/ck/ - Food & Cooking

thai salad
trim the fat and gristle off it, that stuff is not nice cold
slice it as thinly as possible
dressing is fish sauce, lime, chilli, and sugar, balanced to taste
use lots of fresh herbs like coriander, mint, basil
roasted peanuts
roasted veges, raw veges, whatever you like really

this is best sandwich

https://www.youtube.com/watch?v=zOQGu42reWE

a: stop trying to make vegetables 'healthy' by your fat fuck sensibilities, so use oil and salt with them

b: add umami, tomato paste, fish sauce, anchovies, soy sauce, vegemite, mushrooms, etc for 'meatiness'

b: get mallard reaction (browning) on them but don't overcook them.

https://www.youtube.com/watch?v=zOQGu42reWE&

this is real sandwich kino

I butcher birds for my health. I render the fat and skins of about three birds for cooking fat. I use the carcass and wings for stock. I use the breasts for stir fry and sauté. I use the legs for braising and roasting. A simple process which has helped me lose weight and retain muscle at a very low cost relative to red meats that also enjoy when I’m feeling less frugal.

What internal temp should i cook pork shoulder bits cut into steaks to?
I'm gonna marinade them char siu style for a couple days and then grill

thx

what would you do with the following

>parsnips
>carrots
>miso paste
>butter
>a jar of homemade dark chicken stock

?

https://www.youtube.com/watch?v=zOQGu42reWE&

THIS is the greatest sandwich

Turkey is delicious but it has the same problem as all fowl in that the dark leg and thigh meat needs to get to 165°F to break down and be tender
and the lean white breast meat is dry and overcooked above 150°F

So it's almost impossible to cook a whole bird well.
Duck is even worse because duck breasts are best medium rare.

>>12554552
>Because roasting and grilling meat preserves much more of the flavor of the food.
If meat is scarce and you braise it or boil it with other things like veges (say in nip sukiyaki) then you spread the flavour of the meat to the rest of the food and it goes further.

Whereas roasting or grilling gives you mallard effect and more flavour on the meat, and if you have a lot of meat then fine, but then often murricans treat veges as afterthoughts on the side and don't think to put that flavour into them or don't eat them at all.

https://www.youtube.com/watch?v=zOQGu42reWE

THIS is how you make a sandwich

>>12438089
Except as you already realized, it doesn't work like that. Garlic cloves for example, will be of varying sizes. They will also be of different strengths and have different flavor.

It's not even possible to identically re-create a dish someone else has made with different ingredients, you have to use your intuition, taste while you're cooking, adjust to taste and adapt to use the freshest/cheapest/seasonal ingredients available to you.
That's what being a good cook is. Any donkey can blindly follow a recipe. If it was that simple, everyone would make great food.

https://www.youtube.com/watch?v=4V4oBb6jTB4
comfy hong kong style like that is the best way

basically
>blow air to inflate the goose like a balloon to seperate the skin from the body and so the fat can render well and the skin crisps better, or just seperate it manually
>steam the goose (don't know about this step at home)
>stuff the goose with an aromatic mixture to create the goose juice
>scald the skin with boiling water and (maltodextrin?) to tighten it
>air dry the goose
>bbq / smoke the goose

the key thing you'll realise at home is just how much fat renders out of it and that fat is liquid gold for roasting potatos in

>this goose information brought to you by anon who has never cooked goose before but who has dreams

>>12185072
i have the skills

>tfw i have a bay tree and a kaffir lime tree

>tfw my food is so good that my parents have stopped crying about how i am for all intensive purposes, a worthless neet

Just grill it or roast it you idiot

the brine is still going to improve chicken.
Get a whole bird, break it down, thighs, drums, breasts, wings
save the carcass to make a stock, and the bones from later
brine the pieces overnight
air-dry them on racks for a couple hours in the fridge, you can use a hairdryer to speed up this process, then you get crispy skin
coat them in oil & pepper
grill them
pay special attention to the breasts, you have to time those right, if you go under, just put it back on later

slice the breasts up, and give that to your girlfriend. Even though you used oil, it won't have penetrated the breast, and it will be very low fat. You get the tastier fattier thighs.

A nice no-fat dipping sauce is fish sauce, lime juice, minced chilli, minced garlic, and minced cilantro. That's classical thai, and 0 fat.

The pickle brine will make a big difference still, although just dry brining is what i usually do. You could even just pickle brine a whole bird and just roast it. Just still do the airdrying step so the skin is good.

I honestly prefer decent grilled chicken, to fried

>>11931235
yeah thats right bitch

Ducks are the highest form of life.

What's your plan for Christmas?

>gravlax
>radish salad

>spatchcocked turkey
>port & cherry sauce
>duck fat roast potatoes
>gravy
>roast carrots & parsnip
>roast red pepper & basil salad
>grilled zucchini, asparagus, brocolli w peas & mint salad

>lemon tart
>vanilla icecream

What is the best special occasion meat for christmas?
I'm thinking about doing a goose