cooking

How I Make Mashed Potatoes

Image from Pixabay

Many of us love mashed potatoes, whether it’s with gravy or plain. No two versions are alike—nor are two formulas.

Because I have a short attention span and a tendency to be very impatient with food (but obviously polite), I try to get my potatoes to cook more quickly. That is because I cut them into small diced cubes and boil them.

Now why do I boil them instead of microwave them, you might ask? That’s because microwaving them tends to dry them out. Boiling them adds or retains moisture. I don’t know how, though, but it’s what I notice.

Another part of the process, which is mostly due to laziness, is leaving the peel on. That’s not a big deal. In fact, some say that potato peels are good for you. I’m not sure if that’s true.

Anyway, after the potato cubes are fully cooked and softened, I put them in the blender with salt, pepper, milk, and melted butter. Then I combine them. They come out creamy this way. Just be sure not to overmix, or else you’ll have dough-like potatoes. Unless you’re making gnocchi from scratch, I would recommend avoiding the doughy texture.

The amount of other ingredients will depend on your serving size and taste preferences. That is the beauty of savory cooking—there isn’t always a fixed formula.

cooking

My Experience with Cooking Seafood

Image from Pixabay

I love seafood, both fish and shellfish. Now these days, though, I prefer shellfish more, not just because of the taste and textures, but also that they’re quicker to make.

Sometimes, you can have lobsters steamed in the grocery store. However, that varies. Sometimes, you can buy just the tail. Other times, you have to pick something else.

That’s the thing with seafood. Its availability is not always consistent, especially if it’s fresh. I suggest buying the wild-caught kinds as farm-raised seafood can have some issues about them. I’ll stop there with that.

Anyway, there are a lot of ways you can cook seafood. The sky is pretty much the limit. With certain shellfish, though, it’s best to steam them. Those include lobster and shrimp. You can boil them, but then they lose their flavor. Maybe that also removes their nutritional value.

I learned to steam them after boiling them for a while. Guess what? They tasted better—way better. I like to have butter with my lobster and garlic seasoning on my shrimp.

Regardless of all this, some people can’t eat seafood, whether they’re allergic or for other reasons. But it’s rare that I’m in situations like that.

I will admit that driving has spoiled me a bit and made me too lazy too cook at times. Instead, I’m getting takeout. However, I want to change that—at least slightly.

My family has been kind of strict with protein at every meal, certainly when I was a kid. Now they’re more laid back. Yet, because of that guideline from the past, I’ve kind of developed that rule as a routine. If I don’t want meat or poultry, I get seafood.

cooking

Fudge with Just Two Ingredients

Fudge is delicious. It comes in many flavors and those are good, as well, even if they’re kind of expensive at times. While trying to find a healthy dessert recipe, I came across a fudge recipe with only two ingredients: chocolate and almond butter.

You read that right. Here’s how you do it. You melt the chocolate and combine it with the almond butter. I believe it’s an even level of the ingredients (i.e. both being a cup), but I’m not a hundred percent sure. Anyway, let’s presume it is. After combining the ingredients, you spread them in a pan and freeze them. You don’t bake it. Leave it in the freezer for approximately an hour. Then let it thaw for a few minutes, or maybe ten. Then enjoy.

While I usually like fudge, even though I rarely eat it, this one was honestly only okay. I ended up tossing half of it in the trash because I didn’t eat enough of it. And I added a little bit of coconut sugar, which was not part of the original recipe. I wanted to make it just a little sweeter, but not use white sugar.

I don’t recall if there were ratings and reviews. But my mom recommends I use only recipes with great feedback and reactions. I think it’s good advice.

cooking

A Trick to Crispy French Fries

Image from Pixabay

Most of us love French fries, even though too much of them aren’t healthy. Technically, that applies to everything, including food that is good for us. But that’s a different topic.

Anyway, many recipes will tell you to soak your fries for some time before you put them in the hot oil. I supposed that’s a good trick. However, here is the technique I use. It is far quicker and maybe even better. That is…to microwave your potato strips until they are soft enough to poke something all the way through them.

You could boil them, too. But then you have to wait for the water to heat up. Anyway, what I do is cut the potatoes into strips, microwave them till they’re soft (I can’t remember the number of minutes at the top of my head now), heat the oil in a pot or deep pan, put the potatoes in them, and cook them till I like them.

Did you notice that I omitted the peeling stage? You can still peel the skin off, as that’s conventional for making fries. However, I’m too lazy to do that. So, I keep the skin on. Believe it or not, the skin is actually kind of good for you. Or it’s, at least, tolerable.

Another thing to know is that if you use steel pans or pots, you need to heat the object first before you put in the fat, like oil. Then the base has to get hotter, too. Otherwise, your food will stick and cleaning up will be a pain in the butt.

So, there you have it. Does this sound like a good way to make French fries?

cooking

Making Mac and Cheese Without Following a Recipe

Yeah, you read that right. You probably would look at me like I had four heads. But I assure you that this is correct.

It’s no easy task making a meal without a recipe. However, the reason I did that was because I couldn’t find the recipe anymore. Thankfully, though, I’ve used that one enough that I had it pretty much memorized.

That being said, I made a lot of the mac and cheese—perhaps too much. Without a recipe in hand, I couldn’t cut the measurements in half. So, I just had to estimate.

I probably used half a box and elbow pasta, a quarter cup of butter and flour, some salt and pepper, maybe a teaspoon of mustard powder, two cups of milk, and two 8-ounce packages of shredded cheddar cheese. After I cooked the macaroni, I mixed the other ingredients in a pot, blended it in with the pasta, topped remaining cheddar on the mac and cheese (so it doesn’t burn), and then baked it for 10 – 15 minutes. It still came out delicious.

I’ve been cooking since I was twelve. I’m now 25, and will be turning 26 in November, a couple months from now. Anyway, have you noticed that it’s easier to cook savory dishes without a fixed recipe than sweet dishes? That is because there are necessary precise chemical reactions that need to happen for the sweet food to successfully cook. With stovetop savory meals, you have more freedom.

cooking

Perfect Brownies from Scratch: They’re So Hard to Make as Good as the Boxed Mixes

Image from Pixabay

Brownies rule! Of course, you shouldn’t eat them all the time. But they’re delicious in moderation—just like everything else is, including healthy foods.

You know how people say everything tastes better homemade? Well, that is true for most things. Except…brownies. I don’t understand why. But brownies from scratch almost never taste like the boxed mix. I wonder why no one has found or created a kopy kat recipe for boxed brownie mixes.

I’ve experimented with so many brownie recipes from scratch. Nothing came close to the boxed mix nor did anything taste nearly as good. That was…until the end of 2017. I found a recipe which I liked. So, I used it to make brownies. They were almost like the boxed mix.

But the baking soda made the tops too crunchy. I don’t mind crunchy-topped brownies but these were too crusty. Luckily, at the New Year’s Eve party I went to, people enjoyed them very much. They said that those brownies were better than any other dessert there.

But to this day, I have still yet to find a brownie recipe exactly as good as the boxed mixes. Maybe I could try a flourless brownie recipe. Flourless chocolate cookie recipes often worked out for me. So, I see no reason why a flourless brownie recipe would not.

cooking

Sneaking in Veggies… Still So Delicious

Image from Pixabay

Who disliked vegetables in their youth? Many of you? I didn’t. But I’ve always had a stronger craving for carbs and sweets. Sometimes, in recent years, I didn’t even eat enough fiber.

But then I discovered that you can sneak in vegetables into your favorite meals, including sweets. Yes, you read that right.

Now I chop vegetables pretty small and put them in pasta dishes, mac and cheese, eggs, and more. I have also tried putting beets in brownies, which can actually work. But that one didn’t turn out good.

Anyway, if you’re going to sneak in vegetables into your food, whether it’s savory or sweet, here are some tips.

1: If you find chunks distracting in some dishes (which I do), you can chop them fine. But not too much—otherwise, they make the texture of your meal grainy. For instance, if you put overly finely-chopped veggies in mac and cheese, your cheese sauce becomes rough instead of smooth. I’ve used a blender, but unless you don’t mind the change of texture to your food, I would not recommend this. Honestly, you are better off chopping them on a cutting board. I know—it’s old-school. Yet, it gives you more satisfying results (this varies).

2: If you are making a dessert, be aware that some veggies work and others don’t. For example, while beets are okay in brownies, I would recommend against putting spinach or broccoli in desserts. They don’t mix well. You can use sweet potatoes or carrots, though.

3: Depending on your tastes, you can microwave, steam, or sauté your vegetables before you add them to your favorite foods. Like them firmer? Skip this step.

So, there you have it. You can still enjoy your favorite carbs and sweets (in moderation, of course) and sneak in veggies, whether it is for you, your kids, or anybody else. They may not notice at times.

cooking

Everything is Better Homemade, Including Cream-Filled Cupcakes

I used to like commercial-made cream-filled cupcakes. Now I don’t because they taste artificial. There are, like, so many chemicals in them. I won’t even eat Twinkies anymore because of that.

Anyway, I have baked homemade cream-filled cupcakes in the past. They didn’t turn out as well as the most recent time. That was when I went to a New Years Eve party this past winter. That is why the cupcakes say 19 or 2019.

The writing there was done with commercial icing. However, the ganache on the tops was cooked from scratch. Some of the cakes were made from scratch too. But the others came from a boxed mix. Why, you may ask? I ran out of the homemade batter. So, I bought a boxed mix.

Regardless of what I said in the title, the boxed mix kind of tasted better. Don’t worry, the filling was also created from scratch. It had marshmallow crème. That was probably a crucial ingredient for the texture.

These cupcakes turned out to be popular at the party. Not like crazy, but people enjoyed them, including myself.

Now how did I fill them? Well, technically, you’re supposed to squeeze them into the bottoms from a pastry bag. But I didn’t have that patience. So, I scooped up the tops, spooned the filling in, removed the bottom halves of the parts I pulled out, and put the tops back on. Then I frosted them with the ganache and wrote on them with the icing.

There you have it. Do you love cream-filled cupcakes? I do!

cooking

Why I Microwave My Potatoes Before Cooking Them

Image from Pixabay

Many of us enjoy potatoes in various forms: roasted, mashed, baked, fried, and so forth. We eat them at home, in restaurants, and more.

However, when you make them at home, do they take longer to cook? Are they not as soft or crunchy as commercial potatoes?

If the answer is yes, I have a trick for you: microwave them before you cook them. Okay, this obviously depends on how you cook them. If you’re baking or boiling them, then microwaving is unnecessary. But if you’re frying or roasting them, it saves you a ton of time and impatience, especially if you’re in a bit of a hurry.

When the potatoes are already soft, they cook faster. You may have crunchier fries, hash browns, or roasted potatoes. If you like scalloped potatoes, they will be softer when you put them in the oven. Say goodbye to undercooked potatoes.

So next time you make French fries for you or anyone else, consider microwaving them as you heat the oil or oven, depending how you prefer to cook them. I hope this trick works for you as it does for me. Also, if you can, try to use not-very-old potatoes. They get crystalized after some time.

cooking

Cookie “Dough” Balls and How I Made Them

Have you ever eaten cookie dough? I used to, even though I wasn’t supposed to. Luckily, I never got sick.

But there is a way to make cookie “dough”. And no, I don’t mean the mysterious stuff ice cream parlors use. I mean crushed cookies and cream cheese. That’s right.

You can use store-bought cookies. Or you can bake your own. I’d recommend the latter more. Why? Because homemade is always better, of course.

You could bake the cookies longer than instructed, although they may burn a bit. Or bake them soft and let them harden, which I wouldn’t suggest unless you don’t like soft cookies. There are people who prefer crunchier cookies. You might be one of them.

What I do is bake them soft. If I find them just okay or get tired of them after a while, they end up hardening. So instead of tossing them, I crush them, mix them with cream cheese, and roll them into little balls. Then I refrigerate them. Sometimes, I dip them in chocolate or colored sugars. And guess what? They taste delicious. They taste like cookie dough, except that they’re not raw.

So if you want to make your own cookie “dough” without getting sick or trying to find the strange ingredients ice cream shops use, just crush your hard cookies and mix in cream cheese. You can use a blender. In fact, that’s probably better because it expedite the process.

Your cream cheese and crushed crumbs should measure about the same volume. After you mix the two, roll them into balls, like the size of a gumball. Then refrigerate them for about a half hour or so. Then take them out and enjoy, or dip them in chocolate, sugars, sprinkles, nuts, or anything you’d like. Believe me, you’ll feel like you’re eating cookie dough.