/ck/ - Food & Cooking

>>17243161
I also don't understand what's so difficult about roux, especially dark roux. Even my wife, an absolute kitchen retard, made a perfect dark roux on her first try, and didn't take a ridiculously long time to do it, either. Where did this idea that you had to work a dark roux for hours come from? Did stoves not get hotter than a fucking hundred degrees Fahrenheit, in Louisiana, back in the day?

>>17243161
9/10 times they just add too much flour and give up8sjsv

>>17243180
based sudden cardiac arrest poster

Making mayo with a whisk, got fed up with ruining two batches in my shitty mini food processor and just went to town for 5 min. I guess years of repetitive stroking actions with my arm paid off for something.

>>17243216
he added too much flour

>>17243161
Risotto, it's easy as shit. You just cook it while stirring until it's done. I can imagine it being easy to burn in a hectic restaurant kitchen where you're doing 5 things at once but it doesn't deserve the reputation at all.

Souffle, just literally follow the instructions

Meringues, just literally follow the instructions

>>17243161
Hollandaise

>>17243161
I fucked it up last week because I walked away for literally 20 seconds and it had burned. Piece of shit stovetop has poor temperature control and it was way hotter than it should have been.

Rice. All you have to do is boil water and then leave it alone for a while, and people really do claim that it's incredibly difficult. They mess it up to the degree that they justify buying a unitasker to do only that.

>>17243161
i don't understand it either.
i am so fucking lazy when i make roux. watch any youtube video on it, read any cookbook, "you have to constantly stir it".
no you fuckin don't. i just spoon some flour in, and cut a piece of butter and drop that on top. heat on medium and once the butter starts to melt i stir it a bit. when it starts to bubble i do it more but it's not a big deal to leave it for 30 seconds or whatever. i have literally never failed a roux. i don't know how it's possible unless you just leave it for like 5 minutes

making dark roux is like danger jerking for me.
i turn my burner all the way up and go physically as close to the edge as i can before that sweet release (i dump in the trinity)

>>17243217
same with egg whites
they come out better hand whipped
captcha MADS2

>>17243161
>Why do I hear shit about people breaking them all the time?
Why would they break at all? I've never heard of it happening with a roux. A cream sauce or bechamel? Well, yes, that can happen.

>>17243657
I was referring to any roux-based sauce such as a béchamel. Never once have I had a lumpy sauce. I don't see how it is even possible unless you literally just dump the entire liquid in and let it sit there for a full minute before deciding to whisk.

>>17243418
This. People must use too much heat.

>>17243580
Likely a conspiracy from the rice cooker industry. Think of the #1 excuse every lazy slob has for why they own one.

"It cooks perfect rice every time!"

So does a pot, faggot. Get the ratio of water to rice down, remember it, and it will never matter again.

>>17243870
There are chefs that still teach people to make the roux, cool it slightly, slowly add milk or stock while whisking vigorously. And after all that they still get mad that it takes too long. The same people that put oil in pasta water. Boomer trained chefs are the worst

>>17243580
>>17244808
Why are potfags so militantly against rice cookers?

>>17243161
omellete

>>17244844
A French omelette or a real omelette?

>>17244846
Both

>>17243414
>Risotto

I think it's legitimate ADHD in retards, because "Stir while cooking" is an insurmountable barrier because what they actually want to do is, I don't fucking know, run around screaming and other ADHD antics instead of staying in one spot, focusing on their meal.

>>17244838
they're priced out and need to conjure up a cope like "the rice is the same quality!" in order to live with their leser rice. personally I like stovetop rice but it's just not as good as zoji rice.

>>17244838
Because it makes people stupider and less sure of themselves.
"There's no way I can do what chinese peasantry did for five thousand years!"

>>17244852
haha fuckin spastics with no attention span

>>17244859
All countries where rice is a staple use rice cookers. What's with all the cops? It's just an appliance.

Bearnaise
Choux pastry

>>17244869
What cops? They need cops for rice cookers these days? Seems like a real weird place to live if you need cops for rice cookers.

>>17244887
Nah the cops kicked down my door and started interrogating me on why potfags are so anti rice cooker.

>>17243890
Half the recipes out there also involved a multitude of extraneous steps as well. I've seen one where it says to add cold butter at the start, add ice cubes, and involves around 10 minutes to add all the clarified butter. I just throw all the non butter in a bowl, and stream in the butter while whisking. Takes about a minute or less after the prep.

>>17244893
Did they at least pay for your door replacement?

>>17243580
People don't buy a rice cooker because they find making rice difficult, smeghead. Do you rail about toasters too?

>>17244905
They gave me a rice cooker and a voucher.

>>17243580
>had the same little rice cooking pot thingy for like 15 years
>literally just microwave that bitch
>perfect little white maggots every time
ezpz lemon squeezie
>>17245001
Toasters are pretty gay bro, not gunna lie.

>>17245001
>People don't buy a rice cooker because they find making rice difficult

Literally what I hear every time is 'it cooks the rice sooo perfectly' see: >>17244855 which is just a massive cope for 'I need a massive, expensive, counterstop space-wasting unitasker to do one remedial cooking task'

Decades of rice cooker propaganda is so thoroughly embedded in your skull that you defend them as if they were an aspect of your personality

>>17245553
We get it, you haven't experienced zoji rice.

>>17245596
The funny thing about this meme is that the benefit of a fancy rice cooker basically only applies to japonica. So it's not only a unitasker, but a univarietal unitasker.
If a zoji is worth it to you, it means you're cooking plain steamed japanese short-grain rice with most of your meals. Truly a zoji is proof that one has ascended to the rank of ultra-weeb

Hollandaise. I used to try making it in a blender because it was supposed to be easier, it never worked. I tried the "harder" double boiler method and I've not fucked it up once. I love hollandaise.

>>17246136
P.s. if it breaks add a thimbleful of water, put it back on the heat and whisk it hard. Most of the time it will emulsify again.

>>17244900
this is my biggest annoyance with most recipes. there's a lot of extraneous shit people used to do from lack of technology, or not having time to explore other options, etc. if i find a simpler recipe that tastes way better i refuse to use that recipe website again. it's basically lead me to only a small handful of websites that i actually use recipes for.

>>17243161
>are people that fuck up an easy dish retarded
Your retarded if you even have to ask

>>17243470
honestly, 20 seconds is a lot on most stove tops if you're making a roux. if you need to walk away at all take it off the heat. my experience making a roux/risotto/other shit i need to keep moving is that it really does need to be kept moving. make sure to prep better in the future so you don't need to walk away, or just accept the risk that you get when walking away.

>>17246331
What websites do you like?

>>17246564
Pornography ones mostly

>>17245001
Leave toastie alone, he's doing his job god damn it

>>17244859
What if I can make it on a stove top but I'm just lazy

>>17244869
>All countries where rice is a staple use rice cookers.
not in the middle east and india dumbass

>>17247558
It's not a staple there as much as east Asia

>>17243161
I didn't even know that there was something to go catastrophically wrong on a roux. I usually eyeball the flour and butter so the final consistency varies slightly, but what is there to fuck up?

>>17247562
Yes it is. It's in like over half the meals. They just don't use it because they know how to use a fucking pot. Only reason east asia uses it is because they actually can't cook.

>>17247558
thats because indians don't steam their rice, they just boil it like pasta.

>>17243161
>roux
Lol, it’s just gravy, faggots.

>>17243414
>Souffle, just literally follow the instructions
>Meringues, just literally follow the instructions
I think those two have a reputation for being difficult because it was a bitch to get the temperature right in old gas-powered ovens.

>>17247635
>fat + flour = gravy

>>17247573
In the case of dark rouxs, people seem to burn them and advise you cook them at low heat over like 3 hours to avoid this.

In the case of using a roux to make a sauce or gravy, people often break the sauce and it comes out grainy.

On the flip side, cheese sauces seem easy to make, but I always fuck it up

>>17243161
Carbonara, it's easy as fuck. For some reason many just can't do it and add cream to fix their lack of basic cooking skills.

>>17243161
>But you can't walk away! You have to keep stirring or it'll burn!
Take it off the heat you fucking retard.

>>17247558
I remember i was dating this asian chick once and she asked me to cook some rice while she was grocery shopping. I didn't know how to use her rice cooker so i threw some rice in a pot of water and boiled it and she fucking exploded at me for cooking rice the wrong way but it came out literally the same thing as when she used the rice cooker i don't understand.
Well i learned later she was a psycho maybe that was a warning sign

>>17248177
You just boiled it in a bunch of water then drained it?

>>17248265
No i had heard the rule only do like an inch of water above the rice so i did that, ended up having to add a little more water as some boiled off but the end result was the same rice that would have come out of a rice cooker

>>17243161
Never heard of someone “breaking” a roux.
For me it was beef Wellington. Remarkably simple to make. Just need a relatively even filet.

>>17243217
I have never fucked up food processor Mayo. I have with an immersion blender tho.

>>17248177
Asians love their rice cookers, it’s because they eat rice with every meal so you can make one big pot of rice in the rice cooker and keep it warm all day so you can just get more rice whenever you need it. You’re not gonna keep a stove on all day in the same way, that’s the main reason they prefer them

>>17243161
Who ever needs that much roux unless you’re making some giant meal for 10 people?

>>17248465
I would just throw it in the freezer and break off a piece whenever I'm making a sauce or stew

>>17243161
Separating egg yolks and whites
Almost all the work happens for you if you give it a moment and let the white run off the yolk. I will never understand why people feel that they require some kind of special technique for this

>>17248177
>it came out literally the same thing as when she used the rice cooker
nice larp

>>17248177
or maybe the rice was totally different but you couldn't tell because you haven't been eating rice on a daily basis for your entire life

I don't know if youtubers fake it to be relatable or something, or if they actually just suck, but I never get bits of shell in my eggs when I crack them. It's not hard

>>17243161
Spaghetti and syrup. Literally don't understand how one of you could fuck up.

>>17248365
Americans call bechamel roux. Any sauce that starts with a roux they call roux.

>>17248551
When did my nigga Buddy the elf step into the thread?

>>17247576
don't east asians all eat on the street? They literally don't cook

>>17248063
What causes sauce breakage?

>>17246564
seriouseats, but only a handful of the recipe writers on there i would basically agree with every recipe they produce, but for the most part everything written before 2018 is very good
cooks illustrated (pirate their videos)
americas test kitchen (pirate the videos or just watch the YT ones, the cookbooks are quite good though)
milk street (pirate their videos)

>>17246581
i dont get recipes from porn generally. i'd need to have a lemon tree or something

Macarons, is more of a long process, than being difficult, at least to me. The only difficult part i guess is setting the heat temperature depending on the oven, if you fuck it up and got them too much brown below, you can rub them with just milk with a tiny brush. But it only happened to me once, Because i was setting the right temperature, the first time i did it.

>>17243175
i'm always a little thrown off by recipes with claim it takes 45 minutes for dark because it's never taken longer than 20 for me

>>17243161
It's not difficult, but if you're not attentive you can mess it up. My first roux came out perfect, second roux messed up because I heated it up too fast, third roux came out perfect.

>>17245553
This, I have my stone rice pot, but I can make rice in under 15 minutes in any other pot. Literally just cover it with a lid and stir occasionally.

>>17244852
I had a witty reply to this, but i forgot it when i saw a blue jay on my back deck, so fuck you.

>>17243161
Choux pastry. I don't know how people fuck it up. I tried it because I liked buying store bought chocolate eclairs and thought homemade ones would be nicer.

They're not. Literally not worth the effort.

>>17248902
I'd call you based for watching ATK, but pirating public access TV is kinda scummy.

>>17249802
Meant to say viewer funded, not public access. Either way quit being a mooch.

>>17246136
top kek, I've started just using the Peter Goossens method of making hollandaise/bearnaise: https://youtu.be/vAw2_gF3YKI?t=619
I used to do it the "recommended" way with double boilers and shit, but all you really need to do is put the yolks+acid on the hob, heat until thickened, and add room temperature butter (clarified beforehand if you're extremely picky) - this way, you'll finish up a hollandaise/bearnaise in 5 mins flat

>>17249899
Is this kinda similar to how people say you should use a double boiler for custard? Never have in my life, only had it split once and even then was saved by a touch of cornstarch (unfortunately making it not a true custard) and a hand blender.

>>17249914
Yup, basically. Double boilers for custards and melting chocolate is for retards who have no control over the heat. The more I get into cooking, I've realized that pro chefs are more aware of heat and have practiced just moving things on/off the heat source instead of using other contraptions.

>>17248527
Cheap eggs crumble instead of breaking cleanly. I crack eggs every day and I've never had a problem with shells, but I only buy the expensive pasture-raised eggs. The other week I baked cookies with my friend's mom and when I tried to separate out the egg whites for a meringue, on the first try I crumbled the cheap egg in my hand when I tried to crack it and the yolk immediately disintegrated as well. It was quite shocking.

>>17250786
LOL gotta love the reddit tier bias in this post. Kill yourself but use a non GMO gun to do it!

>>17249545

>>17249931
I could imagine it being useful if you're cooking on electric. I fucking hate cooking on electric. Grew up cooking on gas, and the control you get is unmatched.

>>17244869
its just like a toaster. You can toast your bread on a steel pan on the stove, so why do people still buy toasters for the convenience?

>>17251801
>Bias
meds

>>17250786
Lol what?
This is the most retarded ass shit I’ve ever heard.

>>17252036
I buy expensive eggs because they crack cleanly and the yolks are strong. How the fuck is this a "bias" that would prevent me from telling you to do the same thing

>>17248588
no we dont dude

>>17248265
I do this for brown rice, I use like helps of water, like a whole pot. Then when done Drain it off. It's the inlet i can get aldente been rice. Can't seem to get it to work in a rice cooker or normally in a pot.
Haven't bothered to figure out why .. I'm guessed water ratio but adjusting that I either get too hard or too mushy

>>17248490
Dumbsss friends was using a bottle taking ages and ended up breaking a yolk anyway

>>17243414
I fucked up meringue once, but it's cuz I baked it on foil instead of parchment (didn't follow the directions).

other than that, it's literally just beating eggs and sugar to the right consistency and then drying them out.

>>17244900
Imagine not making hollandaise in the blender. Holy shit lmao. Takes two minutes

>>17243161
Bearnaise from scratch. My entire family are ranting about how hard and annoying it is to make properly and how you need to use a water bath to keep the sauce from separating.
The looks when I flexed on them and made it entirely in one pot was amazing.

>>17250786
this is really retarded, and there's a lot of really really retarded shit on here.

>>17248099
this, I'm a ck noob and I have never had a problem with carbonara in my life.

>>17249814
b-b-but i pay $120/yr for my WGBH subscription already, and there's no way for me to download the videos and keep them or purchase them :(

>>17243216
the last 5 characters are the captcha he mistakenly typed in the comment field

>>17243161
how do you mess up flour and fat?

>>17245596
most people never eat weeb rice
common rice cooks perfectly on a pot

>>17245553
people who eat rice at every meal (trad asians) need a rice cooker because it would be a hassle to get up earlier to boil rice for the breakfast, instead of just setting a timer on the rice cooker so they have fresh rice as soon as they get up
for anyone else its useless and a big weeb sign

>>17244829
do it like chef john, dump all the liquid fresh from the fridge so it stops the flour cooking and whisk, it gets smooth every time

>>17245553
>expensive
They're like twenty bucks dude. Also how does someone get this mad about rice cookers.

>>17246335
Kek

>>17253233
they're pricey outside of the us/asia

>>17253233
>>17253244
>>17253255

>>17248365
I suppose I should have clarified sauces thickened WITH a roux. I've never had the issue myself, but every video I've seen involving a roux seems to go to great lengths about some little tip on avoiding a grainy, split sauce, none of which I've ever payed attention to and my sauces are creamy and smooth every time. Growing up, my mom's mornay sauce for her mac and cheese would end up grainy all the time, and I never quite understood why.

>>17253882
it's because when she was adding the milk she probably hadn't heated it up first. if you add cold milk it'll break--that is be grainy like that.

>>17253901
I've heard the exact opposite advice given all the time to AVOID lumps (hot roux, cold liquid), and I never warm my liquid before incorporating. It is simply a matter of going a little bit at a time and constantly stirring until the roux is fully liquid, then you can go ahead and dump the rest straight in.

>>17253127
No, the man is dead anon.

>>17247562
>It's not a staple there as much as east Asia
Pilaf, biryani, etc are massive

>>17244808
Why remember some gay ratio. I just add a bunch of water and cook until the rice starts heavily rising with the bubbles. Perfect every time.

>>17254536