What have you cooked recently?
I baked some bread today which turned out good. First time using a mix of regular and rice flour to dust the banneton. I've previously had problems with sticking even when using a lot of flour. Definitely a step in the right direction.
This is the amount of flour I normally use.
Blurry crumb shot.
I also made some shakshuka for lunch. Always delicious.
Chicken stuffed w/ cream cheese and spinach in a blackberry wine/radish/butter sauce
Homemade ciabatta buns with chicken meatballs and coarse remoulade. I remember it as being surprisingly good.
Spaghetti carbonara.
>>7249931
The plating is... weird.
Homemade gnocchi with pesto. Yes, this asshole forgot to wipe the rim of the plate.
>>7249922
you made bread and shakshuka but you're eating the shakshuka with a fork instead of scooping it with the bread like a master race person?
Gorgeous bread btw
>>7249959
Yeh, I know but the bread was still pretty warm. I prefer it to cool of almost entirely before slicing.
Pasta with salmon, vegetables and cream.
>>7249972
good shit OP. is this pictures of food at home or at work? i eat like a pleb when i'm at home most of the time, and i also give no shits about plating when i'm home.
>>7249981
At home. I sit at a desk all day.
Cauliflower panna cotta with salmon roe.
>>7249990
huh? a soul crushing desk job? you're wasting your talent
>>7250000
Quads! I've considered staging somewhere just for the hell of it but I don't think I would make it or even want it as a regular job.
I'm just learning how to cook and am tired of frying shit.
Made a potato-sausage-onion-shrooms casserole with some cream and cheese on top.
Tastes quite bland but it is my first try and I did not blow anything up.
>>7249902
Stilton and bacon bread is pretty good DESU.
>>7250033
Looks really good. Did you use much seasoning (salt, pepper, other spices)?
>>7250033
Looks pretty damn good!
I found some pizza pictures (1/3).
>>7250044
2/3
>>7250041
salt, pepper, paprika and oregano. Not enough sadly, have to get the proportions right.
What is the bread recipe? Shit looks good.
>>7250050
3/3
>>7250054
http://cooking.nytimes.com/recipes/11376-no-knead-bread
My measurements:
>310 g water
>420 g bread flour
>10 g salt
>Fresh yeast equivalent of a pea
And speaking of peas.
>>7250095
I like peas.
>>7250102
Peas in everything.
>>7250109
Last one with peas in it.
Not much activity. Posting some bread and going to bed.
Cardamom buns
Ciabatta buns
lel. Danish ryebread... well, almost
Rye bread chips
And the last one - more ryebread.
>>7250204
It's ok, man. I don't think anybody gets it right the first time.
I miss FFF and his bread threads :(
>>7250250
What happened? Did he just disappear?
Mashed potatoes with homemade burgers filled with french mustard, caper, feta cheeze and hacked onions. Sauce made with japaneeze soy and lean cream. And some broccoli on the side.
I wich i had taken a picture because it not only looked good it tasted really good.
Here's the last loaf I baked. Waiting to shape some more dough right now.
>>7249914
Looks delicious - any recipe for that bread?
>>7250358
>hacked onions
>lean cream
what?
why do you like burnt bread? I try to make sure my bread is soft and spongy.
>>7249902
recipe?
>>7250555
THANK YOU HUNGRY SKELETON
>>7250593
>>7250018
>>7249972
>>7249951
You're killing me
>>7249990
looks good man
>>7250687
oh okay, chopped would be a better term instead of hacked. i guess the lean cream would be called half & half here, labeling for dairy products seems a lot better outside of the USA.
your food sounds good, i was just slightly confused. googling "lean cream" just gave all these weight loss creams for fat people. no idea how that's supposed to work.
>>7250191
that looks glorious
A roast beef sandwich with some pepper jack, fries, and bbq sauce
>>7250272
Not sure. I didn't come to 4chan or /ck/ for a while and now he isn't here any more, which is a shame cause he really knew bread. Same with Whoremel Niggaroni, who made some decent OC. Plus his candles were dope
Smoked pig ribs. Basted in homemade bbq sauce.
And a smoked lamb foreshank, shredded and ready to go.
>>7249902
jelly as fuck, great job OP
>>7250186
Post recipe? Those are fucking gorgeous.
Hey OP, was in a thread you shared in a while back, can you break down pic related for me?
happy to see you still at it
>>7250744
Chopped onions is hackad lök in swedish which becomes hacked onion very logically.
>>7249902
I made split pea soup and mini-cupcakes.
Great looking bread.
2 loaves of gluten free french bread. Is there any way to get gf bread to have a proper crust? The insides are fine, but I want a nice, flaky crust and I am just not getting that.
>>7252118
I don't think it's supposed to be flaky. It's bread, not pastry.
>>7252121
I guess flaky wasn't the correct word. You know, with a bit of crispness to it on the outside. Mine's crust is rubbery.
>>7252125
Oh, gross. Maybe you overdid it on the gluten substitutes, like that gum or whatever? What sort of flours are you using?
>>7252118
>Is there any way to get gf
How Freudian
>>7252132
2 cups Gluten Free All-Purpose Baking Flour +2 Tbsp
2-1/2 tsp Xanthan Gum
1-1/2 tsp Sugar
1 tsp Salt
2 tsp Quick-Rise Yeast
1 tsp Apple Cider Vinegar
2 Egg Whites
1-1/2 cups Water (warm)
doubled, though, to make 2 loaves. Have been making tons of breads and shit, and none have a proper crust.Is it even possible to do with GF breads? I can bake normal breads just fine.
>>7252149
btw, the flour mix is garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour
>>7252118
I dont mean to be an ass. But try using Gluten in your bread.
>>7252177
My husband has Celiac disease. I am not doing this for funsies. And like I said, I can make normal, gluten-containing bread just fine. The issue is getting gluten-free bread to have the same sort of quality as breads before he got sick.
So you are kind of being an ass.
>>7252149
Well, the only thing that would really be making it rubbery is the gum, so just experiment, try just 1.5 tsp maybe. Seems like quite a rich bread too, so it will probably never go full artisan-loaf mode.
Try all the usual crusty bread tricks, like dutch oven or a tin of water for steam. Maybe shaping them better might help? They look a little lumpy and sad in your picture.
Might not even be worth the hassle. I've had a lot of great bakery and even store-bought gluten-free bread.
>>7252213
Thank you, I'll try that out. I'm not trying to do anything super special, I just want it to be a little less... that.
All store bought GF bread I've come across was dry and very dense, unfortunately. There's a bakery nearby that does only gluten-free bread, but they close weirdly early, unfortunately.
I made something my grandfather made all the time. We just call them dumplings but its similar to Spätzle. Took a cheap ass pan and drilled some holes in it, then you put in a flour/egg/water mixture into boiling water until firm. If you then let them dry a bit you can fry them until crispy and brown. I serve then with kraut and polish sausage.
It's a pretty common thing to eat for those of polish and german descent
>>7252143
>>7250651
See >>7250054
I mix the ingredients together, let it ferment for at least 14 hours at room temperature, shape, final fermentation (~1 hour while the oven preheats to 270 degrees celsius), and then bake it in a cast iron pot for 27 minutes with the lid on and then 15 minutes without the lid.
>>7252118
I don't know the first thing about gluten-free baking but from a little research it very much looks like the Xanthan gum is causing this.
>>7251702
Chanterelles with onion, cream, and parsley. I start by putting them in the pan dry over high heat and letting them shed most of their water. If it's been raining and they're fresh this step is absolutely necessary. After a couple of minutes the excessive water will have evaporated and they start to catch. Now you add the butter and give them some color. Then comes the cream, parsley, and onion. The onion has been sauteed beforehand but if you're lazy just throw them in with the mushrooms.
>>7251348
>>7252170
Canned tomatoes, onion, red bell pepper, seasoning (mainly paprika and chili). Eggs, feta cheese and parsley. Very basic - that's why it's great for breakfast.
>>7252352
Where do you live? Those chanterelles look too perfect to be real. I forage for mushrooms fairly regularly and I can't recall finding chanterelles looking that good.
Gorgeous bread, OP.
if this is all yours you cook pretty good for a danish person
Yummy brekfas!
Brats were simmered for 30 min then fried in cast iron skillet with lard.
potatoes were cooked med low in cast iron with grape seed oil for 30 min, but I shoulda cut them smaller. The biggest pieces were still too raw. Most of the pieces were fine.
Eggs were cast iron med heat with lard.
Yummy yummy in my tummy!
>>7252412
You're too kind...
>>7252391
Those are from Southern Sweden.
>>7252412
>for a danish person
What does that even mean? Are the Danes notoriously bad cooks?
>>7252447
I simply think he's Swedish. That would explain a lot.
Vegetable tart with cottage cheese
Lamb with lentils
you're such a showoff
>just kidding, great thread
Where are you from OP? Copenhagen?
>>7252816
Yep.
ITT: We post stock pictures and pretend its our own/that we actually made it
>>7252952
Do you use a lot of parmesan and how do you store it? I love freshly grated parmesan but I find it difficult to use 100g in a couple of weeks so I end up freezing it.
>>7252250
How does drilling holes in the pan work?
>>7252952
let's meet up next week
hija de sanchez
>>7252952
Hvor finder du normalt dine opskrifter? Det hele ser brandgodt ud. Godt arbejde!
>>7252960
... Is that a cake?
>>7252961
I never bother freezing it. I almost always have a block of hard cheese (parmesan, pecorino, or a local cheese) in the fridge. They'll usually last for at least a month.
>>7252996
Why?
>>7249902
Dear sweet god, can you send me the recipe?
>>7253034
Det meste af det jeg har postet indtil nu, har været lidt efter hovedet eller lobende udviklede opskrifter (brodene). Ellers bare tilfældige opskrifter som jeg tilpasser efter temperament (primært fra madblogs og seriouseats).
>>7252638
>>7250102
Samt denne ret er fra Ny Nordisk Hverdagsmad.
>>7252118
>Is there any way to get gf
No there's not.
>>7253309
See
>>7250087
>>7252286
>lemon mousse
>>7253394
Is it just my imagination or are you Anon no. 556?
Wish I'd taken some pictures, tried making pork carnitas for the first time, used chef John's recipe for orange and milk braised pork, shit turned out nice as fuck.
>>7249932
recipe for the buns?
>>7253430
Correct. I believe I've posted two images from the competition so far.
>>7252149
try this next time, it has the outside texture you want
https://www.youtube.com/watch?v=v-5lqWaOeMk
>>7253511
Same approach as already described (Jim Lahey no knead inspired). Substitute 1/3 part of the regular flour with semolina flour. Not strictly necessary but I try to shape the dough into a rectangle before the final fermentation.
>>7253560
Then I simply use a scissor to cut the dough into buns.
>>7253394
>>lemon mousse
recipe please!
I just made crocodile filet for the first time since it was on discount, it's pretty much a chewier chicken.
pic related it's the crocodile
>>7253519
You're my favourite contestant each time you participate, gosh.
>>7253643
6 portions
>2.5 dl cream (38%)
>2 pasteurized egg yolks
>1 pasteurized egg
>100 g sugar
>3/4 dl lemon juice
>zest of two lemons
>3 sheets of gelatine
>1/2 vanilla pod
Whip the cream until light and foamy (don't overdo it) and soak the gelatine in cold water. Beat egg, egg yolks, sugar and vanilla until frothy. Bring lemon juice and zest to a boil, remove from heat and let et rest 2 minutes. Dissolve the sheets of gelatine into the warm lemon juice and let it cool even further (like 30-40 degress celsius). Add 1/3 of the egg mixture to the lemon juice, mix, and mix it with the remaining egg mixture. Carefully stir the wipped cream into the egg and lemon mixture. Chill completely in fridge.
>>7252444
skåne?
>>7253768
Skåne og Västra Götaland.
>>7253693
Thanks. I don't plan on participating this year - usually way too much work within a short time frame. Maybe one of the open rounds if they fit my schedule.
>>7250186
Beautiful
I tried to make some cream-puffs.
>>7254369
Tried is right
>>7254372
I was the first time I ever did pate-a-choux.
>>7250033
Shouldn't be too bad, just put whatever you want to season it on there while you eat it. Black pepper, WHITE pepper I almost always use in combination with black pepper. Salt is something else you could put on there, or any other seasoning you have. It'd probably be good with a couple drops of Louisiana Hot Sauce on each serving you eat
>>7252451
Any tips on where/when to look for mushrooms like these?
>>7254488
Depends where you live man. I'm French and here if you're lucky your best bet is from late april to late september, especially after a hot rain. You can find either chanterelles or girolles and they usually grow at the base of trees and where there is moss.
Careful not to mistake them with clitocybe though, these are toxic.
If time is of the essence you can usually buy them for around 15€/kg depending on the seller. If you can't get your hands on fresh ones there are always dried ones like pic related, I'm sure you can get some from amazon.
Pretty broad answer but I have no idea where you're from famiglia.
/fit/ here
Just put my oat bread breakfast in the oven.
Simplest shit in the world
>100g oat flour/oatmeal mix
>1 egg
>100ml water
>20g butter
>pinch o' salt
Can't share a pic cause it's in the oven. Come at me for how bland and boring it is, it's still a million times more delicious than oatmeal and it still counts as /ck/
Ends up looking like pic.
I was actually wondering, maybe /ck/ can help me out here, is this bread or is there some other word for it, like "crust" or something. I don't know, I honestly don't browse here too often, because I tend to lean towards simple and delicious recipes a lot.
I tried.
1/2
>>7256570
2/2
>>7256566
You get the occasional memer on /ck/ that will accuse every food, spice, cooking method to be a meme and tell you to fuck off, but unless you're eating a well done steak with ketchup 99% of the people here won't care if it's bland or not.
However have you thought about adding some ginger or lemon zests to that bread? There are many ways to improve something without increasing calories drastically man.
Also the pic you posted looks more like a cake than bread.
>>7256581
I sometimes add cheese or ham. I have ginger lying around all the time, I just make tea out of it, or put it into smoothies. The oatmeal bread becomes amazing with some Bulgarian or Greek cheese, but sadly that makes it's fat content a bit too high for me to feel comfy.
I just really love the nice, warm, fresh baked, soft with a nice crunchy crust texture that it gets.
Dammit I always look at these bread baking threads and think I want to try that but I have a crappy old oven that hardly goes over 200C. No baking stone either. Do I have a chance?
>>7256591
200C is hot enough for pretty much everything. A baking stone is good to have but not a necessity.
>>7256596
All recipes I saw called for something like 230 but I take your word for it senpai. brb baking bad.
>>7256571
looks gorgeous
>>7256602
If your oven is fan-forced, 200C likely means more like 220-230C.
>>7256602
Pre heat it. If you say you have a shitty oven, I can only stress that again.
>>7249902
Are you FuckFlour?
If so, I like you.
If not, I probably like you anyway.
>decide to make myself dinner
>make rice as usual
>make beans as usual
>boil some carrots and broccoli
>cut up some chicken and season it as usual
>decide to try a pinch of curry powder?
>take a whiff of the bottle
>smells okay
>put a bit in the seasoning for muh chicken
>grill the chickens
>check on muh veggies
>bits of broccoli swimming all over
fuckk
>chicken starts smelling like the 7th floor
fuckkk
>serve a dish
>mushy shit with super strong curry flavored chicken
i want to die
>>7256603
Thanks. I left the dough in the fridge for ~ 30 hours while I was finishing off an earlier loaf (which didn't turn out as nice).
>>7253560
>Substitute 1/3 part of the regular flour with semolina flour
is there certain reason for doing this? I know nothing about bread
>>7256619
No. FF used to be a baker by profession. I'm not even close to his level.
>>7257522
I think it gives the bread the characteristics I associate with ciabatta. A slightly more nutty, corse, and yellow crumb. During shaping I use 100% semolina.
>>7249902
I bake sourdough bread every 2nd day. I use a mix of rye and wheat flour.
100% rye bread is tastier, but it's not as fluffy as wheat bread.
A mix of 2/3 rye flour and 1/3 wheat flour does the trick. It's not as thick and has a nice taste as well.
Salmon with beurre blanc sitting on rosemary roasted potatoes. The sauce is colored orange with paprika. My plating is a disaster because I was drunk. C'est la vie
>>7257602
Well, the reason I asked is because that 'ribbed' wavy shading on the crust was usually what he would show off.
Either way, looks great, would eat with stew and beer.
>>7257602
du er min favorittdanske
>>7252376
>about exactly almost around
>if not less or more
What is the purpose of the milk powder, by the way?
>>7249914
Fucker, give me that recipe and quick.
>>7250057
Sweet, what kind of oven did you use?
>>7260681
looks like burnt bread dough to me.
>>7258122
That distinct flour pattern is simply created by doing the final fermentation in a banneton.
>>7258293
Nice
>>7260343
Mainly just better browning but I've never done a side by side comparison. Should probably try that.
>>7260681
See >>7250087 >>7252286
>>7260683
Regular oven (without convection). I usually bake it directly on the bottom of the oven for like 3 mintues (on parchment paper). Then I turn on the grill and move it to the middle of the oven. I'm still not getting consistent results to be honest.
>>7261145
And sometimes the results are better.
>>7261145
Sorry, does regular mean gas or electric? (I'm guessing gas but just making sure.)
Question to the bread gurus here:
I made a sourdough starter, and it was 4 cups worth. It told me to put a 1/2 cup in a jar in the refrigerator to store, and that the rest could be used immediately. I did not have time to use the rest of it so I put all of it in a jar to use today.
Today I opened the jar and it hissed, and the starter began expanding. I used what I needed for my sourdough recipe but I'm wondering if not separating the starter fucked something up.
Also, can I freeze the dough?
>>7261231
Nope, electric. I've used gas before but I never dared to bake it on the flloor of the oven. I think it would turn to charcoal within minutes.
Bacon wrapped deer backstrap, mashed potatoes with cheddar and mustard, and turnip greens with turnips flavored with bacon and onion.
>>7250250
>>7250272
>>7251183
I'm still here. Just not as often.
>>7256619
He may not be, but I am.
>>7257602
Your bread looks great to me!
I made a turkey bolognese. I regret serving it with spaghetti. It's just like Wikipedia says, it doesn't grip the sauce.
I used Lidia Bastianich's recipe, but substituted turkey for beef and pork and omitted red wine. It came out watery, but I used tapioca starch to thicken it nicely.
ginger and miso chicken stuffed with cherry tomatoes
>>7252223
There is a brand of bread called Schar that is really tasty and pretty soft. It is gluten free.
>>7262667
>mashed potatoes with mustard
>>7263216
i'm curious, I wanna try it
>>7263216
Cook's Illustrated recipe.
The smoked cheddar and grainy mustard one.
