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Home · What to cook · We made this up
From what you have

Cubed Bakimin breakfast plate

Yes, we just made that name up 😄 There is no such dish — but with what you have, this is exactly what there will be.

There is nothing here to cook: put it in a bowl and give it something alongside.

What are you making
Main dish Soup Salad Hot starter Cold mezze Something sweet Something with dough Börek Cake Pilaf Pasta For breakfast A drink
How to cook it
Raw Sauté Frying
How to cut it
Roughly chopped Cubed Sliced Grated

Because you are making for breakfast, only the cooking and cutting that suit it are offered.

Not cooked at all. The work is in the cutting and in keeping it cold. Even cubes cook evenly. One piece twice the size of the rest is either raw or the reason the others fell apart. These are usually eaten cooked: Baking powder. You said raw, so raw it is — there is nothing unsafe in it.

What it is made of, by weight 138 g

This is weight, not nutrition. Olive oil can be a tenth of the weight and most of the calories.
You gave no amounts; these are a sensible household measure for each. Change the ratio and you change the dish.

Balance check

Try adding this

  • No acid. A slice of lemon or a teaspoon of vinegar lifts it; without acid the plate reads heavy and flat.

    Lemon Vinegar Sumac

  • No fat. Most aroma compounds dissolve in fat; cook without it and you never taste half the spice.

    Olive oil Butter

Salt, pepper, water and oil are assumed to be in every kitchen; we never count them as missing.

An empty plate
The plate is empty: no photograph of this has been made yet.

Generated once and kept against this exact combination of ingredients, cooking and cut, so everybody who picks the same things sees the same one. It is not a photograph of this dish: nobody has cooked it.

What it should look like

In a bowl, in visible pieces and the colour of what went in, unbrowned. The surface will be glossy.

Water
2% The first thing that decides the consistency.
Fat
27% Gives the shine and the coating it leaves.
Heat
none Nothing is cooked: both the colour and the texture come straight from the ingredients.

The figures above are the engine’s reading: the colour comes from the measured colour of what went in and how far browning ran, the consistency from the water fraction, the shine from the fat. The image is generated from those same numbers.
There is no heat in this one: the colour and the texture come straight from the ingredients.

What you would really have made

Baked rice pudding

That mottled skin is Maillard, and it forms in the last ten minutes under the grill.

But not today

It needs Milk, Rice, and you do not have that. Forcing a substitute is pointless: it stops being that dish anyway and becomes something else. So let us make that something else properly.

Amounts

For 1, 138 g in total

The amounts, the steps and the engine’s readings are blurred: making the photograph opens them.

  • 80g Sugar
  • 10pcs Walnut ≈ 50 g
  • 5g Baking powder
  • 3g Cumin

Added at the end: Salt, Black pepper, Water, Olive oil. No weight is given for these: the amount is a matter of taste, and the engine’s prediction carries none for them either.

How to make it

  1. Break the walnut coarsely and keep it until last. Stirred in early it draws moisture and stops being crisp.

    • Walnut
    Why Crispness is the sound a dry structure makes when it breaks. The moment moisture gets in, the structure flexes and the sound goes.

  2. Add the sugar, cumin at the moment of serving, not before.

    • Sugar
    • Cumin
    Why Salt pulls water out by osmosis: a salad salted early is sitting in its own liquid within ten minutes and has lost its texture. Acid does the same to a leaf, faster.

  3. Prepare the baking powder and put it in the bowl. Do not let it sit after cutting: a cut surface starts losing water and aroma the moment it meets the air.

    • Baking powder
    • Water
    Why A cut surface is an open cell wall. Chopped things left to stand give their water and their smell to the air rather than to the plate.

  4. Serve it ten minutes out of the fridge. At 4 °C most of the aroma never reaches the air, so it does not taste cold, it tastes of nothing.

    Why Volatile aroma reaches the nose by evaporating, and evaporation depends on temperature. The same dish smells less when it is cold, and what smells less tastes less.
Taste profile

What it is like

Nobody has eaten this and there is no photograph of it. All we have is the taste vectors of what went in, through the same model every written recipe uses.

  1. Sweet 45
  2. Salty 2
  3. Sour 9
  4. Bitter 20
  5. Umami 8
  6. Heat 2
  7. Richness 27
  8. Aroma 33

This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.