Air fryer Baked Potatoes are so easy to make, the I wished found out when I got an air fryer a while back. All you need is a potato, olive oil, seasoning, & foil to make. The only downside, it takes almost an hour to make in the air fryer
I would skip the foil. It makes the skin soggy. No need for it.
Eggs.
Its so easy to cook eggs. I like eggs. My wife and I have pet chickens. And for some reason I never think to take five minitues to make some eggs. Its basically free food, because I sell enough eggs to easily cover the feed that our spoiled chickens eat.
I think I just need to remind myself that I have them.
I pulled a working pellet smoker off the curb yesterday. Today I am really kicking myself for not spending 400 to 600 dollars I don’t have on something like this. I did a test run last night with the pellets in it and ate 3 plain hot dogs that were flavorful.
Carbonara. Sounds fancy, but it’s really just a matter of mixing some egg yolk and shredded cheese together
I know what Im trying after work.
Once you’ve made carbonara right once, it’s super quick and easy. My favourite pasta dish.
Low effort, high payoff. Bacon is a good sub for pancetta too.
Guanciale is the traditional meat to use, but I actually prefer the less fatty pancetta. Bacon would do in a pinch but I like dicing the meat up before it goes in which isn’t easily done with bacon
My favourite recipe. (context is outbreak of covid in Australia.)
Sounds like making a potato in an air fryer is exactly the same difficulty as any other method except microwaving.
Ranch dressing from scratch is like 7 things.
Pasta from scratch with a roller machine is stupid easy and delicious.
Lasagna. Not hard, just takes a while. Make 3, freeze 2. You’ll thank me later.
Crispy smashed potatoes are every bit as good as IG posts make it seem. Practically no effort. Microwave to baked stage, smash, butter, oven 15 min. F, now I’m hungry.
Dutch baby/pancake. One of those “cast iron pan oh la la” things. Blend batter, pour in hot pan. Done. Regular pancakes take longer, are more work, and more mess.
Scratch made ranch is the best. Once you try it you’ll never want that soupy Hidden Valley stuff again.
Ranch dressing from scratch is like 7 things.
- You gotta add a little love. Trust me, I’m from the midwest.
Oh, I always do ;)
so thats why its always stringy and chewy
Maybe not one thing in particular but learning to keep rice, beans, cream of mushroom/chicken soup, and various seasonings on hand. That’s a strong foundation to just make something decent to good.
As well onion, celery, and green pepper goes a long way to making many dishes.
I am not happy with any canned or boxed cream of mushroom soup.
But making your own is really, really, easy.
Cream and mushrooms simplest. Butter, white wine, flour, and thyme for fancier. Yet still easy!
Belgian waffles, as easy as regular waffles but you whip the whites and fold them in so they’re delicious and fluffy
soup. different kinds. never tried making, always seemed like magic requiring occult knowledge.
actually supper simple.
actually supper simple.
:D
Especially with a slow cooker. Chuck ingredients in, turn it on, let 8 hours do their magic. Sometime blend.
Was always intimidated by indian curries. Aloo gobhi, palak paneer, mattar paneer, etc.
They’re relatively easy to make compared to my assumptions. Like anything else, diffcult to do well… but i can make something passable
Gravy. I always thought it was hard, whenever I made it I’d get lumps and it would be bad. Then I learnt the trick is to fry the flour in oil/butter/fat first, then add the meat juices/stock
Its called a roux btw.
Last week I made Käsekuchen (German style cheesecake) it was easy to make and delicious!
Edit: I followed this recipe: https://www.chefkoch.de/rezepte/539641151173978/Kaesekuchen-aus-Bayern.html
What the hell is wrong with you? Do you know how much you just made my mouth water! Added to my list
I recently made the Basque version of this and it was amazing.
https://spanishsabores.com/burnt-basque-cheesecake-recipe
Dangerous though. I put on so much weight when I was cooking a tray of flapjacks for myself weekly… So easy!
Good cheesecake is easy to make, great cheesecake is very difficult. It’s the only cake I struggled with because I refused to adjust my grandma’s recipe but I didn’t have her know-how. The temperature, acidity, moisture and fat content of the quark, gently folding the beaten egg whites into the dough… It was worth it though, it’s still my favourite and nothing comes close.
I have always stayed away from cheesecake because there are two styles. The soft type I did not know existed until my dad bought some for me on a trip at a restaurant (I was a kid). I spit it out and said this is not cheesecake. Of course, he made sure that that was the style that was always bought in the house from then on in. All I know is one is soft and icky (to me), the other is a lot firmer sort of like cheese. Is there a way to determine which is which as I would like to get some more again, but the correct type.
Some people try to pass no-bake-quark-jelly as cheesecake, I assume that’s what you mean because it is, in fact, soft and icky and has a texture of a jelly that’s too ashamed to admit its identity. Unfortunately real, baked cheesecake is also subject to opinions and preferences. For example I like it to contain raisins and candied orange peel and maybe a little grated lemon peel. But I know people who shudder at the idea of raisins in, really, any food item at all. Some people like their cheesecake to be creamy and moist, and - like the recipe above - add extra milk to the quark. A cheesecake like that will be very light coloured in the middle (on my recent trip to Frankfurt, this was the only kind I could find). In general, the darker the drier. Best of luck in your search!
I am one of those boring people (also a tad autistic) who is so picky that I annoy myself. The cheesecake I like is plain cheesecake (no this or that added) that is very firm and tastes like cheese somewhat with a crumb bottom. Other than that I don’t know. I really like your comment on how it’s to ashamed to admit its identity.
Thanks! If you like firm cheesecake your might want to learn baking it yourself. The firmness comes from high quark content, which is expensive if you’re trying to run a business, so it’s increasingly hard to find in mass produced cakes. On the other hand, baking a decent cheesecake on a crumb bottom isn’t very hard at all. One way or another, I hope you’ll be reunited with your perfect cheesecake :)
It’s funny because I would be the same way, yet our grandparents probably adjusted their recipe all the time.
Rice. The amount of cheap simple meals you can throw together if you have rice is ridiculous.
Cook it in stock instead of water for an easy taste upgrade. I just mix a stock cube in the water before adding it to the rice.
Ooh this is a good tip, thank you!
rice cooker, also the asian ones can cook/steam other stuff at the same time. making eggs, some meats. also making things like fried rice, and you can save it for later.
We got one recently, game changer
Rice on its own is bland, but adding a lot of salt, or any other flavorful sauce can make it a pretty enjoyable meal.
When I visited Japan, it was the standard replacement for breakfast cereal even in hotels, and it makes a lot of sense.
Yesterday I made a quick peanut sauce and chopped up some veggies and boom, instant rice meal
Salsa. And you don’t even need to cook anything.
Chop up tomatoes, sweet onion, a bit of fresh pressed garlic, lime. That’s the base. Then just add whatever else. Peppers, spring onions, cilantro (which I personally don’t add because it tastes like soap to me), parsley. Then to taste add a bit of salt, dash of hot sauce. A pinch of sugar can bring things out depending on the tomatoes.
Adding a bit of sour cream and/or avocado right before you eat it gives it an interesting twist.
You can keep it in a mason jar in the fridge for about a week. Probably longer but it never lasts more than a day or two in my house.
Okay hold on, if your salsa doesn’t include peppers in the base recipe something’s wrong. That’s not optional. It’s not salsa without the peppers.
That’s entirely, vastly, and certifiably incorrect.
EDIT: Unless you mean jalapeno, serrano, or pablanos or something. I thought you meant green or sweet peppers.
Baked onion. Literally just bake an onion, in the peel. Eat it with salt.
Stop it!
I think I’ll pass. Does sound easy, though.
It’s really really good. It’s like french onion soup, it doesn’t juat taste like on onion, it’s creamy buttery and tastes really nice.
I need instructions for this 🤔
Trying this week!
I don’t think I’ve ever made them in an oven but I I’ve made plenty in a camp fire wrapped in foil the same way as potatoes.
I had that in mind and decided to just give it a try, wrapped some in foil and tossed them into the oven. They turned out sweet and jammy and quite delicious.
