diff options
| -rw-r--r-- | beard_butter_simple.cook | 14 | ||||
| -rw-r--r-- | chanko_nabe.cook | 93 | ||||
| -rw-r--r-- | hot_sauce.cook | 29 | ||||
| -rw-r--r-- | kvass.cook | 42 | ||||
| -rw-r--r-- | mustard.cook | 26 |
5 files changed, 204 insertions, 0 deletions
diff --git a/beard_butter_simple.cook b/beard_butter_simple.cook new file mode 100644 index 0000000..0c8cf69 --- /dev/null +++ b/beard_butter_simple.cook @@ -0,0 +1,14 @@ +--- +servings: 90ml beard butter (3 x 30ml can) +--- + +> Simplified from https://missionbeard.com/blogs/learn/beard-butter-recipe + +Melt @shea butter{13%tsp} in a #pot at minimum temperature and add @jojoba +oil{5%tsp}. Mix well and pour in a #can. Let it cool and solidify (~1h). + +> Considers a tsp = 5 ml + +> Shea butter melts at 34 degrees Celsius. + +> The mixture is in the limit of being soft at room temperature at 2-1 ratio diff --git a/chanko_nabe.cook b/chanko_nabe.cook new file mode 100644 index 0000000..5e6b45f --- /dev/null +++ b/chanko_nabe.cook @@ -0,0 +1,93 @@ +>> source: https://www.justonecookbook.com/chanko-nabe-sumo-stew/#wprm-recipe-container-57971 +>> servings: 6 + +-- To Make the Broth. + +Gather all the ingredients for the broth. This 6-inch #grater{} works great for +grating ginger and collecting the ginger juice. In this recipe, we use only the +juice of the ginger. + +In a #donabe clay pot{}, #Dutch oven{}, or #large pot{}, combine @chicken +stock/broth{1440%ml}, @sake{60%ml}, @mirin{80%ml}, @ginger juice{2%Tbsp}, and +@crushed garlic{1.5%tsp}. Bring it all to a simmer over medium heat. + +Once simmering, transfer several spoonfuls of the broth into a measuring cup or +small bowl. Then, add @white miso{0.5%cup} to the measuring cup and stir until +smooth and combined. + +Gradually add the miso mixture back into the broth in the pot, stirring to +dissolve any lumps. Once you‘ve incorporated the miso, do not let the broth +boil. Turn off the heat as soon as the broth starts to simmer and small bubbles +appear around the edges of the pot. Cover and set aside. + + +-- To Make the Chicken Meatballs + +In a #large bowl{}, combine @ground chicken{250%g}, @ginger juice{2%tsp}, @soy +sauce{2%tsp}, @cornstarch{1%Tbsp}, @panko{6%Tbsp}, @green +onions/scallions{3%Tbsp} (finely chopped), and large @egg{0.5} (50 g each w/o +shell) (beaten). Using your hands, mix it all together. + +Once the mixture becomes pale and well combined, shape it into 1-inch (2.5-cm) +chicken meatballs. If the mixture is too loose to form meatballs, sprinkle in +additional panko, as needed. + + +-- To Prepare the Stew Ingredients + +Cut @cod fillet{680%g} into 2-inch (5-cm) chunks. Peel and devein @shrimp{8}. +Cut sliced @pork belly{170%g} into 2-inch (5-cm) pieces. Trim the visible fat +from boneless, skinless @chicken thighs{4} and cut the chicken into bite-sized +pieces. Cut @medium-firm tofu{400%g} (momen dofu) into 1-inch (2.5-cm) cubes. +Separate @napa cabbage{0.5} leaves and cut them into smaller pieces. +Finally, slice @carrot{0.25} and make decorative flower-shaped cutouts (called +hanagiri) with a vegetable cutter. + +Cut @Tokyo negi{2} (naga negi; long green onion) diagonally into pieces 1 inch +(2.5 cm) long and cut @green onions/@scallions{6} into 2-inch (5-cm) +lengths. Remove the stems of @shiitake mushrooms{4}, making a decorative cut on +the caps (called shiitake hanagiri), if desired. + + +-- To Set Up the Table + +Place all the stew ingredients—the meatballs, seafood, pork belly, chicken, +tofu, carrot slices, napa cabbage, negi, green onions, and mushrooms—on +platters. Set the platters on the table. + +Pour the @ponzu sauce{} and @goma dare{} (sesame dipping sauce) into individual +#dipping bowls{} at each place setting along with #chopsticks{}, a #soup +spoon{} (optional), and a #soup bowl{}. + +Set a portable #gas burner{} on the table next to the platters of ingredients. +Place the #donabe{} or pot filled with the Chanko Nabe broth on top of the +burner. If you don't have a portable gas stove, you can cook the stew on the +stovetop, transfer it to a large bowl, and serve it family style. Or, you can +bring the pot to the table and enjoy each batch, then return it to the stove to +start a new batch. + +-- To Cook the Chanko Nabe + +Bring the broth to a simmer over medium heat. Once simmering, add the fish, +tofu, tough parts of napa cabbage, negi, carrots, and some mushrooms. You don't +have to put all the ingredients in at once; you may cook in batches if you +prefer. Cover to cook for ~{10%minutes}, or until the vegetables are tender and +the fish is cooked. Transfer the cooked food to individual soup bowls. Then, +add the meatballs, meat (or more fish), and vegetables to the broth, and cook +covered for ~{10%minutes}. Be aware that the vegetables and tofu cook more +quickly than the meatballs, seafood, and chicken. + +Keep the broth at a simmer the entire time. If the liquid gets low, add a +little water or chicken broth to have enough liquid to heat the noodles or rice +at the end. Even though you are thinning the broth, the flavorful ingredients +you are cooking will continue to enrich it. + +When diners are ready for the final course, remove any solids in the broth and +add cooked short-grain @Japanese rice{2%cups} or precooked @udon +noodles{2%cups}. Simmer until heated through, then ladle into the soup bowls +and serve. + +-- To Store + +You can keep the leftovers in the pot or in an airtight container and store in +the #refrigerator for ~{48%hours}. Reheat to enjoy. diff --git a/hot_sauce.cook b/hot_sauce.cook new file mode 100644 index 0000000..972960e --- /dev/null +++ b/hot_sauce.cook @@ -0,0 +1,29 @@ +--- +source: https://wholefully.com/homemade-hot-sauce-recipe/ +--- + +Place the @peppers{750%g} and @garlic{6%cloves} in a clean wide-mouth quart +canning jar. Set aside. + +To make the brine, heat the filtered @water{4%cup} and @sea salt{4%tsp} in a +medium saucepan until the salt has dissolved completely. Let cool to room +temperature. + +> NOTE: Brine is 1 cup of water and 1 tsp of salt. If you need more, you can +> add it. + +Fit the jar with a fermentation lid or cheesecloth secured with a rubber band +(see notes on weighing down the peppers if using cheesecloth). Place in a warm, +dark spot for ~{6%day}, or until the brine looks cloudy and small bubbles begin +to appear when you tap the side of the jar. Make sure the peppers stay +submerged under the brine during the entire fermentation process to prevent +mold-growth. + +When the fermentation time is up, strain the brine, reserving it. Place the +fermented peppers and garlic in a #{blender}, and add in 1 cup of the brine, +plus the @apple cider vinegar{1/3%cup}, and honey or maple syrup or any sugar +source (1 tbps), if using. Blend until completely smooth, adding in additional +brine to reach the desired thickness. + +Transfer to a #{bottle} and store in the fridge for 3-6 months. + diff --git a/kvass.cook b/kvass.cook new file mode 100644 index 0000000..332d1f2 --- /dev/null +++ b/kvass.cook @@ -0,0 +1,42 @@ +== Starter == + +Mix @water{1/2%l}, @rye bread{1%cup} cubes, @sugar{2%tbsp} and +@sourdough{1%tbsp} for the starter, if you don't have any. Let it ferment for +~{36%hours}. + +For the sugars, use wort. + +== Wort == + +Heat @water{2%l} to 65-70 degrees Celsius, add the @Munich type II malt{1/2%kg} +and steep for at least ~{1%hour}. Do not heat over 71 degrees Celsius, that +would kill the enzymes that convert the starches to sugars we need for the +fermentation! + +Once the steeping is done, remove the malt, and strain with a #mesh{}. After +straining, pour hot water over the malt to make sure you extract all the sugars +from it. + +Bring the liquid to a boil and boil it for some minutes, until the solids start +to appear. You can strain it with a fine #cheesecloth{} or use the gravity to +remove the solids. + +> You can dry the malt and use it for other recipes like cookies. It's very +> flavorful. + +== Fermentation == + +Toast @rye bread{1%cup} cut in cubes in the #oven{} for ~{20%min} at 180 +degrees Celsius. + +With all the ingredients cool, mix the wort, the rye bread and the starter +together, put in a #glass container{} cover with a #cloth{} to keep flies away. +Let it ferment for ~{24%hours}. + +Strain with a #cheesecloth{} and mix with @honey{1%tbsp} for the second +fermentation in bottle. Bottle it in #glass bottles{} that can keep pressure +with a couple of @raisins per bottle. + +Ferment in bottle for ~{1%day} (or two) or until the raisins start to float. + +The resulting wet bread can be used for the starter of the next batch. diff --git a/mustard.cook b/mustard.cook new file mode 100644 index 0000000..bae2030 --- /dev/null +++ b/mustard.cook @@ -0,0 +1,26 @@ +Mix @black mustard seeds{2%tbsp} and @yellow mustard seeds{2%tbsp}. + +Optionally you can grind them in a #{spice grinder}. + +Mix them with @salt{1/2%tsp}, @pineapple juice{2%tbps}, @white wine{2%tbps}, +@apple cider vinegar{2%tbps}, @sauerkraut juice{1%tbps}. + +> NOTE: any sweet juice can do, but better if color and flavor are not too +> strong, like pineapple, apple, grape. + +> NOTE: Dijon mustard uses Verjus, a highly acidic juice made by pressing +> unripe grapes. We replaced that with a mixture of wine, vinegar and juice. + +Mixing the ingredients cold will result in a spicy mustard. If they are warm, +it won't be spicy. + +Let it sit for ~{2%day} until the liquid has been absorbed and the mixture is +not runny. This will also develop flavor. + +Optionally, let if ferment for ~{5%day} until the liquid has some bubbles in +it. This will make the mixture last almost forever in the fridge. + +Optionally, blend the mixture keeping the temperature low, and strain with a +#{mesh strainer}, pressing with a #{spoon}. This will result in a creamy +mustard. If you skip this step and you didn't grind the seeds, it will result +in a thick paste of small balls that explode in your mouth. |