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/ck/ - Food & Cooking


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18368643 No.18368643 [Reply] [Original]

Hello this is Chef John from FoodWishes.com with... Kewpie™ Airfied Mayo! This might sound a little bit strange but it works. It works really, really well. And unlike the more popular Chickpea dishes, this requires very little effort and almost no finesse or technique. There's no grinding or sifting involved.

The first thing you want to do is get your can of chickpeas and drain the liquid from them. Some people might want to use a sifter but you don't actually have to.

We'll go ahead and fill the can with water and drain it again to get rid of the preservatives and salt. Now dump the can of chickpeas into an airfryer and set it for 7 minutes. Depending on your airfryer you may want to set it longer for that extra crispy texture.

We'll go ahead and get out Kewpie™ not-mayonnaise out and add a generous serving of it over our chickpeas but not generous enough that it overwhelms the chickpeas. We'll give it a quick stir with the spoon and that's it. My take on what I consider a proper mediterranean meal.
And as always... enjoy!

>> No.18368648

Delete this

>> No.18368651

>>18368648
looks pretty good although a bit bland, what's wrong?

>> No.18368678

>>18368643
You missed the "thaaaat's right"

>> No.18368707

>>18368643
You know the difference between a chick pea and a garbanzo bean?

I wouldn't pay fifty bucks to have a garbanzo bean in my mouth.

>> No.18368800

>>18368643
You are the referee
For what goes on your chickpeas

>> No.18368831 [DELETED] 

>>18368643
good lord shut the fuck up
>ingredients: chickpea can, kewpie brand mayo
>open and drain chickpeas then serve onto a plate
>drizzle kewpie brand mayo over it
>serve
now shut hte fuck up

>> No.18368847

>>18368643
What temp?

>> No.18368896

>>18368643
>drain the can to get rid of preservatives

Umm did you not watch the new ask Adam retard? Why would you put preservatives in a canned (jarred) good ... It defeats the whole point

I suggest you watch the new ask Adam on canning (jarring)

>> No.18368925

>>18368896
buy an ad, Adam

>> No.18369201

>>18368896
big zozzle

>> No.18369207

>>18368643
wait just a darn minute. how are we supposed to know if this is really Chef John from FoodWishes.com?

>> No.18370833

Bump

>> No.18370839

>>18368643
You could you know? Roast them
It only takes a little olive oil and garlic
It doesn't take much time

>> No.18370996

>>18370839
Now you need a stove, pan, olive oil, knife, chopping board, detergent, kitchen sponge and spatcula

>> No.18371011

>>18370996
>spatcula

>> No.18371092

you forgot the cayenne you faggot

>> No.18371164

>>18368643
that is the worst hummus i have every seen!

>> No.18371308

>>18371164
Its natto
>>18371092
Canyenne doesn't work on individual chickpeas

>> No.18371313

>>18368643
This looks super gross but points for writing it in his voice.

>> No.18371325

>>18368707
Considering that both the chickpea and garbanzo bean are technically cicer arietinum... why don't you try to tell us what the difference is. I look forward to what you try to cone up with.

>> No.18371350

>>18371325
did you miss the joke ?

>> No.18371376

>>18371350
I guess so.

>> No.18371534

>>18371350
I get the chickpea on his face but I dont get the garbenzo bean on his face

>> No.18371540

>>18371350
Oh that was supposed to be funny? Huh

>> No.18372141

Can you do the same with soy/pinto/canelli beans?

>> No.18372235

>>18369207
He isn't he forgot the "that's right", the "you are the X of your Y" and the "contractually obligated picture".

>> No.18372238

>>18371325
I would pay $50 to have a chickpea in my mouth but I cannot truthfully say the same for a garbanzo bean

>> No.18372263

>>18371308
>Its natto
you shouldn't use natto for hummus

>> No.18372514

>>18368643
Why did I read this in his voice