/ck/ - Food & Cooking

[Anonymous No.13798367]

Let's make a recipe, /ck/.
I'll start.

>sauté 10 garlic cloves in 2 tbsp of water for 15 minutes

[Anonymous No.13798369]

stop

[Anonymous No.13798376]

>>13798369
Did I mention on high heat?

[Anonymous No.13798403]

>>13798367
take a shit into the pan

[Anonymous No.13798446]

>>13798367
Imagine the smell

[Anonymous No.13798448]

>>13798367
>sauté
you mean to shit? fucking moron

[Anonymous No.13798451]

>>13798367
>>sauté 10 garlic cloves in 2 tbsp of water for 15 minutes

Sautee them in oil!!!!

[Anonymous No.13798567]

sauteing in water is just steaming

[Anonymous No.13800053]

>sautee
>water

[Anonymous No.13800061]

thats some burnt garlic, start over

[Anonymous No.13800069]

>made Shepard's Pie with a twist on it for st Patrick's yesterday
>fucking panic buyers bought all the Yukon gold potatoes
>had to use russets in mashed potatoes (I'm sorry)
>fix it mostly with a bunch of butter but still starchy as shit, flavor was great, texture not so much
>dad is over who inspired me to get into cooking and tries my food for the first time in like a year
>he's disappointed. Says the meat was great but "not much of a mashed potato person"

Yeah, right

[Anonymous No.13800075]

>>13800069
Meant to start a new thread but posted a reply, yep, that's embarrassing

[Anonymous No.13800086]

>>13800069
so you overmashed them. ricers are good for russets because you just press them through and then stir in butter, cream, and salt and pepper with a fork. can’t overmash and make them gummy. I still got rid of mine tho because I won’t mash potatoes if I don’t have good ones for mashing.

[Anonymous No.13801006]

>>13800069
>russets in mashed potatoes
russets are fine to be mashed, ya dick

[Anonymous No.13801879]

>two tablespoons of zzzzzzssssssszszszszszszszszszs-szszszszszemen