/ck/ - Food & Cooking

>>5518736
Guess I'll start.

>The top screw on a pepper grinder can be tightened or loosened to adjust how fine you grind the pepper

>When using garlic always use fresh garlic and, wit the skin on, use the flat side of the knife to crush the garlic and peel it easily whilst also releasing the flavor.

>Sugar and honey are great ways to increase the flavor of meat and noodles. Just add a bit to the sauce you would otherwise use to add another dimension to the flavor than just plain salt or sour.

>Learn how to make stocks and sauces, especially french style, to get the most out of bones and skin that you would otherwise just throw away.

>>5518756
the knife trick is how I almost always peel my garlic, but when I'm doing a bunch of cloves at once I put them under a cutting board and slam my fist down on it, gets 'em all at once

>>5518775
Yeah, it also works with a pan but I hardly ever need that much garlic. When you need more than 5 cloves it's usually for a large group of people and there's always that one asshole in the large group that doesn't eat garlic and leads to me not being able to use it.

>>5518756
>Also, if your cutting board is wobbly you can wet a cloth, fold i and put it underneath the board to stabilize it while cutting

Chinese cleaver can replace any knife in and out of the kitchen. If you're finding trouble applying it to your current needs, you're not trying hard enough.

>>5518814
I've never gotten used to using those. When it comes to filleting a chicken or cutting along the bone / fat of a piece of meat it's always been quite tricky to use. For chopping it's obviously very useful though

>>5518819
hit up those youtube clips of them cleaver wielding masters
they'll teach you their ways through their $8.95 hourly wage

>>5518736
Put Milo/any drinking powder in a quarter full milk carton and shake it.

Hack a knife slightly into an avocado pit then flick into the bin.

Keep onion root intact to avoid acid burning eyes.

Wash hands then rub on sink to clear odour (any stainless steel object works).


Keep your knife sharp enough to make you fear it, you will cut carefully enough to avoid cutting yourself and won't be pressing hard enough to cut yourself deeply if you do slip. Also a sharp knife makes cooking much easier.

>>5518839
*odour of onion or garlic
...and if you work in an actual kitchen get these, you will not have sore feet again.

>>5518845

They felt like shit to me.
Heel of the shoe feels weird.
The back of the shoe wasn't high enough.
Toes were squished.

Croc masterrace reporting in.

>>5518853
>Croc masterrace

Although I agree with everything about the Birki's except the toes. They really are great for just standing and prepping or only walking a few metres to the fridge. But fuck if I have to take a delivery or empty a bin, they are completely indoor shoes.

>>5518869
>not just wearing black tennis shoes

Yes, you can get them in non-slip.

>>5518756
>use the flat side of the knife to crush the garlic and peel it easily whilst also releasing the flavor.

i actually don't recommend this. You lose a lot of flavor and juices when you crush it with a knife.

just mince it to the best of your ability, it's a bit more work but it keeps a lot of the juice and flavor in the garlic

>>5518901
just lightly crush it, dont smash it lol

Then put your little hand in mine
There ain't no hill or mountain we can't climb
Babe
I got you babe
get it?

>>5518814

This seems like a kind of weeb answer. Why would you only want to use one knife anon? Scared of having to do some washing up?

>>5518786
>wet cloth
>wet
>cloth

>>5518814

But why would I replace my knife with a cleaver if the knife already works fine?

-Buy California or Australian olive oil

-If you're unsure about a wine, Riesling pairs with just about everything (except the obvious red meats etc.) Just choose one with an appropriate sweetness level

-If you're not going to freeze your bread, keep it out of the fridge. There's actually more moisture in there than on the counter

-Pita bread is the best investment for your time if you're going to only bake bread occasionally. It's not found too often fresh at grocery store bakeries, so you'll taste the improvement immediately, plus it's super fucking easy

-Speaking of making your own, never buy jarred tomato sauce. Homeade takes an hour, tastes 100 times better and is easily frozen to last you awhile. Use canned San Marzano tomatoes for best results, unless you live somewhere where the fresh tomatoes are killer

-If you like espresso but don't want to invest in a good machine, get an automatic Nespresso machine. While not as good as what a manual machine would make, it shits on what you'll get at Starbucks but will pay for itself in a month if you're used to buying espresso out daily

-For a fun project, make your own cream cheese. Then maybe make a cheesecake out of it. You'll love the results.

-Not a real tip but this is a real winner for garlic bread if you like a little kick:
http://www.saveur.com/article/recipes/carbones-garlic-bread

>>5518901
What the post below you said, for this case. Also, as an avid crusher of garlic for paste... Where are you losing the flavor to? It's easy enough to use your knife like a spatula to get the juices off your cutting board.

>>5518920
because we have the same threads over and over every day, like we're all Bill Murray in Groundhog Day?

>>5518927
I don't see the problem here?

pour water into a glass so you don't strain your neck drinking from the faucet

Cook your food before you eat it so you don't get sick.

>>5518977
>>5518992

>these (this) omg so funnee anon(s) in every thread

>>5518997
Maybe it's a sign that we have too many of these threads. see
>>5518920
and
>>5518965

>>5519016
Everyone's welcome to scroll past or hide this thread, but for everyone else who doesn't constantly visit /ck/ these threads help quite a bit.

>>5519029
I bet you think the GoT generals on /tv/ are something to be celebrated too you piece of shit

>>5519033
I think a cooking tips thread on a cooking board is something to be celebrated you autistic fuck.

>>5519033

You're an objectively bad addition to this board.

>>5519041
>cooking tips
More like "things we all learned in 7th grade home ec"

>>5519044
i was thinking more along the lines of "common sense general"

>>5519043
I'm sorry that I don't want 4chan to turn into tumblr and reddit. Those sites exist for a reason; if you want that kind of circle jerk atmosphere, go there.

>>5518920
bob dylan?

>>5519046
or "let's all put together a cookbook for third graders"

For easy spreading of jam/jelly, mix it inside the jar with your knife first.

>>5519050
>>5519046
>>5519044
You guys are so smart, wow, now please fuck off and be smart somewhere else and stop shitting up /ck/ with your pretentious sense of superiority

>>5519048
Ned! Ryerson!

>>5519048
Sonny and cher Maybe

>>5519054
u mad?

>>5519054
aww, is babby mad that the big mean 4channers are shitting up his blog post? Were you hoping for le epic upvotes? Get fucked, asshole. This isn't recess.

>>5519061
>Trying this hard to trolololol

>>5519072
>it takes so much effort to post on 4chan
It's even easier than the bullshit cooking tips you idiots have been posting.

>>5519074
>Trying this hard to trolololol

>>5519077
>Trying this hard to trolololol

>>5518997
That's not how parentheses work.

>>5519069
>>5519072
>>5519074
>>5519077
>>5519080

cut it out, kids.

>>5519120
Do you even know where you are?

>>5519047

>this guy leads such a meaningless existence that he thinks he has to defend an anonymous chinese cartoon board

>>5518951
>Homeade takes an hour
lel
I mean you it's pretty fucking effortless since you can just leave it on the stove and let it simmer but single hour is nowhere near enough in my opinion.

>>5518845
I hated those love my crocs

>>5519192
And yet, your post is more to the spirit of this board than these dumb threads are. Keep posting how post; the assholes and freaks are why I come here.

>>5519195
A single hour is fine for a quart or so of simple sauce. If I were adding meat to it or something then sure it would need to take much longer.

>>5518845
>>5518853
>>5518869
>>5518890
>not wearing danskos

I recently moved to my own house and trying to get more serious into cooking since I don't wanna eat ordered every day.

Also changed to /ck/ from /tv/ and /v/ and /fit/. Thanks everyone for good advices and a question, are shitposters common here as they are on previously mentioned baords?

Can't open a jar?

Wrap a towel around the lid and hit the top corner on a hard surface (hard but obviously not hard enough to risk shattering the jar). Don't do it on a kitchen surface likely to dent or mark...

Store bought naan bread? Sprinkle both sides with water before sticking in the oven, makes it much nicer.

>>5519243
Yeah. Food hack/tip threads are our Baneposting.

>>5518951
>Nespresso machine
No.
Just buy one of these
https://en.wikipedia.org/wiki/Moka_pot

>>5518736
Stop doing this to avocados in grocery stores you assholes, it makes the part around the nub turn brown and eventually rot.

For a real pro-tip: for a lot of fruits, the best way (sometimes the only way) to tell if its ripe is to smell it - usually a fruit is ripe when you can easily detect its aroma. There are a few exceptions, for example a pineapple will usually be already brown inside once it starts to give out any smell.

It's also good to get into the habit of always smelling your ingredients, as you will learn the how the smells of different items change depending on freshness. This way you'll have one more indicator of quality besides the look and feel of the item. I've learned to pretty accurately guesstimate the shelf life of raw fish and chicken by smell alone.

>>5519811
Is cantaloupe one of the exceptions?
I've always had a god awful luck finding ripe cantaloupe.

>>5519811
I was going to say that doing this is probably frowned up because you're violating the fruit and leaving it behind if you don't buy it

Stab a hole through the root side of an onion and put it in water for 5 seconds. Doesnt burn your eyes after

>>5519660
That doesn't make real espresso.

>>5519843
Also chewing gum, cutting with a teaspoon in your mouth, refrigerating the onion first, cutting around the root first and a few other methods

>>5518775
>>5518782
http://www.youtube.com/watch?v=Dc7w_PGSt9Y

>>5519216
>>5519195
>>5518951
An hour in a pressure cooker would be ample, that's that's worth about 3 to 4 hours in a normal pot.

>>5519844

It's how pretty much every household in Miami makes cortaditos.

>>5519195
...yeah, just overcook your sauce, that's a great idea.

>If you must use prepackaged tomato sauce,(though you shouldn't) adding just a one or two peeled seeded tomatoes will vastly improve the taste

>>5519056
Bing!!

>>5518845
motherfuckers aren't working hard enough if your shoes last more than 3 months. Break up the tea party and get back to work sally

>>5520430
my danskos last about a year and take a hell of a beating, though i clean and polish mine regularly and keep a dress pair

>>5518839
>Hack a knife slightly into an avocado pit then flick into the bin.
...squeeze the pit off from behind the blade. Those fuckers are slippery.

>>5519206
>2014
>thinking every single board has to be a mountain of shit ala /b/ or /v/

Nigga you need to get out more. While this thread is kind of shit, it's board relevant. Or are you upset because it's taking up space from your precious fast food and ramen threads?

>>5520199
>implying Cubans know how to make coffee

Instead of buying shitty, stale, oily, over-salted tortilla chips, buy a stack of corn tortillas, cut them into quarters (make an X) with a pizza cutter, sprinkle on a little bit of salt, and bake until it's your desired doneness. I like a bit of bite to mine rather than completely crispy.

>>5519243

It didn't used to be this bad but it seems as people migrated around different boards we got a lot of tards who the slightest of disagreements in food will get into some dumb ass "you mad faggot" war.

>just right avocados
Why don't you guy a few hard ones and wait till they are perfect.

>>5520534
You know what threads I like? The ones where people talk about food, not babby's first kitchen advice.
>>5520574
It's been like this since I moved from /b/ to /ck/, which was in like 2010.

ripen a pineapple upside down so the sugar distributes evenly throughout the fruit.

Hate it when only the bottom half of a pineapple is the right sweetness...

>>5523053
pineapple will not continue to ripen after its picked

>>5523053
how can you tell when a pineapple is ripe?

>>5523114
http://www.cheftalk.com/t/29400/dumb-question-how-can-you-tell-when-a-pineapple-is-ripe

>>5523124
thanks guy

>>5523114
When it smells sweet and when you can easily pluck one of the top leaves out.

>>5518756
that sounds like straight-up quotes from Gordon Ramsay's cooking course thing

Press on the peel of the avocado around the stem, not the stem itself. If it has a bit of give, it's ready to go.

>>5519811
This

Avocados will ripen on their own anyway so who cares if you didnt pick the ripe ones at the store

If you're making a meaty tomato based pasta sauce, throwing a little sugar in improves the flavor, and cuts the acidity of the tomato. (good for people with heartburn problems)

>>5519811
>Stop doing this to avocados in grocery stores you assholes, it makes the part around the nub turn brown and eventually rot.
>>5524337
>Avocados will ripen on their own anyway
This. My grandma never plucks a part of an avocado, and we've had avocado trees since forever. I don't know how she does it, but I think she tells it through firmness/softness and color.

>>5524337
>Avocados will ripen on their own anyway so who cares if you didnt pick the ripe ones at the store

Some stores don't know better and purchase avocadoes from groves with only one flower type. These things go from hard to unusable mush within a couple days or so.

I did work in a citrus/avocado grove.

>>5518951
>If you're not going to freeze your bread, keep it out of the fridge. There's actually more moisture in there than on the counter

Who the fuck keeps bread in their fridge?

>>5525515

>>5525520
Why would you do that? Why did you even start doing this?

>>5525520
Also why do you keep other dry stuff in your fridge? Do you like it when powder-textured stuff sticks together? I just cannot comprehend logic behind this.

>>5525527
>>5525532
lmao you guys, I didn't take that picture, I'm just posting it

>>5525520
This is the fridge of someone who has a cockroach problem

>>5525536
Nah, I bet keeping those games chilly makes them run super fast.

>>5525520
This pic really rustled jimmies

>>5525520
>games in fridge
why is this funny

>>5522761

This post is so fucking infuriating. If you were trying to troll me, good job.

>I just want people to talk about food!
>But don't you dare talk about tips for preparation of food! I don't like that!

>I've been here since 2010! I deserve to police content on the board!

>>5525520
Sup /v/? Why are you out of your containment board?

Also
>not keeping your console in the fridge
It's like you want them to overheat.

>>5518853
>ciroc
>masterace

pick one >mfw you knew of this already
>mfw i have no face

> that one asshole in the large group that doesn't eat garlic

there are people that don't eat garlic?

Whats all this hullabaloo about keeping bread in the fridge?

I do it, and theres a good reason to do so. It suppresses multiplication of bacteria, and thus I find it extends the life of good or cheap bread by 30 - 100%. I recently had one loaf in my fridge for about 20 days before it started to go off, whereas it would have started developing fungus within 6-7 days in open air.

So yes, its not a completely dumb idea.

>>5525558
These threads are the equivalent of a "tips for driving for the first time!" thread on a car board.

>>5525666
>bacteria = fungi
confirmed for failing middle school biology

>>5525666
1. How little bread do you eat that you don't go through a loaf in 20 days?
2. It tastes so much better when it's room temp. Unless you let it warm up before eating, then carry on.

>>5525706

Why is that a problem? You don't think that maybe people looking to get into cars would search out a car board?

Beginners need advice. That, coupled with practice, is how they stop becoming beginners. You're literally offering nothing to anyone, while others are trying to help people. Do us all a favor: pretend you've graduated high school and have the maturity level to hide threads you don't care for.

>>5525721
The fact that I graduated high school is why I know basic cooking techniques, and why I don't have to ask the internet for driver's ed help. Public schools teach these basic skills across the world; there's no excuse for not knowing by the time you're old enough to post on 4chan.

>>5525721
What's next, a thread on /sci/ on how to do basic math equations? What other school topics do we have to reteach people?

>>5518997
>funnee

Running out of ways to shitpost?

>>5525727
Not all public schools teach cooking. I'm at uni now and in my previous 12 years of education we only had one home ec class that was basically fuck around and then memorize a few pages from the book to pass. Everything useful that I actually know was either from my mom or the internet and then just experimenting.

>>5518756
>The top screw on a pepper grinder can be tightened or loosened to adjust how fine you grind the pepper

Holy shit thank you

>>5525743
But I bet you were younger than 18 when you learned all of this middle school home economics bullshit.

>>5525759
Well up until uni my parents spoiled me too much so I never had to anything around the house. So no I was older than 18 when I learned and actually did any cooking etc. In any case this thread isn't really hurting anyone. If anything it might help make people less dumber which is a good thing since there are lots of idiots out there.

>>5525779
Yeah, like you. If you've never fucking cooked by the time you're out of high school, that's a life failure.

>>5518966
yeah same here I do the same whats wrong with this faggot

>>5525728
>>5525727

You're missing the point: you don't HAVE to teach people anything. Why do you not have the basic capacity to ignore things which do not interest you? Are you trying to feel better than other people by posting "PSH EVERYONE KNOWS THAT OMG U GUYS R SO DUMB"? No one gives a shit how you feel about it. People want these threads to happen, otherwise they would not make and/or post in them. Literally the only problem with these threads are people like you who can't keep themselves from going "Look everyone! I know things!"

The best part is that you purport yourself to be this individual with all of these basic skills everyone should know, yet you constantly advertise to everyone what an immature child you are.

>if you get hungry, eat something

>lids unscrew clockwise

>to make a nice clean cut, try using a knife

>bananas turn yellow when they are ripe

>>5525793
Whatever. If it makes you happy being a jerk so be it. It's not like I made excuses for my lifestyle up until now. Or like there are limits to when you can learn cooking. Not to mention I did learn in the end so I didn't fail anything.

>>5525810
Thank you, what would I ever do without this advice. Now fuck off, no one likes a smartass.

>>5525728
>>5525727
>>5525793
These are making my day. Don't stop.

>>5525817
I'm too buzzed to give a shit right now. Maybe I'll become more interested when I get a lot drunker.

>>5518736
but, too ripe is too late. isn't not ripe enough/perfect a more useful distinction?

>>5525515
My boyfriends family keeps exactly 9-10 loaves of bread in the fridge at all times.

They eat so much fucking bread.

>>5523226
Thanks, now im reading everything in his voice.

>>5525857
Do you know a reason why they keep it in a fridge? Being yurofag myself I have NEVER seen nor heard anyone doing this.

>>5525934
>Do you know a reason why they keep it in a fridge?
Presumably to slow down the growth of mould?

>>5525934
People think it slows down staling when it really accelerates it

>>5525943
Nobody can slow down the growth of Bob Mould.

>>5525934
I don't actually know why but I have a couple of assumptions

>It's a fuck tonne of bread and they think their large amount of bread with have more staying power in the fridge
>they live in a basement thats like 20ft by 20ft with a tiny ass kitchen with nowhere else to put it.
>they're african, so maybe it's just habit to keep the bread out of the hot air

I never really ask. Never seen them put it in the freezer though

>>5526013
Ha! I get it! Walkin around with your head in the clouds...

But anyhow, it does prohibit mold, but it stales the bread. There is a condenser in your refrigerator that sucks up moisture otherwise you would have a lot of condensation. However, there are so many preservatives in sliced sandwich bread that counter this. Put fresh baked yeast, flour, salt, water, bread into the refrigerator and it would suck the next day. If you need to prolong it's life, wrap it in plastic, wrap it again in plastic, and freeze it. When you want to use it again douse it with a bit of water and pop it in a 350 degree oven for 3-5 minutes and it will taste like a fresh baked baguette.

>>5518951
>-Buy California or Australian olive oil
If you're in South America: Tunisian > Greek > Spanish > Italian > soy oil > Portuguese acid they sell as oil

>>5523190
>you can easily pluck one of the top leaves out.
Then it's probably too ripen.

>>5523079
>pineapple will not continue to ripen after its picked
It does, but only in hot climates. The process can be accelerated if you put it somewhere in contact with some ripe bananas.

>>5524342
This works, but why add sugar? Use carrots instead. They'll make the sauce less acid AND add flavor.

>>5526142
But I don't want carrots to flavor it. Balance your sauces with sugar, salt, and acid if they "seem like they are missing something". Balance.

>>5526138
Pineapple. If you work in the industry, buy "jet fresh". If not, then https://www.youtube.com/watch?v=ErKDamnmbYg

>>5526165
>colour doesn't matter
Golden ones are ripe 100% of the time while the green ones are ripe around 10% of the time so colour matters a bit

>>5526135
Organized crime controls Italy's olive oil.
The quality is unpredictable.
Somewhat like the lime issue earlier this year.

>>5526165
>But I don't want carrots to flavor it.
Try it once. One carrot for each two tomatoes. You won't regret it, seriously.

Regarding the pineapple, I don't work in the industry, but the banana trick works wonderfully.

>>5526179
>The quality is unpredictable.
It's still better than soy oil and Portuguese olive oil for most purposes. Except for deep-frying, then you want to use soy.

>>5526142
allergic to carrots. fucking sucks too, since i love them

>>5526198
IKTF. Same happens with beans and me. I fucking love them, but my body hates them.

>>5525810

>Lids unscrew clockwise

Uh

>>5525810
You forgot some life-changing brotips:
>bananas should be peeled before eating
>never eat the avocado seed, specially whole
>onions make you cry when you cut them
>fish makes everything smell fishy

>>5526232
let's just keep it between you and me

>>5526278
totally and I just came on to add that...
>do your oranges taste bitter? try peeling them before eating

for your health

This actually just happened to me and I remembered a cool trick from Ramsay classes.
>hard to reach the potato chips in the bottom of the bag?
>cut the bag in half (horizontally) with scissors
This really saved me from getting oil stains on my shirt sleeve.

>>5526278
>onions make you cry when you cut them
If you are a faggot who has a blunt knife and no clue on the proper technique.

>Having problems opening the door to your kitchen?
>Try turning the doorknob couter-clockwise and pushing.

>Still won't budge?
>Put all of your weight into it.

>Sour cream or creme fraiche tastes sour?
>Best throw it out as it's probably gone sour.

>Frozen food taking too long to cook?
>Try thawing it first. Don't feel bad. This is a common error.

>Pot of water taking too long to come to a boil?
>Try not staring at it.

>Not sure if your balsamic reduction is reduced enough?
>Try leaning over the pan and smelling it. Take a big whiff. It's hard to tell sometimes.

>Big spill in the bottom of your freezer?
>Try cleaning it with a wet HOT towel.

>Want to extend the life of your fryer oil?
>Add some ice cubes to it, but start with only five or six cubes as it can get a little bubbly.

>Want to extend the life of your knife's edge?
>Run it up and down your forearm until you pass out.

>>5526621
lulz
did not read

>>5520311
>overcook tomato sauce
>overcook
>tomato

>>5526639
why is tomato exempt from being overcooked?
Perhaps they meant over reduced?

>>5526625

>want to learn to read?
>hooked on phonics worked for me!

>Seafood smells fishy?
>Try rinsing it under water.

>Beef seems undercooked?
>Try cooking it for longer.

>Mac and cheese seems runny?
>Add a bunch of flour. (this one really grinds my gears)

>Want kudos for following master chef gorgon ramsaey's beouf welldonetenderloin?
>Post a pic. We'll suck your tiny dick.

>Need to know how to clarify butter?
>Look it up on youtube, after asking here.

>Bread thread
>thefreshloaf.com

>/ck/ seems shitty?
>Try going to a food forum.

>>5526142
>Use carrots instead. They'll make the sauce less acid AND add flavor
I'll take your word for this, anon. I'll try it this week.

>>5526278
>>never eat the avocado seed, specially whole
laughed, thanks anon

>>5526930
le epIC FUNNY MAN MAYMAY :^)

>>5518782
>tfw unless they are allergic I tell them there isn't any in the dish

bump

>>5520137
can confirm this i do this all the time. no smelly fingers too

>>5525666

it stales the bread a bajillion times faster.