/ck/ - Food & Cooking

[Anonymous No.15991086]

I am trying to get into cooking because ordering take away twice a day every day is retarded

Problem is today I want some decadent shit, like pic related.

What is easy and decadent that I can make tonight? I already made burgers yesterday, great but not twice in a row

Save me from the kebop man anons

[Anonymous No.15991095]

>>15991086
You start off planning your nightly meals, for maybe two weeks, and you'll end up with a surplus of ingredients, and you just get creative from there and incorporate each week into the next when you go grocery shopping.

[Anonymous No.15991113]

>decadent shit like a pile of meat and a salad
Make a pile of meat and a salad

[Anonymous No.15991116]

>>15991086
>some chopped veggies and shredded meats
>decadent
Update your standards anon
But if you want my advice get a vacuum sealer. It’s the absolute lynchpin of my meal prep routine. Before I got mine I’d avoid preparing anything more than 4-5 days ahead of when I planned on eating it, which limited the batch size I’d be willing to prepare and therefore by extension the quality, since I didn’t want to sink too much effort into preparing a batch of meals that wouldn’t last me very long before I needed to prep again. With a vacuum sealer though I can get my prepped meals to last weeks in the fridge or months in a freezer, so I don’t shy away from doing extra large batches anymore.

[Anonymous No.15991119]

>>15991086
>decadent shit, like pic related.
Looks like a big sloppa shit, should be easy to make at home

[Anonymous No.15991139]

>>15991095
That makes sense. Two weeks is a bit much for me, I would likely start with one week, especially if I am buying meats that I dont want to freeze.

>>15991113
Seems so simple m8 but I wont get that texture if I try to make it myself, at least not on the first try. That said I am going to look up the recipe and head down to the butchers and try it, I mean if its what im hungry for why not learn

[Anonymous No.15991149]

>>15991116
Forgive me for the noob question but what is lost when freezing meat? I mean obviously I am not a restaurant so its not quality quality quality but I would still like to know what difference it will make on the end product

[Anonymous No.15991164]

>>15991149
If you vacuum seal it when raw there’s almost no downside assuming you prepare it within like 2 or 3 months after freezing it. Freezing cooked products for a long time can impact the texture a bit but doesn’t have a big impct on the taste in my experience.

Leafy veggies keep the worst but still keep better and longer than if you’d just dropped them into a Tupperware

[Anonymous No.15991191]

>>15991086
A pile of sloppa like that is easy to make at home. Hardest part may be the sauce, which is something that can be made in a big batch in advance.

[Anonymous No.15991258]

>>15991164
Cool, I will pick up some vacuum bags and get on with it.
Considering I am on neetbux though I will still likely tend to getting ingredients for the next two or three days or so, I mean I dont have anything specific to do with my days so what excuse do I have for not going the five minute journey it is to the shop to get food. It also allows me a bit of flexibility with what I eat; I can think about it for a while and decide and if I really dont want to eat something I already bought I can seal that up and head back to the shop.

[Anonymous No.15991282]

>>15991086
You want a "recipe" (I don't really do recipes, so please ask if anything is unclear) for vaguely middle eastern chicken with salad and flatbread? I will assume that you are not retarded and have basic kitchen equipment at home and know how grocery shopping works.
You will need (for about 2 big portions):
2 chicken thighs, bone in, skin on.
Olive oil
Salt
Pepper
Ground cumin
Ground coriander
Ground smoked paprika (not necessary)
Pre made flatbread (I get mine from aldi)
Balsamic vinegar
Sugar
Fresh coriander or parsley
1 cucumber
4 big tomatoes
1 red onion

Add a bit of oil to a oven safe pan (metal handle, not wood or plastic. If you dont have one you need a separate dish to go into the oven later on). On low (!) heat brown the chicken on all sides. This will take 15 minutes at least. Preheat to oven to 200 Celsius (do your own math). Let the chicken cool for a bit. Now rub the warm chicken with about half a teaspoon each smoked paprika, pepper, coriander and cumin. Season with a bit salt (final seasoning later). Put chicken in the oven (either in the pan or another oven safe dish) for about 20-30 mins. The skin should be brown and the meat nice and soft. While the meat is in the oven cut your veggies and chop the herbs. Make the dressing, 4 parts oil to 1 part vinegar, pinch of sugar and salt. Toss with the vegetables and herbs. Taste (!!) and adjust.
When the chicken is done, let it cool for a bit. Pull it off the bone and mix it with any juices and fat from the previous steps. Taste (!), add salt if needed. Keep warm. In a dry pan (no fat), brown your bread. I'm a lazy bum and to pic rel but you don't have to. And as always, enjoy!

[Anonymous No.15991294]

>>15991139
>texture
This is true. It’s kinda hard to get that kind of texture cooking on a stove, I’d also be too lazy to do an oven shaverma. Just buy some boneless thighs and throw them in a slow cooker

[Anonymous No.15991308]

>>15991282
2/2
Forgot that there is salad and grated cabbage in your dish. You do you anon. Make it your own, you can do this.
And lastly for the sauce:
Blitz up some garlic, red chili, vinegar sugar, water and salt. Taste and adjust. Or just buy some pre made chili sauce of your choice. For me its sambal oelek.

[Anonymous No.15991313]

>>15991282
Adjusting for lamb kebab instead of chicken; which cut am I going for?

[Anonymous No.15991346]

>>15991313
Hmm, good question! I use lamb exclusively for stews. In that case I use shoulder or shanks. With a kebab I guess that a more tender cut would be in order. So loin would work perfectly. Just cook it in the pan or on the grill just for a second. If you cook it in the oven for a long time like the chicken thighs it will get dry as fuck.

[Anonymous No.15991422]

>>15991346
Thank you kindly

[Anonymous No.15991470]

>>15991422
Always trying to help, enjoy anon.

[Anonymous No.15992824]

>>15991139
Nothing wrong with freezing meats and other ingredients. I make big batches of hummus, and freeze a bunch, just pull out some from the freezer, and it's a good snack for a week.
Same with meat, I buy four chickens, an a pork loin usually once a month, portion them out and freeze it all, tightly wrap and seal in freezer bags, label. Just pull day before and thaw in fridge.

[Anonymous No.15992934]

Here is an easy and accessible recipe... *if* you have the herbs and spices it requires (which I do, because I am a pajeet). Have it with salad, pitta, hummus, throw in some pre-frozen chips (deep fry them instead of oven baking if possible). I made it the other day and it was surprisingly good.

https://youtu.be/kmjkkapeCX4

[Anonymous No.15992988]

>>15991086
A good carbonara is easy enough to make, and tastes godly.

[Anonymous No.15993027]

>>15991282
This sounds tasty, I'll have to try it. Thanks anon.