Bought it.
https://en.wikibooks.org/wiki/Cookbook
While there’s a few troll recipes, I would overall say that this is perhaps the best cookbook on the internet.
Focusing on snacks now. Packed
- cold.cereal + oat milk for breakfast
- 2 navel oranges (these are nice to eat at the beamline)
- cliff bars
- 4 slices rye bread + sliced mozza + (should have added veg - cucumber?)
I’ve been shying away from cheese because I am slightly lactose intolerant - but it really goes a long way towards making meals palatable.
- 5 chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 1 cup water or chicken broth
INSTRUCTIONS
- Season chicken breasts with salt and pepper add any additional seasoning to your liking.
- Pour water or chicken broth into inner pot. Place chicken breasts in liquid or on trivet.
- Option 1 Fresh Chicken: Press Pressure Cook/Manual and use +/- buttons to set for 8 minutes. Once the cooking time is complete, set the steam release to “venting” for quick release.
If a crispier finish is preferred, you can swap out the pressure cooker lid for an Air Fryer Lid and cook for 1 minute, or Sauté for 1 minute on each side.- Option 2 Shredded Chicken: Press Pressure Cook/Manual and use +/- buttons to set for 10 minutes. Once the time is complete, set the steam release to “venting” for quick release. Drain the liquid and shred chicken breasts with forks.
- Option 3 Frozen Chicken Breast: Press Pressure Cook/Manual and use +/- buttons to set for 12 minutes. Once the cooking time is complete, set the steam release to “venting” for quick release.
If a crispier finish is preferred, you can swap out the pressure cooker lid for an Air Fryer Lid and cook for 1 minute, or Sauté for 1 minute on each side.
https://www.reddit.com/r/Chefit/comments/16tx4ko/towels_in_the_kitchen_clarification_safety_and/
I’ve always gone through tons of paper towels when cleaning the kitchen.
It feels wrong to launder kitchen towels in the same washer as clothes.
Turns out the way professional kitchens do it is keep towels submerged in a bucket of specified bleach solution nearby the workstation.
I should take a course on food facility operation. Bound to be lots of tips like that
Servsafe Manager 8th edition
https://www.reddit.com/r/Chefit/top/?t=all
followup: bleach expires after 6 months!
1 teaspoon in one liter.
get bleach
- ignoring the dishwasher and cleaning everything you use immediately after dirtying it works really well with my brain. includes surfaces. just constantly clean
this strategy is called “clean as you go”.
combined with the bleach bucket ready wet / dry rag technique this should work pretty well.
pre-cut “stir-fry” beef strips cook quickly, are great for the rare beef meals.
thaw for a few miniutes if frozen, fry up, donezo.
Soy is a nutrient-dense source of protein that can safely be consumed several times a week, and probably more often, and is likely to provide health benefits—especially when eaten as an alternative to red and processed meat.
clean-as-you-go is fantastic, at least when making stir-fries
something about cleaning while waiting for e.g. pan to heat up works well with brain
use frozen sliced carrots instead of regular
every time there’s a break in cooking, when waiting, clean one thing. one surface, plate, doesn’t even matter if it’s dirty, find something and clean it.
vihart says make an actual menu
maybe that would be a good way to get rid of decision fatigue, and also add enough variety and spontenaity
bar- mops is a useful search term.
advice-on-dish-cloth-hygiene.pdf (106.8 KB)
Where possible replace cleaning cloths with paper towel/single use
cloths to eliminate the need to wash and sanitise the cloth regularly
hmm.
The 2017 U.S. Food and Drug Administration (FDA) Food Code allows for the use of reusable towels/cloths to wipe food contact surfaces and equipment, but the towels/cloths must be held between use in a chemical sanitizer solution at a concentration specified under Section 4-501.114.[3] The procedures and requirements summarized here include the following:
excellent article & resource!!! this is the kind of kitchen science I’m looking for right here.
cites
FDA Food Code. 2017. “Recommendations of the United States Public Health Service, Food and Drug Administration, National Technical Information Service Publication number IFS17.” U.S. Food and Drug Administration.
pearl barley soup - Gerstesuppe