper on the pan with pancakes makes it so much easier omg

[kitchenknickers]

note to self that I used this recipe for a vanilla ice cream and I feel like it’s too sweet. the sugar amount in this recipe is for making caramel so I need to look at some other custard based ice cream and see what their sugar amounts are.

where in the strawberry ice cream it was a nice base that tasted really custardy, this double batch I did mostly just tastes sweet.

and I put quite a lot of vanilla in there so I’m a bit grumpy.

project file: ice cream

so I watched claire saffitz’s video for salted caramel icecream but I’m making strawberry, so having to adjust slightly

she’s so hot, like omg. anyway.

step 1. infusing the cream

I put in some vanilla, strawberry from the jar where I put some left over chopped strawbs and some orange juice together in the fridge as I wasn’t sure when I would be able to get to stewing them, and orange slices out of the strawberry cheong I was making this week.

hoping that will add some interesting layers to the flavour. I also added some fresh orange peels for a similar reason, and a very scant drop of orange blossom water.

letting it infuse for an hour. would have done it for longer (overnight) but I accidentally mixed the yolks and sugar which…I don’t think they want to sit in the fridge overnight like that so hopefully I’ll have energy to see the creme anglaise stage through this eve 🤞