I made curry
>>21582968ok
actually it looks like you made stool on a plate
>>21583008>obsessed with poopI wonder what your country of origin is?
why?
cool. is that a battered piece of fish? I don't think that's normal.
>>21583032it’s tempura chicken (toriten) because I’m too poor for panko
>>21582968Too much rice not enough chicken
>>21583055>too poor for pankoHow?
>>21583176in my local store it costs like 10€ /kg
>>21583017See OPs looks like actual shit. While yours looks more a puree. Either way curry is vile.
>>21583186It's just coarsely grated stale bread. You're being ripped off.
>>21583250op's pic looks like peanut butter to meif your shit looks like that something is wrong. i think the issue is that a lot of you just have diarrhea all the time and you immediately think of that whenever you see some kind of sauce.
>>21583263they import it from south korea so its bound to be more expensive than local grains ground into generic crumbs
>>21583267Nah, just to many Indian videos online, and changing baby diapers.
>>21583250>curry is vileIt's just a handful of spices. Like Lays, or Heinz ketchup. Same shit, over and over again, everywhere you look.
>have watched and religiously followed, step by step, 7 different tutorials on how to boil rice>have failed 7 different times>either the water boils off and the rice is not even remotely done cooking (hurr durr cover and simmer on low for 20 minutes after boiling and its hard as a rock)>or it burns and sticks to the pot like crazy no matter how much I stir ithow the fuck do so many people just eyeball this shit and do it correctly every single time?
>>21583345what happens if you put rice in boiling water and stop boiling it when the rice is cooked
>>21583361I tried that the first time I made it and it burned like fucking crazy
>>21583362the water burned huh
>>21583345I don’t know. Maybe you’re dumb. The easiest method that requires no fussing about is>1 part rice>2 parts water>bring to boil>cover>turn heat to low>cook for 15-20 mins>wa LaIf you have an electric stove, remove the pot from the element when you turn the heat to low until the element is cools down to low heat. Electric stoves obviously don’t cool instantly and you don’t want the covered rice boiling away the too fast as the element cools down. If you can’t make rice using the above method then you’re cookingly challenged.
>>21583369That is literally exactly what I just did, precisely 20 minutes, and the water cooked off but the rice was still hard.>If you have an electric stove, remove the pot from the element when you turn the heat to low until the element is cools down to low heat. Electric stoves obviously don’t cool instantly and you don’t want the covered rice boiling away the too fast as the element cools down.I have an electric and nothing I've read or watched has ever specified that. The burner on gas stoves cool instantly? I didn't think it mattered.
>>21583032Looks like a frozen chicken breast from iceland>>21583055>TempuraI'm now 100% certain it's this
>>21583371if things like large metal things retaining heat confuses you maybe you should go to high school before you continue your journey as a chef
>>21583386I didn't know that it retaining heat mattered, I assumed that was planned when people make recipes. What am I supposed to do, hold a thermometer to it to monitor the temperature?
>>21583391water boils at 100c
>>21583396I'm from a country that deserves to exist so Celsius isn't used here and I have no idea what I'm supposed to do with the boiling point of water in this context.
>>21583397its sometimes used as a live indicator for whether you should turn heat down or up
>>21583399>live indicator
>>21583402you know how you put butter on a pan and it starts bubblingthis tells you the pan reached >100c
>>21583186Make it at home you fucking idiot. It's simple. You take some basic-ass white bread, shred it, roast it in an oven on a baking tray at low temperature for a little bit until it becomes golden brownish, then you pound it into dust. The whole process takes maybe 30 minutes FFS.
>>21583409panko is made via electrocuting dough between metal platesI dont have the equipment for it
>>21583407Butter bubbling and the boiling point of water is the same? I didn't know that. How do you know what temperature to raise or lower shit to? This is why I follow recipes, I have no fucking clue how 425 at 30 minutes will produce a different result than 250 at 60 minutes.
>>21582968Looks good anon, consistency of the curry looks great.
>>21583412typically with boiling carbs the target is slow simmer as in some water bubbles but not rolling boilFor oven recipes you can always replace them with thermometer. You can put the meat in any temp you want and take it out when it reaches target without thinking about it.
>>21583418I thought bubbles meant it WAS a rolling boilhow do you know what the target for a meat is?
>>21583411That's an industry way to make it, sure, but you can make it at home easily. You take a few pieces of white bread, cut the crusts off of them, chuck them in the food processor or blender and shred them a bit, then put them in the oven at 350 for about 5 minutes, and crumble the result. It doesn't get much simpler, and it works just as fucking well as the industry method.Fuck sakes, man.
>>21583420With meat theres different texture depending on internal temp. So typically people go for "probably enough heat to kill bacteria, but not enough to dry about the meat".Then if you believe the meat doesnt have bacteria inside for whatever reason, like beef has thick muscle structure that doesnt let them in easily + modern meat industry hygiene practises, then you can prefer any temp you want. chicken has historically been a source of salmonella which is undesirable, and modern meat industry practises like vaccines typically means theres no salmonella people have grown accostumed to overcooked texture. Salmonella starts dying at 49c so if you keep chicken at 59c for an hour its safe to eat and people might go "this chicken is so moist that it must be unsafe to eat" and not like it as they associated chicken cooked to >75c as normal.Pork, thanks to its muscle structure is considered less safe to eat raw than beef so people typically blast that to be overcooked as well, but you could eat it raw if you wanted to. If you blast meat at high heat then the outer layers get dried quickly while internal parts are less dry. So to improve texture often low cooking temps are recommended for thick pieces. Or sous vide to get precise internal temp. If you dislike the meat texture after cooking you can continue cooking it. Or change the prep, like brining can improve chicken texture, or fish.Fish pieces have very specific low temp targets you want to have for optimal restaurant quality and there things like how fatty the meat is impact cooking time. They should typically be frozen to kill large parasites but its not guaranteed. Fresh water fish which live in rivers have more chance for parasites and bacteria than salt water deep sea fish. Theres similar muscle structure differences like beef/pork. Tuna has dense structure, some white fish have less so and you checking the raw fish for worms has bigger priority if its not dense muscles from salt water.
>>21583345Do it in the oven.Use one of those glass rice dishes.It's much more consistent and tastier than making it on the stove.
>>21583008what's the difference
>>21582968It looks less like curry and more like liquid shit on a plate.If you want to do it properly, you gotta make a better roux before you add your spices, then turn off the heat and slowly add a bit of cold water, maybe some fruit juice or honey, then let it cool. add a bit to some veggies, ideally potato and carrot, and you end up with a darker and more appetizing looking curry than that shit on a plate
>>21583409>>21583421That's just regular ass bread crumbs, you shithead. You have no idea what panko actually is, do you? They have a completely different appearance and texture.
>>21583514I'm telling you the method that asian home cooks and quite a few restaurants use to make them.Source: I worked for several restaurants over the years and made them alongside the chef, who was Japanese and claimed that was what his family back home did. All that Panko is, is lightly toasted breadcrumbs. The factory method of making them is used because it stores better at room temp and has a longer shelf life, whereas the method I described needs to be stored somewhere cool and only has a shelf life of about a month. That's literally the only change. Get your head out of your ass.
>>21583522You are retarded and wrong
>>21583345Rice cooker
>>21583551Look, idiot. Panko literally means bread crumbs. Pan is japanese for bread, and ko is japanese for "crumbled" or "dust", context dependent. In Japan they make Panko using the above described method using a white, sweet, bread. Asian cooks in the west typically try to use Wonderbread for it, claiming that it has the closest taste and texture. Just because you're too fucking retarded and incompetent to look something up for your self I explained this to you. I can look for "how to make panko" in any search engine and come up with 50 pages outlining the method I described. White bread, cut off crusts, throw bread in food processor, spread onto a baking sheet, throw into a preheated oven at 300-350 for between 5 and 7 minutes to dry it out, use resulting breadcrumbs for breading. Easy peasy Japanesy.It should be painful to be as stupid as you are.
>>21583385haha it looks identical to that. nice find
>>21583620neither of your prescribed "methods" would create actual panko style japanese breadcrumbsare you a language model / chatbot
>>21583636Are you brain damaged? I think you're brain damaged. Either that or you're just a troll, in which case, bravo.
>panko has different texture from normal bread crumbs because its prepared with electricity which cooks it from the inside which results in airier texture and no crumb, its uniformely white and gives you crispier breading>"dude, just use normal bread crumbs, its literally impossible they're different from panko made using the actual methodology"why is he like this
>>21583345>1 part rice >1.5 part water>grease the bottom of the pan or rice cooker >cook for about 10-14 minutes and cut off all heat >wait another 5 for the steam of the egg to cook the rice wa la
>>21583345>read instructions on bag of rice>follow instructions printed on bag of rice>remember that these instructions (the ones printed on the bag of rice) were meticulously written by some "gastronomic scientist" in "Minnesota" to make the rice exactly how they want you to>before i can act further, the rice is completed and it is cooked properly
>>21583345Get a pot with a lid that fits tightly.
>>21583345You're supposed to turn off the heat once the rice starts boiling then cover and simmer. Should be done in 30 minutes if you put the correct amount of water.
>>21582968looks edible, anon. I'd try that shit. on a scale of 1 to spicy, how spicy is it?
>>21583345is this pasta?
>>21583017
>>21583250curry in general is delicious and you have the palate of a child. which of the 10,000 varieties of curry were you thinking of anyway?
>>21582968Its a japanese style curry therefore its not curry its shit. Bland and boring just like their cuisine
>>21588352It's apparently based on British curries from the early 1900s, so that's not surprising. I'm from the UK and Japanese curry honestly tastes like old people curry so much, what a disappointment.
curreh?
>>21582968Sorry but that looks fucked
>>21582968Looks good but to nitpick, sauce is slightly too thick and rice seems slightly overcooked.
>>21587889
>>21587897Well no it's the opposite actually. Curry is overspiced slop for people who have not palate, like children. Most of it is derived from more balanced and intentional Western recipes that made their way to the East during the age of exploration, and they were transformed into slop sauces by the natives in an attempt to cover up the taste of their rancid overcooked meats.
>>21589009>I'm from the UKLiar.
>>21583008I notice that many people who make curry present it in a very curious manner, almost like an in joke
>>21583369>>1 part rice>>2 parts waterkys dumb nigger. retards like you are why we have wine mom recipes for fucking white rice that say to add sage and shit. i hope a nigger rapes you
I ate at an Indian restaurant a little while ago and got some curry, it was really boring. I went back yesterday and got some tandoori chicken and it was actually really good. I remember going to a Thai place and their curry was actually something to remember.
>>21582968Looks terrible
>>21591456Eat shit, Nazi!
>>21582968This looks disgusting but I bet it's really good
