/ck/ - Food & Cooking

looks good. I like the spatula as well.

Cross section:

>>20367016
good enough for a poke

>>20367020
Ruined

>>20367016
>non stick pan
>bacon
>heavy cream
>wooden spatula to introduce even more mystery flavors
I'm not even italian and I still look down on you

>>20367020

>>20367016
did the heat of the posta cook the egg

>>20367016
God damn I hate when poor people try to cook

You forgot the pepper.

>>20367020

>>20367059
They used to just consume mcdoubles for sustenance, but evil emperor Biden made them cost $3.50 each so now the poors are making attempts to cook their own food out of desperation.

>>20367020

Drop the recipe at once

>>20367093
I know your supposed to use pork cheek or whatever but i only had turkey bacon so that had to do.
Three eggs
Parmidaggo cheese
Mixed with pasta water
Salt, pepper
Add the pasta to the fried bacon, remove from the heat and stir in the cheese and egg mixture.
Wa motherfucking la

>>20367016
Your sauce isn't emulsified properly, it looks like it's too much egg white and not enough yolk and you've got little specks of scrambled egg meaning you overcooked it. Carbonara that's done properly should have a completely emulsified sauce that's thick, luscious, smooth and velvety, where the sauce is completely cohesive. Yours looks like it's not amalgamated, it looks like a mixture of raw egg white that's swimming in water, with specks of scrambled egg. You probably didn't move it around vigorously enough, you really have to toss it and almost whisk the sauce in the pan, and the temperature has to be warm enough for the cheese to melt into the sauce, but not enough to scramble the egg. Pic related is what the sauce should look like.

>>20367033
That's not what carbonara with cream looks like cooklet.

>>20367105
How's this?

>>20367105
And that would improve the taste… how exactly?

>>20367102
Is it considered haram to put garlic on a 'nara? I like garlic.

Also Guanciale is hard to find if you're not in Italia so bacon/pancetta/pork belly is a good alternative.
Not sure what's the difference, i honestly can't taste what changes. Is there any a human being (meaning a non-italian) can spot?

>>20367016
>>20367137
Tfw no delicious carbonara, my mouth is literally crying saliva right now.

>>20367145
Because it would be emulsified into a single unified sauce, that would have a consistent, rich and creamy flavour, as well as a smooth consistency, that’s far more pleasant and pleasing to eat. It’s like asking why mayonnaise tastes better emulsified, versus it’s raw base ingredients of oil, egg and vinegar. If you just put those together in a bowl and barely mix them, it’s going to taste disgusting, but if whisk the oil in slowly and emulsify the sauce, you end up with something that tastes good.

>>20367016
>no peas
>no onions
>no bread bowl
>not from domino's
not carbonara.

>>20367016
you forgot the black pepper

>>20367137
Looks a lot better than OPs

>>20367193
Adding garlic is a moderate 'nara sin. Adding rosemary or cream is a minor 'nara sin. Adding peas will send you inevitably to hell though.

>>20367137
>green walls
anything you make automatically is ruined because your house is ugly.

>>20367193
yeah so guanciale is a bit more tender of a bite than pancetta but it hardly matters.
garlic is necessary in carbonara.

Where's the peas?

>>20367020

>>20367102
>turkey bacon

>>20367016
Did you use cat food instead of pancetta?

>>20367020
kek

>>20367020
:^)

>>20367016
what is that meat?

>>20367675
You should try it

>>20367105
The heat of the pasta cooks the egg. Simple ass. No ones gonna read your thesis paper here, poindexter. Let's try and keep things as simple as possible for everyone's sake.

>>20369505
There's no such thing. Bacon is made from pork.

>>20369524
I read it and it was a much better post than yours.

>>20367016
It looks more Chinese than Italian. Also turkey bacon. Kill yourself.

>>20367020
We got a fucking prop comic over here.