/ck/ - Food & Cooking★

>>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 (OP)

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 (OP)

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 (OP)

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

>>12288

As a kid I wanted to do that at some point but then as I grew older I realized that fast-food chains are a tool of globohomo and stopped eating them entirely.

>>16116

Stop going to Japanese McD, i think it's the only one on the world where the food looks like on photographs and tastes like rootless garbage available anywhere else.

Why do people like fast food to the point of feeling the need to review, defend, eat, get exited over, research and argue over it?

I just never cared about it but seeing so manny people devoted to it feels strange

>>16773

It's because many people make food they like and grew up with part of their identity. When you criticize overpriced, sub-par burgers or pizza that someone has eaten for years and loved, that person will tend to feel insulted and think that you not only call the food bad, but also imply that people who eat that have shit taste as they usually do.

It is not limited to fast food either. Telling mainland Japs that white rice is a mediocre starch and Okinawans live longer because they replace it with potatoes will start a shitstorm.

>>12012 (OP)

>I'd like a fish sandwich with cheese on the side

https://sallysbakingaddiction.com/best-banana-bread-recipe/

highly recommend

If you want a highly developed banana flavour, the bananas have to be just about rotten. Black skinned and oozing oily juice, just about bursting at the slightest touch… that's going to taste like bananas.

>>16636 (OP)

Little bit of vanilla can make almost anything taste better, as can other flavor extracts and acids. Same with mixing in a bit of other flours or powdered peanut butter. Some people like to add chocolate or cocoa powder into banana bread dough.

Adding diary like milk or yogurt can improve texture and make it more moist.

Recipe in >>16642 is more or less what I arrived at myself after some trial and error starting from Chiquita's old recipe. Only difference is less baking soda (3/4 of the listed amount) and a tablespoon of lemon juice.

If you are sensitive to baking soda flavor, you can experiment with cutting down on it or find a recipe using yeast instead.

>crust seemed a bit thick and hard

You might have baked it for a bit too long or it is oven/temp display issue on your or recipe creator's side. Ovens are not perfect, and there will always bee a bit of a temperature variation - especially in consumer grade products. Mess around with with temperature, pan placements, or get an oven thermometer/temperature probes.

>>16652

Pretty much. You can always 'ripen' them in the oven if you really need to. Some grocery stores sell overripe bananas at a discount, so that's also an option if you are lucky to have one like that nearby.

>>16636 (OP)

Replace baking soda with bakers yeast.

Personally, I like to use coconut butter (in conjunction with butter, use less of the later) , coconut sugar, vanilla, chocolat chips, and you can add a bit of dark rhum.

>>16573

The soy isn't bad as long as you are not allergic and don't eat too much, and as long as it's organic (the pesticides are very bad) but I would never use soybean oil in my food, or really any processed oils. I like coconut oil though, but almost never use it.

>>16572

>Non stick is fucking cancerous shit. Don't use them, get a cast iron

TRUE. Also Just skip the bullshit and go straight to BLACKSTRAP MOLASSES. the RICHEST DEEPEST MOST INTENSE FLAVORS, with a bit of nutritional content too!

>>16718

mushi mushi pancake cat meow moew Yey

>>12750

Heil…?

fukken PEINKIEK!

takes NEIN minutes to cook!

>>16736

this is a joke

As long as you live in a place that has fresh pineapple, tuna, avocado… it's perfectly ok.

Everywhere else: I can make you a better tasting, cheaper pizza.

Chicken, cream cheese, Bacon and/or pepperoni, maybe some olives. Perfect pizza.

>>16668

Perfect pizza is made first in the dough, and the sauce. And then making sure the cheese is good, goes well with the sauce.

And then, personally, it is some sort of chili pepper, and good meat, whether it is chicken, beef, or something of a hard sausage.

>>16650

Is correct.

>Everywhere else: I can make you a better tasting, cheaper pizza.

It's all about what you can get locally, or even grow/make yourself.

>>16645

He was probably referring to pizzas made with cream instead of tomato sauce; flammenkueches use a different dough, they're closer to a pie than a pizza.

Very cool