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

[Ezra]

Crunchwrap

Do you watch any food youtubers? A few I watch made some homemade crunchwraps lately. Wondering if that's where you go the idea. Ive been starting to make my own tortillas at home. Still havent perfected it yet, but I can already tell once I figure out how to get them thin enough without burning them - theyre gonna be great.

 

[Caca-faat]

Are you married?

Working on it!

 

[tuckgod]

Working on it!

Holla at me if shyt don’t work out

 

[Caca-faat]

Do you watch any food youtubers? A few I watch made some homemade crunchwraps lately. Wondering if that's where you go the idea. Ive been starting to make my own tortillas at home. Still havent perfected it yet, but I can already tell once I figure out how to get them thin enough without burning them - theyre gonna be great.

Yes I did, I needed to know the stacking order. I have never made my own tortillas. I would love to see your progress.

Edit: they use a tortilla press where u put like an oz of dough and it presses it into shape and super thin.

 

[Ezra]

Yes I did, I needed to know the stacking order. I have never made my own tortillas. I would love to see your progress.

Edit: they use a tortilla press where u put like an oz of dough and it presses it into shape and super thin.

That's the corn tortilla. You need special masa flour and a press. Ive been working w flour tortillas. It's really just flour, water, baking powder salt and fat. Usually shortening or lard.

Ive come to learn that it's an experience thing where you just have to understand the feel of the dough before it's ready to roll out.

 

[Caca-faat]

That's the corn tortilla. You need special masa flour and a press. Ive been working w flour tortillas. It's really just flour, water, baking powder salt and fat. Usually shortening or lard.

Ive come to learn that it's an experience thing where you just have to understand the feel of the dough before it's ready to roll out.

Its interesting to learn another culture through touch and feel. When u master it u feel so accomplished.

Have u got any tips?

 

[Yinny]

Pre-gravy slather, yes I use paper and foam plates. I’m not doing more dishes than the million I already used to cook.

I even eat lobster off paper plates

 

[R=G]

I'm smoking a chicken for a couple hours; the chicken had been on for 2hours already when I took this pic.Then making a roast veg salad to go with it.

Looks fukking wonderful...

 

[Lord_nikon]

I'm smoking a chicken for a couple hours; the chicken had been on for 2hours already when I took this pic.Then making a roast veg salad to go with it.

chicken looks like naked BBW Maybe i'm reaching or fukked up in the head

 

[R=G]

Pre-gravy slather, yes I use paper and foam plates. I’m not doing more dishes than the million I already used to cook.

I even eat lobster off paper plates

I got those big ass oxtails in the freezer...i don't want to fukk those up. So I'm looking at a few methods...the sauce on that is important. The ones at the Jamaican spot..the ones my mother can make..fall off the bones and seasoned perfectly. They do it like its nothing.

 

[Yinny]

I got those big ass oxtails in the freezer...i don't want to fukk those up. So I'm looking at a few methods...the sauce on that is important. The ones at the Jamaican spot..the ones my mother can make..fall off the bones and seasoned perfectly. They do it like its nothing.

They came out tender and super juicy/seasoned. I used beef stock and put some of the gravy powder into the stock while it cooked.

Then prepped the gravy in a pan, coated the oxtails in the pan, let it thicken. I used brown, next time I’d like to try beef gravy.

 

[Caca-faat]

chicken looks like naked BBW Maybe i'm reaching or fukked up in the head

 

[Caca-faat]

I got those big ass oxtails in the freezer...i don't want to fukk those up. So I'm looking at a few methods...the sauce on that is important. The ones at the Jamaican spot..the ones my mother can make..fall off the bones and seasoned perfectly. They do it like its nothing.

The Jamaicans use a cap full or so of gravy browning, the colour is very concentrated so you only need a little bit. They also just keep topping it up with a little water here and there just enough to cover the meat till it's done.

 

[Caca-faat]

Chicken salad with that smoked chicken up thread. I Smoked the chicken for 6 hours alone g withsome corn, bell peppers,red onions and butternut squash.

I charred some zucchini and broccoli in a griddle pan and just chucked whatever else I had in the house in it. I made a lemon vinaigrette but it's out of shot.

 

[Ezra]

@Caca-faat made me want to make mexican/ taco bell last night

Double decker tacos w home made flour tortillas (store bought crunchy shells). Refried beans and mexican rice. Ideally I’d use pinto for the refried beans but only had black beans

My photography is nowhere as good as hers. Lol

@Caca-faat my flour tortilla recipie:
300g flour
2t baking powder
1t salt
50 g shortening or lard or bacon fat
200ml warm water

-mix dry ingredients w the fat in a food processor or w a pastry cutter until you reach a wet sand consistency
-drizzle in the water until a dough forms
- knead for just a little bit until it tighens up. Should only take a minute
- divide dough up into golf ball size balls, cover and let rest for 1H
-on a lightly floured surface roll the balls out into tortillas.
- cook on a medium high skillet. Flip when bubble appear (60-90 seconds)

Cover in tea towel to keep warm until youre ready to use