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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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17031189 No.17031189 [Reply] [Original]

SIT YOU ASSES DOWN, WE ARE MAKING TURKEY BROTH!

>> No.17031201
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17031201

First we prep our garlic for roasting

>> No.17031224

>>17031201
Why do they need to be in a muffin tin?

>> No.17031242
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17031242

Now we cover then with foil and prep the rest of the veggies

>> No.17031306

>>17031224
So they dont roll around

>> No.17031316
File: 2.03 MB, 4032x1960, 16377004784618139452100721802931.jpg [View same] [iqdb] [saucenao] [google]
17031316

Oh silly me! I forgot the parsnips!

>> No.17031335
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17031335

"Hey honey, tell your faggot son to get out of the kitchen so I can make my soup already. Wait what the fuck? What do you mean he used all my soup stuff? JUST TO MAKE THE BROTH? THE FUCK?"

>> No.17031345

>>17031242
And in what way have you adulterated these garlics?

>> No.17031364

>>17031345
It almost looks like he put garlic powder... dry.... on his dry garlic.....what in the fuck is this thread.

>> No.17031372

>>17031201
>>17031242
do people know you don't have to cut the top off of roasted garlic and waste 20% of it? you can just cook it in the skin, it doesn't explode.

>> No.17031389

>>17031372
Seeing as OP started a thread for making turkey stock and then abandoned it after cutting his garlic I'ma assume no

>> No.17031396
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17031396

>>17031316
Wash your dishes before dirtying more my dude

>> No.17031399

>>17031345
>>17031364
Ots seasoned salt

>> No.17031407
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17031407

>>17031389
No i was cutting everthing else
Of course the thread blows up when im afk

>> No.17031417

>>17031335
That salty mess? GET OUT!

>> No.17031418

>>17031407
cute spread

>> No.17031441
File: 2.11 MB, 4032x1960, 16377019410564199203887560804114.jpg [View same] [iqdb] [saucenao] [google]
17031441

Now while everything else is going, lets the rest in the crockpot.

I have the neck and spatchcocked neck in the oven now.

>> No.17031484

>>17031418
You know I do my best

>> No.17031490

>>17031189
i'm instantly erect right now. please continue

>> No.17031491

>>17031399
"That salty mess?"
Bro he's got seasoned salt on his garlic before roasting which is stupid as hell and cheese rind which is salty as fuck.

>> No.17031493

>>17031490
Well my stuff is in the oven right now getting that chemical goodness going

>> No.17031495

>>17031491
I bet that spine and neck is also brined

>> No.17031500

>>17031417
It really isn't salty if you use just enough of it. I use about 6 cups of water to 2 teaspoons and it turns out perfect every time.

>> No.17031511

>>17031201
why the fuck are you throwing half the garlic out

>> No.17031523

>>17031493
i suggest you put your chemical goodness in my oven.

>> No.17031540

>>17031523
I...I think we both have ovens, so i have nothing to put in it.

>> No.17031548

>>17031511
Because im an idiot who has never roasted garlic before!

>> No.17031555

>>17031493
Pic of progress

NOW

>> No.17031558
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17031558

Everyhing is still in the oven, be patient

>> No.17031565

>>17031441
How much neck do you need

>> No.17031567
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17031567

>>17031555
I do have the smoked necks boiling right now. But everything else is still in the oven.

>> No.17031580

>>17031567
Acceptable…

>> No.17031585

>>17031558
Are you decarbing that dank greenage?

>> No.17031593

>>17031585
Thats celery

>> No.17031594

>>17031593
Never knew you could smoke it

>> No.17031617
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17031617

Ok here we go before it goes into the pot. I dropped the contaier of bayleaves on the still contaminated counter and did not want to waste them all.

>> No.17031637

>>17031567
Supposed to bring to boil and then reduce to simmer reeee

>> No.17031657
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17031657

Now the veggies go in

>> No.17031662
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17031662

Look how sexy that is.

>> No.17031666

When do daddy's cummies get added for even more salt

>> No.17031684

>>17031657
Shouldnt you have at least peeled the onion?

>> No.17031707
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17031707

Ih yeah, look at that. Now we let it go.

>> No.17031709

>>17031662
Dude you're supposed to take off the outer skins and cut them in half so your allium vegetables will char a bit. This isn't roasting veggies it's wilting them. Reeee

>> No.17031714

>>17031707
It's another "OP makes a dirty stock that will never clear" thread.

>> No.17031717

>>17031684
The peel adds flavor, doesn't it?

>> No.17031725

>>17031717
Peels add color, but you don't have to worry about that in a brown stock

>> No.17031735

>>17031717
If you're going to make a 1 hour stock, sure. Having bones in there and veggies makes that a moot point though. Would've been better off searing the neck and a carcass in chunks and bringing to a boil. Immediately reduce to low and simmer for 6 hours. Strain through a mesh sieve and then return to the stovetop with your roasted vegetables for an additional hour at the most. Long cook times with root vegetables imparts bitterness.

>> No.17031741

>>17031717
Im no expert but a whole onion with the peel seems kinda sealed up. I probably would have quartered them to expose the inside

>> No.17031756

>>17031741
Nevermind. I see them cut in half in the pot

>> No.17031771
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17031771

boutta click on some pic rel and keep an eye on this thread

>> No.17031838

>>17031771
shoulda come in earlier, dude. I'm letting it simmer for now. but i might check on it before i go to bed

>> No.17031866

>>17031838
which is why i turned on marley and me, the greatest movie of the late 2000's
come back before marley kicks the bucket

>> No.17032436

>>17031707
unironically, that looks amazing OP

>> No.17032475

>>17031189
>SIT YOU ASSES DOWN
I'm laying down. Ok?

>> No.17032701
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17032701

How silly of me, I forgot to post my cat

>> No.17032706
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17032706

>>17032701
Very nice

>> No.17032750

>>17032706
OH MY GOD! SO CUTE!!!

>> No.17032761

>>17032475
WELL, THEN STAND UP AND SIT DOWN!

>> No.17032836
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17032836

>>17032706
what hapepned to it's back legs?

>> No.17032850

>>17032836
he's a little half-loaf