/ck/ - Food & Cooking

now give up. dont try again. you are a failure. loser. you dont deserve to succeed. you are a bad chef.

>>6536296
I ain't a chef, I'm a cook, you cuck.

>>6536296
Thanks, I needed to flex my report button.

keep trying. Until you succeed you're practicing to be the best!

>>6536303
7. ... Replying to a thread stating that you've reported or "saged" it, or another post, is also not allowed.

>>6536303
Hi there!

You seem to have made a bit of a mistake in your post. Luckily, the users of 4chan are always willing to help you clear this problem right up! You appear to have used a tripcode when posting, but your identity has nothing at all to do with the conversation! Whoops! You should always remember to stop using your tripcode when the thread it was used for is gone, unless another one is started! Posting with a tripcode when it isn't necessary is poor form. You should always try to post anonymously, unless your identity is absolutely vital to the post that you're making!

Now, there's no need to thank me - I'm just doing my bit to help you get used to the anonymous image-board culture!

don't you mean bake a meringue?

>>6536314
While whipping, it felt very grainy to the touch.

It was fine then, but the recipe I saw added grinded hazelnuts to it, when I put them in the mix, it completely flopped.

>>6536292
Did it fall on your head?

>>6536328
I would have recommended starting from a bare-bones simple meringue before going on to ones that add embellishments. Take another stab at it anyway

>>6536337
Yeah, I will.
I'll also try to find some superfine sugar.

>>6536476
Why not smelt the sugar in some water, should remove the grainy feel

>waste a carton of carton eggs and a stick of butter trying to make hollandaise sauce
fuck it's hard

>Tfw you will never learn the secrets of cream of tartare

>>6536501
Smelt the butter, and let it cool for a bit.. Then whisk into the yolks in a cold pot, when you're done put it on the stove, on medium heat and whisk thoroughly while heating it. Way easier than trying to do it while the pot is warm

>>6536501
>>6536555
Melt*

>>6536555
I love you. It came out great. Before the mixture was just turning into soupy-scrambled eggs.

>>6536555
>>6536588
checked!

this is the best board :o)

>>6536588
No problem, good to hear. I usually make the sauce before cooking whatever dish I'm serving it with, so I don't have get stressed about watching a sauce, and doing other stuff

>>6536611
Also, you can adjust the thickness of the sauce by whisking in a table spoon or two of cold water