/ck/ - Food & Cooking

clean

save the sprouted parts

get ur ex-basil pot

>>13296119
remove hard stem/roots and break up the fine roots

plant your sprouts for free potaties come next summer, giving you a reason to live until then

the dirt under your nails that you cannot wash away will add a depth and a certain je ne se kwa to the finished product

play egg roulette

jk, I know which is which because if you play enough egg roulette you can tell if an egg is cooked or raw by just handling it

crush it as you would for an egg mayo sando

>>13296204
then crack your raw egg in

>>13296210
blend

>>13296225
add scallions

add leftover flour from last night's fun

>>13296245
crumble and add in the last bits of a stock cube you've been using for months

add free pepper

finely slice your pototo

>>13296283
for me it's the knife, peeler, bottle opener, spanner multitool

finely slice

add to pot

>>13296342
add majonez

>>13296348
I fucked up. 1 whole potato was clearly too much :(

now it's more like a eggy potato rosti

fry light plz sponsor me

>>13296362
fry the mushroom buns for your mushroom burger

fry light is shit. add a blob of mayonnaise.

>>13296386
okay majonez is a great cooking fat. it renders very slowly even on high heat and smell great. the non-oil constituents burn readily to add fried egg dimension to your cooking

nice

>>13296411
reduce your shroom juice

>>13296415
an insanely delicious meaty smell

>>13296421
why didn't you remove the stems from the mushroom? They just get in the way when you try to use them as buns.

>>13296429
I squashed them down with my chopsticks so they're pretty flat

>>13296435
oh I see. usually when I prepare portabellas i rip the stems off and some people even say to remove the gills but I tend to leave them on. curious to see how the potato mixture fried.

render more majonez

>>13296451
if you are developmentally delayed like me, you will have added all the egg potato in one go like a big patty instead of making it small enough for the burger

god fucking dammit i'm so stupid

>>13296467
depending on how lazy im feeling, i would've done the same as you. just place a mushroom over it, and cut around it to form a perfect circle that'll fit the mushrooms.

>>13296421
Portabello mushrooms?

>>13296474
good idea!

the bottom iscooking nicely but idk how i'm going to flip it because I have no spatula or spare plate

>>13296479
large flat

I managed to flip it with just chopsticks. but I am not dexterous enough to take a photo at the same time though. dexteri failing like this are probably one of the many reasons why mother and father do not love me

>>13296529
a secret: keep shaking the pan to keep the thing you are cooking round

>>13296537
nice and circular

chop up your cornichon

>>13296546
nice golden fry on that. good job

>>13296571
looks like pickles

stencil

>>13296674
thank you uwu

cornichons are like mini pickles

>>13296686
put the bun back into the pan for heating and then add your burger

>>13296690
how do you feel about the moistness of the mushroom being used as a bun? everytime I cook a portabella to be the meat of a sandwhich it leaks juices and gets messy. delicious but messy.

pickles, on. top bun, in.

>>13296692
I cooked out almost all of the juice and render it down before frying the patty in it (and mayo) so the patty is actually coated in Concentrated Umami™

serve with a simple side salad of tomatoes, lettuce, leftover cornichon slices, and spicy daikon pickles

>>13296713
oh baby

>>13296723
mmmm

ye

>>13296732
absolutely delicious juicy meaty mushroom bun, mild but flavourful patty with a clear egginess to it. the boiled egg bits adds a nice bite to the partially homogenised potato slivers.

what completes it is the fried mayo flavour. adding a subtle hint of sweetness and elevating the best of all the other ingredients. it worked perfectly and outperformed all expectations as an oil substitute. 11/10

>>13296704
i see, it mustve been very good given the pictures that you provided after this post. you have inspired me to give this a go next time I go to the grocery go.

>>13296764
yeah it was really great, I took the photos then ate the thing hot before posting them because I wanted that burg in my mouth asap

>>13296286
oh I love this thing

>>13296713
this actually looks really good and fairly proper
glad it worked out well

>>13297004
I love it too. the handle is tweezers. very good for plucking trotters and wings that come with too much hair/feather

haven't really worked out what to use the mini heart shaped holes yet though. maybe you can find a similar one on taobao or something

>>13296729
Looks good OP. Sounds tasty

>>13297039
yeah I posted one of those from alibaba in a knife thread a while back but it had a shitty plastic handle and didnt even look sharp, that one seems pretty based though.
tong handles seem like they'd be sorta handy, but i'm pretty certain those heart holes are purely decorative which is a shame, just makes things harder to wash and adds failure points
did it come with a sort of 'sheath' handle before maybe? could be the tongs are normally inside and the hearts are used as peg holes to prevent slipping

>>13297131
>just makes things harder to wash and adds failure points
true and true.

no sheath, but your talk of pegs makes me think it might be for hanging up. good call.

>>13297168
just dont bump it and knock it onto your foot

>>13297194
it'll fall on the counter, but thank you for your concern uwu <3 please help yourself to a slice or two of orange