/ck/ - Food & Cooking

>>19257807
Heart is great for braising or stewing.
I'm more of a swineheartguy myself but stuffing it with parsley and braising it is great no matter if you're have beef or pork.
And the gravy you get from it is amazing.

>>17517525
Yeah, it's an old pic and since I started working in a kitchen I can definitely see that I've been crowding my plates.
The sauce is just a bechamel with fresh parsley mixed in. Very nice with fish and obviously easy to make.

>>17517473
I used to post the whole cooking process but retards like you made me feel that was not a very good use of my time so now I don't.

>>15749304
Those are fucking amazing if you roast them

Love heart and liver as mince or in stews.
Not a huge fan of fried liver personally, but it stews amazingly and doesn't fall apart even with very long cooking times.
Both organs make for amazing gravy as well.
Kidney is pretty much the same deal, but I can almost never find it where I live.

>>15034788
Homemade gravy. I forget from what because it's an old pic.
Very possibly from stewed pig's heart, though.

I don't need to keep my food cheap but I often do out of habit and because cheap food can be delicious.
If I had to pinch the pennies I'd be eating much of the same I eat now.
Something that's nice, cheap, delicious, and fun to cook would be stew. You can't go wrong with a nice stew.
Cheap cut of meat and in-season vegetables. You can use water if your budget doesn't allowed for beer, wine, or stock too.
I used to sometimes get stock bones for free from my butcher but I think those days are over in most places. Still, though, you can get chickenlegs or whole chicks for almost no money and make lovely stew, soup, and stock from that.
You can even stretch the stew too by having it with rice or bread or mashed potatoes instead of on its own. Or just add more potatoes and carrots into the stew itself.
Man, I'm putting myself in the mood for a stew. It's almost that time of year too.

Pic is heart and various root vegetables. Very cheap and delicious.
Heart is amazing stew meat. Liver's not bad for it either and it doesn't turn mushy even with a lot of braising.

>>13626524
>The chef was going to throw away all the trimmings: the backs, gizzards, hearts, and livers.
Don't call him a chef. What a piece of shit.
Craving a hearty stew now myself. Maybe I'll make some tomorrow if I can get a good price. Hearts and livers aren't as dirt cheap as they used to be.

Organ meats are great in stew.
Even if you don't like fried liver you might still like it in a stew. It's a lot milder that way.
Heart is very good for slow cooking as well and fairly cheap, though not as cheap as it used to be.

>>13537015
Gonna watch that episode tonight. Thanks for reminding me.

>>13375292
>canned cat food
Yeah, I'm sure that's made from some fresh choice cuts.
God, I hate stupid people.
Feel free to tell him I said that.

Used to live near an ethnic butcher's that had chickenhearts for practically nothing. That was good times.
People seem to be catching on to at least hearts as a good cheap cut here. A pigsheart is almost two dollars now. Pretty sure ground beef is cheaper by weight.
Heart, liver, and kidney are all excellent stew or meatpie meats. I think a lot of people start out with fried liver and don't like it because the flavour is so strong. Stewing it or using it in sausage or meatloaf is a much milder introduction to it.
I suppose there might be some truth to what the other guy said about it reminding people that they're eating something that once lived. People are pussies.

>>12766322
I just don't have the heart!
LMAO

>>12662430
Look up some recipes for coq au vin or Irish stew or whatever and use them as a basis, but add your own touch to it, please. You can use some cut up porkshoulder instead of chicken or throw in some beets and cabbage for more of a borsch sort of thing. Stew isn't really something I think of as having a fixed recipe. You just want to brown some meat and vegetables and then simmer it until it's all nice and tender.
Go a little slow with the spices and add them fairly lately on in the process until you get a feel for how much it takes for a given volume. If someone makes an oversalted stew it's usually because they salted at the start.
Look up "mirepoix" and "bouquet garni" and start using both.
Cheap cuts of meat are perfect for stewing, so don't throw tenderloins in there.
Root vegetables as well.

I am not personally a fan of thickening my stews but if you want to you can sweat/brown the meat and onions with a little flour or cornflour. A tablespoon maybe, depends on how much you're making of course.

Use stock, wine, or beer instead of tapwater if you're not on a tight budget. Although even if you are you should be able to find a cheap beer and pour that in there. It does make a difference.

I just stew whatever meat and vegetables are on sale at the moment usually.

>>12316176
Stuff it with parsley, truss it, and braise it whole. You can derive a shitload of flavour from a heart, so the leftover braisingliquid should be a fine base for a stew or curry or gravy and that still leaves you with the meat to have with potatoes and carrots.
I'm more of a pork man myself, but they both yield amazing gravy. I sometimes end up with more than I could reasonable eat with the meat and potatoes, so I freeze some of it and use it to perk up a stew later. Good meat gravy is better than any stock cube

>>12159896
Looks like I took an ingredient shot last time.
Heart cut into decentsized cubes, some mixed root vegetables (carrots, onions, Jerusalem atichoke, parsnip, a candy beet)
Some garlic, ginger, thyme, rosemary, salt and pepper, a bottle of stout. It came out lovely but also on the sweet side. You may want to use wine or a little vinegar instead of or with the stout.
It's a stew, though. You can't really fuck it up.

It's a hearty stew!
This will be significantly less colourful and aesthetically pleasing by the end, I'm afraid. But I think it'll end up tasty.