this post was submitted on 15 Sep 2024
46 points (97.9% liked)

Cooking

6590 readers
1 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.

Posts in this community must be food/cooking related and must have one of the "tags" below in the title.

We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

!bbq@lemmy.world - Lemmy.world's home for BBQ.

!foodporn@lemmy.world - Showcasing your best culinary creations.

!sousvide@lemmy.world - All things sous vide precision cooking.

!koreanfood@lemmy.world - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 1 year ago
MODERATORS
TheGiantKorean@lemmy.world
DimFisher@lemmy.world
46
[DISCUSSION] Techniques That Changed Something For You (lemmy.world)
submitted 1 month ago by other_cat@lemmy.world to c/cooking@lemmy.world
39 comments fedilink hide all child comments
 

A lot of good cooking is in technique. What's something that you discovered or was told that really changed something meaningful for you? For me, I had struggled a lot to make omelettes. They always wound up becoming scrambled eggs because I sucked at flipping them over to cook on the other side (I like my eggs cooked pretty well so this was important to me.) Finally, watching someone else make an omelette, I noticed they didn't flip it. They put a lid on the pan, turned the heat down, and let the top cook that way. I tried it myself and now I make almost perfect omelettes every time. Have you had anything like this happen to you? If so, what was it?

you are viewing a single comment's thread
view the rest of the comments
[–] lvxferre@mander.xyz 4 points 1 month ago (1 children)

It is - the carb in it is typically fried yucca meal or maize meal*, but I've seen people doing it with breadcrumbs and even rolled oats. There's a lot of freedom for the fillings too, although farofas made as side dish for meats tend to be simpler than the ones intended a as full meal.

Just as an example here's my breakfast farofa. It's enough for two people.

  • a hard sausage, diced small
  • 3 eggs, whisked with some salt and black pepper
  • half onion, diced small
  • a handful of maize meal (the amount is eyeballed)
  • hot pepper sauce, veg oil, salt
  1. Brown the sausage on a non-stick large pan or wok, using a bit of veg oil. Reserve some if you want.
  2. Add onion, turn the fire to low, and let them cook until transparent.
  3. Add whisked eggs. Scramble them with a silicone spatula; they'll stick to the other fillings but that's OK.
  4. Add maize meal, salt, hot pepper sauce, and a bit more of veg oil if necessary. Mix it constantly. When the meal darkens just a bit, turn the fire off but keep mixing it (as the pan heat might otherwise burn it). Transfer to two bowls and, if you reserved some sausage, add it as "garnish".

Now thinking, the salt here is also a nice example of using the same ingredient twice. You need to season the eggs and the meal separately.

*I'll provide a pic because I don't know how to call this type of cornmeal in English. It isn't the same as polenta:

[–] evasive_chimpanzee@lemmy.world 1 points 1 month ago (1 children)

That's probably most similar to what we'd call "flaked corn", but it's not something that we see commonly in stores (in America, at least). It is somewhat similar to "corn flakes" which are different.

It's mainly used for brewing and distilling, and it's made by taking dry corn, partially cooking it with water, putting it through a roller mill, and then drying it out.

Reading about farinha de milho, it actually might be similar to "corn flakes", though. It's a breakfast cereal made by taking ground corn and cooking it in water, and then drying it out in little sheets. It is super common to use as an ingredient in things like fried chicken batter, or as a topping to things you want to be crispy.

[–] lvxferre@mander.xyz 1 points 1 month ago

I think that either flaked corn or corn flakes could work really well for this. The process behind farinha de milho* is different from both (the maize is hulled, soaked, ground while wet, and dried over low fire), but as long as it's something pre-cooked it should be fine. And as I mentioned in another comment, people make farofa even out of rolled oats.

*even in Portuguese alone the name is a bit messy, as it's shared with the maize meal used for polenta. Most people specify the later as "fubá", I'm used to specify the former as "farinha biju" (biju is the flakes).