/ck/ - Food & Cooking

too many diced yellow baby potatoes and a head of broccoli.. brought to boil and ran for about 4 minutes

Neat, maybe you could post it to your blog next time.

>>12477983
raised temp and added flour to bring roux to a thicc sauce

>>12477989
combined together and added canned peas and carrots

>>12477995
lined the pie dish with pie crust.. I'm not good with doing the edges so I won't be posting the putting top part on

>>12478004
had snack while waited for chicken to settle and oven to finish preheating

>>12478007
combine

Imagine making something with the intent of posting it here. Extra large sized yikes
>i was too tired to post this yesterday
Literally nobody fucking cares

>>12478013
end result.. had too much roux and potatoes so when baking on 450 for 30 min some sauce started to bubble on edges and there was a clear separation between the two crusts, so yeah not great.. but on the plate looks good

>>12478015
>imagine cooking food and posting it on a cooking board
I don't have to imagine. I actually cook!

>>12477980
do you actually cook chicken like this all the time? awful
>>12478013
looks horrible, mushy ass can veg and that hard as rock chicken
>>12478004
thanks for this
>>12478017
after gam gam died did you get her plates?

overall 2/10 2 points just for effort

>>12478017
looks fine to me :)

>>12478038
the chicken is actually cooking in olive oil because I keep forgetting to buy fry oil... and they came from the market sort of frozen on the edges and I didn't bother to thaw before cooking.. and yes those are old plates my mom gave me when I moved out :^)

>>12478046
y-you too..

>>12478038
grouchy fuck

>>12478047
i mean cooking it like that is ok if the dish calls for it, but i hope thats not the only way you cook chicken breasts.
youre gonna get the best bird for that out of a pressure cooker i-m-o or making sure you break down that bird for a bit however you decide to do it.

>white meat
yikes!

jk looks fine OP

>>12478066
I don't even own a thermometer so I kind of just eyeball it and guess when it comes to cooking meat.. I have used the steam method before where you cover it and let it sit for 20 min .. but frying feels more proactive

>>12478017
>12478046

looks good

>>12478017

I can't tell if the photo is overexposed or if that looks like vomit. I'm charitably assuming the first. Confusing plates as well.

Aesthetically this is a 3/10 so far.

>>12478066
Don’t pressure cook chicken breasts. You are the blind attempting to lead the blind

>>12478066
>pressure cooker
>DUDE I FUCKING LOVE CONSUMER APPLIANCES I DON'T NEED AND MORE THINGS TO WASH!

You don't need a pressure cooker to make a fucking chicken breast. That way is fine.

>>12478139
>>12478166
cry more faggots.
you can sear them and steam them in the cooker, they come out tender. you do it your way but this way works as well as a substitute.

>>12478066
So the guy who spends his time photoshopping soy faces everywhere on /ck/ can't even cook chicken breasts huh. How surprising.

>>12478393
>olympic level mental gymnastics.
i said for this chicken pot pie i would put it in the cooker. simmer down bub.

>>12478393
Who woulda thunk it.

>>12478038
Gordon Ramsay wannabe

>>12478393
anon in all the time I've been here no cooks good

>>12478393
>>12478454
>>12478482
>t. never worked in a restaurant
>what is a rack steamer
you faggots dont know shit.

>>12478501
*no one cooks good
i do just not it the english me thinks

>whole chicken breasts

You fucked up trying to take shortcuts on a dish that is best when everything is made from scratch including the stock, the crust, and the sauce made from the roux. By the way, there is no milk in roux you dumb faggot.

>>12478745
>roux
>NOUN: a mixture of milk and flour used for sauces, made with milk

>>12478745
why are you so upset though?

>>12478066
>you failed to recite the final 17 chapters of the Necronomicon while twirling the chicken breast on a string then dipping it in a stock pot of boiling infant tears.
It's going in a pot pie.
>>12478080
Don't listen to him.
The only thing to criticize you about is you spent too much time on everything. Pot pie is actually leftovers. It's better when it's actual leftovers. Making deliberate leftover dishes always strikes me as kooky, but hey you did it I hope you liked it. Fuckin looks delicious.

>>12478017
Crust looks nice and flakey.

>>12478017
Wow 7/10 at least.
You lose points for using dry chicken breast that you bought for the occassion. Try saving chicken scraps in the freezer from various parts.

>>12477980
Decent attempt, OP, but you make a couple of critical mistakes. Roux starts with fat heated to melting, then flour sifted in and stirred thoroughly, then you add your liquid. Adding flour to fat and milk isn't going to get you what you want. Additionally, I'd say this kind of "gravy" isn't what you want out of a potpie. I like to sautee fresh onion, garlic, carrots, and celery together in some oil (after I've sauteed my chicken pieces) until tender, then add flour and chicken stock, plus a little cream. It isn't as rich and the other flavors stand out more. As far as spices, ditch the dill, nutmeg, and cumin. And next time don't do the dish a disservice by using canned veg.

Good attempt but I think you'd be surprised how much a couple of small changes will make in your final dish.

>>12479111
>Try saving chicken scraps in the freezer from various parts.
Ah yes, because chicken should be chewy.

>>12479283
>every steak must have 4mm of sear and be perfectly consistent Medium Rare throughout so buy my $800 slow cooker with a sous vide thermostat

Yes, there should be intermediate quality chicken scraps in your pot pie.

You are infected the Celebrity Chef disease, I suggest you seek treatment.

>>12478760
roux is butter and flour, when you add milk it becomes a bechamel

>>12480885
And butter is made out of.........?
(The answer is: milk)
Roux is basically pure milk when you think about it.

>>12481395
>hey bro can i have a glass of milk
>sure bro here
>anon wtf this is just butter in a glass
>and butter is made out of........?
>damn, owned

>>12478015
This is a cooking board. Are you retarded?

>>12480873
Personally I sous vide filet mignon, deep fry slices of rib eye in tallow, then sandwich it all together with meat glue. The impossible steak.

>>12478760
a roux is equal parts of flour and some kind of fat/oil. I don't care what your dictionary says. You're the one who posts this thread and clearly doesn't know what he's doing with spices.

>>12480885
He's right. Adding milk makes it a bechamel sauce. Once you add milk to a roux it is no longer a roux. So try again.

>>12478859
Not really upset...just kinda irritated last night but I blame the rum. Now that it's a new day and I'm not drunk, I still think OP is a retard though.

>>12478038
Imagine being this assmad over someone attempt at making something

>>12483183
>take milk
>churn
>add flour
>call it roux
>add more milk
>call it béchamel
so you're admitting that béchamel is basically roux with even more milk

>>12483517
No you fucking idiot. A roux is just flour and fat, usually butter or some kind of oil. There is no milk, there is no churning. It's just equal parts of fat and oil heated up and carefully stirred until it's the color you want. THEN you add liquid like milk, stock, wine, etc.

>>12483721
He's trying to be a smartass about butter being made from milk.

>>12483752
Oh. Ugh

>>12483174
Someone will attempt this and it will be the theme of a new food truck.
Good job you bastard.

>>12483517
>>12483721
>>12483752
Add cheese and you get a mornay sauce for your hot brown.