/ck/ - Food & Cooking

Pasta. Anybody who owns a pasta maker is a pretentious bottom faggot.

this thread is going to make me very sad, I can already tell

who has the time

>>6326760
Chicken stock does not take a lot of money or effort to make. Homemade is vastly superior to store bought.

>>6326781
I spent the month saving up chicken bones, and the entire day it took to make some at home since I'm living in a country that only sells bullion cubes. Tasted the same to me and I think I would only notice a difference if I was making something super light like a chicken noodle soup.
>>6326778
It takes a long time, but the taste is vastly superior when its home mad and its not too much more to make

The basic broth requires a ton of ingredients, so it will always be a money losing situation compared to just buying it at the restaurant. Any recipe you find online will be inferior because the broths are what make or break a restaurant, so they are very secret.

>>6326778
if you have good tomatoes, the taste isn't even comparable

>>6326783
I would think month old chicken bones would have given it a distinctive flavor. Not sure what you did wrong.

ITT: People who like convenience foods.

>>6326760
>>6326781
>>6326788
>Work at a restaurant
>Get free stocks from chefbros
>Cook delicious food
Get on my level niggers

>>6326790
>>6326783
Just bones, or was there any meat in there? Did you store the bones in the fridge or freezer?

>>6326788
By a ton of ingredients do you mean veggie scraps? Got a baggie of that too in the freezer. My stock is basically free because I use left overs from other meals.

>>6326804
>Work at a restaurant

Thats not a very high level

>>6326808
Do you even know where you are?

>>6326822
Asshole of the internet, home of hackers on steroids.

>>6326769
>>6326778
GTFO lazynigs

>>6326783
>Tasted the same to me

the texture is the real difference with homemade stock. dat gelatin makes for a really nice texture. you don't get that with the store-bought or cubes.

>>6326824
I think you're lost. Here, let me show you the way.
>>>/b/
Just click it, and don't come back. You may also need a time machine to find what you're looking for. Try about 7 years ago.

>>6326824
Ask me how I know you're from reddit

>>6326829

sorry, I don't have all the free time in the fucking world

>>6326829
>tfw been here since before /ck/ existed

>>6326832
Because /ck/ is actually a serious board full of culinary professionals, where serious discourse is valued and trolling and shitposting is not tolerated?

>>6326839
>New York
>Texas
Make your fucking mind up.
Also, what is this? Britbong here

>>6326850

"texas toast" just means thick sliced bread. it's toast (toasted bread with butter on it)

>>6326850
All presliced bread in America is the exact same width, which isn't very thick at all. This is thick cut frozen garlic bread. Taste about as good as the lazy way of making garlic toast but with less effort.

>>6326841
holy shit I AM in the wrong place

>>6326850

chewy white bread soaked in some kind of salty-butter tasting concoction.

>>6326855
... wait, so it's packaged ALREADY BUTTERED AND TOASTED?
This sounds like a strange concept. Does the American laziness know literally no bounds?

>>6326868
You toast it in the oven or toaster oven

>>6326868
Wait until your country discovers electricity. What a ride you're going to have.

>>6326868

yes, you reheat it. like I said, I'm not made of free fuckin time over here bub

>stock
>puff pastery
>hollandaise sauce
>tomato sauce
>minced meat

I think that's about it.

Sweet! A bait thread!

Sure: I'll bite.

>>6326760
Three whole chickens yields about 6lbs/2700g of meat for meals, about 2cups/500ml of chicken grease for cookery, about 4oz/100g of chicken rinds for snacking, and 2¼lbs/1kg of immediate access bones (ribs, necks, backs, wingtips and thighbones) which is enough for a quart of stock. Together, those three chickens cost anywhere between $9.50-$12USD. Not a bad haul, really, and you woulda just thrown away the bones if you didn't use them for making stock, anyway. Also, it takes 30ish minutes to make stock if using a pressure cooker and only another 5 minutes or so to strain and filter it. So use one. And homemade stock tastes vastly superior to storebought.

>>6326764
When frozen pierogies taste anything at all like the real thing, I'll give in on this point.

>>6326769
I agree only inasfar as filled pastas. Filled pastas are best made at home because it can be difficult to find ones with the right fillings if you don't live in the right area for them.

>>6326778
Use a wider pan rather than using a pot. It can cut cooking time drastically, by about 33% or more.

>>6326788
Troof. Even MalayoJapanese chicken bone ramen has started to be common outside of Malaysia and Japan, so there's no more reason for me to make it myself anymore.

>>6326795
There's nothing wrong with convenience foods, really. Like all things, some are good and a lot of them are bad. You have to find the good ones, is all.

>>6326805
Anon's talking about ramen broth, specifically. You can't make it with just veg scraps.

>>6326783
Shouldn't taste the same unless you have either really good quality stock sold in your country or you make very shit quality stock.

>>6326930
I agree with puff pastry and sort of with hollandaise. For hollandaise, a fake-me-out version (but not one of those premade or instant ones) is 9/10 v the real thing's 10/10.

Only home mince if you need uncommon mince meat. Like duck or something.

>>6326760
I have time for this shit, and it makes my soups infinitely better to do homemade. Admittedly, I supplement with the bought stuff for some things where I want the broth but it isn't a main flavor, but real stock is far superior.

The secret, if you don't want to do the pressure cooker trick, is to do it in a giant fucking pot with a bunch of carcasses (you can freeze them), and then just let it sit all day while you do other shit. Plus, it makes the house smell delicious all Saturday.

Stocks are not that much work, and are so delicious.

>>6326764
this
good perogi is cool but jesus fuck shit what a pain in the ass
>>6326868
>Does the American laziness know literally no bounds?
we dare to dream

>>6327502
>pain in the ass
Break it into steps and it won't seem as overwhelming.
It's one of those things where each step can be done days or even weeks apart from each other and can be made in such bulk that the happiness from the final, finished product will far outweigh the effort you put into it.

When I do it, I:
Make a fucktonne of mashed potatoes and put it in the fridge on night one.
Make the dumpling dough on day two.
Divide the mash into separate bowls and mix each separate bowl with different things (such as one with oscypek (cheese that tastes like a cross between pecorino, provolone and bacon) and chive, another with sauerkraut and fried onion, a third with bacon and pennybuns, etc) on night two.
On day three, clear the table, clean it well, dry it and flour it nicely then roll out the dough across as much of the table as you can. Spoon a little bit of each filling relatively equidistantly from one another and cut around them using a biscuit cutter, then remove the excess dough, seal them shut and set aside, each with its own kind.
Repeat by reflouring, rerolling etc until all the dough or filling is used up, whichever comes first. If dough is used up first, you've got some interesting mashed potato leftovers there. If filling, then cut the dough to make unfilled dumplings.
On day three, if I start rolling out my dough at 10AM, I'll have several dozen pierogi by noon. I like to watch a movie while doing the work. It's a nice way to spend a morning or afternoon if you have someone help you with filling and forming the dumplings. I tend to make the mash Friday and fill the dumplings Sunday.
After they're formed, boil them to cook the dough through, then drain, cool and store in the freezer.

And they'll be a couple kajillion times better than storebought. Guaranteed.

>>6327081
>3 whole chickens
>1 quart of stock

How can you fuck up this badly?

>>6327690
You're using the six sets of ribs, three backs, three necks, six wingtips and six thighbones only, you fucking moron. Those together will only way about enough to make a single litre/quart of good stock. Stop being an idiot, idiot. Or enjoy your watered down shitstock.
Fun fact: current US regulations allow factory made stocks labeled X stock if it at least 1/128th of its make up is X (chicken, veg, etc). The rest can be just water. That's less than a single percent. Broth is 0.5% (1/200th!). Enjoy your vaguely chickeny water, lazyfag.

>>6326850
basically garlic bread

>>6326769
Even if it's a hammy down?

>>6327748
Not "even."
Especially.

If it's a hammy down, that means your family has at least two generations of hipsters. That makes you hipster^2. And what's more pretentious, bottom and faggoty than a doublehipster?

>>6327690

Jesus, it's like you've never made proper stock before.

The standard recipe you'll see in just about any cookbook calls for 8 lbs of bones & scraps plus 1 lb of mirepoix yielding 4 quarts of stock when you're done. If you're using the scraps from 3 chickens you'd be lucky to get 1 quart of good stock out of that.

>>6327710
>way about enough
Eye maid a miss steak they're. Maya Polo cheese.

>>6327782
Yeah... we get 1 gallon of stock per 4.57 lbs of chicken parts at work.

Of course at room temperature that stock is a solid... but still.

>>6327081
I live in a country where a medium sized chicken is about $30, most of which are too large too fit inside my convection oven since basically only restaurants have real ovens.

Nothing else personifies "specialization of labor" as much as this.

>>6327748
>>6327761
Do people really say hammy instead of hand me?

>>6327918
Trying to cook damned near anywhere east of the Himalayas is difficult for westerners due to the lack of ovens. Nonetheless, that has nothing to do with stock-making.
When I lived in SG and Quezon, chicken bones were sold for cheap to make stock at home, cheaper than they are where I live now, even when adjusting for purchasing power.
Surely, wherever you live (gonna guess Japan or Korea), you can buy bones, too.

>>6327934

It's like the word "tendie". People act childish on purpose in order to piss others off.

>>6327934
No. It's just cute. :3

>>6327679
that's cool, but >day
I want beer
I want perogi
I fucking want them now.

Roux for gumbo. Fuck making that, its like jacking off furiously over a hot stove nonstop for almost 20 minutes, and if you take a short break it gets fucked up and you have to start over. The jarred stuff isn't expensive and its just as good. Roux isn't like a pasta sauce, there isn't a secret recipe and it doesn't really need to be fresh. Its flour toasted in fat.

>>6327933
It takes all of 20-30 minutes of labour time out of your day to bake your own bread, even less if you do those no-knead things.
Furthermore, in my area, it costs me over 10× more to buy a loaf of bread of about equal quality to mine than it does to make my own. If it only cost twice or maybe even 3× as much, I would buy bread rather than bake it, but at 10×, bakeries can fuck right off.
Homemade costs me about 35¢ per 500ish gram loaf. A 500g loaf from the local bakery costs $3.99.

>>6327947
No one ever factors in that with these time consuming but hands off recipes, you have to baby sit it and stay home all day.

>>6327943
That's why you make'em ahead of time and freeze them, Anon! It's like the ant and the grasshopper. When the ant wants pierogi, he pops some of his homemade ones into some boiling water or the oven or microwave or steamer to reheat. The grasshopper just whines that Mrs. Paul's or whatever brandname makes frozen pierogi aren't as good as his mother's.

>>6327945
I have never seen jarred roux, but if it ever happens that I do, I'd buy it. Until then, I'm forced to sweat for 20 minutes while stirring furiously. :-(

>>6327939
None of the normal grocery stores sell bones, Japan is not China. Most what you find in a Japanese grocery store is what you'd expect to see in America, with some sections reduced in size and some sections expanded. I recently discovered a restaurant supply chain, they sell bones but only pork bones.

>>6327950
>babysit all day
Nope. If you're doing no-knead, you measure the stuff (2 minutes max), mix the stuff (3 minutes max) and let it sit somewhere warm undisturbed for a while.
Then, to bake, you heat up the oven (mine take 7 minutes, but yours could take longer) and, as it's heating up, you form your loaf. Then you bake for 30-45 minutes depending on a few factors (loaf size, for example). The only babysitting you need to do is to take it out of the oven when it's done.
Breadbaking really is the lazy man's cooking.

>>6327958
I know Japan is not China. Neither are SG or Quezon. I figured that if I can get bones in both those places, there has to be /somewhere/ in Nipland to get chicken bones. I guess I'm wrong. I'm sorry.
How's your Moonspeak? Have you asked around?

>>6327962
Wow, I missed a very big step there. The rise before baking. Derp. After forming, allow to rise until double in size, /then/ heat the oven and bake it. Sorry about that. Still, while it's rising, it doesn't need to be watched or anything.

>>6327953
>Until then, I'm forced to sweat for 20 minutes while stirring furiously. :-(

Make it in the oven. No stirring required.

>>6326760
Veggie stock, chicken stock, whatever stock. You don't make this in small batches, you save those bones until you can make it by the gallon. You freeze the stock in big zip-lock freezer bags, portioned out in single meal sized portions. Totally worth it if you do it that way.

>>6327953
you can get jarred roux on amazon if you don't have a cajun grocery store nearby.

>buying roux
FFS

You are killing my liver right now.

>>6326769
You don't even need a pasta machine to make fresh pasta. Pic related.
I don't make fresh pasta every time, but it's not too hard nor long, and it's so fucking delicious it's totally worth it.

>>6327953
I guess I can see jarred roux being hard to find some places, I live in gumbo territory and probably take it for granted. Like the other guy said though, order some online, its literally the same as homemade, or better if you tend to burn your roux. I use Dougets like I posted but there are other brands which are probably the same thing.

>>6328000
Meh.
I make fresh pasta from time to time, but only when I have yolks leftover from using the whites somewhere else (like in sausage-making.
To use up ingredients that would otherwise go to waste, it's perfectly reasonable to make pasta.
To do on the occasional whim or as a learning exercise, it's understandable to make pasta.
To do so regularly? Not really defensible there unless you're making filled pasta (like tortelli/ravioli, tortellini or sacchetti).

>>6327953
Hard to make roux? What am I reading?

You just melt fat and whisk flour on low until it has the right consistency and smells like cooked pie dough. You don't even have to do it vigorously or babysit even doing dark roux.

>>6328165
We were speaking specifically of brick roux, which is a dark red colour, basically a second or two short of burning. You can't get that sort of colour on gentle heat. The darkest you could get on low heat would be chocolate. It needs to be high and constantly aerated to get a brick roux.

>>6328011
I should have asked earlier, is it a dirty or clean roux? Or at least a compound roux (like Japanese curry roux)?
I'm guessing it's clean or possibly compound. I make a compounded (with extra trinity) dirty roux for my gumbo for maximum delicious.

Phyllo dough
Hard cheese
Anything requiring industrial machinery.

Next you guys'll tell me throwing water at the weeds in a pot is too much trouble for tomatoes.

Homemade chicken broth is fucking amazing in soup. For most other things, I agree. But nothing beats chicken and dumplings with homemade broth. Absolutely delicious

>>6327690
Yeah, I don't really care what these other anons are saying either, I get at least a gallon with one chicken w/ some scrap meat clinging to it and a good bit of veg.

>>6328390
>i make low-quality shitstock and i'm okay with it
As long as someone is, I guess. Pity about your drunken whore, alcoholic mother. You must have one to think that watering something down by 50-75% is acceptable. Do you thin out your milk, too? What's it like being poor?

>>6328403

this is why /ck/ is will always be my home. nowhere else will you find this kind of vitriol directed at someone because of chicken stock

it's endearing and you guys are my family and i love you

>>6328467
That's the most pathetic thing I've ever heard. Kill yourself. Bye.

>>6328550

see you, anon-kun!

>>6328467
Same. I'm very pessimistic and negative by nature. But you faggots make me feel OK.

Now fuck off, I love you.