Archived threads in /ck/ - Food & Cooking - 60. page
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/ck/ can you help me understand?
I don't get the whole Foreman Grill thing, especially not this one that's meant as a replacement for a proper grill.
I've always been working off of the understanding that when cooking things like steak, salmon, burgers, tuna, etc you want to get a decent sear on the outside to hold in the juices because that's where the flavor is. I was taught by my aunt who studied all over Europe when she became a chef that you never want to press a burger or a cut of tuna or a fillet of salmon because you squeeze out all...
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>>7844598
I have a standard sized george foreman that I use fairly often. It doesn't "smash out the fat". The upper part rests on top of the meat to sear to top and cook it evenly, but it's not heavy enough to squeeze out fat/juices. Fat cooks out of the meat and rather than the meat sitting in the fat it runs off due to the angled cooking surface.
I've never had a problem keeping things i cook on the george foreman moist. I cook pork chops, chicken, sausage, bacon, eggs, and vegetables with it. It's definitely no substitute for a grill and I wouldn't use it to cook better cuts of meat, but it's a useful kitchen appliance if you use it right
>>7844687
>>7844598
> a decent sear on the outside to hold in the juices
Is this the greatest meal ever created?
Also, if you like hot sauce, this meal is perfect for drowning in it.
>>7844593
Niggra
>>7844604
You know you want some.
what does ck think of this guy and his show?
>>7844541
Cheap jumbo knockoff.
I LOVE Short Fat Old Faggy "Man" Politely Tells Smelly Brown People Their Food Sucks!!! It's my FAVORITE show!
How many dicks and balls do you think he'll brag about having eaten this season?
>>7844541
Do you really care, you fucking autist ?
I did it /ck/, I just rode 3KM in 5 hours.
Thank you so much for all your help recommending low fat foods. It is really starting to pay off
are your units off? or were you stress testing first gear in your car?
/o/ would die if you posted this there.
>>7844493
No? On my bike I mean, I rode 3km without taking a break within 5 hours.
Maybe a little more but basically spot on
>>7844484
Congratulations, friend.
What's the secret for a good grilled cheese sandwich?
What's your very personal recipe?
>>7844305
remember to butter both sides of the bread before toasting
toast both sides of the bread
Lots of butter and double cheese.
Personal favorite bread to use is Rosemary Garlic, toast it on the pan with lots of butter, flip toast, put cheese (yellow American, Havarti and Chipotle Gouda are my favorites) on the toasted buttery side, close it up, and butter up and toast the other sides
>>7844305
How is it a grilled sandwich when it's obviously pan fried?
i made a batch of beef jerky today, i started with 1.3kg of topside beef (2.8659611992945 lbs) marinated it overnight then dehydrated it for 7 hours.
The final result netted me 450g of jerky (0.99206349206349 lbs)
Why are cows such scam artists? They make us pay for their bodily fluids every time we buy a steak.
What can we do to fuck the cows up? This sort of rip off system they have going has to stop.
Pic related, what I got.
>>7844302
brotip: tri tip is an excellent cut of beef that's fairly cheap
Bro that jerk looks hecka swell I'm fixing to make some of my own now it's been a long time
What'd you flavor it in?
>>7844341
I cheated and used some south African chilli biltong spice that a friend recommended, it's a dry rub but tastes perfect for jerky. I like mine as dry af too, so you have to give your teeth a good workout to eat it.
I have experimented with a bunch of soy and Worcestershire sauce, liquid smoke recipes etc but so far I like this one the best and it's the lazy option.
I've yet to find any recipes online that I absolutely love, I'll have to start doing some smaller batches with different...
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Questions, general experiences, whatever the fuck.
Has anyone ever tried making poutine at home? Or what about cutting up baby bel cheese to use in place of normal curds?
I made poutine a couple of weeks back, can't get cheese curds around here so I subbed them for crumbled halloumi. Worked out alright.
It's just gravy and fries with cheese, how the fuck does it manage to be such a magical food when it's so conceptually basic?
>>7844249
I live in the UK so I sub the curds for mozzarella
when i was younger i thought poutine was french fries with scrambled eggs on top (because cheese curds looked like eggs to me)
Hey /ck/ I have got some Cookie dough and want to try something other than baking them normally. Any suggestions? like frying or something like that.
>>7844247
Just eat it raw, you animal.
sous vide
cook them with steam
pressure cook them in oil
>>7844247
Boil it, you stupid fuck.
/ck/ i want to make rice to save money
what's a good rice cooker to buy? Which one do you guys use?
>>7844218
A fucking pot with some water in it and a lid
>>7844218
here you go you lazy sack of shit
>>7844218
i just bought the cheapest one. i cbf with the pot method, I just chuck my rice in and fuck off to do other things.
I've seen a lot of recipes that call for freshly grated nutmeg, saying that it's much better if ground fresh than if you use the pre-ground. I bought a bottle of whole nutmegs and microplane grater, and I tried it out.
But for me, it just tasted a little soapy. Kind of like the ginger you eat to cleanse your pallet when eating sushi.
I don't know what the issue is here, so I need some help. I know that some people have a genetic predisposition for having coriander/cilantro taste soapy to them, but I haven't found anything on nutmeg. Maybe...
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>>7843925
>much better if ground fresh
I'm afraid you were memed.
>>7843929
Is that some sort of misconception from modern hipster foodies or something?
OP, maybe you had some kind of residue on your grater? Or did you consume an extremely large amount of nutmeg? It's one of the most subtle spices in existence and easily overwhelmed by other ingredients - I can imagine somebody unfamiliar with nutmeg using a lot of it trying to make the flavor noticeable and producing a disagreeable flavor that way.
Personally I've never noticed a soapy taste, and can definitely tell the difference between fresh and pre-grated nutmeg, the latter might as well be sawdust.
Is there a difference in how safe it is to eat undercooked ground beef vs undercooked steak? Some people I know don't mind eating rare steak but get paranoid about eating a hamburger that isn't well done.
>what is beef tartar
>>7843891
https://en.wikipedia.org/wiki/Yukhoe
I ate Yukhoe for two years. Never died. Never got sick.
Suck it up, buttercup.
Usually when someone starts a QTDDTOT thread I suggest that they just start a new thread in order to bump off a fast food thread. But this question really doesn't need to be it's own thread.
>the surface of steak gets cooked
>no baddies live on the inside
>ground beef is often made from hundreds of different cows
>blah blah blah
What are some basic combinations that are full of win?
bonus points for salt
Hot sauce + pancakes with syrup.
>>7843881
>full of win
I don't know. Reddit could answer that for you.
Sriracha on bacon.
what was your favorite poverty food when you were young /ck/?
>pic related
>>7843801
Ramen. Or steamed carrots, red potatoes and broccoli.
Couscous and a tuna can.
Or replace tuna with fried eggs, just put them on top of the couscous.
The first one is easier to cook, all you need is a bowl, hot water and a microwave.
I'm not ashamed of it, i still do it 2-3 times a week.
>>7843801
I used to yell at my mom when she put the flavor packet in ramen while it was cooking instead of when it was in the bowl. It tastes so much better if you put the flavor packet in after you take the noodles off the heat.
My Italian grandmother gave me her old pasta maker that hasn't been used in probably a decade. The instructions say you can't use water, but you can wipe it down with a cloth.
Is that sufficient? There's a lot of surface area I can't reach and I'm wondering if this is a health hazard if I don't properly clean all of it. Granted it's been sitting inside the box the whole time but still..
Wat do?
>>7843748
Soak it in Isopropyl Alcohol for a few hours and then scrub.......note, you'll want to have good ventilation and gloves
I bought a second hand one for 9 bucks and it had tons of dried up pasta bits in it. I actually dismantled the whole thing to clean it up. Just google it. Theres a vid on youtube that shows how its done.
Those trapped pasta bits feels like a bout of salmonella waiting to happen.
>>7843752
This guy is right. Anything that can't be cleaned with water you use Isopropyl alcohol, preferably a high percentage concentration so there's less water and it evaporates faster.
What do you think of this pizza, /ck/?
looks tasty af op, good job
Looks pretty good, but it could use some anchovies.
>>7843746
never made pizza. planning to try make one, and i've looked through some videos, and the mentioned "strong flour" for the dough. looked that up and is it correct that it's just bread flour?
also alternative flours anons here may recommend?
