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/ck/ - Food & Cooking


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>homemade Greek yogurt

>drop crock pot

>it shatters


Could’ve been worse. Could have been full, instead of only <2 cups left, so the mess wasn’t as bad as it could’ve been. And I only got a small cut on my foot from a flying shard. And I got the pot for like $6 from Goodwill. And I still have my second one; making two gallons at a time is too much for one guy anyway, especially regarding fridge space.

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What is that mug type called? My roommate broke mine and I wanted to buy another.



pretty sure it's either a beer mug or a flagon.



that appears to be a hoffbrau brand beer mug my dude



Well, maybe it used to be


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Do you have an opinion on cilantro?

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Fuck you you dont know shit


I actually like the taste of soap.


The musician or the herb?



>is it /mu/ or /ck/?



It's /lit/

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Hey guys you were nominated for 8chan cup.

If you will do the following:

Figure out an emblem

Decide your team members

Give me your goal horn

Give me your Anthem

When you've got some stuff deicded post your emblem in a thread for /ck/ on >>>/8cup/ before wednesday. Doesn't have to be your final emblem, just one that represents your board.

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Someone has to come to the rescue. I'm travelling atm and I don't have PES or even a PC for that matter ;_;


It seems like we have no more memetic /ck/ people for the team so let's just take regular normie chefs in. Alton Brown, Chef John, Bocuse, Bourdain and so on. Some historical chefs as well, François Vatel really deserves not to be forgotten.

>According to a letter by Madame de Sévigné, Vatel was so distraught about the lateness of the seafood delivery and about other mishaps that he committed suicide by running himself through with his sword, and his body was discovered when someone came to tell him of the arrival of the fish


Just came home and finished everything. Hope I am not to late.


Today we will have our first game of the tournament playing /just/. Should be pushovers. Other teams in our group are /pone/ and /a/. No real opponents imho. We likely can afford to rest some guys for the knockout stage.

Unfortunately it starts pretty late for us yuros. 7pm EST on https://cytu.be/r/8chanmania

File: 79f07635ab62e65⋯.png (556.57 KB, 712x480, 89:60, science.png)


Any good resources for food chemistry education? Volume 3 of the Cooking in Russia book was useful, but I need more.


Just learn chemistry. The applications will be obvious.


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You have a PDF of this book?

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5 portions of the last food you ate come into your house and try to kill you, how fucked are you?

>inb4 food can't move

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>Like Chinese girls?


>by word of the law

5 sausages with chips and pickles. I might survive.

>technically correct

5 whiskey sours. Hell I'm already on my way there.


>inb4 cannibals




She's Japanese.


>5 grains of rice

I'm fine.

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Can we get an educational thread? YouTube videos and sites for people who want to build their skills?

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Babish puts american cheese on his hamburgers so I would take his advice with some caution. He was right about toasting the buns though



American cheese provides an ideal texture for cheeseburgers.

(Goo is desired; stretchy chew is not.)

Parmesan crisps are right out.

Short of making a cheese sauce and then broiling it until it begins to brown, I'm not seeing an improvement over Murrican for cheeseburger purposes.

(Didn't Heston basically make his own American cheese for his ultimate cheeseburger, anyway?)


File: a1fd5db3c070841⋯.png (54.58 KB, 388x402, 194:201, a1fd5db3c0708417906d88f1aa….png)








All have superior flavor, and if sliced thinly will still melt to achieve a similar consistency. I will give you that American "cheese" does have better texture overall, but it doesn't taste nearly as good as any variety of real cheese.




Some good advice like using a big cutting board.

This is a bad video that recommends buying lots of expensive shit as "essential".

>Cooking is attractive like playing guitar it demonstrates your prowess with your hands your sophisticated knowledge of an

art form and is a demonstrate value to look for a partner.

WTF, his reason for why you should cook is how it looks to others.

>These bowls are by oxo good grips and they might be the oldest thing that I have in the kitchen they've given me ten years of reliable service.

10 years old is the oldest he has in his kitchen!

>Shilling Square Space crap

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How do you cook octopus, /ck/? I just cooked one and it turned out okay, I simmered for about 30 minutes, until I could pierce the flesh with a knife without much resistance. Then I drained it and let it cool. After it cooled I tossed it with olive oil, salt, and pepper and then grilled it for about 5 minutes until browned on both sides. The flavor was quite good, but it was a bit chewier than I would have liked. A couple pieces of the arms were quite tender, but parts of the mantle were pretty rubbery. What do you guys do to get better flavor/texture for your octopus?


Beat the octopus. Hold it by the tentacles and dash it hard against the counter.



>Beat the octopus

that sounds lewd

But I have heard of doing that to tenderize it, I'm also thinking I may have overcooked it the first time. I think for my second attempt I will beat it in the sink and instead of simmering it in water, I'll use red wine and vegetables.



Physically tenderize it. Also, to keep it from getting rubbery, it should be cooked very fast or very slow. A quick grill or a few hours in the slow cooker. It's the in between phase where it turns to rubber. I've also heard it's good pickled.


Beat the meat with a wooden rod or freeze solid and thaw. The ice crystals that form in the meat help tenderize it.


Go to Miller's Pub in Chicago, and order their calamari. Best sex of your life.

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Old thread :



Omlette quiche(?) with crossiant breading. Very tasty.

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Wonder if I should have used almond/etc milk instead of water.



>that hairy arm

>that girly ring


File: 2d7c32f7e04e589⋯.jpg (2.01 MB, 2160x3840, 9:16, IMG_20180715_114242.jpg)

Made sum fried shremps


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>start working 5 days a week

>only things I've "cooked" since have been slapped in the oven at 200C until browned

I'm really surprised at how many things you can get away with doing this to and not just have tough dry leather to chew on. Basically just crumb that shit and you're good to go.

That said this weekend I'm going to use about 1.5kgs of beef mince to make many meal-sized lasagnas in foil trays and freeze them so I don't do this. I make my lasagnas with two meat layers and a vegetable layer in the middle consisting of broccoli and pumpkin. Makes them at least passingly in the realm of a full meal.



>I'm really surprised at how many things you can get away with doing this

Most 'cooking' where i "work" at as a cook is basically just that, throw potatoes+onions+meat in the oven, later on add some cream and oven it up some more and serve to customers.

I mostly steam shit up these days when i homecook because ovening shit up is damn expensive, that thing eats electricity like OP sucks dicks!

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I am new to cooking because of university and stick close to keto diet, not entirely because I'm already a skinny bastard but I would like to learn more recipes because I often eat the same thing daily. Thank you


Some of my favorite keto meals:

Bacon and eggs

Eggs scrambled with cheese and topped with creme fraiche

Cook a pork steak, the deglaze the pan with heavy cream. Let the cream reduce and thicken a little, but don't cook too long or it will curdle

Beef steak drowned in olive oil. Get a fatty cut of beef, salt and pepper it well, and cook it how you like it. Then put it on your plate and pour olive oil all over it. Be generous.

French omelet

I eat a lot of creme fraiche and use it in a lot of my cooking. For instance, I made chicken curry the other day and used creme fraiche as the base. I cut up some chicken thighs and seared them, then mixed some homemade curry powder into some creme fraiche, then added it into the pan and let the chicken finish. It melts back into a cream like consistency, and makes a wonderful sauce.

To make creme fraiche, get a quart of the heaviest cream you can find, put it in a mason jar or something similar with a few tablespoon of cultured buttermilk. This provides the bacteria that make the creme fraiche. Normally you would leave this out for 24 hours and it would be done, but to make it keto, leave this sitting at room temp for a full 48 hours. This lets the bacteria eat up all the sugar in the cream (cream has 6 or 7 grams of lactose per cup.) Then when it's done fermenting, leave it in the fridge overnight. Enjoy.

There are also tricks to ketofy regular food. Generally in foods that are breaded and fried, you can replace the breading with ground pork rinds and/or cheap powdered parmesan cheese (the stuff in the green canister) and/or almond flour and/or coconut flour.

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what cheese is good for grilled cheese sandwitches?

the one i have right now has almost no flavor, it's like i'm eating toast with rubber between it

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ya cant go wrong with mozzarel



You're a pretentious fag.



>Less than half a line


Take a hike, cockroach

Polite sage



He's right, you and your ilk deserve to be executed. Liking American "cheese" and tolerance to other pasteurized and processed foods is a trademark characteristic of a subhuman specimen. Pollution of the gene pool is a very real and serious thing in our postmodern globalized society, and will have severe repercussions for mankind in, say, 1,000 years from now. A display of dysgenics and devolution to the upmost of extremes. Humanity will regress 50,000 million years into the past.


I like to make my own processed cheese. A little cheese, some butter, and a touch of sodium citrate make for an excellent rich melting cheese.

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What do you eat/cook after a day where shit got fucked up/to unrustle your jimmies?

I usually just go for bananas and tea. Must be the potassium or something.

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My bad, what I actually tried is agave syrup, that's got a taste. I mixed up both sweeteners.

I'll have to find some of that stevia to try out.



The problem with that is that its blended with Erythritol (no calorie sugar alcohol) which causes gas/bloating/nausea etc. I've never seen any stevia in stores that didn't contain erythritol with it. You might be able to buy pure liquid stevia extract online but i've never seen this in a local store. I admit i haven't looked too hard for it though.




I just devoured 3 cups of rolled oats dumped into a bottle of raspberry kefir. Because that's all that's in the house.



Sounds like the "some people are lactose/gluten intolerant, therefore all milk/grain is bad" argument.

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How does /ck/ feel about vegan cuisine and/or veganism in general?

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>I only eat organic soy.

Do you hate rainforests?



If you like "earthy tart" (not sure how to explain otherwise), try mixing into unflavored Greek yogurt. I tried with homemade fat-free, but whole-fat (especially if homemade) may have a better mouthful if you like it thick and creamy. But the yeast thickens things pretty well on its own so both might result in chunky to the point of chewy.



just buy local you fag

reminder that dietary cholesterol has never been proven to affect blood cholesterol


I love the look and feel of leather, but I'd love a vegan alternative.



>implying that cattle farming inst the optimal way to utilize unfarmable grassland

>implying greenhouse gasses / methane are a problem

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I prefer roast beef.

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new diet coke flavors.

what one would you try?

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But cherry vanilla was even better. And what do you mean "was"? It still sells in some of those soda machines that sell 45+ sodas.



I haven't seen any for years, even in large stores.


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>what one would you try?

None. Every time I see Brita aggressively tell me what to do, I remind myself to:

A) Never buy diet coke

B) Punch Brita in the face if I ever see her IRL

>Annie is best gril



It's better to make your own coke with natural Kola nut syrup and water from organic hydrogen.



none of them, fuck carbonated drinks

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>"Many basic breads, containing only flour, water, and yeast, are baked at high temperatures, usually 400ºF and above, while breads containing enrichments, such as eggs, milk, or butter, are baked at lower temperatures"

Why tough? I've read the same thing in like 10 different places.

Say I put my butter-enriched bread dough in a high-temperature oven going at full throttle. What's gonna happen?


Sounds like the butter could burn.



>butter could burn.

Basically this. Oil has a lot higher smoke point than butter.

Expand the realm of human knowledge, OP. Make some bread with butter and divide it into two loaves. Bake one at 200C and the other at 180 and see what the taste difference is. Be the hero we need.



M8, you may bake bread at 1000°C and the temperature inside the loaf will still be around 100°C as long as there's water left. That's why when you even bake with EVOO it didn't turn bitter.


Frankly, you shouldn't be worrying about these advices. Maillard reaction occurs at approx 160°C so that's the minimal baking temperature, and max baking temperature depends of the loaf's thickness, mold material and thickness etc etc. Most ovens cannot even precisely control temperature all the time, take it easier.


it doesn't*



>M8, you may bake bread at 1000°C and the temperature inside the loaf will still be around 100°C

Yeah, that's what I was thinking. There has to be a difference between putting a stick of butter in a high-temperature oven, and putting a butter-mixed dough.

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