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/ck/ - Food & Cooking

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10989154 No.10989154 [Reply] [Original]

Post noob mistakes you wish you could have avoided when you started cooking.

>You don't know better than the recipe.

>> No.10989229

>>10989154
>you don't know that melted, soften, and chilled butter are actually different and matter.

>> No.10989480

>if the recipe says to flip over halfway, this is not a recommendation

>> No.10989487
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10989487

>>10989480
>that one time you thought "eh it'll be hot enough to cook through, I don't have to"

>> No.10989491

>>10989229
This is a big one. I kept wondering why my cookies baked so thin and crispy.

>> No.10989576

A clove is not the entire bulb of garlic. Was really spicy hummus after that

>> No.10989585

A lid makes a gigantic difference.

>> No.10989597

Stop putting the same spices in everything.

>> No.10989600

>>10989154
Salt and pepper are universal because they're really fucking important.
Add more salt.

>> No.10989890

>>10989576
>a clove is not the entire bulb of garlic
Fuck

>> No.10989946

>>10989576
You can never have too much garlic. Never.

>> No.10989968

I wish I had known to taste the fucking food while seasoning it. You can fix under seasoned food by adding more seasoning. If you over season the food then it's fucked.

>> No.10989975

>>10989946
My stepdad used to grow his own huge ass garlic and then just bake all the cloves until they were all creamy inside. And we would just eat straight up garlic. It was great

>> No.10990235

frying food in a frying pan, shit gets stuck on pan if stirred/flipped too early.

patience in general, undercooked meatloaf, stews, cakes, pasta, etc

>> No.10990527

Don't cover fried food

>> No.10990532 [DELETED] 

>>10989600
Wrong.

>> No.10990553

using low smokepoint oils like olive oil, in apartments

grapeseed or bust

>> No.10990569

You do not have to constantly stir the ground beef immediately after you put it in the pan

>> No.10990586

>>10989154
Using too high heat and thinking all I needed to do was get it to a certain temperature for things to cook. I needed to learn to lower the heat and that things usually take time to cook properly.

>> No.10990588
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10990588

Didn't have a backup snack in case of absolute failure

Always buy equipment with visible bolts, stop encouraging these cheap chink shit plastic handles /ck/

>> No.10991571
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10991571

>>10989946

>> No.10991584

>when your girlfriend rapes you with her dildo and you cant stand up straight you should go to the hospital right away instead of crying yourself to sleep for a week

>> No.10991609

>>10989154
How important browning is to overall flavor development. SO many pallid stews...

>> No.10991610

>>10989154
putting my pasta in the water before it reaches a hard boil

>> No.10991633

room temperature meat. no, 20 minutes out of the fridge is not enough. room temperature you fucking dumbass.

>> No.10991640

>>10991633
The hundreds of degrees you cook at doesn't care about your shitty 30~ degree difference from the fridge. The real reason you take meat out is to let it drain on paper towels so it browns better.
this is like a modern "old wives tale", it's been proven wrong time and time again, and the only people who parrot it are too ashamed to admit they were wrong.

>> No.10991651

>>10989229
I had that epiphany a couple days ago, while making a cake.
Didn't want too wait for the butter to melt, so I put it in a waterbath and started mixing. Added the sugar and eggs, shortly after, when it was warm and still very thick/buttery, but not yet fluid and ended up with fluffiest result I've ever managed to make. 99% sure, it was because of the consistency of the butter. I usually melt it until it's completely liquid.

>> No.10991654

>>10991640
No, it’s really not. It has nothing to do with cooking temperature, if you put cold meat in a hot pan the proteins seize up and create a less desirable texture.

>> No.10991681

Not shouting at eggs before putting them in the oven

>> No.10991755

>>10989154
beef stock is supposed to be refrigerated after opening

>> No.10992009
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10992009

>>10991584
That's not what this thread is for...

>> No.10992028

>rock salt is not the same as milled salt

>> No.10992034

thinking medium rare steak is good

>> No.10992059

Cutting fat or sugar from recipes.
At least when you want it to taste anything like in a restaurant.

>> No.10992438
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10992438

>>10989229
>there are people on this planet RIGHT NOW trying to cream sugar into cold or melted butter.

>> No.10992862
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10992862

>didn't know that chewy meat means undercooked

>> No.10993563

Not pushing things far enough when charring, caramelizing, browning, etc. anything

>> No.10993752

>>10990527
why?

>> No.10993794

>>10991681
We should be friends.

>> No.10993827

That your pan can be too hot when searing.

>> No.10993968

>>10991681
I don't understand the reference.

>> No.10994335

>>10989946
Agreed.

>> No.10994376
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10994376

>you're so used to draining pasta that when you finished your 24 hour tonkotsu broth for ramen you forgot to put a bowl under the strainer and instead dumped the entire thing down the kitchen drain

>> No.10994410

>>10992438
You can cream into cold butter wys

>> No.10994419

>>10989975
th fuck

>> No.10994434

>>10990235
Go succumb to cancer you dumb faggot.

>> No.10994443

Frying potatoes on too high heat and having them burn on the outside and be raw inside. And cooking pancakes too hot and having the same problem. Low and slow is the way.

>> No.10994524

>>10994376
Fuck, I'm in pain reading that

>>10989154
>Knowing that putting the temperature on the highest setting possible isn't always the best way to cook things or boil liquids
>Folding meringue properly and in steps to a batter

>> No.10994556

>Don't throw random ingredients into cake batter until you get the right color. You will poison yourself eventually.
>Food continues to cook once it's pulled from a pan.
>A digital meat thermometer is great for new cuts of meat and whole poultry.
>Cheap cookware sucks.
>Put frozen meat in the refrigerator the day before you use it instead of trying to defrost it in the microwave.
>If you can't, for chicken cuts at least you can nuke it just enough to get a knife into it and it cuts pretty easy. 30 seconds and done.

>> No.10994826

>>10994410
>"dunk dunk dunkdunkdunk dunk dunk" as cubes of ice cold butter roll around uselessly in a stand mixer bowl

>> No.10994842

Less is more. Stop trying to make this dish spicy by adding so many dried pepper seasonings

>> No.10994858

>>10989229
I learned this in 9th grade when I made cookies with microwaved margarine. Cookies came out of the oven flat as fuck and very dark. Tasted ok, but they could've been way better. Oh and margarine sucks. It was the only time I used it.

>> No.10994864

>>10990553
My nigga. Cooking eggs with grape seed oil was a revelation. They also tasted better.

>> No.10994948

>Nacho cheese isn't literally just melted cheese with spices
>Not finishing pan-seared steaks in the oven
>Believing that if you follow all the steps on the recipe exactly, including cooking time, your food will come out perfect, regardless of your skill and experience.

>> No.10995041

>>10994826
Fuck, this hurt to read

>> No.10995259

>>10989154
>Deglazing the pan instead of wasting the fond and struggling to scrub it away when washing up

>> No.10995278

>>10993752
It traps in steam and makes it soggy

>> No.10995780
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10995780

>>10989154
In college I made white rice almost every day. But would get chinese fried rice on the weekends. I thought, hmm, how hard could it be. So I proceeded to make rice with canola oil instead of water as the absorbant. What does that make? trash. sticky trash.

>> No.10995824

>>10994826
senpai my girlfriend creams cold butter BY HAND no joke

>> No.10995870

>>10989946
Yes, you can. My mother used so much in her cooking that I can barely taste it anymore (if at all) unless I mince a whole bulb fresh and throw it into what I'm making. Life is suffering.

>> No.10995872

Meat takes longer to cook if you flip it often.

>> No.10995879

>>10995824
Now that's some endurance.
She must give one hell of a handjob.

>> No.10995883
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10995883

>>10995780
>I proceeded to make rice with canola oil instead of water as the absorbant.

>> No.10995887

>>10995780
I once made instant coffee with a drip coffee maker. By mistaking the instant coffee for real ground coffee.

The result could have melted a hole through the sink I poured it into.

>> No.10996071

>>10995879
it's 2018. I give her handjobs

>> No.10996192

>>10989154
mostly that room temperature cream cheese and room temperature better are way easier to beat with a blender than chilled especially since i bake a lot

>> No.10996217

>>10995780
you dont need water if you're using rice that has been cooked.
canola oil is fine so long as you dont add too much.

>> No.10996226
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10996226

>>10996071
Nice

>> No.10996242

Being afraid of overbaking. I'm always afraid of it and it never happens, rather I underbake.

>> No.10996353
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10996353

>>10989154
When recipes (made by boomers esp.) call for a pinch or teaspoon of salt, they are talking about food for ants. For human consumption, at least a spoonful is required regardless of the size of serving.

>> No.10996383

>>10991633
>room temperature you fucking dumbass.
depends on the thickness of the steak. The thinner it is the colder it has to be inside to still stay medium rare or at least medium after you have put a proper sear on both sides.

>> No.10996388

>>10991651
How were you able to cream the sugar with liquid butter?

>> No.10996541

>>10995780

You tried to make rice by putting uncooked rice into a pot of oil instead of water?

What the fuck?

>> No.10996570

>putting stock from a glass jar in a dish withtout adding extra water

holy fuck that shit was salt. I learned from that

>> No.10996577

>>10996570
I hope what you learned is to not salt your stock until you're actually using it.

>> No.10996607

This one's geographically relevant
>be british
>take recipe from the internet
>it's made by an american
>don't adjust the reccommended amount of seasoning for our dramatically diferrent palette
>it's basically just a plate of salt

>> No.10996674

>>10992009
im sorry fellow femdom lover

>> No.10996727
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10996727

>>10996607
Yeah, if you wanna use kosher salt instead of table salt, say kosher salt you stupid fucking recipe!

>> No.10996899

>just throw away the spoiled meat and eat veggies if you can't afford anything else
I learned this one today

it feels like i'm dying

>> No.10996911

>>10996388
I think that might have been the problem.

>> No.10996913
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10996913

>>10995780
>mfw picturing some sperg putting a cup of rice and a cup of oil in his rice cooker and trying to eat the resulting slop

>> No.10997395

Help me come to a revelation regarding searing meat in a frying pan.

I always read you should do it in butter but if I put the meat in too quick the pan isn't hot enough to properly sear, leaving it in for too long so it starts going towards being medium or well done. If I let it get hot enough the butter browns, smokes and eventually blacken real quick around the meat. Last time it had to be scraped off afterwards.

Do I just deal with the butter going "bad" or what?

>> No.10997416

>>10997395
It doesn't matter if you use butter or oil. Both work great. They have different flavors, so pick the one that best suits your dish. It's not true that you should "always" use butter, make the selection based on what taste you prefer for your dish.

When you are using butter, do this: put the butter in the hot pan. Soon the butter will start to bubble. That's the water content of the butter boiling away. Once that bubbling stops (but BEFORE the butter browns) then put your food in. The food will help cool the pan down and the butter will not burn.

If the butter does blacken/burn it means your heat is too high. Turn your stove down a little. Use your senses to get the heat right. You should hear a sizzling sound (like that of "frying bacon"). If you don't hear a sizzle the heat is too low. If the butter/oil is turning black, or is smoking then your heat is too high. Adjust the knob so you have sizzle but no black/smoke.

>> No.10997424

>>10989154
>You don't know better than the recipe.

I dont find this to be true. Even with baking I usually have to at least reduce the sugar in it.

>> No.10997451

>>10995780
Thank you for that gigglefest.

>> No.10997496

>>10997395
clarify your butter, simmer on low heat until the fat solids separate from your butter and then strain the liquid from the solids. this raises the smoking temperature of the resulting butter liquid so that it can be used for high heat applications.

>> No.10997556

>>10997416
Many thanks anon. I feel this is more or less what I have tried, I suspect my stove is weird changing temp with the knobs but I might just be paranoid. From what you say I should probably be more patient with the heat.

>> No.10998653

>>10991681
jack?

>> No.10998955
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10998955

>>10994376
Made me lol just visualizing that.

>> No.10999382
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10999382

>>10995780
Just absurd enough to be true.

>> No.10999399
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10999399

>>10996899
You FUCKING retard oh my GOD

>> No.10999786

loving this thread guys, still a novice but trying to learn more myself

>you're not supposed to hold the knife by only the handle

>> No.10999813
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10999813

>Nah, I don't need to use oil. It'll only be on the pan for a second anyway
>Nah, I'll wash up this bowl that had flour and water in it later
>Nah, this oil is cold enough to transfer into a bottle
>Nah, I won't say anything about my roommate putting a wodden board inside the oven. I'm sure he knows better.

>> No.11000095

>>10999813
>>Nah, I'll wash up this bowl that had flour and water in it later
Holy ever-loving FUCK I hate people who haven't figured this out. I hope you enjoy scraping your crusty pancake shit out of the mixing bowl, you dense retard, because I'm not touching it.

>> No.11001129

>>10999786
wtf are u talking about
what the hell else do u hold

>> No.11001160

>>11001129
are you retarded you rest you thumb and forefinger on the top of the blade

>> No.11001188
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11001188

>>10994864
I use this bad boy personally

>that faint coconut taste

>> No.11001404

>>10994556
>lets sit in COLD water for a half hour and nearly anything will thaw

>> No.11001418
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11001418

>>10989975
Is this your dad

>> No.11001420

>>11000000
>that time your dad got mad and threw the food you were cooking in the frying pan into the plastic trash bag and it burnt through the bag and the can and trash got everywhere