it's science
Christian Cookery
@christiancookery
Channel for cooking recipes, memes, cats and other things. Fun!
Christian Cookery (English)
Welcome to Christian Cookery, the ultimate destination for all food lovers! Whether you're a seasoned chef or a beginner in the kitchen, this channel is the perfect place to discover new and exciting recipes, cooking tips, and tricks. From delicious meals to mouthwatering desserts, we've got you covered with a wide variety of dishes to satisfy your cravings and impress your friends and family. But that's not all - in addition to sharing mouthwatering recipes, we also sprinkle in some fun with memes, adorable cat pictures, and other entertaining content to brighten up your day. So not only will you find inspiration for your next meal, but you'll also have a good laugh and enjoy some cute cat videos along the way. So who is Christian Cookery? We are a community of food enthusiasts who are passionate about all things culinary. Our goal is to bring people together through the joy of cooking and sharing delicious food. We believe that food has the power to connect people from all walks of life and create lasting memories. What is Christian Cookery? It's more than just a cooking channel - it's a place where you can unleash your creativity in the kitchen, bond with fellow foodies, and explore the endless possibilities of the culinary world. So whether you're looking for a new recipe to try, some cooking inspiration, or just some lighthearted entertainment, Christian Cookery has something for everyone. Join us today and let's cook up some delicious memories together!
Christian Cookery
08 Jan, 22:37
Tried soju for the first time.
Absolutely slaps, would recommend plum flavoured soju.
Absolutely slaps, would recommend plum flavoured soju.
Christian Cookery
08 Jan, 13:37
A beef wellington is just a сосиска в тесте but from a different tax bracket.
If I find the correct cut of beef for a wellington, I'll make a recipe for one.
If I find the correct cut of beef for a wellington, I'll make a recipe for one.
Christian Cookery
31 Dec, 23:02
The tiramisu fandom is dying. Repost if you like ladyfingers in your mouth.
Christian Cookery
29 Dec, 13:47
tiramisu tip: make twice the recipe for cream, so you actually have enough of it, and mix the "yolk cream" and the "white cream" together. What i used was 8 eggs (8 yolks + 8 whites), 8 tbsp sugar (4tbsp + 4tbsp) and 4 tubs mascarpone (2x250g + 2x250g), you first use a stand mixer to mix the whites, then add the sugar and beat into stiff peaks, and add the mascarpone. Then you beat the yolks into a sabayon with the sugar (basically until they go really pale) and add the mascarpone, then beat together. Then you combine both of these for optimal cream volume.
Oh, also don't use cocoa, just grate your chocolate on a microplane and use that, it tastes better than cocoa powder
Oh, also don't use cocoa, just grate your chocolate on a microplane and use that, it tastes better than cocoa powder
Christian Cookery
18 Dec, 09:42
happy birthday to me
happy birthday to me
happy birthday dear citard
happy birthday to me
happy birthday to me
happy birthday dear citard
happy birthday to me
Christian Cookery
09 Dec, 19:17
whoever keeps 👎 reacting to posts, I will find you and turn you inside out
Christian Cookery
09 Dec, 19:03
Eggnog
Ingredients:
4 egg yolks
67g sugar
480ml milk
240ml double/heavy cream
60-90ml bourbon or brandy (I used brandy)
2-3g ground nutmeg
4 egg whites
12g sugar
Preparation:
Whip egg yolks with sugar until sabayon consistency.
Add to pot with milk, sugar and cream, bring to roughly 80-90 degrees celsius while mixing frequently.
Add brandy and nutmeg, stir.
Cool in an ice bath, then keep in the fridge until cold.
Whip egg whites with the 12g sugar until stiff peaks, keep this meringue for later to put on top of the 'nog, or fold it in before the refrigeration if you like your drink to feel like you're trying to drink foam. I don't.
Enjoy!
Ingredients:
4 egg yolks
67g sugar
480ml milk
240ml double/heavy cream
60-90ml bourbon or brandy (I used brandy)
2-3g ground nutmeg
4 egg whites
12g sugar
Preparation:
Whip egg yolks with sugar until sabayon consistency.
Add to pot with milk, sugar and cream, bring to roughly 80-90 degrees celsius while mixing frequently.
Add brandy and nutmeg, stir.
Cool in an ice bath, then keep in the fridge until cold.
Whip egg whites with the 12g sugar until stiff peaks, keep this meringue for later to put on top of the 'nog, or fold it in before the refrigeration if you like your drink to feel like you're trying to drink foam. I don't.
Enjoy!
Christian Cookery
08 Dec, 14:51
Banana Bread (recipe makes 2-4 depending on the size of your cooking dish, I did half of it and it turned out fine)
Ingredients:
225 g butter, melted
450 g caster sugar
4 eggs
6 large bananas
450 g flour
2 tsp bicarbonate of soda
Preparation:
Either mature your bananas in a warm place for a week or until they're black (recommended), or bake for 15-20 minutes at 200°C.
Mix everything in a stand mixer, drizzle your melted butter over the top and mix again until homogenous.
Grease a terrine pan with butter, then crumple up some parchment paper and stuff it in so that it covers everything inside. Fill with the mix, bake at 160°C for 1 hour or until ready.
When cooked through, take it out of the mould and leave to cool.
Enjoy!
Ingredients:
225 g butter, melted
450 g caster sugar
4 eggs
6 large bananas
450 g flour
2 tsp bicarbonate of soda
Preparation:
Either mature your bananas in a warm place for a week or until they're black (recommended), or bake for 15-20 minutes at 200°C.
Mix everything in a stand mixer, drizzle your melted butter over the top and mix again until homogenous.
Grease a terrine pan with butter, then crumple up some parchment paper and stuff it in so that it covers everything inside. Fill with the mix, bake at 160°C for 1 hour or until ready.
When cooked through, take it out of the mould and leave to cool.
Enjoy!
Christian Cookery
03 Dec, 16:53
Japan has created drinkable mayonnaise for "fans who just can't get enough"
Christian Cookery
02 Dec, 17:28
Preparation:
Melt the butter in a large pot, fry the leeks in it, when they're soft add potatoes, herbs and stock.
Cover with lid, cook for 30 minutes or until potatoes are ready.
Blend, pass through chinois.
Add cream, blend, pass through chinois again.
Plate, garnish, serve.
Enjoy!
Melt the butter in a large pot, fry the leeks in it, when they're soft add potatoes, herbs and stock.
Cover with lid, cook for 30 minutes or until potatoes are ready.
Blend, pass through chinois.
Add cream, blend, pass through chinois again.
Plate, garnish, serve.
Enjoy!
Christian Cookery
02 Dec, 17:25
Leek and Potato Soup (or Vichyssoise)
Ingredients:
50g butter
3 large leeks, cleaned, halved and sliced thinly
6 cloves garlic, crushed
3 large potatoes, peeled and cubed
1l chicken stock
500ml heavy/double cream
2 tbsp cream cheese or quark
1 tbsp sour cream
Herbes de Provence, to taste
Salt/pepper to taste
Equipment:
Blender, chinois (optional but recommended)
Garnish:
Lemon oil
Nutmeg
Ingredients:
50g butter
3 large leeks, cleaned, halved and sliced thinly
6 cloves garlic, crushed
3 large potatoes, peeled and cubed
1l chicken stock
500ml heavy/double cream
2 tbsp cream cheese or quark
1 tbsp sour cream
Herbes de Provence, to taste
Salt/pepper to taste
Equipment:
Blender, chinois (optional but recommended)
Garnish:
Lemon oil
Nutmeg
Christian Cookery
01 Dec, 16:57
Sorry Anglos, the chosen people™ have a birthright to your cuisine.
Christian Cookery
20 Nov, 23:17
https://www.youtube.com/watch?v=h90rEkbx95w
You can fix lactose intolerance by chugging milk nonstop for 2 weeks.
You can fix lactose intolerance by chugging milk nonstop for 2 weeks.
Christian Cookery
20 Nov, 20:38
Preparation:
Cover your meat in boiling water, leave for 5 minutes.
Set your pot of water to boil.
Wash your meat under cold water under it had time to sit.
Add meat in, add salt, pepper.
Skim off the scum until the broth is more or less clear.
Add the rest of the ingredients from the first section, but not the beets.
Wash your beets, wrap in foil and bake for 90 minutes on 200 degrees C.
At the same time, cook your broth on a medium to low heat under a lid for the same 90 minutes.
When the beets are done, take them out, peel them and grate them, along with the potatoes.
At the same time, pull the meat out of the soup, strain the soup and put the bone marrow into the liquid.
Remove any visible tendons or unsavoury parts in general, cube up the meat into chunks.
In a pan, fry your onions, carrots and cabbage until everything is nice and toasty (around 5-10 minutes), then add the tomato paste and fry for a few more minutes.
Re-heat your beef pot, then re-add all the solids (fried veg, meat, potatoes and beets) and cover with your broth.
Add chicken bouillon powder, sugar and vinegar or lemon juice.
Stir.
Simmer for at least 20-30 minutes.
At the end, add the garlic (grate or use a garlic press, idc) and a little dill.
Garnish with more dill, a dollop of sour cream and (if you have it) lemon oil - my own little addition.
Enjoy!
Cover your meat in boiling water, leave for 5 minutes.
Set your pot of water to boil.
Wash your meat under cold water under it had time to sit.
Add meat in, add salt, pepper.
Skim off the scum until the broth is more or less clear.
Add the rest of the ingredients from the first section, but not the beets.
Wash your beets, wrap in foil and bake for 90 minutes on 200 degrees C.
At the same time, cook your broth on a medium to low heat under a lid for the same 90 minutes.
When the beets are done, take them out, peel them and grate them, along with the potatoes.
At the same time, pull the meat out of the soup, strain the soup and put the bone marrow into the liquid.
Remove any visible tendons or unsavoury parts in general, cube up the meat into chunks.
In a pan, fry your onions, carrots and cabbage until everything is nice and toasty (around 5-10 minutes), then add the tomato paste and fry for a few more minutes.
Re-heat your beef pot, then re-add all the solids (fried veg, meat, potatoes and beets) and cover with your broth.
Add chicken bouillon powder, sugar and vinegar or lemon juice.
Stir.
Simmer for at least 20-30 minutes.
At the end, add the garlic (grate or use a garlic press, idc) and a little dill.
Garnish with more dill, a dollop of sour cream and (if you have it) lemon oil - my own little addition.
Enjoy!
Christian Cookery
20 Nov, 20:38
Borsch
Ingredients:
800g or more beef shank (beef piece with a marrow bone)
2l water
1 tsp cardamom seeds
1 tsp caraway seeds
1/8 tsp allspice
1/8 tsp ginger
2-3 bay leaves
1 tsp peppercorns
1/2 tsp coriander
1 dried shiitake mushroom
2 large beets (or 4 small ones if you're using pre-cooked, steamed ones, if so, mix them into the part being fried)
1 large grated carrot
2 large grated potatoes
1 thinly sliced onion
1/8 head of white cabbage, thinly sliced
1 tbsp tomato paste
olive oil
1 tbsp chicken bouillon powder
a little (like a teaspoon or a capful) lemon juice or white vinegar
1 tbsp sugar
3 cloves garlic
chopped dill
sour cream
lemon oil (optional)
salt/pepper to taste
Ingredients:
800g or more beef shank (beef piece with a marrow bone)
2l water
1 tsp cardamom seeds
1 tsp caraway seeds
1/8 tsp allspice
1/8 tsp ginger
2-3 bay leaves
1 tsp peppercorns
1/2 tsp coriander
1 dried shiitake mushroom
2 large beets (or 4 small ones if you're using pre-cooked, steamed ones, if so, mix them into the part being fried)
1 large grated carrot
2 large grated potatoes
1 thinly sliced onion
1/8 head of white cabbage, thinly sliced
1 tbsp tomato paste
olive oil
1 tbsp chicken bouillon powder
a little (like a teaspoon or a capful) lemon juice or white vinegar
1 tbsp sugar
3 cloves garlic
chopped dill
sour cream
lemon oil (optional)
salt/pepper to taste
Christian Cookery
20 Nov, 20:17
Tiramisu
Ingredients:
Savoiardi biscuits (lady fingers), as many as you need
4 eggs segregated into whites and yellows
2 tubs (2x250g) mascarpone
4 tbsp sugar
100g grated dark chocolate
Cocoa powder to dust
2+ cups of espresso
Recommended Equipment:
Immersion blender with whisk attachment, a hand mixer or a stand mixer of some kind.
Preparation:
Brew coffee, leave in fridge until cold
Segregate eggs
Beat whites into soft peaks, add half of the sugar, beat into hard peaks.
Mix in half of the mascarpone.
Beat until it's like a cream.
Do the same with yolks: beat, add sugar, beat, add mascarpone, beat.
Soak each biscuit in coffee for 3 seconds, counting not "1 Mississippi, 2 Mississippi, 3 Mississippi" but "1, 2, 3".
Form first layer.
Cover with the yolk cream.
Dust with cocoa and then put some of the chocolate over the top.
Form the second layer in the same way as the first: dip biscuits and put on top.
Cover with white cream.
Dust with more cocoa and chocolate.
Leave in a fridge overnight.
Enjoy!
Ingredients:
Savoiardi biscuits (lady fingers), as many as you need
4 eggs segregated into whites and yellows
2 tubs (2x250g) mascarpone
4 tbsp sugar
100g grated dark chocolate
Cocoa powder to dust
2+ cups of espresso
Recommended Equipment:
Immersion blender with whisk attachment, a hand mixer or a stand mixer of some kind.
Preparation:
Brew coffee, leave in fridge until cold
Segregate eggs
Beat whites into soft peaks, add half of the sugar, beat into hard peaks.
Mix in half of the mascarpone.
Beat until it's like a cream.
Do the same with yolks: beat, add sugar, beat, add mascarpone, beat.
Soak each biscuit in coffee for 3 seconds, counting not "1 Mississippi, 2 Mississippi, 3 Mississippi" but "1, 2, 3".
Form first layer.
Cover with the yolk cream.
Dust with cocoa and then put some of the chocolate over the top.
Form the second layer in the same way as the first: dip biscuits and put on top.
Cover with white cream.
Dust with more cocoa and chocolate.
Leave in a fridge overnight.
Enjoy!
Christian Cookery
18 Nov, 12:40
RFK Jr forced to pose with McDonalds
kek, his face is legit "if only you knew how bad things really were right now" mode.
kek, his face is legit "if only you knew how bad things really were right now" mode.
Christian Cookery
16 Nov, 10:54
Women claim they don't belong in the kitchen, but they're always cold, so obviously their bodies have evolved to be around stoves and ovens all the time.
The next time your girlfriend or wife says she doesn't belong in the kitchen, call her a science denier.
The next time your girlfriend or wife says she doesn't belong in the kitchen, call her a science denier.
Christian Cookery
15 Nov, 18:08
real talk, you should have a bottle of lemon-infused olive oil in your kitchen. drizzle a little on soups and veggies, all of that, to make it just slightly nicer. it's more subtle than lemon juice
Christian Cookery
21 Oct, 15:11
The best boba flavour is taro, and if you disagree you're a retarded monkey nigger
Christian Cookery
19 Oct, 14:22
https://www.fox5atlanta.com/news/recall-egg-apple-juice-boars-head-deli-meat
Christian Cookery
18 Oct, 14:17
if we have Dutch people in the chat, can one of you fuckers explain why your national cuisine is so primitive? even British food seems good in comparison
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