EF:Expanded Liquids
Expanded Liquids is covered under the handbook entry "Cooking 104 - Expanded Liquids". These liquids can be stored in bulk and used in a variety of meals. Liquids can be stored in Bottles, in the Saucepan, or in a Cauldron. Bottles can be stored in Bottle Racks at 16L to one block, and the two types of Cauldron can be sealed to store 20 or 50L in a one block space.
Broths[edit | edit source]
Broths are a way to add extra satiety to bread dough and Meals. They can be stored in bottles, cauldrons, or barrels
Bone Broth[edit | edit source]
Boil bones in fresh water at a 1:1 ratio. This produces half the volume of what is placed in.
A Saucepan makes a maximum of 2L of bone broth, a small Cauldron makes a maximum of 10L, and a large Cauldron makes a maximum of 25L.
When used to cook this adds +100 protein satiety and +1hp. Most meals use 1L at a time.
Required Ingredients:
- 1 Bones
- 1L fresh water
Used in:
- Meat Stew
- Porridge
- Soup
- Vegetable Stew
- Bread
- Soft Dough
- Gelatin (used in steps 1 and 2)
- Clarified Broth
Meat Broth[edit | edit source]
Boil part-baked meat with fresh water at a 1:1 ratio. This produces half the volume of what is put in.
A Saucepan makes a maximum of 2L of meat broth, a small Cauldron makes a maximum of 10L, and a large Cauldron makes a maximum of 25L.
When used to cook this adds +125 protein satiety and +1hp. Most meals use 1L at a time.
Required Ingredients:
- 1 part-baked
- redmeat
- bushmeat
- poultry
- snake (primitive survival)
- 1L fresh water
Used in:
Seafood Broth[edit | edit source]
Boil part-baked fish with fresh water at a 1:1 ratio. This produces half the volume of what is put in.
A Saucepan makes a maximum of 2L of seafood broth, a small Cauldron makes a maximum of 10L, and a large Cauldron makes a maximum of 25L.
When used to cook this adds +100 protein satiety and +1hp. Most meals use 1L at a time
Required Ingredients:
- 1 part-baked
- fish
- crab (primitive survival)
- 1L fresh water
Used in:
Vegetable Broth[edit | edit source]
Boil part-baked mushrooms or vegetables with fresh water at a 1:1 ratio. This produces half the volume of what is put in.
A Saucepan makes a maximum of 2L of vegetable broth, a small Cauldron makes a maximum of 10L, and a large Cauldron makes a maximum of 25L.
When used to cook this adds +100 vegetable satiety and +1hp. Most meals use 1L at a time
Required Ingredients:
- 1 part-baked vegetable or mushroom
- 1L fresh water
Used in:
Clarified Broth[edit | edit source]
Boil any broth with liquid egg white at a 1:0.1 ratio. This produces half the volume of what is put in.
A Saucepan makes a maximum of 2L of clarified broth, a small Cauldron makes a maximum of 10L, and a large Cauldron makes a maximum of 25L.
When used to cook this adds +130-155 vegetable or protein satiety and +2hp. Most meals use 1L at a time
Required Ingredients:
- 1L Broth
- 0.1L Liquid egg white
Used in:
Syrups[edit | edit source]
Syrups are Expanded Foods way of preserving fruit. Fruit juice stored in bottles or barrels eventually "spoil" into alcohol.
Fruit Syrup[edit | edit source]
100 portions create 1L. A saucepan can make 1L at a time, a small cauldron can make up to 5L at a time, and a large cauldron can make up to 12.5L at a time.
When used to cook this adds +120 fruit satiety and +1-2hp.
When drank this gives +800 fruit satiety and +1-2hp.
Required Ingredients:
- 1 of
- 1L of Fruit juice
- 1 Saguaro fruit + 1L of water
Used in:
- Porridge
- Pie making
- Candied Fruit
- Candy
- Fruit Bar
- Fruit Bread (used as a topping after bread has been baked or cooked)
- Gozinaki (used as a topping after bread has been baked or cooked)
- Gelatin (used in step 3)
- Muffins (used as a topping after bread has been baked or cooked)
- Yogurt (used in the last step)
- Compote
- Salad
- Yogurt Meal
- Peanut Butter
- Peanut Sauce
Tree Syrup[edit | edit source]
Boil tree sap in a saucepan or a cauldron.
Like fruit syrup, 4L reduces to 1L. A saucepan can make 1L at a time, a small cauldron can make up to 5L at a time, and a large cauldron can make up to 12.5L at a time.
When used to cook this adds +96 fruit satiety and +1hp.
When drank this gives +640 fruit satiety and +1hp per liter.
Required Ingredients:
Used in:
- Porridge
- Pie making
- Breaded Food (as a wash for breading and as a topping after it has been cooked)
- Candy
- Fruit Bar
- Fruit Bread (both in the initial dough, and as a topping after it's baked]]
- Gozinaki (as a topping after baking)
- Gelatin (in step 3)
- Muffins (both in the initial dough, and as a topping after it's baked]]
- Stuffed Pepper (both in the initial mix and as a topping after frying/cooking/baking)
- Sushi (as a topping after the roll has been made)
- Yogurt (used in step 3)
- Compote
- Yogurt Meal
Tree Sap[edit | edit source]
Tap a Birch or Maple tree with a Spile to extract the sap in a bucket or saucepan.
See the Spile page or Cooking 101 in your handbook to see the specific months.
When birch sap is drank this gives +160 fruit satiety per liter.
Used in:
Juice[edit | edit source]
Vegetable Juice[edit | edit source]
Press 16-32 vegetables to extract juice.
When used to cook this adds +300 vegetable satiety.
When drank this gives +200 vegetable satiety per liter.
Required Ingredients:
- 1 type of whole, raw non-mushroom vegetable
Used in:
Fruit Juice[edit | edit source]
Press 16-32 fruit to extract juice.
When used in cooking this adds +??? fruit satiety
When drank this gives +200 fruit satiety per liter.
Required Ingredients:
- 1 type of fresh fruit
Used in:
Milk Alternatives[edit | edit source]
Soy Milk[edit | edit source]
- Seal soybeans in fresh water at a 1:1 ratio for 14 days to make soaked soybeans
- Once soaked, de-shell in your crafting grid to make shelled soybeans
- Craft with 1L of water to make wet shelled soybeans
- Grind this mixture in a quern to make a blended soybean mixture
- Press to extract the raw soy milk
- Note that 2 stacks of soybeans (64 total) are needed to make a pressable mixture.
- Boil the raw soy milk to make edible soy milk.
When used to cook this adds +12 dairy satiety and +0.1hp
When drank this gives +75 dairy satiety and +1hp per liter
Required Ingredients:
- 64 soy beans
- This will make 5L
- fresh water
Used in:
Pasteurized Milk[edit | edit source]
Boil milk in a saucepan or cauldron
When used to cook this adds +??? dairy satiety and +??hp
When drank this gives +??? dairy satiety and +1hp per liter
Required Ingredients:
- Fresh milk
Used in:
Sauces[edit | edit source]
Fish Sauce[edit | edit source]
- Seal salt and raw fish or raw fish nuggets in a barrel for 14 days at an 8:64 ratio (not a 1:8 ratio) to make fermented fish slop.
- Note: You only need 1 piece of fermented fish slop to make 5L of fish sauce
- Press to extract fish sauce
When used to cook this adds +50 protein satiety
Required Ingredients:
- 8 pieces of Salt
- 64 raw fish or raw fish nuggets
- 14 days
Used in:
- Meat Stew
- Vegetable Stew
- Scrambled Eggs
- Gelatin (used in step 3)
- Sushi (added as a topping)
- Au Gratin
- Cold Pasta
- Hot Pasta
- Pilaf
- Salad
Soy Sauce[edit | edit source]
- Seal soybeans in fresh water at 1:1 ratio for 14 days to make soaked soybeans.
- Once soaked, cook in a firepit to make roasted soybeans
- Grind roasted soybeans in a quern to make powdered roasted soybeans
- Knead this powder with any grain in a mixing bowl or crafting grid to make cultured soybeans.
- Seal the cultured soybeans with brine at a 1:1 ratio for 14 days to make soybean slurry.
- Then press the soybean slurry to extract soy sauce.
- Note: 32 soybeans will make 5L of soy sauce
When used to cook this adds +64 protein satiety and +1hp.
Required Ingredients:
- 32 soybeans
- fresh water
- 28 days
Used in:
- Meat Stew
- Vegetable Stew
- Scrambled Eggs
- Breaded Food (as a topping after frying/cooking/baking)
- Stuffed Pepper (as a topping after frying/cooking/baking)
- Sushi (as a topping after it has been rolled)
- Au Gratin
- Cold Pasta
- Hot Pasta
- Pilaf
- Salad
Peanut Butter[edit | edit source]
- Knead peanut paste and food oil in a 1:1 ratio to make peanut butter
When used to cook this adds +320 protein satiety and +60 vegetable satiety. Added syrup adds +40-120 fruit satiety.
Required
Ingredients |
0.1L peanut paste+0.1L food oil | |
---|---|---|
Optional protein | - | |
Optional vegetable | - | |
Optional grain | - | |
Optional fruit | 0-0.1L honey1 | 0-0.1L syrup1 |
Optional dairy | - | |
Optional other | 0-1 salt |
1Sweeteners are mutually exclusive. Choose 1
Required Ingredients:
Optional Ingredients:
Used in:
- Breaded Food (as a topping after it's cooked)
- Fruit Bread (as a topping after it's baked)
- Gozinaki (as a topping after it's baked)
- Muffins (as a topping after it's baked)
- Stuffed Pepper (as a topping after it's baked)
Peanut Sauce[edit | edit source]
- Knead peanut paste, soy sauce, honey, or syrup, and fresh water in a 1:1:1:1 ratio.
- Optionally, add 1 portion of salt per 0.1L of liquid.
When used to cook this adds +220 protein satiety and +40-120 fruit satiety.
Required Ingredients:
Used in:
- Breaded Food (as a topping after it's cooked)
- Fruit Bread (as a topping after it's baked)
- Gozinaki (as a topping after it's baked)
- Muffins (as a topping after it's baked)
- Stuffed Pepper (as a topping after it's baked)
- Sushi (as a topping after the roll is made)
Liquid Egg[edit | edit source]
Expanded Foods changes how eggs are used in cooking. Now, they need to be cracked if you're using them in meals.
Any egg can be cracked into a bowl or a bucket. Partly cracking an egg (ctrl+click) results in 0.1L of liquid egg white and an egg yolk item, which can be cracked again for 0.1L liquid egg yolk. These two liquids can be mixed (in a mixing bowl?) to create liquid egg.
Alternatively, fully crack an egg (ctrl+shift+click) to get liquid egg.
The eggshells can then be used as fertilizer or animal feed for chickens, pigs, and raccoons.
Used in:
- Meat stew (liquid yolk only)
- Soup (liquid yolk only)
- Vegetable stew (liquid yolk only)
- Scrambled eggs
- Breaded food
- Hardtack
- Pasta dough
- Soft dough
- Stuffed Pepper
- Salad Dressing(liquid whites only)
Alcohol[edit | edit source]
Much like vanilla alcohol, alcohol is made by sealing the respective mixture in a barrel. Cider and Wine, in Expanded Foods, can also be made by sealing fruit juice into bottles or cauldrons and letting them cure over time.
If left in a barrel or unsealed cauldron, fermented alcohol will eventually spoil into vinegar.
Distilled alcohol, those put through the boiler and condenser, do not spoil into vinegar. Spirits age similar to basic alcohol.
As alcohol ages in bottles, it becomes stronger and offers more satiation.
Used in:
Bread Starter/Yeast Starter[edit | edit source]
- Seal dried berries/pineapple slices and fresh water in a 6:1 ratio in a barrel for 4 days. This makes yeast water.
- Mix yeast water with flour and salt at a 1:1:1 ratio to make wild yeast starter.
- To propagate more wild yeast starter, mix yeast starter, water in 2 slots, and flour in 2 slots at a 1:1:1 ratio to make 3L of yeast starter.
Note: Bread Starter is also called Yeast Starter in other recipes. These are the same items.
When used to make bread this adds +25 grain satiety and +1.5hp.
Required Ingredients:
- Initial cook
- 6 dried/dehydrated berries or pineapple slices
- 1L Fresh water
- 1 Flour
- 1 Salt
- 4 days
- Propagation
- 1L Wild yeast starter
- 2L Fresh water
- 2 Flour
Used in:
Food Oil[edit | edit source]
Press flax grains, rice grains, seeds, soy beans, or olives in a fruit press.
A minimum of 64 flax, rice grain, seeds, or soy beans are needed for 5L (128 for 10L) and half as much for olives.
When used to cook this adds +64 vegetable satiety and +0.5hp, this includes if you use the oil to fry an item.
Required Ingredients:
- 64 Flax grain, Rice grain, any crop seed, soy beans, or olive
Used in:
- Meat Stew
- Vegetable Stew
- Scrambled Eggs
- Frying Food
- Bread
- Breaded Food (used in a wash to bread and to fry)
- Soft Dough
- Stuffed Pepper (used to make the recipe and to fry the raw product)
- Au Gratin
- Cold Pasta
- Hot pasta
- Pilaf
- Salad
- Peanut Butter
- Salad Dressing
Lard[edit | edit source]
Liquid lard is a way to add protein satiation to meals. To create lard, Boil 1 fat or hardened lard with fresh water at a ratio of 1 fat for every 0.2L of water. A bowl can be used to add water in increments of 0.1L.
If fresh lard is allowed to harden, each 0.1L turns into 1 block of hardened lard after a drying and curing time.
Taking hardened lard out of a container works similarly to adding water to a cooking recipe: use another container that have slots, such as a cooking pot, mixing bowl, or another saucepan. With the container holding the hardened lard in-hand, right-click onto one of the slots. This will move the hardened lard out of the container, and able to be taken out as an item.
Note that hardened lard cannot be used in cooking, except to melt back into liquid lard. It can be used as an alternative to fat for mechanical work.
A saucepan will create a maximum of 0.4L of lard (4 fat to 0.8L fresh water), a small cauldron will create a maximum of 2L (20 fat to 4L of fresh water) and a large cauldron will create a maximum of 5L (50 fat to 10L of water).
when used to cook this adds +160 protein satiety and +1hp.
Required Ingredients:
- 1 fat
- 0.2L fresh water
Used in:
- Meat Stew
- Porridge
- Vegetable Stew
- Scrambled Eggs
- Frying food
- Bread
- Breaded Food (used as a wash to bread and to fry)
- Pemmican
- Sausage
- Soft Dough
- Stuffed Pepper (used to make the recipe and to fry the raw product)
- Au Gratin
- Cold Pasta
- Hot Pasta
- Pilaf
Vinegar[edit | edit source]
- Seal wine or spirits in a barrel for 14 days.
- To propagate vinegar seal berries or pineapple slices with vinegar in a 3:1 ratio for 7 days.
When used to cook this adds +150 fruit satiety and +0.5hp
Required Ingredients:
- Initial creation
- Wine or spirits
- Propagation
- 1L of vinegar
- 3 berries or pineapple slices
Used in:
Peanut Paste[edit | edit source]
- Bake peanuts in an oven to roast them and make cooked peanuts
- Craft cooked peanuts to separate the peanut skins and peanut kernels
- Note: Peanut skins can be used as a nitrogen fertilizer, or feed for chickens, pigs, or raccoons
- Grind the kernels in a quern into peanut paste
- Remove the paste from the Quern, then transfer to a bucket
- Note: Peanut paste is weird. Easiest way to transfer to a bucket is to put the peanut paste into a cauldron or saucepan slot, then into the bucket. The liquid does not portion out correctly directly from your inventory.
- Once in a bucket, transfer to a barrel or bottle
- Note: Peanut paste is weird. Easiest way to transfer to a bucket is to put the peanut paste into a cauldron or saucepan slot, then into the bucket. The liquid does not portion out correctly directly from your inventory.
Required Ingredients:
- 2 peanuts
- This makes 0.1L of peanut paste
Used in
Salad Dressing[edit | edit source]
- Knead liquid egg white, food oil, and vinegar in a 1:1:1 ratio.
- Optionally add honey or tree syrup and salt.
When used to cook this adds +30 protein satiety. Optionally 104-178 fruit satiety. Optionally +1-2.5hp.
Required Ingredients:
Used in:
SoulStorm Brew[edit | edit source]
- Knead cooked, chopped, poisonous mushrooms, bonemeal, saltpeter, aqua vitae, and green dye in a 1:1:1:0.1:0.1 ratio in a Mixing Bowl to make SoulStorm Slop.
- Boil the slop and more bonemeal at a 0.2:1 ratio to make Refined SoulStorm Slop.
- Distill this refined slop in a condenser and boiler setup to create Soulstorm Brew.
When drank this gives -1000 satiety and +100hp
Required Ingredients:
- 1 chopped, cooked, poisonous mushrooms
- Bitter bolete
- Death cap
- Devilstooth
- Devil bolete
- Eathball
- Elfin Saddle
- Green cracked russula
- Jack o' lantern
- Fly Agaric
- 2 bonemeal
- 1 saltpeter
- 0.1L aqua vitae
- 0.1L green dye