/ck/ - Food & Cooking

>>7530687

>>7512473
You're still drunk, BubbleBurst! This dish is steamed trout with onions and congee. I was just mentioning poached trout and lamb shoulder when I was describing my childhood foods.

My father cooked only two meals but he cooked them well. Poached trout with onions, and stewed lamb shoulder with potatoes and carrots. I ate both things frequently as that's all he could cook but the fish more often than the lamb as lamb had too much yang. I remember I would frequently see my father crouched on the floor, scaling the trout with his chopper over newspaper.

This dish isn't really an original dish as much as it is how I would epitomise what I liked best about the dish.

Rather than poaching the trout, I steamed it to enhance the sweetness and retain the flavour of the trout. I sliced the trout not so much because I needed to check how well cooked the fish was, but because my father simply always did.

On the odd occasion we had leftover congee, I found I always preferred it more than rice with trout. It was the way the mild flavour of the congee contrasted with the soy sauce, and being soup-like, it was obviously more comforting.

My father also used to initially use onions as the sole vegetable for the dish but at times would also use spring onions to add some colour. I hated that because I hated spring onions as a kid and found their flavour too strong so here I've used leek instead. I did love onions though so eventually my father started to cook extra and would serve that on the side.

I got very picky about this dish, having eaten it for more than ten years. I would insist that he cook the sugar in the oil rather than mix the sugar into the sauce before adding it to the wok. I also hated it when he used too much wine. But despite my criticism, I loved the dish. As I grew older, I'd keep going back for seconds, thirds, fourths... my father would look at me incredulously and say that I was eating too much. Now that I cook for myself, I can eat the entire fish!

Cooking one portion of congee is probably the loneliest thing I've ever done.

>>7485578

>>7466401
We've got a date arranged, let's get smashing!

>>7466410
Fair score but can I ask why the challenge goals one is low?

>>7466413
I don't like it myself but it's my roommates'.

>>7466388
(Forgot to mention seasoning in the vertical.)

The duck is based on Gordon Ramsay's duck and blackcurrant sauce recipe. The duck ended up coming out more cooked than I would like so I gave a reduced cooking time in the vertical.

My identifier will just be my notebook.

>>6055300
>trolling this hard.

Comeon. Asians are shit tier other than Nips and you know it.

>>5949326
I'm not really good on measurements but
1 pack cream cheese
1/2 cup plain flour
1/4 cup cornflour/cornstarch
150g sugar
100ml milk
6 eggs
big knob of butter
salt
generous squeeze of lemon juice

Sift together flour and cornflour to thoroughly combine.
Melt the cream cheese, milk, butter and sugar together.
Beat egg yolks so they're homogeneous.
Mix the egg yolks, then flour into the cream cheese mixture.
Whip egg whites with sugar and lemon juice to soft peaks.
Fold the whites into the mixture, then pour into cake or loaf tins.
Bake in a water bath for an hour at about 160c, and let it cool in the oven.

>>5949344
No problem, I was just busting your balls.

>>5949308
What about that piece of paper that has my name and the current date?

No vertical but here's an Asian cheesecake soaked in a little cream, with grapefruit zest.

>>5924041
I'd absolutely be up for it (next year, I'm traveling until then).

>>5916298
Holy moly, this looks delicious. I-if you ever want to do a tasting menu in London or somewhere easily accessible by public transport from London, w-we could do it together. (Actually, lately I've been wanting to try Lima.)

I spent about the same amount for seven courses at Helene Darroze so it really seems you got a great deal. I also found my tasting menu very filling and the waitress made a little package of sweets to take away since I couldn't handle any more after two dessert courses. (The last dessert course was actually quite disappointing, and overwhelmed with dark chocolate with not enough to balance it out.)

>>5923114
As someone who's actually worked waiting in the UK, I wouldn't care if someone didn't tip me, no matter the cost of the meal. The only problem I would have is in wondering if I did something wrong but if it's clear that my service has been at the very least adequate, whether or not I receive a tip is no matter to me.

Mini mantou: 1:1 flour:milk, sugar, baking powder, yeast. Knead, rest, form, rest, steam 10min, turn the heat off, and let rest for another 5min. Cool and freeze if you like, then steam from frozen for 10min when you need it.
Condensed milk: Milk, sweetener. Reduce milk in stickless pan by 60%, dissolve sweetener (I used palm sugar).
Cidra(citron?) preserves: Cidra, sugar, water. Finely chop the whole fruit, add a little water to it in a pot, simmer until the juices come out, add sugar, boil until thick.
Banana: Banana

Messed up my entry so I'm gonna skip this round since I don't have time during the weekend.

>>5366852
Oh, thank you! I didn't take any pictures of the process, though, since I find it kind of stressful and I didn't think it was worth it... but I'll start doing it again next round, if I stay in.

>>5366817
Yep, the ham is just poached, though, since I don't have an oven to finish it off in. I let it sit in the honey glaze while cooling instead of basting the ham in an oven, too.

>>5366825
Thanks to the both of you. Looking forward to seeing your dishes.

>>5366811
Proof

>>5366805
Wow, I forgot the image.

My entry is a cheese, ham and grape croissant (the croissant is store-bought). It's with Wensleydale, Stilton, raisins and sultanas soaked in Chardonnay, honey glazed ham, and grape jam I made with a little pomegranate molasses.

>>5353606
proof