/ck/ - Food & Cooking

but does it have

>>19874833
green onions
stock
chicken thighs
wa la

>>19813394

>>19748571
Tastes like dogshit, it's just brown colored celery salt. I'd rather use the cubes™

>>19649549
what a disgusting whore

The Cubes.

"His" recipes are 90% from based god Kenji. He has good presentation but takes other people's recipes and films them with good production quality and meme/pop culture recipes.

Entertaining, but not ground breaking.

Don't do it. Don't abandon knorr.

>be me, about to cook a nice steak
>reach for the salt and I feel something hard against my back
>"some people like to use salt to season a steak, I prefer Knorr beef stock cubes
>panic and spin around, see Marco Pierre White in my kitchen pointing a gun at me
>"w-what? How do I season a steak with a bullion cube? That doesn't make sense!" I say
>Marco looks me dead in the eye and cocks the gun
>"there's no real recipe"
>I start crying and tell him I don't have any Knorr stock cubes and ask him why he's doing this
>he puts the gun to my head
>"it adds flavor" he says to me softly
>he tells me I can cook with knorr or he's going to kill me
>"its your choice "

Pls help i think he's really going to hurt me

Anyone want else /knorpilled/?

I watched Marco's Knor shill videos for the memes and tried it on a whim, it is actually good in some things. The two things I actually like a lot are making roast chicken with chicken stock cube and meatballs with beef stock cube instead of meat. It's not as versatile as Marco says, but it has its uses for sure. I add pieces or a stock. Cube in soups and other savory dishes instead of salt a lot these days.

What I'm making today is roast chicken and potatoes with stock cube paste/marinade. I take 4 bone in, skin on chicken thighs and marinate them in a mixture made of 1 chicken stock cube, 1 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tbsp white wine, 4-5 fresh garlic cloves and black pepper, red pepper flakes, dried basil and oregano to taste. I make it a smoothe mix in a food processor and marinate the chicken for 4 hours to overnight. I lightly oil a cart iron skillet and line the bottom with halved new red potatoes. Then, put the chicken on top and bake at 425 for about an hour. The chicken gets nice and crispy and the potatoes get nice and brown on the bottom and they cook in the chicken fat and olive oil that drains off. Degalze with white wine and/or water and season to taste and add fresh parsley for a quick pan sauce.

What stock cube recipes have you made?