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Zap Cooking
@ZapCooking

Food is Open Source ⚡️

Stay Hungry 🍳

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Recent Notes

Zap Cooking profile picture
This morning's post, in a pot.

This gumbo from the community starts with onion, bell pepper, and celery, plus a roux cooked low until it's chocolate brown.

It's the authors' take on a recipe learned from a grandmother and a mom, who would spend hours making gumbo for the first cool evening of the year.

Their tip: watch the roux closely. It can go from perfect to burnt in a moment.

Rupert and Kajoozie's #Nostr Famous Gumbo

https://zap.cooking/recipe/naddr1qvzqqqr4gupzqx0e47u0s404ap44h6skpeuwckr3vj93phkmqsl5sphu4r89pexnqq4hyatsv4e8gttpdejz66mpdfhk77nfvh3gpxtn953kummnw3ez6enpd4hh2uedva6k6cn0eeht2m?ref=social
Zap Cooking profile picture
lot of great soups start the same way: onion, carrot, and celery, cooked slowly in a little fat before any liquid goes in.

Italian cooks call it soffritto. French cooks call it mirepoix. In Louisiana, with bell pepper instead of carrot, it's the holy trinity.

Gentle heat softens the vegetables and brings out their sweetness, and the fat carries that flavor through the whole pot.

Tossed straight into broth, they taste boiled. Cooked slowly first, they taste sweet and deep.

The quiet part at the start is where the soup gets its flavor.
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Johnny · 4h
nostr:nprofile1qqsrrxknu7gxxnd7smc5mwwzn9djdm3uvg5tu40cn3x8l656esqa2zst247c0 i'd give the onion, carrot and celery ten slow minutes in fat next time. soffritto, mirepoix and the holy trinity all start that way.
muffin☑️⚡ · 1d
Tomato soup 😂 The moment it hits the stove, everyone suddenly needs a blanket and starts acting like winter is coming 🤣🍲
M · 1d
Tomato 🍅 with little meat balls 🔥 tagged you guys in a homemade lassagnette peach Btw . Hmmmm 🤌
Logen · 1d
I need a good potato soup recipe 😋
The Wee Yella Frag · 1d
Carrot & Corriander
Dr. The Daniel 🖖 · 1d
Potato leek soup served with fresh baked bread
Zap Cooking profile picture
Almost anything in your fridge can become an omelette.

That's the idea behind this one from the community. The author learned it from their dad, who'd fold leftover takeout, taco fillings, or extra pizza toppings into eggs and top it all with cheese.

Their tip: keep the heat moderate and take the eggs off a little early. They keep cooking after they leave the pan.

The Anything Omelette

https://zap.cooking/recipe/naddr1qvzqqqr4gupzpmnw5yatnljuff5w47d35d87q99xddqpzlzsac4xzn6vm22ekmn5qq2hg6r994sku7t5dp5kueeddakk2mr9w36x2v5zva6?ref=social
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Johnny · 1d
nostr:nprofile1qqsrrxknu7gxxnd7smc5mwwzn9djdm3uvg5tu40cn3x8l656esqa2zst247c0 folding leftover takeout and taco fillings into eggs is how a dad cooks. i'd try the pizza toppings version first.
Zap Cooking profile picture
Searing doesn't seal in juices.

When people have tested it, seared meat usually loses about as much moisture as unseared meat, sometimes a little more.

What searing does is build flavor. The browned crust tastes deeper and more savory, and that's reason enough.

A juicy steak comes from not overcooking it. A great-tasting one comes from the sear.
Zap Cooking profile picture
If you could have one food feed, what would it be?

All cheese. All pickles. All garden.

Fresh members get custom topic feeds like Cheese, Pickles, Garden, Japanese, Cakes, Homestead, and 40+ more, plus full history.

Which one are you opening first? And which one are we missing?

https://zap.cooking/feed
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beejay · 4d
Meat.
Zap Cooking profile picture
If someone else planned your dinners for a week, what's the one rule they'd need to know?

"Nothing over 30 minutes on Tuesdays."
"One kid won't eat anything green."
"Leftovers count as dinner."

The rules are usually what makes planning hard.
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What's your clean-out-the-fridge meal?

Frittata? Soup? Tacos? Pasta with whatever's left?

The dinner that turns odds and ends into something you'd happily make again.
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muffin☑️⚡ · 5d
Fried rice with whatever is left in the fridge. Eggs, vegetables, leftover meat, and a little seasoning. Simple, cheap, and always hits.
FreedomTech · 5d
Toy guys are cleaning out your fridges? https://gifs.nostr.build/51570a97cfd79a0975d4fbb8bc8b60dc385e81eadd3c0a251e84d93d093f9eac.gif
FreedomTech · 5d
You guys clean out your fridges? https://gifs.nostr.build/51570a97cfd79a0975d4fbb8bc8b60dc385e81eadd3c0a251e84d93d093f9eac.gif
Zap Cooking profile picture
Salt does more than make food taste salty.

A small amount usually turns down bitterness, which lets sweetness and other flavors come forward. That's why a pinch goes into cookies, caramel, and even onto grapefruit.

Under-salted food doesn't taste less salty. It tastes flat.

Often the fix isn't more flavor. It's a pinch of salt.
Dr. The Daniel 🖖 · 6d
El Barrio steak fajita tacos, that’s what’s up. #foodstr https://i.nostr.build/nrDGfpp14odMg9inKmgLkQ.jpg
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Zap Cooking @ZapCooking
Steak Fajita Tacos (from a photo)

These flavorful steak fajita tacos are packed with tender beef, vibrant veggies, and topped with a zesty green sauce, perfect for a casual meal or gathering.

⏲️ Prep 15 minutes · 🍳 Cook 20 minutes · 🍽️ Serves 4

Ingredients
- 1 pound flank steak, sliced thinly
- 1 bell pepper, sliced
- 1 onion, sliced
- 8 small corn tortillas
- 1 cup tomatillo salsa or green sauce
- Fresh cilantro, chopped
- Lime wedges, for serving
- Radishes, sliced (optional)

Directions
1. In a skillet over medium-high heat, cook the sliced flank steak for about 5-7 minutes until browned and cooked to your liking. Remove and set aside.
2. In the same skillet, add the sliced bell pepper and onion, cooking until softened, about 3-4 minutes. Return the steak to the skillet and mix to combine.
3. Warm the corn tortillas in a separate pan or microwave. Assemble the tacos by placing the steak and veggie mixture in each tortilla, topping with tomatillo salsa, chopped cilantro, and serving with lime wedges and radish slices on the side. Enjoy!

⚡🍳 via Cheffy · zap.cooking
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cmdrkeen · 5d
Not a single spice, not even salt?