/ck/ - Food & Cooking

[Anonymous No.15662455]

Pepin's chicken Ballantine recipe. definitely an accomplishment for myself, learned to debone a chicken and make a gravy from a clear stock reduction of the carcass, wings and mirepoix. I cant wait to make this for other people, its a crowd pleaser for sure. Stuffing is spinach, various mushrooms, onions, rosemary, thyme, and little hunks of baguette that soaked up all the juices and were like little bready juice bombs.

>post OC

[Anonymous No.15662528]

uh why are you posting something you cooked? what the fuck? wheres the fast food picture? sorry op, i can't respond anymore to this there is no fast food.

[Anonymous No.15662542]

>>15662455
Good job, OP.

[Anonymous No.15662555]

>>15662528
kek believe it or not there are some absurdly talented chefs lurking around here despite the memes. Some of the other OC I've seen around here occasionally is like 2 Michelin star tier haute cuisine shit

>>15662542
thankyou anon your validation warms my heart and strokes my ego <3

[Anonymous No.15662562]

>>15662455
>Cooked food
I can't believe a thread died for this
Sage in all fields

[Anonymous No.15662565]

>>15662528
kill yourself

[Anonymous No.15662572]

>>15662562
kill yourself

[Anonymous No.15663313]

>>15662455
fug that looks good
how many chickens did it take you to learn how to properly debone?

[Anonymous No.15663449]

>>15662455
great job, op!

[Anonymous No.15663789]

>>15663313
This was the first one believe it or not. I followed Jacques video step by step and had to rewind like 50 times because he flexes his knife skills like a mf and makes it look easy and it’s not. Took me about 30-45 min when he claims it should take about 2 minutes

[Anonymous No.15663808]

>>15663449
Thanks anon! Nothing makes me feel better than learning a new dish like this that brings with it new cooking skills and getting a decent picture to share with you guys and add to my portfolio. Your encouragement really does mean a lot

[Anonymous No.15663852]

That's not a Mcchicken burger wtf delete your gay blogpost

[Anonymous No.15663862]

>>15662455
wow that looks like you did a great job, how did it taste?

[Anonymous No.15663864]

>>15663852
If it makes you feel better, for me, it definitely is the mcchicken. As a line cook I eat them more than I’d care to admit

[Anonymous No.15663868]

>>15662455
Good stuff, OP. Looks pretty fucking good. As a career cook/chef, all I can say is keep going. Get outside your comfort zone, if need be. Some of the best dishes I've ever put out were the ones I didn't think I could pull off, or ones I didn't think would work, or the ones that just made me sweat with nervousness.
Really, bud, keep at it. Looking forward to seeing more OC from you in the future!

[Anonymous No.15663879]

>>15662455
good job anon

[Anonymous No.15663888]

>>15663862
Not bad, forgot the sage I wanted to include and probably could’ve used some cheese. I’ve got some experimenting to do with the stuffings for sure, a lot seem to include cured meats which pique my interest. Best part was the gravy and chunky bits of baguette by far, I swear every time I make a French sauce to their strict and seemingly pretentious standards I’m reminded why they take such great care and sauciers are so highly regarded. The chunky bits of baguette will forever have its place in this recipe for me though, all of the flavor concentrated inside of them. I imagine wild mushrooms would truly set this dish worlds apart. Thanks btw

[Anonymous No.15663914]

>>15662455
>post OC
it looks like you put in your work, learned some new skills and produced a high quality dish, but you did say right at the opening that it Pepin's recipe. if you want to see something truly original then how about taking a look at my chocolate runeberg, which i invented entirely, including the recipe.

[Anonymous No.15663916]

>>15663868
I can definitely tell you I didn't think I was going to pull it off. You'd shit your pants laughing if you saw how I Ballentine'd it, which in theory should be the easy part right? looked like a victim of a kidnapping after I was done with it. half a proper ballentine, like 5 individual strings wrapped around it in knots, some shit that wasn't doing anything at all but was already under some knots so I couldn't do anything to it. Truly laughable if you're even slightly educated. Apparently I can debone a chicken but not tie some string around it. This is definitely a dish that is a canvas for creativity, you could pretty much inject any cultural influence into it literally and metaphorically. Thankyou for the advice

[Anonymous No.15663935]

>>15663914
what'd I say I knew I'd bait one of the pro's into this thread >>15662555

looks incredible, care to share a brief description? I probably couldn't even make a puff pastry, I haven't even dipped my toes into the world of baking or really even desserts at all. It intimidates me like hell as up until now I've cooked with my senses and that simply is not an option in baking/pastry. I was gathering the things to make a pear and almond cream tart while I was at the store but decided I had my hands full enough with this dish, I didn't even cook the carrots and potatoes with it I planned on I was practically sitting in front of the oven watching it cook like a child

[Anonymous No.15663971]

>>15662455
looks succulent anon

[Anonymous No.15664029]

>>15663935
well played, hard to turn down delicious bait. the runeberg is the best little cake that exists, i didn't invent it and making the choco version was just substituting a few traditional ingredients for chocolatier versions, but the chocoberg was the best thing i had handy to brag with so i may have overstated my accomplishment slightly. the only difficult thing about making a runeberg is finding the right mold to bake them in, otherwise its a simple thing to make, but those cylindrical baking cups are kind rare.
you could take that pepin recipe, change out the spinach for kale and the baguette for brioche and rename the recipe after yourself.

[Anonymous No.15664055]

>>15664029
aye like you said a few little substitutions makes the dish your own, dont downplay your work I'm impressed none the less. Never heard of runeberg's so I did assume it was entirely original. You put me onto a new recipe for sure I'm about to go look into it. From the books I've read the pastry sections of the French kitchens of old were respected in an almost ethereal manner. They were their own little world and baking is definitely a talent I admire. This is a more forgiving recipe than it may appear, while baking is not so forgiving at all. Pretty much every time I tried my hand at it in the past I fucked it up beyond repair

[Anonymous No.15664753]

>>15662455
>>post OC
I made this choc cake yesterday. I've put some cherry syrup thickened with corn starch on top.

[Anonymous No.15665011]

>>15664753
>>15662455
Damn both these look fuckin good. I like how you made the chicken version of porchetta, sounds fuckin dleicious.

I made some indian food recently.

>aloo palak
>butter chicken
>chana masala
>yogurt/mint chutney
>coconut rice
>roti

[Anonymous No.15665022]

>>15663789
chef john's method is a bit more intuitive or maybe just better explained

[Anonymous No.15665045]

>>15663914
Missed these too, looks pretty dope.

I’ve been baking more bread than dessert stuff.

[Anonymous No.15665055]

>>15665045
Focaccia has probably been my favorite. You can make it so quickly, sourdoughs a bit of a pain

[Anonymous No.15665066]

>>15665011
>aloo palak
FUGGGGGG that shit is so good
Where'd you learn to cook Indian food?

[Anonymous No.15665068]

>>15662455
I've tried Pepin's deboning technique on a turkey I did for 2019 Christmas dinner. It was very challenging, took me a lot longer than his, but came out pretty well. Good job, dude.

[Anonymous No.15665088]

>>15665066
From watching a couple videos of street vendors in india and eating it a lot at restuarants.

I find a lot of recipes online are not very good, so i just kinda guess.

I split my indian food into a few buckets.

Green
>cilantro
>lime
>green chilis
>mint
>coconut

Yellow
>turmeric
>clove
>white wine vinegar
>all spice
>white pepper

Red
>tomatoes
>butter
>red chilis
>coriander
>garam masala
>fenugreek
>paprika
>cayenne
>cumin
>cardamom

Now these aren’t super strict, but it’s the flavor profiles i go for. Ginger, garlic, and shallots are critical in pretty much all of them. I love using yogurt too, in sauces and as a cooling chutney.

I would just start making it, it gets easier every time. It can be so. Here’s another indian feast

[Anonymous No.15665125]

>>15665088
>a lot of recipes online are not very good
check out vegrecipesofindia.com
it's all vegetarian but goes deep into techniques and ingredients and is easily adaptable to meat recipes
example her paneer butter masala can be adapted to the best butter chicken you've ever tasted

looks good tho just fyi

[Anonymous No.15665141]

>>15665125
I’ll have to check that out, thanks for the tip anon.

[Anonymous No.15665173]

That looks really good. I am so alone. I would kill myself if I had a gun.

[Anonymous No.15665175]

>>15662455
Looks great but a bit dry/overcooked. Use a thermometer if you don't already.

[Anonymous No.15665494]

Made a mochi cake

[Anonymous No.15665508]

Making lots of yellow dishes this year

[Anonymous No.15666090]

>>15665175
I can assure you it was only a few degrees past 165, I need a food photography class lol. It was joocy as all hell and as it rested I just drained it all into the gravy

>>15665055
>focaccia
you're right, one of the chefs I worked for taught me to make focaccia I was just an idiot back then and didn't pay more attention. It definitely wasn't so hard, but man that one looks good lol. We just sold plain foccacia but this almost looks like a pizza. Based

[Anonymous No.15666100]

>>15665011
I made indian / pakistani food for like 3 months straight when I first started getting into it. Love me some butter chicken, tikka, and keema even though I make it with beef which is probably ridiculous sounding to middle easterners but still delicious

[Anonymous No.15666471]

>>15666100
haha yeah beef curry is actually really good, even thought it's blasphemy.

[Anonymous No.15666493]

>>15665173
Don't hurt yourself, friend.

Why are you alone?

[Anonymous No.15667022]

>>15666493
Seconded, we can do a group cooking thread tomorrow if you wanna hang and post stuff youre cooking.

[Anonymous No.15667118]

>>15662455
very nice, OP

[Anonymous No.15667305]

This thread is like bizzaro /ck/.
>OC
>actual cooking
>congenial discussion
>supportive and encouraging
>helpful advice
I don't like it.
A Steel Reserve thread may have died for this.

[Anonymous No.15667421]

>>15665173
the grass is always greener on the other side dont do it. besides youre like a monk living in solitude just master something cool as fuck and even if you somehow manage to die alone atleast you did something with yourself first. also if you really wanna kill yourself whats stopping you from doing some crazy ass shit. go rob a bank, what do you have to lose. you could even potentially get away w it

[Anonymous No.15667431]

>>15667305
idk this board is pretty based it all depends on what threads you choose to spend your time in. there are some great people that frequent this board that inspire each other to be better cooks. ive gotten so much career and personal advice from here its crazy.

also probably lost a few brain cells but you gotta make sacrifices in this world

[Anonymous No.15667435]

>>15663916
Bruh, give yourself WAY more credit than that. I've seen him Ballentine and I noped myself out of trying it because I was so intimidated. The fact that you made something servable on your first try is incredible.

Skill and speed comes with deliberate practice over time. The first time you chopped an onion you were probably worried about losing a finger, and now you probably do it mindlessly. Think of how many times he's boned or parted out a chicken in a career spanning over 60 years.

Keep going.

[Anonymous No.15667449]

>>15667305
This thread is what /ck/ should be all the time
>>15663914
>>15662455
Fuck, anons I'm coming over for dinner

[Anonymous No.15667474]

>>15667305
Welcome to what /ck/ was like in 2016

[Anonymous No.15667485]

>>15667435
Thanks, people like Pepin just make shit look so natural and easy sometimes they give the wrong impression. I knew there was no way I was deboning that chicken in less than half an hour so I just told myself however long it takes it takes im just gonna get it done. I need to find the next recipe now. Back to watching youtube for hours on end until I find something that takes me a little further. Im thinking something to do with fileting a whole fish but incorporates it in a way I have a good reason to actually buy a whole fish despite having only myself to feed, if you get what I mean. I would be hard pressed to find a reason to debone an entire chicken other than to stuff the whole thing

>>15667449
>>15667474
>>15667305

not to be cliche but, you gotta be the change you want to see in your Japanese basket weaving forums

[Anonymous No.15667506]

>>15667485
Pepin does a fish recipe breaded in crispy onions and fried, then topped with an anchovy butter. It's on the KQED channel but I can't think of the specific title, but I'm sure you can find it. Perhaps find a nice white fish you enjoy and get going? Just a thought. Something like that would be great with roasted fingerlings and maybe a veggie melange or some sauteed brussels sprouts? Since the video it shows up in is a full-course meal, you can always opt for his suggestions as well.

Cheers again for pushing boundaries.

[Anonymous No.15667557]

>>15662455
looking good OP

[Anonymous No.15667583]

>>15664055
Making Runebergs doesn't require any fancy tricks, they can be a little sticky to depan because of the delicious mix of caramelized sugar & cooked nut meal in the crust, but its not as bad as an angel food cake or anything like that. "Don't overmix" is an instruction thats worth noting, but they're not even all that touchy to overmixing. There are some cakes & pastries & other baked goods out there which need a little bit of know-how to get right, but a Runeberg isn't one of them. If the story about the cake is true then Mrs. Runeberg was probably baking them in an oven with no thermometer or temperature control.

[Anonymous No.15668107]

>>15662455
i got a couple

[Anonymous No.15668111]

>>15668107

[Anonymous No.15668119]

>>15668111

[Anonymous No.15668126]

>>15668119

[Anonymous No.15668317]

Stuffed pork shoulder.

[Anonymous No.15668325]

>>15668317
Inside

[Anonymous No.15668334]

Roast chicken

[Anonymous No.15668679]

>>15662455
lol i am making tis right now hahaha

[Anonymous No.15669040]

>>15668334
wonderful. spatch is so good.

[Anonymous No.15669044]

>>15668325
gotta love cracklins

[Anonymous No.15669069]

>>15667485
https://www.amazon.com/Poultry-Good-Cook-Techniques-Recipes/dp/0809428504

get this book and then continue in chicken. Don't move on yet. Wait like five or six more ballontines until you have the technique. And even try many more chicken dishes.

This book is clear and has tasty stuff.

[Anonymous No.15669501]

>>15668325
That looks legit, great job anon.

I will post my pork as an offering. Al pastor I made on the grill

[Anonymous No.15669578]

>>15669501
>al pastor
based and el flavor pilled. Admire your creativity I never would've thought itd be possible to make on a normal grill. Did you use a rotisserie attachment or did you manage this with just a standard grill?

>>15668107
what's the description on this? looks really interesting and elegantly plated. I should probably be able to recognize the herbs on top but I dont think I can pick out any one item

>>15668317
>>15668325
theres just something inherently appetizing about meat stuffed with delicious things. looks good anon!

[Anonymous No.15671059]

>>15668126
I would eat all 4 plates easily. Is that hand made pasta?

[Anonymous No.15671302]

>>15669578
No attachment, just kept rotating every so often with tongs and a big grill spatula.

I might get one though considering how good it was, I’m sure an attachment would be less cumbersome. But it honestly wasn’t too bad.

I want to do the same thing with beef or lamb and make shwarma this spring.

[Anonymous No.15671468]

>>15663789
45 minutes to debone a chicken? Do you have palsy or something?

[Anonymous No.15671505]

>>15671468
>im better at something you do too and Im gonna make sure you know it!
small pp energy

[Anonymous No.15671554]

>>15663313
Just make sure your knife is sharp and is a proper one. It's surprisingly easy, if you are not in a speed deboning contest.

[Anonymous No.15672986]

>>15665088
Green
>cilantro

Red
>coriander

Uh... who's gonna tell this guy?

[Anonymous No.15673349]

>>15662455
Looks tasty. How much time did it end up taking, and how challenging was it?

[Anonymous No.15673451]

>>15664753
Might be a little wet for a cake.

[Anonymous No.15673976]

awesome thread. reminds me of why i bother with this site still. anywho, I'm making some oxtail bourguignonne. its raining and chilly where I'm at so I decided to make something rich and cozy.

[Anonymous No.15673988]

>>15672986
Leaf vs. ground seed

Where i live leaf is referred to as cilantro and the ground stuff is referred to as coriander.

[Anonymous No.15674015]

>>15662455
There's probably some reason not to do this, but I would have added cheese

[Anonymous No.15674071]

>>15665055
>bread
>a pain
Hehe

[Anonymous No.15674795]

>>15674071
Lmao i didn’t mean to do that, but that’s awesome

[Anonymous No.15674836]

>>15669578
>pork belly/anchovy red pepper flake glaze
>parsnip puree
>golden raisin/chicken stock/mustard seed/white wine sauce
>pickled fennel
>seared radicchio

it was really really good

>>15671059
yea bro, pork/beef/lamb bolognese. get a pasta crank they are cheap!

[Anonymous No.15674857]

Here's some french onion soup I made a couple nights ago. Onions, red wine, beef stock, herbs de provence and wahlah

[Anonymous No.15674889]

>>15674857
I used 10 pounds of onions because they were 28¢/lb
This was them in an 8qt stock pot after softening up a bit. The liquid was all onion juice at this point

[Anonymous No.15674906]

>>15673976
and the final result. i decided to make some gnocchi to go along. really hit the spot. now to pass out under some covers. happy cooking everybody.

[Anonymous No.15674917]

>>15674857
>>15674889
bet it smelled amazing.

[Anonymous No.15674947]

>>15662455
I made butter chicken today.

[Anonymous No.15675150]

>>15674947
Very nice anon, butter chicken bros unite!

[Anonymous No.15675160]

>>15674857
does your house still smell like onions

[Anonymous No.15675174]

>>15674917
It did
>>15675160
Smells like onion farts now desu

[Anonymous No.15676157]

>>15674015
oh no theres plenty of recipes that call for cheese. Just not jaques original recipe. He uses fontina and a more thanksgiving-like stuffing in some later versions he recorded. Found lots that include cured meats and tons of various cheeses. I think putting raw meat inside is what you would want to avoid. That being said I think if you atleast par cook the filling you can stuff it with meat, I know I saw atleast one recipe that included ground italian sausage.

[Anonymous No.15676196]

>>15674836
yeah those are flavors I can't even comprehend in that first part. I can't wait to get to a point Im comfortable enough to experiment like that. Thought about doing some of Chef Majk's recipes from youtube, he does fine dining / contemporary / molecular type recipes that are meant to be accessible at home but I feel like I should have a proper restaurant experience of that caliber before I try my hand at it. I've never been to a restaurant anywhere near that realm of cooking.

[Anonymous No.15676201]

>>15674947
>butter chicken
the best sloppa that ever was. based

[Anonymous No.15676310]

>>15662455
Some oc
Made some meduim rare stake, a duxelle filled baked tomato, fried potato crisps and pickled mushrooms, a foamed onion velute, with pommes croquette and handmade bernaise

[Anonymous No.15676378]

>>15676310
god DAMN anon - those little fried potato cups full of mushrooms are awesome. Like a little bread basket full of wild mushrooms and herbs. This is fucking incredible. Nice ass dinnerware too. A meal that is unironically fit for a king

[Anonymous No.15676418]

>>15676378
Took me some time to make, Made it for me and My date.

[Anonymous No.15676453]

>>15676310
you work in a gay restaurant?

[Anonymous No.15676533]

>>15669501
That utensil looks good dude, can I see more of it? Looks like a fish-slice/tongues combo

[Anonymous No.15676565]

>>15668325
looks nice

[Anonymous No.15676623]

I’ve seen so many people on here talking about butter chicken, and I’ve got fuck all else to do today so I’m going to make some. Any top tips lads?
I’m a good cook and I’m perfectly capable of finding a decent recipe but you’re never too good to learn from your fellow /ck/unts

[Anonymous No.15676674]

>>15676623
>tumble weed drifts past
Ah well, I’ll just over in this corner over here <@:^\

[Anonymous No.15676731]

>>15676623
Always use whole spices, from a middle eastern market / import stores that carry middle eastern products as they grow way different spices over there. Their bay leafs look way different and taste different for example. This is a great recipe but definitely use chicken thighs, I honestly cant believe this dude used chicken breasts. The rest of the video is perfect.
https://www.youtube.com/watch?v=5eMgECPDbAo

[Anonymous No.15676735]

>>15676731
fugg watching that butter chicken recipe is making my mouth water, that shit is so good. Middle eastern sloppa is the best sloppa im telling you. Flavorful like nothing else. This is pretty much the only recipe that doesn't use ghee though, the rest of middle eastern cooking pretty much exclusively does and is a crucial flavor in their food.

[Anonymous No.15677131]

>>15665494
that looks delicious anon, recipe?

[Anonymous No.15677645]

Not sure if this counts as OC, but I did a recipe for braised short ribs with oxtails instead.

300°F in an oven for roughly 5-6 hours covered with aluminum foil. The shrinkage away from the joint has me concerned. As does the charred bits floating around. I took extra care not to burn the fond too

Well, here's to hoping none of that charred shit comes through once I strain it tonight and reduce it into a sauce tomorrow

[Anonymous No.15677690]

>>15677645
as long as you cooked it and the picture is your picture it belongs in an OC thread anon. Ox tail basically melts when braised or stewed, its mostly gelatinous connective tissues and fat, hence the thick layer of fat on top. Doesn't mean it wont reduce into a kick ass sauce though. No idea how it charred though, especially covered. pull off the solidified fat layer when you take it out of the fridge, it may take most of the charred bits with it and a fine mesh sieve should get the rest. You definitely dont want all that fat in your sauce though. You basically made demi glace once you're done reducing it. You could freeze what you dont use of the strained portion and add those ice cubes to sauces you want to have a rich beefy flavor to at the end, similar to how you'd finish a sauce with butter - and it will really level them up.

[Anonymous No.15677710]

>>15676533
My buddy brought them over, but you described basically what they are.

I only had small tongs and knew he had these big fuckers and I wanted to use them instead lol

[Anonymous No.15677796]

>>15677645
6 hours is probably a couple hours too long at a minimum.
I've also found that the difference between oven and just using a large stockpot is negligible in the end result, but it's much more expensive to run an oven for hours and it's a bigger pain in the ass to then deal with an extremely hot oven dish at the end.