/ck/ - Food & Cooking

Forgot my sautée mixture

>>12561958
Coating

a lot of unnecessary cleanup?
really though why so many bowls?

>>12561942

You made a blog post?

>>12561966
I like to do all my prep beforehand and have everything organized to I can focus on the actual cooking. Just the way I work.

Set aside with juices

Get sauce going

Shrimp in, basil, parsley in

Keep going I'm about to climax

all together now

Shrimp Fra Diavolo A Angel Hair al dente

It was spicy yet delectable

>>12562076
Fuck I fugged up the most important pic

Are you gay?

Enjoyed it with this bread from an Italian bakery in the Bronx

>>12562095
No but it’s okay if you think I am

Looks decent enough anon. I'd gladly bring the wine and eat it with you

>>12562012
No reason to chop up basil. Your retarded pasta water isn't even boiling.

>>12561978
Pan is too dry. Should use more oil. And why the fuck are you calling some fucking pepper "coating" you nonce. There's literally no reason to coat in pepper, just add the pepper as you're cooking.

>>12561986
I'm not sure what you were trying to accomplish here.

>>12562000
There's no way this sauce was simmering for long enough.

>>12562090
The pasta looks weird and wet, probably overcooked, I don't know why but I'm sure you fucked it up somehow. At no point did I see you add any wine or butter the recipe. Just kill yourself.

>>12562126
Thanks anon

>>12562176
Just a couple of retorts here:
-The water was bubbling over the top when I put the pasta in. Everyone knows that once you dunk the pasta in the water, the bubbles settle
-It’s not dry. Shrimp was coated in oil and there was a light splash of it in the pan. This is supposed to be a light dish and there’s no need to make it oily.
-onions were sautéed first, then Garlic and oregano, then white wine went in to reduce for a bit before adding DOP San Marzano tomatoes (if you even know what these are). It simmered for close to an hour.
-the pasta is shiny because after I drained it, I put it back in the pot and mixed in some butter, pecorino, a little olive oil, and some spoonfuls of the sauce

I would call you an asshole but I attribute your ignorant assumptions due to the fact that you were not there cooking it with me and could observe the process. Good day sir.

>>12562176
There's literally a measuring cup with wine in it in his op picture. You probably posted this while eating cold ravioli out of a can.Neck yourself.

>>12562211
If putting pasta in is causing it to stop boiling it's not hot enough, retard. It is dry despite your faggot oil coating. An hour is not long enough to properly reduce a tomato sauce, dumbass. The pasta looks like it's coated in water, not butter and sauce. Probably because you fucked up the ratios, overcooked the pasta, and your sauce itself was too watery. I'm glad I wasn't there to observe your colossal fuck up you goddamn homo.

>>12562226
Literally have sex

>>12562226
dilate
>An hour is not long enough to properly reduce a tomato sauce, dumbass
false

>>12562090
looks good

Bump to show cooking

>>12562176
Ignore this retard
Really good looking meal OP!

>>12562226
Damn, OP got absolutely rekt.

>>12561966
>>12561972
Get the fuck off this board.

>>12562090
>>12562103
The /ck/ sticky should be how to take proper macro shots of food, y'all always cook something I know is gunna taste great but present it like dog slop

>>12562090
Pasta has no sauce in it. Get out.

>>12564389
Also I'm gay if that helps

>>12561942
Rather than split the prawns use a small blade and make an incision near the front, just behind the head plate, you can then pull out the DT without ruining the appearance.

>>12562090
You'd have done better to allow the prawns to marinade and the pasta was not cooked nearly long enough.

>>12564491
>marinade
nah
dry brine
> there's one technique that we've found improves all shrimp, regardless of cooking method: a quick brine of salt and baking soda. It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture. You're looking for about 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda for every pound of shrimp; give it a quick toss and rest the shrimp in the fridge for anywhere from 15 minutes to about an hour.
-serious eats

it does make a real difference imo

>>12562090
i'm sure that's pretty delicious. good job. also save some herbs to put on fresh at the end next time

>>12562211
Should have cooked the pasta in the sauce after draining instead of stupidly coating it in oil. The typical pasta error of a shitty home cook. Other than that, it was ok, but that was a serious mistake.

>>12562176
you're trying way too hard.

>>12562176
based

>>12564606
You're not trying hard enough.

>>12562097
Bread looks great

>>12565615
A piece of paper and some unopened pasta looks great to you?

>>12561942
Are you the holy candle fucker?

>>12565628
Fuck off dumbass.

>>12562097
What the fuck is bronx

>>12565655
Its in new york retard, martin sheen says iy in the godfather

>>12565661
Martin sheen isn't in the godfather.

>>12565665
He is the Goodfather

>>12565670
That's Marlon Brando. How the hell am I supposed to remember all of the bakeries the fat shit mentioned in the movie.

>>12565682
He wasnt a goodfellah, drop the gun, take the connollys

>>12562176
Hi tiki

>>12562226
>If putting pasta in is causing it to stop boiling it's not hot enough
Epic.

>>12567445
Cooking pasta isn't hard. If don't have the brain cells to know how to maintain a boiling pot of water, you probably shouldn't go near a kitchen again.

>>12561942
is that cider in the pyrex? i thought it was white wine but there are bubbles

>>12567123