/ck/ - Food & Cooking

>>6422283
>no pork or seafood
come back when you're serious about cooking.

lurk more

>>6422283
YID CAN COOK

this is now a bacon thread

>>6422283
your welcome OP
http://www.myrecipes.com/recipe/curried-lentil-tomato-soup

>>6422316
Not jewish, i just was raised on a pig farm.
Seafood just makes me nauseous.

>>6422334
>not jewish
>raised on a pig farm
pick one

If you learn to cook, don't learn recipes, learn about thickening agents and aromatics and knife cuts and techniques for preparing vegetables such as blanching, grilling, stewing, braising, sauteeing, shallow frying, deep frying, batter and breading and it's variants. Learn how liquids can be used to season and control the consistency of a soup or a sauce. Learn how to use finely chopped vegetables, herbs and legumes to season oils such as onion, garlic and fresh peppers. Learn how to reduce vinegar to have high acidity and low liquid. Learn how to concentrate flavours by removing water on low heat. How to season liquids and substances with sachet d'epis, bouchet garni, mirepoix (and it's regional equivalents such as soffrito, holy trinity, refogado, etc or whatever vegetables you want). Learn how to work with starchy vegetables and grains and how to make Gnocchi and Risotto and Rice and Pasta. Learn how to work with Semolina and with Corn Flour to make Polenta, Cous-Cous and Roman Gnocchi.

Only then move unto meats and learn all the same techniques on how they work with meats.

Also, keep in mind that if you want to have creative freedom when you cook, know that some ingredients in recipes that you want to make some alterations must be changed for something with the equal amount of substances like water, starch or fats. A starchy vegetable should be substituted by an equally starchy and wet substance or mix. When you make pasta or any dough, you can substitute the water with a substance with the same amount of humidity for color and taste. If a recipe is asking for Animal fat, often you can substitute it for a saturated fat like Clarified Butter or solid vegetable fat. If a recipe is asking for Margerine, you can substitute it for water and a small part of butter (which is lipids + milk solids such as proteins which tend to burn very quickly, hence why you should make roux with clarified butter which you can make at home, not with regular butter which burns fast)

>>6422468

>>6422470
>Autistic
He asked for help to learn how to cook. Following recipes isn't cooking. Cooking is about dominating techniques and being able to come up with your own dishes and use your own ingredients at will. Someone who knows how to cook can do a lot with a bunch of random ingredients. Someone who follows recipes can only cook if they have exactly what's on the recipe list of ingredients or ask on /ck/ by making another one of those "hey /ck/, this is what i got at home. Gibe recipe"

>>6422476
>following recipes isn't cooking
what? and you call that other guy autistic?
Pic related

>>6422476
>defends accusation of autism with hand-flapping autistic reply
ok

great thread guys. well i ended up making chicken and rice.

>>6422545
>namefag
>just dump recipes for me guys
>starting a "general" thread
>not even putting a subject, making people read your shit before knowing what the thread even is
Who would've guessed it would be shit? (the answer is everybody)

>>6422283
>Just no pork or seafood.

>>6422588
Weajew is adorable

I have a good Jewish recipe
step 1. turn on the gas....
/r/imgoingtohell