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missdiane1. Do you cook regularly or does someone else cook for you?
Well my cats can't cook so it's me. I don't order out much either
2. Which are you better at making: sweet or savory foods?
I'm ok at either though probably a little better with savory since that's what I prefer
3. If you had to work as a chef in a restaurant of your choice, which restaurant would best complement your current culinary skills?
Lately it would be Korean. Though I wouldn't be much of a "chef" but I could do a food truck.
4. What is a cooking tip that you know, but other people generally aren’t aware of?
Put a soaking wet rag next to your cutting board when chopping onions to keep from crying
5. Do you have a recipe you would like to share?
I peeked at Google Drive and didn't see anything that I just HAD to share, though I found this recipe that I've never made and might need to try to make it. I'm a little dubious about that oven temperature, though.
Coconut Lemon Rice Pudding
Four petite dessert or light breakfast portions
3/4 Cup Coconut Milk
1 1/4 Cup Soy Milk
1 1/2 Tbs Sugar
1 Lemon
1/2 Cup Brown Basmati Rice
Preheat oven to 250º. With a vegetable peeler, peel four strips of zest from a lemon, each about 1×3″. Chop the zest finely, and divide equally among the ramekins. Place 2 Tbs of dry rice in each ramekin.
Mix coconut milk, soy milk, and sugar together, whisking until the sugar is dissolved. Pour about 1/2 cup into each ramekin. Bake for 90 minutes uncovered, stirring halfway through. A thin skin will develop while cooking, but this is normal, simply stir it back into the rice. The rice pudding is done when the liquid is absorbed and the rice is soft.
Allow to cool, or eat warm - either way, it’s divine. (So they say)
Well my cats can't cook so it's me. I don't order out much either
2. Which are you better at making: sweet or savory foods?
I'm ok at either though probably a little better with savory since that's what I prefer
3. If you had to work as a chef in a restaurant of your choice, which restaurant would best complement your current culinary skills?
Lately it would be Korean. Though I wouldn't be much of a "chef" but I could do a food truck.
4. What is a cooking tip that you know, but other people generally aren’t aware of?
Put a soaking wet rag next to your cutting board when chopping onions to keep from crying
5. Do you have a recipe you would like to share?
I peeked at Google Drive and didn't see anything that I just HAD to share, though I found this recipe that I've never made and might need to try to make it. I'm a little dubious about that oven temperature, though.
Coconut Lemon Rice Pudding
Four petite dessert or light breakfast portions
3/4 Cup Coconut Milk
1 1/4 Cup Soy Milk
1 1/2 Tbs Sugar
1 Lemon
1/2 Cup Brown Basmati Rice
Preheat oven to 250º. With a vegetable peeler, peel four strips of zest from a lemon, each about 1×3″. Chop the zest finely, and divide equally among the ramekins. Place 2 Tbs of dry rice in each ramekin.
Mix coconut milk, soy milk, and sugar together, whisking until the sugar is dissolved. Pour about 1/2 cup into each ramekin. Bake for 90 minutes uncovered, stirring halfway through. A thin skin will develop while cooking, but this is normal, simply stir it back into the rice. The rice pudding is done when the liquid is absorbed and the rice is soft.
Allow to cool, or eat warm - either way, it’s divine. (So they say)
no subject
Date: 26 Jan 2024 13:49 (UTC)no subject
Date: 26 Jan 2024 16:52 (UTC)If cats could cook, they wouldn't need us!