Archived threads in /ck/ - Food & Cooking - 922. page

I need to seethe inside

What kind of cheese blend did you use?

>>8952462
Monterey Jack, sharp cheddar, and colby.

donauwellen

german streusel kuchen, usually plain but very popular with cherries. Jams for everyday use or put it inside cakes. Preserve the cherries in syrup for Black forest cake or for waffles with cream.

>>8952258
>donauwellen
Never heard of this but damn it looks tasty

Make tiny burgers

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>>8951795
>premium ingredients
>american """cheese"""

make your burgers using 2 oz of beef and thinly sliced cheese. there is no secret

Am I the only one who thinks sous-vide just feels fucking wrong?

I refuse to partake in this heresy, I can't give logical reasons why I hate the idea of it, but my intuition tells me that even if its not a meme, its not the way to properly cook something.

>>8949220

So you refuse to even try something you have never experienced? I don't know many sounds like you have internal issues with it you won't admit (price?).

>>8949196

Steak, pork chops, small roasts, creme brule, hollaindaise, fish, etc. Pretty much any smaller sized proteins. Of course you have to finish somehow, but I'm sure you knew that.

Try chicken at 60C. Make sure to hold to at 60C for 30 minutes (so 1:15 total cooking time for a breast) to pasturise. You will see a big difference compared to 'normal' chicken.

Also fish. Salmon at 50C for 45 minutes is divine.

Custards. Things like lemon curd, crème brûlée et cetera are amazing when 0% of the egg used for thickening is overcooked.

Braises. Short ribs at 60C for 48 hours can not be done by traditional methods. You get the texture of a tender, medium cooked piece of NY strip with the full flavour of short ribs.

If I can give you a source for recipies: ChefSteps

looks good in photos

Not necessarily an American thing, but that's why those people do retarded shit like rinsing their pasta or putting oil in the pasta water.

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>>8947823
I dunno about the rest of the country, but we do mix it. It's just that when we serve it we scoop the noodles onto our plate then add sauce and meatballs (or ground beef inna sauce, usually). Sit down at the table, then we mix it, add a little shedded parmesan on top and enjoy. It's best when you have garlic bread, 'cause you can sponge up some of the sauce with the bread once you're done with the noodles.

How do you do spagget, Owe Pee?

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So let's get started on our Bou'neschlupp, which means green bean soup. Normally this thing would be hearty as fuck. Heavy cream, bacon, sausage, ham... Of which I can have none. In addition to trying to lose weight, I've got some thyroid and pituitary conditions. Cured, heavily salted meats tend to fuck my shit up. And I'm not going to make something that I won't eat, that's wasteful and retarded.

Here's what you'll need:

1 whole, medium white potato peeled and cubed
1 whole carrot, peeled and chopped accordingly (you want each piece to be no bigger than a nickel in diameter)
1/2 chopped white onion
1 cup chopped asparagus
1/2 bag of frozen green beans

Yes, I used frozen green beans. My grocery store didn't have fresh when I made this. Shoot me. If you're going to use fresh green beans, after you snap them you should have around 2-4 cups. Set half of them to the side.

If you're using frozen green beans, you only need 1/2 of the bag for now, but don't put away the other half. Set that, as well as a handful of asparagus stalks to the side for later. Those ingredients aren't pictured here, but they are necessary for the last few steps.

You'll also notice there's no seasoning here. That's because all I used was salt and pepper, and both of those things were to taste. I didn't measure them because some people like things super salty, others like to keep their salt at a minimum. You're all adults, you can figure this out. If you really, really want to you can mince up some garlic for the next step but really, you don't need it.

Let's continue.

Monitoring

So I guess 4chan got done shitting itself? Is that what locked out all replies for all that time? And for whatever reason it's not letting me upload photos to the posts. Anyone else getting that issue?

Moving on.

I forgot to mention, you'll either need 1/2 tablespoon of butter or oil. I used butter because that's what I had in the fridge.

In one pan, you're going to coat the bottom with your butter or your oil, and toss your onions in. Saute those until they start to get a little golden brown on the edges, then throw in your green beans and chopped asparagus. I added a few sprinkles of salt to get them to sweat a bit, but it's not necessary. Once they're sizzling and browning just a bit, turn it on low and let it sit for a few more minutes. Do not brown them entirely... We're looking to preserve that green color as much as possible.

In a pot, toss in your carrots and potatoes, and let them sit on medium-low heat. Sprinkle a little salt in your water, and cover with a size-appropriate lid.

If you'd like to use chicken stock, then go ahead, but I didn't have any. My pantry was pretty cleaned out, and I'm not going to buy much until after the move. I used water to de-glaze the bottom of the veggie pan. Use cold water, you want it warm, not boiling, because the next step is going to be to take it over to the blender. That's right, the blender. I think mine cost $20 or less, you don't need any high-tech equipment for what comes next.

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>>8934181
*clink*

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>>8934182
*plop!*

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>>8934189
*shaky shake* salt & peppa!

Yes.

>>8952177
Wheat bread is actually more unhealthy than white bread.

It took me by surprise when I found out, but it really is.

>>8952189
[citation needed]

>>8951918

I cannot recommend actually doing that, if only because of the extreme texture difference between miracle whip and cream cheese, but I assume you would just follow a standard recipe and maybe add a little more flour?

Does miracle whip even cook the same way as cream cheese, or would it just render out into oil? I'm horrified but intruigued, anon.

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You don't.

It will be an experiment. A horrifying experiment.

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Mint chocolate chip is an acceptable answer, HOWEVER

I like walmart no fat no sugar added ice cream, with crushed peanuts.

Full fat ice cream is extremely rich and I always feel terrible after eating it.

>tfw haven't been able to find orange creamsicle ice cream in 6 years

What happened was it made of fort knox gold or something?

Actually tried spotted dick once.

Imagine cinnamon raisin bread, but cold and no cinnamon. Also bland as fuck. Almost wheat bread with raisins and a slight sugar taste. But holy fuck is it dry. How something can be so spongey and still manage to make my mouth drier can a nun's cooch in the Sahara I have no clue.

Proper Spotted Dick made with suet and served hot with a home made custard is heaven.

Bangers and Mash depends on having a good beef sausage, decent potatoes for the mash whipped with cream and butter and onion gravy.

Bubble and squeak is just a way to use veggie leftovers - you just fry them up. Think loose vegetable pattie.

>>8951087
t. Richard

>>8951035
shill detected

i bet the jews are behind this

Roast, cake, stirfry, slow cooked anything.

tendies

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>>8950899
Go buy a McChicken, the best fast food sandwich.

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If it's good enough for McDonalds.

Step 1: beef
Step 2: there is no step 2

Salt. Pepper.

get ground meat from a good butcher

use salt to bind it overnight, no eggs no breadcrumb, just salt

grill it

put it between some buns and whatever toppings you want

>>8950400
>be you
>get chunky

Well

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>>8950400
i thought you'd be use to chunky via all the semen you ingest.

>>8950402
>be american
>all food is processed, full of chemicals and other disgusting slop corn syrup
>have to digest that crap

No shit I'd be chunky. Surprised the average life span isn't lower.