/ck/ - Food & Cooking

[Anonymous No.4703512]

What sources do you use besides /ck/ for tips and recipes. Im thinking about getting a subscription to a cooking magazine are any out there worth it.

[Anonymous No.4703776]

Usually I just am already learning a bit about a given region, and look into their foods while I'm at it. If I can't answer "I wonder what people there tend to eat" I get annoyed.

I was gifted a subscription of Bon Appetit, I suppose it's not bad. Breathlessly follows any potential trend. I'd rather just work through a good cookbook.

Smitten Kitchen blog and a variety of others, too many to mention, also come to mind.

[Anonymous No.4703819]

>>4703512
chef john master race reporting in. but seriously foodwishes has taught me some of my favorite recipes to make. also random recipes my mom finds in magazines or on facebook. they usually turn out great

[Anonymous No.4703842]

I found several years worth of Cook's Illustrated at the thrift store for a quarter a copy. Best twenty bucks I have spent. I love the magazine! I also have a ton back issues of Gourmet from the eighties that I enjoy as we... Saveur is good too.

[Anonymous No.4704440]

>>4703512
Cooks Illustrated is a great magazine if you're looking to wring out the best results from any given recipe. The drawback is they focus more on gourmet results, so prep processes can get long and involved.
For good everyday cooking, the Food Network magazine is actually quite good. It's organized well and always seems to have a few good and quick meals that don't take too long to turn out.

[Anonymous No.4704460]

>>4703512

>2013
>using anything other than /ck/ for tips and recipes

I subscribe to Saveur, Lucky Peach, and Heart's advent calender.

>inb4 no spoilers on /ck/
>inb4 hearts finally abandoned us

[Anonymous No.4704470]

>>4703512
Internet in general. Searching for "[insert nationality] cuisine" usually gives a grasp of different foods you can try, then searching for specific recipes.

Just make sure to check the same recipe in at least three sites - it's both easier to find wrong recipes like that AND you get a good grasp on variations you can do.

[Anonymous No.4704474]

>>4703512

Thankfully, everyone in my family cooks in one way or another, so I have advice a phone call away. On my mom's side, I have recipes that go back from before my grandparents were born. If I want something special or obscure (or if I decide to get into canning or making jellies and jams), I just go back into my great grandparents' old cookbooks if need be and find what I need.

If it's something that's not Depression-era recipes, I usually just find /ck/ infographics I've collected over the years or search Google and see if there's anything decent. AllRecipes.com isn't too bad, but as with all websites, be prepared for some shit recipes.

[Anonymous No.4704488]

>>4704474

>depression-era recipes
>/ck/ infographics
>allrecipes

That's just... depressing.

[Anonymous No.4704490]

>>4703512
What are those brown bits in the egg. I swear every egg I crack open has 2-3 of those in there.

[Anonymous No.4704499]

>>4704490
Blood bubbles.
They're safe to eat, though.

[Anonymous No.4704505]

>>4704499

Extra iron, and you can tell people you've got your red wings.

[Anonymous No.4704524]

>>4704505
>Extra iron
This.

And it's not like we eat loads of blood with meats anyway... or in delicious and soft and black pudding sliced with a good bread...

[Anonymous No.4704563]

I have Lucky Peach but I am also an illustrator and I enjoy a well designed quarterly magazine. The Chinatown issue had some really awesome/useful recipes.

[Anonymous No.4704589]

>using /ck/ for tips and recipes
no thanks. go watch some food network or old youtube videos of julia child, yan can cook, etc. read things like bon appetit, serious eats, allrecipes, etc.

[Anonymous No.4704594]

>>4704563

I feel like the recipes have been getting more and more useless. Unless its the apocalypse, I guess.

Still really easy on the eyes, though.

[Anonymous No.4704602]

>>4704440

I'll 2nd this. Cook's Illustrated will get you the best results by far, but they often have long and detailed recipes. Definitely my favorite, however.

[Anonymous No.4704603]

>>4704589

>martin yan on youtube

oh man i miss that guy. same goes for justin wilson's "louisiana cooking."

[Anonymous No.4704686]

Disappointed no one mentioned what the eggs looked like.

I get my recipes from Foodwishes, Good Eats and Cooking with Dog. I have never tried the recipes on the newspapers and wonder if anyone really do.

[Anonymous No.4704700]

>>4704686

>b-but there's 8 eggs

I got excited because I thought you were responding to my dragon ball thread on a different board/tab.

[Anonymous No.4704704]

>>4704594
Yeah the last one I got was really weak on stories and recipes... the Apocalypse issue I absolutely loved the intro article. Also the article about expiration dates was eye-opening. I feel it deserves a chance, maybe if it give me a whole year of crap I'll drop it.

[Anonymous No.4704709]

>>4704704

W-what was the last one you got?

I moved a week ago and for some reason haven't gotten around to updating my address.

Please tell me I didn't miss the latest issue.

[Anonymous No.4704711]

Bon Apetit has some pretty good food porn but I would not recommend it for improving your cooking. Most recipes call for bizarre expensive ass ingredients or useless kitchen appliances with only one esoteric purpose. Way more emphasis is placed on advertising kitchen swag and trendy foods than on actually improving your skills as a cook and teaching you scientific shit about food.

Most other cooking mags I've seen target the boomer generation and are therefore little more than glorified cookbooks. Think Food Network before it got invaded by reality producers and hipster foodies, when it was just some old lady with a soothing voice showing you how to bake lemon squares step-by-step.

[Anonymous No.4704744]

To get a good theoretical grasp on cooking, watch Good Eats on Youtube. Alton Brown is the fucking Bill Nye of food science. You'll actually come to understand why cooking certain foods in certain ways produces the best results, how to pick out the best food at the grocery store, tricks to save a shitload of time and money in the kitchen, what is and isn't an old wives' tale, etc. It's ten steps beyond just following a recipe step-by-step.

[Anonymous No.4704747]

>>4704709
Um, spring 2013 The Travel Issue. I now realize I may need to resubscribe. It's got a cover of a little boat in cereal milk. Entirely forgettable content-wise.

[Anonymous No.4704810]

>>4704747

>wiping the sweat off my brow.png

That's the last one I got, and yeah, I completely forgot about it. (I liked the Hawaii and PDX articles, mostly because I'd been to the places they talked about. Other than that though it was pretty much all text/travel lit type shit.)

I'm pretty sure the next issue should be coming out this month. I guess I should get around to updating my address...

[Anonymous No.4704832]

Internet
I get bon apetit but its mediocre

Honestly though I like to just wing it
See whats in the fridge & pantry & whip something up
Im not much into Michael Symon but I remember he said in a commercial once "learn a recipe & you can make a dish. Learn a technique & you can make a hundred"

[Anonymous No.4704867]

>>4704832

>learn a recipe & you can make a dish. Learn a technique & you can make a hundred

This is pretty much the bottom line for /ck/, OP. There are people here so out of touch with the culinary world that they un-ironically post in tipping threads.

In any case, it's obviously good advice. Look up Michael Ruhlman.

[Anonymous No.4704923]

>>4704711
>Most recipes call for bizarre expensive ass ingredients or useless kitchen appliances
wat
here, i have a random old issue (may 2013) at my feet. let's open to a random page and look...
creamy chive potatoes.
4 yukon gold potatoes (found at any supermarket)
1.5 cups half and half (shit you can get this at 7-11)
4 tbsp unsalted butter (same)
salt
1/4 cup chopped fresh chives.

HOLY SHIT MANG SO BIZARRE!
let's try again.

Company Eggs
2 tbsp olive oil
1 small onion
4 garlic cloves
salt/pepper
2 bunches swiss chard - FINALLY a nonstandard ingredient, but still widely available
1/2 cup heavy cream
12 eggs
2 oz sharp white cheddar, grated

wheeeeeeeeeeeeeeeeeee so haaaaaaaaaaaard
once more

dutch oven cornbread
3/4 sticks unsalted butter
1.5 cups flour
1.5 cups cornmeal
1/4 cup sugar
2 tsp baking soda
2 tsp salt
1/2 tsp baking powder
3 eggs
1 cup whole milk

seriously? get the fuck out of whatever podunk shithole you live in. this is common stuff

[Anonymous No.4705037]

I browse seriouseats when I'm bored.

[Anonymous No.4705041]

>>4705037

You could certainly do worse.

[Anonymous No.4705046]

>>4705041
A lot of their stuff is region specific, but they have some good stuff sometimes.

[Anonymous No.4705831]

Op here, just wanted to say thanks to everyone who posted here so far its been really helpful.

[Home depot guy No.4706837]

>needing tips and recipes to cook

But that's all the fun of cooking? Trying something and seeing how it comes out.