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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 1.26 MB, 1200x798, no-knead-09-01-16-1.jpg [View same] [iqdb] [saucenao] [google]
7249902 No.7249902 [Reply] [Original]

What have you cooked recently?

I baked some bread today which turned out good. First time using a mix of regular and rice flour to dust the banneton. I've previously had problems with sticking even when using a lot of flour. Definitely a step in the right direction.

>> No.7249908
File: 1.19 MB, 1200x798, no-knead-31-12-15-1.jpg [View same] [iqdb] [saucenao] [google]
7249908

This is the amount of flour I normally use.

>> No.7249914
File: 1.25 MB, 1200x798, no-knead-09-01-16-2.jpg [View same] [iqdb] [saucenao] [google]
7249914

Blurry crumb shot.

>> No.7249922
File: 1.16 MB, 1200x798, shakshuka2.jpg [View same] [iqdb] [saucenao] [google]
7249922

I also made some shakshuka for lunch. Always delicious.

>> No.7249926
File: 1.06 MB, 1200x798, shakshuka3.jpg [View same] [iqdb] [saucenao] [google]
7249926

>> No.7249931
File: 39 KB, 960x720, chk.jpg [View same] [iqdb] [saucenao] [google]
7249931

Chicken stuffed w/ cream cheese and spinach in a blackberry wine/radish/butter sauce

>> No.7249932
File: 996 KB, 1200x798, kyllingedeller med remo.jpg [View same] [iqdb] [saucenao] [google]
7249932

Homemade ciabatta buns with chicken meatballs and coarse remoulade. I remember it as being surprisingly good.

>> No.7249942
File: 225 KB, 1200x798, 12_.jpg [View same] [iqdb] [saucenao] [google]
7249942

Spaghetti carbonara.

>>7249931
The plating is... weird.

>> No.7249951
File: 1.03 MB, 1200x798, pesto gnocchi.jpg [View same] [iqdb] [saucenao] [google]
7249951

Homemade gnocchi with pesto. Yes, this asshole forgot to wipe the rim of the plate.

>> No.7249959

>>7249922

you made bread and shakshuka but you're eating the shakshuka with a fork instead of scooping it with the bread like a master race person?

Gorgeous bread btw

>> No.7249972
File: 1.05 MB, 1200x798, pastalaks2.jpg [View same] [iqdb] [saucenao] [google]
7249972

>>7249959
Yeh, I know but the bread was still pretty warm. I prefer it to cool of almost entirely before slicing.

Pasta with salmon, vegetables and cream.

>> No.7249981

>>7249972

good shit OP. is this pictures of food at home or at work? i eat like a pleb when i'm at home most of the time, and i also give no shits about plating when i'm home.

>> No.7249990
File: 1.15 MB, 1200x830, blomkålsrygeostpannacotta5.jpg [View same] [iqdb] [saucenao] [google]
7249990

>>7249981
At home. I sit at a desk all day.

Cauliflower panna cotta with salmon roe.

>> No.7250000

>>7249990

huh? a soul crushing desk job? you're wasting your talent

>> No.7250018
File: 1.03 MB, 1200x798, tomatsuppe med grilled cheese3.jpg [View same] [iqdb] [saucenao] [google]
7250018

>>7250000
Quads! I've considered staging somewhere just for the hell of it but I don't think I would make it or even want it as a regular job.

>> No.7250033
File: 1.82 MB, 3264x2448, IMG_0154.jpg [View same] [iqdb] [saucenao] [google]
7250033

I'm just learning how to cook and am tired of frying shit.
Made a potato-sausage-onion-shrooms casserole with some cream and cheese on top.
Tastes quite bland but it is my first try and I did not blow anything up.

>> No.7250040

>>7249902
Stilton and bacon bread is pretty good DESU.

>> No.7250041

>>7250033
Looks really good. Did you use much seasoning (salt, pepper, other spices)?

>> No.7250044
File: 1.23 MB, 1200x798, pizza41.jpg [View same] [iqdb] [saucenao] [google]
7250044

>>7250033
Looks pretty damn good!

I found some pizza pictures (1/3).

>> No.7250050
File: 1.16 MB, 1200x798, pizza42.jpg [View same] [iqdb] [saucenao] [google]
7250050

>>7250044
2/3

>> No.7250053

>>7250041
salt, pepper, paprika and oregano. Not enough sadly, have to get the proportions right.

>> No.7250054

What is the bread recipe? Shit looks good.

>> No.7250057
File: 1016 KB, 1200x798, 43pizza.jpg [View same] [iqdb] [saucenao] [google]
7250057

>>7250050
3/3

>> No.7250087

>>7250054
http://cooking.nytimes.com/recipes/11376-no-knead-bread
My measurements:
>310 g water
>420 g bread flour
>10 g salt
>Fresh yeast equivalent of a pea

>> No.7250095
File: 1.15 MB, 1200x833, ærterisotto.jpg [View same] [iqdb] [saucenao] [google]
7250095

And speaking of peas.

>> No.7250102
File: 1.15 MB, 1200x798, ærtepure.jpg [View same] [iqdb] [saucenao] [google]
7250102

>>7250095
I like peas.

>> No.7250109
File: 1.08 MB, 1200x790, pasta med laks2.jpg [View same] [iqdb] [saucenao] [google]
7250109

>>7250102
Peas in everything.

>> No.7250120
File: 1.13 MB, 1200x798, asparges med æg og ramsløg2.jpg [View same] [iqdb] [saucenao] [google]
7250120

>>7250109
Last one with peas in it.

>> No.7250186
File: 1.06 MB, 1200x798, bunz14.jpg [View same] [iqdb] [saucenao] [google]
7250186

Not much activity. Posting some bread and going to bed.

>> No.7250191
File: 1.03 MB, 1200x798, baguette2-1.jpg [View same] [iqdb] [saucenao] [google]
7250191

>> No.7250194
File: 1.10 MB, 1200x798, hvedeknopper2.jpg [View same] [iqdb] [saucenao] [google]
7250194

Cardamom buns

>> No.7250199
File: 1.26 MB, 1200x798, morgenboller.jpg [View same] [iqdb] [saucenao] [google]
7250199

Ciabatta buns

>> No.7250204
File: 1.20 MB, 1200x798, rugbrød.jpg [View same] [iqdb] [saucenao] [google]
7250204

lel. Danish ryebread... well, almost

>> No.7250206
File: 1.14 MB, 1200x798, rugbrødschips.jpg [View same] [iqdb] [saucenao] [google]
7250206

Rye bread chips

>> No.7250209
File: 1.18 MB, 1200x824, smørrebrød2.jpg [View same] [iqdb] [saucenao] [google]
7250209

And the last one - more ryebread.

>> No.7250222

>>7250204
It's ok, man. I don't think anybody gets it right the first time.

>> No.7250250

I miss FFF and his bread threads :(

>> No.7250272

>>7250250
What happened? Did he just disappear?

>> No.7250358

Mashed potatoes with homemade burgers filled with french mustard, caper, feta cheeze and hacked onions. Sauce made with japaneeze soy and lean cream. And some broccoli on the side.

I wich i had taken a picture because it not only looked good it tasted really good.

>> No.7250555
File: 1.62 MB, 3264x2448, image.jpg [View same] [iqdb] [saucenao] [google]
7250555

Here's the last loaf I baked. Waiting to shape some more dough right now.

>> No.7250591

>>7249914
Looks delicious - any recipe for that bread?

>> No.7250593

>>7250358
>hacked onions
>lean cream
what?

>> No.7250595

why do you like burnt bread? I try to make sure my bread is soft and spongy.

>> No.7250651

>>7249902
recipe?

>> No.7250657

>>7250555
THANK YOU HUNGRY SKELETON

>> No.7250687
File: 175 KB, 1333x591, onion_and_cream.jpg [View same] [iqdb] [saucenao] [google]
7250687

>>7250593

>> No.7250712
File: 3.37 MB, 283x204, 1449529010791.gif [View same] [iqdb] [saucenao] [google]
7250712

>>7250018
>>7249972
>>7249951
You're killing me

>> No.7250715

>>7249990
looks good man

>> No.7250744

>>7250687
oh okay, chopped would be a better term instead of hacked. i guess the lean cream would be called half & half here, labeling for dairy products seems a lot better outside of the USA.

your food sounds good, i was just slightly confused. googling "lean cream" just gave all these weight loss creams for fat people. no idea how that's supposed to work.

>> No.7250785

>>7250191
that looks glorious

>> No.7250799
File: 2.40 MB, 4160x2340, 20160109_164445.jpg [View same] [iqdb] [saucenao] [google]
7250799

A roast beef sandwich with some pepper jack, fries, and bbq sauce

>> No.7251183

>>7250272
Not sure. I didn't come to 4chan or /ck/ for a while and now he isn't here any more, which is a shame cause he really knew bread. Same with Whoremel Niggaroni, who made some decent OC. Plus his candles were dope

>> No.7251329
File: 574 KB, 1168x1183, IMG_20151225_141423.jpg [View same] [iqdb] [saucenao] [google]
7251329

Smoked pig ribs. Basted in homemade bbq sauce.

>> No.7251335
File: 287 KB, 780x1040, IMG_20151225_141419.jpg [View same] [iqdb] [saucenao] [google]
7251335

And a smoked lamb foreshank, shredded and ready to go.

>> No.7251341

>>7249902

jelly as fuck, great job OP

>> No.7251348
File: 373 KB, 972x1296, IMG_20151223_130149.jpg [View same] [iqdb] [saucenao] [google]
7251348

>>7250186
Post recipe? Those are fucking gorgeous.

>> No.7251702
File: 752 KB, 1200x799, 1419117250829.jpg [View same] [iqdb] [saucenao] [google]
7251702

Hey OP, was in a thread you shared in a while back, can you break down pic related for me?
happy to see you still at it

>> No.7252110

>>7250744

Chopped onions is hackad lök in swedish which becomes hacked onion very logically.

>> No.7252114

>>7249902
I made split pea soup and mini-cupcakes.

Great looking bread.

>> No.7252118
File: 160 KB, 1280x720, bread done.jpg [View same] [iqdb] [saucenao] [google]
7252118

2 loaves of gluten free french bread. Is there any way to get gf bread to have a proper crust? The insides are fine, but I want a nice, flaky crust and I am just not getting that.

>> No.7252121

>>7252118
I don't think it's supposed to be flaky. It's bread, not pastry.

>> No.7252125

>>7252121
I guess flaky wasn't the correct word. You know, with a bit of crispness to it on the outside. Mine's crust is rubbery.

>> No.7252132

>>7252125
Oh, gross. Maybe you overdid it on the gluten substitutes, like that gum or whatever? What sort of flours are you using?

>> No.7252133

>>7252118
>Is there any way to get gf

How Freudian

>> No.7252143

>>7250651
>>7249902

I would also like the recipe.

>> No.7252149

>>7252132
2 cups Gluten Free All-Purpose Baking Flour +2 Tbsp
2-1/2 tsp Xanthan Gum
1-1/2 tsp Sugar
1 tsp Salt
2 tsp Quick-Rise Yeast
1 tsp Apple Cider Vinegar
2 Egg Whites
1-1/2 cups Water (warm)

doubled, though, to make 2 loaves. Have been making tons of breads and shit, and none have a proper crust.Is it even possible to do with GF breads? I can bake normal breads just fine.

>> No.7252152

>>7252149
btw, the flour mix is garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour

>> No.7252170

>>7249922
>>7249926
Isn't this dish basically, tomatoes with tomato, seasoning, and eggs?

>> No.7252175

>>7250204
>>7250222
I can almost feel the disappointment.

>> No.7252177

>>7252118
I dont mean to be an ass. But try using Gluten in your bread.

>> No.7252188

>>7252177
My husband has Celiac disease. I am not doing this for funsies. And like I said, I can make normal, gluten-containing bread just fine. The issue is getting gluten-free bread to have the same sort of quality as breads before he got sick.

So you are kind of being an ass.

>> No.7252213

>>7252149
Well, the only thing that would really be making it rubbery is the gum, so just experiment, try just 1.5 tsp maybe. Seems like quite a rich bread too, so it will probably never go full artisan-loaf mode.

Try all the usual crusty bread tricks, like dutch oven or a tin of water for steam. Maybe shaping them better might help? They look a little lumpy and sad in your picture.

Might not even be worth the hassle. I've had a lot of great bakery and even store-bought gluten-free bread.

>> No.7252223
File: 150 KB, 1280x720, sliced bread.jpg [View same] [iqdb] [saucenao] [google]
7252223

>>7252213
Thank you, I'll try that out. I'm not trying to do anything super special, I just want it to be a little less... that.

All store bought GF bread I've come across was dry and very dense, unfortunately. There's a bakery nearby that does only gluten-free bread, but they close weirdly early, unfortunately.

>> No.7252250

I made something my grandfather made all the time. We just call them dumplings but its similar to Spätzle. Took a cheap ass pan and drilled some holes in it, then you put in a flour/egg/water mixture into boiling water until firm. If you then let them dry a bit you can fry them until crispy and brown. I serve then with kraut and polish sausage.

It's a pretty common thing to eat for those of polish and german descent

>> No.7252286
File: 1.16 MB, 1200x778, no-knead-21-3-13.jpg [View same] [iqdb] [saucenao] [google]
7252286

>>7252143
>>7250651
See >>7250054

I mix the ingredients together, let it ferment for at least 14 hours at room temperature, shape, final fermentation (~1 hour while the oven preheats to 270 degrees celsius), and then bake it in a cast iron pot for 27 minutes with the lid on and then 15 minutes without the lid.

>>7252118
I don't know the first thing about gluten-free baking but from a little research it very much looks like the Xanthan gum is causing this.

>> No.7252352
File: 1.05 MB, 1200x904, kantareller, blåbær og blåbærsyltetøj.jpg [View same] [iqdb] [saucenao] [google]
7252352

>>7251702
Chanterelles with onion, cream, and parsley. I start by putting them in the pan dry over high heat and letting them shed most of their water. If it's been raining and they're fresh this step is absolutely necessary. After a couple of minutes the excessive water will have evaporated and they start to catch. Now you add the butter and give them some color. Then comes the cream, parsley, and onion. The onion has been sauteed beforehand but if you're lazy just throw them in with the mushrooms.

>> No.7252376
File: 450 KB, 907x2051, 1367715885673.jpg [View same] [iqdb] [saucenao] [google]
7252376

>>7251348

>> No.7252384
File: 1.16 MB, 1200x798, kartofler, løg og timian.jpg [View same] [iqdb] [saucenao] [google]
7252384

>>7252170
Canned tomatoes, onion, red bell pepper, seasoning (mainly paprika and chili). Eggs, feta cheese and parsley. Very basic - that's why it's great for breakfast.

>> No.7252391

>>7252352
Where do you live? Those chanterelles look too perfect to be real. I forage for mushrooms fairly regularly and I can't recall finding chanterelles looking that good.

>> No.7252410

Gorgeous bread, OP.

>> No.7252412

if this is all yours you cook pretty good for a danish person

>> No.7252413
File: 2.20 MB, 4128x2322, brekfas.jpg [View same] [iqdb] [saucenao] [google]
7252413

Yummy brekfas!

Brats were simmered for 30 min then fried in cast iron skillet with lard.

potatoes were cooked med low in cast iron with grape seed oil for 30 min, but I shoulda cut them smaller. The biggest pieces were still too raw. Most of the pieces were fine.

Eggs were cast iron med heat with lard.

Yummy yummy in my tummy!

>> No.7252433
File: 1.03 MB, 1200x798, köttbullar.jpg [View same] [iqdb] [saucenao] [google]
7252433

>>7252412
You're too kind...

>> No.7252444
File: 947 KB, 800x1066, kantareller1.jpg [View same] [iqdb] [saucenao] [google]
7252444

>>7252391
Those are from Southern Sweden.

>> No.7252447

>>7252412
>for a danish person

What does that even mean? Are the Danes notoriously bad cooks?

>> No.7252451
File: 1.06 MB, 800x1066, kantareller1-2.jpg [View same] [iqdb] [saucenao] [google]
7252451

>>7252447
I simply think he's Swedish. That would explain a lot.

>> No.7252621
File: 646 KB, 1200x789, kartoffelmad m rygeost2.jpg [View same] [iqdb] [saucenao] [google]
7252621

>> No.7252632
File: 1.10 MB, 1200x798, roastbeef.jpg [View same] [iqdb] [saucenao] [google]
7252632

>> No.7252638
File: 1.21 MB, 1200x798, grøntsagstærte med hytteost.jpg [View same] [iqdb] [saucenao] [google]
7252638

Vegetable tart with cottage cheese

>> No.7252646
File: 1.01 MB, 1200x815, kantareller ala carbonara.jpg [View same] [iqdb] [saucenao] [google]
7252646

>> No.7252658
File: 729 KB, 1000x676, linsesalat med lam og tzatziki.jpg [View same] [iqdb] [saucenao] [google]
7252658

Lamb with lentils

>> No.7252807

you're such a showoff

>just kidding, great thread

>> No.7252816

Where are you from OP? Copenhagen?

>> No.7252952
File: 1.08 MB, 1200x798, bolognese med svinekæber3.jpg [View same] [iqdb] [saucenao] [google]
7252952

>>7252816
Yep.

>> No.7252960
File: 3.38 MB, 3264x2176, fucking niggers2.jpg [View same] [iqdb] [saucenao] [google]
7252960

ITT: We post stock pictures and pretend its our own/that we actually made it

>> No.7252961

>>7252952
Do you use a lot of parmesan and how do you store it? I love freshly grated parmesan but I find it difficult to use 100g in a couple of weeks so I end up freezing it.

>> No.7252973

>>7252250
How does drilling holes in the pan work?

>> No.7252996

>>7252952
let's meet up next week

hija de sanchez

>> No.7253034

>>7252952
Hvor finder du normalt dine opskrifter? Det hele ser brandgodt ud. Godt arbejde!

>> No.7253043
File: 1.52 MB, 1200x1185, gnocchi10.jpg [View same] [iqdb] [saucenao] [google]
7253043

>>7252960
... Is that a cake?

>>7252961
I never bother freezing it. I almost always have a block of hard cheese (parmesan, pecorino, or a local cheese) in the fridge. They'll usually last for at least a month.

>>7252996
Why?

>> No.7253309

>>7249902
Dear sweet god, can you send me the recipe?

>> No.7253312
File: 1013 KB, 1200x798, asparges med æg og ramsløg.jpg [View same] [iqdb] [saucenao] [google]
7253312

>>7253034
Det meste af det jeg har postet indtil nu, har været lidt efter hovedet eller lobende udviklede opskrifter (brodene). Ellers bare tilfældige opskrifter som jeg tilpasser efter temperament (primært fra madblogs og seriouseats).

>>7252638
>>7250102
Samt denne ret er fra Ny Nordisk Hverdagsmad.

>> No.7253329
File: 172 KB, 1043x1167, xCpM9.png [View same] [iqdb] [saucenao] [google]
7253329

>>7252118
>Is there any way to get gf
No there's not.

>> No.7253394
File: 1.03 MB, 1200x798, citronfromage2.jpg [View same] [iqdb] [saucenao] [google]
7253394

>>7253309
See
>>7250087
>>7252286

>lemon mousse

>> No.7253430

>>7253394
Is it just my imagination or are you Anon no. 556?

>> No.7253439

Wish I'd taken some pictures, tried making pork carnitas for the first time, used chef John's recipe for orange and milk braised pork, shit turned out nice as fuck.

>> No.7253511

>>7249932
recipe for the buns?

>> No.7253519
File: 1.07 MB, 1200x843, første quenelle (citronsorbet).jpg [View same] [iqdb] [saucenao] [google]
7253519

>>7253430
Correct. I believe I've posted two images from the competition so far.

>> No.7253539

>>7252149
try this next time, it has the outside texture you want
https://www.youtube.com/watch?v=v-5lqWaOeMk

>> No.7253560
File: 1.09 MB, 1200x764, morgenboller5.jpg [View same] [iqdb] [saucenao] [google]
7253560

>>7253511
Same approach as already described (Jim Lahey no knead inspired). Substitute 1/3 part of the regular flour with semolina flour. Not strictly necessary but I try to shape the dough into a rectangle before the final fermentation.

>> No.7253570
File: 1.02 MB, 1200x798, morgenboller3.jpg [View same] [iqdb] [saucenao] [google]
7253570

>>7253560
Then I simply use a scissor to cut the dough into buns.