Recent comments in /f/food

brettjv t1_jcts89n wrote

Reply to [homemade] egg fried rice by Between3and2Oletters

My two most important fried rice tips: 1) day old rice, leftover takeout rice from a day or two ago is perfect, and 2) don't cook the eggs separately and then add them later. Whisk the eggs together if using >1, and you want to add them to the hot wok with some oil right before you serve. Stir them very gently to get them maybe 1/2 'done' (like 10 secs), then toss them into the already-done rice to get some coating on the rice. The hot rice will finish the egg cooking process. Makes a HUGE difference in flavor.

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Aggressive-Goat3124 OP t1_jctalv7 wrote

Reply to comment by killerklancy in [Homemade] Beef & vegetable soup by Aggressive-Goat3124

So I recipe below is meant for like a family of 4 with some leftovers, so adjust the amounts accordingly for yourself!

-2 tablespoons tomato paste

  • 1 cup peas
  • 2 cups carrots
  • 2 cups potatoes
  • 1half white onion minced
  • 3 cloves of garlic minced
  • 1.5lb beef sirloin cubed (sear first and deglaze brown bits in pan)
  • 4-5 beef knuckle/neck bones (or 6 cups of beef broth)
  • minced green onion for garnish

Spices:

  • 4 cloves
  • 2 Star anis
  • 2 bay leaves
  • dried tangerine peel (use extremely sparingly/soak in water to remove white Inner side)
  • 1 stick cinnamon
  • 1 crushed ginger finger whole
  • seasoning salt to taste
  • black pepper to taste

Serve with side of crackers or some dipping bread. A little tricked I learned while practicing how to make pho is to tie up your spices in a tea bag and throw them in the last 30 minutes of cooking, and to boil off the scum off the bones and rinse once first for a cleaner looking soup

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