/ck/ - Food & Cooking

>>18727190
I remember Ramsay attacking a restaurateur for serving grilled romaine lettuce.

It was really popular back then and I think later on he published a vid on one of his platform of a grilled lettuce dish.

>>18359263
is this an imageboard?DMPYGN

>>18205064
where is the drizzle of olive oil?

>>18167099

>>16829491
>>16829500
>>16829503
>>16829506
>>16829512
>>16829536
>>16829543
>>16829547
>>16829548
>>16829563
>>16829571

c'est dégoûtant pêh ..

>>12405811

>>11170645

YOU FORGOT TO PUT IN THE FUCKING GARLIC!


but honestly, that method is a damn good and easy way to do a pan fried steak

>seasoned bones
I never use used bones for broth.

Chicken broth:

>get whole chicken (no innards)
>take off breast, thighs and wings for later use
>alternate: leave thighs and wings for baking or tearing into soup bowl afterwards, this may yield a more fatty stock but allows more volume if you want a hefty soup with meat, veg and noodles
>rinse remains with good hot water, you will have less foam, gets rid of bone chips and such, some people throw a bitch fit for rinsing chicken but you just need to get quality meat and utilize basic hygiene, muh salmonela
>place carcass in hot salty water, alternatively roast beforehand on a bit of fat (light/dark stock)
>some people add vegetables immediately, I let the carcass roll on its own for a bit (hour max)
>collect gunk foam with a spoon regularly
>add: parsley green, green paprika, onion, whole black pepper, allspice, bay leaf, carrots, celery, kohlrabi and leek, salt, maaaybe garlic; maybe roast the carrots a bit if you like before adding the water
>cook another half hour at least (till the carrots get soft, but not mushy)
>strain, dice the veg and tear off the meat for soup bowls (cook noodles)
>let it cool
>fill ice cube bag with stock and throw in freezer for use in sauces
>filter through cheese cloth or cook in an egg white to collect the gunk and give a crystal clear broth if it looks too cloudy

Cook on very low heat, boiling but just so. Cover on cooks the ingredients faster, cover off creates a more dense stock (water gets cooked off). You can also use a pressure cooker to do the whole thing in a jiffy. I dont fuck with rind stock so I cant help you there, takes too long. Chicken broth should not be cooked for 2+hours or it will feel dead, you want freshness, but still arich taste. If you plan on using it as a base or boost for sauces, dont oversalt it. Less is more, except for vegetables, there more is more. Some people even add mushrooms and green kraut, but that is too much for me.

Hope it helps.

>>9206533
>click on a storytime thread
>WTF IS WITH ALL THE TEXT

>>9039062

>>8567515
>Burgers that can kill you in one bite
>Fried in oil so pixelated, it looks like Japanese porn
>Prepared by Papa John's retarded cousin

>>8560623

>>8224999

>>7612232
No he's respected among the amateurs cooking community.

>>7593436

>>7563845

>>6930689

>>6855801
Japanese mayo and Tabasco for me

>>6823174

https://www.youtube.com/watch?v=bCujO6Ujw_o