What do think of my pizza, /ck/?
Hot or cold?
I made hambone soup on Newyears eve and rebioled it on the first before putting it in the fridge?
is it safe to eat? smells fine but servsafe says 3-4 days for refridgerated soup.
tl:dr 9 day old soup: eat or toss
>pic not related, biscuits I made a while back
oh my gosh /ck/, I think I just tasted jesus
this shit is so good, It is indeed kinda hard to nibble but the flavour is just delicious, it is more than that, it's so heavenly.
Does anyone else prefer the dirty hole in the wall places over the trendy upscale restaurants?
I just want to be full when I leave.
I like both. I judge a restaurant's quality based off of cost-effectiveness of my satisfaction. I love going to a fancy dinner every once in a while, but the little Chinese owned burger joint down the street has the best teriyaki chicken plate I've ever had, and it's HUGE.
what the fuck is wrong with this state?
why do they think they have the best food?
is it all the Gabagool-Americans that are perpetuating this lie?
Terrible place, I recommend you never go there.
Japanese knives are the best get
I want to make stir fry and fried rice. Stupid question, but should I cook it in a wok, or can I pull off the same quality in a cast iron skillet? What are the benefits of woks if I want to invest in one?
You need heat and lots of it. The average gas stove in homes is about 7,000 BTUs. A good wok burner will push you up to 130,000 BTUs and more.
And since you're going to be cooking on a wok burner, then a wok is the right choice.
But if you just want to make shitty stir fries, then by all means do it your way.
Today i'll be teaching you all how to make sriracha on bread.
Kitchen failures thread?
Pic related,this is what happens when you leave the milk on stove for an hour
That's what happens
Usually I jump right on board these threads with the latest disaster... but the last couple months... nothing is going wrong =/
Cupcakes, soups, sandwiches, bread, I even made it through the holidays without a single botch.
What happened to me, /ck/? Have I finally seen the light? Or am I simply playing it safe?
My latest fail was boiling some potatoes to make mash but left it unattended for too long. Still ate the potato pieces though, and they were nice.
Single white male seeking girl who can cook. Must love cats.
How can I enjoy food and not be a fat piece of shit /ck/?
You have 10 seconds to name anything edible that is not improved by the addition of either a) garlic or b) chocolate.
>being threatened by a weeb
Fuck off, kiddie fiddler.
i have a salmon fillet that i don't know what to do with help /ck./
How to make super airy, light, soft, whipped butter? I have a stand mixer with whisk attachment (and a beater attachment). Everytime I try it comes out with zero bubbles in it, almost like caulk. If it's cold it's even more difficult to spread than it was before I whipped it. It tastes fine, but I want the light fluffiness.
Should the butter be room temp before whipping?
Unsalted or salted butter? I've only tried salted but I wonder if using unsalted and adding salt would work better as the salt granules would create more air pockets?
How long should...
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If you're trying to do it with only one or two sticks of butter, you don't have enough product in the mixer to create any volume. All you'll do is soften it and make it more pliable.
Get 2 pounds of butter, use the beater, not the whisk, attachment - get it started on a low speed to loosen it up, add a little bit of oil and turn it up. Stop it when you get what you want, usually when it starts making a fapping sound.
Realistically, if my oven could get as low as 130, could I toss a steak in there and eat it some time later?
An already cooked steak?
You could keep it mildly warm for a while...
An uncooked streak? No.
40-50 Celsius is close to the ideal temperature for bacteria growth, and certainly inadequate for cooking.