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Sturmer's avatar

I hate cooking, so multicooker turns me into a chief :)

Horror and Cats's avatar

I hated cooking until I finally moved into a house. Turned out having a sad apartment kitchen was a big turn off lol

Lanah Tyra's avatar

I even burnt down the kitchen in Overcooked so it's best if I stay away from the kitchen, it's my partner's territory.

Horror and Cats's avatar

Overcooked is a fantastic way to ruin friendships lol

Retro Stu's avatar

I'm an avid cook and baker! I always look forward to getting in the kitchen after a long day at work because I knew even if I'd not managed to be productive or creative I could always end the day with making something from nothing.

One of my favourite easy go to comfort bakes are these cookies:

Horror and Cats's avatar

Nice! I’ve never been much of a baker, but I do so love chewy confections.

EveOnlineTutorials's avatar

Okay so: Spiced Steaks

6 Pork Loin Steaks Paprika Chilli Powder Beef Gravy Powder Salt & Pepper

How To:

Place the steaks onto a tray lined with tin foil, then sprinkle the above ingredients onto the steaks liberally. Once all is done, add the gravy granules on top. Then place into the center of the oven, make sure to pre-heat the oven to 150, and leave for around 15-30 minutes, depending on how long you like your steaks done.

Serve with Boiled Potatoes and asparagus. Add butter to the potatoes if you so desire, I prefer a Cider with my dinner, but the choice of drink is up to you.

Horror and Cats's avatar

That sounds terrific! Steak and potatoes is one of my favorite combos.

K

I got into baking in 2020-2021 like a lot of people. I've got a good ciabatta recipe, but this is my go-to bread recipe when I know I've got the time to make it. Lots of steps and is kind of a pain, but it's really good. copying/pasting into this messed the format up, but it's still easy to follow.

Rustic Bread

Poolish Ingredients:

 150 grams (2/3C) of room temperature water

 Tiny pinch of yeast

 150 grams (1 1/4C) of bread flour

Instructions for Poolish:

  1. Stir to combine and let it ferment at room temperature for at least 4 hours, but preferably

24 hours.

Dough Ingredients:

 280 grams (1 1/4C) of warm water (approx 86F/30C)

 2 grams (2/3 tsp) of instant yeast

 300 grams of ripe poolish (see instructions above)

 12 grams (2 1/2tsp) of salt

 400 grams (3 1/3C) of bread flour

 50 grams (1/2C) of whole wheat flour

  • Instructions for Dough:

  1. Add the salt, bread flour, and whole wheat flour to the bowl.

  2. Stir with a sturdy spoon until the ingredients are reasonably combined.

  3. Then use a wet hand to squeeze and massage the dough until there are no longer any dry

spots and everything is evenly combined.

  1. Cover the bowl with a lid and let the dough ferment for 30 minutes.

  2. Perform a strength building fold by pulling out a handful of the dough on one side and

folding it over to the other side of the dough. Rotate the bowl slightly and repeat about 7

more times, rotating the bowl after each fold.

  1. After the folds and keeping the dough in the bowl, grab the ball of dough, around its

side/bottom, picking up the ball, rounding and rotating it, then setting it back down to

tension across the top and round it onto a ball. Do this several times.

  1. Cover and allow to ferment at room temperature again for another 30 minutes. After 30

minutes repeat steps 6 and 7.

  1. Cover and allow the dough to ferment at room temperature for another 60 minutes. As

this point you’ve fermented for 2 hours total. When you check back this time, the dough

should have doubled in size.

If you’d like to use a stand mixer instead of stirring by hand, use a mixer with dough hook

attachment on medium speed to replace steps 3 and 4 and mix for 4-5 minutes until dough has

come together and is clearing the bowl.

  • Instructions for Loaf

  1. Pop any large bubbles and shape the dough.

  2. To shape the dough, grab a corner/side piece of the dough and pull it across to the other

side of the dough, about 60% of the way across the other side of the dough. Grab another

side/corner of the dough next to the first, and fold it across, about 60% of the way to the

other side. Repeat all the way around the dough. You’ll do this between 7-9 times in

total, popping any big bubbles that form along the way.

  1. Flip the dough ball over so that the seam side is against the work surface. With your

hands on either side of the dough, roll the dough on its seam side to seal it and create

tension across the top of the dough.

  1. Grab a medium sized bowl that’s just bigger than the dough you just made. Line the bowl

with a thin kitchen towel and dust the towel with a mix of wheat and all-purpose flour.

Transfer the dough ball to the floured towel-bowl, seam side up, tucking the seam once

again to better seal.

  1. Fold the towel over the dough and let it proof at room temperature for 45-80 minutes

(depending on the temperature of your house) until it has doubled in size. When you poke

the dough, it should indent then slowly spring back.

  1. Preheat the oven to 480°F (250°C) with a dutch oven inside for 30 minutes

  2. Place a generous dusting of semolina flour or fine cornmeal in the dutch oven to prevent

sticking.

  1. Carefully flip the shaped loaf into the dutch oven (seam side will now be DOWN) and

score the top with a few cuts or slices.

  1. Cover the dutch oven with the lid and bake for 18 minutes.

  2. Remove the lid and continue baking for another 20-25 minutes, reducing the oven temp

to 465F/240C.

  1. Once baked, transfer the loaf to a wire rack to cool.

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