Archived threads in /ck/ - Food & Cooking - 621. page
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I have only one kidney /ck/
I have to limit my sodium intake to 2.4 grams per day max
I have been doing so for quite some years, although occasionally I 'cheat' when Im too lazy to cook proper food (frozen pizzas & shit)
It basically boils down to me using no pre-made shit; no seasoning mixes, no frozen food, no microwave stuff etc.
Soooo, let's have a sodium free/reduced sodium cooking tips thread!
I'll start off with a couple of things I have 'discovered' over the years (next post)
Any other anons like me?
>>7362938
>Soooo, let's have a sodium free/reduced sodium cooking tips thread!
Don't eat salt
Don't eat things containing salt
fuck off
First thing is the most basic one:
I just use 0 salt when I cook. This works for pretty much the most dishes I cook. I've gotten used to tasting little to no salt, but sometimes you really do miss it, like soups or sauces. In that case, an ingredient which almost always fixes the problem is dried and crushed celery, or bay leaf. Mostly works with soups/sauces. If that somehow doesn't fit the dish or whatever, spice that shit up with whatever kind of peper you have lying around. But that is kind of my plan B, since too much pepper may ruin certain dishes.
Second,...
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MAMA ramen comes with a little package of pork fat. This is a fucking revelation. Do any other instant ramens do this? Any other instant ramen with neat little tricks like this?
the ramens with paste-based tonkotsu/miso flavoring are really good
also check theramenrater website for some neat instants
>>7362933
Most ramen in China is like this. I can't find them in the US though.
Yeah, good ramen has started becoming more available in the UK. There are some really really good ones out there.
What foods to increase the sexualities?
Go back to Poland, OP.
>>7362860
ALCOHOL FOOD
>>7362865
Fuck you, guy
The ordinary "rod" style sharpeners seems to be what most of the rad chefs are using, but a decent one seem to cost at least $35, which is half the price of the knife I'm planning to use it for.
Is there any reason to buy one of the $35 sharpeners instead of paying $8 for a sharpener like the one picture?
>>7362839
>Is there any reason to buy one of the $35 sharpeners instead of paying $8 for a sharpener like the one picture?
Absolutely not.
Honing rods realign an edge that has been slightly bent out of shape, they don't quite sharpen the knife and a cook's knife will be whetstoned or taken to a grinder when honing is no longer sufficient.
Carbide knife shredders physically strip metal from the blade and soon all your knives come out of it shaped like khukuris or falcatas, no longer able to even touch the cutting board.
>>7362839
buy some surplus shit or cuck yourself out to a knife sharpener
I want to grow some mint for tea, what's the strongest mint?
Just leave a handfull of Fisherman's Friend lozenges in your vodka
>>7362838
Exactly. It's not like you're going to fucking remember it.
But I want to grow mint
ITT: food items that are not edible and should not exist in the world
I bought these on accident looking for regular bamboo shoots and just opening the package has made my house smell like a rotting corpse filled with cat shit for the last week. these ungodly fucking things should be wiped from the face of the earth, they have no place in a functioning society
Flavoursome snack.
![81mKgvec2-L._SX522SX522_SY282_CR,0,0,522,282_PIbundle-4,TopRight,0,0_SX522_SY282_CR,0,0,522,282_SH20_[1].jpg](https://i.imgur.com/WKNiSKx.jpg "81mKgvec2-L._SX522SX522_SY282_CR,0,0,522,282_PIbundle-4,TopRight,0,0_SX522_SY282_CR,0,0,522,282_SH20_[1].jpg")
>>7362802
If that's anything like this, I know your feel. The smell is horrifying.
/ck/ this needs to be settled once and for all.
Coconut Oil:
Good for you or bad for you?
According to the New York Science Center of Manhattan, 4/5ths of all oil were thoroughly examined. In 1996, it was revealed that coconut was not adverse to the health of mankind. That allowed the FDA to further its research on food oils. Way back in June, 2003, coconut was determined to be healthy.
Good for my boots and my peter
>>7362727
Don't over-simplify the question, literally anything can be good or bad for you in sufficiently high or low amounts; the answer is going to depend on a lot of factors including, most importantly, how much you're eating. In small enough amounts it won't hurt or help you.
Greetings /ck/!
Tonight we'll be learning how to make Bolognese. What is the beauty of Bolognese? It's such a versatile dish of course! So in addition to having a cook along which you can join in with at home, lucky viewers can select ingredients to be added in order to spice up the dish.
Dubs or higher gets to decide what is to be added from the ingredients list I'll be posting below, regardless of what the current target number is. Speaking of target numbers, while we get the veg ready, first post ending in 63, 21 or 44 get to decide how we're...
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All of it
>>7362731
This
>>7362744
the prophecy.
Afternoon snack. Do you like gjetost, /ck/?
is that cheese or peanut butter?
>>7364587
Gouda and apples
>>7364587
...
anyone have a cool kitchen device they want to talk about? I use this guy to extra render fat on steaks, makes you want to actually eat it
Creme brulé, searing sous vide food, scaring foreigners. They're great
>>7362670
Yeah we have one of these at work. We use it to brule the beer cheese we make and brown cheese on chili.
Rate my lunch cu/ck/s!
> ignore ATM hard drive
>>7362518
homemade dark rye toasted with düsseldorf mustard and a >decent Russian vodka
>heavy amerikûnt breakfast
The simplicity is nice. I like the bread, looks tasty.
I've been asked to cook "poached leeks in milk" as a side dish to something. Google doesn't give many options. Any co/ck/s help me out please?
>>7362492
http://food52.com/recipes/20329-county-kerry-creamed-leeks
>>7362495
Thank you. Looks good.
Only the best products.
Netflix and
PREparedMeat
>>7362483
Shame the name was so offputting, the cookies were actually pretty good.
Thread bread! Or baking thread in general.
Do you bake your own bread? I want to be able bake really good bread but all my attempts come out as grainy, dry and generally inedible failures that feel stale minutes after coming out of the oven.
Share your tips and favourite recipes here!
Bump. I too have dreams of being able to bake very good bread from scratch. I have always been more of a cooking with fire type person, than a precision baker though. haha
>>7362467
I'd suggest making a sourdough starter if you find your bread coming out as dry, but I think that maybe you could be overmixing. This tends to make the starch network dense. You want to handle your bread as less as possible, but still making sure it gets full mixed. Once it comes together, lightly knead it for a minute or two. Then let it ferment. Knead it again for a minute and set it up for the second fermentation.
>>7362473
Making bread from scratch...
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>>7362575
Thanks for the advice! I've been pretty curious to do sourdough and I wasn't even aware overmixing was a danger. I got one of those old household assistants recently and I've just let my dough mix in those for like forever to make sure it was properly done.
You loved one (son/daughter/mom/dad/cat/dog/grandpa/idk) says paprika is nothing but food colouring. How would you react?
>>7362382
Make them taste it, of course.
A lot of the cheap dried ones don't really add any flavor imo.
Even right out of the jar it doesn't taste like a whole hell of a lot.
Vaguely sweet, but nothing more.
