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/ck/ - Food & Cooking


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12776125 No.12776125 [Reply] [Original]

opening these up now
it's been 6 days so they better be ready


previous threads
>>12733410
>>12714167

>> No.12776186
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12776186

usually i try to post as i do but im gonna be doing each one and posting after.

checking out the brown sugar first
tasted it after, it tasted good but there are some issues to see

>> No.12776193
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12776193

so you can see, it seems that the egg has had an odd effect on the brown sugar that I hadn't expected.

>> No.12776194

>>12776125
honey is extra hydroscopic because it's a supersaturated syrup of mostly fructose, which itself is more hydroscopic than glucose or sucrose (table sugar)

additionally, there's no grains, so it can't disrupt the yolk membrane

i was a biology major

>> No.12776197
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12776197

I was slowly trying to work away at it and wasnt sure it'd settled but I heard it wobble free as I handled it, sounded dry

>> No.12776204

>>12776193
brown sugar is actually white sugar coated in molasses, which is more soluble and mobile than the solid sugar it covers
as the moisture moved out of the egg, it took the molasses with it

>> No.12776209
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12776209

the yolk seems to have taken the molasses and moved it to the bottom

>>12776204
hey spoilers

>> No.12776210

Are you gonna toss all the used sugar and salt?

>> No.12776214
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12776214

the resulting yolk looks beautiful and completely uncloudy unlike the surface on the salt ones, already a massive improvement.

>> No.12776218
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12776218

unlike the previous threads im going to cut right to the fucking chase and slice this bad boy open

>> No.12776222
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12776222

I was expecting it to be a little sticky but uh

>>12776210
no
I re-refined all the salt

>> No.12776228
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12776228

otherside for comparison, it's thick and rubbery on the outside, but theres a thick layer in the middle that is wet

>> No.12776236
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12776236

the inside tastes good, and the outer shell tastes good.

>>12776210
i will probably either re-use the sugars for future batches or use them in other recipes depending on how things turn out.
I also didnt think about it but I also have a shit tonne of tang I could have tried

>> No.12776240
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12776240

I squished out the yolk into one of the sugar-shell fragments

having these shells form could make this very efficient on sugar use actually, since you could just pluck them out of the batch

alright gonna open up the next one

>> No.12776244

Monitoring this thread.

>> No.12776275
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12776275

moving onto honey
the one I had high hopes for

>> No.12776277
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12776277

the dimple could be a sign that the center is dried
exciting

>> No.12776284
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12776284

or it could be a sign that it was never cured properly on that side resulting in even more liquid yolk than before

my initial theory was right fuck I hate it when i'm right the first time

>> No.12776293
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12776293

it tastes terrible
i mean the yolk tastes ok, slightly sweetened yolk, nothing special though
but the casing, absolutely terrible.
it's brittle and has only one note of flavour
a concentrated version of that weird slight bitterness honey always has

if you ever wanted to know what eating bees wax with a but of honey was like you might just have a valid substitute now

fuck honey

>> No.12776310
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12776310

remember to charge your camera when you know you are going to be taking a lot of pictures anons

>> No.12776322

I don't know why the fuck you're doing this, but you inspired me. I threw a yolk into a little cup of salt so I could see what happens.

>> No.12776367
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12776367

okay, the white sugar was theoretically the driest one so hopefully it wi-

>> No.12776371
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12776371

okay the can was slightly bent and the sugar inside was a huge solid chunk

>> No.12776374
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12776374

brittle chunk mind you, i picked it up and it instantly exploded.

>> No.12776382
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12776382

god damn it

this one was the one that had to work
maybe it has to do with the amount of sugar used

>> No.12776388
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12776388

the white sugar was very mild in flavour, sweet and inoffensive center, sweet and inoffensive flesh, was a lot like I was expecting, like an unflavoured jujube candy

>> No.12776396
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12776396

I don't have high hopes opening up the iced tea one, with the citric acid it will be harsher and a lot of the moisture has left its general area

>> No.12776400
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12776400

uh yeah this is it i think

the big notch on the side there is actually part of the yolk too, it ruptured from the acidity and kinda spidered out I guess

>> No.12776409
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12776409

fuck these ones are sticky as all hell
but it does have less liquid yolk

the inner yolk tasted like, iced tea, the flavouring held well.
the outside tasted like, either a lemon or orange gummy, depending on whatever offbrand maker you got it from
this flavouring is literally just 'citric acid' there is no specific fruit associated with it.
but if you had powdered forms you could do it i'm sure

>> No.12776415
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12776415

it tastes good enough that I tried them together in one bite, not sure how all this raw yolk is for my stomach but, if you were to use smaller eggs, like quail eggs, you could very well be on the path to making some very interesting little candies.

>> No.12776425

So the salt was all around better as far as this goes?
A bit disappointing.

A salt sugar mix is most likely to result in the sugar cutting the overall salinity, but not really doing much flavor or texture-wise if I was to guess.

>> No.12776438

Ill try brown sugar. I got my chickens eggs

>> No.12776443

test

>> No.12776529
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12776529

what a fucking mess though

the salt creeping up everywhere and being powdery was bad enough but I hate it when things are sticky

I think, I'm going to blend the remains of the brown sugar and white and make some drop candy or caramels or something, but i'm not sure what flavourings I have on hand. do people on /ck/ ever even make candy?
the honey, well the honey itself isn't bad but i'm sort of sick of the taste of it right now, it can just sit in the fridge or something

>>12776425
yeah I think so too, the sugar could probably be replaced by, i dont know, food grade saw dust? the salt does most of the work, sugar just fits the bill.
with egg contaminated sugar it could be reused for a lot of things like icing or cookies
but there aren't a lot of uses for 50/50 salt and sugar, and egg.
it's worth mentioning though that these mixes can be reused to some extent doing more eggs, but I don't know how long you could really re-use the sugar based ones before they start to build roads and cities until the sugar has developed it's own culture.
one thing I did not try though, was icing sugar.
if you were to dust the yolks with icing sugar before putting them into a salt mix I think you could potentially prevent all the salt sticking to it at the end leaving an undesirable outside.
to get it good I had to basically peel the layers of salt away


>>12776438
the brown sugar had the stronger flavour between it and the white sugar.
I had mine too low in the can, but sitting it in a capped mound could be a good option as the molasses would travel down.

I can't say I really recommend any of them with whats happened, though it could be possible to do it right
these were like this nearly a week, but I do think the brown sugar had the best moisture content for the final product, it was a lot softer than the others while still thick.
could try for say, 11 days
if the outside is like wax and has liquid in the middle its not possible which is something i'm afraid of.

>> No.12776548

>>12776529
I cured some yolks a week or two ago and never had any problem with the salt over-crusting. Just some hot water and light scrubbing with my thumb and it was all washed away. Leave it in your fridge expose overnight to get rid of any absorbed water if you are worried and you are fine.

I'm not entirely sure what the best way to store these even is. I got them sitting in a non-zip sandwich baggy in the fridge, but maybe thats fucking them up, dunno.

>> No.12776638

>>12776548
I think its possible to dry them out too much as well

some of the smaller fragments I had were, basically unrecognizable as eggs.

so keeping them in a ziplock wrapped tight with no air is likely the best option really
if only you could cure them like that, that'd be a real treat.

>> No.12777779

>>12776125
Can sugar even undergo osmosis like salt can?
If not then that explains why it didn't penetrate the yolk all that well.

>> No.12777842

>>12776638
This was a wild ride, trash Canuck. I hope you continue to let your dreams be memes.

>> No.12777848

>>12776548
I think you're supposed to keep them wrapped in cheesecloth pouch hanging in the refrigerator. Pretty sure you want air circulation to keep them dry.

>> No.12778805

Bamp in case OP has any other novel experiments.

>> No.12779442

>>12776194
Was really curious about why the honey worked so well, thanks anon.

>> No.12779684
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12779684

>>12776218
>slice this bad boy open
and your hand...who cuts a can like that?

>> No.12779698

>>12776293
>bitterness honey always has
the only honey worth buying IMHO is clover and Orange Blossom, pretty much everything else has the flavor you mention. Orange Blossom is legit good though

>> No.12779707

>>12776415
good idea. Now i have a use for all the extra quail eggs I have been feeding to the blue jays

>> No.12779717

>>12777779
i think the sugar binds to the water or replaces its spot in the cell or something, i read about it while looking into making beef jerky, a salty brine will give you leathery jerky but if you add sugar you get tender jerky

>> No.12779769
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12779769

>>12779684
someone who doesnt want to cut their hand by attempting to shove it inside a long narrow tube rimmed with an edge of jagged metal
i literally did that last thread to prevent what you describe

>>12779707
it would also be nice if theres an anon with access to larger eggs that could try
like emus or ostrich
duck eggs are only slightly larger and I haven't had them before so it might not be worth doing unless theres a taste difference
apparently they often use a brine on whole duck eggs
"soaking duck eggs in brine, or packing each egg in damp, salted charcoal."
not the salted charcoal seems to be similar to what I was thinking earlier about the sugar in the salt and sugar mix not being important


>>12779717
this makes me wonder if it's possible to make egg jerky and now I'm sort of concerned I might be flying too close to the sun

>> No.12779860

>>12779698
I like avocado but I imagine it’s supply is limited outside of California. It’s extremely dark and rich though.

>> No.12779866

Good shit anon

>> No.12780563

>>12777779
The molecules are bigger, less polar, and don't dissolve as well, so the solution outside is less hypertonic and does not draw water out in the same way. It still forms a supersaturated solution, but the water inside just doesn't connect to sugar outside like it does to salt.

Very little (if any) sugar enters the yolk because the yolk membrane doesn't have holes built for it to go in, but salt is smaller and can occasionally slip in.

>>12779769
>egg jerky
Egg yolk proteins are diffuse and gooey.
Meat proteins form long strands, even on the molecular level. They connect into filaments that keep their form.
Eggs wouldn't form jerky because the protein doesn't link up in a chewy way. The closest thing would end up somewhat like a thich crust of dried up school glue.
Keep up with the spirit of scientific inquiry, and I'll visit the thread with occasional actual facts.

>> No.12780587
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12780587

did some grocery shopping, these eggs were on sale, as were all 4 coffees
shame because one of them is a regular brand of mine I paid full price for not too long ago, would be from the same shipment too.
only found them because I wanted more turkish coffee.
I will be abusing the sifto salt, and my wok, gratuitously.
I should look into getting another wok, this one was a gift years ago from someone who said they didn't use it but picked it up

>>12780563
well it wouldnt be jerky of course, it'd be more like those shitty 'jerky' they make by extruding
I think if may be possible to do but like those extruded jerkys it wouldnt be satisfying

>> No.12780762

>>12780587
tell me about that koth mug

>> No.12780981
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12780981

>>12780762
theres a good story behind that mug actually

theres a property we rent out, go through a lot of tenants, a lot of them are really shady, had a few arrests happen on that property, and i've even had to physically remove someone attempting to squat after being evicted, when helping move in a new tenant.
also had a police raid or two on it, first tenants we had turned out to be keeping a safe full of cocaine and had a sawn-off 12g under the kitchen table.
it's in a good enough neighbourhood, but after people get arrested at a place, it can be hard to get decent tenants.

but this was one of the best tenants, a young couple were expecting a baby, both of them were working
basically good as gold in this town
few months in we find out he's moving out but shes staying
he was cheating on his pregnant girlfriend
she stays for about 6 months more, lawns always well kept, no complaints from neighbours or anything, rents always on time
(though we also decreased her rent given the situation as long as she kept up on things like a good tenant and she did)
she moves back in with her parents taking everything she owns with her, (a lot of tenants leave broken garbage I need to remove)
the only things she left were mughauer, and an extremely gaudy cheap valentines day teaset similar to pic related, though a different set.
the date on the bottom of the mug is 1999, this mug is legal now I could put my dick in the handle and the cops couldnt stop me
if you bring a mug around place to place for this long, it's clearly one you really like.
This wonderful girl who was now a single mom had kept that bastards favourite coffee mug out of pure spite and ditched it on moving out.
I gave the teaset to my buddy as a joke (he uses it still)
I kept mughauer, it's a good reminder to appreciate good people, because they're the ones who can do the worst things to you.
I bet he misses this mug more than his child


https://www.youtube.com/watch?v=xdyGfiIirD8

>> No.12781004

>>12776222
>re-refined the salt
How? Result?

>> No.12781029

>>12781004
Look in the prior threads.

>> No.12781053

>>12780563
Trust me anon, they think water boils at a lower temperature when you add salt. They’ll accept anything you say as fact so long as you pretend you know what you’re saying and they can easily agree with your sentences without feeling lied to.

>> No.12781066

>>12780981
That’s actually a depressing story.

>> No.12781180

>>12781053
I'm just a NEET with a STEM degree and too much autism to let this thread alone.

>> No.12781244

>>12781029
I've browsed through the other threads as they've been popping up. Maybe it's my lack of patience, but all I've seen are mixtures of crumbly and browned bits, with no real refinement to the point of what I would be willing to use again for any purpose. Is one of those points the re-refined point, or has my lack of patience made me the fool?

>> No.12781296
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12781296

>>12781004
first thread goes into detail but i've only got two full shakers of that nearly 2kg, I contaminated a lot of it with other experiments where I had contaminated them with either
>olive oil
>toxic oxides from a stoves heating element
>straight up poisonous fuels
it was likely possible to still re-refine the olive oil but it tasted so fucking bad i threw it out in anger
just search first thread for "FUCK olive oil"
re-refining was mainly needed because I had mixed a very large amount of egg shells into the batch and it was grey from all the other contaminants that were repeatedly heated and denatured
(mainly the anti-caking and anti-fungal agents added to the salt)
my end result after it all was the best salt i've ever tasted, it's so pure it's more like a garnish at this point.

repeated heating of a slurry is all you really need to remove the additives made by salt companies, as they are water soluble but have a lower max temperature and will no longer bind with the salt
then the salt itself will climb, purifying itself through it's own crystal growth, you'll want to look for shots of the wok with paper sitting in it, though if I did it again I would use something other than the paper, had some issues with the paper absorbing and then having it's own fibres become brittle.
I could technically burn those off if I was concerned about it, but the tiny paper fibres are very neutral compared to soot

>>12781066
even if the courts demand he get visitation rights he'll never have the mug she's denied him

>>12781053
it's not something I care enough about, but I know you sure do and will try to bring it up repeatedly despite being ignored previously iirc
whether it's an old wives tale i'd never questioned or if there is actual merit in understanding that the water conducts heat more readily due to salt itself conducting heat quite readily
i've read different papers since you mentioned it in the first thread and it still seems inconclusive

>> No.12781375
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12781375

>>12781053
https://en.wikipedia.org/wiki/List_of_thermal_conductivities

thermal conductivity changes for materials at different temperatures, and interestingly enough water and salt go in the opposite direction
Sodium chloride
6.5 - 289k
4.85 - 400k

Water
0.5918 - 290k
0.6864 - 400k

stainless steel
16.3 - 24 at 296k depending on composition

so logically speaking, adding salt does speed up the rate the heat should be transferring into the water, as the conductivity should be raising
whether or not this is the same as the salt dissolves into it, as it would not be water, but a solution of water and salt with it's own properties
but if I honestly cared enough about the outcome i'd just try and time it and then probably get called out on timing it wrong somehow, given that this is not a lab and no two pots are identical


but something more important, I was already looking up this information earlier not because of this disagreement, but because I wanted to compare sand and salt

Sand
0.27 303k
Sodium chloride
6.5 - 289k

pretty big difference! sand turns out to be an insulator

I was told somewhere on /ck/ that sand was a good conductor though I knew it was wrong, but it's heat capacity is something im more interested in.
material (cal/gramoC) (J/kgoC)
Salt, NaCl 0.21 880
Sand, quartz 0.19 830

very comparable, so I should be able to substitute the classic and very versatile wok full of sand with a wok full of salt
as sand is heavy and the beach is far.

>> No.12781398
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12781398

>> No.12781429
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12781429

i guess i only really need the 1 box for this

>> No.12781435
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12781435

okay now for the good stuff

take a specific sort of can, it needs to be one that has only one ridge, these are pressed before lidding, ones with a lid on top and on bottom made of rolled steel are not suitable.

>> No.12781446
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12781446

you want to cut in two spots a bit over an inch apart
cut the top the rest of the way around

>> No.12781454
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12781454

as you can see, a good amount of the metal is left, this will help it from peeling further during use

>> No.12781460
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12781460

you will still get some tearing but it will not be significant since that whole edge will still be secured

>> No.12781466
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12781466

you then fold it over gently on an angle towards the center

>> No.12781472
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12781472

fold the other side, you can see mine is not perfect but it will do the job
fold them together underneath

>> No.12781476
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12781476

remove the lies and disappointment

>> No.12781493
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12781493

crush the can to make a spout using your thumb and index gently on the ribs of the can
you can use two hands if you like but do not go further than shown, shallower is fine.
it will just be difficult to clean if you warp it too much

>> No.12781496
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12781496

microwave for 2 minutes

>> No.12781534
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12781534

after eating your ravio-lies
you're going to take the can and change the shape a little more, take both thumbs and push in with the handle facing away from you

>> No.12781541
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12781541

the profile should look somewhat like this, you want to have an area in the bottom when pouring that does not come out all the way, this allows you to avoid pouring what has settled.
if desired you can turn to the side to get more of whats settled and with a flick of the wrist you can actually get pretty precise with your amounts.

i've made these a lot of times
though this is the first time i've done it while in an apartment

>> No.12781550

>>12781493
This one looks like an album cover

>> No.12781585
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12781585

when heating clumps will form, this is the anti clumping agent giving out,allowing any residual moisture to form clumps, easily dealt with

>> No.12781611
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12781611

well i figured out why they use sand pictures ahead

>> No.12781614
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12781614

inside of can when heated

>> No.12781616
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12781616

handle, to show it is safe enough, recommended still to use a rag or something as it is uncomfortable if it does get very hot

>> No.12781619
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12781619

add coffee and water to fill your cezve where you want it

>> No.12781625
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12781625

repeatedly autistically check the temperature, doesnt change, move the salt around for a couple moments then set camera and thermo gun behind you

>> No.12781628
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12781628

hear loud hiss as hot salt burns hot foaming coffee in your flimsy just barely too hot to touch with bare hands handle

turns out sand is just their method of controlling an uncontrolled fire instead of being smart and responsible with their flames jesus christ this is horrible fucking arabs i swear to fuck

>> No.12781672
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12781672

was scooping out the bits so I could try again but then noticed a feeling as I scraped the thing across the bottom

>> No.12781676
File: 1.93 MB, 3296x2472, 100_2309.jpg [View same] [iqdb] [saucenao] [google]
12781676

eeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee
I hope this is fixable

>> No.12781677
File: 1.96 MB, 3296x2472, 100_2310.jpg [View same] [iqdb] [saucenao] [google]
12781677

best case scenario it's just a weird oxide i can wipe out

>> No.12781684
File: 1.89 MB, 3296x2472, 100_2311.jpg [View same] [iqdb] [saucenao] [google]
12781684

haha nope this was a terrible idea
fucking turks
no wonder sand people are in a perpetual state of civil war they can't even make castles
even a toddler has the intelligence to make castles out of sand

>> No.12781775
File: 1.90 MB, 3296x2472, 100_2313.jpg [View same] [iqdb] [saucenao] [google]
12781775

attempts to reseason not going well, woks probably pooched
whatever sort of metal this is, does not like oil and will absorb and eat it then spit it out like hot sugar

what have I done /ck/

>> No.12781815
File: 1.91 MB, 3296x2472, 100_2315.jpg [View same] [iqdb] [saucenao] [google]
12781815

oof that bubble dispersion, that whole circle is really rough

I got this wok as a gift years ago so, it was free, but I was hoping to be able to at least keep it as a prep bowl or something, gonna keep trying to save it I guess but theres only so much shit I can try.

>> No.12781857

Good fucking job you absolute mook. You tried to make turkish coffee with salt instead of sand and ruined your wok like the block headed fool you are. Here's some advice, at least try and sand it down a bit and season it. That should at least try to fix the shame you brought upon your lineage.
There's a good reason why they use sand instead of salt, you just found that out.

>> No.12781956

>>12781857
oh please, you know i'm not going to just leave it how it is, no need to go and repeat things I already said about myself.
I already knew it wasn't good for my wok, I just didnt think it was going to be this bad.

the one thing I didn't take into was the weight of the salt, the pan heated up and the weight of the salt hot salt actually warped the pan a bit in a donut when it got orange hot, which is something it usually usually doesn't do
I'm actually surprised it's not more fucked up
been working away on it slowly while watching LTT videos but it'll take a while to get the warping evened out again since i'm doing it by hand
I do have experience with restoration, it just takes time like all good things

>> No.12781967
File: 1.95 MB, 3296x2472, 100_2316.jpg [View same] [iqdb] [saucenao] [google]
12781967

I mean frankly this is already in a usable state

>> No.12782827
File: 64 KB, 714x528, 20F4A9EE-69F7-4522-88FC-D5F74F373D02.jpg [View same] [iqdb] [saucenao] [google]
12782827

>>12781296
>it still seems inconclusive
Dude I’m a science nigger, it heats up faster but hardly at all and it boils hotter but hardly at all. We know far too much about science to say that some chemistry idiot with a thermometer was wrong when he was working with boiling water.

>> No.12782836

F
wok was too pure for this salty world of ours

>> No.12782856

Did your idea come from the chinese century eggs or what? Cool experiment, was nice to follow along

>> No.12782928
File: 1.95 MB, 3296x2472, 100_2317.jpg [View same] [iqdb] [saucenao] [google]
12782928

well its about as good as I'm probably going to get it by hand unless I get my drill out, but usually I don't restore concave surfaces that way, and not on materials this hard
i'm still not happy with it, most of what you see is very shallow pitting

even if I do manage to fix it a bit, it'll never be as good as it was before

each of those little pits seem to be hotspots, as when I put oil to it, those spots instantly start to smoke and with water, that's where it starts to bubble

>> No.12783020

>>12779769
>someone who doesnt want to cut their hand by attempting to shove it inside a long narrow tube rimmed with an edge of jagged metal
>i literally did that last thread to prevent what you describe
>it would also be nice if theres an anon with access to larger eggs that could try
>like emus or ostrich
>duck eggs are only slightly larger and I haven't had them before so it might not be worth doing unless theres a taste difference
>apparently they often use a brine on whole duck eggs
>"soaking duck eggs in brine, or packing each egg in damp, salted charcoal."
>not the salted charcoal seems to be similar to what I was thinking earlier about the sugar in the salt and sugar mix not being important
>this makes me wonder if it's possible to make egg jerky and now I'm sort of concerned I might be flying too close to the sun
Salted duck eggs is a staple of South China cuisine. I'd be interested to see any experiment on that front.

>> No.12783645

Cool can jug anon, rip in pieces wok. Your experiment reminded me of this video, where a Chinese chef dry fries salt for some reason.
https://www.youtube.com/watch?v=_AhbMUHVLCo
Everything I know about chemistry tells me that shouldn't do jack shit to salt, but I can't deny the salt looks slightly brown by the end.

>> No.12783672

why does OP keep doing this? what is the purpose?

do you eat these eggs op, or are you just severely autistic?

>> No.12784447

>>12783672
The test, if checked from the beginning - threads are linked - was to find different or better ways to cure egg yolks.
The standard procedure is to bury the yolks in salt or salt+sugar for 5-7 days and then wash them off and let them dry.

This takes a lot of space to do so, so OP originally was figuring out better set-ups, but the call of science drew attention elsewhere.

The other portion was to see if a sugar only mix could cure the yolk properly and if so what effect it would have.

>> No.12784599

>>12783645
It picks up the seasoning from the pan

>> No.12784607

>>12783672
because it's epic! it's so random! good thing there's no cats in the thread or i would throw a fit! i LOVE that he's using a trip when it's not needed at all. these threads have been so sick

>> No.12784616

>>12783672
He's Canadian so he is sorry eh.

>> No.12784625

>>12783020
Why the fuck did you greentext nearly his entire post you absolute aspie

>> No.12784634

>>12784607
He always posts with the tripcode you fucking newfag. Don’t pretend other people are newfags when you haven’t even lurked enough to encounter trash Canuck a few times.

Everyone knows he’s autistic but he posts OC so nobody whines about his tripcode autism anymore.

>> No.12784646

>>12784634
it's okay, bud. i love this! this is such a funny interesting thread

>> No.12784760

>>12784646
thanks friend :)

>> No.12785965

>>12776125
Why do you do this?
Do you eat it?
Have you ever got food poisoning from your cooking experiments?

>> No.12786140
File: 52 KB, 600x559, lewd.jpg [View same] [iqdb] [saucenao] [google]
12786140

it's a real shame my wok couldnt handle it, I was hoping to cook eggs in hot salt like https://www.youtube.com/watch?v=gJz2Tgt3jvs
after doing the coffee

still working on it, reseasoning and reworking slowly
the batch of salt that did the deed doesn't have any metallic smells or anything oddly enough, so it should be find for other stuff, and at the very least, reprocessing.

i'm looking through my older stuff, I have quite a lot of cook ware you see
and I have quite a number of glass dishes as well as a cast iron pan of unknown cost or origin, probably a gift.
I can still do the ugandan eggs, but i won't be doing it on the stove top as I don't really feel great about putting a pie plate on a burner

>>12785965
of course I eat it
I don't think i've ever gotten food poisoning from anything i've cooked myself no, i'm actually quite careful.
Your sense of smell and taste are developed in such a way to prevent it, if you smell or taste something bad, chances are you're right. There are exceptions of course but i'm not making casu marzu.
the reason I'm careful isn't because i'm worried about making myself sick, that's quite difficult
I have a bit of a radical stance on food waste.
We over produce, and it gets thrown out anyways, so I don't dwell or bother people if they don't use their little bits here and there, but I hold myself to higher standards and benefit from it.
nearly anything can be reprocessed into something else, even given very limited equipment, but a lot of the time people are adding steps that don't make sense.
most obvious example is peeling potatoes for fries and mash, or buying jars of old tomato sauce in the middle of tomato season where you can get 8-9 pots of pastas worth of tomatoes for the cost of one jar, but that's entry level stuff.


though now that I think about it again, there have been some times where I shrugged with a 'eh i'm not using that much dairy' and given myself horrible stomach cramps from lactose intolerance.
bit diff tho

>> No.12786897

You're doing amazing work anon
Keep it up, I'm rooting for your research

>> No.12787189

Make a book and publish/sell it on amazon
I'd buy it

>> No.12788649
File: 2.77 MB, 640x640, 1562345199940.webm [View same] [iqdb] [saucenao] [google]
12788649

Bump out of curiosity.

>> No.12789836
File: 23 KB, 259x300, BUYMYBOOKBUYMYBOOKBUYMYBOOKBUYMYBOOKBUYMYBOOK.jpg [View same] [iqdb] [saucenao] [google]
12789836

so I found one of those cheap copper meme pans that were all the rage a few years ago, it's got chips in the coating, which was a common problem, one scratch and it starts to lift away
otherwise they're great pans while they last.
i'm not exactly attached to it, so i'm going to use it for some salt stuff after I scorch some char over those holes in the coating


>>12787189
you mean like a recipe book full of weird shit with overly autistic explanations as to how everything works and very rough gauges of amounts and blurry pictures?
seems doable but I wouldn't know where to start
i've done merchandising on 4chan before for /o/ but those were physical objects
do you know if amazon allows 100% off coupons? redditers can pay but i'd rather not have some random autist screeching shill and posting pirate links every thread out of some weird spiteful duty when I could just give it away for free and still get reviews

I had previously considered doing videos for some of the trickier to show and describe techniques, as well as ones that are simply harder to photograph due to hands being covered in stuff

>> No.12789974

>>12788649
Did that first one just heem a fucking horse and ride off on it? I need the context.

>> No.12789997

>>12789974
That is how you take down a horse when it comes time to 'break' it.

>> No.12790016

>>12789997
#2 guy straight up body slammed his horse.
>WeWWENowNigga.jpg

>> No.12790714

>>12789836
>do you know if amazon allows 100% off coupons?
I don't see any 100% off coupons anymore on the coupon site I used a couple times but heavily discounted stuff should still work
Videos would also be great, having this documented somewhere else than just the threads would be great

>> No.12790755

>>12790714
Would you stop blowing smoke up this guys ass, nobody gives a shit about someone packing eggs in sugar in a dirty ass kitchen. Stop bumping this dumb shit.

>> No.12790761

I'm still confused by all this. Why do you want to eat salt or sugar cured eggs? What's the upside here. At best you get a salty or sweet egg. This is like a kid playing in the mud and making mudpies. You're just dicking around for some weird reason. Are you white? I can't imagine a white person in the first world wanting eggs like this. Seems like something an asian or middle-easterner would want.

>> No.12790828
File: 118 KB, 293x795, here you go friend.png [View same] [iqdb] [saucenao] [google]
12790828

repaired the pan, pretty hungry, will be making breakfast soon


>>12790761
the salt ones are actually very good, but i'd consider the sugar ones a failure, though it was a valuable enough learning experience.
the flavour was good for some of them, to the point i'm interested in egg based candy as a curiosity, but not to the point I'd continue past it being a novelty.
I think the sugar would work better with egg whites than yolks, but what you're basically left with then is just, a raw meringue.
the salted eggs weren't salty as long as the yolk was not burst.

You wouldn't be wrong with the mudpies analogy though, I really do like playing around with things just to see what happens, thats the joy of experimentation.
I both respect and disregard convention.
salted eggs aren't anything new though, started doing this because someone on /ck/ mentioned them, they've been trendy for a few years now.
my initial experiment with them was doing them as a tower rather than a tray
I am white, but you'd be right that asians like them, but usually they use a brine and with duck eggs.

I do a lot more than just eggs, but they're cheap and something just about anyone anywhere has access to, with a fairly exhaustive list of ways to use them.
>>12790755
obsessed
you know you can hide threads on 4chan right?
i've attached a small tutorial for you
dont thank me, just doing my part to educate the masses of upset newfags

would you like me to also attach a tutorial on how to filter out tripcodes so that you can be rid of me forever?
I am actively giving you the option to be rid of me after all

>> No.12790885
File: 1.92 MB, 3296x2472, 100_2326.jpg [View same] [iqdb] [saucenao] [google]
12790885

pan of salt, get hot as h*ck
use a thick pan not a thin pan like my poor wok

>> No.12790888
File: 1.92 MB, 3296x2472, 100_2328.jpg [View same] [iqdb] [saucenao] [google]
12790888

apply egg
shallower areas will be hotter

>> No.12790891
File: 1.94 MB, 3296x2472, 100_2329.jpg [View same] [iqdb] [saucenao] [google]
12790891

might as well test the already cooked white runoff
does not seem appetizing

>> No.12790897
File: 1.92 MB, 3296x2472, 100_2330.jpg [View same] [iqdb] [saucenao] [google]
12790897

well that was about as awful an experience as that guy in africa had, tried washing the salt off with water and was still horrendously salty, not gonna bother, gonna just have to toss this out, it's basically made it's own slab of rocksalt

gonna wet the salt and turn it into its own slab rather than loose, that worked a lot better last time, I'll use less salt too

>> No.12790918
File: 1.90 MB, 3296x2472, 100_2332.jpg [View same] [iqdb] [saucenao] [google]
12790918

added water, spread as a paste, bisc fire a dish in an oven for 40 minutes

>> No.12790982

bro this is gross

>> No.12791014
File: 1.96 MB, 3296x2472, 100_2335.jpg [View same] [iqdb] [saucenao] [google]
12791014

tasted pretty good desu

>> No.12791204

>>12790888
Jesus dude, talk about [blood pressure intensifies]

>> No.12791434
File: 1.97 MB, 3296x2472, 100_2336.jpg [View same] [iqdb] [saucenao] [google]
12791434

gonna bake them under salt in the shell, could be good for beach camping, using sand instead ofc, salt is far more heat conductive
ashes tend to give eggs a flavour through their shell that is a bit unpleasant
as some of you know, egg shells are porous things can go into the shell but cannot come out.
this means that if I left them like this for a week at room temperature, no changes should be made, theoretically, but i'm not planning to be eating fermented eggs.
im no chinaman.

meant to take a picture but it didnt save, made sure they're not touching the pan, and they're buried pretty loosely with dry salt over a patty of wet salt.
i'm expecting it to be pretty good unless they crack while raw and suck in ridiculous amounts salt

now I know you guys think i'm crazy but this isn't actually anything new either
salt crust baking has been around for a long time
some variants use flour, some use egg whites
but I haven't really found anyone using just salt, or cooking eggs in this method past what i've already done, tossing them in a hot salt pocket

>> No.12791571
File: 1.85 MB, 3296x2472, 100_2337.jpg [View same] [iqdb] [saucenao] [google]
12791571

took out one of the three half way to see how its doing, gonna leave the other two in for the other 20 minutes

>> No.12791601
File: 1.93 MB, 3296x2472, 100_2339.jpg [View same] [iqdb] [saucenao] [google]
12791601

hm, seems ready but doesnt separate from the shell at all

>> No.12791619
File: 1.94 MB, 3296x2472, 100_2340.jpg [View same] [iqdb] [saucenao] [google]
12791619

when you roll it between your hands the yolk pops right out instead of the white away from the shell
it's tighter than a regular air bake
tastes good, but the whites being unable to leave the shell is a real problem.
hopefully the other two being baked longer will resolve this but I have doubts.

also the shell itself doesn't taste bad like this so I guess if you were a total fucking savage you'd be okay

>> No.12791681
File: 1.94 MB, 3296x2472, 100_2341.jpg [View same] [iqdb] [saucenao] [google]
12791681

buggers are tough to mine out

>> No.12791686
File: 1.94 MB, 3296x2472, 100_2342.jpg [View same] [iqdb] [saucenao] [google]
12791686

well frack it

>> No.12791687

>>12791681
looks good

>> No.12791694
File: 1.92 MB, 3296x2472, 100_2343.jpg [View same] [iqdb] [saucenao] [google]
12791694

easy once moist, tops and bottoms are a little different in how the shells roasted though

>> No.12791707

Why don't you just use sterilized sand at that point?

You don't infuse or risk adding salinity, and you get a more even bake.

Of course, that also implies you have at least a small bucket of clean playground quality quartz laying around. Not sure why you would have that.

>> No.12791732

personally i would have used a pan to bake the sand (salt in this case) and used the residual heat to cook the eggs.

otherwise, interesting shit

>> No.12791816
File: 1.93 MB, 3296x2472, 100_2344.jpg [View same] [iqdb] [saucenao] [google]
12791816

came right out, tasted good, but before tasting I noticed that one side smelled like the beach while the other just smelled like, a regular egg
so I think to repeat this I'll wet use wet around the whole thing
it might even be beneficial to do this with a lid to sort of salt-steam them

it doesn't taste the same as if you were to do them in a hot brine, it's sort of weird, and my upper lip for some reason feels like it's on fire
probably nothing, but it might have caused a slightly caustic reaction possibly, I'm going to go rinse my face

>>12791707
I would do it for comparison but the only two real differences are the heat transfer rate, where salt is similar to doing a claybake, with sand being more of an insulator. see >>12781375

and yeah availability is a thing too, it was easier to get a box of the cheapest salt at a nearby grocer

hell I never checked but i might have been able to get ancient salt from the asian corner store for cheaper, like 99c when it was placed on the shelf 15 years ago
those people always keep the weirdest shit on shelves to make things seem stocked

>>12791732
it doesn't really hold it for long enough with salt but you'd get a similar result
what I did was closer to burying it on the edge of fire or under a fire opposed to putting out a fire and rolling it in the coals, both valid methods

since salt heats up faster than salt, it also loses heat faster
meanwhile sand, heats and cools slower than water does.
the reason it destroys your feet at the beach until you dip them further in the sand though has to do with how much air is inbetween the loose surface particles, same reason I had differences between the top and bottom of these eggs, top was loose, bottom was packed like a sand castle

>> No.12791884

>>12791816
That's actually damn interesting then.

I've seen videos of people making puffed rice by using sand over a fire. It perfectly puffs the rice every time, you don't risk torching it, and since it's high quality quartz and sterile, it doesn't effect the end product much.

I honestly never knew sand was an insulator though. I was considering tossing together a brick oven soon using some cinder blocks I have laying around that have just been gathering dusts. Might be worth filling them with some sand I got laying about when I do so. Thanks, anon!

>> No.12791928
File: 46 KB, 322x218, chen contemplate.png [View same] [iqdb] [saucenao] [google]
12791928

>>12791884
yeah after the whole turkish coffee incident I had realized that they don't use the sand to hold the heat but to reflect it instead
I probably could have gotten both better, and safer results using water

it never occurred to me that it's the desert version of a double boiler.

>> No.12792488

>>12783020
this post puzzles me

>> No.12794113

Rip the wok.

>> No.12794374

i would very much like to meet OP.

>> No.12794448

>>12779769
you could cut an angle on the top and then just spiral peel the can all the way to the bottom

>> No.12794592

>>12791434
Food Wishes has a vid on salt crusted beef tenderloin that the guy loved, so it is a legit method.

>> No.12795130

>>12794448
wouldn't that actually just be exceedingly dangerous
those smooth cuts weren't sharp, that was easily the safest can
they rest were pretty sketch

>>12794592

it is pretty interesting, but I think for most things salt bake is simply too much salt
fish done this way are usually whole fish that haven't been skinned yet
you mean this one? https://www.youtube.com/watch?v=A_FV5sNq3Fw
it uses egg whites
his sauce at the end made me feel a little sick looking at it with that exact shade of greenish yellow pouring out of over the same spot on it presented butterfly, makes me think of abscesses.

I am going to need to do some meat as a salt bake but i'm pretty worried for anything that isn't sealed, would absorb a lot more of the salt, as well as contaminate the salt a lot more

I think sausages would be a good bet for this, but I only have loins right now, which are also cut against the grain, so I think they'd absorb far too much of the salt even if I attempt to seal them
I had to use a fair bit of water to resoften the salt after yesterdays multiple egg cooks so it's current consistency is like a sink hole of brine
I suppose if I do it from frozen perhaps by the time it thaws out it'll be crusty and not leak in as much
though they thaw out pretty damn quick so it's likely not going to be a big difference

I'm gonna need to come back to it after a bit of thought
so I'm going to go for an early morning walk and collect some wood for smoking

>> No.12795141

Please stop posting in other threads with your trip. It is not a behavior I can endorse. 4chan is the only anonymity that the internet has left, and people like you help spoil it. I will not read your threads until there has been a full week without your trip appearing elsewhere.

>> No.12795244

>>12795141
okay feel free to leave then you autist I don't really fucking care

>> No.12795278

>>12795141
Fuck off, he is one of the few retards that use the trip the right way.

>> No.12795303

op are you single?

>> No.12795496
File: 32 KB, 640x480, dok-smug.jpg [View same] [iqdb] [saucenao] [google]
12795496

I think I've decided I'm going to try and salt bake with some fresh salt using bbq sauce as the wetting agent on a frozen chop
i'm still worried but I think that's pretty reasonable for potentially adding so much salt to a naturally salty meat

>>12795303
does a waifu count?

i've always been pretty popular with girls but I'm not interested
not gay, just content with myself
i'd have to meet a very special person to throw away what I enjoy, I value my peace and quiet too much

Can you imagine the hounding i'd get every time I'd enter the kitchen?
not to mention the bitching any time there is any amount of smoke
'oh my god the CURTAINS are going to SMELL LIKE SMOKE'
bitch please who the fuck sniffs the curtains
MORE SALT? MY FEET ARE DRY ENOUGH AS IT IS
ooh my god just fucking thinking about it is enough to make me sick of this fictional woman

>> No.12795527

>>12795496
Wait, do you mean smoke that comes from cooking (experiments)? Or smoke from cigarettes?

>> No.12795548
File: 86 KB, 921x744, 1551163563888.jpg [View same] [iqdb] [saucenao] [google]
12795548

>>12795496

>> No.12795551

>>12795244
This is unfortunate. I strongly encourage other people to leave this thread until this attention-hungry individual complies with 4chan standards.

>> No.12795553

>>12795527
cooking of course
especially the women in this fucking area, they're all banshees and baby mommas

>>12795551
and i'm sure you'll continue to stay here and do so

>> No.12795561

>>12795553
I will continue to make the same recommendation when I see these threads, yes. I will however refrain from reading the content, contributing to the content, or bumping.

>> No.12795571
File: 1.57 MB, 1024x933, iwonder.png [View same] [iqdb] [saucenao] [google]
12795571

>>12795561
so you're literally just admitting to spamming to take up post count

well sure these usually die from pictures anyways and there are an infinite amount of threads that can be made but if you insist that your crusade against a man and his salt is just who am I to stop you and point out, for what is likely the third or forth time that you can simply filter me and my threads to be rid of an eyesore such as myself
you could even do what other people do and install 4chanx to be rid of all tripfags
but if you honestly think I'm going to stop doing something i've done for over 5 years because you won't write 'wow looks good op' then you sir need to share those good drugs

>> No.12795582

>>12795571
It is not a crusade against these threads. It is a crusade against your participation in other threads while maintaining your trip. I thought I made that clear. The purpose of a trip is to authenticate yourself within your own thread, not to be recognized in other threads.

>> No.12795588

>>12795582
the only thing you've made clear is that you're autistic little boy with a lot of free time on his hands

>> No.12795658

>>12795582
Fuck off

>> No.12795719
File: 1.86 MB, 3296x2472, 100_2345.jpg [View same] [iqdb] [saucenao] [google]
12795719

two chops frozen together so i guess we're doing two
thats okay im pretty hungry and this might save me from needing a side dish

ice this shit like a cake. It's really thick and easy to spread since it's cold but this sauce is usually pretty runny

>> No.12795722
File: 1.94 MB, 3296x2472, 100_2346.jpg [View same] [iqdb] [saucenao] [google]
12795722

made sure to coat the other side, salts still pretty wet but it'll be fine probably

>> No.12795727
File: 1.94 MB, 3296x2472, 100_2347.jpg [View same] [iqdb] [saucenao] [google]
12795727

coat and cover and was running so I put more salt in to suck up some of the rogue water, just wasn't able to pour off enough of it and i'd been trying quite a while

>> No.12795771

>>12776293
>Never eaten honeycomb

>> No.12795943
File: 1.95 MB, 3296x2472, 100_2348.jpg [View same] [iqdb] [saucenao] [google]
12795943

and its out time to see the results


>>12795771
the sheer amount of wax in honey comb is so different you cant compare
this is more like unrolling a beeswax candle, spreading the tiniest bit of honey on it, then chewing it

>> No.12795970
File: 1.97 MB, 3296x2472, 100_2349.jpg [View same] [iqdb] [saucenao] [google]
12795970

lifted away quite easily which is a good sign

>> No.12795976
File: 1.95 MB, 3296x2472, 100_2350.jpg [View same] [iqdb] [saucenao] [google]
12795976

it's definitely thoroughly cooked, eating it now, but it's stil surprisingly tender and the sauce did a pretty okay job at keeping the salt from overpenetrating, but the salt residue on the outside is pretty pungent

would have benefited from something marinated with a much stronger flavour

>> No.12795981
File: 1.93 MB, 3296x2472, 100_2351.jpg [View same] [iqdb] [saucenao] [google]
12795981

even though it was 2 together its fully cooked right through until it has that squeaky sound on the knife

i'd certainly use less time if I was to repeat this, I did 1:20 and should have done I think 1 hour
when exposed i'll usually do 50 minutes and with how the eggs turned out I was expecting more heat reflection

>> No.12795993

>>12795496
>ooh my god just fucking thinking about it is enough to make me sick of this fictional woman
That’s why you’re supposed to date someone you actually like, numbskull

>> No.12796091
File: 1.96 MB, 3296x2472, 100_2352.jpg [View same] [iqdb] [saucenao] [google]
12796091

it's still saltier than i'd usually enjoy but overall not bad, once you drown out that salt with more sauce or something

the cooking for these is extremely even though, there are no burnt spots, they're all at the same level of overdone.

the main spot for trouble on this is definitely the edges, this is by no means an ideal cut of meat for doing this.
doing a steak would probably be worse but any sort of roast with a good amount of fat on it would be ideal, especially something like a beef picanha or whole loin


>>12795993
nah I'll pass on that lottery, it's not like i'm a kiss-less virgin or anything
i've been around that block more than enough times to know whats what

>> No.12796936

>>12795993
I can only imagine the woman who could live with OP's autism and still love him despite that.
She's either even more autistic than him or so desensitized a WWI vet would be considered a crybaby compared to her.
Although, there's no replacement for being able to rub your meats with your meat without fear of another human being judging you. Or without fear of killing a lesser human with a salt induced heart attack.

>> No.12798532
File: 20 KB, 664x520, 1520810367297.jpg [View same] [iqdb] [saucenao] [google]
12798532

egh

>> No.12799128

>>12796936
Autist/Autist relationships are comfy af, you just listen to the other one go into stupid detail about 19th century Bruges or something and build bionicles

>> No.12799950
File: 2.32 MB, 7000x3937, IMG_20170612_050202238-7000x3937.jpg [View same] [iqdb] [saucenao] [google]
12799950

patti bump for interesting content, good thread OP i appreciate your efforts, id like to try some salt cured ones just not sure yet what to use them for besides pasta

>> No.12800209

>>12799950
I made Shepherd's Pie recently and about half of a grated yolk to about 1.5-2lbs of beef and other things added a ton of flavor.
I've also topped stir-fries with some, put some of it inside grilled cheese, on top of steak, treat it like you would a particularly strong cheese, with the caveat that it doesn't melt so much as dissolve.

>> No.12800347

gonna be trying a few mold bakes today I think
the main issue i've had with molds is that they won't release from a dish, but different things i've tried has usually resulted in the salt decimating any release agent
comes down to getting as smooth a dish as possible, trying a pie plate now
hopefully i'll be able to get it to release properly, but if not, a large enough piece to act as a lid for the following bake

>>12799950
they are really good on pasta, salads would definitely work great, but i've also heard they're good on ice cream which seems weird to me, probably need to microplane/zester for that to be good

I noticed that when I tried thick pieces it just, wasn't good
seems that it needs to be thin enough to really get into whatever it is you're putting it on
which again, is weird to me, because chinese mooncakes are a thing but I guess the chinese do eat a lot of weird shit
but they're also duck eggs not chicken and are brined, so they'd still have a fair bit more moisture left but be salty.

>>12800209
man that does sound really good on ground beef

>> No.12800360

>>12800347
Thick slices of it are too much.
Too salty and fatty. Neat just to see what it tastes like, but not all that useful.

Shaving it or shredding it like say parmesan or even closer romano results in a better experience.

>> No.12800409

>>12800360
what are you thoughts on making a brick of it?
thats one of my goals.
if my baked salt dishes dont work the only real option would be to
>do the space wasting giant tray
>pulverize them with a food processor or some shit
>mix with very small amount of liquid if needed
>call up local slav and ask to borrow his hydraulic press

>> No.12800458

>>12800409
A brick could work, but then you have to think about how long it will take for the salt to properly desiccate the yolks if you decide to go rather thick.

When I made my batch a few weeks ago one of the yolks broke and I was worried about it getting over-salted, but that didn't happen and it contracted back into a disk shape anyhow. I may have gotten lucky though.
So you could POSSIBLY pour in liquid yolks into a somewhat loosely packed salt mold and end up with a block of cured yolk in about a week and a half (assuming its about an inch/~2.5cm thick).

Keeping the yolks within their 'casing' when packing them together could impede the ability of the salt to properly spread throughout the yolk group, but you could just wait longer to make up for this - again not entirely sure.

>> No.12800464

>>12800458
If the outer edges of the yolk block get too salty, then they can be treated like the rind on certain cheeses and discarded if you wish.

>> No.12800575
File: 1.91 MB, 3296x2472, 100_2353.jpg [View same] [iqdb] [saucenao] [google]
12800575

what the fuck this wasnt supposed to look delicious
it smells really good too
it's probably the remnant pork fat and bbq sauce giving it smell and colour like this
jesus christ I just cant

>>12800458
the broken ones I had in loose salt were horrid
bisque firing salt seems to be the best way for it

>> No.12800623
File: 1.92 MB, 3296x2472, 100_2354.jpg [View same] [iqdb] [saucenao] [google]
12800623

okay I worked past the initial top crust and removed most of the 'soft' salt smoothing it nice and flat, my plan is to make walls

>> No.12800654

I'm not sure if I hate or really like this thread

>> No.12800662
File: 1.95 MB, 3296x2472, 100_2360.jpg [View same] [iqdb] [saucenao] [google]
12800662

heres the rough dish

i'm also trying another composition in the oven along side it which consists of leftover sugar from the previous eggs
if it goes well it should be strong enough for lids, though im not sure about how re-usable it'll be

>> No.12800666
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12800666

clearer pic, doesnt show the shapes as well tho

>> No.12800773
File: 1.92 MB, 3296x2472, 100_2361.jpg [View same] [iqdb] [saucenao] [google]
12800773

out of the oven
the rectangle is solid as hell I was tossing it around on the poaching spoon and didnt go ker-shmuck

i'm not entirely certain if it's ideal to have a salt and sugar-charcoal lid but it'll do I think

>> No.12800880

>>12800575
lick it

>> No.12800898

>>12800880
of course I did
I wouldnt want it to taste bad

>> No.12800910

>>12781967
>>12782928
You a shapeshifting nigger? Your skin change boi wtf I'm jackin

>> No.12800922

>>12800910
oh god no

my hand was covered in metal dust

>> No.12800938

>>12800922
oh god yes

>> No.12801051

I love these threads.
>t. lurker

>> No.12801230
File: 1.93 MB, 3296x2472, 100_2362.jpg [View same] [iqdb] [saucenao] [google]
12801230

okay i made a miscalculation but heres how the experiments gonna go

in the top long channel i'll be doing egg whites mixed with sugar, they arent mixed up like meringue but i'm hoping it'll make something similar to a marshmellow, we'll see
on the right we have unbroken, with a little bit of white as a binder (plus some yolk that was in the whites)
on the left we have 3 that I punctured using my thumb
I didnt get a picture of it but yolks have a little baggy that contains them made of the same stuff as those stringy bits that hold the yolk in the middle of the egg.
I was playing around with those sacks and they could be a real key in doing this, but I didn't try separating them out this time
and in the bottom we have a single lonely egg

now the mistake I made
I put the wrong eggs in the wrong places because I didnt want the walls to get too damp and crumble
so I need to modify the lid and will provide instructions in the next posts

>> No.12801270
File: 1.93 MB, 3296x2472, 100_2363.jpg [View same] [iqdb] [saucenao] [google]
12801270

okay make an educated guestimation

>> No.12801276
File: 1.95 MB, 3296x2472, 100_2364.jpg [View same] [iqdb] [saucenao] [google]
12801276

check if both parties are satisfied
if they are proceed to next step with your serrated knife

>> No.12801287
File: 1.94 MB, 3296x2472, 100_2365.jpg [View same] [iqdb] [saucenao] [google]
12801287

in my case I do not own a serrated knife because those are for losers
so I am substituting with a crosscut 14 inch

>> No.12801290
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12801290

you don't need to use a lot of force, infact, don't use any, just hold it down and gently work back and forth
really let the knife do the work

>> No.12801298
File: 1.94 MB, 3296x2472, 100_2367.jpg [View same] [iqdb] [saucenao] [google]
12801298

don't cut all the way, you'll damage your freezer.
at any point past half way you can attempt this but i'm doing it as close as I can because I want a clean quality cut

>> No.12801302
File: 1.96 MB, 3296x2472, 100_2368.jpg [View same] [iqdb] [saucenao] [google]
12801302

as you can see it is not a perfect material, when there is liquid in salt and you cook it out bubbles may form causing weak points, which is why I added the small amount of sugar to bind it.

>> No.12801307
File: 1.92 MB, 3296x2472, 100_2370.jpg [View same] [iqdb] [saucenao] [google]
12801307

test fit and you're almost ready to slide it in the fridge

>> No.12801314
File: 1.95 MB, 3296x2472, 100_2371.jpg [View same] [iqdb] [saucenao] [google]
12801314

the egg whites with sugar will continually need to be reapplied with sugar until it sinks, I have no idea how much is in there already.
there has been many plastic spoon fulls of sugar.
i'd guess theres been about 2 cups

>> No.12801450

>>12786140
Always amuses me when I see pics here, taken in my country.
That's buttermilk if anyone's curious.

>> No.12801591

>>12800575
I had my salt salt cut with sugar, so that likely had an influence on the salinity.
If you want the block of yolk, you might have to do something like that.

>> No.12801649

>>12801591
yeah I was thinking that too, ended up doing the lid like that for better or for worse, but the sugar does change the flavour a bit, not that being slightly sweeter would be a bad thing necessarily.
whipping them came to mind too but I think that'll just make them harder to condense and dry
something structural like gelatin could come in handy but that's getting dangerously close to 'hey i found a dried out pudding wanna eat it with me' territory

there is probably something that could make this easier like, gently baking sheets of egg white to act as a barrier in a salt pile, or putting in a salt bisque dish, then broiling the top layer before salting the top
but i'm not sure cooked egg would dry out in the same way and just end up interfering

>> No.12803208
File: 1.93 MB, 3296x2472, 100_2373.jpg [View same] [iqdb] [saucenao] [google]
12803208

making surprisingly fast progress today, the loose one is still delicate but the surface is dry enough to handle it

the group block of 3 is fairly solid, the whites have plenty of sugar, probably too much, and don't seem to be breaking down the walls
the thick ring around the outside seems to be channelling most of the moisture from the inside walls

the broke yolks are gelled around the edges but the center is still damp, this tells me there is not enough transfer happening, but it is difficult to reinforce before this stage

these lids btw do not touch the tops, they merely prevent the airflow


also the loose yolk has a nice smokey bbq scent absorbed already

>> No.12803230
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12803230

since it is still damp i've added some freshly ground pepper layered across the top, this should help allow bonding as well as not detract from the taste too much as most of my food has pepper in it in the first place because jesus christ nigs its god damned pepper, literal wars over how good this shit is

>> No.12803239
File: 1.92 MB, 3296x2472, 100_2375.jpg [View same] [iqdb] [saucenao] [google]
12803239

and ontop of the pepper bonding we're gonna put on some of that extra good salt
whatever moisture is left will melt into this as it dries, possibly forming a saline film across the top layer which will help with transfer

or just be scraped off when it's done after having done nothing who knows

>> No.12804502

I'm curious if there is a way to add some bacteria to these yolks to get something closer to bleu cheese, or to better explain create a 'funky' flavor.
While that is far beyond the level of home experimentation given the health and safety hazards, it is fairly interesting to me if it is at all possible.

Seems like something those fuckers at Noma would try.

>> No.12804749

>>12804502
Bleu cheese is actually due to a penicillium mold, but you could definitely culture something on egg yolk.

>> No.12806023

>>12804502
i think you'd have difficulty with un-pierced yolks but it's likely possible

I think i'd have an easier time doing a penicillin extraction process than attempting to make a fancy aged cheese from eggs
but that mostly has to do with me not being a cheese maker

aside from cholesterol yolks and cheeses are very comparable, similar protein levels and fats.
but i think the real issue with it would be the different strains of bacteria needed
the bacteria used in cheese making in cheeses generally feed on lactose, which there is not any in eggs as far as I'm aware

thats not to say you couldn't flavour the yolks
I came across something called gogol-mogle, which is just egg yolks and sugars whipped together raw, though it's not preserved or dried, it is often flavoured with honey, cocoa, or vanilla, though they also use alcohols but I don't think alcohol will set properly.
so as long as I'm able to get a proper uh, jello brick? then making specialty bricks of yolk is by no means difficult past the brick making process.

especially, since eggs love to take on other flavours, even inside their shells they will take on the flavours of other things in your fridge, which is likely one of the reasons so many people claim to dislike eggs at some point in their life. (or they're like me and their first experienced as a kid was with a poached egg with runny whites who the fuck gives a kid that)

>> No.12806028

>>12804749
>Bleu
Why use the french spelling?
Are you Canadian?

>> No.12806045

>>12806028
it's more accurate to use the french spelling because when you pronounce it instead of it being 'bloo cheeeese' its more like 'bleeh' cause people think its gross

>> No.12806050

>>12806028
He evidently thinks blue cheese originated in France.
>>12806045
You’re a fucking mong.

>> No.12806054

>>12806050
thx m8 i know

>> No.12806357

so do you actually plan on building dishes around your future perfect eggs or is this just for the greater good?

>> No.12806577

>>12806028
I have family in Quebec.

>> No.12808229

>>12806357
honestly? a big part of it is just that I enjoy learning more about the behaviour of materials
I'll probably at some point find a way to do something dumb like boil an egg without cooking it

individual flavour combinations may limit it's uses, as you couldn't reliably mix certain materials into it, and while there may be some different materials that can do similar things without those limitations, they may not be available, while eggs are usually fairly abundant.

another very interesting material gelatin for example, I wouldn't think is very common in less developed places, salt is a fair bit more common, but maybe not to the extent we have access to. Limited tools may be available, as well as limited skills, or dexterity.
I find these sorts of scenarios interesting, but they're more just an after thought to satisfying my own curiousity usually.

some things however I start with a curiousity for improving things for someone else, like recently I was trying to figure out a microbatch bread recipe that could be made by simply adding a set amount of water to a shelf stable dry mix, and then very quickly baked without the need of flipping. This sort of bread could help the elderly, specifically widowers who lost their wives and never learned to cook for themselves but can't work through a loaf of bread on their own before it goes bad, and allows them to have fresh bread at every meal like they used to.
I'd like to think of myself as a good person but the driving force really mainly is just curiousity