/ck/ - Food & Cooking

>>12843

I know. I think I didn't use enough yeast, but they still tasted good.

What's your pick: einkorn, kamut, or other?

IMO kamut is fluffier and tastier but more expensive.

Anyone have any tips for making pumpernickel? Store near me has whole dark rye flour.

Ok, I changed my mind, I don't have the time or electricity to make genuine pumpernickel. I guess I'll make Schwarzbrot instead. Anyone got tight Schwarzbrot game and willing to share?

You can toast ground or whole spices, but it is easier not to burn whole spices and they are less stale.

If you care enough to toast your spices, a trip to the ethnic grocery store and a spice grinder are in order.

>>12888

Checked

>spice grinder

I'll just use a mortar and pestle tbh, maybe smash it between two bricks if that isn't enough

>>12892

You can use a mortar and pestle, but a lot of people I know just get an extra chopper style coffee grinder or a small pepper mill for the purpose.

May want to sieve the spices after, sometimes the pieces don't get small enough.

>>12887

Pepper burns easily too and gives a bitter taste

>>12883

It's an Indian thing, they do it with ground spices too, with great results. If you're making curry, go for it. For everything else: ask yourself: why? What does toasting do to the product I'm using?

>>12897

If you use a coffee grinder or blender the swirling blades will create heat, which in turn will toast your spices. If you use a pepper mill or pestle & mortar that wont happen, both have their use.

>>12899

>If you're making curry, go for it. For everything else: ask yourself: why?

I do it for curries and chili con carne

>Bourbon

A qt southern belle with a sweet side to her. One that likes to take things slow and relaxed.

<Orange Juice

Shoulder-length straight hair, with bangs on the side with an average height with a slender physique, slightly tanned and with medium-sized breasts, a personality of being cheerful during the day but clumsy during night. No benis

>Poutine

Jesus…I don't know where to even begin.

>>12881

>Gravy on fries

This girl is a brown Elfgirl drawn by Synechdoche, that's all you need to say. She also plays Hockey.

>Cheese Curds

With the worst(best) kind of taste in DadJokes. Seriously, all the other Food-tans hate her because of the food-based punnery she does.

Pork bun.

Thicc, pale Chinese waifu, big soft tiddies, cheerful, motherly demeanor.

hahaha i love these. this happened to me a few days ago, not so much a screw up as much as a failure to plan.

>free meat from work spoiled, no meat in fridge, no money for store

>remember squash and carrots in crisper

>making vegetable soup

>realize liquid vegetarian food isn't very filling

>start making biscuits

>don't have a pastry cutter or foodpro

>chop up barely frozen butter and mix it with a knife into the flour into roughly pea sized gobs

>time to add the liquid!

>realize the milk spoiled that morning too, probably aided by the putrid meat fumes

>well i still have sour cream, i'll just add water

>biscuits don't rise, basically dry dumplings

they honestly weren't bad for the soup but i wanted biscuits dammit.

>>12787

excuse me for not spending more money and bringing out the caul fat for this midweek low effort meal. please, oh benevolent master, tell me what i should have done to elevate the humble pot roast to a standard that you would find acceptable. seriously, you took the time to reply to me and make sure i know that you think my food is average, but i don't see you cooking any food to prove you can do more than say cell phone pictures of food you can't taste is mediocre. i know you'll just reply again with a low-effort "u so mad bro ur food is gay" but honestly you should think about what you actually contributed to society this week.

>>12791

>you'll just reply again with a low-effort "u so mad bro ur food is gay"

u did it 4 me

>>12791

Meh, wouldn't worry too much.

I got a nice big chuck roast yesterday; onion, carrot, celery and 8 hours later it was well flavored and tender coming out from the slow cooker.

My hands still smell of onion.

>>12787

yeah, nah, you're a cunt

polite sage

I'm a poorfag so I put pork butt in a slow cooker I found for free with a dry rub then pull it when it's done. I don't have much time to cook these days so sometimes I don't even bother removing the fat.

>>12781

Depends on the cut, "obviously".

Entirely different fat characteristic in veal vs pork, and the meat is much more tender… so plan on far shorter cooking times.

I would look at around 16 minutes under a broiler (on a roasting pan, without a dutch oven), rather than 12 hours in a low oven.

>>12781

Veal is a very, very low-fat meat, and thus dries quickly. It's even recommended that you utilize lard whenever cooking veal to add moisturizing fat to your cook.

Smoked Veal is only good for Jerky.

Luke Nguyen's Vietnam and Greater Mekong series. Not exactly mellow but host has nice personality, cooking is done mostly on streets in exotic settings and it's very pleasant to watch.

Jacques Pepin

>>12728

>>12695

He doesn't do that retarded reverse valley girl airhead inflection in his earlier videos. He picked that up along the way somewhere.

>>12732

I apparently haven't found an older enough example to be tolerable.

I find Julia Child's voice mildly irritating;

The (apparently newer) Chef John Foodwishes far more so.

The Townsend's 18th Century Cooking videos are surprisingly chill. You can tell that much of the stuff he is doing is to showcase items from his catalog (like really… I can't see myself seasoning food in the kitchen out of a pocket snuffbox spice kit or using dinner utensils obviously rough wrought by a blacksmith), but he tends to keep it low-key enough to still be enjoyable.

>>12437

Cheese-maker Anon here. I made a ball of Mozz, but forgot to take pics, however I do believe I made a pretty good job of it. It's really best as soon as you've finished kneading it in a salt brine though, when it's at its freshest and is naturally melted and gooey.

Now I have a bit of a new project involving cheese: a Holiday Cheese Ball. I've got homemade Cream Cheese and Mozzarella down, and combining the two will make for a nice hors d'oeuvres around Christmas time.

The problem is that I have no idea what I want to do for the flavor profile. Any suggestions?

>>12672

I wouldn't flavor it. These things are best with their original flavor. If you want to add something, do it by adding a garnish or combining it with something. In your case you could add some naked cherry tomatoes.