/ck/ - Food & Cooking

What did he mean by this?

1. I'm horrible at cooking squid / cuttlefish. How do you tell when they're done? I usually overcook them to be safe. Don't want medium rare squid.

2. Any suggestions on savoury dishes with meat + fruits in em? So far the only dish I know is carribean curry that has either mango / pineapple / pumpkin in it.

What the fuck do I do with coriander besides garnish? Is pesto a good idea?

>>9489824
>Any suggestions on savoury dishes with meat + fruits in em? So far the only dish I know is carribean curry that has either mango / pineapple / pumpkin in it.
cinnamon/brown sugar apples and glaze go great with pork chops

>>9489824
I reccomend just not doing either of those

>>9489855
Monte Cristo sandwich with raspberry preserves

>>9489824
1. I think that you have to cook cuttlefish either just enough (like quick stirfry/fry) or a fuckton (in sauce). Anything between the two is rubber.

2. Duck magret (breast) goes great with fruits, especially mango and figs. Sear your breast (the duck's, not yours), and cook the fruits in the same pan to have them absorb the good fat and juices.

Stop ruining /ck/ with pseudo-generals like this. It funnels interesting questions into a single thread that no on wants to read.

>>9489916
>It funnels interesting questions
You mean those elusive interesting questions that maybe one day could get asked.

>>9489852
Blend it up with some oil and coat a chicken in it before baking. It also makes a great salsa or try cilantro lime rice.

>>9489922
I'd rather 20 threads like "red or white onions /ck/?" or "is it ok to serve soup with a spork" than a topicless, purposeless, bloated general like this.

Look at >>9489824, 2 questions that could have become interesting threads were sent here to die.

>>9489902
>2. Duck magret (breast) goes great with fruits, especially mango and figs. Sear your breast (the duck's, not yours), and cook the fruits in the same pan to have them absorb the good fat and juices.
This sounds good. Going to do this.
>>9489941
At least it's not a sip thread

>>9489941
Those types of threads you mentioned are the ones that bloat the board.

>>9489960
>At least it's not a sip thread
I always just glanced over them, but they're even linking to previous threads. Once they add a pastebin, the general infection should really start spreading here.

>>9489941
>I'd rather 20 threads like "red or white onions /ck/?" or "is it ok to serve soup with a spork" than a topicless, purposeless, bloated general like this.
>Look at >>9489824 #, 2 questions that could have become interesting threads were sent here to die
Whats it like being retarded?

>>9489941
Nothing is preventing someone from posting a question that was mentioned itt as a thread topic later, tard.

>>9489801
How do I steam hams?

I never understood that picture

>>9490177
Qataris That Don't Drive Their Own Transport?

1. Apart from nutmeg & pepper, what spices are worth the expense and trouble to buy whole as a payoff?
2. If I were buying a mortar & pestle does it matter what it's made of?

>>9490187

>>9489852
all of indian cuisine

>>9489852
Chickpeas or red lentil salad with chopped red onion, a ton of coriander and olive oil/lemon juice/salt/pepper/any mediterranean spice dressing

What's with Japan and serving fucking everything raw or deep fried?
Are some people seriously unable to cook rice without a rice cooker?
Who the fuck has cheese pizza? I get that picky kids don't want vegetables but pepperoni, really? It's salty fatty and slightly taste of meat.

where can i buy garam masala? my international market (asian/latino combo) didn't have it

>>9490282
Garam masala is mainstream enough to be in regular white people stores here.

>>9490267
Lots of stuff cooked in other ways in Japan too. Skewers, barbecue, steak, boiled slices of meat, grilled fish...

>>9490267
1. Where the fuck you got your idea of Japanese food from? There's curry, stir fries, salt grilled, broths, etc.

2. Probably. Why does it bother you though?

How do I not become a faggot as OP?
Asking for a friend

I'm trying to make/invent some simple sauces to use with veggies, but more often than not they turn out rather lacking, and I'm not sure how to improve that. The only time it works is when I use stock, but that defines the taste so much it leaves little room to play with.

For example, just now I made a sauce starting out with a blonde roux, vegetable juice (mix of tomatoes, carrots, selery, and more), soy sauce, garlic & onion powder and salt and pepper. It smells very good and a first bite has a pretty good & strong taste, but the taste evaporates almost instantly in my mouth. As if I took a bite of air. I tried adding curry powder and more salt, but it didn't change the problem that the taste didn't last.

Any tips? Simple recipes to start with maybe?

>>9490177
he's running away from a bull and he dropped his pizza

What's the best way to microwave a Digorno?

>>9490635
Keep your ass corked with a lime. This will prevent any dicks from entering and infecting you.

Can I pickle eggs in a jar of pickles that I ate?

>>9489824
a lot of tagines have dried fruit in them, maybe have a look at those

>>9491090
Not recommended. You put yourself at risk for botulism because reusing brine to pickle foods lowers the ph.

Is it possible to make peanut butter without the use of food processor/mixers/etc?

>>9490636
First bite? Are you eating sauce by itself? I thought the idea of a sauce was to accentuate another item.

It sounds like what you're really after is soup.

best technique for skinning mushrooms?

>>9489816
that handwriting is disgusting

What's the quickest way to make my farts smell worse?

What do I need to consume to make my poop purple?

>>9492260
Yes with a mortar & pestle.

>>9492400
Beets. Also beets.

Easy savory dishes with yams/sweet potatoes as the main attraction?

>>9492845
Roasted root vegetables.

Completely out of any sort of context, can a dish ever be politically incorrect?

Why can't /fit/ fuck off back to their own board? It's easy to point out crossposters and they actively make the board worse.

>>9492845
Rosemary chicken thighs with sweet taters

>>9490282
Normal stores. McCormick makes garam masala.

>>9492400
Protein.
Lots of protein
Get some whey powder and FOUR SCOOPs that badboy into your shakes.
What will come out of you ass is technically a war crime

>>9489801
>doesn't even put QTDDTOT in the subject or comment
>makes it impossible to search in the catalog
END YOURSELF

>>9492400
Eat a bag of pork rinds

newcu/ck/ here
How do you fags go about cooking new foods? Most recipes I see seem all gimmicky and have ingredients that I never heard of?
Also, it takes me ages to make food. Why the fuck do I take so long to make something? It feels like it takes an hour to two.

I brined my chicken breasts in jalapeño juice for 24 hours and nothing happened flavorwise. How do I make a good chicken seasoning?

>>9493012
You’re probably cooking it wrong. Chicken breasts should only take about 15 minutes to cook.

>>9493017
Wrong reply?

>>9489816
ptddtop

>>9493012
To add onto my questions. How do I actually get good at cooking? I remember all the times I try cooking something new, it tastes absolutely horrible.

>>9489824
>How do you tell when they're done?
squid either take one minute or one hour; anywhere in between is gonna be rubber. It's gonna be an appearance and feel thing.
>savoury dishes with meat + fruits in em?
stuffing with apple or dried fruit is always good. try a fruity sauce like a blackberry wine reduction. Pork and apples or pears fried in butter is a classic and very good.

>>9493015
Make a jalapeno paste and stuff the breast?
Or at least coat the outside

>>9490211
1. Cardamom pods and allspice are the only things I can think of

2. I don't think so, my wooden one works just as well as my marble one

I've had some uncooked chicken the the fridge for like 3 or so weeks. The "freeze by" date on the packaging is 9/7/2017. Are they still good to cook and use in a burrito? How long is uncooked chicken good for in the refrigerator?

>>9493137
Also, what's some good general reading for people new to cooking?

I've been cooking a salmon steak for hours and it's still pink in the middle, anyone know what I might be doing wrong?

>>9493169
What temp? How often are you checking?

>>9492289

Is it racist to yell out "drop chicken strips" every time a group of blacks comes in to the store?

t. Fast food manager

>>9493856
Yes, but also a statistically smart decision, so I don't know why you should care. A bit of fact based racism makes everything more efficient.

What is the tastiest way to cook ham hock.

>>9490211
Mortar & pestles are better suited for different tasks depending on the material they're made of. If you want to grind whole herbs and spices I recommend a cast iron one, or granite. Those are able to catch smoother things you might want to pummel. For anything else marble or ceramic will work fine but wooden ones tend to absorb odors.

Vegetarianfag here, are egg noodles a good protein source? I really like them

woops
>>9493893
which? im pondering buying the haribo but ive never tried it.

>>9493880
>>9493856
Its a stereotype not racism

>>9493921

steaming veggies should i use cover on it??

>>9494334
Unless you want to turn your kitchen into a sauna, I'd say yes.

>>9493012
Many recipes you find on the internet feature exotic ingredients because the publisher/author of the recipe needs something to get the attention of readers.

>>9494340
thanks. came out nice

>>9492931
what like putting watermelon and fried chicken on the same plate

What's the difference between roasting and baking?

>>9494612
You bake a cake (from batter to solid) but you roast a chicken (already solid).

>>9493033
Same problem here. I want to blame my lacking kitchen, but that should be the difference between good or great, not bad or great.

What I'd love to know most myself is how/when to substitute/leave out stuff. It seems like something that comes from either experience and/or being taught, but not from books or recipes from internet, which are generally strict. F.e. some recipe calls for some obscure vinegar, which I just don't have. However, I do have white and balsamic vinegar (or perhaps a lemon). I tend to substitute, because that's what the cooks on videos/tv make seem so easy: "we don't have A, so we'll just use B, it doesn't really matter". Somehow they do seem to know that B makes a good substitute, and not grab C.

I don't know, I don't even car about becoming some great cook, but I feel like I'm on a plateau far below mediocre now.

>>9494678
>"we don't have A, so we'll just use B, it doesn't really matter".

That comes with experience. A new cook looks at a recipe and sees an exact blueprint. An experience cook sees the basic trend & knows how to make variations on that.

For example, let's say you read a recipe and it says:
>dip the chicken in flour, beaten egg, and breadcrumbs. Heat oil in a pan then cook the chicken for 3 min on both sides
A noob sees details. An experienced cook sees: "oh, I'm just breading the chicken and frying it"....and then realizes that any variation on frying would be suitable to proceed with later in the dish.

If you aren't sure about substitutions then you can look them up. To use your example, let's say your recipe calls for an obscure vinegar and you want to sub something else. You can google the obscure one, learn what it's general characteristics are, and then pick something that's similar.

....or you can take the effort to buy the obscure vinegar and then you'll learn first-hand what's different about it.

>>9494600
Well that's just stupid. Why are you going to risk sogging up fried chicken? Honestly though, who the fuck wouldn't take up an offer of those two things on a summer day.

>>9493137
No.
>>9493143
Watch cooking shows.

>>9494624
Wrong. By that definition since bread dough is a solid, not a batter, we "roast" bread.

>>9494699
>....or you can take the effort to buy the obscure vinegar.
Yup, I do tend to do that (when I can find it). I like having all kinds of stuff anyway, although I barely have room left in my cabinets atm. This can become a whole other story though. Like when I needed teriyaki sauce for a recipe. The store had about 10 different kinds/brands. I just picked one, made the food (a teriyaki burger) and it just tasted.. wrong. No clue what could've been the cause, because I followed the recipe to the letter, so I wondered if my brand was just crap.

Come to think of it, it might just be that I don't have the balls to keep trying. I should just try it again with a different brand (I just hate having to throw away stuff), see if that makes a difference, otherwise change something else.

>>9494755
Bread dough doesn't hold its structure until after its cooked though. That's still baking.

>>9492177
But low pH protects from botulism, what's your point?

what is vinegar used besides salads and desserts. is it worth to get?

>>9494803
I think his point is that the vegetables leech water into the brine diluting it over time, I guess theoretically to the point where it might not be as acidic as it needs to be to prevent pathogens frim reproducing.

>>9494879
It can be used in a plenty more things than just salads and deserts, and can really bring a dish to life, but you may want to be careful with just buying some, because there are different kinds with different uses. White vinegar, for example, may seem like a good "generic" vinegar, but it's one of more harsh and can ruin a dish if used wrong (talking from experience). Balsamic and Apple cider have a more sweet & fruity flavor. You can also go even sweeter & milder with rice vinegar, or even raspberry vinegar.

I'm not remotely an expert though, I've just been figuring this shit out myself. I can say I like balsamic a lot though. It's almost good to drink by itself. Just don't buy it just to have some at home, first figure out if you'll actually use it. Although it doesn't seem to go bad either. I've got a balsamic here (I got 5 bottles for free once) that is 3 years past "expiration", but still tastes as good as brand new.

My cream cheese turned into something that looks like cottage cheese.

It's still good right? The texture is just weird.

Picked up 3x of these 10oz Lodge cast iron dishes.

Any dish suggestions?

>>9494755
Think before you speak

>>9495304
I did. That's why I was able to prove his assertion wrong by showing what logically followed from it.

>>9495365
Only he's right.

>>9494803
I mispoke and I'm a faggot. Doing so would lower the acdity, not the pH.

>>9495052
ty. yeah ive read lotsa dishes have applevinevinegar but maybe ill buy some balsamic for the pantry

>>9495285
Pommes Boulangère x 3 lad

I've heard of Balsamic Beef steaks but I can't find any info on what tf that is online.

What can you use Balsamic vinegar for? It's so nice but I can't think of any way to use it for cooking.

Is there really any difference between iron and carbon-steel when the iron isn't cast-iron? As in, does it need to be treated differently?

I bought pic related for a few bucks, because it can fit in my oven. It's stamped iron. It only has 2 layers of seasoning now, but it was already really smooth out of the box, just like a new carbon steel pan would be. It's relatively light too, so if I didn't know it was iron, I'd think it's carbon steel. I wonder if it even matters.

I don't know shit about cooking. Just started to make a box of Kraft Mac & cheese because I'm poor and hungry only to find out my younger sister just used the last of the milk. The noodles are already done. Could I use water? Is there something better?

>>9495534
You're fucked, anon. Water and butter. Unless you have a small amount of cream or something.

Still a novice in cooking and was just wondering the best method to cook ground beef on the stove with no smoke? Preferably burger form but anything helps

>>9495550
Clean burner, medium/med high heat.

>>9490267
Some people are just not taught to cook rice. when my rice cooker broke, i always managed to burn the bottom of my rice if i go traditional. The grain is a lot better than using a cooker. I love rice cookers though since i dont have to pay attention.

>>9495540
Thanks Anon. Using extra butter to hopefully help with the flavor

>>9495550
Why the no smoke? Asking because you'll always have some smoke, so I'm curious about how careful you actually need to be. Guessing you're trying to cook something in a (non kitchen) room with a smoke detector.

>>9495550
>with no smoke?
turn the heat down, foolio.

Food only smokes for one of two reasons:
1) your heat is too high
or
2) you are cooking food using the wrong oil, like extra-virgin olive oil for example

>>9495550
You... you are using a pan, right anon?

Why did OP decide the image of this thread should be a stereotypical Arab man?

>>9495593
Lurk moar, faggot. That's the standard qtddtot image

>>9495592
Is that stove design normal in the US? I've seen it a lot in pictures, but I don't get why anyone would want those dials behind the heaters. If anything catches flame, splashes oil, or produces scalding hot steam, you can't even reach it.

>>9495680
It's a common design, yes.

It does have some advantages. If something spills or boils over it's very unlikely to drip down into the controls.

>>catches flame
Worry about putting the fire out FIRST. Then turn the knob. Worrying about the knob first is pants-on-head retarded.

pizza stone V steal slab

>>9495574
In dorm and dont want to set off smoke detector.
>>9495592
Yes
>>9495578
>>9495556
Thanks i will try

>>9495760
>In dorm and dont want to set off smoke detector.
You may think about getting a small grill like this. They barely produce smoke and are probably a bit safer too.

i can't post original posts because my VPN is fucking garbage , so thank you for this thread
anyways , what rating on the scoville chart would subway chipotle sauce be in ? fucking love that shit
also , is there any community driven forum where i can put my recipes in ? something that won't disappear after 5 minutes because some retard wanted to post a sip thread

>>9495691
>If something spills or boils over it's very unlikely to drip down into the controls.
Spills will be caught in the reservoir where the burners are, it has to get really crazy before it gets near the knobs. Splashing grease or water against the high controls is much more common.

Having high ones seems more like a decision to prevent kids from touching the knobs.

what are some sweet easy things to make with just a few basic ingredients? I keep wanting to make creme brulee with orange juice but can't find the little cup things

>>9496008
just crumble up some sweet biscuits , add as much sweetened condensed milk as you want , and put some cut up fruits on top

I really love spinach and like to include it in cooking, however I live alone and often have GI issues so I tend to only eat like once or twice a day. As a result I can never seem to get through a bunch of spinach before it goes bad. What are some dishes that have a shitton of spinach in them so I can use it up faster? Preferably not salad: I really don't like salad.

>>9495798
Too late

>>9496179

>>9496061
Man, I don't even know how to answer. Spinach is so easy and versatile you could practically throw it in everything.

>>9496179
What is that anyway? half cooked meat in a sink?

>>9496455

You got any favorites to throw it in?

>>9496474
Not a great cook, so no great recipes. I usually just eat it as is, just cooked with some cream, some of potatoes, maybe some mushrooms, or bits of mozerella. I like to throw it in an omelette too. Sometimes when I'm in a hurry I just bake it with some onions and a bit of ground beef, I'm not to fussy. It doesn't seem to matter, spinach always seems to taste good.

>>9496179
Did you trigger the smoke detector?

>>9496179
You added water so it wouldn't smoke..

>>9489986
as if anything could "bloat" a dead fucking board with 4 good threads among garbage that nobody will ever reply to anyway. these threads don't fix anything. instead of there being a higher chance for threads to pop up there's just this
ewe ew ew ew ew ew get it together

>>9496641
You mean he boiled his ground beef.

He must have been really hungry..

>>9496900
I'd probably mean that if he said his intention was to boil it, but his main goal was cooking ground beef without smoke so saying he added water is more precise to the end result of it being boiled (or simmered but that's just semantics)

>>9490177
His skin got torn away and you can see the fat and whatnot in his leg. It also happens to look like a cheese pizza

>>9496610
No it didnt really smoke even with normal burgers on pan.
>>9496463
Picture is just me experimenting boiling the beef desu and it tasted the same as the beef in a pan, but looks vile.

>>9496601

Ah, cool. Never thought of cooking it in cream or baking it with simple stuff like that. Thanks.

>>9490177
My eyesight is bad enough I legitimately thought he had pizza tied around his waist to draw the bull

I think it's time for suicide

>>9498824
You'd expect some more blood.

I've never had Bisque before but I want to try making some, do I go for the flour or the blended rice version?

Do you guys have any tips on cooking on a budget? I'm a college student and most of my money goes to rent so I don't really have a lot of money to eat out. I know this question has already been asked and answered multiple times before, but if you guys can help me, it would be very appreciated.

I ate ramen for 19 consecutive days. I feel like shit.

>>9499310
Check these guys, they have good videos for cooking on a budget.

https://www.youtube.com/watch?v=G-2YVb_nPPM

Bought some Fleischmman's Active Dry yeast yesterday.
Today I used it to bake some bread, which only rose about halfway to where it should have and turned out yeasty and dense.
Upon inspection, the remaining yeast is brown without a hint of gray, and when I proofed a packet, it barely bubbled.
Did the grocery store fuck me, and is there a way to avoid this in the future?

>>9499310
Some more.. always keep watching myself once I go there.
https://www.youtube.com/watch?v=qiSg6lwIItU
https://www.youtube.com/watch?v=hLoA3QrRHhs

>>9494678
Google search common substitutes. Also, it's not uncommon for a first crack at a recipe to not work so well. We all make mistakes. Think about what went wrong and try the same recipe again, and it will probably turn out way better.

>>9499310
>Do you guys have any tips on cooking on a budget?
You mentioned you were a student. What sort of resources do you have? Do you have a kitchen? Or are you stuck in a dorm with minimal equipment?

A few general things:
1) Minimize waste. When you buy food make sure you use up all of it. Trimmings can be used in soup or to make stock. The leftover bones from meat (or poultry carcasses) can also be used for that. Use up leftovers by either reheating them, or by putting them in other dishes.
2)Cook from scratch. If you are buying box mixes, packets, etc, those are nearly always more costly than cooking from scratch.
3)Pay attention to seasons. The price of veggies varies greatly depending on season. You can usually score awesome deals on meats after major holidays. I.e. the supermarkets all stock up on turkey for Thanksgiving, then the day after all the unsold ones go on super low clearance.
4) Hunt and fish, or find friends that do.
5) When you buy meat or poultry always buy the least processed form. Whole chickens cost much less per lb. than breast meat, for example.

I oversalted the water for my stew, and upon tasting it's quite noticeable. How can I counteract the saltiness?

>>9499744
That's hard. You can try to stick some potatoes in there and see if they soak up the salt (discard them once the soaking is done). You can also try to dilute the saltiness by adding more of the other ingredients.

If the stew isn't finished yet you can scoop out some of the salty water and replace it with something less salty.

Also, the obligatory:
1) Don't salt your food until the end, that way you can taste it and know how much to add.

2) Why are you making a stew with water? It will taste a thousand times better to use a flavorful liquid, like stock. Wine is good too. As are some other things:
Red meats: Beef or veal stock, red wine, dark beers
Pork: Pork or chicken stock, white wine, alcoholic cider
Poultry: Poultry stock, white wine

Never water! Stock is key for flavor and for texture.