/ck/ - Food & Cooking

>>17763020
I literally tried this once and no. Or perhaps more accurately it's a waste of time because if you actually wanted it to be as liquified as possible you'd use a crusher or do the puree with salt smush knife trick pepin does

According to my grandfather (pic rel) cracking on a flat surface makes you less likely to break the yolk. As someone who eats a lot of sunny side up eggs this is important to me, so I do it on the flat surface

>>17630610
On of the reasons I like Jacques's shows is he doesn't have all the veg already chopped and ready to go, sometimes he even shows you how he washes leeks or peels asparagus. Really gives a sense of how long it might take

>>17172829
fuck I'm gonna cum
https://www.youtube.com/watch?v=nfY0lrdXar8

>>16383162
They were probably naga but chili pepper spiciness varies a great deal depending on how distressed the plant was. A jalepeno grown in a hydroponic greenhouse in California is not going to be like a neglected field of them in west Texas. Pepin always tastes his raw before adding them in because of this

eat shit lesbos

>>12561246
They can thicken soups pretty well. This guy does it all the time

>>12545429
>my best
>Jacques Pepin recipe
so it's not yours

>>12515524

>>12479082

>>12429062
>Or do you think he's food that's texting you?
heh

>>12420155
based berry picker's schizophrenic flailing is too powerful for the bullies

>>12134878
someone get this lil' guy a happy meal

>>11691786

>>11104852
>girl cheese

>tfw both your parents are top tier cooks

>>10602777
>third panel face

>>10555726
>Burnt
>Too much cheese
fag

>getting so assblasted at 4chan mods deleting your thread that you post multiple porn and gore threads on /ck/

Can I bake a cake without any sugar or sweeteners in it and have it turn out okay for tres leches? I wanted to make the Serious Eats tres leches cake but it ends up having 640g of sugar in it which is too much. Normal cakes can end up around 500g total sugar which is still too sweet for me, I usually do 200g in the cake and an unsweetened whipped cream topping. Will the texture be okay without sugar in the cake and just relying on the condensed milk mixture to sweeten it?

http://www.seriouseats.com/recipes/2011/03/tres-leches-cake-recipe.html

Jacques Peepin