Recently cooked food

[Anonymous No.4760888]

Show the board some images of food you've made recently. I baked some bread this morning.

[Anonymous No.4760925]

>>4760888
No.

[Anonymous No.4760929]

>>4760888

I made these nachos last year. My very first attempt at nachos! I thought they turned out okay.

[Anonymous No.4760947]

I made a pot roast last week.

[Anonymous No.4760977]

>>4760929
damn those look good

[Anonymous No.4761009]

>>4760929
>made recently
>nachos were made last year

Would eat so I forgive you.

[Anonymous No.4761035]

Is it cheaper to bake your own bread instead of buying it

[Anonymous No.4761042]

>>4761035

It depends. Icky grocery store bread is shockingly cheap and probably competitive with homemade bread. Really good bread in my area runs about $4-6 per loaf. On the other hand gas or electricity to run the oven, and the value of personal time have to be factored in. On the other hand, it's fun.

If you work for a living it's a tossup. If you're a poor student, it's probably cheaper to make it yourself.

[Anonymous No.4761056]

>>4761035

Even shitty homemade bread is usually better than storebought. I would guess it costs me something like a dollar/load.

>pic related, my first loaf that I thought was way better than any name brand I'd ever had

[Anonymous No.4761058]

>>4761056

Should have been "dollar/loaf", lel.

[Anonymous No.4761062]

>>4761042
>gives example
>on the other hand
>on the other hand
>three hands

Pass that ol' janx spirit, Zaphod, you've had enough.

[Anonymous No.4761070]

>>4761062
He could just be juggling.

[Anonymous No.4761110]

>>4761042
you used two "other hands". do you have 3 hands?

[Anonymous No.4761130]

I live in Japan where ovens are luxuries. Had to make this in my toaster oven. Its so touchy with the bread so close to the heating elements.

[FF No.4761137]

>>4761056
That looks very dense.

[Anonymous No.4761138]

>>4761130
how do you make your bread so "fluffy"/airy?

[Anonymous No.4761143]

>>4761138
high hydration

[Anonymous No.4761142]

>>4761138

The wild yeast in Japan are more kawaii ^_^

[Anonymous No.4761147]

>>4761143
what does that exactly mean? like make the dough more moist or what?
regards Non-englishfag

[Anonymous No.4761148]

>>4761142
Shut up. Also, if you like bread, Japan is not the place to go. The bread here only comes in soft, dry, artificially sweet, wonderbread loaves (sometimes shaped as a baguette or croissant, but still wonderbread).

[Anonymous No.4761152]

>>4761147
Means you add more water so the dough becomes something that resembles a sticky mass of diarrhea.

[Anonymous No.4761158]

>>4761148
>The bread here only comes in soft, dry, artificially sweet, wonderbread loaves
>only

That's an exaggeration, but to the extent that it is true, it's because Japanese, being more evolved humans than the drooling sweaty hairy Europeans, produce less drool from their delicate mouths. This means less enzymes to break down the starch into sugar while chewing, so the bread needs to have more sugar to produce the same sensory experience.

Also, Maison Kayser opened in Japan well before it opened in America, and they use the same fermento-levain all over the world, even in Angola. This proves that Japan is a more sophisticated and discerning market when it comes to bakery as well as patisserie.

I wish people who had never been to Japan would stop trying to be experts in it.

[Anonymous No.4761173]

http://ck.booru.org/index.php?page=post&s=list

[Anonymous No.4761175]

I stopped cooking when she left.

[Anonymous No.4761180]

>>4761158
Japan is shit m8, I'm sorry.

[Anonymous No.4761187]

>>4761158

[Anonymous No.4761197]

>>4761158
If that's not pasta I feel pity for your parents.

[Anonymous No.4761202]

>>4761137

It is pretty dense.

[Anonymous No.4761276]

made a few jars of salsa last week.
Could have used an extra habanero or two, to kick up the heat a bit.

[Anonymous No.4761278]

made a few jars of salsa last week.
Could have used an extra habanero or two, to kick up the heat a bit.

[Anonymous No.4761328]

>>4761158
Maison Kayser is European

[Anonymous No.4761335]

>>4761328

Thanks for that helpful tip. We would have thought it was Iraqi or something.

[Anonymous No.4761362]

>>4761335
Point being that he described Japanese as more discerning than Europeans because they got a European bakery before Americans.

[Social Haze !!b5Dh2e2S/Jf No.4761383]

>>4760888

Is that a no-knead abomination you just dumped on a sheet pan and baked?

[Anonymous No.4761399]

First time making macarons, most of them cracked at the top, how can I fix that for next time, /ck/? But overall, pleased.

[Anonymous No.4761933]

Shitty quality camera but I just made this

Sautéed onion, mushroom, carrot, beetroot and broccoli (Pink due to the beetroot) stuffed potato jackets with a tiny bit of cheese, garlic, cream and basil

Turned out pretty good

[Anonymous No.4761953]

>>4761399

those look tasty

[Anonymous No.4761965]

>>4761399
To stop cracking, leave them in the air for ~5 minutes, so they form a hard skin. Also, make sure you hit the tray on a surface, to get the bigger bubbles out. Also, I found that a lower temperature gets a sturdier meriingue that doesn't crack as you take it off the paper.
They look lovely, by the way. You can use gel food colouring to get a brighter colour.

[Anonymous No.4761985]

>>4761965
pic related, mine. I had different flavoured meringue, and 3 different filings. The neon pink ones are ginger and lemon. They were the shit.

[Anonymous No.4761992]

>>4761985
Forgot your picture, yo

[Anonymous No.4762000]

[Anonymous No.4762011]

>>4761992
It's like a progression. I was making batches of 30 biscuits and learning from my mistakes. That's the only excuse I have for those purple ones.

[Anonymous No.4762012]

>>4762000
Baby, I want you in my mouth.

[Anonymous No.4762014]

>>4762011
All is forgiven

[Anonymous No.4762019]

blondies

[Anonymous No.4762020]

>>4762000
>tfw I've never had these, nor never seen them around here.

[Anonymous No.4762021]

>>4762014
related, chocolate birthday monstrosity for a double birthday

[Anonymous No.4762029]

>>4762020
they're very sweet, the meringue is chewy, and the filling is creamy (I chose buttercream with lemon curd, white chocolate, dark chocolate or coffee)
They basically disappeared as soon as I put them on the table.
If you're confident with meringue and piping, they're easy as shit.

[Anonymous No.4762041]

>>4762020
3 egg whites
1/4 cup white sugar
1 2/3 cups confectioners' sugar
1 cup finely ground almonds

Line a baking sheet with a silicone baking mat.
Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
Preheat oven to 285 degrees F (140 degrees C).
Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

[Anonymous No.4762047]

>>4762029
Never made meringue. But since paying thousands of $ on my teeth I've been scared to touch sugar since.
They look beautiful though.

[Anonymous No.4762054]

>>4762041
Thanks :)

[Anonymous No.4762061]

>>4762019
Is that like, a caramel brownie? God damn

>>4762021
Is this your JOB or are you just gifted? I want that.

[Anonymous No.4762072]

>>4762041
I'd use 2 times the egg white, and keep beating until you've got stiff peaks. Make sure you use caster sugar for the meringue. And don't worry about folding, just keep mixing until its mixed. You can add flavour and colour as you add the egg white.

>>4762061
Not my job, but I started icing the cakes I was baking this summer, and making more difficult stuff instead of plain old fruitcake and banana bread every week. Living with a family of 8, I get a lot of practice.

[Anonymous No.4762087]

>>4762072
Keep up the good work, it's amazing

[Anonymous No.4762209]

>>4761142
<0_____0>

based post

[Anonymous No.4762217]

Here's my first crack at a pan pizza:

[Anonymous No.4762227]

>>4762217
That looks pretty awesome actually. I don't like my basil cooked though, I chop it fresh and sprinkle on top of the cooked pizza. Looks and works alot better.

[Anonymous No.4762228]

>>4762217
wouldeatovercandlelitdinnerwithyou/10

[Anonymous No.4762232]

>tfw allergic to almonds and can't try macarons

[Anonymous No.4762236]

>>4762227
lol I thought it was spinach

[Anonymous No.4762457]

>>4762227
>>4762236

It is spinach, lol