/ck/ - Food & Cooking

Avgolemeno

>>10433440
share recipe, I love lemons

>>10433539
no

>>10433334
>cheese
>in broth

I just made profiteroles.

>>10433652

They're fuckin massive as well

>>10433629

>Not putting cheese in broth.

>>10433334
that looks thin. :/ Is it done?

>>10433652

I wish I had friends and could make all that shit without it going to waste.

>>10433734

Hello Friend

circa ~20 minutes ago
Mostly eat a lot of fish, but got a raise at work (pretty small but whatever) so it's ribeye tonight.
First time cooking a steak on the stovetop

>>10433753
reverse sear nigga.

>>10433652
>tfw don't speak mexican and don't know what that means

>>10433753

https://www.youtube.com/watch?v=GZ4xl7XJM08

Just prepped for chicken 'N dumplings.

>>10433757
>>10433766
Should have tried that
Ended up just a bit overcooked, but still very tender

>>10433772
And yes that's a nonstick pan to trigger /ck/

buns of bread

>>10433811
cooked bread

>>10433629
>TACO tattoo on knuckles
I fucking hate people

>>10433811
Do you have any simple recipes for baking bread, I enjoy to bake but I mess up breads because I am autist. Also, I am at college away from my main kitchen and stuff so the simpler the recipe the better, also your bread looks tasty :)

>>10433783
Looks a little overcooked, can i get a pic of what it looks like cut open?

>>10433844
long since eaten
was shooting for med rare ended up more medium

>>10433828
Calling that thing a person is a stretch.

>>10433440
Lots of recipes on the internet. Basically it is chicken rice soup with lemon to taste and thickened with whipped eggs.
The trick is to add the hot broth slowly to the eggs. If you just dump them it it doesn't stay frothy.

>>10433834
sure anon, i can just tell you my recipe i've developed if you like

840g water/fresh stock (the bread in the picture i posted was a batch made with some stock i made this past weekend)
710g flour
17-19g (2%) salt
~11g dry active yeast

- pre-mix 840g flour with 17g salt
- heat a pot of water with, of course, at least 710g water to 110-120 degrees fahrenheit/46 centigrade
- have a large empty bowl ready. sprinkle it with about 1/4 tsp sugar, i just do a pinch
- once the water reaches temperature ( i aim for 49c so it reduces to about 46c while pouring), pour it into the bowl weighing out 710 grams
- add 9-11 grams of yeast and let flourish for a bit (i only do this because i keep my yeast in the fridge and run through a lot, to make sure it's alive)
- add the flour in 2-3 stages. i incorporate about 33%, mix well, another 33%, mix well, the last 33% and fold it in. i've had mixed results with this and have tried completely kneading the flour in, have been finding better results desu

i then let it rest in a warm room on a shelf for 2 hours
after 2 hours i put it in the refridgerator for 16 hours
after at least 12-16 hours in the fridge, i pull out the dough and form it, letting it rise to room temp for about an hour

in the pictures i posted i followed that exact method, except i cut the dough into 24 pieces and shaped them into balls, letting them rise before baking
i brush with butter before and after baking and use a steam pan with ~200ml water
oven preheated to 500F, lowered to 425 or 450 and baked for;
rolls - 15 minutes on 500F, ~17 on 450, ~20 on 425
bread loafs - ~30 minutes starting at 500F and reducing to 450

>>10433663
what are these? they look like biscuits with chocolate

>>10433926
Cream puffs. The choux pastry balls that is usually filled with whipped cream, custard, or ice cream

>>10433900
thanks bro I'm gonning have to try and make it

>>10433334
Yogurt with flax seed, cocoa powder, and peanut butter

>>10433334
Philly style roast pork, broccoli rabe, roasted peppers, and provelone in Chinese style steamed buns. Made a bunch for the freezer. Great for lunch at the office.

>>10434390
mind sharing your recipe for the dough? been wanting to try steamed buns since i bought a bamboo steamer but all the recipes online are pretty halfassed or volumetric

>>10434158
>Eats a whole bowl of "yogurt" that looks like shit.

I guess it tastes good, but that looks like a ton of yogurt.

>>10434410
Not that guy but:

I think a typical "plain" steamed bun dough is just flour and water and a little salt, then kneaded until it's very soft and smooth. Letting it rest for 30min, then rolling thin (as thin as you need) and then folding it up into the classic "bun" shape. I could be wrong, but I've seen some videos in the past for steamed buns, the dough never seemed complicated; especially because it isn't a yeast dough.

>>10434444
yeah, about 600 calories worth. with the flax and other stuff it comes to about 1200. I had 400 cal salad for lunch, so I'm at 1600 for the day

>>10434390
looks pretty good, actually, mang.

>>10434410
Here you go, anon. It took a long time to find the right recipe.

3 1/4c flour
3/4c cornstarch
2tsp baking powder
3Tbsp oil
1c warm water
1/2tsp yeast
1/4c sugar

12, 3-inch parchment paper squares

Proof yeast in water for ten minutes
In food processor or bowl combine dry ingredients, add yeast water and oil. Combine then turn out onto dry surface and knead for 5-10 minutes. Let rest 10 minutes. Divide into 12 sections. Put sections under damp towel while working.
Take one section and roll into a ball then flatten into 5 inch circle. Add 2-3Tbsp of filling in the center. Gather outer edges and crimp until sealed. Place on parchment paper square. Seam side up if they're pretty, down if they're not. Place finished buns under damp towel for an hour. Place in steamer -parchment paper and all- with lots of space between. They grow almost 4x bigger. Steam for 15 minutes. Let rest 5 before eating.

>>10434454
>I could be wrong
I think you may be.

>>10434526
Cheers, anon.

>>10434524
Is that some diet thing? You just eat a big bowl of yogurt every night?

Still trying to figure out why my noodles were broken. Not sure was sleepwalking and fell on a box in the middle of the night, but I used them anyways.

Anyways, Lion's Head Meatballs.

>>10434444
Nice quads

>>10434547
no not every night. maybe it's a once a week meal

>>10433334
my onion and mushroom omlette

>>10434632

Joe Rogan pls go

>>10434390
>>10434410
>>10434454

Fuck,

This looks like something kind of simple to make. So you have to steam them or can you cook them in the oven or something in a dutch oven?

>>10434655
you should deep fried them

>>10434655
It's a very easy dough to make and work with. I've read you can bake them in the oven but can't confirm. You can use a steamer basket even in a pot, just as long as you have a cover and parchment paper underneath.

Made these today - https://foodwishes.blogspot.ca/2018/03/beef-pirozhki-russia-russia-russia.html

Combined with another recipe that added some grated carrot and mayo. Turned out really well. Really liked the dough.

>>10434552
Ooh. I have half a head of cabbage I needed to use. This looks really good, anon.

Here's mine...... dutch babey yeehaw

>>10433766
youtube auto played jack after this video

I made a shitload of red sauce Sunday night, then made chicken parmesan last night.

I'm gonna be eating this or spaghetti for the rest of the week basically. Or just freeze the sauce if I get tired of it.

>>10435514
...and the money shot.

>>10433440
i make this sometimes from a recipe i found online, it features tasty dill and brown rice

>>10435440
yewwwwwww

>>10435523
wheres the fuckin chips you mong cunt
I NEED ME CHIPS WITH ME PARMY

Was craving hawaiin bbq, so I got drunk and made some

Everything came out good, salad was a bit salty tho

>>10433334
No pic because I already ate and I have to leave in a sec, but I make really tastey oatmeal with walnuts and a glass of milk every day for breakfast.

Sweet Potato bao things, pork filling.

>>10433734

Taking them into work for someone's last day.

>>10433926

Choux pastry, filled with Chantilly cream and topped with melted chocolate mixed with cream. Incredibly unhealthy and effort to make but worth it tbqh.

>>10435523
>https://foodwishes.blogspot.ca/2018/03/beef-pirozhki-russia-russia-russia.html
>>10435514
i love chicken parm. or eggplant parm

lamb heart pasta lmao

steamed salmon is delicious

>>10433758
is this bait?

>>10437396
Do I look like a spic?

>>10437446
Profiterole is a French word, you dip.
It's been around since the XVIIth century back there

>>10437465
Oh, you mean Northern Spic?

>>10437496
No, I don't mean Americans

>>10437555 (Checked)
>Canada
>Americans

Choose one, my friend

I don't know what else to make with all these beans (I don't eat meat/dairy/animal products)
Give me beans recipes ideas, anything would do as long as it doesn't use meat.

Going to be reheating my mapo tofu here in a bit. The leftover are always so much spicier than when I ate it fresh.

Soft boiled egg with some ramen. Happening RIGHT THE FUCK NOW

>>10433757
I hate this meme.

>>10433652
>obtain ingredients
>bake profiteroles
>profit

>>10433783
you can definitely get a good sear in a nonstick pan if you just prepare your meat correctly. seasoning it well before you actually cook it for example (since the salt will draw out water)

>>10438665
Enjoy bro

>>10435523
Looks good!

>>10434158
>>10434632
looks like some good ol' homemade slops of shits

>>10437589
steak