Food & Drink Cookery: Lifehacks and Cooking Tips [In Quarantine or Otherwise]

[Yinko]

@Tyanna of Pentos I ran into an interesting spin on Cornbread from binging with babbish. Basically use a cast iron skillet to bake it in the oven. No flour, just corn meal, a few other derivatives, I can find my modified recipe if anyone wants, it's very forgiving.

 

[Deleted member]

@Tyanna of Pentos I ran into an interesting spin on Cornbread from binging with babbish. Basically use a cast iron skillet to bake it in the oven. No flour, just corn meal, a few other derivatives, I can find my modified recipe if anyone wants, it's very forgiving.

I love no-flour corn breads and was aware of this, but haven’t tried it yet! By all means.

 

[Yinko]

I love no-flour corn breads and was aware of this, but haven’t tried it yet! By all means.

I've tuned this recipe for my own tastes, I like things with a bit more complex flavore and texture, so keep that in mind if you want to adjust things. As I said, it's pretty forgiving.

• Solids
  • 1.5c medium grind cornmeal
  • 0.25c rough cornmeal
  • 0.25c fine cornmeal (could just combine all these into 2c in you don't care about texture)
  • 0.25c dark brown sugar
  • 1t salt
  • 2T baking powder
• Liquids
  • 1.5c water
  • 0.25c Apple Cider vinegar
  • 0.25c oil
  • 4 eggs
• Instructions
  • Mix the solids together so there are no lumps
  • Mix the liquids together with a blender or blender wand so they are fluffy with bubbles.
  • Oil a cast iron skillet with about 0.25-0.3c of oil (can be less, but the ideal is to have the cornbread floating on a puddle of oil so that the bottom gets a crispy deep-fry texture.
  • Pour the dry ingredients into the wet, blending constantly, and immediately place in skillet and into the oven. (This has to be done fast, as the dry ingredients have baking powder and the wet have vinegar, so they start to react quickly, if you don't get it into the oven right away you could end up with an unleavened cornbread).
  • Bake at 400F for 25 minutes.

This is the video that gave me my inspiration to alter the basic recipe my family had to this one. What I ended up was still very different from his version though.

Spoiler: Video of Food

 

[Bacle]

A cooking tip I want to share here related to cedar plank salmon.

When you cook it, do it with the scales up, not down against the wood.

The scales and skin will keep the meat from absorbing the cedar flavor in a meaningful way.

Put a little virgin olive oil on the meat to keep it from sticking, and it comes out great.

 

[Abhorsen]

I'm right now trying to get down a good french toast batter, but I keep fucking it up. My next one, I'm just going to make it a ton eggyier. My current ration is 2 large eggs per cup of milk

 

[Tiamat]

I'm right now trying to get down a good french toast batter, but I keep fucking it up. My next one, I'm just going to make it a ton eggyier. My current ration is 2 large eggs per cup of milk

That sounds about right? Most say, and going from experience, the ratio should be anywhere from two to four eggs per cup of milk, depending on the size of the eggs and the consistency of the batter you want. Also, if you're willing to indulge, you may want to use whole milk, or go half milk, half cream.

 

[Abhorsen]

That sounds about right? Most say, and going from experience, the ratio should be anywhere from two to four eggs per cup of milk, depending on the size of the eggs and the consistency of the batter you want. Also, if you're willing to indulge, you may want to use whole milk, or go half milk, half cream.

I'm using whole milk on account of me always having some on hand. Once I get a good recipe down, I might go further.

The issue is it keeps ending up very sour. It's not bad eggs, I float checked em.

 

[Tiamat]

I'm using whole milk on account of me always having some on hand. Once I get a good recipe down, I might go further.

The issue is it keeps ending up very sour. It's not bad eggs, I float checked em.

Sour? That's weird. What other ingredients are you using, and what kind of bread?

 

[Abhorsen]

Sour? That's weird. What other ingredients are you using, and what kind of bread?

So I figured it out eventually. I had my heat on too high, and it wasn't cooking the interior. Fixing that fixed everything, somehow.

Still have no idea why that was sour, but whatever.