QTDDTT

[Anonymous No.10997590]

Questions That Don't Deserve Their Own Thread Thread

Didn't see one in the catalogue and I have a dumb question.


When making chicken soup in a slow cooker do I need to cook the chicken before I put it in the slow cooker?

[Anonymous No.10997604]

>>10997590
Yeah probably

[Anonymous No.10997608]

>>10997590
If you want more flavour braise it before adding but otherwise I wouldn't say so

I'm not that familiar with slow cookers but I seem to recall that it does end up cooking through fully.

[Anonymous No.10997612]

>>10997590
>When making chicken soup in a slow cooker do I need to cook the chicken before I put it in the slow cooker?

You don't have to. The slow cooker will cook the chicken in the soup. That's why it's called a fucking slow COOKER.

That said, if you brown the chicken in a pan first your soup will taste better because of the malliard reaction.

[Anonymous No.10997622]

does anyone have any tips for cooking faster?
everything I cook seems to take longer than what most seem to take

[Anonymous No.10997632]

you are all fucking retarded

[Anonymous No.10997640]

>>10997622
Cook what faster? I'm worried.

[Anonymous No.10997778]

>>10997622
Prep.
Chop what ever you frequently use ahead of time
I also peel my garlic ahead of time

[Anonymous No.10997794]

How do I make soup, I'm not even memeing how the fuck do people do it. Where does the broth even come from

[Anonymous No.10997813]

/ck/ has been ruined by pol, biz, fit, and b. its time to move on

[Anonymous No.10997831]

How the fuck do you roast garlic?
I'm 90% sure you just toss a head wrapped in foil into the oven but is there more to it?

[Anonymous No.10997845]

>>10997794
Well you can make your own broth or literally go to any grocery store and they will have a variety of packages broths.

The rest you can just experiment with whatever meats, vegetables, and spices you like. Hard to mess up, really.

[Anonymous No.10997871]

>>10997794
>Where does the broth even come from
Put bones + veggies in a pot of water. Simmer for hours. Remove bones + veg.

Making stock is easy as hell and is the foundation of a great deal of cooking.

[Anonymous No.10997900]

>>10997831
>but is there more to it?
Nope.

[Anonymous No.10998438]

How many calories does a pound of muscle burn a day

[Anonymous No.10998450]

>>10998438
depends entirely on what that muscle is doing.

[Anonymous No.10998686]

What is the best salt?

[Anonymous No.10998703]

>>10998686
For what?

[Anonymous No.10998720]

How do I make crispy skinned wings? Mine are always soggy no matter what I do.

[Anonymous No.10998783]

I was gonna make steaks tonight and I found that my fresh rosemary sprigs have turned brown and I have to toss them. I have dried rosemary, will that fulfill the same function?

[Anonymous No.10998868]

Was just about to make this thread before I saw it.

So how does this shit work? Do I just pour a can of filling into it and bake it open-face? Is there supposed to be a top crust?

[Anonymous No.10998882]

>>10998686
From SJWs.

[Anonymous No.10998888]

>>10998868
don't take off the wrap before you add the filling. It cooks down into a glaze. You will fuck up the moisture content if you remove it.

[Anonymous No.10998897]

>>10998868
>>Do I just pour a can of filling into it and bake it open-face?
If you're too lazy to make your own filling, yeah.

>>top crust
Optional. Add one if you want it. Make a lattice or something like that if you want to get fancy.

[Anonymous No.10998901]

>>10998868
Yes, no

[Anonymous No.10998904]

>>10998888
You double quadruple nigger

[Anonymous No.10998906]

>>10998720
J. Kenji had a video of this on YouTube. Give it a watch

[Anonymous No.10998910]

>>10998868
It doesn't really work out in my opinion but I find it strange that something like that in the middle between readymade and diy exists.

[Anonymous No.10999104]

Why doesn’t this board have higher traffic?

[Anonymous No.10999129]

i want to make noodles for a stir fry, i thought i should boil them in some stock. should i try to get the amount of water just right so the noodles are finished once tte water boils away, like rice? or just dump the stockwater after? it seems like a waste

[Anonymous No.10999147]

>>10999129
If it’s for stir fry just make it with water and let the sauce and oil from stir fry add the flavor.

[Anonymous No.10999309]

why do we wash food that we're going to peel?

[Anonymous No.10999483]

>>10999309
Bacteria’s n shieet

[Anonymous No.11000008]

>>10999104
Because tendie discussion takes place on /r9k/.

[Anonymous No.11000160]

>>10997622
Pressure cooker, no foolin. Look it up

[Anonymous No.11000166]

>>10997794
You don’t want to go down this road. With the bones and the reducing and the roux always with the roux. Not worth the effort

[Anonymous No.11000176]

>>10997813
I’m here to ck, I bring sous-vide-Michelin inspired plates and recipes from Stephen’s the bbq bible and the CIA professional chef.

[Anonymous No.11000180]

>>10998783
Nope

[Anonymous No.11000186]

>>10998868
Ready made Philadelphia cheesecake filling is fine with me. So is strawberry pie filling on top

[Anonymous No.11000192]

>>10999309
Because thousand leggers crawled on it

[Anonymous No.11000260]

>>10999104
Your average person doesn't cook much anymore, let alone enough to want to discuss it with others.
Your average 4channer is a loser NEET who is too lazy to cook.

So you're looking at a niche of a niche.

[Anonymous No.11000394]

>>11000180
Too late, I already used it. It was fine but am I dying now? Please tell me quick anon I need to get my affairs in order.

[Anonymous No.11000406]

>>10999104
If anything this board has way too many users. Idiot crossboarders talking about their fear of soybeans and love of trump steaks shit this place up beyond belief.

[Anonymous No.11000509]

what are some things that are good to put in scrambed eggs
you can name vegetables if you want i like those

[Anonymous No.11000539]

>>10998686
I personally like non iodine sea salt

[Anonymous No.11000549]

>>10998720
No breading
Double fry

[Anonymous No.11000563]

I like to cook but I absolutely can't stand anybody in the kitchen with me except my Grandma. I'll let people stand around the grill while im outside but inside ill just stop when people come around.
Why and wat do?

[Anonymous No.11000579]

>>11000509
'Vark

[Anonymous No.11000593]

>>11000509
Green onions
Diced pimentos
Thinly sliced steamed mushrooms
Fresh Herbs
Grated carrots/parsnips & chili flakes
Chorizo (drain the grease)
Cheese
Air (make a fancy fluffy omelet with lower heat and a lid)
Soy sauce and sugar
Leftover bacon
Ham
Thinly sliced salted meat ( browned in the pan before eggs are added)

> I have chickens so the wife and I have to get creative. We get a over a dozen every two days.

[Anonymous No.11000602]

>>11000593
Fuck I forgot
Deenz
Anchovies
Smoked salmon
Any favorite meat

[Anonymous No.11000625]

>>11000509
Bell peppers, mushroom, broccoli, ground beef

[Anonymous No.11000643]

>>11000563
Grow up, consider medication for autism.

[Anonymous No.11000658]

>>11000643
was hoping for a legitimate answer. I won't be taking medication, as I stopped visiting the doctor when I turned 18. I don't believe in "modern science" if you will

[Anonymous No.11000664]

>>11000658

[Anonymous No.11000665]

>>11000658
serious answer is in form of a question: isn't like every second cook doing the same?

[Anonymous No.11000668]

>>11000563
Therapy. Organize your thoughts on how you perceive others.
>get a dog
It will help you get over you territory issues

[Anonymous No.11000676]

>>11000668
Already have two pets. Make it very clear with the dog he won't even look at me if I don't want him around

[Anonymous No.11000694]

>>11000676
Holy shit bud you got some territorial autism
> therapy
>cognitive therapy

[Anonymous No.11000746]

>>11000658
yo, this is a stupid post and you're a stupid person. I guess good job if you're trying to troll, because you definitely convinced me you're full-blown retarded.

[Anonymous No.11000798]

>>10997590
How do I stop the /Sip_sters

[Anonymous No.11000984]

>>11000509
Bacon/sausage, cheddar cheese, diced tomato.

[Anonymous No.11000991]

>>11000563
Buy a baby gate and block the kitchen door.

[Anonymous No.11002440]

A recipe I'm making calls for 1/4 cup coarsely chopped fresh cilantro, but I only have cilantro powder. How much of that powder should I use as an equivalent? (In grams, teaspoons, whatever)

[Anonymous No.11002454]

>>11002440
Why don't you get a bottle of dried cilantro and just use some extra?

[Anonymous No.11002504]

>>11002454
I don't think my local (as in, the only one for miles on end) store has that, but I'll see what I can do

Still though, how much of the powder should I use if I can't find it bottled?

[Anonymous No.11002633]

>>10998686
Kosher salt

[Anonymous No.11002902]

>>11002440
>>11002504
/ck/ pls, I need this soon

[Anonymous No.11002916]

>>11002902
do you need the flavour or a fucking leaf? either use the powder or sub in arugula/spinach or something. Jesus Christ don't have a conniption over 1/4 cup of vegetables

[Anonymous No.11002938]

How do i get my cheese sauce for macaroni to stop curdling? I can never get it to smooth out and i always end up with tiny tasteless lumps of cheese.

[Anonymous No.11002980]

>>11002938
>>curdling
You're either using the wrong kind of cheese or you're failing at making your roux.

If you make a roux then you can use just about whatever cheese you want. If you are skipping the roux then you need to choose cheeses that melt well. Cheddar does not melt well. You want something like gruyere, gouda, fontina...

[Anonymous No.11002992]

>>11002980
>failing at making your roux.
I honestly think i'm just using the wrong kind of butter. I'll try a change in cheeses as well.

[Anonymous No.11003007]

>>11002992
>I honestly think i'm just using the wrong kind of butter

[Anonymous No.11003013]

>>11002992
>I honestly think i'm just using the wrong kind of butter.
that sounds like nonsense. Why on earth would a different kind of butter cause curdling problems?

[Anonymous No.11003071]

>>11002938

here's how i do macaroni and cheese for two, i just did it yesterday

2 tbls butter + 2 tbls flour + 1 cup half n half or milk + 1 cup cheese + 8 ounces macaroni

cook the roux on medium low heat for a just a few minutes until you see the color darken. then add the milk. it won't take long to bubble and thicken, you dont need to turn the heat up. as soon as it thickens, put your cheese in and turn off the heat. keep stirring and toss your macaroni in the sauce. you don't need a lot of heat to make bechamel sauce, which is basically what youre doing

[Anonymous No.11003080]

>>11002938

see

https://www.youtube.com/watch?v=vAdF-IdMzxQ

[Anonymous No.11003305]

>>10998686
if you care about purity, pink himalayan

[Anonymous No.11003328]

>>11000563
i have the same fucking problem and i have no idea how to reconcile with it. living with a high volume of roommates has only made it worse too. like, unless you share a large kitchen, it feels very claustrophobic to cook around others

[Anonymous No.11003378]

How do I make oatmeal in the microwave without it boiling over/exploding?

[Anonymous No.11003415]

>>11003378
Run it at less than 100% power.
Also, cooking it in a wide shallow bowl causes less of an issue than deeper, narrower, containers.

[Anonymous No.11003524]

>>11003378
You need to stop and stir it throughout cooking.

[Anonymous No.11003603]

>>11002992
is this bait? post your recipe, the butter isn't the problem you tard

[Anonymous No.11003686]

>>10997590
I'm not sure where else to ask but can someone post that screencap of the anon who made an inside out burger and thought it was the funniest thing?

[Anonymous No.11003708]

how do I eat food

[Anonymous No.11003888]

>>11003708
Fucking casual newfag!

[Anonymous No.11004056]

>>11003007
>>11003013
>>11003603
The only real butter at the local store i go to has is this "sweet cream butter" stuff. If that's not the problem, then i'll try other tweaks.

[Anonymous No.11004061]

>>11004056
Sweet cream butter is normal butter anon. It's not the problem.

[Anonymous No.11004097]

>>11004056
Sweet cream butter used to be called just butter. Fuckers started filling it with salt and preservatives, so now the real shit has a fancy name and costs more. Fuck that though, real butter is the only butter you should use. I've eaten an entire stick in one meal before, half a stick in Alfredo sauce, the other half on garlic bread.

[Anonymous No.11004143]

>>10997590
Why do i get the feeling that furries love this webm

[Anonymous No.11004154]

>>11000166
Roux is mostly for thickening and broth doesn’t need to be thickened

[Anonymous No.11004165]

>>10997590
Kinda this
>>10997608
>>10997612

Roasting first is always recommended for flavor. In fact, roasting bones is how pho stock is started.

[Anonymous No.11004199]

>>10998868
>So how does this shit work?
This:
>just pour a can of filling into it and bake it open-face
It's for cheese cake, nigga
>Is there supposed to be a top crust?
No, do a crumble or streusel or preserves (pie filling) or nothing

[Anonymous No.11004526]

If I put meat at the bottom of a cooler, layer of ice, then beer; will everything stay safe for a couple hours?

[Anonymous No.11004553]

>>11004526
Absolutely.

[Anonymous No.11004563]

>>11004553
I was 90%, will keep the meat at the bottom so juice doesn't get over my cans.
got a good sauce I can make for a BBQ pork roast?

[Anonymous No.11004564]

>>10999104

This board has just the right amount of traffic and is one of the last bastions of how 4chan used to be.
That isn't going to last forever though, it's been slowly getting worse.

[Anonymous No.11004693]

>>10997831
Cut a bit off the top, drizzle some olive oil, then wrap in garlic and cook at 350 for 35 minutes.

[Anonymous No.11005308]

>>10998868
Graham crusts are for pie recipes that require graham crusts. For example, key lime pie, french cheesecake, banofee, chess, and other cream or pudding pies, where you do pour your prepared filling and then refrigerate them til set. They're much better if you don't buy them premade like pictured, but bake crumbs, sugar and butter yourself. It comes out crispier and has less absorbed sogginess from your eventual filling. Is there a topping? You can top this kind of pie with whipped cream, more crumbs, nuts, drizzle of fruit syrup, caramel, etc. Not a second crust.

>can of filling into it
Cans of filling? This usually refers to fruit fillings like apple, cherry, blueberry, or things like mincemeat, and these guys have traditional rolled piecrusts (flour, shortening, salt rolled thinly). You can buy premade pastry like that in rolls near the pillsbury biscuits, or frozen already pressed into disposable pie tins. Top crusts are used for these kinds of pies if lieu of crackle sugary things, or crumb toppings. They keep the filling in place and let it heat inside til doneness.

[Anonymous No.11005433]

Does anyone know Any good recommendations for chef knives ?