Hello /ck/, do you know any recipes that can easily be done by a college student living for the first time by himself and who can't cook for shit?
Sort of sick of instant shit and eating at expensive eateries
thnx.
put pasta in water (boiling)
put can of spam in pan (frying)
put can of tomatos on span (bubbling)
add basil (and a few drops of chilli oil if you like)
wala
>I literally did this for a girl and she thought I was a great chef
http://ck.booru.org/index.php?page=post&s=list
could be a good place to start
Pasta.
Baked chicken
Sautéed anything
Get a cookbook or something
Can i just put some chicken thighs in a roasting pan with onions and potatoes and some liquids and it will end up okay? I just wanna throw a bunch of stuff in a roasting pan and put it in the oven i don't want to really have to do anything besides a little chopping
>>7924902
The chicken skin is going to steam from the water in the onions and potatoes. You're going to have a colorless piece of meat. If that's what you want, then go for it. I also doubt the potatoes will crisp. I think the entire dish is going to end up boiling in its own liquids. At this point, you're better off just making a soup and extracting all the flavor from the onion, bones and skin into a broth, shredding the meat and adding it back in, and then adding the potatoes towards the end.
>>7924909
I was thinking doing high heat and some real flavorful liquid but not too much maybe halfway up the thighs at most. I don't want soup
>>7924913
just coat the veg with a little bit of oil and some spices and shit, then uncover for the last 20 minutes or so. i would not recommend a very high heat, 350/180 at most.
what kind of food would I get it I added coconut flour or any type of flour to my whisked eggs before pan frying them?
would it make the eggs fluffier or would it turn into some kind of egg paste?
Pancakes
>>7924829
I'm talking about a bigger egg to flour ratio thoughg
Unleavened, dry as fuck pancakes.
There are times when /ck/ is so autistic, so disgusting, so pants-on-head retarded, that you just have to screencap it and share it with the world.
This thread isn't about that. Rather, it's for the times when random cu/ck/s gave solid or even great advice (that you maybe even ended up saving). Also feel free to share your own tips in this thread.
Pic definitely related, just had some of the 'pulled chicken' on bread and it was great, and I will spend the rest of my life honoring the anon who made me love cooked chicken again.
I had a lot of spare cubes so though this isn't anything extraordinary it was still clever enough for me to save it.
And a personal tip: boiling and eating potatoes in their peel is surprisingly tasty, extremely nutritious and saves a lot of time, so it's perfect if you're a busy student.
>>7924738
When i was a student we had potatoes for dinner everynow and then. We made a great sauce made from youghurt garlic and something else that i can't remember. It was great. We ate it with the skin on as well.
Is there any restaurants that just serve variations on omelette? best and most versatile dish desu
That's like saying a plate is the most versatile dish because you can put anything on it
>>7924687
said like someone that doesn't understand the true power of omelette.
>>7924691
sounds like you don't understand the true power of a plate
Ratatouille
>you know it's done when it sticks to the wall
>>7924464
'sketti isn't 'touille
>>7924447
No this is puke.
Pic related ratatouille.
I want to make oatmeal biscuits. Specifically, just plain oatmeal in biscuit form. Not oatmeal cookies, or oat cakes, etc.
Would it work? What would be the best way to go about it?
Boil the oatmeal first, then drop by spoonfuls onto a sheet? Or make a dough with the oat/oat flour, then cut out little biscuits?
If you use plain oatmeal and boil it first it will turn into coprolite
>>7924359
couldn't you just make biscuits normally and substitute oat flour?
>>7924368
That would be flour, sugar, and butter. Not really plain enough.
Hi /ck/
I'm looking to find meals that are healthy and also can be prepared ahead of time and refrigerated/frozen. I tend to get a lot of vegetables (romaine, bell peppers, cucumbers, spinach, tomatoes), but as I live alone, I usually have to eat nothing but this to avoid wasting them as they are sold in pretty large packs. (yhey are cheap I know, but it makes me feel uncomfortable wasting food). Low calorie would be an advantage.
Any suggestions?
Chana masala
Almost any meal can be prepared ahead of time and refrigerated.
A nice goulash sounds exactly what you're looking for.
What's your brand of choice? I've been using Henckles until I was given a full German steel Mercer 8 inch chef for work. Works like a charm
>>7924309
I use Kiwi.
My primary blade is a Kiwi Chinese chef knife. It's so cheap, I could throw it out the window if a pigeon were to bother me. Still works great.
The material is soft and very thin, so it benefits from the steel after every use. Do that and it stays very sharp. The grind is rather pointed I believe.
I have more expensive knives. I'm sure they'll last generations. For kitchen work I prefer the Kiwi.
>>7924309
Don't cling to a single brand, anon. Different manufacturers excel at different things. I have a dozen or so knives and none of them are from the same brand. German companies are decent for the typical 8-10 inch western chef's knife. Santokus, gyutos, and nakiris are usually best from japan. A good bread knife can come from anywhere. Same with paring. China produces the ideal cleaver (although they aren't really "cleavers").
>>7924367
Gross. There's always that one guy...
Kiwis are crap, dude. I know; you get a lot of work done with it and you love it so much. Doesn't change the fact that they're flimsy, cheaply made, and have bottom tier edge retention.
>but I can throw it away and get another
Lol why? Get a good knife and you'll never have any reason to throw it away.
>I have more expensive knives
That's because Kiwis are like $10. You could spend several times that and still have a bullshit knife. Step your game up. You don't need a $250 damascus samurai slayer, but you can absolutely do better than kiwi.
That looks really similar to the knife kit they gave us at culinary school, though for some reason they left out a boning/fillet knife.
what do I do with these little niggers?
Apply salt, put in mouth, chew, see what happens
>>7924273
theyre good my nigga
eat em plain or w/ salad sliced thin
throw them at animals to kill the animals and then eat the animals.
What to put on them
How to marinade it
Which kind of fire to use
Anybody got any experience, links, or ideas?
Well you can find any number of recipes outside of 4chan.
What I will tell you is to spend some time looking for flat skewers. Don't just buy some wire with a ring bent into one end. Find some legit steel ones at least a 1/4" wide and much thinner the other direction. This will keep your shit from spinning and less likely to rip off if it is stuck to the grill
>>7924280
Or just use two skewers per.
Best things to skewer are shrimp, bell peppers and halloumi hands down
>>7924280
Like the adana skewers in my OP pic?
That's mine, not google's.
This one is google's.
The wide skewers are good for soft meats like ground beef. They are hard to get into tougher muscle. So I got both.
Welp, the family fucked up something good this time.
Younger sibling "somehow" spilled a full glass of water on the panel electronics and shorted the board. What's more, when the idiot went to unplug the oven he pulled on the oven door handle so hard where it snapped right off the damn thing. I'm pissed; my cooking options are limited until the maintenance guy can get around to fixing.. or just replacing the whole fucking unit.
Microwave, rice cooker and a toaster oven are all I'm left with.
Give me your poorman no-oven recipes god damn it. I still need to eat through the week(S!).
Why don't you have your own place?
>>7924229
Yeah man. My suggestion would be to move out
>>7924229
Bah never mind, I read "younger sister".
In any case you can cook pretty much anything on a rice cooker
Let's discuss spinach:
When preparing creamed or any other type of cooked spinach (such as a palak dish) do you use fresh or frozen?
I have always used fresh but am beginning to think why not use frozen when i can get a brick for half the price of a giant bin that will cook down to nothing. I doubt texture will be much different but taste may. Also do you use baby spinach or buy a bunch of mature spinach for cooking
I use this recipe for creamed spinach:
Pour olive oil into bottom of a deep pot
Toss in spinach, cook and stir until wilted
Press against side of pot to release more liquid and boil that off
Throw in minced garlic and fry until fragrent
Put spinach back into pot, off the sides
Add flour and stir
Add cream to your desired amount, i want the cream to be that light green color
Salt and pepper to taste
I just steam it. Better than boiling in taste and nutrition.
A bag of that Popeye brand spinach is like a buck fifty it's great
>>7924215
Why not just eat it as a salad then? Do people actually boil it?
One of my favorite salads is spinach, a little parm cheese, and whatever veggies I have fresh. Mostly cucumber, tomato, green onion, and the occasional beet. Dressing is a 2.5:1 olive oil:lemon juice mix with S&P and a crushed clove of garlic allowed to soak in it.
I buy frozen spinach for quesadillas all the time.
I can't tell the difference between fresh/frozen once it's cooked.
/fit/ here, how do I cook chicken for a meal prep without it tasting bland?
>>7924177
Not going to waste time giving you detailed instructions as to how to properly season something, because we both know you're just going to throw a chicken breast in a skillet, overcook it and choke it down in the name of gains.
So.
Go to the grocery, find the spice aisle, grab every McCormick spice you can find and throw that shit on the chicken. Whatever you feel like that day. They have a spice blend for every taste imaginable.
>>7924188
I wanna store it in Tupperware and have it ready to pop in the microwave
As the anon said just go to the spice aisle and pick whatever premade spice mix sounds good to you and slather it on.
If you actually want to "cook" combine that spice mix with some plain yogurt and marinate the chicken for 2 hours (don't go over 3) and grill it. The yogurt will help tenderize boneless skinless breasts to a decent level. Plus extra brotein am i right?
>be me
>live in London
>managed to find a tomatillo (x2)
>RARE
>what do
>be me
slice em, bread em, fry em.
>>7924131
I thought it was only Gen I pokemon?