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what am i doing wrong /ck/?
in before >frozen dough
whenever i leave out this dough to defrost and try to roll it out, there's a shitload of airbubbles and it just tears when i try to pinch and pull it out. should i let it become room temperature before i roll it out?
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It doesn't need to be room temperature, but the gluten does need to relax. You are rushing it if the dough is tearing.
What do the instructions say? I've never used frozen dough before. But to stretch out dough by hand it needs to be very relaxed
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>>7425374
Defrost in the microwave like 5 min. Make pizza
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Thaw it in the fridge. It will take longer but it also won't proof as much. That's what's causing you to get gas bubbles and delicate dough.
t. worked at a pizza joint for a year
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Hey /ck/ I'm wondering what is the best cup ramen brand. All I've tried recently is Manchurian cup ramen in various flavors, its ok but it's not very flavorful. What would you guys recommend i try next?
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>>7425323
Shin ramyun.
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Fly to Japan and visit their convenience stores.
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>>7425363
X1000 this
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Can I make katsudon with left over tendies?
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>>7423997
I don't know, can you?
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>>7423997
No
Katsu means fried, don means pork
Using tendies means it will be called chikan (chicken) densha (bowl)
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>>7424002
Katsu means cutlet and don is just short for donburi, which translates literally to "bowl" but is used to describe a bowl of rice topped with a meat or veggie.
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Gf just bought this. I have never heard, or seen it before. What does it taste like? Whats the best way to serve?
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>>7423366
Im noy sure about that brand, a lot of people eat polenta here in argentina, usually with some red sauce with beef or chicken. It doesn't really have a lot of flavor. I don't really like it, it's quite boring for my taste, bu i haven't tryed to actually cook anything nice with it (i did had some kind of shepherd's pie with polenta instead of mashed potatoes wich was pretty good).
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>>7423366
it's kinda like a slightly grainy textured mashed potato. needs to be combined with flavour heavy foods like stews to be much good imo.
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You cut it into slices and fry or grill it. I never buy the pre-made stuff, though. I make the porridge and refrigerate the rest. The next day I'll fry it up after it's congealed.
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>best noodle
Soba or udon?
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https://www.youtube.com/watch?v=_xV-vEiCXXg
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>>7422585
Is this asmr?
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>>7422585
dope video
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No in n out, no del taco, no whataburger, like 2 chipotles. Why even live
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>>7421652
Gotta grow corn for the rest of the country. It's literally the only reason they exist. Without corn and hogs it is a wasteland with no redeeming qualities.
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Why not just make your own burgers, tacos, and burritos?
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>>7421652
I just had In n Out for the second time ever today. It's fucking meh-tier, I don't get why people love it so much. Their fries plain suck. The burger is good for fast food.
>inb4 "but you gotta get the fries animal style bro"
If you have to smother something with 1000 island and cheese to make it good you weren't working with something good to begin with. If they didn't single-fry their fries they would be much better.
Anonymous
Best oils for cooking different foods 2016-02-27 11:08:09 Post No.7419175
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Best oils for cooking different foods 2016-02-27 11:08:09 Post No.7419175
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![cooking-oil-supermarket-olive-displayed-shelves-aisle-34270690[1].jpg](https://i.imgur.com/r3ddYcF.jpg "cooking-oil-supermarket-olive-displayed-shelves-aisle-34270690[1]")
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Best oils for cooking different foods
Anonymous
2016-02-27 11:08:09
Post No. 7419175
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Which oils are best for cooking eggs on a non-stick pan?
Which oils are best for pan frying meat?
I've been buying cheap ass vegetable oil forever and I'm wondering if there's a better life out there.
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>>7419175
Nothing's going to do a better job of stopping it from sticking, but few fats are going to do a worse job. Butter, peanut oil, and coconut oil are probably the healthier fats to choose for the task. I think butter tastes best, but you have to be more careful about not overheating it.
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Olive oil for everything.
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/ck/ red flags
We'll start with the most egregious violations.
>She fine-grinds her coffee
>She drinks tea brewed from little bags filled with floor-sweepings
>She keeps pet food and/or pet food bowls in the kitchen (fucking DISGUSTING)
>She owns cookware from Ikea
>She puts dishes in both sides of the sink
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>keeps a cat
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>she
females shouldn't exist
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>>7407489
>she fine-grinds her coffee
But that's correct for some brewing methods, like who puts coarse grounds in anything besides a French press?
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I need a new set of steak knives /ck/. Suggestions?
I would prefer something more modern or something that would look modern in like...the 60's.
pic not realted, don't really like them much, just pulled it off google.
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I'm not getting a lot of results for retro future cutlery.
Best I could suggest would be all-stainless knives since that was supposed to be the shit for a good long time.
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>>7424952
>I'm not getting a lot of results for retro future cutlery.
lmao. fair enough.
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>>7424954
Here's something fun I got off of "futuristic silverware," though: The silverware used in 2001: A Space Odyssey.
http://www.amazon.com/Georg-Jensen-Jacobsen-5-piece-Cutlery/dp/B003GEIZMM
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I can't cook dry beans, they always turn out tasteless.
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I'm sorry. Good luck.
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Good luck. I'm sorry.
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>>7424831
Too bad. Maybe you'll learn to cook one day.
whoremel niggaroni
Let's Make Dinner! 2016-02-29 01:23:31 Post No.7424534
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Let's Make Dinner! 2016-02-29 01:23:31 Post No.7424534
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Let's Make Dinner!
whoremel niggaroni
2016-02-29 01:23:31
Post No. 7424534
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cube steak
potatoes
onion
shrooms
tomato paste
kerrygold pure irish butter
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>>7424534
What is it called?
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preheated the oven to 300 degrees F
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>cube steak
don't fuck this up or my meemaw will get right out her grave and beat the shit out of you with her wooden spoon
Got into a confrontation at Chipotle
They skimped me on meat (literally put like 2oz) I stood there and starred the guy while the next employee was asking what else I wanted on the burrito. I ignored her completely and continued to stare him while he was tending to the next customer. The girl kept saying "excuse me sir" but she didn't even exist to me.
This phaggot knew I was bertstaring him hard and was getting nervous and shakey and didn't know what to do.
After he helped a few customers he could no longer help any more because the line was jammed up and my eyes were still locked on his.
Finally he muttered "ca...can I help y..you?" and while staring him directly into the eyes I pointed to the steak. He nervously grabbed the spoon and put more steak on and my eyes left his for a fraction of a second to verify it was the correct amount, then I continued to stare him while telling the other employee what else I wanted.
I never took my eyes off his while I was finishing up the burrito, paying, and getting napkins. I even walked backwards out of the store so I could continue to bertstare him. When I got into my truck I drove at a snails pace around the front windows and continued to bertstare him through the windows.
Pretty sure that phaggot quit after that, never saw him again.
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>>7424447
such a tough guy
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>>7424463
No I just have principles
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I sure hope my children can be as mighty as you one day
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>buy walmart cheap poorfag half and half
>costs literally half as much because it contains half as much actual cream
>expiration date is 1 month away
>2 months later, it still hasn't spoiled
>buy name brand half and half
>creamy as fuck holy shit it's like liquid butter
>expiration date is 2 months away
>1 month later, it goes sour and inflates
i didn't even get to finish the carton, most of it went to waste
What the fuck causes spoiled milk?
I kept it refrigerated the whole time.
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>>7423995
What other ingredients were in the cheap stuff? Was it pasteurized?
Temperature, moisture and availability of spores are the main factors for spoiling milk.
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>>7423995
That shit just breaks down over time man. It wasn't meant to last forever.
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>>7423995
just buy cream
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I'm trying to make sourdough bread, but can't get the leaven right. Following a recipe that calls for 1 tbsp of active starter, 1/2 cup all purpose flour, and 1/3 cup of water for the leaven. My starter passed the float test last night, so I mixed everything together as instructed for the leaven and left it at room temperature for 12 hours. Had a nice odor and was uniformly bubbly this morning, but it didn't pass the float test. Let it sit for another 5 hours in a warmer area. Still no success. What am I doing wrong?
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>>7423981
The starter will also sink if fermentation has peaked & subsided. What's it look like? Is there any water separation happening in the mix?
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>>7424305
No water separation in the starter. Mix was uniformly bubbly with a really foamy head after 6 days. Would spending a few more days of feeding to mature the starter be worth trying?
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>>7425231
>Would spending a few more days of feeding to mature the starter be worth trying?
I doubt it. The started is literally only collecting and then propagating wild yeast. If it's bubbly throughout with a foamy head then you have a large population of active yeast.
Shit's not magic yo.
Can you guys recommend some good recipe sites for easy to make meals
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http://allrecipes.com
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seriouseats.com
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Food Wishes
Chef John is the broest. Video recipes with ingredients in text form