Actual cooking/baking thread

[Anonymous No.11891026]

What have we made today, cu/ck/s? Share it here
I made some baklava

[Anonymous No.11891031]

Cross-section

[Anonymous No.11891079]

>>11891026
very nice.
almond though?

[Anonymous No.11891090]

>>11891026
Do you mind sharing the recipe?
I got a Peruvian professional baking book and I don't know how I messed up doing some egg bread (looks exactly like Hawaiian buns) and now I feel really unconfident and need to try something different

[Anonymous No.11891094]

>>11891026
I made a coconut milk iced coffee.

[Anonymous No.11892068]

>>11891026
buttermilk biscuits this morning
cinnamon raisin rolls with butter rum icing last night

[Anonymous No.11892519]

>>11891079
Yes, it's subtler than you might think though
>>11891090
Sure m8, 1/2

[Anonymous No.11892523]

>>11891090
>>11892519
2/2
Don't hesitate to really soak each layer with butter when you're assembling it and it'll come out fine, I'm not very good at cooking generally and I could do it

[Anonymous No.11892537]

>>11892523
>>11892519
>>11891026
>almonds mixed with walnuts
>honey mixed with sugar syrup
>only cinnamon and cloves
This is a garbage recipe and you should feel bad for making it when better, more authentic baklava recipes are also easier.

[Anonymous No.11892559]

Made a mushroom, onion, and potato pan-omelette for breakfast with some garlic loaf bread. It was really good. I used herbs Provence and a little butter. I didn’t want to overcook the onions, so I moved them and the cooked mushrooms to a bowl while I slowly cooked the potatoes. The mushrooms and onions were just marinating in their olive oil and herbs for about 10 minutes. It was so good I could have eaten only that. I think I will use that technique later in the week. Maybe I’ll add carrots and make it a vegetable side.

[Anonymous No.11892568]

>>11892559
>pan-omelette
that's a frittata numbnuts...

[Anonymous No.11892576]

I made a liter of coffee now I'm drinking it

[Anonymous No.11892579]

>>11892568
sorry I don't speak spanish, pal

[Anonymous No.11892614]

>>11892579
I'm not your pal, bud

[Anonymous No.11892662]

>>11892614
I'm not your bud, guy

[Anonymous No.11893109]

>>11892537
>muh authenticity

[Anonymous No.11893141]

Make your own phyllo and I’ll be impressed

[Anonymous No.11893243]

I was out of the house all afternoon at the library, like a fucking NERD.
So I just browned some meat and threw it in the pot with some cabbage and carrots for a couple hours while I was out.
I only used one of these pieces.

[Anonymous No.11893249]

>>11893243
Pretty much goes without saying, but some onions, garlic, a jalapeno, some thyme and rosemary, and a little cumin as well as salt and pepper went in there as well.

[Anonymous No.11893253]

>>11893249
And a beer

[Anonymous No.11893260]

>>11893253
Delicious, hearty, and practically no work at all.
I went pretty easy on the cabbage because I want to use the rest for soon in a day or two but there's still plenty of flavour.

[Anonymous No.11893389]

Made vegetarian lasagna. Bechamel too thin, pasta didn't soak the sauce. 9/10 taste wise, 0/10 texture wise, liquid as fuck. Feels undetermined.

[Anonymous No.11893407]

>>11893389
I prefer the pre-boil the pasta at least a little and use a fairly dry sauce. I just think I can get more consistent results that way.
I make the bechamel very thick usually. Just adding the ol' mix of cold water and flour while it's on the stove until I get it where I want it.

[Anonymous No.11893410]

>>11893260
>>11891031
Looks good fellas. Here's a stromboli my friend and I made.

[Anonymous No.11893420]

>>11893389
>9/10 taste wise, 0/10 texture wise
That's not how it works. If everything else is terrible, the best the taste can be is a 3 at most. Unless what you're saying is you're imagining it would be a nine if the texture was how it should be, but it's not.

[Anonymous No.11893559]

>>11893420
So for you texture is taste? Not for me.

[Anonymous No.11893792]

>>11893410
Looks good, man

[Anonymous No.11893809]

>>11893260

you just left an open flame unattended in your house?

[Anonymous No.11895370]

I made a pumpkin pie

[Anonymous No.11895419]

I made some low tier chunky beef cabbage stew in a pressure cooker. I browned the meat and lightly browned the onion/carrots/celery and used old vegetable trimmings and reserved beef fat to make the stock. Maybe it's in my head but I think it added a lot to the flavor. I couldn't find the other bay leaf. Out of a 10 in chef skill, I'm a 3, but I really enjoyed the end product cause I like green cabbage and I got a lot out of very little effort.

[Anonymous No.11895429]

>>11891094
im a barista and i get at least a fifty orders for coconut milk lattes a day but i still have yet to try it, maybe i finally will tomorrow. what does coconut milk taste like?

[Anonymous No.11895433]

>>11892662
im not your guy, friend

[Anonymous No.11895716]

Ohh that looks fucking gross, wonder what it’s gonna be.

[Anonymous No.11895720]

>>11895716
Let’s make it tomatoey

[Anonymous No.11895728]

>>11895720
Let’s make it orangey

[Anonymous No.11895734]

>>11895728
Add a couple of these chicken nuggers

[Anonymous No.11895742]

>>11895734
Wa la.
Samosas from Trader Joe’s and I made some naan but since I don’t have a rolling pin it was a little too thick. So it tasted good but was ugly and not pictured.

[Anonymous No.11895762]

>>11895742
(You)

[Anonymous No.11895780]

Chip steak + beef kidney + whole wheat puff pastry pie

[Anonymous No.11895785]

>>11895762
Thanks.

[Anonymous No.11895789]

>>11895742
>>11895762
why are we all cooking alone
and not cooking together as one big fat family

[Anonymous No.11895794]

>>11893109
>authentic but also better and easier
Ignorance is not really an excuse for incompetence when the internet exists.

[Anonymous No.11895795]

Pressure cooker chocolate sponge cake with chocolate brown butter buttercream. I know I cooked it for too long but it was my first try. Made it in individual 4oz ramekins. Whole wheat flour.

[Anonymous No.11895796]

>>11895789
>Born alone
>Cook alone
>Die alone
Just the way it is I guess.

[Anonymous No.11895799]

>>11893809
it's fine don't be such a pussy

[Anonymous No.11895814]

Oatmeal raisin, cinnamon, cocoa powder, chili powder, and smoked paprika

[Anonymous No.11895819]

>>11895814
https://youtu.be/cMTAUr3Nm6I

[Anonymous No.11896061]

teriyaki marinaded chicken, seasoned, and pan fried in olive oil and leftover bacon grease. Once cooked, added chicken stock and a little white wine and let it cook down a bit before adding the mushrooms and carrots. Turned out OK, but I've still got a lot to learn.

[Anonymous No.11896081]

>>11895370
nice job nigger

[Anonymous No.11896083]

>>11893809
Electric stove.
Although I agree with the other guy that you're a total pussy.

[Anonymous No.11896109]

>>11893809
I'll leave stock boiling on low or a pot roast that is going 5-7 hours and pressure cookers are entirely safe to leave since they turn to keep warm after its done.

[Anonymous No.11896113]

>>11896083
I have a gas stove. I'll leave it if it is on low for making stock. Go watch a movie or something.

[Anonymous No.11896117]

>>11896109
Low key risk taking like this is totally safe until all the times it other people over. But you'll be fine. Nothing bad has ever happened to you or people you know so you'll be fine. It only happens to other people.

[Anonymous No.11896121]

This is out of control. All of you should report to jail.

[Anonymous No.11896142]

>>11895795
>Pressure cooker chocolate sponge cake
What's the purpose of a pressure cooker for cake?

[Anonymous No.11896162]

>>11896142
I haven't ever made a cake in a pressure cooker but I can guess at a few things I'm guessing.
1. Pressure Cooker keeps a moisture-rich environment with steam. The cake will likely stay quite moist
2. Pressure Cooker can hit WAY higher energies than any other method of cooking all the while not risk burning or drying things out, so it's probable that it drastically reduces the time it takes to make.

[Anonymous No.11896210]

I got a tub of gochujang a while back so I've got to make it work

[Anonymous No.11896214]

>>11896061
yeah man you need to get some control on what's going on. Attention to detail, attention to detail.

[Anonymous No.11896251]

>>11896142
to have a steamed moist cake

[Anonymous No.11896275]

>>11896117
Not that guy, but I know my stove and my pressure cooker pretty well. I know how to set them up so the pressure stays up but doesn't build to a dangerous level, even over many hours. Even if the pressure did get too high I would only blow the valve, not the entire device. You'd have to REALLY feed some energy into it for that to happen with a modern pressure cooker. Or do something retarded like messing with the valve because you can't accept a few water droplets coming out or it etc.

Would I leave a new cooker I didn't know for hours by itself? No.
But I'm perfectly confident in the one I have.

Why would a gas flame be any more of a risk than an electric hotplate anyway? It's not spraying flames in random directions, you know. It's a low controlled burn that you hopefully aren't storing precarious pile of laundry next to or something.

[Anonymous No.11896639]

>>11896210
wtf is that bullshit?

[Anonymous No.11896890]

>>11895742
Recipe for the naan and curry?

[Anonymous No.11896904]

took a couple months, but i can make a pretty good pork chop. eating one now.

[Anonymous No.11896992]

>>11895429
not him but coconut milk doesn't really have a flavour when you mix it into coffee. it mostly just enhances the coffee flavour if that makes sense

[Anonymous No.11897903]

>>11893389
Update: like always, it's better reheated. Still a bit too runny, but I'm very happy with the aromatics. Feels excellent.

[Anonymous No.11897926]

>>11895419
How do you prevent green cabbage from getting bitter?

[Anonymous No.11897932]

>>11895433
I'm not your friend, anon.

[Anonymous No.11897937]

Made some cauliflower rice. Not too bad.

[Anonymous No.11898442]

>>11893420
>taste includes texture
Someone needs to be told there: >>11898279

[Anonymous No.11898548]

I made sourdough bread today.