/ck/ - Food & Cooking

Carrots, Broccoli, and Fries

Another steak on the side works just fine for me.

I made rib-eye steak yesterday and I served it with duck-fried asparagus and rucola salad.

My favorite thing to drink along with a steak is a good Imperial Stout.

I like homemade Sauce Bearnaise and some seared mushrooms.

>>4282237
>Sauce Bearnaise
Why did you capitalize this?

Why did you write it in a French manner yet exclude the accent aigu?

Do you also write, "bleu cheese"?

>>4282237

Hey, could you post your bearnaise sauce recipe? I've never tried it, but i'd like to do it today. I'm heading out shortly to do some grocery shopping anyway.

>>4282247
It's just a habit.

>>4282248
I don't have a fixed recipe and I never measure, but I'll make an estimate.

400g butter
4-5 tablespoons sherry vinegar
splash of white wine
1 shallot
a bunch of fresh tarragon
4 egg yolks
salt/pepper

>>4282258

>400g butter
>4 egg yolks

>>4282258
Heat up the butter and separate it (remove all the white).

Chop up the shallot and put it in a pot along with fresh tarragon stems, sherry vinegar, wine and pepper. Reduce to about 1-2 tablespoons.

Beat the reduction into the yolks.

Start by pouring VERY TINY AMOUNTS of the clear butter into the yolks, while whisking.

Once all the butter has been mixed in and the sauce is thick, pour in huge amounts of chopped fresh tarragon leaves.

Heat it over very low heat until lukewarm. If it gets too hot, it WILL split.

Check for taste with salt, pepper and fresh lemon juice.

>>4282266
I forgot to add, you can do the entire thing over low heat, but for first-timers, I recommend heating it at the end.

The thickness can be adjusted by pouring in a little water. The more butter, the thicker it gets.

>>4282226
ketchup

>>4282248
Sadly, you can't follow any youtube recipes, as they all do it wrong.

I am not even kidding.

>>4282266
This guy has it right.

>>4282266
btw, when heating at the end, you HAVE to whisk every 30 seconds. If you don't it will split.

Treated myself to a steak yesterday. Had it with mushroom cream sauce, homemade fries, and a field salad and rucola mix (with some Parmesan and balsamic vinegar) side.

>>4282288
Sounds great. What kind of mushrooms?

Chips, (thick-cut fries for foreigners) some kind of sauce, a small salad of some kind (rocket and gherkin w/ capers maybe) red wine

I like to have two sides with my steak:
- Something rich and starchy such as mashed potatoes or fries.
- Something crisp and fresh like blanched broccoli, asparagus or green beans.

>>4282226
I like green beans and mashed potatoes with my steak. A good gravy just makes it even better.

I've only made steak myself once. I made homemade chips and leeks and mushrooms sauteed in red wine.

Mashed potatoes or grilled squash.
But I prefer mashed potatoes because it can suck up the blood. Hhhnnnngggg.

Loaded twice-baked potatoes, steamed broccoli with carrots and cauliflower, and yeast rolls.

>>4282309
It's not blood.

>>4282266
>>4282284
>>4282258


Thanks bro.

>>4282322
Then what is it?

>>4282247

I should be capitalized. Béarnaise sauce originated in the province of Béarn, France. It's like how Philly cheesesteak and Chicago-style pizza are used, in clapmerica.

>>4282342
Myoglobin and fat.

>>4282303
Marry me.

>>4282298
You too.

>>4282346
*Shrug.* If it's red it's blood to me, but thanks for the tips, bro.

>>4282343
Sauce shouldn't be capitalized.

>>4282335
No problem. The more times you make it, the better you get at it. It's very hard to get it perfect the first you make it.

>>4282360
Blood of a tomato.

>>4282354
Is ketchup blood?

>>4282346
..ffffffag..

>>4282362
Tomatoes are red.

Are they blood?

>>4282365
What? Are you alright? Do you need help?

>>4282346
Oh look, myoglobin guy is here.

Tell us how all food is organic because it is composed of primarily carbon molecules.

>>4282289

Garden variety white mushroom. Still nice though. Those steak juices combined with the sauce are great to dip your fries in.

>>4282360
Coming from a steak, dumbass.

>what is context

>>4282383
That still does not make it blood.

>>4282385
Doesn't make it ketchup either.

>>4282389
What?

>>4282298
>>4282303
>>4282309

can you or anyone else give me a good mashed potatoes recipe? i'm a beginner, i realize this is a stupid question because it's supposedly the easiest dish out there. is there one specific recipe or are there various ones that are better?

i usually make some mashed potatoes (All rustic with the skins on and shit) and steam some broccoli (i think i eat too much broccoli in comparison with other vegetables). occasionally saute some mushrooms, but i don't really fuck with my normal steak setup of meat/veg/starch being separate things.

>>4282577
mashed potatoes are great for beginners.

get potatoes- your choice- russets are probably the most common (what you'll see at restaurants, probably), yukon gold are very tasty as well. i don't really use red for mashed potatoes, but you could try it if you wanted, i guess.

chop them up into evenly sized pieces (the smaller you cut, the faster they'll cook) and throw them into a pot. fill the pot so the potatoes are JUST covered (more water = longer cook time), and throw on a burner on high heat.

boil them until they're tender enough to easily stab through with a fork ("fork tender"), and drain. throw them back in the pot and mash them up a bit. then add butter and milk or cream (sorry for no measurements in this recipe, i just wing it). keep mixing/mashing/adding until they're a good consistency (tasting as you go, because the amount of dairy you add will be influenced by how you like the taste as well as the texture). \

then season (i just use salt and pepper. some will tell you to use white pepper, but i personally don't give a shit about that) to taste.

the most important thing here while mashing your potatoes is to taste them relatively often when you add things, otherwise you could end up adding way too much of something, and it's always easier to add more of something than to try taking it away.

also, i didn't tell you to peel your potatoes. this is optional, i just don't peel mine. if you want a smoother, creamier "restaurant" style mashed potato, you'll want to peel them. not peeling them (and mashing a bit less) will give them a more rustic look/texture.

also, when mashing, you can really add whatever you want and in whatever portions. i tend to use a lot of butter, and only a small bit of cream/milk. you could use buttermilk, or roast some garlic and mix that in. maybe parmesan cheese? mashed potatoes are one of those things that you can experiment with a lot.

>>4282596

thanks a lot for your response. what would the difference in taste/texture/etc. be between more milk/less butter vs. less milk/more butter?

>>4282605
milk will make them way creamier than butter will. butter will also give a different flavor than milk will for obvious reasons. so if you want creamier add more milk. just add it a small bit at a time, otherwise they'll get soupy before you know it. after a few tries, you'll end up with a preferred milk to butter ratio (the reason i dont have an exact one is because that's how i figured it out, hah)

Depends on what I am in the mood for and who I am cooking for. If its just myself, then a baked potato and a small salad.

Just cooked this, looking for some criticism.

>>4282636

It didn't taste raw at all, just under 2 minutes per side.

>>4282638

What's the ideal thickness for a steak? I have a butcher near me, but they usually have thin stakes (2cm? that's less than an inch), I tend to overcook them.

>>4282643

It was about 2.5 cm thick

>>4282636
>>4282638

Inside looks nice but steak needs a hotter sear for that nice crust.

>>4282607
>milky mashed potatoes

you want god tier mashed potatoes, use heavy cream and make sure you have real butter

>>4282664
i agree, but not everyone has heavy cream on hand every time they want mashed potatoes.

>>4282664

does using cream require a different cooking process or can i just stir it in like the milk or butter?

>>4282746
use it the same way you'd use milk, just stir in while mashing. it will honestly give you better potatoes (just like whole milk will work better than skim), only use milk when you don't have heavy cream on hand for this.

Usually just a green vegetable, like spinach or brussel sprouts. I don't eat steak that often, so when I am in the mood for it, I typically just gorge myself on meat.

Pic related. For size reference, the plate is about 10"-11" in diameter, and the steak was a 2" chuck steak

I suppose, I prefer my steak with horseradish or a tarragon sauce if I am eating it "With" something,

But I really do fancy just eating a steak by its lonesome.
Maybe a glass of milk.

>>4283100
And after...

Before this steak, I made myself about a cup of steak tartare and ate it with homemade thick-cut potato chips.

usually just roasted broccoli with a little parmesan

to others I serve it also with potatoes prepared either just baked + toppings, twice baked, or roasted (cubed)

Spaghetti.

>>4282226

Chopped salad of bread and butter lettuce, red onion, cherry tomato, decent blue cheese rumbles, decent blue cheese dressing. cracked black pepper.

or roast asparagus with lemon, butter, and cracked black pepper and sea salt

Fries with sea salt and pepper, scalloped potatoes, or a baked potato with sour cream, sharp cheddar, butter, and scallions.

Maybe rice pilaf could replace the potato...