What's in your oven?

[Anonymous No.17420415]

[Anonymous No.17420423]

>>17420415
Nothing in the oven tonight, gonna grill some burgers soon.

[Anonymous No.17420431]

>>17420415
dude named menachem and his family

[Anonymous No.17420601]

Chicken came out great. Stupid bitch mommy blogger baking her chicken for 1.5 hours. I took the temp of mine at 1 and it was perfect 165.

[Anonymous No.17420646]

>>17420601

What's wrong with the skin

[Anonymous No.17420652]

cast iron skillet
but I think I used the wrong oil. now I have $6 of coconut oil to put in my hair

[Anonymous No.17420674]

>>17420646
It puffed up like a weirdo. In retrospect I should allowed to come to room temp, dry thoroughly salted and immediately in oven. Drying, salting, warm up.

[Anonymous No.17420690]

>>17420652
ok tranny

[Anonymous No.17420760]

>>17420601
Looks great. My go to recipe is Thomas Kellers Simple Roast Chicken - it legitimately scored me a sexy latin tradwife. She's making breakfast for dinner tonight.

[Anonymous No.17420789]

>>17420760
That's what I use as well. Pretty big brained to dry out/season the cavity.

[Anonymous No.17420855]

>>17420652
i thought only blacks do that

[Anonymous No.17421052]

Just made a half bag of these to snack on and holy fuck are they good. Not super tasteful but 10 minutes at 425 feels like they just popped out of the deep fryer as far the consistency and crunch goes. A little allspice and nutmeg and they're fucking great

[Anonymous No.17421069]

>>17420415
That's none of your goddamn bidness

[Anonymous No.17421080]

>>17420415
my oven broke, it only heat the bottom part.

[Anonymous No.17421087]

>>17421052
Those are good in the air fryer. I rarely have frozen stuff like that, but pre cut fries seems like a reasonable frozen food to have.

[Anonymous No.17421205]

>>17421087
Oh shit I'll try that. I've never had frozen normal potato fries I didn't think were shit, poor consistency and a weird aftertaste but these were great. I'm not big on frozen either but I like a frozen food that would be a relative pain in the ass to do myself. Frozen pasta and stuff like that is a meme but I'll pay whatever not to peel and french a whole sweet potato when possible

[Anonymous No.17421352]

>>17421205
I think the creamier nature of sweet potatoes makes them freeze better, but that's only a guess. I got some frozen ravioli to compare to the refrigerated stuff I usually get. 3x cheaper hopefully only 1.5x worse.

[Anonymous No.17421588]

>>17421352
Not a bad estimation. I had some great value garbage ravioli and it was almost inedible but I haven't tried """high end""" frozen ravioli or tortellini yet. Idk if you have Rama where you're at, but it's worth the extra for Rama refrigerated ravioli. It's so much better and I don't care what the cost if it means not me making and subsequently ruining my own ravioli dish

[Anonymous No.17421594]

>>17421052
>>17421087
I can never get sweet potats to be crispy the way I want.

[Anonymous No.17421608]

>>17421594
I'm tellin' you man I made em earlier tonight right out the freezer on 425 for 10 minutes and they had as much crunch as I could ask for. Maybe a minute or two more if you want them crispy to the point of being almost brittle but they're the real deal

[Anonymous No.17421613]

>>17420415
>What's in your oven?
a jew

[Anonymous No.17421645]

>>17420415
pots and pans im too lazy to clean.

[Anonymous No.17421653]

>>17420652
uwu *kisses you and sticks my tongue in your mouth*

[Anonymous No.17421663]

>>17421645
If they don't have plastic or wood handles you could just put the oven on a clean cycle and it will burn everything clean and probably ruin them. Might be fun.

[Anonymous No.17421664]

>>17421613
Came here to say this

[Anonymous No.17421693]

>>17420415
I just took out this quiche with spinach, goat cheese and tomatoes

[Anonymous No.17421757]

>>17421663
my oven doesn't have a clean cycle. just a dial to tell it how hot you want the oven to be

[Anonymous No.17422902]

>>17420415
nothing
the turkey goes on in an hour

[Anonymous No.17422926]

>>17420855
Ugh I hate getting behind a black on the bus and getting assaulted by their overwhelming smell of coconut, fake vanilla, and feces mixed together.

[Anonymous No.17423122]

>>17421693
what method u use for pastry?

[Anonymous No.17424189]

>>17422902
Let's see it.

[Anonymous No.17424213]

>>17420415
Nothing at present, I have no fucking idea what I'm eating tonight. I'm tired and feeling lazy, might just order in.

[Anonymous No.17424223]

>>17424189
comes out in 1 1/2 hours

[Anonymous No.17424230]

A potato ham and cheese casserole, let me just go check on how far along it i... oh.

[Anonymous No.17424392]

>>17424223
Looking forward to either lambast or praise you on the visual appearance alone.

[Anonymous No.17424513]

>>17420789
>>17420760
Make stuffing bros.
>Breadcrumbs
>Onion
>Garlic
>Sage
>Parsley
>Salt
>Pepper
>Butter to bind
>Put in the processor
>Shove up the cloaca
I usually spatchcock my chook and stuff the cavity with garlic and rosemary, then turn it over and cover in a butter rub made of rosemary, parsley, butter, garlic, lemon zest, lemon juice, pepper, then baste every half hour.
When I make the gravy I leave a few garlic cloves in there and they break apart under the whisk.

[Anonymous No.17424606]

>>17423122
Flour with cold butter and eggs in food processor, rest in the fridge, shape and parbake with pie weights

[Anonymous No.17424661]

>>17424606
I put parmesan in my pastry once and did not regret it. Cheesy as fuggg.

[Anonymous No.17424886]

>>17424230
fuck.let me guess, glass dish not at room tepmp prior to cooking?

[Anonymous No.17426112]

>>17424513
I prefer my stuffing not crammed in a birds ass.

[Anonymous No.17426119]

>>17420415
I think you know

[Anonymous No.17426131]

>>17426112
So you don't like stuffing then...

[Anonymous No.17426152]

>>17426131
It's better not stuffed, ironically. The bird and stuffing come out better that way.

[Anonymous No.17426160]

Just pulled out a big loaf of cinnamon raisin bread made from scratch, my place smells great

[Anonymous No.17426162]

>>17420601
Should have turned it over halfway through though

[Anonymous No.17426165]

>>17426162
It's elevated on a rack, so it gets heat evenly over the whole thing. What's the point?

[Anonymous No.17426323]

>>17421052
based, I have these dipped in mayo

[Anonymous No.17426674]

>>17426160
Post buns or gtfo.

[Anonymous No.17427601]

>>17420415
some veggies

[Anonymous No.17427606]

>>17427601

[Anonymous No.17427613]

>>17427606
to go with some porterhouse

[Anonymous No.17427618]

>>17427613
sautéed some mushrooms to go in instant gravy, roasted potatoes, to go with steak and other roast veg.

[Anonymous No.17427624]

>>17427618
Not bad, I cook steak like twice a year so I'm happy enough with this

[Anonymous No.17427633]

>>17426165
Helps move juices evenly throughout the bird for more juicer meat, also allows fat to baste the underside without dripping off, it’s why rotisserie is the best method for roasting meats.

[Anonymous No.17427659]

>>17427633
fuckin water benders thinking their shit don't stank...
>>17420674
anon i'm touching myself to that chicken. don't be alarmed.

[Anonymous No.17427780]

>>17426152

[Anonymous No.17427784]

>>17420415
a hideous mess and a broken ball bearing

[Anonymous No.17427788]

>>17424886
I store it in the cupboard so idk, I've used it in the oven dozens of time before

[Anonymous No.17427789]

>>17427618
Your feet are so white they should apologize to your hands for being racist

[Anonymous No.17428072]

>>17424606
u mean shape as in just press the dough into the the shape of the tin?
you don't roll it out first?

[Anonymous No.17429306]

>>17420855
yeah well whatever
my hair is pretty soft today and how is it different than medievalEuropeans that used to put pine oil and fat in their hair

[Anonymous No.17429361]

>>17420415
thank you for showing me how this works. i have one of these hoarded somewhere and couldn't figure it out