I've been making a lot of chicken lately, and most of it is really delicious. However, I can't get it as tender as it is in some restaurants. How do I make my chicken softer?
theres a technique called velveting that chinese restaurants use. i asked the same question on this board last year. it works.
essentially you just cook in water in very low heat, but google it. theres a little more to it and a few ways of doing it
Either cook it in a little broth, or do what I do, butterfly, generously butter pan, 4 minutes each side, covered.
>tfw you wonder why the fuck there are so many threads about food and realize you have been reading /ck/ for 15 minutes
>wonder why I'm fapping to dudes
>accidentally clicked on /hm/ instead of /hc/
http://civileats.com/2016/02/17/fda-to-start-testing-for-glyphosate-in-food/
>The U.S. Food and Drug Administration (FDA) plans to start testing certain foods for residues of the world’s most widely used weed killer after the World Health Organization’s cancer experts last year declared the chemical a probable human carcinogen.
>The FDA’s move comes amid growing public concern about the safety of the herbicide known as glyphosate, and comes after the U.S Government Accountability Office (GAO) rebuked the agency...
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>>7392332
>Glyphosate is the active ingredient in Roundup, and is the most widely used herbicide in the world. Monsanto patented the herbicide in the 1970s, and it quickly became popular for its effectiveness in killing troublesome weeds. Glyphosate use skyrocketed after Monsanto introduced “Roundup Ready” crops in the mid-1990s, which were genetically engineered to be immune to glyphosate—meaning farmers could spray the pesticide directly over the crops. There are also many non-GMO crops, including...
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Have any of you ever tu/ck/ed into one of these bad boys?
I don't want crumbs in my bed so I try not to eat in it
whats your late night snack tonight /ck/?
i just fried up a yellow onion, green pepper and a single clove of garlic with some oil.
side note, will i smell like garlic tomorrow if i had one cooked clove in the meal?
Somethin with leftover rice. Any ideas?
You'll be fine. But make sure to shower and brush your teeth before you head out ; )
Has anyone here experienced a true Boston pancake?
No, but I think your wife's boyfriend gave her a creampie last night.
>>7390920
Is that where you dunk her head in a toilet before jizzing up her butthole?
Why do some countries have a pizza where it's cheese and tomato slices instead of cheese and tomato puree? It's disgusting
>>7390529
I'll play your silly little game. Why?
That show is autistic and fuck and you're a faggot for watching it
Why everyone here just blabla about so-called cheese and shitty Coke ?
>>7390320
You do better when frog posting
>>7390326
Unfortunately, the best way to commit suicide in my country is eating a frog, so no, I don't like them.
Stories from the food industry?
>Working at the Deli
>Make decent money
>Round gentleman with thick Russian accent waves me over
>Looking for salad that isn’t there
>Egg-Potato Salad
>wedonthavethat.jpg
>Not even my department, man
>Swears we had it, used to buy it in large containersComment too long. Click here to view the full text.
>unnecessary
>spacing
How long can i store cooked rice and red lentils in a fridge?
I have no freezer.
How long with meat? Mince meat for an example.
>>7389092
http://www.stilltasty.com/
I would try to consum eeither within a week. And I'm assuming you are talking cooked on both.
You can go longer. Let your nose be your guide. If it smells off, pitch it.
What does your monthly shopping list/budget look like /ck/?
>>7388972
Wow, nice to see someone not retarded for once.
So, /ck/, what do you think of the pairing of super cheap knives with an electric sharpener? I'm not naturally skilled or nimble with knives like a lot of people are, nor am I good at keeping the knives I do have sharp. Why not just have an easy and cheap way to hone my skills with cheapshit but regularly sharp knives?
So what's your question?
Cheap knives go well with whatever, they're cheap and won't hold onto their edge for more than a couple uses, but certainly hold their own in a kitchen.
Beware of bones and fffffucking ceramic countertops.
>>7388694
The main problem with electric sharpeners is that they heat up and ruin the temper of your edge. If you're using them on cheap knives that you don't really care about, have at. It's a perfectly viable alternative.
I actually recommend it for most occasional home cooks. Spend the money on tools as your skills improve. A person with skills is enhanced by good tools. The greatest knife in the world will not turn a rookie into a god of cooking.
What's your favorite? Which do you hate? Which one will win?
Tuna casserole I threw together last night.
Homemade "cream of mushroom", if you care.
green bean casserole tbqh.
too bad i only have it around thanksgiving and christmas. it should be an everyday thing.
Cakes/bakes, etc, that you find visually appealing. Bonus points for oc
i'll straight eat the back half a goat while the front half still breathin motherfucker you skinny faggots wanna talk food lets fuckin talk food you pussy bitches
got my teeth cut the fuck out and replacec with teflon coated titanium bitch i got a thirteen million dollar artificial intelligence bionic swallow muscle designed by nasa that can straight push an unplucked turkey downmy fuckin throat fuckin feet and all you fuckin busters
sometimes i order like three four double quarter pounders and walk out into the parking lot and just start cold whippin em at...
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Yummy I too enjoy that pasta