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/ck/ - Food & Cooking

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>> No.4724248 [View]
File: 1.70 MB, 2592x1936, egg 001.jpg [View same] [iqdb] [saucenao] [google]
4724248

>>4724243
No, sorry. This book just shows recipes from different counties. Very broad.

>>4724244
Instructions.

>> No.4724244 [View]
File: 1.89 MB, 1936x2592, egg 003.jpg [View same] [iqdb] [saucenao] [google]
4724244

>>4724242
Ingredients.

>> No.4724242 [View]
File: 2.18 MB, 2592x1936, egg 019.jpg [View same] [iqdb] [saucenao] [google]
4724242

>>4724238
This is just one bowl, a single meal for one person according to Ramsay. He recommended it served with warm bread or toast, so I toasted up some rye bread. Four slices. Heavy meal.

>> No.4724238 [View]
File: 1.70 MB, 2592x1936, egg 018.jpg [View same] [iqdb] [saucenao] [google]
4724238

>>4724236
It took at least 20 minutes for the white to finally set, but I wasn't watching like a hawk and the yolk became set as well.

>> No.4724236 [View]
File: 1.72 MB, 2592x1936, egg 012.jpg [View same] [iqdb] [saucenao] [google]
4724236

>>4724232
Divide the heavy cream and cheese between the two bowls (I used romano instead of sharp cheddar since I didn't have any), place on a baking sheet, and put it in the oven at 378 for 10-12 minutes for a runny yolk. Normally.

>> No.4724232 [View]
File: 1.89 MB, 2592x1936, egg 011.jpg [View same] [iqdb] [saucenao] [google]
4724232

>>4724231
I combined them into two bowls, made a well and cracked in two eggs each. Little did I know this would drastically increase the amount of time it had to spend in the oven.

>> No.4724231 [View]
File: 1.86 MB, 1936x2592, egg 010.jpg [View same] [iqdb] [saucenao] [google]
4724231

>>4724230
I don't have any gratin bowls, but I do have ceramic cereal bowls. I divided it among four, but realized it was quite small. And then I made my first mistake.

>> No.4724230 [View]
File: 2.15 MB, 2592x1936, egg 009.jpg [View same] [iqdb] [saucenao] [google]
4724230

>>4724228
3-5 minutes, I did 5, and it softens up nicely. Looks like a lot of food. This is supposed to serve two people...

>> No.4724228 [View]
File: 1.93 MB, 2592x1936, egg 008.jpg [View same] [iqdb] [saucenao] [google]
4724228

>>4724224
Put some butter in a deep saucepan, turn the heat on high, and start stirring. Also add some thyme. It doesn't specify how much, but I was generous.

>> No.4724224 [View]
File: 1.96 MB, 2592x1936, egg 007.jpg [View same] [iqdb] [saucenao] [google]
4724224

>>4724221
Dice up a good amount of white mushrooms (since I don't have "wild") and two large and two medium shallots. Whoever thought to cross garlic and onions was a mad genius. Maybe it was Mendel. (biology joke)

>> No.4724221 [View]
File: 1.84 MB, 2592x1936, egg 004.jpg [View same] [iqdb] [saucenao] [google]
4724221

>>4724219
Today... Er, yesterday... Baked Eggs and Mushrooms. British food.

>> No.4724219 [View]
File: 1.79 MB, 1936x2592, cake 023.jpg [View same] [iqdb] [saucenao] [google]
4724219

Its time for another recipe, which will be made and then ruthlessly compared to that of the boss'.

>> No.4717725 [View]

>>4717717
Hah. That's what it looked like to mine eyes.

>>4717719
Yeah, I was giving it a stir every 30s or so as I watched it like a hawk in there.

>> No.4717722 [View]
File: 2.05 MB, 2592x1936, cake 010.jpg [View same] [iqdb] [saucenao] [google]
4717722

>>4717716
Ramsey's words of wisdom.

>> No.4717716 [View]
File: 1.96 MB, 1936x2592, cake 007.jpg [View same] [iqdb] [saucenao] [google]
4717716

>>4717714
Instructions closeup.

>> No.4717714 [View]
File: 1.87 MB, 1936x2592, cake 008.jpg [View same] [iqdb] [saucenao] [google]
4717714

Ingredients list closeup.

>> No.4717709 [View]
File: 2.02 MB, 2592x1936, cake 024.jpg [View same] [iqdb] [saucenao] [google]
4717709

>>4717703
Hmm... The top layer of the cake bubbled up in the pan and hardened, leaving the thick, chocolatey inside nice and moist. Then the top layer collapsed onto the cake, making it look like a giant crater. The edges were removed.

Ramsey, I'm so sorry, the presentation is awful. But the taste... is heavenly.

>> No.4717703 [View]
File: 1.73 MB, 2592x1936, cake 022.jpg [View same] [iqdb] [saucenao] [google]
4717703

>>4717698
Pour it in and put it in the oven for 35-40 minutes at 350 F. Though it looked done and cracking at 27-30 minutes.

>> No.4717698 [View]
File: 1.78 MB, 2592x1936, cake 021.jpg [View same] [iqdb] [saucenao] [google]
4717698

>>4717693
Prep the pan, and put wax paper on the bottom the easy way: Grease the whole thing and stick the square on the bottom. Snap in the bottom and tear around the edges.

>> No.4717693 [View]
File: 2.15 MB, 2592x1936, cake 019.jpg [View same] [iqdb] [saucenao] [google]
4717693

>>4717692
Fold those egg whites in bit by bit. I did it in fourths.

>> No.4717692 [View]
File: 1.67 MB, 2592x1936, cake 018.jpg [View same] [iqdb] [saucenao] [google]
4717692

>>4717686
Adding in the sugar bit by bit makes a great... whatever the hell that term is. I'm not French.

>> No.4717686 [View]
File: 1.49 MB, 2592x1936, cake 017.jpg [View same] [iqdb] [saucenao] [google]
4717686

>>4717680
Beat those egg whites until you see that peak!

>> No.4717677 [View]
File: 2.24 MB, 2592x1936, cake 014.jpg [View same] [iqdb] [saucenao] [google]
4717677

>>4717675
>No blender for these cookies

>> No.4717680 [View]
File: 1.68 MB, 2592x1936, cake 015.jpg [View same] [iqdb] [saucenao] [google]
4717680

>>4717677
>Mixing in the crushed cookies and beaten egg yolks

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