/ck/ - Food & Cooking

>>8231282

Always preheat the pan, then add oil/fat.

>>8231289
not if youre using nonstick tho

enjoy your teflon cancer fumes

have you ever seen gril eat cereal? do they eat it correctly? pls respond.

Why do they even sell stuff like coriander and turmeric separately? There is no situation where you use turmeric and not also cumin.

>Thread like this is never up
>Always have questions like this
>Thread gets made
>Can't remember a single one

>>8231293
If your empty pan is ever hot enough to release fumes, you already fucked up.

I have
>Coke
>Lemon juice
>lime juice
>white rum
>vodka
>sugar

What should I drink tonight?

>>8231457
Because you dont always need the same amounts

>>8231579
Rum and coke with lime
OR
Vodka waters with lemon and lime

What are some of the basics you always need for cooking personally?

>>8231590
Sharp knife
cutting board
a pan
A baking tray
a pot

>>8231596
Add a wooden spoon to that and it's good. (As in : I'll bitch and miss my kitchen but I'll make it work in a pinch.)

>>8231303
First off they use milk with it

>>8231590
more on from this question
what do you think are the necessary pots and pans someone should own?
skillets? Stock pots? Saute pans? etc

>>8231579
rum and lemon juice

I have 5 spare apples. What should I do with them?

Bump

>>8231282
what do i do with these raw tendies???

>>8231282
>no pumpkin in pumpkin spice

Wait what

>>8232566
Minimum :
Soup pot/faitout
Large skillet with high walls

Prefered :
As above plus:
Large, medium and small sauce pans
Stock pot
Small non stick skillet
Large regular skillet
Baking dishes (pyrex, 9x13 and 8x8)
Cake and muffin tins
Baking tray x2
Spring form pan

>>8231579
Try a Daiquiri 1 1/2 oz White rum, 1/2 oz Simple syrup, 1 oz Lime juice.

>>8231289
this

>>8231293
you shouldn't be cooking with teflon

>>8231457
there are two examples of times you use coriander without turmeric in the OP pic

>>8231303
yes

>>8233056
its the spice that is complementary to pumpkin. duh. thats why pumpkin spice latte is popular. its just sweet spices in a latte.

I'm a 27 year old man child moving out for the first time next month. I've always enjoyed cooking when I got the chance to do it, but I'm lacking in experience for sure.

Where do you guys suggest one start with the basics? Chicken? Pasta? I can cook things like eggs pretty well and I follow recipes easy. I just don't know where to really begin with other things.

Thanks.

>>8233130
Same answer I give to everyone :

Make yourself a meal plan for the week (at least your dinners and breakfast. Lunch can be left overs).

Look up the recipes for what you feel like eating this week. Write down the ingredients and go buy them.

You learn by trying things. So what sounds good? What do you feel like eating? Do that.

What is the healthiest foods that one can cook relatively quickly, unprocessed and no preservatives.

I've been eating way too much pizza.

>>8233147
Salad.

>>8233147
What kind of pizza?

>>8233154
please respond

>>8233154
>>8233168
plain i guess

>>8233147
Chicken, rice, beans, salad

im trying to avoid grain, dairy and gluten as best i can, what can i do to up my calorie count? Usually having brown rice (cheating) or sweet potatoes with my dinner, gonna make a lentil dish soon.

how do you make homemade pizza?

>>8233451
Flour, oil, salt, yeast, water, sometimes sugar for the yeast (pic related)

There's a huge number of variation on the recipe for pizza dough, so play around and find one you like.

Once you have the dough, just remember not to overload it with sauce and/or toppings.

>>8233456
thanks!

can you cook this in an oven?

>>8233462
Sure. Pizza stone will get you the best result, but a baking tray with aluminium foil and a coating of oil will work too.

I tend to go for 400F and about 30 minutes, but that's because my oven doesn't really deal well with higher temps.

>>8233101
Shit I never knew that, or even realized. I kinda just figured it would have some pumpkin zest or something

>>8233462
Yeah, I would recommend to sprinkle corn meal on a cast iron skillet, stretch the dough into it and cook the bottom for a bit while you add the toppings. While doing that, preheat your over to 500 (or however high it will go) and blast it with heat until the top looks done. The bottom should be crunchy since you cooked it earlier. Pic related is when I first tried that method. Since my first time, I put a small layer of olive oil on the crust to help brown it. Good luck!

>>8233056
>taco seasoning has no tacos in it
Yeah man. Pumpkin spice is the common spice in things like pumpkin pie, which is where it gets the name.
I was a little confused when I first found out too.

>>8231457
>There is no situation where you use turmeric and not also cumin.
Step up your falafel game, anon.

>>8231590
>What are some of the basics you always need for cooking personally?

>tools
A sharp all-purpose knife (santoku or a chef's knife)
A serrated knife.
A wooden spoon.
A frying pan.
A deep pot with a lid.
A baking sheet.
A deeper baking pan.
A mixing bowl.
Measuring cups/spoons.
I know this isn't "basic", but I really do use a high powered blender all the time.

>ingredients
flour (various types)
salt
pepper
red pepper
white vinegar
rice vinegar
balsamic vinegar
soy sauce
lime juice
lemon juice
chickpeas
bananas
dates
red lentils
brown rice
potatoes
onions
carrots
spinach
black beans
nutritional yeast
peanut butter
cashews
cornmeal
brown mustard
cumin.
cauliflower.


These things are always in my kitchen, and I use them all pretty regularly.

>>8233505
Nice job anon

>>8231282

Anyone got a good recipe using beef heart?

>>8233562
ty bby

>>8233595
I'd imagine that's something you'd want to grill on very high heat.

Typically gamey cuts and offal really benefit from some char on an open grill.

>>8232664
Apple pie.

Easy to make if you just use store-bought pastry.

Where would you go to get meat for raw consumption? I really want to make poke, sushi, carpaccio.

>>8233132
Thanks, senpai. Appreciated.

>>8233612
You'll need to find a place nearby that advertises it.

For raw fish, I go to small local asian markets, typically Chinese.

I'm in a large city, though, so I've got lots to choose from.

Please ensure that whatever you purchase is specifically labeled as fit for raw consumption. Seafood will be frozen to extremely low temperatures to eradicate pretty much any parasite or bacteria.

>>8233625
Right on.

I live in a fairly large city with a Asian area (shitloads of small Asian markets). Should I trust the ones that smell like fish and disappointed parents? I plan on calling ahead, there's one butcher I know of but they're like thirty minutes away. I'll do some research, thank you

>>8233632
>Should I trust the ones that smell like fish and disappointed parents?
Yes.

Mostly because they'll all have the same vibe, in that regard.

>>8233642
Neat. I'll call them ahead of time. Many thanks!

>>8233595

Third world style:

Mix with olive oil, chilli peppers (can be dried), lime juice and cilantro. S&P and throw in a hot pan, throw in some scallions and bell peppers. Serve with rice and fries, or a fried plantain.

You can also marinade them in a tangy/sour vinagrette of your choosing for a night and make braised brochettes with them, I would recommend against sweet flavors mixed with beef heart, spicy and tangy is the way to go.

are dried mushrooms usually kind of sad or am i just cooking them terribly? they always seem too chewy despite rehydrating them for an hour in warm water (which is what the packet suggests) and frying doesn't seem to help much either

>>8233756
They're not best for trying to eat on their own. They make good additions to stocks and soups and the like, because the texture will never come back fully.

>>8233590
Thanks, that's better

>>8232664
make cider

How do I learn to spice? I have a huge spice rack I inherited from my mom but have no idea how to use any of it. I've tried just tasting some but I have no idea how it would taste on actual food. And when I look spices up there's usually very poor explanations of how the flavor is best used, just meme phrases like "nutty with a hint of bullshit", things like that.

Any advice on how I should start experimenting and figuring this out? What would be a simple food I could prepare that's bland enough to give me an idea of how the spice will add to flavor?

>>8233895
Eggs.

Flatbread is pretty good for this.

You could also coat small strips of chicken in a spice and quickly saute it and try them like that. This would work for any meat.

Be sure to include salt in your testing.

>>8233895
The easiest way, imo, is to start looking up and making recipes that have those spices in them. You start to learn the effect of the spice by seeing its end result in a number of dishes.

Eventually, after you have some experience with them, and some experience at making a wide range of dishes, you often can just smell or taste a bit of a spice and know what dishes it would work well with, or know what experiments you'd like to try with it.

But for now, just look up some common dishes that use them, look up some decent recipes for those dishes, and give them a go.

>>8233895
Go with your nose. if they smell good together they'll likely work together. Here's a general guide.

Or look up recipes for various things and just note what spice if used with what.

>>8233756
>>8233861
yeah this. They're best used to impart flavor into the liquids they're rehydrated in, to be used elsewhere. Being able to make a nice potent stock in only about a half hour with just one ingredient is really nice. I always have some around for that reason.

Also this will probably sound gross, but you can rehydrate them in hot milk, strain, and enjoy it as a nice rich dessert drink.

>>8231282
Where do I buy vanilla beans, jalapenos, and anise? Where is a good place to buy small resealable bottles?

I wanna make some vodka infusions as christmas presents for friends but I don't know where to grab the stuff from. Canada-anon if that matters.

>>8234086
http://spicetrekkers.com/

They have bottles set up for vanilla extract and a Caribbean infusion thing.

And pretty much every spice you might want.

>>8231282
What are some of your best recommendations for easy meal prep? So far I've been basically just making curry ever week or experimenting with other things and fucking them up.

I can never think of anything when the time comes to cook.

>>8234086
>vanilla beans, jalapenos, and anise
The grocery store down the street, for me.

Otherwise, you'll have to look to online retailers. Make sure you read reviews.

>>8234159
>>8234142
I got some recommendations from friends. Apparently there's a local spice store that's hella nice nearby. Also I figured I could go grab some of those resealable beer bottles from a local beer & wine making store and set those up to hold the final product for my friends. Thanks for the advice /ck/, I'll check in again when I do my first run to test the recipies and flavors.

>>8234158

stir fries + some starch/rice never fails.

I am about to buy some new pot and pans set. I am going with non-stick this time. Is there something I need to keep in mind while shopping?

>>8231282
Hi /ck/
I am moving out of my parents and know nothing about cooking.
Any basic cooking guide? perhaps with meal weekly meal plans?

>>8231556
Write it down in a text document labeled “important shit" and save it for later

>>8233504
This. Thanks for keeping me in the loop as usual, anons.

>>8231561
teflon doenst have to be heated very hot to release fumes

>>8231282

fuck yeah perfect timing. anyone have that cookie infographic that shows the difference between butter, shortening, chilled and unchilled cookies?

>>8234993

i have some other infographics i can post in the meantime

>>8234993

>>8235008

>>8235024

I'm trying to think up different things I can bring to my study group that aren't just salads and sandwiches. Anybody got any creative suggestions? We have access to a microwave if that helps.

>>8235029

>>8234677
Bring money with you

>>8231289
It seems easier when cooking with e.g. butter to place the butter as the pan is heating, as you can tell when it's the right temperature without burning or browning.

>>8232664
Apple crisp is easy.

>>8231579
Lemon Drop
2oz Vodka
3/4oz Lemon Juice
3/4oz Sugar

Daiquiri
2oz White Rum
1oz Lime
3/4oz Sugar

Rum and Coke
I don't care how much you put in of either.

>>8235986
>almost an ounce of sugar

Should herbs (basil, parsley, coriander, etc.) go in at the start of simmering or at the end?

Is tomato puree thicker than ketchup or not?

>>8236327
No. In my experience, it's usually close but not quite as thick

>>8236215

General rule is to use dried herbs during the beginning of cooking and fresh herbs near the end.

>>8234169
Blackberry Lemon and a Pepper Lime. I'm gonna do a spice run later for some other flavors but I wanted to check in. They'll be done on the 8th so I can enjoy them with the election!

When I cook steaks and let them rest, does that mean if I want medium rare, I should do rare and let it rest to medium rare?

>>8236596
That depends on how thick your steaks are.

If they're pretty thin like many cheap supermarket steaks then I'd cook to your desired doneness.

If they're of average thickness (at least an inch) then I'd pull them when they're about 5F below your target temp.

If they're really thick then you might want to pull them even lower. The thicker/larger a piece of meat is then the more carry-over cooking you'll get once you take it off the heat.

#1 How do I break an egg without it breaking the yolk and getting eggs shells in my egg?

I hit it on a flat surface, because people said that's the best way, but it's still finicky

#2 I broil steak and the outside gets burned before the inside is done properly. How do I fix that? I broil on medium heat

#3 Anyone know a good resource for getting into cocktail making?

>>8236660
Put it into your hand after cracking, white drips down yolk stays.

Put it in the oven til done

Seriouseats

>>8236660
Learn how to crack it with one hand. Make a little crack and use your thumb+pointer to pry it open. Then drop it where you want it, carefully.

>>8234158

http://www.foodandwine.com/recipes/pork-chops-roasted-parsnips-pears-and-potatoes

Throw in some salad and this is great.

I also did a makeshift pan sauce with the drippings from the oven pan and the brown bits from searing the pork. Deglaze & reduce the wine, then add butter. Flour makes it thicker, a little mustard is good too.

>>8236660
Crack lighter and pull it apart by the ends

>>8233147
If you want to go full punished, grab a package of frozen veggies (Broccoli, Cauliflower, and carrots should do the trick), and a pack of grilled chicken.

Healthy, but disgusting, food ready in less that 7 mins.

>>8231282
Has anyone ever used unflavored gelatin to make a quick broth feel more like a rich stock? Been thinking of trying this.

>>8231579
Mix it all together and drink that.

>>8233590
thank anon

Bump

Reading this thread just makes me realize how clueless 90% of people are about cooking. Definitely a confidence boost, thanks Louis.

>>8233504
Pumpkin spice is literally just a shortened name for pumpkin pie spice. It's just all of the spices you would normally put into pumpkin pie.

>>8238727
yes, its a known technique and works

>>8231289
if you're rendering bacon etc. you start with a cold pan.

>>8236620
If they are super thick or a crosscut you can butterfly them as well. Reduces cooking time. I fucking hate crosscuts takes forever and hard to guage what temp the steak is unless you are trying to use a thermometer like a cunt

>>8235031
Brownies or cookies
Wraps
Egg rolls/spring rolls
Maybe a big pot of soup? Idk, I prefer finger-type food when studying rather than soups, but if you're eating salads then soup wouldn't be a stretch, plus it's cheap and easy. Bring it in a crock pot or something to keep it warm.

>>8234086
>anise
Star anise or aniseed?
Two very different spices.

Why can't I get my sourdough starter going? I mix 20g rye flour with 20g water and 5g pure honey and let it sit around 72-75° in a glass bowl. It either dries out or gets mouldy.

What's the ideal amount of water for a curry so it boils the vegetables but doesn't become watery?

>>8241484
I just got one going using thefreshloaf.com sourdough starter in their "most bookmarked" section on the home page using whole grain organic flour and orange juice or pineapple juice for the first 3 days. I'm on day 7 now and it's going nicely. It started bubbling strong by the 3rd day.

>>8241525
Varies based on your base but around 100ml per serving. If you're not sure you can add in increments, or if some things need proper boiling add those and save softer veg like brocolli until near the end, once the sauce is mostly reduced anyway.

You should be using stock though, not water.

Tough question, I have about 2 cups of flour. What can I make?

I don't have and don't want to pick up: milk, yeast, sugar.

I have fats, molasse and eggs.

I tried ginger snaps without sugar and focaccia without yeast and they both turned out super shitty.

What are some foods that reheat well in the microwave?

>>8241605
Pretty much everything. Except eggs.

I cook all my veggies in the MW. I just add carrots, bok chois, kale, broccolis, green beans, potatoes or sweet pots in a bowl, add some water, cover tightly with saranwrap and cook.

The cooking time depends on the veggie.You have to go with trial and errors and remember the appropriate time. Or you can just use the sensor cook if you have it.

>>8241553
>I tried ginger snaps without sugar and focaccia without yeast and they both turned out super shitty.
Yeah, if you skip the most important ingredients it tend to fail.

You can make fresh pasta with flour and eggs.

>>8241553
Flatbreads, pretty straightforward if you have baking powder at least.

Can you put defrosted frozen foods back in freezer?

>>8242193
Yes, but the quality/texture of the food will degrade.

Just remember the golden rule: Less than 4 hours in the danger zone (basically between 40-135F), and you're fine.

>>8234875

>'important shit.txt'
>just a list of questions you don't know the answers to
>they're all cookery related

i don't know why but i just pictured this and laughed out loud.

i do the same thing but i name the file appropriately so that i can find it later.

What's the best bread to use for French Toast?

>>8242277
Last time I did french toast, it was a homemade ciabatta-style bread.

Worked out fantastic, and was aesthetically pleasing, too.

I was using Chef John's no-knead ciabatta, and I paired it with creme anglaise

Pic related

>>8242277
It's personal preference obviously. I prefer whole wheat.
Brioche is the classic, most 'authentic' choice.

>>8241553
>>I tried ginger snaps without sugar and focaccia without yeast and they both turned out super shitty.

thanks guys. i was having a super shitty day and this thread made me laugh out loud.

>>8242305
I think I'll try to use a brioche or ciabatta, I usually just use regular sliced bread.

So why are you supposed to let the pan heat up before you put the oil in it?

Confused.

>>8242391
It doesn't matter.

>>8242394
Yeah, I thought so.

Is that like some autism thing for people who cook with teflon or something?

>>8242410
You'd have to get teflon very very hot before it throws off fumes

Can't be fucked to look it up, but it's higher than standard cooking temps.

how eat
am cook
directions apply
towards future
can?

>>8242277
Sweet, eggy Jew bread. Challah all the way.

How am I supposed to eat radishes?

I found a good looking recipe with herb butter on french bread as a snack but they don't tell me how to eat the radish. Do I cut it up and put it on the bread or bite the thing whole and chase it with the bread?

>>8242471
You can do both, I recommend slicing and laying it on the bread. Radishes and rye bread works very well together btw.

>>8231579
Coke with a twist of lime, because your friends and family love you

>>8242488

thanks man

Is drinking four 10% beers equivalent to drinking eight 5% beers?

If so, why do I feel more drunk with the latter option?

>>8242508
it is and more water so the mix is diluted and the alcohol gets absorbed slower

>>8242514
>>8242511
i mean

>>8241533
Thanks I'll try it! The recipe I followed just called for good quality rye flour, water, and honey and after 24 hours it should bubble a bit, but mine keeps moulding or drying out

>>8231457
I love turmeric, but hate coriander.
Also, allergies.

>>8242649
Since you're using only rye you may need to use a little more of the juice to make sure it's a thick batter consistency. I used 1/2 rye and 1/2 whole wheat. Good luck with it.

RIDDLE ME THIS
If you put meat on the grill / pan with some serving utensil, and then flip it with that, and then take it off the grill with that same one, aren't you CONTAMINATING the cooked meat with its raw meat residue on the utensil? And when you flip it, aren't you doing the same thing to the side that was just cooked?

I'm switching to gas heating from oil and the renovators have suggested switching to a gas stove as well. Is cooking with gas really worth it?

>>8242792
Yes, which is why you should let that utensil reside in the heat a while to bring it up to temperature.

As long as the surface of your utensil reaches the safe heat for the meat you're cooking (Somewhere around 145-165, depending on meat), it's fine.

>>8242804
Yes, absolutely.

Gas gives you more even heat on demand.

The biggest thing you'll notice coming from one to the other is that gas immediately removes the heat source, while electric coils and glasstops can stay extremely hot for a long time.

This can be annoying when working with something you want to calmly simmer, or something delicate like eggs.

Gas is the best stove option, hands down.

>>8242471
With tacos.

>>8231457
turmeric tea doesn't have cumin or coriander

probably been asked numerous times before, what is the CHEAPEST POSSIBLE cutting diet that still provides me with options for variety, and also hits all the right nutrients?

What's a good entry level cookbook? I've always just googled whatever I am trying to make and went from there.

>>8243694
http://www.exclassics.com/beeton/beetintr.htm

>>8231303
The one time I saw a girl eat cereal, she raised her eyebrows when she opened her mouth. It looked like she was eating with her entire face.

>>8233895
make yourself two fried eggs every day.
cut each of them into quarters, and try different combinations and single spices on each one.
Within one month, you can have tried 240 or so spices and combinations.
You will be the boss of your gym.

>>8242649
If you don't add yeast, whatever bacteria that fell in the mix will develop.
It's the method used in the past and with traditional beer/wine/yogurt/cheese, but it often result in a mess if you don't work in a sterile enough environment.
Basically, you're using dick mycosis fungus instead of baking yeast because you didn't wash your hands.

>>8242928
Induction has the same positive points, with more amplitude in the simmering range (when flame is too small to work) and often a high-power setting to bring a pot of water to a boil as fast an a electric kettle.
Negative points is that it won't work with old pots (but they have been common for the past decade or so, it's likely all your pots are compatible already. And they sell "adaptors") and it's more expensive to buy.

>>8243683
Lentils.

>>8233861
Nigger inflated the shrooms, and then just left them. He didn't even add them in the bowl afterwards. What was the fucking point?

Gonna be living in a vehicle soon, no way to cook, no not getting a hobo stove. Any recs on where to find cheap meals that are reasonably healthy or shelf-stable stuff that doesn't need cooking or refrigeration? I've never eaten out too much so I'm unfamiliar with the chains. Are chain restaurants even cheaper than non-chains at all? Last time I was homeless I ended up eating grocery store salads and bags of crabmeat or deli sandwiches. Want to keep food less than $10/day. 'murrka.

>>8244137
>make stock
>add the stock

>>8233590
based

>>8244190
a bag of grain would probably be your cheapest, simplest option as far as simple sustenance goes. You could spend the rest of your buget on veggies etc for nutritional and flavor variety

>>8244190
>Want to keep food less than $10/day. 'murrka.
How the literal fuck is this a challenge? Just don't eat out. Problem solved.

Othervise: anything shelf stable is fine in a car, choose things that require no heat prep.

Muesli
Fruit
Veggies
Tinned food

>>8241533
My recipe book says it should start bubbling after 24 hours but mine doesn't look any different (but it hasn't dried out or moulded). Does yours take a couple days to develop?

>>8231282
It depends on how hot you need your oil. Usually you heat the pan first, then add the oil. When I'm doing stuff that requires a much lower amount of heat, like toasting garlic, I'll add cold oil to a cold pan and heat it to just where I need it.

>>8244904
Mine had a few bubbles the second day, but by the morning of the third day it was really going.

>>8244935
Thanks a ton!

>>8232664
Remove the stem and carve open a hole about pinkie size in the apple. Fill with jam (favorite is blueberry for me) and brown sugar.
Nuke it for a few minutes and nuke it good. It shall not explode obv.

Apple ends up caramelized inside and infused with jam flavor. The whole deal is crunchy and soft.

Serve with yoghurt.

It sounds like a kid recipe (and probably is) but that's good af.

>>8244559
>How the literal fuck is this a challenge

because I can't cook, genius. Eating cold, raw meals of carrots or dry cereal gets old after a while.

>>8244434

I know oatmeal you can just soak in water and eat cold. What other grains, and how to season them?

>>8245013
>because I can't cook, genius
Welcome to /ck/, where we're about cooking?

>>8245013
What's wrong with getting a portable camping stove ? It doesn't take you much room.

Eating out frequently will make you feel like shit pretty quickly (too much salt, fat and additives).

>>8245038
>Eating out frequently will make you feel like shit pretty quickly (too much salt, fat and additives).
Well you don't have to eat trash just because you eat out, although he's a poorfag.

>>8245013
Start cooking basics. Rice, beans, sautee some vegetables. Don't worry about the size you cut them in. Over time you'll get a feel for how quickly things cook and how the cut affects that. Move onto more difficult things as you feel comfortable. You just can't get inimidated by the ingredients.

>>8245013
Get a camping stove you ignorant bastard

>>8245075
He can just stirfry if he wants, it's literally 'toss everything into the pan and shove it around until you think it's edible'.

>>8244109
>it's likely all your pots are compatible already
That's simply not true.

The majority of pots and pans that you would go and purchase from a nearby market do not have the correct properties to work properly with an induction range.

I have two onions, eggs, some potato and some sausage
Is doing a sautee / stirfry basically the best I can do with this? No lack of seasoning or spices.

>>8245092
The US is incapable of war crimes.

>>8245075
>>8245033
>>8245090

Can you read? I will be living in a vehicle, I literally will not have a kitchen. My cooking skills are fine.

>>8245038

Unhygienic, and will get cops called on me.

>>8245139
You sound like a lovely man.

Get salmonella and shit to death.

>>8245115
Sliver half an onion and caramelize it. While that's going par boil some potatoes. Should take about 5-7 minutes depending on big you cut them. Sear the sausages in a pan with some butter or oil. St aside after they're fully cooked. Take your parboiled potatoes you've drained and put them into the pan you cooked the sausage in with some more oil and cook those until they're finished. Don't touch them a lot or they won't get the golden edges. Once that's all cooked you can assemble it how lever you want. I'd personally top it off with a couple over easy eggs so the yolk makes a sauce for you.

>>8245139
I mean, you could get canned fruit and fish and whatever, which while not healthy is better than mcdonalds or something and might be serviceable by being whipped into a bootleg salad or something.

>>8245152
I'll give it go. You're basically saying to prepare all this separately right? No way to combine it into a single dish?

>>8242792
The surface area of tongs is so small that you won't be affected by it. I feel the same you do. At work I'll just the my tongs or spatula on the grill for awhile to kill bacteria.

>>8245013
>What other grains, and how to season them?
Those giant fucking Russian sourbreads preserve passably well in drier climates and you can just rip off a piece to dip in some canned soup. The Chinks have this thing called kaomantou which is just a grilled piece of bread seasoned as if it's a lamb skewer but far more lightly, I'm not sure if that works without the grilling but you could give it a go.

>>8245160
Something pic related?
Simple and delicious.

>>8245160
Well you could make a hash. The potatoes will just take a lot longer the cook if you don't par boil them. You'd use one pot to boil the potatoes and two pans. You could cook them all in one pan but you'd be crowding the pan and everything would take a lot longer to finish cooking.

>>8242792
Residual heat from grilled meat will cook off the raw meat piece that may remain (it will be very tiny probably unless you leave big ass chunks).

Also, eat raw pork and chicken to build up immunity.

>>8245198
>>8245189
I'm retarded, thanks lads

>>8245199
>shoot yourself with small caliber bullets to build immunity to AT rounds

Bought this green Szechuan pepper oil on a whim in Chinatown.

How to use it?

>>8231282
I've heard of Canadian bacon, pepperoni or jalapeños. But what other pizza toppings go with pineapple?

>>8245327
You can use it for twice-cooked pork in lieu of the normal grease if you want.

>>8245350
More pineapple.

>>8245327
Ma po tofu.

>>8245350
Chicken and Onion

Is there any way to salvage a pie that I apparently forgot to put the filling into before putting into the oven, leaving me with an empty shell and a bowl full of apple filling?

>>8245575
First of all, I'd love to know how that happened.

First thought: make a light roux or use corn starch, or even gelatin to thicken up the filling.

Pour into crust.

Top with some sort of thick cream and chill it, maybe even freeze it.

>>8242334
IT's not funny, it took me tie and messed up my kitchen to do them and they sucked.

I replaced the sugar in ginger snaps by molasse. It was not that bad to be honest. Just tasted bad.

For the foccacia I tried to replace yeast/baking powder by combining baking soda and lemon juice but the resulting foccacia tatsed like cancer.

>>8244137
I think I see them in pictures 7 8 and 9, finely chopped.

>>8245092
Sorry to hear you live in a 3rd world country.
Most modern pots are compatible, not all. Just check if there is the induction logo on the sticker. Maybe the placed you looked at is crap and other places have a better selection. Or I always go to rich people supermarkets.

>>8245139
>a portable camping stove is unhygienic
It is as clean as a regular kitchen, you need access to clean water to wash pots.
If you don't have water, you're more of a hygiene problem yourself than any stove.

>>8246060
There are ingredients you can't change without massively changing the result, it's worst with baking where even how and when you mix and kneel can change the result. It takes time and learning from failures to get it right.
At least the baking soda one made sense chemically. Pic related.

How should I store my spices? I buy them in bulk and the zip top bags are a bit inconvenient. Do I need to get airtight containers? Do I need to worry about exposure to light?

>>8233147

Brown rice, quinoa, amaranth, or other whole grains; beans of different types; onions and garlic (enhance absorption of minerals, offsetting the anti-nutrient properties of the phytic acid in the beans while also letting you reap the anti-cancer benefits of phytic acid); a variety of vegetables and fruits; nuts and seeds. If you're going to eat meat, stick to low-mercury fish (i.e., smaller, shorter-lived, lower on the food chain) or insects.

>>8245632
I was sleepy as fuck so I basically put the pie into the oven and told my sister to take it out when the timer rang and went to take a nap until it was done
Turns out I was so sleepy I didn't put the stuffing in.
I tried what you told me, it worked better than nothing that's for sure.

How to overcome deeply rooted chocolate cravings?

>>8247404
Order a vanilla ice cone
Fuck people who hate on vanilla for being 'plain'.

What herbs for chicken noodle soup? Dried or fresh?

>>8247437
Whatever came with the ramen bag.

>>8247438
Thx family

>>8247404
Diet soda or coffee/tea. Fill up on excess amounts of low calorie fluids.

>>8247469
>diet soda

>>8247441

Is this a shoop? I lost the fucking plot.

>>8247481
Yes, that's what I said.

>>8246165
Yes you need airtight containers. Light is a concern if you keep them for extended time periods.

>>8246162
Kek on the tartar sauce.

>>8247013
>I tried what you told me, it worked better than nothing that's for sure.
Good to hear that it was somewhat salvaged.

That's some next-level distracted cooking, mate.

>>8247469
Just get good quality choco and eat it with moderation.

>>8233456
>knead until smooth 3 mins

More like 8 minutes.

>>8233532
>nutritional yeast
Kangaroo spotted

Thoughts on my takeout order?

>>8248316
Ambivalence

To the anon who recommended Jas Townsend & sons YouTube channel / savoring the past blog when I asked about historical trail meals in a short lived thread that never gained traction, Thank you very much. I fixed the pork a la normand (from a few of their videos ago) for dinner for my mother and father, and we all gobbled it down. Definitely a good recommend.

>>8248316
fake and gay

thinking of making an apple pie, the recipe naturally calls for shortcrust.
Discovered I still had some frozen puff pastry, would it be a bad idea to cheap out and make it with that instead?
I was picturing it like a sort of lazy man's strudel but I fear the top would puff up too much

Is this guy's video bullshit?

https://www.youtube.com/watch?v=LvUF5Y3Rj0w

At around 2:30 he talks about how supermarket oils are shit and any oil that's in a clear bottle is rancid and uses a lot of additives to cover up that fact.

I guess I'm not too sure of what he means by, "rancid"

>>8249983
rancid means the oils are off
they'll still lubricate but they'll break down faster and are worse for you and will taste worse than fresh oils

>>8249984
So would you agree with his take on never using canola, corn, and peanut, oils?
I just want to figure out what is a good oil is for stuff like frying eggs and sauteing vegetables.
Leaning towards extra virgin olive oil

>>8249943
>thinking of making an apple pie, the recipe naturally calls for shortcrust.
>Discovered I still had some frozen puff pastry, would it be a bad idea to cheap out and make it with that instead?
You should use piecrust if you want a pie. The puff pastry could be used if you want to make a galette instead (kind of an open faced, no pan sort of apple dessert), or a tart. Basically, the apples will old down the pastry from puffing up. Turnovers would work too. The big difference between this idea and pie is less juicy, spiced, sugary sauce.

>>8249994
>frying eggs
butter

>sauteing vegetables
various oils are fine

Olive oil is good, and there's nothing wrong with market canola or peanut for this.

I want to do something with chicken breasts tonight. I'm feeling like chicken parmigiana with some spaghetti, but I feel like it's too bland. My goal is "italian" in the end though.

I make incredibly shitty cooking videos on youtube, and I'd like this one to be at least a little fancy.

>>8249983
Colored glass is definitely a thing for olive oil, but I doubt all oils have exactly the same light sensitivity as olive oil.
And even if they did, why would companies purposefully sell such oils in clear bottles that would turn them rancid?

>>8250230
What about chicken piccata with spaghetti?

Does anyone know of a decent recipe for homemade gummies that actually have the chewy texture of store-bought gummies?
My best result so far had the consistency of a very firm jello.

>>8231579
Water, sugar, lemon juice. We love you anon, and we're worried about your drinking habit

>>8250235
are the capers REALLY necessary for the piccata?

>>8247404
Eat something with magnesium in it. Often chocolate cravings are for magnesium and chocolate is the easiest/most pleasurable thing our brains associate with it.

>>8250241
Yeah. The lemon and capers give it that bite piccata is famous for

>>8250241
You could maybe substitute, I'm not sure with what.
Can't omit them altogether though, or you'll just have buttery lemon chicken.

>>8250241
If you absolutely can't make it to the store for capers, Internet says various brined or pickled things, like green olives, can work as a substitute.

>>8233436
> falling for meme diets
I recommend sudoku

>>8250246
>>8250248
>>8250254
Alright I guess I'll just have to look harder for them. I'm not sure if my store has them.

Also what kind of sauce would be better suited, if any at all, for the spaghetti if I'm eating it with this?

>>8250260
Chicken picatta is cooked in a butter sauce, so you could use that to sauce the spaghetti if you wanted. It'd be a lot of butter though.

>>8250265
That's ok, I don't really have much to live for so I don't think I'd mind stuffing myself with butter.

>>8250280
You might need to thicken the sauce before you add it to the pasta. When I made chicken piccata the butter sauce was essentially the consistency of liquid butter, which I imagine would have a hard time adhering to pasta well.

>>8250290
Would flour work well enough to thicken the sauce?

>>8250302
That's what I always use to thicken liquids.

If you've not done it before, bear in mind that the flour only really starts to thicken after a couple minutes over the heat, so give it time before deciding whether to add more.

>>8250302
Do a roux in a small pan on the side.

>equal parts flour and butter, or just use some of the butter sauce from your other pan
>medium-high heat
>keep stirring flour and fat together as the flour browns
>seriously, keep stirring

When it looks a few shades lighter than peanut butter, whisk it into your sauce. That'll thicken it up really well.

>>8231556
Make a thread like this and ask your question in it.

>>8233505
That shit looks professional, son. Nice work.

How's my Kvass look? It smells correct. Gonna try some tomorrow after it sits in the fridge.

I've tried making salsa a couple of times and what I notice is that I basically get something that starts with a watery/tomato taste and then gets spicy. Am I not adding something important, or enough of something? I just do tomatoes/garlic/onion/chiles/salt and pepper.

>>8252204
I'm no pro, but cilantro, oregano, jalapeños seem to be missing.

>>8251786
What does it smell like? Russian ass?

>>8252240
The chiles were jalapenos, but I didn't add oregano or cilantro. How much should I be adding?

>>8252204

try salting and draining your tomatoes for a less watery flavor

http://www.seriouseats.com/2016/09/salt-and-drain-tomatoes-for-better-flavor.html

>>8231282
I hate seafood. Yes, even shrimp and lobster. I had a bad experience when I was a kid. But I wanna start eating seafood after I saw Jiro Dreams of Sushi. What's a good place to start. How do I ease myself into seafood? Any help?

>>8252669
Shrimp or lobster. Or get some salmon or some other meaty fish.

>>8252678
I'll try salmon. Seems like it would be okay.

>>8252669
Go to a good restaurant that will prepare it well, unless you're confident you'll get it right yourself the first time, and fish can be tricky without experience. Look up what fish is local to your area and try to have that, as it'll be the freshest and most enjoyable.

Btw it's sort of splitting hairs but I'd suggest going with something like a flatfish, seabass, or swordfish as your first real fish experience over salmon. Salmon is very oily and has a distinctive flavor that can be divisive even among people who like fish so it may or may not be the best first impression to ease you in.

>>8231579
Vodka

Just the vodka

Throw rest out

Vodka is not to be needing mixers

>>8252730
Speaking as someone who spent too many years as a picky eater I was fine with salmon, but I haven't had the fish you listed yet so I don't know whether they might be better.

>>8231457
Gr8 b8

First time on /ck/, how do I into fish? Preferably easy and cheap, but any help is appreciated.

>>8252791
>go to supermarket
>buy cheapest local fish
>season
>rub in oil
>bake

>>8231579
bleach

>>8252797
>season
what are some good seasonings?

>>8252815
salt and pepper

What's /ck/'s approved liquor choices? Especially whiskey.

Does tea expire, even if it's stored in an appropriate climate?

>>8252819
Fuck whiskey, get a bottle of Whitley Neill. Tastes great when neat and goes well with Fevertree tonic and ground black pepper.

>>8252791
>>8252815
Chili does well with salmon in my experience. Also, dill.

>>8252928
I've heard that dried herbs can "expire" after long enough, apparently losing some flavor. I don't think it's dangerous to consume them after that point, though.

I don't see why dried tea leaves would function any differently than dried herbs.

What are some good Thanksgiving dishes that are served cold or reheat well, so I can make one at my house and then serve it elsewhere?

>>8252928
>Does tea expire, even if it's stored in an appropriate climate?
I wouldn't go for green tea that was quite old. But, 10 years will make only a subtle difference to any added flavors like jasmine or earl grey in black teas, but it's minor. I've had tin stored teas often that old, from oolong to darjeeling to lichee chinese tea. It's still fine, and it's regular that I consume them from 3-5 years old.
For safety's sake, you want to read some of the literature on "sun tea" and cold brew, as to concerns about bacteria, which leads a critical reader to understand there can be impurity, whether from the pickers unclean hands, long term storage or simply amplifying that at danger zone temps. So I would take care to use boiling water methods or great care to steep in a higher temp.

>>8253166
>What are some good Thanksgiving dishes that are served cold or reheat well, so I can make one at my house and then serve it elsewhere?
Cranberry dishes, from chutneys to jello molds can be transported and are ideally made ahead. There are some pretty layered salads if you have a lovely glass dish that travels well. A layer of pomegrate, some made ahead roasted veggie layers, brussels, kale, and other fall goodness, with some nice sharp cheese. I make a nice cheese ball every other year, pressed with cilantro or parsley, it's studded with chopped dates, gorgonzola, walnuts or pecans. It can be nice to a party that you go very early to...to have a relish tray addition like that, maybe with your own pickled mushrooms, onions, and crudite.

>>8253126
They vent out. The oils that gives them their flavor dry out and you end up with sawdust instead of spices and herbs.

I've got type 2 diabetes.

How do I get rid of it via watching what I eat? Like, what should I be avoiding? My doctor, while good at being a doctor normally, was no help and my googlefu is weak.

Is copper cooking ware actually good?
Is it worth the price?
What about porcelan?

>>8253570
You cant cure it, you fucked up and its your fault.
Once you've accepted that, you can start by doing a lot of cardio and lowering your calorie intake.
As to what you should eat, its always the same shit, little to no sugar or fat, veggies and fruits are a must and little to no meat.
I dont get people like you, its not difficult to NOT eat unhealthy.

What's the fattiest, most unhealthy non-alcoholic beverage you know of?

I am making shrimp alfredo, does sauteing the shrimp before adding them to the sauce effect the flavor?
or am I a monster for adding the shrimp to the sauce?

just assume I am stupid for the purposes of this question...

>>8254544
Just drink straight heavy cream I guess.

>>8254544
oil

>>8254544
condensed milk

>>8252819
Entirely depends on your budget.

For me, here are some good price/quality sweet spots, cheapest first for each spirit:

Gin
>New Amsterdam
>Bombay Sapphire

Rum
>Cruzan
>Kraken (strong vanilla flavor, mixes well. maybe overpriced now due to popularity)
>Zaya (good for sipping, fantastically smooth)

Vodka
>who cares because it's vodka. run it through a charcoal filter a few times

Whiskey
>whatever local bourbon that is considered good
>Glenlivet 12 is reasonably priced, strong green apple flavor

What should i get a KFC?
i dont order there much, last time i got a chicken little meal, but want to try something else
Help

>>8231282
I am Jewish, and am looking for a recommendation on what to replace the pork in Spaghetti alla carbonara with. Some other meat, of course, but what does /ck/ recommend?

>>8255277
The kind of meat that is kosher when mixed with cheese.

>>8255288
kek

>>8254544
>Fattiest specifically

Eggnog
Shakes/malts
American Frappes
Coconut milk
Any non-fruit flavored Coolattas at Dunkin Donuts

>Unhealthy

Sugary sodas
"Sweet tea"
"Juice" drinks/fruit punch
Horchata

>>8255654
>Horchata
thats unhealthy?

>>8231579
coke and sugar on the rocks

>>8233130
Buy this and good luck

>>8234694 check >>8255767
One of the best cookbooks I've ever owned

Is there any truth/science to aphrodisiacs?

It could be fun to use them when cooking for my gf if possible

>>8252669
Something like halibut or cod might be a good start. Fish and chips or fishsticks or something. They don't taste particularly fishy but they can help you get used to eating seafood.

Tuna is also a pretty mild and inoffensive fish.

>>8256709
I WOULD LIKE TO KNOW THIS AS WELL

>>8256709
Ginger works.

I have a recipe for chicken cooked in a coke with a shitload of fresh ginger and star anis to tame the taste/bitterness a bit. It doesn't taste like ass like many aphrodisiacs do.

Maybe it's a placebo effect, but this dish gave me many special nights.

I sometimes sneakily make it for friends of mine who are in couple and have some kind of a rough spell. It seems to work for them too.

Recipe : http://www.chinasichuanfood.com/coca-cola-chicken-wings/ without the spring onions because fuck details. Also, I use thighs and drumsticks instead of wings because it's less messy to eat.
I don't know if it's because I use more coke or black soy sauce, but chicken comes out purplish (different from the pic in the recipe) which makes it nice for presentation effect.

>>8233532
You forgot a gun

>>8256709
No
The only edible aphrodisiac is MDMA

Whats the best type of indian curry, I'm not a fan of very spicy stuff. I like goat/chicken korma and lamb roganjosh. Not a big fan of butter chicken and tikka maslala.

Is palak paneer (cheese and spinach) any good or just mediocre stuff for vegetarians?

>>8252669
I haven't read the replies yet but I recommend salmon.

>>8259109
>Is palak paneer (cheese and spinach) any good or just mediocre stuff for vegetarians?
I've made homemade palak paneer before, and I really liked it. Not even a vegetarian.

>>8236660
>I hit it on a flat surface
All you need is a sharp tap on a SHARP surface, like the edge of your pan.

Less surface area = more force

>>8256709
>>8257947
Yes. I've found mangos work from experience. Takes a few hours to kick in.

>>8231282
College/poorfag here. Moderate experience with cooking. No idea where to start on learning more about cooking. My time is somewhat limited so a quick and light lunch with a hearty dinner served in the evening (about 7 or 8 pm) is what I usually eat. I have a couple cook books and I think I have most common kitchen utensils (no wok or slow cooker, never used slow cooker and I haven't gotten around to buying the wok).

Does /ck/ have any leads for where I should start? Cooking for myself 99% of the time.

>>8244137
You can add them. The texture is not the best and you already got the taste from the stock..

>>8252811
I might try this. Any particular brand you would recommend?

>>8259470
>sugar gets people excited
Who knew

>>8257947
>>8256709
>>8257979
>>8260196
Ahem

There isn't a coffee thread atm so I hope someone here can answer.

I just started making Turkish coffee at home. It tastes wonderful, but I'm not getting a lot of foam. I've watched a bunch of YT videos and I'm not getting the volume of foam that I see in the vids.

I think I might not have my heat turned up high enough, but I'm paranoid of burning the coffee.

I put it on medium heat and it takes like 5 minutes to get to boiling. Should I turn it up to medium-high (like 4 o' clock on the dial)? Or is there something else I'm doing wrong?

>>8231289
Why?

>>8233456
Fuck off reddit picture. How about wrapping it up warm and letting it rise?

Vaffan culo!

What can I do with these macerated, sugared blue berries? I made a shrub from em, so they lost a lot of flavour and juice but they're still pretty sweet and blue berry-y.

i just bought a HB Panini Press for 25usd, what do you guys use these for? i wanted to make tuna melts at home, maybe some quesadillas.

>>8233595
Look up peruvian anticuchos marinated then grilled beef heart skewers

>>8260778
The step with the oven with the incendescent light bulb on makes a warm draft free environment for the dough to rise?

>>8260977
Wrap it up all day.

t. bong married to an Italian (not an NJ one either)

>>8259472
Fellow collegefag here

Don't bother unless you have access to a stove, but last time I checked you'll get reamed in the ass by the RA's if you have a hot plate in your room. My advice is to get a good blender, electric kettle, and an egg genie for dorm friendly cooking

I'm retarded and want to eat better. I started working out two months ago but abs are made in the kitchen, or so I hear.

Can /ck/ tell me what to buy and how to make a meal plan? Reading /fit/'s sticky is great for diet, but it just says "eat salmon" "don't eat carbs like bread and shit", etc. I'm looking for actual meal plans.

>>8261076
>living on campus
Pleb. I'm off campus master race. Actually cheaper to live off campus but my question still stands.

Where should I start? I looked the the thread about favorite youtubers, Food Wishes and Emmy seemed good. Found Brothers Green Eats and they seem very college oriented, and a little amusing in the "DUDE WEED LMAO" way, but their reliance on the foreman grill is triggering my autism.

Like I said, moderate cooking skills already. If it takes an hour or less I can usually do it without issue. Exception to baking. I do okay with baking but I can't seem to crack the code on making excellent cookies.

>>8233590
Utter generalised infographic bollocks. Go back to /r/kitchenlifehacks

>>8260783
You could make a strawberry shortcake, but substitute blueberries in the recipe.

>>8261238
Eat protein and don't be a fatass.