/ck/ - Food & Cooking

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>>4749605
Ranch.

>>4749775
killyourselfplease

>>4749775
Jesus, what am I? Retarded?

Seriously, what the fuck..

Could you post how to make the sauces you know? They sound pretty good.

>>4749811
this pls

>>4749811
I second this.

>>4749811
>>4749813
>>4749817

> incoming shit storm of vulgar hate

>>4749811
>>4749813
>>4749817
Well honestly, I don't know if it's a sauce per-se..

I just take a teaspoon (or tablespoon if I'm making a larger batch) of butter, let it melt down until it's not solid anymore. Then had a tea/tablespoon of flour (I used unbleached). Stir it up (this is all on medium/low heat btw) until it's all incorporated. Add a small splash of milk and stir again. Add in fresh squeezed orange/clementine juice. Some honey and stir. A little soy sauce and lemon juice. Stir. Reduce a little and add a small sprinkle of salt (I use sea salt). Splash of lemon juice. Add more (orange/clementime/etc) juice and a little more flour to thicken. Once it's to the thickness you want it's done.

It's seems like pretty basic stuff, but it tastes quite good (IMO). You could add some zest of the fruit for extra flavor.

I described how I made the orange/clementine kind, but just replace the juice in the directions above to lemon/lime juice for lemon/lime sauce and replace the "splash of" with a different kind of citrus.

I'm gonna experiment and try to make a cider sauce tomorrow.

>>4749605
Any ideas on a garlic butter sauce?
I fucking love Papa John's version of it, but I can't for the life of me recreate it.
I've tried butter/garlic/salt
or garlic powder/butter
or the alternative of using garlic salt
and trying flour with the mix, although that makes it more pasty than anything else.

I just can't fucking get it.
Anyone got something to remedy my garlic butter cravings?
The main problem I see is the garlic/salt won't ever mix well with the butter, it settles on the bottom.

>>4749829
Well it sounds delicious!

>>4749854
You could try roasting the garlic, then adding it to the butter. Or maybe like.. mince the garlic as fine as you can and then add it to the butter.

Like, how you'd make it (I foresee anyway) would be to take a stick of unsalted butter, melt to down on low heat in a pan, add minced garlic to it to get the flavor. A pinch of powered salt (grind it up in a mortal and pestle for it to be really fine), a little black pepper, maybe a little bit of some kind of oil?, then add roasted garlic for it to just simmer in.

Then taking it all and putting it in a small bowl and covering it to let it sit in the fridge/freezer for whenever you need it.

You could also try adding herbs like rosemary or thyme or something (I'm newish to cooking, so don't murder me over misuse of herbs/spices).

>>4749829
orange roux, sounds gross

>>4749889
To be honest, I don't know how else to make sauces.

What would be a better way of going about doing it?

>>4749854
Mince 4 cloves of garlic and add to a blender along with 1 and 1/2 sticks of butter, salt and pepper to taste, then blend until everything is smooth. You don't need to cook the garlic, that happens when you add a pat of butter to whatever dish you're making.

I attempted a cider sauce one time, and if you're using alcoholic I'll tell you this - get one that's really, REALLY dry. I used a mildly sweet brand and it ended up tasting like runny applesauce.

>>4749899

You're pretty much just making a bechamel (which is the base for many cheese/creamy sauces). It's one of the five mother sauces - the others being hollaindaise, espagnole, tomato and veloute.

Try looking up the basics for the sauces and continue to add your own flairs and shit. Then you have sauces to impress everyone.

>>4749854
I've always assumed that papa john's garlic sauce contained egg yolks.

I know a recipe for a /cooked/ (not raw IE it's not romesco) bell pepper sauce made with shallot/onion/leek, garlic, olive oil, lemon juice, red bell peppers, basil/dill/mint/parsley (depending on with what the sauce is to be eaten) and tahina. Some people add blonde roux, but I do not.
It's a bit time-consuming (3-4 hours), but this is generally just it cooking away alone without constant stirring or supervision IE it's simple to make.
I can't imagine roast lamb without mint bell pepper sauce or grilled fish without dill/parsley bell pepper sauce. It's very good, but seems somewhat foreign to people.
Anyone want the recipe? Polite sage in case there's no interest; I'll bump with the recipe if there is.

>>4751129
>>4751129
Are you making a joke about the color? If so, lame.

>>4751143

Go for it.

>>4751143
>>4751194
Red bell peppers, 1kg/2¼lbs (about 8-9 medium-large)
Garlic, fine minced, 4 cloves
Leek/shallot/onion (not sweet onion; regular). 250g (about 2 large onions or 4-5 leek whites or a shitting fucktonne of shallots), sliced into half-rounds
Olive oil, 80ml (⅓ cup US)
Salt, as needed
Lemon juice, yield of 3-4 average-sized lemons
Basil/mint/parsley/dill, fresh or dry, as needed for serving
Tahina, as needed for serving

>>4751214
>>4751194
>>4751143
Roast peppers on open flame until charred on all sides; place into large paper bag, fold closed and secure it shut with clips or elastic bands and set aside.
Place garlic, leek/shallot/onion and olive oil into a pot and set to high heat; when fragrant, lower heat to medium-low/low and salt generously.
Watch for first signs of blonding, then add a third to a half of the lemon juice; stir and reduce back out completely.
Watch closely for further blonding and when it starts, add half the remaining lemon juice; stir and reduce back out completely a second time.
Watch closely for further blonding and when it starts, add the remaining bit of juice and repeat a final time; meanwhile, remove the peppers from the bag and wash under running water to remove charred, softened skin.
Remove stems and seeds from peppers and blitz the flesh smooth with just enough water if/as sufficient for processing; add this purée to the pot and stir.
Up the heat to high and allow the purée to come to the boil, then lower just enough to maintain a low simmer.
Simmer gently until reduced to between a half and a third its former volume, then off the heat.
Add salt to taste.
If you intend to use the sauce now, stir in a handful or two of fresh herb(s) (or a tbsp or two of dry), otherwise, allow to cool and freeze in ice cube trays, then remove the cubes to store in bags.
To use frozen sauce:
Thaw cubes and heat up to simmering, then off the heat and stir in the herb that will go with the intended meal (mint for lamb, parsley and/or dill for fish, basil for pasta/couscous, thyme for chicken etc; 1 tbsp fresh/1tsp dry per 60ml).
Stir in 1 level tbsp tahina for each 60ml (about a quarter cup US) of sauce and serve atop or alongside the meal.
Om nom nom.

>>4749829
>making a roux then adding more flower to thicken

oh my, muh autism