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What are some meals I can make using primarily a frying pan? So far I've been making fajitas, liver & onions, omelettes and french toast.
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>>9037322
>What are some meals I can make using primarily a frying pan?
Like, everything that isn't soups or stews?
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just fry stuff lol
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>>9037329
Fuck it, I'm going to fry my own hand and eat it. I just don;t
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What should I make for dinner /ck/? Must be something that's good for taking leftovers to work
Hardmode: no pasta
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>>9037274
deep fried dick
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https://www.youtube.com/watch?v=7wJKzWy_F8Y
BBQ Sauce: Yay or Nay?
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bread bakers of /ck/, i need your help.
i'm making a halved "flour salt water yeast" recipe for white bread:
500g bread flour
390g water
11g sea salt
.5g yeast
i'm supposed to let the bulk fermentation happen "at room temperature" for 12-14 hours.
my question is this:
it's a really warm night in NYC and my kitchen doesn't have AC. should i let it proof in the kitchen, or should i take it into my private living room that does have AC, and let it proof there overnight?
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>>9037134
shit, typo. that should have been .15g yeast
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>>9037134
depends how hot those rooms are. Also humidity will count
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>>9037142
the kitchen gets late afternoon light, so will probably stay under 85 degrees until i need to cook it. i can control the temp in my living room to an exact degree.
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does anyone, who loves themselves and loves life, need anything stronger than a medium bodied 6% ale to be happy?
I mean, anything stronger, and what's the ultimate goal? death?
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>>9037118
>he loves himself
>he loves life
You're on the wrong board, kid.
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>>9037121
oh geeze, sorry, which board should I be on?
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>>9037140
reddit.com
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food and cooking
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>>9037100
Wrong board. /ck/ is for discussing the McDonald's menu, Ja/ck/, the consumption of old military rations, and calling people numales for eating avacados.
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>>9037113
nice hiss
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>>9037117
it's rancid
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Hello /ck/, i'm the new guy on the block and only own a nice 7in Santoku, because of this i'm wondering if I should get a 135mm Petty next or a 210/240mm Gyuto, opinions?
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Get the gyuto - cutting small stuff with a larger knife is easy, but cutting large stuff with a small knife is a pain in the ass. And you already have your santoku for small stuff.
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>>9036996
Pettys are useful in some situations but Gyutos are more generally useful as long as you have the space to use them.
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>>9037061
A santoku isn't a small knife. He'll want a short height blade for some things, for example a tall blade won't be able to cut flesh out of cantaloupe slices or maneuver around a the sections in a halved grapefruit to prepare it to be eaten with a spoon.
The 7 inch santoku is an adequate general purpose knife. I'd want a 9 inch chef's knife or gyuto, but 7 inches will get the job done for almost all foods.
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I need some help /ck/. I want to bake some cookies, but I only have a rough concept of what I want to do, which I've drawn here. In my mind, the cookie is similar to one of those Milano cookies. Kind of a light, airy, crisp. However, unlike a milano cookie with two thin cookies, I want to do just one larger cookie. Do you think it would fuck with the chocolate to cookie ratio? Would it be too dry?
Forgot to mention this is for a bake sale and I want to wow some people with a simple, but tasty cookie. Anyone got any input or tips? Any good cookie ideas you want to share?
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>>9036801
First of all, nice art. What tablet you got bitch?
Second I only know how to cook. I fuck up baked goods more complicated than chocolate chip cookies every time. I can't really help you there but I admire digital painting so I clicked the thread.
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>>9036806
Some old Wacom bamboo I bought 10 years ago. Still chugging along great though, so no need to replace it yet.
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Milanos are simply langues de chat biscuits assembled with dry storage stabilized chocolate ganache. If you make them thicker you may need to drop liquid from the recipe to prevent overspread. Also, you may need to lower oven temperature as the middles may not set before browning.
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For me, its avocado oil.
The best cooking oil.
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>>9036798
how much per bottle faggot?
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Hey guys how does this sound for a glaze? Gonna try it tomorrow besides the cherry jam
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>>9036639
The jam is probably important for how thick the glaze is. It's not a good idea to just leave it out. Use something else if you can't do cherry.
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>>9036645
Thinking about using honey mustard for the thickening agent gonna cook the mustard flavor out should leave it sweet
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>bros know the code
>non-bros, learn the code
>be a bro
Its Saturday night, have fun out there fellas, but be safe, don't get so drunk you bury your lil' fella in a foul sticky.
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>>9036507
>9gag
wew
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>>9036518
>>9gag
>wew
doesn't make it not true
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>>9036507
>if your friend dies lifting weights, put more on the bar then call 911
heh
Can I make ramen type meals using whole wheat or spelt spaghetti?
Asking because I want to eat like a patrician and not be fed industrial frankenfood meant to damage my spiritual glandular cardinals from experiencing the monad.
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If you don't know what soba is, you're not enough of a weeb to even be on 4chan
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>>9036379
what's a soba?
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>>9036635
first result on google.
you're fucking worthless. just off yourself. jesus fuck
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In pigs, stress and fear of all kinds right before slaughter—due to factors like rough handling, adverse conditions, fighting, or botched stunning—breaks down glycogen, making the meat pale, acidic, and crumbly. The technical name for this is “pale soft exudative” (PSE) meat, and it looks and tastes as unappetizing as it sounds. PSE meat is usually unsellable, and the pork industry loses $275 million a year on meat that has to be discarded because of pre-slaughter fear and stress. That’s a huge chunk of change but it’s not quite enough to spur large industrial farms to give their pigs a calmer, safer death. Because so much pork is sold as ground meat, according to the Atlantic, some of the lower-quality PSE meat can be snuck in without consumers noticing, so its effect on profits isn’t nearly as high as the costs of improving conditions across the board.
For cattle and sheep, and occasionally pigs and turkeys, the bigger concern is “dark, firm, and dry” (DFD) meat. This is also caused by pre-slaughter fear and stress depleting muscle glycogen. DFD meat is tough, dry, acidic, and dark in color; like PSE meat, it has a shorter shelf life, too.
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Ok.
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Sounds like amazingly humane conditions for the animals
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>>9036361
I bought some terrible tasting meat from supermarkets before, now I know why...
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Any tips for slicing beef super-thin for Philly cheesesteak?
I tried freezing them for a couple hours to firm them up then slicing them, but the slices were still too thick for my liking.
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>>9036323
use a mandolin
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>>9036323
Use a meat slicer.
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use a hatchet
how can i be him
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first you must learn how not to be him
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>>9036232
how can I blow him
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tfw no qt ginger wife