Archived threads in /ck/ - Food & Cooking - 904. page
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Hey guys, anybody here have a good recipe for beef yakisoba? Google turns up loads of results but every one is different and I have very little experience with cooking asian food (mostly I do Italian, trying to branch out a bit).
Always start by seeing if they've done it on Cooking with Dog.
https://www.youtube.com/watch?v=wDy1Twcj4cs
>>7197038
Oh that's excellent, thanks, anon!
Have you eaten your healthy lentils yet, /ck/?
>shitty quality plant protein and carbs filled with anti-nutrients
Nope.
I will in a few days. It's not Sylvester yet.
>>7197006
>anti-nutrients
i know dude, phytic ACID! so scary. did you know people are getting high off the acid in lentils?
stay off lentils, kids. eat your hamburgers.
>be amerifat
>bite into ground beef
>texture of cartlidge ruins my meal
>hear about ostrich meat being far superior
>how do i obtain?
Seriously, im really interested in trying ostrich is it as good as the say?
If yes can some one explain what it tastes like?
T-t-t-thanks
>>7196989
it's good but it's lean as fuck, so it's easy to overcook
Fuck off already.
>>7196993
im actually pretty serial.
Can you obtain in US of A though?
>>7196992
How long do you let chicken rest for before cutting it?
>>7196944
10 minutes. Also did you salt the plain breasts and let the salt sit for 15 min. to bring out the juice before doing anything with them? Otherwise you have your mom's chicken.
>>7196957
I waited about 4 minutes on the first and 10 on the 2nd half and it looked like it had firmed up a little better, so that seems right.
Why would you try to salt any extra juice out the chicken when you've got a 1 minute window as it is between undercooked and dry?
Stupid question:
I understand why you don't cook or bake things at a higher heat for less time. The outside gets burnt while the inside is still raw.
But why do the Pizza instructions tell me to pre-heat the oven. It's not like the inside can get too well done for the outside. Is it just because they don't know how fast the oven heats up or is there more to it?
>>7196943
>tell me to pre-heat the oven.
proven conspiracy between the electric company and oven makers to use more product and wear out your oven faster
>>7196943
With frozen pizzas in a typical home oven, there are only two ways to get a crisp crust on the bottom: a pizza stone or directly on the rack. Since they assume (rightly) that not everyone has a pizza stone, the directions say to put the pizza directly on the rack. If you put the pizza in a cold oven, it will slowly heat up and defrost the dough before it bakes and fall through the rack. If the oven is preheated, it doesn't have enough time to droop through the rack before it rises and crisps. Oh, and cooking on...
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>>7196985
the pizza was just an example I chose and the pizza doesn't fall through the rack when I don't pre-heat anyway.
Is there a general reason for the pre-heating, like the general reason for not using higher than recomended temperatures?
so I want to cook a peking duck for these holidays
how the hell do I remove the skin without a pump?
>>7196895
>remove the skin
the fuck would you do that?!
>>7196919
the recipes say you have to detach the skin from the meat so the fat can melt down or else it would be fatty before it cooks
I decided I would gallontine a Turkey this year
How much did you pay your butcher to debone it?
Fried some bacon, lowered heat added butter and sage leave and toasted them. Finally added some garlic and let it infuse with the mixture. Oh and s&p.
>>7196860
I did it. Followed along with chef John
>>7196830
Go to a store, find that kind of plate, purchase it.
Lomo saltado?
>>7196830
Fries and rice? That's.. weird
Is it a good idea to store crackers in ziplock bags? I put some in a bag and let them stay there for like a week. When I tasted them I thought someone poisoned them. They tasted fucking terrible. They were fine a week ago, what happened? Did sealing them in the bag change their taste?
I poisoned them,shithawk
>>7198659
Fuck off, Lahey.
>>7196442
I normally take my crackers out and put them into a ziploc. What likely happened is that you had bad crackers, or stored them in a warm and wet place. They should be in a cool dry place, with little to no light.
Hey there /ck/. I'm having a big new years party and am in the final stages of hammering out the drink menu. I've seen some pretty goddamn horrifying alcohol threads on here, so I'd love to hear some last minute suggestions for cocktails, shots or other drinks you guys love. I'll have a very well stocked bar, but really want to hear what kind of special things you guys would want to see at a party.
donkey show
with lots of cocaine
Bar manager here. Go for some easily batched drinks. Maybe eggnog (pic is my favorite recipe) and a cranberry punch since cranberries are in season.
Then, since it's winter, I'd go for a hot cocktail. If you don't do eggnog, a Tom and Jerry is easy to serve (batter, rum/brandy, then just add boiling water. Alternatively, you could do hot buttered rum or a hot toddy. If you are doing eggnog, do a mulled wine or cider (eggnog and Tom and Jerry would be a bit too decadent). Easy to make a few gallons.
My single favorite winter cocktail is a brandy flip...
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Me too, and the main course will be a Gatorade container full of hunch punch (look online), then some beer, vodka, whiskey, and wine for the bitches
>eating ground ostrich
>bites no cartilage
faggotry going on
Real german pro cooks on twitch/rocketbeanstv
>>7196259
best cooking show!
yfw your stupid bitch mom got you raw tendies
>>7195967
My mom is dead, you insensitive asshole.
>>7195972
Now look what you did, op. Proud of yourself?
We love our families here.
>>>/r9k/
When will /ck/ accept that ostrich is superior to beef?
I prefer bananas
I'll have some of the yella
>>7195941
It totally is. It's also impossible to find without going to a specialty market around here. I had some in Saginaw Michigan during my honeymoon. I won't say it's the best meat I have eaten, but it's up there.
This thread is dedicated to those who are cooking a Turkey two days from now.
Additionally, if your bird won't be sitting in brine by the end of today you are wrong. Pic related
>>7195903
why do you still have halloween candy, you sideways picture taking slut?
>you know it's done when it sticks to the wall
>>7195906
Who said I don't keep candy year round?
