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/ck/ - Food & Cooking

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11580792 No.11580792 [Reply] [Original]

Prove you cook /ck/

Here's my juicy pork loin I made last night. Overran the juice canal and caused a counter flood.

>> No.11580794

How long did you wait before cutting into it?

>> No.11580796 [DELETED] 
File: 17 KB, 250x248, flat,800x800,075,f.jpg [View same] [iqdb] [saucenao] [google] [report]

holy shit what a faggot. lmao. put me in the screencap.

>> No.11580805

A while. I'd say at least 20 minutes. I was prepping other stuff.
Make the screen cap yourself bitch nigga at then you'll have made something cooking related.

>> No.11580821
File: 2.96 MB, 4032x2268, 20180429_082343.jpg [View same] [iqdb] [saucenao] [google] [report]

I cook a lot of pizza

>> No.11580828

That is an aesthetic pie my guy.

>> No.11580830

Basedpilled topping choice but you burned the shit out of it.

>> No.11580838
File: 3.93 MB, 4160x3120, 20181207_025957.jpg [View same] [iqdb] [saucenao] [google] [report]

I made an pasta.

>> No.11580850
File: 716 KB, 830x1262, 1539388633790.png [View same] [iqdb] [saucenao] [google] [report]

>That baked ziti
Ayyy yooo

>> No.11580865

Based cast iron pizza poster

>> No.11580866
File: 2.59 MB, 4032x2268, cheese pizza.jpg [View same] [iqdb] [saucenao] [google] [report]

Nah it wasn't burnt. Those peps near the edge were sliced a bit thin though and that's why they got dark. Perfect crust though.

>> No.11580884

Damn f am you got the pies down. Do you make your own dough? I buy mine from the deli at the store.

>> No.11580887

>juice canal

Gonna use that phrase on the wife. I've already got her saying she's going to go "drain her pissflaps", so this will be a nice addition.

>> No.11580888

Looks good my man, here's one I made a little while back where I used my own home cured canadian bacon. I use a cast iron griddle as the pizza stone.

>> No.11580890
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I roasted these last friday

>olive oil

>> No.11580891
File: 819 KB, 2048x1152, 20181116_182416.jpg [View same] [iqdb] [saucenao] [google] [report]

*forgot pic like the dumbshit I am

>> No.11580899
File: 2.32 MB, 4032x2268, 20180426_032503.jpg [View same] [iqdb] [saucenao] [google] [report]

Yes I do. For a 10" cast iron pan
>400g bread flour
>10g salt
>4g yeast
>275g water
>8g oil
Mix it together until no dry flour is left and then let it sit 12-24 hours. Divide into two portions, oil them up well. Put one in a container and into the fridge and it's good for 2-3 days. Put the other in an oiled skillet and let it rise for a couple hours. Then put the toppings on and bake it as hot as your oven goes until done.

>> No.11580904

Ok now this one looks good

>> No.11580907
File: 637 KB, 1920x1080, brekky.jpg [View same] [iqdb] [saucenao] [google] [report]

I also have tomatoes growing in the summer and love having them for breakfast, but none right now because it's winter.

>> No.11580909

Fucking awesome.

>> No.11580912

Nice. Roasted veggies are better than candy
Not a bad pie either
Thanks for the recipe friend. Seems legit I like that its in grams. Is olive oil ok or does it get burnt and make it taste funny?

>> No.11580918
File: 2.69 MB, 4032x2268, 20180911_142100.jpg [View same] [iqdb] [saucenao] [google] [report]

I sometimes am in the mood for eggs a little overcooked like in this pic, but I prefer them creamy like pic related.

I use extra virgin olive oil.

>> No.11580926
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Potstickers and some soy sauce + rice vinegar

>> No.11580931
File: 2.73 MB, 4032x2268, 20180709_232011.jpg [View same] [iqdb] [saucenao] [google] [report]

Chipotle shrimp, a lot of sauce.

>> No.11580945
File: 779 KB, 1984x1488, swine1.jpg [View same] [iqdb] [saucenao] [google] [report]

I'd prefer that a little more pink but I'm sure it was still lovely.

Here's a smoked ribroast

>> No.11580959
File: 3.24 MB, 4032x2268, 20180805_005043.jpg [View same] [iqdb] [saucenao] [google] [report]

Roast chicken

>> No.11580989
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Chicken and gnocchi. Has spinach in it.

>> No.11581007
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pork loin? we can do pork loin. ps: rest it next time and you won't have a cutting board flood

>> No.11581014
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>> No.11581017
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this was a time i didn't rest it and i had what happened to you. yes, i like cooking dem loinz

>> No.11581021
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>> No.11581023

Fucking rekt the manlet guinea dago kike

>> No.11581055
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>> No.11581058

you've come a long way
lets see how thick the pizza is please
I'm out of oil so I might try it with melted lard

>> No.11581091
File: 3.40 MB, 4032x2268, 20180831_185147.jpg [View same] [iqdb] [saucenao] [google] [report]

Not sure, they are poofy though. I will take a pic of the crust if I make one tonight.

>> No.11581141

gonna be a yum from me

>> No.11581150
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I probably coulda pulled it out at 35 min instead of 45. Probably would have saved the onions from over crisping too but they weren't bad. Your pork looks nice.

>> No.11581161

I know you take pics of the crumb? I only ask because I like thin pizza and I might make three doughs with yous recipe
If that pie had an outer crust for garlic butter before and after baking, it would be sweet. I love the crispyness of the peps on this pie

>> No.11581207
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Is this good enough

>> No.11581222
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>> No.11581223

Biggest critique is the fries look a little soggy but crispy fries are deceptively tricky.

>> No.11581248
File: 3.41 MB, 4032x2268, 20181203_100817.jpg [View same] [iqdb] [saucenao] [google] [report]

Mushrooms with chopped garlic and parmigiano reggiano

>> No.11581256
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Here they were before the parm

>> No.11581300

I dont cook. I just heat up frozen things or go out to eat. I just want someone to cook for me.

>> No.11581302

oh shit wtf

>> No.11581309

Looks good
Sounds bad man. Most restaurants are sub par and frozen food is dog food.

>> No.11581526

these look like shit

>> No.11581602
File: 53 KB, 957x600, stew.jpg [View same] [iqdb] [saucenao] [google] [report]

Potatoes, carrots, apple, Brussels sprouts, onions. Beef stock, curry powder, English mustard, cayenne pepper, butter, salt and freshly cracked black pepper.

Looks like sick. Tastes amazing.

>> No.11581743
File: 2.97 MB, 3120x4160, IMG_20181206_203609.jpg [View same] [iqdb] [saucenao] [google] [report]

here's my dinner from last night. I made the noodles myself along with the sauce and bread.

>> No.11581766
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Tell me your secret and I'll leave the cat alone

>> No.11581790

>Apples and brusseled sprouts stew.
I used to be an adventurer like you until I took an arrow to the knee.

Sounds good tho
Good job, well done. Making it all from scratch earns you 1 (atta kid)

>> No.11582253
File: 3.67 MB, 4032x2268, 20181207_172557.jpg [View same] [iqdb] [saucenao] [google] [report]

I made pizza tonight.

>> No.11582258
File: 2.62 MB, 4032x2268, 20181207_173022.jpg [View same] [iqdb] [saucenao] [google] [report]

Here's the bottom of it.

>> No.11582264
File: 2.23 MB, 4032x2268, 20181207_173431.jpg [View same] [iqdb] [saucenao] [google] [report]

The outer edges are a little thicker than the middle of the pizza. The dough is pleasantly chewy while the bottom and edges have a good crunch to them.

>> No.11582293
File: 2.02 MB, 2576x1932, 20181207_154011.jpg [View same] [iqdb] [saucenao] [google] [report]

Lunch today

>> No.11582306

you're supposed to let it rest

>> No.11582319
File: 999 KB, 2160x1080, Screenshot_20181206-100730.jpg [View same] [iqdb] [saucenao] [google] [report]

Wa la. Sous vide pork tenderloin. Only regret was not getting a better sear.

>> No.11582458

You're an smart

>> No.11582464
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>> No.11582476

thank you kind sir.
I thought for sure I had a few packs of yeast. maybe I'm overlooking them.

>> No.11582488

Lol... anon, did you just undercook pork?

>> No.11582495

Looks good but yeah your sear is a lil weak. Probably need a hotter pan because you're reverse searing you really dont want it spending too much time on the pan. Also try rolling and pressing and constantly moving it so its even and crisp.

>> No.11582527

Looks delicious, but cooking a pork loin requires little more than preheating the oven and monitoring the internal temp.

>> No.11582538
File: 261 KB, 908x807, 20181208.jpg [View same] [iqdb] [saucenao] [google] [report]


>> No.11582561

Actually that's where you're wrong. If you want it to be good you've got to apply a pan sear either before or after cooking. Monitoring the internal temp is also unnecessary if you know what you're doing and too much fussing with opening and closing the oven or prodding with a thermometer can lead to a drier result. I'm not sure I would enjoy your cooking.

>> No.11582581

You know they do make thermometers that don't require you to open the door, right?

>> No.11582598

I was worried too at first glance but no I went 10 degrees higher than the lowest recommending setting for two hours sous vide. Tasted really good too and that was a few weeks ago.
Yea my burners are pretty wonky and I could have gone with even higher heat. Thanks for the tip.

>> No.11582605
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>> No.11582623

I mean sure but why buy something when learning how to cook a roast is easy and free.

>> No.11582643

That looks horrible anon
Are you British or something?
Try to make an Italian eat that, I dare you

>> No.11582670

Kosher salt

>> No.11582959

i sure hope you didnt just season raw tomatoes

>> No.11582977

what's wrong with seasoned tomatoes? they're delicious. especially with some bacon and eggs and toast.

>> No.11582983

you season them but only if you cook them, otherwise you might as well just have a fresh tomato

>> No.11582986

ha ha. yeah. raw tomatoes sure are gross! ha ha.

>> No.11582990
File: 199 KB, 2133x1200, 5+quail 5.jpg [View same] [iqdb] [saucenao] [google] [report]

I've already posted this in a Patti thread, but it's a decent enough example.

Quail ballotine, hazelnut shell smoked quail jus, pickled hazelnuts, roasted muscat grapes, lightly cured semi-dried grapes, fiddleheads, roasted radish, sunflower shoots.

>> No.11583002

listen here punk

>> No.11583594

Nice m8. I'm digging those sprouts. I just got on a subscription service for some cuz they taste so good but I'm looking for more ways to really seamlessly incorporate them in my everyday meals

>> No.11583686

looks like a big slvp of shite..

>> No.11583706
File: 2.82 MB, 4160x3120, baked pasta 3.jpg [View same] [iqdb] [saucenao] [google] [report]

It's not my best effort but it tasted fine.

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