/ck/ - Food & Cooking

>>8858702
>not knowing how to tell by eye when a meat is ready
Your genes can cease to exist.

Get a thermometer and cook till 170F

otherwise cook until juices run clear when squeezed. Not that hard dude

>>8858724
Y'know, people can be just starting out and not know how to do stuff.

That said, OP, the best thing to do is to keep monitoring. After that, you start to get a feel for times.

>>8858724
Jesus, I thought this kind of faggotry was contained on /b/, /v/ and /pol/. You don't have to be such a co/ck/sucker about it bro.

bro just literally google "how do i bake chicken drumsticks?" and read a few of the responses to get an average. asking /ck/ anything other than their favorite fast food or candy bar will get you nowhere.

>>8858749
I've never been to this board before, I've been looking through the threads and it looks like a bunch of elitist fucks talking about food...
No different than /lit/ or /his/, Sad.

>>8858702
Why worry and fuss only to find out you over/undercooked those difficult drumsticks when you could have a chef properly prepare a meal for you like the Mcchicken, the best value fast food sandwich.

>>8858702
>do you all have a source on cooking times you can reliably trust.

Thermometer, anon. Buy a cheapie walmart job and use it, and you'll always be good.

Regardless, when the meat starts to pull away from the bone, you know you're done, if not close.

30 minutes should be plenty for 8 drumsticks at 400, just make sure you check one to make sure it's done before you pull them all.

>>8858771
You're spot on. This board sucks ass. You have to sift through so much contrarian "is ____ a MEEEEME?" and unironic fast food threads to ever find anyone who posts something interesting.

>>8858830
Welcome to 4chan.

All that shitposting helps keep the cancer out.

>>8858771
Well then, if you don't want our help, languish with your underdone chicken.

>>8858852
Of course it does. :)

>>8858702
As someone who cooks professionally. Cook times vary. Its as simple as that. Thats the whole point of cooking is knowing your heat and adjusting.
Eventually you just get a feel for it, but even the most seasoned vets use a cake tester regularly. It straight up takes out the guesswork. Its best for thick meats. Shove that bitch in the center at an angle, press it to the part just under your lip. Warm is medium rare, hotish is medium, starting to be genuinely hot is medium well, damn near burning you is well done/done for chicken and pork.

Pick related.

>>8858872
Most of it, at least....

>>8858877
fuck, forgot pic

>>8858877
>press it to the part just under your lip
>if it burns you, then not medium rare

>>8858877
Does it kill your soul to prepare great food for corporate/banker parasites

>>8858877
>>8858880
press it to the area under your bottom lip*

>>8858889
Wat, did you even read what I wrote?

>>8858891
A little bit?

>>8858880

I work in kitchens and have never seen anyone use one of those to test meat temps.

Does it really work? That would be so much more convenient that an actual thermometer, and could just as easily be cleaned with thermometer wipes.

I like my drumsticks crispy so just cook at 350 till crispy and you'll be all good muh dood

>>8858922
I mean, no offense but I mean like, an actual professional kitchen. But yeah its way way easier. Literally a 5 second thing. As soon as you get a feel for the temps it completely takes the guess work out of temping steaks and burgers and shit where theyre wanting a specific temp. And yeah you dont have to wait the time that an cheap instant read thermometer takes to get to the actual temp. I just keep it in my meat-salt pan.

OP here. I did 30 at 400 and they were done, maybe a tad over.

>>8858922
And theyre most effective imo for like those big ass chicken breasts where you sear that skin and then throw it in the oven. Ive seen so so many guys just literally open the shit up to look if its done. This is just a little prick and is way more accurate.

>>8858938

I'm fine with most steaks and burgers just using sight/touch, but we also smoke turkey breasts and slow roast beef tenderloin, so something small and quick (without multiple parts/batteries) would be pretty nice.

>I mean like, an actual professional kitchen

The fuck did you think I was talking about?

>>8858938
Right, but you're better off using a thermometer as a non-pro since you're only making a dish a night, and not multiple dishes of the same thing every night.

>>8858952
I dunno, most people dont know the difference. I feel like most of the "chefs" here are kitchen rats that work at cheesecake factory or something where theyre literally maybe 3 people that work BOH that english is their first language.

Also, that touch shit is unreliable at best with firmer/leaner cuts imo. Most of the legit fine dining kitchens in my city at least use this cake-tester method. Thats where I picked it up desu.

>>8858979

I'm second in command BoH at a farm to table, small plate type place that's set to open in around a week (we're not prepared, imho).

I'll ask my chef (also the owner) if he's seen this method before.

>>8858995
Oh man, good luck to you. You're totally not ready, but making it work is what makes a chef, yeah? Lol mise en place is more of an idea for a reason.

We're farm to table where we can be and not in other areas of the menu. We're part of a small corporate chain of hotels where each hotel gets its own independent fine-dining restaurant. The budget is fairly wide open, but because of where we are sourcing everything locally isnt always ideal.

>>8859006

>farm to table where we can be

Yeah, that's pretty much where we're at right now, but the chef want's to move as far as possible in that direction once we start working out the more important kinks.

The food is actually really good, pretty minimal stuff, but it has kind of a dumb gimmick that I'm not convinced is going to go over too well in the area.

>>8858702

Dip into your savings and buy a ThermaPen instant read probe thermometer. They're great. Really useful, right up there with a kitchen scale for baking.

>>8859030
Meh, gimmicks work fine if there's legitimate execution behind it.

I mean, my restaurant is little over a year old and were in a fairly conservative area. Chef and his hipster ass said fuck that shit and has really put some out there shit on the menu that really really tastes good, just its not super traditional. Its really taken a year for the city and the area to trust that he knows what hes doing. Some regional traditional favorites have crept into the menu but its still largely shit youre not gonna find anywhere else in town.
Its just a matter of executing and putting out good food and good service and letting that word travel.

>>8859059
by traditional i mean traditional for this region

>>8859059

I really have no idea how this place is going to go over.

It's my first restaurant opening, but I can otherwise handle myself on the line. The chef/owner has been out of the industry for about a decade, and is now throwing all his money into this place... but I'm pretty sure he knows what he's doing.

(His taste in alcohol kind of sucks, but I wasn't hired to give input on that, even though I've gotten to do a few tastings at 11 in the morning.)

>>8858702
I'm late to the game, but ..... Cook them at 325 for 2 hours. Drumsticks have to get hot to the bone to cook right. Lower heat, longer time.

>>8859096
>Cook them at 325 for 2 hours
lol dont do this

>>8859075
>The chef/owner has been out of the industry for about a decade
Well, thats certainly not ideal. Itll probably turn out fine if the food is good though. Best of luck to you though.

>>8859115

Thanks ano... uh, tripfag.

He used to be an executive chef in some casino in Vegas after 30 years in the industry, so I think he has a pretty good idea of what he's doing - though from what I've heard he used to do much more bulk cooking compared to what we're doing.

>>8859097
Oh no, you're right, never do a long braise by any means, cook everything high and tight so all those tendons can tighten right up and the skin can shrink and everything can be shit.

>>8859127

Different anon, but you never said braise, and that definitely wouldn't have been inferred from your wording by a novice.

>>8859127
>never do a long braise by any means
He never said he was braising anything. Do you even know what braising is?

>>8859134
>>8859137
If someone has to explain braising on this board, I couldn't fucking care less how their food turns out. Sounds rash, but true. Too many people have no idea how to cook, and I'm not some fucking kitchen babysitter. You may think I'm being a dick, and I probably am, but I really don't give a fuck about being a dick anymore. No one here knows how to cook. Even you "I work in a restaurant" fucks don't really know how to cook, you know how to follow instructions. I'm sick and tired of this bullshit.
tl;dr I hate everyone and everyone can fuck off

>>8859389
Nigger, please. The nigger that posted this thread didn't know how long to cook some chicken legs, and you think that motherfucker knows what braising is?

Get the fuck out of here.

Either help a nigger out, or fuck right off.

>>8859389

I'm the "different anon" you replied to (the first anon), and I also put in a drunken entry for this year's shitty /ck/ challenge. See if you can guess who's the industry cook.

>>8859405
Yeah, well guess who won 2 actual /ck/ challenges in a row and is sick of this board's shit.

>>8859398
That "nigger" could have ASKED what braising is, or is that too fucking hard?

Whenever I hear someone talking about cooking "time", I know they're an asshole. Get a thermometer. Stop living in the 1970s.

>>8859419

Um... hopefully not LeX.

I pretty much got trolled out of last year's challenge, but I'm still here and trying to contribute OC to the board I've been on since '09.

>>8859435
No, you'll have to go back further than that in the challenge.
One of main reasons that I haven't participated, in spite of being here for so damn long is that the degradation of this board is condemning. I use to post regular OC, and it was ignored in favor of shitposting and fast food threads, and I just said fuck it. I don't have tons of time to post anyway, but considering how long I've been here, I'd still make time to post if I thought it was actually worth it. I'm actually jealous of the "Patty-O-Clock" cook along guy, because that's what makes this board great. I might start a weekend cookalong thread once I schedule out my time. I love /ck/, but the past few years have been total shit.

>>8859478

I've been following the challenge for years, but last year was the first time I participated, and the past 2-3 years have definitely been the biggest drop in quality (basically after Moot left) of all time.

Things are almost unbearable these days, but I also love /ck/, and start an OC thread once or twice a month, however shitty, just to balance out the crossboard garbage and meme/fast food/contrarian shit that's made this board 3 times faster than ever before.

>>8859489
Well, I'm with you bro, and maybe, just maybe, if we try (posting more OC) we can gain back some of what's been lost.

>>8859424
Too hard? Of course not, but noobs are ignorant as fuck, which is why they ask questions.

Help a nigger out instead of making shit hard, anon.

>>8859511
No one is trying to make shit hard, that's the complete opposite of what happens here (unless you're just a shitposter).
When you ask honest questions, you get honest answers, otherwise it's just more crap posts.

>>8859499

Pyewacket?

I was YellowMug last year, which was the first time I'd posted as other than anon, and I somehow turned into the poster-child of /ck/ challenge trolling.

I'm still here, but almost don't even care these days after all the shit I got last year just trying to contribute. I'm pretty sad that even Borneo seems to have dropped out.

>>8858702

Jamie olivers site is pretty dosh.