/ck/ - Food & Cooking

[Anonymous No.14279628]

rate my sue veed

[Anonymous No.14279646]

>>14279628
Hey it's this thread again

[Anonymous No.14279657]

i guess op gets off on getting explained how much of a retard and a faggot he is

[Anonymous No.14279661]

>>14279628
Did you sous vide it in the freezer?

[Anonymous No.14279671]

>>14279628
enjoy your plastic infused steak

[Anonymous No.14279677]

>>14279628
8,5/10 you need to render the fat

[Anonymous No.14279801]

>>14279628
still kicking

[Anonymous No.14279817]

>>14279628
fucking overcooked
go back to culinary school and try again

[Anonymous No.14279850]

>>14279628
your fat isn't properly rendered, jackass

[Anonymous No.14280075]

>>14279850
Are you calling him jackass just because the fat isn’t completely rendered while ignoring the rest of the steak?
You’re the jackass here, that’s a good steak that needs to be fixed a little and you’d eat it even as it is in the picture.

[Anonymous No.14280078]

>>14279671
>he believes this

Stop using cheap Chinese bags and rolls and it’s ok.

[Anonymous No.14280104]

>>14279628
Stop spreading meme cooking methods

[Anonymous No.14280146]

>>14280104
Sous vide is unironically great during summer because all you have to do is bag the food up and let the machine do everything so you don’t have to sweat like an animal in the hot kitchen.
I cook it for 2 hours or more depending on the cut and then I finish it off with a torch

[Anonymous No.14280158]

>>14280146
>Sous vide is unironically great during summe
nigger what the fuck is grilling?

[Anonymous No.14280162]

>>14280146
>Sous vide is unironically great during summer
Food boiled in a bag yummy

[Anonymous No.14280178]

>>14280158
I forgot to say that I don’t have a grill and I live in an apartment.
For people like me is convenient but then again I can also reverse sear the steak in the oven and finish it with the torch.

Steaks apart, the biggest comfort is remotely operating it or leaving it on while I’m at work so that I can find my food ready when I come back home.

It’s a great gadget.

[Anonymous No.14280185]

>>14279628
sude veed lmao

[Anonymous No.14280222]

>>14280162
Well memed my friend

[Anonymous No.14280869]

>>14280158
>nigger what the fuck is grilling?
have you ever tried grilling in 116° weather? fuck you
grilling is for the winter time.

[Anonymous No.14280879]

>>14279628
Looks like Dolphin Pussy

[Anonymous No.14280934]

>>14280146
have you never heard of air conditioning

[Anonymous No.14281104]

>>14280934
Have you ever heard of “I don’t want thick fat smoke and steak house smell in my house and on my furniture?”, also having AC doesn’t mean that your kitchen is magically cold if you have sun hitting it for 12 hours, and by the way AC filters get dirty as fuck if they suck fat smoke, I’m not dealing with this shit for a steak every time.

Going outside on my balcony with my torch for a few minutes means no smoke and smell in my house, no splatters to clean from the stove and no cast iron to babysit after 2 hours when it reaches room temperature.

[Anonymous No.14281112]

Rate my roast

No sue veed here.

1/3

[Anonymous No.14281117]

>>14281112
2/3

[Anonymous No.14281120]

>>14281117
3/3

[Anonymous No.14281124]

>>14281104
Enjoy your hilarious bitch tits in 10 years.

[Anonymous No.14281130]

>>14281120
Your roast looks chewy and gross as fuck dude. Is that like two pounds of butter on top? More butter is better amirite?

[Anonymous No.14281134]

>>14281120
Fucking disgusting did you just poach a roast in butter but stopped while it's still raw inside?

[Anonymous No.14281136]

>>14281117
chop some fennel, add some crushed garlic cloves, some honey would be nice too, rosemary and thyme, some jalapeños to soak in the juices, a splash of balsamic or black vinegar, some freshly grated pepper on top maybe some stout (fuck wine reductictions) and well talk

[Anonymous No.14281137]

>>14279628
>didn't even render the fat

[Anonymous No.14281142]

>>14281130
it was ~4-5oz of butter.

I used a little more than half of an 8oz block of Plugra.

Also, it's tenderloin, this isn't chewy at all.

I also like my steaks rare, so it's perfect for me.

>>14281136
Already has fresh thyme, dried rosmary, and a splash of red wine. And I didn't use any garlic since i used a lot of shallots which imparted a garlic flavor anyway.

[Anonymous No.14281143]

>>14281124
Go back to your containment board.

[Anonymous No.14281150]

>>14281142
>Also, it's tenderloin, this isn't chewy at all. I also like my steaks rare, so it's perfect for me.
Doesn't look like tenderloin and your preferences are typical of an autistic retard so no wonder it's disgusting and looks like a fucking disaster.

[Anonymous No.14281153]

>>14281143
Confirmed for having hilarious bitch tits from years of xenooestrogen consumption

[Anonymous No.14281154]

>>14281150
>Doesn't look like tenderloin
Sure it does, it's just the club end of a whole tenderloin. I cut the canon into filets and the tail got cut into cubes for stirfry and similar shit.

[Anonymous No.14281158]

>>14281154
From what animal?

[Anonymous No.14281164]

>>14281158
Beef obviously.

[Anonymous No.14281173]

>>14281164
Isn't that expensive? Why did you make such a disgusting tub of shit?

[Anonymous No.14281186]

>>14279628
sousvide is the ecigs of cooking

[Anonymous No.14281204]

>>14281173
I make tenderloin roasts fairly regularly, it's taste is well worth the expense.

On sale you can usually get a ~6-7lbs tenderloin for under $70.

Gives you several filets, a roast, and enough tenderloin tips for a stirfry or two.

When you compare to restaurant pricing at least, it's dirt cheap.

Pic related is a previous whole tenderloin roast I did a few months ago, I was lazy though and didn't trim it as much as I trimmed the one from this evening.

[Anonymous No.14281219]

>>14281204
7/10 Looks good, needs potatos

[Anonymous No.14281220]

>>14281204
If you like it that's all that matters. I don't think you should be going around sharing your atrocious creations

[Anonymous No.14281236]

>>14281219
>needs potatos
I do mashed potatoes usually
>>14281220
>I don't think you should be going around sharing your atrocious creations
You realize this is the website where an anon would regularly cook things in NyQuil right?

[Anonymous No.14281246]

>>14281120
It looks a bit too rare, but that's perfect if you are only eating a portion of it now. I do the same thing with pork roasts; eat the most done end pieces now, than enjoy a still juicy middle piece once reheated.

[Anonymous No.14281252]

>>14281236
If nyquil chicken is your standard I guess good job homey

[Anonymous No.14281279]

>>14281124
Ok are you done now?

My mom doesn’t clean my kitchen after I cook because I don’t live in my parent’s basement unlike you. I’m sorry.

[Anonymous No.14281299]

>>14279628
ITS FUCKING RAW

[Anonymous No.14281403]

>>14281279
I cook you clean do I have to do everything? Is that a photo of you wiping your ass pajeet?

[Anonymous No.14281452]

>>14279671
are you gonna claim you dont use any plastic with any of your food storing?

[Anonymous No.14281462]

>>14281452
There are these materials called glass, metal, and ceramic

[Anonymous No.14281647]

>>14281462
Do you freeze your meat in ceramic boxes?

[Anonymous No.14281653]

>>14281647
>freezing something in plastic somehow embeds plastic in the meat
moron, plastic melts, COOKING in plastic is dumb.

[Anonymous No.14281674]

>>14281653
Were you dropped as kid?

There are plastic bags that resist up to 130C and most sous vide roners cook at 95C max.

[Anonymous No.14281688]

>>14281674
>Hmm, plastic isn't literally on fire...must be fine. On an unrelated note, looks like I need to shopping for new bras again.

[Anonymous No.14281690]

>>14281674
>trusting what (((they))) tell you
oy vey

[Anonymous No.14281722]

>>14281164
>roast
>not chateaubriand

[Anonymous No.14281732]

>>14281722
Technically a chateaubriand is a center cut of the tenderloin, I used the club (the fat end).

I cut the center into filet mignons to be grilled.

[Anonymous No.14281845]

>>14281732
you're right rofl i am retarded. its too goddamn hot at work.

[Anonymous No.14281877]

>>14281845
No worries, both make for good roasts, the club end just requires more trimming prep work and you end up with a bit of tendon in the roast you need to cut around when eating, or you butcher it and cut all the tendon out but then you're left with chunks of tenderloin instead of a nice roast.

[Anonymous No.14281935]

>>14281452
No, I just don’t cook my food in it.

[Anonymous No.14282061]

>>14281403
>I cook you clean
so you make a mess and then expect someone else to clean up after you? cooking is the easy part. you're a disappointment as a son

[Anonymous No.14282072]

>>14282061
I would rather clean than cook, but unfortunately my parents have become vegetables from drinking small doses of antifreeze

[Anonymous No.14282083]

>>14279628
looks more like sue sneed if you ask me

[Anonymous No.14283482]

>>14282083
ha-haaa

[Anonymous No.14283491]

>>14279628
Is that somebody's foot?

[Anonymous No.14283925]

Rate my pile of labia cooked sous vide.

[Anonymous No.14283932]

>>14280178
>no grill
>has a torch
Wtf?

[Anonymous No.14283940]

>>14283932
https://youtu.be/1CVN4p1xSaM

You don’t need a grill to do it