/ck/ - Food & Cooking

[Anonymous No.13811338]

What are some recipes for pork or chicken that don't involve frying anything or browning of meat? Also fuck people with fragile guts.

[Anonymous No.13811342]

Shredded chicken
Curry
Roasted pork in a banana leaf

[Anonymous No.13811351]

>add heat
>but not oil
Google has recipes, fuck you.

[Anonymous No.13811362]

>>13811351
Yes, Google has recipes, but I trust you guys more than Google. I haven't been on this board before but I'm sure you guys know a lot about cooking and recipes more than some stupid Google query. Please Anons, tell me your ways and share your wisdom with me!

[Anonymous No.13811365]

>>13811362
>tell me your ways and share your wisdom with me!
I just did.

[Anonymous No.13811376]

>>13811362
Fag

[Anonymous No.13811379]

>>13811338
A classic.

[Anonymous No.13811384]

>>13811379
Gross

[Anonymous No.13811387]

>tell me how to cook without flavor
I'm sure you manage that just fine on your own.

[Anonymous No.13811400]

>>13811387
What a clever quip. You should play in marvel movies or something haha.

[Anonymous No.13811421]

>>13811338
Add ginger.

[Anonymous No.13813355]

>>13811338
literally soup

[Anonymous No.13813432]

>>13811338
>that don't involve frying anything or browning of meat
Why? boiled and steamed pork and chicken is garbage.
You could cure either and make sandwiches I guess.

[Anonymous No.13813445]

>>13811338
>Also fuck people with fragile guts.
>oh, no! not fried food!

[Anonymous No.13813452]

>>13813355
if you don't brown your meats before making a soup/stew, then you can get the fuck out of my face.

[Anonymous No.13814828]

>>13811338
Learn how to make hainanese chicken.

[Anonymous No.13814849]

>>13811379
what the fuck is with americans/pollacks and not seasoning anything ever?

[Anonymous No.13815259]

>>13811338
boil it on its own or in a soup

[Anonymous No.13815349]

>>13811338
... it's always better browned, but you can get away with stews and curries without browning the meat. I'm assuming your last comment has something to do with the need for bland, off-grey flesh... or do you just not want to take that extra step?

Anyway - basic French-type stew:
>Finely dice 1 stalk of celery, 1 medium carrot, and 2 medium onions.
>Saute in butter over medium heat in a reasonably large pot
>While that's softening up, cube up your pork, chicken, beef, mutton, whatever, and a potato or two, and transfer to a large-ish bowl. Add 1/4 cup flour and toss to coat (if you're browning the meat, do this first, and brown while dicing the mirepoix) - add to the pot
> add a sprig of rosemary, two sprigs of thyme, and four to ten bay leaves.
>pour in half a bottle of wine, or a full bottle of beer - doesn't really matter what as long as it's not too fruity. Fruli will not work for this.
>When reduced by half, add 2 cups of stock (suitable to your meat), or 2 cups of water and one or two bouillon cubes. Turn heat down and simmer with the lid off. Stir occasionally.
>Once reduced by half again, mash one or two cloves of garlic, dust with mustard powder, and leave in open air on your cutting board for ten mins. Add a good splash (1/4 cup or so) of cream (minimum 18% fat) to the pot in the meantime.
>Add your garlic, some worcestershire if you'd like, salt, pepper, and a pinch of nutmeg. Check your potatoes - if they're soft, try one and see how your seasoning's doing. You'll probably need more salt, especially if you didn't brown the meat.
>Finish up with some green onion, a good handful of chopped parsley, and/or a thinly sliced shallot or two.
>Serve with some warm, crusty, buttered bread.

[Anonymous No.13815356]

>>13811338
Chicken over rice

[Anonymous No.13815377]

>>13814849
why do you possibly think americans don't season thing?

[Anonymous No.13815402]

>>13811338
Steamed buns?

[Anonymous No.13815417]

>>13815402
god damn I want baozi now... ... ... ... ... yeah, that's happening this week.

[Anonymous No.13815429]

>>13811379
haha, wypipo amirite?

[Anonymous No.13815448]

>>13815429
>hurk
It's actually really good, but when I make it at home, I still stuff the chicken under the broiler for a bit - crisp up the skin.

[Anonymous No.13815461]

>>13815448
Yeah, I have the feeling hainanese chicken could really be improved by giving the skin a slight char with a torch

[Anonymous No.13815715]

>>13811362
>I trust you guys more than Google.