Food

Haohmaru
Posts: 270
Joined: Sat Apr 04, 2020 4:13 am

Re: Food

Post by Haohmaru » Fri Dec 17, 2021 8:17 pm

What kind of soup you making that it takes 4-5 hours bruh. I always make fresh soups and it never takes me over 1 hour. Those instant powder soups are so bad in comparison.

killacross
Posts: 1252
Joined: Mon Nov 18, 2019 7:00 am
Location: NC, USA

Re: Food

Post by killacross » Fri Dec 17, 2021 11:47 pm

Starting with raw beef or chicken and fresh, uncut veggies
.. The time adds up quick

San Goku
Posts: 1477
Joined: Fri Nov 22, 2019 7:41 am

Re: Food

Post by San Goku » Sat Dec 18, 2021 12:14 am

killacross wrote:
Fri Dec 17, 2021 7:58 pm
Lately have been into making soups and stews

Got a nice, quality pressure cooker... And Jesús Christ it was a game changer

Dice up all my veggies. Cut my meat into chunks. Start a teapot of water. Crisp my onions and garlic. Can make an entire soup from start to finish in 35-40 mins... When before it was probably closer to 4-5 hrs
I have no motivation to cook. I did when I lived on my own. We have a pressure cooker but the wife uses it to make these cheeses rice receipe for our boy.

Make a YouTube vid of you cooking and share lol

superbob
Site Admin
Posts: 223
Joined: Mon Nov 18, 2019 3:51 am

Re: Food

Post by superbob » Sun Jan 09, 2022 4:40 pm

Made a Basque "burnt" cheesecake this week, turned out okay but i'm going to have to tweak the proportions on it all, the recipe i was following called for a 9" spring form pan, but when you click the link it takes you to the 10", and comparing the batter to pan height between the video and my experience, he definitely used the 10. on mine, the center never really set well and the top go over browned into the actual burnt flavoring, not just caramelized. I think dropping the batter by about 1/4, and cooking it about 10 minutes less should do the trick

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