/ck/ - Food & Cooking

w-what

>>5220611
I need to get myself a cooking brick one of these days. I always have to improvise.

Where's the hole for your finger?

is this some clever troll meme? like /b/'s finger boxes?

>>5220623
>>5220631
Wait, not everyone uses a cooking brick? Why not?

>>5220631
>cooking brick
I think so

>>5220631
No actually, some dishes require a weight to be placed on the food for some period of time. For example, I make my cuban sandwiches with a brick on top while theyre in the skillet in order to flatten them. Of course, you cover it with tinfoil so it isnt directly touching your food

>>5220611
that's some cheap ass stoneware

Love It!

>>5220648
why not just put your brick in boiling water, then soak it in olive oil. Keep it in a plastic bag. I'm all about keeping this bullshit wagon going.

Post your seasoning skulls while you're at it.

I've had this one for 6 years. Flavor still going strong.

>>5220652
Why would you do that? Waste perfectly good olive oil that way

>>5220666
it soaks into the brick so when you use it while baking you can use it like you would stone ware.

keep this shit going long enough we'll see
"cooking brick by whole foods" $80.00
When I lived in Portland whole foods was selling "mossy stick" literally a rotten wood stick covered in moss for $8.00

>>5220671
Wouldn't that break the brick from the inside if you use a high enough heat?

>>5220681
I doubt it brick is pretty porous I think it would be able to abate the heat fast enough. I've used brick to line my fire pits for a long while. There would have to be a bubble or something. Although of course it would crack if you put it like directly on a electric heating element. Because of uneven expansion in the brick.

>>5220611
what's the point of a brick...

>>5220691
My worry is about the smoke point, though. If the pores of the brick absorb the oil, then if it gets too hot and starts smoking from the inside, wouldn't the brick start breaking apart?

>>5220761
To help you cook. It's in the name, bro

>>5220770
well I honestly don't know. But I expect it would be able to smoke most of it off. It would take a hour or two ad least before the core of the brick got hot enough you'd have to worry about rupture. Although why would you use the brick a temps not safe for the oil you saturated it with? Unless you like the taste of burnt oil. It's not like every day you wake up and you're like "i want to make Russian pot soup but first I must make the clay pots." even in that instance why would you use the damn brick?

>>5220807
Keeps things flavorful

>>5220779
what's it do, weigh shit down?

>>5220761
There literally isn't one.

I'm not posting my wife here.

Anyone here ever cook on thoseSalt bricks? Whats it like?

>>5220846
Sometimes you need to weight things down like when making grilled cheese sandwiches or when pressing something down so it stays soaked in a liquid instead of floating up on top.

http://www.finecooking.com/articles/how-to/chicken-under-a-brick.aspx?pg=0

>>5220881
>weighing down a grilled cheese
flat ones suck.

>>5220611

>>5220611
I use a large can of Campbell's chicken noodle soup (not the regular kind but a 2.5x size that they might not make any more) that expired in 2005

It's good for getting the extra water out of Tofu before stir-frying.

>>5220761
useful if you don't have a panini press

>>5220932
your the one getting banned for announcing a report and false at that, cooking bricks are legit, noob

>brownish brick

poor confirmed

my grandma used a cooking stone for tamales, but not a fucking brick