Cooking
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
view the rest of the comments
Yeah, I was just theorizing to another person in a comment here that possibly big-ish batches could be made in slow-cookers or pressure-cookers if the amount of liquid was well-titrated.
At our local grocery there's a company that offers a line of hummus (average+), stuffed grape leaves (absolutely terrible) and taboulah salad (solid), and then once in a blue moon, mujadara (delicious). If they had that latter item on a regular basis then I'd be a nonstop buyer. Naturally, it only appears every couple years...
Btw, one thing I've found that pairs unexpectedly well with the taboulah salad and mujadara is unflavored Greek yogurt. Hit that all up with some hot peppers / hot sauces and you get an exquisite balance of heat and cooling (the yogurt).
Not to mention, SCO (steel cut oats) are always an improvement over hulled rice.
Slow cooking caramelized onions 100% works. The liquid can be drained near the end for a flavorful broth, and you can leave the lid off for the last few hours to let any straggler liquid evaporate if you want them really jammy.
I completely forgot that in the fridge. I'll be having that with leftovers.
I originally bought some groats to use (since that's what wikipedia said), but my lack of experience with it and inability to find a good recipe using them made me go the rice route. Might give that a shot at some point.
SCO are nice because you get most of the health benefits of the groats, but they only take around 12min to cook at ~med heat. Groats themselves take around 3-4x longer, I think. No doubt pre-soaking them would help.