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I'm currently trying to make this (aside from the sauce

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Thread images: 17

I'm currently trying to make this (aside from the sauce which costs more to make than the main dish).

Will I foodgasm?
>>
>>123726020
If you ever expect your first effort to be at 100% you'll always be disappointed. If you are literally trying to copy a cooking recipe from a 1 minute explanation from an anime, another disappointment.
>>
>>123726020
why would you need to use a string to hold this together?
is your bacon wrapping skill not high enough?
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>>123726196
for the herbs it seems, also insurance i guess
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>>123726196

It's only partially to tie the bacon. Look at what else is tied to it.
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>>123726020
Link to recipe?
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>>123726020
Post pictures.
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>>123726478

Before it goes in the oven

Probably worth mentioning I can't cook for shit.
>>
>>123726411
http://shokugekinosoma.wikia.com/wiki/Roast_Pork,_Just_Kidding
>>
>you will never give your meat juices to a hot older woman
>>
Lurking. If it comes out good for you I might try making this. Looks delicious.
>>
It will taste like shit because you'll be eating alone
>>
I tried this when I saw it in the manga. It's pretty good but nothing special. Would eat again.

I used my father's restaurant's kitchen and he wondered what the fuck I created. He ended up liking it.
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>>123726718
The most important part is the sauce, be sure to have everything.
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>>123726883
You can give her a bacon wrapped potato though.
>>
>>123726020
Go to /ck/ friend.
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>>123727039
Fuck off Souma
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>>123726196
Everything that's layered or segmented in any way has to be tied before it goes into the oven because you can't 100% guarantee bacon strips will actually keep that shape throughout. Depends on the bacon type and quality, etc.
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>>123726020
>Will I foodgasm?

That really depends on your skill because ingredient preparation is everything in a seemingly simple dish like this. Your mince has to be so perfect it literally melts in the potato mix, not to mention you gotta time it just right because you can't puncture the bacon or the insides will dry out.
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>>123726367
You could just pierce the rosemary into the bacon
>>
>>123726020
no, foodgasming is a myth
>>
Shitty British supermarket bacon strikes!

So much added liquid it shrunk down way too much. Maybe I should get bacon from a proper butchers next time.

Oh well, hopefully it tastes fine.
>>
>>123728149
next time get, frsh herbs, fresh rosemary has an even bigger contrast that dried one, did you pre-heated the oven? that may have influenced in the cooking itself
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>>123728516
Also should raise it above the tray so it's not cooking in its own fat as much. Probably too greasy now.
>>
>>123728149
>using dried rosemary

Ya blew it
>>
>>123728149
Looks like you didn't season it properly
>>
The main thing in dishes is the sauce and spices, if you fuck that up, your shit will taste bland.

Don't expect anything if you skip the wine sauce. (how poor can you be though, just buy a 5 dollar wine)
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>>123728149
This is the one thing that concerned me most about the dish, the inside are basically just soft mashed potatoes which makes it difficult to hold it's shape when moved.
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>>123726020
No, you'll have gas from eating a bunch of grease.
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>>123728149
>So much added liquid it shrunk down way too much.

No one added liquid to you bacon, it shrunk because fat is leaving the meat and your potatoes are expanding from the fat absorption. From the look of you bacon slices, it's like 70% fat 30% meat
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>>123729213
This. It needs to be actual meaty bacon and not this fatty shit we generally use here. I'd love to try this with Mediterranean smoked pancetta, though.
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Here is webum of the recipe from the show in case any other anons want to give this a shot.

I would like to try this but I can't manage to do anything cookingwise except but put meat on fire till cooked.
>>
>>123729329
>steam potatoes before mashing them

I really need to try this because default preparation is really boiling them. Will steaming them really affect anything?
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>>123726020
>aside from the sauce
With out it you're not going to get the full experience. You kinda need that shit to complete it.
>>
Just finished it, tasted pretty nice. Like a lighter, moister bacon hashbrown.

If I had to make it again I'd up the bacon and/or have less filling, using sheets of bacon rather than slices and double wrapping it.

Rosmary goes really well with it, would probably use more, fresh rosmary next time. Potato could have used more seasoning, not sure what though (already plenty salty and pepper wouldn't work)

Will also make the sauce next time. Not sure if you pour over hot sauce once it's done, bake it with the sauce or put the sauce on half way through (anime is pretty vague). Also not sure if it needs reducing.


>>123728980

Yeah, it's a problem that the anime skips over. The potato mix isn't firm at all and is hard to work with, tying the string around it is damn difficult and I could see people completely ruining it doing that. Using wide cuts of bacon will make it easier to work with.

>>123728849

Almost all the fat soaks into the potato, the tray had pretty much no baked on fat.

>>123728975
Wine is cheap, Sweet Sake? I'm not getting that in the UK for less than £15.
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>>123729370
I would think steaming them instead of boiling would cause them to soak up much less water in the cooking process.
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>anime with doable food recipes that actually taste decent

Oh boy.
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>>123729469
>The potato mix isn't firm at all and is hard to work with
Add some cream to it.
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>>123729370

You keep more of the potatoes flavour. I ended up boiling them drying them out before mashing.

>>123729213
Nah, the bacon is cheap crap with added water. Tried frying it and basically, even with the pan smoking hot, so much liquid comes out that you spend the first minute or so boiling it until the juice boils away.
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>>123729324
Don't. As a native I'm telling you to never substitute bacon in recipes with pancetta because it's a lot more herby and smokey, and as a result completely overtakes anything it comes in contact with. If you put that much pancetta around potatoes you wouldn't even taste the inside filling. You can also easily screw yourself if you don't know what what you're buying.
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>>123729582
Or more potato.
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>>123726020
>Will I foodgasm?
I hope you will fuck off to reddit or wherever you learned this term
>>
>/ck/ hour on /a/

I don't even mind. You are making me hungry, you bastards.
>>
I feel like dying from an heart attack each time someone tries cooking that here in /a/. Can you at least try to get a low fat turkey bacon? I can only imagine cooking the bacon with the potatoes inside and all the potatoes suck is the goddamn fat.

Urgh.
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>>123729770
Get less fatty bacon and stop eating garbage produce.
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>>123729758
Trying to hard
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>>123729655

I tried to match the proportions in the anime.

I used:
2 small onions
3 shiitake mushrooms (not entirely convinced these added anything to the dish)
300g bacon
6 mid sized potatoes.

Doing it again I'd do 500g bacon, 5 potatoes
>>
>>123729469
>>123729830
>Almost all the fat soaks into the potato, the tray had pretty much no baked on fat.
The anime says that the mushroom was supposed to soak up the oil.
>>
>>123729469
>Potato could have used more seasoning, not sure what though (already plenty salty and pepper wouldn't work)
Jazz it up like you would any other mashed potato recipe. Put more herbs and flavorings in the potato. I guess you can skip the butter if it's getting wrapped in bacon, but scallions are a must for me personally. I'd also sautee the onions and mushrooms first to bring out the flavor. Finely chopped parsley would also fit right in. Maybe some thyme because I love thyme. Lots of ground black pepper, too, especially if it's coarsely ground. I'm not sure why you say pepper "wouldn't work".

And enough cream or milk to make it easy to work with. It really is a flavor enhancer.
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>>123729652
from the thumbnail that thing looked moldy as hell,
but close up 10/10 would clog my artieries with all day everyday
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>>123729770

Could try using back bacon and trimming some of the edge fat.

Never understood why America doesn't use this more. It's a much stronger flavour than streaky bacon.
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>>123728149
Okay, a few things anon. Your cooking temperature looks too low - did you preheat, if you did you might want to sear it lightly in a skillet before placing in an oven, or blowtorch it (with a searzall if possible).

Use fresh herbs. As you suggest, use bacon from the butcher - if you don't want to the Spoilt Pig brand bacon is okay (Denhay Farm if you shop in Waitrose).

Looking at the recipe webm, firstly the sauce is completely necessary, don't skimp on it.
You mentioned softness of the interior - did you steam or boil the potatoes? You'll want a potato high in carbohydrates to knead nicely - if it's not working out you could bake the potatoes at gas mark 4 for an hour, and take the potato meat out, you could even give it a bit of egg akin to making gnocchi. Make sure your onion and mushroom is finely minced - akin to the filling for a Beef Wellington.

How much bacon did you use? You'll want 6 or so rashers for that, but your seemed to be very heavy on the bacon.

>>123729213
You haven't tried cheap supermarket bacon, water is added - the meat is pumped in the production process.
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>>123729955
>You haven't tried cheap supermarket bacon, water is added - the meat is pumped in the production process.

God damn food in clapistan is disgusting.
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>>123729891

Possibly worked. Added none of its own flavour though.
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>>123729770
>I feel like dying from an heart attack each time someone tries cooking that here in /a/

It hasn't happened that many times retard, calm your autism.
>>
>>123729770
I like bacon more and I only eat it every 6 months.
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>>123729920
Notice it actually has inverted meat to fat ratio? That particular kind is not actually used for frying at all.
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>>123728149
That Bacon doesn't even look crispy, What a let down.
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>>123730048

I don't really love bacon but I love Carbonara.
I am shit at cooking so spaghetti recipes is all I can do, but I can pull them off nice and satisfactorily.
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>>123726020
>Shape
Cook it in a loaf tin, anon. I don't know the total cooking time, but line the loaf tin with the bacon, and prebake it a bit, such that it's getting cooked, but not brittle. Fill with the potato, and close with the bacon, continue baking. Once the top is crisp, turn out on a baking sheet, and bake without the tin to finish.
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>>123730050
yea, looks like something you would cut really thin and either eat raw or on thin bread
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>>123729891
Both mushroom and mashed potatoes soak up oil. Obviously, the potatoes are doing the lion's share of the work, though.

>>123729955
>blowtorch it
Probably a bad idea if he's wrapping the bacon-and-potato log with twine. Alternatively, anon can just figure out how to make a proper bacon weave.

Pre-searing it with some basting in the middle of cooking might be best.
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>>123729646
>so much liquid comes out
Yeah, it's called fat.
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>>123727039
Souma stop lurking on /a/ and study how to surpass curry boy.Make an harem since you are at it.
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>>123730229
Bacon weave would be better, I honestly forgot about the twine.
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>>123729955

Preheated to about 200c (I erred on the side of caution in case I got charcoal on the outside and raw onion flavour on the inside). Will try 230ish next time. Not sure if sticking it under a grill for a few minutes would seal it in or just dry it out.

Will definately get better bacon next time.

Boiled the potato and left it to the side for about 10 minutes to let some of the moisture evaporate.

Tried to cut the onion as fine as I could but I'm not that dextrous, still had identifiable pieces of onion when eating. Not sure if I could get away with grating it to get it finer.

Could get the mushroom so fine I couldn't identify it in the mix.
>>
>>123728149
>not growing your own herbs

You fucking neet, least you could do is have a garden.
>>
The potato probably shouldn't be one of those that gets mushy when roasted in an oven. So don't use starchy ones like Russett which is for baking or microwaving. Yukon Gold is probably the first choice for your experiment given that after roasting, the anime still showed that the potato was able to keep a lot of its chucked morsels semi intact.
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>>123727437
You made this? it looks tasty and really well-made.
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>>123730398
Not him but my cats ate all the herbs , even tried to eat my cactus.
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>>123730473
Use cactus instead of herbs and report back, if you will.
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>>123730339
>onion & mushroom

I'd just blitz it in a food processor for this dish - such that it's entirely integrated into the mash.

>boiling
That's not a great idea, you absorb some water, and damage the structure of the potatoes more. For this purpose steaming is a relevant subtlety.

>temperature
Fan assisted? If so 200C sounds fine, 220 would be better in a gas oven, just make sure you turn it as needed as the temperature distribution is terrible in a gas oven. Pre-heating should take about 30minutes, it's not about getting the air in the oven up to temperature, it's about heating the oven walls so it can radiate heat and quickly re-establish an equilibrium.

>>123730445
This is relevant, but you can't easily get Yukon Gold potatoes in the UK. OP try Elfie potatoes (too sweet, but correct structure, available in Tesco) or Bartlett Rooster (red potatoes, available in quite a few supermarkets, definitely Tesco & Waitrose - it is its own brand, not a shop brand).
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>>123728980
There are people who have done this with much greater success than some.
>>
gross
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>eating 3d food
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>>123730769
Uncooked bacon at the top, and over boiled potatoes inside. No thanks.
>>
Oh and I got my shit today too.
Potato, shrooms, onion, thick bacons, red wine, mirin (sweet rice wine), soy sauce, and butter.

Didn't get Rosemary, because reasons.
I've made Soma recipes in the past, but first time trying out this one. I'll make it tomorrow and post.
>>
>>123730650
>Fan assisted? If so 200C sounds fine, 220 would be better in a gas oven, just make sure you turn it as needed as the temperature distribution is terrible in a gas oven.

That honestly sounds way to high if you want to give the potatoes some time so slowly absorb the fat. Not to mention you never really nuke bacon or pork in general. I know I roast pork belly at 160C for like, two and half hours or so.
>>
>>123730769

looks really nice but what kind of bacon did he use? Looks closer to ham.
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>>123730860
Japs love their bacon undercooked.

captcha: anal (screenshot)
>>
>>123730891

Good luck, hope it goes better than mine (I'd give it a 6/10 but there are very obvious areas I know I can do better next time).

Incidentally, what is the verdict on the sauce?

Poured on the cooked roast, poured on the part cooked roast, poured on before roasting?

Should it be reduced at all?
>>
>>123731106
It's OK, presentation never really works out for anyone at first because you need to know your ingredients. Bacon fucked you over. Yeah, his sauce definitely looks reduced somewhat, although it's questionable whether you really want to pour it all over amazingly crispy bacon if that's what you're going for. Keep in mind there's butter in it.
>>
>>123731106
>Should it be reduced at all?
I'd say yes. Otherwise, you're just dumping a cup full of buttery wine on the roast.

Oh! Instead of searing it, why not just put it under the broiler for a few minutes, instead?
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>>123731220
>dat feel when all butter you can buy sucks and you essentially need to keep a stock of homemade, clarified butter on hand at all times
>>
>>123731409

Most butter you get is in tubs designed to be spreadable.

For cooking you want the foil covered blocks
>>
>>123731409
nigga if you're making clarified butter you're already way beyond your average cook's league.
>>
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Is there any neurological or hormonal basis for gustatory pleasure to lead directly to sexual pleasure in non-fetishists?
>>
>>123731563
Isn't butter blocks the more common variant?
>>
>>123731563
>butter in a tube

I have never seen butter in a tube
it usually comes in blocks like >>123731727
said
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>>123731709
It's delicious fucking food, it makes people go crazy.
>>
>>123731709
>>123731823
https://www.youtube.com/watch?v=o_srPS_HbWg
>>
>>123731409
you should ALWAYS make clarified butter anyway, it's just better to make roux and some other stuff, like bechamel sauce
>>
>>123730971

Yeah, fair point - it could be cooked slower. But it isn't a tough meat like belly. I could see it cooking for 30-40 minutes, basting in its own fat rather than dehydrating. I wouldn't take the temperature much lower for that though.
>>
>>123732013

Not for a roux in general, if you want a brown sauce, rather than a bechamel, the flavour from the beurre noisette is an integral component.

I like it in my bechamels too, you have a very light Maillard reaction with the butter solids.
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>>123731767
He said tub, not tube. Ie. plastic tubs of spreadable butters, margarines and other spreads.
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>>123731106
Reduced yes, poured on at serving/on the dish. It's not a glaze, so don't baste the food in it.
>>
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Surprised to see that there are so many /ck/ crossboarders in this thread.
>>
>>123732399
But unless I am mistaken margarine is not butter. It's completely vegetable oil.
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>>123732639
Not even /ck/. People just like food.
>>
>>123732639
Are you kidding? No one on /ck/ actually talks about cooking.
>>
>>123732639
Everyone likes food anon. It's impossible for anyone to NOT like food.
>>
>>123733370
What do they talk about?
Anime?
>>
>>123732639
Knowing how to cook doesn't make us /ck/ crossboarders in fact it's the opposite

We just don't have a gf to cook for us so we need to know how to cook for ourselves.
>>
>>123733463
I see you haven't been to /fit/ yet.
>>
>>123727564
and break the almighty seal between the potatoes and meat? Can you even cook?
>>
>>123726934
This, if you don't eat with other people you shouldn't bother eating.
>>
>>123733289
>>123733370
>>123733463
>>123733506

Really?

I figured you'd all be cracking top ramen and eating it right out of the bag. With seasoning of course.

Shame to hear about /ck/ not being as advertized though.
>>
>>123733695
that's probably the least hostile way of telling somebody to kill themselves that I've ever heard
>>
>>123733794
>I figured you'd all be cracking top ramen and eating it right out of the bag. With seasoning of course.

Please don't tell me that I'm the only one who does that.
>>
>>123733506
>Leaving cooking to the gf
>Not the other way around wanting to cook for your waifu

plebs
>>
>>123730473
>>123730398
>Not him but my cats ate all the herbs , even tried to eat my cactus.
Not him, but around here, deer eat my herbs and ornamentals. They are aggressive and lean their weight on any impromptu wire fence to push it down to get at the plants. They are only somewhat afraid of humans, so that is the problem with them invading even if you have infrared detectors to turn on spotlights, they keep at it while not being scared by the lights.

I am tempted to buy tiny superstrong magnets and bake some cookies for the deer to eat. That will kill them without using poison. Or coat some rat poison bars with peanut butter and hang them up. If the deer have a brain fart from those, it's their fault.
>>
>>123733857
I'd cook for my waifu anyday bruh, but my gf isn't my waifu
>>
>>123727564
>You could just pierce the rosemary into the bacon
Do you really cook much less chef? Advice from non-cooks can be wasteful to follow.

That's not how rosemary should be used. The rosemary needs to be pressed against the bacon in order for the oils to touch the rosemary. You didn't think about how spices work when you said to pierce rosemary sprigs into the bacon. Almost all the rosemary will be held in the air and never touch any of the bacon grease. What you end up with is air dried rosemary that scented the kitchen air but not the bacon.
>>
>>123734222
Whoa, this is serious business. This is like, chemistry.
>>
>>123733855
>Please don't tell me that I'm the only one who does that.

By no means. It's a popular way of eating at my university library. Some study carrels are popular spots, so people don't want to leave to go eat since they will lose their spot. The libraries are mandatory quiet places, so someone manipulating the plastic wrapper for ramen is quite noticeable. I hear it often!
>>
>>123733794
>I figured you'd all be cracking top ramen and eating it right out of the bag. With seasoning of course.
I generally grab four of them and make about half a gallon of soup.
>>
>>123734440
Well yeah. Cooking is chemistry. It's just a very mundane one when working on a basic level.
>>
>>123733794
>I figured you'd all be cracking top ramen and eating it right out of the bag. With seasoning of course.
that shit is expensive as fuck where I'm from because there are no asian stores and everything else are overpriced imports. it's not even cheap food, let alone dirt cheap college students can live on.
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