/ck/ - Food & Cooking

Sweer potato with a mushroom and dijonmustard cream. Think I might have posted this before but eh.

Shiitake mushrooms, or mushrooms of your choice
Garlic
Shallots
^saute these with spices salt and pepper
Fresh herbs of your choice
Cream fraiche (I used Oat fraiche, which worked surprisingly well.)
At least one heaped teaspoon of dijon.
Mix, put on potato.

>>6118566
To start with, I'd like some input on Seafood Dishes. As much as I enjoy seafood I always dominate the flavors with garlic or it ends as a Teriyaki Salmon. What I'm looking for are some decently diverse ways to prepare seafood, namely fish.

Advice on images I post are appreciated as well.

>>6118571
Looks great, I'll try that soon and see if it comes out as well as that.

>>6118566
>>6118573

>>6118566

>>6118573

My favorite way to prepare fresh fish is to first rub lemon juice and salt on it to remove the fishy smell. Then rinse it of and pat dry. Add some butter to a pan with a crushed garlic clove and a fresh sprig of thyme. Salt and pepper, then fry until flaky. Baste with the butter as you cook. Wa la~ perfect fish.

>>6118566

Never cooked brisket really, But since I don't particularly enjoy Meatloaf (Maybe I've just never had an amazing one), I opted to cook this for a dinner. Just put a dry rub on it threw it in the slow cooker with onions and it turned out fine.

>>6118597
Fresh as in frozen fresh or Have to cut some shit off fresh? I'm going to assume it's the former, But thyme in fish is something I've never tried.

>>6118573
get some decent pasta or make your own, shrimp, shallot, carrot sliced thin or shaved, spinach and some white whine and butter. season with salt and paprika.

>>6118606

I'm thinking fresh as in never-been-frozen fresh. Thyme with fish is really nice.

>>6118566

Potatoes / Onion / Red pepper / Okra / Corn / on it's way to becoming potato soup.

>>6118613
scallops with tomato (mozzarella optional), oil, balsamic, pepper and a bit of herbes de provence are real nice, too

>>6118622
Salmon steak, carrot, broccoli, scallion, chives. Sauce was a lime and sherry reduction.

>>6118566

>>6118619
Doubt I'd find anything but fresh catfish here. All of the fish I receive unless caught myself will be frozen. Occasionally it comes with the Slimy White Ooze if it has skin left on it. None the less I'll try out thyme with fish, Most likely Swai.

>>6118566
>>6118613
What brands offer a decent pasta? I could certainly try my hand at making pasta, but It seems somewhat difficult just hearing it.

Also, I'm interested in what kind of Pasta was in that dish.

>>6118566

>>6118633
squid ink. just visit whatever fancy market or shop that's in the nearest city to wherever it is you live and pick up something exotic looking with an italian sounding name. it's pretty hard to go wrong. bonus points if the place makes fresh pasta and you don't have to by a box.

I'm making a great bastardisation at lunch time. I'll take pics of the finished product if you want. It's curried chicken, vegetable and corn chowder. I have some milk that's about to go off, so I want to use it up while I still can. Curently, there's some homemade dried veg and homemade chicken stock powder (ask how to make your own, if you're interested) steeping in hot milk for use later today in my curried chowder.

>>6118638

what's the dip

(not my recipe)

1. Boil sweet potatoes or yams until they are about half cooked
2. Peel and cool
3. Mix 1/2 cup olive oil, 2 tsp salt, 2 tsp ground cumin, and whisk.
4. Slice your potatoes about 1/2 inch thick.
5. Brush both sides with the cumin oil.
6. Grill over medium low heat until grill marks appear, and grill on both sides.
7. Cool
8. Add 2 tsp lime juice to the left over cumin oil (should be about 1/4 cup).
9. Finely slice 2 green onions and chop about 1/4 cup cilantro.
10. Quarter your sweet potato slices.
11. Add everything to a bowl, pour cumin/lime oil over the salad, mix, and serve.

>>6118649
I'm interested in it all. I won't be back on the thread for 8 hours though. I hope all goes well.

>>6118573
Depends what fish... "pink" fish (salmon, some trout, artic char) I tend to like very simply pan seared.

White fish I will either bread. Or cook in a pan with plenty of butter and some almond flakes.

im liking the thread so far. so baker fag here for any baking advice you need

>>6120127
help me make Challah dough that isnt sticky beyond satans dick

>>6120127
Have you tried making bread in a toaster oven?

>>6118665
Oh, hey. Took a pic of my lunch. Gimme a sec to post it, k? I baked a loaf of sourdough yesterday and ate that with my curried chowder, too.

>>6120142
Different baker here.
What I use is basically a very, very large toaster oven. Typical toaster ovens are generally too small for most breads, but you can make scones/American biscuits in them just fine. Focacce are fine, too.

>>6120140
i cant say i have fondled satans dick recently, but post up the %s and method your using and il try to help out

>>6120142
yes, possibly while a little high. making bread in a toaster , ot wont bake all the way through and sticks to the inside. but if your completely fucked up it works good enough to satisfy the munchies

>>6120153
http://allrecipes.com/recipe/challah-i/

>>6118649
>>6118665
>>6120143
>>6118649
Here it is.

>>6120163
hey how do i make the stock powder

>>6120183
Make some bone stock. It's important that the stock has lots of collagen. Line a dehydrator basket with baker's parchment and put a but of jellied stock onto it then run the dehydrator. It will turn into a flat, fried out thingy. Break the thingy into pieces then run it through a blender or coffee grinder (not one that has ever been used for coffee, though) and there you have it.
Since mine has no salt or preservatives, I don't trust leaving it out, so I store it in the freezer to be sure it won't go off, though I've stored dry egg whites (using the cold dry method) at room temp for years with no problem. They're powdered, too.

>>6120204
>put a but
In case it's not obvious, that should read
>put a bit

>>6120204
cool thanks, what are the proportions to water that you use

>>6120211
>>6120204
>fried out thing
Mercy me, what the fuck is wrong with my typing today!
>DRIED OUT THING
Shitting fuck.

>>6120223
To make homemade stock, you mean? Depends. On the hob, 2:1 water:bones/joints by weight, simmered together, skimming scum occasionally as it forms, until its volume has reduced by half.
In my electric pressure cooker, 1:1.

>>6120159
just going out anon, shall look at it later

>>6120127
Just got a stand mixer for Christmas. Looking for simple starter recipe, nothing too fancy.

I only started really cooking recently. Lately, I've been making fish fingers, and I think I've gotten pretty decent at 'em, although it's a pretty simple procedure. Cut up the fish, put in flour seasoned with salt and pepper, roll around in some eggs, then roll around in breadcrumbs with dill. Nothing really special, which is fine and all, but I think there's probably some way to make 'em better. Any spices or herbs I should try out?

>>6120512
I recommend just increasing your spices such as buying some lemon pepper or garlic and herb seasoning. Something that might be fun would just be checking out various batter recipes and adjusting them to your fish sticks. For example now I'm wondering how a lime - onion based breading would taste.

>>6120512
I'd say experiment! To get a good idea of the flavours of different types of herbs, buy different sorts and use a single type each time. For example, instead of dill, try rosemary or coriander (not too much as these can be too strong). You can use coriander or basil more freely. Also try switching out the type of fish or use a meat instead (when using meat, these will probably take longer to cook).

Just remember not to cook at too high a temperature but you've probably got that down already.

>>6120211
wat

Which kind of meat and which veggies would taste good in this frittata:

Potatoes
Olive oil
Onion
Eggs
paprika powder
cayennepepper
salt
parsley
garlic
balsamico
brown sugar
black pepper

>>6120139
>mind: blown

>>6120512
slap them sunsabitches in a taco. put some chili powder and lime zest in with the flour for the fish, then toast up some corn tortillas. add whatever you want, i always put some mexican rice, some lettuce, a little cilantro, maybe a small spritz of crema, and a wedge's worth of lime juice on top.

protip: for extra tasty tortillas fry them up in vegetable oil and salt the christ out of them. make sure you dont salt the ingredients otherwise itll be way too salty.

I'm going to make babby's first steak.
I got sesame oil, a stainless steel or a nonstick pan.
I dunno what steak type would be good for this?

>>6120159
sorry anon, forgot about you. shall post up a good recipe when i get home. do you know how to use bakers %?

>>6124480
do you like eggplant?
meat i would say lamb.

Hi everyone!
This is beef cheek ragout with mashed sweet potato and sauteed brussel sprouts.
(Sorry for the shitty/hueg pictures)

>>6125882
Oops.

>>6125888
Rib roast with a red wine pan sauce.

>>6125899
Chilli with homemade corn chips.

I have a lot that I have collected.

An essential part of cooking on the fly, or being able to throw a meal together, is a well stocked pantry. Having essential ingredients on hand can make the difference between preparing a fresh, tasty, homemade meal, or ordering a pizza. If you have what you need to put a quick meal together, you’re more likely to prepare something, and less likely to order that disgusting pizza (OK, I admit they’re good during football season, with a beer). Below are some essentials which should always be found in your pantry or kitchen cupboards.
Oils:
Pure olive oil for cooking and extra virgin olive oil for toppings and dressings.
Vinegar:
Always have the essential standby vinegars on hand. These include white and red wine vinegar, aged balsamic, malt, and cider. It’s also a good idea to have some inexpensive sherry.
Preserved Vegetables:
I always keep artichoke hearts in the fridge, as well as some sun-dried tomatoes and pickles.
Pasta, Grains, and Noodles:
Keep a wide selection of pasta on hand such as spaghetti, fettuccine, penne, and fusilli. Rice is easy to store and should always be accessible in your kitchen. Couscous, bulgur wheat, and rice noodles are also easy to throw together to complete a meal.
Conclusion:
Although the above list is not conclusive, it’s a solid start to a well stocked pantry. Consider the above info a shopping list if you don’t already have the items on hand. It will be quite expensive to properly stock your pantry the first time, but once it’s done, you’ll never have to spend quite so much again. Most of these ingredients last for months and when you run out of something, it’s only a few bucks to replace that one item.

Salt, pepper, BASIC spices (like the kind that come with a spice rack), butter, sugar, flour, baking powder (if you bake), hot sauce, soy sauce, oyster sauce, tomato paste, peanut butter, honey.

As far as condiments go- the above should enable you to create a variety of meals.

>How can I make cake extra moist
You can add extra butter or oil, though it will likely make it much more rich and a more of a heavy tasting cake (The taste will still be light, but the cakes themselves will richer)

What people like to do in Hungary is add sour cream or french cream to the batter, as this adds moisture. You can also try to add some extra sugar. Not too much, but just before when you're laying the batter into the tray, add a few teaspoons (depending on how you want the flavor). Fat, present in the sour cream will help hold moisture in the cake, as will sugar.

Generally you want unsalted butter, as you don't want it to come across as too assertive. It'll add better texture than oil.

You can make almost any cake mild by balancing the ingredients just right. Here's a few suggestions:

-Sponge cake with banana (Just put a few bananas in a food processor and add to the mix). You can also put bananas on top. It works well if you also add nuts. and sour cream to the mixture. If you want it even moister, you can freeze the bananas and unthaw them. All of the taste will be there, but there will be more moisture.

A good carrot cake will be mild

Citrus cake. Basically like a pound cake but with zest from whatever citrus fruit you have laying around. Just add some juice (no, not like orange juice, I mean squeezed) to a normal pound cake recipe, you can add a light vanilla frosting.

Adding 1/2 cup of sour cream or applesauce will help make a cake extra moist without effecting the flavor too much (but as an above poster said, if you use sour cream you may want to add two teaspoons of sugar to cut through the bitterness of the sour cream). Applesauce needs no additional sugar because it is already sweet even in its unsweetened state, and adds very little difference to flavor in most baked goods.
(1/2)

>>6125928
Extra oil will keep a cake moist but it will also leave that "oily" feeling and it will be noticeable. So if anything, using unsalted butter would probably be better. Do note though, using extra butter will make your cake heavier. If you do use butter, you should whip some heavy cream and fold it into the batter. This will create a both extra moist and lighter cake.

Banana cake is a good option too, and what's better is if you smash up 1 medium banana and add it to the batter, you will not only enhance the flavor with ACTUAL banana, but it will keep your cake even moister.

Spice cake mixes are good too for mild flavor. Moisture can be gained by adding 1/2 cup of applesauce which will only enhance the spices in the cake.

>>6125919
A mountain of pork stir fry over cilantro-lime rice.

Rule 1. Chips, while they taste great, have no nutritional value. Buy popcorn or fruit/veggies instead. It tastes great and is a healthy snack.
Rule 2. Canned veggies are usually on sale. stock up when they are.
Rule 3. Look for bargains when you plan to cook that night. If you can find old steak, cook it right away.
Rule 4. Ramen, while cheap, has TONS of salt. Buy the 10/20 packs, but use half a tablespoon/cube of beef/chicken bullion instead of the packets. Add variety with canned veggies and herbs like oregano or parsley.
Rule 5. Have some fruit at least once a day. An apple a day provides as much energy as 4 cups of coffee with no jitters.

HOW DO I LEARN HOW TO COOK?

There's no real way to learn how other than to roll up your sleeves and start cooking. You may not have perfectly diced vegetables and you will probably overcook your chicken breast a few times but learning how to cook is a gradual process. The most important thing is to not get discouraged and to cook as often and as regularly as you can.

What do you like to eat? We have here a (link)list of grocery essentials(/link) but each kitchen's needs will be different. You can choose to follow our suggestions or tweak them, depending on what you'd like to see on your plate.

Unless you can afford to buy groceries simply to practice cooking skills, we suggest that you put some thought into what you'd like to have to dinner (or lunch/breakfast) and create a grocery list with a menu in mind. (link)Here are some menu suggestions(/link) along with corresponding grocery lists. You can also find premade weekly menus online or in publications like women's interest or health magazines.

Cooking is simple:

1. Figure out what you'd like to eat.
2. Find recipes (look through a cook book, Google, or use the /ck/ wiki).
3. Read through the recipes and determine if it's doable; look up terms you are unfamiliar with.
4. Go grocery shopping for needed ingredients
5. Get cooking.

>>6125941

As you repeat recipes and try new ones, you'll get more familiar with the process and learn tips and shortcuts. Don't go into the kitchen expecting to magically know everything right off the bat. You will learn things by doing them, so cook often, read recipes, watch cooking shows and ask questions!

Does anyone have a book suggestion for learning to cook? Not just recipes but also something that talks about the techniques and stuff?

>>6126039
There a few... I like "how to cook" but i think it's out of print.

Anything in particular you're looking for?

if you ever find yourself actively recommending an aeropress you are forcing a meme