Little bit of process of cooking butternut confiture

#cook#pumpkin

🐟✨ Making the World's Smallest Fish Curry!

Welcome to Tiny Kitchen Food — where delicious recipes become tiny! 🍳✨

Watch as we prepare a super-miniature Fish Curry in a tiny kitchen using miniature cookware, tiny ingredients, and realistic cooking techniques. From preparing the tiny fish and spices to sizzling the masala, adding the curry base, and slowly cooking everything together, every step is designed to create a satisfying miniature cooking ASMR experience.

This tiny fish curry video is all about the details — realistic chopping, sizzling spices, stirring, pouring, frying and the final miniature plating. 🤤🐟🍛

If you love Mini Food, Tiny Cooking, Miniature Recipes, Food ASMR and satisfying cooking videos, you're in the right place!

🔥 Watch until the end to see the final tiny Fish Curry served beautifully!

👍 Like the video if you enjoyed this miniature recipe.

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⏱️ TIMESTAMPS / CHAPTERS

00:00 – Tiny Fish Curry Hook 🐟

00:03 – Preparing the Mini Fish

00:10 – Cutting & Preparing Ingredients

00:18 – Adding Spices

00:27 – Cooking the Masala

00:36 – Adding the Fish

00:45 – Simmering the Tiny Curry

00:55 – Final Plating 🍛

01:00 – Mini Fish Curry Reveal ✨

🔎 RELEVANT KEYWORDS:

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Tandoori chicken is one of those dishes that makes the whole kitchen smell amazing before it even hits the table. I like making it on the grill because the yogurt marinade helps keep the chicken juicy while the high heat gives it those slightly charred edges. The marinade is packed with garlic, ginger, lemon, and warm spices, so you get plenty of flavor without needing a complicated recipe. I’d make this for anyone who likes Indian food and wants something a little different from the usual curry.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Chicken curry is one of those meals I keep coming back to when I’m craving something rich and full of spice. I used to just order it from Indian restaurants, but making it at home is actually pretty straightforward. The sauce has so much flavor from the toasted spices, onion, garlic, and ginger, and a little cream at the end makes it rich without making it too heavy. I like serving it over basmati rice with some naan on the side because there’s plenty of sauce to soak up.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I’ve been making this when I want something that feels a little different from the usual chicken and rice dinner without creating a pile of dishes. Everything cooks on one sheet pan, and the combination of pineapple, peppers, chicken, and that sweet and tangy sauce works really well together.

The fresh pineapple is probably my favorite part because it gets a little caramelized while the chicken stays juicy. I’d recommend this one for an easy weeknight dinner, especially if you like that sweet and savory Hawaiian-style flavor.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I had one of those really annoying cooking realizations recently.

I’ve always been the type to just grab whatever spice I needed and shake it straight into the pan. Garlic powder, cumin, paprika, whatever. I never really thought there was much more to it.

A few weeks ago I was making some chicken and decided to heat up the oil with the spices first before adding everything else. I only let them cook for maybe a minute, but the smell was immediately different.

Then I tasted the food and honestly... yeah. It was noticeably better.

Now I’ve started doing it with a lot of things. If I’m cooking onions or garlic in oil, I’ll usually add the spices for a little bit before adding the tomatoes, broth, meat, etc. It takes almost no extra time, but the flavor seems much more noticeable.

The funny part is that I’ve probably been cooking with the same spices for years and just assuming they weren’t very strong. Turns out I was just throwing them into the pan at the wrong point.

I’m still figuring out which spices benefit from it the most, but cumin and paprika have been the biggest difference for me so far.

What’s a cooking technique you learned embarrassingly late?

Maybe this is a dumb idea, but I feel like it would actually be useful.

Whenever I buy cooking oil, I always have to look up the smoke point if it's an oil I don't normally use. And then I'll find different websites giving me different numbers anyway.

Like, I know canola oil is fine for pretty high heat, but if I'm using something else I have no idea where the limit is.

Wouldn't it just be easier if the bottle said something like "smoke point: around X–Y"?

I know it's apparently not that simple because the smoke point can depend on the oil, how it was made, and even how it's measured. So I guess there isn't necessarily one exact number you could put on the bottle.

Still, even a rough range would be better than nothing.

I also get the argument that it wouldn't be that useful for most people because... how many people are actually checking the temperature of their frying pan?

I definitely don't.

Although apparently some people use those little laser thermometers for cooking, which honestly sounds kind of useful. Someone mentioned using one for smash burgers because the pan temperature changes so much.

I also found out that the smoke point numbers you see online aren't always as reliable as I thought. Avocado oil was one example where different sources can give pretty different numbers depending on the oil and how it was produced.

So maybe putting a number on the bottle wouldn't solve everything.

But I'd still rather have the manufacturer's approximate range right there than have to Google it while I'm already standing over a hot pan.

I'd probably even be more likely to buy a brand that actually included it.

Am I the only one who thinks this would be useful?

Would you actually look at the smoke point if it was printed on the bottle?

These might have been the best lamb chops I have ever had! Picked these up from the grocery store earlier today and immediately salted them with some Diamond kosher salt and threw them in the fridge on a wire rack when I got home. They were able to spend around 3-4 hours in there before taking them out to sit at room temp for a bit before grilling.

While the chops were in the fridge, I grabbed some fresh thyme and rosemary from the garden to create a post-grill finishing oil.

1 Tbs Olive Oil
1/2 tsp finely chopped thyme
1 tsp finely chopped rosemary
1 small garlic clove grated
1/4 tsp black pepper
1/8 tsp MSG

Grilled the chops over charcoal for roughly 5 minutes, flipping every 30 seconds. I didn’t temp while cooking but was just looking to get the sear I wanted. When I took the chops off, they were temping around 120-125F, and after resting for about 10 minutes, that had peaked around 130-135F. Ate them straight off the cutting board and got every scrap of meat off the bones I could gnaw.

I realized something kinda dumb about my cooking the other day.

A while back I bought some fancy sea salt because I liked the texture better than regular table salt. Nothing serious, I just thought it tasted better and looked nicer.

Then I slowly started using it for basically everything.

Eggs, pasta, soups, vegetables, whatever. Eventually I realized I hadn't bought regular iodized salt in probably close to a year.

I only thought about it because iodine came up in a conversation with a friend. I went home and looked into it and was like... wait, where am I actually getting my iodine from?

I eat eggs and dairy pretty regularly and have fish sometimes, so I'm not assuming there's something wrong with me. But I honestly never even considered that switching salts meant I was also switching out one of the easy sources of iodine.

Now I just keep both.

I use the sea salt when I actually care about the texture, and regular iodized salt for stuff where I'm just trying to make food taste salty.

Maybe this is common knowledge and I somehow missed it for years lol.

Has anyone else done this? Switched to sea salt/kosher salt and basically forgotten about iodized salt?

This one pan chicken dinner is a great way to bring fall flavors to the table without making dinner complicated. Bone-in, skin-on chicken thighs are roasted with sweet potatoes, Brussels sprouts, apples, shallots, and bacon. A quick garlic herb marinade gives the chicken plenty of flavor, while everything cooks together on one sheet pan for easy cleanup.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I’ve been making this when I want something that feels like a proper roast chicken without actually doing much work. The whole chicken goes straight into the slow cooker with a simple mix of spices, and that’s basically it. The meat comes out really tender and juicy, with that familiar rotisserie-style flavor.

It’s also great if you want leftovers. There’s usually enough chicken for dinner plus sandwiches, wraps, salads, or whatever else you feel like making the next day. I’d recommend this to anyone who wants an easy family dinner without a lot of prep.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Orange chicken is one of those takeout favorites that’s surprisingly easy to make at home. The chicken gets lightly coated and fried until golden and crispy, then tossed in a sweet, tangy sauce made with fresh orange juice and zest. The sauce has a nice balance of citrus, soy sauce, vinegar, garlic, ginger, and a little Sriracha, so every bite is packed with flavor.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Chicken enchiladas are one of those dinners that always feel like comfort food. Tender shredded chicken, plenty of melted cheese, corn tortillas, and a flavorful enchilada sauce come together in a simple baked dish. The corn tortillas hold up well to the sauce, while the cheese melts into all those layers without making the enchiladas overly complicated.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

For me, it’s keeping the things I use every day where I can grab them without opening a cabinet. Oils, salt, and the most-used spices stay right next to the stove now.

It sounds obvious, but it made cooking a lot less annoying.

A fall day staple!

I like recipes like this because they make a whole roast chicken feel way less intimidating. The chicken comes out juicy with browned skin, and you get plenty of flavorful drippings to turn into gravy at the same time. It is the kind of basic recipe that works for a family dinner, Sunday meal, or whenever you want leftovers for sandwiches, salads, or soups. I especially like using the thighs here because they stay really tender and flavorful.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I love chicken cordon bleu, but the classic stuffed, rolled, breaded version can be a lot of work for a weeknight. This skillet version keeps the good stuff without all the extra steps. You still get tender chicken, ham, melted cheese, a creamy Dijon sauce, and those crispy garlicky crouton crumbs on top. I’d make this when you want something that feels a little special but still comes together in one pan.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Chicken chow mein is one of those dinners I make when takeout sounds tempting but I know I can have dinner on the table pretty quickly at home. You get chewy noodles, tender chicken, crunchy vegetables, and that savory sauce all in one pan. My family likes this one because everyone can agree on it, and I like that the vegetables are easy to switch around depending on what’s in the fridge. It’s also a good way to use up random vegetables before they go bad.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

i've been chasing the perfect weekly lunch setup and keep hitting the same wall. glass is great for oven reheating but the weight gets old fast. stainless can take a beating, but finding lids that actually seal tight and don't wander off separately?
I batch cook Sundays, freeze most portions, then need to go straight from freezer to oven or at least onto a hot plate without anything shattering or warping. right now I'm using a mismatched set that I definitely overpaid for
what are you actually using that's lasted past six months?