/ck/ - Food & Cooking

>>4277004
>mfw it actually is a dessert joint I've been to and the words together mean something in Cantonese...

How does cooking which cut of meat or skin on/off affect how big the carbon footprint is...well this is slightly misleading.

>>4277142
I've noticed that they were basically cookie cutter shapes since I was 6. I didn't think it caused me to eat more, but it did make me start questioning how did they make 'chicken' get into such uniform shapes from a young age.

>>4277140
I like boot shaped ones the best for some reason.

>>4275361
Why do you have so much cranberry sauce?

Easy mode? A instant noodle for the each of ya.

Simple and ideal mode?
'Use the canned tomatoes as a sauce, cook it a bit in a sauce pan. Use another sauce pan to boil your pasta in some salted water.

Open your tinned beans (1 can or 2, up to you), drain it and add it to your tomato sauce.

Throw in some spices, salt and pepper being the basic, then maybe choose one or two more. Debate what spices to use with your friends, don't go overboard and use all of them, it'll just taste like shit. Cook it for a bit more so the spices flavor are even.

Drain your pasta once you're done, place on a bowl or a plate, spoon your beans and tomato sauce on top when ready to serve. Might also go well on top of crackers.

I'm a fan of asparagus, since the Hollandaise sauce for the eggs will also go well with that. Fresh fruit is also good.

Congrats on having a classy as fuck son, I know kids ranging from 3 to almost adulthood that would've demanded McDonald's, ice cream or junk food for breakfast if his/her parents said they could have anything they wanted.

>>4274874
Which state are you in?

Steamed, poached, deepfried...but jointing a chicken isn't really that hard. It only takes me minutes to do it at home and I'm not formally trained in such things.

>>4274123
You're going through the "Must post in every thread to make my voice heard" phase. It happens.

>>4273748
Well, if you're going to eat it, refer to it with its previous name. Diarrhea fish.

>>4273763
If you want something that holds well together, grouper, snapper or haddock serve just as well.

>>4273743
Because of the following:
1) The area and method of which Orange Roughy is caught means that large stretches of area underwater are 'bulldozed' by these nets being dragged around. These areas are important for Orange Roughy as a habitat, without these areas, Orange Roughy numbers drop. These growth of deep sea ecosystems are measured in decades at least, centuries by most estimates.
2) Orange Roughy take forever to mature, which means that the population is sustained not by newly mature roughy but by already mature ones spawning more than once. Take the mature ones out and you're not taking away one fish, you're taking away the possibility of at least dozens more in the future.
3) Orange Roughy like to school together, which makes them easy to catch. Previous fishing has already decimated roughy population to around 20% of its original population levels, with some regions at 3%. Which means any sustainable approach has long gone, if there is one at all.

I am so excited, life suddenly has meaning again.

gravy.

>>4272556
I tried using an oven bag, I did not find it remarkably helpful.

>>4272529
Ah, alright.

>>4272485
Sounds like a good recipe, Ramsay's recipes on Channel 4 are all pretty good and relatively simple to follow.

>>4272516
Next time, try raising your chicken above the accumulated cooking juices with the bed of potatoes, if they're uneven, slice them in half.
Otherwise, invest in a a oven safe steaming tray or rack that you can put your chicken on top of, that seems to get the browning process more even.

Other than that, looks good. I'm hungry now.

>>4272395
Follow recipes, find one that matches close to what you're aiming for. As you get better, you will understand why Step X produces Y results, things like timing and temp is a bit of a general guide and you'll hopefully learn to fine tune and tweak if as you accumulate experience.

Now to answer your questions, with chicken, if you're doing something that OP is doing, you're not really stuffing the chicken. While the stuff inside should be edible, it's mostly there to help give the chicken more flavor.
If you're stuffing the chicken with vegetables, it should be raw and there should be no cooking necessary beforehand. (Off the top of my, I can't think of any exceptions). The heat of the oven should cook both the chicken AND the veg inside.
I don't cook whole chickens very often so I just use online recipe guides as a rough guide and plus/minus cooking time according to the size of the chicken I bought.

>>4272267
It will work under the skin but the chef I learned under said that it the effect on the meat won't be uniform. While it's fine and sometimes even desired if you're cooking for just you and a few guests, it's something not particularly encouraged if you're in a commercial kitchen where the dishes have to be more uniform.

It should help give your chicken a stronger citrus flavor, since there's more surface area for the citrus juice to run/evaporate during the cooking process. Not too sure about the thickness, since the juice content of each lemon is different, ideally the lemons should still be moist after you take your chicken out or the reverse effect would occur where the cooking juices from the chicken are being drawn into the lemon instead, giving you dry meat.

I wonder can you use it in any savory dishes...I use a little bit when I'm making pastries, haven't really thought of using it in other dishes...

>>4272220
The lemon, ideally sliced in half is really only in the cavity to perfume the meat and give it some moisture during the cooking process so that it doesn't dry out as much.
If you really want that lemony or citrus flavor in general, grate some of the zest into the butter. When I use orange, I use around half an orange's worth of zest or more, so adjust if you use lemons.

It really is a personal choice, I tried some other fruits but citrus seems to stand out the best, lemon was good but I prefer orange because orange seems to be a little sweeter. I occasionally use the other half of the orange to make a quick sauce or a reduction with the pan juices just to give it that extra hint of orange/citrus smell and sweetness. Can't do that with lemon because squeezing in half a lemon's juice would make the sauce too sour.

Garlic should still not be a huge problem, I do hope you like garlic though.

>>4272161
On 4chan when you say 'engineer' most people think of the guy who comes rounds and builds sentries and sets up teleporters in your base.

>>4272199
Depends on did you peel the garlic, slice it or leave it as it is.

Also depends on whether you like garlic or not. It won't be particularly overpowering if it's just sitting in the chicken cavity. I personally love garlic so I tend to mince the garlic together with the butter along with the herbs and it's not overpowering so I doubt it would be for yours.

I also use half an orange inside the chicken cavity instead of lemon.

It should turn out fine, do come back and tell us how it came out.

>>4272078
In this episode of Kitchen Nightmares..starring this guy.

Every single cook, amateur and professional who I know and thought they were anywhere near 'good' were very critical of their food and never stopped being critical.