/ck/ - Food & Cooking

>>5406554
haha oh wow naw man that was a heavy lunch for me. Work day is like cup of coffee maybe a 4 oz chicken breast then come home and have a mega calorie packed dinner.

Days off are a little different i either make a rich breakfast or lunch hit up multiple cups of coffee and a good dinner.

fuck if I was eating 6K calories in a day it would be pure protein lol have a whole fucking cow in my fridge

>>5398992
that's a totally different steak

>>5321907
what >>5321912 he said and check my e-mail look up info i might need in a hurry oh yes and lets not forget take phone calls

>digital isolation

I've seen how people present themselves on social media sites and i want no part of it

>>4913388
Lul

>>4712717
There are two ways to achieve this. First bring out your burger patties and allow to come up in temp (20 minuets on your counter top is fine) Set your cast pan on medium high to high heat. Season the patty and place into hot pan. Get the sear your looking for and turn over. At this point you want the heat down to medium or the alternative is to toss the pan into a 400 degree oven. If you want medium well pull the burger at 120 degrees and let it rest for a few minuets.

P.S. I use cast on electric when im home, it works just fine

citizens Of /ck/ I have come to ask a most important question.

What is your favorite way of making a burger? What is your perfect burger. Vegans/veggies what do you do when you want something burger like?

i fucking love burgers so much

>>4556160
Looks really good op :) would eat

Something I've noticed with food photos is some things will be almost non existent to the human eye but really pop in a photo. I can tell you sliced your mushrooms with a serrated knife use a chef knife for a cleaner look with mushrooms and other veg.

>>4540114
Ingredients for the rest.
Heavy cream
yukon gold potatoes
white pepper
black pepper
kosher salt
Chives/green onion

Get Yukon golds they are the best potatoes for mash. Quarter yukon golds and place in a large pot of cold water, bring potatoes to a boil.

Once potatoes are tender (can easily insert fork and smash against side of pot) drain and place in stand mixer with flat blade or use a hand potato masher. If you have a stand mixer I suggest you use it this will aid in making a fluffy mash.

Set mixer on slow a break potatoes up slightly, add mash butter (approx 1 1/4 tablespoons for 1 cup potatoes) add salt white pepper black pepper and a light splash of cream. If you go heavy on the cream you mash will go flat its easy to add more hard to take away.

Whip on medium speed for 30-45 seconds until you've reached a fluffy consistency. You want them to be creamy but still have some little chunks of potato for texture.

If your serving a large group you can transfer to a heat safe casserole or bowl cover in plastic wrap and hold in a warm oven.

fuck
im suprised so many ppl don't know how to cook a steak that thick

>>4221022
>>4221043
i like these

>>4193849
got swamped for a long long time lol

>>3715499
>female chef
>great cook
>boyfriend happy


durn be jelly op