single eater

Can anyone direct me to any good websites for recipes for a single
person ? Or does anyone have any good recipes. I'm looking for fancy
dishes that are good for someone who wants a lite option. Lots of
protein a bonus. I'm sick of dividing everything by 4 and there's only
so many times you can make steak and steamed veges.

Rohan

"Reality Artist" <[Only registered users can see links. ].au> wrote in message
news:3DyCm.48384$[Only registered users can see links. ].au...

Here is a start :
[Only registered users can see links. ]
[Only registered users can see links. ]
[Only registered users can see links. ]
[Only registered users can see links. ]

[ChefToddMohr]

Searching for recipes can be exhausting. Following recipes can be very frustrating. When you learn to cook by basic cooking methods, without recipes, you create something from the ingredients you desire. It's a lot more fun than following someone else's strict set of instructions.

To successfully cook for one person, concentrate on cooking methods, and you will make up recipes for one person, instead of searching.

Start with basic saute' method:
Step One - PAN HOT FIRST. The pan is hot when a few drops of water evaporate immediately. You know the pan is 100c when water turns to steam. Proteins "coagulate" (stiffen and shrink) at 74c. Sugars caramelize at 160c, that's where you get the nice brown color on a chicken breast. So, try to get the pan as close to 160c as possible by watching the water evaporate more and more violently as you sprinkle from your hand to the pan.
Step Two - Add fat. Olive oil, safflower oil, bacon fat, whatever you want.
Step Three - Heat the fat. Heat your fat until just before it begins to smoke. Since every fat has a different smoke point, I can't tell you "5 minutes" like recipes do. Your stove is different, your pan is different, so you should never cook by time. The fat is just about to smoke when it goes from being perfectly smooth to beginning to move around and get "legs" (like on the side of your wine glass). This convection means it's just about to smoke.
Step Four - Add your protein product. Chicken, beef, shrimp, fish, whatever. Cook 75% one side, then 25% the other. The reason is if you flip the item too quickly, you're just looking at a brown piece of chicken. You've lost all the indicators whether something is DONE or not. Cook as far as possible on one side to get that nice caramelization of sugars too.
Step Five - The protein product is done when your instant read thermometer reads 74c when stuck in the thickest part of the thickest piece.
Step six - Add any vegetables, onions, garlic, carrots, whatever you'd like and saute in the "fond", the rendered fat and caramelized sugars on the bottom of the pan.
Step seven - "deglaze" the pan with any kind of flavorful liquid you'd like. Wine, pineapple juice, chicken broth. This releases the fond from the pan and makes a nice pan gravy.

Return the protein product to the pan to give it a little moist cooking, and plate over your rice, noodles, potatoes, whatever you'd like.

With this one method, you can create an infinite number of recipes for one person, each with the ingredients desire. Create recipes from your ingredients, don't shop for ingredients because the recipe told you so.

Method over recipes every time.

My philosophy is "Burn Your Recipes", and cook from your heart.


Chef Todd Mohr

In article <3DyCm.48384$[Only registered users can see links. ].au>, Reality Artist <[Only registered users can see links. ].au> wrote:

I agree. Seven times a week is about it.

Cheers, Phred.

--
[Only registered users can see links. ]LID

Reality Artist <[Only registered users can see links. ].au> wrote in news:3DyCm.48384
$[Only registered users can see links. ].au:





[Only registered users can see links. ]




--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?