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After seven attempts I finally baked the pretty much perfect loaf of white bread. It was not an easy task, for me anyways, it requires a lot of dough observation, not complex but lots of little details to learn and watch out for. This one has the perfect amount of crust and the inside is fluffy, light and soft. I'm very happy with it.


what ingrediants did you use


Very photogenic bread. Good job wiz.


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10g dry yeast
320ml water
500g flour
8g salt
15ml olive oil

-In a bowl mix the yeast, water, flour, salt and olive oil.
-Knead it for 12min, don't use flour to dust it (the dough has to look uniform, smooth and fluffy)
-Put back into the bowl, cover it, wait 1h. The dough to double in size.
-Spread the dough over a lightly flour dusted surface, fold it into a ball, then make it into a longer shape so it fits the loaf pan nicely, coat the loaf pan with some olive oil, put the loaf inside the loaf pan, dust some flour over it, cover it, wait 1h. The dough has to double in size.
-Pre heat oven at 200C
-Bake it for 40 to 50min, keep checking, every oven works a little different.

Thanks. It tastes pretty good, too.


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Here's the latest loaf I did, made sure to get that brown golden color on the entire surface of the bread this time. With this one I think I got the most of what this basic recipe can offer. It took me 9 loafs to get it just right.


impressive, very nice


not bad

bread is good


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Still working on it, trying to improve with every loaf.

It is.


that looks so freaking tasty


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been rolling up some of these bad boys every morning


looking good


whats the black thing wizzie?


Are you using a rolling mat for those? No offense but honestly they're looking like complete shit. Uneven with sauce and rice falling all over the place. Try to use glutinous short grain rice instead and use a rolling mat, you'll have much better results.
Nori aka seaweed


>they're looking like complete shit
They're tasty
They're healthy
They're inexpensive
They're packable
They're easy
And he enjoys the process.

Our wizard friend's rolls do not look like shit, and even if they did, it wouldn't mater because they're good in every other way. Whiny whiny food snob brats OUT. Show us what you have cooked.


They look good wtf you mean


how much did Big Rolling Mat pay you to shill their dumb bamboo garbage


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Can anyone recommend a good all-purpose cookbook for complete beginners that doesn't specifically rely on a food processor or blender?


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fuck that black and white tv bitch, her shit requires so many steps is so tedious. you dont ever want to learn a specific type of cooking like 'french cooking', you will end up needing tons of weird gizmos and they use faggot words from other languages all the time

get "How to Cook Everything: The Basics" instead, dummy proof tome of cooking knowledge



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Thanks for the suggestion! I'll definitely check it out.
Thank you so much for recommending this cookbook! It's exactly what I've been looking for. I can't wait to check it out! For a while now, I've been looking for a cookbook with these kinds of recipes and methods for complete newbs like me. I can only cook instant ramen.


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spinach and cheese curry(with yogurt on top)


Reading a cooking book is a waste of time. You can just find recipes online and follow them. They list all the steps, so if you can read you can cook. You just need to look at the ratings and the recipe itself and the comments on it to see if it looks like it would be good.


Alfoil baked potatoes with some butter, grated cheese and a bit of sour cream can never go wrong. Unless you manage to burn them.

The recipe websites that are out there are all the definition of modern web bloat. Physical books are better than having to squint a screen in my opinion.


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Big news guys, i just invented an alternative to those unreasonably expensive instant soup packages.
Basically what one needs for this are bouillon cubes, instant mashed potato, fideo type pasta, ketchup, some dried herbs and hot water.
To make a cup of this soup one needs about 1/4 to 1/3 of a bullion cube, potato powder is just for thicker consistency.
I plan to buy ingredients for this soup in bulk and make this delicacy a cornerstone of my diet this summer.


Pretty cool, congrats!


The trick is to scroll down to the "recipe card". This lists all the ingredients and steps in a concise way. If you need more information about how to do the steps they will usually have that up top. Cook books don't have ratings or reviews so it's easier to find mediocre recipes in them. Usually highly rated recipes with lots of reviews are good. I will post some of my favorite internet recipes that I have bookmarked with any modifications I do.

This is one of my favorites but it needs some modification. First off just buy chicken cutlets, don't bother cutting a breast in half. It's also not necessary to waste a ziplock bag to coat the chicken in flour, just salt and pepper it first, then pour some flour on a plate and dip each side in the flour. Then instead of using oil and butter to fry the chicken in, I recommend frying up around 4 pieces of bacon first and frying the chicken in the bacon grease. Then when you cook the mushrooms you can use the remaining grease and add some butter. I also add a diced yellow onion or half a vidalia onion in with the mushrooms and cook until they've yellowed some. The marsala wine is expensive but you can make this dish many time with a single bottle and it is definitely worth it. Cut up the bacon into pieces and add it back into the dish along with the chicken. I recommend using lots of pepper and a moderate amount of salt. You can add these when serving though to individual taste.

Double the spinach. Use extra sharp cheddar and bump up the cheddar and decrease the mozarella slightly.

This is good just how it is, but it is time consuming. You can mix up double or triple batches of the spice mixes to save time if you plan to make it more than once. This is one of the ones that is tasty enough to make over and over again just like chicken marsala imo.

Don't overcrowd the pan, cut up your florets fairly small and make sure to slice the garlic very thin. You want to cook it until it is almost burnt so it gets nice and crispy. Don't be afraid to use lots of olive oil.

Use a good dry rub and barbecue sauce and this is very good and very easy.


This is quite time consuming, but worth it. Note that you will need a fairly big pot for this one and it will need to be able to go in the oven. Modifications for this one: again, start by cooking about 4 strips of bacon. Instead of using raw sausage, just use pre-cooked. I like polish kielbasa for this. Skip the sausage browning step and just add in the cut-up sausage and the cut-up bacon after you deglaze the pot. I also use duck fat to cook the chicken and veggies in. You can buy jars of duck fat in the grocery store or you can render it from actual duck if you have the money to roast a duck. If your leeks are small you may want to use more than 1 like 1.5. I also use 2 carrots. Everything else is fine.

This is good but somewhat decadent. I like to up the spinach amount somewhat. If you use frozen spinach don't forget to squeeze it dry.

This is fucking delicious. Just make sure to actually cook the peaches through. I can't wait until peach season comes around so I can make this again.

vegetarian, easy, and tasty.

This is very easy and tasty. I always cook salmon in the oven because it comes out much more moist. You definitely need a meat thermometer. I put it under the broiler once it hits 120 or so and then broil it to 135. I prefer to use butter rather than olive oil on the fish, but it's good either way.

Another salmon and veggie variation. Slightly more involved but still very good.

Also vegetarian. I up the spinach slightly. Don't forget to squeeze it dry.

These are a fair amount of work but quite tasty. Make sure to use thin-cut bacon.

Time-consuming, but tasty. I up the pepper a bit and decrease the sugar a bit. It's not necessary to suspend the meat log on stakes or anything either, you can just wrap it in foil and cook it lying on the baking sheet.

I like to use chunky peanut butter, shrimp, and it's fine with other types of sprouts if you can't find bean sprouts. I actually prefer it with broccoli sprouts and I up the amount a bit over what it calls for.

This is frankly a pain in the ass to make but very tasty and it should be quite healthy. Regular shepard's pie is also quite tasty, but for some reason I don't have a recipe for that bookmarked.

Decadent but tasty

Easy vegetarian dish.

I add some dried persian limes to this but I'm not telling you to go out and get them, it's perfectly delicious just as it is.

This is one of the most time-consuming recipes, but honestly it's not hard, it just takes a lot of simmering and a lot of chopping up of herbs and it is very tasty. Similar to lamb saag but for beef. I'm going to try making lamb saag soon because the ghormeh sabzi had me hankering for some.

I also recommend Mujadarah with greek yogurt although I don't have a specific recipe saved for it.


Forgot to mention that the chicken marsala, chicken tikka masala, and ghormeh sabzi should all be served over rice.


You just leveled up.


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made some prawn pasta for lunch


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fishermans eggs-esque
just a bunch of vegetables and sardines with eggs on top


I'm having this weird mandela effect type thing going on where suddenly it turns out the spice I thought was called cardamon all my life is actually called cardamom.


Just made some Japanese curry with some brown rice. Also, I'm going to try to get my knives sharpened on Tuesday (6/13/2023) so I can cook faster and improve a bit.


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Just wanted to share this photo of the recipe I used to make pizza for my birthday. This page has been used hundreds of times over the last 30 plus years.
It is a source of pleasant feelings whenever I open the book. The recipe itself is very simple, but I like it.


why it's all dirty? you found it in a bin?


just mess from being on the counter while I'm cooking -


Very nice. Only thing that gets me is the call for margerine instead of butter or lard. I believe margarine is a plastic petroleum byproduct that has no place in the kitchen.

Which herbs are you using?


I think it's just when it was written in the 80s the margarine was a popular thing. I buy this generic mix of italian dried herbs which is just "Thyme, Marjoram, Parsley, Oregano, Sage, Basil."


>missed his chance to say: any chef worth his salt would stay away from margerine


I made some muesli soaked in some plant milk yesterday. It's pretty good, but with the amount of milk it takes, it's not very cost efficient to me. I might experiment with it a bit because I like the taste and convenience. Along with pitting and chopping cherries to put it, along with bananas and blackberries, it took me 25 minutes for something that'll last me three days, probably. Probably two days. I don't really want to make oatmeal every day, so this works out to be healthy and time efficient.


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Made some chicken curry yesterday which I had along with some boiled white rice. Definitely one of the best meals I've had in a while


Neet lodu?


Friend, I know that it must've tasted excellent! I might sound cheesy right now, but I think you're a great chef.


looks like vomit


what kind of curry? kind of looks like butter chicken


Yumyum yaara


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>but i think you're a great chef
thanks wizzie. i'm getting there
most curries look like vomit. get used to it
nah this is regular indian curry. butter chicken looks like pic related and it uses boneless chicken. I'll post here if I make butter chicken (probably in the next 2-3 days)


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prepared chicken penne pasta for lunch today. it was pretty good and had around 60grams of protein


Do you even get full of this ? I need a stock pot of this to get full .


my guy 60g of protein is like 1-1/2 chicken breasts, that pic only shows like 6 nuggets of chicken. he clearly had a larger amount elsewhere but only plated the amount shown to take a pic


that's like 10 grams bro


Is that your full portion? Pls respond.


like >>65854 mentioned, this is not the full portion. I had used 100grams of penne pasta and 250grams of chicken breast


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i made butter chicken for lunch yesterday which i had along with indian flatbread


bro roti ko flatbread bolta hai 💀



good morning sirs


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just made some thick and delicious hot chocolate. used 90% dark chocolate


Will this wizard >>65979 enjoy a mug of warm ovaltine? We may never know


What did you use to make it thick though?


consult the wizard's hot chocolate mp4 of old


I took some milk, added some cinnamon and unsweetened cocoa powder along with a little bit of salt and sugar.
Once the milk began to boil, I passed the milk through a sieve and again poured it in a vessel. Then i chopped some dark chocolate and added it to the vessel. The melted dark chocolate made it thicker and darker


you guys are so cute. this is by far the best board on wizchan.

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