/ck/ - Food & Cooking

>>19930805
enjoy

>>18863934
true, still better than weissman.
>>18864055
was probably slight differences in the marinade or leaving them longer, or maybe the actual egg, I think you can get yellower eggs from corn fed chickens.

>Download "Gordon Ramsay Masterclass" Torrent
magnet:?xt=urn:btih:a4f8f51f98b323117ef454a431cf256bb701f270
>Watch: Jacques Pepin Essentials
https://www.youtube.com/watch?v=CshkecuFfMc
>Subscribe to KQED
https://www.youtube.com/c/kqed
Make your way Pepin's videos including the two older TV series they are putting up now. Also watch the Yan Can Cook series uploads.
Alton Brown is informative but his content is less available online. Chef John is also good for specific recipes and videos are shorter.

Ramsay, Pepin & Yan will show techniques from basic to expert tier, ingredients of all values with core techniques of classic French, modern Western/American and Asian cooking.
Avoid cross-contamination. Raw chicken/pork are most dangerous & avoid re-using equipment that touched raw meat with other ingredients, clean with hot water & dishsoap, keep rags seperated
When you first start use sunflower oil in your cooking.
Prep ingredients first.
Clean work surface & equipment as you go.

As for utensils, find a commercial restaurant supply store:
>Pair of 8 inch chef knives. Basic 420 or 440C (aka AUS-10) steel then upgrade after your beginner stage.
>A honing rod. 12 inch stainless steel shouldn't cost much. Optional but useful.
>Small pairing knife
>Measuring spoon set
>Small saucepan, large saucepan and stockpot 7 or 8 litre/quart. These should be stainless steel with glass or steel lids
>10 inch frypan & 5 inch frypan, non-stick or ceramic to start with
>Oven roasting tray
>Never use glass or pyrex, they will explode on you at some point
>Aluminium baking sheet tray
>Bamboo cutting board
>Plastic board for chicken/pork
>Whisk, peeler, ladle, spatulas, stirring spoon
>Metal bowls
>Thermopop
>Strainer
>Large microwave bowl for cheap rice cooking (2.5 cup water per 1 rice, high for 11 minutes with a stir halfway)

>>18188825
Good luck. I forgot for my basic chicken/creamed corn soup that you can also add in a half cup of cream (say 150ml for a two person serving) right before serving to lighten it up, pour in, stir for a few minutes before serving to get it all up to serving temp.

>>18174279

>>17329790

>>17172400
cute!

>"Gordon Ramsay Masterclass" Torrent
magnet:?xt=urn:btih:a4f8f51f98b323117ef454a431cf256bb701f270
>Watch: Jacques Pepin Essentials
https://www.youtube.com/watch?v=CshkecuFfMc

>>17032706
what hapepned to it's back legs?

>>16869036
>Download "Gordon Ramsay Masterclass" Torrent
magnet:?xt=urn:btih:a4f8f51f98b323117ef454a431cf256bb701f270
>Watch: Jacques Pepin Essentials
https://www.youtube.com/watch?v=CshkecuFfMc
>Subscribe to KQED
https://www.youtube.com/c/kqed
Make your way Pepin's "cooking at home" videos, the two older TV series they are putting up now.
Also watch the Yan Can Cook series uploads.
>Subscribe to Chef John
https://www.youtube.com/c/foodwishes/videos
Just about anything you could think to want to cook he's done a recipe for.
>roasts/burgers that can be done on stovetop frypan\oven.
https://www.youtube.com/channel/UCxqg1-LTxBXZBPp39SE_Kjw
Alton Brown is also informative but his content is less available online.

Ramsay, Pepin, John & Yan will show techniques from basic to expert tier, ingredients of all values with core techniques of classic French, modern Western/American and Asian cooking.
Avoid cross-contamination. Raw chicken/pork are most dangerous & avoid re-using equipment that touched raw meat with other ingredients.
When you first start use sunflower oil in your cooking.
Always prep ingredients first.
Clean work surface & equipment as you go.

As for utensils, find a commercial restaurant supply store:
>Pair of 8 inch chef knives. Basic 420 or 440C (aka AUS-10) steel then upgrade after your beginner stage.
>A honing rod. 12 inch stainless steel shouldn't cost much.
>Small pairing knife
>Measuring spoon set
>Small saucepan, large saucepan and stockpot 7 or 8 litre/quart. These should be stainless steel with glass or steel lids
>10 inch frypan & 5 inch frypan, non-stick or ceramic to start with
>Oven roasting tray
>Never use glass or pyrex, they will explode on you at some point
>Aluminium baking sheet tray
>Bamboo cutting board
>Plastic board for chicken/pork
>Whisk, peeler, ladle, spatulas, stirring spoon
>Metal bowls
>Thermopop
>Strainer
>Large microwave bowl for cheap rice cooking (2.5 cup water per 1 rice, high for 11 minutes with a stir halfway)

This pork leg roast is defrosting.
I need some ideas/assistance with what to do with it.
I normally put these into an oven and slow roast them.
But our oven is fucked, can't use it. It can no longer be controlled and before I pulled the power it was automatically going to maximum, since this oven has an atomise cleaning function it was up to 500 degrees with the elements being red hot. Shit's fucked yo.
My thoughts were cube it and cook for a long time in a tomato based stew in my stock pot (my go to for flavours in those being smoked paprika and sage). The other was just boil/simmer it until it's done then finish it off by browning slices in the air fryer and have with gravy.
Thoughts?

>>16785926
>Download "Gordon Ramsay Masterclass" Torrent
magnet:?xt=urn:btih:a4f8f51f98b323117ef454a431cf256bb701f270
>Watch: Jacques Pepin Essentials
https://www.youtube.com/watch?v=CshkecuFfMc
>Subscribe to KQED
https://www.youtube.com/c/kqed
Make your way through the new Pepin "cooking at home" videos, his older Fast Food My Way series and the Yan Can Cook series.
>Subscribe to Chef John
https://www.youtube.com/c/foodwishes/videos
Just about anything you could think to want to cook he's done a recipe for.
>bbq, burgers, meat cooking that can be recreated on stovetop frypan\oven.
https://www.youtube.com/channel/UCxqg1-LTxBXZBPp39SE_Kjw

Ramsay, Pepin, John & Yan will introduce you to variety of techniques from basic to expert tier, ingredients of all values with the core techniques of classic French, modern Western/American and Asian cooking. Alton Brown's series are also interesting and informative.
Avoid cross-contamination. Raw chicken & pork are most dangerous & avoid re-using equipment that touched raw meat with other ingredients.
When you first start use sunflower oil in your cooking.
Clean the worksurface & equipment as you go.

As for utensils, find a commercial restaurant supply store:
>Pair of 8 inch chef knives. Basic 420 or 440C (aka AUS-10) steel then upgrade after your beginner stage.
>A honing rod. 12 inch stainless steel shouldn't cost much.
>Small pairing knife
>Measuring spoon set
>Small saucepan, large saucepan and stockpot 7 or 8 litre/quart. These should be stainless steel with glass or steel lids
>10 inch frypan & 5 inch frypan, non-stick or ceramic to start with
>Oven roasting tray
>Never use glass or pyrex, they will explode on you at some point
>Aluminium baking sheet tray
>Bamboo cutting board
>Plastic board for chicken/pork
>Whisk, peeler, ladle, spatulas, stirring spoon
>Metal bowls
>Thermopop
>Strainer
>Large microwave bowl for cheap rice cooking (2.5 cup water per 1 rice, high for 11 minutes with a stir halfway)

>>16628845
>Download "Gordon Ramsay Masterclass" Torrent
magnet:?xt=urn:btih:a4f8f51f98b323117ef454a431cf256bb701f270
>Watch: Jacques Pepin Essentials
https://www.youtube.com/watch?v=CshkecuFfMc
>Subscribe to KQED
https://www.youtube.com/c/kqed
Make your way through the new Pepin "cooking at home" videos, his older Fast Food My Way series and the Yan Can Cook series.
>Subscribe to Chef John
https://www.youtube.com/c/foodwishes/videos
Just about anything you could think to want to cook he's done a recipe for.
>bbq, burgers, meat cooking that can be recreated on stovetop frypan\oven.
https://www.youtube.com/channel/UCxqg1-LTxBXZBPp39SE_Kjw

Ramsay, Pepin, John & Yan will introduce you to variety of techniques from basic to expert tier, ingredients of all values with the core techniques of classic French, modern Western/American and Asian cooking. Alton Brown's series are also interesting and informative.
Avoid cross-contamination. Raw chicken & pork are most dangerous & avoid re-using equipment that touched raw meat with other ingredients.
When you first start use sunflower oil in your cooking.
Clean the worksurface & equipment as you go.

As for utensils, find a commercial restaurant supply store:
>Pair of 8 inch chef knives. Basic 420 or 440C (aka AUS-10) steel then upgrade after your beginner stage.
>A honing rod. 12 inch stainless steel shouldn't cost much.
>Small pairing knife
>Measuring spoon set
>Small saucepan, large saucepan and stockpot 7 or 8 litre/quart. These should be stainless steel with glass or steel lids
>10 inch frypan & 5 inch frypan, non-stick or ceramic to start with
>Oven roasting tray
>Never use glass or pyrex, they will explode on you at some point
>Aluminium baking sheet tray
>Bamboo cutting board
>Plastic board for chicken/pork
>Whisk, peeler, ladle, spatulas, stirring spoon
>Metal bowls
>Thermopop
>Strainer
>Large microwave bowl for cheap rice cooking (2.5 cup water per 1 rice, high for 11 minutes with a stir halfway)

Who knows how long he's got left. He managed to survive a stroke 5 years ago, and as far as he's made public there's no other health conditions or problems since then, plus he has enough money to pay for the best of the best of medical treatment.
Anyone his age could die tomorrow in his sleep or last another 20 years and die age 105.
>>16543846
I reckon most of what he's making he filmed a long time ago and they're trickling it out. My guess is they did it over the space of a week or two.
>>16546166
I went to make something like that brown better he made a few weeks ago.
2 minutes after I'd put it in the oven went haywire and decided it couldn't figure out the temperature inside so the burners at the top went full blast (which since it's a self cleaning oven could have been near 500c or 900 f), completely ruined my burgers I had in there that were just about done. The dumbest thing is that instead of the oven seeing the failure mode and shutting down the burner, went unresponsive except a "call for service" message so I had to turn it off at the breaker.

>Download "Gordon Ramsay Masterclass" Torrent
magnet:?xt=urn:btih:a4f8f51f98b323117ef454a431cf256bb701f270
>Watch: Jacques Pepin Essentials
https://www.youtube.com/watch?v=CshkecuFfMc
>Subscribe to KQED
https://www.youtube.com/c/kqed
Make your way through the new Pepin "cooking at home" videos, his older Fast Food My Way series and the Yan Can Cook series.
>Subscribe to Chef John
https://www.youtube.com/c/foodwishes/videos
Just about anything you could think to want to cook he's done a recipe for.

The last guy isn't the same league as above but he does a lot of bbq, burgers & meat cooking that can be recreated on a stovetop frypan or an oven.
https://www.youtube.com/channel/UCxqg1-LTxBXZBPp39SE_Kjw

Between Ramsay, Pepin, John & Yan you should be introduced to a wide variety of techniques from basic all the way to expert tier, ingredient usage from cheap to expensive and give you ideas, and the core techniques of classic French, modern Western/American and centuries old Asian cooking. Alton Brown's series are also interesting and informative. My one note is use Sunflower oil not Olive oil when you start.

As for utensils, find a commercial restaurant supply store:
>Pair of 8 inch chef knives. Basic 420 or 440C (aka AUS-10) steel then upgrade past beginner stage.
>A honing rod. Basic 12 inch stainless steel shouldn't cost much.
>Small pairing knife
>Measuring spoon set
>Small saucepan (fits ~6 eggs), large saucepan and stockpot 7 or 8 litre/quart. These should be simple stainless steel with glass or steel lids
>10 inch frypan & ~5 inch frypan (non-stick or ceramic to start with)
>Oven roasting tray (never use glass/pyrex, it will explode on you at some point)
>Aluminium baking sheet tray
>Bamboo cutting board
>Plastic board for chicken/pork
>Whisk, peeler, ladle, spatulas, stirring spoon
>Metal bowls
>Thermopop
>Strainer
>Large microwave bowl for cheap rice cooking (2.5 cup water per 1 rice, high for 11 minutes with a stir halfway)

>>16485311
The best bulk meats will usually be ground beef, and whole chicken that you break down yourself before freezing. A whole chicken might be slightly more expensive per kilo than wings or drums, but you'll get thighs, breasts/tenderloins and a carcass you can make stock with.
Other options depending on where you live might be silverside/brisket, and pork shoulder/leg (I prefer shoulder), which need long slow cooking.

>>16481826
do what pepin does. scoop up the juices/fat (I assume it's been in the fridge so it's cold & in a jelly state), put onto a small frypan/saucepan, add some butter & herbs until it's come together and heated up & sizzling. drizzle it over the meat on the sandwich.

>>16344658
Every time someone asks this question I respond with the same thing:
>Download: Gordon Ramsay Masterclass Torrent
magnet:?xt=urn:btih:a4f8f51f98b323117ef454a431cf256bb701f270
>Watch: Jacques Pepin Essentials
https://www.youtube.com/watch?v=CshkecuFfMc [Embed]
>Subscribe to KQED
https://www.youtube.com/c/kqed
Make your way through the new Pepin "cooking at home" videos, his older Fast Food My Way series and the Yan Can Cook series.
>Subscribe to Chef John
https://www.youtube.com/c/foodwishes/videos
Just about anything you could think to want to cook he's done a recipe for.

The last guy isn't the same league as above but he does a lot of bbq, burgers & meat cooking that can be recreated on a stovetop frypan or an oven.
https://www.youtube.com/channel/UCxqg1-LTxBXZBPp39SE_Kjw

Between Ramsay, Pepin, John & Yan you should be introduced to a wide variety of techniques from basic all the way to expert tier, ingredient usage from cheap to expensive and give you ideas, and the core techniques of classic French, modern Western/American and centuries old Asian cooking. My one note is use Sunflower oil not Olive oil when you start.

As for utensils, find a commercial restaurant supply store & buy simple stainless steel pots with glass or steel lids:
>Pair of 8 inch chef knives. Start with the cheapest steel then upgrade to a Gyuto knife, Tojiro DP3 or Hitohira Imojiya once past beginner stage.
>Small pairing knife
>Measuring spoon set
>Small saucepan (4 to 6 eggs)
>Large saucepan
>10 Inch frypan
>Stockpot, 7 or 8 litre/quart
>Oven roasting tray
>Aluminium baking sheet tray
>Bamboo cutting board
>Plastic board for chicken/pork
>Peeler
>Ladle, Spatula, Stirring Spoon

>>16282569
strawberry crumble, or add sugar and turn it into a sauce for ice cream

>>16213711
I really should just save this because every time someone asks this question I respond with the same thing:
>Download: Gordon Ramsay masterclass torrent
magnet:?xt=urn:btih:a4f8f51f98b323117ef454a431cf256bb701f270
>Watch: Jacques Pepin essentials video on youtube
https://www.youtube.com/watch?v=CshkecuFfMc
>Subscribe to KQED youtube channel
https://www.youtube.com/c/kqed
Start making your way through the new Pepin "cooking at home" videos, his older Fast Food My Way series and the Yan Can Cook series.
>subscribe to chef john
https://www.youtube.com/c/foodwishes/videos
just about anything you could think to want to cook he's done a recipe for

The last guy isn't quite the same league as the above, but he does a lot of bbq, burgers and other assorted meat cooking. Some of them will be out of reach because every so often he'll do something full on like smoke a huge cut for 18 hours, but a lot of his recipes can be recreated on a stovetop frypan. He also does it without the retarded affectations and over the top bullshit that other channels in this BBQ sphere do.
https://www.youtube.com/channel/UCxqg1-LTxBXZBPp39SE_Kjw

Between Ramsay, Pepin, John & Yan you should be introduced to a wide variety of techniques from basic all the way to expert tier, ingredient usage from cheap to expensive and give you ideas, and the core techniques of classic French, modern Western/American and centuries old Asian cooking.

As for utensils, you need a couple of 7 inch/18cm chef knives (Tojiro DP3 is a good entry level after your get past beginner stage), small pairing knife, don't do something stupid and buy brand name pots & pans, find a commercial restaurant supply store & buy simple stainless steel pots, 1 small one you could fit 4 to 6 eggs in, 1 large frypan, 1 small frypan, 1 large saucepan and a large stockpot (7 litre/quart, they are roughly the same), an oven roasting tray. All of those get stainless steel. An aluminium baking tray for chips. Bamboo cutting board.

>>16084631
>whatever drink you want $5
>Walter Special $13.95
>Waffle $7.45
>Sweet French Toast $6.95
>Large Loaded Hotdog $6.45

>>15951504
pizza sauce usually is based around concentrated tomato paste, while pasta sauce is based upon crushed tomato.

>>15826970
>why I butter my toaster, not my toast

>>15818460
doctor blood testing.
>>15818309
>keto
>with no lean meat protein
to have a calorie intake of around 1600 (which is a low number that you will lose weight on) with that diet you'd have to eat 8 to 10 eggs per day, and even then you'll need like a kilo of the other stuff. A that quantity the broccoli, onions and olives will have a significant amount of carbs in them. Not to mention you will massively spike your cholesterol if you eat that many eggs a day for any period of time.
This is a stupid diet.
Add 300g of chicken breast or pork loin and you get about 800 calories and ~75g of protein. Which means you don't have to eat all the eggs and don't have to eat an entire tree worth of olives.