Essential I Be Cooking!: Post a Pic of What You're Cooking Thread

BlackDiBiase

BlackDiBiase

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how long can you store pancake batter in the fridge, i got a tub thats been sitting going the 4th day now ?

+ got it.

2 days
It is possible to keep the batter in the fridge and the eggs are the most perishable ingredient so they tend to set the keeping time. We would prefer to keep the batter for up to 2 days after making it and it should be kept refrigerated at all times
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Caca-faat

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You may have to ask specific questions I wouldn't know where to start. Do you have basic cooking skills? Do you want general tips?
 
Caca-faat

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The trout was really good. The indirect heat meant I could leave it on the bbq for about 20 mins allowing for the smoke to penetrate. It was delicious.
 
Caca-faat

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VBkxFoP.jpg


I bought a deep fat fryer. I swear I'm going fry everything in sight.
 
mannyrs13

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Been doing some cooking lately that I had the chance.


















This the one I'm most proud of. Made it today. I love this dish when I eat out so had to try and make it.


Cooking skills have improved thru all this but still got a few things to work on. Like perfecting the seasoning. Cuz those steaks were too thin, they were the milanesa ones and I know I over salted them at least once.I be following recipes but not really on measurements. I just season them as i feel. maybe them being thin caused the salt to absorb more. also gotta practice cutting the chicke better. i think i messed up by doing it on a paper plate and not having a good angle. it be like i'll try to cut the chicken breast in half and one part looks decent and the other looks small and deformed. maybe thats just how the chicken is. I'll have to try out different dishes whenever the opportunity arises again.
 
FLYINHAWAIIAN

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mannyrs13 said:
Been doing some cooking lately that I had the chance.


















This the one I'm most proud of. Made it today. I love this dish when I eat out so had to try and make it.


Cooking skills have improved thru all this but still got a few things to work on. Like perfecting the seasoning. Cuz those steaks were too thin, they were the milanesa ones and I know I over salted them at least once.I be following recipes but not really on measurements. I just season them as i feel. maybe them being thin caused the salt to absorb more. also gotta practice cutting the chicke better. i think i messed up by doing it on a paper plate and not having a good angle. it be like i'll try to cut the chicken breast in half and one part looks decent and the other looks small and deformed. maybe thats just how the chicken is. I'll have to try out different dishes whenever the opportunity arises again.
Click to expand...


I fukks with that grill.
Thought it was a stove at first
:steviej:
 
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