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/ck/ - Food & Cooking

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5855526 No.5855526 [Reply] [Original]

Hi, /ck/, sc/out/ and /k/ommando here to ask a single simple question, but in an attempt to not shit up your board, I propose a Questions that Don't Deserve Their Own Thread thread.

These work really well on /k/ and /out/.

Okay, question time:

I'm looking to carry some rendered fat in a tin for use as a cooking oil while camping, but would also like to be able to use it as a water displacer and rust preventative on my tools.

If I render bacon fat, will it still have a high salt content, or will the rendering process leave me with just the lipids?

Also, QTDDTOTT.

>> No.5855554

>>5855526
every time I have tried it, the fat has tasted salty. For a good amount of lard, I always just buy pig's fat from my butcher (assuming I don't raise pigs that year)

>> No.5855558

>>5855526
It will still have the salt.

Better off buying the lard/saindoux from the butcher. Maybe try rendering duck fat? No idea if it would work on tools but it's great to cook with and you can make very tasty dried duck jerky.

>> No.5855562

>>5855554
>>5855558

Thanks for the quick responses.

>>5855558
Duck (or especially goose) fat works as well. I just happen to eat bacon more often than either of these fowl. Cheers.

>> No.5855576

According to my sources, bacon render has the same amount of salt as unsalted butter does which, despite its name, has an itty bitty bit of salt added (in the US, a single gram of salt per three pounds of butter).

>> No.5855585

>>5855576

As a comparison, do you have any information on the salt content of un-brined pork fat or goose fat?

I'm mostly interested in pork because I've read that it has a longer shelf life than any other lard if rendered properly.

>> No.5855587

Guys, is there an idiot proof guide to cooking? I really want to start but I only can do some pasta recipes my dad taught me, I'm absolutely clueless otherwise. Is there a site that has beginner recipes and instructions even for the most basic stuff?(I have no idea how to prepare meat etc)

>> No.5855598

>>5855585
>unbrined
You mean like an uncured fat? Like plain old lard?

>> No.5855603

>>5855587
Find a recipe you like and follow it. There's no universal starting point. Tell yourself it's ok to fuck things up, that's how you learn.

Board's archive is here. http://ck.booru.org/
The troll recipes should be obvious.

>> No.5855607

>>5855598

I don't know what you mean by cured? Basically just plain fat. Nothing else. I know you can buy it pre-canned in a store, but I'd like to make it myself.

>> No.5855623

I've never cooked anything in my life besides steak in the oven, which is both easy and delicious.

I'd like to cook more but most recipes have "cook until done" included in them. That's easy to do with steak, thanks to my thermometer. But how do I do it with other foods? How can I tell when a cake is done baking, or pasta is done boiling, or anything else?

Also, I know how to boil water, but is there a temperature difference between slightly-boiling water, and extremely-boiling water? All these guides on boiling eggs only talk about getting the water to boiling and waiting however-many minutes, but shit, how hot is boiling water and how do I maintain a constant temperature?

>> No.5855624

>>5855607
Oh, well I did a little more research and learnt that bacon in some countries is far more heavily salted than in others and, as a result, the salt content in the render can be as high as 5⅓g per 3lbs/1⅓kg.

Homemade lards of various sorts (I don't know many of the English words for cooking fats of various animal origins, so I'll refer to all of them as 'lard') will have no salt unless you add them yourself.
I routinely make chicken lard because it's cheap, easy to do, damned tasty and leaves delicious chicken rinds as a byproduct.
Unless the chicken I buy is already salted sometime between being slaughtered and when I buy it, the chicken lard I make has no added salt at all.

I make pork lard from time to time as well. Also, no salt.

>> No.5855630

>>5855624
Thank you, sir. Questions answered.

>> No.5855632

>>5855630
>implying sir

>> No.5855634

>>5855623
Pasta you can just look at what the box says, as long as you bought mass produced pasta. Or fish one out and just try how hard/soft it is.

>> No.5855639

>>5855623
>how hot is boiling water
http://en.wikipedia.org/wiki/Boiling_point

>> No.5855640

>>5855634
But take eggs for instance. I feel like I have a passion for cooking, and yet I'm completely retarded when it comes to it.

Say I'm frying an egg. How do I know when it's completely done? It's either so runny that I feel like I'll get diarrhea, or it's too cooked. I never know how to tell when things are done, and that's why I'm afraid to start cooking. I'm too broke to throw food out of I cook it incorrectly.

>> No.5855642

>>5855639
I'm sure boiling water can increase in temperature and still boil, which throws off the cooking times of certain foods. How do I keep it at a constant temperature?

>> No.5855645

>>5855642
costanza.jpg

>> No.5855658

>>5855642
no, i knw what you are thinking, but you are wrong, simmering water means that the bottom is hitting 100C, aka boiling point, and its rising through the other liquid that could be say, 80C, there is no way to create a completely even temperature throughout the water, and to add to this, electric stoves will go on and off to regulate temperature. The closest you will ever get to perfectly consistent water temp is one of those su vide machines that circulate water and heat it

>> No.5855660

>>5855642
No. That quite literally contradicts the definition of a boiling point. At 100°C, water begins to turn to vapour. Under normal conditions, water cannot heat beyond 100°C because at that temperature, it just simply evaporates too rapidly.
At higher pressure and/or with an added solute, such as cooking salt or granulated sugar, the boiling point of water rises because reasons.

Again: under typical conditions, it is quite impossible for water to boiling temperature to be any higher than 100°C.

>> No.5855661

>>5855645
Congratulations on recognizing a stupid person. Help me.

>> No.5855664

>>5855658
So it's basically trial-and-error? I can live with that. Thank you. Truly, thank you.

>> No.5855666

>>5855660
it is also impossible to have water at actually 100C because it would be steam at that point, and cooking anything in steam is tough

>> No.5855669

>>5855664
if it calls for a gentle boil then bring the water to a boil and then keep it on low if you need a boil for pasta where the shit needs to be moving in the water then keep it on high

>> No.5855672

>>5855632

There are no girls on the internet, Brosis.

>> No.5855674

>>5855640

suck it up and ask someone to show you

this shit is much much easier that way

if you don't have a mom or a grandma, ask a friend

however I do think you could learn the egg thing pretty quickly with a dozen eggs...

>> No.5855677

>>5855666
Thanks, /ck/unt, or whatever lingo you /ck/ people use. Trial-and-error. I'll learn eventually. Thank you.

>> No.5855679

>>5855672
>old memes

>> No.5855684

>>5855679

>Implying old memes aren't the foundation of 4chan.

Be proud of where we came from, Anon.

>> No.5855688

>>5855666
99.67°C, then, you pedantic douchenozzle. And yes, that third of a degree really does matter. That is the actual boiling point of pure water at 1 bar of pressure, IIRC. We just, you know, round up. Kind like how if it's 1:12PM, someone might say "quarter after one" rather than "one-twelve pee-em" if asked the time.

>> No.5855690

>>5855684
Fine. But I'm still not a sir.

>> No.5855689

>>5855640
Remember that you're unlikely to get sick from undercooked eggs, for starters. Fried egg you usually cook the egg whites and leave the yolk runny. Scrambled I like over cooked so fuck my opinion. Boiled depends on how you want the yolk

>> No.5855698

>>5855666
>it is also impossible to have water at actually 100C because it would be steam at that point
Not quite. You will have both water and water vapor at that temp. 100C water needs more energy to become steam. Not tremendously much, but water can sit at 100C.

>> No.5855701

>>5855689
Christ, because the terrible bacteria is on the egg shell. I forgot. Thank you. Gonna fry some eggs tonight. Thank you, ladies of /ck/.

>> No.5855705

>>5855661
>>5855666

The only way to elevate or depress the boiling point of water is by adding something to it.

Salt, for instance, lowers the freezing point, and elevates the boiling point.

Other than that, enjoy your 100C boil.

>> No.5855708

>>5855623
For a cake, most cakes are done when you can stick a toothpick in the middle and take it out without any batter sticking to it. At first you'll be poking lost of holes in your under done cake, then you'll learn. Trial and error, like the rest.

>> No.5855714

>>5855705
So I can turn my stove on high, wait for the water to boil, and leave the stove on high, and it'll stay at a steady 100 Celsius? I'm sorry, I don't know physics or chemistry or whatever, I just want to learn to cook.

>> No.5855719

>>5855526
Yes, it would be very salty.

>> No.5855721

>>5855714
Yes, it will stay at 100°C. When you add something to the water, like an egg to boil it or a slew of vegetables, you'll notice that the bubbling stops. That's because the addition will have lowered the temp a bit. Once it's back up to a rolling boil as before, it is once again at 100°C and can't get any hotter than that.

This is, of course, assuming you don't live below sea level or add salt or sugar to your water.

>> No.5855726

>>5855666
Thats stupid as fuck. temperature doesnt change during phase change so the water will be 100c until all of the water has turned to steam.

>> No.5855727

>>5855714
Yes.

>>5855721
For all intents and purposes the difference in BP due to altitude and salt addition is really minuscule, but this is correct.

>> No.5855733

>>5855727
Those few degrees make a difference. It's why making a chicken stock using a high pressure pressure cooker v regular boiling reduces the cook time to a third of what it would normally be.

>> No.5855740

>>5855733
difference in altitude is completely different than cooking under pressure.

>> No.5855741

>>5855733
Stop pretending to science.

>> No.5855744

>>5855701
Dude, I was worried about eggs and managed to fuck up scrambled eggs when I started cooking. Bear in mind "fucking up" in this context goes beyond overcooking it because I like things overdone like a weirdo.

Now I'm roasting chickens and stuff. Do easy things that sound amazing to idiots. It's great for your self esteem and teaches you stuff

>> No.5855746

>>5855741
>>5855740
Nuh uh.

>> No.5857557
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5857557

Does skimming tomato sauce actually reduce acid/improve digestion? I've asked /ck/ before and got no answer

>> No.5857606

>>5857557
No. Reducing the sauce does.

>> No.5857626

>>5855740
>difference in altitude is completely different than cooking under pressure

Not completely different. Just cooking under less pressure at higher altitude. That makes more and more significant differences the higher you get.

As a basic estimate, figure that water boils at one degree Fahrenheit lower for ever 500 feet in altitude above sea level.

Thus, at 6,000 feet water would boil at approximately 200 degrees F.

>> No.5857630

>>5855714

At sea level.

If you want to be really exact, atmospheric pressure would make small differences as well.

>> No.5857728

What does /ck/ think of Maruchan Instant Lunch?

>> No.5857891

I have 10 lbs of onions, should I put them in the fridge? What about potatoes?

>> No.5857904
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5857904

Why is haggis illegal in the US?

>> No.5857918

>>5857904
sheep lungs were banned from import because of foot and mouth possibilities

>> No.5857922

>>5857904
the British covered Washington in haggis in 1814

>> No.5857953

Not really, no.The most effective teacher is trial and error- find some youtube videos- Gordon Ramsay's on steak is marvelous, and fairly simple (most of the steps are optional), and Good Eats clips are helpful because they take you thru the entire thing seeing how things go.

however, it's your hands doing the work.

>> No.5857979

>>5857891
No and no. Root vegetables need a cool dark place with low humidity. Fridge are too cold and too humid.

>> No.5857996

>>5857918
LAAAAAAAAAAND OF THE FREEEEE....

>> No.5858111

>>5857979
>fridge
>humid
I dry herbs in my fridge. How is it humid if I dry herbs in it?

>> No.5858143

I premade some pancake batter for tomorrow morning and forgot to put an egg in it. Will that cause problems? Should I go fix that before I forget?

>> No.5858155

>>5858143
Yes to both.

>> No.5858169

>>5858155
Thank you for the prompt response. Guess I should scramble it in a bowl and fold it in

>> No.5858252

>>5857979
What about tomatoes?