/ck/ - Food & Cooking

You didn't need to make two threads about it.
Also you type like a faggot.
Lurk moar.

>>19402001
What is there to lurk? Did you cook anything?

Just wait a second I'm converting this into a webem it's going to blow your mind.

>>19402001

I don't know why it's so W I D E lol

>>19402001
I actually cooked something and posted it. Thats makes me better than 99% of the posters here. I mean jesus there's an ice cream thread right now. Not homemade. I should have all the threads I want. Bow before your chef.

>>19402020
Oof, I’d have to stretch my mouth to fit your big beef in. I kneel OP.

>beef stew
>remotely complex
Lol. Beef stew is like the one thing people on /ck/ will always praise (assuming you don't act like a fag) because it's the one thing literally everyone here is capable of making, and people think you're being pretentious if you have any skills beyond that. I was going to say you made it too thick, but based on your webm it seems like you actually made a braise rather than a stew.

>>19402253
I was aiming for a stew if that's a consolation.

>>19401944
good stuff man keep it up
>>19402253
420 braise it faggot

>>19401944
probably added a bit too much cornflour/flour when tickening it up, but i'm glad it worked out for you man

>>19402840
I added a tablespoon of cornstarch instead of 2 flour because I was propably the only person in the world who doesn't have flour on them at all times. It's propably that, and that it reduced way too quickly. I had to add a bunch of water too.

>>19402253
My mother has no idea how to make it. Just puts beef, carrots, and potatoes into a slow cooker filled with water.

>>19402020
that looks delicious, pretty nice work anon, share tips ;^)

>>19403018
Try to follow this video but not really

https://youtu.be/VIdlVi-VzPY

>>19403041
to be honest I don't like this recipe at all, but the meat you showed was on top tier level

>>19403199
What recipe would you recommend for next time?

>>19402020
Probably pumped out a ton of babies and now needs government assistance, guess the demographic.

Right help out here /ck/.
My mom makes a pretty good beef stew.
But she never browns the meat before cooking it. How much does browning add to the taste or is it just a meme?

>>19403878
Cooking is a religion. You don't ask. You just do. Do what your soul yearns.

>>19401944
Wow I helped you, and now you do this to me?

>>19403950
Who?

>>19403964
I know.

>>19403878
it genuinely adds a lot. not just to the meat, but the fond that you get off the bottom of the pan. don't trust any recipe that doesn't have you searing your meats first

>>19401944
>I made the thing westerners have been relying on for 400 years
Congratulations.

>>19401944
Looks good.
>>19402024
I agree with this. They should separate the food and cooking topics into their own boards or a cooking general or something.

looks amazing, op.
darkly rich and delicious

>>19401944
is it as good as this?

>>19401944
>an expert
next time you cry about roasting your vegetables because you left your pan's heat too high while you were distracted shoveling cock down your throat, /ck/ will be here to help.
nice stew, faggot.

>>19401944
You're posting ironically but we're proud of you anon. Keep up the good work. Cooking is a valuable skill that will stay with you for life. I'll be happy to see anything else you make.

>>19401944
Looks p good OP. It's a lot easier to cook once you feel comfortable with what you're doing. Learning advice/recipes from good chefs is really helpful too.
I made a pork tenderloin with mashed potatoes, sauteed spinach with sundried tomatoes in a red wine reduction the other night and it came out amazing and cost me about $20.
Keep cooking the payoff is amazing!

im thiniking of pork and lentils, is that a stew or a soup? ill add a bunch of onions.
can i use expired beef stock cubes? how will i flavor this thing, soi sauce, flour, milk?

>>19402020
Now do Steak Au Pouvre
>Everyone is a critic
Needs salt

>>19405083
I don't see why expired beef stock cubes would be bad unless they were clearly off or smelt weird. You can always turn a soup into a stew through reduction/cornstarch I guess.. and add some savory herbs like rosemary and thyme. ezpz

>>19405083
No on the soy sauce, flour thickens but if you do use it read up on some creole “rue” (browning flour in butter), and cream should really only be used when called for (generally when there is more fat that water it is rich enough for crème, like in a ragu)
Ragu is great too, finely dice a Mira pouix so that it melds in the pan, add meat, tomatoes, voila the crème (boil, reduce heat, remove the dried fat layer “the veil”) and probably a whole lot more I a missing

>>19403964
Mark, you know Mark.

thoughts on searing the shit out of the meat to the point of overcooking it, then stewing? i always found that the browned taste really does translate

>>19401944
nice faggot pan lol

>>19405165
if your heat is high enough and the pan isn't crowded, you should be able to get a great deep and dark sear without overcooking the meat to that extent. it is possible to burn the fond though so you have to be careful about that

>>19401944
disgusting

>>19403878
What I’ve ended up doing is just searing it in the pot, taking it out for the aromatics, then adding back in. Still just one pot to clean and seems to work fine. I don’t bother making a roux with this method but it might still be worth it