/ck/ - Food & Cooking

>sourdough
>1 cup starter, 1 cup water, 2 1/4 flour
>trying to knead
>dough sticks to counter and hands, remains sticky after several kneads
>half of dough stuck to the counter and hands
come someone tell a shitter like me what the fuck i'm doing wrong

>>8911951
His recipes range from good to great, and he's pretty funny, but the real reason he's based is because the food is always the star of his show, not himself. And he's not using his videos to sell merchandise.

Quick question

I bought some chicken filets the other day and freezed it.

Fucking filets are now frozed together. Can I defrost them all, take one and put the other stuff back into the freezer?

Already tryed to break one lose, no chance.

Oh hi.

>>5054658

I have a single thawed chicken breast that I need to use today.

Any simple ideas to use it for lunch?

>>4896563
>thinks buying disposable plastic eating utensils is cheaper than buying real ones once

>>4864129
ok

I dont' have the chicken wrapped in bacon recipe, but I have a stellar chicken breast recipe.

1.Place Chicken Breast on paper plate.
2. Microwave on high for ten minutes.
3. Season to taste.

>>4813186
I agree with this guy.

Where can I learn cooking techniques, /ck/?
/fit/izen reporting in, I already eat very well but I'd like to start doing it properly rather than microwaving my broccoli and cooking my chicken on a cheap George Foreman rip off.

I know some basic stuff like how to cut properly, hold your knife properly, cooking an egg and etc but as for anything along the lines of frying, soups, roasting and all that I'm stumped.

Came here hoping you would have a sticky but you don't, so anybody know of any other resources?

>>4609186

Starting with the chicken and vegetable wonton soup which I had for dinner last night. The wontons themselves were great, flavorful. There were like 6 or 7 so I didn't feel to ripped off. Veggies were good. The broth however was watery and lacking flavor. If I get again I'll add less water.

6/10, may eat again.

When I was a kid we were kinda wealthy so we always went to dine at fancy restaurants, then my parents divorced and mom was out all day working, everyone was having a hard time adapting to make a living with less money and luxuries, so I learned to cook at around 11 to replicate those fancy meals we ate at restaurants, mom was happy, sisters were happy so they encouraged to keep it up.

/fit/ here. I am beyond retarded in the kitchen and consider myself accomplished when I don't fuck up scrambled eggs. I have a question regarding frozen chicken breasts. I want to buy in bulk, cook it all in a foreman grill one day, and refreeze them so I can just nuke what I need when I need it. However, it's tenderness goes to shit after said nuking. Or freezing, I don't know.

Is there a way to preserve tenderness as mush as possible using the method described?

:º

>how to make chocolate milk

>>4195992