New Cookware - Must Use

Poorfag here, got a 9 piece steel nonstick Kitchenaid set on sale for $100 Canadian.

Made some Singapore noodles and they turned out pretty good, also got a streamer so I can buy some noodles and not have to worry about burning my hand to get the water out.

>>7282003
>cauliflower soup
delicious. be prepared to shit though

>>7282003
>calphalon

poorfag general?

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>>7282053
I'll be ready

>>7282056
I guess. The thing is the best I've ever owned. Didn't want to drop huge money when I'm not that experienced either.

Cauliflower is done! (maybe a little over) Going to mash in my mortar and pestle with a little salt and pepper that was already there

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>>7282066
Not half bad

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>>7282079
I think I chopped too much carrot and onion for the amount of cauliflower I have so I'm only gonna use part of each. I'll start with the carrots since they should take longer than the onion.

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>>7282095
Oops on the carrots just a smidgeon too hot. Turned back down low and added onion to carmelize and some salt and pepper in there too. Little butter coming also

>>7282134
>burnt carrots
If you only used some of them, chuck that stuff away and start again

Dont accept less than perfection

>>7282134
Cauliflower is in with a little milk and water. Think I'll need some more though

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>>7282160
>>7282164
Too late now. It's first attempt and I am a live and learn kinda guy.

>>7282173
add hot sauce

>>7282188
Don't have any. Throwing some random cheesy garlic bread in the oven while this summers. Gotta use it some time and might as well be now. Would make my own but rarely if ever eat bread. This was left over from having my brother for dinner. (He hates veggies)

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>>7282205
Done! This whole post and cook thing definitely leads to inattentive burning....

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>>7282259
just take the pictures and post them when you dont need to be attentive. doesnt need to be real time. looks good but
>mason jar
reeeeeeeee

>>7282278
All my cups broke so....yeah. I use them for storage of dry items I buy in bulk and will be finally canning this fall. It's what I got.

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>>7282056
You don't know what poor is.

Isn't cauliflower a meme food now? I know "broth" was a thing this past fall.

>>7284039
... one of the standard vegetables is a meme food now?

>>7284056
I dunno, I just heard there was a big run on cauliflower this season. The other cruciferous veg got left out of it for whatever reason, even though they're basically all the same.

>>7284152
I hope not. Cauliflower is one of the cheapest, and the easiest to eat raw when I'm feeling too lazy to cook.

>>7282095
ALDI CUTTING BOARDS FTW
I always buy them when they come around.
Unfortunately, the last one I got was kind of "rough". Splinter-y is the word I'm looking for. Didn't find out until it was too late to exchange, now I'm waiting for them to come around again

>>7285961
>I always buy them when they come around.
>I'm waiting for them to come around again

wat. Why does

1. It sound like this is a seasonal cutting board
2. It sound like you buy a new one every year

I've had the same cutting boards for 8 years. WTF are you doing that you seemingly fly through them?

>>7286087
bought 1 nearly a year ago. 3 months ago I bought another.
First one split in half after a rough fall.
Second one has a lot of micro-splinters; couldn't find receipt to exchange for a different one after I had obviously opened the package.

Therefore, I need to buy 2 new ones.

I'm not sure if you are familiar with Aldi, but they don't carry kitchenware year round. Instead, they have rotating "special buys" every so often with random shit. And that is why I am waiting for them to come around at Aldi so I can pay $9 for a very large bamboo cutting board instead of $50 for one which is comparable in size.

>>7286314
Nest time remember that they don't care if you have a receipt or not. Just bring it back

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Since this thread is still here...today I shall attempt to make a cheese sauce! Never done this either but seems not too bad.

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>>7286466
One cup milk and just under half a stick of butter. Let's warm it up! (Grated all the cheese pictured before)

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>>7286496
Just beginning to bubble nicely. Will start adding cheese in large pinches at a time. Pic is now halfway through adding cheese. .

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>>7286557
This is NOT going as planned

>>7286584
lol ur fukt

>>7286595
Yeah I kinda guessed that......what is happening in this pot? Will Google later but curious now

>>7286605
the cheese separated, as cheese will do when heated up. Don't worry though, you can fix it, just use the same technique you use when putting lemon juice back in the lemon.

>>7282134
is this thread a joke?

>>7286628
So too much heat? That's why I have this weird chewey cheese dough in a pot of liquid?

>>7286644
yeah too much heat and not enough stirring. stir the fuck out of it

>>7286640
Nope. Just someone who has never been trained in any cooking trying shit after little to no information is taken in on the subject. I like learning by trial and error. Lessons stick and I learn a lot more generally.

"Tell me, I forget.
Show me, I remember.
Involve me, I understand."

No one to teach me and I have fun this way. Have literal shit else to do with my life so why not. I do hope enjoyment reaches yall from my hilariously failed exploits

>>7286644
yes. I'm not really sure what the secret of adding cheese to soup is. I remember I made potatoe bacon soup once with like 5 pounds of various leftover cheese and it came out perfect despite me being a 15 year old computer nerd and I was basically just tossing food in a pot. I didn't even bother cutting up the cheese into chunks.

I also made a cheesy mess cauliflower soup recently. I just stirred the shit out of it until it was more or less even. It was still pretty oily but at least I didn't have to throw away like 10,000 cals worth of food.

My best guess is that you need some kind of dirt or natural enzyme to allow the cheese to break down as it's melting. Some people use a dash of Worcestershire, cooks generally shred the cheese and add corn starch.

>>7286670
Interesting....well I know what I will be Googling about tonight! Thanks for the feedback.

>>7286644
Probably had the heat too high and added too much cheese too quickly.

Whenever I make cheese sauce I always add the cheese slowly over low heat and whisk the fuck out of it to make sure it well incorporated and smooth before adding the next round of cheese. Basically just whisk it constantly and add the cheese slowly.

>>7286722
>My best guess is that you need some kind of dirt or natural enzyme to allow the cheese to break down as it's melting.
WHAT
H
A
T

>>7286722
This is how you do it. I like to shred the cheese, too, makes it melt faster and nicer.

>>7286722
>>7286771
I will be sure to post my next attempt at a cheese sauce for yall when I get there. I guess this means I am going to have to purchase a whisk now.

>>7286771
I've made soups just by throwing in entire blocks of cheese into the pot and have it came out perfect with just a bit of casual stirring. using "clean" ingredients like butter or flour and trying to build a sauce never works for me, it's only when I add cheese to something substantial (like potato, onion, milk, bacon) that it seems to work without any troubles.

There's plenty of rules for what not to do, but nobody seems to have a definitive solution for what works.

>don't boil
>don't stop stirring
>don't X
>don't Y

I can don't do things all day, but I'll never have soup.

>>7282056
>implying it makes a difference