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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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11221542 No.11221542 [Reply] [Original]

/ck/ questions that don't deserve their own thread

Are there youtube videos or books or some other resource that details the uses of things like copper vs steel pans? And culinary skills ie. dicing an onion? I have trouble understanding what cookware I should buy and how to do things like dice tomatoes or onions probably because I've never really seen how other people do it.

Additionally, is there a small selection of non-perishable ingredients that can be used to make a variety of foods? What non-perishable ingredients do you keep in your kitchen at all times?

>> No.11221550

Inceste de citron
Lemon incest
Je t'aime t'aime, je t'aime plus que tout
Papapappa
Naïve comme une toile du Nierdoi Sseaurou
Tes baisers sont si doux
Inceste de citron
Lemon incest
Je t'aime t'aime, je t'aime plus que tout
Papapappa

>> No.11221589
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11221589

>>11221550
why tho

>> No.11221602

I made bean burgers, but I haven't fried them yet. 10 came out and I'm not gonna eat 10 anytime soon. To preserve them better (up to a month, hopefully), do I have to fry them all and put them in the fridge, or is it just as fine if I just put in the the dough as it is (which is beans+flour+corn+onions)?

>> No.11221607

How do I stop being so lonely? I don't want to feel like this, and I hate people but my brain still craves social interaction

>> No.11221666

>>11221607
how old are you?

>> No.11221710
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11221710

>>11221602
The texture will be way off if you fry them and let them cool in the fridge, best to layer with parchment paper and freeze until you're ready to use them.

I've only ever roasted whole chickens a couple of times and never stuffed with anything but I'd like to try since I've got one on hand. I know lemon and onions are standard but what about garlic cloves? Do I need to peel before stuffing or can they go skin and all into the cavity?

>> No.11221719

>>11221710
>skin and all

nigger no

>> No.11221738

>>11221710
Yeah I figured it'd be like that. I'll put them as it they are then, thanks.

>> No.11222671

>>11221550
Didier Super version was superior.

>> No.11223774
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11223774

>>11221542
I made egg noodles today for a chicken stir-fry tonight but realised I don't know how to flavour it besides hosing it with soy sauce. I have

Garlic bulbs
Chilli powder
Ground ginger
Chinese five spice
Soy sauce

Should I use the ginger and five spice? If so, how much?

>> No.11223842

>>11223774
soy sauce mirin sake fresh ginger konbu broth and some more sugar to taste

>> No.11223858

>>11221589
Because I am /ck/'s Reckoning. Three days. Tick tock, neckbeards.

>> No.11225042

I have some chicken thighs that I'm going to debone. How do I make a broth out of the raw bones so that they don't go to waste?

>> No.11225411

>>11225042
boil them

>> No.11226172

>>11221710
Do yourself a solid and make an herb butter to smear under the skin.

>> No.11226183

>>11225042
Book
Skim the scum
Then boil till they fall apart
Strain
Add veggie scraps
Boil for 1 hour
Strain and bottle