Recipes - Basic and Advanced

SpyofMoses said:
Does anyone have experience broiling steak? Tried it my first time this morning for a breakfast of steak, eggs, and coffee. Feeling really good after a workout and that for brealfast, but I definitely overcooked my steak.

Edit: was using the broiler function on my fancy, expensive Ninja air fryer, FWIW.
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I guess my question is why would you air fry ("broil") a steak when you already dirtied a skillet to make eggs? Isn't the classic steak and eggs cooked in the same skillet? The eggs are fried in the steak fat?

Edit: I will admit that I am not pro air-friers (for myself) because I am already washing dishes for six people and my air frier baskets and "accessories" are hand wash only which makes me not want to use the thing and, if I'm honest, I don't think it "fries" anything better than an oven, maybe a toaster oven.
 
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This is the best stove-top homemade mac and cheese recipe I have ever made

www.browneyedbaker.com

Creamy Stovetop Mac and Cheese

Creamy Stovetop Macaroni and Cheese - Super creamy, super cheesy, and ready in 30 minutes!
www.browneyedbaker.com www.browneyedbaker.com

A few notes for those who might want to make it:
- Take your time. Let the butter/flour base for the roux stop simmering before adding the milk. Never let any of the ingredients in the cheese sauce come to a simmer/boil. It should be hot enough to incorporate the shredded cheese but never bubble.
- Only cook pasta until al dente. I also swapped out the 8 oz of American cheese for 8 oz of Monterey.
- It seems like there is a lot of sauce to pasta once mixed together but it needs to sit for a while so the noodles can absorb some of the liquid. I made the cheese sauce in a dutch oven, added the pasta, put the lid on, then let it sit in the oven at 175 degrees for about 45 minutes to an hour. It came out perfectly thick and creamy.
Food Porn Cheese GIF
 
Has anyone made a clam chowder using canned clams? I was told by an extremely reliable source to never eat any seafood from the SF Bay but I want to make a seafood chowder tomorrow and I'm dubious and grossed out by canned clams. Did it work out for anyone who has made clam chowder with canned clams?
 
French onion soup:

1. Slice onions in small cubes.
2. Butter and olive oil in the pot.
3. Add onions till they get brown.
4. Add flour and mix it for 5mnt.
5. Pour white wine.
6. Salt and pepper.
7. 2xKnorr chicken broth cubes.
8. Water
9. Let it boil for 20-30 mnts.

I have no idea of the quantity of each ingredient. No way I´m weighing ingredients.

You should add cheese and toasted bread to each bowl and take it to the oven. But I just dump a lot of emmental or gruyere cheese into the pot while it´s cooling and serve it like that.
 
You have to cook scambled eggs or an omelette with butter in a good hot pan. I know a lot of people that don't take scrambled eggs seriously. I hate those people but I usually forgive them because I was once ignorant also. I probably spent 30 years not knowing how to cook eggs. I can't get those years back.

Now my life is changed and I cook this every morning and add some local bacon. I won't give you the recipe because I don't trust you guys but just use fresh eggs, good pan, good butter, work it in the pan.... but don't go crazy stirring like you're some DJ at Ibiza, just pay attention. Add some chives or parsley, salt & pepper to taste if you like. You decide.
 
Since there's talk about eggs, here's my suggestion for bringing an omelette to the next level:

- Have ingredients as close to room temperature as possible. If adding anything that actually needs "cooking," par-cook it on the side. (Onions, bell-peppers, mushrooms, etc.)
- ***Use a fork to beat the eggs into a good froth, at least a minute. This is the most important part because it will cause the eggs to puff up and then crisp on the outside when cooked.***
- Pour the whipped eggs into a well greased/buttered/non-stick pan on medium-low heat. Only add fillings once the eggs start to puff a little.
- Finish like a regular omelette.
 
starlight said:
Since there's talk about eggs, here's my suggestion for bringing an omelette to the next level:

- Have ingredients as close to room temperature as possible. If adding anything that actually needs "cooking," par-cook it on the side. (Onions, bell-peppers, mushrooms, etc.)
- ***Use a fork to beat the eggs into a good froth, at least a minute. This is the most important part because it will cause the eggs to puff up and then crisp on the outside when cooked.***
- Pour the whipped eggs into a well greased/buttered/non-stick pan on medium-low heat. Only add fillings once the eggs start to puff a little.
- Finish like a regular omelette.
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Restaurants always serve omelets with no browning on the outside, but my omelets are always browned. I've tried very low heat, but then the middle of the omelet is runny. I occasionally have come close to getting it right, but I'd like to truly master this.
 
Thomas More said:
Restaurants always serve omelets with no browning on the outside, but my omelets are always browned. I've tried very low heat, but then the middle of the omelet is runny. I occasionally have come close to getting it right, but I'd like to truly master this.
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Restaurants also use an excessive amount of butter and oils. And there's also a good chance that those "eggs" aren't just eggs...

Personally, I like a really fluffy omelette with a crust. Have you tried using a thicker pan, like a cast-iron?
 
starlight said:
Restaurants also use an excessive amount of butter and oils. And there's also a good chance that those "eggs" aren't just eggs...

Personally, I like a really fluffy omelette with a crust. Have you tried using a thicker pan, like a cast-iron?
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I've mostly used non-stick pans, but I have used a well seasoned cast iron pan. Now I feel motived to try again. I usually go for fried over medium, or scrambled.
 
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