/ck/ - Food & Cooking

Bruv, go to your local butcher and ask for fat trimmings. I ask for the fattiest beef trimmings they have and get it for $2 a pound. It's just a matter of chopping it up real fine and then putting it in a 230°F oven for six hours or so. Then strain the fat out and put it in a jar. You can use the roasted meat you strain out to make some nice broth to cook with.

>Make recipe from scratch
>Eyeball ingredients because not following recipe and making up as I go along
>Don't bother writing down quantities because I think it won't be anything special
>Turns out delicious
>Can never replicate again because of no quantities
I hate this so god damn much. Am I the only one who does this?
The amount of times I've made Chilli or Bolognese over the years and experimented with different ingredients, techniques, quantities, or cooking times and never writing it down has resulted in loads of different iterations. Some have turned out pretty garbage, while some have turned out great and I absolutely loved the result. I've got a recipe more or less down in terms of what order I do things, but not the quantities of herbs and spices that I use. But because I didn't write down the quantities or standardise my recipes in any way, I'll never be able to re-create them.

>>8469912
This is genuinely one of the stupidest things I have ever read.

Congrats