/ck/ - Food & Cooking

soffrito

well it has its own thread now

>>9732460
Unfiltered vegetable stock

What is the key to browning ground beef? I know the idea is not to steam it but I've never heard a clear explanation of how to prevent that

Hot skillet, medium size pan, angled walls?

Medium temp, large pan, straight walls?

Cast iron? Non-stick? Stainless?

What combination here is ideal

>>9732540
you're uh, supposed to break it apart first

>>9732540
Only a little oil on a hot skillet, with constant movement. Oh and not being a fucking retard.

>>9732540
High heat and a pan with a high thermal density.

I own very few cooking utensils and my fridge/pantry is perennially dominated by beverages and junk food. I want to make oishii homemade food daily, but whenever I start grocery shopping I end up spending $30 per meal, and realize that I need some $15 pan or device I don't already own. Then when I get home I spend a majority of my evening in the kitchen and make a ton dirty dishes and silverware. Then I eat and go to bed dissatisfied with my use of my free time, wake up late, look at my messy kitchen, and microwave a breakfast burrito instead of cooking the elaborate breakfast I planned.
I also don't know what good prices for groceries are, and I'm usually too lazy to carry a notepad to the grocery store and track from week to week. I feel like if money were no object I could buy all the equipment I need, have all my groceries on hand, and I would have enough experience to cook frugally in the future. But that's obviously not a solution.
How do I fix this problem and cut myself off from eating prepackaged and microwave meals all the time without breaking the bank or making boring food? I don't want to eat a piece of white meat on rice with steamed vegetables every night.

do you like braided honey pretzels

>>9732553
The picture was a joke

>>9732559
Not saying I have any issues with browning beef. I just kind of do it over medium high in a cast iron skillet. Was just want to have a better understanding of the dynamics. For example can you properly brown 2 pounds of beef in a 10" skillet or is it going to steam it?

>>9732460
Guys, do you have any recipes for basic cooking using the oven? Recently bought oven so i wanna get started on making variety of dishes using it. Anything involving meat pls

Where does /ck/ get their recipes?

>>9732613
batch it. You have 2 pounds to brown off nicely and worry about a crowded pan? Crumble in a third or so and brown it, put aside and repeat.

>>9732540
a baking soda brine for 20 minutes before browning. Like less than a teaspoon per lb mixed with a tablespoon of water.

>>9732559
>constant movement
You have no right calling anyone else a fucking retard

>>9732652
>>9732613
While batching it can help avoid drawing out moisture, I cant stress having a hot enough skillet/wok.

>>9732597
>>9732631
>>9732634
Google.com

>>9732689
you're right, the meme should be set-it-and-forget it!

:^)

>>9732698
>i aksed nicely
>forgot this was 4chan

>>9732689
Ya good point, I would never do that and yet I got called a retard

I thought the idea is to damn near "burn" it by letting it get a nice hot sear. But it's the pan dimension shit that is throwing me off. Do the fucking sides of the pan matter? (angled vs straight)

I don't think anyone knows actually knows

>>9732698
Perhaps the same could be said of all QTDDTOT

>>9732697

So as long as the other factors are in order hot as fuck is the way to go?

>>9732699
>>9732710
You're supposed to break it into (large) pieces, let it brown a little, then break it into smaller pieces and stir. If you stir constantly then you'll end up with tiny rabbit shit size (or smaller) balls of ground beef. A chinky constitency is what most people prefer.

>>9732724
>A chinky constitency
Racial slurs and cannibalism is frowned upon here.

>>9732717
Well the first guy just doesn't know how to cook and by sound of it doesn't enjoy it. And everyone else is asking for recipes. You hardly see recipes posted on this board.

>>9732727
Chunky*

>>9732540
As it cooks it will release a lot of fat and juices. It sometimes helps to drain a bit of that.
Also, start with a really fucking hot pan. Stainless or cast. Not non stick.

>>9732508
Yeah, but we can also add other simple /ck/ related questions to this thread with no problems...hopefully
Such as...

Am I a /ck/ pleeb because I usually use pre cut veggies in my dishes because I’m too lazy to cut onions and peel garlic?

>>9732540
Yes I agree with other anons that a really hot pan is how to brown except I never do this because I hate all the grease spitting out at my tender skin and burning my plus ruining my clean stove and clean floors and clean clothes

>>9732724
Finally a useful bit of advice on technique

>>9732724
>If you stir constantly then you'll end up with tiny rabbit shit size (or smaller) balls of ground beef. A chinky constitency.

I guess OP's first mistake was deciding to cook with ground beef anyway.

>>9732757
Saying you're too lazy is just annoying and nigger-tier, not pleb tier. Most people here would shit on you just because they've worked in a kitchen. They likely had a pretty hard job for 12 hours a day, and people saying they're too lazy for shit that takes nearly zero effort is the epitome of faggotry.

>>9732707
I’ve been using a way too much 4chan lately, and most of my post these days have either the word faggot or nigger somewhere in there. Yeah it’s rubbing off on me a little too much I think

>>9732793

>>9732634
Don't used google it will take you down a road paved by shit bloggers who tell stories with a recipe at the end. I just use youtube.

>>9732631

>>9732799
You know, I thought the same thing about 11 years ago

What do you get if you make beer without hops or gruit? Is it just sweet, malty water with alcohol?

>>9732631
Breaded chicken thighs or pork chops.
>dip in egg
>dip in seasones bread crumbs
>bake
350-375° f is a good range. Cooking time varies on meat thiccness.
This is a cheap and tasty way to get used to oven cooking times. A meat thermometer is handy if you dont trust yourself to tell doneness by firmness.

>>9732829
10/10 plating

>>9732833
From what i understand you can make alcohol with just sugar, water and yeast. Its not good though.

>>9732724
>chinky
>go back to /pol/

>>9732793
Wait...so was I saying something that was nigger-tier, or was I being the epitome of faggotry?

Also, I never worked in a kitchen because I always had a regular job, which made me tired when I got home home MY 12 hour shift, which is why I’m too tired to cry over cutting onions. You were used to it because your job was to cut onions. You might be the faggot here.

>>9732815
Why does every women start their recipes with a fucking story about their kids and house?
Just shut the fuck up and tell me how many minutes in the oven for my chicken!

>>9732843
2010 was a simpler time, friendo. You should see this counter as it is right now

>>9732909
LIFE IS SO CRAZY RIGHT NOW LOL! HSBAND HAS A INTERVIEW NEXT MONTH!!! AS YOU CAN IMAGINE CLAYDEN HAS BEEN GETTING CARROTS AND PEANUT BUTTER FOR LUNCH AND I"VE BEEN GETTING A GLASS OF CHARDONAY TEHEE

>>9732910
Whoops meant to link >>9732849

>>9732898
>too lazy to cut onions
>dedicated enough to respond to bait

>>9732898
He was saying you are a fag because you don't wash dishes for a career

>>9732860
I just found this, supposedly the medieval English way of making beer was to use only malted barley, water and yeast. Whereas adding hops was considered a German or Dutch thing to do, which makes you fat and gassy.

https://en.wikipedia.org/wiki/History_of_beer#Medieval_Europe

>>9733040
>once again England was on the wrong side of culinary history.

>>9732603
They occupy that weird zone of things that I always enjoy when they're given to me but I'll never choose for myself when shopping.

>>9732843
I’ll give that a try. Thanks, anon

>>9732597
Go to goodwill or other second hand stores. Slowly build up your arsenal. In the mean time, a large frying pan, a baking sheet and a metal spatula do 90% of the work. Maybe you are trying too complicated recipes?

>>9732460
I have a simple question that i'd like some help with.
What's the proper way to carve a roast turkey? i usually cut downward parallel with the backbone in order to make thin slices of meat, but are there other methods that would help me harvest the most meat from it?

>>9732909
HAH! Too true, my friend.

Can I generally expect to see a bunch of good sales in frozen turkeys after Thanksgiving, or is that just a bad assumption on my part?

>>9732460
ima make some soup and bought this 1200g piece. cost me 9 euro's so i probably should have made sure it had less meat or something.

anyway i am just gonna simmer it for 9 something hours in a lot of water.
does it matter how much water i use? i was just gonna add a shitton.

>>9732631
look up braises

What is the ideal beer to use as a liquid when cooking chilli?

>>9734471
No, they are cheaper, or free before Thanksgiving

>>9732815
Yes, youtube is sooooo much better than 'shit bloggers.' Nobody uses youtube like it's a video blog. Good tip on how to avoid bloggers and blogging type media.

>>9735499
Depends on the Chili, but for classic style chili, probably a porter or stout, something dark and malty.

What salt level do you use to lacto ferment things? Everything I make is always too salty but im using the amount everyone says to use to prevent botulism. How low do you go?

>>9732460
Has anyone really been far as decided to use even go want to do look more like?

>>9734121
No advice to get more meat from it but I like the method of cutting the breast off in one big piece and slicing it so that every portion has some skin. Great for if there are several to many people so everyone gets at least some skin and your fat uncle doesnt just take it all.

>>9734471
Not really. Stores are going to stock enough turkeys so that they sell everything they have and not have extra. Having extra and having to sell at a discount means they're either not making OR losing money.

>>9735878
Wasn't a tip to avoid bloggers, just their websites and their shit stories. Just giving advice on were someone can pick up a recipe. Thanks for the expected shitheaded response without offering where you get recipes.

>>9735996
>Thanks for the expected shitheaded response without offering where you get recipes.
You are so welcome. I'm glad you enjoyed your visit to /ck/

I need to make an all-white Alexander rice pudding gelato -- so far so good. I need to add the taste of nutmeg without soiling the monochromatic look of the dessert, not even by concealing the specks in any way that would show if the person eating it reveals them while digging into it. Has anyone had any success with safely bleaching spices (can't get my hands on sulfur dioxide right now) or can think of an already white spice that closely resembles the taste of nutmeg?

>>9736017
Can't you extract the nutmeg flavour into something instead?

>>9736023
Example?

>>9732460
Is pumpkin mushroom ravioli okay to go on a lunch menu?

>>9736138
Yes.

Does anyone use bread machines? My parents just gave me an old one that they never used so I'm looking for some ideas.

>>9736017
Maybe don't grate it, keep it as whole as you can then Steep it into the milk/cream/whatever then pass through, sieve, chinois and cheesecloth/muslin.

>>9732559
Constant movement doesnt let you get any colour!

what are some tasty as fuck offal meals?

can i replace cream cheese by either butter or animal fat in oppsie bread?

>>9732909
Upboat to you my good sir

>>9732460
compost is the word you're looking for

>>9736281
Make bread

>>9736948
poopsie bread

>>9735936
That's occurred to me before, but I never remember during carving time. And yes, there are at least 6 people usually. I hope this helps me remember. Thank you.

>>9735936
>not being the fat uncle and taking all the skin
>not sneaking to the kitchen to grab the skin off the rest of the carcass
Step it up.

>>9732470
no, it's not

>>9739829
yes, it is

Is this blender a meme?

>>9732460
i made soupballs from 50/50 pork/beef meat. and i simmered down the water i cooked them in and put it in the fridge.
am i retarded or can i actually use this stuff for something?

>>9741753
No, I have one and I love it

>>9741753
>square pitcher
>heavy bottom
>few settings
seems pretty sweet to me

>>9741753
They're good blenders. Just don't breathe the dust.

>>9739907
not the guy but i agree. close, not sofrito

I'm looking into buying a cheap wok. What's the best kind to buy? What should I be looking for in it?

>>9742724
a bigass metal one. get stainless steel or something if you care what it's made of, but the chinese people who use them all the time don't

>>9743078

Alright, thanks. I saw some cheap cast aluminum ones at the asian supermarket so I guess I'll just grab one of those.

>>9732710
For browning ground meat, the angle of the pan sides will not matter.

The angle is a function of the intended use of the pan and may affect heat/moisture retention slightly but not in this case

>>9742521
Kek. I love those ads.

>>9732540
You shouldn't brown ground beef. It ruins the texture.

Are air fryers any good or are they a meme?

>>9732540
really tiny chunks of it at a time to a really hot pan that holds its heat
so basically most times you aren't going to get good browning on ground beef unless you are doing patties or something with less surface, it is what it is

I lost over 100 pounds and am now skinny but am scared to eat too much because I don't wanna get fat.

How do people eat garbage without getting fat?
If I eat my required amount of calories to maintain my weight most of the time, how often can I pig out on junk food without getting fat?

Also why does so much bread contain added sugar when you don't need it for it to taste good?

>>9745188
They are worth your money if you aren't too lazy to use them.

>>9745829
Write down ALL the shit you eat and the surrounding activities. Eventually you will get a sense of what your body does exactly with each food.

>>9732460
that's a hot carl

>>9735878
t. person who runs a blog full of advertisements and sponsored products that is upset they aren't making as much money because nobody wants to wade through their bullshit for a simple recipe.

I wanted to try making meat noodles but I dont have a food processor

my blender isnt especially highpowered, what are the chances it'll have trouble turning chicken breast/thigh into paste?

>>9732909
"I first learned this recipe when I was summering in Tuscany living a much more interesting life than you"

>>9747379
Blenders kinda need liquid to do their job. You'd be better off attacking it with a knife for several minutes

>>9747402
the liquid in raw chicken isnt enough? it actually calls for eggwhite too which I assume should be enough but I just dont know

>>9747405
Unfortunately no, you really need a decent amount of liquid to lubricate the whole process. If you insist on using the blender, the only way it will work is for you to pre-cut the chicken and blend it in really small batches, at which point why bother?

>>9747408
oh I see thanks. I guess I need to spring for an actual food processor

Is it necessary to add vinegar or sugar to a fermented pepper blend for it to keep without molding after a few weeks in the fridge?

Not sure if this is for /ck/ or /sci/

How safe is it to drink alcohol (20%-40% spirits) that has been opened, used and then stored away for decades?

Can bacteria/viruses survive that long? I guess they have a fuel source (alcohol or at least sugars), but the alcohol may also be hostile even if not sterilizing/bactericidal.

>>9732793
>most people here can even cook let alone appreciate good food

Sometimes when I make frozen veggies/veggies in general some will be squeaky. Is this from over or under cooking?

>>9732470
No you mong

>>9741758
Mix it in your breakfast smoothie for the meat vitamins

what should i have for dinner tonight

>>9742724
Ignore >>9743078 and go for a cast iron or carbon steel. Stainless steel and aluminium will be a nightmare to clean and never season properly

>t. Asian person

>>9747987
You should avoid aluminum because it doesn't have much heat capacity, not because it's hard to clean.

>>9747878
Yes you bell

What can I do with a lot of roasted garlic?

>>9732597
>I'm usually too lazy to carry a notepad to the grocery store and track from week to week
Take pics on your phone of foods that you eat a lot.

I do this sometimes to keep tabs on the price of meat. It's great because the packages have a "sell by date" effectively giving me a real time pulse check on price fluctuation.

>>9732597
>How do I fix this problem and cut myself off from eating prepackaged and microwave meals all the time without breaking the bank or making boring food? I don't want to eat a piece of white meat on rice with steamed vegetables every night.
It sounds like you're not a proficient cook yet. My recommendation is to start small and work your way up. And work around what you have.
So, find some recipes or ideas you like, make sure you have the tools to execute them, and get really good at making those simple "go-to" meals. They say everyone should have at least one dish they can cook really well. Internalize that for a meal you like, and then slowly expand your ability. Start planning your dinners for the week, use your staple go-to meals, and then mix in a new one somewhere in there, or something that sounds interesting/challenging. Purchase the tools you need to accomplish the new meal you're trying out. Over time you'll find you have a fully stocked kitchen once you've expanded enough.

Also, do yourself a favor and watch some basic kitchen skills videos, they'll help save you time. I cut onions inefficiently for YEARS, until I learned the best method. And since onions go in everything, I can't even imagine how much time I've wasted.

>>9748853
Personally, I highly recommend Spaghetti as a start. You can start doing this with pre-made sauce, but I recommend switching to a "from-scratch" sauce once you get comfortable to up the challenge.

>>9732829
what is this i want 6 of them

>>9732597
https://emeals.com/

>>9747987
Get carbon steel. I have a cast iron one and it's heavy as hell and as a result difficult to flip for that perfect stir-fry action.