/ck/ - Food & Cooking

[None !2Code3TV3M No.12851321]

don't let your dreams be dreams
be the cook you know you can be

[Anonymous No.12851325]

>mfw some of the only OC is the same awful tripfaggot that can't cook worth shit
What has this place become...

[Anonymous No.12851332]

What the fuck is that in the pan and what's in the saucepan, fage?

[Anonymous No.12851337]

Stroganoff?

[None !2Code3TV3M No.12851348]

wasnt really planning on making a thread but i'm trying to think of something to put with this

>>12851332
it's pork loin rib end that was on low heat from frozen in a solution of baking soda and water

it swelled to twice it's original size while tenderizing so I took it from the pan, diced it, and coated it in my citric acid based iced tea i used previously to tenderize these loins for pulled pork meatbuns

>>12851325
thankz

[Anonymous No.12851351]

>>12851321
clean your stove

[None !2Code3TV3M No.12851367]

>>12851351
dont worry the baking soda keeps boiling over onto the stove, it'll take care of itself

>>12851332
oh right yeah the saucepans empty its just got some pasta residue in it from lunch to wash out
thinking boiling some potatoes or eggs might be good options but the pork can keep cooking as long as anything else takes, it'll be fine in its brine

[Anonymous No.12851370]

>>12851348
>coated it in my citric acid based iced tea i used previously
God dammit dude, what the fuck is your problem? You’re always so close to appearing to be a normal, good cook, but then you throw in some horrid shit like this.

[Anonymous No.12851381]

>>12851321
Thank you. I enjoy these threads.

[None !2Code3TV3M No.12851459]

>>12851370
if it was horrid I wouldn't do it a second time now would I?
right now the pork is as tender as raw bacon but it is cooked.

baking powder is used for tenderizing meats in brines, but leaves an after taste from the cream of tartar, the tartar and baking soda activate with moisture to cause their foamy reaction
when used on its own as an ingredient, cream of tartar prevents sugars from crystalizing

plain baking soda can be done in the same way as a brine, leaves a bit of an aftertaste but requires an acid like vinegar to get the reaction going and it will taste like vinegar after

so we skip the tartar, skip the vinegar, go to citric acid which you can get at drugstores or online for ridiculous cost
candied pork is a thing so there is no reason to use an expensive tartar substitute when we can enjoy some crystallized sugar in the pork.

[None !2Code3TV3M No.12851480]

keep in mind there is only pork in here, the baking soda which was soaked into it has more or less all reacted off by now, its just stewing in a warm brine, tastes fine

depending on what i have with it i'm thinking i'll drain it and dry fry it in a pan at the end to crisp it up a bit maybe

[None !2Code3TV3M No.12851592]

boil your potatoes on high heat so it stirs itself