It’s night, it’s cold and rainy outside: let’s make stock.
Veggies and herbs in the pressure pot (there’s also rosemary off camera because rosemary makes everything better), 1 litre and a half of filtered water + half a glass of white wine.
Now, the meat.We have turkey wings with their skin, and they should be good for a thick and fatty stock.Let’s go.
40 minutes in the pressure pot and wa la, it’s ready.The whole kitchen and my clothes smell of restaurant, this is a good sign.
Now, let’s remove and shred the meat from the bones, I’m also going to keep the skin because I have a dirty idea for it.I’ll make two portions and keep the carrots and the onion from the stock.
And this is for my next lunch, I will make chickpeas stewed in this beauty.
With the broth in the big jar, I’m going to cook a hearty pot of stewed lamb in a tomato sauce.Stay tuned
MAMA MIA I A WANT A PIZZA
>>20845034nah, Bania was wrong here
>>20845066No.Pizza is gay and we’re real men here.We’re stewin’
>>20845105>Pizza is gayi just had pizza and didn't feel the urge to suck any dicks after. I don't think pizza is gay
>>20845105Appreciate the clean stove, Anon, but I don't think I could eat that stringy slop you call stew.
Very based. Where the eff is it raining in this god-forsaken country?
>>20845140It’s not meant to be eats alone, it’s the sauce for the pasta alla genovese. ;)Picture not related (this is baby back ribs ragù)
>>20845147It was raining before, although it’s cold as fuck here considered that technically it’s still summer.
This is so complicated. Why cant i just eat the turkey and drink the broth?
>>20845155*eatenIt looks bad in picture but I promise that it’s the bomb
>>20845169Because we’re autists and we need to over complicate everything like cooking pasta in leftover broth directly in the pressure pot.
>>20845022Low tier third world country meat. Nobody is impressed by your constant thread spam. Why do you keep doing this? Are we supposed to laugh at how bad you are at cooking?
>>20845155>It’s not meant to be eats aloneYour English is worse than your cooking.
>>20845203He's not bad. Maybe you should take a chill pill.
>>20845171grim
>>20845203>>20845205>>20845423Go make another mcchicken thread cunts>>20845171Fuck the haters op. I like it. Would eat. Did you have anything on the side?
>>20845171Mmm looks very good! I bet that sauce would make a great loose meat sandwich.
>>20845171Nice, does look good.
>>20845203It's never too late to neck <3 >>20845171I'm sure this tastes amazing, but for me? I need some cream and cheese
>>20845203Why don't you make something and produce something of value instead of your whiny bitchbabble?
>>20845203>weNothing worse than some anonymous cunt thinking they can speak for the group. I absolutely loathe anons like you
>>20845105This is grub. Pour this on rice or noodles or toast.This is how grub works.This is grub and I would grub down on this grub.
>>20845203it's stock, you fucking retard. do you only use Olive A5 Wagyu for stock making?
Don’t fight anons, let’s keep it comfy.Thank you for the positive and negative feedback, I’m experimenting and learning as I’ve been levelling up my kitchen sills lately.Next I’ll be making beef bones stock, I plan to cook this one with ossobuco for maximum flavour.However let’s see what happens in some hours during lunch, also dinner because I have lamb chunks waiting in the fridge. Also the poor English errors are mostly caused by the phone auto corrector because the keyboard isn’t set to US-EN by default and so it changes some words.
This is the lamb, it’s grass fed
>>20845780I fucking love beef shanks
>>20845771I made beed fond from it just yesterday.
>>20845811Thanks for mogging me anon <3Looks lovely.Any suggestions on how to use the beef knee bones? Should I brown them in the pan before adding the stock or in the oven? Or avoid doing it and directly putting them in cold water and boil?
Chickpeas have rested overnight
In the pot with sage, will cook for 40 minutes.
>>20845815I roasted everything in the oven. Depends if you want to make a white or brown fond. But imo white fonds don't work with red meats anyways as the colour will turn dark anyways. It only works with white meats like veal or poultry. Also don't heavily brown them as it will result in off-flavours.
>>20845836Ok anon.Which temp for the oven? 180ºC/356F until browned?
>>20845838I used maximum heat (275° here) so all water coming out will start evaporating immediately and the meat will not already boil. Took me like 10 minutes.
>>20845841Also boiling it down to a glace right now. That's the colour i got.
>>20845841Thanks you!>>20845853Splendid
Meanwhile, chickpeas are ready.Now everything is ready to cook.I’ll post again in a few hours the results.
>thread is full of haters who can't cook and have never tried to cook anythingI'm enjoying it. Continue, OP.
>>20845910Thank you anon.Wait some more, it’s time for my comfy morning walk. My friend here is waiting for me, he likes almonds.
:3
>>20845999>>20846001stupid rat
>>20845999>>20846001based. here's my bro. still a bit skittish but I'm working on it
>>20846011Nice anon, I heard that these remember your face and bonds with you if you’re good with them.
Let’s go
Let’s fry the skins
SLOPPA ASSEMBLEDPaprika and turmeric as spices
>>20845203It's comfy. Go make another McDonald's thread.
Fried skins IN
Done.
slop thread
What's up with all the faggot no-cooks criticizing in this thread? Disappointed it's not some frozen pre-made goyslop? Looks good OP
>>20846224Yes>>20846226Thanks
>>20845203You should kill yourself. Why wait, do it today.
>>20846221>>20846230Comfy, would eat and ask for seconds.I hate that the turmeric turned everything yellow.
>>20846340I thought the same thing anon!
Round 2
>>20846230MAMA MIA ITS A SLOPPA
>>20846230Should have mashed some of the chickpeas to thicken the broth. As it stands, it's way too soupy. It doesn't take much, just a few chickpeas mashed with the cooking spoon while cooking.
Lamb: seasoned with salt and powderedrosemary >>20846400True anon, I did it while I was eating but thanks for the tip.
Olive oil, moderate heat (this pan is not a tri ply frying pan), lamb in.
Veggies in (carrots and leek), the rest is in the stock.
Stock in, the smell at this point is fantastic tbqh famalam ding dong
Tomato sauce in, some other rosemary and, why not, oregano too.Now it will be pressure cooked 30 minutes.
>>20845203Look at this fucking loser and laugh
>>20846445And it’s finished.Will eat for dinner half as it is and half with pasta in the next days.The sauce tastes amazing, I’m very happy.
funny, i made a similar sauce but with beef short rib and paccheri
Do zucchini belong to stock?
>>20845082no, Bania is always right. if someone said they'd take me out to dinner and it was just soup that's bullshit
>>20845011>sancrispinojesus fucking christ anon, have some self respect
>>20846708Kek I don’t drink wine, a fancier bottle would be wasted for me
>>20846672You could use young ones yes. You can recognize them by their paler colour (old ones taste a bit bitter and have dark green skin and too many seeds). They're better if you add them separately/at the end though. Too many kinds of veg gives you that undefined "soup of the day" flavour instead of a proper veg stock.
>>20846739NTA, I follow your threads, you're a decent cook. Try a decent cheap wine. Riesling for instance, if you have that near you. And leave the sage. Add it to your meat, not your stock.
>>20846769Thank you anon, grazie :D
>>20845029>stock>40 minutes in the pressure pot and wa la, it’s ready.Uhh...I know it's a pressure cooker, but...
>>20846797Trust me, it tastes good.You can always cook it in the pressure cooker later simmer it with the lid open.
>>20846695No. Bania called Jerry up out of the blue to collect the dinner Jerry promised, then just ordered soup. He's 100% in the wrong. If he wasn't hungry he should've picked a different time. Jerry didn't force him to go.
>>20846797I do 45 minutes for pressure cookers 75 minutes for instapot high (they work at 12 bar not 15)
Can I eat your asshole?
>>20845034NO SOUP FOR YOU
>>20845203Just a reminder to kill yourself if you haven't already done so.
From today’s lunch: buckwheat spaghetti with double consistency zucchini and mackerel.I fried the zucchini in oil until golden and maillard reaction appeared, then added an espresso cup size of water, steamed them lid on until softer. Meanwhile steamed in my beloved pressure pot another zucchini and put it in a mixer with salt, oil and some basil leaves then added the creamy resulting mix to the pan with zucchini and quickly sautéed everything on medium high with the residual oil and water.
>>20848947This is the result
Buckwheat spaghetti in the green zucchini cooking water at the bottom of the pressure pot, salted, and cooked “time on the package minus 1 minute”.
When the water was 70% gone I added the canned mackerel and crushed it to make a cream with the starches in the cooking water, then transferred everything + 1 small ladle of cooking water in the pan with the sauce and finished cooking in that pan.I wish I knew how to do that “flip the pan towards your face and make everything jump and mix in the air” thing without causing massive damages. Will learn.
A drizzle of olive oil on top and it’s proper lunch time.If was good, even today I’m happy.
>>20848957Looks very good. Well done anon.
>>20849049Thank you anon.I still have 1/2 jar of stock, I'm planning on using half of that to deglaze my pan for a steak sauce and probably use the remaining parte instead of water to cook some veggies.When I'm done with turkey stock I'll be making beef bones stock.
>>20845105>>20845171That looks absolutely delicious. How much of a difference does the pressure cooker make? Every time I make stock it just tastes bland. I've tried every trick, from 1 hour to 24 hours, no spice to every spice, no salt to lots of salt, never turns out better then store bought stock
>>20845203Hi there this is your daily suicide encouragement. Why put off until tomorrow what you can do today?
>>20851158Brown your bones in the oven and use bones with marrow (such as shanks) and cartilages. Use filtered or mineral water, Himalayan pink salt and add a bit of apple vinegar.I’d ditch the aromas but if you want you can add carrots and onions, they will eventually disintegrate, but you can skip them.Use bones from grass fed cows.Pressure cooker has the advantage of reducing the cooking time by 1/2 and all the nutrients stay in the pot, the only disadvantage is that you can’t refill with water unless you release the pressure. Not a big deal, however with a normal pot you can always visually check the result in real time.Since I don’t want for any reason at all to keep a pot running for 12 hours filling my house with stock smell and paying billions in gas expenses, the pressure pot or the slow cooker are the way to go. 4~6 hours are a reasonable amount of time.
>>20845203>op posts oc>throw a pissfit that it's not mcd thread #1029509please kill yourself you miserable sack
God, I fucking love this dish.This is the stock with the veggies and turkey that has been resting in the fridge for 2-3 days and the taste is amazing, really.I’d like to use more amaranth but I have to keep the carbs down, that’s why there’s a lot of meat.
>>20851355looks delicious
>>20845203USA is fourth world when compared to Italy
>>20845203Although you're a failure at life, killing yourself is one thing you can succeed at.
>>20845203Third worlder spotted
