/ck/ - Food & Cooking

You can't just plainly post interesting things about cooking or declare your love of something that doesn't have a brand name attached to it here. You need to make some inflammatory statement like, " if you don't dry sautéed all your mushrooms, you're a dumb faggot pleb" or something like
>not dry sautéing your mushrooms
With a picture of a fat guy in a funny hat. That'll get your thread going

>>6656983
Gracious

>>6656983
Probably stewing over coals, something primally satisfying about cutting wood and using a big cast iron pot to cook chunks of meat, especially in the winter. make it worth lugging that chunk of iron and the ingredients with you on the hike.

I get the same feeling when I put some chicken or beef into a crock pot without any other liquids, and somehow they cook and get just as moist with thier own juices.
Making some slow cooked bbq chicken right now, actually.
Its still got a few hours to go, but its making my whole place smell amazing.

I'm also still curious how the hell crockpots actually work without burning anything.
I mean, I know it just 'works', but I still remember being nervous as fuck the first time I left mine on when I went to work.

>>6657019
I used sweet babbyrays, and threw in some onion and a little this and that for some heat
Doesn't look like much, but that smell
hhnngghhhh

>>6657019
>I'm also still curious how the hell crockpots actually work without burning anything.

Easy. they contain a relatively weak heating element with a low thermostat setting. Thus they never raise the temperature above boiling. The temperature cannot get high enough to truly "burn" something.

'course that's a downside as well because the meat doesn't get browned. though you can always brown first using the range top and then transfer to the slow cooker.

>>6656983
I don't know if anyone else would agree, but I enjoy wrapping things in leaves (banana, grape, corn husks), and cooking them over/in coals more than dry sauteing.

Ceviche/cooking by acidulation is fun too.

>>6658190
This is a brilliant way of cooking. Honestly I love slow cooked things and smokey things. Although you are probably referring to cooking meats I enjoy vegetables cooked in this way a lot.

>>6656986
You make a very good point. I'll bump the thread by insulting you.

>>6656983
frying.

>>6658190
only brown people do this.

>>6656983
I love seeing it shrink an change colour on me, could never do that without it sticking, I'd blame my shitty electric stove but poor craftsman and all that. I add a bit of clarified butter to ensure it won't do anything funny on me.

Though what gets my unf going is seeing dough rise, the actual baking is rather predictable and boring but just seeing the little yeastie beasties go at it is very satisfying. Of course I commit genocide on the little buggers but it's a sad part of life.

>>6658727
>I love seeing it shrink an change colour on me, could never do that without it sticking
Next time try putting a lid on it for a bit. I have an electric stove too.

>>6658729
Thanks, never thought of that, I'll try next time I need to dry sauté.

>>6657030
I actually did this quite often back when I had roommates and not much money for groceries. I'd usually throw some tomatoes and bell pepper in to boot. Delicious.

>>6658621
* and hipster

>>6658190
>but I enjoy wrapping things in leaves (banana, grape, corn husks), and cooking them over/in coals more than dry sauteing.
Are you a slav or middle eastern?
Either way that really is a great way to cook.

>>6658732
Good luck!

>>6656983
>Is there any cooking technique more satisfying than dry sauteing?
My life has gotten so much better once I learned about reverse searing.

You mean I can put a steak in the oven for an hour, completely forget about, put in a cast iron pan or a hot grill for a few minutes, and end up with a perfect steak every time? There is literally no way to mess it up. No worrying about everything getting done at the same time when cooking for a group.

>>6656986
TITS OR GTFO

>>6656983
Deep frying

>>6658621
>>6658764
scandinavian/metis

>>6658739
I don't have a barbecue... but I do always seem to live in places with outdoor fire pits. I like fires, and I like being able to walk away from my cooking to have a beer with friends, especially in full-on-party scenarios where the coals from Friday's festivities can be used to cook Saturday's drunk/hungover brunch. Besides, my lower body doesn't allow for skinny jeans, and my hair's too long for product or toques to be much good.

>>6660669

Are you that gaylord that was on the debaters?

>>6658190
>Ceviche/cooking by acidulation

This, as well as salt-curing and smoking. These are hands-off methods, but the satisfaction of patience being rewarded is important to me (I'm a pretty impatient person).

>>6656983
Mushrooms are a very strange and interesting ingredient - both because they produce their own liquid, and because they have that strange foamy, silky, squeaky texture when you cut them. It's very satisfying to slice up mushrooms.

/ck/, What are your favorite uses for them, and which kinds do you use most often?