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/ck/ - Food & Cooking


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8222338 No.8222338 [Reply] [Original]

My last couple of meals didn't go over so good with you big guys, so I took a couple of days off to try and come up with something better.

I made chicken alfredo. Would you eat it, /ck/?

>> No.8222349

>>8222338
I would eat it for you

>> No.8222365

I'd eat it.

>> No.8222375

Post more of your outfits, ya fairy

>> No.8222377

I like that you're trying. Keep it up anon

>> No.8222392

invisible sauce?

>> No.8222400

>>8222392
I don't like it creamy

>> No.8222404

>>8222338
good work
keep practicing you underachieving fuck

>> No.8222487

>>8222338
Yeah, looks alright.

>> No.8222501

>>8222338
Would eat, no question, if you're clean. The fact that you took criticism like a man, demonstrates you'll continue to improve.

>> No.8222508

I'd eat, good job OP!

>> No.8222517

I'd eat it.

>> No.8222551
File: 2.28 MB, 3286x2432, IMG_20160501_193606.jpg [View same] [iqdb] [saucenao] [google]
8222551

Looks good. Personally, if I'm having alfredo sauce I liked it drenched -- basically like alfredo stew. I fucking love the stuff. But good job OP.

>> No.8222555

>>8222338
Why does every fucking wanna be cook on this board put fucking green peppers in shit. Cut that shit out and use your brain fucking dorritos would be a better toping at this point

>> No.8222565

>>8222555
>Stop liking what I don't like!

>> No.8222574

>>8222338
are green peppers a common addition to chicken alfredo? i would eat it though it looks good.

>> No.8222645

>>8222565
It dosent even pair right weird crunchy soft feel kinda holds it back

>> No.8222669

>>8222574
>>8222555
I put them in a lot of things because they're cheap and go with most of the stuff I'm trying to make, I'm just a single guy cooking for myself

Next time I want to try with broccoli, my mom used to do that and the whole dish looked green as fuck, it was pretty neat

>> No.8222954

>>8222338
It looks like the only thing you got right was chicken and noodles. Next time at least fucking try. 2/10, would not eat.

>> No.8223244

>>8222338
I think it looks pretty good anon. Aim for cleaner chunks of chicken if you can (IE uniform). Maybe add some color to it, but I doubt it is worth being pissy about

>> No.8223261

you should have made dredged, pounded chicken cutlets fried and on the side, not tasteless, tough chicken chunks mixed in as an incompatible food mechanic.

that would have been better.

>> No.8223269

>>8222669
Broccoli is quite nice in alfredo.

>> No.8223768

>>8222349
nice

>> No.8223779

>>8223269
it is, but peas are great in it also.

>> No.8224320

>>8222338
I'd certainly eat it.

>> No.8224350
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8224350

>>8222338
Where's the Alfredo sauce Brandon /ck/?

>> No.8224429 [DELETED] 
File: 2.36 MB, 3264x2448, 20160220_194537.jpg [View same] [iqdb] [saucenao] [google]
8224429

Would you eat my Chicken alfredo?
Its got brocolli, carmelized onions and spicey italian sausage.
Everything but the sausage and pasta was made from scratch. I even made the parmesan cheese, like 2 years ago.

>> No.8224437

>>8222338
>chicken and pasta

Why?

>> No.8224463

>>8222555
I agree..peppers are quite dominant in their taste..
So if you have something like a creamy sauce i would not put it inside.. and if you really want to use them, use less and cut them in smallerpieces or thin and long stripes.

>> No.8224471
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8224471

>>8224437
>he doesn't enjoy delicious carbonara

>> No.8224476

>>8224429
I'm not sure what to think of that dish.

On the one hand: homemade cheese? Sounds great.

OTOH: Why is there broccoli in there? Why does the chicken have no color on it--did you steam it or something? You say the onions were carmelized, yet they appear white in color--I don't think you know what carmelized onions are. I don't see any sign of pepper either. Did you even season the dish?

>> No.8224556

>>8223261
This post is right, but let me elaborate.

If Im cooking for myself Im a lot lazier. Ill just halfass pasta bakes and whatever because who cares. This meal looks like that - did you even look forward to eating any of those pieces of vegetables in the meal? I bet you didnt, so why are they there at all?

As for the chicken, I avoid cooking with meat a lot especially chicken because you do need to prep it on some level. Just basic chicken going in is practically pointless.

>> No.8224649

>>8224556
I did enjoy the vegetables though, they give it some extra flavor

>As for the chicken, I avoid cooking with meat a lot especially chicken because you do need to prep it on some level. Just basic chicken going in is practically pointless.

Can you elaborate on this? I haven't been cooking long so I'm not 100% sure what you mean. Are you talking specifically about flavor, or what? I like the taste of plain chicken breast, and it's good for you

>> No.8224656

>>8224649

Not that guy, but he's saying
1) he doesn't cook meat often because he's being lazy about prep.
2) there are much tastier ways of adding chicken to your meal than just tossing chunks in.

>> No.8224672

>>8224656
What would have been a better way to add chicken to this dish?

Just cutting a boneless chicken breast into chunks and tossing it into whatever I'm making is kind of my go-to right now

>> No.8224685

>>8224672
>What would have been a better way to add chicken to this dish?

Just about anything. Suggestions:
-Marinade the chicken, then grill it. Serve the grilled chicken on the side of the pasta.
-Pound the chicken flat, then bread it (flour -> egg wash -> breadcrumbs), and shallow fry. Serve on the side.

If you want to go with a lazy option then cut it into chunks, saute it, then add it to the pasta. At the very least you want to brown the chicken. Color = malliard reaction = tastes good.

>> No.8224694

>>8224672
You could toss it into chunks and toss it in the pasta, still. Just get some flavor into it first. Sear it and season it well first.

>> No.8224699

>>8224694
That's what I did, it was all in a big pot stirred together, I didn't just put the plain chunks on top of the noodles

I'll have to look up searing and marinading and saute and shit because I don't know what most of that means

>> No.8224702

>>8224699

The searing/sauteing is critical. Like >>8224685
said: >Color = malliard reaction = tastes good.

>> No.8224742

>>8224699
You can't crowd the pan when you sear or brown your meat or it will just steam and turn grey. There has to be space between each chunk. Sometimes you have to do 2 batches.

>> No.8224752

>>8222338
W W E W
E E
W E W E W
E E
W E W W

>lad

>> No.8224828

>>8222338

Not enough sauce.

>> No.8224853

>>8224471
Carbonara doesn't have chicken in it ffs

>> No.8224879

>>8222338
Looks good.

>> No.8224981

>>8222338

Who the fuck is Alfred?

>> No.8225134

>>8224429
>>8222551

for fucks sake if you're going to make alfredo, get some fettuccine like an adult and not these god damn fucking toddler noodles.

>> No.8226089

niggas b trippin if your the same guy with the dank sketti

>> No.8226107

>>8222338
It looks like shit.
Your chicken has no color. Season it and sear the fuck out if it in a hot pan with a little oil.
Your Alfredo sauce is non existent. Heavy cream, butter, garlic, parmesan salt and pepper. Deglaze with white wine if you wanna be a faggot about it. Simple and stupid makes it most delicious

>> No.8226120

>>8222338

Only on /ck/ does such low effort bait get 46 replies.

>> No.8226178

>>8222551
No matter how well made the food is, it'd still look ridiculous on those plates.

>> No.8226357

slice the chicken thinner, none of those green things, and needs more sauce but you're improving good job

>> No.8226386

>>8222338
Your pasta is overcooked as fuck too

>> No.8226421

>>8222338
Ehh, looks good, but not really white so I'm not sure what exactly is going on with it.

Make your chicken (your choice of method), simmer cream, add enough parmesan until it's thick, throw chicken in, combine with al dente noodles. It's pretty much that simple, other than adding some spices that you'd like such as basil, black pepper, and red pepper flakes.

I can't stress how much night and day difference a parmesan "mornay" is than just straight cream thickened with grated parmesan.

>> No.8226424

I would eat that.

>> No.8226430

>>8222338
Looks good OP! Keep up the hard work, also a little more sauce couldn't hurt