Cookbook / Recipe Sharing thread

[James_Bong]

I have two requests my friends! I have a little collection of hot peppers growing from pots.

There's about 9 types: jalapeno, serrano, habanero, wax, cayenne, Thai chili, ghost, scorpion, and reaper

1) hot pepper recipes for cooking
2) hot pepper recipes for pickling, or just pickling recipes in general.

 

[casual robot enjoyer]

There's about 9 types: jalapeno, serrano, habanero, wax, cayenne, Thai chili, ghost, scorpion, and reaper

1) hot pepper recipes for cooking

Both of these are things I make all the time. Simple but definitely a process to make them come out tasting how you want every time. I think I also have cooked salsa recipes somewhere for fresh green and red peppers somewhere. If I find them I'll post them.

Spoiler: Fresh Salsa

What you want your salsa to be (roasted corn, mango, pineapple, tomato, ect).
Hot Pepper
Red onion
Cilantro
Lime
Salt
Black Pepper

Roughly chop/dice everything and mix. Let sit for an hour or two for best taste.
Super simple but you kinda got to feel out everything yourself and see how you like it.

Spoiler: Fried Chili Paste

Fresh hot peppers (the same color is desirable)
Garlic
Ginger
Aromatics to taste (basil, Sichuan peppercorns, ect)
Oil (I use peanut, vegetable is fine in a pinch)

Process the peppers, depending on how spicy they are I sometimes remove seed/ridges, less flavorful peppers I'll roast and remove the skin. I also leave them them as is after removing the stems.
Add ginger and garlic to oil and fry on medium until almost golden. Add in remaining aromatics and remove everything once golden. Make sure to not let them burn.
Make a paste of the peppers in either a food processor or mortar and pestle. Add in the fried aromatics and make sure they are incorporated into the paste.
Transfer the chili paste to a large bowl and pour the boiling oil over it. Stir vigorously to make sure everything is cooked and incorporated.
Once cool add flavor to taste. I usually do a splash of chinese cooking wine and fish sauce.

 

[Triple Flutz]

This is just a copy/paste of the salsa I make most often at home. It's just something I came up with with my husband and I's tastes in mind, but I've made it for guests and they always rave about it.
SOAKING PHASE
like 3 dried cascabel chiles or guajillos if no cascabel
like 15 dried pequin chiles
like 10 dried chiles de arbol
(All of these should be easy to order online if needed. The pequin aren't necessarily needed but they're good.)
Keep the water in case you need to thin it down for your tastes after processing, and probably throw a bit in either way because it's really flavorful. Taste it before adding some if you can be tender about spice so you know what concentration is right for you. You can either cut them up in rough pieces with kitchen shears as you're adding the dried chiles to the soaking water, or you can do it when adding them to the blender or food processor. Discard the stems.
CHARRING PHASE
3/4 of a large white onion, either charred over a gas stove burner or stir-fried on high heat in a wok (or anything with higher walls, really) with some oil. It will smoke.
half a head of garlic, '' ^ ''. Remove before it blackens, you just want it roasted.
4-6 roma tomatoes, '' ^ ''. Poke holes into them or quarter them so they don't sputter out boiling water in your eyes.
2-3 fresh jalapenos or serranos, ideally with striations, '' ^ '' You can go with something spicier or more of them if that's your preference, as we often do.
2-3 tomatillos, quartered, but I've made it without before when I was retarded and forgot and it was still great so no worries if you don't live in a spic-heavy area.
(once you're done charring or stir-frying, wait for it to cool down and put in the blender)
BLENDER OR FOOD PROCESSOR PHASE
if you dry-fried, add a bit of neutral oil for texture, but if you wok-fried with oil, there is no need for that.
add about a bunch of cilantro, stems included if your blender or food processor won't fuck that up
2-3 fresh limes, pressed. start with less than you think you need just in case.
half a head to a head of raw garlic
the other fourth of the white onion
a tiny bit of cumin, start slow because nothing enrages me more than a salsa that just tastes like cumin lmfao. I know that's an intentional thing for some people but I'm not a spic and it bother me when it's too much.
s & p

 

[PositiveMonk]

I've been trying to teach myself how to cook this year and have come up with some recipe/modifications that are probably not worth sharing but fuck it. These are incredibly simple but have given me the opportunity to learn some fundamentals of cooking while moving away from eating frozen shit and takeout.

Chicken - It's just fucking chicken
0.5 lb Boneless Skinless Chicken Breast
1 tsp Flour
1 tsp McCormick Grill Mates Applewood Seasoning
1 Tbsp Olive Oil
Pre-heat a 10-inch frying pan with olive oil
Mix the dry ingredients in a bowl with a fork and once mixed pour onto a plate
If the chicken breast is thick, butterfly it make sure it's dry
Coat the chicken in the seasoning
Throw it in the pan on medium-high heat
Cook for roughly 4 minutes and flip, cook until internal temperature reaches 155F
Let rest for 5 minutes

Spoiler: Notes

This has become a staple meal for me. I've found that for every additional 0.5lbs of chicken I add about 1/2tsp additional flour and seasoning. I've used several other seasonings which haven't turned out nearly as well, but the applewood seasoning is really nice. Salt and pepper is also a solid choice. If anyone has any other seasoning suggestions I'd appreciate it.

Roast Green Beans - Most braindead thing you can make
1 bag of Green Beans
1 tbsp Vegetable Oil
Salt & Pepper
Preheat oven to 450F
Cut hole in bag of green beans and pour in vegetable
Fold the bag over to make a seal and shake to toss the beans in oil
Pour beans onto baking sheet in a single layer
Cook for about 16 minutes
Salt & pepper to taste

Spoiler: Notes

This is also something I eat almost every day at this point. Frozen steamer bags are fine for this, but unfrozen green beans feel like they come out better. Asparagus also works. The original recipe I was following also suggested parmesan cheese which is alright. I really like this because of how incredibly quick and simple it is, there's not much clean up involved. This can also be done with olive oil but if the beans are frozen I think vegetable oil works better. Tossing the beans in a large bowl comes out better, but that's an extra thing to wash.

 

[Nazz]

(Posted this in the Meta Thread before realizing this was a better place for it)

MAKING YOUR OWN YOGURT:

Ingredients:
1/4 cup plain active culture, high-quality yogurt
4 cups of whole milk (try not to use ultra-pasteurized/ultra-homogenized)

Materials:
1 quart jar
cheesecloth/coffee filters/paper towels (optional)
fine mesh sieve (optional)
heavy saucepan
thermometer

Heat 4 cups milk in saucepan over medium heat until it reaches 185-200°F, stirring frequently to prevent a skin from forming. Once it reaches that temperature, remove pan from heat and allow milk to cool to 100-115°F. This is fastest in an ice bath or placed into your fridge/freezer.

Place 1/4 cup of yogurt in 1 quart jar. Add 1/2 cup of scalded milk to yogurt, stirring until thoroughly mixed. Add remaining milk, stir again. Put jar in a warm place to ferment for 4-8 hours (I prefer 8, the longer ferment means thicker yogurt). You can place it in your oven, wrapped in a tea towel with the light on and the light should be enough to keep it warm, but if you're worried, turn the oven on for 1 minute every couple hours and that'll be plenty.

When 8 hours is up, stir again and you will have 1 quart of plain yogurt. If you prefer greek yogurt, you can strain the yogurt through a cheesecloth/coffee filter/paper towel- lined sieve, and you will get a smaller yield of greek yogurt (typically 1 pint of greek yogurt and some whey). Don't throw out the whey, you can use it as a protein additive for soups and smoothies. Sweeten/flavor your yogurt as desired (I prefer 1 tbsp of honey per cup yogurt)

Once you have made yogurt once with store-bought, you can set aside some unsweetened homemade yogurt and use it to make your next batch, ad infinitum. Never give money to big yogurt again. Yogurt will stay good in a sealed container for 5 days (honestly probably closer to a week).

 

[AnOminous]

Roast Green Beans - Most braindead thing you can make

My personal. Fresh green beans.

Heat oven as hot as it can possibly get. Drizzle beans with sesame seed oil. On the stovetop, dry roast some sesame seeds. Again, at a high temperature, spatula moving all the time. Immediately remove from heat as soon as you can smell them. The period between just right and burned is seconds.

Roast the beans until they're hissing and sizzling, add the seeds, enjoy.

So much better than those etiolated beans in cans.

 

[Slurms McCorgi]

Brownies You Wouldn't Be Embarrassed to Serve to Adults
Also they're technically gluten-free but that's not really the point.

3 oz. unsweetened chocolate (if you're feeling daring you can use a full 4 oz. bar, but this has never been attempted)
8 Tbsp. (1 stick) butter
1/2 cup sugar (if you use more you're a pussy)
2 eggs
1/2 cup almond flour (you can substitute regular flour here, but your brownies will be sub-optimal)
1/2 tsp vanilla
salt
1/2 - 3/4 cup dried cherries (optional, but dude, you're already hunting down fucking almond flour, you might as well go for it)

Spoiler: Actual recipe

1. Preheat oven to 325 F. Butter a 9x9 square pan, or line it with foil or parchment paper and butter that. If you have any doubts about your oven's ability to heat evenly, use a glass/Pyrex pan.

2. Melt butter and chocolate together in a small saucepan over low heat, stirring somewhere between frequently and constantly.

3. When fully melted, stir a few more times because it's fun, then pour into a large bowl. Stir in the sugar, then the eggs, 1 at a time.

4. Add the almond flour, the vanilla, and a pinch of salt, scrape down the sides of the bowl, and then fold in the cherries.

5. Pour/scrape the batter into the prepared pan and bake for 20 minutes. If they don't look quite done, try that toothpick thing, then put them back in for 2-4 more minutes if you have to.

Cut these tasty bastards while they're still warm. Serve to anyone whose orgasm-face you've always wanted to see.

Just wanted to say I finally got around to trying this recipe for a party yesterday. Results were hugely successful! Thanks so much for sharing it.

 

[Kosher Salt]

Roast Green Beans - Most braindead thing you can make

Personally I think green beans need some minced garlic and a couple hits of soy sauce and they're awesome. Just a bit of steam, they should have some bite left in them. So good.

 

[PositiveMonk]

Hasselback Potatoes
Potato
Salt
Pepper
Garlic Powder
Thyme (I prefer dried, I've seen recipes call for fresh)
Olive Oil (In a spray bottle)
Preheat your oven to 400°F
Prepare your potato(es) by slicing the bottom so it can sit flat.
Now place chopsticks/dowels/skewers/cutlery along side the potato and slice the potato down to the blocking item. This will stop you from cutting through the potato.

It helps to then manipulate the sliced potato by separating the pieces so they don't get stuck together.
Place the potato on lightly greased piece of parchment paper or foil.
Spray the potato with Olive Oil.
Season to taste, Salt > Pepper > Garlic Powder > Thyme
Roast for 70-80 minutes.
Spraying the potato with olive oil every 20-30 minutes results in a crispier exterior

There are probably much better recipes for this, I've seen some that use a dutch oven and sound very nice. I've sought to emulate the baked potatoes I had growing up with a more interesting look and far more flavor.

Because I'm specifically trying to teach myself how to cook, I'm looking for some recipes that will allow me to practice some skills I feel I can use improvement in. Does anyone have any good suggestions for recipes to practice cutting styles on? Recipes that use cheap ingredients where the way the ingredient is cut doesn't really matter, allowing me to practice different cuts without any real consequence to the recipe.

 

[Bummer]

Because I'm specifically trying to teach myself how to cook, I'm looking for some recipes that will allow me to practice some skills I feel I can use improvement in.

I'm not a professional cook but I did spend a few years in my early 20s bumming around pretty high end kitchens working for chefs and what you are doing is the key to being a good cook. Learn basic skills like building an emulsion, make a roux, ice water baths to shock things, blanching, making basic doughs and pastas, proper knife skills and all the different cuts. Then just get whatever ingredients you can fresh and dream shit up. Recipes are for learning, once you actually know the basic skills cookbooks are just something to help give you more creative ideas.

 

[Vibe_Guy]

Basic bechamel sauce recipe (for pastas/pizzas)

Incredients:

• 250g butter
• sunflower oil (do not use olive or vegetable oil)
• 9 spoon fulls of flour
• 2L of milk
• 1L of cooking cream

How to make:

• grab a large cooking pot
• add sunflower oil, let it get hot
• once hot add butter, stir
• butter melts, add flour
• stir butter and flour until it fully merges
• once merged, it'll bubble up, add 2l of milk and 1L of cooking cream
• add salt. pepper, a tiny bit of sugar
• stir until it's consistent, not watery
• add boiling water (no hard and fast rule on how much)
• once it stars boiling, move away from heat source
• let it cool of for less than an hour
• ready to eat!

---

Bolognese sauce: easy mode

ingredients:

• parsnip
• carrots
• white onion
• sunflower oil
• minced meat
• pelata tomatoes (pre-peeled canned tomatoes)

Prep:

• cut up parsnip/carrots/white onion in circles, or however you like
• add sunflower oil, let it reach high temperatures
• add vegetables
• stir a bit
• every once and a while add water
• let it cook up until all vegetables are soft enough, add water every once in a while, this takes around an hour or two, stir from time to time
• once nice and soft, add peeled tomato can
• stir until very hot, boiling even
• add salt, pepper, bit of sugar
• add around 1kg of minced meat
• stir, let it boil for around 2-4 hours. The longer the better. (tomato has alot of water so you don't have to add it or worry about drying up)
• once done, you can consume it right away, but the flavor gets better if you let it sit overnight
• EAT!

Next up:
misc. pasta recipes

 

[RotPockets]

Here is a reupload of the Modernist Cuisine Cookbooks.

https://gofile.io/d/soczg5

 

[Seared Strawberry]

Look here, look listen!

I did not concoct this recipe for pumpkin soup but I'm going to tell you all the substitutes that I've found, and that you can even cook it with foraged mushrooms (I mainly have suilus, so that's what I use) and get a lovely result! This is intended for moderate to advanced chefs since there is a lot of optional substitutions and suggestions. Though this recipe is easy to follow for beginners as well provided you have a blender to smooth it out later. It is a cream soup, so it should be nice and smooth like an SSRI brain.
From the list I will be omitting the green pumpkin seeds. Feel free to use whatever you have. If you want to fancy it up with your own pumpkin seeds you can but I'm all about what's on hand, country living means heavy substitutions that most people don't know about and 9/10 times it turns out great so no stress on this recipe or really any soup recipe for that matter.

Pumpkin (/squash/mushroom) creamy soup recipe
Live/Sauce | Archive

• 4 tablespoons olive oil, divided
• One 4-pound sugar pie pumpkin (or two lbs of suilus mushrooms, any kind will work I suppose but I've only used suilus. Do 2 lbs of pumpkin and 1 lb of suilus if you want to make a mixed soup. You can substitute zucchini or any squash as well, treat it lb for lb with the pumpkin)
• 1 large yellow onion, chopped (optional)
• 4 large or 6 medium garlic cloves, pressed or minced (or as much as you like, I add 2-3 more cloves instead of using armpit vegetable onion)
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ⅛ teaspoon cloves
  (the above spices are all nigger shit, season as you please, I do recommend the more autumn style seasoning, squash and mushrooms pair well with this sort of seasoning. I add in lemon pepper, and vinegar regardless of what the star of this dish is, since lemon pepper is life and vinegar is a great acid base in any recipe. If you have lemon juice, feel free to add some in as well, it won't hurt, add only a tsp or TBSP each, or more just don't go ham, be conservative, and taste test it as you go.)
• Tiny dash of cayenne pepper (optional, if you like spice)
• Freshly ground black pepper
• 4 cups (32 ounces) vegetable broth (If you save your drippings do half and half. So two cups drippings, two cups water, it's a cream soup, not a grease soup)
• ½ cup full fat coconut milk or heavy cream (Regular milk works just fine, your consistency will be thinner but it will still be creamy after blending it.)
• 2 tablespoons maple syrup or honey (You can also do 2 tablespoons of brown sugar, preferably dark, and put just enough oil in it to make it wet. I've used olive and canola oil, both are fine)
  
  

• Instructions​

  1. (Pumpkin) Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (roast the seeds, waste nothing! Your seeds can roast for 20-30 minutes with olive or canola oil in a garlic and savory style or a sweet and fall style, just be sure not to add too much brown sugar and vanilla, or you'll get a molten mess at this temperature and cook time. Use oil and sugar sparingly so your seeds cook properly. Your seeds shouldn't need to turn. They won't be the most pretty but it'll save on gas and taste great! Use parchment paper for this if you're roasting your seeds!)
     (Mushrooms) Wash and dice 1-2 lbs of mushrooms depending on if you're making a mixed soup or just a mushroom soup. Put diced mushrooms aside.
  2. Peel and mince your garlic, let it set for 15 minutes minimum to let the alliin transform into allicin. This heavily affects taste imo, if your garlic is ever weak it's because alliin didn't transform into allicin by being crushed and minced properly. I use a food processor for mincing, feel free to do it by hand.
  3. Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
  4. Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes (4-5 on a gas stove). In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
  5. Add the pumpkin flesh (or mushroom mince), cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld. (DO NOT SKIP THIS STEP IT IS CRUCIAL)
  6. Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. (or substitutions) Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
  7. Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).
  8. Ladle the soup into individual bowls. Sprinkle herbs from your garden over the soup and serve. (Your pumpkin seeds could also work for this, I just don't like the texture personally) Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
  
  Tell me if you use this recipe please, especially if you do the substitutions, I wanna find out how other people like it!
  Take care and have a wonderful day!

 

[Vibe_Guy]

Caramelized onion simple but effective recipe:

Consistency of onion depends largely on length and strength of cooking.

Ingredients:
1. Sugar
2. Salt
2. Purple or regular onion (idk how you call it)
3. Olive oil is expensive and overkill but it can suffice, vegetable/sunflower oil are cheaper and equally effective
4. Wine/Aceto/misc. ( / means "either this or this) (optional and for extra flavor to impress)

Prep:

• Frying pan, large one for larger portions
• put on stove and crank it up to 120-130 Celsius (250-300 ish F)
• cut up onions by 1st slicing them in half, then make relatively thin horizontal slices. Don't make it paper thin it'll burn easy
• While you're cutting onions, put oil in the pan and let it heat up
• Put onions in the hot oil
• every 5-8 minutes check up and make sure to stir onions as to make sure they cook evenly (do this the entire time until finishing with cooking)
• After 10-15 ish minutes, distribute oil (same one you used) evenly and thin, not too much, across onions
• for the next 20 minutes just stir and check up regularly as mentioned above
• You can, don't have to, increase the temperature slightly with extreme caution
• after 20 minutes pass, add one soup spoon of salt, 6-8 soup spoons of sugar (this is enough for around 10-15 kg of onions, add less if you cook less)
• 20 minutes stir and check up as mentioned above
• By this stage the onions should be brownish, but if you taste them they will have a bit of crunch to them, this means it still has original consistency and it's not done until the crunch is minimized or gone
• By this stage, you're almost done. Either add wine/aceto etc as extra flavor and keep cooking or keep it as it is
• The type of caramelized onion you'd like depens on your preference, rule of thumb is to cook it until the crunch is gone, however the longer you cook, the water inside will turn onions dry-ish or wet
• Depending on if you cranked the temp up a bit more and amount cooked, you should finish around roughly an hour, 10-20 minutes more or less.

If you cook it longer and drier (subjectively best option), should turn out like this:

Spoiler: purple onion

Spoiler: onion

Enjoy.

 

[Suited Bird]

New to this thread but I would like to join.

Here is how you make a dish that I like to make, its called Chili Mac. Here is what it looks like:


This what you need:

• Cooking Pot
• Kitchen Knife
• Noodle / Pasta Drainer (get something that looks like this)
  Spoiler: Noodle Drainer

  
  Spoiler: Not This

  
• A Small Pack of Sausages
• 2 Cans of Chili
• 1 Box of Noodles (You can use any type of noodles, I personally recommend Penne Noodles)
• Olive Oil
• Salt
• Pepper

Here are the steps:

1. Fill the Cooking Pot up with water
2. Put the Cooking Pot in the stove to let the water boil (Put the temperature up high so it can boil faster)
3. After the water is boiled, put the noodles in the Cooking Pot
4. While the water is boiling the noodles, get your kitchen knife and cut the sausages into pieces
5. Drain the water with your noodle drainer when you think the noodles are boiled long enough (make sure to keep the noodles in the noodle drainer once you finished draining the water)
6. Put the Cooking Pot back in the Stove (Make sure to put the temperature of the stove to low)
7. Put the Olive Oil in the cooking pot
8. Once it has been heated up for like 1 or 2 minutes put your sliced sausages into the cooking pot
9. Stir the sausages until it has been cooked
10. Open your chili cans and put it in the cooking pot
11. Put a bit of water in it like half a cup of water in the chili to make it more creamer
12. Put Salt & Pepper in the chili
13. Stir the Chili a couple times
14. Put your Noodles back into the cooking pot
15. Stir the Noodles until the noodles are covered in Chili
16. Turn off the Stove and Enjoy the food

You could also add a bit a shredded cheese into the cooking the pot and stir it until the cheese melts at Step 15.

Anyway I hope this helps and I hope you enjoy the food.

 

[Vibe_Guy]

Creamy mashed potatoes recipe
(maintains consistency even after sitting in the fridge)

Two basic rules: potato type and preparation play a role in how it turns out. You can make mashed potatoes from any potatoes but it won't have the same quality.


Ingredients:

• french fingerling, russet or yukon gold potatoes (these are the best ones, but any potato will suffice)
• around 0,5-1L of milk
• water
• salt
• butter

Prep:

• peel potatoes, keep them submerged in water while doing so to maintain freshness, use two deep bowls for peeled and unpeeled potatoes.
• fill a cooking pot with water
• put the cooking pot next to the cutting board, start cutting potatoes.
• Cut the potato in half , cut the halfs horizontally, then cut both halves vertically to make relatively same size pieces (you need to do this to improve potato mashing later)
• put all the pieces in the cooking pot filled with water
• let potatoes cook until soft but with their shape relatively intact (half an hour to an hour depending on heat output)
• check potato softness using a toothpick or similar poking tool
• when soft but still intact, take the cooking pot (with a glove/cloth) and pour out the water with a strainer into another cooking pot/bowl.
• Take a mashing tool, or anything resembling one, start mashing for roughly 5 minutes
• add the saved water, the more you add the less dense it will be, careful not to pour too much
• keep mashing for another 5 minutes, add 3-5 sliced butter cubes (around 10-20 grams)
• the 10 minutes of mashing should guarantee creamy texture with no "bumps" in the form of still in tact missed potatoes
• add salt to your liking, add 0,3 to 1L of milk depending on potato quantity
• either mix with a rod/normal mixer, or keep mashing with a potato masher for an additional 10-15 minutes
• eat

After fridge use:
If you put the mashed potatoes in the fridge for some time, it will get naturally harder and lose the texture. To regain the creamy texture, simply add more milk while reheating in the microwave or in a pan/oven.

 

[Cascade]

Reverse Engineered Coca-Cola
Source: Video / Archive

FLAVOR SOLUTION A: Age for 2 days the following oil mixture and dilute 20 - 21mL of it to 1L using 95% food grade ethanol

• 45.8mL lemon oil
• 36.5mL lime oil
• 8mL tea tree oil
• 4.5mL cassia cinnamon oil
• 2.7mL nutmeg oil
• 1.2mL orange oil
• 0.7mL coriander oil
• 0.6mL fenchol

FLAVOR SOLUTION B: Dilute the following ingredients to a volume of 1L using water

• 320mL Shank's caramel color (other brands can be used, just make sure it's made from actual sugar, not a mixture of red and green coloring)
• 175g glycerin (less can be used)
• 45mL 85% phosphoric acid
• 10mL vinegar (5% acidity)
• 10mL vanilla extract
• 8g wine tannins (can use more)
• 9.65g caffeine

For 1L of Coca-Cola:

1. Add 104 grams of sugar and enough water to dissolve it
2. Add 10mL of the flavor solution B
3. Add 1mL of the flavor solution A (extra drops for taste)
4. Heat to the boiling point and cover it to avoid the volatile compounds from escaping
5. Once cooled, dilute the solution to a volume of 1L using cold carbonated water
6. Age for 1 day in the fridge