#Culinary Tips

[vitalitybasecamp]

"Fenugreek: A Spice with Secrets and Health Benefits"

"Fenugreek: A Spice with Secrets and Health Benefits"

           https://amzn.to/3TR4BqN Fenugreek: A Comprehensive Exploration Fenugreek, scientifically known as Trigonella foenum-graecum, is a versatile herb with a rich history and a plethora of uses. This plant is native to the Mediterranean region, Western Asia, and Southern Europe but is now cultivated worldwide for its culinary, medicinal, and aromatic properties. In this exploration, we…

[cookplatefork]

The Art and Science of Roasting Vegetables at the Optimal Temperature

[saraichinwag]

Why Am I Craving Mustard?

[r-aindr0p]

Man the jury is unhinged on those culinary crucible event

I genuinely thought for a few seconds that Ortho would idk casually nuke the food

[thestarvingchef]

A Warm Welcome!

You can call me Tay. I’m a former chef with experience in fine dining, fast food, pizza whatever you name it. I spent a lot of time in my life experiencing food in all its forms. I haven’t used tumblr since I was a young teenager so I’m a little rusty here.

I’m gonna be completely honest here, I wanna post content and stuff on here but I have no idea whether there’s even an audience for it here. If you have any requests let me know, even if you just want cooking advice hit me up, otherwise imma just do me on here. If that appeals to you, chuck me a follow. DMs are always open aswell.

[tiredwitchplant]

How to Use Herbs: Basil (Sweet Basil)

Hwello again! This time we shall be talking about how to use basil in different forms. If you want more information about basil, please click this link to get to my basil post: Basil Let's get started.

Alchemist Formulas:

*Remember always try to see one part as a teaspoon before going into other measurements. Doing a smaller amount first and then trial and error is better than making too much and a mess.

Mars:

two parts red sandalwood

one part honeysuckle flowers

one part basil

one part ginger oil

one part juniper oil

Health

one part frankincense (Sun; vitality)

one part basil (Mars; energy)

one part cinnamon (Mercury; nervous system)

one part bay oil (Sun; health)

one part sandalwood oil (Moon; Inner Self)

Oils

Basil Essential Oil:

Ingredients

12 ounces olive oil

2 ounces basil, 1 packed cup

Remove basil leaves from stems.

Place olive oil in a pint sized mason jar.

Carefully stuff basil into mason jar and close the lid.

Store on a sunny windowsill for 1 day.

Use a funnel to strain oil and a spoon to smash last bits of oil out of leaves and discard the leaves.

Transfer oil to a decorative jar and refrigerate for up to 1 week.

Prosperity Oil:

1 part mint

1 part basil

1 part cinnamon

1 part pine

Carrier oil of your choice (olive oil, jojoba oil and etc)

Simply take a small mason jar and fill it a 1/4 of the way up with your chosen oil.

Add in your herbs while thinking of your intentions of prosperity and abundance and swirl the jar around clockwise.

Then add a little bit more of the oil before closing the lid.

Awakening Oil:

*This needs to crafted on a full moon

1/4 cup carrier oil

Mason jar

2 drops of basil oil

2 drops of thyme oil

Pour your carrier oil into the mason jar and then added the drops of thyme and basil

Swirl it gently in a clockwise direction so it will mix thoroughly. Say, "I awaken, I listen, I see. Enlightenment come to me. Awareness, mindfulness, clarity. Illumination come to me."

Anoint your temples on your head and pulse points with your oil before doing divination work.

Spells

Basil Growth Spell

Chop fresh basil into fine threads.

Warm honey gently over the stove. (A double boiler or bain-marie is recommended, as honey scorches easily.)

Add the basil to the honey and simmer.

Remove the basil-enhanced honey from the source of heat and murmur over it something like this: "Flies flocks to honey, Customers flock to me, Bears flock to honey, Business flocks to me, Ants flock to honey, Contracts flock to me."

Run a warm bath for yourself.

Rub the honey over your body, and then enter the bath.

Soak in the water for a while. When you emerge, before you drain the water, reserve some of the used bathwater.

Toss this on the grounds of your business.

Sex Worker’s Better Business Spell

Dress a lodestone , a magnetite rock, with essential oils of basil, bergamot, and lavender. (In theory, the lodestones' gender may be coordinated with the gender of the clientele you wish to draw.)

Sprinkle with magnetic sand and a pinch of ground cinnamon.

Carry or wear to charm up added business.

Exorcism Powder

Blend the following ingredients together and grind into a fine powder:

Dried basil

Frankincense

Rosemary

Rue

Yarrow

2. Blend this powder with arrowroot powder.

3. Sprinkle as needed.

Basil Cleansing Bath

Pour approximately one cup of boiling water over one heaped teaspoon of dried basil.

Allow this to stand until the water cools, creating a strong infusion.

Add this to your bath.

Financial Dreams (For Solutions)

Sprinkle either infused basil oil or essential oil of basil onto a lodestone, just before going to sleep.

Get into bed, turn out the lights and gently rub the scented lodestone in a sunwise direction on your forehead. (When you awake, your forehead will probably be dirty. Don’t panic; lodestone dust is lucky.)

Keep the lodestone near the bed, so that you can inhale the basil

Since two of these spells ask for lodestone, here is where you can get some and arrowroot powder. Lodestone , Arrowroot Powder

Kitchen Witch Recipe:

Wisdom Soup

Serves: 4

Prep Time: 30 minutes

Cooking Time: 30 minutes, plus a little bit until it’s just right

1 cup red lentils

2 cloves garlic, minced

1 can coconut milk

1 lime, sliced into thin wheels

Oil Options: Olive oil, toasted sesame oil

Sour Options: lemon juice, lime juice, rice vinegar

1 onion, diced

Sweet Options: Sugar, honey, agave

2 sprigs basil, de-stemmed and chopped

Salt Options: Soy sauce, sea salt, sweet miso (make a paste with miso and water before adding)

2 inches fresh ginger, minced

2 cups water

2 sprigs cilantro, de-stemmed and chopped

2 sprigs mint, de-stemmed and chopped

1/4 teaspoon cayenne pepper

In a pot, place the lentils, coconut milk, and water, and bring to a boil.

Reduce heat and simmer.

Add the onion, garlic, ginger, cayenne.Stir. Do not cover.

Once the lentils are cooked and not firm (about 15–20 minutes), add one thing from the sour category, one from the sweet category, one from the salty, and some oil (add about a teaspoon of oil at a time). Taste. Repeat with a different item from each category.

Garnish with sliced wheels of lime and minced-up basil, mint, and cilantro.

I hope you enjoy these spells, recipes, and formulas and put them to good use. Use them wisely and bye byes~

Sources

[taintthesaint]

Cooking bacon with my shirt off just to feel something.

[tontalunar]

Rick doodles based on that headcanon where he went to culinary school I posted about a while ago/fic ideas

My 24 to 25 year old beloved

Yeah he looks exactly the same except slightly skinnier and no stache, we all know bro wouldnt change up his style

[vitalitybasecamp]

Mint: A Culinary Odyssey

            https://amzn.to/47DIEi5 1. Preface Mint, scientifically known as Mentha, is a versatile herb that has permeated various aspects of human life for centuries. Its distinct aroma, refreshing taste, and numerous applications make it a beloved ingredient in culinary, medicinal, and aromatic spheres. This article delves into the multifaceted aspects of mint, ranging from its sensory…

[u-mspcoll]

Obesity: The Science, Culture, and Politics of Fatness in America 

In Fall 2023, students enrolled in Dr. Margot Finn's course on the science, culture, and politics of obesity worked in groups to research and write captions for food history materials.

Most of these items were from the Special Collections Research Center's Janice Bluestein Longone Culinary Archive.

These were featured on the Shapiro Library Screens in Bert's Study Lounge.

M. L. Holbrook, Eating for Strength (New York, M. L. Holbrook & co. [c1888]). Library of Congress. 

The 1888 edition of Eating for Strength, a popular 19th century work on diet written by Martin Luther Holbrook approaches food in a scientific manner, outlining the dietary needs of various classes of people and looking at the healthfulness of various foods. This book includes information about food and diet in relation to health and work, together with several hundred recipes for different foods and drinks. All of these tables illustrate the protein, carbohydrate, and fat content of some of the most common foods that characterized the diets of that era. This underscores how even over 100 years ago, these three macronutrients were seen as important to monitor in order to curb obesity.

Keeping Your Weight Down (Westfield, N.Y. : Welch Grape Juice Co., [1921?]). Janie Bluestein Longone Culinary Archive.

Published by Welch Juice Company in 1921, this recipe book called Keeping Your Weight Down suggests that Welch's Grape Juice can aid in weight maintenance, and emphasizes its importance in influencing desired health benefits with their beverage. The monochrome-purple book cover showcases an idealized “thin” model covered in loose night clothing, examining a weight scale. Inside, “Pudding and Desserts” recipes are listed in sections with the usage of Welch brand ingredients. Framing grapes as dessert, often eliminated in dieting practices, allows for the luxury of sweets within the strictures of losing weight.

Ruth West, Stop Dieting! Start Losing! (New York : E.P. Dutton & Company, Inc., 1956.). Janice Bluestein Longone Culinary Archive. 

Although Ruth West’s Stop Dieting! Start Losing! was a dieting recipe book published in 1956, the artifact has a startling resemblance to modern attitudes about weight, despite the huge body of research conducted on obesity since this time. Today, It’s easy to laugh at slogans like “how to lose 2 to 3 pounds a week” and “16 foods for sex appeal and vitality,” but how different are these claims from those we hear today from diet magazines, social media and even our own medical professionals? Is the rigor of evidence from then to now all that different? 

Read more!

[bootleg-nessie]

Got fired from my job as a professional chef on the first day for serving ketchup soup. Apparently watching old videos of Anthony Bourdain “is not basically the same thing as going to culinary school”

[nilefreemans]

what’s a good thing to start with to improve baking skills?

things I find useful!

for portions get a scoop, I use mine for cupcakes and cookies

you can always add time but not take it away if you're following instructions for a recipe take away a few minutes before you check

don't open the door too many times you'll loose heat

if checking cakes with a toothpick if it comes up completely clean it's over baked, if a few crumbs cling to the toothpick that's good

finish your chocolate chip cookies with salt! sprinkle some on before baking (I use a finishing salt like sea salt or Himalayan)

take your cakes out of the pan when they're warm (not hot) wrap in plastic wrap and put them in the freezer - it traps moisture and makes decorating so much easier

put salt in your frosting, super fine salt and you'll be amazed how balanced it can be

pre-bake your crust for cheesecakes trust me, also if you want a stable cream cheese philadelphia cream cheese brand has higher levels of gelatin and it's more stable, I have so little problems when I use the brand (I also age my batter for at least a day)

ask me anything!

[viapu-com]

Get ready to up your dinner game with Succulent Secrets' top-notch Beef Shank recipe! Unleash your inner chef and dive into juicy, aromatic flavors like never before. Stay tuned! 🥩🔥🍴

[angchongyisingapore]

Ang Chong Yi: The Architect of Singapore’s Culinary Odyssey

Singapore, a city-state known for its rich cultural tapestry, is also famous for its dynamic culinary scene. With influences from Chinese, Malay, Indian, and Western cultures, the island’s food scene is a melting pot of flavors, textures, and stories. At the forefront of this culinary renaissance is Ang Chong Yi: Singapore’s Culinary Odyssey and a name that resonates deeply within Singapore's gastronomic community. As a visionary chef and restaurateur, Ang has earned a reputation as the architect of Singapore’s modern culinary odyssey, seamlessly blending tradition with innovation, and pushing the boundaries of local cuisine.

Early Beginnings: A Passion for Culinary Arts

Born and raised in Singapore, Ang Chong Yi’s culinary journey began in his youth. From an early age, he was captivated by the vibrant food culture that defined his hometown. Growing up in a family that cherished food as both a tradition and a form of expression, Ang’s fascination with cooking grew naturally. He learned the fundamentals of Singaporean and regional Chinese cuisine from his family, particularly from his grandmother, who instilled in him a deep respect for ingredients and the art of balancing flavors.

After completing his education, Ang pursued formal culinary training and honed his skills in kitchens both locally and abroad. During his early career, he worked under renowned chefs in some of the finest establishments, absorbing techniques and philosophies from diverse culinary traditions. However, it wasn’t until he returned to Singapore that he began to reimagine what Singaporean cuisine could be—rooted in tradition yet daring in innovation.

Redefining Singaporean Cuisine

Ang Chong Yi is best known for his ability to reinvent traditional dishes while staying true to their cultural roots. He believes that food is more than just sustenance—it is a reflection of a culture's history, values, and identity. As Singapore's culinary scene became increasingly globalized, Ang sought to preserve the essence of Singaporean cuisine while elevating it to a contemporary level. This vision led to the creation of his flagship restaurant, which became a beacon for those seeking an elevated yet authentic taste of Singapore.

One of Ang's signature contributions is his focus on "heritage cooking", a term he coined to describe the process of reviving ancient recipes and techniques, often forgotten or overlooked in today’s fast-paced world. He meticulously researches traditional dishes, seeking out old family recipes, regional variations, and lost culinary art forms that were once prevalent in Singapore’s diverse communities. From Hainanese chicken rice to chilli crab, Ang's reinventions remain grounded in their cultural significance but feature a modern twist, incorporating fine dining techniques, premium ingredients, and international flavors.

Pushing the Boundaries of Local Flavors

Beyond reinvigorating traditional dishes, Ang Chong Yi has also been instrumental in introducing new concepts to the Singaporean food scene. He challenges the norms of local cuisine by experimenting with international ingredients and techniques, resulting in unique, boundary-pushing creations. His fusion dishes are a celebration of the diverse influences that have shaped Singapore’s identity as a global city.

A prime example of Ang’s innovation is his interpretation of the humble satay, a popular street food made of skewered and grilled meat. Ang has taken the dish beyond its traditional street-food roots by experimenting with different meats, sauces, and presentation styles. One of his most iconic creations is truffle-infused satay, where the grilled meats are paired with a rich, truffle-infused peanut sauce that elevates the dish to new heights of luxury and sophistication.

A Visionary with a Global Impact

While Ang’s influence is deeply felt in Singapore, his culinary vision extends far beyond the island. Over the years, he has garnered international recognition for his work, with his restaurants being awarded prestigious accolades and featured in global food rankings. His approach to reinterpreting Singaporean food has sparked interest among global food critics, restaurateurs, and chefs, positioning Singapore as a key player on the international culinary stage.

Ang’s culinary odyssey is not just about creating delicious dishes—it’s about sharing a story, an identity, and a sense of belonging. He believes that food is a universal language that can bring people together, regardless of their background or nationality. This philosophy is evident in the welcoming atmosphere of his restaurants, where diners from all walks of life come together to experience Singapore’s vibrant food culture.

The Legacy of Ang Chong Yi

Ang Chong Yi’s influence on Singapore’s culinary landscape cannot be overstated. As the architect of Singapore’s culinary odyssey, he has reshaped the way people view and experience Singaporean cuisine. His dedication to preserving heritage while embracing innovation has paved the way for a new generation of chefs and restaurateurs who are equally committed to pushing boundaries and exploring the vast possibilities of local food.