Your Recent Culinary Adventures

[Anonymous No.14191022]

I recently started playing with sodium citrate in cheese.
Makes it nice and thick and nacho-y.
Mix in some nice dark beer with sharp cheddar.
Mix in oat milk for a nutty flavor.
Or milk to be extra creamy
So far I've just tried cheddar because I have a lot of it I need to go through, but some pungent expensive cheese could be done this way too. I want to.

[Anonymous No.14191027]

What does beer do to cheese sauce? Does the alcohol content get cooked out?

[Anonymous No.14191032]

>>14191027
Cheese soup

[Anonymous No.14191034]

I've also tried thickening Worcestershire sauce.
I've tried starches and even xanthan and lecithin, but they all seemed wrong or changed the flavor.
But eureka occurred when I used guar gum.
Made it nice thick and sticky without altering the taste.
Similar to pic related (its some kind of soy sauce, but it looks similar to what I made.)

[Anonymous No.14191045]

>>14191027
It probably mostly does. It needs the sodium citrate to make it thick and rubbery like the picture.
I also threw in some jalapeno sausage fat from another dish and it was just heavenly. Very Tex-Deutch.

[Anonymous No.14191059]

since I had the ingredients on hand, I made the sodium citrate by reacting citric acid and sodium bicarbonate (baking soda) together until the bubbles stopped.

[Anonymous No.14191070]

>>14191034
that way I can use it on sandwiches or instead of BBQ sauce.

[Anonymous No.14191091]

>>14191032
except super thick and creamy, with a very consistent texture.

[Anonymous No.14192597]

>>14191022
>>14191034

very interesting anon. i like the idea of a thick worcestershire sauce.

i made a pork liver/shoulder pate for the first time. turned out alright, didn't grind the meat well enough, it turned out more like meatloaf. trying to nail down the spices to compliment the meats but not be too overwhelming on their own.

[Anonymous No.14192600]

>>14192597
also some anon the other week was wondering what to do with szechuan peppercorns and someone suggested making drink bitters or an infused syrup with them, like a kind of sweet chili sauce. im going to try that when i get the time

[Anonymous No.14194434]

https://youtu.be/ImX7vcqL0pg

[Anonymous No.14194525]

>>14191022
Made a chicken tomato stew with what i got at home todayand it was ok.

Cut chicken breats into small pieces, add hacked yellow onion, a pressed clove of garlic and teaspoon of curry.

Fry it until it gets some color, add a teaspoon of salt, some black pepper and half a teaspon of cummin and half a litre of passed tomateos.

Let simmer for a few minutes, not more than 5, eat with a fresh green salad and some wheat berries or rice :D

[Anonymous No.14195492]

I made mohinga for the first time. It's a spiced, split chickpea-and-catfish rice noodle soup.
Was good. Almost as good as the restaurant. Is this what cultural appropriation is? Feels good.

[Anonymous No.14195523]

Recently did a beef tongue.
Yummy

[Anonymous No.14195916]

>>14191022
>and nacho-y.
most "nacho" cheese is made from cream cheese.

[Anonymous No.14195947]

>>14191022
What kind of cheese are you using?

I used to work at a fondue restaurant making fondue dozens of times every single day. I tried to make one at home the other day using the same recipe I'd done so many times and it curdled and became hard and stringy. What's the secret to soft fondue?

[Anonymous No.14196089]

>>14195916
No it isn't.
...
...
... is it?

[Anonymous No.14196241]

I made sesame chicken, I wish I could have fried for longer but it came out nice af.

[Anonymous No.14196250]

>>14191022
should get some shmp and try it out. improves the texture of the sauce by quite a bit.

[Anonymous No.14196269]

>>14196250
realize shmp probably wont come up with anything helpful in google. it's sodium hexametaphosphate, acts as a melting sauce similar to sodium citrate.

[Anonymous No.14196305]

tonight i made "chicken elegante" out of an old crepes cookbook from the 70s. it turned out alright, the sauce was pretty good. tasted rather similar to hollandaise sauce. only problem was the amount of chicken the recipe called for was way too much (3 lbs of chicken for 16 crepes).

[Anonymous No.14196420]

I had a small bag of almond flour someone gave me and couldn't find many recipes without buying other keto ingredients so I settled on a low effort cake that turned out really well. I've actually made it twice and still need to figure out how to get out of the pan more easily.

[Anonymous No.14196674]

>>14191091
nope, just soup

[Anonymous No.14196692]

>>14196420
If you like coffee cake using almond flour in the struesel is really tasty.

[Anonymous No.14196767]

Or coat your cheese in cornstarch and whisk is slowly into your sauce. It's just as creamy.

[Anonymous No.14197280]

>>14196420
>>14196692
When a cake recipe replaces like 1/3 of the flour with almond flour can I just skip it? They use it because of no gluten right or does it have a significant almond flavour?

[Anonymous No.14197541]

>>14197280
No idea about replacing it; it's nowhere near as dry as wheat flour so I thought there'd be other adjustments needed and found a recipe that used 100% almond flour.
The taste is subtle, even by itself so once I added honey, vanilla, and cinnamon, it mostly just changed the texture.

[Anonymous No.14197558]

>>14196420
post the recipe or you're full of shit butt munch