Mar 9, 2017556 views

[On-Going] Show & Tell: What's Cookin'


Post pictures of what your cooking or great food pictures in general here!
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Stacey Brugh, Laura Dunn, and 10 others
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What i had for dinner yesterday, claypot rice. Filled with chicken thigh, chinese sausage, and dried mushrooms!
MarcusK
Nice! What form of heating did you use?
Cool pen really cool
I made this! Salmon grilled on a cedar plank. This is the "before" shot, sorry, we ate the "after" shot.
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Cedar planks are sold in grocery stores (near the fresh fish counter). You soak the plank in water for about an hour then cover it with whatever you're grilling, then throw the whole mess right on your (outdoor) grill. As the cedar steams and chars, it imparts a nice, cedar-ie smokey flavor that is quite unique--give it a shot!
RayF
really lovely work, the after shot is tough to remember when the salmon is dying to be eaten...
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Studying abroad, gotta make do without Mum's Cooking! Due to time constraints however, I like stuff that can be had just by throwing things together (like the salads and yoghurt), or those that simply need a little seasoning before going into the pan. Anybody else likes their steak medium-well? ^^
phoenixsong
Same here! Studying abroad, so I do a fair bit of cooking!
Who doesn't look a super crispy piece of pork belly! <3 I missed a few pictures, so i'll write down step by step what went on. 1) Bring water to boil, add in a few slices of ginger and cooking wine to remove some porky smell
2) While waiting for water to boil, I used to bamboo skewers to pierce the meat diagonally to try and maintain that shape. I didn't want my pork to curl up when cooking.
3) Blanch pork for 10 - 15 mins, and remove.
4) Start to score the skin with a fork, or a meat tenderizer tool. (Check out picture 3) You want to have made a lot of tiny holes in the skin, so when it cooks in the oven, the fat layer under the skin will come through and "fry" the skin.
5) Optional: Add some white vinegar or some form of acid to a baking dish, place skin side down. This helps make a crispy skin. Score the bottom of the pork belly, and add your marinade. I use a mixture of white pepper, chinese 5 spice, salt, sugar, and shaoxing wine. Let the skin sit in a marinade for a couple of hours. You can do this over night, and do step 6 onwards in the morning if you are planning to make this for dinner.
6) Remove pork belly from vinegar, and place skin side up. (you can use another tray, or just give it a quick rinse. You now want to sprinkle salt liberally all over the skin and give it a quick massage, getting the salt into some nooks and crannies.
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7) Allow it to sit uncovered in the fridge for a few more hours, the longer the better. The salt + the dry air of the fridge will help to dry up the skin. The salt will draw out the moisture from the skin, so you will have to pat the skin dry before cooking. You can rub off all the excess salt too, as we want it to be as dry as possible.
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8) Just to make sure i have score the skin well enough, I used my tenderizer to score the skin again.
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9) Now, I forgot to mention that you'd want to remove your pork belly from the fridge at least 30 mins before cooking. It's gonna go into a hot oven for an hour, and to prevent the sides of the meat from burning, I wrapped it up tightly in aluminium foil.
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Cover with an even layer of salt! It will "drain" some of the excess fat while cooking. Don't worry, it won't be too salty! Into a preheated oven at 225 C for an hour.
10) After an hour of cooking, the salt has almost formed a shell/crust of sorts, and can be removed. I'm not gonna lie, sometimes it can be a hassle. Use a spoon of the back of a knife to scrape it off.
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This is what it looks like! Can you see all the pores? That's when you know the skin is gonna be bubbly, light and super crisp! Open up the foil too, to make sure that the salt doesn't drop into the liquid at the bottom of the foil. The pork belly can become a little too salty for some people if that happens.
11) Brush some cooking oil on the skin, and send it back into the oven. Switch it from bake/fan mode to broil/grill. You can choose to bring the it up close to the heating element, but I just leave it on the middle rack. Watch the bubbly magic happen! This step can take any where from 5 - 15 mins, SO PAY ATTENTION. Eyeball it, and you can push it as far as possible, just before burning.
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If only you guys saw my insta story, with that ASMR sound of the crispy skin.
12) Let it rest for 10-15 minutes, and its time to cut! I recommend cutting it skin side down to get really nice straight lines of skin. If you try cutting it skin side up, you'd probably crack the skin in jagged lines, which is no biggy.
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I hope you enjoyed this post!
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Sorry! Busy with assignments and studying. The initial blanching helps to get rid of "scum" unwanted left overs from blood. and bone dust ect. More importantly, it'll soften the skin so you can even use a fork to score the skin. If you blanch with shaoxing and spring onions, you can also reduce the "porky smell"
MarcusK
No problem, appreciate it!
Man, I love this thread. Getting inspiration and hungry at the same time XD
Milkbar bakery, birthday cake recipe
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Just some burguer goodness
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MarcusK
Beautifully done.
ltopper
Thanks!
Lookin' for some brussel sprout inspiration. Made a pretty great batch on the weekend, but want to start tryin' out different recipes. Any suggestions out there?
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Duncan
Well it's only 51 weeks later, and hey better late than never!
My strategy for sprouts is to split them in half. Open up windows/crank the ventilation to high and get a carbon steel or cast iron skillet blazing hot, ala steak searing temperatures, then add a generous amount of olive oil or cocounut oil and immediately add the sprouts. Char them as if they're sinners who used their cellphones in church until they're nicely blackened. The faster it happens the better, high heat and frequent stirring will let them char without char-coaling. Once gently burnt and fork-tender, remove from the pan, sprinkle some sea salt, crack some black pepper and spritz a little lemon juice over them and they become my favorite vegetable.
Naftoor
Late or not, always looking for good recipes. Appreciate it!
Open faced spam and egg sandwich, chipotle ranch and cheese topped. Healthy for the soul, not for the heart!
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https://minimalistbaker.com/easy-chana-masala/
I've been wanting a good vegetarian main dish, so I tried this one. Despite the mess, it's really flavorful. It's also the first time I've used a lot of these spices.
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It was my first time visiting Minimalist Baker, but it certainly won't be my last. Are there any other recipes you personally recommend from them?
Quiros
I've pinned a few but have only tried one of her vegan cheesecake recipes. It was good but I love cheesecake too much to give up the real thing. (I came really close to making her key lime pie, also vegan, but at the last minute made Ina Garten's recipe instead which I really love.)
Fried gyoza!
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Tarte tatin success.
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@AlexP made this for me a few mornings. So damn good.
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I woke up, walked out of his office and he was sitting on the couch with his famous cold brew coffee and this for me.
livingspeedbump
Can I be best friends with @AlexP too?
Pulled this bird off the grill last night.
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I don't have access to my files beyond this device, but I got various kimchi, natto, lacto-fermentation pickles, 1\2" bacon steaks.
SaltedSmokedIcecream
The pantry gods smile at you.
Mint Crusted Rack of Lamb with Dijon-Honey Vinaigrette (pre and post oven)

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Thebb
Lamb is 'soulmeat'.
Yesterday's Flan
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Theroc
Wow.
I haven't cooked in more than a week...Massdrop taking up all my time! But this was the last thing I made. @AlexPeterkin got me on a japanese cooking binge, and I do love my karei raisu.
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richardgao
karei raisu... is that Japanese for curry rice?
Theroc
Yup, Alex can attest that it's one of the best comfort foods in the world.
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