/ck/ - Food & Cooking

cook it medium-rare, season with black pepper and kosher salt, or garlic salt if you want..sauces..ehh I actually don't know much sauces for pork chops.

>>4477253
Here's my lava cake (:

>>4477226
>>4477235
Would definetly grub on.

>>4477196
>>4477235

Thanks and yeah it tasted real good. You guys want to see my dessert I made in Culinary School!? I post in /ck/ every now and then btw, sometimes w/ my name as AbySsaL or just anon but I don't post much as I'm busy.

>>4199518
That's enough, if you got bacon bits go for it, grated cheddar cheese aswell. My personal favorite was my pic, sour cream and chives only. with black pepper and kosher salt on the skin. Baked potato is usually just a side dish to whatever else your eating but if im hungry ill just make one , but yeah your suppose to put em in the oven and while their cooking you make your main dish.

>>4199508
Also Chives Nigga, best thing ever on baked potato

>>4199508
*I also

>>4199460
Found my Baked potato picture, Y also use Alton Brown's method, but sometimes for a crunchier and quick potato I put it in there preheating to 500 F degrees and when it gets there wait like 10min and it comes out the same but crunchier and quicker. Anyways I season mine w/ kosher salt before.

>>4199441
read, no meat at the moment, or I'd put some I was hungry so I worked with what I had
>>4199446
It isin't

350 F degrees for an hour for a nice soft potato, poke w/holes in fork before and cover w/ olive oil basically massage it. Give the skin a nice crunch, I'll post a pic of my potato later.

Rate my Pizza /ck/ It has red bell peppers, mushrooms, thin tomato slices, balls of fresh mozzarella cheese, Italian seasoning. I didn't put any meat because at the moment I didn't have any. Anyways what did you guys eat/make today?

Bitches don't know about Tapatio

Abyssal here again, here are my 10/10 burgers that my friends always say tops restaurant burgers.

I'm not going much into detail. I cook my burger meat like my steak pansear but not as hot. 80/20 ground beef flip once of course swiss cheese ontop once flipped with a portobello mushroom sauteed with butter and caramelized onions. I take out the burger medium let it rest a bit cheese nice and melty place mushroom on top with onions underneath, You can eat it like that or add anything else you want like lettuce/tomato/ but I wouldn't.

>>3978873
you can use bread flour instead of AP flour in the recipe my bad forgot to say

>>3978869
For protein content..It's difficult to explain im sleepy. There different kinds of flour. AP, pastry, cake, self-raising yatta yatta different gluten content and such

>>3978862
Day 2
1.Punch down dough and let rise again. I did this for you already.
2.Heat up the sauce and the sausage. Using the microwave will be quicker than the stovetop.
3.Preheat the oven to 450. Lightly oil a 9” round cake pan that is 1 ½” deep.
4.Roll out the dough into a 12” circle and fit it into the pan. The dough should just cover the bottom and sides of the pan with no over hang. Prick the dough all over with a fork.
5.Bake for 10 minutes then remove.
6.Spread half of the mozzarella over the dough. Spread the sauce over the cheese covering completely. Spread the sausage and red peppers over the sauce. Top with the remaining mozzarella and the parmesan cheese.
7.Bake for 20 minutes or until the cheese and crust are golden brown and the filling is bubbly. Remove from oven and allow to sit for 5 minutes before cutting.

>>3978860

Here's the recipe

Chicago Deep Dish Pizza

Dough:

1 ½ tsp. yeast
6 T. warm water- 105-115 degrees
6 T. warm milk- 105-115 degrees
Pinch sugar
2 T. oil
1 T. cornmeal
½ tsp. salt
3 T. whole wheat flour
1 ¾ cup flour

Tomato Sauce

2 T. oil
½ cup onion, diced
1 clove garlic, minced
3 cups tomatoes, peeled, seeded and chopped
¼ cup tomato sauce
Dash basil
Dash oregano
Salt and pepper to taste

Toppings:
1 cup Italian sausage links, cooked and sliced
3 cups mozzarella cheese, shredded
½ cup red bell pepper, cored, seeded and thinly sliced
1/3 cup parmesan cheese

1.For the dough, in a small mixing bowl dissolve the yeast in the warm water and set aside for 3 to 4 minutes.
2.In the kitchen aide mixer bowl, combine the milk, oil and cornmeal. Add the yeast mixture and mix.
3.Add the salt and whole wheat flour; mix well.
4.Put on the dough hook and gradually add the white flour and work into a soft, workable dough. Stir on #2 for 5 minutes.
5.Put dough into a large red cambro, coat the top with oil and let the dough rise overnight in the frig.
6.For the sauce: Heat the oil and add the onion and garlic, and cook for 3 minutes.
7.Stir in the diced tomatoes, sauce, basil, oregano, salt and pepper; simmer for 30 minutes until thick. Place in a small cambro label and place in frig until tomorrow.
8.Cook the Italian sausage thoroughly, cool slightly and slice into ½” thick slices. Place in a small plastic container, label and place in frig until tomorrow.

Before I post it I think it's time to introduce my self I don't want to make a new thread just for my self. I have been lurking on /ck/ for half a year or more, started posting helping people being anon a couple months ago and 2 months or less i've been using the name Abyssal you might see me around giving recipes or helping people on questions they ask :)
Anyways I am in the Culinary Arts Academy (3 years so far) Cooking is my passion. Any questions you got for me ask anytime when you see me on /ck/ I'm going to sleep now.

>>3978854
I didn't take any of when I did but it was Delicious I'll tell you that. I wasn't joking when i posted here saying how long it takes to make 2 days actually.

Anyways give me a few minutes and ill post.

Would you fellow anons want to have My Culinary teacher's chicago deep dish recipe? I did it sophomore year.

I made pumpkin pie a week ago. Baking pies is not something you learn in one day bro. You're going to have one shitty fucking pumpkin pie. You need a flaky crust with pastry flour and butter. The pumpkin filling is done fairly easy. You already fucked up so just do it another day and research it more.

I made it it's like 3 fucking recipes but it's hella fun and delicious seriously though you like need a team of 5 to do it. I make mine from scratch so I do the dough, the sauce, and cut up the ingredients really fun though I loved doing it in my culinary academy

I love him because he also teaches you the chemistry of food and why it works and such and what not.

>>3972288
My friend who is 16 wears a pacemaker :/ same thing i think