/ck/ - Food & Cooking

>>12554174
literally just makes things glossier and brown better

provides a fun glaze

>>12554169
you bet i will

>>12554170
don't believe too hard
but thank you

alright boys home-stretch
gonna try and get these browning up

back ones are doing okay, they received the egg-wash, but the front ones got buttered (and even an emergency rebuttering just now) and they look exactly like the last ones

my hopes are high but my expectations are low and that's okay

>>12554018
my thoughts exactly
next batch is less thick, half of it will have an egg wash, the other half will have butter brushed on it

either way i think i fucked up the dough by fully incorporating the lard when mixing it rather than only partially

it'll still be dry, but it'll hopefully crisp up and brown this time

this is my last shot for tonight, though
i'm awfully tired

>>12554040
they were too dry to keep in the oven longer
there will be a next time, so perhaps i'll save a few for the pan when i do that

>>12554101
hey i fucking dig your rice and potatoes
keep at it

so a few things to note
they didn't crisp or brown the way i wanted them to so for the second batch i'm thinking i'm going to give one half of them an egg bath and butter the other half

the dough is really dense and dry, not flaky at all like i wanted it to be
it's not totally cooked in the center, so i'm also making the second batch thinner

i'd also like to add some herbs next time i make the dough, it's awfully plain

>>12553916
i have okay-sized hands

>>12553899
behind the scenes that's exactly what this is

>>12553898
mikey was sacrificed to be a tester
he was okay, truly a hero

>>12553863
neither have i
it's half of why i'm making them, dog

>>12553886
thanks i hope they turn out well
i'm gonna try and make a second batch with the rest of the dough while this one bakes

rolling out, filling, and crimping them is frustrating, but i've never worked with dough before and i think they've turned out well

except for the one in the front, i've named it Mikey, and Mikey's special in his own way

here's the cheese sauce

>>12553646
didn't occur to me until only a year or so ago that tillamook was primarily a pnw thing even

>>12553576
yeah we buy tillamook block cheddar and i shred it by hand

there's no caking agent that way and it feels much nicer

>>12553609
i support you and your rice

finished destemming the spinach, put everything in the appropriate containers
time to preheat the oven i guess

>>12553510
it's good
i was basically raised on sharp cheddar so the fact that it isn't like, mad strong is really intriguing to me

>>12553494
muenster is the best cheese imo
light but unique flavor, good melting properties

it asks for one clove of garlic but i minced two because i dunno i'm not a bith
time to destem six fucking ounces of spinach
should've done this earlier

>>12553452
o n y o

>>12553448
i used to be a hella picky eater so i honestly wouldn't be surprised if i love them now like i do a lot of foods i used to hate

onion cutting time
fresh walla-walla tastes so fine

>>12553423
i like to attribute it to where i live
it's not common in a lot of dishes from the pacific northwest

>>12553420
based autism sweet potato anon

>>12553395
i was just reading about sweet potatoes
i haven't had them since i was a kid and i wasn't fond of them but i haven't given them a fair shot since

and yeah absolutely put cheese on it but only if you're feeling it

>>12553367
i usually only make white rice
i've been meaning to experiment with brown rice more

>>12553324
i'm probably gonna start prepping and cooking in about fifteen minutes

took that other anon's advice and kneaded my dough until it was more uniform

>>12553333
cheese and spinach because it's what the anon who inspired me to make this had

it's only my first attempt though and if it turns out well in the future i'll do some other cool shit

>>12553250
just like a baby cheeseburger, some apple slices, and a little thing of fries

that's not a terrible amount of food

>>12553134
i have no idea

>>12553056
>Porn
this is a blueboard you fucking freak
MODS

>>12552969
sounds like it

>>12553010
this is pretty
i aspire one day to have a kitchen like this when i move out

>>12552853
are you at least having fun

>>12552869
comfy is important

>>12552821
i did refrigerate it
i really appreciate the advice
i'll definitely knead it more, for sure
i was a little confused on not fully incorporating the lard, but i hope i left enough of it intact that it comes out okay

i don't know if it should stay chilled, but i'm gonna be actually using the dough later tonight

>>12552462
oh true

>>12552268
>not cliet barp's