Archived threads in /ck/ - Food & Cooking - 2639. page

>>7625813
I own a panini press because I'm not a fucking pleb.

>>7625813
Did you grow up poor by chance?

File: assembly.jpg (174KB, 1024x768px) Image search: [Google]

174KB, 1024x768px

>>7625816
That's the thing, it's a different experience to fried or grilled bread, a bit like bao.

Pro tip, put the ham on the bottom bread slice with a bit of butter.

Why is anything we don't like called a "meme"?

That's not what that word means.

>>7625665

I haven't been on 4chan in a few years and this is the first time I've seen meme being used in this way... it's pretty funny.

File: Girls[1].png (490KB, 449x401px) Image search: [Google]

490KB, 449x401px

>>7625665
>he can't into memes!

Dry lentils are much cheaper than canned beans and cook in 10 minutes, still very high in protein and fiber like most legumes.

>>7625526
Do you mean split lentils? The whole brown ones (cheapest usually at the store) take 30-45 minutes to cook.

I need meal recommendations

I usually have bread, eggs, milk, noodles are the staple, then sauces and simple burritos
So just burritos, eggs, pasta and pb&j make up my whole diet

I don't really know what people usually eat for meals, need things that don't take that much supplementary ingredients as I'm a poor student but I feel like I could be eating a lot healthier food for my budget

>paying $200 for a pan

I love how for every item there is to buy there's some meme range for the autists to splurge their money on. These companies aren't stupid.

>>7625473
Yeah I expected this but the thing is I don't care about paying 200 bucks if it's going to last me like 40 years or the rest of my life. I'm just a home chef so it's not like I'm going to beat it the fuck up. that's like 5 bucks or less per year.

Like I said, I'm not worried about the money, I don't know why you care about what I do with it. I just want a good, tough, quality pan.

What are you using it for? You can get a good 12 inch aluminum pan for 200 bucks (check out demeyere proline), but copper is going to be a tricky proposition.

For new copper, stainless lined, you're looking at <2mm thickness at that kind of budget. That may be ok depending on what you're trying to do, and the diameter of your burner ring, but it's less than ideal. For eggs, it would be fine. For big pieces of meat, it's iffy. If your burner is small, it's iffy (2mm would be fine, 1.5mm like the Mauviel 150c is enough of a stretch where it almost defeats the point of copper).

You can probably hit that budget on a used or vintage copper pan, especially if you look at tin lined, but that's a much more niche product, and you'll need to consider the cost of retinning. I'll leave it to you to figure out if tinned is going to be a plus or a minus (I prefer tin wiped interior for saucepans, but for fry pans and saute pans, I prefer stainless lining)

Even a used top-end stainless lined 2mm+ copper pan at 12" diameter could easily exceed $200 unless you get lucky.

very gay post op

>tired of thing A doing something you don't like
>replace it with B
Not really a hack, but you are

I like to microwave my ice cream for a few seconds before eating it.

File: DSC_0254.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

>>7625112
I thought at first it might be because the stock got to more of a boil than a simmer overnight when I was unable to monitor it (when I went back to it in the morning, areas were rolling quite vigorously), and that the fat may have emulsified into it. After cooling, there really was no fat cap at all, just a few large spots. I’ve experienced bitterness in chicken stock when I reduce it quickly on a rolling boil prior to cooling (which resulted in very little fat after cooling), so I fear it may be this. I’ve not made chicken stock since, so I can’t confirm this, though.

However, some articles/threads online have suggested it could be because the stock was cooked too long; that the herbs could have imparted a bitter taste; that it could be the garlic getting overcooked; or even that carrot peel induces bitterness (hence why I mentioned the carrots were unpeeled in the list).

I’m willing to go by a process of elimination, but don’t want to waste good bones, so are any of you guys able to give me some advice, please?

Many thanks

Pic related, the stock after cooling in the fridge overnight.

looks burnt.

>>7625112
looks like you boiled off the water.

>>7624935
Why a pic of Stephen memelenux?

>>7624945
I don't know who that is I just swiped it from a thread.

>>7624935

>What diet are you on
My diet consists of eating pretty much whatever I want.

>What are your goals
To stay somewhere around the weight I've been at for the past decade.

>Are you exercising as well? What do you do?
Nope. I usually just lay on the couch, and at most walk around the grocery store.

File: Cacciatore.png (217KB, 450x488px) Image search: [Google]

217KB, 450x488px

>>7624872
My goal is for it to look something like pic related when finished. But first I have some questions...

I couldn't find the garlic or basil pre-cut. I also don't think I have a proper kitchen knife but do have my multi-tool and some dinner knives; am I able to do the job with these? If I find a knife that might be better I'll refference this post and ask about it with pic.

Do I need to wash the onions, garlic and basil before cutting them and how do I do that if so?

Can I use regular pepper? I couldn't find Kosher pepper in any stores in my area.

I couldn't find "plum tomatoes" but found diced tomatoes; how will that impact my dish?

File: possible_kitchen_knife_ck.jpg (128KB, 1280x720px) Image search: [Google]

128KB, 1280x720px

Found this knife; will this work for cooking?

File: maybe_sliced_onions.jpg (149KB, 1280x720px) Image search: [Google]

149KB, 1280x720px

I think I kinda cut them into chunks instead of slicing them. Will this hurt my dish? Pic related; would love for your advice /ck/

I spin my pans before putting them on the stove. Also i rinse and dry my hands constantly while coking.

>>7624844
Me too. I also like Kraft Singles.

File: Coffee.jpg (195KB, 900x1305px) Image search: [Google]

195KB, 900x1305px

>>7624844
Caffeine addiction. I have to drink at least 4 cups of coffee a day to not feel like crap, and generally drink upwards of 7 or 8 during weekdays. If I go even half a day without coffee I get bad headaches. I drink it black though, and it's actually replaced snacking, so I went from chubby to quite skinny through my addiction, so that's good at least.

File: 1462017729412.jpg (23KB, 400x351px) Image search: [Google]

23KB, 400x351px

I am excited to see how this turns out. Tfw you want to try sweetbreads but live in America

>>7624796
Depends, are you looking to bring out the flavour or mask it?

Also "offal dealer", that sounds shady mate, might want to go to a butcher instead.

Nice. I don't cook with offal enough. Which is too bad, because I actually enjoy liver...

bump for awareness

>>7624783
Welcome to what britain's been doing for nearly two decades now.

>>7625124

Except that Peapod is strictly a grocery deliver service. Our grocers don't have fleets of delivery vehicles that carry their own groceries to customers.

mayonaise

>>7624767
If you're restricting yourself to Worcestershire then add a heaping of mesquite liquid smoke and cook on low heat.

That's it. Nothing else. Salt, pepper, ketchup, mustard, WTF ever - not needed.

Fresh onion, tomato and berg lettuce

>>7624767

butter salt and onion

>>7624766
Paprika all the time

File: 1429229196-sunny-side-up.jpg (35KB, 700x282px) Image search: [Google]

35KB, 700x282px

made in the microwave with some pepper

>>7624766
Zatarain's Creole Seasoning

>>7624699
The same way you make cultured vegetables, pleb.

have you tried turning them off and on again?

>>7624699
Are they plugged in?