>>21636421
You should season your hands before you touch it too

>>21636421
>What is the purpose of seasoning the parts that don't touch food?
It prevents rusting

>>21636421
>I really season the bottom and sides of the dutch oven?
yes
>>21636437
this

thread complete

>>21636437
>>21636441
ah, gotcha. Thanks. Any other tips for any common errors regarding seasoning?

>>21636442
yeah that's why I made it a SQTDDTOT. I didn't see one in the catalog and I don't come to /ck/ much so I don't even know if y'all usually have those.

>>21636450
>I don't even know if y'all usually have those
We don't. The entire board is 90% fast food advertising spam, so there's not much of a point

>>21636456
oh. In that case, which fast food place has the best tendies? And which has the lowest-calorie tendies?

>>21636450
>ah, gotcha. Thanks. Any other tips for any common errors regarding seasoning?
Too much seasoning, too hot, too fast, too much oil
The goal is to polymerize the oil and build it up over time

>>21636510
thanks. I've heard to season it 3x before I use it the first time. But after that, what? How do I maintain it after it's seasoned? Do I have to continue seasoning it, or just rinse it off and dry it after every use or what?

>>21636602
>I've heard to season it 3x before I use it the first time.
You don't have to do that. You can season just once and start cooking. Twice if you really want. It should be totally fine for almost everything with one seasoning, eggs will probably stick until you cook a bit, because you probably won't do that good of a job seasoning it. That's fine. It's not a big deal. Just fry some potatoes, it'll work itself out.
>How do I maintain it after it's seasoned?
Rinse it with just water and don't scrub more than you have to until you have a good seasoning built up. Once it's well seasoned you can do damn near anything. Heat it afterwards to dry off the water. Apply a thin layer of oil to prevent rust. This isn't seasoning, you don't have to heat it again, it's just so it doesn't rust before the next time you use it.
>Do I have to continue seasoning it
No. Once seasoning is done, it is done. If you scratch the seasoning, it will be fine. Just keep cooking. If you strip the seasoning with acidic foods, only then will you have to re-season.

>>21636501
Popeyes tendies when the wagie cares are my favorite

>>21636421
It's probably pre seasoned so just wash it and it's good to go.

cooking literally seasons it. you don't have to pretend you're doing something fancy up front. you literally won't taste any difference and it won't affect the cast iron any differently.

also, anyone saying to wipe the entire thing is retarded. the parts that touch the food legitimately are the most important. the bottom won't rust if you just dry it properly and throw it in the oven to heat any excess moisture away.

people take this shit too serious

>>21636966
>the bottom won't rust if you just dry it properly and throw it in the oven to heat any excess moisture away.
It absolutely would if it wasn't seasoned.

However literally any cast iron you buy is going to already be seasoned, so.

>>21636966
>bottom won't rust
It will though. Heating bare cast iron actually accelerates this rusting process. Also, this is how we know you've a pseud that's never actually used cast iron.

i dont get meals as my food supply but I snack through out the day. Not chips/junk food. why do i always feel hungry/?

>>21638287
because you're not eating meals

Pro chef here,
1.soak pan in salt water for 8hrs to season fully
2. Bake pan in oven at 475F for 35 minutes
3.while pan is still hot, add 1 cup 50/50 distilled vinegar/lemon juice and let sit overnight.
Pan is now virtually non stick

>>21638287
>i dont get meals as my food supply but I snack through out the day. Not chips/junk food. why do i always feel hungry/?
Part of how your brain sense hunger/satiation is literally from a never pathway to receptors in the gut/intestine that sense how full you are by the stretching of the inner tissue lining:
https://www.ucsf.edu/news/2019/11/415916/we-know-were-full-because-intestines-stretch-sensors-tell-us-so
So if you are never having more that a bit of this here or there, your gut may be fooling your brain into thinking it's starving. My advice is drink more water to add bulk to your stomach throughout the day. Also try to get more insoluable fiber into your diet for the same reason.

>>21638299
>while pan is still hot, add 1 cup 50/50 distilled vinegar/lemon juice
don't do this it makes nerve gas

>>21638540
>>21637241
>>21636979
all retarded posts spreading misinformation. jesus christ.

Caught a deal on a metric fucktonne of ground coffee for cheap recently. I wanna brew a lot at once but not go through the hassle of loading and brewing and reloading and rebrewing (and reloading and rebrewing and reloading and rebrewing) using a moka. Espresso ground is notoriously ill-suited for drip filters. Any suggestion for using up enough quickly to brew about 1500ml of coffee?

I'm a dumbass and got myself in a situation where I don't have a stove and have only limited to nonexistent freezer space. I can spare the time to shop every day, but it's still an annoyance, and I can't bake anything. I do have a hot plate, a pressure cooker, and a microwave, but I get the feeling I'm gonna be spending a lot of time eating soup or beans. Dishes washed by hand, so I guess I'm gonna be eating a lot of leftovers back to back.
How do I best adapt to my own dumbass decision?

>>21636421
>What is the purpose of seasoning the parts that don't touch food?
To create a protective layer so your shit doesn't rust

>>21639678
A lot of one pot dishes are going to be in your future. Is your pressure cooker one of those electronic ones that doubles as a slow cooker? That should be a big help if so.

>>21639758
It is. I have a book from my mom because she loves shit like that, so I can lean on it in a pinch, but I hate how so many recipes seem to need 30 ingredients you use for one dish and never seem to use for anything else. Just me being stingy and uncreative, I guess.
I'm trying to reason out how to do pressure cooker Pad Thai, because it's a really good staple food and I can reliably cook it with a pot and a pan, but I want to see if I can get it done in one like pressure cooker spaghetti and meatballs.
I also need to use the next time I get access to a grill to re-season my cast iron because that shit was impossible to do in my apartment and I really want to see if I can reclaim them. I have a fuckton of butter I need to get rid of (impulse buy, don't ask) and I was planning on sacrificing it to season my pans because I may not get another chance for a year or more.

what's a good cleaver?

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Should I order KFC or McDonalds?

>>21639639
Just brew in a pot and then filter through a paper filter
or a mesh filter or cheesecloth, depending on how finely the coffee is ground

>>21640737
no

>>21639795
>but I hate how so many recipes seem to need 30 ingredients you use for one dish and never seem to use for anything else
This happens when you mix cuisines (e.g. that soy sauce and mirin wine you use for that one Asian dish doesn't carry over to Indian or European dishes). You can mitigate this by substituting ingredients (e.g. use soy sauce in place of worchestershire sauce) or by dropping some ingredients entirely.

>using butter to season cast iron
Don't do that, use regular cooking oil. Use your butter in your food.

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What should I use to filter out the really fine pulp when juicing stuff like apples and grapes to get clear juice? I tried using coffee filters but all the pulp just clogs it up and it stops draining.

>>21641395
Once with cheese cloth (multiple layers). If that's not enough, do it again with coffee filters.

>>21639795
>need 30 ingredients
This is blatant bullshit. I cook for my family every day of the week and I none of my meals require 30 ingredients.

Keeping a kitchen stocked is not hard, you millennial mishap.

>>21636450
my tip is if youre only going to use this for camping, it is going to be way more work than its worth
You gotta coat it in oil before you store it, then clean it off before you cook on it
Cast iron only makes sense if you use it daily, it is not a special pan for special purposes

Its been a while since we had a cast iron thread, used to have these every day

>>21636421
>I plan on seasoning
Any pan you bought new in 2025 is already seasoned

>>21641395
Use a metal coffee filter for the first pass, if it clogs you can scrape the inside a bit with a utensil.

>>21641395
use an old t-shirt
or a jelly strainer if you dare

>>21641469
OP, don’t listen to people that spew this autistic nonsense. A cast iron is literally the only thing I bring camping because it’s so versatile and durable. You don’t need to coat it with oil before storage, or wipe it off before using, or put it in the over before putting it away, or re-season any time you use soap, or any of that retarded horseshit.
Just season it once or twice, and then cook in it. The only things to avoid are 1. letting it soak in water and 2. making acidic foods (e.g. tomato sauces)

>>21641435
>>21641514
>>21641520
Thanks, I'll try some of these.

I live in New England and want to buy guanciale. Is my best option ordering from the Internet?

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>>21636421
>SQTDDTOT
What do you do with these
Came from a "pantry"
I've never had these on my shopping lists

>>21643092
chow mein is used instead of rice for stir frys
coconut chips are for desserts and indian dishes like mulligatawny

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First time cooking with picrel. Why does it smell so different than all the products containing artificial truffle aroma?

>>21643094
I thought it was a limp noodle, I've always been a rice guy, never ordered noodles with asian stuff
I tried it in soup instead of saltines, i guess it was fine

I've never even smelled curry. so I'm not about to fuck with some indian shit. but thanks for offering

>>21643102
What is that? Turds?

>>21636421
not needed on a Lodge it's already pre-seasoned.

>>21643102
I'll let you on a little secret anon... "truffle aroma" is the nice name for 2,4-Dithiapentane, a compound synthesized from various chemical elements in a way that doesn't involve any agriculturally grown or harvested mushrooms, and especially not truffles.

>>21638299
don't do this youll make mustard gas

I'm making a dish for my gf for a special occasion and I need some ideas for vegetables that I could serve with the dish.
Things that that I'm going to serve:
>Duck beast with an orange, caramel and rum sauce
>Mashed potatoes with roasted garlic pressed through a fine mesh strainer
>Dry red wine
Preferably some vegetable I could sauté so I could create a full dish with different textures.

>>21644582
Duck breast*

>>21644582
Get some beets, roast em till they're soft (in skin) and then grate them. Add some salt sugar lemon juice and sour cream if you want to.
You can prepare this in advance and store in the fridge, and sauté a bit if you want it hot but it goes well cold also.
Beets go excellent with duck in my opinion. One of my favorites.
A more generic option would be broccoli or glazed carrots. I ate red cabbage with duck in a restaurant once but I could never reproduce it satisfactorily

My liquid honey oozes out from the closed container, and makes a big fucking sticky mess in my pantry. I've looked it up and apparently it's from water content in the honey.
Is there any way to stop this?

>>21644582
mushrooms and leeks

>>21636450
Don't overthink it.
>>21639795
A lot of ingredients are redundant. A lot of things can be substituted. A good example is teriyaki sauce. You don't need mirin, rice wine, rice vinegar, corn syrup, and brown sugar. You can just make it with any wine, any sugar, and any vinegar (and the sauce we cannot name.) The trick is not being retarded and being able to portion it on the fly. This shit was just what they made out of leftover crap anyway. Just learn to mix it until it tastes right.
>To much butter
Make brioche. Pastries or buns.

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>>21641536
>>21636421
Watch the Paul Harrell Thanksgiving specials. He was (rip) primarily a firearm instructor, but he would occasionally film himself cooking full holiday meals in the field using cast iron. He's been dead for years but I think of him every morning when I cut in the lard for my breakfast tortilla because of his autistic anecdote about his home ec exam.
https://youtu.be/sF3nBDbrs44?si=zVRPDGXs16-YF---
https://youtu.be/uYBincQTStk?si=gvFdF8yhZmLi_Ibv
https://youtu.be/s-Ka5TE0dmI?si=z-M2WsMbPry75U_k

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>>21636421
>>21636434
>>21636437
>>21636442
>>21636450
>>21636456
>>21636501
Picrel is my 9 and something inch cast iron skillet that obviously needs renovating.

What steps should I take?

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>>21645225
Bottom

>>21636421
this isnt readdit. youre allowed to post a thread dedicated to an inane question that can be answered in two seconds. hope you enjoy your visit.

>>21645225
>>21645231
Scour it hard with barkeepers friend. You're gonna want gloves for it and probably be in a decently aired out space. Scrub with the BF with a sponge you don't want to reuse and when all the rust is gone and it's thoroughly washed off put it in a 400 degree oven for 20 minutes
Have a high smoke point oil (like canola) and thoroughly coat all parts of the pan and put it back in upside down to prevent oil from pooling in the pan
Repeat three more times for a nice protective coating and then treat as you would normally from then on

>>21645245
Neat. I happen to have all that on hand.

Is milk+butter a reasonable substitute for cream?

>>21646179
Depends on the application, but if it's getting bound up with something like flour, mashed potato, tomato/veggie puree it's fine. If it's gonna be left "loose" for lack of better term (like added after deglazing fond for a pan sauce) not so much because better is more fat than leaner milk that's been separated out and is mostly water so when melted it'll sit on of the dairy like the Deepwater Horizon Oil Spill and not come together whereas cream is an emulsion that hasn't split.

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Anyone ever try using something like this to quickly wash single servings of rice?

I'm imagining filling it with 1/2 cup rice and swishing it through water - I just feel like it'd rinse it faster.

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>>21636421
I'm looking for a cooking spatula like pic related that I can cook in cast iron and skillets with, my mom keeps on telling me that those types of spatulas are all for mixing and there aren't any that are made to cook out of a pan with.
If there aren't any that you can cook out of a pan with, I just need a good straight spatula with literally no retarded edge or bent on it.
Thanks.

>>21646428
kinda based

>>21646428
I don't cook much with rice to be able to eyeball dry/wet rice quantities I feel like that is a bit on the small size. Also a lot of the starch might get trapped between the rice depending on how tightly you pack it.

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>>21647076
I think this is for splitting layer cakes
There is a bit of serration.
It's straight though

>>21647479
The problem is that it scratches cast iron and can fuck up the seasoning, if it was wooden or silicon it would have been perfect.

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>>21636421
Vaguely dumb question.
I've had this electric kettle for about a year or so now. It works for, but almost every time I use it and take the lid off, the rubber seal on it looks like it's coming out. It's easy to just push back in, but I'm not sure if there's an issue, if it means I should replace it, or what. Nothings really leaked out of it i think a few drops did one but that's about it.

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>>21647490
If i ever use these like you want, I do it quick cause the shit will melt
Find a good sturdy smallish metal spatula. At a garage sale
I customized the one
The small one came from dollar general
Also you could put a bend wherever you want on the first one i posted.

>>21647568
It might be designed that way. It looks like the gasket's diameter is slightly too large for the slot it sits in, but when you clamp it down it'll conform, which could form a better seal by forcing it to expand against the side walls.
But what do I know? I'm just a retard on a Lithuanian mink farming BBS.
Replace it when it leaks.

>>21647580
Eh that makes enough sense to me i guess. It was only like $50 at most so not super attached to it anyways, just making sure it wasn't a defect or something.

>>21647568
Find whatever is causing the gasket to catch and sand it down. If it doesn't cause any problems then it isn't any big deal. Just depends on how much it bothers you.

>>21646428
it is a smart move but i have never seen a mesh tea infuser large enough to accommodate a half cup of rice.

>>21636437
Cast iron is porous. Oiling the top half should be more than enough. If anything you may get surface rust but I never have

>>21641972
You could go to the beepita boppita italiano villagio muy autentico in sunny and tax-free Salem, New Hampshire but youre gonna be surrounded by people ordering gabagool

>>21647076
you’re looking for literally the simplest, oldest and most basic kitchen utensil anon, its called a “wooden spoon”. It’s a lot like a spatula but shaped like a spoon but they make it out of wood.

>>21648107
I used to live in Pelham and my wife always wanted to go there but I told her it was too expensive and never went. Does their store actually have interesting imported stuff like guanciale?
I ended up ordering about 3 pounds' worth online for $89 from a place in New York.
Going to Salem means you're surrounded by the runoff from Lawrence and that's not good either.

>>21645209
Gone but not forgotten. o7

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While everyone is asking about kitchen tools, does anyone own a pair of these herb/scallion scissors with several blades (picrel) I sometimes see? Do they work well even on the white of the spring onion? Was thinking about putting them on my Christmas wishlist.

>>21648413
If you cook a lot of chinky vittles they will be a time saver, otherwise just work on your regular knife skills
A scallion knife is better if you want to make lengthwise cuts (even though in all the pictures they are cross cuts that's not actually what they're for)

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>>21648416
>If you cook a lot of chinky vittles they will be a time saver, otherwise just work on your regular knife skills
Thanks.
>A scallion knife is better if you want to make lengthwise cuts (even though in all the pictures they are cross cuts that's not actually what they're for)
I've never heard of a scallion knife before. Looks interesting:
https://www.amazon.com/Wakaka-Stainless-Chopped-Vegetable-Scallion/dp/B07FM8KCMN

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>>21648422
If you want another weird cutting tool consider a wire potato grater
It's made for placky but you can also shove halved hard boiled eggs through it for perfect egg salad

>>21648432
or any cooling rack with squares
and avacados for guac
I never seen a tool for it, I gotta check it out

>>21648621
*avocados
ESL retard.

How do I keep my risotto creamy ? Rice absorbs everything eventually and becomes dry.

>>21639678
plenty of microwaves nowadays also have grill or convection options. basically makes them a small oven
get one of those

>>21644626
>>21644667
Thanks for the tip!
Managed to find asparagus (which is surprising this time of the year), but I'll also be doing Rotkohl as a second vegetable option. This means that I'll probably have a well balanced meal with most textures and flavors checked off.

My cooking plate sparked and borked
Do I buy another ceramic one or induction?
I was initially kinda hesitant to get induction because my pc is kinda close to it and I wasnt sure if magnet bullshit would affect it
Yes I am retarded

ia hollandaise just butter mayonnaise?

>>21636421
I have a cast iron pan that belonged to my mom, she bought it second hand. until teflon pans came out thats all we used. the pan is over 70 years old. in the 30 years we used it when I was a kid we never once seasoned it. I started using it again about 7 years ago and had to re-season it as the original seasoning had flaked off from 25 years of not being used. It's not the same as it was. not sure if it will be properly seasoned again in my lifetime.

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what are alternatives to oil in dough recipes? I don't trust jewgle and "AIs", and I just wanna make pizza without sneed oils.

>>21649796
Avocado or real olive oil

Why did my boneless pork loin roast braising liquid turn into jelly?

>>21649960
Collagen cools into gelatin

>>21649796
Olive oil and butter but you don't need to add oil at all

>>21645225
why is so rusted? you let it out of the house?

>>21647076
i just use a wooden one

Does anyone knows how to make jam?

>>21649717
Pretty much, yes.

Stove died, can you "boil" potatoes in a slow cooker?
I kinda dont want to starve tonight

>>21636421
when you're camping you're supposed to pack lightweight stuff, not things that are stupidly heavy as possible. Get stainless steel

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This thread convinced me that /ck/ is useless for any cooking knowledge what so ever.

>>21650666
Yeah just boil them in milk butter and salt until you can squish them into a paste

>>21652797
That has way too much oil and will go rancid

>>21649796
>what is lard
See lard

>>21652881
So a smaller amount of oil is okay and won't go rancid?

>>21652969
destroyed that retard

>>21652797
nobody here actually cooks they just eat fast food and at best ramen

>>21650374
sure, lots of people do.

In your experience, does spending more money on high quality kitchen tools make you want to use them more? I'm about to drop 2k to get a complete collection of Le creuset and start cooking all my own meals to be healthier.

>>21652996
only for a short while then it becomes normal/boring again
>I'm about to drop 2k to get a complete collection of Le creuset and start cooking all my own meals to be healthier.
don't do that. Just buy what pots and pans you actually need. Which I guarantee is not a $2k le creuset set.

>>21653002
Why not? It'll be fun. What's the vibe on /ck/ I'm new here, is it fart sniffing elitests who demand the best, or people who will look down on you for buying the best when you can just buy a lodge and call it a day

>>21653022
it's mostly retards who can't even cook arguing about fast food and seed oils
>Why not?
Because every set includes junk you will never use to increase the price.

I've been cooking spatchcocked roast chickens and having a hell of a time with carving them. Each of the three times I've done this I've butchered the breasts.

I am able to cut the breasts off of raw chickens or trussed baked chickens, but the spatchcock is throwing me for a loop. I'd appreciate any pointers on how to carve breasts clean from a spatchcocked roast chicken.

>>21653031
your knife isn't sharp enough

>>21653025
Oh, I'm picking and choosing what I want. Not getting a pre-built set. I'll make a thread about it might be fun for everyone to shit on

>>21653040
ok have fun then

>>21653034
I don't think that's it. I have no problem with other configurations.

>>21653031
Buy chicken shears.

>>21653031
try a filet knife, maybe easier to follow that breastplate the tender rests against with something thinner

this isn't reddit. you're allowed to make threads about any inane thing that you want

>>21653609
chicken shears are what I use to spatchcock the bird.

>>21653620
I will try this. I'm going shopping tomorrow and I'll get a new knife.

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>>21636421
can someone post their carbon steel pan? wondering if I need to reseason this if I don't have any issues with sticking

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My mom bought a big bag of beet powder. She has never used it and it's sat in the cupboard taking up space. What can I make with it?

>>21653918
if it ain't broke don't fix it
seasoning is there to stop sticking and rust
if it's doing neither of those things then why bother

>>21639678
Dehydrate. If you don't have anything that can do it go to thrift stores, people regularly dump dehydrator.because they take up space so it's cheap.

>>21653991
great, thank you
that's what I was thinking

>>21644665
Buy a honey container with a bade to catch drip/seal better.

>>21653968
it's more of an additive than anything else.
use it to enhance flavors or add a red/magenta color to what you're making
sounds crazy it actually pairs well with chocolate believe it or not
the beet powder increases the richness of the chocolate flavor and adds a nice red velvet color while the chocolate hides that earthy flavor of the beet powder
go sprinkle a pinch of powder on your tongue and see yourself what you can do with the flavors

>>21645191
>A lot of things can be substituted
This is really good advice.
Also you can use dried/powdered/canned/frozen versions of ingredients.

>>21646428
I use a large stainless mesh strainer/collanderand a pot works way better. You fill pot with strainer over the pot. Fill. Empty pot while hold strainer. Rinse and repeat.

>>21653998
if you use it regularly with oil and give it the lightest oiling before you put it away it will build up seasoning any which way
the whole coat-with-oil then oven it repeatedly thing is meant for cast iron/carbon steel that is fucked and needs to be seasoned from scratch

>>21647076
I like wooden spatula/spoons for this.
Epicurean makes a wood pulp material version of them which has the advantage of being dishwasher safe

>>21653002
Imo there is a scale.
<15 bucks? Its going to be chinseium that feels miserable to use
16-40 bucks? It'll be boring and have something you don't like about it.
41-100$ it will be very solid and dependable and they won't make it anymore when yours breaks
100-500$ - too expensive, but it'll be of okay construction and have one really nice feature. It will also have a feature you HATE
500+$ it will either be made out of chinesium ir will never work right and you'll feel like it's your fault even if it's not

Change the numbers above based on the average price

>>21654050
>>21653022
>>21653002
Wrong tags

>>21654020
I'm basically trying to find out a "handsfree" way to wash. I already thought that but you'd still have to 'swish it'

I basically want to 'wand it' through water and just end up with clean rice... there has to be a faster way to wash it

>>21654061
Put it in a cheese cloth bag, tie it to faucet and let it spray?
Or buy a tiny motor and have it stir it for you, kind of like those hot coffee mugs that stir themselves

Anyone use towels in their kitchen? If so is it necessary to wash them separately? I wash mine with the bathroom towels and even though I know they come out clean I feel weird that the kitchen towels are in the washer with towels that have my body filth on them.

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>>21654298
I use cheap towels I got from amazon and walmart
I use them to dry my knives and cleaning around the stovetop, then when they get dirty (about after a day or two of use) I rinse them off in the sink to get most of the food/dirt off of them and then wash them in the washer like anything else
I don't bother washing them separately. as you said, they come out clean but if you're that concerned I guess you could use paper towels

>>21654298
I do and I just wash them with my bathroom towels. it's fine. your body shouldn't be filthier than food waste in your kitchen and it's getting cleaned anyway.

>>21653968
Use it in a health tonic like a smoothie or vegetable juice. Beet juice is a potent vasodilator and an effective pre-workout supplement.

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How do you crack eggs consistently? I hate cracking eggs, I consistently fuck it up, I try to use the same amount of force but the end result varies always. I try to hit the bottom of the egg with an angle to the countertop and most of the time it doesn't crack enough so I have to spread the cracked shell with my hands and this causes parts of the shell to fall in the pan. I hate it I hate it I hate it so much.

>>21654783
I lightly tap one or twice on the flat counter (not edge of a bowl), then once it's cracked, I hold it above the pan, and put my thumb in the crack and split the egg apart
I put it into a bowl first so if I get a bad/bloody/weird egg I can discard it instead of having a bad egg in the pan

>>21654786
Thanks anon. I'll try to do better next time I'm cracking eggs. I just bought more eggs from the grocery store.

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does the liquid come from just the caramel or is it (also) from the custard splitting?

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>>21636421
I make a shortcake from time to time; a pizza once in a blue moon; and some other dough and batter related items occasionally. Despite me jerking off for almost two decades now, my hand isn't very pleased with all the mixing I have to do with a fork to make these batters and just kneading the dough. I'm looking at this thing, Braun Multimix 5 that is a hand mixer with dough spiral and blender attachments. I have no space or that much use for a proper standing mixer. How bad of an Idea this is?

>>21656587
the dough just runs up the hooks and gets up to the bottom of the mixer
I've been doing more bread work and been thinking bout those stand mixers

>>21656588
That doesn't sound good BUT I also make dough maybe once a quarter, so I can deal with it I think.

>>21656588
Braun mixer (not that one tho) owner, this has never happened to me. It will mix your shit but don't expect modern mixers to last >4 years.

>>21656682
>not that one tho
Which one? Not set on that one, just want to keep it around 70-80 Euro, so any recs are welcome.

>>21656587
A hand mixer can't knead bread

>>21656688
Have you tried it or just talking out of your ass?

>>21656654
I'm pretty sure my new mixer died from it earlier this year and I had to pull out an old 70 or 80s model that goes strong still
my hooks my have been bad design and cheap brand, if some are having good results with the braun I would think about it

could someone have tape worms without the side effects? i think something is going on.

yesterday i drank a 30g protein shake and ate two huge meals. lunch and dinner and it made my stomach fat/full then when i woke up my stomach was back to being flat and I only poop 1 small piece

>>21656906
are you active?
how healthy were the meals?
the less junk there is in the food the more your body uses in it therefore the less you shit out

either that or you have constipation
eat more fiber

>>21656309
sugar is hydroscopic and caramel is sugar
as the caramel cooks it absorbs the moisture of the custard and as it cools is releases all that liquid which then dissolves the caramel, becoming the caramel sauce that pools on top of and around the custard

>>21656587
If you change your mind on the stand mixer Kitchenaid (it’s the official Kitchenaid eBay store) is selling refurb 5.5 quart lift mixers on eBay right now for $173

https://www.ebay.com/itm/126448889446

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>>21658370
Thank you, anon, but this misses all the things for me:
>Stand mixer
>Over 80 Euro
>Picrel

Ive been craving fried chicken sandwhiches but i refuse to eat seed oils, whats a good alternative for home frying. And what the fuck do i do with the oild when im done with it. I know some peope store and reuse the oil but fuck im def not going too.

>>21656587
>>21658396
Stop being a bitch and get a stand mixer. If youre a poorfag you can find plenty used ones in get condition on facebook market place or estate sales.

>>21659353
Are you hard of reading or what? I don't have space for it. None. Physically impossible to fit in my kitchen.

>>21659366
Based gnome anon

>>21659370
You fuck better respect short kings.

>>21656587
I used one of these for years before inheriting a stand mixer (old Hobart, still works, they want me to send it back so they can study it, but I'm not sure I want to let it go)

I see faggot janny removed my DuPont refills and PTO m Paul Harrell cooking links.
Proves what I said about nonstick shills.

Or was that a different thread, because I swear I posted in this one.

I have some frozen, cooked noodles from about a week ago. Can I just dump them into a pan and reheat them on the stovetop frozen as-is, or do I have to thaw them out before?

>>21660149
Yeah I would do it on low covered until it's thawed and then you can turn up the heat to heat it. That way it heats evenly and you won't get over cooked parts

>>21645209
>Paul
>>21659634
you'r just pissed and drunk

>>21659349
Use olive oil
Pour it all down the drain when you're done
Nothing bad will happen, trust me

>>21659349
peanut oil or animal fats

>>21659349
>buy kerosene lamp
>filter oil
>put in kerosene lamp
>light to make sure it works before storage
You now have a survival light source that is incredibly reliable when the power goes out or if you need to turn on light at night. Do the same for all the other oil and store it in a pot or container for later use. It might take you a while before its full enough for you to use the Kerosene lamp so it might be better to google it or store it in a separate container until you have enough.
>Anon, why the fuck would I do that?
Kerosene is a carcinogenic when burned indoors and has the potential to kill you with carbon monoxide if you burn indoors. With olive oil or old cooking oil that is filtered you can burn it indoors without fear of cancer or carbon monoxide murdering you in your sleep. There are downsides though:
>There's still a small risk of getting cancer using once used cooking oil but it's incredibly low and I wouldn't really bother unless you are using all day, everyday for decades.
>Your light source is going to smell like burning food or smokey bacon which will either make you hungry or piss you off. Depends on who you are as a person.
If all of this is too hard then just take the oil in just dump the oil or use it for cooking breakfast tomorrow; other uses of old cooking oil are:
>biodiesel
>lubricating tools
>conditioning wood or leather
>making soap
>soaking tinder in it to use as a fire starter
>composting
there's other uses out there but you can just google it.