/ck/ - Food & Cooking

>>18821303
>Do you like the Rooty Tooty Fresh and Fruity from IHOP?
I guess I've never liked IHOP...the tables have been perpetually sticky since 1979. I can't name one good experience, from an order or from good fast service. Nothing. Ever. If they closed, I won't cry.
Denny's marginally better. Waffle House is alright, too.
Cracker Barrel is probably the best chain that isn't like as good as a mom n pop local greek diner thing.
I really like Original Pancake House, if you can find one, and the brunch is nice at Cheesecake Factory if your mall opens on the early like that.

>>18817142
>You have just woken up and it's time to grab a fresh coffee and something to eat from your magical pantry that has anything you want. What ate you going for?

From my pantry, I have good options for breakfast always. Frozen sausage, thick cut bacon, maybe a ham steak or bag of spinach, several kinds of cheese, tubes of biscuit dough, grits, potatoes, frozen has browns, canned corned beef hash.

For the from-scratch experience, I usually like to make some Bisquick cream biscuits as scones, and might add dried cherries, raisins, dates, nuts or citrus zest to the batter. It comes together fast, and can be glazed easily from items on hand. Drop biscuits are fast too, for making some sausage gravy or chipped beef cream gravy.
Keeping a box of All-bran on hand makes easy bran muffin batter that can be baked a couple of a time in a toaster oven for uber fresh muffins. I like mine with old fashioned cane or sorghum syrup, or grandma's apple butter.
Frozen sourdough english muffins are my favorite item to make from the freezer-to-toaster, for making eggs florentine or benedict. With a bag of lemons onhand, Eric Ripert's blender hollandaise recipe isn't just convenient, but the creamiest recipe that doesn't break.
Cast iron heated in the oven plus batter for a Dutch Baby or added to the sauteed apples in the pan for a german apple pancake Powdered sugar and lemon juice to finish.

>>17876852
OP, that's a standard crepe in your picture. It is not a dutch baby

>>15508206
They last a while in the fridge. Don't store them at room temp and just enjoy them over the next month or two. Inspect them every now and then to pluck out and disgard anything ripening too fast or with mold.

I make lemonade, or garnish my iced tea. I usually tuck a wedge into most drinks. Combine with seltzer.

Zest it and juice it for good marinades for meat, or for pan sauces like for chicken or veal piccata. Squeeze it on top of pounded thin and lovingly breaded and fried chicken or pork schnitzel.
Avogolemono is a really easy to make greek soup that is mostly eggs and lemon.
I just made a bowl of tabloulleh on Sunday (cracked wheat and seasoning in the Near East box), but full of my own parsley, my lemon juice and zest, and chopped cucumber, tomato, peppers, onions, olives, feta.
I like lemon on a cast iron cooked dutch baby, and really it's not too dessertlike and sweet.

>>13798626
Honestly, though burned egg IS considered bad form, the bad smell and other texture issues you are complaining about? These seem like the immature palate, not just opinion. Keep trying eggs in different ways, anon.

Maybe stop thinking about how they're cooked being wrong, and more just different ways to cook, or about food pairing to enjoy it. A over hard fried egg on top of buttered and crisp toasted artisan bread, soft funky cheese, roasted veggies. An over easy with softer yolk on top of corned beef hash, or alongside grits, ways you want that yolk to break and flavor other things with the runny texture on each bite, poached eggs on a english muffin, lemony eggy hollandaise sauce, lighted sauteed spinach, or crispy crab cake, on top of chilaquiles or huevos with ranchera roasted tomato salsa. Eggs that are runny work just about anywhere that mayo works, so some bitter green salad with your breakfast sandwich. Very eggy batters like crepes or oven cooked puffy omelets, fritattas, or my favorites, a german apple pancake or dutch baby! It's eggy good.

>>13390211
There isn't that much you can cook in a cast iron that isn't done the same in a nice nonstick skillet.
Why it's good for steak, is that you can indeed get it hot as shit in the oven too, without warping or ruining the nonstick coating.
Where it shines though is with frying, where the heat retention between batches is nice. Shallow pan frying, I am talking about fritters of every type, fried okra, fried slices of eggplant, green tomatoes, croquettes, arancini, crab cakes, and I probably use it the most for potato pancakes, with or without grated zucchini. There's a level of browning that happens to the breading, as well as the fact the oil absorption is low because of the even oil temp between batches.

It's excellent for "chicken fried steak" where you bread or flour a cubed steak, or a pounded pork chop for schnitzel. Ham steak. All those nice browned drippings morph into a cream gravy, or a red eye gravy, etc.

Heat the pan in the oven with bacon grease, or oil/butter, and then pour in your corn bread batter, sizzling in the hot fat, and return to oven. Excellent southern cornbread (little to no sugar).
I like to whirl up a batter for "dutch baby" cooking, which is my easy weekend brunch idea whenever I have lemons in the house. My mom, though, sautees apples in the pan stovetop, then pours in the batter, and moves to oven for german apple pancake. Don't forget how nice a spanish potato omelet can get cooked in the oven, and flipped for browning the other side.

>>13159967
OP, that looks gross and burned. If you want to bake a pancake, you should test a batter recipe meant to rise and cook thoroughly before a surface burn like that.

Try making a dutch baby, or a german apple pancake. The batter is more crepe like and a nice eggy french toast custard flavor. Easy to whip up the batter in the blender, too.

>>13103210
>Which is better?
When done right, waffles are better all of the time. When they attempt to use the same exact batter for pancakes and waffles, ehh, and cook waffles to a underdone soft and not crisp state, from either bad technique or bad batterr, then and even then waffles are slightly better.

But, a waffles that uses a malted batter, or a yeasty dough, or even a pearl sugar raised yeast dough such as real belgian waffles, there's a texture above all other textures that is divine.

Pecan waffles are the second tier to caramelize crunchy little pearls of sugar, that toasty nutty crrunch. The only next best thing is of course blueberry pancakes and if they are buckwheat pancakes, they're pretty good.

Pic is easy AF blender batter + heated cast iron recipe Dutch Baby. I don't know why this isn't more popular. It's one of my go to fun things to do on a weekend whenever I have some lemons in the house, or some really great sausage or bacon to cook.

>>12993113
Don't be in a rush to go out and buy stuff too fast. Get some sales and limited edition items. Holidays are coming, ie black friday.

Are you single? Cooking for 2? 4? Get the sizes of dutch ovens, crock pot, etc that you need. Do you commute, come home utterly exhausted, have kids, entertain, etc? This determines how much you'll use a covered skillet, dutch oven, casserole dishes like lasagna pans, and such, and what size.

For the crock pot, I actually like the electronic display versions, because the keep warm function happens after so many hours. The oval shape is if you do whole birds or long roasts in it, I don't. If you tailgate or do potlucks, you want a lid that latches. I like the little dipper that came with mine, cause I do a lot of hot sauces and hot party dips. I like to own an instant read thermometer for grilling or pulling roasts out of the oven.

If my house blew away in a hurricane, I would right away replace my airbake cookie sheets, graniteware covered roasters in 3 sizes, glass lasagna pan where I can see the corners become perfect, deep dish pyrex pie pans for my holiday pies, cast iron pan for my cornbread and dutch babys, and my teflon frying pans.

>>12710208
I am guessing OP has never cooked anything of value, and dines solely at Golden Corral and iHOP.

Except when I go to Latin America and the eggs are runny and undercooked as scrambled, am I ever finding eggs horrible outside of chafing dish buffets. Nothing can beat the spot like an omelet well made, or a quiche, or poached eggs with hollandaise or fried with ranchera. I never had a problem with bacon, no matter how it's cooked. The more a craft food, the better, though. Thick and smoky bacon from a farm smokehouse is ideal.

Not liking pancakes well made means you've never had good ones, just frozen mix abominations. I, too, prefer a good waffle for the crispiness, but I'm pretty sure OP wouldn't like an eggy dutch baby from the Original Pancake House or his own oven. He's just a picky eater, and maybe has a personality disorder too since so picky.