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/ck/ - Food & Cooking

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10034422 No.10034422 [Reply] [Original]

Which dish is the cut-off for a cooklet?

I.e., what dish, if done correctly proves that someone has some real cooking ability?

>> No.10034442

>>10034422
McChicken

>> No.10034453

>>10034422
Probably risotto or soufflé.
In all my time on /ck/ I've yet to see any anons produce a decent one of either.

>> No.10034466

>>10034453
I made risotto for lunch

>> No.10034650

>>10034453
>inb4 risittofag pops in

>> No.10034659

>>10034422
Croissants.
Or any laminated dough.

>> No.10034853
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10034853

>>10034453
In all my time on /ck/ I've never seen anyone produce anything, ever.

>> No.10034889

Carbonara

>> No.10035286

>>10034889

that shit's easy I barely know how to cook and I make good carbonara

>> No.10035299

A consistent French omelette

>> No.10035300

>>10034422
inb4 a hundred fags saying 'eggs'

>> No.10035381

Egg fried rice.

Most people think they can make it to a high standard, but they're wrong.

It takes patience and learning of various ingredients, mastery of the techniques of cooking at very high temperatures, and is something that most people are content to be able to cook to an acceptable, but not great, level. The true cook who has passion will go beyond that to learn how to make it excellently, proving their innate desire to learn about the subject.

>> No.10035795

>>10035381
what a gay post

>> No.10035952

>>10034422
If you can do something with fish from scratch that doesn't end up being fried or looking like shit, you made the cut imo.

>> No.10035992

>>10034422
I think Beef Wellington figures up there with the impress your friends thing, if you can do it well. It's labor intensive for sure. Liver has fallen out of fashion in a mainstream kind of sense, but I think it makes the best version. A turducken, if made from scratch, might be similar fussy impressive, due to all the galantine style deboning technique and stuffing.

I'd suggest a homemade mole from scratch is fussy enough to qualify, all that toasting and grinding and blending and simmering of 25 ingredients
.
Caramelizing sugar just right is a pro technique. For every delicious homemade flan I've had, there were 19 others with burned caramel. A cream cheese flan is the most difficult, well most people have bain marie issues so isn't often made by most home cooks. A really good cheesecake without a cracked top might be pro too.

I never found risotto or paella particularly hard, but others might. Homemade pasta done well, like lighter than air gnocchi or very thin dumplings, this is practiced technique not just the right ingredients. BBQ brisket, and other low and slow things like short ribs or beef burgundy, where meat gets gelatinous and sticky good, I respect that.

>> No.10035994

>>10034422
when someone can throw a dish together, basically like meat and a roux and some other shit to tie together the sauce and meat, i call that pretty well off.

>> No.10036165

>>10034422
Duck confit