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/ck/ - Food & Cooking

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File: 2.93 MB, 360x338, simple_pulled_pork.webm [View same] [iqdb] [saucenao] [google]
20012857 No.20012857 [Reply] [Original]

Thread for video recipes

>> No.20012859
File: 2.96 MB, 640x360, Chicken_Stew.webm [View same] [iqdb] [saucenao] [google]
20012859

>> No.20012866
File: 2.82 MB, 480x854, grilled cheese.webm [View same] [iqdb] [saucenao] [google]
20012866

>> No.20012873
File: 2.77 MB, 576x1024, lemon mousse.webm [View same] [iqdb] [saucenao] [google]
20012873

>> No.20012879
File: 2.71 MB, 576x1024, yogurt chicken.webm [View same] [iqdb] [saucenao] [google]
20012879

>> No.20012880
File: 2.86 MB, 576x1024, phylo spinach.webm [View same] [iqdb] [saucenao] [google]
20012880

>> No.20012884
File: 2.90 MB, 674x1200, meat roulade.webm [View same] [iqdb] [saucenao] [google]
20012884

>> No.20012904
File: 2.78 MB, 576x1024, tiger eggs.webm [View same] [iqdb] [saucenao] [google]
20012904

>> No.20012907
File: 2.83 MB, 576x1024, stuffed leaks.webm [View same] [iqdb] [saucenao] [google]
20012907

>> No.20012915
File: 1.10 MB, 1551x893, 1697069919112242.png [View same] [iqdb] [saucenao] [google]
20012915

>>20012859
wtf is this bowl made of, plaster?

>> No.20012918
File: 3.43 MB, 426x240, EggSandwich.webm [View same] [iqdb] [saucenao] [google]
20012918

>>20012915
Probably just the ceramic pattern.

>> No.20012920
File: 2.84 MB, 480x854, meat sticks.webm [View same] [iqdb] [saucenao] [google]
20012920

>> No.20012923
File: 2.80 MB, 576x1024, stuffed onion.webm [View same] [iqdb] [saucenao] [google]
20012923

>> No.20012929
File: 2.59 MB, 576x1024, broccoli crust.webm [View same] [iqdb] [saucenao] [google]
20012929

>> No.20012935
File: 2.76 MB, 576x1024, veggie mac and cheese.webm [View same] [iqdb] [saucenao] [google]
20012935

>> No.20012937
File: 2.87 MB, 360x360, BeerBattered_Onion_Rings.webm [View same] [iqdb] [saucenao] [google]
20012937

>> No.20012942
File: 2.81 MB, 364x650, fried sushi.webm [View same] [iqdb] [saucenao] [google]
20012942

>> No.20012948
File: 2.84 MB, 364x650, french onion soup.webm [View same] [iqdb] [saucenao] [google]
20012948

>> No.20012960
File: 1.92 MB, 720x480, Catalan_Tomato_Bread.webm [View same] [iqdb] [saucenao] [google]
20012960

>> No.20012967
File: 2.88 MB, 640x360, Biryani.webm [View same] [iqdb] [saucenao] [google]
20012967

>> No.20013024

>>20012967
Fine I'll give it another attempt. Every time I make basmati rice it comes out overcooked on the outside and hard in the middle.

>> No.20013032

>>20012857
so fucking unnecessary this would be the food equivalent of turning volume up so much you blow out the speakers and it sounds terrible

>> No.20013044

>>20013024
>Every time I make basmati rice it comes out overcooked on the outside and hard in the middle.
Are you lifting the lid?

>> No.20013063

>>20013044
Nope. But I also don't do the dough seal thing, either. Maybe I should smash some foil or parchment between the pot and the lid.

>> No.20013261

>>20012967
the thumbnail looks like a rat jumping into the rice

>> No.20013519

>>20012857
Someone posted this in another thread. It's a very comfy channel.

https://www.youtube.com/watch?v=8pP079vEXac

>> No.20013525 [DELETED] 

>>20013032
Lmao yt peepoo be like dis too spicy

>> No.20013541

>>20013525
if you think eating spoonfuls of salt would be considered spicy sure, read into my comment that way

>> No.20013544

>>20013024
Try soaking the rice for at least fifteen minutes before cooking it.

>> No.20013647
File: 3.28 MB, 540x304, LeekTherapy.gif [View same] [iqdb] [saucenao] [google]
20013647

>>20012907

>> No.20014235

>>20012904
>Water from Mississippi river
Can I substitute this for regular water

>> No.20014912

>>20012918
>that much sugar
>korean
Every fucking time, they're just as bad as americans with their constant use of sugar in every damn recipe

>> No.20015052

>>20012857
>make a simple bbq sauce
>2 steps later add bbq sauce
The internet was a mistake

>> No.20016235
File: 2.91 MB, 300x300, Chinese_Fried_Sesame_Balls.webm [View same] [iqdb] [saucenao] [google]
20016235

>>20014235
Try using Nile river water instead then.

>> No.20016267

>>20012879
How long in the oven? What temp?

>> No.20016361

>>20016267
When I tried that one I just winged it, probably 175° and just keeping an eye until it's brown and crispy.

>> No.20016565

>>20012920
i thought this was dicks wrapped in testicle and i was really intrigued

>> No.20016748
File: 3.03 MB, 2500x1667, jalapeno-poppers-cut-cashew-lemon-filling.jpg [View same] [iqdb] [saucenao] [google]
20016748

>>20012923
these look good but i'd probably bread them like a onion ring or popper

>> No.20016809

>>20012857
>webm titled “pulled pork”
>made from chicken

>> No.20016867
File: 3.18 MB, 480x270, popcorn_chicken.webm [View same] [iqdb] [saucenao] [google]
20016867

>> No.20017260
File: 94 KB, 749x1332, 1701538149889394.jpg [View same] [iqdb] [saucenao] [google]
20017260

>>20016809
layman's term for barbecue jerked chicken, its easier to just let this one slide because the purpose of words is communicating of a concept and this one is effective enough to figure out if you'r not a sperg

>> No.20017353

>>20012880
very nice

>> No.20017481

>>20012859
this seems like it would be good in a pressure cooker

>> No.20017507

What recipes here are with looking at and not just memes

>> No.20017510
File: 2.95 MB, 960x540, 1525568139857 Jack dollar steak.webm [View same] [iqdb] [saucenao] [google]
20017510

>> No.20017511
File: 2.90 MB, 640x480, 1684731391380629 Jack Salsa creamcheese.webm [View same] [iqdb] [saucenao] [google]
20017511

>> No.20017515
File: 2.89 MB, 853x480, 1689597683386042 Jack seasoning.webm [View same] [iqdb] [saucenao] [google]
20017515

>> No.20017521
File: 2.80 MB, 640x360, 1496459844079 Jack cake.webm [View same] [iqdb] [saucenao] [google]
20017521

>> No.20017526
File: 2.77 MB, 480x270, 1659649833454452 Jack cheese salad.webm [View same] [iqdb] [saucenao] [google]
20017526

>> No.20017528
File: 2.69 MB, 853x480, 1695080372438566 Jack bacon explosion.webm [View same] [iqdb] [saucenao] [google]
20017528

>> No.20017536
File: 2.86 MB, 720x486, 1611135422932 Jack marinade.webm [View same] [iqdb] [saucenao] [google]
20017536

>> No.20017538
File: 2.78 MB, 640x360, 1478209480891 Jack cake.webm [View same] [iqdb] [saucenao] [google]
20017538

>> No.20017541
File: 1.67 MB, 640x360, 1567809472469 Keto jack.webm [View same] [iqdb] [saucenao] [google]
20017541

>> No.20017543
File: 2.60 MB, 640x360, 1659370179512939 Jack beans mayo.webm [View same] [iqdb] [saucenao] [google]
20017543

>> No.20017544

Anyone plagued with an insatiable sweet tooth has tried dozens of chocolate cake recipes and will assure you that no two chocolate cakes are exactly alike. From airy, bakery-style cakes to dense homemade pound cakes, the spectrum of tastes and textures associated with chocolate cakes is vast, and every cake lover has a different go-to recipe. While there are a million ways to make a chocolate cake, there is one essential quality that every cake lover can agree on: the best chocolate cake is a moist chocolate cake. We’re talking about the kind of rich, mash your fork down and the cake sticks to it moist. The kind of chocolate cake so rich in flavor and texture that the only other thing you could possibly need is a cold, tall glass of milk to wash it down.

>> No.20017545
File: 72 KB, 679x450, chocolate mayo cakee.jpg [View same] [iqdb] [saucenao] [google]
20017545

>>20017544
Mayonnaise Cake:
6 Tbsp. unsweetened cocoa
3 cups all purpose flour
1 Tbsp. baking soda
1/4 tsp. salt
1&1/2 cups sugar
1&1/2 cups Duke's Mayonnaise
1&1/2 tsp. pure vanilla extract
1&1/2 cups cold water
Chocolate Frosting:
1 cup butter, softened
1 cup cocoa
1 tsp. vanilla extract
5 to 6 cups confectioner's sugar
6 or more tablespoons milk

Mayonnaise Cake:
Preheat oven to 350°F, grease and flour two 8″ cake pans.
Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well.
Combine mayonnaise, vanilla and water in an electric mixer at low speed. Once smooth, slowly add in dry mixture until just incorporated (do not over beat).
Pour batter into cake pans and bake for 30 minutes or until done.
Cool on wire racks and frost with Duke’s chocolate frosting or your favorite frosting.
Chocolate Frosting:
For Duke’s chocolate frosting, in the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. Add vanilla. Add confectioner’s sugar alternately with milk until icing reaches a spreadable consistency

>> No.20017681
File: 58 KB, 686x386, hq720.jpg [View same] [iqdb] [saucenao] [google]
20017681

>>20016235

>> No.20017693

>>20012873
How the hell are you meant to follow this?
Beyond that, it isn't even a mousse. There is no egg white or anything to give it 'lift'. It is just a thick custard.

>> No.20017705

>>20012920
If I could get raw beef fat in large blocks I'd do something like this instead of bacon wrapped filet.
I wonder if any butchers even sell that.

>> No.20017709

>>20013024
Don't salt the rice until after it is done cooking.
If the rice absorbs salt into itself, it can keep a hard core, even when the outside is paste.

>> No.20017965

>>20017705
>I wonder if any butchers even sell that.
They definitely do, but you gotta ask for it specifically or they might tell you to come back in a few days so they can get your custom order.

>> No.20018328

>>20012857
>white meat
>sugar slop

>> No.20018345

>>20012935
>Make pasta funghi
>Call it mac'n'cheese

>> No.20018349

>>20013024
How the fuck can you fuck up cooking rice?

>> No.20018352

>>20013261
Glad I wasn't the only one thinking that.

>> No.20019961
File: 2.84 MB, 674x1200, garlic grilled cheese.webm [View same] [iqdb] [saucenao] [google]
20019961

>> No.20020009
File: 2.90 MB, 562x1000, gyro.webm [View same] [iqdb] [saucenao] [google]
20020009

>> No.20020037

>>20012857
was this recipe supposed to be a joke or something? It must be...lol. no one could make that without laughing ironically to themselves.

>> No.20020581
File: 2.88 MB, 450x800, potato drumstrick.webm [View same] [iqdb] [saucenao] [google]
20020581

>> No.20020598

>>20020581
Why are they like that? Who puts on gloves to use a toaster?

>> No.20020634
File: 2.99 MB, 802x1000, japanese curry.webm [View same] [iqdb] [saucenao] [google]
20020634

>>20020598
Don't know, but it's very weird to see people using plastic gloves for cooking.

>> No.20020676

>>20012948
This asshole...
>no amounts listed
>some mystery can of???
Fuck shitheads like this, why bother posting a recipe video if you're just going to gatekeep it like an old church marm asked for her pie recipe everyone loves for the church cookbook
The old fucking biddies fuck the recipe up on purpose so no-one can ever make it right.
>>20012960
Congrats, you burnt the shit outta it .

Really...I don't into social media. This is all just for "Views" isn't it?

>> No.20020683

>>20020581
It must have taken hours beyond the actual cooking time to produce that video

>> No.20020705

>>20020676
Can of beer you idiot, did you expect lemonade? And just eyeball the amounts, is this your first day cooking?

>> No.20020719

>>20020676
You don't need quantities for more recipes, faggot.
Cook to taste. If you can't do that your not a cook
>Mystery can
It's a beer, tard

>> No.20020722
File: 1.14 MB, 3024x4032, IMG_20161211_185051.jpg [View same] [iqdb] [saucenao] [google]
20020722

>>20020009
I tried something like this once.
Didn't really work. Eventually just took it off the skewers and laid it out on a sheet tray

>> No.20020730

>>20020722
Too low temperature maybe? What was the marinade? I'm thinking of trying it soon.

>> No.20020747
File: 28 KB, 670x503, 1590160193677.jpg [View same] [iqdb] [saucenao] [google]
20020747

>>20020705
>Can of beer you idiot
OH yeah? YOU SURE??
I can fucking GUARANTEE I've made and SERVED more fucking French onion soup than you've ever seen in your life, and I've NEVER seen beer in a recipe. Dry White wine, sure...sherry? you bet.
What KIND of beer is it FAGGOT?? Tell me that or fuck off forever.
>>20020719
Same goes for you. NAME the fucking beer you chode-yodelling pretender.

>> No.20020752

>>20020747
Fuck off retard.
>WhAt KiNd Of BeEr Tho!!!11?? tEll ME ThaT??!!!
I'd try an IPA with some stronger citra hops.

For fucks sake faggot, take your retarded posting somewhere else

>> No.20020762
File: 1.74 MB, 3024x4032, IMG_20161211_202322.jpg [View same] [iqdb] [saucenao] [google]
20020762

>>20020730
Temperature was probably too high, the outside was browning too fast and the inside didn't get a chance to cook. Also didn't fit very well in the oven. I think the gimmick is not worth it, came out better just spread on a sheet tray like normal.
Marinade was yogurt with spices, lemon juice, olive oil.

>> No.20020766
File: 2.99 MB, 562x1000, indian - butter chicken.webm [View same] [iqdb] [saucenao] [google]
20020766

>>20020762
I still wanna try the gimmick but thanks, I'll keep that in mind.

>> No.20020771

>>20020752
>I'd try an IPA with some stronger citra hops.
SO you admit, YOU'VE never seen one either, Nor know what kind of beer it is.
Fuck, man, ONE of those places where I made that French onion soup was a fucking brewpub, and we didn't make it with beer there either.
>take your retarded posting somewhere else
Imagine white-knighting these shitty tiktok farces
Whatever delusions keep you happy, man.
I stand by my original post that that's a SHIT recipe video.

>> No.20020778
File: 69 KB, 353x353, 1673199147221.png [View same] [iqdb] [saucenao] [google]
20020778

>>20020771
Knock it the fuck off.
If you are worthless without having quantities and step by step instructions in every thing you see then go lurk a Betty crocker forum, faggot

It was a fucking tick that video and you are the one person sperging the fuck out over it because they didn't show quantities or what brand of beer.

You must be the worst person in the world to be sitting next to in a waiting room while a casual cooking video plays on the reception tv

>> No.20020791

>>20020581
You tellin me a shrimp deboned that chicken?

>> No.20020816
File: 2.96 MB, 1000x1000, french - coq au vin.webm [View same] [iqdb] [saucenao] [google]
20020816

>> No.20020818
File: 1.27 MB, 320x232, On TAP.gif [View same] [iqdb] [saucenao] [google]
20020818

>>20020778
Yeah see, YOU don't fucking get to tell me what to do.
MY skills aren't what are in question here, it was the video that's garbage and you should know that.
>You must be the worst person in the world to be sitting next to in a waiting room while a casual cooking video plays on the reception tv
like what? a doctor's office?
I usually get up and turn that shit off if I'm the only one waiting. Otherwise why do I give a fuck what mental retarding bullshit the morons are watching?
Why do you feel so personally attacked by my rightfully calling that video shit? Hmmm?
IDGAF what some anon on a Yak butter tea discussion forum thinks. I know my skill level, and again, guarantee it's more experience than you've had, kid.
You can let it drop anytime soyjakoff.

>> No.20020824

>>20020816
That's not how you make coq au vin

>> No.20020845
File: 2.92 MB, 426x426, just desserts.webm [View same] [iqdb] [saucenao] [google]
20020845

Have an uplifting skill s video, anons.
Not a recipe, but I'm sure you can excuse this one.

>> No.20020852

>>20020818
>>20020771
>>20020747
>>20020676
Your literally imploding

>> No.20020869
File: 2.86 MB, 736x920, hotdog - chilean.webm [View same] [iqdb] [saucenao] [google]
20020869

>>20020824
Feel free to post a recipe.

>>20020845
Nice webm yeah, anything to cleanse the shitshow that is the webm general.

>> No.20020871

>>20020852
So this is how zoomers distract from the fact they can't answer a single thing I asked after they defended a shitty video.
How weak, how feminine...
We are truly doomed.
Anyway...

>> No.20020875
File: 2.90 MB, 1080x1920, hotdog - chicago.webm [View same] [iqdb] [saucenao] [google]
20020875

>> No.20020892
File: 105 KB, 555x793, --Chewing STOPS--.jpg [View same] [iqdb] [saucenao] [google]
20020892

>>20020869
I wish I had better webms to poast. I really hate what has happened to /ck/ over the last 3 years.
There's so much seethe and venom these days--And it's not just here, it's everywhere.
And...I'll admit, I contribute to it occasionally too.
But usually I don't use /ck/ for an emotional tampon or a toilet.

>> No.20020912
File: 2.97 MB, 450x800, vietnam - banh mi.webm [View same] [iqdb] [saucenao] [google]
20020912

>>20020892
>I really hate what has happened to /ck/ over the last 3 years.
I see what you mean, a whole lot of this website has become much less hopeful, the humor went from friendly banter to sour mockery.
>I contribute to it occasionally too.
Once in a while, it's nice to let go but the entire board is shitposting now.

>> No.20020932
File: 2.93 MB, 800x800, french - beef tartare.webm [View same] [iqdb] [saucenao] [google]
20020932

>> No.20020955
File: 3.75 MB, 960x540, 1684076043703555.webm [View same] [iqdb] [saucenao] [google]
20020955

>>20020722
>>20020762
>>20020766

>> No.20020966
File: 2.89 MB, 538x540, chicken gyro.webm [View same] [iqdb] [saucenao] [google]
20020966

>>20020955

>> No.20020991

>>20020912
I've never seen a Banh Mi made without pork belly

>> No.20021028

>>20016867
>raw chicken
>salt to taste
what did they mean by this?

>> No.20021059

>>20020598
They put them on when they start cooking and wear them throughout because they're retarded and think everything is magically clean when you wear gloves.
I'm and RN and used to work specifically in hygiene teaching doctors and nurses about it. Even very good doctors fall for the wrong sense of cleanliness when wearing gloves and end up cross contaminating.
It would be far better to use bare hands, since you naturally feel a need to clean/disinfect those regularly.
The shit I saw people do with gloves during the coof drove me insane.

>> No.20021065
File: 2.93 MB, 640x360, bearnaise.webm [View same] [iqdb] [saucenao] [google]
20021065

>>20020747
If you're such a fucking FOS hotshot I don't see why you so desperately need details from some meme video from Tiktok.
And you can absolutely make FOS with beer. Or stock or just plain water.

>>20020816
That is possibly the dullest knife I've seen in one of these videos.

>>20020932
Haven't had tartare in over a year. I'll make some after the holidays to wind down from all the fatty food I think.

>> No.20022119
File: 2.92 MB, 450x800, Baklava.webm [View same] [iqdb] [saucenao] [google]
20022119

>> No.20022992
File: 2.97 MB, 392x700, indian - samosa.webm [View same] [iqdb] [saucenao] [google]
20022992

>> No.20023040

>>20017705
Beef fat isn't good. Try to get sheep fat, specifically either tail fat or kidney fat. You will thank me later.

What he is cooking is 99% lamb tenderloin wrapped with sheep tail fat.

>> No.20023174

>>20012904
i would eat all of the eggs

>> No.20023221
File: 4 KB, 214x236, 93B71EAC-DF9B-4AEB-A021-426A8C554F1D.png [View same] [iqdb] [saucenao] [google]
20023221

>>20012857

>> No.20023382

>>20012904
The idea is neat, but those eggs must have the consistency of a bouncy ball after all of that cooking.

>> No.20023507

>>20012859
>tomato paste after the liquid

>> No.20023511

>>20012866
I like how every step was done inefficiently as possible

>> No.20023556

>>20020818
lmao holy hell you are the angriest retard I've seen all year

>> No.20023729

>>20012857
This recipe kicks ass if you stop before the tortillas. Great bbq chicken.

>> No.20024231
File: 2.92 MB, 608x1080, pasta.webm [View same] [iqdb] [saucenao] [google]
20024231

>> No.20024364
File: 2.98 MB, 720x1280, desert - marzipan.webm [View same] [iqdb] [saucenao] [google]
20024364

>> No.20024487

>>20023729
Personally I think the tortilla thing is an interesting gimmick but it isn't worth the effort to do with that chicken yeah

>> No.20024679

>>20020009
this is pork right? which cut?

>> No.20024967

>>20020009
WHY ARE THERE SO MANY FUCKING CUTS AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA