What do you do with the leftover egg if a recipe uses only egg whites/yolks?
if i have whites left over, i make them into an omelet for breakfast the next day, if its yolks i'll save them and mix them with french toast next time i make it
if you're looking for something creative, you can make baked meringues with whites, or a custard/pudding with the yolks
I have $32 left in my bank account and I don't get paid until the 24th. How to best spend my money until then?
>sandwich at restaurant
>literal heap of caramelized onions
>feels like I'm eating worms
How do people like this?
My brother asked me for my rib roast recipe. I don't really have one. I leave it out, I rub, I sear, I cook. Take the temp. Always great. Anyone got a link to a good recipe online that I can refer him to?
just tell him how to put together whatever spice rub you use, and what temp you cook it at, and explain that the time will vary depending on the size of meat. c'mon bro this ain't rocket surgery
I have some leftover crablegs that I want to reheat. Should I reboil them or will a microwave suffice?
Time for some oc cooking guys
These are all the ingredients were gonna need
A few days ago I saw the best cooking advice I've ever read on /ck/ and think it deserves a thread of its own
Here's what you're gonna do OP. Listen carefully because this is very important advice. Lots of people think cooking is all about complicated recipes, big cookbooks and arduous effort. Really it's more of an innate thing.
Learning to cook is much more simple, so pay close attention to what I'm going to say. Are you listening?
Fry an egg and experiment with various seasoning. This will give you an idea of what flavours go well...
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Except that was stupid. Learning what tastes good with eggs is not going to help you with what tastes good with the infinite amount of other foods you will need to be pairing those same things with.
>heck you're from /fit/
pruins, aka, the "brown" fruit, aka, yummy shit primers
Prunes are awesome. I don't even have pooping issues and I eat prunes frequently. They're so sweet and chewy and delicious.
Also, FYI, you can use prune puree instead of oil or butter in baking recipes (you use half as much prune puree as butter/oil). Makes for a really rich, chewy cookie or brownie, and good in things like spice cakes and quick breads.
So I'm eating this peppermint blondie, and I cannot for the life of me figure out what this white cream is on top. Any of you have any idea of what it could be?
Also holiday treats thread.
If you had the choice between an authentic version of a meal, and a tasty version of a meal? Which would you choose?
btw if you choose the first then you are clinically autistic.
Depends. If I just want to eat something then I don't give a crap about how authentic it is or is not. If it's tasty that's all that matters.
On the other hand if I am trying to learn a new type of cooking then I think there's something to be said for understanding the original before branching out and fucking with the recipe.
Sometimes I want tex-mex/Italian-American food, sometimes I want my own bastardized interpretation of them, sometimes I want real Mexican/Italian food. All of them are tasty in different ways and it's disappointing to get one when you're in the mood for another.
10 nuggers for $1.49
what's the catch?
>food constructed in a manner that requires deconstructing before eating
End the meme.
>implying the dramatic presentation doesn't improve the dining experience
>hating oranges and bananas
kill yourself americlap
who /minutesteak/ here?
What's the secret to soft chocolate chip cookies? People in house say they aren't done when I take them out early but are fine when cool. Their way is to let them stay in longer but they are hard later. What's the right way?