├── .gitignore ├── README.md ├── endurance-gel ├── endurance-gel.jpg └── README.md ├── cream-of-mushrooms ├── cream-of-mushroom-soup.jpg └── README.md ├── waffles └── README.md ├── lobster-sauce └── README.md ├── cookies └── README.md ├── avocado-smoothie └── README.md └── creme-brulee └── README.md /.gitignore: -------------------------------------------------------------------------------- 1 | *~ 2 | -------------------------------------------------------------------------------- /README.md: -------------------------------------------------------------------------------- 1 | Recipes 2 | ======= 3 | 4 | Simple recipes. 5 | -------------------------------------------------------------------------------- /endurance-gel/endurance-gel.jpg: -------------------------------------------------------------------------------- https://raw.githubusercontent.com/mjambon/recipes/master/endurance-gel/endurance-gel.jpg -------------------------------------------------------------------------------- /cream-of-mushrooms/cream-of-mushroom-soup.jpg: -------------------------------------------------------------------------------- https://raw.githubusercontent.com/mjambon/recipes/master/cream-of-mushrooms/cream-of-mushroom-soup.jpg -------------------------------------------------------------------------------- /waffles/README.md: -------------------------------------------------------------------------------- 1 | Waffles 2 | ======= 3 | 4 | * 3 eggs 5 | * 3 cups flour 6 | * 2.75 cup milk 7 | * 100 g butter 8 | * 1/4 tsp salt 9 | * 1 packet yeast (7 g) 10 | * 3 tbsp sugar 11 | -------------------------------------------------------------------------------- /lobster-sauce/README.md: -------------------------------------------------------------------------------- 1 | Lobster vinaigrette 2 | =================== 3 | 4 | * zest of one lime 5 | * some diced shallot or onion 6 | * balsamic vinegar 7 | * olive oil 8 | 9 | Infuse lime zest and shallot dice in the vinegar and oil while the 10 | lobster is boiling. 11 | 12 | Filter out solid pieces before serving. 13 | -------------------------------------------------------------------------------- /cookies/README.md: -------------------------------------------------------------------------------- 1 | Chocolate chip cookies 2 | ====================== 3 | 4 | Mix the ingredients more or less in that order, i.e. by increasing 5 | viscosity. 1 cup = 237 mL 6 | 7 | Group 1: 8 | 9 | * butter: 1 cup, microwaved 10 | * brown sugar: 0.67 cup, packed 11 | * banana: 1 12 | 13 | Group 2: 14 | 15 | * eggs: 2 large 16 | 17 | Group 3: 18 | 19 | * vanilla extract: 2 tsp 20 | * rum: 2 tbsp 21 | * baking soda: 1 tsp dissolved in warm water 22 | * salt: 0.5 tsp 23 | 24 | Group 4: 25 | 26 | * wheat flour: 3 cups 27 | 28 | Group 5: 29 | 30 | * chocolate chips (Trader Joe's brand): 2 cups 31 | * walnut pieces (Trader Joe's brand): 1.5 cup 32 | 33 | Bake for about 12 min at 350°F (175°C), requiring multiple batches. 34 | -------------------------------------------------------------------------------- /avocado-smoothie/README.md: -------------------------------------------------------------------------------- 1 | Avocado smoothie 2 | == 3 | 4 | Ingredients for one smoothie 5 | -- 6 | 7 | - one ripe avocado (i.e. not super hard so as to get a smooth texture) 8 | - 1/4 cup (60 mL) sweetened condensed milk 9 | - 4 ice cubes 10 | - 1/2 cup (120 mL) water 11 | 12 | These proportions work well for me with a Hass avocado, the kind 13 | and size most commonly found in California grocery stores. The ice 14 | cubes are assumed to come from a standard ice cube tray. 15 | 16 | Sweetened condensed milk is sold in cans at Walmart: 17 | ![image](https://user-images.githubusercontent.com/343265/166102099-7391eba9-d178-45e4-aae9-263deea70828.png) 18 | 19 | Instructions 20 | -- 21 | 22 | You need a personal-size blender or larger. 23 | Put all the ingredients into the blender. Blend. Pour. Drink with a 24 | wide straw. 25 | -------------------------------------------------------------------------------- /cream-of-mushrooms/README.md: -------------------------------------------------------------------------------- 1 | Cream of Mushroom Soup (or Sauce) 2 | == 3 | 4 | On the advice of a fellow "Mushroom edibility and discussion" group 5 | member, I made a cream of mushroom soup with this and it turned 6 | out great. The key, besides using butter and a ton of cream, was to 7 | use crushed dried mushroom. The resulting flavor is mushroomy but not 8 | exceedingly so and the texture is firm. My soup was a little thick and 9 | would work better as meat sauce or diluted. The ingredients I used 10 | were roughly: 11 | 12 | * 0.5 cup butter 13 | * 0.5 cup flour 14 | * 1.5 cup heavy whipping cream 15 | * 1.5 cup water 16 | * 2 bouillon cubes 17 | * thyme 18 | * 0.5 cup white wine 19 | * 1 cup crushed dried, no-flavor mushrooms 20 | 21 | I used other spices too but I couldn't taste them eventually so I'm 22 | not listing them here. Thyme is quite strong and I think works well 23 | with the mushroom. 24 | 25 | Cooking instructions: melt the butter, add the flour while stirring, 26 | then add the other fluids and everything else and bring to a boil. 27 | 28 | ![Cream of mushroom soup](cream-of-mushroom-soup.jpg) 29 | -------------------------------------------------------------------------------- /endurance-gel/README.md: -------------------------------------------------------------------------------- 1 | Endurance gel 2 | ============= 3 | 4 | The composition of this gel is similar to Tailwind. 5 | It is nearly twice as salty as Gatorade, 6 | for a given amount of carbohydrates. 7 | 8 | * approximate fructose:glucose ratio: 1:4 9 | * approximate potassium:sodium ratio: 1:3 10 | 11 | For 10 servings of 30 mL each corresponding to standard gel packets: 12 | 13 | * 150 mL caramel sauce (high-fructose corn syrup with about 40 mg of 14 | sodium per 15 mL; Ghirardelli or Torani) 15 | * 150 mL light corn syrup (Karo) 16 | * 1500 mg salt (sodium chloride) 17 | * 1500 mg light salt (half sodium chloride, half potassium chloride; Morton) 18 | 19 | Required tools: 20 | 21 | * measuring cup 22 | * precision scale (AWS-100) 23 | * 5-gel (150mL, 5 fl.oz.) flasks to hold the gels (Hammer) 24 | 25 | Preparation: 26 | 27 | Pour the liquids into the measuring cup. Weigh the salts, add to the 28 | liquid, mix, pour into the flasks. 29 | 30 | Fructose is meant to ease the absorption of glucose but it's very 31 | sweet and the recipe above calls for possibly too much of it. 32 | You may want to reduce the amount of fructose by using less caramel 33 | sauce and more corn syrup instead. For example 100 mL caramel sauce 34 | and 200 mL corn syrup should work well. 35 | 36 | A variant of this recipe consists in using honey instead of the 37 | caramel sauce. Honey is half fructose half glucose, roughly like 38 | high-fructose corn syrup and like regular sugar (sucrose), 39 | so you can try to use honey instead of caramel sauce. 40 | 41 | ![Finished product in Hammer flasks](endurance-gel.jpg) 42 | -------------------------------------------------------------------------------- /creme-brulee/README.md: -------------------------------------------------------------------------------- 1 | Crème brûlée 2 | == 3 | 4 | This recipe is easy and fast if you have the right tools: 5 | 6 | * Ramekins or small bowls and a way to create a bain-marie in the 7 | oven. Traditional, shallow (2 cm) ramekins are harder to work with: they 8 | make water spillage more likely and they take more room in the 9 | oven. They also result in a high caramel-to-cream ratio, which I 10 | find excessive. For those reasons, I prefer ramekins that are at 11 | least 4 cm deep. 12 | * A butane torch, which you can order online. Butane canisters are the 13 | same as those used for refillable lighters and they can be purchased 14 | in stores where cigarettes are sold. 15 | 16 | Ingredients: 17 | -- 18 | 19 | * 3 egg yolks 20 | * 1/3 cup sugar (70 g) and some more for the caramel crust. 21 | * 1/2 quart heavy whipping cream (500 mL) 22 | * 1/2 tbsp vanilla extract 23 | 24 | Process 25 | -- 26 | 27 | Pre-heat oven to 300°F (150°C). A higher temperature up to 350°F 28 | (180°C) will reduce the baking time; just make just your crèmes 29 | brûlées don't turn brown. Their color shouldn't change during baking. 30 | 31 | Bring heavy whipping cream to a boil then let it cool 32 | down for about 5 minutes. Add vanilla. Meanwhile, mix egg yolks and 33 | sugar. Pour slowly the warm cream into the mixture of egg yolk and 34 | sugar while stirring. Resulting mixture should be smooth. 35 | 36 | Place empty ramekins into *bain-marie* consisting of a larger bowl or 37 | tray filled with hot water. Pour mixture into ramekins 38 | carefully so as to avoid getting water into the ramekins. Put the 39 | whole thing into the oven. Let it bake for about *one hour*, until it 40 | looks no longer liquid. 41 | 42 | Extract the ramekins from the oven. Refrigerate for two hours or 43 | more. Right before serving, cover each ramekin with granulated sugar. Use 44 | *butane torch* to caramelize the sugar quick enough so that the crèmes 45 | brûlées remain cool. For best results, wait 5-10 minutes until the 46 | powdered sugar is moist before starting the burning process, otherwise 47 | the melted sugar concentrates into droplets. 48 | 49 | Chocolate variant 50 | -- 51 | 52 | Use 60 g of 85%-cocoa chocolate (such as Signature Select brand found 53 | at Safeway) in addition to the other ingredients. Reduce sugar amount 54 | to 50 g or 1/4 cup to compensate for the sugar from the chocolate. 55 | 56 | Melt the chocolate without burning it and incorporate it into egg yolk 57 | and sugar mix. Then follow the usual recipe. 58 | --------------------------------------------------------------------------------