Base Ingredient | Kitchenwali

Mint-Infused Sweet Condensed Milk

February 27, 2024
Credits

Recipe adapted from Serious Eats.

Ingredients

makes 535g (~19oz) of condensed milk

amount ingredient
910g milk
170g heavy cream
195g sugar
~⅛ tsp salt
4-5 mint sprigs, fresh

process
1. wash mint, leaving the leaves on the stem for easy removal at the end; snap off any excess stem length
2. add all the ingredients to the shallowest pot you have or a straight-sided frying pan
3. cook on medium heat until sugar is dissolved, then reduce to a simmer and cook down the mixture for ~45 minutes, stirring regularly to avoid burning/scalding
4. remove mint in the last 15 minutes or so of cooking, or whenever you feel they’ve given up their flavor; better to do this before the mixture really thickens up in the end, so you lose minimal product
nutrition

whole recipe (535g): 1,873
per 100g: 350 calories

notes
- a wide, shallow vessel will allow for more surface area and quicker evaporation
- mixture may look like it’s hardly thickening for the first half hour or so, just keep to the instructions, and it will begin to come together in the end
Base Ingredient // Recipe // Stovetop

calories calculated ○ one pot pan or bowl ○ photo ○ vegetarian
Marinara Sauce

August 5, 2023
Credits

Recipe adapted from Budget Bytes.

Ingredients

makes 4 32oz jars

106 oz tomatoes, whole, peeled
300g onion, yellow, diced
110g butter
2 T garlic
2 T balsamic vinegar
2 T sugar
2 T basil, dried
1 T oregano, dried
1 T crushed red pepper
to taste black pepper
2 tsp salt
1 tsp MSG

Process
1. add all ingredients to pressure cooker
2. mash everything up roughly with potato masher, or crush up tomatoes with hands
```
Pressure: low
Time: 30 minutes
Release: natural
```
1. blitz with immersion blender to desired consistency
Notes
- 106oz of whole, peeled tomatoes = 1 giant 10# can from Costco
- can also add negligible amount of baking soda to cut acidity instead of sugar (untested)
- can also slow cook for ~8 hours on low
  - after slow cooking, onions don’t necessarily become translucent, still have some raw bite; consider:
    
    running on high for 4 hours instead (untested)
    
    pressure cooking as above in addition to slow cook
    
    sauteing onions in butter and maybe some olive oil briefly before step 1 (untested)
See the freezing guide for tips and information on freezer-safe food storage.
Base Ingredient // Instant Pot // Recipe

better than takeout ○ dump and go ○ freezer friendly ○ italian ○ one pot pan or bowl ○ photo ○ sauce ○ vegetarian
Brown Sugar

March 29, 2022

Basic ratios for making 1 cup of brown sugar.

Kind Sugar Molasses
light 200g 20g
dark 200g 40g

Base Ingredient // No Cook // Recipe

pantry ingredients ○ weights & measures
Yogurt

November 30, 2021
Ingredients

Makes 3 cups

Amount Ingredient
3 cups milk
2 T yogurt

I use 2 T to be on the safe side, you can get away with using less than that.

Process

Instant Pot
1. Pour 1 cup of water in the instant pot, set in the trivet and then place 1 glass jar into the pot.
2. Fill jar with 3 cups of milk (you can skip step 1 and pour the milk directly into the pot).
3. Cover jar with foil or some other loose-fitting, heat-proof cover
```
Steam: 1 minute
```
1. After cycle completes and pot is safe to open, let milk cool to room temp and add yogurt; mix to incorporate.
2. Shut the lid (no need to seal) and press yogurt button; let incubate for 8 hours (it should begin counting down from 8:00).
3. Refrigerate
Stovetop
1. Bring 3 cups of milk to a rolling boil in a medium sauce pot, then turn off the heat and let it cool to room temp.
2. Pour milk into whatever container it’s meant to set in (old yogurt container, glass jar, etc.). Add 2 T yogurt, mix, and set to incubate in a warm environment (such as the oven with the oven light turned on or a warm area near the stove) for 8 hours.
3. Refrigerate
Notes
- If yogurt is still a bit runny after 8 hours, let it incubate for longer, up to or exceeding an additional 8 hours. It’ll be fine.
- Yogurt will set up further while refrigerated.
- Sugar or some flavorings can be added during incubation, though I’ve never tried this.
- Yogurt can be used any way store-bought plain yogurt would be.
- Strain for thicker consistency (“Greek style”).
- Can add milk powder as a thickener, or heavy cream though I’ve never tried either.
Base Ingredient // Pot-in-Pot // Recipe // Stovetop

cold ○ desi ○ one pot pan or bowl ○ pakistani ○ photo ○ vegetarian
Blackening Rub

May 29, 2020
Credits

Recipe adapted from 101 Cooking for Two.

ingredients

Amount Ingredient
2 T paprika
1 T chili powder^*
1 T onion powder
1½ tsp salt
1 tsp black pepper
1 tsp thyme
1 tsp oregano
½ tsp garlic powder
¼ tsp cayenne
^* this is the chili powder which is a smokey blend of spices often used for Mexican cuisine, NOT a single-pepper powder like cayenne

process
1. mix all ingredients together
2. store in airtight, glass container away from heat and light
Base Ingredient // No Cook // Recipe

cajun ○ pantry ingredients ○ quick ○ spice blend ○ vegetarian
Burger Sauce

May 20, 2020
Ingredients

amount ingredient
220g mayonnaise
110g ketchup
50g relish, sweet pickle
13g sugar
15g vinegar, white
5g black pepper

Process
1. mix all ingredients together; refrigerate
Notes
- made using homemade mayo; can use storebought
Base Ingredient // No Cook // Recipe

american ○ better than takeout ○ condiment ○ one pot pan or bowl ○ quick ○ sauce ○ vegetarian
Pizza Sauce

April 26, 2016
credits

Recipe from Kalville Free Presss.

Ingredients

Amount INgredient
12 oz tomato paste
1 ½ cups water
½ tsp oregano, dried
¼ tsp basil, dried
¼ tsp black pepper
¼ tsp salt
¼ tsp sugar
⅛ tsp garlic powder
⅛ tsp onion powder
⅛ tsp MSG

process
1. in small bowl: oregano, basil, black pepper, garlic powder, onion powder
2. add enough water to get everything wet and microwave
```
Power: 30%
Time: 2 minutes
```
1. mix spices with tomato paste, water, salt, sugar
nutrition

Yields: 990g pizza sauce
Calories: 485 total; 50 calories per 100g sauce

Notes

This is a Little Caesar’s copycat recipe. It can be used immediately if necessary, but the flavor will be best after it’s been in the fridge for 3-5 days.

See the freezing guide for tips and information on freezer-safe food storage.
Base Ingredient // Microwave // Recipe

better than takeout ○ calories calculated ○ dump and go ○ freezer friendly ○ italian ○ one pot pan or bowl ○ quick ○ sauce ○ vegetarian

amount	ingredient
910g	milk
170g	heavy cream
195g	sugar
~⅛ tsp	salt
4-5	mint sprigs, fresh

106 oz	tomatoes, whole, peeled
300g	onion, yellow, diced
110g	butter
2 T	garlic
2 T	balsamic vinegar
2 T	sugar
2 T	basil, dried
1 T	oregano, dried
1 T	crushed red pepper
to taste	black pepper
2 tsp	salt
1 tsp	MSG

Kind	Sugar	Molasses
light	200g	20g
dark	200g	40g

Amount	Ingredient
3 cups	milk
2 T	yogurt

Credits

Ingredients

process

nutrition

notes

Credits

Ingredients

Process

Notes

Ingredients

Process

Instant Pot

Stovetop

Notes

Credits

ingredients

process

Ingredients

Process

Notes

credits

Ingredients

process

nutrition

Notes