Stupid questions that don't deserve their own thread
>>22033998To start, I'm getting my first apartment next weekend. Whats a good pan set that's not too expensive but won't give me the tism through teflon leaching?
I rarely make curry and bought a potato. Would it be best if I cube or cut it and then boil it before putting it in the curry? Or should I cook the potatoes with the other veggies in oil before adding the water and poweder?
>>22034001*sigh* here we go again... teflon is inert. it's non toxic and doesn't leech into your food.
>>22034016Regardless, what nonstick pans would you recommend?
>>22034016But its a toxin
>>22034025anything stainless steel, just go to costco and buy the stainless set
>>22034001just get a big stainless steel frying pan and a medium stainless steel saucepan (with straining lid is handy) and thatll be good enough for 99% of everything you're cooking.
>>22034011what kind of curry? if japanese curry just cook it with the liquid before adding the roux. add the roux after the potatoes and carrots become fork tender.
What to use as filler in homemade breakfast cereal instead of rolled oats? I want to lower glycemic index. Buckwheat needs soaking or cooking so that's out>pic unrelated
>>22034084Yes, it is Japanese. Now I suck badly at rouxs, avoid them often, are you saying I will make the roux in a separate pan or when you say roux are you just saying add flour and mix?
>>22034016kill yourself fucking glowie its not inert whatsoever that shit will kill a bird if u heat up a pan in the same room and is a known endocrine disruptor.>>22034001just buy a simple brushed stainless pan at to maxx
ffff tk/tj maxxsorry phoneposting.
>>22035332whats your take on sol-gel ceramic coatings
am i weird for eating on the toilet. like straight up bringing plates and eating while i'm shitting
>>22035281Seeds, nuts. >>22035441Yes. Fat child like behavior, also unclean.
>>22035441Remember, smell works by picking up particles from the air, so if you can smell your piss or shit or anything else, at least some of it is getting on your food
>>22035332yeah, you know what else will kill a bird? literally anything. these feathered fucks are so fragile, there's a reason they used canaries in mines. my dad killed his 2 lovebirds because he had a little party and forgot to open the windows. They died from tobacco smoke exposure...
>>22035470D:
>>22035475embrace the farticles :D
>>22035281pic could be related, you could get or make some dense fruit/nut bread and use that (food process and toast the pieces) if you need really zero prep it's going to be hard to beat oats. you can get bran and just dump that in but it's small bits and idk if it's going to function in your application
>>22035472>teflon is no problem bro, it's not any worse for you than...>toxic gases in a coal mine>cigarette smokevery compelling argument
>>22035281Could plantain chips work? I think they’re a bit lower GI>>22035441How long are you in there? I’m normally 1-2 minutes max
>>22033998When cooking dried beans, I know it's a somewhat common practice to sift through them and pick out any small stones that may have found their way in, and to throw away any beans that immediately float to the surface when you go to soak them.However, when you do finally end up simmering them, should you also throw out the beans that float to the surface?Something like 10% of the beans in my pot start floating once the water becomes hot enough, while the rest remain seated at the bottom.It seems wasteful to throw out that many, and I've never had any ill effects from eating said floating beans before, aside from turning my home into a gas chamber.
>>22034001cast iron skillet from your local thrift storedon't cook acidic shit in it like tomato sauce if you want to maintain its seasoning, use your stainless steel pot/pan for that
>>22035327nta but here's an idiot-proof way to do a roux>add 1 tablespoon cornstarch/flour to a separate bowl (ideally something temperature resistant like stainless steel, or a pyrex measuring cup--NOT PLASTIC)>ladle out some of your curry broth into said bowl>mix well>repeat this ladling and mixing step 2 more times (this is called tempering--it keeps your thickener, i.e. the roux, from clumping)>add the now tempered roux to your curry to thicken itif your curry is still too thin to your liking, repeat the process 1 TEASPOON at a time. keep in mind your curry WILL thicken when it cools down
>>22035503it really is. sorry you're to fucking dumb to understand my point.
>to>calling others dumbSAAR
ive got better at knife sharpening but my current issue is sometimes my knife cuts a little wavy through the paper test. is this a technique issue? I can't see anything visibly wrong with the edge and it performs well in the kitchen. its a 20 dollar shanzu Japanese (china) knife.
>>22033998This thread implies that /ck/ isn’t already mainly used as a search engine for retards.
Tried to make some cookies with macadamia nuts and they spread out like crazy, is it because the dough absorbed oil from the nuts? It’s a normal chocolate chip recipe that rested in the fridge for a couple days, dough felt stickier than normal when I was shaping the cookies but I know I put in all ingredients in the proper amounts because I weighed everything out
>>22035327in japanese curry you have two options. you can make a roux in a separate pan by cooking about equal parts butter and flour together along with curry spices (s&b curry powder, most likely) until it becomes a crumbly paste. then you basically do what >>22037274 said with that.your second option is using premade roux cubes (picrel), which you just drop in the curry broth when your meat and veggies are done cooking. it melts and thickens the curry.
>>22037793usually the recipes call for cold butter. it's possible the butter you used melted or got too soft at some point and saturated the dough. if the butter gets too soft it can cause spreading like this.
>>22037266unless they look shriveled and evil i just eat the bean.
