***Official Cooking Discussion Thread*** (1 Viewer)

[Dan Lambskin]

Someone gave me a collection of Canada's finest maple syrups for Christmas. Nice, and I know I'm hard to buy for, but I rarely use maple syrup. Anyway a few nights ago I decided to do pancakes and enjoy some gourmet syrup. It was late. My milk was off. Grocery stores closed. But I had some Greek yogurt, and I thought what if I dilute it in water? So I searched that idea. Of course, it's a thing. Have you heard of a beverage called ayran? It's Turkish and pronounced like most mispronounce Iran. Eye Ran. It's just 50% ice water, 50% yogurt with a teaspoon of salt. Shake it up. Pour over crushed ice, and I don't know. It's a thing and I made ayran pancakes. They came out great. Just like normal pancakes, but maybe a little better? They puffed up and got nice and fluffy and were sort of photogenic as pancakes go. Tasted very good. Had a hint of buttermilk pancake nostalgia to them from sour-ish Fage Greek yogurt. Give it a go next time your milk is off. On that note, I enjoyed them so much and have so much syrup, I've made them a few more times with a 50/50 milk yogurt blend, like the internet advised before I discovered ayran, and they're even better. These are the best pancakes I've ever made and, errr, maybe the best I've ever had. They're really fluffy. They look like pancake models and the cakey insides are very very white. I think being so pretty makes them taste better. Could be the fancy syrup.

Speaking of which, ever have panettone? My mom was a panettone master, but I haven't had it in the decade since she departed. This one had a bright red 50% off sticker on it so I grabbed one. It's pretty good. Aroma is off the charts. Not even close to mom's, but while enjoying a hunk, I thought about all that syrup and wondered: Is panettone French toast a thing? So I searched. Of course, it's a thing. It's a really good thing. Best French toast I ever made? Nah, I do a thick sliced sourdough that is cooked very slowly in lots of butter and is considered by any who try it to be the best French toast in the world. Panettone French toast is second best.

Any other ideas for maple syrup?

Bourbon based cocktails

 

[Drunken knight]

@Chaos34

breads
bread pudding
pie
cakes
glazes
ice cream

 

[krista4]

In a totally different direction, I had some maple-syrup glazed Brussels sprouts on Saturday that were outstanding. It is also good to roast carrots in.

 

[Wingnut]

Any other ideas for maple syrup?

I used to make a maple - pecan glaze for meats like pork, duck, quail, etc...

Start with about 4oz of nice homemade stock (preferably veal but beef works well too), reduce by half over medium heat, add a TBS or two of syrup and a few pinches of chopped pecans, simmer til its nice and thick (like a demiglaze), remove from heat and finish by incorporating a couple pats of unsalted butter one at a time until melted.

Decadent, rich, and delicious.

Or, skip the stock and just reduce the syrup til its nice and thick, then add the pecans and butter and put that on your French toast.

 

[New Binky the Doormat]

Maple Garlic Sauce

 

[Instinctive]

Maple syrup is very good for roasting carrots

Also a little bit mixed into plain yogurt is delicious

Pretty good on a baked sweet potato

 

[Drunken knight]

Pretty good on a baked sweet potato

Yes… I use it in my butternut squash soup and sweet potatoes around thanksgiving

 

[Chaos34]

Hi Krista. Your title to the MADs draft makes me smile. I now think of you as Kwithta.

In a totally different direction, I had some maple-syrup glazed Brussels sprouts on Saturday that were outstanding.

I used to make a maple - pecan glaze for meats like pork, duck, quail, etc...

Start with about 4oz of nice homemade stock (preferably veal but beef works well too), reduce by half over medium heat, add a TBS or two of syrup and a few pinches of chopped pecans, simmer til its nice and thick (like a demiglaze), remove from heat and finish by incorporating a couple pats of unsalted butter one at a time until melted.

This. These two. They need to get married. It's a craving atm. But after the success of ayran pancakes and panettone French toast, I'm feeling creative. My kid's most requested dish from her grandma was something I don't have a name for. It was Brussels sprouts and Italian sausage with grandma's secrets and technique. So ya know how yummy breakfast sausage is when it gets a little maple syrup on it? Not the maple flavored stuff. Hope y'all avoid that, cuz it's just wrong. I'm thinking cook up some halved Brussel sprouts in butter until they start getting browned. Have some cooked Jimmy Dean and Wingnut's reduction above ready to add and... yes? Too fatty rich and sweet? Yeah, prolly. I am gonna do a glazed Brussels sprouts for sure.

 

[Chaos34]

Also a little bit mixed into plain yogurt is delicious

perfect, thanks

 

[Chaos34]

Pretty good on a baked sweet potato

Yes… I use it in my butternut squash soup and sweet potatoes around thanksgiving

I used to eat kabocha regularly. I avoid sweets with diligence. So many diabetic fatties in my family. Part of why I haven't had maple syrup around much. I'll do a glazed kabocha soon though. Gonna get fat and diabetic before this gift is finished off.

 

[Wingnut]

Tried making restaurant style ramen for the first time. It came out pretty good! I wanted to do pork belly but had chicken on hand so I used that instead.

Made the broth from chicken and beef stock I had in the freezer (I always have some home made stock on hand). Added some veggies, seasonings, etc and simmered for a few hours, strained thru cheesecloth.

Marinated the chicken breasts in mirin, soy, sugar, sesame oil, garlic. Cooked them in cast iron skillet.

Noodles were just squiggly Chinese noodles...they look like ramen noodles but just say Chinese noodles on the package.

Assembly order in bowl:

Noodles, boiling broth, topped with sliced chicken, bean sprouts, sauteed mushrooms, marinated ramen egg, sliced jalapeños, scallions, white & black sesame seeds, sesame oil, Sriracha, squeeze of lime.

Not the neatest plating, but tasty! Pic was before the oil and Sriracha:
https://ibb.co/jrphb9M

 

[limey]

I’m not sure whether “bread and butter pudding” is a thing over there, but it was a way to use stale bread. You butter slices of bread, put them in a buttered dish, sprinkle over sultanas and then add a custard of milk / cream, sugar, egg and vanilla and bake in the oven til golden but still slightly wobbly. My grandmother used to make it. Anyway, there’s a version using panettone (and another using croissants, and another using leftover brioche). All are amazing. I’m sure maple syrup would be amazing with any of them (and possibly even as a substitute for part of the sugar in the custard) although you’d need a very sweet tooth…

 

[Chaos34]

I did something weird again that turned out fantastic. Football Sundays are homemade pizza day here. Just something that gives a little structure to my aimless life. Assuming you got your crust and sauce the way you like them, I'll spare you a pizza recipe. This is about a topping. I'm one of those guys who likes pizza to be both spicy and sweet, so yup, I'm a pineapple pizza guy. Pep, pineapple, jalapeno works for me. Crushed red pepper is important, imo. I didn't have pep or pineapple handy yesterday. I didn't have any meat in the house. Gotta go shopping today.

So I chopped up jalapeno, onion, and garlic. That didn't sound so appealing so I took one of those small rolls of goat cheese rolled in cranberries, cut it into dollops and that's the weird thing that turned out fantastic. Creamy, gooey, brown crusted yum that rose like the dough and the derned cranberries had just the right sweetness to make it something I look forward to showing off for company.

 

[New Binky the Doormat]

I did something weird again that turned out fantastic. Football Sundays are homemade pizza day here. Just something that gives a little structure to my aimless life. Assuming you got your crust and sauce the way you like them, I'll spare you a pizza recipe. This is about a topping. I'm one of those guys who likes pizza to be both spicy and sweet, so yup, I'm a pineapple pizza guy. Pep, pineapple, jalapeno works for me. Crushed red pepper is important, imo. I didn't have pep or pineapple handy yesterday. I didn't have any meat in the house. Gotta go shopping today.

So I chopped up jalapeno, onion, and garlic. That didn't sound so appealing so I took one of those small rolls of goat cheese rolled in cranberries, cut it into dollops and that's the weird thing that turned out fantastic. Creamy, gooey, brown crusted yum that rose like the dough and the derned cranberries had just the right sweetness to make it something I look forward to showing off for company.

with crushed pepper being important to you - you might like these varieties from Flatiron.

a little pricey just for red pepper flakes - but it's a fun indulgence that won't bust your budget.

we love it - and love all the flavors

 

[SayChowda]

(Novice cook here)

Shaved steak is on sale at the local butcher. Can I just put it in a frying pan with salt, pepper, and garlic powder? Serve it with some melted cheese (white American?) on a toasted sub roll? My wife doesn't like peppers or onions, so I can't mix those in.

 

[Hastur]

(Novice cook here)

Shaved steak is on sale at the local butcher. Can I just put it in a frying pan with salt, pepper, and garlic powder? Serve it with some melted cheese (white American?) on a toasted sub roll? My wife doesn't like peppers or onions, so I can't mix those in.

Yes, that should work well. Make sure the pan is on medium heat, and let it come up to temp about 8-10 minutes before putting the steak in. It'll scream and smoke at first, but you want it hot when the steaks hit the pan. Just keep moving them around and break them up as you can.

 

[SayChowda]

(Novice cook here)

Shaved steak is on sale at the local butcher. Can I just put it in a frying pan with salt, pepper, and garlic powder? Serve it with some melted cheese (white American?) on a toasted sub roll? My wife doesn't like peppers or onions, so I can't mix those in.

Yes, that should work well. Make sure the pan is on medium heat, and let it come up to temp about 8-10 minutes before putting the steak in. It'll scream and smoke at first, but you want it hot when the steaks hit the pan. Just keep moving them around and break them up as you can.

Thank you!

 

[Dan Lambskin]

@Drunken knight i was promised a potato recipe

 

[Hastur]

@Drunken knight i was promised a potato recipe

Potato recipe

 

[Drunken knight]

Melting potatoes:

4 russets
10 tbs unsalted butter
1 C chicken broth
2 sprigs of rosemary
2 cloves of garlic
S&P to taste

Preheat the oven to 400 degrees F.

Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.

Heat a cast-iron skillet over medium-high heat. Add veg oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown (app 4 minutes). Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes.

very simple side.

@Dan Lambskin

@[icon]

 

[Wingnut]

Made a short rib ragu in the instant pot the other day and it turned out unbelievable. The wife said is was the best pasta dish I've made since we met.

I followed this recipe to a T except for the pasta. My grocery store didn't have pappardelle so I used farfalle.

Slowly Braised Short Rib Ragu (Slow Cooker, Instant Pot-friendly)

Slowly braised beef short ribs create a hearty and boldly flavored ragu sauce in this Short Rib Ragu recipe. Ultimate Italian comfort food!

playswellwithbutter.com

The pecorino Romano rind really added a ton of flavor and depth. Restaurant quality, no cap.

20250403-183651-12 hosted at ImgBB

Image 20250403-183651-12 hosted in ImgBB

ibb.co

 

[Hastur]

I need to get me one of them there insta pots.

 

[Dan Lambskin]

I need to get me one of them there insta pots.

We barely use ours. I feel like it still takes awhile, or at least long enough that I’d rather just do a traditional braise in the oven or just use the crock pot

 

[Dan Lambskin]

I think they’d be good for like college dorms or apartments.

Same with air fryers…really have no use for 1 for a family of 5. My kid wants one but we don’t have the counter space to keep it out all the time

 

[Wingnut]

I need to get me one of them there insta pots.

We barely use ours. I feel like it still takes awhile, or at least long enough that I’d rather just do a traditional braise in the oven or just use the crock pot

The problem here is our stove/oven are gas and when the oven is on, it heats up the kitchen and living room to the point where it's a little uncomfortable, which is why I grill a ton (there isnt an adequate exhaust hood for whatever reason). But the instant pot does in an hour and a half (including heat up time, cook, and pressure release) what traditional braising takes 3+ hours, so for me it's totally worth it.

I use my instant pot around 3-4 times a month. Couldn't imagine life without it.

 

[acarey50]

I think they’d be good for like college dorms or apartments.

Same with air fryers…really have no use for 1 for a family of 5. My kid wants one but we don’t have the counter space to keep it out all the time

With three teenagers (though one away at college), the air fryer is one of our most used pieces of kitchen equipment. Especially with the schedule of running between practices/games, different obligations for the wife and I, etc., it is a super easy and relatively quick way for the boys to whip up something on their own, whether it's as simple as some nuggets and tots, or roasting veggies, reheating leftovers (come out much better than microwaving for most things).

However, I get the concern with counter space - they can certainly take up a lot of space, we are fortunate to have an area that works well to keep out the air fryer, toaster and for my wife - the nugget ice maker.

 

[Drunken knight]

I think they’d be good for like college dorms or apartments.

Same with air fryers…really have no use for 1 for a family of 5. My kid wants one but we don’t have the counter space to keep it out all the time

With three teenagers (though one away at college), the air fryer is one of our most used pieces of kitchen equipment. Especially with the schedule of running between practices/games, different obligations for the wife and I, etc., it is a super easy and relatively quick way for the boys to whip up something on their own, whether it's as simple as some nuggets and tots, or roasting veggies, reheating leftovers (come out much better than microwaving for most things).

However, I get the concern with counter space - they can certainly take up a lot of space, we are fortunate to have an area that works well to keep out the air fryer, toaster and for my wife - the nugget ice maker.

@Dan Lambskin
@acarey50

We got one about a year ago. While i still prefer traditional cooking methods, it is very handy for reheating items i want crispy.

 

[acarey50]

I think they’d be good for like college dorms or apartments.

Same with air fryers…really have no use for 1 for a family of 5. My kid wants one but we don’t have the counter space to keep it out all the time

With three teenagers (though one away at college), the air fryer is one of our most used pieces of kitchen equipment. Especially with the schedule of running between practices/games, different obligations for the wife and I, etc., it is a super easy and relatively quick way for the boys to whip up something on their own, whether it's as simple as some nuggets and tots, or roasting veggies, reheating leftovers (come out much better than microwaving for most things).

However, I get the concern with counter space - they can certainly take up a lot of space, we are fortunate to have an area that works well to keep out the air fryer, toaster and for my wife - the nugget ice maker.

@Dan Lambskin
@acarey50

We got one about a year ago. While i still prefer traditional cooking methods, it is very handy for reheating items i want crispy.

Given your background as a chef, this makes sense, and if given time I agree.

But for teenagers, it's a convenience when they are running in/out of the house and aren't going to take the time to prepare a traditional meal, or if I want to toss together a quick side of roasted broccoli or fries, it comes in very handy.

Air fry something, scramble eggs, brown ground beef, toast a bagel - the cuisine of a 14-18 year old

 

[Brony]

I think they’d be good for like college dorms or apartments.

Same with air fryers…really have no use for 1 for a family of 5. My kid wants one but we don’t have the counter space to keep it out all the time

in the past year, we got an instant pot (100 functions! or so it seems) and we replaced a toaster oven with toaster/air fryer. I totally agree with you. Our instant pot is mostly our rice cooker and the air fryer is a marginal improvement over a toaster oven. in both cases, they take up a lot of space and the extra functionality doesn't justify IMO.

 

[Eephus]

I made Sauerbraten for Easter dinner. It's a dish I've eaten many times at German restaurants but have only cooked once before using a inauthentic Instant Pot recipe.

This time I used Alton Brown's recipe which called for a three day marinade in two types of vinegar and a bunch of spices. The only ingredient substitutions I made were rosemary for juniper berries and a bit of dark soy sauce for color and umami. After the marinating, it's basically just a pot roast--cook it in the marinade to 180 degrees internal. strain the juices and make a gravy using it and some ground gingersnap cookies. I thickened the gravy with a gingersnap roux to make it richer than the original recipe which didn't call for any butter.

It was very good with stronger vinegar notes than the restaurant versions (which I doubt were marinated as long). It's not a dish I'll make often but Sauerbraten is a unique prep for a bottom round or chuck roast.

Sauerbraten - Alton Brown

Photo by Lynne Calamia

altonbrown.com

 

[gianmarco]

Interesting steak video

 

[InDitkaWeTrust]

I think they’d be good for like college dorms or apartments.

Same with air fryers…really have no use for 1 for a family of 5. My kid wants one but we don’t have the counter space to keep it out all the time

in the past year, we got an instant pot (100 functions! or so it seems) and we replaced a toaster oven with toaster/air fryer. I totally agree with you. Our instant pot is mostly our rice cooker and the air fryer is a marginal improvement over a toaster oven. in both cases, they take up a lot of space and the extra functionality doesn't justify IMO.

We use our instant pot often. This is our favorite recipe (yes, we're southerners!)

Instant Pot Black Eyed Peas with Greens

Braised in a sweet and tangy liquid, black-eyed peas and collards are cooked to perfection in record time using the Instant Pot.

amindfullmom.com

I sub a small chunk of ham in place of the bacon and then shred it into the broth once done.

We've also subbed out canned beans and canned greens into this recipe and reduce the time to about 25 minutes.

They aren't as good as sit-on-the-stove-in-a-dutch-oven beans/greens, but they hit the spot in ~1hour.

 

[Cowboysfan8]

I think they’d be good for like college dorms or apartments.

Same with air fryers…really have no use for 1 for a family of 5. My kid wants one but we don’t have the counter space to keep it out all the time

in the past year, we got an instant pot (100 functions! or so it seems) and we replaced a toaster oven with toaster/air fryer. I totally agree with you. Our instant pot is mostly our rice cooker and the air fryer is a marginal improvement over a toaster oven. in both cases, they take up a lot of space and the extra functionality doesn't justify IMO.

We use our instant pot often. This is our favorite recipe (yes, we're southerners!)

Instant Pot Black Eyed Peas with Greens

Braised in a sweet and tangy liquid, black-eyed peas and collards are cooked to perfection in record time using the Instant Pot.

amindfullmom.com

I sub a small chunk of ham in place of the bacon and then shred it into the broth once done.

We've also subbed out canned beans and canned greens into this recipe and reduce the time to about 25 minutes.

They aren't as good as sit-on-the-stove-in-a-dutch-oven beans/greens, but they hit the spot in ~1hour.

I might have to try this one, thanks.

I posted an instapot greens recipe in this thread some where awhile back. We like to use smoked turkey tails

 

[Instinctive]

My instantpot is like 80% a rice cooker

 

[Uruk-Hai]

I use the hell out of my insta-pot. The thing that I've learned about using it as a slow-cooker is to start your cook on the lowest power level possible - the heating element is more focused than a traditional crock pot and you can get burns (depending on what you're cooking).

I absolutely love it as a pressure cooker.