/ck/ - Food & Cooking

Read the rules. If you do this again I will ban you. Fair warning.

>>10338845
Take your best shot... You...

DOUBLE NIGGER

if a salami isn't heat treated can i still eat it raw

>>10338965
If I'm not mistaken even rawtarians eat salami, so I guess you can

Id like to get into trying some new cheeses but I don't know where to start. I dont like eating cold cheese except for 2 kinds. Parmesan and pepperjack. Those are my 2 favorite cheeses. Where do I go from here?

>>10338985
Kraft

Is it flour you put on chicken to pull moisture from the skin to get it crispy when baking?

What do you eat when you crave sweets

>>10339171
Dried fruits

bump

Is sous vide a meme?

>>10339171
sugar

>>10339150

cornstarch works better

>>10340719

If you're just a home chef then yes, it's pretty pointless. Major advantage of it is cooking things really reproducibly, which only matters if you're trying to maintain exact quality in a restaurant.

>>10340719
Unless you are a restaurant, there is no point of owning a saus vide machine. If you are curious to try out the method, you can jury rig a styrofoam cooler with a meat thermometer to give you almost identical results

how do I into making pasta

>>10338965
Yes, like people do when salami is sandwiches
>>10339150
A tiny bit of baking powder helps

>>10338841
cooks are some of the worst people on the planet, why do you think it was deleted, just look at what has been posted so far.

>>10338965
Yes, like the salami in sandwiches
>>10339150
A tiny bit of baking powder helps

I dont trust myself enough that I would bring a proper edge back on a 70 buck Wusthof with a whet stone. What are some knife sharpeners you would recommend?

>>10339171
Yogurt.

>>10340965
Pasta is done when it sticks to the wall.

How does he get out without breaking the eggs?

>>10340740
>home chef
ug

I thought these were like jalapenos, but they are not. What can I cook with these Pimientos.

>>10338841
what are some conventional or nonconventional pairings with sliced corned beef brisket? all i can think of is bread, potato mash, saute'd veg like asaparagus or green beans.

This may be common sense to most of middle america but unfortunately i grew up eating rice for a majority of my life

>>10341964
Mac and Cheese or baked beans.

>>10338985
Try burrata. Very fresh and creamy tasting. No advanced flavors - still great.

Also, try real Feta (sheep milk, no fucking cellulose or potato). Slightly harsher flavor butalso fresh tasting.

Try port Salut. Very plain and nutty flavor.
Easy to enjoy.

Try St. Augur. If you're feeling a little adventurous. It is very creamy and very aromatic. A good introduction to blue mold cheese.

Also, if you can get your hands on some Swedish Grevé, that should be very good bang for your tastebuds without being too adventurous. Nutty and creamy with a slight springy texture.

>>10341065
Bench grinder

>>10340719
No.

Do you need one?
Probably not.

>>10340965
Check out the pasta making tutorials on youtube. If you're just making noodles/spaghetti etc. It's pretty straight forward and easy desu.

>>10340965
Flour + eggs
wa la

>>10341785
Stir fries.

Also: ferment them and put them in stews. Great.

>>10342002
>Stir fries.
Are those made from potatoes?

>>10339145
die fag
>>10341980
Ill give these a try. Know any that are close to parmesan in taste/texture? I dont how much I will like the cheese that is soft/creamy. The texture might be put me off

>>10338841
dont post disgusting muslims on my christian board, appetite ruined.

I was going to make curry tonight but I only have one can of coconut cream. Can I substitute in milk or regular cream or will if completely ruin the dish?

>>10342090
Cream yes, milk no

>>10342019
Not a native English speaker sry. Stir-frys.

>>10342070
If you're mainly about texture and consistency, there are two cheeses that are similar to parmesan: Gran Padano and peccorino romano. Thr flavor is a little different though. If you want something pretty similar in flavor, Asiago is similar. Try those to start with.

>>10342173
Ill give those a try. Thanks man

I haven't drank monster since elementary school. What do y'all recommend.

>>10342387
Coffee.

>>10338841
How do I make ramen from scratch?

>>10341785
just out of curiosity, what were you planning on doing with the jalepenos?

>>10341980
Sant Agur is buttery fucking heaven. Makes a great sauce too

I just want someone to explain to me WHY you can't freeze food twice.
Why can't I just freeze as many times as I like as long as I raise the temp when I'm cooking to 75, 100 degrees celcius. Where do these alleged extra super bacteria come from? What's going on?>>?

>>10342552
Freezing doesn't kill any bacteria. Cooking will not kill every trace of bacteria. At around 30 celsius, which you must pass through while heating and cooling, bacteria gets super randy and breeds like crazy. Each time you heat, it's the survivors with the hardiest genes that get the opportunity to repopulate the food.

>>10342591
That makes a lot of sense. So you're saying it's only safe to let the survival of the fittest thing happen for one generation, no more?

>>10342607
Yeah. Not that I've actually read any studies which proves this to be true.

There's also the cellular structure of the food itself progressively breaking down and ruining the quality.

>>10342326
No probs. Remember though: Great variety and variance exist within the same cheese types depending on storage length etc. so don't get disheartened if one variety is not to your tastes - try another.

>>10342635
thanks for replies. One more hypothetical question. Let's say it's a seafood soup I've done it with, what if I heat it to boiling and let it simmer for an hour?

>>10342932
If you're bringing it to a boil you should be pretty safe.

On pureed diet

What foods are edible pureed besides fish and curry?

>>10342997
Literally anything.

>>10339171
>>10339252
seconded
Dried sugary fruits help with sweets cravings.
I eat enough dried fruit and drink enough fruit juice that I dont even eat candy or icecream anymore.

>>10342975
Ha! So you CAN get rid of enough bacteria? If you're able to cook it to 100 degrees without ruining it?

>>10343027
No, I just wanted you to get food poisoning.

Is there any type of non-stick pan that lasts longer than teflon? I do own some cast iron but they're not feasible for everything.

>>10343037
what are you doing to your teflon to make it wear out?
I've had the same teflon pan for years and it's still good as new

>>10343077
Dunno, I don't use metal on them and I don't run water over them when they're hot. I try not not let them get too hot when there isn't food in them too.

>>10342387
Coffee or tea

>>10342997
Mate I have a treat for you. Sounds like it'd be gross but it's actually quite sublime. Pureed carrots, with some ginger added to it. Restaurant tier baby mush, trust me. (pair it with seafood if you care to)

Are scrambled eggs pretty much the same as an omelette? Arguing with my roommate who hates scrambled eggs but loves plain omelette without cheese.

>>10343340
They're the same thing but in a different form. Omelettes are shaped, whereas scrambled eggs are scrambled, bashed around. Both can be cooked through or left somewhat liquidy, depends on preference. Both can also have milk or cream or your dad's jizz added for volume, again according to preference.
In addition, an omelette doesn't need cheese to make it an omelette, and neither do scrambled eggs.They're both just egg.

>>10343340
There's two schools of thought here. Some people think that scrambled eggs should have large curds for texture while others think they should be smoother. Ultimately they are the same and it's up to preference.

>>10343347
Me again. Your roommate probably hates the eggs but loves omelette because he's experienced them cooked opposing ways, I would guess. Maybe he is used to a thoroughly cooked omelette but can't stomach par cooked scrambled eggs.

>>10343350
Oh yeah also this. Some people scramble the absolute fuck out of their eggs while others just give them a desultory flick once or twice.

>>10341303
Came here for this

>>10343356
You should be scrambling the fuck out of them and do whatever you can to make sure they are still "wet" when plated.

>>10343347
>>10343350
Thank you
He says he experienced scrambled eggs as dry in the past so that makes sense.

>>10343277
Thank you I will try this

>>10343364
you're welcome! Being introduced to wet scrambled eggs as opposed to dry mcdonalds eggs is the same (in my mind) as being introduced to the wonders of a medium or rare steak when you'd previously always eaten it cooked through. It's a world of difference in taste and I can understand how people will persist with their insistence on overcooked food when that's all they've had previously. Fair enough, but there's better out there

>>10340719
Definitely not

>>10339171
You wiener muncher, this a great idea for a thread, especially on /fit/
>>10338841
how dangerous is a little bit of red in my brats?

>>10343813
*pink
not red

>>10341785
Just fry em until they blacken a lil and eat em with salt

>>10342552
>>10342591
This but also, when heating up food, bacteria multiply and grow before mainly dying to the heat . However bacteria produce toxins, which are generally not destroyed by the heating process and will make you ill in high enough amounts. The more times you heat something up, the higher the amount of toxins.

This isn't really about surviving bacteria having super high resistance because most of the survivors are probably just lucky. To survive at very high temperatures bacteria have to adapt in many ways. A good example of this are extremophile bacteria in oceanic volcanic vents

What are some autistic things you do when eating food?

For me, whenever I eat a pack of crisps, I metacilously pick out each and every single chip and inspect both sides of it, making note of what side has the more flavouring on it, usually the side with the deeper colour, and placing that on my tongue. After I swallow, I pick out another one and the process continues. It can take me a 15 minute break to eat a single, small pack of crisps.

Seeing other people pick out a handful with their fingers and gobble it down really makes me feel uneasy and I think of them as lesser human beings.

Recommend a good allround knife. Primarily used to chop vegetables.

I suspect most I have needs sharpening but I'd rather just maintain one unless I change my habits.

>>10342591
>bacteria gets super randy and breeds like crazy
They can't be breeding that fast, right? Heating up foods only takes what, 5 minutes?

>>10344079
If you're only chopping you want nakiri. If you're doing katsuramuki then you should get usuba but I doubt you have begun this step yet. Most neophytes prefer to apprentice for a few years before trying one. I recommend Iizuka because his knives are affordable, when you have done 5-7 years of Uchi-deshi ask your master for permission to obtain real Shigefusa

>>10342552
Adding to what the other anons have told you about toxins from previous generations of bacteria remaining in the food, when you freeze anything containing water, said water actually expands and crystalises inside the food, punching holes in the cell walls and ruining both the texture of the food and a good deal of its nutritional content (which the extra round of cooking also doesn't help).

Every time you freeze you're basically mincing your meal at the microscopic level, burst/dead cells are also an excellent food source for bacteria.

>>10343353
>par cooked scrambled eggs
Do you save them and then finish cooking them later?

>>10344135
>Japanese LARPing fag

So I want to cook for myself more and stop being a cuck and making shitty microwave meals all the time (I go for the "healthy" ones but I know they're still shit). I meal prep once a week but thats only for work (just grilled chicken with frozen veggies/pasta/rice). I cook breakfast but that shits easy. So how can I change my shitty habits?

Hello, I am interested in making a punschkrapfen cake, do any anons have any suggestions or tips?

>>10344785
get a slow cooker and start with that. Make big stew batches and eat with pasta or rice

>>10341065
if the metal is actually blunt (not just slightly burred that a sharpening rod can fix), and you don't want to risk sharpening it yourself, you can prolly pay someone to do it, but that's wasting money cause it's honestly not that hard. I tried it for the first time bout a week ago and it's pretty easy. if you're concerned about ruining a good knife, maybe buy a cheap shitty knife and practice on that? but if you fuck up your good knife, as above, you can pay someone to redo it

>>10341303
what the fuck is this, I've seen it like 4 times today

>>10341964
cabbage? people keep saying the Irish love corned beef and cabbage, but I've never actually seen it, so maybe its shit

how do i make fruit snacks

>>10341980
Not OP, grevé sounds like something I will track down.

>>10342084
Agreed, I feel dirty now.

>>10343935
I eat the different parts of my meals separately. Like, pic related, I'll eat the onion rings, then peas, then mushrooms, then salad, then chips, then steak, I won't take swipes of everything on one forkful, and I usually wont eat a bit of one thing, then another, then go back to the first, I'll start and finish each part separately

>>10339171
Sweets.

>>10339171
Sweets.

>>10343935

>when your pupper watches one too many skittles commercials

When I'm brining chicken, should I cut it up/pound it out/whatever before brining or after?

When I'm making chicken strips for chicken quesadillas, should I cut the chicken into strips before cooking or after?

t. definitely retarded idiot questioner

>>10346407
My sister does this too. She has Down Syndrome.

>>10346453

Cut it up or whatever before brining, but remember that more surface area means you need less time in the brine. Cooking the chicken whole will give you a juicier end product, so it's definitely better to slice it afterwards.

>>10346461
and good tastes, from the sounds of it

whats the deal with airline food?

>>10346536
accounting for decreased activity of tastebuds in a pressurised aeroplane cabin, airline food actually tastes good. they gave it to people just chilling in a room and dressed it up a little and people were all happy with it

What the hell do you call this kind of glass?

>>10346882
ugly af.

>>10346882
Do you have four of them with a wooden board? Those are 5oz taster glasses usually used for beer flights. Kinda funny, I'm drinking out of one identical to that right now.

>>10346882

>two tvs in your kitchen

I was really confused before I realized that you're at a bar.

>>10346882
this dump of a bar in my town serves beer in those, i have no idea why. they charge full price for them too. i think the "fancier" beers get served in that, but like i said, the place is a dump

>>10346909
>a bar
Pal this is my house.
>>10346889
This is probably what they are now that I Think of it.

>>10346930
Holy shit full price? These glasses are only like 4 oz. That's outrageous.

>>10346939

>my house

Is this what an Australian strip club looks like before it opens? I'm confused.

>>10346953
No it's what my basement looks like after I neglect to clean up for a week.

>>10346939
>This is probably what they are now that I Think of it
That was meant for
>>10346894

With no formal culinary education or experience, is working in a grocery store bakery department a good way of getting professional baking experience, especially if a culinary career is something I'm not certain I'm interested in yet?

>>10347049
No. The bread at a lot of grocery store "bakeries" comes frozen and is jist thawed and baked. You won't learn much of anything working there.

>>10347063
Ah, glad I asked thanks. I guess I'll beg some real bakeries for a shot.

>>10342387
>>>/sip/

>>10347049
It couldn't hurt. Unless you get hurt.

>>10344109
You'd be surprised. It takes e coli just 15 minutes (in the lab) to double in number, for instance.

>>10343110
Only cook on medium to low heat. Only use high smoke temp oils. Also Keep doing what you have been doing for now

>>10347063
>No. The bread at a lot of grocery store "bakeries" comes frozen and is jist thawed and baked. You won't learn much of anything working there.
HEB's bread is all made from scratch in-store. HEB is the largest chain of grocery stores in Texas, and there are many in other places in the southern US, along with Mexico.

>>10344079
I would recommend a 'german' forged stainless steel chef's knife.
German referring to overall design and steel hardness.

Wüsthof epicurean 8" chef's is a good starter if you don't mind the bucked handle. Easy to hone, easy to sharpen, has great all rounder capabilities and is easy to use.

why does my dough always come out a sticky mess? i add a bit more flour (maybe 1/4th maybe 2/4th) cup extra and it gets too dry. do i need to add in the flour more slowly?

Is the Lucky Star manga worth reading? I've heard that a lot of it didn't ever get translated

>>10344785
Make sure to only buy ingredients and never ready made anything.
Invest in a good stock pot, a good cutting board, a good skillet, a good sauce pan and organize & clean your kitchen as well as fridge/freezer.

>>10346370
Creamy refers to the flavor here , not texture. Just an fyi.

>>10344135
>>10347770
Thanks, I'll have look into these.

not shilling but subway footlong bread servings are really low cal. how do i make such fluffy lowcal bread at home? am i better off buying full loaves and just hollowing them out?

Is it true that spinach should not be reheated? Why?

>>10349764
Something about nitrites getting converted into something not so healthy, but only under specific circumstances (and mostly theoretical I believe). As far as I remember the latest news is that it's considered safe, as long as it was properly stored in between.

>>10339171
Fruit smoothie

pfaf is usually my source for lesser known uses of plants, but their entry about capsicum leaves isn't as definitive as I'd like. https://www.pfaf.org/user/Plant.aspx?LatinName=Capsicum+annuum
if you look elsewhere online you find people who suggest avoiding all pepper leaves, you'll have other people point to things like tinola and say all pepper leaves are safe, but then you'll also have people who say the leaves from frutescens are safe, but the leaves from annuum aren't
my idea was to use either hungarian wax or cayenne leaves in chili like you would use spinach in other soups. it seems weird that there's so much conflicting information, and seemingly no definitive answer

>>10347779
viz did 8 out of 10 volumes and a couple groups did some of volume 9 but you're right, it's not finished

>>10338841
What's the difference between Yakiniku and Korean BBQ?

>>10346882
Not sure the name.

But if you order bottles of beer, be it a large or small one, at a japanese restaurant or bar/izakaya they give you one of these small, usually chilled, glasses, to pour the drink into.

Apparently it's polite to pour your friends' drinks for them, so expect them to pour the bottled beer into your glass for you as well.

>>10350699

One is Japanese and the other is Korean.

>>10338965
Salami can be eaten raw. People eat it raw all the time on sandwiches and crackers.
>>10343347
Depends, but usually scrambled eggs are just scrambled omelettes.

>>10346333
it's this

>>10351031

How come he has such a small bottle of oil to cook so many eggs?

>>10351031
How did he get in there?

>>10350699
My guess would be garlic. The nips used the derogatory term "garlic eaters" for gooks whenever they were occupying them which was relatively frequently.

>>10351031
Where the fuck is the goober kid

I want to cook a whole crab and eat it, I plan on getting a dungeness is this the best choice?

How come the huh? poster doesn't reply to me and my thread gets buried immediately when he bumps every other thread?

How to make iced coffee?

how do i make gummy candy?
I have corn starch and nectar

>>10338985
Brie is a good stepping stone to the more advanced stuff.

If you live in America the brie you get will have big warning labels that say "You need to refrigerate this or you will FUCKING DIE. I'm super serious guys. Put it in the fridge. :(" Ignore this. Let the brie fester for a few days. The longer you let it go at room temperature the more special the flavor.

>>10352036
make coffe like you normally would
get an empty glass cup and put ice in it
pour hot coffe into ice cup
let it sit for a minute to cool
tada

>>10352061
This is not good, all the ice will melt and you will be left with lukewarm watered down coffee. Also, the glass might explode.
You need to make the coffee then stick it in a pitcher in the freezer for about 30 minutes until it cools down. Then add ice. If you want sugar, add it when the coffee is still hot

>>10352061

No. You have to make the coffee stronger to compensate for the melted ice. Either that or put regular coffee in the fridge and drink it stale the next day.

>>10346344
Cabbage is pretty great boiled with a bit of butter
>t. Potato American

>>10346453
Filet before marinades/bribes, slice meats after cooking and after the meat has had a few minutes to rest

"Tomato sauce" seems to be a very broad term, or isn't it?

I often see it mentioned as an ingredient (say, for chilly), and thrown in the recipe straight from a can, looking like it's nothing more than a thick tomato juice. Other times it seems to be considered a near complete pasta sauce, which is made from a range of ingredients, which looks far more complete too.

TL;DR: When a recipe calls for "tomato sauce" without extra information, what do they probably refer to?

>>10352368
Plain tomato sauce like you have pictured. Do not get pasta sauce or tomato paste. When in down just get tinned tomatoes and puree them.

>>10352368
>chilly

>>10352450
"Sauce" is usually cooked more than other canned tomato products, but yeah. Crushed, diced, and whole canned tomatoes are closer to raw, so you might need to cook them down a bit if you're substituting for sauce.

>>10352450
Thanks! I got confused when looking up a way to make this tomato sauce and found things more like this https://www.youtube.com/watch?v=HP9doLye26I Chef John video. It also doesn't help that they call it Pureed tomatos here and not Tomato Sauce, so I couldn't even find it at the store.

What do you think Dinosaur would taste like? Alligator?

Also did dinosaurs generally live at the same time as each other? Like were Brontosaurus walking the Earth the same time as T-Rex and Velociraptor and Triceratops etc.?

This post is 100% cooking related and not me trying to sneak an unrelated question.

Can omelettes or fried eggs be refrigerated and reheated?
Doesnt it cook it again if is soft yolk?

>>10352655
Dinosaurs were wiped out around 65 million years ago. Less time separates us from Tyrannosaurus rex than separated T. rex from Stegosaurus, which lived around 150 million years ago. The brontosaurus lived around the same time as the Stegosaurus, not at the same time as the Trex. When most people envision the dinosaur period they are probably thinking of the Cretaceous period, when the tricerotops and t-rex lived.
A lot of the smaller, omnivorous dinosaurs probably tasted similar to a gamey chicken. I can imagine that any carnivorous dinosaur like the trex probably tasted pretty foul.
As to alligators, they were alive throughout this entire time period so probably they, as well as other dinosaurs, tasted something like they do now.

>>10352665
Yes, but why