/ck/ - Food & Cooking

lol wtf heinous

>>16358079
trust me its good

bump

>>16358067
You’re a fucking madman but I’d try it, the only thing I’ve had covered in blueberries like that was a loaf of goat cheese, was good.

>>16358067
>yeast, sugar, msg, moistening additives
Nope

>>16358067
Let's freshen this thread up a bit with some sexual violence.

>>16358272
what?

>>16358249
I wanted sort of like traditional raisin, olives, beef filling, but a little modernized, and to use up shit I have.

here is the finished filling

the dough has risen and I am going to store it overnight in the fridge

I will finish this up tomorrow, if thread's still up, or maybe make a new one if not

bump

>>16358067
WHY

>>16358769
to be creative and free up space in my freezer

>>16358443
WHAT THE ACTUAL FUCK

>>16358783
It's not like sweet sundae ramen or something, I actually put effort into my cooking. I am simply unconventional.

>>16358067
That looks like my liver.

>>16358067
Sounds like crap OP. I just do normal yeast buns filled with some combination of ground meat, onion and mushrooms. Goes well with sour cream or soup...plain even.

Bumping for interest in the final product

>>16358443
>>16358783
This sounds actually kinda good op, the blueberries and fish sauce sound like the odd ones out though
Nonetheless my sides have escaped Earth gravity

Imagine the smell

>>16360345
A very small amount of fish sauce. I did not add more than maybe a teaspoon. I add it to tomato sauce and meatloaf too. Synergistic effect with msg.

>>16358443
Don't listen to the manbabies, OP. I'm intrigued and want to see where this goes

>>16360478
Interesting

>>16360529
You can just add a really tiny bit. I rarely add a LOT of msg to food, you can always start really smol and see if you like it. I think people expect maybe like a really strong effect from msg or other glutamates/amines but the flavor difference can be quite subtle and I like to use a rather small amount.

Anyways, I rolled out 14 empanada wrappers (maybe 5-6 inches diameter). I'm going to let the dough rest, and then I need to fill them, and then let them do a second rise, then decide whether to bake or fry them.

>>16358067
>le moistening additives xD
Ever try not being a fucking faggot?

>>16358933
Now THIS looks tasty.

>>16360729
I found that with most of my doughs, they tasted DRY, and if you look at most commercial buns and breads they have similar chemicals.

Also, there is no need for homophobic slurs here.

I would eat that

>>16360782
>Also, there is no need for homophobic slurs here.
You sure about that? You talk like a fag and your shit's all retarded

>>16360715
Fried empanadas are generally superior to baked ones

millennials should have never been allowed in the kitchen.

>>16360833
t. zoomer

bump. I’m interested in OP’s dish. dried fruit + meat can def be tasty in the right proportions. not sure how it would work in an empanada but I’m curious

>>16360822
Well, my concern is if I have trouble getting them to seal properly, I should bake them instead.

Op failed. Tastes like shit.

>>16362328
did not

it is 100 degrees outside, I am going to wait till tomorrow morning, roll them up, and fry/bake them and post them!

Just you wait!

I have rolled out the dough disks, made the filling, just have to assemble and cook.

Imagine the bleeding and endorphin rush when you finally get to pick that scab

>>16362078
If you crimp it well I don't see why you'd have an issue.

>>16358067
wtf

>>16363086
Well that seems like a lot of work and I have never tried doing that before (like actually braiding it). I want to try just using a fork and I have made doughs before that were impossible to cleanly seal and I don't want stuff that explodes when you try to fry it, or leaks a lot.

whats going on in this thread

>>16358067
WTFFFFFFF

I have to say looking at your filling if you made it more of a sweet dish (mild sweet) of blueberries, cheese and so on without meat and olives/fish sauce/onions/chili spices it would be pretty interesting.

It's real fucking weird but god bless OP I hope you like it.

>>16363272
empanadas, tomorrow, be patient please

>>16363457
ppl here such babies about a little fish sauce lole

>>16363457
>mild, sweet

coward

why ppl here so afraid to try new things

>>16358067
ngl that sounds pretty dope
>>16358443
looks kinda hideous tho

>>16358067
>all those random chemicals
Lol. You should keep it NATURAL

>>16363909
>looks kinda hideous tho

do you closely examine the fillings of empanadas while you eat them usually?

>>16363658
>Fish sauce
>Worcester sauce
Pick one, they both accomplish the same thing and you add salt on top of it. And roasted blueberries, no one knows what you're going for here. Maybe it'll taste great but chances are it's going to taste like ass.

>>16363931
yes, and they are usually pretty nice

>>16363949
>doesn't look like vomit
I don't think thats how they are supposed to come out, OP is the expert here

shame there is so much negativity here

>>16364039
first day?

>>16364083
I been here since Puddi.

>>16364083
/ck/ has definitely gotten shittier over the years

>>16364087
oh wow, a genuine oldfag! well met good gentlesir

Looks like a liver with cirrhosis

>>16364039
>shame there is so much negativity here
So sad!

yeah

>>16360782
Shut up faggot who cares what commercial places do

Ok today I am going to finally make them! Stay tuned!

>>16358443
Blueberries are my alltime fav but still this strikes fear into me

I need to see the finished product.

>>16366496
I just finished lunch. I will start filling them now, but they need a second rise before I can bake/fry them.

CAM ON OP

>>16366520
Post lunch

>>16358067
from the thumbnail it looked like a piece of whale meat.

I can't handle this culinary war crime being committed.

Cooking is all about learning lessons from experience!

So, I used a yeast dough, and I did not separate the rolled-out empanada wrappers with wax or parchment paper. That was stupid!

I rolled out 14 wrappers initially, and was only able to salvage 11 of them because some of them totally stuck together and the plastic wrap I used to package them was slightly bulging. That said, they got a good long cold fermentation so the flavor should be nice.

I feel like maybe they are a bit too gigantic to fry and actually cook all the way through. I will see how they look after their second rise.

I realize they are gigantic and kind of messy looking but I have not made empanadas in years and I shall only improve. Pictured is 4 but I made 11 total. I will let them rise.

Is it worth risking frying them or should I just bake them?

>>16366647
I had leftover Peruvian-style roasted chicken with plantains and yucca fries.

>>16366791
i'm glad you're learning new things, anon. i look forward to seeing your result.

>>16366791
the dough looks like it's cracking a lot, I wouldn't risk the fry
give them an egg wash and bake maybe?

>>16366799
The dough is actually holding together pretty well. I mean it was easier to roll out (after resting) than some doughs I have worked with (butter cookie dough is impossible).

I think maybe I will test-fry one of them, see how that goes, and decide from there. My other concern is how the fried ones will hold up after a day or two. They are just going to sit out because I will likely take them on hiking day trips as a lunch (their intended purpose) and I have a feeling fried might get soggier than baked a day later. Can always fry some, bake some I guess.

>>16358067
Super ambitious, OP. Very unconventional ingredient combos but it could work.

>>16366832
>pulls up to scenic overlook
>snaps a few pictures
>"whew, driving and walking 10 feet from my car gave me such a sweat, better eat my homemade fried empanadas filled with chemicals, cream cheese, sugar and msg"
>slowly dumps photos in their /out/ thread over the course of several days to keep it near the top of the catelog

>>16366871
>>16366874
consider kys

>>16366874
idiot

>>16366885
what a handsome lad

puffy bois

I finished!

interior shot (I knew someone would ask)

OP delivers but I also hate that you did

this thread has me on the edge of my seat

>"puffy bois"
>flat as a pancake

>>16367285
How's it taste?

>>16367285
Penis. Inside. Now.

>>16367309
Just like you imagine it, death.

>>16367304
Well, they puffed up while frying from how they looked before frying. The dough was pretty thin.

>>16367309
Pretty good.

What worked-

tallow - using rendered beef fat makes the dough impossibly crispy and flaky, the dough was absolutely completely perfect and I wouldn't change a thing, moist brown crispy perfection

wasn't too salty, wasn't too sweet or sour

what didn't-

I felt maybe it could have been more spicy to contrast the creamy/fruity aspect.

The warm cream cheese was a bit weird, but the rest of it worked. Maybe next time try it without the cream cheese, but everything else worked. I mean it isn't bad by any means, it is just very unexpected.

Probably will taste different cold, maybe it will work better then.

Well, OP? Would you feed this to schoolchildren on Wednesdays?

>>16367330
why so oddly specific?

Anyways a few other notes. I was worried the dough would fall apart or leak when frying, that was not an issue, at all. I used a very low temp when frying, I didn't measure with a thermometer, but my gas stove was set to between 2-3, so pretty low heat because I didn't want it to brown before it was cooked all the way through.

I added the cream cheese, in part, because I was worried the filling wouldn't hold together if I didn't and that wasn't an issue either. As long as you fully chill the filling in the fridge before you assemble them, it should be fine.

Also, I really liked the yeast dough. Superior texture and flavor without tasting fermented/alcoholic/sour at all really (despite using buttermilk to moisten the dough).

Make sure to let the dough fully rest before you fill them, and fully rise before rolling out and cutting your rounds.

>>16367311
ewwwwww

bump

bump

bump

i enjoy seeing you experiment. I'm a madlad myself. I made fish sauce, soy sauce ice cream and bread

>>16367285
>>16367329
not incredibly appealing to look at, but i'm happy it worked out for you. best of luck with your tweaks.

>>16358067
that looks good as fuck

Guga?

>>16367285
even more terrifying than I expected
seems like something that would be a lot better as a dessert dish

>>16367304
>nitpick descriptions
>blind as a bat

>anons flipping their shit over the combination of fruits and meat in the same mixture
Learn how to cook, anons

>>16368190
This. I know /ck/ is mostly full of retarded college student who've never cooked in their lives, but this is just diappointing.

>>16368190
>>16368215
>combines blueberries with ground beef and pork
>leaves thread up for days without results
>surprised people on 4chan call you names

>>16368215
Man why do you have to cope like this
No op can take criticism or jokes these days

>>16368312
Mincemeat pies were made with beef, pork, and fruit filling for hundreds of years until the bongs forgot how to cook at the turn of the 20th century

>>16368317
I mean sure if it is constructive criticism but something on par with "eww thats yucky" doesn't really teach me much.

Anyways thanks for all the support from the few ppl who dared me. In the future, next time more chili powder, no cream cheese, but otherwise probably similar recipe.

It tastes fine and is perfectly edible! Enjoying one now during a tornado AND flash flood warning (comfy thundiestorm(!

>>16368523
I love fruit filling.

>>16367871
what is a guga

bump

>>16367275
>>16367285
damn, those are actually pretty nice.
congrats OP
I did me some "arabic empanadas" or a local take on the fatayer that's popular in my country.

>>16369519
Thought these were hamantaschen at first.

>>16369560
huh, they do look similar
these however are savory and filled with ground meat that has been marinated in lemon juice and spices and mixed together with bell peppers, tomato, parsley, fresh mint and onions

>>16367285

>>16369519
Did you just bake them?

Those are precisely the shape of hamentaschen (which I have yet to roll out successfully because the butter makes them impossible to roll without completely sticking).

Behold, my failures.

I do like lamajun (similarly spiced meat I would imagine), but sometimes they are too sour.

> in my country

I wish death upon all Muslims for their tireless oppression of gays like me.

>>16369569
rofl

>>16369591
son, I'm from Argentina I couldn't give less of a fuck about what goes up your boipussi
I've learned the recipe from an armenian ex-gf and its almost identical to the lamajun, but instead of open faced you shape it like a little triangle and use the hole on top to drop fresh lemon juice if you feel like it
I made them this week. I love the recipe because it stretches pretty well and I just froze whatever is left
I can make food for several meals from a relatively small amount of ingredients

>>16369612

>>16358067
How's the roast looking

>>16369612
What're the ingredients you used?

>>16370009
the list is here:>>16369568

>>16367285