Sometimes I put extra liquid over the "Max" line. What are some risky things you do while cooking?
>>21786956My family and I did it my whole life & their lifes no issues
>>21781956>he doesnt cook with steel-toed boots
>>21781859germ theory is bunk science
>>21785955That's not risky, just retarded.
>>21786956>replying to tripfagslurk moar
It really isn't any better with milk. I keep on thinking it's going to be better with milk but really you just have to add more of the chocolate mix to water
>>21786359Swiss Miss Instant Piss
I bet a Swiss Miss is hot as fuck maybe.
worked at a place that always had hot water readyi'd dump a packet of swiss miss in, enough hot water to dissolve it while stirring thoroughly, then filling the cup with ice and cold waterlove me some cold chocolate drink
>>21786359Doesn't need a milk bath
>>21787296lmfao yes it does i love milk
do you taste test when cooking? I don't, never did.
>>21787674>do you taste test when cooking?Yes>I don'tYou don't cook
>>21787684rude
>>21787674yeah I actually like to blindfold myself when painting too.
>>21787684>Cuts burger in half on the grill>Taste test itNeeds more grill flavor.
I already know what toast tastes like, cooklet. It comes with experience. And so do I.
>don't put it over #2 for bread dough>Don't mix your bread dough for more than 15 minutes or you'll over work it I've never gotten this to pass the "window pane" test with dough. When I started making bread I thought there was something wrong with me. 2 years and many, many successful dough based products made by hand later I thought I'd break it out and give it another try since I had other shit to do. Didn't save any time. Ran out up to speed 4 for the better part of an hour. Still sticking to everything, still not passing the test. Hand to fuck with it by hand to get out into a bowl for first proof. Are these a scam?
>>21785202flour 390gwater 172g 44%yeast 8g 1%salt 15g 2%mashed potatoes 98g 13%2 egg yolks2.59 calories per gram when baked.
I came home from work and wanted soup with bread but there was no time to bake. I bought a baguette from the local grocery store that the local bakery makes. I used to love their bread and how much better it was than the chain store bread. Now compared to the stuff we've been making at home is tasteless. It's still better than chain store bread but I'm really missing that home fermented taste.
Anyone got a good recipe for hamburger buns?
And yes, you can still self bump.
The new catchpa is weird
Is this stuff safe to drink?
>>21787930Better be with how much they charge for it.
>>21787930This stuff is more expensive than the French, Italian, German and American water
>>21788013It has a nice mineral edge and is more readily available in America that Apollinaris or even Gerolsteiner, and I'd hope you're not going to go broke drinking it
dare you to chug it
Are you a poachlord, /ck/? I'm afraid the art of poaching an egg may be too hard for me to learn and am seriously considering buying a dedicated poaching pan.
>>21787876that's because you fucking suck at eating.
Why would I do this instead of over easy?Why would I get up in the morning and boil a pot of water?
>>21788039>over easyJust eat the egg raw then.
>>21787758i eat between 8 and 12 eggs per omad. it would take too long to poach that many in a pot so i just steam them in a basket for 6 minutes to soft. when they are that soft they are almost like poached except firmer which i prefer.
I poach mine with the skin on.
breakfast
>>21785459glad to hear it
>>21783753those looks great anon, you didn't squirt ketchup all over them did you?
>>21785659i had them with currant jam
>>21783735>>21783731keep your nasty taters
>>21785464Is this what ameritards are eating for breakfast? No wonder they are FAT
Would you eat at an establishment with a salacious name?
>>21787693Are you sure? AFAIK the jury's still out on how eggs affect cholesterol level. But in any case eating both of these foods together is just fat overkill
>>21787631>CHEESE NEGGERlol lmao
in houston we have Bunslut, its pretty fucking good
>>21786958If the food was good and priced reasonably, sure. It won't be.
>>21786958This is blasphemous chud tier.
Discuss recipes, share pictures, etc. What's your favorite flavor? Do you prefer sorbet, ice cream, no churn? with eggs?I plan to try the Macadamia nut brittle. I just happen to randomly taste the Häagen-Dazs and fell in love with it. So now I want to try mine. I often do this, taste some industrial/junk food and then make it better (and cheaper) at home. It's the second one I tried, the first one was a banana and was a total fiasco.
Hm I expected people discussing their recipes or having retarded opinions like:>The only kind of ice creams are sorbets, ice cream is cream, the only decent flavor is lemon sorbetor>No churn is devilBut it seems anons just prefer only precising their favorite salty flavor.>picrel is philipino Coco Mama ice cream
I like to add roasted nuts, macadamia, or almonds shavings still hot from the pan.What do you add?
>>21787999You know ice cream and sorbets are clearly defined categories and not a vibe right?
Homemade Minimalism Ice Cream:CreamMilkSweetner>Whip it up>Freeze>EatThe milk cuts the heaviness of the cream fat and adds volume
>>21788004Of course but some guy go too far and only accept sorbet because it would be superior, purer and ice cream would be fat junk food for retards.I'm still a novice and I'm curious, I would hear anybody and test any recipe, and preferring sorbets is ok, but saying ice cream and no churn are shit for peasant and only sorbets are legit sounds too far for me.And you know this site loves having excessive takes.
I am looking for books to answer my questions about cooking. I consider myself a pretty good home cook, but a lot of what I do is a mimic of what I've seen in recipes, and I don't understand why. Here are some example questions I haveWhy does the oil need to be hot before adding the food?Why should the meat be seasoned before cooking instead of after? Is it just so it sticks better, or is the salt altering the dish while cooking, and how?Under what circumstances would I chop garlic roughly vs mince vs make a paste? Which herbs should be added only at the end, and why?How does the flavor of a green onion differ from a leek or a chive? When to use each?Apart from the differences in toughness and richness, which cuts of meat are preferred when?When would I choose to use potato starch over corn starch for frying, or over flour? What about for thickening a sauce? Etc etc What books can I read to learn this sort of technical information?
>>21787288The AI is literally browsing every cooking post ever made online and summarizing what REAL PEOPLE said. Jesus Christ the anti-ai crowd are the dumbest motherfuckers alive
>>21787347>>21787363So why didnt you post this to chatgpt instead of interacting with lesser beingsJust stop posting here and look exclusively at AI, its better anyway right? There is literally nothing you can see here that an AI cant tell you so you will now leave forever Unless youre massive, retarded hypocrites of course
>>21787347>I can ask Google AI the most niche shit ever and it's always perfect.It seems perfect to you because you are a retard.
>>21787330>I am looking for books>Here are some example questions I have>What books can I read to learn this sort of technical information?You must be black>>21787363The majority of posts on the internet are Reddit and retarded. I don't want a summary of what redditors think.
>>21787899gpt is right though, i hate to break it to you but you are asking a basic bitch question that has been asked and answered (accurately) a million times before. all those books listed are good options.
I usually just make burrito bowls for the week but getting kind of bored
>>21787760How about a burrito?
Diced pineapple, cantaloupe, and milk.
Avocado and greek yogurt sandwhich always hits the spot
bag of frozen vegetables (i like bell peppers and onions) use kitchen shears to cut up a pre-cooked sausageheat in skillet until you're bored, you can probably double the vegetables if you have a big enough pot/pan since it reduces
>>21787760Honestly, lunches that I pack are just leftovers from the night's dinner before or actual small meals that I pack.
what's your personal favorite modification on a well established recipe?
>>21787812Why?
>>21787812this but with jalapeno mustard instead.
>>21787733I add egg to instant ramen noodles
Greek yogurt in guacamole.
>>21787733Which recipe is more well established, the plain cheese pizza or the pepperoni pizza? Because I add pepperoni onto both...
whos gearing up for the holidays?
>>21787115How do I make this soondubu-jjigae.
>>21787613you didn't cook that
>>21788093yes i did, as you can see i still have the same mouse
>>21788090the premade packets from the asian store are pretty good but theres a lot of shit thats not worth stocking in the pantry if you dont cook korean food often
>>21788090oops forgot to post recipehttps://www.maangchi.com/recipe/sundubu-jjigae
Name your favorites. For me it is>Raw red onion>Spicy Mustard>Sauerkraut
>>21787936>Mustardany variety of this
>>21787950It wouldn't be a hotdog without a weiner
Westfallers > hot dogs
Ketchup must be outlawed by the UN. Otherwise the genocide of hapless hotdogs is inevitable. For the love of all that is good and true, death to ketchup! Long live Chicago and our 'dogs.
>>21787936>chili>cheese>onion>mustard
Culinarily speaking?
>>21787974Because I wanted to start a thread on Canadian food? I didn't notice it was AI until you said it. I don't scrutinize everytging I download, I just thought "yea this works" and used it.
>>21787862The best Chinese and Japanese food outside of their respective countries is in Vancouver.
>>21787982well, it doesn't work.refrain from posting unwanted slop in the future.
>>21787862>Vancouver, ON
What is happening is Jeetification of the culinary scene. An increasing number of options for consuming poop, essentially.
