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.
Is fish canned in ponzu sauce a thing? I know they can it in soy sauce, and I know they can it in lemon juice, so it would make a lot of sense if they can it in ponzu.
>>22037838I think that’s it, thanks!
>>22035441yeah that's extremely weird and unsanitary
>>22034001just buy a stainless steel pan>pan sets, knife setswho started this meme?
>>22037748>is this a technique issue?probablypost an image of the sheet of paper you've cut through to show us the "wavy cut">>22038466if they're a thing, i've never seen themyour best bet is checking at your local asian marketthat said, i don't think they exist simply because i don't think ponzu sauce keeps its flavor as well as pure lemon juice or pure soy sauce, it's more of a "fresh" sauce if that makes sense>but they sell bottles of ittrue, but it's not reacting with the biological material of the fish? idk, i'm spitballing
>>22035441yeah that’s extemely smart and efficient
>>22035462Sneeds, chucks.
>>22033998My sense of taste hasn't fully returned since covid. Has anyone else had this? My sense of smell seems fine which I find odd as I thought the two were linked. Its been 5 years so I assume its never going to fully return.On the plus side it makes some things cheaper. Why buy an expensive bottle of wine when you won't be able to tell the difference between it and bottle of wine that costs a few bucks.Have any of you guys had problems like this?
>>22038534I am fairly sure both my sense of smell and taste are significantly worse because of covid but without the ability to directly compare before and after its hard to tell whether something is just more bland or whether its actually my taste being fucked.
>>22038534i think most people have this and dont know it, which is why everything at restaurants tastes so bad now and quality is inconsistent.
just ate 3 packs of indomie with peanut butterwhat's a non-manchild way to do spicy peanut noodles
>>22038661google.com/search?q=spicy+peanut+noodles
>>22038752i bet you complain about AI and the depersonalization of society then make posts like this.>>22038661for one, make your own peanut sauce. look up a recipe for a cooked malaysian peanut sauce with lemongrass, shallot, garlic, ginger, and fresh roasted and crushed peanuts - the kind they use for satay. it will be 100x better than any peanut butter based sauce you've ever had.
>>22038534I heard eating tangerines was supposed to help, but maybe I'm misremembering a story about someone having their taste come back out of the blue while eating tangerines
>>22037266I should also mention that soaking your beans before cooking them DOES in fact help with counteracting bloating, so if you get tired of ripping ass for the next 12 hours after making beans, definitely soak them beforehand.I did the quick-soak technique where you cover them with water, bring them to a rolling boil for 3-4 minutes, then turn the stove off and let them steep for an hour. Pour off the bean water once an hour's passed, cover them with water again, and then simmer them until tender (took like 2-3 hours).>>22037841Fair enough.
>>22038776>i bet you complain about AI and the depersonalization of society then make posts like this.I've always hated low effort questions like that. It doesn't actually generate any meaningful discussion, it's just treating other people like a search engine. If anon had looked at a recipe himself and THEN had a specific question about that or wanted clarification on something, then I would be more than willing to help. But if you're not even willing to do the most basic stage of research yourself, then you can fuck off. And yes I know this is the stupid question thread, but it's not the same thing.
>>22033998Just start working at a mexican taqueria, is it normal to rarely change gloves and never wash your hands?
>>22034001>>22034016>>22035332>>22035503How I feel geeked as hell on that sticky icky dope ass teflon fent cart.
The heat of the wok cooks the egg?
>>22035281Rolled oats should be the main ingredient. My mum used to make a banging muesli she learned from some Canadian girl at school. It was something along the lines of>Rolled oats >Coconut>Walnuts>Bran Toasted in the oven then it was tossed with some sort of maple syrup glaze and raisins were added. I believe it had sesame seeds too.
>>22037266This nigga eatin beans
>>22038940for a place with poor hygiene, yesyou're better off not using gloves and washing your hands frequently after touching raw meats or leafy greens
but i don't have any stupid questions ;_;
>>22034026PTFE itself isn't toxic at room temperature, however it can release toxic fumes when heated above 300c/570f. Again, the material itself isn't toxic, so if you manage to scrape your pan with a metal tool and get Teflon flecks in your food, they won't actually do anything to you. It's just the hot fumes that are toxic.So it's safe so long as you're not a mongoloid who overheats their pans.
How do you grill fish fileta on a grill?Whats a good spice for lamb chops?
>>22039457Look up some recipes for moroccan spiced lamb, it's breddy good.
I was watching some Guga videos yesterday and decided to check out Sous Vide Circulators on Amazon since it's been ages since I last window shopped them, and holy crap they've gotten cheap (I remember when they were all like $400-600+)! Anyone have one of these sub-$100 budget (presumably Chinesium) models and does it werk?
>22039446>the material [teflon] itself isn't toxicyes it is you fucking morongo eat a pound of teflon so we don't have to listen to you anymore
I made some puddingAnd I tried to temper an egg and add it inBut it just cooked and now there are strings of egg throughout the puddingWhat did I do wrong
>>22040482>What did I do wrong>it just cooked
>>22040493The heat of the pudding cooked the egg
>>22040482Probably added the hot liquid (I'm assuming dairy) to the whisked eggs without stirring fast enough during so before introducing the tempered egg mixture back into the custard base. Did you try sieve out the pudding from the cooked egg bits?
>>22040482this is why if you're unsure after you temper and cook it, strain it
>>22040459Polytetrofluoroethylene (brandname: Teflon) is a non-toxic inert chemical famous for it's non-stick properties, however it is known to release toxic fumes and chemicals when heated to high temperatures.Perfluorooctanoic acid (PFOA) is a toxic forever chemical that is often used as an emulsifier for fluoropolymers like PTFE, and it has been historically used to make non-stick pans. It's worth noting that PFOA is NO LONGER USED ANYMORE, due to it's toxicity and associated cancer risks. You are getting two different associated chemicals confused, since both were used at the same time to make many "Teflon" branded products.
Whats a good cooking anime? I like Nobunaga No Chef
>>22040719>Tonkatsu DJ Agetaroua kid who works with his dad at their family tonkatsu restaurant applies his kitchen craft to his musical passion>Midnight Diner (Shinya Shokudo)not anime, but a live action SoL manga adaptation. A stoic chef runs a small, quiet diner where he'll cook whatever the customer wants. extremely comfy. good shots of the actual cooking and the finished dishes.
>>22040719Koufuku Graffiti
>>22040719one piece (nuggets)initial d(airy)
>>22038506
>>22033998the word shallot makes me want to start punching people in the face whenever i hear it, do those long onions really do anything different than just regular round onions?
>>22042857yes. they taste different. onions are more mellow and mild and sweet. shallots have a stronger bite to them if you eat them raw, kind of like raw garlic but not as intense. consider them more like a garlic/onion hybrid. theyre better for acting as an aromatic than onions are, and theyre really prominent in a lot of asian cuisine where onion would be less appropriate.
>>22042857they're all various forms of allium, with slight variations between them, in much the same way there's 500 grape varieties but they all taste slightly different (albeit more visually similar than onions vs shallots vs leeks vs garlic)the comparative mildness and sweetness lends well to gentle sauces which is why you see them called for frequently in most mother sauces and their common derivativese.g., if you try making a white wine butter sauce with shallots vs onions, the difference is extremely obvious>>22039472i used one of the inkbird pictured for a long time and have no complaints whatsoever>>2204267190% sure this is more due to the nature of the paper than the knife. if you actually want to test get a professional sharpness tester (edge-on-up is solid, $150-$300 USD
Recipe websites are AIDS and give me wildly different opinionsHow do I cook pork belly so it's crispy and tender? Bake at 450F for a half hour and then an hour at 275F? Or the other way around?I have it dry brining in the fridge right now
>>22033998Do you guys think there is going to be a food shortage later this year or the next year? I have been really looking closely to the fertilizer and oil prices and I have heard that many farmers are not even going to plant at all this yearI am kinda worried so I'm thinking of buying a few tens of kilos of grains, sugar, wheat etc stuff, just in case.What do you guys think about this?
>>22043910>I'm thinking of buying a few tens of kilos of grains, sugar, wheat etcit wouldn't hurt even if food prices don't spike, buying in bulk will save you money in the long term, assuming you can store and eat it all before it goes bad
>>22043910no. nothing ever happens.
>>22043827450 may be too hot, you may get smoke from burning drippings. Also seems too long. I just do 400 for about 40 minutes, but put it on a rack over a drip pan. You could broil under your watch at the end if it's not crisp enough.
>>22043933>it wouldn't hurtit might actually hurt since nobody needs that much and when there is no shortage you're gonna have to figure out how to use it all up, probably battling mold, rot, and bugs the whole time.
>>22043910If it actually gets that bad Ill just become a raider like in fallout
>>22034001anodized aluminum is where its at.
>>22033998Is lard vegan?
>>22044133I don't think anything is really vegan.
>>22044144what about a vegan sandwich
>>22044145>sandwich>bread>yeast>technically animals
my high school had nachos that i really liked (i graduated in 2018), is there a way to find a recipe for them, been wanting them again ever since
>>22044156High school food is pretty lowest common denominator but if you could find the provider you could probably figure out where to get them/the ingredients
>>22034016Regardless of whether it has horrifying biological effects on us, the environmental damage caused by it's manufacture should be reason enough to stay the fuck away from it.
>>22035332Just don't be utterly incompetent. Very few things require a pan above 200C, which teflon handles perfectly fine.
>>22044156i can relate. i think about my high school burrito line every day. truly baffling that chipotle-likes havent added fritos to their topping options but my school was doing it 20 years ago
>>22044149what purpose does yeast serve if not to eat sugar and die? what would it be doing if you didnt put it in dough? we gave it all the life it had and it lived as long as it was supposed to and then it died a natural death.
>>22044214It's really easy to accidentally set the knob too high.
>>22034001Stainless steel
>>22037793You didn’t chill your dough enough
>>22038534Just eat different flavored and intensely-flavored things for a few months. You have nerve damage in your nose and need to make it rebuild the nerve endings.Next time don’t get vaxx’d lol
>>22044225Of course being incompetent is easy. That doesn't make it the tool's fault.
>>22038534>>22038910https://www.msn.com/en-ie/health/other/chewing-gum-restores-dad-s-taste-and-smell-years-after-covid/ar-AA23tWwV
I accidentally all the rundvleeskroketten
>>22044233correlation is not causation
>>22044237do you think they'd write a similar article about a girl who regains her sense of smell because she sucked my dick?
>>22043910I doubt it's going to be that bad for the staples. Corn, rice, wheat, they might go up but not by an insane amount. Specialty stuff however might get pretty scarce
>>22044214>above 200Con a side note, they are now lining car fuel systems with Teflon. What temps does fuel get to when it is ignited?
i was thinking about buying a fancy roasting pan, but why should/not i just buy a decent electric roaster?i'd like to cook a turkey 1/2 mo.
>>22044845Seems like an oven, but only good for doing one thing. What's the point? Don't you already have an oven?
>>22044846idunno, it' does something else? i think one had a defrost option
>>22044845I've only used an electric roaster once but it turned out really good. my aunt didnt have oven space at thanksgiving so i had to use the roaster. but it was no fuss. it's very easy to check the turkey if you need to, and it stays moist where you want it to and gets crisp where you want it to. the only thing I'd say is it takes up a significant amount of space both on the counter and in storage so make sure you have that space to spare.
>>22044848>defrostJust move it from the freezer to the fridge. Seems like a retarded waste of money and space. The epitome of a solution in search of a problem.
Does pee taste good like poop does?
>>22033998I'm on a budget for a couple weeks.>Rice>Potatoes>Milk>Hot dogsAm I missing anything?
>>22044864Beans?
>>22044864hot sauce
does any one else get sick from pork? specifically pork butt. i get nauseous at the (cooked) smell and my stomach turns. i can even barely handle baby back ribs now. it wasnt like this a few years ago. did i get bitten by some pork ruining tick?
Give it to me straight, how much do I need to actually be mindful of things like cross contamination and salmonella in the kitchen? I am not a germaphobe but I do wonder if I'm doing overkill sometimes. I use different cutting boards for meat and vegetables but I wonder if soap is enough for knives, I'll often rub it down with isopropyl alcohol after handling meat before storing. I wash my hands diligently but I wonder if chicken juice is everywhere, on pepper grinders paprika, etc. Then the sink where I wash the cutting board, all that shit is getting in my scrubber or other utensils, God help me if the sink is full from my roommates and I need to wash the board. But remember I am not a germaphobe.
>>22044978just wash with soap and water (preferably hot water) and you're good. make sure to make bubbles. as far as cross contamination, i have one cutting board for meat and one for vegetables and i never mix them. dont go crazy, but generally you dont need to worry about invisible splashes, or touching things like salt shakers and leaving a stain that's gonna infect you later.the main thing you want to avoid is getting meat juice on veggies you're going to eat raw, like a salad. if you're doing several dishes at once and you're really concerned, consider getting disposable gloves you can use for handling meat.
>>22044864crab leg
i have a fuckload of dif colored bell peppers and i am making pizza tmrw. can i make some sort of italian pizza sauce using half tomato and half bell pepper as the base? any recommendations for processing the bell pepper like roasting them first?
>>22033998When a recipe calls for green onion, should I only use the hollow green part or should I use more of the whiter non-hollow part?
>>22046176that almost always means just the green part, or at least as far down as you'd be comfortable eating raw. once it's really down to the bottom it's basically a regular onion>>22046117yeah roast peppers, onion, tomato and blend with garlic and herbs, salt and pepper and you're set
Has anyone tried Yoda's piss yet?
>>22046205this little dude off so much vitamin B he got magic powers
>>22046224I'm a wizard, my powers are innate.
>>22046233A C T U A L L Y T H A T W O U L D M E A N Y O U A R E A S O R C E R E R
>>22046262fag
>>22046117i feel like this wouldve paired well with the string carrot shreds ive had sitting in the fridge... should i have blended them in???if i had blended them in, should i have softened them up somehow/someway first?
>>22038534yeah, post covid ive gotten a really strong taste for mustard and cayenne pepper, other stuff doesnt reallly hit like it used too... welll a few years ago it didnt hit like it used too, but its been so long that i cant really compare. now i just drench most of my food in mustard and/or cayenne pepper sauce
>>22046332carrots would add sweetness, could be good in the sauce. cook them down a little first with the peppers or tomatoes or whatever.
>>22046176green for garnish, white for cooking. green is sometimes cooked too in asian recipes but in the west it's mostly used as a finishing garnish, finely chopped into rings. if i will use the green part at the end, I'll often saute the white parts with whatever else I'm using in the actual dish, to avoid wasting the onion.
>>22034001a stainless steel frying pan that's big enough for your needs, an stainless steel sauce pan of appropriate size for your needs. Small and large have their own advantages, so choose your pick, or if you have the money, get different sizes. In a perfect world, you'd have a small and large/medium of each.If you got the extra budget after buying the SS pans, a heavy cast iron is a good choice too.SS has good conductivity and okay heat retention, a heavy CI has less conductivity and thus better heat retention. Obviously, both have their advantages depending on what you're cooking, but SS in general is more versatile than CI
>>22044174this. It also has a low lifespan so you're just wasting money and building up environmental waste
>>22034011sorta your choice. People already talked about the roux aspect, so imma ignore using potatoes to improve mouthfeel. Out of impatience, I'll often microwave the chopped potatoes and carrots and toss them in at the end to skip the 10-15 min of simmering.On the other hand, cooking the potato in the liquid means the outer layer of the potato and carrot absorbs more of the cooking liquid, meaning the potato tastes way better than adding it to the end. Esp if you need to simmer to finish cooking the meat you've browned beforehand, put them in before.>powderYou mentioned adding the potato before the water and the powder. Just to be sure, you should add the powder before the water (and then add potatoes after the water) to perfume the oil with the oil soluble compounds, though being careful not to burn them (lower the heat, mix well, and splash a little water if you think it's getting too hot). It's my last step before the water, and a little after the tomato paste if using. You may keep some powder to add to the end too, esp if you're simmering for a bit.
>>22046417>improve mouthfeel
>>22037266>throw away any beans that immediately float to the surfaceI eat beans a lot, and I don't really throw away floaters unless they look really ugly like shriveled.
>>22037793Assuming you've made those cookies before with just choc chips and they weren't sticky and had good firmness when you put them in and they came out fine, the excess oil from the nuts is a pretty solid guess for what happened, nice find. 23 out of 30 g of it is fat, goddamn! But the dough definitely is less than 75% fat, so you got a sort-of pressure gradient.Imo, if you're doing anything new or testing a new recipe, it's best to do a batch of just 1-3 cookies instead of the whole thing cause if they come out bad, you can "easily" adjust the dough, but often need to get it to room temp first though, ugh. In this case, you noticed it was stickier, and I'm guessing it was also softer too, perhaps cause of the oil? That's a real bad sign imo and I would've had doubts if I noticed that. I add like 5-10g of flour at a time to adjust the dough until it's a little drier, but you still gotta put it in the fridge again to know how much it hardens and sticks to your fingers. Baking fucking sucks to adjust compared to normal cooking, christ.If you do this again next time, see if it was as sticky or soft right before you put them in the fridge. And when it's out of the fridge, see if the dough is softer, at least next to the nuts. Im not certain how much oil is allowed the permeate through the dough, but if water can diffuse then maybe oils can too.
>>22046472Thanks for the detailed response, I think I’ll try it again but sprinkle the chopped macadamias on a couple regular chocolate chip cookies right before cooking and see how it comes out
i stopped smoking spliffs all day over six weeks ago and recently every night i still have an incredibly insatiable appetite. could this be becuase i am still eating candy? could it be dehydration, i know if i pound water in the evening while i have 'the munchies', my appetite does not go away.
I made a lemon sorbet, but the flavor seems a bit "harsh".Any suggestion on how to soften the flavor?
>>22047196Possibly your reptile brain is searching for another vice.. or something idk wtf I'm talking about.
>>22047206if it's too sour just balance it with more sugar. freshness of lemons also plays a part in how mellow or biting the juice is, so make sure theyre plump with soft smooth skin. you could also use meyer lemons or add a tangerine or something.
>>22047214>if it's too sour just balance it with more sugar.The sourness is fine to my taste.> freshness of lemons also plays a part in how mellow or biting the juice is, so make sure theyre plump with soft smooth skin.Kinda the end of the season where I live so the pickings were slim (I picked them straight from the trees).>you could also use meyer lemons or add a tangerine or something.I already made it, but I can still make changes.Though I'd rather avoid adding a different fruit into the mix.I know fat can smooth out a sour flavor, but will adding some cream into the mix be ok?If I did do that, I'm thinking just a couple of tablespoons to about 1 liter of sorbet mix.
im tired of beans and rice burritos and i have some el pastor and some cannellini beans.im thinking of processing cannellini beans into hummus with sum tahini/parsley/lemon/cumin ...or no cumin?!?!?!and then making a wrap with too much cilantro+other leafy greens, what yall thank?!!!
>>22047224go for it. i would use cumin.
>>22047224cannellini's are creamy so sounds fine for hummus. Cumin is a cliche hummus ingredient. Zaatar is good too.
>>22047397if he's cooking it to pair with pastor there's no reason he should use zaatar over cumin
I got a stupid question for you /ck/I bought a Jaccard tool for $5 to tenderize my chicken breast and it werks like a charm, but can I pre-butterfly & tenderize my breasts with it and then freeze them or should I freeze them whole and then only tenderize them after thawing to cook?
>>22047222>I know fat can smooth out a sour flavor, but will adding some cream into the mix be ok?>If I did do that, I'm thinking just a couple of tablespoons to about 1 liter of sorbet mix.Can I get a follow up on this?
Not a question but I realized why I've been such a dipshit at cooking rice on the stove. When you bring it to a boil it's gotta be an aggressive boil not a pussy boil covered the whole time then bring to a simmer until ALL that liquid is gone if you got rice sticking to the pan oh well it's for a good cause, fluff SPARINGLY and leave covered until the rest of your meal is ready. It's all about an aggressive start and a cruising finish.
>>22048064nvm. Added some powdered sugar and cream and reached the flavor I wanted.
>>22048099i used to get wet overcooked mushy rice even though i would reduce water and cook time. but i started soaking 15 minutes before cooking and i never let it get to a hard boil and all my problems went away. what was wrong with your rice before you changed your method?
>>22033998whats the difference in cooking butter vs oilfor example for broccoli or mushrooms or eggs in a panwhy should i keep butter on hand that spoils faster than just having a bottle of oil?is there are noticable difference in taste afterwards or can i just use olive oil for everything?
>>22048165You can use olive oil for everything you've mentioned.The main difference with butter is you'll have a buttery taste and butter has a lower smoking point than olive oil.
>>22048167Thanks!
Probably the mother of dumb questions... but if i cook a meal (like some online recipe for a dish from a foreign country) i have never eaten before how do i even know if it tastes right/correct as it should be when i am eating it lol
So how do I use baking powder/soda in yeast recipes?I can't stink up my house cause my chud parents and neighbors can't stand the yeasty smell
>>22048170You don't, there's no way to tell if you didn't taste it before.
>>22034001Son....Get a wok
>>22048177google soda bread.
>>22048165why would your butter spoil? dont you have a fridge?>>22048170if it tastes good it's right. your question has made me insane.
>>22048182But I want to make brioche doughnuts
>>22048165Use clarified butterIt has a better shelf life and gives enough buttery tasteIf it gets expensive to buy then make it from butter yourself
>>22048186>If it gets expensive to buytheres no reason to ever buy clarified butter in the first place. you can literally clarify butter in the microwave.. it can be done by a goldfish
>>22048170>make 10 different recipes for coq au vin>they all taste slightly differentyou need to meditate on the meaning of true flavor
>>22048184No promises it will come out as good as with yeast, but the substitutions are as follows:If using baking powder, just use the same amount of baking powder as you would yeast.e.g. 1 tbsp of yeast = 1tbsp of baking powderIf using baking soda, replace the amount of yeast by half the amount of lemon juice and half the amount of baking soda. Baking soda needs an acid in order to release CO2 and cause the dough to "rise".e.g. 1 tbsp of yeast = 1/2 tbsp of lemon juice and1/2 tbsp of baking soda.
>>22048187Then he should just do that
>>22048183>if it tastes good it's right.dont know why that wasnt obvious to me before but now it is lol>your question has made me insane.sorry i overthink shit to a ridiclous degree :P
>>22048194>dont know why that wasnt obvious to me before but now it is lolI don't think your question was stupid, you might like how it tastes, but to a "native" it might taste wrong.
>>22048195natives cant even agree what something is supposed to taste like between themselves. ask 10 people what chili is supposed to taste like and what you're supposed to put in it.
>>22048198lol, I guess that's a fair point.
>>22048168You can also buy clarified butter aka Ghee in jars that has the milk solids removed so it can cook at high temps without burning and also still give a buttery flavor to a dish.
>>22048230>clarified butter aka Gheenot the same
>>22043827watch the pork belly video by future canoe
>>22044231>That doesn't make it the tool's fault.it does if the tool poisons you
>>22044864Beans.Try and get chicken instead of hot dogs if at all possible.Rotisserie chickens are (or were) surprisingly good deals for how much meat you get. Just be sure to disassemble the chicken as soon as you get to your car to check if it has green muscle death disease; if so, go back immediately to get a refund.Canned fish.Generic multivitamins.Bottled water, if you don't trust the piping at your residence or the water in your area.
>>22045004How much were these, and at what grocery?
>>22048235The tool doesn't poison you, your ineptitude poisons you. If you cut yourself while chopping vegetables it's not the knife's doing.
>>22047206>>22047222If the sourness is fine, what exactly is "harsh" about the taste? Did you zest too deeply into the lemon and get a bunch of pith into your dish? If the harshness tastes kinda bitter, that's likely what happened.>>22047818I'd only tenderize them after thawing. Pre-tenderizing them before freezing, you might start running into texture issues. Still, you might not; pre-tenderize one chicken breast as an experiment, and see how it goes. My only other concern is that pre-tenderizing them before freezing would create more surface area inside the chicken for bacteria to propagate in.
>>22048165Butter: Tastes great, low smoke point, so it burns easily. Only use it to cook stuff on low-medium. You're not going have a good time trying to sear meat in butter.Oil: Tastes meh, even with flavored oils. (Olive oil can be an exception, but that's mostly when pouring it "raw" over stuff like bread, or using it in sauces.)Higher smoke point(s) than butter, depending on the oil. Use this to sear meat, stir fry veggies, etc. Use it to cook stuff on medium to medium high.If your pan is smoking when using oil, you have the heat on too high.You can cook all three of those things with either, it just depends on how you want to cook them. You can even add some butter to your oil to raise the butter's smoke point a bit while retaining the flavor.Butter simply tastes better. The reason food tastes so good at restaurants is because they use boatloads of butter.You could definitely use olive oil for most things, but it does have one of the lower smoke points among the oils. Don't use extra virgin OO, that's for garnishing. A good general purpose frying oil that's cheap and has a high smoke point is peanut oil, but if you're on a budget, generic "vegetable oil" will do (it's usually canola/rapeseed/"grapeseed" oil).
>>22048249>If the sourness is fine, what exactly is "harsh" about the taste? Did you zest too deeply into the lemon and get a bunch of pith into your dish? If the harshness tastes kinda bitter, that's likely what happenedI didn't zest, I only used lemon juice (freshly squeezed).By "harsh", I meant too hard, too sharp, not smooth enough.Anyway, I ended up adding a bit more sugar and about 50ml of cream and got the flavor I wanted.
>>22048231it's essentially the same, indians are just uppity about it
>>22048239no the tool is definitely poisoning meif i overheat a stainless steel pan i don't get steel poisoningif i overheat a cast iron pan i don't get iron poisoningif i overheat a teflon pan i get teflon poisoning, therefore the teflon tool is poisoning me, not just my incompetencealso yes if i cut myself chopping veggies the knife is probably too dull and it slipped. idk why you're so intent on shilling for teflon and trolling on /ck/ of all places
>>22034001I'm a big fan of Tramontina Signature Tri-Ply. You can get it on Amazon if a local store doesn't carry them.
>>22048266Fair enough, glad it worked out! I do recommend using some zest next time though, it adds some nice bright floral flavors.
>>22048269If you misuse a tool and harm yourself in the process, of course it's your fault.
>>22048273Yeah, using zest totally slipped my mind.
i have a lot of red bell pepperswhats good process for storing roasted red peppers in fridge? >slice into strips>oil +salt+ bake on pan at 400*F> place into glass jar and submerge in regular olive oil? is sunflower seed oil fine?theres probably gonna be a big gap ofair in the jar but im probably only gonna keep it in the fridge for a week or three.what about a taqueria style salsa that utilizes red bell pepper? would it end up too sweet? if i process the peppers now, i should be able to incorporate them into a salsa, later, ya?
>>22048620>regular olive oil? is sunflower seed oil fine?Either is fine.Make sure you sterilize the jars first, and that the pepper are fully submerged in the oil.
>>22048620Both oils are fine. As long as they're submerged, they won't grow mold. But since it isn't really acidic, you risk botulism or anaerobic microbe fouling it up. Odds are it won't, like I eat old rice all the time, but it's a risk you're taking. I honestly just put it in the freezer since I don't intend to use roasted peppers whole. The ones you can get at the store go to good efforts with millions of dollars of equipment to making sure the consumer isn't getting anaerobic microbes fucking it upOne week sounds perfectly fine, but for three, I personally wouldn't do
>>22048238bout tree fiddy. the store is an uppity gourmet shit store only in texas. this brand might be a house brand idk
>>22048620you can use red bell in salsa. it will be sweet but it will be good. you can process it now and use it later. for salsa i would suggest a hard char on the pepper to blacken the skin, put it still hot in closed ziplock bag for a while and the skin will become loose and easy to peel. then you can process it however you want, in oil or freezing or whatever.use red chilies in your salsa if you want it to stay red and not turn brown. guajillos, arbols, and piquin are good..
>>22040662Why use a pan that COULD release toxic fumes though when there are pans that don’t do that on the market>>22040719>>22041010I’m so excited to add these to my listAnother one kind of; Dagashi Kashi It’s about snacks>>22048328The tools attributes still contribute to the cause/consequence.
>>22048328I forgot my pic
i have a can of sardines and some white rice. do i just dump the can onto the rice, olive oil and all? what if its an alternative oil or water?
>>22048262Thanks!
>>22049478I wouldn't dump the liquid the sardines are in on the rice.Just seems like it would make it to "watery".If you really like the flavor of the liquid, you can drain the can into the water you use when you're coking the rice.
>>22040719>good>animePick one
>>22044935I'm assuming that your ingestion of copious quantities of semen has somehow altered your brain's ability to properly process taste perception. Your options now are to either give up pork entirely, or find enough guys to jizz on that pork butt for you before you eat it. That should fool your brain into believing that the pork is also part of your natural diet.
>>22033998would you eat bread made from mummy yeast?https://www.telegraph.co.uk/world-news/2026/06/03/sourdough-made-from-yeast-inside-europes-oldest-mummy/
>>22044935That's Alpha Gal syndrome, you can get tested for it (medical history + blood test).Unless you have reason to believe you've been bitten (geography, reaction to other red meats), it's probably not that.Did you have a bad experience (food poisoning, etc) that could create a negative association?My brother had something similar for a couple of years. Eating chicken made him nauseous, he wasn't disgusted with chicken meat in general, and as long as he took something against the nausea he had no problem eating chicken.We were never able to figure out what it was and it passed after a couple of years, as I mentioned.
>>22048231All ghee is clarified butter, but not all clarified butter is ghee.So unless your brown ass was in the room with the person making it, you're not really qualified to decree whether or not the clarified butter someone made is or is not 'ghee'. You may kindly STFU now, saar.
I bought some beenz, opened a can and realized a few of them don't have juice. Are they ok to eat?
>>22049966Show me the rest of the can's label.
>>22049922You are aware they are going to end up selling the bread and beer to tourists, right?
>>22049970I already threw it out
>>22033998Is eggs shellfish?
>>22049302forgot your brain too
>>22050009Guess it depends on if you think it's alive
>>22035281
>>22044237Midwit barely evolved nigger with access to the Internet award
>>22054291do you also believe that splashing water on a rock will bring rain because it happened one time?
>>22050009Only if you don’t share them
I stupidly left bolognese sauce (just the sauce) out overnight instead of putting in the fridge/freezer, so about 10 hours. Should I toss it? Feels like a waste but if it's that or get violently sick I'll have to do that
>>22054812i wouldn't do it but you probably won't die.
>>22054812If it were me, I would throw it out if it were just one or two portions. If it were a big batch, I'd give it a smell and taste test and if it seemed fine I'd eat some and freeze the rest right away
>>22033998>Stupid questions that don't deserve their own threadWhat's the best way to boil water?
>>22054887application of heat
>>22054880>>22054883Late reply but yeahhhh I'll just chuck it I think. Feels like waste but I don't want to risk anything.
>>22054887Water in pot --> pot on stove --> turn on flame --> wait til it's bubbling/boiling.Alternatively: use an electric kettle.
>>22033998Can you use crushed chocolate chip cookies as a base for a no-bake cheesecake? Better yet, can you make a giant cookie base from scratch and put the filling on top, or would that be too dense?
>>22054887Depends on how much water. For less than 2 cups, a microwave is perfectly fine. When I want a bowl of pasta, I microwave the noodles in water cause it's only a meal for me. Same for frozen dumplings. The microwave is a tool that you gotta learn how to use like any other tool. But you cannot microwave metals cause they potentially build up sparks.An electric kettle is good for any size it holds and below, so generally like 8 cups of water or less. Actually, for noodles, I tend to use the kettle to boil the water, then microwave the noodles in that water cause it shortens the time imo. Definitely not for frozen dumplings.If you're boiling a larger amount of water, stove is best cause it can hold the metal container of the water. Induction > electric > gas I believe is what people commonly say.
>>22055327you can crush the cookies and it'll be good. i think a whole cookie could have problems in cutting because it's gonna break and crumble. better to just grind it up to begin with.
>>22055327For a graham cracker crust, you got the butter = oil + water melting and binding the cracker crumbs together while keeping it somewhat moist (not too dry). The sugar helps with the moisture too. If you mean using the cookie crumbles in replacement of the graham crackers, sure, sounds fine, but remember the crust isn't only crushed crackers. >no bakeOh uh. Well idk what a no bake crush is like. I'd imagine it's crumbly if there isn't anything to bind them together. But again, cookie = cracker is fine imo.>entire cookieIf you make an entire large cookie base - so this isn't no bake - you'd have to do a thin layer cause cookies will rise, but then it's also more inclined to be dry. The real issue I see is that a drier cookie will absorb a lot of the moisture from the filling so the top is gonna be mushy, and a thin layer might mean the mushiness goes to the bottom too. The butter really helps prevent a soggy cracker. But what you could do is do a little eggwash on top to get a more waterproof seal. But if the cookie is too dry and isn't absorbing enough water from the filling, it might not be the type of cheesecake you want. I mean, people like their pie crusts to be dry and buttery so maybe it's okay. But if you want a more cheesecake like crust, maybe go for a cookie recipe that comes out softer. Or hell, a super buttery cookie. You'd have to do some testing cause idrk
>>22055327What do you usually use for a no bake cheesecake? My family always bought pre-made graham crust of we weren’t making real cheesecake. If that’s what you’re used to, i would suggest using crushed cookies+butter and then giving it a little bit of a toast in the oven. Does that make sense?
>>22055327Crush cookies.Mix with some melted butter.Press mixture into base of cake mold.I wouldn't try to make a giant cookie base, because, for one, I'd be worried about it cooking through, and two, it will probably not have the crunch you're looking for.
>>22054887Metal Kettle:https://www.youtube.com/watch?v=_yMMTVVJI4chttps://www.youtube.com/watch?v=RpoXFk-ixZcIt it literally several minutes faster and uses less electricity to boil a kettle of water and dump it into a pot to make pasta/soup than boiling the same amount from cold start on the stove or in the microwave (and the microwave is also still faster than boiling water on the stove). Now if you'll actually want to make the switch to using a kettle/microwave to jump-start your water-based cooking with is up to you.
>>22055491What about induction stoves? They're crazy fast to boil a pot on the highest setting. I hate the sound my electric kettle makes, it's loud as fuck at the beginning. Even after cleaning it's way louder than induction stoves.
>>22033998Are containers and such from the dollar store safe to use? It'd be nice to get a bunch of those oil bottles and measuring cups for dirt cheap instead of paying 5x as much or more.
>>22055539you're either afraid of microplastics or you arent. beyond that, as long as they dont have bpa then theyre fine. even if they do theyre probably fine as long as you dont heat them and dont use acidic stuff in them. if you live in USA, there's a certain japanese dollar store that carries lots of metal measuring cups/spoons, glass oil bottles, etc for like $2 each and then you dont have to worry about plastic at all.
>>22055539All plastic leeches over time into food. Especially if you re-use them and/or heat them. I'd only bother with dry and cold stuff for those. Not that anything 5x as expensive would be noticeably better as long as it's plastic based.If you only care about longevity you're probably going to spend less replacing dollar store stuff more often than getting anything more expensive and replacing them twice less often.
>>22055539Anything made of plastic will leach microplastics into your food.You shouldn't be warming stuff in plastic containers, no matter the quality.If you're really concerned, get a couple of stainless steel or glass containers.Other than that pretty much any plastic container you buy will probably be the same.
>>22055539Accurate measuring cups are fine, since they don't really store any food. For storage, glass is probably best imo
>>22055462>>22055479Crushed cookies it is, thanks.>>22055474>>22055478CrustNormally the crust is digestive biscuits (similar to graham crackers for burgers) and butter, but I find it often is the weakest part of the desert and was trying to think of ways to liven it up a bit.
>>22034001Nowadays most non stick pan use pfas free ceramic coatings
>>22055830Yeah they use another close derivative which hasn't been classified as just as bad yet.The classic legal drug market approach.
>>22055585> i decide the two feelings you can have about somethingHow many friends do you have, really?
>>22034001enameled cast iron skillet is $20 at HEB
>>22056524weirdly confrontational reply
>>22056704My apologies, deeply retarded statements make me aggressive.
>>22056273This.>almost same thing except one molecule is different
I have a nice piece of cod, what can I do with it with normal household ingredients other than fry it? Can I poach it in milk and then reduce that into a creamy sauce with some capers, or is that retarded?
>>22037793I make cookies all the time and have never seen anyone fuck up this bad Post the recipe
>>22056711i believe you misunderstood my statement as some sort of value judgement, when it was more of a generalization, as in "there are people who care about microplastics and people who don't, and i depending on which one you are, the cheap dollar store plastic ones may or may not be right for you"
>>22048233I remember watching his videos go from a bumbling amateur chef to a dogshit knockoff food tubbie with jokes so bad, even a goddamned pig won't roll around in them
>>22048170This happened to me once. I made lobster thermidor for someone. It came out pretty good. I had the grocery store cook the lobster, but I should have done it cuz the added lobster juice woukd have made it better. We went out to dinner kne night after and ended up at a place that served it, so I had to try. And I did good. Theres was better, but I got it right. Mine was prepared better. Was easier to eat out if the shell. If I ever do it again, it would come out greatTldr: find a restaurant that sells it and compare
>>22056931welp, since nobody replied>prepare my stainless steel normally for pan-searing>turns out the cod hadn't finished thawing, so it was in fact still frozen in the middle>decided to just do the poaching it in milk idea since that'll evenly heat it up and help it thaw out completely>added a little salt, red pepper flake, and dill to the pan before pouring over the liquid>let it simmer>turn my back to do some dishes>turn back around>it's bubbling and the milk fats have separated because the heat was too high even on low>added some butter, moved it off the element, and scraped down the sides>this somewhat "reincorporated" the milk fats>let it go on 1/2 simmer for a little while until the fish started flaking apart>added some cornstach and flour to thicken up the sauce a bit and whisked it, which also seemed to clear up the separated milk solids issue>poured it all over some ricetasted okay all things consideredno pics, wouldn't recommendremember to thaw your meats before you prep your pans people
>>22057411if you had waited for someone to reply your fish wouldve been thawed and none of this ever wouldve happened.if i was doing a milk braise (weird) for something like cod i would have done coconut cream and curried that bitch all up and top with cilantro and lime.
>>22056931I make a thing with smoked cod in winter:>red onion and/or spring onion, get a bit of colour but nothing crazy>can of coconut cream>poach pieces of cod in it>finish with a bag of baby spinach for a minute or two to wilt it down>serve over riceThat's the base, how you flavour the coconut is up to you. A simple one is to get a can of those pre-mad thai curry pastes and mix that into the coconut cream.
>>22057129It was the Jacques Torres recipe. Been lazy about making a new batch but I’ve never had it turn out like that before and have made it at least a hundred times (but the first time with macadamias)
>>22054309yes
>>22048620>salsaI say you should pickle them with carrots and jalapeños.
>>22040662>Hey you know that stuff we said was safe? It actually gives you super cancer but here's some other stuff that is totally safe. Heeeheee.
>>22037266I have literally never done this in my life
>>22054291>Correlation always equals causation Retard
Petite diced, peeled, cherry, crushed, slightly crushed, moderately crushed, sauce, whole tomatoes peeled and slightly softened by a group of thirteen grandmothers from sicily but only for thirteen minutes and also slightly more crushed than moderately crushed, tomato paste, fire roasted… there are too many fucking options here.If I’m just looking to make a quick red sauce for pasta, what’s the difference between just cutting some tomato paste with broth, vs using tomato sauce, vs throwing in a can of petite diced instead and just letting that break down? There are too many options
is it better to boil cold water or warm water
>>22057817The nice-ish looking tomatoes are put into whole, the more uglier ones get diced, the really ugly ones get crushed. San marzano is generally better than others.Get whatever is in your price range and in your quality tolerance range. If this is your first time, you can look up what the best ranked ones are, and get one of those so you know what the "best" flavor tastes like, then when you make it next time use a lesser can, and see if you give a shit
>>22057910From a water quality perspective, cold water has less dissolved stuff in it than warm water. If for some reason that matters to you, then do cold. On the other hand, if it really matters, why not just buy a gallon of distilled water, which is sold like everywhere? This would matter for something like ramen.From an consumption or energy perspective, you're turning on the faucet for a minute or so to get to the warm water, which is heated by your furnace. If you're boiling a shit ton of water, it might be best to use the already heated water from the furnace to save you time. But if it's just a few cups, you might as well just use the immediate water coming out of your faucet (cold) cause it won't take long for it to get warm
>Mom likes my cooking I do in my rice cooker>buys her own>loses the cup for it>makes rice for Asian Stir fry>upset about it being all sticky, asks me what she did wrong>tell her it's not sticky it's mushy, that means she used too much water>argues me and gets defensive, swears she used 1 cup per 1 line in the bowl just like I do>Googles it to prove me wrong, Google says she used too much water>everyone else must be wrong>find my rice cup today, it's way bigger than the little cup she used>she was using some random wrong sized cup, resulting in you guessed it: too much water>argued all that time for no reason>blamed me and told me I should have told her she used the wrong sized cup, even though I specifically told her before a normal cup isn't the same as a rice cupWhy are women like this?
>>22058071the book of genesis speaks about this
>>22040662This guy works at Du Pont
>>22058071You're reinforcing her behavior. If you don't stop being a little bitch she's not going to stop.
>>22058286He should definitely PUNCH her LIGHTS OUT. Otherwise he’ll stay a child FOREVER
>>22058286It's not my problem, I don't live with her. My dad can deal with it.
>>22057444I waited like 8 hours, friend. In the end it (the sauce) did taste like and have the consistency of a coconut milk curry, so it wasn't too bad all things considered. Nice trips btw.>>22057510Sounds nice. I used to get spinach all the time, but my local supplier went down the shitter a few years back and all the spinach they sell now has a bunch of rotten soggy sloppy swamp leaves mixed in. Picking those shits out of the bags legitimately made me heave because of the disgusting texture, it was like the most primal feeling of revulsion I've ever felt, akin to stepping barefoot in dogshit on my lawn.Long story short, I've switched off spinach since and have been going for cabbages instead. I'm interested in trying rocket as a replacement.>>22057910Cold. Get the biggest microwave safe glass measuring cup you can, and start the water boiling in that. Pour that into a pot on the stone, then turn on the heat under the pot to maintain the boil. Repeat until you have the desired amount of water.>isn't that wasteful anon?No, it's actually the most energy efficient way to boil water. Waiting upwards of 10 minutes to boil 4 liters of water on your stove is going to take more energy than microwaving it for a grand total of 5-6 minutes.
Board tourist because I've just started to be more serious regarding cooking, why isn't there some kind of what-did-you-cook-today thread
>>22058775>it's actually the most energy efficient way to boil water.Surprisingly true, if you're talking about gas.Otherwise, induction is more efficient.>>22059021Start one.
>>22059021In part because unfortunately most anons here are absolutely not serious regarding cooking. But yeah, start one, I'll post in it.
>>22059021There should be, and occasionally there is one, but a) most of this board doesn't actually cook and b) a lot of those who do cook are narcissists who would rather start their own thread than post in a shared one. which is silly, because "look what I cooked" doesn't really warrant its own thread and people usually don't try to prompt any actual discussion relating to their food, and it would be better suited to a general. but what can you do.
>>22057817Don't use tomato paste like that. Tomato paste should be caramelized before adding any liquids, it's for adding depth of flavour, not making a whole sauce.For sauce you can use pretty much any kind of canned tomato (again, besides paste). Whole, crushed, diced, whatever, it doesn't really matter. Only thing it's really going to affect is the texture. Want a smooth sauce? Use crushed tomatoes / passata. Want a chunkier sauce? Use diced or whole. That's all. Don't overthink it. Some brands are higher quality than others, but the cheap ones will do you fine.
>>22059043The cookalongs are good, the problem is weirdos being unnecessarily mean. A “what i ate” general has similar problems of people just responding “grim” to mediocre food. Also keysfag ruins normal threads
>>22059021It happens sometimes. People are really mean for no reason though, so i think they’re less popular because of that
>>22059324kek
>>22059324Cookalongs are fine, what I'm talking about are people who just post "I made this" and nothing else. like what do you want us to talk about? or even worse, people who make a thread going "I made this. forgot to take a picture". like, ok? just useless blogposting. which would be fine in a general where everybody is encouraged, but as individual threads they just clog up the catalog.
>>22060176I see, i seeLike the rate thread up right now with no description of what the hell they even made?
>>22060176you're overthinking it.
>>22060190Not really.
i was at my friend's house in 5th grade and we were watching the tomacco episode of the simpsons. after it ended he asked me "does your dick get hard looking at hot girls" and i said yeah then he asked "does your dick get hard when you see something really gross like dog shit with flies on it" and i said no and he replied "oh"
>>22059043>rather start their own thread than post in a shared one.look at the frequency of posts and responses to posts in this thread vs original threads. you're always going to get more engagement and advice if you just make your own thread. the argument that these people are somehow "selfish" for making a whole thread for themselves is completely asinine because it's not like log space on /ck/ is at a premium. at any given time you have at least 10 shill, social media screenshot, or int/polbait threads up on the log. I'd much rather see 10 "i cooked this today" threads.
>>22060191>like what do you want us to talk about?you're overthinking it. if you have nothing to say just move on. you're letting a non-issue become an issue for you.
>>22060198>you're overthinking because you care about the quality of the community you partake itNah. Fuck off with that attitude. It's just dumb to have a quarter of the catalog taken up by threads that don't prompt any meaningful discussion or participation. The reason there's a "negativity problem" of people posting insults, is because when you just make a thread of your food and nothing else to engage people, there's not much else to say except to have some fun shitposting.
>>22060201It's just dumb to have a quarter of the catalog taken up by threads that don't prompt any meaningful discussion or participationi already addressed that here >>22060197 if all the "i made this" threads disappeared forever they would just be replaced with worse. this isnt a hypothesis, it's fact. because if there were a lot of people who wanted to do high effort/cookalong threads we would see more of them day to day and we dont.>The reason there's a "negativity problem" of people posting insults, is because when you just make a thread of your food and nothing else to engage people, there's not much else to say except to have some fun shitposting.I'm not the one who thinks there's a negativity problem (beyond the general negativity of the internet as a whole)
>>22060195KEK>>22060201>>22060209Wanna know what I think? I think the negativity problem is glowies trying to make it unpleasant
My carbon steel wok got rust at the bottom. I did seasoned it on both sides, but it still got rusted. After using it few times I did noticed scratches on bottom from the stove grate which I did worried might have affected the coating. And then I stored it by putting it on a rag that I also used to removed all the moisure after washing it might reintroduced it back in these spots.How do I maintain good coating on the bottom of wok if it's a working surfaces that is going to touch/rub against the grate? How to store it not used? Should I remove the rust and reseason it?
When you're cooking pasta, are you supposed to bring the heat down once you bring the water to a boil? If I don't, then a white foam will build up and cause a ton of water to spill out of the pot unless I'm constantly stirring it.
>>22061056you can turn it down a little just keep it boiling. put a big kitchen tool across the top of the pot and the foam won't build up. i use a metal longspoon. it just werks.
>>22056720Not sure if troll
>>22034001Cast iron is a meme. Skip it.
>>22054887Induction, which includes electric kettles
>>22056711>come to the deeply retarded statements thread on the deeply retarded statements website>see a retard and get mad>>22056273It's actually way worse than BPA, t. knower and science guy, I specifically try to find things that have BPA because of this. not joking
Is it normal for a walk in coolers displayed temperature to be wildly different on the control panel outside than the thermometers inside?
>>22064122Like ten or something degrees farenhite different
Hoe long do crispy cookies stay good if the container isnt totally airtight?
So what is actually vodka doing in pasta alla vodka?
>>22064142Adds vodka flavour. I honestly don't really care much for it. Like, nothing wrong with making it at home, but it is never worth it for me to buy it at a restaurant
How to learn to cook?Do I start with yt tutorials to cook?
>>22064395Eh. I learned to cook by choosing what food I want to eat, and do research on how to make it well. Start with foods that are palatable to you but require simple techniques like veggie prepping, sauteeing, or boiling. I did pasta with ground beef sauce, and chicken soup first. I remember asking my mom how to make pasta, but after reviewing the technique, it wasn't very optimal. Look up how people do it, how they brown meats, how they manage the ingredients, etc. After that, I went onto stews and curries and rices and asian stir fry. Baking later, etc.One of the most important things is to taste your food as you go. Learn to use the specific salt in your pantry, as salt is different house to house. They say the bigger salt is easier to portion out and is more forgiving, but I just use small iodized salt and am just very conservative. Test things out, test out new ingredients, try out new recipes.But please put effort into research. Rather than ask "how to I cook", ask "how do I cook ______". Then you can ask questions here to and people will give better adv
>>22060735I wish I knew, this might be worth it’s own thread
What would /ck/ do with 200g of beef mince that needs to be used by today. Could make burgers but thinking could I be more creative?
>>22064573half sloppy joe half burger sloppy joe burger
How do I do yakitori at home?
I’m living in a house with a gas range for the first time. Whenever I boil water on high it never gets to an aggressive rolling boil like I had gotten used to on electric stovetops. It feels like it would be fine for cooking but is there something wrong with the stove? Or is gas just like that
>>22060735Never had carbon steel before so I can't give reliable advice. I'm guessing this is true for lots of others since you haven't gotten any bites. Porb look up on google if others have the rusty bottom issue.
>>22064573Do a stuffed shells pasta dish. It’s yummyOr lasagnaCould also stuff bell peppers or something. If you want to get crazy, do like a meatloaf shaped like something funny.
>>22064573Tacos, pasta, meatballs, a tiny meatloaf, pastry turnover like empanadas
>>22064713Post a picture of the burner flame on high
>>22064459>>22064783I searched and asked deepseek eventually.I just used vinegar to remove rust and reseasoned it. Instead of putting it on rag I will just put it on a fresh paper towel and be more careful not to slide it against the grate and it should be fine.
>>22033998How much salt? A lot or none?
>>22065098until it tastes right
>>22034025Cast iron........ it takes some work to get a good season on them and you have to be careful about the cleaning , but they are geat pans.
Can the size of sugar granules effect how butter is creamed? I've noticed my cane sugar and white sugar on average have differently sized granules, the cane sugar having the larger of the two. When making cookies, it feels like the ones that use the cane sugar with the larger crystals don't rise as well as the white sugar ones.
>>22065326Are you baking the cookies right away or letting them rest? I could definitely see a larger size crystal tending to not dissolve as well if baking right after mixing
Lets say I wanted to make a potato into a potato chip. But not cut it up. Just one full un cut potato but the texture and consistency of a potato chip. How would I do this.
>>22065775put a bunch of holes going from one end to the other so the inner parts can actually fry
