/ck/ - Food & Cooking

>>7095552
Nuggers not fried yet

>>7095552
I made some eclair cake the other day

Pinterest tier recipe is just graham crackers, instant pudding/cool whip combined, and canned chocolate frosting.

I made the pudding from scratch and added whipped egg whites to make the filling lighter, I was kinda surprised it stayed light after resting too. And I made the chocolate with good cocoa powder and dark chocolate. Pretty easy and tastes pretty good, coworkers loved it.

I fucking hate cooking.

>>7095890
That looks tasty as fuck.

Bacon-wrapped jalapeno and cream cheese stuffed pork loin.

1/?

>>7095930
Last pic: butterfly out the loin and wedge lots of fresh-cut jalapeno in the folds

This pic: stuff folds with cream cheese

>>7095933
Work 'em together so that you have one solid arms of loveliness to work with

>>7095939
Wrap the whole damn thing in bacon

Meat was seasoned with Tony Chachere's creole seasoning

Bacon is rubbed with brown sugar to glaze

>>7095942
wah lah

Serve with homemade mashed potatoes
>boil potato cubes (about 1 and 1/2 inches cut)
>mash with 1 cup whipping cream and a stick of butter, and lots of salt+pepper

...and whatever green veg. I did broccoli.

>>7095929
THX, looked much better before the fatties at work had their way with it.

>>7095552
do you want suggestions to make your eclair any better

>>7095965
always looking for suggestions when it comes to eat better things. But it was the first time I made éclair, so even myself can see what to improve.

>>7095976
mm, just going to tell you to dip them in fondant/glaze instead of pour it on or smear with a spatula. Heat a bowl of it to around 106 F or below and dip baked pate a choux upsidedown before filling.

obviously you wanna make a hole and fill with a pastry bag instead of cutting and filling, but you probably knew that.

maybe go a little smaller on the eclair size, but that's personal taste. you can crease your parchment in thirds to help with consistent size.

honestly though looks really good for a first attempt. nice thick shiny glaze, golden brown eclair. I prefer pastry cream as a filling personally but I would eat the shit out of these regardless.

Gran Marnier Mousse

I just used triple sec because its my very first attempt at a mousse. It came out perfect, but it doesn't look very pretty. This is after 3 hours of setting, going to see if theres any difference after 6 hours of setting.

What do I do to dress this up besides using a different glass?

>>7096850
A friend actually helped me think of using chocolate pastry as a cup for the mousse, anybody tried that?

>>7095945
looks good, anon

>>7096850
>Gran Marnier Mousse

Damn, that sounds pretty tasty.

I'd just make a bit of orange syrup for the colour, then put thin layer of syrup > mousse > tangerine segments > drizzled syrup in a nice glass.

>>7095552
Baker's gonna bake.

>>7096860
yes, what do you want to know about it?

you can easily make a chocolate shortbread cup to hold the mousse. find a recipe online for the shortbread or use a normal one and replace 1/4 the flour with cocoa powder.

mix dough, then make sure dough is cold. you can freeze or refrigerate it.

to form cups: flour a surface, hands, and a rolling pin. roll to about a 1/8-1/4 in or 2-4mm thickness, go thick to make it easier. if it gets soft, freeze it again.

grease the inside of muffin tins, line the tins with the dough (probably only about 1/2 or 1/3rd of the way up the tin). make sure dough is thoroughly chilled or frozen before baking. you can also flip the tray over and use the bottom of the muffin tins instead, will give you a more even texture. make sure to grease. if it gets soft while you are doing this, freeze/refrigerate it again. it should be firm, hard to indent with your finger.

if you are doing it in the muffin tins rightside-up, dock bottom of dough by putting some holes through it with a knife or pokey thing. you may have to pull it out of the oven halfway and tamp the bottom down with the end of a rolling pin or whatever if it gets bubbles.

bake at ~350 f/180 c

dough is done baking when matte in finish (not shiny) and firm. It's easy to over or underbake chocolate since it doesn't brown so be careful.

mousse:

your mousse looks fine.

a nice presentation on mousse is to mold it into shapes. however, generally if you want mousse to set neatly into a mold you want to have the mold ready when the mousse is freshly made, pour it in hot, and then freeze it. make sure the mold is silicone or greased so the mousse will leave it. the formula will generally need gelatin or other stabilizer. trying to mold it now will probably not work for you.

otherwise do this >>7096865, might want to add a chocolate and/or crunchy component as well to offset citrus.

very good job on your first time, enjoy your success.

>>7096921
Thanks. my main concern is what would happen to the cooked dough when i put the mousse inside it, dont want the dough to get soggy. I'll just have to try it and find out.

Spaghetti Carbonara litterally 5mins ago

>>7096951
I lied
not the last thing I made
but the best thing I've made

>>7096939
depends on how long you are storing it. if you are going to store it for longer than 24 hours do this:

once dough is baked and fully cooled, melt some chocolate chips (or tempered chocolate/couverture) and pour enough to create a thin lining on the bottom and sides of the shell. let cool. then spread your mousse.

you can also wait to layer the mousse in the tarts until serving if possible.

top with a little garnish and you're home free.

>>7095945
Looks good

>>7096965
I didn't even consider chocolate as a buffer, thanks.

>>7096958
Recipe?

>>7096974
np.

btw forgot to tell you, if you're doing the shortbread thing, remove the shortbread from the top/bottom of muffin tins while it's still hot. it's fucking bitch to do when it cools.

of coarse there are all kinds of ways to make a pastry cup. shortbread is just easy and fast.

Sous-vide duck breast, potato dauphinoise, and a lazy sauce made with the fat and some port.

First time making all of it, and oh my god I'm not sure I can go back to regular steak.

braised brisket

>>7096985
http://www.foodnetwork.com/recipes/tyler-florence/sesame-chicken-recipe.html

>>7097008
Duck looks perfect. Do you have a sous vide machine then or did you use one of the cheaper methods?

Honestly I just don't feel confident cooking for myself. I only have a toaster oven, hotplate and microwave along with a small fridge so I can't really cook.

Until 5 months ago I'd never even made a sandwich and just ate pre-made foods

>first time I ever wanted to cook
>wanted to make pasta
>didn't know how
>thought that you needed a full oven and kitchen
>bought some pasta sauce and pre-made plain noodles from the supermarket
>went to McDonalds
>went in and put the ingredients on the counter and asked to cook there
>they thought it was a joke and laughed at me
>I kept asking
>one of them took the pasta and put it on the grill for about 3 minutes then put it into a happy meal box and poured cold sauce over
>I thanked them and went home and ate it

I can make pasta now. But I don't feel confident working with actual recipes

>>7097009
What am I seeing here, because it looks like mysteriously raw meat in an otherwise well braised stew.

>>7095552
i try cooking. turns out fine most of the time. i try to learn by myself on how to do stuff

try learning about roux, or stock, or how to adjust when you add too much salt or other things. if you pick up on these things, you are golden.

>>7097041
I was wondering the same thing. Only thing I can think of is that maybe what looks like raw meat is actually tomatoes.

>>7097039
Seriously, following a recipe is fucking easy. Can you follow instructions? If so, you can follow a recipe. If the recipe asks you to do something you don't know how to do, google it. Youtube has a shit load of cooking videos. Watch a few and you'll get a general idea of what to do.

>>7095552
Made some pear bread, first time I've ever tried something like this. Came out pretty well.

>>7097067
Also, sorry for camera quality. It's all I have at the moment.

>>7097039
>went to McDonalds
>went in and put the ingredients on the counter and asked to cook there

kek

>>7097067
God that sounds tasty. Do you have the recipe?

>>7097067
Is the pear taste prominant at all?

>>7097087

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon

3/4 cup butter, softened
2 eggs, lightly beaten
1 cup sugar
2 to 4 ripe pears, depending on size (you’ll need 2 grated cups total, grate them right before you're about to use them or else they'll brown)
2 teaspoons vanilla extract

Heat oven to 350°F (175°C) and lightly grease and flour a medium-sized baking pan.

Combine the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl, and stir with a fork to mix everything well.

Peel and core pears, then grate them. You’ll want two grated cups total, but you can add at most 1/2 cup more if you really like pears. In a medium bowl, combine the butter, eggs, sugar, grated pear, and vanilla, and mix everything until smooth. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.

Scrape the batter into the prepared pan and bake for 60 to 70 minutes.

Bread is semi-sweet, tastes very much of pears with a hint of cinnamon.

i'm not a very good cook

how do the quiches look/tips?

>>7095552
>using milk chocolate

got a big ass bag of craisins from the food pantry so I"m considering making craisin bread/craisin cinnamon rolls

>>7095930
dude, you should've totally roasted/grilled the japs first

Made three different pizzas today, was a bit too generous with the sauce tho

>>7097196
Look pretty fucking good

>>7097264
2nd was a delicious disaster, the water from the tomatoes and the excessive sauce made it a volcano. Eh, whaddyagonnado

>>7097276
And third

I made piroshki

>>7097657

>>7095552
Mostly we bitch about what other countries eat and wonder if girls actually like food. There's a rumor going around that girls may poop too, but I'm not buying it.

>>7095552

>>7096868
my god that looks so fucking good right now, I've been craving a good chocolate cake for weeks

A few things from culinary school made a few weeks ago

>>7097947
>all that beginner level "fancy"

>>7097947
easy as fuck m8

>>7095552
/ck/ is either very retarded or knows what there talking about.

I had 10 replies from /ck/ telling me how not to use sugar with salt although if you ever cooked anything in your life you would know it brings out flavor.

>>7095552
We talk about the king of /ck/ the Cu/ck/ King Ja/ck/

>>7098029
then why do yours look like shit

>>7097036
Nah, just a zip lock freezer bag, pot of water and a thermometer, just gotta fiddle with the cooker and make sure it's roughly around the same temp the whole time.

Cheeky curry

>you just talk about stuff you eat and want to eat
I pretty much only do that here, yeah. 80% of my "cooking" consists of microwaving/baking prepared or nearly-prepared meals. 15% consists of dubious shit like frying eggs or pancakes, or grilling meats. The last 5% is shit that actually takes effort. I think the most complicated thing I've ever made was probably beef stroganoff or apple crumble.

I can follow instructions, I'm just lazy.

>>7097250
Jesus!
Really??

>>7095552
this is chicken with lemon sauce. it was really good

>>7097044
its tomatos, the beef is browned and under them

chicken with a curry sauce. really really good

capresse pizza

mushrooms risotto

>>7098254
But only 2 potatoes wtf is up with that nigga?

>>7098288
if you want more, there is more in the platter

modified cottage pie

>>7097282
Condolences.

>>7098325
I modified yer mum last night if you know what I mean.

>>7098331

>>7098215
is this game any good