/ck/ - Food & Cooking

slow & low after you saute the veggies

>>9534033
Thanks I'll give it a try right now. I'll post a pic in a bit.

>>9534033
>>9534067

Came out bretty good. Basically like a regular stir fry but kinda soupier. I think next time I'll add the kale till the end so it won't be so soggy.

Thanks for the help anon.

>>9534317
Pic related.

>>9534324
Dude that was a meme to poison you

You brown the meat, take it out and then saute the veggies, then sauce them and let them mingle together

Anybody know about what'd it take to successfully die by hanging with little to no pain? I already know how to tie the knot and get rope but I'm worried about the drop. I don't think a chair will be enough of a fall, I'm also a heavyset guy, 5'10. Should I do it outside of my city ? I don't want my family to be stuck with bills for having to deal with my body. I thought about doing it in the mountains so some animals might eat me or my body could just decompose like that suicide forest in Japan

>>9534328
When you hit the end of the drop and your neck snaps, you go unconscious immediately and don't feel any pain. Your brain dies from lack of oxygen, but you're not conscious of that process.

So the ideal there is to drop from a good height, have the neck snap immediately and have it be done instantly without pain.

If you drop from too short a distance, you risk it being painful.

>>9534327
this anon is right. who wants chicken without color on the cooked surface? you liked it so thats fine. but I would of >>9534327
>brown the meat, take it out and then saute the veggies, then sauce them and let them mingle together

Whats the difference between a stock and broth?
also
why do we have fluid oz. and oz. for weight? that shit pisses me off

>>9534328

You should give the suicide prevention hotline a call, dude. I'm serious.

>>9534317
>>9534024

add leafy vegetables the last couple of minutes and either sear fatty chicken and add it before anything else, or add lean chicken precooked/slowcooked last couple of minutes

What can I do with pecorino cheese? I've got a big chunk in my fridge that expires fairly soon.

What about, frying mushrooms until done and crispy, remove to plate, butterfly and brown/seal chicken (pre-seasoned) in same pan then finish off in oven before resting it on the mushrooms to keep them warm but not soggying them in a sauce. Saute tomatoes, add a bit of white wine (or at least a splash of wine vinegar, or both) to deglaze, add kale toward end. Slice up chicken, add that, mushrooms and juices and give the pan a few shakes in the juices, plate up?

I got halfway through that before realizing I don't know what we were trying to make, but I'm on mobile, so fuck it I aint going back, fuck you!

>>9534357
Stock is made from the bones of the animal (chicken or cow more commonly) broth is more from the fats and lower quality leftover meat which is why there is really to such thing as vegetable stock

>>9534684
"No such thing"
not to such sorry, not a touch typist

>>9534691
>>9534684
It's called stock because it's used in the applications that stock is used in rather than as a broth.

>>9534731
what applications would one use one over the other? also do you use add veggies to your stock or broth or both when cooking it?
stock/broth is one of the more confusing things when it comes to cooking food.

>>9534747
You can think of stock as an ingredient while broth is more of a base. Stock is mostly unseasoned while broth is seasoned. Also stock is a textural component (due to gelatin content) to things while broth isn't. I read or heard a good explanation of it and I'm trying to convey that as best as my memory can.

>>9534327
I time it to brown my meat just as my onion is halfway done so I can skip the take out the pan step but meh op fucked up hard either way.

I hate the taste of beer for the most part but seems like breweries are where my classmates enjoy inviting me and hanging out. Some beers even make me gag from just smelling it. I'll drink hard liquors but some of those beers are off putting for me
which beers don't have as much of that bitter taste and get me drunk?

>>9534778
Let's just assume the beer that will get you drunk is the one you'll drink the most of. Ever experiment with gose?

>>9534764
I made some chicken gravy today because I had some extra chicken from a whole bird I roasted last week and I couldn't tell you what the carton said. it may have been stock or broth. I ate it for breakfast this morning and it was delicious. besides salt and pepper and stock or broth? all I added was a quick butter/flour roux and some onions and celery I sweated, and a little corn that was left over. put it on some mashed potatoes and ate it with a biscuit.
don't take this the wrong way but I'm still confused by what should stock be used for and what should broth be used for. I kind of figured you could use either one for any application

>>9534790
never tried it
I wonder if there's some way I can sample a bunch of different types of beers without buying cases of fucking coors light. I remember that being awful

>>9534778
beer is disgusting. just take a flask with your favorite liquor. just don't get caught drinking it there. order a soda and dump some from you flask into it. tell the bar guy your the DD you might even get it for free

>>9534819
Stock is made of bones, so there isn't a strong meaty flavor since the bones have very little muscle on them. There is no salt in a stock either, so it isn't really usable in that state. The gelatin in the stock that comes from the collagen in the bones ads texture to the stock depending on how much collagen was converted and how concentrated you made the stock. It's not uncommon for a homemade stock to turn into a solid gel glob after refrigeration. This adds body and "silkiness" to sauces.

Broth is made from meat which gives it a meaty flavor and is generally seasoned, so you can just drink a broth. It's often the byproduct of something you're making. Broth conversely doesn't add anything to the texture since it has little to no gelatin. Also broth can be made from seasoning and cooking meat in stock. You can't make stock from broth.

You can use them interchangeably in many applications, but some things like thicker sauces benefit from using stock for the texture and body they provide.

tl;dr texture vs flavor. one can't stand alone, the other can.

Does anyone know what "nut butter" is? My roommate made me a creamy pasta for dinner the other night and it had this really unique flavor to it. I asked what it was called and all he did was snicker and say "nut butter" with this stupid grin on his face. It was kinda strange actually, I couldn't get him to tell me more about it. Do you guys have any recipes you use for this "nut butter?" Or at least know what it's made from? I've been craving more of it ever since.

What are the memes behind copper pans? I primarily use cast iron for everything at home, but i seen some "as seen on tv" garbage and thought they looked gorgeous.

Is there any difference in quality or texture for making ground beef if you grind fresh beef vs previously frozen beef?

What's the deal with flavored coffee grounds? Are the beans/ grounds somehow infused with flavor or do they essentially salt your grounds with spices? If the flavor is separate from the grounds, then is it possible to de-flavor the coffee?

>>9534024
Could Jesus microwave a burrito so hot that he himself could not eat it?

>>9534989
Probably. Its not like sand niggers are immune to heat or anything.

>>9534896
Nut butter refers to any butter made of nuts, i.e., peanut butter, almond butter, cashew butter, etc. Your roommate was probably just being an idiot.

>>9534957
patched ground beef can be made with different cuts of beef while if you grind the meat yourself you can guarantee the quality of your ground beef while if you buy patched GB you can't

I really don't like egg yolk. I can't even stand it in scrambled eggs anymore. However, I feel bad throwing out the yolks when I cook eggs. Is there anything I could do with the yolks I don't use so they don't go to waste?

If the ratio is 3 parts oil to 1 part vinegar, then why the hell is it called a vinaigrette and not oilette or something?

>>9535044
Meringues, custard, mayo (and a whole bunch of other sauces), ice creams and curds, poach in soups/stews... so many uses.

>>9535080
because vinegar is still the chief flavor

>>9534842
Try otra vez by Sierra Nevada. It's sour

>>9534842
most regional/craft breweries put out a sampler six or twelve pack, just look for them at the liquor store

>>9534912
anyone? Or does this deserve its own thread?

>>9535092

Unfortunately I hate like most of those things as well. Crap.

Guess I could make them and give them away to other people though.

>>9535015
What? I'm asking if using grinding previously frozen beef is noticeably different than using fresh beef?

What are the little tasting dishes you see people use in anime called? They always use it to taste soup theyre making.

I don't drink but i've been experimenting with flavors. A bottle of Blue Curacao is $20ish. Would it be good as an ice cream flavor? as a thin gelatin spread over panna cotta? Just soda?

>>9534024
>I never see these on here
You want to know why? Maybe you should lurk more. But I will tell you why. Ready? Here's why...
Less than 10% of threads here deserve to be threads.
This isn't /g/. You can just ask your stupid question and watch it drop off, and then ask it again in a new thread while the other is still active.
It doesn't fucking matter.
QTDDTOT threads piss me off a bit because they are started by noobs who don't realize what I said previously.
Faggot.
Anyways, this was meant with love :) gl cooking chicken I'm sure it will turn out for what.

So how do I get into cooking?
Do I just start cooking after some recipes?
For example: I want to make some kind of salad that I can eat at work - I want it to contain tuna and quinoa plus whatever makes it tasty.
Where can I find a solid recipe for that?

>>9535754
No.
First you need to buy yourself good knife.

>>9535762
Kek
I had some but ruined them by putting them into the dishwasher.

How long can I live on nothing but spicy korean ramen, orange juice and coffee before I die? Orange juice for the vitamin C, milk in my coffee for the D, egg in the ramen for the protein, may or may not add carrot

>>9535754
Go to allrecipes.com and find a recipe that sounds good to you. Gather up the ingredients and follow the instructions. Do this and youre on your way to cooking more often.

I remember the first meal I made was some fajitas when I was 13, its been a joyride making food since then.

Ive never made bread until I found an online recipe for strawberry bread. I've been making this recipe for years for now. Ive made it for my girlfriends, for fundraisers, as a thank you gift to my bosses, and sometimes Ill make some with my date just because im comfortable cooking and they generally like taking directions as long as you know what youre doing.

One girl I dated actually asked me for the bread recipe and I told her I dont have it. Which is bullshit... Nobody is getting ahold of my lucky charms.

>>9535762
Ignore this guy, everyone is uncomfortable trying something new. Your knife is probably fine.

>>9534328
Pain is the scariest part about dying to me. I don't want my final moments filled with pain, uncertainty, and fear. Or wondering if this pain is THE pain that'll lead to my demise. If I have the foresight, helium bag all the way. I'm too afraid of hanging.

>>9535818
>allrecipes.com
Worst. Advice. Ever.

>>9534896
He might have been referring to 'nutted butter', which is when you brown your butter for a nutty flavour.

>>9535806
Do add carrot, or otherwise supplement vitamin A.

Also consider B12 supplements, I don't think you'd be getting enough from the egg.

Apart from that, pretty long, I guess.

>>9535806
You should also add some more fiber, just so you're not shitting your brains out....

>>9535818
Thanks for your input mate, good to hear that just starting to cook something is the right direction - a little hyped about finally learning something useful again.

>>9534328
Why does it have to be hanging? Are you afraid people will think you're a pussy for using an exit bag? You won't care what anyone else thinks when you're dead.

>>9534324
That looks like it wants cashews in it.

>>9534520
You will never get mushrooms to be crispy on their own.

In webm related, does the person use normal flour or self-raising flour? (I can read it's just that cakes normally use self-raising instead of normal)
Also wtf is Cornstarch in Dutch? Google translate gives me Maïzena but I don't believe it.

>>9536642
The cake rises a significant amount, so I would guess self rising, since there doesn't seem to be added any other gas-producing element.
Although, since all those egg whites were wipped into foam, it might just be regular flour, and the eggs catching all the expansion of the air trapped inside.

And cornstarch is Maizena, believe Google translate for once. Maïzena is finely milled cornflour. Corn = Maïs

>>9535940
I like your style, anon.

Do Americans really consider obese women to be sexy? I mean, how can you justify a 300lb blob to be attractive?

Or is this just a meme and we're all being pranked?

>>9536815
Were you banned for a while or something? I didn't miss you.

Next time you make a thread OP don't use a picture in which somebody is holding a knife and produce like an absolute now-nothing retard. This is a cooking board.

>>9536815

only blacks. and only to cope

>>9536818
>I miss you

I miss u too, sweet tits.

>>9534778
I found darker beers are easier for beginners to stomach, but you can usually order a flight, 3-5 small portions of different beers on tap. Considering the variety of beers available at many breweries, saying you dont like beer based on drinking coors is like saying you dont like potatoes when all you know is biscuits 'n gravy flavored chips.

meat loaf
meatball
are they the same thing but shaped different?

>>9536920
No. Meatloaf is disgusting because it has ketchup on it. And has a tendency to use cheaper meat and a thicker texture.

>>9536778>>9536642
I am German, and I use potato starch (speisestärke).

How should i cook a sheep liver ?

>>9534024
in order, sautee chicken thighs first. remove chicken from the pan when it's about 3/4 or more done. sautee the mushrooms for a good 8-10 minutes solo. add mushrooms to the pan and give it another few minutes. add chicken and kale back into the pan and crank it for a little while, then let it settle back to medium - another 3 minutes tops.

>>9534896

I see what you did there...

>>9536778
Thank you.

>>9536967
mince, mix with sauteed onions, egg, breadcrumbs and spices, form ping pong ball sized dumplings, simmer gently in some broth, serve as soup/entree. Leberknödel - a classic Bavarian/Austrian dish.

>>9536827
well I've tried a few others
yuengling, blue moon, some main beer brands come to mind as well

Any tips for cooking rice?
It's my first time cooking anything (not counting tea and coffee).
I'll eat it with canned tuna.

which is the 'healthier' option in the long term:

-binging on one 150g bag of crisps in one sitting once a week (ie after a few beers or with a movie etc)
-eating 5 standard 30g single bags (one bag a day) over the week

??

>>9534328
Just use a belt and a gallon of Jack like my dad did.

>>9534860
What does DD stand for in that context?

>>9537577
Designated driver

>>9537581
Many thanks, anon

What the fuck should I eat for dinner /ck/? Inspire me to surpass my current cooking power level. If I like the idea I will make a thread about how to do in a few hours after I get drunk.

>>9537371
White rice is always 2 parts liquid to one part rice.

You must always start the water boiling first and during that time you must rinse and wash the rice until the water is clear otherwise the starch will build up and boil over making a bit of a mess.

Once the water boils, lower the temperature to your stove's lowest flame and add 1 tsp of salt for every cup of rice you use and cover it with a tight fitting lid making sure you don't open it for the 20 minutes it takes to cook.

After that remove it from heat, fluff up with fork (just take a fork and go through the rice a couple times so it's not flat) and let sit for about 5 mins to firm up a bit.

Protip: Add a garlic clove or two when cooking the regular method to give a it a better flavor or use chicken bouillon instead of salt and add a large strip of lemon zest for godly rice

>>9537653
Thanks, anon!

>>9536924
Are you really this retarded?

>>9535648
Hello?

>>9538051
Is it me you're looking for?

>>9534024
What the difference between:
Gelato
Ice Cream
Sherbert
Sorbet

>>9537446
no difference

>>9537446
>-eating 5 standard 30g single bags (one bag a day) over the week
this because i guarantee, just like myself, you will not account for the 150g bag in your calorie count for the following days

Would you eat cauliflower cheese and potato pierogi or should I just make my 7lbs of cauliflower into samosas?

>>9534024
How 2 make a not shit pizza

>>9538556
My go-to recipe for cauliflower is just steaming (or boiling) it until tender, then mashing it with a little olive oil, roasted garlic, and shredded parm. Toss the mash back into the oven for about 15 minutes to let everyone get to know each other in the pan. If you have a shit ton of cauliflower on hand I definitely recommend trying it.

hey co/ck/s, i just had an idea
>melt a small square of american cheese on a bun in the microwave
>use the bun on sandwiches
would this work, or am I retarded? has anyone tried this before?

>>9538594
Thanks, but that doesn't answer the question. Pierogi or samosa?

>>9534514
Make pesto with it.
If you leave it to dry outside on a rack (or crinkled foil if you cant be bothered) for a bit just to wick off the surface moisture, then cover with cling film and freeze it, it keeps pretty well.

>>9534024
Why is my burrito mix so fucking sweet?
I added a pinch of brown sugar to caramelise my onions but I added a shitload of cayenne pepper and chilli flakes. My own fault for not tasting as I go and adding more heat but I assumed it would border on too spicy with how much I added.

i wanna just crack a raw egg on a frozen pizza and cook it, would this work? i see you can bake eggs in the oven so if i just find a pizza with that bake length ill work right?

>>9538793
if you can find one that'll cook in ~8 minutes. the biggest problem with eggs is having them roll off the crust which is why you partially cook scrambled eggs for breakfast pizza

What the hell is a smoke point and why does it matter?

I'm serious, I see it in a lot of discussions on oil but I really don't quite understand it or how to utilize it.

>>9538820
its where shit fucking burns.....i think, dont hit my if im wrong

>>9538804
so the egg will cook in 8 minutes?

>>9538829
anything more than 8-10 minutes and it'll overcook
>>9538820
fat breaks down, becomes bitter, and can discolor/ruin the food.

most of the time when people complain about smoke or oil burning its because they've left the oiled pan sitting there empty for 10 minutes while prepping

>>9538850
EVEN if its on a frozen pizza and thus gotta heat the frozenness as well as the egg. im talking just cracking that bitch right over the pizza, no precooking

>>9538863
it SHOULD be fine. the 8-10 minutes is solid and comes from personal experience with flash frozen/premade crusts. the biggest thing is keeping it from rolling off because it'll just burn on the bare sheet

>>9538895
huh, didnt even think of the sheet i was just gonna throw it on a wire grill and hope for the best

>>9538901
i could see it working if the edges of the crust are high enough. your idea seems pretty popular among blogging moms so give it a try

>>9538929
this afternoon then. ill take a photo, and egg and some shitty ass frozen pizza it is!

I'm going to brine a turkey. What are some recommended erbs or spices that I can brine it in?

>>9538929
>grilled potatoes and onion only on a pizza
what


>>9538950
koolaid

>>9538950
here's an old english recipe adapted for brining:
>buttermilk
>1 ounce of cream
>1/2 chopped onion
>cloves
>thyme
>peppercorn
>parsley

in a bowl combine:
>2 ounces of butter
>other half of onion chopped
>rosemary
2 ounces of bread crumbs

rub/stuff the turkey

I'm experimenting with a protein brownie recipe. I'm having moisture issues.
Would pouring water into a dry-ish batter harm the final product?

>>9534328
Have a (You) triggered incel

>>9534514
Use it to salt anything you also want to have a cheesy flavor. It's a great finishing cheese for pasta, in sauces, on bruschetta. I pretty much use it anywhere I'd use parmigiano reggiano

>>9537653
What's the ratio for brown rice?

>>9538616
Cheese top burger.

I'm going to try grilling hotdogs to make chili dogs for the first time this weekend, but I gots two problems: the first is that I'm not very familiar with grilling and have never actually made hot dogs before. The second is that I only have access to those public grills in my apartment complex.

How do I go about grilling so I don't wind up with meat that tastes of ashes and lighter fluid, and how do I make sure the grill is clean enough to even use?

Here's a good question.

What do you do with gravy that's leftover when you eat the rest of your food, using the basis of fast-food gravy? I feel like throwing it away is a waste but never have a place to keep said gravy if I were to keep it. This kind of leads to me just drinking the gravy straight.

>>9540192
Get the charcoal in there and light that shit up. Wait until the coals are white to get rid of the lighter fluid taste. Once its hot just take a grill brush to the grate and you're all set.

>>9540192
>How do I go about grilling so I don't wind up with meat that tastes of ashes and lighter fluid

I'm not sure why this is even a question. You put your coals or wood in the grill. Lighter fluid on top. Light it. By the time the coals are ready to cook on the fluid will be long gone.

>>clean enough to use
The fire will burn the grate clean while it is getting going. All you need to do is brush off any ashes that might be stuck to the grate, which is rarely, if ever, a concern.

>>9540197
Fast food gravy usually sucks so I just throw it away.

If you did want to save it just pour it into a cup, ramekin, or other small container and stick it in the fridge. If you don't have lids then use plastic wrap.

Im looking to buy a wooden chopping board because my current one is incredibly small and low quality but other than the fact that i probably want end grain i have not come further
Do i really need to Shell out hundred bucks or are there good recommendations for half the prize(but not half the size)?

>>9540259
Don't get caught up on "end grain". It is only a marginal improvement over the standard type.

I have a few cheap-o bamboo ones that I bought from my local supermarket about 10 years ago. They're still going strong despite no special care.

>>9540208
>>9540209

Alright cool, thanks.

Also, what's the best kind of hotdog to buy? I was recommended hebrew national, but I don't know shit about shit about hotdogs.

>>9540308
I usually buy the kosher brands too--they tend to be a bit higher quality than the really cheap ones. Hebrew National is good. So is Nathan's.

>>9540308
Im pretty sure there is no such thing as a good hotdog. I prefer using hotlinks for chili dogs.
Hebrew National will do fine.

hey dudes, what's a good sub for butter when finishing a pan sauce?

>>9540308
When I eat a chili dog, I like a pork dog with a natural casing. all beef dogs don't go well with chili dogs in my opinion

Is there anything wrong with using these kinds of knife sharpeners?

What's the best/easiest way to do it? I hate my dull knives.

Hello guys I don't have a lot of expirience with chocolate and have a question.
I want to make a "cake" using a flan/pudding mold. I want to melt chocolate and coat the mold with with it to hold the fill which will be a milk cream and banana mix that I used for cheesecakes. Basically I want to know if it will be easy to unmold it or how to do it and if it sounds like a good idea. Something like a big bonbon.

>>9534024
What would be a good menu name for an option to have a companion dine with you at an extra charge? Associate's Special is what I've come up with so far.

>>9541892
when you want to unmold it, put it in a pan of hot water for a while, making sure the water is as high as the chocolate. it should melt the chocolate enough to release it from the pan.

>>9538929
why the fuck does everyone throw fucking eggs on everything now, they taste fucking foul and are messy as shit, fuck you.

>>9534912
They conduct heat better. Thats all i can think about. And the asthetics.

Alright, /ck/, I tried making garlic mashed potatoes for the first time last night. Recipe called for 1/2 cup of milk, 8 potatoes, 1/4 cup butter, salt, pepper, and 2 cloves of garlic, minced. I forgot to quarter the potatoes before boiling them and I cut up the garlic into what I believe was tiny pieces. But when I tried it out, the bitterness of the garlic (which seemed to be more whole than I thought) overwhelmed me and I don't want to finish them. Is there any way I can save them?

>>9544015
You can't remove a seasoning once you've added it.

Best you can do is make more mashed potatoes, without the garlic, and then mix that with what you have to dilute the garlic taste.

I am a bit surprised though; 2 cloves of garlic for 8 potatoes sounds extremely mild to me.

Also, I'm not trying to be rude here, but protip: This is why you never follow recipes blind. Whenever you add a seasoning you add a little bit (less than the recipe calls for), taste it, and then adjust. Ingredients like garlic, herbs, spices, etc, vary in potency. Because of that it's impossible to be able to predict exactly how much to add. If your ingredients are stronger than what the recipe writer used then you will need to use less. If your ingredients are less flavorful then you will need to add more. Always taste and adjust as you cook. You can always add more but you can never take away.

>>9534896
Kek. Your roommate sounds like a neat guy.

>>9535648
I've seen it as an ice cream flavor before,same with meretto. Both are delicious

>>9535699
Fuck off faggot. These threads are great for people wanting to learn. If you hate them so much gtfo

I have a $400 gift certificate to Williams Sonoma. Looking at a Le Creuset skillet; 10 or 12 inches?

>>9544023
Thanks, anon. I only have 2 potatoes left but i'll see what I can do

>>9544015
Thoroughly reheat your mash, so the garlic gets cooked, since I get the feeling you added the garlic in raw.
Am I correct in that assumption?

Anyway, cooking garlic loses the harshness.

>>9544068
12, easily. A 12" skillet can do everything the 10" can, an more.

I have leftover cheesy potato pieorgi filling and i dont want to make more dough. Whats something easy i can do with it? Pic unrelated.

>>9544098
How should I try to reheat it? I'm nervous it'll burn and scorch the pot, even though my roommates will do that shit anyway. Also yeah I added it in raw. I'm considering adding in shredded cheese to also combat the garlic

If I'm going to make more, would instant potato flakes have the same effect if the remaining 2 potatoes don't work?

>>9544321
If you have a casserole dish use that and bake it. You may need to add a little extra butter.

>>9543809
You mean they taste fowl?

This whole board is QTDDTOT.

>>9541837
these are fine. people make a huge deal about sharpening knives because the chefs they watch do. the difference is that chefs are using real knives and most people use $30 ones

where’s the frozen pizza egg guy

>>9534747
Stock can be used in place of water in most
instances

I accidentally spilled some wine on my cat, does that come out? It was on the white part of her fur unfortunately. It was a Chilean cabernet-sauvignon, if that's of any importance

>>9538335
The amount of sugar and how frozen it is

>>9545346
Cats shed fur constantly

>>9545346
Lick the cat.

This entire thing is one clove of garlic. What the fuck happened?

CAN I EAT CAROB POWDER RAW?

I see recipes where it's cooked, but some faggots expect me to just blend bullshit together

I don't get it, in my country it's called "carob flower", so I always assumed it was meant to be cooked.


also can i snort it, thanks


PD: if you reply within a minute with a well thought-out answer, I'll up a vid of me snorting carob powder

>>9534842
I know in some liquor stores in my area they do a make your own 6 pack of a selection of beers, gives you a chance to try multiple beers in one night from one 6 pack

>>9535699
These threads cut down on those same spammy that pushes out good longstanding OC threads that need bumping like Pattibros thread and the weekly challenges.

>>9534328
if youre planning to kill yourself in a boring way like hanging or taking a handful of pills, just stay alive and get over your problems

if you have something cooler planned you probably know what youre doing

Wouldn’t a savory scone just be a biscuit?

>>9534024
bump

>>9546758
Scones arent flakey. Biscuits are flakey. (In murica)

>>9534024
So I just got a bag of this, thinking I could use it in place of normal flour but I didn't see the ingredients listed as acorn starch first and acorn flour second. Using it as flour in pancakes just created a dense and starchy piece of shit. Now I have no idea what to do with it seeing as I cant use it as i would normal flour. Is there any way I can make this stuff useful?

>>9541837
bring it to a professional or buy one waterstone, its not as much of a fuss as people make you believe, i let it soak over night and prolly need 5 min for each knife, and i sharpen like only my 4 best ones

>>9548438
use it in place of corn/potatostarch, is it really that difficult to figure?

>>9548438
Well, the packet says its starch, so i guess you could use it as such. Some cakes use starch. Can´t remember a recipe right now, but there are some. Or make gelatine or pudding out of it.

>>9538335
Ice cream, sherbet, and sorbet are differentiated by quantity of fat. Sorbet has none, sherbet has 1-3% and ice cream has around 10% depending on its quality. Gelato has between 5-8ish but is also churned to be more dense than ice cream.

>>9545672
Magic happened

What should I make with my salmon filets? I usually make a teriyaki glaze but I'm out of soy sauce tonight.

>>9540192
>>9540308

Right, this guy again. Tried grilling them, but it's so damn windy that I couldn't keep the fire going no matter what I tried. Any tips for keeping the grill lit when it's windy out?

I bought a huge piece of ham, and I never cooked ham or even used any in any good receipe

I want to know how to glaze it and get the pulled pork texture out of it

>>9549304
In my part of the world, ham means picture related.
You'll never get a pulled pork texture out of this.

And what exactly do you mean by glaze in this context? Like, gravy?

>>9549311
I'm talking 12'' wide pork ass ha

all the receipes online looks actually pretty bad, for what I've found

Can you eat the seeds of ordinary green paprika?

>>9549320
Flavor it up with a rub or something then braise or roast it for 4 or 5 hours at a medium heat. That will give you the pulled pork texture.

You'll need to make a sauce/gravy/glaze to go with it. You can use the braising liquid or the pan drippings to make one.

>>9549339
As in bell peppers which you retarded burgers call it.

Since y'all ain't never got around to answering >>9538556/>>9538638, I used half my cauliflower to make pierogi filling and it's fucking delicious. Cauliflower, potato, onion and cheese (gruyere, gouda and cheddar). The other half will go to making curry with potatoes and okra tomorrow (ala bhandhakka malgovi, Sri Lankan food ftw).

I've made 4 cakes recently/ 3 of which havent cooked properly. Ive followed the instructions perfectly the the middle always has gooey, uncooked dough in the center

How do I stop this from happening? longer cook time? Higher temp? My instructions all say cook at 350 degrees for 30-40 minutes but things are undercooked. Higher temps and longer times just result in a still too moist center with a thoroughly dry and burnt outside

>>9549351
Fuck you, piece of shit. This isn't a direct threat but I will LITERALLY kill you.

>>9551185
Common sense should tell you lower temp and longer time.

>>9551221
>lower temp and longer time

wait really? huh. I guess that makes sense. I didnt say it before but these cakes are really my first attempts at baking. I don't know shit about it, just following instructions

To be more specific here though, how much lower and longer if it's normally 350/40?

>>9549351
your asking if the seeds are edible and we're the retards?

>>9534024
I'm kinda in the same boat as this guy >>9548438 and I'm trying to find a good source of acorn flour. The only caveat is that I am on a "cook with only locally native ingredients" kick so I need a steady source of specifically California native acorns like the tribes would use. Though I can't be too picky and just North America sourced acorns should be fine. Any websites/places/stores I should look into? I can't find any on Amazon.

>>9548444
>let it soak over night
bullshit, a couple of minutes are plenty. If there are no more air bubbles the stone is soaked and ready. Use demineralized water if possible to prevent long term clogging of the stone, always let it dry slowly and thoroughly.

>>9551243
What's more retarded having to learn 50 different types and names of peppers or alternatively calling them all pepper?

>>9534024
test

Hey /ck/ I just wrote something in full but when I hit post it shat out - hence the test.

I don't browse here often, maybe lurk once every two months, that and the alcohol threads. I bought rich people pasta (they look like shells). All I have in my kitchen is that, some chicken fillets, salt, half a thumb of tomato sauce, half a bottle of sweet and sour sauce. Lettuce, onion, tomatoes. Should I risk it and try something and if so, what and how? I don't want to ruin something I paid a lot of money for. It was a spontaneous buy and it would have been nice to have used it with mince, etc. Regardless, that's all I have an perhaps a few spices like cumin and mixed spices, etc.

The other alternative is to eat breakfast for dinner because the only other thing in the cupboard for the rest of the month is corn flakes. Thought I could add soup to the pasta but I've noticed it's all gone. Thoughts? Thanks in advance for any replies. There's something about cooking which is so liberating and wonderful, even though i'm bad at it.

>>9552014

>"cook with only locally native ingredients"

Wtf is wrong with you? Seriously how could you be this retarded? Is being a vegan or a tranny no longer cool enough or get you enough attention? Or are you some spoiled cunt who has it so easy that life is boring without a meaningless challenge to fill your day. That can't be it because women don't have that kind of thinking. What's next after you tire of this?

>>9552113
You are assuming a lot of things.

My brother bought a big heavy ass pan that's too big to go into the dishwasher and when we wash it in the sink it looks like shit. How do you clean this big ass cast iron pan?

>>9552169
Are you asking how to clean a pan? Or are you bragging about how your sink is bigger than your dishwasher?

>>9552113
>>9552153 <- this desu

>>9534024
>>9534033
>>9534317
>>9534324
>>9534327
>>9534357
You got memed OP
For chicken breast, which it looks like you're using, I usually slice it pretty thin (not to strips though), get a pan really hot, and sear it pretty quickly, it can end up staying in the pan less than 3 minutes. If it's thin enough and the pan is hot enough, that should do it. You can also season or marinade it in advance, but make sure to dry it a bit before throwing it in the pan.
Remove chicken from the pan, throw in veggies real quick, slice the chicken to strips and mix everything together.

>>9535754
If you're really clueless and want to get decent understanding of HOW to do stuff, not only recipes, I unironically recommend this book. I worked at a book store and we had it. It covers all the important stuff
https://www amazon com/Cordon-Bleu-Complete-Cooking-Techniques/dp/0688152066

>>9552153
>>9552439
>Samefag

Do you have no excuse for your pretentious cunt behavior?

>>9552825
Please. If I wanted to samefag you I would have done more than one other person.

Also who even gives a shit about what ingredients I use and why? Go be a fag somewhere else.

>>9549311
where do you live that ham only means deli meat?

where do you think the meat is sliced off of?

>>9552108
If you did spend a lot of money on the pasta then I wouldn't risk anything too much. You could just make a sauce with the tomato sauce, saute onions and add the fresh tomatoes to stew. Grill the chicken to put on top or the side, and you got a pretty good dinner depending on what spices you have.

>>9552963
>Who gives a shit what the ingredients are

Pretentious cunts who insist on locally sourced free trade Artisanal acorn flour to share on Tumblr

>>9552014
>local acorn flour

In my neck of the woods, which I realize is far removed from CA given that it's in the state that ranks last in everything except number of churches per capita, we just go out and gather them in the fall. Then we go through the shelling, grinding, soaking and rinsing to remove the tannins and finally drying it. My wife's Korean so she likes to make the acorn jello type thing, Dotori-muk (도토리묵), using organic flour. Pretty fun activity really, born out of necessity because you could no more find someone selling acorn flour in MS than you could fly. Surely even in CA there are public areas where you could gather acorns unless your significant population of asians beat you to them ;)

Has anyone tried making fried rice with brown rice? How was it?

>>9553774
Brown rice has its own flavor compared to typical white, it's a bit earthy. I personally find it somewhat off-putting in fried rice, but you could try it and see.

>>9553652
not that guy but as a Californian, i've never seen an acorn tree, much less acorns just lying around in a park or something

they arent really common, at least in the LA area

what's the orange liquid that is used in this?
And do you think I can include Bacon bits to enhance the flavour?

>>9553896
It's egg, you dolt. What else could it be?

>>9553881
it's called an oak tree and they're very common

>>9553896
uhhhhh, are you talking about the Eggs? They're probably darker than you're used to because other countries use different diets for their chickens.

>>9553911
I realize this. I also realize that oaks must be common. I've been here for 30 years, why have I never seen acorns fallen from any trees?

>>9553652
>>9553881
>>9553911
>>9553926
Southern California should have plenty of acorns, everything west of the San Jacinto mountains is naturally an oak savanna, not a desert as a lot of people think. It used to be pretty much all oak. I think the problem in So-Cal is that so much of it is urbanized that a lot of the good stands of trees have been cleared or are near some kind of pollutant. The good news is that I live in Riverside which isn't as packed which should have some decent stands and I know the local Tongva do exactly as you describe with gathering acorns.

The only reason I haven't tried is that I don't know if I could identify it properly or if I could prepare them and leach the tannin without fucking up. I think I might actually give it a shot. Any advice on gathering acorns so I don't poison myself with overripe/under-ripe/diseased acorns?

>>9554003
Yeah drive all over California looking for acorns, to replace 10 cents of flour, that you will eventually throw away from laziness, that will surely help the environment

>>9554003
>Any advice on gathering acorns so I don't poison myself with overripe/under-ripe/diseased acorns?

MS fag with the korean wife here, and we just gather them when they fall. We'll be at it soon as they're starting to fall now, you have to collect them before they start rotting, although the deer and squirrels are competition enough that it generally isn't an issue. As far as leaching out the tannins you have to do several soaks and washes. Do it until you don't detect any bitterness when you taste it. If you didn't do it completely it isn't poisonous, it just might be too bitter. For identification, a young acorn looks like this pic from my backyard oak tree I just pulled off. Obviously it's still small and green, meaning unripe. When it falls the shell part will be brown and hard and it will be under an oak tree. It's not a mushroom, you can't confuse it with anything else, lmao.

>>9554230
Thanks. If they are falling now then I'll have to do some gathering in the next few days.

>>9554189
Dude I live next to empty foothills, I don't need to drive anywhere. Also I'm not doing this for the environment. Why do you care so much?

>>9553896

Damn, I wanna try making this. Can I replace the ham with bacon, or some other meat? If so should I cook it before hand or will it cook while frying?

I've been getting into some simple baking recently and I've found that all the recipes online make too large of portions for me. My baking pan can't do them all at once and I don't really have the containers to store it all.

My question is: are baking recipes straightforward to scale down? Will it screw everything up even if things are proportional? And how would I do half an egg?

>inb4 just buy a bigger tray/ plastic containers
Nah

>>9555104
>My question is: are baking recipes straightforward to scale down? Will it screw everything up even if things are proportional?
It should be fine as far as the ingredients themselves go but if you are scaling down then you should really pay attention to heat and cook times. I can't say anything more concrete than that, just watch whats in your oven, know the signs that something is done and don't just trust the oven timer.

>And how would I do half an egg?
I would whisk it well until it could be measured out without throwing off the proportions of yolk to white..

>>9555227
Understood, thanks so much for the help anon.

>>9534024
Why is she using point grip to cut an onion with a full-bolster European chef knife? She should be using pinch grip.

Anyone have recommendations for books about food & cooking? Been on a reading binge lately and would love some on this topic. Cookbooks, books about food, all welcome!

ive been trying to do buttercream frosting but it just ends up runny like icing and when i try to do icing with eggwhites it doesnt stay together after a while in the bowl. its like the whites seperate even after beating the hell out of it.

tl;dr frosting and icing recipes

>>9555809
gelatin

>>9534912
Get stainless steel pans with a copper-insulted bottoms. They are the jewel of my kitchen, I can use them everyday, I can scrub the hell out of them when they get dirty, and they are still like-new years later.

I even took one into my culinary school to cook my "final" with, and all my chefs were geeking out over it.

Copper pans can actually cause chemical reactions in certain types of food, causing them to oxidize and turn the foods brown, also possibly even breaking down the copper into your food (which can lead to various illnesses). They are a very specialized and unnecessary product.

Combine the best of both worlds and get copper-insulted stainless steel cookware.

>>9554471
Prendend i made a joke about making mustard gas.
But yes. There is no reason you cant use bacon or another meat. And yes, cook the meat first.

>>9555796
The Joy of Cooking is what inspired me when I was 8 years old. 17 years later I still have that same bigass hard copy that doesn't fit on my bookshelf.

>>9549304
I dont know if you can get a pulled pork texture from ham.

>>9555809
>ive been trying to do buttercream frosting but it just ends up runny like icing
you're using too much liquid. if the recipe says to add 4 tbsp milk or cream, they usually tell you to add it in 1 tbsp increments until it just holds together. start with half the liquid and then slowly add more if you need it.

>>9534989
Jesus was both wholly human and wholly divine. In that he was wholly human he would have been able to burn his mouth on a burrito as easily the rest of us, but his divine nature probably would've made it easier to cope

>>9555809
Sounds like your butter may be too warm when trying to mix typical buttercream. Remember, the friction from mixing causes significant heat.

As for an eggwhite frosting, I'm not a fan, but remember that if any fat is present when they egg whites are being whipped, it will prevent them from taking proper form. That's why it is always so important to remove 110% of the yolk from egg whites when whipping. Also be aware that you can overwhip the egg whites until they have collapsed again, which is why the technique of folding egg whites into mixtures is so important.

>>9535092
Yolk meringue?

>>9537446
one big bag, because it may trigger diarrhea and you will shit out some of the calories

>>9553896
Are those just bread crumbs? I dont do a lot of deep frying

>>9556395
Yeah, probably Panko breadcrumbs.

>>9545672
Even more amazing than the 7 chambered peanut

>>9553896
Could these be fried in a small amount of oil in the pan, turning once to get a similar result?

>>9556456
Yes, this is called shallow frying. Use maybe 3/4" of oil in your pan.

>>9544334
How long and at what temperature

Homemade Bearnaise taste really good, however, I struggle with partial laziness, so when I cook for myself and maybe one other, there's no requirement to have it come out perfect.
Is there a way to make it a little easier, like avoid clearing the butter and just make small cubes and stir them in instead? Wont have too much effect on the taste, but would save me a ton of work.

Same for Hollandaise and the other egg+cleared butter sauces.

Can I replace salt with soy sauce when making scrambled eggs? Will it taste good?

>>9540197
>fast food gravy
Off my board you filthy pleb
>leftover gravy
Fondant potatoes. Works with stock too. Food wishes YouTube has good video; I am lazy phoneposter so I will not jewgle it for you.

Non-chef here. I need a knife that's durable enough not to break when dealing with frozen food but I'm looking for something with just a 4 or 5 inch blade. Any suggestions?

>>9558544
>replace
No.
>add & reduce salt accordingly
Yes.
>will it taste good
It depends on how well you scramble eggs. If you can't scramble eggs, adding things will make it harder for you to learn. If you can make scrambled eggs, you already knew you could add whatever the fuck you want and it would be delicious.

How do I make ramen into a proper meal when all i have is oranges?

>>9534324
I would recommend frying the chicken in oil and also doing the same to the mushrooms then removing from the pan and putting them onto a plate. Next to the rest of the vegetables and when they are close to done read the mushrooms and chicken.

>>9558752
Well given the options I would say put some oranges in some ramen

When breading could you add liquid seasoning to the egg wash e.g. soy sauce or lemon juice? Would it make any real difference in taste or affect the texture?

>>9558664
>I need a knife that's durable enough not to break when dealing with frozen food
You need a broad bladed chisel, and a mallet.

Never cooked shrimp from raw before, always used precooked. Are the precooked ones kind of rubbery after cooking due to overcooking, and will using raw shrimp make it possible to keep them soft after cooking like those I've had in restaurants?

>>9560431
Do 50/50 and see if you can tell.
Then report back.

>>9537500
Do you know why your dad did it?

>>9560716
Paranoid schizophrenia. Not sure exactly what the delusions were, but he didn't seek help and refused any forced on him.

Hey /ck/ I'm looking for a term or word. Google didn't help. Can you?

Solid recipe - Fried
Colloid recipe - ???
Liquid recipe - Soup

>>9560878
jelly?

>>9560893
Something like this. Im thinking saucy or stew, but im not sure. So, if look for recipes in youtube, it'll go something like this.

Fried recipe
??? recipe
Soup recipe

>>9560893
Wait. I checked youtube for stew recipe, and it showed what i wanted. Maybe it is called stew after all.

But isn't stew also soup? I am so confused.

Where can I go to buy cheap, decent cookware?
t. recent divorcee

>>9561110
Stew is thicker than soup.

>>9561118
Check yard/garage sales, might find something. Otherwise charity shop or similar. And obviously online.

>>9561129

>>9561118
Cookware prices are normally heavily inflated, so it is extremely common to find full sets for 50-75% off. I bought a full set of stainless for $120 about 7 years ago and it is still perfectly fine.

Also, all you need for core cooking is a stainless set with a decent layer of aluminium in the base. Multi layered pans and layers that go up the sides are a meme.

>>9561132

Yeah. From time to time you'll see people pretty much giving away really good shit on Craigslist or whatever.

>>9561118
That depends heavily on where you live. If in the US, try Marshall's, Ross, TJ Maxx or Kohl's. They will often, though not always, have high quality overstock from other stores or 'slightly irregular' stock direct from the factory sold at absurdly cheap prices, ranging from 50%-66% off regular retail. Be sure to inspect what you buy quite well before purchase or buy products from familiar brands. Outside of the US, it will vary heavily country to country.
If you don't want to shop around, any department store and many supermarkets should be able to help. If you don't mind waiting for delivery, just buy a set online.

>>9561141
I bought a 10-piece Le Creuset set from Ross for $279. Same set at Williams Sonoma is $800.

>>9561132
>>9561148
>>9561141
Tips on good brands?
My wife bought all her cookware for aesthetics, so we had pretty much all pioneer woman stuff. It was okay, but felt overpriced for what she got

>>9561156
I like ILAG.
>pioneer woman
America, eh? Well, considering ILAG's website has an English brochure and that brochure has America highlighted, I'd guess they're available in the US.
ilag.ch/fileadmin/dateien/Dokumente/Prospekte/Englisch/Brochure_Cookware_Products_GB.pdf
The Ceralon line is quite good.
I can tell you to avoid anything with a celebrity endorsement or 'as seen on TV' on it, at the very least.

>>9561183
Nice. I'll give em a look, lad.

>>9561156
Your wife sounds like a total tool, lmao!

>>9561190
She's a normie. She can't help it.

>>9534024
>i don't like having fingertips dot jpeg