Ok, this concludes all my old posts from the closed toomanycooks.social . Here start new posts!

Steak, entrecôte, not sure which part, we found this place that has amazing meat. And we are getting better making them.
Sensitive (Sept 24 2020)

So I built a stove top smoker based on this video.
Internal and ambient probe.

Drilled a hole in to a stainless steel bowl for a knob I 3d printed, and another for the probes to go on.
The Wok did not take damage but will look for a dedicated one for long term so it won't accumulate.

It won't do a 7kg brisket cunk of meat, but it does work great for 2kg salmon.
Used traeger pellets for the smoke.

Produced about the same amount of smoke as searing steaks on a pan.

Salmon at 90-100C Internal temp at 64-66. Came out great.

First attempt at Ramen

#. Pork bones on pressure cook for 2 hours
#. Sous vide beef neck for two days
#. Holy Thai basil from the hydroponics
#. Fish balls
#. Black mushrooms
#. Shiitake mushrooms
#. Mirin and soy

Probably there is more to improve, would love input

Got a Traeger pellet smoker on loan to try it out. Newbie, short ribs first test. Any tips? (Dec 30 2020)
Actual - Temp should be around 100-110. Give it 3, the wrap in tin foil for another 6.

Last weeks 2hr pressure bone broth is today's onion soup

#Onion Soup

Ingredients

• 5 medium size onions (peeled and thinly sliced)
• 4 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 5 cloves garlic minced
• 1 teaspoon dry thyme (optional)
• 1 tablespoon Worcestershire sauce
• 1 cup red wine (or beef broth replace)
• 8 cups beef broth / just fill up instant pot to top
• 1/4 tsp salt and pepper (or to taste)

For serving:

• 2 cups Gruyere cheese (grated, works with Cheddar too)
• 6 baguette slices / skip because why

Instructions

1. Turn on the Instant Pot and Select Sauté mode on High. Once it reads HOT, add the butter, and stirring with a wooden spoon, melt it.
2. Add sliced onions and brown sugar to the Instant Pot. Sauté for about 15-20 minutes or until onions are golden brown and caramelized. Stir occasionally.
3. Next, add minced garlic, thyme, red wine, Worcestershire sauce, and salt and pepper to taste. Stir for 1-2 minutes.
4. Then, add the beef broth. Make sure you do not go over the MAX line of the inner pot.
5. Seal pressure cooker lid and cook on high pressure for 20 minutes. Followed by a 15 minutes Natural Pressure Release.
6. After the time is done, release remaining pressure by allowing steam to vent, then remove the lid. Stir the soup.

Source

Spaghetti pumpkin, with bolognese source 6 hour slow cook. Making it a low carb Spaghetti bolognese

Schweinshaxe - pork knuckle in oven

Schweinshaxe - pork knuckle in oven

• Slice a few opening of skin
• Salt and pepper
• put in pyrex beer, two cups of water and a broth/stock
• one chopped white onion to chunks
• put in oven for 130C for 3-3.5 hours

Full recipe from previous toot

Black lemon cheese and strawberries

First time, live mussels ! Tips anyone? -- original (Dec 3 2020)
Actual: clean, half a cup of water for 20 min in that pot. Then add wine, garlic lemon. You need also to clean the mussels and that is for another toot

Homemade Oreo. The cream is white chocolate ganache, the cookie is a homemade Oreo cookie. Its softer than the original #foodporn

Pork and fish ball soup. They all inflate and float up when I depressurize . Smell is amazing

Made horseradish source.
Work in a well ventilated area, this stuff is biological warfare material. (Nov 14 2020)

So I made a small addition to my instant pot.
The breath smells like Hungarian goulash. [stl file](https://www.thingiverse.com/thing:4007588)

Sidecar, triple sec, cognac, lemon, and vanilla because there was left overs

Poke bowl with salmon, sea bass, seaweed and other goodies (Oct 30 2020)

Pork knuckle, Schweinshaxe
#Pork knuckle, Schweinshaxe

Tastes like Bavaria

Ingredients

• Pork knuckle also known as schweinshaxe
• onion
• beer bottle, preferably dark but not porter
• broth (optional, recommended)
• Carrot and potato sliced to large chunks, optional
• Salt and pepper to taste

Instructions

1. Slice a few opening of skin add salt and pepper
2. put in pyrex beer, cup of water and broth
3. add white onion, carrot and potatoes
4. put in oven for 130C for 3-3.5 hours

Homemade chimichurri sauce

Homemade chimichurri sauce.

Ingredients

• Two batches of parsley, lightly chopped
• 3 garlic cloves
• 3 oregano branches
• Half an onion
• Apple cider (you can use wine vinegar)
• Bell pepper
• Oliver oil
• Salt and pepper

Instructions

1. in food processor bizz the parsley but not too much
2. Add vinegar, onion, pepper, garlic and oregano and bizz till you get the right texture
3. Gradually add olive oil, salt and pepper to taste
4. Store on fridge for about 24 hours for flavors to develop

Should last a week - Lasted longer

Thai pesto with thai basil I grew.

No sugar added because its not needed.
Recipe

Hummus recipe v1.1

Hummus recipe v1.1

Ingredients

• 2-3 cups of chickpeas, soaked overnight. Check the date
• one squeezed lemon
• few tablespoons of tahini to taste
• 2 bay leaves
• onion, halved
• 2 garlic cloves, halved
• 1-2 teaspoon of cumin
• salt and peper to taste
• Keep the hummus water section 1 and 2

Serve with

• extra chickpeas
• paprika
• olive oil

Instructions

1. Put chickpeas, bay leaves, onion with plenty of water to cover in an instant pot (or pressure cooker) and cook on high for 20 minutes with 15 minutes minimum natural pressure release.
2. Save some liquid, then strain out the chickpeas and remove the spices. Save some of the water!
3. In a food processor combine all ingredients, you can use the water from the pressure cooker to get the hummus thinner as needed. Remember tahini could make everything thicker when combined with water.
4. Blend till as smooth as you like it.

• Serve with pita and your preferred toppings