/ck/ - Food & Cooking

to achieve a nice brown stock the bones need to be roasted
a good beef stock takes about twice as long to make as chicken stock

What kind of cuts are those?

load your bones into a nice hot oven and find something to do for the next 45 minutes while they roast

>>14810557
they’re beef bones, probably mostly femur

You know it's going to be a lame thread when it begins with a weather report.

after 45 minutes the bones should have some good color

>>14810521
Checking in, faggot. Looks like it’s gonna be comfy.

>>14810629
Weather reports are important for those of us that actually leave the house, seether

>>14810677
while these bones were roasting I made you a comfy chair

>>14810521
do you eat all that alone...

smear your bones with tomato paste and return them to the hot oven

>didn't blanche the bones
you fucked up

>>14810727
>never making stock in your entire life and acting like a faggot about it

>>14810758
i make stock all the time i just don't fuck up the first step like a retard

>>14810710
Very thoughtful, anon. I’ll kick my feet up and wait for drinks.

>>14810727
Not op but I don’t blench them too. I just strain the scum upon the surface.

>>14810767
what is that chicken stock?
not nearly dark enough

>>14810779
hope you like märzenbier

>>14810781
you will have a better tasting stock and less scum if you blanche
>>14810785
turkey

>>14810785
It's light, because he judges his stock by what he's seen come out of Rachel Ray tetra packs.

>>14810829
don’t make me think about rachel ray’s tetrapacks they’re prolly fat and squishy

>>14810790
This time of year? Fuck yea.

let’s see if someone wants to get butthurt over my mirepoix next

>>14810859
branding all your images is pretty cringe ngl

>>14810867
he’s been hanging out on the counter for the last week I can’t think of a good place for him

>>14810867
plus I need to be recognizable
last thread a lot of people thought I was some faggot who sticks ducks in traffic cones and this time around I don’t need to be accused of making the worlds shittiest turkey stock

>>14810886
>plus I need to be recognizable
SO fucking gay and pathetic you are on an anonymous imageboard you faggot...
Shut up and post the rest of the stock nobody cares who you are.

>>14810886
you didn't blanche your bones so no matter how good it looks we know it will taste like bitter ass regardless

the roasting pan will have some yummy beef fat going on
get it good and hot on the cooker top

add the mirepoix

and toss to coat with the fat

>>14810986
it hurts op when people thinks he kills ducks & blanches his turkey stock

>>14810990
>He does thing differently than I do!!

Waaaaahhhhh!!!

while the mirepoix is roasting let this mess come up to the simmer

god I wish I was heading into winter lads :(

>>14811044
he does it worse
unblanched bones have impurities and bitterness that cannot be skimmed away

>>14810790 Where's Onion gent's drink?

>>14811068
while the children are watching food tv the adults are skimming scum

>>14810564
may i masturbate during this time?

>>14811074
Use the bathroom

>>14811072
there's shit heavier than water at the bottom that will make your stock taste like ass
WA LA

>>14811055
brainlet here, what's that full of? did you just add a bunch of water to the bones + tomato paste?
never done this before, am interested, thanks op for not being a total faggot

you need less water or a bigger pot

>>14811074
who am I to blow against the wind?

>>14811072
you can just blanche and process under pressure for an hour
saves a lot of bullshit but probably worse for your blog

>>14811108
escoffier didn’t have a pressure cooker and we didn’t use one at trotter’s either

>>14811128
escoffier didn't have a lot of the things you just pictured
why you being a purist all of a sudden?

>>14811141
I’m certainly not a purist but there’s definitely something sacred about making stock in the traditional way

now if you’ve been doing this as long as I have, your veg will be roasted just enough as the bones reach the simmer

>>14811128
I knew you were a Chicago bro.

don’t throw all this beef tallow away it’s highly useful
but if you’d blanched your bones it would be currently clogging up your sewer pipes

>>14811068
WAAAAAAAaaaaaaahhhhhh!!!!!

>>14811093
yes indeed cold water and high heat from below
>>14811095
always start with your pot as full as possible it’ll get skimmed down and there’s a bit of evaporation that happens over the next 7 hours

>>14810521
You're duck egg pasta guy, aren't you?

>>14811212
i'd cry too if i wasted all this time on an inferior stock

>>14811108
That's the Blanche Dubois method.

>>14811229
guilty

>>14811229
I'm not sure, he hasn't said privilege yet.

>>14811240
Could tell by cooking and speaking style, double checked the walls to be sure. Great posts.

>>14811242
hardly great
I bring out the seething butthurt and faggotry of /ck/ bigly

keep skimming the scum
good things take time
a skilled skimmer will not skim off floating peppercorns or stray thyme leaves

>>14811249
Most people here aren’t used to seeing real cooking. If it’s not a fast food or meme thread it both threatens and confuses most of ck

>>14811231
stanley stop or i'll tell stella

the doorbell rings! the dogs bark, the ducks quack
amazon drops off a new toy: the anova escoffier signature series immersion cooker
the poor joule cooker looks on in defeat at her replacement

>>14811261
Looks like ass OP.

>>14811230
Oh shut up already, you jealous moron.

everything appears to be in order inside the slightly dented box

>>14811303
WWHHHAAAAAAAAAAHaaaahahahhhhahahahahahaha

>>14811288
And to think I'm still suffering along with this one. It's OK though, I'm a "Buy and use til it's broken" kind of guy.

>>14811321
I needed another one
I was never impressed by the joule requiring an app to control it

>>14811341
It does? So... Does the app send data back to Anova then? Weird and no, I wouldn't like to have to use an app either.

>>14811349
so the joule requires a bluetooth phone or tablet to run and throws a fit if it’s not on a network
the anova can connect to wifi and bluetooth but it’s not required

>>14811299
delicious ass stock is delicious

>>14811371
Ah i see. Joule is a different brand. It's also 250 bucks. i remember my basic Anova being cheaper. Then again, that was a while ago.

let’s use the new toy to heat up some ribs that were smoked a couple months ago
also onion dude has a new home inside the cabinet door

>>14811412
I'm glad you kept that little onion fella, it smile lighten the kitchen

>>14811412
From his perch in the sky, onion gent keeps a watchful eye

so because we all have better things to do today let’s pretend that 6 hours of gentle simmering and scum skimming have elapsed
line your chinois with cheesecloth and give it a good rinse with cold water

>>14810704
That was mean on my part, and I apologise. This is a good thread.

slightly more than 2 gallons

half of the kitchen shit I own is too big to wash in a conventional kitchen sink so I have a large scullery sink in the basement

>>14811565
Did it come with a scullery maid?

>>14811565
Fucking nice. When can we expect that kitchen tour?

>>14811565
What the fuck, dude. Why do you have so much industry equipment? Do you also have a restaurant dish machine?

meanwhile upstairs, line up suitable storage vessels for all this stock

>>14811559
Are you gonna freeze it anon?

>>14811570
unfortunately not I assume that role most of the time as well
>>14811573
some point, I’m actually adding some more cabinets here in the next week or so
the original kitchen design was for an eat-in kitchen and that’s never appealed to me so more improvements are on the horizon since I have no interest in selling the house
>>14811583
I like my toys and I like to cry once these days
I’ve cried over a lot of shitty shit in the past and ain’t got time for that anymore

>>14811594
I will indeed

cover each pint with plastic film before placing the lids

>>14811288
Based, Joule is botnet garbage that takes forever to start.

>>14811645
D-did you let it cool first?

>>14811660
Most of the time I think he upload this threads when he already finished so probably yeah, I hope so

>>14811660
Its probably come down to 100 degrees by this point (or 40 if you’re of that persuasion)

also I set the freezer to blast chill when I load it up like this
containers feel warm, not hot by this point

>>14811686
>freezer has a blast chill setting
Of fucking course it does.

>>14811658
if joule is having network problems or needs to update software you might as well set a pot of water to boil instead

give the ribs a little love and then enjoy your dinner
probably do french onion soup tonight with some of the caramelized onions from the last thread and a bit of stock that steered clear of the freezer

>>14811710
Genuinely surprised you don’t have a salamander or some shit

>>14811620
How long will it last if it is just stored in a container in the refrigerator?

>>14811108
>under pressure
If you keep your simmer under boiling temperature you won’t drive out the impurities that blanchefags are so concerned about

>>14811720
Probably not longer than a week. Most health inspectors want to see products marked with the date made and use-by date which is arbitrarily set at 3 days. Most things last much longer than 3 days when held properly. But homemade stock or broth? It’ll start to taste like the inside of the refrigerator and then spoil.

Another good cozy thread, thanks OP

>>14811724
yes that 10 degrees is keeping the nastiness at bay
false flag fucking retard

>>14811934
Hey man why are you seething so much since the thread started? You are not gonna eat that stock why would you care?

>>14811943
because i hate when people do things the wrong way
reeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee
also i'm not the only one upset about it

>>14811957
Oh you are an insufferable faggot, you could say that from the start
>Not doing the way I do things
>It's wrong and literally inedible

>>14811963
you missed a crucial step and the end product will suffer
deal with it
also tomato paste? wtf?

>>14811963
Too much Food Network for some people. These are the same retards who make social media posts about their no-knead bread because the concept of actually working with dough terrifies them.

>>14811972
"Crucial step" autistic fixations are not crucial

>>14812003
i mean you can let your cats on the counter and not wash your hands after you shit
i can't do anything about it

It looks like you forgot to free Nelson Mandela.

>>14811710
Good thread. Much better than tacobell and meme threads

>>14810521
you're my fav OP keep these threads coming I was here for duck pasta too you're the real mvp

since this thread is still going I’ll post dinner prep in real time now

>>14810886
dude no one else on this board has stainless steel countertops. you don't need to do anything else

I never like the term lardons
it means different things to different people, from massive chunks down to a fine shred

>>14811371
how loud is it? I've seen some reviews and I worry a bit about the noise.

>>14813314
substantially louder than the joule

>>14813325
do you own any other kitchen gadgets you could compare the noise level to? is it louder than your dishwasher?

>>14813342
viking dishwasher is pretty silent
how about this, noise level of a microwave but sounds nothing like a microwave

>>14813304
noted
onion bloke is dead to me now

>>14813351
that gives me a good idea of the noise level thanks

we’re going to 11 on this roux

get the shallots working with the non-lardons

>>14813422
Alright, faggot. Whats for dinner?

>>14813479
french onion soup

croutons is another word that has much deviation in size

>>14813508
peak comfy

>>14813537
I mean what else am I to do with 2 gallons of beef stock?

>>14811686
So anon that looks tasty. What do you eat it with?

What some anon earlier said how real cooking confuses and infuriates us, very correct. I'm not enjoying this show off cunt anymore.

>>14813562
Sip it. Obviously.

>>14813362
Oh MAN! I like the onion dude.

>>14813578
I’ll stop if it’s making your pussy hurt

>>14810629
stfu fag this thread is comfy as fuck

>>14813589
I never post but I usually watch these step-by-step threads every time they're up, I really enjoy watching the process so I hope you don't stop.

What do you do for a living?

Do you live in a restaurant? What is happening?

>>14813589
oh fuck that you’ll never stop me
just the thought of you upset makes my dick hard

>>14813604
It looks like he might own a restaurant.

>>14813611
French onion soup incoming?

>>14813611
Bring onion gent back, just to milk the tears.

>>14813593
I clearly apologised here >>14811558
watch your bitch mouth, boy.

>>14813604
>What do you do for a living?
I solve problems

Speaking of cold weather food, can you make us some stew next time? I'd like to see how you do it.

>>14813631
The mystery deepens

>>14813631
An engineer, then.

>>14813578
I'm so jealous of his kitchen. I don't mind indulging him

>>14813635
a capital idea
I’ll add carbonades flammandes to my list of future threads
classic belgian cuisine

>>14813631
>I solve problems
OP is daddy.

>>14813656
Yeah can u make pierogies at somepoint thanks

>>14813663
Here: A Canadian thing since 1983.


https://youtu.be/gsNOvWXSl-E

>>14813663
I can try
it’d be a good learning experience for me

>>14813656
I'm salivating already

>>14813684
What chefs knife is that

>>14813656
OP you're so fucking cool man. love your thread sso much

>>14813680
I'm gonna buy this if it still exists

>eccentric dude playing pretend-commercial-kitchen in his own house
Adorable.

>>14813717
Well it does. Get the 20 buck one. It's the one I use and it works well.

https://hunkybills.com/shop/

>>14813680
Fucking based

>>14813631
Consultant?

sorry I’m not reading the replies right now I’m more concerned about eating

fin

>>14813872
im drooling

>>14813872
looks fanfuckintastic

>>14813872
A taco bell thread died for this...

>>14814912
And that's a good thing.

Fuck taco bell.

>>14814912
>a taco bell thread died for this
TB anon here. OP is by far the best poster on /ck/ in recent memory. He's very clearly a former industry anon who found a way to make enough money to cook at home for fun, and almost every image makes me think, "fuck, I wish I had that at home and could do this shit in my spare time". A few things make me think, "holy shit, this guy won the lottery and just went wild", but I actually love the stainless steel countertops with wooden cupboards, and the general mishmash of comfy kitchen nook and restaurant depot chic. Even low key shit like the spatula in >>14813755 makes me whisper to myself, "based", while gnawing on an empty packet of fire sauce.

>>14810521
A professional cook on this board? No wonder the tarts here went nuts. Nice equipment.

reminds me of the old ck great kitchen btw

How do you go about getting the beef bones for say a pho broth? The only way to get bones in my market basket is to buy the expensive t bone steaks.

>>14810805
>you will have a better tasting stock and less scum if you blanche
Lmao no. You're kind of a fucking retard huh?

>>14815181
truth hurts huh

>>14815181
absolute idiot

>>14815188
>>14815198
Enjoying some Cope-a-Cola classic I see. When you're finished with that lemme know so you can go ahead and suck me off.

>>14815214
fag

>>14814912
Lmao

>>14810837
Underrated

is op harvey keitel? we'll never know

>>14814981
there’s a lot to unpack in that image

>>14813872 holy fuck, i'd go into a coma with so much comfort.

Great thread, OP. Homemade stock is so much better than store bought. Today I'm going to make some vegetable barley soup.

>onion
>carrot
>portabella mushroom
>garlic
>celery
>barley
>bay leaves
>homemade chicken stock
>tomatoes

all that genuine ITW equipment

i think i'm gonna nut just from the sheer amount of Illinois basedness

>>14813835
if you know where to hide the bodies, you’re an asset
if you know where the bodies are hidden, you’re a liability

Holly shit an actual cooking thread for once by someone that knows what they're doing. I hope to see more in the future

>>14816511
He has no clue what hes doing.
He fucked up.

>>14816594
I know we’re supposed to be nice to people with autism but you’re making it really difficult.

>>14816594
Post yours or shut the fuck up, faggot.

>>14816594
Seething cooklet still seething. Why don't you make yourself useful and suck the cum out of my dick you disgusting rodent.

>>14816936
fag

girls, girls...can’t you just agree to disagree?
>>14813701
you’d prolly lose respect for me if I told you that
some no name that possibly was made in china

Does anyone can stock?

>>14817924
if you’ve access to a pressure canner you can do it but the temperature of a water bath isn’t enough to safely accomplish it
looks like Blanche Dubois up there cans her turkey stock
I’ve done some canning in the past and I generally hate every fucking step of the process so I’ve given it up

>>14816971
That's right... suck it REAL good you stupid bitch.

you just left the fat in?

>>14817735
i never had respect for you in the first place

This motherfucker makes my day so much better

>>14816594
I'll bet you come back every 15 minutes or so to see if anyone agrees with you, don't you? Well we don't.

>>14810521
Based Op, have a bump. I look forward to more shit, everyone here talking shit probably cant cook an egg lmao

Hiya OP. Here to say that your suggestions helped make my already half assed decent fresh pasta better than it was. 50/50 flour to semolina is perfect. I had smaller eggs, so used 4, touch of olive oil and half an egg worth of water. Came out very nice and very easy between the rollers. Wife impressed. Thank you and have a good day.

>>14818529
are you from reddit?

>>14818577
No, but OP mentioned his ratios earlier this week, in another thread.

>>14810521

>>14818545
it pleases me that my food is getting you laid
>>14818053
you peel it off when its cold

bros i just ordered 5 pounds of grass fed beef bones. what should i make?

>>14818955
I don’t fucking care. Just make sure you’re not a retard and blanch them first

>>14818972
Oh jesus christ... This just now, made me laugh.

>>14817963

I like it because I don't have the space in my freezer to store stock. It's nice to be able to pressure can it and store. I buy several of those big 10lb bags of legs and thighs for like $3.50 a bag and make like 4 gallons of stock at a time.

>>14813872

well done french and or swedish chef.

>>14810990
this is completely incorrect

>>14819954
t. cooklet

>>14819970
I make 20 gallons of delicious brown veal stock every week. You're just wrong.

As close as you can get to kitchen grade stock in a home kitchen it looks like. Im not keen on the tomato paste though. I prefer to add dried mushroom to the aromatics. Very nice

>>14819978
Your cloudy nasty stock would get you fired here.

>>14811072

A ladle is just about the worst tool you can use to skim scum. Buy a fine mesh flat strainer from a Chinese store. It gets the scum and the fat that dries on the top.

>>14820047
Makes sense, high end restaurants could feed you shit and as long as its plated "fashionably" you'd drop 100 + tip for it.

why you penis sniffers so adverse to blanching?
it takes hardly more effort and efficiently removes bad tasting dead, decomposing protein from the soup bones and makes your stock clearer and better tasting
it has literally no disadvantages aside from being a modicum of extra effort
you guys aren't lazy, are you?

>>14820080
>flat strainer from a Chinese store
>Chinese store
>Chinese
Hate to tell you but there’s dangerous levels of lead in your stock, mate

Thread was nice OP, that stock looks delicious.
What do you do with the mirepoix after you strain the stock? Does it get tossed, used with something else, or eaten as-is?

>>14820366
mirepoix goes in the bin
>>14820307
the moisture of blanching bones would hinder the browning
the purpose of blanching bones is to rid them of some impurities that cause cloudiness, but blanching has no impact on flavor although some chefs believe that valuable flavor is lost in the blanching process
the bones of young animals, especially veal and chicken, are highest in blood and other impurities...cow bones, much less so
beyond that, aggressive boiling is what makes stock cloudy as it breaks up solids into tiny particles
if you approach your stock with a little care and finesse rather than boiling the shit out of it, blanching the bones is completely unnecessary

>>14820385
no one is boiling the shit out of their stock, straw man

>>14820396
Well then you shouldn't care about blanching them bone, why are a you all still sperging about that on this thread, is been 2 days
You aren't an insufferable sperg, are you anon?

>>14820412
why are you engaging if it triggers you?
do you just like getting triggered?

>>14820414
I could ask you the same thing you know, if you don't like the recipe of OP why are you still in this thread sperging about the way you do it?

>>14819983
>not keen on the tomato paste
You should be. Acids help dissolve connective tissues, extracting flavor from the bones. In a brown stock the tomatoes contribute flavor, color, and some acid

>>14820420
you already asked me that
i'm just asking a question i'm not getting mad at individual anons for "sperging"

>>14820462
I came across the thread and read that you people area still arguing about it, not getting mad just curious about why, are you still going mad with OP not blanching, stock he made his point on why he is not doing it, even on the start of the thread, is not a crucial step is not something necessary, so why your fixation with it?

>>14820476
why your fixation with other's fixation?
i'm curious about why not blanching, other anons are too
and i haven't read a satisfactory answer that's not just anon throwing a fit
the thread is about making stock so you should expect discussion about making stock

>>14820543
Here >>14820385
Why would you need more explanation?

>>14820558
>because i said so

>blanching has no impact on flavor
debatable
>some chefs believe that valuable flavor is lost in the blanching process
ok. obviously what you . debatable
>the bones of young animals, especially veal and chicken, are highest in blood and other impurities...cow bones, much less so
nonsense argument
>beyond that, aggressive boiling is what makes stock cloudy as it breaks up solids into tiny particles
if you approach your stock with a little care and finesse rather than boiling the shit out of it
strawman

>>14820543
a little cloudiness in stock isn’t generally a sign of imperfection as most use for stock it doesn’t really matter because it’s mixed with roux for sauce or other ingredients as for soup
if absolutely clear stock is required for some purpose, you really ought to be clarifying it as for consomme thus you’re just being an autistic retard

>>14820578
i don't like the livery taste of dirty stock

>>14820583

Have you never heard of gelatin clarification? If you're so precious use that process, you'll be able to read the date off a dime in the bottom of the pot. $5 says you wouldn't be able to tell in a blind taste test and you're just some poor fag whose trying to flex on how sensitive your tastebuds are.

Princess and the pea syndrome.

>>14821008
i wouldn't bother clarifying a roasted stock, but you don't need an ultra refined palate to taste literal rotting animal flesh
pleblord

>ywn have such a kitchen
Meanwhile, I'm cursed with a dorm kitchen, without an oven or a freezer but full of asshole neighbors. Feels bad man. OP, you're living my dream, never stop.

OP thanks for the tips, your soup looks delicious, thank you for sharing, and I hope you have a wonderful rest of your day.

great thread. inspired me to make some sea roach stock yesterday.

>>14821207
Gorgeous!
If you’re throwing shells away you’re doing it wrong

amazing thread
for a beginner cook like me it is inspiring both in terms of achieving the skills and knowledge required, and in achieving such a nice kitchen setup

>>14821207
yeah but...did you blanch those shrimp shells?

>>14820583
You’re full of shit you would 100% not taste the difference in a blind taste

>>14821018
If you think that blanching the bones makes the difference between an edible taco and a garbage one you’re delusional

>>14813872
lookin good anon

>>14821207
I used to make Fideuà with fish stock in which I'd throw everything from the shrimp except the meat. Man I miss that...

>>14822299
>>14822307
t. tastelet turboplebs

>>14822674
Lmao sounds like you got buttfucked into the next dimension and are plenty sore about it. Why don't you go blanch something and leave the cooking to people who actually know what they're doing.

>tfw veggie stocks aren't that tasty

>>14822779
why would i listen to a faggot tastelet?

>not blanching your bacon

>>14822821
Because even a faggot tastelet has more sense and culinary ability than you do?

>>14823330
Oh come on! Blanche! Blanche! Blanche!

>he doesn’t blanche his onions

>he doesn’t blanche his onions

imagine being this upset

>>14823384
Yesssssss...???

>2020
>not blanching your cabbage

Kek triggered bitch boy having a bitch fit is greatly amusing to me

>>14823507
I was thinking more about the one on the streetcar... But I guess that will do.

>tfw unblanched apple

>>14823539
Raccoon Blanches his cotton candy:

https://youtu.be/rfbb4yRBH64

>>14813362
I enjoyed onion man

>>14811311
>he's also the robotcoupe guy

GIB

>buying unblanched pickled walnuts

>>14823637
Those look overblanched actually. Sodden might be a good word.

>>14823660
And just what would a blanchlet like you know?

>not blanching in a €480 frog copper pot

>>14823705
I know they appear to have been submerged in a jar of some sort of dark and broody liquor. Hence, my confident supposition that, even though I have never used these before, they are more than "blanched".

>>14823739
in all seriousness for a moment, Is that a genuine, tinned copper pot? It appears so... and my question: How long does the tinning last and do you renew it yourself? I have hesitated at cast iron because tinning and it's supposed fragility in actual copper pots.

>>14823739
>not blanching in a €480 frog copper pot
>copper memes
>uses shitty knives
who could do something so controversial, yet so brave?

>>14823764
hesitated at going beyond cast iron towards a copper pot I meant. Stupid phone fumbling.

>>14823739
Really feels like when you're in some online game with early/mid-tier gear you think is pretty cool, then some level 99 dude in shiny god-tier armor strolls by and you just kinda feel bad about yourself for a few hours.

>you mean you don’t blanche your duck eggs?

>>14811098
>plastic on a range
Nigga do you even have metal 6 pans?

>that one time I bought unblanched breadcrumbs and a lemon

Just made chicken stock today, I'm gonna hijack this thread to let you guys roast me for making a cloudy mess. It's my third time making stock, is it still okay?

>>14823835
It's blanch. You don't need the E.

>blanching pork in 131 degree water

>>14823949
Blanching and par-cooking sous vide aren't the same thing.

>blanching in cast iron when carbon steel exists

I have got to get a fucking proper gas range. I have got to get a fucking proper gas range. I have got... I am going to be searching craigslist. I may have to do propane, but I have got to fucking get a proper gas range.

>>14810521
>the days are getting shorter, the weather is getting colder
Did you turn on in to that NOAA radio?

>he breads his pork instead of blanches it

this dudes been crying about people calling him out on his shitty stock for 3 hours now

>>14824117
Try 3 days

Gonna post a low effort chicken stock I made yesterday. Step 1 - rinse bones and carcasses, then into the instant pot with a carrot, 2 celery ribs, and an onion.

>>14824182
Step 2 - fill with water to the max line. Pressure cook 1 hr, then natural release.

>>14824185
Step 3 - strain solids through a course strainer and then again through a fine mesh strainer.

That's it. That's the stock.

>excuse me waiter, was this this schnitzel blanched?

easily the most retarded employment of sous vide i've seen on this site

>>14824194
Fine for a corn chowder. I shall try this. There's a free range chicken farm near me where I can get carcasses for cheep.

>>14824208
Oh look, he's back with a fresh complaint.

>>14810521
No one gives a fuck about your cooking faggot show the fucking onion gent nigger

>>14814981
>Laphroaig

Based peat anon

>>14824117
>>14824174
>>14824208
jesus christ...the samefaggotry

>>14818785
Oh wait are you the guy with the ducks??

>>14823910
I'd eat it

Fucking kek

Why on earth would you spend the time and money doing this when you have huge selections of beef stock or base that you can buy for cheap at the grocery? OP seriously must have room temperature IQ or is a pretentious my-male soyboy

>>14824314
>cooking board
>complaining about an actual cooking post
Micropeen tastelet detected.

>>14824195
>iphonefag seething literal days later
typical

>>14824408
Why not just buy all your meals premade by that logic? Why get stock at all? You can buy premade, preblanched dishes of all sorts by simply throwing money at them.

>>14824359
Not OP, but yeah, he is.

>>14824356
>everyone that doesn't suck op's dick is a samefag

>>14820575
none of that is false, kill yourself

>>14824408
bait

>>14824185
Fucking disgusting cloudy ass shit. You should kill yourself

>>14824512
Pretty easy to clarify it into consumme but why bother. Tastes fine.

>>14824512
>you forgot the crucial step!!!
>parents drowned after falling into a vat of unclarified stock because they couldn't see which way was up
>wages eternal war on murky liquids
>blanches semen before consuming
Seething blanchfaggot strikes again.

>>14823482
>>14824117
>>14824482
obvious images are obvious

>>14824615
take your meds

>>14824615
seconding >>14824637
take your meds

Genuinely impressive thread with lots of cool gear. I don't get why some people are starting a fight when there are plenty of travis scott burger threads they should go back to
I need me one of those huge pots desu, a soup kitchen setup

>>14820307
are you literally autistic bro or what exactly is wrong with you? im curious, are you just lonely and posting stupid shit is a way for you to generate attention or what? i cant think of a better reason

>>14824413
its his thread
youre literally seething in it