/ck/ - Food & Cooking

Those fries look like they just returned from ww1.

>>11540132
Looks good!

>>11540132
Are you joking? Looks fine.

>>11540132
Use clean oil for the fires next time

probably one of my best to date for plating

>>11540132
I want to just shove that in my face so fucking bad

>>11540157
It looks nice but not appetizing

another im real proud of

>>11540132
I made a pizza the other day.

okay, i'll state the obvious...steak frites needs mayo. i know its degenerate, and im not even euro, but its the one time where you need mayo for them frites. they look perfect though other than that.

>>11540189
looks nice though i'd personally prefer the chicken to be slanted, resting at an angle against the potatoes in this kind of presentation, and trim those stems while you're at it please.

>>11540157
Tell me thats not a flavored mayo

>>11540229
togarashi mayo

>>11540229
Isn't the whole point of american sushi that it's served with mayo?

>>11540208
That cheese looks like that kind that has a nice crispy top but is also stringy. Good job anon

>>11540145
I thought I had new oil but couldn't find it so I just used my old oil.

Here's a pic of some chicken karaage I made, once again I didn't use brand new oil so it's pretty dark. Otherwise it turned out just fine. Not pictured was a cabbage coleslaw on the side.

Potato medallions, yellow rice, and a lemon pepper cornish game hen. Ended up getting full on medallions waiting for the chicken to finish roasting so I only ate a few bites of the chicken. My gf said it was tasty when she took it to work for lunch the next day.

Steak, home fries, and fried eggs. A champion's breakfast! This is one of the dishes I'm more proud of.

Here's a loaf of sourdough I made, quite proud of the crust.

Here's a small 2g batch of cannabutter to make really simple brown sugar cookies.

>>11540305
And here's the cookies, forgot to take a picture of them out the bag. Because of the brown sugar the cookies actually stayed soft for like a week.

Here's the cross section of that sour dough

I don't know the name of the dish, I've always just called this sushi salad. Kinda like a poké bowl maybe.

Acid to keep the thread diverse. I took all four hits and went on a journey. Got so fucked I thought that 'catching your breath' was a literal thing so I was just hyperventilating for two hours trying to 'catch my breath'

>>11540132
delicious looking
>>11540157
probably tasty but dumb presentation
>>11540189
no idea what this is but even worse presentation then the tuna smeared on top of the semen
>>11540208
either overcooked or cheap cheese
>>11540276
looks unhealthy but tasty
>>11540282
looks cozy
>>11540286
looks dope
>>11540316
sour dough sucks
>>11540329
would eat the fake crab meat and the mayo mixture, brings back eastern european childhood memories

>>11540232
I would think creme fraiche would be so much better in texture and looks

y'all like this kinda shit?

>>11540132
steak frites look good
steak on the other hand looks burnt

>>11540157
>serving tuna directly on top of sauce
It's really like I'm in burgerland now

>>11540233
no?

>>11540572
>keen-woah
gross also is that literally romaine

>>11540236
Thanks, I like my pizza crispy and cheese pretty cooked.

>>11540208
where the fuck are the 'chovies and 'matoes?

>>11540467
>sourdough sucks
>presentation critic
yikes, we've gotta terminal case of the zoomer over here doc

>>11540578
Anything that isn't a blue steak is burnt? Hm alright, if you say so mister.

>>11540157
it looks like the beans are floating

>>11540132
chili stuffed Sweet potato

hi this was my breakfast today, i've never made miso before, decided to go with prawn-shiitake-scallion-black fungus in shiro miso with kelp dashi, side was baked scallop and ling with some panko and home-grown lemon and mint.
i wanted a nice hot breakfast on an awfully rainy few days and i've been running through asian food recently, and i'm surprised by how fulfilling the three-dish japanese breakfast is.
second bowl of rice and miso are for tomorrow, sides will be cooked fresh in the morning. or for cat, whoever gets it first.

>>11540208
this is the dream of pizza cheese, i want that so bad.

>>11540213
i think a creamy onion or mushroom sauce goes way better with steak n fries. if you're a poncy gourmet then you can have a cheese or blue cheese sauce and that'd be great too, but not mayo. never mayo.

>>11540132
I'm an invalid when it comes to cooking but I felt happy about this meal. I bought 1kg of calf meat and turned it to stakes. I seasoned them with salt and pepper and fried them in olive oil for 3-4 minutes on each side. The salad is just lettuce with balsamic sauce. Tasted very good with a side of white monster.

>>11542720
Looks halfway decent but I would try to learn how to get a better crust on your steaks. Next time you make a steak you should pan fry it on medium high heat (closer to high). Use a high smoke point oil and then after your first flip toss in a few knobs of butter and smashed garlic and some thyme if you have it. Now tilt the pan towards you and use a spoon to pour the melted garlic over the steak, this is called butter basting. This will help you develop that deep nutty flavor and dark crispy crust.

>>11540189
Jesus Christ

>>11540132
Just a lil thicker on the fries, less fries more steak maybe.
Personal preference though

>>11543473
The garlic and butter thing I don’t get.

If I’m searing a steak at a high enough temp to break out my grape seed oil and heat my cast iron, what would I want to add butter after the flip? The temp is just going to burn the butter as I get the seat on the second side. I’ve tried to few times but never saw an improvement.
I can see adding butter and a crushed clove as the steak rests under foil, but not while cooking I think.

>>11543510
Because you're quickly spooning the butter over the top of the steak so most of it isn't in direct contact with the pan and it's a finishing step which is usually less than a minute or so, it ends up not smoking. If it is smoking then life the pan off the burner and throttle your heat. You want the butter to be a carmel brown color and bubbling like dish soap.

>>11540467
>mfw retards comment on every item

>>11543510
>what would I want to add butter after the flip?
Because butter tastes good.
You add it after the flip because if you added it before the flip then it would burn.

>>The temp is just going to burn the butter as I get the seat on the second side.
I've never had that problem. Like the other dude explained you spoon the butter over the steak after the flip. It's not in the pan long enough to burn or smoke.