/ck/ - Food & Cooking

>>16433664
Start off by mixing your flour, some salt, and baking powder and set it aside. You know it's well incorporated when you're sick of stirring it.

>>16433668
Get some salted water boiling

>>16433670
Heat that oil (at least 1/2" deep) on medium or medium low.

>>16433673
She's howlin' now, ready for them tails

>>16433677
Tails, in

>>16433678
Poach them gently for about 5min (if thoroughly thawed you want maybe 3m per 100g)

>>16433680
Lobsters out, set aside to cool slightly

>>16433687
Time to add the beer to your batter. You want it thick enough to cling to the meat but not clumpy or you'll be eating oil sponges.

>>16433690
That must be about right

>>16433691
Let your batter side aside to bubble and rise unto itself. And now crack those tails and gently remove the meat.

>>16433693
Slice in half, remove the any poop or roe

>>16433698
Get your fry station set. Always have a well fitting lid handy when cooking with oil in case it ignites. If you have a lid it'll be an entirely forgettable moment, if you don't it'll be a fucking nightmare

>>16433703
Dredge those little fuckers through the batter. Let any heavy lumps glop off.

>>16433706
Lobster, in

>>16433709
Since the meat is fully cooked you don't want them in long, just long enough to cook the batter through, maybe 45s per side depending on heat

>>16433711
Repeat until all your pieces are golden brown, set aside to drain excess oil on some paper towels

>>16433716
Now you would be forgiven for thinking the lobster is the main event, but in fact it's the driggle!

Get some butter sizzling gently in a skillet.

>>16433717
Add your dill and let it sweat awhile. You ABSOLUTELY do not want your butter going brown. If it does, don't continue, start over.

>>16433721
After a couple minutes it should be nutty, and the dill well infused into the butter. You can add some salt here if you like.

goog threg thang u OP

are you the dude with the cat who drinks while he cooks? if you are, i hope your cat (Patty? Peggy) is doing well

>>16433722
Now squeeze your lemon and orange in and add a splash of sherry or cognac. Make sure it gets to a nice simmer.

>>16433725
Thanks anon but no, that's not me. I'm the one who has Pepe help out in the kitchen sometimes

>>16433726
As long as I haven't fucked it up a few things should happen here. The brightness of lemon juice will intensify but so will the sweetness of the orange. Once the booze cooks off the sherry it should concentrate down to a rich musty grape flavour. You want to cook it down to about 1/3

>>16433727
thank you for your service

>>16433731
Once the booze is cooked off and the sauce has reduced, take it off the heat and drop in a good blob of cold butter - start stirring right away!

>>16433734
You've gotta keep the butter moving. While the sauce cools and butter melts it will emulsify into the citrus and wine. If you mess this part up it will break and separate like salad dressing and you've completely fucked your driggle.

And Chef John will personally go to your house and kick you in the dick.

It's nice and creamy and holding well!

>>16433733
danke anon

>>16433738
Plate your food and spoon liberally with the driggle.

For sides I have some rice and barley pilaf with garlic, nutmeg, and minced habanero. Very reminiscent of the Pacific spice trade. And asparagus because that's what I had.

>>16433741
Wala

>>16433664
It's admirable yet sad that you thanked the one person that trolled your thread.
That being said, you're an ausfag and can easily take the bants and provide even more so I'm calling you based.
Off topic: how long have you been on HRT?

>>16433748
>It's admirable yet sad that you thanked the one person that trolled your thread.
Yeah I was being sarcastic :]

And I don't believe I am but maybe somebody's sneaking it into my beer.

Good thread thanks

>>16433754
Isn't it lovely that you spent the time to take photos and write up this cookalong and there's 3 unique posters?
If it helps, I'll masturbate to Marissa Minx tonight and pretend it's you, we would eat the fried lobster together and then after a few laxatives you would feed be your brown love butter straight from the source.

>>16433743
Looks good, shame its all tainted with the disgusting taste of dill though

>>16433765
It's pretty subtle actually, but I imagine people use the ürbs they like. I almost went with tarragon but yucky! I feel like sage would be good (no pun intended)

>>16433664
Please do Aussie chicken fried steak next time.
Would love to see your take on it.

>>16433776
Idunno man, I've never even had chicken fried steak so I wouldn't have a clue how I'd want it to come out

>>16433743
Neat. Nice thread anon. How much does lobster go for over there? America is getting absolutely jewed right now on seafood.

>>16433802
Prices plunged because China threw a hissy fit and refused to allow Aussie lobster imports. So millions of dollars worth of lobsters were stuck on ships with nowhere to go. Coles and Woolies (the two major national grocery stores) bought them all up to bail out the lobstermen and now we're up to our nuts in lobster. I got the 3 tails for $28 which isn't super cheap but considering they were going for about $26 each earlier in the year it's not bahd

>>16433678
Did you kill the tails before boiling them?

>>16433825
No but they weren't screaming, it's just air escaping anon they can't feel a thing.

https://www.youtube.com/watch?v=uYy6Av87JQk

>>16433790
Well at least make us a tasty veal parmigiana.
You easily are in the top 1% of cooks on here, but that isn't saying much.

>>16433831
Kek

>>16433837
I'll think about it. It's not quite the sort of thing I've ever really done but if the mood hits me I'll check it out. And thanks anon that's very kind of you

i learned more from this thread (specifically the sauce part but also how to make a good batter) than any other cooking thread, thank you

>>16433687
you should oil in your cutting board with some walnut oil anon

>>16433898
I'm glad to hear that friend, it warms my heart

>>16433913
Yep I really should. I got lazy once a few months ago and threw the thing into the dishwasher and it came out looking like a zombie's dick. I've been coping with it but frankly it's so porous now I hesitate to cut raw chicken or fish on it anymore. I'll look into oiling it or maybe just start over with a new one. It cost me $5 at Coles about 5 years ago so I won't be too sad, except this little cutty board has sentimental value to me

>>16433741
Wow very nice

>>16433955
thanks friend!

>>16433698
Ouch. Overcooked, anon. Shit looks dry and flaky.

>>16434209
It wasn't as dry as it looks but the tails were still slightly frozen so I had no choice but to cook cautiously. Knowing what I know now I could have finished them 1-2mins sooner. They were still tender and definitely not dry, just firm. I mean what can ya do

>>16434238
Fair enough. If you take your time to cook lobster, use fresh ones next time - the texture of frozen fish/shellfish is just horrible. Also, aim for undercooking the lobster if you have a tendency of overcooking it, especially if you're frying it afterwards.

>>16434258
It was the freshest lobster available which was fresh from frozen. See >>16433805

It was still delicious but

>>16433727
cute frog fren. digging this trhead although i probably wont ever make the tails. not a big lobster guy desu

>>16434304
It works with chicken you know

>>16433738
You don't have to bother with that if you just buy ANY emulsifying salt (I like glycerol monostearate, it keeps well without clumping, is tasteless, and easy to sprinkle) and add it to sauces.

Otherwise, looks great, thanks for making this thread!

>>16433764
>women

why not be gay? Men are much more pleasant to interact with.

this is nice op, thanks for sharing

>>16433741
Nice thread OP

>>16434288
Anon, don't buy it if it's frozen. Don't get stuck on "I have to buy LOBSTER", just look at what's available that's fresh and nice instead. It'll make your food taste better by a mile. Sidenote: some things tend to survive the regular freezing process; beef/pork cuts that are suitable for stewing and/or roasting, for example. But since all seafood require short cooking times, the proteins break down beyond repair when freezing them regularly. The exception is flash-freezing, used in sushi/sashimi, where the cells don't break in the freezing process.

>>16434433
I know anon I know, I work all week and cook something special occasionally on a saturday or sunday and this weekend I just wanted to do lobster. We live in a glorious age where I can buy cheap lobster within 10mins of deciding I want it, it doesn't have to be perfect it just has to be good

>a whole thread to show how to batter and fry lobster

Wow you retards are such attention whores.

>>16434540
we have like 11 fast food threads on the board right now, not a single whining ninny

>>16434567
I think you mean 12. Mcdonalds lobster blanch and fry is pretty much fast food.

>>16434533
But why frozen lobster then?

>>16433743
Looks good OP. Best thread on here in days

>>16434751
You'll have to ask them man idunno

>>16435050
Thanks anon, was tasty!

GOOD THREAD VERY NICE.

HAVE A GREAT NIGHT FRIEND

BOB "SANDMAN" SANFORD
USMC 1968-1972
LOCAL 8823 1982-2004
PROUD GRANDFATHER TO MASON, TOMMY, AND MADISON

>>16436027
Wtf my name is Tommy

ßump OC thread

>>16433678
I hope you killed the lobsters before boiling them

>>16433727
How can Pepe be with you if he’s with me?

>>16437240
Pepe is like Santa, he gets the job the done