Head-Fi.org › Forums › Misc.-Category Forums › Members' Lounge (General Discussion) › how many of you guys cook???
New Posts  All Forums:Forum Nav:

how many of you guys cook??? - Page 135

post #2011 of 3702
Originally Posted by Clayton SF View Post

Has anyone made any dumplings lately be it European, Asian, other?

Yes,I often make
English Dumplings (Click to show)
1 cup cake flour
2 teaspoons baking powder
1/2-teaspoon of salt.
1 egg, beaten
2 tablespoons milk
2 tablespoons seltzer water
Salt & freshly ground black pepper, to taste

While soup simmers, build dumplings.
Sift cake flour, baking powder and salt into a large mixing bowl.
Create a well in the middle and add egg, milk and seltzer water.
Stir to combine. If more liquid is needed, add more milk, 1 tablespoon at a time. DO NOT overmix.
Wet your hands so the dumpling batter is easy to maneuver.
Create small dumplings, no more than a tablespoon in size.
When dumplings are made, add to soup.
Cover and continue to simmer over medium-low heat, 7-10 minutes, until cooked through.
for chicken,beef or vegetable soups in the winter.
Build the dumplings and drop into the soup to cook,they make a complete meal.
They look like this(blog photo):

Plated up the Balsamic Pork Roast today with some olive oil/white wine mushrooms and Roasted Potato/Carrot/Onions (Click to show)

5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
4 medium white potatoes, cut into bite-sized chunks
1 medium vidalia onion, cut into eighths
2 cloves garlic, diced
6 tablespoons butter, melted
salt & pepper


1- Preheat oven to 425 degrees.
2- Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
3- Season generously with salt and pepper, toss.
4- Cover pan with aluminum foil and bake for 45 minutes.
5- Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top, allowing to brown and crisp.

Edited by 5aces - 2/7/13 at 2:30pm
post #2012 of 3702

Dutch Chinese Tomato Soup


post #2013 of 3702

Inspired by grokit inspired by 5aces...

post #2014 of 3702

With the food and amps it seems you're having a lot of fun lately!

post #2015 of 3702

I just had a couple of those leftover drumsticks, with a leftover cold steamed artichoke for supper, featuring my lemon-dill aioli dipping sauce... delish!

Edited by grokit - 2/7/13 at 9:41pm
post #2016 of 3702

Brunch! beerchug.gif





Happy Saturday!

post #2017 of 3702
TGIF Chicken Wings !

post #2018 of 3702


You have tempted me once again.

Your pictures certainly inspire me.

Is that a dusting of flour and spices; or

baking powder and spices?

Have you ever tried cornstarch?

Happy Fry-day. I mean, oven-baked day!

post #2019 of 3702
Tried 'em all Clayton,as far as oven bake techniques go.
That tray of 24 wings and drumettes was air dried for 18 hours in the fridge,with baking powder,salt and pepper.
You could add some smoked chili powder to your pre-cook dust.
Careful not to over salt the wings,pat them dry and coat in small batches before laying out on the rack.
There is some science to using the baking powder:why use baking powder for chicken wings

I know of no other oven bake method that achieves this all round crisp on the chicken wings.
Had them for lunch and supper,they are so good.
Got to have that hot sauce or blue cheese dip to compliment these plain wings.

Some quick Pan Seared Shrimp (Click to show)
· 2 tablespoons peanut oil
· 1.5 lbs. 21/25 shrimp, peeled and deveined
· 1/4 teaspoon salt
· 1/4 teaspoon black pepper (I use white pepper)
· 1/8 teaspoon sugar
optional sprinkle of Old Bay Seasoning
In 12-inch skillet, heat 1 tablespoon oil over high heat until oil smokes.
In a medium bowl, toss shrimp with salt, pepper and sugar.
Add half the shrimp to the hot pan. Be sure that shrimp are not overcrowded and are in a single layer. Cook about 1 minute. The edges should be pink and the shrimp should have a nice brown crust.
Remove the pan from the heat.
Turn the individual shrimp over.
Let the shrimp stand in pan about 30 seconds.
Transfer shrimp to holding plate.
Repeat process with second batch using remaining tablespoon of oil.
After the second batch has been standing 30 seconds, return the first batch to the pan. Cover the pan and let all the shrimp stand 1-2 minutes until the shrimp are cooked through.
Serve right away.
After removing from heat and letting them stand open for 30 seconds, I'll cover with a lid for 40-60 additional seconds if just doing one pan full.
Perfect every time.
with seafood sauce:

Edited by 5aces - 2/15/13 at 1:15pm
post #2020 of 3702

^ I will definitely use (non-aluminum) baking powder in my next batch of dry-rubbed oven-baked drumsticks, pics to come!

post #2021 of 3702

Baking powder has aluminum in it? I better check mine.

Picture later too.

It's a Wingfest!

post #2022 of 3702
Originally Posted by Clayton SF View Post

Baking powder has aluminum in it?


Some do, some don't. I have a big container of Red Star brand that says, "no sodium aluminum phosphate" on the front label.

post #2023 of 3702

I bought wings and baking powder yesterday for this weekend's wing fest.  beerchug.gif

post #2024 of 3702

5aces--what camera do you use to take your wonderfully delicious food pictures. I can see every crisp nook and cranny in them chicken wings!

post #2025 of 3702





Wings are in the fridge for a good resting.

New Posts  All Forums:Forum Nav:
  Return Home
Head-Fi.org › Forums › Misc.-Category Forums › Members' Lounge (General Discussion) › how many of you guys cook???