Hey again guys, this week I'm doing a roast rump of beef with potatoes and some veg, with a madeira jus. The beef shall have a horseradish, sage and tahini crust, and shall be cooked to mid-rare. Unconventional? Maybe. But who knows, maybe it'll turn out to be really nice!
Shallots and leeks have been flash-fried, barely 1 minute in a hot pan. Me bacon is all crispy n watnot, good so far.
Shit-tier whisky; the perfect accompaniment for any chef.
Do you turn your steak once or every 15-30 seconds?
Also what's a good way to get cheap, thin cut steaks to not overcook and be dry? Just reduce the time?
I cook cheap, thin cut steaks. It involves a pan with oil in it (I use canola usually) heated up on the "6" setting on the stove. Not a lot of oil, just a tablespoon.
Then you take that fucking steak right from the fridge, dump its less than 1 inch ass on the skillet without drying it off of the water or rinsing or anything. Let it sit undisturbed for 75 seconds. flip, 75 more seconds, take off the heat.
but i like my steak rare
Why I'm cooking so good?!
Why are grapes so awful?
Why don't you eat Chicken Parmas?
Chicken Parm you taste so good.
>no try getting that our of your head for the rest of the day.
decided to make some Tamago kake gohan. i added a bit of salt but i had no soy sauce for some reason.
i used a canadian chicken egg. am i going to die?
Was your rice warm or was it out of the rice cooker hot?
If it was the latter, you should be fine. Also the way canada pasteurizes their eggs will make a big difference on whether or not it will be safe to eat or not.
Not adding soy sauce with little salt sounds kind of gross/bland.
The chance of getting salmonella in North America is extremely high when compared to places like Japan.
But the chance of getting salmonella is something extremely low like 1 in 10,000. Not eating raw eggs is one of those baby protection FDA rules like throwing away any food thats been out for more than a couple hours. If you're a baby, an elderly lady, or have HIV, sure you could get sick enough to die. If you're a regular adult its unlikely you'll even sick
>trying to do meat on pan
>instructions say that 5 minutes for both sides
>have the meat on pan for 5 minutes
>flip it over
>it's dark as shit
>10 minutes is up and both sides have black shit
>taste the meat
>it's fucking raw
What the fuck.
1 - you can't eat the meat right after taking it out of the pan. meat continues to cook a lil bit with its own heat, and the meat becomes so much more juicier. that's why they say it need to "rest"
2 - i can only imagine your source of heat was to intense.
If I hit a giant gong in front of a Chinese restaurant would they get the picture?
Who /cured meat here/? What do you pair it with, what are your favorites?
I gotta be honest with ya, for the last five years I've eaten nothing but ham and cheese.
Ham and cheese sandwiches in various forms, what are some things I can eat that are similar to begin to eat more food?
Are beer battered chips just a meme?
Happy Chinese new year, /ck/. What did you cook to celebrate?
My girlfriend is Chinese, so had to improvise some sweet sour chicken, which as it turns out isn't Chinese at all.
What's your favourite chilli to cook with, /ck/? Pic related, mother fucking habanero. Also general chilli thread.
Newfag who thinks it is funny when he says something lame and laughs at his own joke. He doesn't get the subtleties of how others do it, how they make a stupid joke and wait for others to laugh at it
How does /ck/ make its batter?
I tend to make mayonaise every now and then and end up with a lot of eggwhites left over. Never really deep fried stuff very much before, so trying to learn to make good batter for calamari.
There are plenty of things to do with egg whites, but deep fried calamari isn't one of them.
>store overnight in seasoned cream
>dredge in seasoned flour
>a minute and a half in how oil
>dress and serve
Ok so I'm getting ready to cook up pic related with some mushrooms / onions / beef / spinach / green onion.
This is rated anywhere from 100,000 to 350,000 SHU, over 100x hotter than the korean challenge noodles you see on youtube which are around 14,000 SHU.
wish me luck.