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/ck/ - Food & Cooking

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14834600 No.14834600 [Reply] [Original]

>demi glace edition

Grudgingly, I admit the anons who said id have a relatively underwhelming beef stock were right. The consistency is really nice and it does taste good, so were gonna play to out strengths here and take it down to a demi.

Post sauces, sauce tips, r8 and h8 other sauces

>> No.14834609

>>14834600
are you the anon from the other day who was making stock?
yes, make that demi

>> No.14834685
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14834685

>>14834609

Yessir. It already has a great sheen to it; its destiny.

>> No.14834719
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14834719

>>14834685

had just enough polenta to set for polenta cake to go along with scallops and this demi tomorrow

>tfw laid off, single, in school fulltime and nobody to cook for but anon

>> No.14834725

i got a nutribullet for my birthday and use it to make green goddess dressing.
i eat salads regularly now

>> No.14834788
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14834788

>>14834719

Idk why but the term “green goddess” makes my skin crawl. Is good, though; nutribullet is also Like a 7.5/10

>> No.14834801
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14834801

god tier sauce for all my koreaboos out there
https://www.maangchi.com/recipe/ssamjang

>> No.14834803
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14834803

>>14834788

>blanch ten seconds
>cutest little ice bath

>> No.14834804

>>14834685
fate waits you

>> No.14834832
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14834832

>>14834804

Ids habbeding

>> No.14834841

>>14834832

I take back what i said before, we MIGHT yield a cup of demi.

>> No.14834856

>>14834841
liquid gold

>> No.14834891
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14834891

>>14834832

>1/2c polenta, ~1c milk, 1/2 cup reduced jus, salt TT
>veg/parm/sriracha/black pepper

>> No.14834901
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14834901

>>14834891

cakes finna be thicccc

>> No.14834910
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14834910

>>14834856

Starting to coat the spoon.. see yall in an hour

>> No.14834957

>>14834801

>sauce
>full of chunky raw vegetables
>no lime juice or rice wine vinegar

MODS

>> No.14834972

>>14834957
fermented soybean paste adds the sour you get from a lime or vinegar
>noooo it all has to be one texture, you can't just use a raw veggie
grow up

>> No.14834994
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14834994

>>14834972

Well its not really a “sauce”.. its almost like a slaw of sorts. im not saying i dont think that sounds delicious, im just saying it aint a sauce

>most smol sauce pan
>am now drunk and dude weed’d

the most dangerous game

>> No.14835035

>>14834600
Is it blanched?

>> No.14835043
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14835043

>>14834994
oo things are getting interesting

>> No.14835068
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14835068

>>14835043

and i just tossed this record on. it's 50/50 i blow it

>> No.14835088
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14835088

>>14835035

You should seethe, cope, and then dilate in that specific order

>she’s viscous enough to force any remaining fat to separate

>> No.14835132
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14835132

>>14835088

Are we there? Do we go further at a super low slow redux? I need help, pls

>> No.14835163
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14835163

i havent been able to find something (within reason) that this didnt improve tenfold

>> No.14835246
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14835246

>>14835132

wa-la

>> No.14835275
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14835275

>>14835246

Yield was just over a cup.. My back is getting sore from carrying this thread, holy fuck