/ck/ - Food & Cooking

>>15844

I tried this : it was delicious and simple

https://www.youtube.com/watch?v=wDY70xFlG1Q

>>16908

Thanks for the find, Sven McImmigrant

>>15844

At the beginning of the virus panic the only canned food left at stores near me were garbanzo bean 12 packs. I never ate garbanzo, but bought it anyway just in case. When looking for recipes I found this video for pan roasted garbanzos. Now I just make garbanzos with vegetables for lunch on workdays or eat them with leftover ingredients I want to clear out. They taste good, are very easy to prepare, and surprisingly versatile.

Then I learned about aquafaba. I save it, mix it with herbs and spices, and use it as a glaze when roasting cashews and other nuts. I sometimes use it in homemade granola. That way it is possible to cut down on sugars while still making everything stick together.

We already have a thread like this: >>14718

>>16585

Wtf I cast irons now

wow, deep shit being posted on /ck/ - what the hell?

The legacy must live on

>>16585

F

>>16887

>>16886

Thanks. I guess I am pretty good then, better than average at the very least.

>Knife skills

I haven't cut myself in years, but I think that I am on the slower side when I need to produce slices or cubes that are more than 70% uniform.

>How well you do on a daunting recipe, no vid, on first try.

Guaranteed success if it involves techniques and ingredients I am familiar with. Otherwise it's two to five tries to get it 100% correct.

>cooking for a group

Does not happen too often. Most notable occasion was back in high school when we had a heritage day, when everyone was supposed to bring food from their culture. My table was the first one that was cleared.

Another one was my old job, where there was a tradition to bring doughnuts on your birthday. I decided to just deep-fry my own. They were gone quickly, people were asking me where I bought them, and refused to believe that I made them. Most of these people were used to Dunkin Donuts, so it was.

Other than that, If I bring something to gatherings there are never any leftovers, and sometimes there are a few people asking me about food.

>if your cooking gets you laid, or kills the mood

It certainly helped to make girls interested in me, but I ruined it every time with my obliviousness and autism.

>>16925

>Is it worth investing in one of these?

It really depends on your finances, what you want to cook or bake, and amount of time you have to do it. Everything kitchenaid does can be done by hand, using less expensive hand-held mixers, or other small and inexpensive tools. You just end up sacrificing money, counter space, and your hearing for convenience and consistency.

Personally, I do not think it's worth it. You are better off learning to knead dough by hand; it does not require electricity, is satisfying, lets you save some space, and gives your arms and hands a bit of a workout.

>>16925

>If often want to make bread or pizza or some other baked goods but end up not doing it because I'm too lazy to prepare and knead the dough.

Try no knead bread.

https://cooking.nytimes.com/recipes/11376-no-knead-bread

https://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

>>16925

Cheap to mid-range models will do well when it comes to baking cake, cookies, and other basic things.

If you want to make bread in it, get the most powerful and durable model you can find and afford. I have heard horror stories from relatives who had cheep ones that started giving out after multiple bread making sessions. If you do not want to learn kneading or prepare no knead dough, look into bread machines. You only need to put ingredients, and everything else will be done automatically.

Kitchen aid sells refurbished units through their site, but international shipping might complicate things a bit, especially given what's going on.

>>16934

It's all very subjective in the end. Most bread recipes call only for about 15 of active labor and if you see something go wrong, you can salvage your dough. You can't check up on rice too much, and it is tougher to fix it when things go wrong.

Either way, kitchenaid has other uses outside of baking. It can also ground meat, mash potatoes and shred meat.

>>16243

Why no tomatoes?

>>16251

Allergy

>>16243

Something with overripe avocado so it's got the consistency of butter. Alternatively underripe avocado diced and fried like potatoes.

>>16937

substitute jello with agar agar and it's vegan, just has a different texture

>>16225

>I should I a roast a duck? I have never cooked duck before.

That should have been "How should I roast a duck? I have never cooked duck before."

There is so much variation in the recipes I have found.

Oven temperatures range from 300-400 degrees.

Some recipes call to score the skin, some to prick it, some both.

Some recipes call for flipping the duck over while it is cooking.

Some recipes call for convection, others say not to use it.

>>16246

Few times I tried to roast a duck I had best result when using the rotisserie in my stove. I bake it at 300F-350F until meat itself gets to about 150F, then I turn the heat up to 500F to crisp the skin. I usually bake some potatoes in the dripping pan. That way they get flavor from the dripping duck fat.

>>16253

>>16257

rubbing the skin with a mixture of salt and baking powder will also help dry the skin out before cooking to make it even crispier

>>16253

I tried cooking duck breast this December and used this recipe. It ended up very good. Only downside is that it requires sous vide equipment, but decent circulator costs about $70.00 or you can just use beer cooler method.

>>16182

this is how a duck must be filleted

https://www.youtube.com/watch?v=Fpp4IzD7_Uw

I have 50lbs of wheat.

I have a hand mill but no way to bake bread the utilities go out.

>>16907

Just fry the dough on a pan then. You will have pita-style bread.

>>16914

Or dig a hole in the ground, make a fire in it and bake the bread in a dutch oven in the ground.

>>16894

Well shit - amazing what can happen over two weeks.

Danish authorities aren't doing anything that has disrupted the supply chain just yet - I think… but borders are closing left and right to non-essential travel.

shit's going to get mildly interesting

Chef J from foodwishes make decent pastry & bread how-to videos despite not being pastry chef himself. Do you want to learn more about cakes/sweet desserts or hearty breads?

https://www.kingarthurflour.com/videos/baking-skills

there are so many cooking youtube channels that show you how… just look it up yourself

This channel was recommended in another thread.

https://www.youtube.com/user/northwestsourdough

>>16893

When I was 4 or 5 my mother got my brother and I to help her make some vanilla butter cookies out of the sesame street cookbook we had. My grandmother lived with us too and she cooked most days so we saw that and my father and his brother are both capable homecooks. I've also always enjoyed watching cooking shows on tv, and remember my grandmother saying that one of my uncles used to watch the cooking shows with her. So then in high school I took home economics for 2 years to cook and talk to girls and I had one really good old lady teacher in the second year there and I still use some of her tips and philosophy - she taught us how to use chickpeas like the Arabs do and because they are usually an inexpensive food.

I know a guy that said a nigger told him a little smear of grape jelly on fried chicken is really good. He said he tried it and it was bretty good, especially if you're full of fried chicken, but want to change it up so you can keep packing food in like a glutton. Never tried it myself. I'm plenty gluttonous as it is.

>>16307

Just wait until you start exploring the exciting world of flavor inside a bottle of Heinz 57.

Glad the jellyburgers worked out.

Cottage cheese and bacon bits.

got really sleep deprived once and made a mayo and strawberry sandwich. actually bretty good. its fun to play food god

>>16329

We could probably have seen her(?) face redden without the pound of makeup.

>>15700

The muscle is still alive, that's all.

>>16866

Is this the narrator of Binchou-tan? Sounds a lot like it.

I like Bon Appetit's channel a lot, i thought it was going to be just soulless trash but it comes out quite genuine, most of the chef/personalities are pretty likeable too not all though, it has some dumb series made just for entertaiment such as Every Way to Cook X but it also has some more informative stuff, not so much anymore though.

>>16286

I really enjoy his voice and mannerism

>>16817

Of course he does - vadim even comes in to steal boris's dirty dishes. that's how boris avoids having to clean those

100+ videos and only 162 (I'm #162) subscribers? This has to be a good channel. And it is. Lot's of indian and asian recipes. Intro is ebin too.

i don't even bother with the captions

>>16864

That looks really tasty and the way it's folded is pretty cool. I think I'm gonna try this.

It is possible that you either under-cook it or contaminate it after cooking. If you have issues even after you eat chicken cooked in restaurants, you likely have some sort of dietary intolerance or allergy to chicken or ingredients used in its preparations.

>what I can do about it

Do not eat chicken and go see a doctor. If you can take it, cook different chicken parts in different ways and with different ingredients, try a little bit, and narrow down to what exactly causes the issues.

>>16842

What the other poster said.

Are you cooking it thoroughly enough? Is it getting contaminated after cooking? Is your kitchen clean? Have you thinned your paints?

No wait

But ya - try to map out your cooking process: What spices are you using, could it be an allergic reaction? if you suspect its some of your other ingredients, try cooking without some of them to see what happens?

I'd try because why the fuck not but I'm not expecting anything great.

It's probably similar to snails in that they can taste from awesome to disgusting depending on how they're prepared.

>>15869

>>15897

tastes like buggery