/ck/ - Food & Cooking

>>18841101
I ended up getting one of each
I think I got a super-tall 8-inch one first, though
But then I started to see 9-inch recipes so I got a 9-inch

What do I need to cook to get a cut and nice and modest wife?

>>18841592
>nice and modest wife
Chicken without making it dry, one basic pasta dish that doesn't use a bottled sauce, and one kind of cookie from scratch.
Not sure what you mean about cut though, your wording could use some work.

>>18841618
Type. Meant cute

>>18841622
*Typo. Dang, I can't type tonight

My thread didn't get much traction

How long do homemade sauces last in sealed glass jars? Should I refrigerate them? Things like peanut butter, jam, salsa, nutella, ketchup, mayonnaise?

Some stuff I don't want to make every time I want to eat it, and also I store everything in glass. I don't like plastic.

>>18841101
is it okay to drown my ortolan in a fine bourbon? i know cognac is traditional, but I need to do something with this Van Winkle 20. I don't like the burny aftertaste

>>18841630
Homemade nut butters should be refrigerated once opened, you can tell if they spoil by their smell.
Jams/Jellies should always be refrigerated once opened.
Ketchup and Mustard are a little tricky because of the acidity and salt, but they still go bad much faster at room temp. If you're going through it fast you can probably keep it out.
The weirdest one is that Mayonnaise is shelf stable, but no one believes the manufacturers. It is terrifically easy to contaminate though, which is why most people prefer to refrigerate it.

>>18841638
You can, but you have to switch the plain napkin for seersucker

>>18841644
I've had a health inspector try and call me out for storing a box of mayonaise on a shelf in the prep area. Even people who's job it is to know don't always know.

>>18841658
If you took care of the contamination problem people would be shocked by how long mayo takes to go bad at room temperature. One of the squeeze bottle types with a soft walled/bag-like reservoir would almost never get exposed to the external environment.

>>18841681
This motherfucker right here would be basically the ideal container

>>18841651
thanks, anon. I'll get my butler started on decommissioning one of my old summer suits so we can have the napkins ready in time. we'll need at least 8 for sunday supper.

>>18841630
What do you mean "sealed"? Unless youre uing sanitizing/canning procedures, they'll last as long as an opened jar of the same product. So the jam and salsa would last a week or two before mold sets in.

>Questions that don't deserve their own thread
>Starts a thread

>>18841717
Nice trips

>>18841101
Is soy and seed oils good for you

>>18841752
>soy oil
no
>soybeans, tofu
fine in moderation
>soy as an additive to products
awful
>seed oils
no hexane, no canola

None of them are ideal though.

>>18841759

What's the sweet spot price to spend on pots and pans? Good quality that will last decades without being overkill for most people. I'm thinking of dropping $100-$150 on a few things. Already got a nice frying pan but at least need a sauce pan and stock pot.

how does dough weight and hydration level work?
what counts as a liquid? oil, melted butter, syrup or just water/milk?

>>18841912
>non-stick
as cheap as you can go
>cast iron
25$ for a single skillet
>enameled cookware, like a dutch oven
go for Lodge, or for minor defect Staub cookware(you can get it quite cheap on their site sometimes)
>stockpots and saucepans
the thrift store
>stainless steel pan
70-75$ for one solid 12 inch frying pan

All in shouldn't cost you much more than 200$ for one cast iron pan, one stainless steel pan, a couple non-sticks, a dutch oven, and some thrift store pots and saucepans.

>Why are they making me choose between an 8 inch and 9 inch cake pan
there are different sizes of cakes
>which one should I get?
whichever your recipe(s) calls for

>>18841957
hydration is water content. oil is not water.

Alright, lets do this:

Oil in marinades for meat or not?

Some people say oil will isolate our meat from marinades and will make it less effective.
Some people say many spices are only fat soluble and oil works for that.
Some people say some fats/oils work whole others do not.
Where is the truth?

Why don't all recipes for meat roasts (whole chicken, whole turkey, whole cuts of beef roasts) say to roast low and slow at like below 300ºF? If the goal is to cook the turkey, chicken, beef, or whatever evenly without drying out the outside then why do they always instruct roasting at temperatures above 350ºF which no doubt results in overcooked and dried out meat on the outside.

>>18841912
>What's the sweet spot price to spend on pots and pans? Good quality that will last decades without being overkill for most people. I'm thinking of dropping $100-$150 on a few things. Already got a nice frying pan but at least need a sauce pan and stock pot.

All-Clad saucepans are very good, but do not hold their value on ebay at all. A D3 or D5 saucepan that would normally retail for $150 can regularly be found for $40-60 on ebay.

>>18842052
>>cast iron
>25$ for a single skillet
I have tried a number of them and here's my conclusions:
-Lodge are just fine. However, they are very annoying to use and clean. Lodge seasoning is extremely tough and nonstick, but because of the bumpy texture, you do get food stains that are difficult to clean off of the seasoning. Your spatula will make a lot of noise just brushing it across the surface and if any food burns/sticks, even just a small spot, then you just know it's going to be there the whole time you're cooking and that spot won't be nonstick anymore. I do not like using them.
-Finex/Stargazer/Butterpat/Field do not hold their seasoning very well. It just flakes off under normal use and there's no nice way to say it. If you think it's because some amateur is doing something wrong, using too much heat, not enough oil, then take a look at their websites and see the photos of the "owner of the company's collection." All their pans have splotchy seasoning. That's not to say they don't work for what they are, but it's distracting and annoying when your pan is constantly destroying itself. I do not like using these, and I've tried most of them.
-OLD skillets you buy from a flea market or ebay are the best. I don't know why this is, and you should strip the old seasoning (just soak in lye for a few days and it's easy) and re-season them yourself, but all of my old skillets, doesn't matter the brand, hold onto their seasoning, are easy to clean AND are really pleasant to use.

If I soak beans in sugar water overnight will they be sweet enough to eat as a dessert once cooked?

>>18842504
>Some people say many spices are only fat soluble and oil works for that.
Meat has fat in it

>buy steak, same cut from the same place
>marinate it the same way, cook it the same way
>95% of the time great and delicious
>5% of the time the steak is way too tough and tastes like a worse cut of steak
What causes this? Just a bad cut of meat or what? How do you look out for this?

>>18841101
mmmm aluminum

>>18841101
I checked a cake mix I have, turns out it quotes both 8" and 9" as well as bundt and muffin tin times. So no idea, I guess it depends on how you plan on storing the cake. My cake stand holds up to 10" for the bundt style, so either is probably fine.

Personally I use bundt pans way more than trays. Easier to bake it all together, makes it super easy to cut into portions, a little bit harder to ice, but can be iced. I guess it depends on how tall you want to make your cakes.

>>18842753
i don't think anyone has tried this but in theory it should work.

>>18841630
Mold is the primary enemy when referring to refrigeration of items. Sealed items that have been pressure canned will last several years or more, depending on storage conditions. Once opened though, it is just a question of when mold growth will take hold.

Sauces and stuff that are handmade will last longer in the fridge, but it all boils down to how well you made the item (your cleanliness) and the mold environment of your house, plus the actual sauce contents (acidic, salty and alcoholic sauces will last way longer). They will eventually go bad, especially since homemade will lack preservatives.

If you are mixing premade sauces into a combo sauce, it should last several months in a covered container, or longer. Things like mayochup or whatever.

As long as you aren't making gallons of the stuff and use it semi-regularly, homemade sauces shouldn't go bad. Don't expect the sauce you jarred and threw in the back of the fridge for 3 years and forgot about it to be mold-free though.

>>18844189
I don't think anon was talking about canning process.

If someone isn't canning their items which is a time-consuming process that requires sterilizing your instruments and containers for long-term storage, and they're just mixing a sauce together into a regular clean (but not sterilized) storage container (that isn't canned or vacuum sealed), they shouldn't bet on anything lasting more than two weeks in the fridge. Generally speaking people should treat most foods as lasting no longer than a week in the fridge unless if it is something really high in salt (soy sauce, worchestershire sauce, oyster sauce, etc), really high in sugar (jams, jellies, preserves, BBQ sauce), or pasteurized (most store-bought mayonnaise). One week or less is a good rule of thumb.

>>18841912
All pans will last many years, though the non-stick ones will lose their surface coatings eventually. Realistically you only need a good set of stainless pots and pans with one non-stick for eggs.

Cast iron is a meme, but they are nice for baking and searing stuff. They are bitches to maintain compared to stainless. Good for camping though.

Anything expensive is a up-sale by scammers. Copper this, alloy that, titanium this, all of it is scam in some form for richfags to flex with.

>>18844108
>mmmm aluminum
What's wrong with aluminum?

>>18842504
I only dry rub, so I can't tell you. Any wet marinade I do is teriyaki based, so no oil there.

I don't think oil is needed. Cooking method is arguably more important. Marinades seem to be a cope for improper cooking & seasoning technique. Plus the grocer puts extra water and brine into a lot of meats to cut corners for $$, so I don't see the point adding more.

>>18844148
I guess you just adjust cooking time? Or maybe it doesn't matter, since the 9 inch pan would be thinner?

>>18844226
>Anything expensive is a up-sale by scammers. Copper this, alloy that, titanium this, all of it is scam in some form for richfags to flex with.
Copper is a good material for a saucepan. It promotes very even heating. A major drawback of cast iron is uneven heating. Pure stainless suffers from the same problem. Stainless pans need to have some sort of highly conductive material in between the cooking layer and the heating element to spread out the heat, whether aluminum or copper.

>>18841101
Whats a good brand for baking pans? I have a wilton 9x13 pan from like 40 years ago that has never steered me wrong but when I bought a new wilton 9x13 it lasted me a few months before a hole formed in it. Do I have to dig through yard sales to find a good one or is there a better brand now?

>>18844276
A hole? How?

>>18844280
It happened in the corners, at first it was tiny, I didnt notice it, then it started leaking and there were other tiny holes in two other corners as well.

>>18844291
Stainless?

>>18844266
The box has the adjusted cooking time:
8": 28, 33 min
9": 24, 29 min
(nonstick adds 5min on the right)

So 9" will be faster to cook.

>>18841717
>>18841731
I never know for sure if people are retarded or just pretending.

>>18844276
Get something glass or ceramic from a 2nd hand store.

How bad of an idea would a cast iron cake pan be?
-can't put it in the dishwasher
+more nonstick than stainless or aluminum
+less toxic than aluminum or teflon

>>18841101
>Not ceramic
>likely not loose bottomed
Shittest type of cake tin

How do I learn to make an entree and a side to be ready at the same time? Or at least fresh and hot enough for dinner.
I have a tiny oven and can never seem to get both done anywhere near eachother

>>18845245
I struggle with this, but i used to struggle with it a lot more. It just takes time and practice, honestly.

There is stuff you can do though. Like getting all your ingredients ready ahead of time, and knowing how long each dish will take to put together and cook before you start cooking.

Any more advice requires the specific meal you are making.

>>18841101
help me solve my fuckup /ck/
im usually a by the books kind of guy so i fucked up my cookies freewheeling it tonight
Ive got a can of ovaltine and i wanted to use it to make thin, crispy cookies
at bare minimum a cookie needs flour, sugar, and butter so I thought i was gold
based on a recipe i saw online i came up with
>1/3 cup ovaltine
>2/3 cup flour
>no extra sugar (potential mistake #1)
>1 stick butter
I sifted the powders together and mixed it up with melted butter (Potential mistake #2), it looked good, nice and sandy so i went ahead
potential mistake #3 and the one i expect was my actual problem was trying to cook it at 325 in a toaster oven
the result was scorched in the middle, but the real problem is that none of it was set at all, it dissolved into sand if i used more than the most gentle pressure
ive got like half the dough left, should i try it in an actual oven?
is this salvageable at all?

Who popularized this 4k word blogs before the recipe trend? Someone needs to break his knee caps.

>>18846239
I do hate that, scrolling endlessly to the bottom just to get ingredient ratios.

Also in generally googling recipes and reading peoples blogs, even recipes from seemingly trustworthy sources (foodnetwork, etc) is a bad idea they are often complete bullshit.

>>18846244
>they are often complete bullshit.
True. I just use them to look up new side ingredients I can yoink for my own recipes.

>>18844399
You can already put a cast iron pan into the oven for pies or pan pizza, I don't see much reason why it wouldn't work with a cake (though the vertical height isn't as big as a typical cake pan). Just preheat it a bit so it doesn't throw off your baking times.

>>18846159
That is an insane amount of ovaltine. Likely it is a combination of the shitload of sugar contained in the ovaltine burning in the oven; plus the ridiculous amount of added powder (if your butter was scalding hot, that would contribute, too) preventing proper gluten formation, causing it to be nothing but sandy, unbonded starch.

>>18846239
>>18846244
There is a chrome extension which creates an overlay from the important part of the recipe, it's not always ideal but it's better than endless scrolling.

>>18846265
You're a lifesaver. I love you. Muah.

Are there any high quality wooden spoons anymore? Everything I see looks so cheap.

>>18846262
im gonna be honest, i didnt check the sugar content but surely theres less sugar in that than i would have added if it were just cocoa powder right? like this isnt really sweet at all actually

i ran the rest through a proper oven and managed to not burn it this time, but its super delicate still
obviously not using eggs plays into it, but im wondering if its because i didnt cream sugar and butter together instead of melting it like it did

Can i use this cambro for sousvide(getting the water up to 205F)?
I see confusing stuff that seems to conflict... I know that 100% clear cambro(using tritan plastic, i think) are fine. And i know the opaque white ones are not... But i have this one thats like semi-transparent... Really dont want to try it and ruin it since i can still use it for storage if its not suitable for high temp water.

>>18846159
Your ingredients would make a chocolate shortbread kind of thing (assuming Ovaltine is chocolate powder and sugar) but youve melted the butter which you aren't supposed to do. Use cold butter.

>>18846239
it's for ad revenue and search engine optimization.

>>18846244
there's usually a 'jump to recipe' button at the top.

>>18841101
how much stew can i ingest without vomiting?
im currently at my third bowl

>>18844276
>>18844291
Nordic Ware aluminum pans that are made in the US. Or Pyrex, but legit PYREX, not pyrex. On the Pyrex website you'll see they have options that are high heat resistant, that's what you want. The lower case pyrex is cheaper glass that'll explode.

>>18847822
yeah, pyrex(all lowercase) is soda glass which is less likely to shatter if you drop it, but more susceptible to thermal shock... And since you know... you're COOKING with it, that seems like a more important trait, especially if you have marble or granite counters(plenty of videos out there of people going from hot oven to a room-temp marble countertop, where the entire thing explodes from the thermal shock of having the marble try to absorb the heat)

PYREX is borosilicate, and designed to manage that stuff. It can get kinda hard to remember which is which, so just look at the "e" in pyrex. if its a "e" its american made soda glass. If its "E" than its european made borosilicate.

>>18841101
That's not a stupid question. The larger the surface, the cheaper the end product becomes - you do far more with less.

If you were to sell cakes, pizza, pies or whatever, though. You're better off with smaller shapes, because there your profit margin is (much) larger. It costs more to make, but you gain even more, making the larger sizes obsolete.

How can I use up my five pound bag of couverture chocolate without tempering it and without wasting it by using it as chocolate chips?

>>18847916
Ok chud

>>18844257
as a construction material? Nothing, it's quite durable.

I want to melt white chocolate so it can be poured but have it harden afterward. Do I need to add anything or just heat it?

>>18848564
You'll need to temper it if you want it to harden properly. Otherwise you'll get the same kind of texture as a once-melted chocolate bar -- soft and easily melted, instead of snappy and shiny. Easiest way to do this is with a double boiler and a thermometer using the seeding method, you can look it up yourself.

I've got my hands on a Weber Q1000 gas grill. This thing only has one burner. Is there an easy way to create an indirect heat zone? Some people recommended putting a pan inside, but I guess it will heat up the same way as the griddles in the grill?


In my freezer are some big steakcuts (400–500 g), and I'll need indirect heat to make them the way I want them. Any recommendations?

If getting a good rise in dough making depends on fermentation, and fermentation is the breaking down of carbs by yeast in the ABSENCE of oxygen, then why is it said that for a good dough (lets say for pizza), you should work in or inflate the dough with air as you mix it? Do you want aerobic fermentation in the first stages, before anaerobic fermentation takes place? If so, why?

Hey ck. Am I giving myself cancer or just pooping the flecks out. Real question, I only use my other pan in place of a toaster. Thx.

>eat sausage and sweet potato for lunch 2 days in a row because I made too much
>don’t normally eat much of either
>absolutely lethal braps
can foods your system isn’t used to cause horrible gas or are sausage and sweet potatoes known to cause voluminous chair peeling farts?

Is chocolate an actual part of authentic 'mole' sauces?
I want to make some enchiladas with a mole sauce to go with it but every recipe keeps including shit like chocolate or almond butter.
Am I getting pranked here, or is something like chocolate actually authentic to a traditional Mexican mole?

>>18851787
Is it a teflon pan?
Production of teflon is incredibly toxic, heating it up excessively near pet birds might kill them. However, some suggest pieces of teflon are pretty inert and does not dissolve poisons in your body if ingested.
Do you want to take that gamble?

>>18851787
throw that thing out IMMEDIATELY!

>>18851787
jesus fuck what's wrong with you
that's not just flaked off but it's also filthy and rusty

>made dough and let it cold rise in the fridge over night
>took it out the next day thinking I'll make it and it was on the counter for 6 hours
>couldn't make it home on time and had to eat outside and can't eat anything I make with the dough
Can I just put it back in the fridge again overnight or is it wasted now

>>18852512
it's probably over-proofed by now. as long as it's not moldy you can still bake it, but the texture will be not good. it'll probably taste fine.

>>18841101
Should I use whole pitted olives for pizza instead of sliced? Sliced is easier to work with and brings less brine with it when you pull them from the jar, but their flavour is diluted from higher surface area leeching flavour into the brine. Whole olives keep more flavour but they hold some brine in the core unless you shake them really well or find a way to drain them. It's also harder to spread them evenly on the pizza because you're working with big chunks of fruit instead of little slices.

That reminds me... why do wops whine about pineapple being on pizza when olives are ALSO a fucking fruit and I never see them complain about olives being on a pizza?

>>18842518
Below 300 would take too long to cook a full carcass to temp and it wouldnt brown
I dont know what recipes say but my method for roast turkey and chicken is to cook at 325 and near the end uncover and broil to roast the surface
>>18842753
Chinese love sweet bean desserts, i think what they do is add sugar when cooking.

>>18847822
>Or Pyrex, but legit PYREX, not pyrex. On the Pyrex website you'll see they have options that are high heat resistant, that's what you want. The lower case pyrex is cheaper glass that'll explode.
>>18847863
>yeah, pyrex(all lowercase) is soda glass which is less likely to shatter if you drop it, but more susceptible to thermal shock...
Are there two separate brands? I've never seen anything other than the all lowercase logo in America. Is the uppercase PYREX stuff not available here?

>>18841101
I have to make lasagna tomorrow.
never made lasagna before.

I have store bought dried lasagna sheets.
do I need to... cook them first?
I don't trust that
'the sauce in the lasagna cooks the sheets'
a bit afraid of crunchy uncooked pieces in my lasagna...

And what about home made noodle dough? do I need to cook them first?

>>18841101
HOW DO I KEEP MY BAKING SHEETS FROM WARPING????????

You know how in commercials and stock photos of a jar of honey, there's always a stick with a beehive-shaped thing at the end? What the hell is that thing?

>>18853048
There is no need to precook the pasta. Make sure the lasagna goes at least 30 minutes into the oven.

>>18841630
>peanut butter
my homemade stuff lasts for months on end in the fridge, additives are salt to taste and some oilive oil
>mayonnaise
i make mine but grinding the garlic and a couple yolks till emulsified thrn stream in neutral oil and add mustard/salt/white pepper etc at the end. also lasts for ages. my current batch is going on 4 months now

what is the difference between carbon steel and cast iron. i bought the same pan that i have at work, always assumed it was cast iron, but its actually carbon steel. anyway it works fine and ive been seasoning it

>>18844276
if there is a restaurant supply store near by id buy them from there. they are relatively cheap and restaurant grade so bullet proof.

How bad would making ratatouille be out of season? The tomatoes are kind of watery and flavorless.

>>18852285
>>18852466
>>18852500
will go buy a new one lol thx

>>18841101
>choose between an 8 inch and 9 inch cake pan
Choose the superior 10" springform pan

>>18841101
Why is /ck/ full of gay people?

>>18854072
also work on your kitchen etiquette please
it's not normal for a pan to end up like that
or well, it kinda is, but it doesn't have to be

>>18854219
>Why is /ck/ full of gay people?

Why are you full of gay people?

>>18853205
Seconding this. How??

>>18853332
Honey spoon. Helps drizzle honey and other thick liquids more evenly.

How do I make my custard "firmer" so that I can put it on top of a pie?

>>18855346
It'll firm up if you let it rest. The other option is to add corn starch and simmer it gently while stirring constantly.

>>18852226
I assume cacao powder is more traditional and the way you want to go. Idk if mole is sweetened at all, if it is then I could see just adding chocolate being good to kill two birds with one stone

>>18852226
>>18855506
Cocoa is a 19th century Dutch invention. There's cocoa powder and cocoa paste (the pale, greasy leftover paste).

Cacao is the original, traditional, unrefined, fermented bean product. It pairs well with most other ingredients (as fermented products tend to do), especially hearty ones like bacon, cauliflower, soy sauce and lobster. There's usually no need for sugar at all.

>>18852226
Yes, it's part of it. My mom would add a disc of Ibarra chocolate to her mole. Obviously don't add a bar of Hershey's or something. You don't want milk chocolate. I don't know about almond butter, but mole does need several different types of seeds and nuts ground up, like almonds, peanuts, sesame, and pumpkin seeds.

>>18852226
>>18855890
Oh, and if you really want to be "authentic," you won't bother making it from scratch at all. You'll be lazy and use a Dona Maria mole base. Go to any Mexican family's kitchen, and their drinkware cabinet is going to be mostly the washed and reused jars.

>>18855896
OHHHHHH so the company doesn't do this as some sort of weird packaging choice... they do it so the beaners buy it to get a free glass included?

That's fucking brilliant, DESU.

>>18855896
Luckily I live in Texas and apparently the HEB down the street actually carries that exact brand for like 2$. I'll pick some up.
Thanks for the suggestion, because like you said in the previous post, the need to toast, grind, and mix all the different spices and speeds was going to be a massive pain.

>>18855947
I think it was the other way around. I think people first kept the jars, and the company decided to lean into it after the fact. They recently started collectible jars, too.

>>18856092
There's two different types of Dona Maria moles the jar and the carton. The carton is pretty much ready to serve, barring adding a bit of salt or sugar to taste. The jar is the mole "base;" all of the various more esoteric ingredients that need to be toasted and ground, like the several varieties of chiles and seeds/nuts, but it would still need some ingredients to make the finished sauce. You'd still need either water or chicken broth, maybe onion and garlic, and like I mentioned in my previous post, some Mexican chocolate. I prefer the jar, even though it's extra steps compared to carton, but that might just be nostalgia, since the jar is what my mom used, whereas the carton is a newer product.

I should clarify, that when I say there's two different types, I meant in terms of the packaging and needed prep. There's several different varieties/flavors of mole, and I think Dona Maria makes most of them.

1. I can flip a cast iron upside and use it as a lid for another cast iron right? I want to bake bread and this should have the same effect as a dutch oven (?)
2. I can just use rice flour on the bottom of the bread right? I don't see why I would use parchment paper as that would negate the effect of the cast iron.
3. Related to 1 and 2, why is google such shit now? I googled these questions for 10 min and couldn't find anything good.

>>18856624
A dutch oven would be preferable since two skillets will be highly porous. Just look at the pour spouts.

How is ceramic non-stick? I'm trying to avoid non-stick pans and ceramic seems like a good option. I've heard they're fragile, but I can avoid that.

>>18856624
>>18857089
Mine don't have pour spouts, it worked surprisingly well. I'm sure someone has done this before. The rice flour worked too, don't need parchment.

oh my god i dind't realize making cold smoked salmon was so easy.

>>18850677
>why is it said that for a good dough (lets say for pizza), you should work in or inflate the dough with air as you mix it?
I have literally never heard this

There are so many fast food threads in this board. What would you say the average BMI of the average /ck/ poster is?

>>18856624
Wouldn't it work to just seal the hole with tinfoil? Not sure how important the thermal mass of the lid is.

Can the average person fully appreciate a gourmet meal like one from a 3 Michelin star restaurant? Or would they eat it, think "This is good" and be kind if disappointed that it wasn't worth the money? I feel like a food critic would get so much more out of high class meals than some average Joe like me.

>>18857687

>>18857969
Try going to a decent gourmet place, possibly a bistro, that has a tapas or multicourse meal night. I've done it twice, not at Michelin star places by any stretch, but it was still totally and completely awesome. It was like my tongue got to take LSD.

>>18844276
we've accumulated a bunch of nordicware aluminum bakeware over time--sheet pans, baking pans, etc. it's cheap, durable, works well, cleans easily. the aluminum can be a little soft so try not to abuse it too much with sharp things. i like it, though. simple, well-made, gimmick-free product.

>>18853205
my strategy is to not give a fuck

>>18857105
not sure exactly what you're referring to. like, an actual clay vessel, not one of those ceramic coated pans? ceramic pots and pans are glazed, which are compounds that, when fired in a kiln at a certain temperature, actual melt and turn into glass. the glass on the surface of the vessel has some nonstick properties. enamel on metal pans is somewhat similar to glazed ceramic ware. nonstick is a spectrum, obviously, so it won't be as nonstick as teflon or a well-seasoned cast iron, but moreso than bare metal.

can a toaster oven replace my toaster and my microwave?

my uncle recently gave me a ton of blueberries. does anyone have a simple cake recipe i can use them all with. i'm not that confident in my baking skills...

>>18841658
Health inspections are a joke.

>>18841684
Hellmans is shit. Dukes is the superior choice, or at least Best Foods.

>>18844264
>the grocer puts extra water and brine
I've never seen this happen, ever. A lot of poultry comes from the farms pre-brined, but it doesn't happen at the store. Ain't nobody at a grocery store has time or equipment to do shit like that.

>>18859546
https://www.cookingclassy.com/lemon-blueberry-cake/

I need a good Mac and cheese recipe.

>>18850677
No it isn't about fermentation. The yeast simply needs to be distributed evenly in the dough.

>>18850384
Some heavy foil wrapped tight around the burner to block to holes might help.

>>18859970
lol no don't do this hahaha holy shit

>>18860116
Just around half should be fine. You'll need to turn down the gas lower than normal to compensate.

>>18857736
if you have a pour spout I'd imagine you could just cover it. the goal is to trap most of the moisture in, if 1% escapes your probably fine. what I did worked a lot better than throwing some water in to simulate a steam injection. at least for me, that never creates a very nice crust.

>>18841717
digits don't lie

>>18852652
>Below 300 would take too long to cook a full carcass
"too long" is subjective but you don't seem to have ever heard of "low and slow" cooking.

>it wouldnt brown
you believe that the maillard reaction doesn't occur above 250ºF, which is scientifically false.

>near the end uncover and broil to roast the surface
that gets you nice brown skin but dry overcooked meat right underneath it.

>>18859713
>Hellmans is shit. Dukes is the superior choice, or at least Best Foods.
he doesn't know

>>18841101
I keep asking this in cast iron threads but never get a response. People say that every time you cook with cast iron it's supposed to get more seasoning, but every time I clean my cast iron skillet with a scrubby sponge it turns white/grey/silver where I scrubbed, I'm pretty sure the seasoning is coming off. I'm just using dawn and the green side of a sponge, no clue what I'm doing wrong? Or is this normal?

>>18861228
Normal just keep cooking on it, my cast iron turns grey when I cook chicken just like you're describing, but it's still slick so I'm not sure it's the seasoning coming off, it might just be a reaction with the seasoning. Is food getting stuck in the grey areas? I just kept cooking on mine (didn't season it again) and it's all one color now more or less. More important than the color is whether food is sticking to it.

>>18860544
You have to let the steam out after the dough has expanded.

>>18847349
polypropylene plastic can usually resist with no problem up to 180°F/80°C. After that it starts to soften.
Most foods cooked with the sous vide technique require a rather gentle temperature. For those, using a PP container is totally ok. Cooking stuff at near boiling temperatures will probably not cause any problem either if it's just for a short time. I would avoid that for long cooking times tho.

best cheap pasta recipe? buying pesto and parmesan usually ends up being more than 5eur together, i was thinking maybe recipes with just tomatoes or mushrooms is better

>>18861228
>what I'm doing wrong?
>I'm just using dawn

>>18859879
Melt deluxe american cheese in whole milk add granulated garlic and white pepper.

>>18860904
I think you got played famalam.

Can anyone recc me a good fish spatula (or one that is good for flipping fried eggs) for nonstick pans? I was looking at silicone ones but I wonder if anyone has a specific one they like a lot rather than just picking whatever random Chinese one that has good Amazon reviews.

>>18862245
I like this recipe. You could add mushrooms to it or you can replace some ingredients with cheaper alternatives like dried parsley or just mix your pesto in. You can also add some chopped anchovies if you like a stronger fishy flavor.

https://www.walderwellness.com/mediterranean-canned-mackerel-pasta/#recipe

>>18841101
will I ever find love