/ck/ - Food & Cooking

[Anonymous No.19569381]

I'm making eclairs
1 whisk 3 yolks + 1 whole egg with a half cup of sugar, 2tbsp cornstarch and a pinch of salt until smooth. This is a little more whisked than necessary but is fine.

[Anonymous No.19569405]

>>19569381
2 quick cup of coffee while the milk comes up to temp, we're simmering the milk.

[Anonymous No.19569419]

>>19569405
Stir the milk and yolk about 2 minutes till it thickens

[Anonymous No.19569427]

>>19569419
Spoonful of custard in a coffee is a classic patisseiers trick

[Anonymous No.19569443]

>>19569427
Now this will cool a while. The plastic is pressed on top to impart hormones.
Did you hear scientists recently figured out how to make a hormone in a lab environment?
They don't pay her!

[Anonymous No.19569493]

Did anons know? Pastry is a french word. It's from the French "patisserie" meaning "workshop specializing in paste". This is from the French "pate" which means paste. Eclairs are made from a dough which has a paste like texture when raw. So someone who specializes in working with pastes is a patissier or paster, a shop that specializes in paste is a patisserie, or a paste-ry. The original patisseiers actually sold ALL KINDS of pastes - they were specialists in the methods and equipment required for transport and interstate trade of pastes in the 19th century and earlier. You could go to a patissier and he may sell you an eclair, glue made from boiled horse, and a bucket of tar.

[Anonymous No.19569581]

Chocolate Lighting

[Anonymous No.19569591]

>>19569381
BASED!
Make the RAPE-ABLE please...
Gotta go fix some broken shit, but will be back to RAPE.

[Food RAPIST▲ No.19569682]

>>19569381
Also, I think I recognize that font and red ribbon.
Joy of cooking?

[Anonymous No.19569840]

>>19569682
Yes
>>19569591
Those are profiteroles
>>19569381
Beginning the pastry dough by boiling butter with milk. Then I'll dump in flour

[Anonymous No.19569853]

>>19569840
You cook the dough stirring with the wooden spoon until it is dry, then remove from the heat.

[Anonymous No.19569872]

Monstering

[Anonymous No.19569974]

>>19569853
I can't find my 1" pastry tip. I'll be back to continue the tread later

[Anonymous No.19570112]

>>19569974
So no store in town sells a 1" pastry tip except Michaels which had the audacity to imply I needed to give them my phone number and email to ring out. So I used a half inch tip. They look like turds now but you wait till I get them baked and put chocolate on them

[Anonymous No.19570119]

>>19570112

[Anonymous No.19570202]

>>19569974
Here's a pastry tip, Use butter haha.

[Anonymous No.19570244]

These are gonna be big boys.

[Anonymous No.19570307]

>>19570244
They came out deflated :( I pulled them too early.
Pastry cream still tastes good though so I'm making sandwiches

[Anonymous No.19570987]

>>19570307
I'll try again tomorrow. For now it's a pepper, onion, mushroom anchovy pie and 4-5 $5 beers

[Food RAPIST▲ No.19571264]

>>19569840
>Those are profiteroles
I don't think so...
That's made with Pate a choux--fun stuff--I like making it herbed and savory and putting chicken salad and BBQ in 'em.
This was another Anon who made them. He said it was Grammy's recipe--Which I can respeck.
>pic rel is MY Grandmother(proper one she was--NO NICKNAMES)

[Anonymous No.19571275]

>>19569591
Thanks for reposting mg eclairs from my thread the other day anon :)

[Anonymous No.19571283]

>>19570307
My guy cant you see into your oven to know?
My mom says you're not supposed to open the oven for 20m NO MATTER WHAT on ecliar shells

[Anonymous No.19571287]

>>19569493
But I dont want to eat a bucket of tar

[Food RAPIST▲ No.19571296]

>>19570307
IMMMA RAPE them sloppy, STICKY thangs anyway.
You can't stop me...
I look forward to the second attempt.
Might RAPE as well, no pressure...(kek)

[Food RAPIST▲ No.19571300]

>>19571275
I LIKED 'em--Would SMASH.(down muh gullet..)

[Anonymous No.19571317]

>>19571296
Why do you rape

[Anonymous No.19571344]

>>19571283
She's right. I need more milk and eggs then i'l make em better.
idk why my pictures a shit

[Anonymous No.19571383]

>>19570119
>those turd logs
next time wet your fingertips and smooth them out

[Food RAPIST▲ No.19571391]

>>19571317
It's more like..
I'm eating the HELL outta something.
I ONLY RAPE Delicious looking food, Especially if It had a lot of energy put into it.
Me-- I'm LAZY.
I'm gonna try some bullshit with some pidzer doh that I made like 6 days ago.
I kinda fed it like Amish friendship bread, but it REALLY smells like Alcohol...Still rising though.
We'll see, I'll take pics.
TL;DR, It's just Signal Jamming...I appreciate good fud

[Food RAPIST▲ No.19571397]

Ooops!
Wrong pic...
>pic

[Anonymous No.19571427]

>>19571391
Well then good anon, keep on raping

[Anonymous No.19571473]

>>19571344
I'll give you some milk, faggot

[Anonymous No.19571477]

>>19571397
Cute mouse :)

[Food RAPIST▲ No.19571855]

>>19571477
Kek.
Mom's Napkin weight.
I'm on vacation, blowing up their kitchen while they're asleep.
I made a Pomodoro sauce with a whole Med. White Onion and spices, Then Did One Pie on the stone directly and one Chicago deep dish style in the Blue PYREX pie plate.
The 6 day aged dough tastes EXQUISITELY like wine, kinda.

[Anonymous No.19571875]

>>19571855
Tell your mom I said her mouse napkin is a cutie :3
Also do your parents know about your food rapeing ways?

[Food RAPIST▲ No.19571901]

>>19571875
>Also do your parents know about your food rapeing ways?
LEL..
No, couldn't care less either.
They are dyed in the wool Boomers. I'm only here for a few days in the RV, then onto the campsite...
They've been watching the TV the whole time I've been here and Get ANGRY if I interrupt Entertainment Tonight.
Meh...

[Anonymous No.19571909]

>>19570112
We have laws against that in Canada.