I think I'm gonna cry. (Onion joke.)
Accomplishment?... so far, probably cloning the Cheesecake Factory's sweet tamale corn cakes for a friend's birthday party is the most in depth thing, but I'm more proud of a simple salmon, potatoes, and veggies dish that was one of my earlier things when i felt like I had no idea what I was doing but it came out awesomely tasty.
P.S. egg frying shouldn't be too complicated unless you don't grease or butter the pan or cook it too long or try to flip it without some practice or you're terrible at cracking eggs (quick sharp tap against the edge of a counter just enough to break the shell, then peel apart over the hot pan), or you try to add ingredients and don't have them all immediately ready (since eggs cook really fast). When cooking it, I try to cook it just long enough that it mostly stops being shiny -- reduces the chance of salmonella that way, imho. And if I'm feeling like making the extra effort, I'll mix the egg in a seperate bowl with a tiny bit of water for a fluffier egg. A chopstick is pretty useful for scrambling. Easier practice would be cooking it in normal Ramen noodles since you basically just let the water boil and stir.
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Once I made lentils... well, insipid light lentils. Took me hours. I hate cooking legumes
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my cat dont want to kill me anymore ... i think .--------------------------------------------------------------------------------------------------------
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My favourite cooking accomplishments are pho (the results are rather impressive, but it is pretty easy to prepare in fact), and home-made gyros (including the preparation of pitas and tzatziki from scratch). The best thing about cooking is that you can eat the result at the end :-)
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How do you make good pitas? Mine don't get the pocket. Gyros & tzatziki I can make (and do in fact make from time to time), but my pitas just end up as regular bred
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That is not a 100% stable part I have to admit. I knead the dough, cover, let it rise to double size, knead again, cut into pieces, form balls, flatten them by pressing them with my palms, cover again, let them rest for 20 minutes, bake.
Some recipes I have seen flatten the balls shortly before baking and I think that may remove the pocket. On the other hand my pitas end up being thicker than what I would imagine as perfect, but they usually have the pocket.
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Ah thanks! I think it was me flattening them just before baking them that ruined the pocket. I'm going to try making some as soon as I have time (and probably make some falafel while I'm at it, I've not had that in a while).
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I'm not patient enough to cook tendons for pho. What's your recipe for the soup stock?
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Nothing, I use a simple recipe which includes a step of adding stock/bouillon cubes when the water is added. So it is just frying (incorrect verb, but I can not find the right one) the onion, ginger, lemongrass, chilli slices, Myristica fragrans (what the hell, is that the 'real' name in English? I found it on Wikipedia). Then comes the water+cube, some fish sauce and cinnamon, then cook for a few minutes. Everything else is added when serving.
The recipe is here. It is in Norwegian, I do not speak it either :-D
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Well, apart from having studied to become an engineer at 150% pace without getting burnt out? I made a Turkish baklava so good that a friend from Turkey asked me for the recipe (and now I have to live with people asking me to make baklava again...). Should have asked someone else to cut it up though, I've never been good at making my cookies & cakes look great. Note: If you don't have my metabolism, you should avid staying with me for long, I love making cookies ;)
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So... I just made fried onions. First time I cooked something. Im 20+ (yes, yes, I know its very funny. But when I tried to fry egg at younger age it ended in disaster.) Share your biggest accomplishment :D
! feels
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