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/ck/ - Food & Cooking


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12058965 No.12058965 [Reply] [Original]

What am I making /ck/

>> No.12058971

A bad thread

>> No.12058972

Realistic looking vegan chicken and bacon.

>> No.12058974

dog food

>> No.12058979

>>12058972
It’s pancetta you swine

>> No.12058984

>>12058965
Overcooked lardoon and undercooked chicken? For now I'd say you're making shit.

>> No.12058997

>>12058965
Diarrhea

>> No.12059002
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12059002

>>12058984
Rome was not built in a day

>> No.12059023

>>12059002
You don't look at some of dirt and stones and see Rome standing tall in front of you, buddy.

>> No.12059041

>>12059002
It’s coq au vin.

>> No.12059050

>>12059041
Also my guess. Let's wait and see what the braising liquid is.

>> No.12059057
File: 1.22 MB, 2048x2041, 15686083-C793-49A5-8EF6-18FE9E73E81D.jpg [View same] [iqdb] [saucenao] [google]
12059057

>chicken in
>pancetta in
>stock in
>wine in
ready for oven

>> No.12059064

>>12059057
Broil it at the very end so the skin gets crispy.

>> No.12059078

All I see is chicken in the Coq au Vin, have some respect for tradition you savage. I want to see some cock meat, sinewy and tough.

>> No.12059098
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12059098

>>12059064
Didn’t do this but noted for next time

>>12059078
I don’t know where I can find rooster in nyc plus I’ve heard the meat is kinda tough unless braised for several hours
After an hour of baking and basting I was left with pic related. Much fat in the ju so I had to remove the chicken and simmer while scraping off some fat

>> No.12059126

>>12059098
>plus I’ve heard the meat is kinda tough unless braised for several hours
That's sort of the point.

>> No.12059180
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12059180

End product before plating

>> No.12059187

>>12059126
I’m willing to try it if you can tell me where I can find rooster meat within a metropolitan area

>> No.12059194

>>12058965
We already have a thread for OC
>>12052965

>> No.12059195

>>12059098
I like the fat myself. However, you could add some roux at the beginning or a little cornstarch at the end to emulsify it all together. Looks pretty. Post wine label. Curious.

>> No.12059205

>>12058965
A mess

>> No.12059208

>>12059194
God forbid we lose a chik fil a thread on page 10

>> No.12059211

>>12059078
Why would there be sinew in a penis?
I'm starting to think you're not a real doctor, mister!

>>12059098
>>12059180
Looking good. I assume you're adding the pearl onions at the end? I do the same.

>> No.12059221

>>12059180
I like where this thread lead

>> No.12059273

>>12059187
Any half decent butcher.

>> No.12059274

>>12059180
Looks richly flavored. What starch are you serving it with?

>> No.12059333
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12059333

>>12059274
Rice my friend. With a little baguette to sweep up some of the juices. I usually go with mashed potatoes but I was in a bit of a hurry to enjoy this one.

>>12059194
I’m sorry for displacing the mcChicken thread.


It was rich and delicious. I probably wouldn’t have reduced the ju as much if I were to do it again or added more wine. I cooked this with several different pieces of the chicken but found the thighs and drumsticks to be the best.

>> No.12059355
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12059355

>>12059195
>>12059195
I forgot to take a pic but it was a Louis Jadot Beajalais which I used to cook with. $15 a bottle. Good result I thought. I enjoyed it with pic related which was a lovely and elegant Pinot noir. About $40 a bottle.

>> No.12059373
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12059373

>>12059333

>> No.12059380

>>12059273
I asked my local butcher if he had it once and he looked at me like I was an autist. Maybe a shit butcher. Maybe I should look harder

>> No.12059385

>>12059333
Looks juicy anon, very nice

>> No.12059445
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12059445

>>12059098
>Much fat in the ju
hahaha...

>> No.12059463

>>12059211
No pearl onions for this. Those might be quartered mushrooms you’re seeing. I used chopped onions and some shallots. Not very traditional I know.

>> No.12059474

>>12059194
Fuck you, fuck your thread and fuck your cat.