/ck/ - Food & Cooking

>>12733410
yeah I know it was really annoying

>>12714167 link to old thread

the good eggs have are very clear, but the brick has absorbed the salt which crystalized inside.

While the good eggs have texture of a cut away of a gelatin based candy like sugar coated jujubes, thebrick is more like a sour gummy worm consistency, and is about as transparent as an orange.
I think what I need to do now, is switch from salt, to sugar.

there is a major problem with doing that though, I won't be able to bake the moisture out of sugar.
however I already have a number of types, including oddballs, on hand, though I'm not sure I'll have enough containers.

now that we have the stupid eggs out of the way back onto more important things

the paper is stiffer than that t-shirt you keep under your bed, I was quite concerned about doing this with my wok as I don't want it to rust but i've had no issues and this works far better than a baking tray or something

as you can see the salt that was brown and horribly contaminated looking like old road salt, is now white
the taste is perfect, it's free of any impurities
no slight taste of iodine additives, no taste of anti-fungal or anti-clumping agents

this is by far the best tasting salt i've ever had, and all it cost me was 4 canadian dollars
there may still be contaminants left over in the brine so the quality will probably change as it climbs

>>12733439
You can bake moisture out of sugar, you just have to be more careful with the temperature. Best to keep the temp slightly below boiling. t. chemist

>>12733493
sugar is a complicated thing melting point wise, but yeah as long as it's kept very low its possible, but if I make a single mistake I'll have a very sticky mess.
if I use the glass dish for example, it'll hold and build up heat regardless of the ambient temperature being the ovens minimum of 95c, and would likely bring it past

I have no way currently make use of solidified sugars, which is dumb of me because at one point I bought blocks of solid sugar.

>>12733467
this picture looks like something the DEA would be interested in

>>12733493
>t. chemist

not a very good one. how's the moisture going to boil out if its below boiling tempurature? lol....

>>12733784
>a boiling point is absolute and never changes

>>12733784
The proportion of water that's in solid form as compared with vapor form changes with temperature. As the water in the sugar heats up, more of it goes to the vapor form. If this vapor can escape (i.e. gets blown away by a fan or something) then more water can evaporate until there is almost none left. This is a very commonly used method in many fields to determine moisture content, or just to remove moisture and purify a sample. https://www.carbolite-gero.com/applications/heating-applications/loss-on-drying-ignition/

>>12733784
boiling points can be changed a in a few different way, the most obvious cooking example is salting your water to get a rolling boil with lower heat.
but the one that most people forget about aside from chemists, and science nerds is pressure.
so as heat causes the trapped air to rise, that air must be replaced or it forms partial vacuum, which means on the surface of the sugar and underneath it, you have lowered the boiling point.
sugar and salt however are both very soluble, which is a problem as well as a blessing.
Salt isn't magic, the reason water boils quicker when salted, is it is not only able to retain more heat now that the salt is floating around in it, but because the water with it's salt, has a higher relative pressure than the atmosphere around it.

t. atmospheric simulation dev
also water can evaporate well below it's boiling point silly.

I don't even know if spoiler tags work on this board but I doubt it.


so the other big problem i'd be facing is, the melting point of sugar travels, expecially as it reacts with the air, as you might remember from the other thread I was explaining about how heat speeds up reactions.
the faster sugar is heated the lower it's melting point.
It can range from 120~ to 170~ which might seem pretty safe and easy, but, anything that absorbs and conducts heat, like the pan, can easily bring that ambient heat to higher than it is supposed to be via direct contact.
this also includes that which has a higher density than the sugar around it, such as, the wet sugar. It would likely result in large hard lumps or even pooling of a very sticky mess

>>12734182
general rule for spoiler tags is they're on boards for discussion about media that can be spoiled. exceptions will be anywhere they thought it might be funny to put them

Anon, there's dried salty egg yolks in moon cakes. I don't know how they are made.

>>12733439
The first time I did this I used a mixture of salt and sugar as the recipe called for. The second time I used straight salt so I could dry it out and re use the salt after. Didn't make a bit of difference in the end product except that the salt-sugar mixture wasn't good for much afterwards and had to be discarded.

>>12734313
a similar way
sometimes they ferment the entire egg and dig around the whites to get the yolk

https://www.youtube.com/watch?v=TkVP9Z_fSoQ

nearly all the water has evaporated, aside from whats left under the paper.
the crystals are quite large, and I'll be taking the best of the stuff and putting it into it's own little shaker

still planning on doing some sugar stuff, but i'm also looking at using other hydroscopic ingredients.
one of which I'm trying to think of a good way to do it, honey. Honey has a 17% moisture content, but is hydroscopic as well as anti-septic.
I need to attempt to dry out some honey in the same way i'm doing the salt

in af

while I was making my vanitato soup i set up the honey
I only used a head of honey incase anything goes wrong with this stuff, and I'll also be trying regular honey as well with just an increased amount of time.

I had the honey spread of evenly but it tries to pull the water in honey towards itself resulting in these circles

the most ideal way of doing this was probably super thin controlled drizzle that makes little beads as they land but who are we kidding I was trying to do this with one hand and only got one viewable picture

man fuck bamboo

the other side was coming off too at the same time so I stuck the back of my knife in and twisted to pop it off cause fuck that shit

crisis averted I guess but thats annoying af still
I guess I can stick the bamboo in the laser cutter cause theres literally no other use for that shit

>the madness continues
>WITHOUT AN END IN SIGHT

Was it reasonable to up the scale on the laser-blasted salt cutlery, or was it too brittle?

Also, laminated anything is meme-shit low-cost/low-class.

What does one do with salt cured egg, besides survive the poccyclypse until heart attack?

you remind me of myself when I was a kid, I wish I could still have this much fun

>>12735965
>>12735969

>>12736086
i was just more pissed that it broke off inside the soup and i had to find it
I don't Think I ate any bamboo but who fucking knows.
don't know what happened the spoon was fine before

the eggshell salt was actually too strong for it, I couldnt scrape into it , I wasn't able to blast into it with heat like I was able to with the bisque fired salt, so if I do it i'll need another bisque salt slab.

i'm not sure how possible it would be without some pretty legit setup though, my lasers pretty dangerous but it's a high power low grade laser
I need to get replacement mirrors and lenses for this thing, when I was cleaning and polishing it I noticed some pretty serious issues with the mirrors, they're all warping and fogging up.
you see when a reflection occurs, not all of the energy is reflected, and to make matters worse, the lens would reflect some of the laser itself back towards the mirrors a second time, doubling up on heat energy absorbed by the mirrors leading to the clouding.

>>12736254
people grate them on salads and stuff but i've found it's texture is similar to gelatin based candies so im planning to try some variants using sugar instead, thenthey'll be edible as a treat.
right now even tasting them is like trying to eat butter on it's own, it just dont make sense.

also some of mine are really fucking salty since they cracked and mixed in with salt so I'll also be doing a batch recreating those circumstances on purpose

>>12736261
im probably older than you

alright so the honey has thickened up considerably, it was fairly liquid honey in the first place mind you

I think over the course of today it should be able to get to the consistency I want

remember: the fan can only access the surface, so honey thickened this way needs to be disturbed now and then.

it's possible that these bottles i bought for 1 dollar were uncapped instead of capped (by the bees)
as I got them from a thrift food store.

would have bee-n like 6 dollars for the bottle otherwise, so i'm really just simulating what bees do with their wings.

>>12733410
You need to add a catchy title to your threads like CRAZY EGG MAN or something, I didn't even recognize that this was the continuation of the last one until just now.

>>12736270
Hi froge

saltanon i hope you're enjoying todays holiday. keep up the good work

>>12734182
dude you need to add so much salt to lower the BP of a pot of water that whatever you cook in it will taste like shit. this is chem 101 shit.

>>12737875
for my cooking ones i usually use
"don't let your dreams be dreams be the cook you know you can be"
which is usually shit i make that i know will drive /ck/ crazy, even though it all tastes good.

but this is less about cooking it's more like, not even prep, but ingredient processing? this is the sort of stuff only the most autistic of chefs would ever do, food scientists.
so I just linked it at the end of the last thread.

>>12737943
thanks, I hope you're having a good holiday too
I didn't even realize it was a holiday.

>>12737978
maybe if you're drinking the water
you haven't accounted for how much actually penetrates the food you're cooking

>>12737990
ok let me dump a pound of salt every time I want to eat some pasta so I can save 5 minutes of doing something else

alright it seems it was still too wet to take away I suppose
i've sat the purest stuff to the side, and removed more of the largest crystals
the paper is currently very saturated with hardened salt, so it's stiff as cardboard, but because of that the fibres are also delicate.
I should use leather or something next time, though it would be even slower
>>12737999
go ahead I'm not your mom
but there are reasons to lower a boiling point than to just save time
and i'm telling you as someone whos been repeatedly heating up multiple pounds of salt, that you will not save time using those large amounts.

woops

>>12737990
>eggsperimentation

>>12720529
Added to my Chen folder. Thanks salt professor

>>12737999
Salting water for pasta has nothing to do with the boiling point in the first place. You need to salt the water because that's the only reasonable point to add salt to the pasta. More than a teaspoon when you're making the dough, and it'll end up crumbly. If you don't add it when you're boiling it, you end up with a mild sweetness left to your pasta that just doesn't serve well with most sauces.

But this thread isn't about the reasonable use of salt in cooking. We've gone far beyond what could even be considered the practical use of salt.

This thread continues to delight and alarm

What are you on sir

>>12738442
knowledge.
>>12738037
keep up the good work

>>12738212
You dummy.
Regarding sugar, it crystallises into thick wavy and very fragile glass.
Never tried to dry some though, but I would recommend using a very gentle flame with a Bunsen burner moving it in and out.

>>12738814
(just incase you didnt know that image is actually of salt not sugar)

im not letting a flame anywhere close to sugar, it's one of the most efficient fuels possible. you can mix that shit with with a bit of potassium nitrate to make fireworks
but you did give me a good idea, I could probably keep the oven low, and then run it effectively lower by just having the door open
I could even blow the fan towards it for air movement


what could possibly go wrong

>>12739003
I don't see anything going wrong with that, provided you respect the oven's clearance of space

>>12739003
I recommend crystallising it first, DO NOT put a powdery substance in your oven. Specially not sugar.
Though the ventilation should prevent a dust explosion.
Big crystals will still dry up.
Do you not have a proper chemistry set? Use a crystallising dish, for God's sake.
Your wok should be fine and the same as one provided you use the Bunsen burner like an expert.

>>12739003
fuck you

>>12739051
im 100% certain that using this sort of ventilation would actually make things worse for a dust explosion, since it otherwise would not be in the air.
sugar is crystallized and cut, too heavy to float in the air
but if I was doing it with icing sugar or self ground sugar, you'd be right though.

but either way i'm trying to avoid the oven for sugar itself, white sugar has a maximum moisture content of 0.04%.
I don't want it to melt into a sticky blob is all, that would be annoying. Also caramelizing would not be desirable, we're not making bitter toffee

Same reason I'm fan drying honey actually, though and it's got a moisture content of like 20%

this is like the opposite of Will it Blend?

>>12737833
Look into maple syrup and sugar making process as examples of how your projects may go.

>>12740118
ah, yeah, it's possible to do it that way but i've already mentioned I lack a grinde of any sort
and while heating is faster, it simply speeds up the evaporation.
it's also worth mentioning that I could also go the other direction and attempt to cool it in order to crystalize it
currently, its sitting at 29c ambient room temperature, between 5c and 17c are where you get honey crystals, which is a bit of a difficult temperature to keep in this environment

though my goal isn't really to make powdered honey or anything, it's simply to lower the moisture content to the point it will be able to absorb enough moisture from an egg to preserve it

I've also been worrying about a semi-obvious problem

the density of honey vs the density of yolk, means that if I don't figure it out, I'm going to need a very full container of honey, with a lid to hold it all under

but i'm also curious what will happen if I am unable to solve that potential issue, as theoretically the yolk would become denser as it's water content is absorbed into the localizing honey, making the honey more viscous.
so, theoretically, I'd be expecting it to either rip in half with a big pool on the top that thins out and eventually shatters, assuming it doesnt mix itself into the honey somehow
or become some odd tower of gummy worm consistency yolk

was doing a bit of a taste test and I think that salt and honey actually would go really well together
what I did was I took one of the larger crystals and stirred some of the smaller pools with it to see how much that would reduce the moisture content by, seemed to be a pretty extreme amount but as expected it did change the taste a bit, but didn't make it overly salty, just removed that slight bitterness honey has

tried with a piece of the crumbled salt egg too, was good until i got to the 90% salt center

I've also got this weird chinese corn syrup and honey blend which was a dollar with a greasy label, i just bought it to see how fucking bad it was and jesus christ it doesn't taste a damn thing like honey, or corn syrup, its just fucking bad

real shame too, I used to quite enjoy corn syrup as a kid on ice cream or toast
good corn syrup goes great on vanilla ice cream or even waffles

>>12740929
get some real honey

i'm still interested

>>12742583
Same

This and the previous thread was one heck of a ride
And I'm still only half certain of what you're even trying to do

Can you preserve things in pure MSG? Seems related to this madness.

>>12733410
holy shit the ride is still going

>>12740929
>was doing a bit of a taste test and I think that salt and honey actually would go really well together
They do. http://goboldwithbutter.com/salted-honey-pie/

BUMP

op here phoneposting, which i usually dont do
my modem and desktop both seem to be fucked so i wont be updating threads on anything until theyre fixed and i hate this phone

>>12744745
Tether man. If you have windows 10 and an android phone it works out of the box, don't need to download any drivers or anything.

>>12745049
reading comprehension 0


im working on fixing things not cooking

The FBI has taken notice of this thread and have moved to shut OP down. He is getting close to knowledge they don't want us to have.

>>12745121
My reading comprehension is fine.
>until theyre fixed
Using passive tense like this implies you're not the one doing the fixing. Your desktop may be fucked, but fucked is ambiguous and doesn't necessarily mean you have zero functionality, and you may have another computer.
But anyway, this was a great thread. I hope you can fix your shit.

>>12734182
>>12737978
>>12737990
>>12737999
>>12738380

Why do so many anons on /ck/ pretend they know anything about science when they clearly don’t to someone who actually has a brain?
Adding ANY solute to water causes the freezing point to get lower and the boiling point to get higher, yes these are the opposite of each other and that’s because of vapor pressure. Adding salt to water does not lower the boiling point or make it “heat up faster”. Pasta is not supposed to be cook at a lower temperature than boiling water at 1 atmosphere. It’s meant to be cooked at a temperature higher than regular boiling water, which is exactly why salt is added. You can’t achieve hotter than boiling water without adding a solvent, e.g. salt, sugar, or pretty much any other polar substance.

Stop being niggers and fucking educate yourselves before you go spewing fake science and literal brain-numbing mush to a bunch of a brainlets who probably believe you because you have the fucking gall to use big words.

https://www.khanacademy.org/science/chemistry/states-of-matter-and-intermolecular-forces/mixtures-and-solutions/v/boiling-point-elevation-and-freezing-point-supression

https://en.m.wikipedia.org/wiki/Boiling-point_elevation

alright, things are working again which is good.

i've got the salt into shakers now and it's the tastiest purest salt you can possibly get.
the ultra finest of it activates every flavour on your tongue alone as it melts, so i'm pretty excited to try it in some real food.

I should also mention yesterday I went out and bought 8kg of tomatoes, including romas.
but it's unfortunately gotten me a bit peeved.
they're woody as can be so I can't use them for anything, I hate artificial ripening.

can you preserve things in pure MSG i need to know this for reasons

>>12746105
I don't believe so as it is non-hygroscopic, so it wouldn't dry something out any more than a paper towel would if you covered it

I think it might actually break things down but I can't really say I rightfully know, I don't have it available.
I'd be willing to try and preserve some different things with it if someone donated it.

i'm actually very curious about what sort of potentially dangerous things could be made from mixing common foods with a reaction chain of glutamate

>>12746220
does being a mad scientist pay well?

OP what is your salt compression strategy
the salt you are using is too fine grained
try coarser, larger salt, it will be drier
use your brain
this is why chinks are taking over CAN, AUS, NZ, etc.

alright the honey was about as thick was it was gonna get, but i made a miscalculation, which is fine, just gotta fill it up with the other stuff which if the densities were right would hold it down


>>12746315
only when people agree my ideas are good

well hopefully it sinks as time goes on

>>12746364
pfft yeah im just gonna go and buy literal jew salt

your logic doesn't work and would result in damaged eggs

>>12745180
B A S T E
op blownt the fuck out

brown sugar, I cut the tines so I could pack it without gashing up my hand or something

put in the eggy
i didnt take a pic but i covered it and lightly padded down the sugarso it's like a lid

just white sugar, theres no salt in this batch or anything
put in the egg and covered it

>>12746400
no dont

mostly sugar and I assure you it produces dry dusty clouds every time i open the lid
the big difference between this and the sugar though is that this is also fairly acidic

>>12746406
no please

>>12746400
>>12746406
You're crazy egg salt dude aren't you ? The guy who tried to bake eggs in salt directly on the stove ?

now these all go in the fridge for the rest of the week i guess

iced teas in the pepsican

>>12746415

it's a ratio of 19g sugar to 1g~ citric acid and other minor things
this is the one I think will taste the most like candy, but i'm not sure exactly what will happen

I considered trying it with hot chocolate mix too but thats a ratio of 19g to 9g corn syrup, cocoa and other minor things

>>12746422
FUCK olive oil

>>12746424
I mean it'll prolly work but also taste awful. SOUR eggs?

i now have egg whites to use up

>>12746446
it's iced tea not lemonade, shouldnt be sour

if I'm right, it should taste

if eggs make you uncomfortable you might just want to leave the thread now btw

we're gonna be whipping this by hand and incorporating A LOT of air, it's easy in a soft container like this to not make a mess but egg whites are usually whipped in a blender so you might need to hold off on a masturbation session after doing this

flavour your pancake

pour on high heat

cover

uncover, and flip

I prefer my pancakes scrambled

It boggles me that people jerk off over this autistic dogshit but hate on dickered threads with legitimate OC.

>>12745129
they made a car that runs on salt and eggshells man, but they don't want us to know about it because then Big Compost has has to pay more to add calcium to their rotting food piles

damn it's fucking raining again I wanted to go buy salt today

>>12746548
I make lots of legitimate oc

>>12746553
are you a witch?

>>12733784
Evaporation is not boiling

>>12746561
saltwich

>>12746548
Go to lolcats if you want to see cats, fuckwit. I'm here for the food and cooking myself.

>>12746548
1. This is one of the most interesting threads we've had recently. 2. weird to think the same people that are ITT are they same that cry about the dickered threads. you can like both.
1/10, got me to reply.

>>12746548
>implying people can't like both
Both threads produce OC. Don't be a salty faggot just because you can't appreciate madlad OP's kitchen experiments.

Bump

it's still fucking raining, pretty hard too, the lights are dimming at random

cant give much updates on most of them, but the honey one since its clear and
>continuously on top of the honey
does seem to be drying it to some extent.
you can see the remnants of the egg white has made almost like an icing
hard to see in the photos but the top layer is drying out, but exposed, so after taking this photo I drizzled some more honey on top which will mostly just run off but if I can get so me to just stay on top for honeys anti-bacterial properties it should be enough to keep it from spoiling though
i'll have to repeat this each day most likely, and it stands to reason that it will take longer in the honey with it's significantly higher moisture content compared to the sugars and salts.


are there any things you guys would like to see me cook over the next few days as we wait for the results?

>>12750780
If you filled a small glass with honey and the yolk, then put a plate on top and flip it upside down, it'd keep the yolk better submerged.

>>12746379

>>12751437
im not sure if you're right or wrong but I know it'd make a mess

depending on how well this performs I might try something a bit more controlled

my bigger worry with using something like a shotglass is that it would only allow the bottom to dehydrate, with the wetter honey sitting on top of the thicker honey. As it sits now I can kinda at least add thicker dryer honey to the top.

a permeable membrane would be the best bet but could be difficult with yolks, especially without special materials like dry aging bags
whole eggs have their own membranes though
if I later move to shelled eggs I'd certainly try and do a honey one, lowering a whole egg would be a simple matter in comparison
I think salted in shell could be very interesting if it works, but i'd also expect the weight of the salt to destroy the egg and I have absolutely no idea the amount of days it would take to do, as you'd have to rely on the egg itself transferring the liquid as it dries out.
I would think the white around the inside edge of the shell would solidify like a barely boiled egg and the yolk wouldn't get a chance to solidify at all through the white.
I'll have to do whole unshelled eggs before then, and might do partially shelled to make a comparison

>>12751508
That is an interesting idea, dissolve the shell and try to cure the whole egg.

>>12751508
>>12751640
I've removed the shell of a raw egg with vinegar before. Changes the taste of the egg, though.

>>12751666
>>12751640
if the iced tea works out, it could unironically be the best bet for this.

>>12751666
A weaker acid might avoid that taste change.

>>12751694
vinegar is pretty weak acid but simply using a better tasting acid would be better I think.

I could try tomatoes actually
I could take the flesh away from the acid-balloons and mix up the seed area into a paste, im gonna look up

>>12751780
A more neutraltasting acid may be the way to go, yes.
I'd probably give diluted hydrochloric a try. That stuff's good for everything.
Citric would probably also affect the taste, but maybe it'd be more pleasant than acetic.

man what the fuck is going on here

>>12751808
hydrochloric acid is poisonous

>>12751666
BIGGER THAN BEFORE

>>12751841
You're not chugging a bottle of it, man. You're just dissolving the shell of the eggywegg with it.
And no, it's not poisonous. Your stomach produces it all by itself.

>>12752119
I'm not consuming hydrochloric acid no matter what an anonymous man on the internet tells me when I know there are safer alternatives that are more readily available.

im gonna harvest some tomato acid and then make some pizza with the flesh

>>12752412
god speed

sharpened that knife yesterday
feels fantastic right now

I've basically just removed the seedpods from all the tomatoes that were slightly softer

gonna blanche the flesh and peel the skin for what im doing

yeah that'll work

okay they're blanched and peeled, bit of excess juice I've poured into the cup

now we're right to the line, plenty of acid for eggies

now some of you are probably wondering what i'm gonna do with the tomato skins rather than if
and you're right i'm doing something with the tomato skins.

we have some leftover honey from the other day that has pooled itself together again, it was a very thin layer left from pouring it onto the yolks.

as well as some extra coarse salt crystals

>>12752685
Be sure there actually is enough acid in there. Look up what acid is in the tomatoes and then see how many molecules of that acid reacts with a molecule of calcium carbonate (the structural component in eggshells). From there, calculate how many moles of the acid you need to react with the number of moles of calcium carbonate in the shell, then try to get the concentration of the acid in the tomato juice so you can find the amount of juice necessary to dissolve the shell. Or you could skip all of that and add a more concentrated acid to the tomato juice since I doubt (but with no evidence, so it's just a hunch) that there's really enough acid in there to do the job.

finely grind your week or twos worth of effort

mix well and place thinly across the parchment you left your honey on unprotected for literal days and then reflect on how there might have been a hair on it but you never checked

put in oven for 350 for your guess is as good as mine

save peels for later

dice small on high heat with a smallish amount of water so it breaks down

20 minutes later they're mostly dry, the honey is mostly burnt and caramelized, and taste like sundried tomatoes crossed with a sweet red pepper

mash

make a well in your dough

bring out a blurred egg

incorporate into dough while still hot
careful for your fingers

after mixing thoroughly with the egg it should be cool enough to handle, form your desired shape.

put into oven for a prebake 350 for 15 minutes will probably do, give or take

prepare your toppings
on the fence about adding mushrooms, this should be fine I think

shred cheese with hands

dough is ready with that familiar dough feeling

apply freshly made sauce which was seasoned without mentioning it

apply toppings
apply your cheese

apply your cheese

apply. your. cheese.

put your cheese holding device in the oven
350 for 20 more minutes should do, it's not like we'll be biting into nasty ass raw flour

>>12752844
>taste like sundried tomatoes crossed with a sweet red pepper
Sounds pretty good. What's the texture like?

pretty good but still a little spongy, I want some browning so im gonna hit it with the broiler.
also note the warping, the pan does this all the time randomly so sometimes it'll fling small objects like tator tots across the oven
my good pan doesnt fit in this tiny oven so I use it for prep only

>>12753110
like cooked sundried tomatoes on a pizza, they're a little damp but I could probably dry them into a powdered state if I wanted to.

i was putting some stuff away and had to move the eggs over, the honey egg had shifted to its wall a little bit but not quite touching so I stuck my finger in to try and gently move the honey from the thick side so it'd scoot towards it, and ended up brushing my finger against it

It's firm, it's got a thick leather like shell right now

very exciting, this is only the end of the second day ?
no not even its only been in for 36 hours

fascinating, I was expecting it to be still quite raw with honeys moisture content being some 40-50 times the moisture content of salt and sugar

fuck yea

flip onto good pan, shit pan will buckle in

wait until shit pan makes a pop sound like shown, then flip again

your pizza is now cut

(I prefer mine scrambled)

plate and serve

>>12752720
unfortunately any info i've been able to find doesn't break down the sections of the tomato but for what it's worth, I already put the whole egg in
https://www.clemson.edu/extension/food/food2market/documents/ph_of_common_foods.pdf

I entirely do not believe an apple to be more acidic than the inside of a tomato which can always find the smaller cuts on your hands.

>>12736270
>>12746379

OP you're a mashed potizza mastermind.

>>12753237
looks good

so OP what's your diagnosis

These threads are great. Love you salt man.

>>12755599
i think these past couple have been, kinda dry.
at least compared to my other spontaneous cooking threads.
but I do enjoy exploring materials well past what was meant to be done, but i'm only one mouth and have a strong aversion against waste so i've got stuff like potato peels in the fridge right now waiting for purpose

>>12755527
well depending on what you're asking about
>the potato pizza wasnt that good but I'd blame how fucked up the pan is for that
>it was also a lot wetter than i'd have liked it to be
>today is also a bad day to buy salt as despite it being sunny out there are shit tonnes of storm clouds and constant thunder
>I don't really even remember why I wanted to buy more salt at this point
>the honey yolk feels dense as a soft candle when I pushed it down but still with a soft spot in the middle of it
>this likelys means the yolk will be ready by day 5 or 6
>the honey is dryer in my fridge than it was while being fanned and mixed, which is something not all fridges do but I greatly appreciate
>I really need to invest in a UPS for my computer as it's lost power at least twice since my last post
>and have just lost a hard drive which had all my freshly set up laser cutter stuff and os on it which is extremely convenient and not annoying in any way

>>12733467
I don't think I ever got around to telling you TripCode anon but you have beautiful hands

>>12744710
based naked fruits anon

1 tomato cut and opened face down like a flower
100mm? of water to help break down the tomato
shredded leek or diced onion
add pepper

when pasta is ready add
1tbsp? of butter and mix thoroughly

when pasta is ready, set your lid ajar and using your spoon or other sturdy stirring device firmly hold the lid using the spoon or other stirring device firmly hold the lid using the spoon or other stirring device and move to sink

it works better with a combination of less weight in the pot and an actual spoon but tilt the pot and pour it all over your unwashed dishes

add all three types of premade pasta to your sauce and eat from the pan because you've noticed eating from your stainless steel pot has been leaving you with a tinny metallic taste by the end of the pot

>>12756037
A Bitter Melon for you.
But remember this is the SaltGod's thread.

i've been contemplating disturbing the yolks

with how much progress the honey one has made
I'm just dying to know how the others are doing

well it's a good thing I used caution, the brown sugar isn't doing so good, it'll probably need extra time

the white sugar is doing quite well but had a small dimple on it from where it touches the can, they all sort of have that issue.

when I poured away the iced tea (citric acid and sugar) I was a little concerned as it wouldnt free itself from the can

it popped free and was relatively solid, but it did seem the citric acid was inhibiting the spread of moisture through the container

so I tossed in the wet at the bottom to act as a base then relayered the dry that poured out easily, and some fresh stuff to help even it out a bit through the clumps.

it's only using about as much as you're supposed to use for 2 glasses of the stuff, which is still pretty good

now the honey was the firmest of them all except for the white sugar which has been performing about as well as the salt

keep in mind the salt was stored away for 6 days, this has only been.. 3? 2.5?

but that leaves me with the belief that there is something else at play here with the honey
why is honey acting this way with an egg yolk? does honey bind proteins together like some form of meat glue?
clearly I need to do some research on the less known properties of honey

and the tomato acid
the egg is still shelled, texture might have changed slightly but its hard to tell what with all the tomato all over it.

i'm pretty sure this one had some calcium bits built up on it but couldnt find them

>>12740221
I was reading through that and saw, "DIE" and was trying to figure out if they was some meme edit or something.

fucking fantastic

doin willy wonka proud

bump

>>12758171
>now the honey was the firmest of them all
That is really surprising.

would you believe it's raining again


>>12759936
nah like a standard white die you'd play board games with

>>12733784
. . .
I guess none of us have never had dry clothes before since you have to BOIL the clothes to get the moisture out.

Jeebus...

>>12758171
this must be explored

>>12761657
What’s happening now based trash Canuck?

im making dinner

it also occurred to me that a few people on /ck/ might not have known what I meant when I said to flower a tomato

he's gonna fuck the tomato

can plop it down like this on top of a pan and you will get maximum sausage with no effort

can also do this ornamentally cause it looks kinda nice
do them with tiny tims on fancy salads

move the potato bits to the top of the 3 tomatoes, 2 are flowered and the third is filling in on petal gaps

some people are autistic against sugar but i like to call those people is, autistic.

sprinkle it on the top, it'll melt slowly into things but you dont want it near the bottom right away or it'll burn

opened up the bacon and got out the initial butter and damn this bacon is good, and let me tell you, I know pork.

This bacon is over 3 years old

like, fantastic.

okay place the butter around the heat ring

what I meat by heatring, is the stand the wok sits on, heat pools around and where the thing connects to the wok is the hottest part of the wok.

while doing other stuff get your puff pastry going

apply bacon close to ring

move it into position with your spoon or stirring utensil

when you start to see some sugar leaking out and browning, mix the center together,

continue browning and remember, this is hot oil, molten sugar and water mixing together and wearing a shirt is not only recommended, it's for pussies.

anyone familiar with pastry stuff should have an idea what im doing

cut some slats along the sides about the same thickness
don't really need to count, but you want about the same amount
Having an extra one isn't a big deal

I should mention, I left the 4 corners with slightly thicker tines

so this isn't really something super important if you're experienced, but I find it still does help a lot

mark with the back of your knife the center, and the ending of the tines and then 2 thirdsish towards towards the tines from the middle
you now know the right thickness to keep your filling as you throw it all over this slut.
this is actually meant to help rookies with their placements but I find it also helps with wetter fillings like apples or this pomato concoction

you don't need to be super careful but try to stay within the lines, anything you get wetter will stay wetter

you should also try to keep height of your filling in mind, you want it even across it, and a little more shallow on the ends

we're going to do some form of a braid.

for the first tines on the corners I pulled them all the way to the base as you can see, while with the other ones I'm only moving them to the top and meeting them as triangles

for the ends, this helps lift them up a bit and stay more closed, but doing it otherplaces will lead to less fluffiness as you are straining the dough more.

now remember when I said it doesnt matter if you have an extra?
well I kinda lied, this was sort of annoying to deal with as the extra was on the wrong side.
theres ways around this though

we paired the center of the 3 and the 2 together to hold the two bacon strips

it'll be fine but I do think it'll look kinda funny at the end maybe

there were 4 pieces of bacon, 2 are on the sides being braided on, and 2 are going on the top
this makes sort of like a diamond pattern

revisit the importance of counting a few times and finish pairing up

oven 20 minutes for initial browning

garnish with some of the honey'd tomato skins and put back in for 6 minutes

well this would be a waste to waste

toss some mozzarella on that shit in the holes

bacon up that wok we making side dish

spread the bacon into a ring after its started to cook a bit start adding your eggs

add more eggs

I prefer mine scrambled

oh yeah I added mozzarella in the last image too.

marvel at the beauty

and remember, make your loved ones try it before you if you aren't sure about it

the eggs are better

>>12762124
very neat toast cushion

>>12762298
I also have a shrimp but it's not as nice as the bread

https://pdfs.semanticscholar.org/acbc/9e9d116ece3a2ab583dd50e6c51dcd00198a.pdf

I had written a post summarizing all the amazing properties of honey that could be causing it but power went out

I still don't know whats what but its good info

>>12762968
Thats too high-IQ for this website. Put that pdf away.

>>12752720
>>12751808
since the tomato acid may not do much, it did occur to me that phosphoric acid is another option for breaking down shells if desired and although it cannot be easily obtained from a food you'd normally have with eggs, there are no shortages of sodas that contain a tonne of it
I am just not sure if mixing egg and coke is much better than vinegar and egg, same reason I didn't attempt lemon.

bump

>>12761989
This looks like some sort of summoning ritual.

>>12764595
cooking is a summoning ritual for a good food

>>12765538
That is a cute descriptor.

that meal looks good OP.

>>12761953
what are the effects of cutting lasers on puff pastry?

>>12767250
It would cook the dough before the water evaporated fully so you'd end up with it not rising. I think, I am probably wrong.

>>12766666
sadly it wasnt
the grainy vomit looking eggs tasted great but the potato skins I think were starting to oxidize too much or something, i'd done it before with fresh potatoes skin on.

>>12767250
laser heats only the direct surface so it might swell a little bit but nothing substantially interesting
even on low it wouldnt really cook, the laser is extremely limited as far as culinary use really goes.
those super thin tiny eggs that were cooked on only one side are a good example.

it's not really suited for heating a container or anything either, as most materials it would heat will, reflect.
rusted cast iron would be about the only thing but would require a lot more than 1 laser to initially heat

bimp

>>12769362
I think this thread is dead and we are just gonna have to wait for a new one

>>12769658
But I like this thread!

>>12769658
this is just sort of what happens when you have a week long thread consisting of waiting
unless people want to see me make coffee and premade raviolis over and over

>>12770803
I don't care about raviole, but it would be interesting seeing how you make coffee.

>>12770831
any particular style? I've made it in a large number of ways

>>12770905
However you normally brew it.

>>12770937
I use a single cup coffee maker that I bought for 5 dollars
it has absolutely no safety features, does not automatically turn off or anything and keeps heating even if the water runs dry.

it works out like a pour over coffee, it's handy and a lot better than those silly 12 cup pots but there are some tricks to making a good cup of coffee so I'll try to show the things I do that a lot of people wouldn't think about

the type of filter you use, isn't as big a deal as some people claim, the cheap paper ones can still make a fantastic cup of coffee and i've noticed they actually do a better job than bamboo at muting certain bitter tannins

however I use bamboo normally because it's more rigid

start with cold water, preferably filtered and sat in the fridge.
unfiltered and sat in the fridge is good too, as when you pour you'll be taking the higher up water rather than the deeper stuff where contaminants tend to settle

the quality of your water is easily the biggest factor

put your filter in and spread it out, the number 2 filters are a bit taller though and need to be rolled over

you can probably get number 1 filters online but who gives a shit when dealing with it is easy and effortless

now something a lot of people don't do, and is actually i'd say, the second biggest factory in making good coffee, thats right, more important than the coffee itself

using that good water, wash your filter, you simply pour water to it and let it leave through into the sink
you can do a better job of this with hot water, which is beneficial for the paper ones, but the bamboo ones are fairly neutral comparatively.

doing this will also wet the filter allowing me to easily roll it

your choice of coffee is going to affect your flavour profile more than the quality of the coffee, but it's still important

I keep a selection of different brands and types, my preferences right right to left for most preferred for a general cup
though I usually use the turkish coffee on meats as a rub or in small amounts in baking, like you'd use cinnamon.

now I did say it would affect the profile rather than the actual quality
but there is a reason the folgers is hiding behind the toaster all the way to the wall

thats as far left as I could put it.

>>12771133
That's a lot of types of coffee.
Didn't you liked coffee that much.

you don't need to settle for just dumping it in, you can mix them and the way you mix them will affect how they taste.

on some brands they have a guide to the flavour profile, some brands use 4 or 5 bars listing its various qualities and flavour notes, others use a single bar for 'intensity'
comparing between brands its of limited use, but for the same brand its a bit more reliable.
you might notice 4 of the coffee bags are made by 'lavazza'


generally a dark roast will be more bitter and more 'intense' by some scales like this one, but this is is the same rating as their dark roast.
completely different taste, as they're completely different beans, arabica vs classico
classico is generally a blend of arabico and robusta
I find arabica has great flavour as long as it's not dark roasted, turkish aside, as they usually use a higher quality arabica for turkish that holds up well to the roast, or they're just more careful i'm not sure.
the gold bagged arabica on the far right is a 5/10 intensity rating, it's smooth and fantastic, while the white bags a different brand and lists itself as a 7, i'd say the two are very similar

>>12771150
a good coffee is a real treat and even improperly stored coffee can last a very long time

if you have a selection, it helps you from getting bored of your coffee, as what you consider 'a treat' will change the more you drink certain things, sometimes you want something a little bitter, sometimes a little mellower, sometimes your stomach just won't take the abuse of using more acidic stuff that tastes the same as the expensive stuff

also you might notice something I don't keep, I don't like those gimmicky coffees like 'hazelnut coffee' and stuff they're just bad, you can add flavourings after or gradually just they're gross when they've been treated with extracts that all just pour right into your coffee in barely controlled amounts.

oh yeah I went on a tangent, I'll shake the grounds about in the wet filter, they'll stick to the sides and most will sit on the bottom.

doing this does two things, 1, it helps prevent unflavoured run off which does nothing but water your coffee down, and allows you add a flavour you would otherwise have to blend in with the rest of your mix.
sometimes i'll do this with hot chocolate powder for pour overs
you can experiment with this a lot, just don't try salt
salt does not work
please do not put salt in your coffee like I did

add the rest of the coffee you plan to add, and when putting it into the machine feel free to make a gentle well.

you still want your coffee to be loose not packed, but the water will naturally pack it so it helps form a shape that will allow maximum extraction

put it in and turn it on, it will take only a short time but you have time to wait.

one thing that I know nobody here does, is warming your cup.
a warm cup will make a surprisingly large difference, as a cold cup will suck away most of the heat.
you can warm up both the inside and outside with hot tap water but i'd recommend to make sure you get rid of all water on the inside with a paper towel as hot water usually tastes terrible from the tap, and if it was not already running, can actually be quite bad for you (I can get into that a bit later if you like)

and this is why it sits perpetually on a paper plate lined with coffee stained papertowel.
a few drops lost isnt a big deal but it can make a pretty good mess, just be back before it starts to stream out

the spout isnt quite center on the filter in this machine but thats fine it was 5 dollars.
but if you manipulate your spout just a little bit after the initial pour, it'll stir the water around a bit more evenly utilizing the beans rather than extracting from a specific channel in the grounds.

you can see the great colour as it

with a loud hiss and a crackle it lets me know it's done.
note all the fucking steam out of the well, i'm serious, that heating element does not shut off if you don't flip that switch.

I have no idea how this thing was legal for import

what you want is a pure and consistent colour, free of oils.

when you see a film of oil on top of your coffee that is usually from an unwashed paper filter.

theres a number of things you can put into your coffee, sometimes I'll drink it straight black or with varying levels of sugar in black.

I keep evaporated milk around for if I run out of the stupid meme creamers

meme creamers are good and I hate that they are
but by god stores should carry more flavours than 6 rows of fucking hazelnut for each brand and then 2-3 other flavours
fuck hazelnut

but you are an adult
you are allowed to make decisions that defy convention

though this would have been better had I put them in while it was dripping into the cup, they'd melt more.

hold hand over the glass to help melt them a bit and finish with a very small drizzle, mostly for colour.

loosely stir with the handle of the plastic knife, just a couple swipes, it's actually better to not stir well.

and there you go you now have a nice rich cup of coffee and 1 image away from bump limit because I wasn't paying attention.

>>12771054
>that plate
>those napkins
God dammit trash Canuck, it isn’t that hard to replace old dirty absorbent shit, but I bet you leave it there because old coffee isn’t a health hazard and all that paper costs a quarter.

>>12771139
I'm surprised you even have a container of folgers at all.

>>12771197
>I don't like those gimmicky coffees like 'hazelnut coffee'
I finally got my mother to start drinking single origin and selectively blended coffee after years of swilling whatever cheap blend happened to be on sale. She used to swear by that nasty flavoured coffee and I told her it was just an excuse to dress up cheap coffee and sell it to gullible people at a higher cost. Some time back she went and picked up a "hazelnut roast" on a whim and she said it was completely undrinkable. Amazing what getting used to quality can do to your sense of taste.

>>12771274
She still uses meme creamers sometimes, though. Especially when she wants that sweet, sweet hazelnut.

what are the results of your experimentation? ive been very curious to try this but the amount of salt it takes seems wasteful. are the rewards worth it? how do you use the eggs?

What the FUCK is going on in this thread?

>>12755904
what's the diagnosis your shrink gave you

>>12771799
Pure autism

>>12771786
oh, you can re-use the salt quite easily
most of last thread had nothing to do with the eggs, just the re-processing of my insanely cheap sifto salt into a high grade salt

the eggs have a lot of different uses supposedly but I found they just aren't that good on their own to justify it
one of the main ones people use it for seems to be as a dairy free replacement for parmesan cheese, which is silly in my opinion, as the amount used would never trigger a reaction for someone, and can't claim to be vegan either, so maybe it's legitimate for hindu folk? I dont know.
I haven't tried it on ice cream yet but thats another use, it still emulsifies and sorta melts

they're very easy to make but finding uses is sort of--- actually im eating pasta right now hold on.
okay fuck it's amazing, I just took one of my paring knives and shaved about half of one of the good ones all over it, really does kick it up.
it's similar to fresh parm this way

either way though my disappointment with it turned me into trying multiple types of sugars, which will hopefully make some sort of an egg based gelatin candy.
but now that i've realized it's terrible on it's own but great as an accent flavour I'll have to revisit my idea of making a 'bar' that I spent a large amount of last through doing.
you see it's a bit of a pain with the size of the yolks.

with the knowledge between this and last thread I think I can do it though.

I'm going to quickly run another (much smaller) experiment to see if what i'm thinking of might work

okay I think i've figured out how to make the lids for the bricks and it's stupid simple, I kinda feel dumb.

oh good news, I checked on the tomato egg and it does seem to be working
I took it out to look at it, texture was a slight bit different but when i went to put it back in I heard a crack, took it back out, and sure enough the shell is brittle as that thin frosty ice you sometimes see on the ground during early winter, it made the same sound too.

maybe a form of savoury protein bar could be on the cards

>>12772575
Make a new thread and post updates on all the eggs, it’s been a couple days hasn’t it?

I guess I'll give this one a bump. It'll probably hit the image limit soon anyhow.

>>12776125
>>12776125
>>12776125

bump