Archived threads in /ck/ - Food & Cooking - 768. page
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So I got a food processor for Christmas, but I still haven't tried it out since I just don't know what to do with it. What's some cool shit I can make with one? I tried googling around but all I'm getting is the usual hummus and other dips/homemade butter/pie crusts/other incredibly situation things. I don't want the person who bought it for me feel as if it was a waste of money or anything so I really wanna get some use out of it.
I was thinking about making some cheesecake but it looks like I need an electric mixer as well, which I don't...
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Anyone? Is there not much else I can do with it than what I posted?
I never understood what the point of food processors was. Why not just chop your shit up, senpai? Chopping shit up is a good release of stress. If you have a good set of knives, you can chop all day and all night on your favorite veggies and meats. I bought my mom a new pair of knives to chop her shit up as well, she has never been happier. Food processors take all the joy out of chopping shit up. Plus they take up space, and are generally ugly. Leave chopping to the humans, senpai
>>7290189
I got it for Christmas man, free kitchen appliances are always cool. But I agree, chopping things by hand is way more fun. It seems pretty neat for making homemade spreads and shit but I just don't really see myself making those all that often.
I was thinking about asking the person who got it for me to return it and get an electric mixer instead but I think it's too late to return it.
Why are breakfast potatoes so hard to cook, /ck/? I've tried making hashbrowns, homefries, skillets, the lot and I always end up with under-cooked potatoes. Today I tried mashed latkes and when I tried to flip it fell apart. I'm still an amateur, obviously, but with breakfast being my favorite meals I'm quickly losing hope that I'll be able to cook my perfect breakfast. What recipes or methods do you use for the most important meal of the day?
>>7290048
the potatoes only keep their cohesion when exposed to loud sounds, that's why irish have so many goddamn kids
boil them first
i told my bf this for the last 5 years and he finally started doing it
guess who can make breakfast taters now?
>>7290048
I fry them to brown them, then I add a little water and put the lid on to steam them for a bit,then cook off the last of the water
then I add cheese
I end up with a fried/mashed potato hybrid that I find really satisfying
Who /crockpot/ here
My favorite dish is corned beef, with cabbage, and potatoes
mine is pulled beef brisket.. i dry rub it and it tastes like bbq
it's awesome
You sound like a working class chump. I bet you thought it would be a great "investment", how you would come home to a warm, healthy supper to finish off your long day. Maybe, you even had a couple thoughts about all the other nifty little uses you could find for the thing, how it would help you cook healthier meals in general, shed a couple pounds off the old gut, boost your confidence around work and with the ladies. Yeah, maybe that slow cooker would start your life cooking again, wouldn't it? I can see your strained hands holding the box and reading through...
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I don't get what good a crock pot is. if you want to brown your meat or onions you have to do it on the stove, so why not just use a normal pot at that point?
I wanna make Sous Vide Fried Chicken.
Does anyone have any tips or info for me?
I have a sous vide apparatus and I have used it to make Steak, Corned Beef, Duck and Chuck Roast and all of them have been very good.
But I want to make Fried Chicken because I saw a vid on chefsteps on how to make it.
I dont like making fried chicken the traditional way because when you cook it in a home fryer or on the stove in oil it takes soo damn long frying.
By the time the chicken is done in the center the outside is over fried.
So I want...
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At a place I used to work we would confit the chicken quarters (well, thirds) in reused oil with a shit ton of rosemary, garlic and seasoning until it was just about done.
We'd then move it to a tray to cool, put it into portion bags, and then when an order came you'd just dump the portioned bag into some buttermilk, dredge it in seasoned flour, and move it to the fryer. It only took 4-5 minutes and came out perfectly crispy on the outside and juicy in the middle.
If you have sous vide shit I'd probably just do what they do on chef steps, though.
>>7289999
whats Chefs Teps?
>>7290109
>whats chefs teps?
They're like steak teps, but use the lesser quality meat and get called "special".
I don't know if any of you remember a gingerbread thread. We had messed up the house, walls were too thin and I wanted ideas on what to do with while we remade the house.
I forgot to update, if anybody cares.
Here's what happened when we tried to make a star window.
Here's the finished house.
This is what we did with the left overs. We cut out circles. Put a circle of foie gras on at and a dab of onion jam.
>garlic aioli
aioli has garlic by default, its one of the primary ingredients in the sauce
that's equivalent to saying pine nut pesto
>steak burgers
why would you waste the marbling on a steak to make a burger? the point of grinding the meat is you can add more fat to the mixture manually. All you've done is inflate the price of the burger by using more expensive meat to create something that tastes no different
>with au jus
I hope I don't even need to...
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>garlic aioli
Basically the same as saying "cheese pizza", meaning it's plain, or perhaps has extra cheese.
>steak burgers
Kind of dumb, but it's a way of telling people that the meat was ground on site and didn't come from 200 different animals
>with au jus
It would be more pretentious to put one thing in French, like when Giada overemphasizes her accent on Italian words. At least in 'murrica "au jus" is used as...
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>>7289713
I disagree, not all pizzas need to have cheese. Pizza is about the type of bread its on
I don't need you to say garlic aioli, I know there is garlic in it. tomato ketchup is less redundant than garlic aioli because at lest you can make it with other things.
garlic aioli = chickpea hummus, as in, yeah no shit
>>7289749
What other kinds of ketchup are there? I know of banana, mushroom, and carrot ketchup.
I've got 20lbs of chicken leg quarters that I can't freeze. Recommend recipes on how to roast them please.
>>7289676
Put them in the oven.
With butter.
>>7289676
garlic and ginger with sea salt will get the skin nice and crispy. There is no substitute. Or make tandoori with tandoori spices thats also delicious
What is that ingredient?
https://www.youtube.com/watch?v=KQlWEUPSR9Q
>>7289631
Sugar being formed into a neat line for easy consumption.
>>7289631
glutamate
shame on him
>>7289631
weed
Any good places to eat at in Kentucky
>>7289585
where in Kentucky are you gonna be senpai?
>Good places to eat across an entire state
Be specific senpai, If you were in Hickman and I recommend a restaurant in Concord somehow I doubt you're going.
Ill be in a placed called Hickman for a week.
I'm paid to install cameras in the bathrooms of Yum! brand restaurants. Ask me anything.
>>7289580
why do they want that
>>7289607
I second this question, why would you want to watch the typical kfc customer going to the bathroom, that sounds horrifying.
>Bathroom Cameras
Is this a joke
Is there a website that will let me choose a weekly budget and plan atleast dinner meals for each night of that week including the grocery list and recipie, etc.?
Im a decent cook, untrained but between me and my s/o im the far better of the two. we're going to be moving out and in together in the coming months and Id like to not have to make a conscious effort towards meal planning and trying to budget with minimal information on the price of groceries.
>>7289492
It's not easy I can tell you. If you are really set on the idea I'd recommend just buying various raw ingredients within your budget then just basing meals on those on the fly.
You will not be eating your fave comfort meals every night but I've been doing this and it is a superb way to hone your culinary knowledge/creativity. It's also freeing because you dont need to buy from a list
>>7289492
http://lifehacker.com/five-best-meal-planning-apps-1533809184
Pick one.
Completely new to this, what makes a good salad? How do I tell what vegetables and dressing to combine? any good dressing recipes?
>>7289381
>what makes a good salad?
Vegetables, sometimes fruit, meats and cheese as well.
>How do I tell what vegetables and dressing to combine?
Most combinations will work fairly well, just experiment and find out what you like.
>any good dressing recipes?
I usually just make vinaigrettes with oil, vinegar, sometimes some honey, sometimes mustard, salt pepper, sometimes minced garlic or chopped fresh herbs. You can use different oils, vinegars, mustards, herbs etc. to get different flavor combinations. Again, experiment and see what you prefer. Or just use google.
Salad should be simple. Start off with a few tasty greens for example arugula-spinach-chard. Dress it (EV olive and balsamic vinegar never goes wrong) and serve with a chicken breast or whatever you like. Again, simplicity is all, too much and you won't appreciate the greens at all.
Once your comfortable in what you like add other things you like: root vegetables, nuts, cheeses, etc. Don't fall for the Caesar salad conception of things, you don't need piles of dressing, croutons and shit, and lettuce is to salad as thin sliced white is to bread.
buy a salad spinner if you haven't already
my salad consumption went right up after i bought a salad spinner
my fave dressing is simple: apple cider vinegar, olive oil (or whatever i have), white miso, whole grain mustard, and just a hint of honey
spend a few $$ on NICE cheese (not the shit from the milk aisle) blue is nice, or feta.. they're all good
nuts are also nice.. pine nuts, pecans, walnuts, coconut
fennel is great .. it taste like licorice/celery
grape tomatos
boiled egg - buy one of those cheap wire egg slicer...
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any one here grind their own meat
i'm looking for adivce on a grinder.. i'm thinking manual because i would only be doing small ammounts for 2-4 people kind of thing.. but i'm not against electric either.. cost isn't a huge factor
are the ones that are attachments for mixers any good?
any other feedback?
>>7289378
>any other feedback?
https://www.youtube.com/watch?v=x8Ru8d0l_fU
>>7289378
manual
>>7289378
The hand grinders work okay, but I'm looking forward to getting the grinder attachment for my wife's kitchenaid mixer. If you get a hand one, get a higher quality one. I have a universal No. 2 grinder and while it works it definitely leaves a LOT to be desired. I've used it to grind bone in chicken quarters for a raw dog food diet though, no complaints on durability.
I'm an american on the east coast working from home because of the snow and browsing /ck/ and my other favourite boards.
Why is the quality of the posts so great and level of shitposting so low? When I get home from work it starts off okay then deteriorates into absolute garbage. Is it always like this from morning to afternoon? I might have to start working third shift.
>>7289356
The Americans start going to bed and the Non-Americans start waking up
Mostly Australians doing the shitposting
>>7289356
>American
>favourite
We need flags on /ck/ to identify the Australian shitposters.
Do you smoke often?
What kind of food do you like that goes really well with a cigarette afterwards?
For me its fried chicken or anything greasy for that matter.
I like red wines and spicy food to go with my Dunhills
1-3 cigs a day, sometimes none at all if I'm having particularly good day.
No food pairs well with cigarette, except maybe if it's something so vile you want to destroy the aftertaste in your mouth fast.
>>7289353
Nice, I used to try some dunhills but they always leave a weird taste in my mouth afterwards.
