Archived threads in /ck/ - Food & Cooking - 757. page

>>9032213
The thing you're looking for is called "drugs". You bought drugs.

It wasnt opium it was legit tea made from some kind of berry.

>>9032213
I'm in Asia and shit like this is everywhere
some are very strong and you should take them seriously, people seem to thing that "herbs" are just these light things and you can take a bunch and have it be nbd when that's not the case

>>9032097
Nope, and if you can't flip an egg anyway just stop cooking.

>>9032097
I tried it once for making pancakes, and it worked. They slid around with no sticking at all. The only problem is it's a bit time consuming unless you dedicate a pan for it, because I still like to use mine for making sauces and things like that, and I don't want the oil or anything that's built up to get into it.

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Stainless steel is literally the worst possible material for a pan. It sticks like a motherfucker, this coating of oil thing is such a fucking meme it drives me crazy, and the heat emmisivity is absolutely fucking garbage, you get hot spots, lower relative heat, and warping.

Even raw aluminum makes a better pan.

Inb4 "muh Alzheimers" do literally a 10 second Google on that one.

>>9032036
mailed-in shit festival. tastes worse than either of the three flavors combined, do not buy

Doesn't really taste like anything, just really sweet

>>9028736
Fuck off

...just mix it up when you pull it out of the fridge?

>>9031963
Real juice separates, just like real peanut butter. Stir it before serving, drink, enjoy. It's not rocket surgery.

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juice being juice

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I choose the McChicken, the best fast food sandwich.

What the fuck am I even looking. I feel like this is a plate from a Polish buffet in North Korea.

>>9031898
looks like a decent dinner plate

-spinach pie
-cabbage roll
-beans & rice
-? pie
-thin slice of something

>>9031896
Sweet blog, bro.

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The only other dessert I make thats not custard or egg related is tres leches cake, this is gluten free with a blueberry gastrique

>>9031902
I know, I copy/paste all my tumblr posts here. I'll post my analysis of the most recent Dr who season and its parallels with Rick and Morty in a minute

add black pepper, garlic powder and paprika

>>9031564
do you have bread crumbs? Make mac n cheese, put it in an oven-safe bowl, top with some bread crumbs, drizzle oil on top, and roast until the crumbs are golden. Do you have any veggies? I'd sautee whatever you have and mix them in also.

Add some half and half to make it a tad bit creamier. Also dig around ur place for some loose change to buy 1 or 2 jalapenos which you can dice and mix into ur pile of mush.

>>9031443
What you're asking about has little to do with "starch" per se, but more to do with texture.

You want the potato to have a rough surface so that it becomes more crispy when you fry.

Both methods you described work. If you soak potatoes in water for a while then some of the starch on the outside will rinse away, leaving a rougher texture. Coating the potato in a starch powder achieves the same sort of rough texture, except instead of being created from the cellular structure of the potato it's now created by the particles of the powder you added. The starch coating also acts like a light breading.

>>9031443
>the science behind starch

It's a simple carbohydrate, a polymer of glucose.

>>9031414
Don't let the pan sit for too long without anything in it. As soon as you take the chicken out, add more as quick as you can. This should stop the oil from burning and smoking. I made a stir fry recently with the pan constantly on high heat and didn't have much smoke because I made sure that it wasn't sitting empty on the burner.

If you're doing breaded chicken, not much you can do about that though, since some of the breading is going to fall off and start to burn. Either just clean the pan between batches if it's breaded, or do it in the oven on a baking sheet.

>>9031414
Yeh pan frying is messy
I wish I had one of those hoods like in a restaurant

>>9031414
Just turn the fucking heat down. Smoking means your pan is too hot. Simple as that.

Also, if you're cooking meat, poultry, or fish that's not breaded you need to pat it dry before it goes into the pan, especially if you used a marinade.

>>9031399
>Was thinking nuts, canned beans and canned sardines and saltines.
That's all good shit, plus the cheap french bread or whatever at walmart is so preservative loaded it never goes bad, and peanut butter or almond butter, hard cheeses, salami and other cured sausages, preserved shit like pickles and olives, and so on.

>>9031399
Buy a cook stove or some Sterno.

Peanut butter honey sandwiches

Onion omelettes if you're in a first world country where eggs don't need to be in a fridge.

Canned tuna potato onion hash.

>>9031234
No, you should educate yourself about thermoses so you can make these determinations on your own without having to rely on others.

>>9031234
Wrong board, dipshit.
>>>/adv/
Weebs really are this dumb.

>>9031239
thermoses and tea store counts as cookery

>>9031078
Inb4 craft cucks make fun of my budweiser

>>9031083
Well, it's not just the pisswater.
It's also the soggy paper plate, wifey material salad, plastic handled steak "knife", horribly overdone and cheap piece of overseasoned meat, multiple empty and dirty glasses, shit on the floor, and the Nintendo Wii.

I'll give you a generous 1/10 for the Smash Bros.

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Post-HIIT carb binge... With some empty liquid calories thrown in for good measure.

>>9031065
Because smoke

Many restaurants with an emphasis on that type of thing will have it. Not saying a ton do, but I've seen it.

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>>9031118
>what is a hood

>>9030952
>olive oil
You should use butter.

>>9030952
That's boneless ribeye.
Brush with melted butter, salt and pepper and in the oven at 400 F until just under your desired doneness.
Then sear hard in a cast iron pan and let rest for 8-12 minutes.

>>9030956
>>9030969
butter is for the end
>>9030952
coat the steak in olive oil(frying olive oil, not extra virgin), salt, and pepper, and either baste the steak in butter when it's almost done, or put a some on top while it's resting. extra points if it's compound butter