Recipes

Recipes

This is not a food blog. I don’t want to be a food blogger. 👩🏻‍🍳

I would like to make some family recipes publicly accessible without vendor lock-in or asking friends and family to make yet another account on a random “recipe keeper” service. It’s hard to do better than markdown and a git repo for platform neutrality, so this is as good of a place as any.


Mix lists

Recipe list

Drink list

Salad dressings

Name Ratios
Citrus - 1 small shallot, minced
- 0.75 cup olive oil
- 0.25 cup Champagne vinegar
- 3 Tbsp lemon juice + 0.5 tsp zest
- 2 Tbsp orange juice
- salt, pepper to taste
Jam - 2 tbsp jam
- 0.25 cup acid
- 0.5 cup fat
- herbs, to taste
Buttermilk - 0.5 cup buttermilk
- 0.25 cup acid
- 2 tsp honey
- 0.25 cup fresh herbs
- salt, pepper, dried herbs to taste
Maple - 0.25 cup maple syrup
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 tsp poppy seeds
- 2 shallots, minced
- 2 tsp Dijon
Spicy tahini - 0.5 cup soy sauce
- 0.5 cup tahini
- 0.25 cup rice vinegar
- 3 Tbsp honey
- 2 Tbsp lime juice
- 1 Tbsp ginger paste (or grated)
- 1 Tbsp minced garlic
- 1Tbsp sriracha, to taste
- 1 tsp black pepper

Salad ratios

Name Ratios
Brussels sprouts - 10 sprouts, shaved
- 1 small apple, finely diced
- 0.25 cup seeds or nuts
- 0.25 cup dried fruits
- 0.25 cup crumbly cheese (optional)

Baking time chart

Time and temp combinations that work well.

What Temp Time Notes
Bacon 400°F 30 mins fridge, warm on skillet
Brussels sprouts 500°F 20 mins start on skillet, flip all halves down
Pork ribs 550°F
325°F
20 mins
2 hrs
start uncovered in sheet tray
cover tightly in foil to finish
Smashed potatoes 450°F 30 mins boil first, use thin tray in oven
Any crock pot “low” meal 225°F same as recipe crack lid for evaporation, stir sometimes

🍳 To apply seasoning to cast iron: Put a baking sheet on the lowest rack, then preheat oven to 500°F. Apply a thin layer of vegetable oil, removing excess. Bake for an hour, then cool before storage. Repeat as necessary.

Sous vide time chart

This is all completely opinionated - just wanted to write down the combination that goes over well.

Cut Temp Time Notes
Bacon 145°F / 63°C 24 ± 12 hours finish on skillet
Beef brisket 155°F / 68°C 30 hours add 1-2 drops liquid smoke, a pinch of pink curing salt
finish in oven at 300 °F / 149 °C for 1-2 hours for bark
Beef prime rib 132°F / 55°C 6 hours finish in oven at 425 °F / 218 °C for 10-15 minutes before serving
Beef steak (most cuts) 129°F / 54°C 2-4 hours sear before serving
Beef tri-tip roast 134°F / 57°C 2 ± 2 hours sear before serving
Burgers 124°F / 51°C 1.5-2 hours finish on pan or grill
Dulce de Leche 185°F / 85°C 12 hours 1 can sweetened condensed milk, that’s it!
Egg bites 172°F / 78°C 1 hour - 6 eggs
- 0.25 cup cream cheese
- 0.5 cup cheese
- other mix ins
Poached pears or apples 176°F / 80°C 1 hour - 2 cups white wine
- 2 cups water
- 1 cup maple syrup
- 4 pears or apples
Pork shoulder 185°F / 85°C 12 ± 4 hours shred, broil for 5-10 minutes at end
Salmon 120°F / 49°C 45 ± 15 minutes
based on thickness
add fat and some aromatics to bag
Toasted cream 180°F / 82°C 24 hours add pinch of baking soda per pint for browning

Stand mixer speed chart

Recommended stand mixer speed for each attachment. I lost the manuals to these years ago.

Pasta rolling set

attachment speed
pasta roller 2
fettuccine cutter 5
spaghetti cutter 7

Pasta extruder

attachment speed
spaghetti plate 10
bucatini plate 10
rigatoni plate 6
fusilli plate 2 - 4
large macaroni 6
small macaroni 6

Spiralizer

attachment speed
fine blade 4
medium blade 6
slicing blade (small core) 4
slicing blade (large core) 6
peeling blade 4

Other attachments

attachment speed
ice cream machine STIR
food grinder 4
sausage stuffer 4
shredder/slicer (all blades) 4
This post is licensed under CC BY 4.0 by the author.