/ck/ - Food & Cooking

This one a little too difficult for people?

fuck off, faggot

i tried them a while ago, was absouletly tasty. you guys should give it a try!

>>6178834
hollandaise sauce isn't what I'd consider easy. Then again, I've never clarified butter or separated eggs yolks from whites. Actually could you give me a crash course on both? or should I just go online and get one?

>>6178859
>clarified butter

Put butter in a container. Melt it. It will separate into two layers: a white layer of solids at the bottom, and a clear yellowish layer at the top. The yellowish layer is clarified butter. Just pour it off and throw away the leftover solids.

>>or separated eggs yolks from whites
Difficult to explain in text, but very easy once you have seen it done. Just search for a video on youtube.

>>6178859
https://www.youtube.com/watch?v=_0FXHwIRTC8

https://www.youtube.com/watch?v=bJx6mHXKmNs

>>6178889
>>6178890
thanks guys

Hi thread. Also OP.

I was busy vibrating most of the weekend because I'm just a head-shakin' fool, so didn't get to post my choice for the beginner's dish for the next cycle in the prior thread before it died.

Anyway, my selection: chicken sandwich.

Don't care how the chicken is prepared or what bread you use, just that it must be eaten with hands. As much as I like chicken Hot Brown (as opposed to the original turkey), it's not suitable for this challenge because it is eaten on a plate with a knife and fork.

The chicken can be fried, a broiled mince patty (like a burger), roasted-and-sliced, barbecued, boiled, in mayonnaise-salad form, a store-bought luncheon meat, pulled (like pulled pork... only chicken) or even a meatless and wholly unnatural vegan alternative chicken-like semi-food food product or whatever you'd like. Care factor: zero.
So long as it's on bread or a bread-like carb and reasonably eaten with hands rather than utensils, I'm all for it.

I'm sad for the low turn out last thread that seems to be even lower this thread.

>>6177637
I was gonna do the egg bread thing, but I was away at the weekend.

>>6178982
Do it anyway. Was it gonna be savoury?

For anyone put off by specifically hollandaise or separating eggs sounding like a hassle, you don't have to follow the recipes to the letter, and you can do a "simplified" version. (I only say "simplified" because the full on one is arguably simple already, it is just a bit of a foofaraw for a quick breakfast.)

Slap a hunk of butter in a little pot and melt it, or stick it in a bowl and microwave it.
Get a spoon and throw the foamy stuff on top away. It's okay to leave a bit.
Crack an egg into a bowl, then just straight pick the yolk up like a claw machine and put it in another bowl.
Beat the shit out of it with a whisk for a minute or two (I find this helps).
Spoon or dribble a few drops of butter in, beat the shit out of it again.
Repeat.
You can spoon or pouring faster once it starts to look more like sauce than yolk.
Put a bit of seasoning and lemon juice or wine vinegar in.

saw this white trash/drunk guy cooking posted in another thread

if he can make this, I know I certainly can

https://www.youtube.com/watch?v=JGSQ9JRabv4

>>6178834
2 EZ 4 ME
Waiting for something else,
and I'm not a breakfast person, but I'm lurking.

>>6178974
>I'm sad for the low turn out last thread that seems to be even lower this thread.

Eh, the tide of people will ebb and flow, depending on the week and topic. Just keep doin' what you're doin'. IF YOU BUILD IT, THEY WILL COME.
I'm going to try and get a submission in before the week's end, if I have time.

I never make hollandaise because I'm single. There needs to be enough volume in the double boiler to get a good whisk on, but then any excess sauce just has to get thrown out after the meal, because it doesn't keep. Kind of a waste, but I don't want to eat a whole stick of butter in one meal.

I heard about this method lately though, which seems like it might be able to make a smaller amount of sauce. Anyone done it, or successfully made a single serving of hollandaise any other way?
https://www.youtube.com/watch?v=rOWzVV_XrcM

>>6180966
Well, I'm still disheartened. Also, I'm under the impression that you think I'm OP, have I got that right?
I'm the cardamom and lavender-oolong honey syrup French toast guy from last thread, not OP. And I want you to make a chicken sandwich.

The old rammer apparently doesn't even bother skimming his butter for hollandaise, though he still does it over a bain marie.

https://www.youtube.com/watch?v=p1mGDiEbni4

Guy with the cardamom French toast here. Gonna use a trip for these threads (and these threads only) henceforth.

So since I can't be arsed making a proper hollandaise for a single serving nor crumpets as I lack a ring with which to make them, I intend instead to make fake-me-out hollandaise and use some 'sandwich bread' I baked today.

It's basically not at all eggs benedict, then. Be that as it may, nonetheless, here's the idea:

two toasted slices of sandwich bread topped with thinly sliced rounds of ham, a fried egg (don't really like poached eggs, tbh), the fake-me-out hollandaise and some herbage, either chive or dill (or both; don't like tarragon).
Gonna have some greenery with citronnette alongside, some fruit and a bit of melange coffee or milkcoffee.

Fairly forthright interpretation, IMO. Now, when I've had eggs benedict in the US, the dish seemed to have been cooked under the grill a bit. Is that required for proper "bennies" or no?

Is no one else participating this week?

>>6183022
>Is no one else participating this week?
I will, I'm the guy who used the cheese bread last week, probably not gonna be a high tier dish over here though, most likely making wed/thursday

>>6177637
eggs bene with ham wedge a la marseille

>>6185132
Well done, you've just ruined a classic dish with your gluttony.
>da beetus will lay it's salty sugary hand on your neck soon

>>6185132
Did you do the hollandaise with a stick blender? Also what are those orange dots?

>>6185132
Uggs Benisdict :D :D

>>6185132

looks decent, but why use a gigantic piece of meat? a slice would've done..

>>6185132

DAT HAMZZZZZ

>>6185145
>stop liking things I don't like

>>6185171
paprika. spices are traditional in the southern french ports due to trading with the Mediterranean and north africa

>>6185173
(: (:

>>6185195
"a la marseille" denotes a wedge of ham, as served to returning sailors and merchants who had spent long periods traveling through the muslim world

>>6185214
(: (:

>>6185132
That's.....too much ham. Unpleasantly too much.

Just made some dough for English muffins, never done them before. I might end up having to leave it overnight, but I think it should be fine in the fridge.

About to start making my fake-me-out hollandaise for my sorta-kinda-but-not-really Egg Benny.
I will photo it all, shakes willing, and post ITT some time within the next twenty-four hours. Likely even in the next hour or two. We'll see.

To recap: toasted homemade sandwich bread topped with several thin slices of ham rounds, a fried egg because poached eggs are gross, mock hollandaise and chives. Also, simple salad with homemade balsamic vinaigrette.

>>6188670
Cooked it, ate it, snapped it and now in the process of uploading the pics to post them here.

I'm enjoying this whole thing. This is the first time I've ever made hollandaise or anything similar to it and I've never had eggs benedict made at home so this thread gave me the incentive to give it a go.

I figured I'd try making up a bullshit, easy "mock" hollandaise recipe and nailed my idea the first try. The taste is a little off from a real hollandaise but close enough that I'd be surprised were anyone to complain if their asparagus were served with my fake-me-out version rather than the real thing.

Anyway, gimme a sec to post it up. Thanks, OP, for these threads.

>hollandaise sauce is hard to make
Christ, this board is really full of ramen noodle rice cooker and crock pot cooks. You don't need a blender either, just a whisk and patience.

Stuff for my hollandaise:

1) yolk
2) grated butter
3) chives
4) lemon

>>6188861
Melting the butter before...

>>6188863
>>6188861
... adding a spoonful of... [dramatic pause]
...
...
... mayonnaise.
Yes. Mayonnaise. Remember, this is fake-me-out hollandaise, not quite the real thing.

>>6188869
>>6188863
>>6188861
Finally, beat in the yolk and lemon juice. I cooked this directly over heat, rather than by bain-marie, until just thick.

Cut myself a pair of sandwich bread slices...

>>6188880
... toasted them a bit...

... topped them with several thin slices of round ham...

>>6188774
Don't see you posting any pics.

>>6188887
>>6188884
>>6188880
... then a fried egg because poached egg sucks and...

>>6188894
>>6188887
>>6188884
>>6188880
... finally, the "hollandaise" and chives.

I enjoyed it a great deal.

>>6188904
>I enjoyed it a great deal.
Which is the most important part. Looks good, although without tasting it, I'm a bit iffy on the fake-me-out hollandaise.

>>6188940
Really, it tastes a whole lot like the real thing. I was surprised.
I made it up, pulling the idea of mayonnaise and yolk out of my arse, and was pleasantly surprised with the outcome.

If real hollandaise is a 9/10, this one's at least 8/10. Pretty damned close for a far lesser effort. I'd do this again and again and again.

>>6185261
... but Benny's an American dish, not French...

>>6188975
You sound like you know what you're doing anyway, but the mayo thing reminds me of a sort of backwards version of "saving" an emulsion.

>>6189054
This mayonnaise-based "hollandaise" tasted almost perfectly spot on. Since it's like a bastard semi-hollandaise, I think I'll call it sauce luxembourgeois since Luxembourgers are just bastard Dutch, despite their protests to the contrary.

Thank you.

OP said that trips were not allowed in the first thread so that it doesn't turn into a circle jerk like the CK Cookoff threads.

Didn't let it rest enough I think, so they've pulled back from the circles a bit.

>>6189801
>i'm making things up and no one can stop me!
He said nothing of the sort.

>>6190055
I made a mini one with the leftover dough. I did not think to make a mini eggs benedict, which I now regret.

>>6190174
ACTION SHOT

>>6190178
End result. I promise there's an egg under there somewhere.

Might try this tonight. I just tested poaching an egg to see if I could do it, and it wasn't as difficult as I thought. I had fucked it up the first time I tried it years ago and then just never tried again.

>>6190174
Cool. How did your homemade ones compare to storebought ones? I'm guessing they were way better, I'm not a huge fan of storebought ones but that's all i've ever had.

>>6190237
I'm not too sure to be honest, it's been yonks since I've had one from anywhere. It looked denser than I expected, but it was surprisingly light to eat. This was the recipe: bbc.co.uk/food/recipes/english_muffins_56640

I was going to post a submission this week, but all my cooking efforts are dedicated to the party on Sunday, so I'll have to skip it this week.
Everyone's benedicts are looking good, though. (with the exception of the half a ham entry, lol)

>>6190886
With that bullshit explanation he came up with, as though anyone in Marseilles knows what the fuck Eggs Benedict is.
Fact: Eggs Benny's a Philadelphia original and has fuck all to do with France beyond the use of hollandaise. IIRC, though, the first version of the dish used cold, thinly sliced turkey breast rather than ham, but I could be mistaken. I am certain, though, that it was invented in Philadelphia.

>>6189801
Yes. It was said. By OP. In the thread where ideas were thrown around. I don't care one way or the other, I was just trying let the guy who is tripping know.

>>6191130
Nuh-uh. And way to reference the wrong post.

>>6191149
yes

>>6191552
Says you.

OP here

>>6189801
>>6190064
>>6191130
>>6191149
>>6191552
>>6191570

I didn't say trips were forbidden, I said I'd think about it, so far the only one causing a problem here is the non-trip, please stay on topic.

>>/ck/thread/S6145685#p6148623

>>6191652
>please stay on topic

eat a dick

>>6190182
Made a sort of breakfast sandwich with a leftover muffin. It was pretty good, but a slice of American cheese would have given it that je ne sais quoi.

>>6190174
Your muffins look great.

i got lots of eggs in case i fucked up

used smoked salmon instead of pork

lime instead of lemon because thats what i had

>>6192553
an egg yolk, a tsp lime juice, a tsp cool water

in a bowl over a pot of simmering water

whisk whisk whisk whisk

add quarter stick of clarified butter

whisk whisk whisk whisk

the sauce broke at one point but i added in some cold water and whisked it away

used this lady's video:
https://www.youtube.com/watch?v=0r5v2KPBN8g

>>6192556
boiled water with a splash of vinegar make the poached eggs

cracked them into a ramekin first so that i could slide them easily into the vinegary whirlpool vortex

>>6192557
toasted muffins on the bottom, smoked salmon over that, poached eggs on top and hollandaise all over

i have a little pot of garlic chives for 50p in Booths so i used some as garnish, it worked well by cutting through the richness a little

>>6192560
money shot

>>6192561
ive never made hollandaise or poached eggs before, i had a lot of fun researching recipes and cooking this up

>>6190178
this actually helped me a lot with the whisking heh, wish i'd thought to make the muffins from scratch too

>>6192564
those actually look incredible

>>6192564
Looked lovely. Surprised that you should prefer to use salmon rather than ham. I know you love yourself some piggy meaty goodness. Is it about cured pork or just not in the mood that morning?

I would have made a proper hollandaise rather than my mayonnaise mixture but was worried I'd start vibrating and send the precariously mounted bowl flying, covering myself with delicious, tangy-and-buttery culinary napalm.

Sans a proper double boiler, I'll stick to my mayo mixture.

>>6192577
>morning
Err... afternoon, rather. Didn't realise you'd just made and posted it a short while ago. Trip: off.

>>6192492
Cheers.

>>6192561
Now that's a good lookin' egg. I know it as "eggs royale" when you have smoked salmon.

>>6192576
thank you! it tasted really good too, though i feel bad about eating basically 1/4 a stick of butter

>>6192577
I love me cured pork so much, but I accidentally ate all the fancy capicola i bought, salmon is easier to slice into anyway
my bowl was getting pretty excited during whisking too, i had to hold it down with a towel so it wouldn't fly away

>>6192588
i've never heard of that name, im guessing theres like a million variations of what you can stick between the egg and muffin

>>6192594
Good to know that people without the shakes have difficulty balancing a bowl over a pot, too.

Yeah I mean, let's be honest here. Hollandaise sauce is really just a fancy way to make drinking butter acceptable.

I gave it a shot. Used prosciutto under my eggs. The poached eggs came out great, used the same method as >>6192557 . For the hollandaise I used the stick blender technique ( https://www.youtube.com/watch?v=rOWzVV_XrcM )... it came out OK but I think I made it way too tart with vinegar and lemon juice. I should have just stuck with the recipe in that video, but I sort of combined it with the Gordon Ramsay video and decided to also add 1/2tsp vinegar and that was just way too much. The sauce came out a bit thin since I only used 1/2 stick butter, but the technique basically worked, I guess. Ate it with a homebrew.

>>6192594
>though i feel bad about eating basically 1/4 a stick of butter
I currently know this feeling. More like 1/3 a stick in my case, threw out the rest.

>>6192668
God damn, dat poached egg on the left.

OP here, looks like there's quite a few entries this week!

>>6185132
Disqualified because reverse image search proves not real. (1)

>>6187674
>>6188861
>>6188863
>>6188869
>>6188875
>>6188880
>>6188884
>>6188887
>>6188894
>>6188904
"Fake-me-out hollandaise" seems innovative and easier than real hollandaise, was interesting to see it made. (2)

>>6187674
>>6190055
>>6190174
>>6190178
>>6190182
>>6192483
I like the spin on the recipe using the ingredients you had, as well as the homemade English Muffins. (3)


>>6192553
>>6192556
>>6192557
>>6192560
>>6192561
>>6192564
Looks very good, has the smoked salmon and everything, even a little garnish. (4)

>>6192668
Very nice looking poached eggs, and the prosciutto look reminds me of smoked salmon as well. (5)

Well I'll keep monitoring the thread through this weekend for more entries, but so far if you guys want me to continue judging I'm leaning towards 4 or 5. I'm glad the thread really picked up at the end of the week here, thanks everyone who's trying this along with us!

>>6192777
>if you guys want me to continue judging

No complaints here. I guess you could throw up a strawpoll if you get tired of writing comments, but it's just a bit of fun anyway.

>>6192777
I'm fine with you judging.
I'm excited to see how everyone handles my >>6178974 chicken sandwich challenge week after next.

>>6192483
Not sure about the McMuffin, but cool plate

>>6193359
how are the round themes determined

>>6195949
Whoever wins one week picks the the theme for the round three weeks there after.
Example:

Wk 1 (last week): french toast. >>6193359 won, so he picked chicken sandwiches for the round three weeks later.
Wk 2 (current week): eggs benedict. A winner has yet to be announced.
Wk 3 (next week): free-for-all egg theme.
Wk 4: chicken sandwich.
Wk 5: theme picked by winner of week 2.
Wk 6: theme picked by winner of week 3.
Wk 7: theme picked by winner of chicken sandwich round.
And so on and so on and so on.

The first three categories were picked by OP, but the next three and all the ones thereafter will be picked by subsequent winners. It hasn't been set in stone just yet, but there was discussion about how to prevent the choices being made only by an elite few. I suggested that a winner be barred from winning again for a while, but I forgot how long I suggested the bar to go on.

>>6195983
>Wk 3 (next week): free-for-all egg theme.

Anything at all related to eggs? This is gonna be good

>>6196065
Indeed. I'm gonna try my hand at my first soufflé, I think.

Either that, or I'm gonna do something a little more... odd... I've been toying with.

I hope someone makes a giant egg. I remember reading an old recipe that used (I think) sheep and cow stomachs, but you could probably just use oiled bags.

I'd do it, but sadly I am not Gaston, and cannot eat five dozen eggs before they spoil.

Hello, thread!
I'm not going to make eggs benedict, but since there's different ways of making hollandaise (especially for 1) being discussed, I thought I'd show you this. Maybe you've seen it.
Kinda fun. 100% foolproof.
Requires a ~$100 investment though, which is entirely out of a lot of people's price range for fucking hollandaise, but...
Thought you might enjoy it.

2 egg yolk
60g lemon juice
60g H2O
85g butter
salt

Everyone in the pool (no mixing, no whisking, no baine marie).

I used 2 chargers, not 1.
I did this the other day with double the ingredients and 2 chargers and it sat up too much. Almost the consistency of stiff whipped cream. Interesting.

In retrospect, I should have let it sit for longer in the siphon and I should have warmed up the mix before siphoning. Either that or less water. Became watery after 15 minutes on the plate.
Anyhow, hope you were entertained.

>>6197380
looks useable, but lacking in yellow?

did you use caged eggs?

I intend to make another French toast, but a savoury one this time, as the carb part of my meal.
Would anyone like pictures or a description of what I intend to do?

>>6199048
Gopher it.

>>6199502
Here's my idea, then: savoury French toasted slices of potato bread flavoured with vegetable stock powder and fresh-cracked pepper. I'm considering adding fresh-powdered caraway, as well, though I might add it to the star of the meal.

...which is pork steak with light mushroom gravy.
Light because I don't intend to cook the roux for long. Perhaps to a peanut-buttery colour. I'll soak some dried porcini in boiling water for the stock, then use sliced button mushrooms in the gravy because dried porcini don't rehydrate well.

I'll also cook up some sauerkraut sautéed with onion and carrot.

To serve, I intend to have the sauerkraut on the bottom, the French toast on top, drizzled with a little gravy, then, finally, the pork steak and the rest of the gravy.
I'm going to start cooking soon because it's getting a tad late.
Thoughts?

>>6199539
>flavoured with vegetable stock powder
That's very interesting. Would not have come up with that. Also, while I might not have a very sensitive palate, I've never had any issues with soaked porcini. What do you mean they don't hydrate well?

Otherwise, sounds mighty good.

>>6199695
I find rehydrated porcini tough and unpleasant to eat. Rubbery. Not good.

I tried to take pics of the process of cooking my meal but my phone said that the battery was too depleted and refused to turn on the camera. I really didn't want to go running out of the kitchen to get the charger to bring it back to the kitcken to plug in the phone to take a picture of two slices of bread soaking in eggy goodness and the rest of it.

Besides, the finished dish was pretty much grey and brown; not interesting to look at. The taste was great, though. Would make again.

When is OP gonna be back to judge the thread and start the new one or are we done with this whole thing? That'd make me sad.

>>6199972
You should get some IRL friends.

>>6199972
>When is OP gonna be back to judge the thread and start the new one or are we done with this whole thing? That'd make me sad.

Been watching the thread still, was kinda waiting for this thread to die since it usually dies Sunday/Monday, but I'll post the new thread now.

>>6192668
Also this one won in the end I feel, I do want to say it was close for me to decide with 4

Winner you can respond in the new thread >>6200015
what SPECIFIC dish you want cooked next in the rotation for specific dish

>>6199996
Few wanna hang out with someone with Parkinson's. :-(

>>6197376
Doesn't that mean you're serving raw egg yolk?

>>6200069
I'd hang out with you shake-kun.

>>6178889
>Throw away the leftover solids

R-really?