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PaperclipPerfector  2d ago (text post)   1244 thread views

Friday Fun Thread for February 27, 2026

Be advised: this thread is not for serious in-depth discussion of weighty topics (we have a link for that), this thread is not for anything Culture War related. This thread is for Fun. You got jokes? Share 'em. You got silly questions? Ask 'em.

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Time is an ingredient. Usually you are able to trade hands on for hands off time. Sous vide and pressure cooker. Sous vide - allows you to have a lot of protein ready for finishing. I usually have couple of beef skirtsteaks (24h at 56C), pork tenderloin (56, 4h) and shoulders (70C - 24h) ready to go. If your fridge have proper cold storage (under 4C) they keep forever. Since vacuuming one or ten is the same effort - saves a lot of time doing it in bulk.

Stove top pressure cooker - legumes in half an hour, perfect foolproof rice every time, perfectly boiled eggs, for a weekday dinner - throw some tough beef, carrot, onion, celery, wine and stock. go away for two hours - shred beef and finish under the broiler if feeling fancy, discard the veggies, concentrate the stock a bit.

Almost no knead bread - if you plan on fermenting for more than 12 hours minimal kneading is needed. Good protocol is - gather ingredients, mix for a short while in the mixer (or mix with a stick and then do couple of stretch and folds every 30 min for 2 hours), ferment overnight, shape and throw in the fridge, bake when dinner is ready.

Deserts - lava cake is surprisingly easy for the fanciness - nytimes recipe is spot on.

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