/ck/ - Food & Cooking

>>10418576
looks like carrabbas

>>10418576
Nope.

>>10418579
Simple chicken mushroom with heavy cream sauce. I served it over a bead of rice with a glass of red wine.

>>10418598
What wrong?

>>10418576
Sounds good, why no vegetables though? Spinach always goes well with cream sauce.

looks nicely nap'd.
What was your process?
deglazing liquid?
chicken stock?
details before my final decision.

>>10418626
Deglazed with chicken stock. Added heavy whipping cream and dried parsley because i didn't have fresh.

Served over rice because i didn't think it should just be protein for dinner. Prepared separate spinach salad.

>>10418635
ok, next time add a bit of acidity.
Either deglaze with wine/vermouth/brandy
or finish with fresh lemon juice.

>>10418638
Would that curdle the cream? I thought that milk products and acid were bad?

>>10418599
Should've served with egg tagliatelle or spatzle.

>>10418665
nope.

>>10418672
Plan on making cheddar scalloped potatoes tomorrow.

>>10418665
That's a myth.

>>10418690
Dude, I'm a chemical engineer and when I was a young child I added lemon juice to milk to see what it would taste like. It tasted bad and i remember the milk curdled because the milk proteins denature when the pH is too low.

>>10418718
>I'm a chemical engineer
Oh, in that case you shouldn't do it.
DO NOT ADD ANY ACIDITY TO A CREAM SAUCE! we have a chemical engineer in the house.

>>10418576
Looks tasty. I would have tried to thicken the sauce up a bit, or maybe serve a trencher to soak it up, and if they are still hungry they could eat the bread.

I would certainly enjoy a meal like that right now.

>>10418599
i would have been totally into it but people who eat rice are giant fucking fags
enjoy san francisco you queeer

>>10418750
i'm in houston and the place is filled with niggers and liberal yuppies.

>>10418749
>I would have tried to thicken the sauce up a bit
Thin sauces are fine if the flavor is correct.

>>10418739
Don't get a hard on broski. I just remember doing it when i was young and it didn't work out. I'll try and bit a white wine next time instead of broth. See how that works.

>>10418762
I can agree to this. I'm probably going on personal texture preferences on that.

>>10418786
>I'll try and bit a white wine next time instead of broth
nope, use both

Deglaze with wine until the pan becomes almost dry but is "clean", then add the stock then cream
Finish with lemon juice.

>>10418799
i usually don't drink white wine. is there anything in particular i should pick up tomorrow?

>>10418824
vermouth, it's fortified wine.
usually 4,99 a bottle and get extra dry.
You can substitute for any dry white wine but use about 1/3 less if you're following a recipe.

>>10418718
Cream won't curdle, but milk will. Cream doesn't have the same chemical makeup as milk and isn't affected by acids the same way.

>>10418855
I'm guessing the fat soluble proteins are more resistant to low pH than the water soluble proteins? I'll try adding some lemon juice to half-n-half tomorrow to see what happens
>>10418838
Will do, Thanks!

>>10418576
is this a "wifey material" thread?

>>10418981
I'm a dude. Why do you ask? My dick is bigger than your dick anyway.

>teflon

>>10419140
i caught the 'tism from vaccines, not teflon.

>>10419122
PLATE YOUR FOOD DONGO

>>10418576
>>10418579
>>10418598
Fazoli's?

>>10419240
It is for work on Monday
>>10419241
No, homemade.

>>10419302
smdh
then plate it remove it from the plate and then wash the plate.
if you're goign to post it here at least go through the effort

>>10418576
OP, your dinner sounds tasty. I will, however, agree with the Anons suggesting some sort of acidic component, be it deglazing with white wine, or a touch of fresh lemon at the end. I personally think deglazing with wine, then adding a stock/cream mixture and reducing until the desired consistency would be your best bet. As far as a type of wine, I usually opt for something on the acidic side, like a Pinot Grigio. If your protein was some sort of fish or shellfish, the lemon seems like it would "fit" a little better. My only other suggestion would be to sauté a little minced onion or shallot, and maybe a little garlic, with your mushrooms, taking care not to let the garlic burn.

The real reason we commonly add an acid to cream sauces is because they tend to be sort of heavy and sometimes overly rich on the palate after more than a few bites. Acidity creates balance, much like adding fat(especially dairy in this case) will tame down an otherwise spicy dish. Adding acid to heat, however, has the opposite effect, exaberating the spice.

>>10419354
>OP, your dinner sounds tasty.
Yes, some bland chicken breast with greasy whipping cream poured over it is always a crowd pleaser.

>>10419441
Any constructive criticism?

>>10419449
Yeah. Don't use this shitty recipe ever again.

>>10419312
Ah, yes, the fast food subreddit of 4chan. I wouldn't EVER want to displease you culinary experts.

>>10419441
I know! so much fat!
Goes right to the hips doesn't it, girlfriend.

>>10419449
Yeah, hang youreself from the nearest tree

>>10419441
Jesus, you must be a great time at parties. Do you know how to be construcive, instead of just being an asshole to people asking for advice?

>>10419533
I'm not Jesus

>>10419948
a

>>10419302
absolutely_disgusting.jpg