Cooking
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].
Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
view the rest of the comments
Stews! Beef stew is great the next day.
I think I first saw it from Alton Brown, but he braises the beef the day before, then cools it down and uses any drippings from that the next day to cook the veggies/potatoes. Then when it's ready to eat, you just toss in the beef and let it warm up.
It works because you need high temp (simmering/boiling) for the collagen to break down into gelatin. That's when the beef gets really "shreddy" for lack of a better term. If you cool it down, though, the gelatin solidifies and holds the beef together in good bite sized pieces. When you warm it back up, you don't warm back up to a boil (or at least not for long), so all that gelatin doesn't completely dissolve, and you still get those good chunks.
That sounds amazing! I need to look up that recipe.
I make chef John's bigos recipe, I don't eat it until the next day.
I've made bigos a couple times, my family is polish, but we're a few generations removed from the old country, so it wasn't exactly part of our regular diet growing up, just something we had once or twice at the local polish church's feast.
The first time I made it, most of the recipes I found were ridiculously plain, mostly just cabbage, sauerkraut, pork, and kielbasa stewed together without much else, which don't get me wrong, is a damn fine meal on its own, but I kind of knew deep down there had to be more to it.
So I just kind of took what I knew about polish food and threw it all in a pot, and what I came up something really close to that Chef John recipe. I don't think I had allspice in mine, and I threw in a jar of pickled beets and every kind of mushroom I could get my hands on, but otherwise that's almost exactly what I came up with. I'm kind of proud of that now that I've seen his recipe.
If anyone has ever been curious about the perpetual stews you tend to hear about in medieval fantasy books and such, bigos is probably about as close as you can get without actually keeping a pot simmering for weeks at a time (although if you want to keep it simmering and add to it as you go, more power to you.) Historically that's pretty much exactly what it was, whatever the local hunters showed up with went into the pot, so it's also a pretty hard thing to screw up, there's not exactly a wrong way to make bigos.