/ck/ - Food & Cooking

>>1987236
Apple

How do I into processing whole chickens?

>>19872369
Grapefruit. with no survivors

How do I stop my steaks curling?

>>19872380
more heat, press it down gently as soon as it hits the pans, you can buy a bacon/burger weight too if you want some people unironically just wrap a brick in foil

>>19872380
Cut vertical slits in the outer fat to the meat. Inch or so apart, all the way around.

Can I cook rice in milk? What happens if I do?

>>19872394
It would be extremely painful

>>19872375
>How do I into processing whole chickens?
There are some vids on YT on this. Once you have a featherless chicken, you just cut it up into the various components. Or spatchcock it.

>>19872375
For a beginner, get a pair of decent kitchen shears and cut out the spine then flip the chicken over so it's breast side up and push it flat.
Dislocate the thighs then, using a sharp knife, cut them away from the chicken.
Dislocate the wings and do the same; wings won't dislocate as easily the thighs so you'll likely have to cut through the joint.
Dislocate the drums from the thighs and cut through the joint.
Dislocate the wing flats from the drumettes and cut through the joint and do the same for the wingtips.
Now, you have the option to other split the breast with a heavy cleaver or fillet the meat from the ribs.
To debone thighs, I score a small X into the meat underside this use my fingers to expose the bone and shiny them under, loosening the meat from the bone, creating a little pocket. Finally, cut the meat away from the bone by placing your knife in the pocket and slicing it away.
Use the wingtips, back and carcass for stock.

>>19872380
flip it more often

the ring came off my pudding can

>>19872415
Not a question.

>>19872397
You're a big guy

why can i make pies and lasagna and waffles and pot roast snd fried chicken but i cant make a roux? every time its either burnt or lumpy.

>>19872686
Add flour slowly. Add liquid in batches, like 1/2 cup at a time. Whisk constantly when adding liquid. Wait until mixture begins to set before adding next batch of liquid.

>>19872369
Leeches

>>19872407
Gracias chicken-sama

>>19872686
7 tbsp flour for every 6 tbsp fat
dump it all in the pot, add salt n pep
crank the heat and whisk whisk whisk
wait until roux is chunky and brown
add about half a cup of juice at a time
stir like crazy nonstop
burn your hands on the steam
get splashes of shit all over the stove
add as much juice as you want to wait around and reduce to as thick as you want

>>19872415
Take my penknife, my good man

>>19872708
You don't know what a roux is.

>>19872686
Operating under the assumption that you mean an actually roux and you're not mistaking it for a bechamel or gravy like >>19872708 apparently is, try whisking the flour and fat together cold then heating over low heat while stirring constantly with a wooden spoon. Do not do this in nonstick.
If not using immediately, cook to just a hair lighter than the colour you want as the roux will continue to darken as it cools. Remember that the darker the roux, the more grainy it will look unused (it also loses thickening power as it darkens, so expect to make more than you think you'll need if you're making a stew or brown gravy).

>>19872729
No worries. I just broke down three chickens the other day, actually. For a beginner, it might take you as long as an hour per bird.

When Americans refer to Swiss cheese (ie mushroom and Swiss burger) which type of Swiss cheese do they actually mean?

Is saurkraut typically eaten hot or cold? Should I be putting cold saurkraut on my hot dogs?

>>19873727
>When Americans refer to Swiss cheese (ie mushroom and Swiss burger) which type of Swiss cheese do they actually mean?
Actual Swiss (usually a young or baby variety), with very little age on it like a Gruyère would have.
>Is saurkraut typically eaten hot or cold? Should I be putting cold saurkraut on my hot dogs?
Usually either could or room temperature. It is treated like a condiment in the same way pickles or Giardiniera are

>>19873727
>When Americans refer to Swiss cheese (ie mushroom and Swiss burger) which type of Swiss cheese do they actually mean?
Emmental, or anything that resembles it. Americanized "Swiss cheese" is often softer and more moist than what inspired it.

>Is saurkraut typically eaten hot or cold? Should I be putting cold saurkraut on my hot dogs?
Sauerkraut is versatile enough that it can be served hot or cold, depending on what it's accompanying or topping. I would try leaving a small dish of sauerkraut out long enough for it to reach room temperature, and putting that on a hot dog to see which you prefer.

>>19872686
Roux for me constantly involves stirring it. Like if I leave it unattended for even 20 seconds it starts to burn.

>>19872945

>>19872369
should I get an air fryer?

>>19872369
Is Pepsi ok?

>>19874032
You might have one already. They're just very small convection ovens with a pull out drawer. Utterly pointless if you have a regular sized convection oven already.
Even if you don't, I would say to just buy a regular convection toaster oven if you've got the space for one.

>>19873749
Wrong on both counts.

>>19873727
Hi. >>19873758 is correct, but sauerkraut put on hot dogs is usually hot.

>>19874032
I got bought one as a gift. >>19874189 is right but I will say... it is a magic tendies machine compared to my actual stove. If you make a lot of brown oven slop, it could be a good buy.

>>19874062
that includes all pepsi and coke brands, not just the flagship products themselves. obviously pepsico is doing fine, that's not the question

so I tried to bake something, I used
>100g Oats
>10g chopped almonds
>50g Protein powder
>30g flour
mixed it all with water, formed macaroons and put it into the oven at 200°C.
Now my problem is that about 7/10 times this shit is glued to the Parchment paper and when I try to flip them over it ends in absolut bullshit. How can I prevent this from happen? On the 3/10 were everything works fine I don't do anything different.

>>19874422
spray oil on the parchment paper

>>19872394
The rice gets creamy. If you add sugar, and serve with powdered cinnamon on top you have the recipe for Sweet Rice (Arroz Doce)

>>19874032
I love mine and use it every day but now it's starting to lose heat so a thing that took 3min take 4+min. I clean the basket often but the metal bits around the heating element and fan are caked in black and I see now way to clean em properly other than rubbing it partially from below with steel wool.
I've had it for 3 years or something so if the effective lifespan is limited to around that I'd hesitate to recommend it. I might have abused the shit out of it with tons of splattering pork and whole chickens though. If anyone cares I could take pics of the mess it has left.

If I autolyse wheat sourdoughs, should I still knead it heavily by hand to get the best possible gluten structure or should it merely be mixed gently when the starter is added?
I feel like I'm going from a decently good dough into a shaggy mess if I knead it heavily. Is folding just the easiest method or actually the best for achieving a good oven spring?

What's a good piece of cookware you can buy as a gift for around $150, besides a chef's knife
That's like the one thing she has
I'm too broke to buy her anything like a Le Creuset or stand mixer

Why does oat milk give me liquid shits but other oat products don't (oatmeal, steel cut oats, etc)? I know I'm probably intolerant to an additive -- recommended brands that don't have bullshit added?

Also why does having fiber make my shits messier? Is there a workaround? I'm sick of spending 20 minutes on the pot (cleaning time included), I wanna be done in 5

>>19874539
This better not be some simp shit, I'm not trying to help somebody paypiggy more efficiently.
>food processor/blender
>baking/candy molds
>other common use knives - paring, fillet, bread
>big stock pot
>mortar and pestle that will live on the counter eternally and never get used, but makes you look cool to have it
>fancy ingredients - hard to find spices, expensive cocoa powder, etc

>>19874189
>>19874314
>>19874489
I may buy one for the tendies alone

>>19872380
not sure what you mean. curling is a very low-stakes sport

>>19874698
Just make sure you have shelf space AND ventilation for it (it trips the smoke detector if you have high heat and oil on the bottom. Also can smoke a lot). I put mine on a stainless steel cart (which also doubled as two level flour storage) near the window.
I would not put it inside something with walls above and on the sides. Lets also be honest, you're not going to haul it in and out or up and down to use it specifically.

>>19872380
Let it come to room temp or slightly higher before hitting the pan.
You can also tell it to not skip leg day.

How do I make pancakes without the middle being undercooked? Do I need to make them dime-sized or is there a secret to making 7-inch diameter pies that still cook thoroughly?

>>19874629
Thanks. I might go with a food processor. I really wish the dumb broad hadn't bought herself a nice knife so I could have swooped in and done it for her.
And no it's not paypig shit it's my poor gf (I am not exactly poor but I can't spend hundreds of dollars on her Christmas gift alone)

Should I get a stand mixer?

I buy bottles drinks, then see where they are from and don't drink them. I try to drink only spring water, to escape forever chemical in municipal water supplies. There are virtually no bottled drinks that say they use spring water. Agame sports drink used Icelandic glacier, they say, but it might have just been discontinued.

>shine brand water, bay city michigan, (50 mile pipeline from lake huron
>frostie's - from detroit, say no more
>calypso - milwaukee, lake michigan, brewers stadium had the sewer line accidentally piped into the storm drain for years, also chicago nearby

I emailed Calypso yesterday. They don't have a 1800 number, to see if maybe they bottle more local to me (I'm in central Maryland).

If I don't drink them I put them in a shelf in my basement as a marketing display. Finally caved and had the Shine water. I wanna try this Calypso lemonade real bad even though it might be minging.

>>19875444
They seem to have deals on them quarterly or yearly or something, if a 100 or so on 3 or 4 hundred is worth it to ya. Don't know about resale. I got into bread 10 years ago, and it's worth it for that alone. It's gathering dust now.

>>19875445
tl;dr
Also,
>Ctrl+f ?
>not single one in your post
Go away lol

>>19875456
Thanks. Dont respond to my son or posts ever again.

>>19874032
Get the fancier kind that's basically just a little oven with a ton of heat settings.

>>19874539
What’s her favorite thing to cook? You can try checking TJ Maxx/Marshalls/Home Goods maybe and luck out on a nice European Dutch oven on sale for under $150. I don’t know if there’s a most effective strategy but I assume you’d have more luck at the locations in nicer areas (the kitchen stuff is almost always in the back of the store).

Aside from that if you often have people over then maybe some nice looking dinnerware, drinkware, or serveware. I don’t know why but women tend to love decorative dinnerware.

>>19872369
Maybe mango or peach and have some lemon juice >>19872375
to tweak.

>>19875479
u r gay lmao

Is it worth it to get a bread pan? Is there a recipe for a high-altitude sliceable bread that such a pan could make?

can i just make a single flatbread? every recipe makes 6+, so if i just divide it by however many it makes, that should leave me with only 1? also what is the fastest bread i can make?

>>19875616
>bread pan
I'm a little worried you're ESLing us. Pretty much any dough recipe in existence can be rolled into a loaf and put into a loaf pan.

>>19875656
You can divide it however you want, just make sure you're not a retard when you do so. As for the fastest bread, that's a very interesting question, but in general anything in the category of "quick breads" will be much faster than anything yeast-risen, so cornbread, banana bread, and generally anything chemically leavened. Maybe if you're in the flatbread category you can find something unleavened that is just "make dough disk, fry in pan" and that will be very fast. Barely counts as bread as far as I'm concerned though.

>>19875659
I have done this but is there a go-to recipe you find makes for easily sliceable bread?

>>19875613
u r 5

>>19875684
How fucked up is your bread bro? Every kind of bread should be "easily sliceable"

What's the idea behind seasoning stainless steel pans by using a little bit of oil and double~ the amount of salt, then brushing it hard in the pan with a paper towel until the salt turns dark grey?
How does it work? I know it works because I season an egg pan or two every day at work but everybody I ask just shrugs and says "that's how the book says to do it". If eggs start sticking in our pans we re-season them like that in about two minutes and the eggs will flip beautifully again for a while.

>>19874539
hardwood-lumber.com/hard-maple-end-grain-butcher-block-cutting-board/

12 x 14 is ideal.

>>19875264
Make your batter slightly more runny.
It's the steam that cooks them.

>>19872369
Turkey and duck fat has a velvety mouth-coating quality that lingers for hours after you've eaten it. I have it right now and it's making me feel thirsty but it feels like the water is just beading off my mouth's inner surfaces and I'm prevented from being quenched. What can I eat or drink that will dissolve it? Unironically considering swishing around some Dawn to cut through this lingering grease.

>>19876399
growing up i had the same reaction to deep fried foods. water and tea tasted horrible, it bounced off the mouth molecules
cut through it with soda water/club soda or regular soda

>>19875738
u 1 2 fugg me
cuz i m 5
n u r paedo

>>19876787
Better question now is what I am not, faggot.

>>19876399
Nothing compares to lamb fat.

>>19872369
got this trout on clearance, but never cooked trout before. How do I make this thing taste delicious?

>>19877476
Make it a pineapple.

>>19874511
Autolysation is mystified but it is the easiest method of developing gluten

I usually mix my dough then let it sit for 30-60 min and then do a few slap and folds and thats it. After that just 1 degassing and then comes the folding

There is no difference in quality which folding technique you use

>>19874586
Try going carnivore

>>19877476
Butter in pan,
salt and pepper.

>>19874539
>I'm too broke to buy her anything like a Le Creuset
If you live near an outlet mall, there's usually a Le Crueset store. I've gotten lots of good stuff. Usually a discontinued color, but sometimes a small chip in the enamel. Lots of accessories/tools as well.

>>19874189
>just buy a regular convection toaster oven
Have to completely agree with anon here. Wife wanted one a few years ago, I hemmed and hawed about counter space and would we use it, etc. We use the thing at least once a day. Very, very useful appliance.

picture is not related

I can’t make rice or cook a steak so I just don’t

What should i make with Shepards Bread Besides Soup?

Maybe use it to make a PIe and cook in oven? Any ideas? please!!!!

How are ostrich meat and eggs? Taste and nutrition wise. I found a local farm that has really good prices and beef/pork has skyrocketed recently with no access to a local farm yet.

>>19872369
How come we can't eat animal brains? Is it because it tastes shitty?

>>19878006
We can and do and they taste decent enough though very fatty. Pork brains are a great addition to sausages because of the fattiness, especially if you're using very lean meat.
Raw brain has a texture somewhere between that of raw egg and soft set gelatin but, like egg and blood, solidifies upon cooking.

>>19878006
You can eat animal brains just not human brains

>>19878110
No you should avoid animal brains as well.

>>19878003
It's good. My supposedly shitty regional chain had that, and bison. Both taste fine.

>>19877476
It's basically salmon, if that helps. Put herbs and salt and pepper on, garlic, wrap in foil and bake at 425 for like 15 minutes, depending on how big your trout slab is.

How is pre-packaged broth made? How do companies collect residue oils from cooked meat?

>>19878351
There's probably a how it's made or Unwrapped episode about this but as far as I know they take the bones from what you buy as Boneless Meat and boil those, same as you would normal broth just industrial style. Unless it's a brand of pure fakery in which case they just put salt, msg, and a bunch of flavorings into water and go.

>>19877698
It's not really autolyse if you mix it with the starter to sit 30-60 min but maybe it doesn't matter? Unless you forgot to mention it got added before the slaps and folds.

>>19875855
I assume salt is just used as abrasive to remove everything undesirable that might be stuck to the pan.

Does opened raw spaghetti spoil faster? I forgot how many months mine's been opened, but the expiration date is a year from now

>>19878545
Generally, an opened container of anything will spoil faster than if it remains sealed. Spaghetti sauce which is what I assume you mean by "raw spaghetti" is one where it stays good in the fridge for quite a while,if in doubt smell it. If there's no mold and it smells normal you should be all good. If you mean "raw spaghetti" as in undried spaghetti noodles I would assume they will last for a while though they may turn into dried noodles at some point, they will still be usable and should effectively never "spoil" to the point that they're hazardous to eat.

>>19878545
Is it dry spaghetti? If that's the case, it'll be good for years unless it becomes infested with weevils or gets wet.

>>19877476
glaze, sear and eat rare sliced

>>19877879
>>19878347
thanks for the feedback. just did it like I would some salmon. Sea salt, black pepper, paprika, lemon juice, fresh garlic and butter. I even got a wild hair and added a bit of zested ginger from the garden because I've been itching to use it.
>>19879133
sounds good as well, will try that next time. I've really only baked fish myself but I always get it seared at restaurants

>>19879311
fwiw I would say you don't really need the butter like this because it's a pretty fatty fish to begin with. Not like it's really going to hurt though

i have realized i have been using extremely cheap processed cheese ($1 a bar) to make stuff and its noticeably not that good. if i wanted to step it up i looked at the next good cheese i could use and i remembered cheese rounds usually packaged in wax are nice. do you recommend other cheap but not so cheap cheese to use

>>19879797
need more information, where are you from and where do you shop/what brands are you talking about?

A couple weeks ago I made a tiramisu. Fucked up beating whites a little bit, but it worked out in the end. What didn't work out is dipping fingers in coffee. Dipped them for no more than a second, they weren't dripping with coffee, but still the lower layer was completely soaked and coffee pooled in the baking dish as tiramisu was eaten. Is there a trick to it or just a matter of practice? I enjoyed it, just the lower layer was too bitter.

>>19878006
They want to fold your proteins into bad proteins

>>19880381
The bottom layer is best lightly drizzled with coffee rather than dipped or soaked in it

>>19879320
yea I didn't figure, but every recipe I read had butter so I figured what then hell, I'm American anyways. Probably should have melted or at least softened it before adding to the fish as well. Fish came out great though, probably the best skin on a fish I've had

Is drinking a six pack a day really that uncommon in America?

>>19881590
That would put you in about the top 5% or more of weekly alcohol intake nationally, and you would be considered a near-death alcoholic by nearly everyone.

>>19872380
Tell them that's not what the squat rack is for

>>19874539
a really nice immersion mixer

>>19872394
https://www.youtube.com/watch?v=xQsPiAf-t1Q

Why dont my dough rise a second time? And why's it always so sticky no matter how much extra flour I add?

How do I make mozzarella sticks with a thick enough breading that the cheese won't just melt out of it?

>>19882121
If it rises once, you shape it, and it doesn't rise after that then I have no idea what's going on because the yeast should still be alive and well before and after. As for why your dough is always sticky: your flour is too hydrated from just collecting water from the air, you need to store it better. I use a jar with a rubber seal and packs of silica beads (cheap in bulk on amazon) to keep the flour hydration under control. Night and day difference.

>>19882137
Wet the sticks and shake dry then coat in cornflour/cornstarch.
Let them sit a bit. If the cornflour starts to look wet again, coat it with more cornflour and repeat.
Finally, do as you likely typically do already: egg dredge followed by crumb dredge and into the oil it goes.

Why isn't there a deals thread?

I've got an extremely stupid question for you guys. How do I make proper poorfag rice and beans? When I look for recipes online, they call for fancy ingredients like andouille sausage. I want to know how the true poorfag 3rd-worlders make it. Is it literally just beans and rice? Surely there's at least some sort of seasoning, and the beans are in some kind of liquid?

>>19882341
I make it every other meal. Just generic beans, and a different kind of them, never the same two in a row. Badia all seasoning, every condiment you can imagine.

>>19882341
How poor we talkin? When I was in neetmode I would exclusively eat pinto beans on white rice with a peanut sauce made with garlic, peanut butter, soy sauce, brown sugar, sriracha and water. Was actually pretty good

>>19882275
What do you mean?

>>19882375
I just got 23 cans of jumex for 23 cents a pieces.

>>19882341
Try making bean fried rice.
Boil dry beans plain then store in the fridge.
Cook them stir in the fridge.
Next day, fry some minced garlic and chopped chilli, both red and green, in oil then add the rice and toss about.
Add the beans, drained, and some of their cooking liquid and toss about with the rice.
Salt to taste and toss about.
Off the heat and add herbs, if using. Coriander leaf and onion greens, both chopped, are good options.
Most variants will include prawn paste with the garlic and chilli or use onion oil but those ingredients aren't common in Western kitchens so I say you ought to just omit them.
Another option is to do a country American red beans and rice.
Chopped bacon, onion, green bell pepper and celery are cooked together, then plain-cooked red kidney beans are added with a little of their cooking liquid at a time until you get a gravy-like consistency and it's served with just plain white rice.

>>19872729
Not that guy, but a sharp flexible fillet knife will make your life much easier. I got mine at wal-mart in the camping section for 10 bucks.

>>19882369
> How poor we talkin?
Poor enough to not be able to afford fancy expensive first-world ingredients like good meat, but not so poor that they can't have seasonings and cheap veggies.

>>19882369
Ingredient proportions?

>>19882630
Its been so long I cant remember honestly, youll just have to experiment
What I do remember is that I used hot water when making the sauce so it mixed easier

>>19882654
Yeah, I could figure it out. Miraculously I have most of the ingredients already.

>>19880547
I see. I'll write it down for the next time.

Is it really necessary to bake Shepherd's pie after assembling it all together?

>>19872369
Give me chicken piccata recipe that doesn't suck.

>>19882138
>your flour is too hydrated from just collecting water from the air, you need to store it better. I use a jar with a rubber seal and packs of silica beads (cheap in bulk on amazon) to keep the flour hydration under control. Night and day difference.

NTA but what in the god damn? Where do you live? I don't think this is a thing in the Nordic countries because we rarely have that much moisture in the air.

How do I make my spicemix stick to vegetables when frying them?

>>19883853
apply while theyre hot, right off the fryer

>>19877777

>>19884158
Living the dream.

>>19872380
Take away their brooms?

>>19872676
for you

>>19875479

Yerba mate is it any good? And what is a good balance? 50/50 (yerba/water) or any other recommendations?

I tried yesterday 50/50 and I am at my 12th refill. It does taste okey-ish. It feels like smoking but then only as a drink.

>>19883461
Yes

>>19883826
US state of Ohio which was a swamp mostly before the settlers drained it out. Anon struck me as some kind of thirdie from the way he wrote, if you're in brazil or the phillipines or whatever your flour is going to be fucked unless you use local recipes that account for this or take steps to ensure it's kept dry. Nordic countries are probably relatively immune, likewise if you live in a mountainous/northern inland state in the US your humidity stays low and your flour will be fine. But if you feel like you have to add double the flour the recipe asks for every time to make your dough not be total goop, this is the #1 likely thing to be going on.

>>19885139
Yes, very. Expensive though.

>>19885235
That sounds really fucking annoying but yet again reminds me of books and articles regarding baking bread which urges you to look, feel, taste and perceive how a proper dough should work rather than slave 100% at the recipe and get mad when it doesn't turn out good.
I'm certain I have similar problems in other areas because sometimes recipes just seem downright shit compared to end result pics.

>>19872369
I've heard so many different things about sugar free sodas/energy drinks. Some people say they're worse than sugary drinks but I kinda doubt it. I know how dangerous sugar is but what about these? What's actually bad about them besides too much caffeine if you drink too many

>>19872369
There is no such thing as a stupid question....only stupid people asking questions.

>>19885410
I've gotten into them this past year, fairly heavy, and very anti drug overall (never been drunk). Only caved cause I don't like coffee, and was no where with my energy levels.

The word on all sugary substitutes is they are gut biome disruptors. Sucralose (Splenda) first. This seems cause by case to a person. Stevia has just been put under suspicion for this too. Remembering that 1/4 of you brain is in your stomach: meaning that colony of bacteria can steer you and control you mood to feel themselves. Meaning make you sit in the dark and stuff your face and let life pass you by.

The new favorites: erythritol and allalose. Let's say they are gut inactive. The biofeed back of sweetness on the tongue seems to make the body respond as of blood sugar is present in someway. I've had diabetics in my family tell me Splenda raises their blood sugar.

As for caffeine, don't do drugs so you can do drugs. The less you use them, the better they work when you do. The YTer Chubbyemu has a story about his dependency. And like all dependacy, you are not getting ahead.

>>19874467
can substitute milk instead of water with rice in a rice cooker?

>>19885849
Not him, but sure, why not?

Shouldn't this be a pinned thread?

>>19887897
What a stupid question

I have a kettle I love but it lacks a whistle. How can I make it whistle?
I might ask DIY this same question.

>>19888252
what type of kettle is it

>>19885692
>Remembering that 1/4 of you brain is in your stomach: meaning that colony of bacteria can steer you and control you mood to feel themselves. Meaning make you sit in the dark and stuff your face and let life pass you by.
Anon you're full of shit, that is definitely not all your gut biome makes you do. Your gut bacteria is also a major source of your intuition (your "gut feelings") and the bacteria in your gut are helping you out.
If you sit in the dark and stuff your face, that's your choice. The bacteria just react to the situation you're in.

>>19888262
idk how to answer that unless you mean a hob kettle or electric: it's for the hob. I'll post a pic of a similar one, gimme a sec.

>>19888317
>>19888262
This is the exact same one I have, I think.
A shopbought kettlebird won't fit into either spout.

...Anonymous
11/10/23(Fri)13:10:59 No.19888324
>>19888317 (You) #
>>19888262 #
This is the exact same one I have, I think.
A shopbought kettlebird won't fit into either spout
Forgot pic lol

>>19888326
you FUCKING idiot

>>19888328
Indeed, but what a better place to be a FUCKING idiot that the stupid questions thread? : )

>>19888326
why does it have two spouts that seems dumb

>>19888281
These baterica that product psychoactive states that induce depression, have life cycles of 3 days. However, like a sourdough starter, if you feed them forever, they live forever. So they "react" alright. They are very happy. You won't be.

>>19882341
I hadn't thought of that before, and now I'm kind of curious about it too.

Got a cast iron pan that looks really shitty. It cooks fine, but looks very flaky. Is it possible to fix by seasoning over it, or do I need to scrub it down first? What do you use to smooth out a cast iron before re-seasoning it?

my cider stopped bubbling but the airlock still hasn't evened out. should I wait to bottle it? the carboy isn't full so there's a bit of space in there

>>19888485
Briefly "massage" the whole surface with a metal scrubber every time you clean it. Don't baby the pan, use metal spatulas and so forth. In my experience it gets gradually smoother over time.
You don't have to go out of your way to strip it and season it, just keep the whole pan oiled, cook with it and scrub it regularly and eventually it'll even out.

>>19872369
Am i banned?

>>19888644
I don’t know about the rest but the metal spatula made my pan smoother. Just don’t scrape the surface too hard too often.
Also metal spatula are much better than plastic shit. Wood is alright I guess.

>>19888335
They're two separate things. One's the kettle (bottom) the other's the teapot. This way, after boiling the water for tea, the teapot can rest on the kettle and keep warmer longer than otherwise. It's a variant on a samovar.
Lemme get you a pic of the two separated.

>>19888826
>>19888335

>>19888826
>>19888828
magic!

>>19888826
Boling the kettle with the teapot on top also warms the kettle so that there's less shock when the hot water hits it and the tea will brew more evenly.

>>19888992
>warms the kettle
The teapot, surely.

There needs to be a category of foods that are healthier but not *too* healthy. Like I want a fucking snack right now and I'm not going to eat celery but I don't want to make brownies or buy a bag of fucking cheetos. Name some such meals.

Can a really stupid statement be construed as a question? Asking for some frens ITT.

>>19889117
No.

>>19889105
Jerky

Are nonstick, Teflon (PTFE) pans safe to use? I heard that they can leach harmful chemicals into your food as they break down or get too hot. I really want to get one for cooking large quantities of eggs.

>>19889257
Yes, just don't scrape the nonstick off by using metal utensils in it or heat it empty to the point that the metal and the nonstick layer delaminate

what are some things that would be good to cook in a takoyaki grill that aren't takoyaki? i was thinking maybe meatballs

>>19889267
æbleskiver

>>19889169
Maby?

>>19889267
Quail eggs

>>19874360
those studies also give the participants a single sip of each. pepsi is so sugary it tastes the best on the first sip but if youre drinking a whole bottle like a normal human would your sense of taste ends up dulled as you keep going. coke tastes the same the whole way through.

that being said
>drinking the carbonated jew

I've never used or had a blender before, but I nabbed this on sale. Blenderbros, what are your favorite things to blend? Can I use this for cooking or should I only make drinks with it?

>>19889440
Bisques

>>19889440

>>19873727
What we Americans call Swiss Cheese is sort of like if you took some Emmental, made it waxy, replaced the nuttiness with acrid bitterness, and replaced its aroma with something more chemical and pungent.

Yes, there are good cheesemakers that produce Swiss Cheese that is creamy and nutty and fragrant. But that's not what you're getting on your sandwich at the deli, and it's not what's in the dairy aisle at the supermarket.

I have never understood the appeal, and cannot stand the taste. But some people ask for it on purpose, so I guess they like it?

>>19874062
If you're just going to have a single small glass of soda, Pepsi is better. It's a little sweeter, a little more refreshing. But in larger quantities it gets cloying and less satisfying. If you're drinking a larger serving, or several servings in a sitting, Coca-Cola is the better choice. It seems to be more consistently enjoyable.

>>19872369
Is there a good way to make a dish like curry in multiple levels of spice?
I'd like to try making a curry for my family, but we all have different spice tolerances so I'd like to maybe make some of it pretty spicy and some of it not. Is there a good way to do this without just making it twice?

>>19872369
Please suggest tried and proven simple, but delicous recipes with very few ingredients like spaghetti cacio e pepe, moules frites etc.

>>19891730
Flour Water Salt Yeast

>>19889257
No >>19889262, so why risk it? Soylent wrists can't handle cast iron?

>>19891695
Best I can think is to add chili oil at the table for those who like it hot.
Alternately, you can do a Chinese-style curry fry and simply divide the ingredients up and add individual slurries of varying piquancies individually to each portion at the end. Doing this would add no more than five minutes of time to your cooking.
To be clearer, say you're making Chinese style chicken curry. This means boneless, velveted chicken stir fried with xyz then finished with a curry slurry, yeah?
Well, cook enough for, say, four people then divide it up.
Re-add portion one to the pan, quickly make a mild slurry (mine is curry powder, water, Chinese chicken stock cube, sesame oil, mushroom seasoning powder and cornstarch in a jar, shaken together) then add it to the pan, cook to finish/dissolve the cube and bowl up.
Re-add portions two-and-three to the pan, make a medium slurry (same as before, but either with more curry powder, a more piquant curry powder or the addition of a bit of cayenne powder) and do the same.
You can guess what to do for the spiciest portion.
For Indian Curtis, there are a few that are cooked similarly to Chinese ones as well as ones that use something like a beurremanie made with chickpea flour and spices. You can use the same trick for these as well, though they'll take about 10 more minutes rather than five.

is this any good?

>>19891695
Make it mild and get a bunch of birds eye chilis
Chop them up smol
Put them in a bowl next to the curry and let people add or not add them to their food

>>19892832
Currywurst is kinda meh.

What should I eat for lunch that is healthy and help me lose weight? I don't have much time during the day to make a big lunch, so it has to be something quick/easy to make. Dinner is totally fine. I have enough time at night to cook a good meal. But I can't figure out a good lunch to eat.

>>19893378
Less.

How do I find a taste for beer?

I want to overcome tastes I dislike and beer is the biggest left I hate it. I'll happily drink cider, particularly sweet ones, and spirits but beer makes me want to retch.

What should I try?

Also I live in Ingerland and only drink a few times a year if that changes what types are easily available.

>>19894489
>Ingerland
Then just drink cider. You already like it and if you're worried about the social aspect, it's not like anyone will really judge you harshly for not liking beer.
If it's really that important to you, you could go down the pub and do one of two things:
1) ask for a beer and a cider. You can, thereafter, drink the beer and have the cider to chase off its flavour or drink half the cider then carefully add the beer to it to mellow it out to your tastes (if they've been and cider on draught, you can always ask them to mix the two, though I'm not certain how successful you might be) or
2) ask what a good locally available beer is for people who don't like beer. I'd hate to suggest you a specific beer only to find it can't be gotten where you are.
After you find a beer you do actually enjoy, you can venture out into similar beers. None will be identical, of course but perhaps just different enough that you'll grow used to the various flavours of different sorts of beer so that a common lager will no longer be so objectionable to you.
Of course, there is also a third option: just don't bother. It's hardly important that you drink beer and I will never understand people who try to force themselves to like things.

>>19874422
First of all, cream together some kind of melted fat, the protein powder, and an egg before mixing in the other stuff only until it's combined. Then let it rest/chill for at least 15 minutes.
Fat in the batter/dough will prevent sticking and they should come off cleanly when cooled. Creaming first will keep the mixture from getting overworked, leading to a more tender cookie. Resting will allow the flour to fully hydrate.

>>19889440
Outside of smoothies, I use mine for making cheesecake batter and blended soups.

>>19889257
thats just what they say
they always leak no matter temperature
enjoy your fucking aids

I'm making friendsgiving mashed potatoes. The recipe I'm following calls for about 2lbs of potatoes to 1/2 cup of milk. I have more milk than I need; what happens if I do 2lbs of potatoes to .8 cups instead? I assume it gets more watery, but what if I evaporate the extra liquid? Does it wind up creamier? Richer?

>>19894559
I'd just like to get over my dislike of certain flavours/foods. I already don't give a shit about any of the social aspects of not drinking beer, but a lot of people seem to enjoy beer and I'd like to as well.

What really even is food anyway?

>>19894899
Why not just make it right and drink the extra third cup of milk?

Ok so rn I'm living in a shitty students apartment, and I only have a stove.
I know how to cook, obviously, but I was planning to buy either a microwave or an air fryer. Which one is more versatile? I'm tired of having to reheat food on the stove, but on the other hand I can get access to a lot more recipes with the air fryer. Wwyd?

>>19895181
Wow, you definitely came to the right thread. Obviously an air fryer is more versatile, you're living in the exact scenario they're designed for.

>>19894899
>what happens if I do 2lbs of potatoes to .8 cups instead? I assume it gets more watery,
That's correct but if you let the mash sit, the starches will hydrate and then mash will not be so liquid-y.

>what if I evaporate the extra liquid?
Do you intend to evaporate the milk before adding to the potato? Or evaporate the excess liquid from the the already-made mash?

>Does it wind up creamier? Richer?
No on both counts. Creaminess and richness both come from additional fat. Even if you're using full fat milk, the most you'll be adding by increasing the milk from 0.5 to 0.8 cups is less than 3g of additional fat for 2lbs of potato. That's less than a teaspoon.

>>19894922
Nifty. Well, do as I advised, I guess. Either or. Or both. Whatever.

>>19895181
Do you have a conventional oven? An air fryer is just a convection oven, so if you already have an oven, you're mostly covered

>>19895181
Definitely air fryer. Microwaves are definitely more limited. I would try not to get cheapest air fryer you can find though

>>19894489
Adnams Ghost Ship is nice and available in supermarkets
Or just have lager shandies or lager and lime

>>19895248
That's an idea. I'll try mixing it to see if I can find a flavour I like from.

>>19894489
Do you really need to? It's fine to just not like beer.

when's the best time to add milk or cream to polenta? I made it for the first time recently following the bag's directions for creamy polenta, few cups of water few cups of milk bring to a boil etc, but it starts getting that curdled texture on the bottom of the pan as it heats up and if I stop stirring it for more than a few seconds I feel like it'll burn

>>19896334
>when's the best time to add milk or cream to polenta?
Never.
At the end, you can whip in some butter mounted with cheese and herbs if you'd like (mantecatura).
The process is simple: heat salted water then, when it just starts bubbling, add the cornmeal slowly while whisking until it's all added. Keep whisking until the polenta starts to feel like it's thickening and just starts to bubble then off the heat, move the pot elsewhere and loosely lid it. Thereafter, the polenta will thicken to the proper consistency but still needs a little work; using the whisk, start the a mashing motion to break up the polenta before beating in the mounted butter a knob at a time. The results will be very light, very creamy polenta.
See https://youtube.com/watch?v=kxzXP7_AR8k
Where did you get the idea to add milk or cream?

>>19896369
I just grabbed a bag of bob's red mill polenta and followed the directions on the back, it said do water/milk for creamy polenta. I like your version way better though, thanks for the tip

>>19872686
If you add any flour after the liquid it's fucked so don't do that but it's okay to add extra flour while cooking it off if the base roux is too thin for your liking. Heat your liquid as a bit of a crutch to stop clumps. Cook the fat and flour together for a min or two before adding any liquid, it should be a bubbly very thin paste.

what kind of food should i have for a girl who likes 100 gecs?

DURR I'M STUPID

>>19896646
Chicken nuggets with szechuan sauce.

its probably very off topic but here goes. I'll get me a bottle of Nikka this christmas to treat myself and i also wanna pair it with a decent cigar. i only know of cohiba being good but its out of stock in most places, any suggestions are welcome, guess i'd want something mild since i dont smoke but i had a few times before.

>>19872369
How do I keep my frying pans from bowing in the middle?

My uncle gave me a can of whale meat he got from japan. What should I do with it?

One 450gr steak or two 225gr steaks?

>>19896369
ok anon I'm making peposo and polenta tonight for dinner, you seem to know what you're doing so I'll ask this: should I add aromatics like rosemary or sage, or just forgo that for the classic version?

>>19899228
Two x 225g. Reheated steak is shit. 450g of steak isn't a meal, it's a pigout.

>>19898053
>bowing in the middle
Cook on lower heat. Some people think "High" is the right setting for everything. The only setting it's right for is boiling water. (And a minute or two of preheating, but that's not quite cooking.)

>>19872369
can I cut potatoes now and then cook them tomorrow night? I was planning on making roasted potatoes but I won't have time tonight so I'll do it tomorrow night after work. But can I cut them tonight to save time tomorrow? Like if I cut the potatoes now, is it going to be a problem that their insides have been exposed for ~24 hours before I put them in the oven?
Do I refrigerate them after cutting? Do I toss them in the olive oil/seasoning now or wait until I'm ready to cook them?

>>19899390
>you seem to know what you're doing
lol
Thanks. I'd go plain. Parsley butter only. No cheese. No liquid dairy. No other herbs (the stew should be herb-y enough). But if you ever plan on making a sage polenta or rosemary one, I recommend that for sage, you use dry. Rub dried leaves in your fingers so that the sometimes tougher spine is removable and mount the butter with it. Sage is a strong taste so go light.
As for the rosemary, best to treat it as you would laurels/"bay leaves" IE get a whole fresh wand and simmer it in the polenta for easy removal just before the mashing/whipping step.
Both are really weird to me, though. Not something I've ever considered doing or heard of.

>>19899921
oh I just mean should I add herbs to the peposo or keep it classic with just pepper/wine/garlic

>>19899802
Cutting potatoes early can force them to brown or turn black. Soaking them in acidulated water helps but keeping them in there that long might mess up the cooking later. idk how well it would work, but I would try blanching and shocking them then setting them on a baking tray in the fridge.

>>19899407
Good post
Half was enough

>>19899928
Ah, I've seen variants with sage in there but usually it's either parsley or no herb at all. Never rosemary.

Hello frens,

I hope you guys can help me learn to cook. I'm really interested in it and I hope you guys can give me some pointers. I'm very much a novice so any advice helps, but I'm mostly looking for how to get started, how not to waste money/ingredients, and stuff like that.
I want to get the basics down, and then work my own creativity into the dishes.

Also, is there some sort of "ingredient generator"? I think it might be cool to get a random ingredient every other week and try to make a dish with it.

Thanks all.

>>19900056
There is an ingredient generator per my own research

>>19900056
Just do what Chef John tells you

>>19900094
Who?
This is my 2nd time ever on /ck/

>>19900105
Chef John from Food Wishes dot Caaaaaam.

>>19900105
>>19900122
It's like the "don't make me tap the sign meme
>Just do what Chef John tells you
JUST
DO
WHAT
CHEF
JOHN
TELLS
YOU

>>19900122
>>19900126
OH OKAY FELLAS THANK YOU

>>19900122
wiiiiith moloko vellocet. Yes, that's right. You are, after all, the Vaughn Vince of your Ultra Violence.

>>19900146
I know some animals with choppers, and they play rpgs

>>19894899
Julia Child method
Steam them, rice them
For four pounds of potatoes it's one half pound of butter one half pound of heavy cream
8:1:1 minimum, you can add more butter or more cream if you want
>>19900136
He'll learn you up good

>>19872375
https://youtube.com/watch?v=oJP8t0W3J58&si=tE-ioXQ2xQeagy1R
go to 1:50

I will be marinating meat for the first time tomorrow. I dont have any air-tight container, would a normal pot suffice?

>>19900158
>I know you asked one thing but I'm going to ignore your question and give "advice" on something wholly unrelated to what happens if you add too much milk to something, fuck you
lol

>>19872686
just dump an equal portion of flour into butter. it's not hard
also
HOT ROUX
COLD MILK

>>19901380
>would a normal pot suffice?
Yes, as long as you keep flies etc away. Or use a clean plastic bag.

>>19882121
You're adding something that is killing the yeast. Have you washed your hands?

>>19892832
> Goyslop
> Goyslop, Japan :O

>>19901577
checkem

>>19872686
Just practice it like 5 times in a row. It's not that pricey to do. It's what I did and I'm the gravy master now.

Ribeye roast's kinda cheap right now. Any good? How does it compare to a typical prime rib roast?

>>19875445
holy shit, this has to be a fettuccini

>>19901380
Airtightness matters more the longer it's going to sit, if it's just a few hours it probably doesn't really matter. If it's for days you should care. I personally use ziploc bags because despite the plastic meme, they seal well and the nature of the bag means that you can really get a lot of air out and use relatively less liquid for the amount of meat without it being out of submersion.

So by chance I bought a different brand of coarse salt, and the grain size is very different from what I used before. The last few dishes I've made were oversalted as a result. Rather than just go buy the right damn salt I'm trying to learn to adjust to it. But in the interim, any suggestions on options for taking the edge off an oversalted dish? Most of what I'm doing lately has a cream base.

>>19903370
Make more, don't salt it then combine the two.

>>19903370
Add more cream is the obvious option, you can also cook some potatoes and stir them into practically anything without destroying it and they will address your salt problem if it's any remotely reasonable amount.

>>19903456
>>19903487
So dilution is the solution to salt pollution? I can handle that. Was kinda hoping there was some 'this stuff counteracts the salt flavor', but oh well.

I don't have diabetes, nor am I cooking for a diabetic, this is just a random question that came to mind: Could eating pancreas/sweetbread substitute an insulin shot, or is there at least *some* insulin in sweetbread?

>>19903658
There are benefits but not "I ate medicine" but more like "I'm eating good stuff for me"

Ok, I just made beef stew and usually it’s fine but this time it tasted like water with boiled beef. I forgot to get carrots and celery so I knew it would be subpar, but not this bad. I seared the beef, aromatized the onions and garlic, added chicken stock and better than bouillon (maybe not enough) standard herbs and salt, and simmered for three hours. Just not enough salt and bouillon?

Does putting meat in a marinade extend its shelf life in any way? If you had meat that was on the cusp of being risky, could you still safely marinade it for another 24 hours or will it just go bad inside the marinade?

>>19904188
it depends on your marinade base but it won't save bad meat from being bad

Typically, anything acidic like vinegar or salty like soy sauce could help, but it also depends on the meat itself. Most marinades don't penetrate chicken for example so your meat would still be rotting on the inside.

>>19872384
some people here. if it works it works. brick's 35 cents

>>19903964
not enough bouillon/stock seems like the obvious problem, maybe not enough herbs and spices as well

try bay leaves, they go pretty good in beef dishes

>>19874032
toaster oven is more useful but someone in your family will get you an air fryer eventually if they know you like to cook

>>19888281
tits or gtfo

I am trying to copy a poori recipe from a now closed local indian plqce but cannot get it to come out like theirs.
They were able to make very large (~8") disks that were simultaneously thin, slightly crispy on the outside, but very soft and pliable.
I cannot replicate the soft and pliable part and maintain any degree of surface crunch. I have tried playing with the oil temp, cooking time, and kneading/flattening proccess. Nothing is working.

How important is breakfast and if it is important, what should I be making/having for it?
>t. fatty that works a desk job and typically just snacks on unhealthy shit all day

>>19903523
Sadly, despite what the Internet will tell you ("add a potato!" "add samphire!" "add Mrs Dash!") there's no silver bullet here short of access to a full-scale desalination plant lol
Best you can do is as >>19903456 says, sorry.

>>19905326
My babymomma is Marathi but doesn't make poori. I'm not sure she knows how but I'll ask when she gets home this evening just in case it might help.

>>19905445
0% important, breakfast is a jewish meme like the food pyramid to make you buy more slop and get fatter. If you're not working a heavy manual labor job there is no reason to have literally anything for breakfast. Just OMAD, don't snack, and eat one good homecooked meal for dinner every day that's big enough to satisfy your fat ass.

ik it's a long shot but does anyone recognise this brand of instant noodles?

>>19906431
yes, i know, the image is very low res. here's a drawing i made to explain the picture, basically you're looking at a box of 20-40 instant noodle packs that may have been from china, the blue stuff on the box is a picture of two people. the picture was taken in the mid 2010s

>>19906434
i made a thread >>19906389 but an anon pointed out that this thread exists so i'm asking here too

>>19906438
>>19906434
>>19906431
Can you describe the noodles in any way other than the packaging? What sets them apart from other noodles? Where did you even get this picture?

>>19905526
>>19905326
Yeah, she said her family didn't make them growing up so she doesn't know how. Sorry, fren

>>19906485
i took the pic myself in early 2015 and posted it on 4chan. i only found the thumbnail when i tried to look for it in the archive
it's a box of noodles i found abandoned on a late night train and decided to take home. they were pretty basic noodles, they might have been chinese or taiwanese, perhaps korean, i think they were east asian but i'm not 100% sure. they had at least two packets inside, one with a thick black liquid, and either just a second one with dried spices and herbs combined, or one with the spices, and another one with the herbs. i think the herbs included dehydrated scallions. the flavour was probably just beef or vegetables
i'm in western europe if that's any help. i'm guessing the person who lost them on the train bought them from a small asian grocery shop or something and they were most likely imported in small quantity

>>19906601
I tried, you might try /int/, the text looks legible like if I knew chinese or whatever this is I could work what it says. It's not so good that any auto-translate from image would work, maybe some flavor of GPT can work it out. All attempts at reverse image searching just returned more lowres red rectangles.

>>19906601
>with a thick black liquid, and either just a second one with dried spices and herbs
That's why I asked and I thought it was a long shot but my suspicion was that you're describing a variety of Asha brand noodles. They're from Taiwan. Still not 100% that this is what they are. Were the noodle packets clear but the sachets opaque? I'll take a pic too show you what I mean cuz I happen to have a packet of Asha noodles right now.
Also, what did you search for to find the thumbnail in the archive?

Should i get an air fryer even if i have a convection oven? would it be more convenient? Peopl are saying they can fry things in like 10 minutes and even with a convection oven you have to let it preheat for a while. Would it just be completely redundant or is there any value to having both?

>>19906725
No.

>>19906700
>>19906601
?

If pasta is just supposed to be a side dish do people in Italy cook other courses? Isn't it a pain to have like 3 courses every night? Why can't it all be served at once or something?

Bros I noticed some small black spots on my pepper (not a euphemism) and I don't know if it's starting to rot or not. They're all randomly placed and wipe off with a finger leaving no marks behind, but I don't know if that means fuck all.
Obviously it would be much easier if I had a pic, but I don't have a phone so my shit description will have to do unfortunately.

>>19906865
trust your senses. touch it. smell it. if it seems appetizing, try a small piece. if it tastes normal its fine.

>>19906871
Thanks I'll give that a shot.

>>19906865
>I don't have a phone
Based department. Your peppers are probably developing the first signs of mold on their exterior and you should use them promptly before it gets worse but as of right now they are perfectly safe to eat.

Any /ck/-approved lasagna recipes or tips for a schmuck who's never made lasagna?

Please recommend to me a sourdough starter "recipe". I have bread flour and water and a scant two brain cells if that to rub together.

>>19907236
mix flour and water, cook or even microwave until it turns into thick goop. then leave on the counter until it gets bubbly and weird. wa la

>>19906632
>>19906700
>>19906729
https://desuarchive.org/int/thread/36422562/#36432359
https://desuarchive.org/int/thread/141388564/#141390385
https://desuarchive.org/int/thread/141388564/#141390634
i originally posted it on /int/
yea the text does look legible enough that a chinese speaker might be able to read it. i'll try asking them tomorrow
the packets weren't transparent, they were opaque and mostly red, you can see them peaking out the box in the pic on the left, kinda like in the drawing, they have a white box for the nutritional info on them
also the packaging wasn't nearly as modern and fancy looking as those asha ones. looking at the thumbnail, i think i remember them looking low key like communist propaganda, all red with the picture of two people with a blue filter on it and bold east asian script all over. tho i think it also had some english on it, and according to what i wrote back then, they were 'roast beef' flavour, i'm guessing that was written on the box in english

>>19907236
Water and flour. To traditionally "start" it in Italy you grab an oregano leaf out of the garden and throw it into the dough. Let it sit until it starts to bubble, then take a bit of it and start over. Don't include the oregano leaf any more because that would rot, you just wanted the yeast off the leaf.

Any food bag suggestions? Need something for work that does what its supposed to

How do I eat for under 15$ a day in canada?

>>19906485 in response to >>19905326

No worries fren. Appreciate you asking.

>>19907926
https://youtube.com/watch?v=-GSBQaDIjHE
Note: do not use western flours here. Atta flour is ground more finely than western flour and, as a result, has more ash in it which leads to a sweeter, toasted flavour you won't get with western whole wheat flour. It also breaks down the starch more so it can absorb more water than western flour can.