/ck/ - Food & Cooking

>>20252229
I'm mostly worried about the inner lining of the tin leeching shit into the milk.

>>17894027
I haven't but his videos are great. I should try one of them soon, which one is the best?

>>17643243
>>17643273
Do people seriously buy pre-boiled eggs, egg yolk, etc when they're not running a fucking restaurant? Just buy the fucking eggs and crack them yourself.

>>17144808

>>17144946

>>17128603
I have never eaten deglet noor, I thought all dates were medjool dates.

Ok Koreans I know there are a few of you in the thread, of do I make decent jajangmyeon? The stuff from the instant noodles is way better than what I get, mine tastes of little and the taste that's there is best described as a vague hint of charred. It also fills you up instantly and you never feel like finishing the plate. The stuff from the instant noodles on the other hand is much lighter, has some almost smoky chocolate undertones.

Basically give me some GOOD recipes for it (and tteokbokki too if you're feeling generous)..

I bought a fermentation jar only to find out it's way too big for my fridge. What are some ferments I can do at room temperature?

>>17069632
Swede here, we don't have DoorDash but we do have a few similar ones (Foodora, Wolt, and UberEats mainly).

Are the delivery prices insane elsewhere too? This shit ranges from 40sek to 100sek, that being about $5 to $10. The food for one will cost between $10 to $20. I'd be paying between 30% to 100% of my food's cost in delivery.

Got some Baladin last year, fucking amazing. Also got a Fiasconaro Pandoro. What should I get this year? Baladin is obvious, any other brands I should try?
>Massari
Wish I could but that probably won't happen.

Why do amerimutts get so triggered by Asians now?

Anyway OP any decent heavy cooking vessel with a lid, ideally cast iron, will double as an oven. Your main issue will be steam buildup inside it making it quite hard to dry out the top, so the nice browned cheese on top of your lasagna won't really be browned at all.

You could just cook it like that then at the end take a blowtorch to brown the top.

>Americans losing their shit over some maggots
>eat disgusting cattle full of abscesses and pumped full of antibiotics
Do you people have any idea what goes on in your slaughterhouses? For once I'll have to agree with vegans in that you wouldn't eat meat if you knew how it was made, because if you think some maggots are "too much", there's no way you'd eat a steak after the butcher cuts into a 10cm abscess and pus oozes out all over the floor.

What are some decent books or resources on baking? From the ground up, I want to understand the process and why things are done, not be told the process to replicate like a trained monkey. The more thorough the better.

>>15033358
I would get one of these but I don't know how well they handle Persian rice. Has to be kept in warm water for 2 hours, then boiled for 6-7 minutes, then I usually put it back drained with the lid on and oil on the bottom on low heat for another 10 minutes or so. Obviously stuff like tahdig (putting some rice with yogurt and saffron on the bottom to create a sort of crunchy layer) is off the table.
>>15035078
Because it's a lot easier to drop some rice in the machine the day before and set it to have the rice ready at 19:00 on the second than cooking rice the normal way? The Japs have jumped on electric rice cookers since the moment they were available even though Japs are always very traditional, there's a reason for that.

I don't give a fuck what poors in the third world do, only reason they do it like they did 100 years ago is because they're too poor to afford a (decent) rice cooker.

Do Americans really have to worry about people spitting in their food when they eat out or is it just a meme?

Should I use the giblets to make a gravy, or keep them to dump into a stock? I'm making stock with beef bones soon, maybe keep the neck for the stock and use the offal for the gravy?

Why do brown people get attached to their capsaicin so much? Why can't they comprehend that taste strength != taste quality? Food having more spice in it doesn't mean it tastes better, just more.

I have a self-cleaning oven at home, this thing hits 500 Celsius (over 900F) for 2-3 hours. Would this work to season a cast iron pan, or is it too much? The issue is, as a safety measure the oven can't be opened during the process, so heating it for just an hour isn't feasible (I could probably interrupt it but I'd still need to wait until temps go down).

>>12923382
There seem to be a few Chinamen/Asians ITT, so I guess this is the best place to ask: I really wanna try Sichauan cuisine, but I often can't find things more exotic than Sichuan pepper. What's a good place to start? Any simple recipes for whiteoids starting out?

>no one has mentioned deglazing wtf
Brown meat
Add onions
Add tomato paste
Add red wine to deglaze
Add stock
Add meat back
Add seasonings
Add aromatic herbs, thyme and rosemary
Bring to a boil
Lower heat and let it simmer
Last 30m add vegetables
Done.

>go to a restaurant on Friday or Saturday
>food is good
>go to the same restaurant on a Monday (sometimes Sunday or Tuesday too)
>food is dry, blander, and/or just overall worse
Anyone who has worked in a restaurant can shed some light on this? Does fresh produce arrive on Thursday/Friday or something? Do they reheat leftovers from the weekend on Mondays? Do they have the more skilled kitchen personnel work Fridays and weekends?

This has happened in a lot of places, a lot of times.

>>11939199
>/pol/tard
What does /pol/ have to do with this?

Can you make chicken stock with a leftover carcass that has been cooked already?

>>11638439
>muh carbs will make you fat REEEE STOP EATING CARBS
>Italians eat a plate of carbs at least 4 times a week
>extremely low obesity rates and one of the highest life span averages