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One thing you may want to keep in mind however is that when cooking for you, should you prepare foods that are freezable. It could save additional time (and ultimately money) if you cook the entire 2-4 servings that most recipes call for and freeze the leftovers in single serving portions for a later point in time. This leaves you with a freezer full of foods for those nights once the notion of cooking just seems beyond your abilities. This also leaves you with performing the work once and appreciating the fruits of your efforts many times over. This is a superb position to be in if you want my opinion.
We’re finding more and more recipes and cookbooks that are designed around the idea of cooking for one. No matter what situation put you in the position of cooking for one, there is no reason you ought ton’t enjoy great food that’s exciting and agreeable since you are dining alone.
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If you have only a few campers and are searching for some easy camp cooking, try the easy and fast technique of tin can cooking. All you will need is a clean tin can – a one gallon size can works well. Your source of warmth may be small campfire, or if wood burning is illegal, a little buddy burner may work nicely, which can be seen at sporting good stores or online. Put your meal in the tin can and just warm the contents of your own can over a flame. This technique works great for sauces, beans and poultry.
A more time-consuming camp cooking technique which also produces delectable meals is pit cooking. Pit cooking is good for items that can be wrapped in aluminum foil to be cooked. It is also a great camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking warms your food by heating stones and coals that are buried in the floor. As the rocks cool off, their emitted heat cooks the food. To pit cook, first dig a hole that’s roughly three times larger than your cookware. Line the pit with stones and create a fire in the middle. When the flame has burned rapidly for about an hour, push the warm coals and stones into the center. Twist your wrapped food or covered skillets in addition to the stones and coals and place more on top. After a few hours, you will have some delicious camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to okonomiyaki that's crispy outside and fluffy inside recipe. You can cook okonomiyaki that's crispy outside and fluffy inside using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Okonomiyaki that's Crispy Outside and Fluffy Inside:
- You need 450 grams Cabbage
- Take 4 or 5 Green onions
- Prepare 210 grams Yamaimo
- Prepare 3 Eggs
- Use 200 grams Pork
- You need 50 grams Tempura crumbs
- Use 60 grams Cake flour
- Prepare 100 ml Water
Instructions to make Okonomiyaki that's Crispy Outside and Fluffy Inside:
- Finely chop cabbage and green onions. Cut it as you prefer.
- Grate the yamaimo yam and add it to Step 1. Add the eggs.
- Cut pork into bite size pieces and add it with tempura crumbs into Step 1. Mix well. Then add the cake flour and water and mix again.
- You might think it's too wet at Step 3, but this is the key to making the inside fluffy. Adjust so that the batter doesn't get too dry.
- Heat vegetable oil in a pan, and pour on one ladle worth of batter. Shape it neatly with a spatula.
- Cook slowly on low to medium heat until it's done.
- I sprinkled aonori and bonito flakes on top. Serve with your favorite sauce and mayonnaise.
- It is also tasty to add kimchi to the batter. For this version, melt some cheese on top before serving.
This is soul food for us! This is a kind of Japanese pizza or Japanese pancakes. It tastes crispy outside and fluffy inside. The dish is usually cooked on a griddle and fried to crispy outside and fluffy inside, and topped with sauce and mayonnaise as you like. Okonomiyaki is a well known local dish in Osaka and Hiroshima, but it's commonly eaten all over Japan as it's one of nation's favourite dishes.
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