/ck/ - Food & Cooking

>>5702296
>Is making my own bread from flour a cost effective option?
Compared to getting shitty wonderbread, not so much. But compared to buying bread of a similar quality to what you could make, yes.

When I was FUCKING poor, I would buy a choice of meat, tomatoes, green peppers, onions, etc. Sautee a 1/2 lb of meat with your choice amount of veggies. Filling, and *mostly* healthy.

Are people who complain about the tumbeler ever not poor rural raccoon eating hicks?

I've been eating like a southeast asian peasant recently. Bought a big bag of flash-frozen swai from publix and a sack of brown rice. Meal is just a bowl of brown rice (MSG added) and a blackened swai fillet, all mixed up.

>>5702296
>Is making my own bread from flour a cost effective option?

Yes, very much so. The basic ingredients for bread are quite cheap and you can make an infinitely better tasting/healthier/more filling product.

>>5702324
If you browse tumblr chances are you're a special snowflake with brain problems

>>5702366

So not all raccoon eating hicks complain about tumblr, but the ones who do are special snowflakes?

Seems about right.

>>5702306
Fuck yes it is, what are you talking about?
"Bread" flour is sold at Walmart at $3.29/5lb sack.
Enough flour for a 567g (20 oz) loaf will cost about 53¢ and the additional ingredients (for a soft sandwich bread, that would be a bit of shortening, a bit of potato flake, a bit of milk, a bit of sugar and a bit of yeast) about... 20¢ more or so. I don't know how much WB costs but I seriously doubt it's less than 73¢ per loaf seeing as store brands are seldom less than 89¢ per loaf. A quick look at my local ads shows that WB is $1.89 per loaf here.
Trust me: It's definitely cheaper to bake your own bread. Know what else? "Artisanal" and "old world" breads are even cheaper because they only use four ingredients (flour, water, salt and yeast).

Basically, removing as many middlemen as you can between you and your food will lower your costs. With buying bread, you're paying considerably more middle men than you would with buying flour.

>>5702344
It's a hassle though.

>>5702324
I don't actively complain about tumblr because that's where a lot of my porn comes from but the nonporn tumblrs are generally pretty awful, no? The SJW stuff is horrid. And I'm a socially liberal, urban-dwelling white yuppy. Mostly liberal, I should say. You can't solve all problems coming from the same angle every time. The only time a person should ever be rigid is after rigor mortis has set in. Flexibility is key to a happy life and happy, peaceful coexistence with people who won't agree with you on everyfuckingthing.

>>5702404
Not really. Baking is the lazy person's cookery. It's only about 20 minutes of active work per batch. The rest of the time, the dough is just doing its thing, either rising, fermenting, proofing or baking. It's pretty hands off, really.
You should give it a try!

>>5702397
>A quick look at my local ads shows that WB is $1.89 per loaf here.
0.99 per loaf here.

>>5702412
>20 minutes of active work per batch

Sounds nast.

>>5702415
What size and type? Since I don't buy the stuff, I wasn't aware that the one I looked at was their specialty variety (Wonder makes specialty bread? /ck/'s rednecks will be in a panic soon). It's 16oz. The 20oz plain white, what I think we all think of when we think "Wonder Bread," is $1.29 here. By contrast, the store brand is currently 99¢.

Here you go, dood.

>>5702424
I don't know exactly, I never buy the stuff. But the standard low quality loaves are that cheap, and when the difference in price between that and homemade bread is that small, then the time and effort means you're not saving much in comparison. But if you're buying higher quality bread, then making it yourself definitely saves you something worthwhile.

>>5702432
Well, there are a few other advantages for baking it yourself v buying it.
Many bakers, myself included, find the process cathartic. After a day of work, I get into house clothes and start my autolyse for tomorrow's baking. It sits overnight but the weighing and mixing of the ingredients takes all of three minutes.
The next morning, adding a bit more flour and kneading the dough helps me wake up. Takes five minutes. Then I retard the dough in the fridge until after work.
After work, start a second autolysis, take the dough from that morning out of the fridge, let it sit at room temp a couple hours then reknead, shape and bake for dinner.
The next morning, it all repeats. And repeats. And repeats. It's become a habit; a way to start (and finish) the day.

Another is that you've greater control over what you're eating. I'm eating flour, water, yeast and salt. Prepackaged bread has those ingredients, certainly, but also tonnes of others up to and including transfats, HFCS and preservatives. I'm no nutjob and don't think these things are as bad as people say ('cept transfats: seriously, that shit is evil) but why eat them if you can avoid them easily?

A third is the smell. Who doesn't want their house to smell of fresh baked bread all the time? There's a reason estate agents spray open houses with a canned scent of the stuff (also biscuit/cookie-scented spray, too): cuz there are few odours humans find as appealing as fresh-baked bread.

Finally, mental health. Hear me out. I honestly think that the daily preparation of one's own food can help reduce stress, depression and other nasties. I've no evidence for this, mind you, so feel free to disregard this final point, but there's something to be said from the satisfaction and sense of accomplishment one gets from doing something themselves.

>>5702528

When are you adding salt and yeast?

>>5702369
Also
>eating raccoons
Fucking disgusting. I only eat herbivores.

>>5702296

>I hear a lot about beans and rice. Anything else?

Almost any legume or grain will be cheap. Black beans, lentils, split peas, chickpeas, kidney beans, oats, wheat, corn, barley, rice, etc. That'll be your main food where most of your calories come from

>Is making my own bread from flour a cost effective option?

I make organic whole wheat bread, and even with all my fancy ingredients the cost per loaf is about $1.20, and that gives me a 1200 calorie loaf of 100% whole grain bread with no preservatives or dubious chemicals

No need to kill bunny rabbits

>>5702868
Is that like the internet way of inviting me to your home? You're creepy and I don't like you.

>>5702857

Yeast and salt go in at the same time when you mix/final build. Generally you don't add more than 1-3% by weight of salt, which isn't enough to kill your yeast if you've mixed thoroughly. It does inhibit yeast activity slightly, but it also greatly enhances the flavour of your bread.

Learn how to prepare cheaper cuts of meat too. For example, neck is SUPER cheap, yet is full of flavour.

>>5703099
It has so little meat, though and it's hard to get at due to the bones.
I use neck to make stock, yeah? Then I remove the necks and carefully take as much meat from it as I can.
I take a little of the stock, thicken it with homemade onion/garlic/ginger-curry-roux, add a bit of the meat and take the meat/curry mixture and freeze it partially.
Next, I scoop it out like ice cream onto a baking tray and freeze the scoops hard.
Finally, I make a simple bun dough, wrap it around the frozen curry and steam or bake it until done... then cool and freeze those.
Any time I want a homemade pork or beef curry bun, I just take one out of the freezer, wrap it in wet kitchen paper and nuke it for a short bit to heat through, then eat.

The rest of the stock, of course, goes to lots of other things. For $3.50, I've got enough neck of beef or pork for a litre/quart of stock and 500ml/pint of meat curry gravy, perfect for bun-making or as a meal all its own with some veg and rice.

I eat beans and rice with whatever vegetables are cheapest (usually bell peppers because where I live they are frequently priced per unit so I'll just sit there like an old yenta and dig for a huge one) and occasionally some meat if it goes on sale very cheap

making your own bread is quite cost effective unless electricity costs a shitload where you live I guess

>>5702426
Thanks

>>5702324
It makes sense that there is a correlation.

Rich people are more likely to be SJW's or in general shallow people with first world problems to moan about. Poor people MAY have a better grasp on reality which results in a hatred for those who whine about things that don't actually matter.

I am a richfag because my father is successful, and I used to moan a lot about how my internet isn't the fastest and how people should treat me different because I have a 'special' personal identity. Thankfully ive moved past that.

>>5702404
I just use a breadmaker. Easy as fuck.

>>5702426
>.gif

no screamers right?

>>5703099

I like organs like intestines, livers, kidneys, heart etc. That stuff is normally extremely cheap.

Pig's organ soup is a very delicious food that I discovered in singapore.

Pic related: pigs organ soup

Textured Soy/Vegetable Protein from your local Asian grocery, Cottage Cheese, Noodles, Potato

>>5702426
Teach me to buy meat?
I use to always buy boneless skinless chicken breasts. But I'm willing to learn how to split up a whole chicken.
Maybe throw the extras in the freezer and drown in buffalo sauce?

>>5705837
bump

>>5705837
I can get whole chickens around 69-89¢/lb in my area. The weight of an average bird is about 4½lbs so between $3.11-$4 each. About 45% of a chicken's Edible Portion Weight (EPW) is breast meat and a chicken's EPW is about 55-65% (whether you consider the skin, fat and organs to be part of EPW) its As Purchased Weight (APW). That means that for me, buying a whole chicken is like getting boneless, skinless breast for 99¢/lb. I only buy boneless, skinless breast when I it costs less than that. Obviously, this means I seldom buy boneless, skinless breast.
Today, I saw bone-in breast at $1.79/lb while shopping.
The whole breast, with the bone and skin, is about 55% the total weight of any given chicken. This means that any bone-in, skin-on breast sold at $2.19/lb or below is a good deal.
Basically, yes: learning to butcher will save you money.
I'm not the greatest, but I can butcher a whole bird in about 10 minutes.

>>5702296

Where do you live? Food is cheap in the US, this would sound kind of Depry.

Im a poor person and baking bread was by far the most rewarding/tasty poor food option ive learned. Bread never gets old. Everything else does.

If you have any asian markets nearby, they usually have cheap, if questionable, veg

>>5704691
Gif is a good format, Gifs use color palets 'monochrome' gifs can have any two colors ie black and blue.

Gifs are losslessly compressed (though limited to 256 colors) so they don't have compression artifacts that plague jpegs.

GIF is really good at doing text, PNG can be as well but most PNG encoders are retarded and make files much larger than they should be.

>>5704691
>>5704691
Gif is a good format, Gifs use color palets 'monochrome' gifs can have any two colors ie black and blue.

Gifs are losslessly compressed (though limited to 256 colors) so they don't have compression artifacts that plague jpegs.

GIF is really good at doing text, PNG can be as well but most PNG encoders are retarded and make files much larger than they should be.

https://www.youtube.com/watch?v=hvtUmFDznps

>>5702410
HOw does getting porn from tumblr work

>>5709104
https://www.google.com/images?q=site:tumblr.com+porn

This searches all of tumblr for whatever you want. Just swap the word 'porn' with whatever sort of porn you're looking for. So long as you're not into anything illegal or really off the wall, you're likely to find it.

>>5709121
>illegal
Where do you come across such material?

>>5709154
No idea. I don't think any illegal porn turns me on so I don't bother to figure out where to find it.

>>5709104
Is this faggot serious

>>5702528
five minutes hand kneading is no where near enough kneading, and you shouldn't be rekneading after any prove otherwise the prove will become pointless because good bye air
You should only knock it back with your knuckles before shaping

Also i think you're over proving by the over night in fridge (still proves slowly),and the couple hours out it should be mix+knead for 10-15 minute, prove over night in fridge, take out and knock back, shape another prove for an hour then bake

>>5709720
You can't argue with results, Anon.

>>5709720
>don't knead between proofing, there is no reason

Fermentation.

>over proving in fridge

Its called cold fermentation and is a technique that is used industry wide to enhance flavor.


This all said, i don't think kneading is necessary more than once. And if you are using a long ferment, no knead method then even the firstknead is really just mixing.

>>5709730
True. Cant argue with results.

>>5709121
So it is just stills?

Why is it worth going to tumblr for that?

>>5709758
Some artists make some good quality stuff which would otherwise be obscure and difficult to find. Where else am I going to get a regular supply of interactive MLP porn games?

>>5709758
Take the same search and plug it into google video and find vids, then.

>>5709720
A literal retard.

>>5709782
Fair enough.

I guess my porn tastes are mainstream enough I can get it in the normal places with no problem.

>>5709738
i didn't say putting it in the fridge would over prove it I said the couple hours after would
also they said kneading, you're meant to knock back which is pushing the dough down with your knuckles and lightly working it to allow fermentation to continue, not fully kneading
>>5709730
looks good but need to see that inside texture to know if you haven't over proved it/ under worked it

>>5706737
Got a guide on butchering a whole bird?
How much beef do you normally buy to save money?
Because there's cuts inside cuts right?
Or should you not worry about butchering your own beef? Just grinding it.

>>5710345
I've neither, sorry, but it's pretty easy to explain. You'll need a cutting board, a bowl, a sharp knife and a pair of shears.
Sheer through the ribs on either side of the spine. If desired, sheer through the other side, too, and remove the spine entirely and save it for stock-making.
Hold the chicken by a drum and you'll see there's really nothing attaching it to the rest of the body: slice through between the thigh and the carcass with the knife to remove. Repeat for the other side.
Jiggle a wing to find the joint where it attaches to the body and slice through the joint to remove. It should be easy, otherwise, you're cutting through bone rather than joint. Repeat for the other side.
There you go: the three 'primals' of a chicken. To go further, though...

Hold a thigh in one hand and a drum in the other and dislocate the joint between them. Cut through the joint to separate the drum from the thigh. As with removing the wing, if it's difficult to cut, you're trying to cut through bone, not the joint. Try again to cut through the joint. Repeat for the other leg quarter.
Dislocate the joint between the wingtip and the flat and cut through. Repeat for the other wing. Save the wingtips for stock-making.
Dislocate the joint between the flat and the drumette of a wing and cut through to separate. Repeat for the other wing.

Go a little further?
Okay.

Pull the skin from a thigh and save it (chicken rinds/chicharones de pollo are wonderful).
Make a shallow slice through the meat on the underside of the thigh onto the bone. Don't try to slice through the bone, that's not what you're doing here.
Use your thumb and forefinger to jiggle the meat from all around the bone except for at the ends.
Fit the knife between the bone and the meat and slice through one cartilage end.
Slice through the other.
Trim off the cartilage attached to the thigh and save it and the bone for stock-making. Repeat this process to debone the other thigh.

>>5710345
>>5710922
Explaining how to debone the breast is a bit difficult for me. There are two bones that get in the way of removing the meat in one fell swoop and I know neither what they're called nor how to adequately describe them in English. To debone the breast, you'd be better off looking at a video on youtube or something but trust me when I say that it's pretty fucking easy. Save the ribs and collar bones for stock-making.
Generally speaking, the ribs, thighbones, backs and wingtips from three chickens will be enough to make a litre/quart of very high quality stock so get on that shit.
So yeah: the whole process sounds involved but it shouldn't take you more than 30 minutes, even if it's your first time. I go at a leisurely pace and am able to break-down a whole chicken and debone the breast and thighs in about 10 but that's due to experience. I don't know how I learned. Watching my mum and nanny, I guess. Chicken parts are a relatively new thing (last 20 years or so) in my country. When I was a kid, chickens were sold either by the half or whole so I've watched likely a few hundred broken down by the time I was about 12 years old and saw them start to be sold in a more convenient, already broken down format (still the whole chicken, just broken down into its respective parts, back and organs included).
You can cook the wings and drums as barbecue/on the grill but I'm used to them being used in soup. Like, after making the stock witht he backs and other bones, mum would sauté the wings and drums in oil or chicken lard with various chopped up veg then add the stock and simmer until cooked through. Then serve.
Properly wrapped, chicken and its parts and stock will last in the freezer for about six months without noticeable deterioration in quality. Any longer than that and there might be some loss, but you're still generally fine, even up to a year thereafter.

>>5710925
Are you really deboning the breast, or are you debreasting the bone?

>>5710925
>>5710922
>chicken lard
Forgot to mention. The skin removed from the thigh and breast? You can cut it into bits and cook it like you would bacon to crisp it up. On low enough heat, it will render a lot of pale yellow fat that's great for cooking. That's chicken lard. It's great. Good for stir-fry. Good for savoury baking. And, if you cook it at a low enough temperature to not get its chicken-y flavours extracted much, it's good for sweet baking applications, too, like making shortcrust/shortbread.

People say that with pork you use everything but the squeal but it's really true of chicken, as well. Fewer people are squeamish about eating chicken organs than they are about pork liver or pork kidneys. Giblet gravy anyone?

>>5710928
I suspect you are someone who knows me IRL and if not, this is very coincidental. I call it 'debreasting the bone' because I find the bone more useful than the breast meat. I fucking detest breasts in comparison to thighs. Thighs are a kajillion times better, Anon. But if you are who I think you are, you already know that I think this.

>>5710935
I don't know you IRL.

>>5710937
Wanna? We could get together and go bowling. Then maybe give each other bones of our own.

>>5710954
OK

No rape pls

>>5709730
proofing not proving. jesus christ, that was the most cringe-inducing thing I've ever read.

>>5710961
Aw. I have some rape in the fridge right now. Was gonna stir-fry with garlic it in chicken lard and dress it in mushroom sauce to eat alongside rice with dinner. Are you allergic to rape? Even broccoli?

>>5710991
it can be either moron

>>5702366
I browse tumblr for porn.

>>5709758
niche fetish stills > vanilla video

I made Bean Soup and eating it with canned Tuna.

Not only is it easy mode, its also tastier than shitty frozen pizza, or bread.

>>5711780
how ya gonna skate in that?

>>5711798
not very well

>>5702296

Holy shit OP I love your pic. Thank you. This is so perfect.

>>5711809
That humans don't suffer after their mouth is full?