/ck/ - Food & Cooking

[Anonymous No.13589807]

ITT things you can cook well but a restaurant always does it better. I'll start: Salmon.

[Anonymous No.13589819]

French fries. For the life of me, I cannot make good fries. I have tried everything. Battering them, double-frying at various temps, washing the starch off, refrigerating before cooking, resting on a cooling rack, cooking in different animal fats and oils, in almost any possible shape or cut, whatever you can think of, I've tried it to no avail.

[Anonymous No.13589825]

pasta

[Anonymous No.13589833]

>>13589819
Have you tried reusing oil a few batches later?
Fries always taste best around the third or fourth batch

[Anonymous No.13589840]

Fried chicken (except for chicken wings)

[Anonymous No.13589848]

>>13589819
whatever you use to fry at home just doesnt have the volume to maintain a clean 350+ for the entire fry
your best bet is to use your biggest feasible container, and freeze your fries after blanching them

[Anonymous No.13589850]

>>13589833
Yes. I've used oil that I've already cooked several things in. I've used fresh oil. I've salted them as soon as they came out of the fryer, I have salted them after waiting a few minutes, and I have just left them unsalted.

[Anonymous No.13589852]

>>13589819
fry first at 150 Celsius until they float, then at 170 until they float again

[Anonymous No.13589855]

Pizza, 9 times out of 10

[Anonymous No.13589859]

>>13589848
I have used several different bits of cookware. I tried a unitask deep fryer with digital thermometers that regulate oil temp, I've used woks, I've used pots, cast-iron skillets, I've baked them in an oven, nothing.

[Anonymous No.13589862]

>>13589840
buttermilk+ pickle juice+crushed garlic marinade
double fry at 350 with a mix of 2/3 potato starch 1/3 cornmeal, first fry until absolutely barely cooked, refrigerate for a couple hours, refry until hot through, while hot toss with cajun seasoning or whatever you want really
effectively the recipe we used at a recipe with awards for best fried chicken in the city

[Anonymous No.13589875]

>>13589819
Maybe it's the salt, and lack of oil removal. Most restaurants drizzle a lot of salt from huge salt shakers, and stage the fried in huge containers that let the oil drip out before serving (fast food, and regular restaurants).

[Anonymous No.13589932]

>>13589819
I think if you make regular fries, you just freeze them first. If you're trying to make homefries, just parboil or steam them for 5 min. or so, until they're like 1/3 of the way done, then fry. Fluffy on the inside, crispy on the outside. For truly kino fries, get some marrow bones from the butcher and roast them. Take the marrow out and eat it right then and there. Save the liquid marrowfat (which can be reused many times over if filtered and refrigerated) and fry them in it. This shit looks good too-
https://www.youtube.com/watch?v=_wx__fEyDj0

[Anonymous No.13590046]

>>13589807
For me it's the opposite (at least according to my taste) 'cause I like it when the fillet is still pink inside, while they always grill the shit out of salmon, making it dry as fuck

[Anonymous No.13590063]

>>13589807
hamburgers.

[Anonymous No.13590079]

>>13589862
can you provide amounts for buttermilk/pj/garlic

[Anonymous No.13590541]

>>13589819
par boil them in salted water with some baking soda in there and then let them dry out completely before you fry them

[Anonymous No.13590548]

almost everything really, if we're talking a real restaurant and not some bistro. but even bistros do a lot of things better than i could.

it'd be easier to just say what i can make better
>anything that requires specialty ingredients that the restaurant doesn't want to pay for
>anything that most restaurants cut corners on and don't follow the actual recipe due to time or effort constraints
so i guess stuff like carbonara. most restaurants out of italy will not make a proper carbonara and i bet i make a better carbonara than their bacon, cream and onions concotion. i'm drawing a blank on other recipes but you see what i mean.

[Anonymous No.13590550]

>>13589819
borrow an air fryer and see if you like them that way.

[Anonymous No.13590556]

>>13590548
>out of italy
outside of italy

[Anonymous No.13591319]

>>13590548
It must be a pretty bad restaurant to put bacon, cream and onions in carbonara.

[Anonymous No.13591554]

>>13591319
bacon is bad in all circumstances.

[Anonymous No.13592937]

>>13589807
salt pepper, brown both sides then in 350 deg oven for 7 min or 5 if thin. Then mix any dill cream/cheese sauce and drissle. I have never had good salmon at restaurant dry af and hard.

[Anonymous No.13592964]

>>13589825
>pasta

You need to break the noodles in half.

This includes macaroni-style pastas as well.

[Anonymous No.13593604]

>>13589807
Anything, i'm just not a very gifted cook <:(

[Anonymous No.13593618]

>>13592937
+1 for browning in pan then finishing in oven, thats actually how we do it at work :^)
a few other tips for any fishy anons here, pat down the skin side so its dry and crisps up, and cook it covered on the pan/grill with a spoon of butter on top

[Anonymous No.13595029]

>>13589819
This 1000x. I'm convinced there's some kind of secret ingredient nobody will ever talk about.

[Anonymous No.13596446]

hey nigger im just here to tell you to check these dubs. I didnt even read the post. and pizza obviously because we dont have pizza ovens

[Anonymous No.13596587]

>>13589807
Curry

I can't get anything I cook to be as smooth or flavorful as what I can get from a restaurant.

[Anonymous No.13596713]

>>13589807
meat
i don't get enough time to fiddle with temp and time or even good cut

[Anonymous No.13596732]

>>13596446
oh man RIP terry, nice try though

and to answer the OP everything because cooking takes too much effort id rather just play video games and go to restaurants

[Anonymous No.13597516]

>>13589850
>not pre-salting
retard

[Anonymous No.13597518]

Ramen