What are you cooking?

[theclockworkrat]

Compost heap (or your local alternative)

[alms]

That’s harsh, man

PS: I was looking at:

Dinner Tonight: Curried Celeriac Soup Recipe

Dinner Tonight: Celeriac Soup Recipe

And of course:

Celeriac remoulade

Thinking about the curried soup.

[alms]

I made remoulade!

Working with fresh ingredients can be sooo rewarding, fresh sage off the plant for a shallow, butter and sage sauce to go with pork fillet. YUM! If I may say so?

[ana]

Hello!

I usually cook pasta for my dinner. Eggs for my breakfast and chicken with rice and salad for my lunch.
I want to learn to cook Thai cuisine. Full internet of a good recipes !

[alms]

Fresh mackerels in the oven!

[jthornton]

Caesar salad with custom sauce

[Pink_Gregory]

Sorry for the necro, but definitely soup.

I had a bloody fantastic celeriac/apple/hazelnut soup at christmas and it still weighs heavy on my mind.

[Pink_Gregory]

Does anyone have any advice for making falafel without deep frying or using loads of oil?

I’ve been trying shallow frying but they don’t tend to cook all the way through without burning the outside.

[alms]

I had a bloody fantastic celeriac/apple/hazelnut soup at christmas and it still weighs heavy on my mind.

No chance for a recipe…? (please say yes)

Does anyone have any advice for making falafel without deep frying or using loads of oil?

Maybe you could try borrowing some idea from parm, loads of people would rather not fry eggplant.

One such trick is coating with egg whites and cooking in the oven, on a baking sheet.

I’ve been trying shallow frying but they don’t tend to cook all the way through without burning the outside.

In that case, you might want to lower your heat. Using a lid can be beneficial as well (but pay attention because it will make temperature go up).

In terms of oil absorbed (assuming that’s the concern), I don’t think there’s an advantage to shallow-frying. If the opposition against deep frying is that it makes a mess, I have found it doesn’t really need to be very messy at all.

What I do is use a tall saucepot, covered with a lid. Unless the oil is too hot, or the food too wet, there’ll be no splashing outside the pot itself. Personally, I like to keep an eye on the temperature with an instant thermometer (oil has a way of heating up faster than I would have thought), however it’s not strictly necessary.

Number of handy tips by the Kenji here:

Wok Skills 101: How to Deep Fry at Home

[Pink_Gregory]

It’s more that it makes the fryer oil taste like falafel, otherwise I’d do it all the time.

Unfortunately no recipe, had it at a restaurant, but I wouldn’t assume that it had loads of stuff other than celeriac, a sharp apple (rather than a cooker), some blanched hazelnuts and seasoning.

If it helps, it was quite a thick soup, might have been bulked out with a potato but I assume that’s the point of the celeriac…

[alms]

Sauerkraut with sausage, rosemary and garlic.

[alms]

Sole fillets pan fried in butter.

While extremely simple, a true test of quality for a non-stick pan. Even with butter, the flesh will still stick to the surface if not perfect.

With the right pan, you get nice, browned fillets that are tender but firm, as well as very tasty.

[alms]

Made French Fries for the first time ever!

I fry every now and then, always in an ordinary pot because I can’t see the point of having a dedicated frier, but always ready-made foods that just need finishing. This was a minimum-research experiment prompted by having:

1. some left-over frying oil that was still good but smelled of fish (unsurprisingly)
2. other stuff cooking for the weekend, which did require my presence bu not baby-sitting.

Frying potatoes is supposed to let the sacrificial tubers absorb the flavor/smell from the oil, the down-side is you get potatoes with an off-flavor, so in this case fish, which you are more or less expected to throw away afterwards, but they won’t kill you or anything, so I thought I should at least taste.

I have no picture of those golden brown beauties uglies for you! That’s because they came out surprisingly delicious and didn’t want them to cool down too much, so I ate them all right away. Not fantastically crunchy but just enough and creamy inside. YUM!

This being a here-goes-nothing run, fries were cut roughly by hand, the skin was not removed, and I let the temperature drop too much.

Despite all of my carelessness, the result was better than most French Fries I have eaten recently, at home or otherwise, with no detectable fish flavor either (so it remains to be seen whether the oil has been saved or not)

Once again I have to thank The Kenji for getting me started frying at home armed just with regular cookware and my trusty ThermoPop.

BTW somehow I ran out of table (i.e. finely ground) salt, so I (excuse me) MacGyver-ed it out of kosher (i.e. coarsely ground) salt and a grinder. The small pleasures of life.