/ck/ - Food & Cooking

It's less about saving money and more about having made it yourself.

>garlic

>stink

Nigger, garlic smells as amazing as it tastes.

>>12263

There's more than one way to skin a cat Anon, you add fillers to burgers to stretch the meat, not for flavor. I prefer my onions on the outside but to stretch meat add whatever binders and fillers you want. Oat meal flour is cheaper than more meat if you grind it yourself.

I like my burgers like you do, just meat, but please explain your reasoning instead of saying people are faggots. I like em cooked plain and topped with onions because I like to taste the meat.

>>12151

1. Get blender

2. Put in beef

3. put in lettuce

4. put in cheese

5. put in sauce mustard/BBQ/ketchup/mayo

6. put in lettuce/tomato/jalapeno/onions

7. put in buns/bread

8. BLEND

9. Heat skillet

10. poor in blended mixture of ingredients

11. cook for 10 minutes one each side

12. let skillet/pan cool

13. Eat from pan/skillet with plastic utensils

I will post pics of this in 29 days

>>14081

>>14082

>grind your own meat

Do you truly taste a difference?

>>15052

If it's Mechanically Deboned Meat, then yes.

>>15052

Yes. Preground meat often isn't trimmed well, wasn't great meat before it was ground, etc.

Grinding your own lets you pick out good meats, mix them yourself to blend flavors, and of course benefit from less time sitting around letting microorganisms establish colonies throughout.

from bottom to top:

>dry toasted bun

>patty with melted cheese

>second patty if you so choose, also with melted cheese

>lettuce (usually iceberg)

>raw onion (optional I guess, but cmon)

>light spread of mayo/horseradish mayo on dry toasted bun

the bottom dry toasted bun soaks up some of the burger juice but still maintains structural integrity. im not in favor of butter/mayo toasted for a burger because the smoother surface doesn't grip the ingredients as well.

when it comes to the patty, im personally am in favor of thin patties, cooked all the way through with lots of char on the outside. inb4 muh meedyum rar, ground beef isn't meant to be undercooked, as the texture just gets mushy and gross; I don't give a tin shit about the food safety aspect of it. it also keeps the option open for a double cheeseburger. I usually just salt and pepper the outside, though I've occasionally smeared mustard on the outside à la in-n-out and had good results with that.

the iceberg lettuce is there for texture and crispness to counteract the heft of the beef. the star of the show is always the patty, and getting funky with your greens choice usually takes away from that. the cheese on the lettuce directly provides a good anchor so it doesn't slip around as much. raw onion provides additional crunch and a nice bite to balance that strong beef flavor; the horseradish does the same.

thats my template burger. when you do fool around, it's important to remember where stuff is placed, because nothing is more disappointing than a burger where all the toppings have gooped out. also, meme burgers with 5+ toppings, to what end?

>>14982

Pretty much this only that I add diced onions to the meat before cooking and sometimes garlic.

>>15032

Onions are better if you fry them into crispy straws, I know it seems like an extra unnecessary step but it makes a huge positive difference in terms of taste and texture, and if you make too many just eat them as if they're a mouthful small onion rings.

Probably sub sandwiches,

Pretty good sandwiches, they make cheesesteaks with provolone cheese as God intended.

Great Italian but, they're not cheap.

I think my dad used to use colby jack. But the thing is he would DROWN that shit in butter, and use a couple of spices. Can't remember what they were, but I know one was oregano.

>>14433

>50 billion years

>>14959

Brotip: You can substitute fresh pineapple juice for real rennet for the purposes of cheesemaking. It has an enzyme in it that's good for the less-acidic, harder-than-paneer varieties of cheese, like mozzarella. My experience with cheesemaking is that different climates can fuck with the process when it comes to plant-based rennets, so please be advised. Your flag is Canadian, which covers a pretty large mass of land, which could be anything from "Mildly New York" to "Frozen Russian Tundra." Try a small batch of cheese first, to ensure that you don't just make an awful mess.

And if you fucking do it, report back, holy shit. Requests for information on /ck/ are pretty bad about not giving feedback beyond "THANX, BRO, GOING TO FUCK OFF FOREVER NOW."

>>15016

>Your flag is Canadian

With how flags work he might not be Canadian at all.

t. trapped in California

Can you carbonate fruits with those things? I seem to remember a Chefsteps video about it, or maybe it was with a siphon.

>>15007

Pretty much just fizzy drinks. Good if you've kicked a soda/sugar habit.

>>15007

You can carbonate milk for extra fluffly pancakes or batter for frying.

I have a question

Does raw meat have more nutrients than cooked meat? What is the way to cook that preserves the most?

>>14974

Technically no, but cooking does displace a good amount or alter some. So if you roast, the fat coming out has some, or fry the bits stuck to the bottom too.

The best way to preserve it is to stew it, so anything that comes out remains in the pot.

This probably isn't what you were looking for, but what really clears my sinuses on a rainy day is mixing together sliced banana, rice, and warm milk. Eating it is very comforting.

>>12889

Garlic, leeks and onions are not root vegetables. They may grow underground or partially underground, but they are just part of the stem, they are not roots.

>>14945

Potatoes and carrots have parts not underground, does that make them not root vegetables?

Stupid American, shut up

>>14950

>Potatoes and carrots have parts not underground, does that make them not root vegetables?

And sometimes tree roots have parts not underground.

You can't top perfection.

I've literally never over-marinated any food ever. Although 24h should be the maximum.

I enjoy adding the juice of 1 lime for the final hour of marinating, so that the acid helps to start break down the meat and absorb the flavour better.

>>14733

yankees are those north of the mason-dixon line.

Commiefornians includes Wyoming and Colorado.

dairy, like what's the purpose of it, cheese is fucking overrated and vegan ice cream is 1000000x better anyways.

>>14924

I feel for you and your lack of good cheeses, americanon.

>>14938

This man in a philistine, ignore him.

>>14719

>A proper US meal would be something like smoked beef ribs, grilled corn on the cob (with seasoning), mashed potatos, chili, biscuits, and a glass of bourbon.

WHOOO WE, now that's a meal fit for a king.

Tell us about the results.

>>14797

Swirly half-charcoal half-bread abomination. I should have taken photos.

>>14784

You can combine it with some kind of low carb flour to make low carb noodles.

>>14955

And by 1/4 cup, I meant 1/2.

>>13904

I never liked actual honey and always thought that there had to be something more to winnie's hunny.

>>13910

They said blurpleberry was the closest thing to the fourth flavour, blurpleberry was another made up flavour from the show, maybe a mix between blueberry/plum/grape?

my mother and I were watching an anime scene where the characters were drinking earl gray and we've been drinking it ever since

haha I tried Freddy Fazbear's pizza XD

(USER WAS BANNED FOR THIS POST)

I made and ate sea salt icecream from Kingdom Hearts, dyed blue like in the game. It was pretty good.

>>13759

Yes actually, circa 1998 I ate some Cheesy Poofs from South Park, I remember it because the fat ponytailed clerk flipped out and went on a rant about how it was a gimmick and there were already Cheetos so Cheesy Poofs were redundant and just a meme he didn't actually say meme

I just said that was part of the fun, left and ate them.

>>14801

Looks tasty

>>14801

see

>>14609