[homemade] Wagyu Cheeseburgers [homemade] Wagyu Cheeseburgers

submitted by /u/CpE_Sklarr [link] [comments]

submitted by /u/CpE_Sklarr [link] [comments]

https://ift.tt/jOuHGJ5 /u/CpE_Sklarr

[homemade] Beef curry udon 🍜 [homemade] Beef curry udon 🍜

submitted by /u/OutrageousDot7353 [link] [comments]

submitted by /u/OutrageousDot7353 [link] [comments]

https://ift.tt/Z5eAxsq /u/OutrageousDot7353

[homemade] french omlete [homemade] french omlete

Melted cheddar on top, some spicy Italian sausage, avocado and mini mozzarella. + Piri piri (spicy) flakes submitted by /u/efkbo [link] [comments]

Melted cheddar on top, some spicy Italian sausage, avocado and mini mozzarella. + Piri piri (spicy) flakes submitted by /u/efkbo [link] [comments]

https://ift.tt/BF2mPeD /u/efkbo

[homemade] honey-dough pizza for dinner last night [homemade] honey-dough pizza for dinner last night

Been doing this one for years now. Little honey in the yeast starter, then more honey in the dough. Probably a good 2 tbsp total. Little salt too. Wire pan is game changer for home oven pizzas. Mushroom, onion, green pepper, olive, pepperoni were toppings. Raos pizza sauce. HEB brand mozzarella, grated from block if possible but this time used a shredded bag. Added some cheddar slices I was trying to use before they go bad lol. Little olive oil/oregano brush on the outer crust. From yeast starter to finished product this took under an hour. Tastes better than takeout and costs probably a fifth of the price. Cheers submitted by /u/hotnspecies [link] [comments]

Been doing this one for years now. Little honey in the yeast starter, then more honey in the dough. Probably a good 2 tbsp total. Little salt too. Wire pan is game changer for home oven pizzas. Mushroom, onion, green pepper, olive, pepperoni were toppings. Raos pizza sauce. HEB brand mozzarella, grated from block if possible but this time used a shredded bag. Added some cheddar slices I was trying to use before they go bad lol. Little olive oil/oregano brush on the outer crust. From yeast starter to finished product this took under an hour. Tastes better than takeout and costs probably a fifth of the price. Cheers submitted by /u/hotnspecies [link] [comments]

https://ift.tt/DdVpZA0 /u/hotnspecies

[Homemade] Chicken Shawarma wrap [Homemade] Chicken Shawarma wrap

I lovr chicken shawarma. I also love counting calories and macros. Alas, the expensive and arduous process of having a full on shawarma spit is hard. No frying pan/oven meat pyramid or other unique home cooking techniques has been able to capture the same texture and flavour as the chicken shawarma places I grew up near. And with eating out being so expensive, as well as being in a very small town, I've been forced to adapt, and my goodness, has it come out wonderful. For the last 3 months, I have been making incredible chicken shawarma at home. Its easy, its delicious and its CHEAP. And how did I do it? A Gourmia 14 in 1 Air Fryer. The beautiful thing about this air fryer is the horizontal spit that comes with it. It cooks the chicken so, SO perfectly and is a direct hit on a traditional shawarma. It crisps and bubbles the outside, making it golden, and then it cooks right through the inside to a perfect doneness. Its a cheat. Its stupid how well this thing works. No need for a big dedicated spit or complex layering on a pan in the oven. Stack your chicken, secure the spit, set the setting and go do something else for a half hour. The appeal of chicken shawarma is based on two things. The flavour and the texture. That crispy but also meaty flavour from the slow rotating spit, and the salty, fragrant spice mix that seasons it. This thing nails both of them. I prefer Lebanese and Syrian style shawarma, but you can tailor this to your own preferences. The ingredients: Boneless skinless chicken thighs Salt Garlic Powder (or minced garlic) Tamam Brand Chicken Shawarma Seasoning (or your own shawarma mix, Tamam makes it easier for me to make this quickly.) Extra Virgin Olive Oil Lemon For the Wraps: - Saj Bread or Arabic style Pita (I use Roti since its hard to get Saj Bread here) or Greek pita if you want to do Gyro. - Tamam Brand pickled Turnips (you can make these yourself, I buy them made because its easier. - Amir Brand Garlic sauce (or you can make your own, again, I do this out of convenience. The star is the chicken.) For this one, I did 280g of chicken thighs. I only trim out any visible blood vessels or tendons. I used to trim the fat but it renders down SO WELL its not needed. I haven't bitten into anything other than delicious chicken. No gristle or chewy tendon. Take your 280g of chicken thighs and cut them into small rectangles to stack. I did approximately 3 inch by 1.5 inches for the picture shown here. You can also just skewer it all on. The smaller you cut them, you can shorten the cook time. Toss them in with 10 ml of olive oil, 5 ml of lemon juice, 5g of garlic powder, 7g of shawarma seasoning, and 2g of salt (or MSG, I prefer salt for this one.) Mix mix mix until every piece is coated. Skewer the chicken, and then set it in the air fryer. These can be done in as little as 20 minutes at 170c or 30 minutes at 164c. The best thing is to just watch it. You don't want to make the chicken too dry, and you don't want to burn the outside. But honestly this recipe is so forgiving its hard to mess it up. Once the chicke is done, remove and let it rest for a few minutes. Unscrew you skewer stabilizers, and use either a handheld shawarma cutter (you can get them online for a fair price on sale) or use any serrated knife. You'll have dark and white pieces of juicy meat with crispy golden and brown charred bits on the outside. Bonus if your chicken thighs are skin on. Wrap them in your wrap of choice, put on your favourite toppings (toum/garlic sauce and turnips are all I really care for, but each region does it differently.) And give it a quick pan fry or toast to seal it. Alternatively, toss it over a bed of mixed rice and potatoes or a bed of lettuce and tomatoes. submitted by /u/Human-Departure-9717 [link] [comments]

I lovr chicken shawarma. I also love counting calories and macros. Alas, the expensive and arduous process of having a full on shawarma spit is hard. No frying pan/oven meat pyramid or other unique home cooking techniques has been able to capture the same texture and flavour as the chicken shawarma places I grew up near. And with eating out being so expensive, as well as being in a very small town, I've been forced to adapt, and my goodness, has it come out wonderful. For the last 3 months, I have been making incredible chicken shawarma at home. Its easy, its delicious and its CHEAP. And how did I do it? A Gourmia 14 in 1 Air Fryer. The beautiful thing about this air fryer is the horizontal spit that comes with it. It cooks the chicken so, SO perfectly and is a direct hit on a traditional shawarma. It crisps and bubbles the outside, making it golden, and then it cooks right through the inside to a perfect doneness. Its a cheat. Its stupid how well this thing works. No need for a big dedicated spit or complex layering on a pan in the oven. Stack your chicken, secure the spit, set the setting and go do something else for a half hour. The appeal of chicken shawarma is based on two things. The flavour and the texture. That crispy but also meaty flavour from the slow rotating spit, and the salty, fragrant spice mix that seasons it. This thing nails both of them. I prefer Lebanese and Syrian style shawarma, but you can tailor this to your own preferences. The ingredients: Boneless skinless chicken thighs Salt Garlic Powder (or minced garlic) Tamam Brand Chicken Shawarma Seasoning (or your own shawarma mix, Tamam makes it easier for me to make this quickly.) Extra Virgin Olive Oil Lemon For the Wraps: - Saj Bread or Arabic style Pita (I use Roti since its hard to get Saj Bread here) or Greek pita if you want to do Gyro. - Tamam Brand pickled Turnips (you can make these yourself, I buy them made because its easier. - Amir Brand Garlic sauce (or you can make your own, again, I do this out of convenience. The star is the chicken.) For this one, I did 280g of chicken thighs. I only trim out any visible blood vessels or tendons. I used to trim the fat but it renders down SO WELL its not needed. I haven't bitten into anything other than delicious chicken. No gristle or chewy tendon. Take your 280g of chicken thighs and cut them into small rectangles to stack. I did approximately 3 inch by 1.5 inches for the picture shown here. You can also just skewer it all on. The smaller you cut them, you can shorten the cook time. Toss them in with 10 ml of olive oil, 5 ml of lemon juice, 5g of garlic powder, 7g of shawarma seasoning, and 2g of salt (or MSG, I prefer salt for this one.) Mix mix mix until every piece is coated. Skewer the chicken, and then set it in the air fryer. These can be done in as little as 20 minutes at 170c or 30 minutes at 164c. The best thing is to just watch it. You don't want to make the chicken too dry, and you don't want to burn the outside. But honestly this recipe is so forgiving its hard to mess it up. Once the chicke is done, remove and let it rest for a few minutes. Unscrew you skewer stabilizers, and use either a handheld shawarma cutter (you can get them online for a fair price on sale) or use any serrated knife. You'll have dark and white pieces of juicy meat with crispy golden and brown charred bits on the outside. Bonus if your chicken thighs are skin on. Wrap them in your wrap of choice, put on your favourite toppings (toum/garlic sauce and turnips are all I really care for, but each region does it differently.) And give it a quick pan fry or toast to seal it. Alternatively, toss it over a bed of mixed rice and potatoes or a bed of lettuce and tomatoes. submitted by /u/Human-Departure-9717 [link] [comments]

https://ift.tt/b4eCUJa /u/Human-Departure-9717

Pico de Gallo [homemade] Pico de Gallo [homemade]

Not even ashamed to admit I eat this with a spoon. submitted by /u/Genviever [link] [comments]

Not even ashamed to admit I eat this with a spoon. submitted by /u/Genviever [link] [comments]

https://ift.tt/opDfnIP /u/Genviever

[Homemade] "Biang-Biang" noodles with minced pork "Dan Dan" style (I'm European - sorry if that's the wrong name...) [Homemade] "Biang-Biang" noodles with minced pork "Dan Dan" style (I'm European - sorry if that's the wrong name...)

I had my day off and felt like eating Asian wide noodles. Biang Biang Noodles: 300g flour, 140ml water, a pinch of salt. Knead the dough and let it rest in the refrigerator for 20 minutes, preferably covered. Then roll it out, cut it into wide strips, let them rest for another 20 minutes, and cook for 3 minutes. It's best to add them directly to the sauce or mix them with chili oil, as they tend to stick together after cooking. The sauce is more of a freestyle recipe. Brown the ground beef, add the onions and spring onions, and sauté them briefly. Deglaze with a little broth, and add garlic and spices if desired. For the sauce, I used dark soy sauce, rice wine vinegar, mirin, and light soy sauce, and reduced it. I seasoned it with chili crisps. I also made pak choi to go with it, which I sautéed with a sesame oil vinaigrette. I topped it with coriander, spring onions, Kewpie, togarashi, and chili crisps. It's probably not traditional or authentic, but it was incredibly delicious. :) Open for Feedback. I am a white European hobby cook who likes to try things out and cooks food from memory based on what I have eaten or seen in a restaurant or Video. submitted by /u/AvailableCampaign762 [link] [comments]

I had my day off and felt like eating Asian wide noodles. Biang Biang Noodles: 300g flour, 140ml water, a pinch of salt. Knead the dough and let it rest in the refrigerator for 20 minutes, preferably covered. Then roll it out, cut it into wide strips, let them rest for another 20 minutes, and cook for 3 minutes. It's best to add them directly to the sauce or mix them with chili oil, as they tend to stick together after cooking. The sauce is more of a freestyle recipe. Brown the ground beef, add the onions and spring onions, and sauté them briefly. Deglaze with a little broth, and add garlic and spices if desired. For the sauce, I used dark soy sauce, rice wine vinegar, mirin, and light soy sauce, and reduced it. I seasoned it with chili crisps. I also made pak choi to go with it, which I sautéed with a sesame oil vinaigrette. I topped it with coriander, spring onions, Kewpie, togarashi, and chili crisps. It's probably not traditional or authentic, but it was incredibly delicious. :) Open for Feedback. I am a white European hobby cook who likes to try things out and cooks food from memory based on what I have eaten or seen in a restaurant or Video. submitted by /u/AvailableCampaign762 [link] [comments]

https://ift.tt/xH92kVN /u/AvailableCampaign762