/ck/ - Food & Cooking

>>14668245
>NO
nice onions though

>>14668245
>sous viding chicken
F

>has commercial grade meme gadgets
>still terrible at cutting onions

Sure do.
Best chicken I've ever tried is sous vide.

Use a chicken supreme, add thyme, lemon zest, butter, salt n pepper.

Cook at 72 for 2 hours.

Sear skin.

>>14668250
remerciements

Protip:

After cooking.
Spread mayonnaise on the meat and sear

>>14668304
you ain’t lying
but tonight’s project is more of an elaborate reheating than an actual cook

>>14668348
thats fucking raw

how about you sous vide my dick

wow sous vide really is for flaming faggots

>>14668372
That's your mum's favourite activity... fucking raw

>sous vides chicken
>buys chicken stock in a box
get your shit together fucking tryhard

>>14668451
What?

>>14668523
did i stutter?

>>14668245
Kek. Who the fuck is this? Like, there's so much shit to unpack in this image. Mostly conflicting shit, but im dying to know why the fuck someone who owns that robo is drinking and posting in such a sexy-ass kitchen.

>>14669278
how about you unpack my dick bub

>>14668272
robot coupe is a meme?

Lets duh eeet

>>14669303
No, I was trying to get at the opposite here.

>>14669278
don’t read too hard into it, boss
I’m just making dinner and caramelizing my onions

>>14668245

it's cool, bro. don't worry. 85% of the people here don't actually cook, and of the 15% that do, i'd say half of them are confused and angered by anything they are unfamiliar with.

i have one i got as a gift that i've used exactly twice. once for like 30 eggs for a mothers day brunch at my moms and once for a turkey roulade this past thanksgiving (turkey giblet stuffing rolled up in the middle, shit was cash).

they do what they're designed to do. they culture butter really well, make yogurt, great for shortrib and other traditionally braised things. i prefer pan seared and butter basted steak, but that's just me.

at work we mostly used it for octopus but one was generally running for this or that most days

>>14669340

>six burner range at home
>robot

how rich are you my man? mirin hard

>>14668423
based

>>14669345
Probably some YouTube twat again. We get them here from time to time when they run out of ideas or need to blow off steam. As for the money? Kitchen and tools are professional, but it doesn't have the capability for any high volume shenanigans. So definitely either a home studio for Tuber or just a pretentious tryhard who came here because everyone else is tired of him. Hell, I've seen Rhett on here a few times this year, but he's not a pretentious ass about it.

>>14669380
rhett is a fag

>>14669380

>rhett's hands typed this post

who is rhett? and it could be, but that range is probably at least $10,000 that's like pro kitchen grade shit

>>14669383
Yeah, he needs to shave his face, right?

What restaurant do you own or are cdc at Op?

>>14668291
>Cook at 72 for 2 hours.
>at 72

>>14669431

>160 degrees fahrenheit
>sear after

literally pull your head out of your ass, you retarded fucking faggot

>>14669441
>yuropoor
asswipe

>>14669444

>can't into basic conversions between c/f and lb/kg

i live in nashville, tennessee. come fight me.

>>14668291
Over cooked, chicken breast should be Sous Vide at 145 F not 160F.

>>14669455
shutup redneck

>>14669457

i'm this fag >>14669441 and i wholeheartedly agree, but if he brines it it'll be fine. you have more leeway with the water bath.

>>14669460

>dumb redneck is more worldly and less ignorant than you

really gets the noodle kaboodlin, huh?

Girls, you're both pretty. Shut the fuck up and talk about food.

>>14669340
Whatcha got in the background there. Looks nice.

Also the onions loom just fine.

>>14668245
Hey neat I used to use those containers to store pounds of weed when I was in college.

>>14669516
acorn squash stuffed with pulled pork, caramelized onions, & cheese

I reheat the pulled pork sous vide for maximum tenderness
plus if you’re going through the trouble of smoking, might as well make 20lbs of pork at a time and break it down into manageable leftovers in vacuum bags

Mirin the kitchen set up

>>14669537
Op

Answer my question
>>14669416

>>14669396
I got a range that was 11k when it was new, but I paid 500 dollars for it.

>>14669913

Thats a nice score duderino. Well done.

>>14668245
If I sous-vide my cock will my cum taste good? Or will it at least sterilize it so I can do it raw?

>>14668245
Yeah, it's my go-to for leaner cuts of pork. Keeps tenderloins pretty and pink in the middle.

>>14669913
>GE Monogram for 500
You know why it was 500 right? GE Monogram is FUCKING GARBAGE! Enjoy your $1000 repair bills lel. Should have got a Wolf or Thermador or even a Viking. Jesus you fucked up big time baka.

>>14668245
Did a piece of brisket like 18h about 72c. Smoked it afterwards for like 3 hr. Would give it a few more hours next time but I started too late.

>>14668245
Souse vide Venison roast. The “football” for 20 hours Seared in butter. Sliced paper thin and made into “cheesesteaks”

>>14671241
I don’t normally like venison but I’d nom the shit out of that