/ck/ - Food & Cooking

>>6863191
Brisket, short ribs, skirt steak

>>6863191

You want a tough cut. I suggest chuck. Shank is good too.

>>Cloves
they're used in many different curries

>slow cooker stew
I like boneless shank. I think that's the word in English.

The way I make it is by searing the cut on all sides then making a dark roux which I compound with minced onion.
Next, I make a stock of roasted, quartered beef knees in my slow cooker/pressure cooker thingy using high pressure, then strain.
Finally, I add the roux to the stock to make the 'stew' then put it and the seared meat into my slow cooker and let it do its thing.
When comes time to serve, I remove the shank, crank the heat, add some potatoes and carrots and let the stew reduce. When it's just about thick enough, I add other stew veg (pearl onions and/or shallots as well as peas) the now-cut-up beef, salt to taste and some herbs and unplug the machine, then serve.

>>6863200
>>6863202
thanks.
>>6863204
never used roux before, maybe I'll give that a shot sometime.

also, I know I could just google this but what's so special about shallots? aren't they just small onions?

>>6863227

Shallots look like small onions but they're a lot more flavorful. They have a stronger and more complex flavor than onions do.

>>6863231
thanks, I think i'll try finding some next time I do a roast/stew.

fucking CHEEK nigga

>>6863234
If you have Southeast Asians in your area, shallots will be cheaper there. Here, the chain supermarkets sell them at around $4.49/lb or more. Asian ones sell them at around $1.99/lb in this area. I buy, peel, trim and freeze them for use in stews and stew-like dishes.

>>6863371
I'd be going to a supermarket in central florida, so that's not really relevant for me but good info to have regardless.

bumping for clove uses

Diezmillo

>>6863191
/k/ommando here

I tried making devil'd eggs for the first time.

On a scale of "evidence of culinary decline of mankind" to pretty good, how did I do?

how do you learn the culinary uses for all the odd things people usually throw away? like using carrot tops when making a stock, but with lesser known things. I know you can't use the leaves from a tomato plant since they're poisonous, but could you use the leaves from a pepper plant similarly to how you'd use bay leaves? this site is the best I know of, but it's more focused on the gardening aspects than the culinary aspects
http://www.pfaf.org


also have another question
https://youtu.be/861fPxn8rVc?t=273
in that video he chars a leek so it's burnt to a crisp, then breaks it up and uses the ash to season the meat. I was curious and it seems like that was/is the trendy thing to do at high end restaurants like noma not too long ago. tying back into my first question, on pfaf they have a category for plants that can be used as a salt substitute that has about 20 plants. almost all of them say the ash can be used as a salt substitute. wouldn't that be carcinogenic, or is the risk blown out of proportion?

>>6863191
>cloves
add them alongside pumpkin and cinnamon. whether it's pumpkin pie or regular oatmeal, cloves are the best

>>6863191
The largest cheapest hunk. That's the point

what can I cook this sunday for dinner ?

>>6865488
Why post the same exact thing in two different threads?
/ck/ is a slow board your original post will be up for awhile

What's with that "not worth its own thread" shit?
If it isn't the thread will just go to page 11 and that's it.
You have a topic or question that has no thread yet -- create a new thread, it's not like it's a big thing.

>>6865488
5/10ish, you could add some green pickle relish and sprinkle with paprika next time it will look and taste better

>>6865488

slightly messy but otherwise i couldn't possibly tell from appearance d00d

>>6866564
some are simple questions that can be answered completely with one post, and rather than having to keep bumping until you get an answer you can just post it in a thread full of questions hoping someone will get to it eventually.

also, it doubles and a cooking advice general thread.

>>6863191
>marinate a whole roast in wine
>for a whole fucking day
>wine

haha good fucking luck with that pal.

>>6866437
Yeah ash and charcoaled food are highly carcinogenic.

>>6866490
Quiche -- which real men don't eat.

>>6866743

what do you think it's gonna do pal

shin

what do bay leaves add to anything? i tried a few times to taste a leaf, but they don't really have a taste. i feel like i'm just gonna have to boil some water and throw a ton in

also i think fried sage sucks. why is this a thing?

>>6866743
Sauerbraten is made like that. Well, not all wine, but also stock and herbs.
And it's marinated much longer than a day, sometimes up to a week.

>>6867279
>what do bay leaves add to anything?
Flavor.

>>i tried a few times to taste a leaf, but they don't really have a taste
They were probably old and dried out. Bay leaf has quite a strong flavor.

>>6867279

bay is a strong as fuck flavour nigger stop chewing random leaves

>>6867315
>>6867329
Na, you dumbass kids. They were fresh bay leaves from the farmers market.

>>6866743
have you heard of coq au vin?

best way to fry up a whole sausage without burning it/leaving inside raw?

>>6867332

There's your problem tard, fresh bay leaves are worthless, you need dried bay leaves.

>>6867713
boil it first

woops
>>6868035
is for
>>6867984

>>6868080
good tip. thanks

Is Turkey commonly eaten in Europe?

>>6868288
I can speak for Germany, it exists in deli, salami, and sausage form, so it's common but nowhere near as popular as in the U.S.

We did get a 30 lb. turkey from a farmer one time to celebrate thanksgiving (we were preparing a traditional U.S. thanksgiving for some german friends). It was goddamn delicious.

>>6868288

most common christmas meal in the uk

>>6863191
>crock pot?

salsa chicken

>>6868553
Interesting. Is it possible that's where the U.S. got it's Thanksgiving turkey tradition?

>>6868570
probably not as Turkey was native to america and was introduce to europe only after colonization (though many other things considered staples of euro cuisine now were also american)

>>6868614
True, although the Thanksgiving tradition of eating turkey as a staple never really took ground until some time in the 19th century.

>>6867286
got any good recipes? i'm trying to find some for sauerbraten but having never tried it I don't know what's good. I see gingersnaps in a lot of recipes though

bought a leg of lamb at whole foods today. should i make it italian style (rosemary garlic) or do something indian like lamb curry? i like the former a lot but im out of fresh rosemary, just dried and im worried it will affect the taste.

also is lamb leg cook similar to a lamb shank? like is simmering it in a pot of water to get it tender a good way to cook it, or is that a waste of the leg?

>>6869083
i read this as "fresh out of rosemary"

I want to make brunch. I'm willing to buy pretty much any ingredient (up to $20). What are your favorite brunch items to make, /ck/?

>>6869083
Shank == leg. Different terms for the same thing. Make plov. It's central-asian rice pilaf with lamb. Seasoned with cumin and turmeric and garlic.

>>6869083

dried rosemary holds up relatively well.

just roast it dry at a very low temp for a long time then rest it and finish at a very high temp for a short time. add water periodically to deglaze the roasting pan.

>>6869164

>Shank == leg. Different terms for the same thing.

no shank is one cut from the leg. only that bit cooks the same way.

>>6869083

I like Indian cooking but making a glorified curry from a lamb of leg seems a waste to me. Rosemary, garlic, olive oil and red wine is the way to go.

Cooking a lamb leg in water sounds like the worst idea ever, why would you want to do that? Lamb is tender by default, if yours isn't you've been sold mutton or something.

>>6869176
it's how mum cooked any meat on the bone all the time, although instead of water it was the meat's own marinade, then she finished it on the broiler or seared in the pot. it made the meat so juicy, fell right off the bone.

though now that i look it up lamb shank's different from the leg in that it has more connective tissue, so the same cooking method would be redundant...
>>6869169
>>6869166
>>6869164
thanks guys. i'll just cook it standard medium rare with either >>6869166 or >>6869164 I'll decide tomorrow night

>>6869235
You can also braise it in red wine + herbs if you want to stay European.

Also I goofed on the shank thing, shanks usually a segment of the leg instead of the whole leg. But it's the same meat, just different shape.

>>6869436

it's not the same meat it has a very different structure.

When making Reuben sandwiches, do you use the corned beef in cans? I know there is a sliced deli kind, but what's the difference?

>>6869953
You could use canned but the flavor and texture won't compare to sliced.

>>6867258
quiche was originally an extremely calorie rich dish served especially to miners.

you ignorant faggot.

>>6868288
finland here.

occasionally available but not common.

>>6869994
Didn't get the reference, huh? Faggot.

>>6870027
no.

what reference is that?

from some faggot movie?

>>6870053

Nope. He's conflating a Quiche with a Cornish Pastie. Nothing to do with movies, just food. You know this is a food board, right? You know what Pasties are, right?

>>6870066
real men don't eat pasties

Is there a chemical that can cause someone to feel the effects of lactose intolerance?
Fatigue, brainfog, total miserablity?
Without any criminal side-effects?

I need to teach someone a lesson about thinking about the people around them if they make food.

And if I didn't pop a lactase tablet, I would feel shit until morning.

>>6870109
any over the counter laxative should do the trick

1st time cook here : why is my marinade stuck to the fry pan whenever I cook meat?

>>6870336
it will always happen, even with a teflon pan because of the sugars in the marinade (even lemon juice conains a lot of sugars)

>>6870336
leave it stuck to the pan for a while to let it form a crust, don't force it to move
after about 30 seconds it should come off with the meat if you shake the pan

How bad is it to eat a steak that's started to decompose in the fridge? I've eaten many, to be honest. Old pork too. It just smells so when it gets to this point. I feel a little bad letting a filet mignon get to this point, but, extenuating circumstances.

>>6870336

You're supposed to wipe off the marinade before you cook the food.

Damp meat won't brown properly, so having any marinade present will fuck up your malliard even if it doesn't stick.

>>6868570
Other way around. Turkey is native to the U.S. and was eaten here first, by the natives. The English brought it back to Europe.