Simply Re-Creating Sara

[Anonymous No.4702792]

So /ck/ I spent about a weeks or so re-creating almost all of Simply Sara's meals
Didn't bother making the Macaroni salad, as lots of people have already done that, and the pomodoro pasta, shit looks like snot
But anyways, dumping pictures of my little cooking "adventure"

[Anonymous No.4702798]

Let's start off with the stuffed chicken

[Anonymous No.4702801]

>>4702798
Kinda looks like poop at this point

[Anonymous No.4702802]

proceed.

[Anonymous No.4702805]

>>4702801
stuffin' that mother full

[Anonymous No.4702807]

She seems like a sweet lady.

[Anonymous No.4702809]

>>4702805

>>4702808
make me

[Anonymous No.4702808]

go away

[Anonymous No.4702813]

>>4702809
the final product

[Anonymous No.4702816]

>>4702798
>Canned Parmesan

Locked my doors, called the cops, reported to the FBI etc...

[Anonymous No.4702822]

>>4702813
Inside shot
This one was really dry, it is chicken breast so I shouldn''t have expected a moist/juicy piece of meat
It wasn't THAT bad, the filling was actually pretty tasty
>>4702816
Following the recipe from her youtube video exactly, sara ain't usin' none of that fancy stuff

[Anonymous No.4702823]

>>4702813
How dry was that? Whenever I make stuffed chicken breast I have to sear it first or grill it because it turns into shoe leather in the oven because you pretty much doubles the surface area for juice to run out.

[Anonymous No.4702829]

>>4702822
Next is the "Chicken Ginger Lettuce Cups"
This is probably, in my opinion, the best thing out of any of the other stuff she cooked, I've made it 3 more times after this, with a little tweak which I'll expand on in a bit
>>4702823
It was really dry, it was still palatable but dry

[Anonymous No.4702832]

>>4702829
Chicken is all mixed up with spices, didn't look as "red" as hers did in the video

[Anonymous No.4702837]

>>4702823
There is so much misunderstanding about cooking in this post. Searing doesn't do jack shit for "sealing in the juices." That's just silly, non-scientific nonsense. It's dry because you're overcooking it. You're overcooking it because when you stuff something, you have to increase your cooking time in order to make sure that the stuffing reaches a safe temperature, which almost always equates to the outer meat being overcooked. The problem is that you've got a larger total package with greater variance in texture, density, etc., so it's damn near impossible to cook properly.

[Anonymous No.4702838]

>>4702832
Everything is cooking down at this point, sauce is getting thicker and the kitchen is smelling...exotic

[Anonymous No.4702843]

>>4702838

>>4702837
this guy is right

[Anonymous No.4702847]

>>4702843
The lettuce added a nice crispness to everything, although it was a pain in the ass to it it like it's shown
This was mostly spicy-ish and needed sweetness to round it out, the other times I've made it I added a tablespoon or two of brown sugar, totally helps even everything out
10/10 will cook again

[Anonymous No.4702848]

>>4702837
w/e nigger, I've made it without searing when I was a shit cook plenty of times, when you take it out of the oven after its done the pan is a fucking swimming pool full of chicken juice, and the chicken is dry. However when I started to sear there was barely any juice in the pan besides the oil. It makes a huge fucking difference.

[Anonymous No.4702852]

>>4702847
Taco Cup time

[Anonymous No.4702853]

>>4702823
>being this wrong in a single post

10/10 well done anon

[Anonymous No.4702857]

>>4702852

[Anonymous No.4702859]

>>4702857
In the video it looked like she only used one biscuit per "cup" but I found I had to put 2 together to cover the bottom

[Anonymous No.4702863]

>>4702859
biscuts? Not tortillas?

[Anonymous No.4702865]

>>4702859
biscuits? Not tortillas?

[Anonymous No.4702860]

>>4702859
came out looking bretty good

[Anonymous No.4702866]

>>4702848
Because some of the juices leave the chicken while searing, duuuuuuuh.

[Anonymous No.4702867]

>>4702860
Filling was done around the time the"cups" came out of the oven
>>4702863
>>4702865
Yup, following her recipe exactly

[Anonymous No.4702874]

>>4702867
Served it with muh favourite salsa
The filling was bland and I don't know what I'd add to make it taste more...Mexican-y, texture was alright, the "cups" were nice though
Wasn't bad but it wasn't anything excellent either

[Anonymous No.4702876]

>>4702853
>Heston

[Anonymous No.4702878]

>>4702874
Her family's hot water sponge
That just sounds relaxing

[Anonymous No.4702879]

>>4702878

[Anonymous No.4702881]

>>4702879
Whipping the egg whites was probably the most enjoyable part

[Anonymous No.4702883]

>>4702881
Into the over for about and hour if I remember correctly

[Anonymous No.4702885]

please do not post anymore picture

[Anonymous No.4702887]

>>4702883

>>4702885
Eat my dick, nerd

[Anonymous No.4702889]

OP.

I don't have any gold medallions, but if I did, I'd give you all of 'em.

[Anonymous No.4702892]

>>4702885
It might bump the cutting board troll, grocery bag, pls sticky, food budget, or 1 of the 3 fast food threads off the 1st page. THE HORROR

Seriously /ck/ is getting /jp/ tier

[Anonymous No.4702895]

>>4702887
This was a nice cake, a little hint of lemon, light, fluffy and moist
It even stayed that way 3 days after I had made it, but I did keep it in an airtight container at room temperature so it wouldn't dry out
>>4702889
ty bb <3

[Anonymous No.4702897]

>>4702895
Finally, the citrus herb roast
This one was something else...

[Anonymous No.4702901]

>>4702887
What I saw....

[Anonymous No.4702899]

>>4702897
Now I know she didn't do this in the video but god damn I'm pretty particular about my roast so I seared it all over for flavour

[Anonymous No.4702903]

>>4702899
dumped everything in there and it looked like throw-up
>>4702901
hue~

[Anonymous No.4702904]

>>4702876
saved, thanks anon.

[Anonymous No.4702912]

>>4702903
It came out like this about 4 hours later
I cooked it on low
This was honestly the worst fucking thing I made
If I had cooked it for the full 8 hours on low it would have come out burnt or something, when I cut it I was disappointed to find it was medium-well, more well than medium, so it was dry
The taste wasn't that bad, if I had got it out when it was at the medium-rare point it would have been quite nice
I ended up having about 2 slices and my dad sliced up the rest and took it on his fishing trip for sandwiches, glad it got put to use in the end

[Anonymous No.4702915]

>>4702912
Also the sauce left in the cooker was god fucking awful, tasted bad, smelled bad, ended up dumping it down the drain

[Anonymous No.4702926]

Well thanks for watching folks
Maybe I'll try to make the macaroni salad or pomodoro pasta in the coming months and let you know how that goes

[Anonymous No.4702961]

>>4702926
Thanks for the scientific work. I can't really make out what the ingredients of the roast were from the picture, can you elaborate a bit? I am curious why the remaining sauce tasted like crap, was it just burned to a black paste?

[Anonymous No.4702963]

>>4702961
>burned
burnt*

[Anonymous No.4702974]

>>4702963

>aspie has been dilligently saging this thread since the start

I really need to know, why are you so butthurt?

[Anonymous No.4702982]

>>4702974
>implying saging means anything on /ck/

Not that anon but this board is so slow it really doesn't matter.

[Anonymous No.4703001]

>using sage as a downvote

[Anonymous No.4703080]

>>4702974
what the fuck are you on about? I ( >>4702961 ) corrected a typo I made.
>>4703001
>using sage as a mean to correct themselves without bumping a thread
ftfy

[Anonymous No.4703162]

>>4702961
I can't tell if you're being sarcastic or not but
Can of concentrated OJ
Onion Powder
Garlic Powder
Dried Sage
Dried Oregano
S&P
I feel like I'm forgetting something...

[Anonymous No.4703168]

>>4703162
also paprika
or "pepper-rika" as sara pronounced it

[Anonymous No.4703260]

>>4703162
No, I was really curious about those strange recipes, and I don't really want to judge them based on the opinion of Sara. She seems to like her cooking a lot, anyways.

>Can of concentrated OJ
>4 hours in the oven

Yes, that explains the result.

[Anonymous No.4703287]

>>4702822
>This one was really dry

thats not sara's fault you idiot... it was you who didn't brine it (not that I imply sara brined hers) and it was you who overcooked it

[Anonymous No.4703290]

>>4702874
These are not recreations. Where's the handful of shredded cheese and cup of sour cream in each cup?

[Anonymous No.4703337]

>>4702792

[s No.4703872]

>>4703290
She said "do it however you want I like mine with cheese and sour cream"
Also I couldn't find a "fiesta blend" at my local grocer

[Anonymous No.4703897]

>>4702807
>>4702807
>She seems like a fat mouth-breathing bitch

Fixed that for ya buddy.

[Anonymous No.4703921]

top thread

[Anonymous No.4703933]

so who is this lady anyway?

[Not Sceak No.4704030]

>>4703933

Sara is/was a YouTube celebrity chef for a short while approximately five years ago. As a ginormous lady, she confectioned the most amazingly trashy and energy-dense recipes you can imagine in a very simplistic way.

Her intents were never ill, she was just showing some of her recipes on YouTube, and overall her shows were actually well done, even by today's standards.

She was victim of trolling, and she took down her YouTube, but someone had saved the videos and re-uploaded them.

She is somewhat of a legend.

[Anonymous No.4704034]

>>4702848
Welcome to the wonderful world of evaporation you double nigger

[Anonymous No.4704416]

>>4704030

The amount of calories in her food was downright disturbing. Didn't her macaroni salad have like 2000+ calories per serving or something insane like that?

[Anonymous No.4704430]

>>4702792
b-bbut her macaroni salad was her signature dish! you cannot recreate simply sara without recreating her sugar-bomb mac salad

[Anonymous No.4704436]

>>4704430
THIS.

But good OC, OP.

[Anonymous No.4704437]

>>4704030
...not sure if serious.

[Anonymous No.4704448]

>>4704430
>>4704436
You should've at least tried it, or cut the recipe in in half and see if the macaroni really does soak up all of the dressing. According to various sources online, it's similar to other macaroni salad recipes so maybe Sara wasn't just indulging in diabeetus.

[Anonymous No.4704485]

>>4704448
I have never ever ever heard of a Macaroni Salad recipe that calls for a can of Sweetened Condensed Milk.

[Anonymous No.4704504]

thanks op, i needed a giggle
im just sorry you had to do tht to that poor roast

[Anonymous No.4704522]

>>4704485
My apologies, it's been awhile since I've last seen that recipe and the sweetened condensed milk slipped my mind. I've seen macaroni salads that called for sugar, but like you, I've never seen one that asked for condensed milk.

I'm still curious as to what it tastes like though, but not brave enough to find out.

[Anonymous No.4704536]

>>4704485
That's a lie, you obviously have heard of her recipe

Christians: 1
Atheists: 0

[Anonymous No.4705327]

http://www.youtube.com/watch?v=u4zw99VsoMA

Delicious.

[Anonymous No.4705345]

>>4704536
#rekt
#told
#zwägga

[Anonymous No.4705359]

>>4702912
You won't get medium rare meat out of a slow cooker, that meat looked like it was made for dry heat. Isn't the whole point to use tougher pieces of meat, so that they fall apart after cooking?

[Anonymous No.4705420]

>>4704437
>not sure if serious
It was bad enough you just got spoon fed, but now you should just get the fuck out

[Anonymous No.4706470]

>>4702837
As someone who doesn't cook, I was under the impression that when you plan to stuff something into something, like putting a mixture that needs to be cooked inside a chicken, you're supposed to cook the stuffing first so you can cook the chicken almost as normal.

How far off am I?

[Anonymous No.4706695]

This is a high quality thread.
Well done, OP.

[Anonymous No.4706698]

>>4706470
It depends.

[Anonymous No.4706823]

>>4705359
The cut I bought was for moist heat, I checked about 2 hours in and it was just a touch too bloody for my liking so I left it in for another hour and it was much too well for my liking
>>4706695
Why thank you