/ck/ - Food & Cooking

>>12333315
you weren’t worth making at home but i fucked your whore mother anyway

>>12333332
so close yet so far

>>12333315
>seeing my friends and family enjoy the food I worked hard to make for them is just infuriating
What?

>>12333315
Shit takes constant monitoring over a long period while the premade is a similar quality

>>12333315
>infuriating
you're not a real cook if you don't enjoy seeing people devour your food

>>12333384
this
croissants are equally frustrating for virtually no payoff compared to store bought

>>12333347
>>12333390
Like I said, just not worth the time put into each one of those fuckers

What time investment? Dumplings are some of the easiest things to make.

>>12333384
>>12333393
i understand this, but have you tried putting cut up butter and a cup of flour or three into a food processor? its an decent if not great puff pastry, with an acceptable amount of effort needed

>>12333456
I believe its the filling and folding the dumplings.

>>12333456
OP has slow clumsy fingers and/or no TV near the kitchen. Tasks like these are as easy as folding clothes if you know what you're doing.

>>12333475
that doesn’t lead to croissants

>>12333315
>ITT: Things not worth making at home
Fried chicken.
Getting rid of the oil is a bother.

>>12333477
just cut the puff pastry into long triangles and roll them with chocolate, berries, whatever. is it that hard?

>>12333315
If you spend more than 20 seconds on each one you're doing something wrong.

>>12333486
your proposed method doesn’t make layers

>>12333483
Don't get rid of it you dolt. Fry something else in it. Oil only gets good once a few things have been run through it. When there gets to be too many burnt bits run it through a sieve then catch the oil and return to the pot add fresh oil as needed and borrow fryer oil every time you want to make a roux to make your gravy or sauce taste even better. There's a certain efficiency to frying that's why poor people always did it.

>>12333483
>not just dumping it in your neighbors yard under the cover of darkness

>>12333494
it has cold butter and thats all that matters. i woild say "dont conplain about not having layers if you arent willing to make puff pastry yourself" but im gegting convinced you are baiting.

>>12333500
>all a croissant needs is cold butter

>>12333497
anon ive fried canolis once, and saved the oil, and used it for fried mac n cheese balls. it was a mistake.

Bread

>>12333497
>Fry something else in it.
I reuse my oil 2-3 times already.
But I guess I could try using a sieve, never thought about it.
My mother fries eggplants in it for a lebanese dish, and I mostly do fried chicken.

>>12333501
yep. pretty sure this is bait now. why dont you scurry off to your fast food and alcohol threads?

>>12333505
Lol what happened? Tell me what you did... Confess

>>12333506
Objectively wrong

>>12333514
ive never actually made puff pastry before, i just use the canned stuff, especially the one i found in french grocery stores

>>12333516
shit this was meant for >>12333501

>>12333507
Yeah the sieve works great I also just keep a used metal coffee can by the stove if the oil gets too far gone and when its full I pitch the whole thing in the dump.
Extra ideas on things to fry:
>beer battered fish is super easy and cheap
>fries or tater tots on burger night that are as good as a drive in
Honestly frozen fries and tater tots are a big one and I'm also officially adding them to the list of things that are worth not making from scratch as to get a proper crunchy fry you have to fry fry it twice after brining it. Fuck that noise. I'd rather do frozen or home style potatoes in a skillet from scratch.

>>12333315
if you made them more often they would take you less time

>>12333532
>if the oil gets too far gone
How do you tell ? Too brown ?
I should try fries. Gotta get the right potatoes for it

>>12333333
fucked your dad

>>12333536
I could make a battleship very often if still takes an inordinate amount of time to make

>>12333540
More like if it goes stale or rancid. It'll smell sour. If it gets too dark just add a little fresh clean oil that way you balance it back out to peak frying mixture so that stuff comes out properly brown and crispy.

>>12333515
>look at this thing I spent 3 hours on that you can buy fresh every morning of the year on every other corner

>>12333554
>3 hours
>on bread
does anyone on this board even know how to cook?

>>12333347
Don't worry too much, OP is retarded.

>>12333455
what time?
>mince meat
>stir fry it with some veggies and herbs
>place eyeballed amounts into wrappers all spread out
>crimp wrappers in rapid fire
the whole process beginning to end should take no more than an hour

>>12333486
that's still not a croissant

>>12333315
If you're talking about making your own dumpling wrappers and filling then I agree

takes forever to roll all the dough out and then fill them

If you buy the wrappers it's not too bad I would imagine

>>12333554
>gather ingredients: 3 minutes tops
>make a starter instantly
>wait 20 minutes go do other things
>make dough in <15 minutes
Rest is proofing shaping baking which is basically waiting for the yeast to do shit. It’s 3 hours yea but not even 40 minutes of effort including washing up. I basically watch Dota vods between events.

Also
>not making a big batch of dough to freeze and just thawing overnight to skip 70% of the effort later

>>12333532
>beer battered fish
I'm a huge fan of frying at home and reusing the frying fat. I actually have found I get better flavor and the fat is more robust if I use a combo of tallow and lard rather than oil. The taste is often more neutral, and ultimately you're getting a healthier fat for your body anyway. One thing I never do is reuse my fat after I've fried fish in it. It makes literally everything after taste like fish, which is why I always save my fish frying for the last 2-3 fries with that particular batch of fat. Another couple of bonuses using animal fat are:
>insanely cheap - no one seems to want lard, so you can get it for far less than $1/lb. I've once gotten 10lbs of high quality lard from a local farmer for $3.
>disposal is much easier than oil because it's solid at room temperature, so you can just scoop it directly into the trash after it cools

>>12333696
My wife and I do scratch pasta at least once a week. This kind of dough is the simplest shit in the world.

>>12333456
There's a lot of prep making the filling, when I batch make pork dumplings it can take up to an hour getting everything in the filling, and then you can only cook so many at once with the crisping and then steaming. In the end though I have so many dumplings it's definitely cost effective, just time consuming.

>>12333704
making the dough isn't difficult, it's portioning it and then flattening them into circular wrappers that takes up time, at least for an amateur like me to do alone

>>12333704
if OP is trying to do it without a tortilla press or pasta maker he's gonna have a bad time

>>12333702
Yeah I mean more than one way to skin a cat. Maybe I'm just not as sensitive to fish as you but I think part of it is in your head. Most restaurants fry fish in the same oil as their other stuff that's why people with severe allergies have to ask for either fresh oil or go with a side salad.

>>12333713
I'm not OP but I'm this guy>>12333711

I used a dough/bread roller and it took forever

>>12333711
>>12333713
Roll it very flat and use a a cookie cutter or glass to make the circles then take the leftovers flatten and repeat.

>>12333554

>>12333722
>>12333722
That's a good idea I'll try it next time

this is the recipe I followed btw

https://youtu.be/qWkvFssMz24

>>12333717
>Most restaurants fry fish in the same oil as their other stuff
this is 100% false as false can be
for one: they have to be aware of allergies and dietary preferences - no restaurant I've EVER worked in used the same fryer for fish as other products, and only the really shitty ones mixed meat and veggies (ie frying chicken and french fries in the same oil)
beyond that, the reason fish has a "fishy taste" is the omega 3 fatty acids, and those absolutely intermingle with your frying oil
now if you're using a 10 gallon vat of oil and frying a single cod loin, maybe you won't taste it, but if you're using a reasonable amount, say 1qt of oil, and doing a round of fish n chips for your family of 4, for the love of God, fry the potatoes first and pitch the oil when you're done

>>12333722
yes, but doing this with a rolling pin takes approximately 500 times as long as using a dedicated machine (tortilla press or pasta maker)

>>12333315
>Buy frozen
>Stick them in a rice cooker for ~20 minutes
>Enjoy
Simple.