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TheGiantKorean

@TheGiantKorean@lemmy.world

Some say that giant Koreans don’t exist.

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TheGiantKorean,
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Cooking and weightlifting.

(Discussion) 2 day cold ferment, underproofed, underbaked, Tomato and Olive Bread (sh.itjust.works)

I cut 2 slices off, and they were terrible, as the title says. Gummy, flavor not fully developed. Exactly what I want. This is what I want from a sandwich bread. I will slice and toast this for the next few days. Toasting will firm it up, develop Maillard reactions, and allow any liquid to be sponged up. Marinated Pork Belly,...

TheGiantKorean,
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Ah OK, gotcha!

TheGiantKorean, (edited )
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Cold proofing is a great way to develop flavor, but the down side is that it’s hard to tell if something is ready to bake. It’s also easy to overproof for the same reason. It just requires baking the same recipe multiple times using the same fridge until you get a handle on the proper amount of proofing time. Another way you could develop the flavor is by using a preferment like a bigga.

Undercooking can be avoided by taking the temp of the bread using a thermometer. It should be 200F inside, minimum.

But yes, you can def save a bread that hasn’t come out quite right! Toasting is a great way to do that.

TheGiantKorean,
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Moooooooooo

TheGiantKorean,
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Marzipan and a bit of food dye will let you make all sorts of stuff. Forming marzipan is more or less like using Play-Do.

TheGiantKorean,
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www.theguardian.com/…/weekend7.weekend2

[QUESTION] Do you have any favorite quick broth recipes for homemade instant ramen?

I picked up a bunch of unflavored instant ramen packets with the intention of making my own. I’m a big fan of Korean Ramyun packs and make them often, but they are getting pricy nowadays. Does anyone else in c/cooking do this as well? What are your favorite quick broth recipes?

TheGiantKorean,
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Some dried mushrooms, ground ginger, onion powder, and a stock cube all ground up in the spice grinder. Then just add to water. Maybe add a spoon of gochujang and/or miso.

TheGiantKorean,
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Sure! Sometimes I throw other stuff in there, too. Sichuan peppercorn is nice.

TheGiantKorean,
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I use the S&B curry powder and it works really well. I actually prefer a mix of the S&B powder with some garam masala (maybe 2:1) but it’s also great on its own.

TheGiantKorean,
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Bad ass. Please post up some pics when you use it!

Bloom County Starts Tomorrow (sh.itjust.works)

If you don’t know about Bloom County it’s a comic strip that ran the decade of the 80s (1980-1989). It was one of my favorites as a kid and though some of it will surely be dated, the majority should hold up well to current times. It examined events in politics and culture through the viewpoint of a fanciful small town in...

TheGiantKorean,
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Really used to enjoy this one. Especially because of these guys.

https://lemmy.world/pictrs/image/301c5e66-f41c-4294-8454-2ad66d60f603.png

TheGiantKorean,
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Calm down, Satan

TheGiantKorean,
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No matter how much you wipe, there’s still poop.

TheGiantKorean,
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Ah. Sad. 😔 A lot of good places are gone because of that.

TheGiantKorean,
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I’ve never been, but I’ve heard great things.

TheGiantKorean,
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A regional thing, maybe? I’ll have to look up regional dishes from Busan.

TheGiantKorean,
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Thank you!

TheGiantKorean, (edited )
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I season right when it goes into the pot (salt and pepper), and then I do two “dumps” of the other seasonings - one towards the beginning prior to adding liquids, and another towards the end of cooking.

TheGiantKorean,
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Looks fantastic! Interesting additions to the sauce, I bet that was really good. I’ll have to try adding a splash of soy sauce to my sauce sometime. I’ll often throw in a stock cube.

TheGiantKorean,
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Smart!

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