https://bruce-loves-to-cook.ca/tags/make-ahead/Recent content in Make-Ahead on Bruce loves to cookHugo -- gohugo.ioen© 2026 Bruce AldersonSat, 17 Oct 2026 14:06:53 -1000https://bruce-loves-to-cook.ca/essays/technique-essays/condensing-recipes-for-freezer-prep/Sat, 17 Oct 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/essays/technique-essays/condensing-recipes-for-freezer-prep/<p>I like to tell people that I&rsquo;m proactively lazy. I like to cook when I have the energy and not cook when I&rsquo;m lazy, and have great food either way. I also have limited freezer space, which has led me to prepare condensed versions of foods that can be defrosted and turned into full meals in under 20 minutes. <a href="https://en.wikipedia.org/wiki/Soup#Commercial_products" class="extlink" rel="noopener noreferrer" target="_blank">Condensing foods</a> is an old technique that works well for home cooks today.</p>https://bruce-loves-to-cook.ca/recipes/quick-relish/Sat, 17 Oct 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/quick-relish/<p>A quick, sweet-and-sour relish from the pickle shelf, for when a dish wants one.</p> <h2 class="relative group" data-ing-heading="true" data-method-heading="false">Ingredients <div id="ingredients" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#ingredients" aria-label="Anchor"></a> </span> </h2> <ul> <li>½ cup sweet pickles, chopped</li> <li>½ cup pickled peppers (mild–medium), chopped</li> <li>½ cup frozen corn, diced and fried until the edges are brown and crispy</li> <li>¼ cup red onion, diced</li> <li>½ cup mustard</li> <li>2 tbsp ketchup</li> <li>1 tbsp freeze-dried dill (or fresh, in season)</li> <li>salt and pepper, to taste</li> </ul> <h2 class="relative group" data-ing-heading="false" data-method-heading="true">Method <div id="method" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#method" aria-label="Anchor"></a> </span> </h2> <p>Combine everything, taste and adjust, and rest in the refrigerator for a few hours.</p>https://bruce-loves-to-cook.ca/recipes/pulled-pork/Thu, 20 Aug 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/pulled-pork/<p>Pulled pork is a great base for dozens of dishes, including sliders, chilies, tacos, macaroni, rice bowls, and more.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>The pork braises in stock and aromatics only; the barbecue sauce is a separate reduction of vinegar, ketchup, and liquid smoke, not the strained braising liquid. Keeping them apart means the sauce flavour doesn&rsquo;t depend on how much fat and pork juice ends up in the pot.</p>https://bruce-loves-to-cook.ca/recipes/gyro-base/Sun, 19 Jul 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/gyro-base/<p>Gyro beef or lamb is a great base for salads, pitas, sandwiches, and other preparations.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>This is the gyro spice-and-meat base, sized to <strong>1 kg of ground meat</strong> so it scales cleanly for freezing or batch cooking. The technique is sausage-making applied without a grinder: mixing with <strong>cold water and a bread crumb panade until sticky</strong> emulsifies the proteins, giving a snap and shape-holding bite whether you form it into dogs, patties, or kebabs. MSG rounds out the umami without adding more salt to the mix. Skipping the chill or under-mixing gives a crumbly result.</p>https://bruce-loves-to-cook.ca/recipes/gyro-dogs/Sun, 19 Jul 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/gyro-dogs/<p>This recipe was inspired by a Chef John video. It inspired me to make the gyro mix as a base, which I freeze in large flat zip-top bags.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>This is sausage-making technique applied to a gyro spice blend; see the [[Gyro base]] Mechanic for how the cold water and panade emulsify the meat. That emulsion is what gives the dogs their snap and lets them hold a hot-dog shape on the grill instead of falling apart like a loose burger. Skipping the chill or under-mixing gives a crumbly result.</p>https://bruce-loves-to-cook.ca/recipes/in-n-out-burger-spread/Tue, 07 Jul 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/in-n-out-burger-spread/<p>Sometimes I&rsquo;m craving a diner-style griddle burger with a classic hamburger sauce. This is a fairly close match to a popular burger chain that hasn&rsquo;t made it to our region yet.</p>https://bruce-loves-to-cook.ca/recipes/base-curry-gravy/Thu, 18 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/base-curry-gravy/<p>This is a restaurant-style base for takeout curries.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>This is a BIR (British Indian Restaurant) base gravy: a neutral, lightly spiced vegetable purée that acts as the liquid foundation for takeaway-style curries. Most BIR curries start by blooming aromatics and spices in oil, then adding this gravy to build the sauce. The gravy itself is deliberately mild; the individual dish recipes add heat and character on top.</p>https://bruce-loves-to-cook.ca/recipes/beef-stew/Thu, 18 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/beef-stew/<p>This is our classic-style beef stew. I tend to make it as a base now, skipping the potatoes and more delicate vegetables, which are served alongside it.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>Brown the beef in batches without crowding; you want a sear, not a steam. The fond that builds on the bottom of the pot is the stew&rsquo;s backbone; the wine deglaze lifts all of it. Making this as a minimal stew, without vegetables in the braise, means you can cook it longer without anything going mushy and serve it over whatever you have on hand.</p>https://bruce-loves-to-cook.ca/recipes/butternut-squash-soup/Thu, 18 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/butternut-squash-soup/<p>This is a warm, filling soup that pairs nicely with garlic or cheese bread, or grilled cheese.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>Roasting the squash and vegetables first concentrates their sugars and develops colour before anything goes in the pot. Straining the blended soup through a fine-mesh sieve at the end gives a silky texture you can&rsquo;t get any other way. Loosen with stock until it pours easily. It&rsquo;s not a pie filling.</p>https://bruce-loves-to-cook.ca/recipes/carrot-cake/Thu, 18 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/carrot-cake/<p>This is my favourite cake. Cover it in a light cream cheese icing with a hint of lemon, and serve at room temperature. Also makes a great breakfast with tea.</p>https://bruce-loves-to-cook.ca/recipes/classic-french-dressing/Thu, 18 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/classic-french-dressing/<p>French dressing is a classic early restaurant memory for us. The emulsified version is a North American twist, but it works just as well as an oil and vinegar dressing.</p>https://bruce-loves-to-cook.ca/recipes/meatballs/Thu, 18 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/meatballs/<p>A scalable, by-weight meatball for spaghetti, braises, and the freezer.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>A meatball is a protein base, binders, moisteners (panade), and flavourings. The panade, breadcrumbs soaked in liquid, keeps the meatball from drying out. Grated onion (not diced) disappears into the mix and adds moisture. The percentages below are by weight, relative to 1 kg of ground meat, so the recipe scales to any quantity.</p>https://bruce-loves-to-cook.ca/recipes/minestrone/Thu, 18 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/minestrone/<p>This is a classic, comforting soup, perfect for late summer or fall.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>The vegetarian base replaces pancetta with deeply browned mushrooms, toasted bread, and smoked paprika. The bread is the surprising part: it toasts in the oil, adding a savoury nuttiness that disappears into the soup. Don&rsquo;t skip it.</p>https://bruce-loves-to-cook.ca/recipes/vegetarian-lasagna/Thu, 18 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/vegetarian-lasagna/<p>This was our kids&rsquo; first and favourite lasagna, and we used it as a vessel to hide vegetables in.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>Eggs in the cheese filling bind the layers together so the lasagna cuts cleanly as a casserole. Draining the ricotta and cottage cheese if they&rsquo;re watery prevents the lasagna from going soupy. The 20-minute rest after baking is non-negotiable: the layers need time to set before cutting.</p>https://bruce-loves-to-cook.ca/recipes/baked-oatmeal/Wed, 17 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/baked-oatmeal/<p>I grew up on oatmeal, and love it prepared pretty much any way, but baked is best.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p><strong>2 cups oats to 1½ cups milk to 2 eggs</strong> is the ratio that gives you a result creamy in the middle and firm enough to slice. Less milk makes it denser; more makes it spoonable. The butter matters: without some fat, the texture turns rubbery. Fruit goes on top rather than stirred in so it steams and softens while the oat base sets underneath.</p>https://bruce-loves-to-cook.ca/recipes/jerk-chicken/Mon, 08 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/jerk-chicken/<p>This recipe is based on something I found in a magazine in the 90s, recently updated with <a href="https://www.allrecipes.com/recipe/236503/jerk-chicken-wings/" class="extlink" rel="noopener noreferrer" target="_blank">Chef John’s simplified version</a> and the <a href="https://www.seriouseats.com/recipes/2013/08/jerk-chicken.html" class="extlink" rel="noopener noreferrer" target="_blank">Serious Eats method</a>. I knew a guy who made the best jerk chicken I’ve ever had, but he wouldn’t share his recipe. This is about as close as I could get to that now fading memory.</p>https://bruce-loves-to-cook.ca/recipes/ramen-noodles/Mon, 08 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/ramen-noodles/<p>This is a simple chewy noodle recipe perfect for ramen, based on the <a href="https://www.seriouseats.com/homemade-ramen-noodles" class="extlink" rel="noopener noreferrer" target="_blank">Serious Eats base recipe</a> with some tweaks from Ramen Lord’s book. These noodles will start out very shaggy, but will come together after resting.</p>https://bruce-loves-to-cook.ca/recipes/vegan-burger/Mon, 08 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/vegan-burger/<p>A hearty bean, nut, and mushroom burger. The vital wheat gluten gives it a savoury chew, so it holds together in the pan instead of crumbling.</p> <h2 class="relative group" data-ing-heading="true" data-method-heading="false">Ingredients <div id="ingredients" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#ingredients" aria-label="Anchor"></a> </span> </h2> <ul> <li>1 cup walnuts and/or cashews, chopped</li> <li>1 cup black beans, chopped or mashed</li> <li>1 cup chickpeas, chopped or mashed</li> <li>1 onion, diced</li> <li>225 g (8 oz) mushrooms, diced</li> <li>1 cup oats, pulsed in a food processor if you can</li> <li>½ cup grated beets</li> <li>½ cup vital wheat gluten</li> <li>2 tbsp soy sauce</li> <li>½ tbsp ground cumin</li> <li>2 cloves garlic, diced, or ½ tsp garlic powder</li> <li>1 tbsp tomato paste</li> <li>1 tbsp vegan mayonnaise</li> <li>1 tsp vegan Worcestershire sauce</li> <li>¼ tsp liquid smoke</li> <li>2 tbsp olive oil, plus more for frying</li> <li>1 tsp salt</li> <li>½ tsp black pepper</li> </ul> <h2 class="relative group" data-ing-heading="false" data-method-heading="true">Method <div id="method" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#method" aria-label="Anchor"></a> </span> </h2> <p>Heat the oil in a large pan over medium-high. Fry the mushrooms, onion, and nuts until the mushrooms have given up their liquid and everything is browning, 8–10 minutes. Add the garlic and tomato paste and fry until fragrant, about 1 minute. Let cool.</p>https://bruce-loves-to-cook.ca/recipes/lemon-chicken-marinade/Sun, 24 May 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/lemon-chicken-marinade/<p>Lemon chicken is great on salad, in wraps, or in rice bowls.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>A <strong>weight-based Mediterranean marinade</strong> built on a 1.6:1 ratio of fat to acid (80 g oil : 50 g lemon juice). Lemon zest does more flavour work than the juice alone; don&rsquo;t skip it. MSG rounds out the savouriness, so you can use less salt.</p>https://bruce-loves-to-cook.ca/recipes/fajita-chicken-bowl/Sat, 16 May 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/fajita-chicken-bowl/<p>Fajita rice bowls are a quick weeknight dinner.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>The marinade leans on toasted cumin and a cinnamon-forward spice blend as much as the acid-fat ratio. <strong>Pounding the chicken to even thickness</strong> is the key to consistent browning on a broil or grill. Toast and grind the whole cumin; pre-ground is noticeably flatter.</p>https://bruce-loves-to-cook.ca/recipes/almond-chocolate-cake/Sat, 09 May 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/almond-chocolate-cake/<p>This is a lovely, light, chocolate cake.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>The beaten eggs and sugar are the only leavening: no flour, no baking powder. Beat until the mixture has tripled in volume and gone very pale; this is what lifts the cake. Ground almonds give it structure and a dense, fudgy crumb. <strong>Don&rsquo;t overbake</strong>: the skewer test fails here. You want the crust firm and the interior still moist.</p>https://bruce-loves-to-cook.ca/recipes/never-fail-chocolate-cake/Sat, 09 May 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/never-fail-chocolate-cake/<p>This is the chocolate cake of my childhood, but using a more nuanced technique.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p><strong>About 1:3.6 cocoa to flour by weight</strong> (75 g to 270 g). The fat combination (butter for flavour, oil for lasting moisture) outperforms either alone. One-bowl method: wet into dry. The batter is intentionally thin. Bake to touch, not skewer.</p>https://bruce-loves-to-cook.ca/recipes/marinated-pressed-tofu/Tue, 24 Mar 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/marinated-pressed-tofu/<p>I ate a handmade wide noodle dish with this tofu that had chew, and depth. This is my version, which I usually use in Japanese-style dishes.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>Freezing tofu (the Chinese <em>dong doufu</em> technique) expels water and restructures the interior into a sponge. <strong>Freeze solid for at least 48 hours</strong>, then thaw completely before slicing. The result is chewier and absorbs marinade far more readily than fresh tofu.</p>https://bruce-loves-to-cook.ca/recipes/granola-bars/Mon, 02 Feb 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/granola-bars/<p>I was looking for the perfect granola bar recipe, minimizing refined carbs (flour, sugar, and binders) and costs.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>The binding ratio is <strong>dates : oats : nuts at 1:2.5:1</strong> by weight, held together with nut butter and maple syrup. Mashed banana adds adhesion. The mixture sets in the fridge without baking; a short bake firms the bars further if you prefer less chew.</p>https://bruce-loves-to-cook.ca/recipes/chashu-pork/Sun, 11 Jan 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/chashu-pork/<p>This is one of the best pork recipes I know; tender, savoury, and perfect on soups and with noodles. The braising liquid becomes the <a href="https://en.wikipedia.org/wiki/Tare_sauce" class="extlink" rel="noopener noreferrer" target="_blank">tare</a> (seasoning base) for simple ramen broths.</p>https://bruce-loves-to-cook.ca/recipes/velveting-pork/Sun, 11 Jan 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/velveting-pork/<p>This technique is surprisingly effective for the effort, producing soft, savoury bites.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>Baking soda raises the pH of the meat surface, which inhibits protein cross-linking and keeps the exterior tender and silky even at high wok heat. <strong>Massage for 3 full minutes</strong> before resting: contact time matters. Cornstarch forms a light coating that seals in moisture.</p>https://bruce-loves-to-cook.ca/recipes/goulash/Sun, 09 Nov 2025 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/goulash/<p>This is one of my favourite stews. It&rsquo;s slightly sweet and savoury, and completely delicious.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>The <strong>paprika load here is 4 tablespoons per kg of meat</strong>, not the 1 tablespoon most North American recipes use. That&rsquo;s what makes this taste like goulash and not like beef stew with a little paprika. Caraway is more traditional than cumin; either works but they produce different results. Bacon fat is optional; fatty pork shoulder brings enough of its own.</p>https://bruce-loves-to-cook.ca/recipes/breakfast-sausage/Fri, 19 Sep 2025 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/breakfast-sausage/<p>These make great patties, sausages, or crumble, with no casings needed unless you have the equipment and time. I use this sausage in pastas, on breakfast sandwiches, and in stir-fries.</p>https://bruce-loves-to-cook.ca/recipes/cottage-pie/Wed, 10 Sep 2025 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/cottage-pie/<p>A comforting and simple meal, based on the classic 1950s Americanized version. Easy to make from pantry and freezer items.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>Built from a batch of pre-cooked frozen beef mince, so the cooking time is mostly about thickening the filling and building the potato topping. A <strong>1:1 spice ratio</strong> (equal parts salt, pepper, coriander, and rosemary) gives the beef a clear identity. Better than Bouillon and browning sauce add depth without a long braise.</p>https://bruce-loves-to-cook.ca/recipes/roast-poultry/Sat, 31 May 2025 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/roast-poultry/<p>A roasted chicken or turkey is a comforting base for a family meal, or for food prep.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>Dark and light meat have different target temperatures. Splitting them into separate pans and <strong>starting dark meat 30–45 minutes earlier</strong> solves this without tenting or shielding. No water in the pan: the char marks are deliberate and deglaze into stock. Two temperatures: low to build internal temp evenly, high to finish and brown.</p>https://bruce-loves-to-cook.ca/recipes/essence-of-cola/Tue, 01 Oct 2024 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/essence-of-cola/<p>Who doesn&rsquo;t like cola? This is a great mixer or addition to a glaze.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>A concentrated syrup of citrus oils, warm spices, and caramel notes that forms the flavour base of a homemade cola. <strong>Gum arabic</strong> is the traditional emulsifier that gives cola its characteristic mouthfeel; it&rsquo;s optional but worth including. The browning sauce adds the dark colour without bitterness.</p>https://bruce-loves-to-cook.ca/recipes/vindaloo-paste/Mon, 01 Jul 2024 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/vindaloo-paste/<p>Vindaloo is my favourite curry, so I developed this paste.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>In this version, the fenugreek and dried chilies set the paste apart from a generic curry paste. <strong>Toast all whole spices first</strong>: the heat activates their oils and deepens every flavour in the final dish.</p>https://bruce-loves-to-cook.ca/recipes/ramen-eggs-ajitsuke-tamago/Fri, 01 Sep 2023 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/ramen-eggs-ajitsuke-tamago/<p>These savoury and jammy eggs are a perfect topping for ramen.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>The <strong>1:1:½:½:½ marinade ratio</strong> (water : sake : soy : mirin : sugar) produces a mildly sweet, balanced brine. The eggs are shocked in ice water and go into a cool marinade, so they don&rsquo;t cook further: the 7-minute boil sets the jammy yolk.</p>https://bruce-loves-to-cook.ca/recipes/mushroom-and-lentil-freezer-base/Thu, 01 Dec 2022 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/mushroom-and-lentil-freezer-base/<p>A savoury and tasty vegetarian base for stews, chilies, and soups.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>This is a vegetarian analogue to [[Beef base]]. The <strong>mushrooms must go through three stages</strong> (dry → wet → dry + browned) before adding anything else: rushing this step produces a flat, steamed flavour instead of a deep savoury one.</p>https://bruce-loves-to-cook.ca/recipes/char-siu-marinade/Tue, 01 Mar 2022 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/char-siu-marinade/<p>A sweet and warming marinade for chicken and pork.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>A <strong>ratio-based marinade</strong> where &ldquo;1&rdquo; equals ¼ cup (60 ml). Doubling or tripling scales cleanly. The marinade finishes as a reduction glaze: boil the remainder down until thick and sticky while the meat roasts.</p>https://bruce-loves-to-cook.ca/recipes/coconut-lentils/Sat, 01 Jan 2022 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/coconut-lentils/<p>A comforting, lovely lentil stew. Or is it curry?</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p><strong>1 part lentils to 3 parts liquid</strong> (coconut milk + broth combined) produces a thick, spoonable consistency. Red lentils break down fully; green or brown lentils hold their shape for a chunkier result, but need 35–45 minutes and a splash more broth. Freezes well and reheats without losing texture.</p>https://bruce-loves-to-cook.ca/recipes/pizza-dough/Sat, 01 Jan 2022 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/pizza-dough/<p>This is my original pizza dough recipe, based on my memory of doughs I made in restaurants.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>The <strong>vital wheat gluten</strong> supplements bread flour to push gluten content higher, producing a chewier crumb and stronger structure than all-purpose flour alone. A cold ferment of 24–48 hours develops flavour. The autolyse (30-minute rest before adding salt) speeds gluten development.</p>https://bruce-loves-to-cook.ca/recipes/pizzeria-pizza-sauce/Wed, 01 Dec 2021 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/pizzeria-pizza-sauce/<p>Our pizza sauce continues to evolve. This version uses passata and is uncooked.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>Built on strained tomatoes rather than crushed, so the sauce is smooth without blending. <strong>All quantities by weight</strong>: this scales cleanly. The balsamic adds body and a mild acidity that a straight tomato sauce lacks.</p>https://bruce-loves-to-cook.ca/recipes/garlic-ginger-wing-sauce/Fri, 01 Oct 2021 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/garlic-ginger-wing-sauce/<p>Garlic and wings are a great combination. These lean sweet and savoury.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p><strong>Equal parts soy, honey, and hoisin</strong> form the base; sake or rice vinegar cuts the sweetness. Fresh-grated aromatics (not jarred paste) give this its character: the shallot in particular rounds out the garlic and ginger.</p>https://bruce-loves-to-cook.ca/recipes/miso-salmon/Thu, 01 Jul 2021 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/miso-salmon/<p>Savoury and sweet, a subtle glaze for a clean and simple meal.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>The miso paste acts as both marinade and glaze. White miso is sweeter and milder; red miso is deeper and saltier. <strong>The marinade will start to firm up the fish</strong> as the salt draws out moisture. This is not a problem and actually helps the glaze adhere. Pull at 50–53°C for medium.</p>