A large pie with a lightly browned meringue
A slice of the lemon meringue pie (the rest in the background).
Lemon meringue pie #ChemistsWhoCook
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Tonight was a soy ginger an garlic salmon served with rice, charred broccoli with garlic and avocado. Sunday I bbqed and made souvlaki pita sandwiches with tzatziki and Greek salad #chemistswhocook. #foodsky
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Grain salad with green asparagus
Freekeh salad with green asparagus, roasted grapes, salt lemon and smoked almonds #ChemistsWhoCook
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A quarter sheet pan absolutely carpeted in pleated gyoza dumplings
I stopped by a new Asian market and got inspired, so tonight’s project was homemade gyoza! Serious Eats has an excellent short video tutorial m.youtube.com/watch?v=9uzG...
The cooked ones didn’t get a photo because they went straight into my mouth… #ChemistsWhoCook #FoodSky
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No picture taken but “smashed beef taco” (essentially a burger on a mini flour tortilla) was delicious! 💯 quite impressed! #chemistswhocook
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Two plates with 11-12 thin slices of gimbap
Gimbap, with spinach, carrot, burdock, pickled radish, "crab", and bulgogi mushrooms #ChemistsWhoCook
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Today’s experiment moved from the lab to the kitchen 👩🔬🍳
Bacalhau à Brás made completely from scratch,
including cutting and frying the potatoes. 🥔
#bacalhauabras #portuguesefood #homemade #chemistswhocook #womeninstem
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Beef with Broccoli is always a favourite. Beef gets velveted with baking soda beforehand to become super tender and this helps also with browning. #chemistswhocook. #foodsky
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I brought back hand made tortellini from Booogna and made them two ways the first with a fonduta parmesiana and the second in brodo (homemade chicken soup). #chemistswhocook.
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Chocolate cookies on a white parchment paper
Today’s experiment: Dubai stuffed chocolate cookies. These were a lot of work, but looked impressive in the end. #ChemistsWhoCook #FoodChemistry
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Injera in the frying pan.
Stack of injera, covered with a towel
Injera in a plate, with lentil dip, fried garlic zucchini, fried chicken, sour cream dip and molten balsamico tomatoes.
Today, I made Ethiopian sour dough pancakes/flat bread. They are called injera. We ate them with different dips and fried veggies & chicken.
#ChemistsWhoCook
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A Pesach meal of matzoh ball soup. Kofta, tahini sauce, spicy mayo, roasted potatoes and peppers and a sumac dressed salad. Desert is matzoh crack, so addictive. #chemistswhocook #foodsky
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This bioengineer transforms food waste into haute cuisine. Chef-turned-scientist is fighting the food crisis with fungal fermentation. A man pours liquid from a metal bowl into a jar containing orange and yellow pieces of food. The jars are surrounded by a number containers and a box of salt.
Chef-turned-bioengineer Vayu Hill-Maini uses fungal fermentation to make food waste delicious: cen.acs.org/food/food-sc...
#chemsky #ChemistsWhoCook 🧪
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Plate with fried shrimps and asparagus, ravioli
Shrimps, fried asparagus, ravioli, Nduja breadcrumbs #ChemistsWhoCook
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An enameled cast iron pan with red and green and white diced sauteed vegetables dotted with pine nuts and raisins.
A flat, round disc of dough on parcent paper rests on top of an inverted cast iron pan serving as a baking steel
Two browned and burnished Ossetian pies, their round, flat dough surfaces pocked with browned dough bubbles and glistening from a fresh brushing of melted butter
A cross section of the pie, showing the green chard and parsley leaves, the purple swiss chard stems and raisins, and white lumps of feta and pine nuts.
These Georgian/Ossetian pies with Swiss chard have got to be one of the best bites I’ve cooked in a long while! Savory, fresh, creamy, chewy, yum.
Recipe credit to Helen Rennie(I did do 2 subs: all feta vs. some cream cheese, and parsley vs. dill) youtu.be/BT6az3ofXFM
#ChemistsWhoCook #FoodSky
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Tortellini in a spicy rose sauce. Spiced with some Calabrian chillies and finished off with grated Parmesan and a chiffonade of basil #chemistswhocook
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Who doesn’t live smash burgers. This one has griddled onions, pickled jalapenos, cheese, mayo, Dijon mustard, shredded lettuce, pickles, mushrooms. #chemistswhocook. #foodsky.
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It looks ugly but tastes great. It is somewhere between a taco and an onigiri. Miso salmon that was broiled, combined with spring onion, furikake and some kewpie mayo and then surrounded by seasoned sushi rice and held in nori. #chemistswhocook. #foodsky.
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A lemon cake with a burnished brown exterior crusted in sugary glaze with a yellow interior dotted with black poppyseeds.
Happy “finally cool enough to use the oven again” to those of us in western North Ameria who celebrate.
For me, that meant a lemon poppyseed cake! #ChemistsWhoCook
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A meatloaf sandwich with a few bites out of it, showcasing the cross layers of mustardy bread, meatloaf, and veggie slaw
Today I learned that it is VERY hard to take a nice photo of a pallid meatloaf baked in a loaf pan (or a meatloaf sandwich derived therefrom). Not for lack of trying 😅
But with spicy cabbage/carrot slaw and hot mustard they were delicious. #ChemistsWhoCook
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Orange chicken, just like take out, served with garlic sautéed pak choi, steamed rice and som tom green papaya salad. #chemistswhocook. #foodsky.
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Roasted turkey leg
Turkey leg in the clay pot (Römertopf), with potatoes, carrots, bit of onions, broth: everything is ready together #ChemistsWhoCook
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Spaghetti chicken Alfredo and then a treat when my daughter made a blueberry chiffon cake. #chemistswhocook. #foodsky.
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Addictive dinners includes kofta kebab. These are beef and broiled. I broiled also some cherry tomatoes and those went into the wrap along with a garlicky smoked paprika mayo, shredded lettuce, pickled onions with sumac and parsley, chopped cucumber with dried mint. #chemistswhocook. #foodsky.
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Portuguese chicken. So juicy. A marinade of garlic, paprika and smoked paprika, oregano, garlic, olive oil and vinegar. Roasted over cabbage, red peppers and potatoes. Chicken was spatchcocked. #chemistswhocook.
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A Cantonese favourite. One pot chicken, Chinese sausage and shiitake mushroom rice. Served with garlicky bean and some chili crisp. #chemistswhocook #foodsky
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Fish, pasta, cheese sauce
Was inspired to this: fried Cod, pasta, sauce Mornay, Nduja breadcrumbs #ChemistsWhoCook
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