/ck/ - Food & Cooking

[None !2Code3TV3M No.12984401]

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

[Anonymous No.12984405]

You're right. I CAN make a dish so awful that it kills me and nobody will care that I'm dead. I WILL do it.

[None !2Code3TV3M No.12984409]

today I will be demonstrating something very simple
how to make cheap meat good

but i'm also doing this as a comparison between two different fats

we have, the mildly avocado tainted marrow tallow (in the red cup)
against my personal favourite, butter.

I prefer using my bacon grease for other things and the picture here is an older one, I have less and I already considered myself low at this point.
>>12984405
right on! thats the spirit!

[Anonymous No.12984447]

>>12984409
I want to see it. please continue

[None !2Code3TV3M No.12984457]

first things first, for this technique you need a cut with vertical grain, it won't work with horizontal properly.

[Anonymous No.12984459]

>>12984409
>Tallow
>Bacon grease
I like the cut of your jib.

[None !2Code3TV3M No.12984466]

this section here, too tough, i cut it away from the rest of it and will do it seperately, the triangular bit is quite tender by comparison, this little puck feels very dense and I'll deal with it later by making opposing slices on each side

[None !2Code3TV3M No.12984473]

for cross contamination reasons, put the tallow directly onto the board, otherwise you could risk getting raw meat into it, which could lead to spoilage rather quickly, pretty undesirable as tallows shelf life is fairly high even without refridgeration (mines refrigerated due to the avocado contaminants from the bone marrow avocado toast thread)

[None !2Code3TV3M No.12984476]

you want to take your first side, and apply the tallow or butter

[None !2Code3TV3M No.12984478]

after coating it, now aggressively rub it off, this is the bottom side of your meat

[None !2Code3TV3M No.12984488]

now you'll want to cover the top like you did before, using as much as you can.
as the fluids leave the bottom of the meat, it will siphon the fluids on the top, in this case tallow

I find myself that butter is more enjoyable though in general, and cheaper.
Tallow is much more neutral but i've had requests in the past to use 'the proper fat' and I have this on hand right now.

now to the butter

[None !2Code3TV3M No.12984529]

alright change of plans on that piece from earlier, turns out this one has an especially large membrane so we're going to do something fun

[None !2Code3TV3M No.12984531]

so I already made the opposing cuts, and as you can see it's quite seperated now
I also had used it to wipe up the left over tallow on the cutting board before washing it
turns out, its just the right size

[None !2Code3TV3M No.12984534]

cut away the membrane, its ok if theres meat on it, makes it easier actually.

[None !2Code3TV3M No.12984538]

make a bunch more cuts on it since we've changed what we're doing the textures not as important, get some of the good crystal salt, crunch it up and work it in

[None !2Code3TV3M No.12984540]

apply i guess what is like a table spoon of butter and then work it in

[None !2Code3TV3M No.12984544]

test fit, don't get too much butter on the membrane or you may have trouble sealing it
also season with pepper off camera

[None !2Code3TV3M No.12984547]

it should look like a cross between a human heart and a still born fetus when you're done

[None !2Code3TV3M No.12984568]

butter then wipe with about this much i guess

[None !2Code3TV3M No.12984573]

flip, put the remainder on the top, and add about the same amount if you're feeling it, you only use too much if you run out or the juices are too much and run out of the pan.

[None !2Code3TV3M No.12984576]

season it all with salt, and ofcourse with pepper

it's still missing something crucial though can you guess what that is?

[Anonymous No.12984596]

why the shit, pre-ground pepper? Didn't you go to food school?
>>12984576
A sear

[None !2Code3TV3M No.12984608]

>>12984596
that's right! frozen leaks and garlic

I use both pre-ground and freshly ground, fine grind has it's place and anyone who disagrees is a soyboy

[None !2Code3TV3M No.12984611]

sharpen your frozen leek like a pencil
my fingies get cold so I use an oven mitt
after you have enough yeet it back into the freezer completely unwrapped

[Anonymous No.12984624]

>>12984608
Am I just deluding myself into thinking that pre-ground pepper loses its flavor?

[Anonymous No.12984625]

>>12984457
Dude your thumb is a finger lmao

[Anonymous No.12984627]

>>12984611
>fingie
>yeet
Consider suicide please

[None !2Code3TV3M No.12984644]

30 minute middle rack

>>12984627
I do, every time I take in a breath.

>>12984624
to some extent, yes.
pepper can go stale, nearly all pre-ground seasons can.
people make comparisons of freshly ground vs improperly stored pepper that is open to the air in little shakers and it just isn't a fair comparison. Though there are some shakers that can seal, they aren't common place.
sealed containers or even bags are going to be fairly fresh and save you the work when you're in need of specifically fine grind, like in a sauce or marinade.

Coarsely ground pepper I quite like for finishing, and is quite easier to grind your own, feels satisfying and isn't much work unlike fine grinding.

[None !2Code3TV3M No.12984646]

now we pick out a couple frozen buns to go under the ghetto proofer

[None !2Code3TV3M No.12984655]

on your oven there is a pipe that releases heat in order to improve airflow in the oven, you can abuse this fact while baking to 'bakery fresh' some buns on demand with great results

[None !2Code3TV3M No.12984692]

[None !2Code3TV3M No.12984694]

pour the leftovers on top, thats what the bread is for

[None !2Code3TV3M No.12984699]

hm, shoulda done a little less time, these cuts seem to be getting thinner and thinner
but that's okay, they're still quite juicy and tender since we worked it earlier despite being
>well-done
instead of
>done-well
a little cracked pepper would be nice visually, but with the fine grain, it actually seeps inside with the butter.

[Anonymous No.12984703]

[Anonymous No.12984726]

>>12984644
Clean your oven, slob

[Anonymous No.12984729]

>>12984703
wa la