/ck/ - Food & Cooking

[Anonymous No.6247285]

Dumb questions thread

ill start with mine,
can i make a good creamy pasta sauce with whole milk instead of heavy cream?

[Anonymous No.6247290]

Yep. In fact, white sauce should be made with milk and roux rather than cream.

[Anonymous No.6247289]

Nope. Use half and half.

[Anonymous No.6247297]

>>6247290
>roux
dumb question #2
is roux a cheese sauce? wtf is it

[Anonymous No.6247301]

>>6247290
>>6247297
i read that its a fat and flour mixture
does butter count as fat?
i dont have a tub of fat

[Anonymous No.6247323]

>>6247301
I make roux with flour and butter. Most sane people use flour and butter. You can use something else in special circumstances.

[Anonymous No.6247344]

>>6247323
Like bacon for potato soup.

[Anonymous No.6247345]

>>6247323
how much butter should i use for one person serving?

[Anonymous No.6247352]

>>6247285
what is that a picture of, looks delicious

[Anonymous No.6247353]

>>6247345
Equal parts butter and flour usually, draw a little extra butter or have some extra oil available if you doubt your judgement. Cook the two together, the longer the richer the flavor but with less thickening power.

Roux to thicken for one serving? Fuck that! Use cornstarch slurry. Or like, 1 tsp butter and flour. You're fucking around with very small amounts.

Oh and hot roux gets hot liquid poured in or cold roux gets dropped into boiling liquid. It does not work otherwise.

[Anonymous No.6247356]

>>6247290
those are two different kinds of sauces.

[Anonymous No.6247361]

>>6247290
You don't use roux in any sort of creamy pasta sauce though...

[Anonymous No.6247368]

>>6247285
don't be a faggot and use heavy cream.

[Anonymous No.6247370]

>>6247361
Mac and Cheese is best when made with beschamel.

[Anonymous No.6247371]

i have
>whole milk
>onions
>tomatoes
>white wine
>flour

and no white cheese, help me make a good enough sauce guys

[Anonymous No.6247373]

>>6247352
looks like pitaya to me

[Anonymous No.6247374]

>>6247371
oh and i have butter

[Anonymous No.6247378]

>>6247361
But you're wrong.

White sauce can be made by sauteing onions and then adding your cream, or it can be made by sweating onions in butter then adding flour and adding whole milk.

[Anonymous No.6247389]

>>6247371
sautee onions and tomatoes deglaze with white wine add a pat of butter and equal amount flour heat stirring until cooked but still pale add milk stir reduce

[Anonymous No.6247395]

>>6247389
so like, tbps of butter and flour?

[Anonymous No.6247396]

>>6247395
1tbps***

[Anonymous No.6247398]

>>6247395

If you want to make a small portion, sure.

[Anonymous No.6247402]

>>6247395
Your pasta already has starch. A Tablespoon of flour seems like a like more to add for the sauce to one portion.

[Anonymous No.6247410]

>>6247398
if it was pasta for just you how much would you use

>>6247402
really? because i want a creamy sauce not watery milky

[Anonymous No.6247417]

>>6247371
half a stick of butter
4 tablespoons of flour
300 ml of milk
100 ml of wine
1 average size onion finely diced
2 tomatoes seeded and cubed
salt, pepper to taste

over medium low heat you melt the butter and then add flour

let that cook till it starts to change color. add milk 100 ml at a time and stir thoroughly between each addition.

reduce it down then add wine

cook onions in some butter or olive oil in another pan until translucent.

add onions and tomatoes into the sauce when you add the wine. give it 5 minutes on heat and keep stirring.

[Anonymous No.6247426]

>>6247417
to save dishes can i pwease cook the onions first and then start at the butter and flour after in the same dish?

[Anonymous No.6247448]

>>6247426
should be fine

[Anonymous No.6247455]

>>6247448

[Anonymous No.6247458]

>>6247426
Yes I do this all the time, cook the onions in the butter and add flour when they're done how you want them.

[Anonymous No.6247465]

>>6247426
>>6247448
>>6247455
Actually you can create the roux with the same butter you are sweating the onions with, then you make the sauce, then strain out the onions.

Do be nice to the dishpit though, they work harder than the waits.

[Anonymous No.6247470]

I have some plain Greek yogurt, use?

[Anonymous No.6247476]

>>6247352
Crimson Dragon Fruit.

[Anonymous No.6247569]

>>6247417
OP here,
made the sauce
even with a tbps of salt and a lil pepper its blannndd

[Anonymous No.6247586]

I always do, just cook it down more. Adding cheese (like goats cheese or something) helps thicken it too.

[Anonymous No.6247607]

How can i make pleb tier sushi to impress a grill?

[Anonymous No.6249327]

I want to try cooking up some flounder. Was gonna make some simple pasta and some oven baked broccoli as sides, but I don't know how I should cook or season the flounder. Marinade and pan-fry? Oven is unreliable

[Anonymous No.6249336]

>>6247607
Get a sushi mat. Buy the cooked rice from a sushi place if you're only making a small amount, it's not really worth it to try to make it yourself.
ONLY USE SUSHI GRADE, HIGH QUALITY FISH. Or get horrible food poisoning, your choice.
Also don't overfill the roll.

[Anonymous No.6249367]

>>6247290

enjoy those muted flavours bro

[Anonymous No.6249377]

>>6249336
>don't overfill the roll
listen to this poster, you're going to want barely a grain of thickness on top of the nori sheet, a little bit goes a long way even if it doesn't look like it.

[Anonymous No.6249582]

Does it matter if I add spice during or after the cooking? I'm making chili for the first time and I could only find chili powder (and composite no less, with cumin garlic etc in it), do I have to season while cooking or can I just add later while eating?

[Anonymous No.6249587]

Does skimming pasta sauce while it cooks really help with anything?

[Anonymous No.6249598]

>>6247470
Use instead of sour cream, it's a surprisingly good substitute.

[Anonymous No.6249607]

>>6247352
dragonfruit
we have fichi d'india here, neever seen a dragonfruit irl

[Anonymous No.6249669]

>>6247607
you could just make california rolls if you don't wanna risk fucking up and giving your girl food poisoning

[Anonymous No.6249672]

>>6247285
You can make a quick, easy primavera sauce using milk, butter and Parmesan cheese.

[Anonymous No.6249700]

>>6249607
Most disappointing tasting food ever.

Looks like it should taste of paradise, but it's just like a shit melon.

[Anonymous No.6249864]

>>6249700
truly a soft and water like fruit, like watermelon
however its so rich i find i can't eat more than a few bites of it
>talking about the white version though

[Anonymous No.6249869]

hey guys, i followed instructions to a T on how to make pizza sauce, but it came out a bit thick, almost like spaghetti sauce. i know they are almost the same, so how can i fix my sauce to be the right consistency?
sorry, no pic. :(

[Anonymous No.6249934]

>>6249869
I'm no expert, but every homemade pizza sauce I've seen has been thicker than store or restaurant. Like you spread it with a spatula rather than, say, a spoon

[Anonymous No.6249953]

Why are teabags bad?
Why does water have to be exactly 212º for black teas and less for green teas?
Why can't you add sugar?

[Anonymous No.6249964]

>>6249869
Did you cook all the water out of it? Or use tomato paste?

[Anonymous No.6249968]

>>6249934
always used a spoon for pizza sauce