No.13266 [Last50 Posts]
Anyone have a pirate for the complete Iron Chef series with subs?
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No.13267
Subs? No. I have the dubbed version.
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No.13416
Reading some history on British rationing. There's a sidebar on feeding children (no age given). Most of the things make sense: Give them most nutritionally important stuff first in a meal ect., but I can't figure out the last one
>Don't let the children have pepper mustard or vinegar
Why? Mustard is likely because it's vinegar based, but otherwise I've got no clue. An internet search reveals nothing and people I know in medical professions couldn't figure it out either when asked. May not have actually been valid, but I can't figure out the reason for that.
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No.13418
>>13266
Unhappy with ironcheffans.info?
>>13416
Stupid wild ass guess:
It has nothing to do with nutrition directly.
It is about getting the children to eat what is put before them without consideration of taste. This should minimize picky eating, meaning they eat what has been alotted and they live and grow, rather than self starving and malnourishing because they're unable to put their magic sauce on it.
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No.13447
Probably more of a /fit/ question but are there any nutritionfags on that can help me figure out how to gain weight? I ask /ck/ because when I asked /fit/ they said chicken and rice.
My doc said I have to cut down on fats because lel cholesterol but force feeding myself carbs is physically painful and meat is too expensive to eat in large quantities. Rice generally makes me want to die for some reason but I can slam bread and potatoes all day.
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No.13448
>>13447
eat white rice topped with red kidney beans prepared caribbean style with some chorizo bits thrown in for EXTRA FLAVO(U)R
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No.13450
>>13447
Drink soda everyday.
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No.13454
>>13447
Fucktons of beans and lentils will do it. You can cook them in crockpots, pressure cookers, pans, so on and so forth. Throw potatoes, onions, garlic, and other vegetables in with them, along with meat when and if you can afford it. You might get pretty gassy though.
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No.13455
Is there such a thing as a bread that's non-vegetarian when fresh? Only thing I could think of is some bread that uses lard instead of butter, but I know jack about baking bread.
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No.13466
>>13455
Look for anything pita, pitta or pizza. They all mean the same thing; it's just Greek for "bread". You can put anything on top or inside, from eggs over cheese to anchovy, from bacon over olives to basil.
Pasta, focaccia, pissaladière etc aren't that different: wheat and water or eggs, with whatever else nature provides.
Meat loaf is the opposite: minced meat with bread crumbs, egg and whatever else added. As long as it tastes good and sticks together it'll be fine.
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No.13468
>>13466
I meant the bread itself, not using it as a host for meat.
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No.13469
YouTube embed. Click thumbnail to play.
>>13455
>>13468
You can use lard as fat in some breads,
or make literal meatbread (thanks, /tg/).
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No.13470
>>13469
Animal fats are not good for baking as they don't emulsify well into the dough because of their high water content. This means they don't incorporate well into the dough and can't provide the function of fat which is lubricating the dough to help retain the gases released during baking. But you can try it anyways and post result.
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No.13478
what the fuck are you talking about? if you render your fat right there should be no water. fat has nothing to do with trapping gas, that's where gluten and starch chains come in. animal fat makes great baked goods; see: anything involving lard, like biscuits and tamales. (i know, tamales aren't baked, but they perform like a baked good)
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No.13537
>>13478
also, how would water make it not mix well with the dough? isnt there already water in dough? I thought the reason why animal fat isnt used in baking is because it would tatse like meat…im pretty sure mexicans make breads with animal fat or shortening too.
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No.13569
File: a80e0689803e847⋯.png (Spoiler Image,167.82 KB,663x659,663:659,a07684949202d22159237d0f84….png)
Does /ck/ have a wiki like some other legacy boards do? Not a newfag, but have never taken an interest in food or cooking before.
>pic unrelated
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No.13570
>>13470
WTAF?
Grandma ALWAYS kept lard around, because the pie crusts were better - flakier - with lard than with shortening or butter.
The trick of course is to get it rendered right, to keep it mild in flavour. You want to start with unseasoned fat, as salt or pepper or anything else will end up in the pastries, and nobody wants a donut with black pepper.
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No.13571
>>13570
>nobody wants a donut with black pepper.
I'm actually experimenting with a Luther Burger recipe, and my Honey Mustard Glazed bun with some cracked pepper on top sounds great!
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No.13573
>>13571
Babish did a Luther burger as part of the Boondocks episode. You might find it interesting.
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No.13575
>>13571
can you swap in a cake doughnut? I'm looking for a denser way to kill myself.
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No.13593
>>13575
I wouldn't cake donut, but I might take a split raised donut and toast it in a panini press.
>>13571
Pickled jalapeno slices sounds better to me than black pepper.
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No.13595
>>13570
Pretty much everyone is over the bacon meme, but if you wanted to make extra-bacony bacon donuts, you could use bacon fat…
Plus I hear there're foreign countries where the people there put _meat_ in pies.
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No.13613
When all one has is a little tea leaf strainer, are there better means of getting coffee than:
>beans in grinder
>put in strainer (green tea optional)
>add to liter of water in saucepan
>bring to near boil
>leave burner on lowest it can go
>when time to drink, cool pan in sink until just slightly too hot to drink
>pour in thermos and drink
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No.13617
>>13613
Cold extraction.
Soak ground coffee in enough cold water to cover for 24 hours. I recommend a mason jar, half full of ground coffee, then fill with water. The coffee will swell.
Decant through your strainer, reserve the liquid.
This is basically an espresso strength coffee, suitable for use in most recipes calling for coffee flavoring.
Combine with hot water to drink as regular type coffee… start at about a 1:3 ratio of concentrate to hot water, although you will find you have a slightly different strength preference.
This preparation method is particularly good for cheap ass preground coffes that comes in cans.
Also look up "cowboy coffee", where you pour boiling water over a few spoons of ground coffee in the cup and wait 5 minutes, or shell out the $30 for an AeroPress.
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No.13636
>>13617
>still recommending endocrine modifying (inb4 you retort with m-muh BPA not realizing all plasticizers release endocrine disruptors when exposed to excess heat) plastics instead of a glass french press because your hipster soy friends tell you it's superior
hue
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No.13641
How do I save leftover wine when I used some of it for cooking? Anything better than plastic wrap+recorking it?
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No.13642
>>13641
If you care, and it's wine worth saving, you either drink it within a day or so, or displace the air from the bottle with nitrogen and then recork it.
Thd reality is that you probably don't care that much, and the wine you're cooking with costs so little compared to a nitrogen system that it isn't worth saving.
Try a box wine with a space bag inside, there may be something that matches what you're cooking. Unlike a rigid glass bottle, the space bag naturally shrinks as the wine is removed, so there is no air to displace.
Vacuum preservation probably works (not as well as nitrogen, but cheaper) but the corks are porous, so air will get sucked back in over time. Many come with nonporous (or at least less porous than cork) rubber stoppers, but remember this is a short term life extension.. 10 days tops, not a long term solution.
Drinking the rest of the bottle is the generally recommended solution.
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No.13643
>>13636
Yeah, but french press coffee tastes like shit to some people.
If anon is willing to spend money, a Mr. Coffee or similar basket filter brewer would be a better match to make a large batch at a time, then thermos for later consumption.
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No.13653
What are the essential cooking boozes? Anything that should be added to white wine, red wine, sake and bourbon?
>>13642
>Vacuum preservation probably works (not as well as nitrogen, but cheaper)
I have a Food Saver. Would this work?
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No.13654
>>13653
Nevermind on the food saver question. Realized there's an attachment just for that I never used before.
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No.13703
>>13617
Been doing this ever since I found a small mason jar at a second-hand shop. Works quite well, especially in those high-fat cookies last week but also good enough to drink on its own or added to tea. But I'll have to wait to see how well it works doing so with apple cider vinegar.
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No.13705
whats a good substitute for juniper berries for making smreka? without the juniper it wont really be smreka but whatever
id try strawberries but they mold too easily
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No.13722
Every single time I make puff pastry, the butter melts out of it while baking. I can't figure out why.
I've tried a 1:2, 1:1 and 2:1 ratio of dough-to-butter but it always seems to go the same way. I make sure the butter is chilled before use and before the pastry is baked, I've used both salted and unsalted butter, I've used different types of flour, I've changed how many times I've folded it but it always melts.
Can anybody tell me what I'm doing wrong?
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No.13724
>>13722
Do you use the method where you put butter in between dough layers?
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No.13725
>>13724
The one where you place a slab of butter onto the dough and lament it several times? Yes.
Why, is that not the right way?
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No.13731
>>13722
is your oven hot enough?
honestly, puff pastry is about the only food that usually comes out better from a factory than from human hands. unless you really want a specific kind of flour or butter in it i wouldn't bother.
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No.13787
How does one learn which spices and so forth go together with what foods so I stop just throwing whatever on whatever? Like, "flavor theories" and so forth?
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No.13788
>>13787
And what foods and everything else? Surely there are entire books with, say, chapter-length dissertations on different kinds of meats' subtle flavor and texture differences and what vegetables would suit them?
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No.13798
>>13725
I think that is the cheaters method. The real method is to make half of the dough with fat and the other half without fat.
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No.13850
>>13787
here you go my dude
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No.13851
>>13850
Those charts aren't answering his question, he wants to know what spices go with what.
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No.13860
>>13787
I'd love to know that too, but I think besides a few rules there's no real theory. Sometimes the weirdest things match. I think experimenting and learning from proven recipes is the best way to go. Sometimes I just pick a herb and work with it for a while. Lately I've been experimenting with tarragon f.e. it tastes real nice by itself and seems to go well with fish and chicken.
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No.13865
>>13851
Still very useful infographics, thanks fellow co/ck/sucker!
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No.13867
>>13851
only thing I had that could help. Dont see you answering his question either tbqhwy
>>13865
No worries my dude
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No.13917
>>13850
A lot of the shit in the chart on the right seems really inaccurate.
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No.14120
I've got some extra cut up frozen chicken thighs. I have recipes I could make, but I'm in the mood for something new. Ideally can be made in a pressure cooker.
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No.14163
I'm considering making Japanese curry, but making the roux a cheese sauce as well. Is this a phenomenally stupid idea or could it work?
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No.14199
Anything Korean that's simple to make with ingredients obtainable in the US (ideally something I can throw in an electric pressure cooker)? Internet order is OK if it remains stable after opening or (even better) can be obtained in a reasonable quantity.
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No.14205
>>14163
I feel like it would put the salt content off the charts.
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No.14344
As I'm straining the thing at the end, can I use leftover apple cores for making apple cider?
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No.14839
Blue foods that don't use blueberry?
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No.14840
>>14839
>Blue foods that don't use blueberry?
Blue cheese.
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No.14845
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No.14850
Two questions. Are there any guides to spices? Eg, as far as how to prepare them, whether they should be used as a garnish or cooked, and combinations of good flavors?
Secondly, what do you guys think of recipe sites? Are they all garbage, or…? I tried this particular recipe and it's very, very good. I never made my own stew or gravy before and it was damn good, tastes pretty comparable to my parents' cooking.
https://www.allrecipes.com/recipe/25678/beef-stew-vi/
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No.14852
>>14850
> and combinations of good flavors?
You could take an egg, scramble it, and mix spices you own to find combinations that work and note them down.
Recipe sites are ok as long as you don't take them as gospel
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No.14854
How do I make my apples last longer other than making compota/kompot out of them?
>>14839
Blue mushrooms or usnea
>>14344
The seeds have cyanide, so no, unless you plan on killing yourself
Just buy more apples you poorfag
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No.14856
Also how do I make my soup taste good and how do I make it creamy after I added too much water
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No.14858
>>14856
>how do I make my soup taste good
Start it with a mirepoix
>how do I make it creamy
Add more starch with thinly sliced potatoes or directly with corn or potato starch
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No.14859
YouTube embed. Click thumbnail to play.
>>14856
First 15 minutes or so of video is how to soup.
Pretty good starting point.
Should be able to add a little rice to absorb some water; pureeing the rice should creamify the soup.
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No.14861
>>14854
The amount of cyanide in an apple seed is tiny. You's have to eat a massive amount of apple seeds and nothing else to notice any kind of effect.
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No.14862
>>14854
>How do I make my apples last longer other than making compota/kompot out of them?
Store them in a cool place with high humidity. Go through them regularly and use any that are going bad (cut out the bad parts) so they do not spoil the rest.
You can also can or dry them.
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No.14870
>>14858
Anyone else prefers celery root over the stalks in soups and stews? I think the earthier, nuttier flavor of the root is superior. And it doesn't fall apart with longer cooking times. I also like that you can get some caramelization on it.
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No.14872
>>14870
Do you mean leeks or can you put celery in soup? I tought celery got shitty when heated(like lettuce, mustard, etc)
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No.14873
>>14872
No, no leek. Ofc you can put celery in soups. Classic mirepoix is onions, carrots and celery. But you can use both parts of the celery. Stalk and root.
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No.15157
Invidious embed. Click thumbnail to play.
What is the name of the chef mentioned at 0:19? I can't figure out the spelling.
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No.15161
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No.15180
Why does "deluxe" always equate to, "Here, I ejaculated mayonnaise all over your foods."?
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No.15181
Is there already a decent thread up for absolute beginners? I'm talking people who are too autistically fearful of cooking to even know how to ask a butcher what part of meat is the best for cooking something like a simple stew. No "Just chop it up and cook for 20 minutes and you're done!" I'm-already-a-chef level instructions and whatnot.
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No.15182
>>15181
>that last bit
I mean, "cook for 20 minutes" could mean a hundred different fucking things, and without specifically knowing which way, form, temperature, etc to do it, it seems intimidating. I don't even know how to look for this shit at grocery stores.
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No.15191
Can cheese be made from Kumis or other alcohol made from milk?
>>15161
Thanks.
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No.15200
YouTube embed. Click thumbnail to play.
>>15181
Maybe not a thread, but there are resources in the world.
The video series (first one embedded, or link https://youtu.be/n0wZEKrb52E ) will take you about six hours to work through. Julia Child may annoy the piss out of you, but if you're starting from nothing, it will give you a basic understanding.
I'm also a fan of "The Joy of Cooking", which is a book by Rombauer. You probably want to steal the oldest version you can find; the revised and updated editions removed some of the really old knowledge that isn't as helpful to a cook stocking food from a grocery supermarket instead of a farm garden.
Don't be afraid; if it's truly inedible, you can order a pizza while you're cleaning up the mess you made.
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No.15215
>>15180
Because chicken eggs are precious in Japan and mayonnaise is made with a lot of eggs.
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No.15216
So I was away for 10 days and I forgot a cucumber in the fridge. The cucumber was laying besides 2 tetra packs of milk and ofc it was pretty rotten. When I drank the milk both packs had a distinct cucumber flavor. And I'm not talking about drinking from the carton but pouring it into a glass and drinking it in another room. I even bought new milk to test and they tasted different. Is it even possible for flavor molecules to get into a thing like a tetra pack?
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No.15220
>>15216
>I even bought new milk to test and they tasted different.
Was it a blind test?
I'm surprised the taste could get into the tetra packs.
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No.15283
>>14858
>>how do I make it creamy
>Add more starch with thinly sliced potatoes or directly with corn or potato starch
or make a roux and add a roux (butter and flour that's been cooked to remove the flour taste) to the soup
alternatively, you could make a good stock and reduce it to get it naturally thicker, and if it's not creamy enough, just add some cream
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No.15321
Anyone ever tried making a griebenschalz type dish with bacon? I'm thinking I'd fry up a pound of bacon, then once it's completely crispy, grind the bacon up and mix it back into the rendered bacon fat.
Anyone done this? Is it worth an experiment if not?
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No.15322
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No.15323
>>15321
Traditionally you make it by using pork belly and flare fat with a 50:50 ration. If you want less grieben take less pork belly and more flare fat. Using smoked pork belly aka bacon should work too. I guess people don't do it because the schmalz is also often used for cooking and there the smoke flavor is likely not wanted. If you intend to use it just as a spread I think it might be good. Try it out and report.
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No.15324
>>15323
I intend to use it only as a spread, yes. Though I must add, traditionally bacon grease was the cooking fat of choice in most of the USA, but the south in particular.
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No.15423
YouTube embed. Click thumbnail to play.
Can this be made with dried fruit or just fresh?
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No.15425
This may deserve a thread, but I'll try here anyway. How do you Americans deal with the abysmal state of the food industry in this country? I'm trying to eat as clean as possible, but most food seems like it is fucked.
>95% of the supermarket is highly processed shit filled with wheat and sugar and unpronounceable chemicals.
>Animal products filled with who the fuck knows what from factory farms.
>Fruits may be covered in pesticides.
>Fish probably has toxic shit in it from the oceans being polluted.
>Soy everywhere.
Am I too paranoid? I've mainly been eating vegetables, nuts, healthier meats like grass fed beef, and some fruits. Is there ways I can keep my diet clean without starting my own farm? I'm not wanting to be an Olympic athlete or anything, I just want to eat better. The changes I've made to my diet the last 6 months or so have made me feel pretty good, it just seems like the more I research things the more I find how terrible the food production is for everything.
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No.15426
>>15425
>This may deserve a thread, but I'll try here anyway.
It is a big topic, I would make it a thread.
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No.15433
>>15425
Where in the US do you live? In the south, Publix has good produce for very reasonable price. Just making shit on your own is fairly easy if you plan it out and have a good freezer.
>Animal products filled with who the fuck knows what from factory farms.
Either it is destroyed when you cook it or it would have failed inspection. Failing take up hunting and eat delicious wild boar.
>Fruits may be covered in pesticides.
That's why you wash things anon.
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No.15434
>>15423
Probably not.
Might be able to make it work if you rehydrated the dried apples.
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No.15435
>>15433
Looks like we don't have any Publix around here. I'm not concerned with price so much as quality. I already cook most of my own food so I'm comfortable with that.
>That's why you wash things anon.
Would that really help with thin skinned fruits like apples? Seems like it would just soak right in. It's probably best to just go with organic since I still really like fruit and don't want to drop it all together. Unless that is just a marketing meme that means nothing now.
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No.15438
>>15435
Publix is an mid- to up-market general supermarket. Your area likely has an equivalent. I doubt it makes much of a difference in terms of pesticides and the like.
>Would that really help with thin skinned fruits like apples?
Washing in general only takes off dirt. Many pesticides are intended to be used outside, so anything that's supposed to stay on a fruit will stick on through a rainstorm.
>American food industry
It's not just here, these practices are part and parcel of modern agriculture the world over. That's how we manage to grow enough food that it's become dirt cheap. You've probably been reading a bunch of naturalist blogs that grossly overstate the health effects associated with most things you listed in your last post. I know I went through a period where I was reading a bunch of that shit and was also really paranoid about it.
You have to realize a few things. First, you're not going to get away from the chemicals (even if you buy a plot of land and only eat what you grow there, your food will still be taking up toxins from any previous pesticide use or other pollutants in the soil). Second, the doses you get from food of toxic stuff like pesticides is usually really small, and eating healthy (like fresh foods, cooking at home, etc) will let you avoid any real effect from them until you're 100 years old. Third, do some research on chemicals and preservatives you find on labels, because some are just fancy names for stuff you've heard of (like ascorbic acid is just vitamin C). And finally, look into what actually matters in terms of avoiding toxins, and avoid/moderate intake of those foods or go organic (for example, toxins bioaccumulate in animals, so meat would be something you want to avoid or spend extra money for organic stuff).
Some tips off the top of my head:
-Go for organic or grass fed meat
-Fish is hit or miss, with apex predators like tuna being full of tons of mercury, while others like sardines are fine.
-If you eat rice, go for white rice instead of brown, because the rice plant takes up arsenic from the soil and stores it mostly in the bran
-Health effects of wheat and soy are way overblown, but if you see them on the ingredients label of something that you don't think should have them, it's probably an indication that the product is generally shit
-Look at the sugar content on the nutrition label, as tons of added sugar is usually another good indicator of shitty products.
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No.15439
any reason to degrease stock? shouldn't the fat make the soup taste better?
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No.15443
>>15439
Depends on the soup. I often don't skim the fat off mine, but I'm on a high fat diet.
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No.15448
>>15438
Thanks for the info. I probably am too worried about some things. I think what I'm eating now is mostly fine, I'll keep these points in mind too.
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No.15455
>>15435
>I'm not concerned with price so much as quality.
Enjoy your Whole Foods experience.
Also, look at joinig a Community Supported Agriculture (CSA) subscription… they have them around here. You buy a share of whatever happens to grow at the vegetable farm; you go to the place and pick up a box every week in season.
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No.15463
How much flavor am I losing if I cut up the vegetables for the next 4/5 days all in one sitting, stick them in a container and use them as needed? Any vegetables this is bad for?
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No.15464
>>15463
I do it all the time with cabbage and carrots. No significant problems up to about a week with refrigeration.
Should be able to break down lettuce, broccoli, and cauliflower similarly. Lettuce will turn the fastest of these.
Less good with celery, onions/garlic/shallots, bell peppers and the like. These dry out quickly at the cuts, and start stinking up the fridge (which means losing flavor).
Potatoes will oxidize and change color.
Easy enough to try something and later decide not to do that again.
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No.15514
>butter has sugar and protein
>lard/tallow has protein but no sugar
>??? has sugar but no protein
>oil has neither sugar nor protein
What's in the blank?
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No.15515
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No.15516
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No.15517
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No.15518
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No.15519
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No.15520
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No.15521
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No.15522
>>15514
8chan experienced an error. Check the console for details (typically F12).
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No.15599
Should I add vegetables when making stock? It feels wasteful to add them to strain them out. When I am using the stock to make soup I always add vegetables to the soup so I should still get the flavor.
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No.15600
>>15599
Yes ofc. It's not really wasteful as they give their flavor to the stock. After cooking for hours they are not very tasty anyways. Very mushy and basically tasteless.
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No.15663
I've got nappa cabbage and mushrooms. How should I fry them? Which first? What to add (Garlic? Soy sauce?)?
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No.15695
I poured some excess beef fat into a jar and put it in the fridge to use later. Now that it has cooled I can see there is about 1cm of liquid below the fat. Will the liquid make the fat go bad faster? How should I remove it?
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No.15698
>>15695
Freeze your fat in ice cube trays instead next time.
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No.15740
What is the deal with cast iron? Is it just a meme? Stainless steel is better for everything I can think of except thick pieces of meat, pan pizza, or things like zucchini.
Are there any recipes that are better on cast iron? I tried to find something online, but answers are either generic 'burgers, bacon, steak, and grilled cheese' or 'cast iron is better for everything, except…' followed by a long list of dishes and ingredients. I really want to use my cast iron pan more, but stainless steel works better, is more versatile, and more convenient. All these people swearing by cast iron must have a reason for it, but what is it?
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No.15741
>>15740
The cast iron purists don't like washing dishes so they use the pan seasoning as an excuse to be lazy
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No.15742
>>15740
I wouldn't call cast iron a meme but in general stainless is better. One of the things where cast iron shines is when pan frying potatoes. You can only get them right in them as they stick in a stainless pan and in a coated one they won't crisp up properly. Also fish can be pan fried well in cast iron. But you are going to need one just for fish because you won't ever get rid of the fishy smell once it's in the pan. They are also good when you want to put it in the oven after frying.
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No.15743
>>15740
They are nonstick, hold heat well, and last forever.
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No.15744
>>15740
Cast iron retains its heat better and you don't have to worry about various coatings being on your cookware. It should really only be used as a searing instrument/stove-to-oven instrument, or in select situations. Personally I suggest a wok for pan-frying or sauteing things unless you need the greater flat surface area,
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No.15745
>>15743
>and last forever.
This is also an important point. In a regular kitchen environment, your cast iron cookware is basically indestructible. In the few instances where someone can "ruin" their cast iron dutch oven or pans, there's usually pretty simple maintenance procedures that can reverse the damage 99% of the time.
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No.15747
What the anons think about to industrialize the kikes' fat?
Could it be useful for something?
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No.15748
I picked up a can of mushy peas on a whim. I know they're supposed to be a side with fish and the like but are there any interesting things to do with them? Are they generally seasoned? It doesn't look like it by the ingredients, just some sugar and salt. I was thinking of adding them in to a split pea soup.
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No.15757
>>15695
>I poured some excess beef fat into a jar and put it in the fridge to use later. Now that it has cooled I can see there is about 1cm of liquid below the fat. Will the liquid make the fat go bad faster? How should I remove it?
I had some more beef fat to add so I put it all in a pot and boiled off the water. It worked well.
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No.15789
>>15741
>>15742
>>15743
>>15744
>>15745
Thanks for the responses. Frying potatoes on a pan is not something I considered, as growing up potatoes were either mashed or in form of fries.
My stir fry with cubed and cast iron pan-fried sweet potatoes turned out to be pretty good.
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No.15854
I am making apple cider vinegar. How do I know when it is ready?
I read that you are supposed to keep it in a air tight container once it is ready, why is that? Will the vinegar start turning into something else?
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No.15979
Hey faggots, I'm trying to determine if my corks are food-grade or not.
Is it natural for them to discolor water if you let them soak for 12 hours, or did I get chinked on my "raw" corks?
I'm trying to find a replacement for a 100-year old non-standard size canteen cap and this shit is driving me mad.
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No.15995
>>15854
>How do I know when it's ready?
When it gives you a stomach ache instead of getting you drunk when you drink a cup of it from the five gallon jug.
>Air tight container
Because homemade apple cider vinegar is a breeding ground for yeast, so you want to keep the environment anaerobic.
>>15979
Couldn't you use a cork from a bottle of wine or liquor or fancy beer?
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No.15997
>>15995
>Couldn't you use a cork from a bottle of wine or liquor or fancy beer?
No, it's a non-standard size. It needs to be at least thrice as wide as a common cork so I'm forced to use board or gasket material.
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No.15998
>>15995
>Because homemade apple cider vinegar is a breeding ground for yeast, so you want to keep the environment anaerobic.
Why would yeast be a problem? They already used up all of their food making it alcoholic. Yeast can also work anaerobically so that would not stop them anyway.
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No.16003
>>15997
Cork stoppers are readily available in sizes up to around 5 inch (125mm) diameter.
I'm just gonna be an asshole and assume you're looking for about a #16.
I buy mine at the local hardware store, in the nuts and bolts and weird screws section.
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No.16007
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No.16053
What to do when a recipe calls for all purpose flour, but does specify whether it should be sifted on unsifted? Are measurements listed usually pre or post sifting? I am a complete novice when it comes to baking, and I am trying to make some cinnamon rolls and pizza dough. Recipes I found did not specify sifted or unsifted flour for either one.
In general, does sifting matter much? I read up a bit online, and some people swear by always doing it, saying that sifting will make baked goods lighter and give them better texture. Others claim that only difference it makes is filtering out debris that might be in the flour and make mixing a little bit efficient by eliminating possible clumps.
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No.16054
>>16053
At least in the US, flour is pre sifted. I have never bothered to sift flour. I would not worry about it.
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No.16223
YouTube embed. Click thumbnail to play.
I don't think I have ever tasted XO sauce. What does it taste like? I'm quite intrigued by the recipe of this bugwoman. Are there any brands you can recommend.
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No.16228
>>16223
>I don't think I have ever tasted XO sauce
>I don't think I have ever tasted orgasm face sauce
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No.16235
>>16053
Sifting breaks apart clumps. Some clumps may form from sitting around in the bag between the mill and when you're measuring.
Whether it helps significantly or not depends on what you're making.
If you have to knead the dough, I wouldn't worry about it.
If you do your damnedest to not overwork the batter - cakes, pancakes, biscuits - to keep them from developing gluten and to keep them tender, yeah sifting might give you a leg up by allowing the flour to hydrate with less stirring.
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No.16244
Can any one recommend some good homemade lunch box snacks? I'd like something like a candy bar but without the sugar and bullshit in it. Just that style of food. Unwrap and eat, maybe like a sausage roll.
I'm a vegetarian (missing body parts make you shit water if you eat meat) and I can't eat tomatoes or soy. Happy to substitute things as needed. Just suggest me some good snacks I can bake at home and are relatively good for you.
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No.16245
>>16244
Nuts, seeds, cheese, sandwiches.
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No.16249
>>16244
Can you do deviled eggs?
I rather like cornbread muffins with cheese baked in. Underfill the muffin cups; muffin tops on cornbread are meh and it's easier to peel the papers if the top doesn't overcrown.
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No.16250
>>16249
Yea, but eggs don't last well.
Muffins sound like a good idea if not for the sugar.
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No.16258
>>16250
If you're opposed to refined sugars but not all sugars, dehydrated fruits like prunes, apricots, and dates may fit the bill.
A sweet kick and something to nibble on.
Back in the day, microwave popcorn was quite popular around the office, although the aroma pissed off everyone who didn't have any to prepare.
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No.16259
>>16244
You can makes your own bars out of nuts and seeds. Almost all of them use certain type of ingredients:
>base: usually dry, like chopped nuts, coconut flakes, seeds
>dry binder: almond flour, peanut powder, other flours, or coconut flakes
>wet binder: melted butters, liquid oils, eggs
>additives you want. For most people it is dried fruits, syrupy sweeteners, etc. many things will work. You can use poppy seeds, dried veggies, herbs, spices, sauces, etc.
All you need to do is mix ingredients together and then bake them at 350F until the mass hardens. Rule of the thumb is to go 1 part wet, 6 parts dry, but you can experiment to make crunchier or wetter bars.
Other than that you can make your own cheese, fruit, or veggie 'chips,' sandwiches, wraps, baked falafel and other non-meat patties, and so on. There are also those frittata muffins that internet went crazy for a few years ago, but you would need to eat them within an hour if you cannot refrigerate.
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No.16263
>>16053
Sifting is important if you're making something like crescent rolls or flan (sifting the sugar) because you want to get just the right consistency. If you're making regular baked goods like cookies, muffins, etc. it really doesn't matter. Consider if what you're making calls for a light/flaky/crisp pastry. If it does, sifting is worth the effort, if not, it's a waste of time unless you're stirring by hand in which case sifting will make your life easier.
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No.16333
Any good pulled pork recipes?
I want to cook it in the oven and without sugar.
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No.16335
>>16333
Here's what I usually do.
>Make a spice mix using whatever spices you feel like using. Garlic powder and paprika are good to use for a base.
>Fill a pot with a 1:1 mix of apple cider and water. Make sure not to fill completely since you'll put the pork shoulder in there.
>Add a heaping tablespoon or two of the spice mix and some bay leaves.
>Place the pork in the pot with the fat facing up. To try get it fully submerged if possible or at least most of the fat submerged.
>Store that in your fridge for 24 hours.
>After 24 hours, pull the pork out and pat it dry with paper towels.
>Preheat your oven to 225°F/107°C
>Rub your spice mix all over and in every nook and cranny.
>Place the pork in a roasting pan fat side up. Make sure the pan is deep enough so the juices don't spill over.
>Bake for 1.5 to 2 hours per pound. I usually get a 10 pound shoulder and bake it for 18 hours. Note that your oven may stop baking after 12 hours. Go set it at 225/107 again quickly and continue baking.
>After the time is up, turn off the heat and let it rest in there for an hour or so. If you need to bake more, take it out and cover with a lid to let it rest.
>Take it out of the roasting pan into a serving pan and shred it apart. Your call what to do with the bone.
>Once shredded, sprinkle some more of your spice mix over and mix if needed.
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No.16338
I need a recipe for burger buns. I will be using all-purpose flour.
Previously I tried https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe but they were too sweet and tasted cakey.
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No.16340
Hi /ck/
Do you know how I can be able to digest cellulose, such as fruit or vegetable skin, without contributing to the greenhouse effect at a global scale? Or am I gonna have to steam/boil everything?
Thank you.
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No.16341
YouTube embed. Click thumbnail to play.
>>16340
The best practical methods for fighting harmful greenhouse emissions that modern science has offered seem to be on aftertreatment of exhaust products, rather than reduction of exhaust products.
The good news is that high temperature oxidization of the exhaust products is a relatively simple process, requiring only a negligible investment in aftertreatment equipment.
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No.16342
>>16341
I was more hoping for advice on the intake process, as this is /ck/ not /b/. I refrained from posting here when one of our local hospitals made a guy able to lactate come on you owe me.
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No.16344
>>16342
Exhaust aftertreatment is what they use on coal power plants and diesel engines and….
Sorry. It's what we got.
Maybe some enzyme like Beano will work, or you can peel your apples.
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No.16352
>>16344
The organic matter in question is not as decayed as the one commonly used in energy production and heavy industry (by a margin of a few million years). You do however have my thanks for the product mentioned.
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No.16355
>>16352
I've heard it doesn't an improvement for some people, but good luck.
There are other aftertreatment options, in case your experimental research concurs.
http://noodor.com/p/Charcoal-flatulence-deodorizer-pads.html
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No.16359
>>16338
Just bake some actual bread shaped into burger buns. That way you get superior flavor, buns will be better at retaining their shape, and they will soak up burger juices better.
>>16340
If you always ate a low fiber diet, like most Anglos do, your body needs to get used to it. For slow but safe results, gradually increase amounts of fiber you eat. For faster but more explosive results, skip the gradual process and just eat as much fiber as you want. If you eat similar amount of fiber consistently, your body will get used to it eventually and eating ton of beans or broccoli will not cause any issues.
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No.16361
>>16340
Humans can't digest cellulose, and the health benefits of a high fiber diet aren't as cut and dried as the fiber industry would have you think. There is plenty of evidence that fiber is bad for your intestines.
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No.16364
>>16361
>there's plenty of evidence
<no links to said evidence
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No.16390
>>16338
I ended up using https://www.allrecipes.com/recipe/6833/burger-or-hot-dog-buns/ with some modifications.
I used 1 tbsp active dry yeast instead of the package of instant yeast, adding it to the liquid before combining.
I also let it rise twice, letting it double in size, punching it down, forming the buns, and letting it rise again for about 40 minutes.
I liked them more than the previous recipe.
>>16359
>Just bake some actual bread shaped into burger buns. That way you get superior flavor, buns will be better at retaining their shape, and they will soak up burger juices better.
Do you have a recipe that would be good for this?
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No.16419
>>16390
Just make whatever bread you like the most. Remember that you will need to form it into buns, so it is more convenient to use a dough that does not require baking pan with raised sides. I like sourdough, so that's what I make.Here's a basic sourdough recipe I started out with:
First step is your starter (or pre-ferment, or biga in Italian), which puts the sour in sourdough and will make it bread raise. It takes a while to make starter, but you only need to make it once in a while. Starter can be kept alive in your fridge, by feeding it flour and water once a week.
Ingredients:
<Starter:
>Rye or wheat flour
>Water
>Time (week)
Procedure:
<Day 1
>Take one part rye flour, two parts room temperature water and mix them together in a ceramic container (regular drinking glass will be good enough) until a paste or goo is formed. If this is your first time, just use one tablespoon of flour and two of water. You only need 25g of it in the final product, so you will have enough starter leftover if you want to make a second or third batch of buns.
>Cover the top of your container with saran wrap (or whatever) and store in warm room temperature above 22C/73F. Cabinet in a warm place, top of the fridge, etc. are good places. I have a cabinet above a range hood and that's where I keep my starter and yest to grow it.
<Day 2
>Shake it a bit, you can mix it too
>Let it sit in a warm place.
<Days 3, 4, 5
>Add a tablespoon of flout
>Put it in a warm place
<Day 6
>You can use your starter now
>Leftover starter can be kept alive in the fridge if you feed it a bit of flour and water once a week
Sourdough part 1
Ingredients:
>25g of starter
>65g of water
>65g of wheat
Procedure:
>Mix ingredient together in a container, cover it, and let it sit in a warm place - just like the starter - for 9 hours
>You can kick-start dough's formation by putting it in a warm oven. Turn it to a lowest heat setting for few minutes (40C/80F or something close to it), turn it off, and stick your starter there for 9 to 12 hours
Sourdough part 2
Ingredients:
>150g of sourdough from previous step
>250g of cold water
>300g of wheat flour
>100g of rye flour
>10g of salt
>0.5g of fresh yeast or 0.25g of dry one and whatever package says it needs to activate
>Enough ice cubes to a cover baking tray
Procedure:
>Mix sourdough, water, yeast, and flours
>Let it rest for 1 hour
>Mix in salt
>Split dough into two or four portions
>Put each portion on a flour sprinkled surface, sprinkle it with flour, and fold a few times
>Turn dough over, flatten it, sprinkle with flour, and fold it few more times
>Form dough into a cylinder and portion out the buns, and form dough into them
>Make sure their diameter is close to the one of patties you are planning to make. Bread will grow, so keep that in mind. Worst case scenario, if you make buns to big/too small, just make bigger or smaller patties to fit your buns. If you want, you can sprinkle them with flour and/or make incision in the top of each bun
>Do it with all dough portions you will use
>Let the dough grow in room temperature for 2 to 4 hours. You can skip the yeast, but then you will need to give dough 10 to 12 hours to grow.
>Unused dough can be stored in a fridge for a few days
>If you make too many buns, you can freeze them. If you left them unfrozen and get stale, just heat them in a microwave for few seconds, and they will get their freshness back.
>Set oven to 250C or 480F and preheat it for 30 min, with an additional tray inside, on the bottom of the oven
>Stick buns in the oven and dump ice on that extra tray below - this will make the air moist will ensure that bread does not get too dry
>Bake for 25 min and check up on your buns. If they are getting a nice color, open the oven door ajar, about 20-25 degree angle. Otherwise, keep baking for another few minutes and check again
>Let buns sit there for another 5 to 10 min so crust can develop
>Take them out of the oven, and knock at the hard crust. If the buns sound hollow, they are done. Otherwise. bake for a bit longer.
>Let buns sit for at least 30 min before eating. If you cut them too soon, all vapor and moisture will escape from them
Done.
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No.16425
>>16419
That recipe sounds delicious.
Should the flours be white or whole?
>It takes a while to make starter, but you only need to make it once in a while.
You should be able to keep it alive forever. Just discard/use most of the starter when you feed it.
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No.16439
>>16425
Thanks, it is just a simple recipe, and there are breads that are more interesting but also more involved. You could also try making french lean bread, which is pretty much a baguette. Buns made out of it would toast really well. This is a decent recipe:
https://modernistcuisine.com/recipes/french-lean-bread/
For poolish use the starter in my recipe or make one using same instructions but with bread or wheat, rye or some other grain flours.
>Should the flours be white or whole?
Sorry, I forgot to specify. To get that rye flavor, you need at least medium rye flour. I used either medium or dark one. Wheat flour one should be white, but you can make portion of it whole. Usually you can replace up to 50% of total white flour quantity with whole one without fucking up recipes. You can also used all purpose flour, but then you will need to make up for its low protein content. That can be done by adding vital wheat gluten.
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No.16449
>>16419
>You can skip the yeast, but then you will need to give dough 10 to 12 hours to grow.
Won't it over proof? Shouldn't you let it rise before forming the buns, then rise again for a couple hours?
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No.16485
>>15740
Plain stainless steel pretty much sucks. It conducts heat terribly, gets gnarly hot and cold spots, and pretty much sucks all-around. Note that these problems go away if the stainless steel is a thin layer over something like aluminum.
The main advantage of cast iron is that it's an excellent heat sink. Once it gets hot, it stays that way, even when good-sized pieces of food are introduced to the pan (like a big steak that needs searing). It is reactive to acids and can develop off-flavors if things like tomatoes sit in the pan a while. There are nickel-plated cast iron pans that combine all of the advantages of CI without the maintenance & reactivity issues.
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No.16623
>>16355
It actually helped although I wish I had one of those pads after I od'ed on beano. After viewing that guy selling total restore I think I have leaky gut. With lectins everywhere and my wallet unable to sustain the entire American pharmaceutical industry, I come back to you again, /ck/. Steven Gundry wrote the plant paradox according to which I should find sustenance in lettuce, salmon and a some olive oil, while running away from pretty much anything sold at the grocery store. Such a bleak perspective led me to find gut restoration supplements, marketing themselves as "pay pharma now and maybe not later". Has anyone prior experience in taking those, is it snake oil or did it actually reduce bloating? As I live in a densely populated area, a fair amount of people and myself thank you for any input.
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No.16626
>>16449
Ideally you want to check up your dough to make sure that does not happen. I got the
>You can skip the yeast, but then you will need to give dough 10 to 12 hours to grow.
from multiple recipes, but never skipped the yeast myself.
>>16623
Not a doctor, but cutting down on processed foods and excessive amounts of sugars could be helpful. Avoiding alcohol, but eating generous amounts of fermented (probiotic) foods and plenty of fiber is often recommended for many digestive issues.
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No.16628
>>16626
I was referring to the apparent process developed by plants to survive by feeding us while killing us slowly. Most actually produce lectins, molecules that dig holes into the thin membrane of our gut. Then some stuff supposed to stay out gets in and causes rampage (brain fog, joint pain, arthritis, etc.). Probiotics come after the gut is restored. I had some positive results with l-glutamine but gut restoration formulas seem more complex. I was simply curious if anyone had taken those and if they worked. Or if that was entirely nonsense. Thanks.
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No.16654
What should I do with a can of evaporated milk?
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No.16656
Yesterday I got 8 leeks from my neighbour. Any good things to make from it other than soup?
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No.16657
>>16656
Salmon and leek tart? Fondue aux poireaux (juste leeks gently cooked with a little butter until they're very, very soft)? Lasagna with leeks instead of spinach?
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No.16659
>>16656
Normally use them in soups, chowders, stews. Used them in lieu of onions in recipes like burgers. Or straight up grilled them. Would probably try something like https://archive.fo/wqpMy or https://archive.fo/vTUvh for a change.
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No.16666
>>16628
Doesn't fermentation, picking, soaking, and high temperature reduce or eliminate lectins?
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No.16669
>>16657
>Fondue aux poireaux
Very good. Going to make this as a side dish for a duck breast.
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No.16687
>>16669
I made this and it was incredibly delicious. Simmer the leek in a good chunk of butter for 30 minutes, add cream, lemon juice and a bit of dijon mustard. Simmer for 25 minutes more. Intense flavor and creamy consistency. Fantastic.
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No.16688
>>16687
Glad you liked it, it's a fairly simple dish but oh so delicious (as is stuff cooked for a long time with butter usually are).
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No.16690
What can I do with long grain rice? I normally make short grain stuff. Any good pilaf recipes?
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No.16691
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No.16698
Any good chili powder recipes?
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No.16699
Anything to know when buying lard? Are all sellers interchangable.
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No.16702
I now have sodium citrate. Good mac and cheese recipe?
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No.16704
>>16699
>Anything to know when buying lard? Are all sellers interchangable.
The lard sold in grocery stores has typically gone through harmful processing and refining such as hydrogenation. You do not want to eat that stuff.
I am not sure where you would be able to find real lard, but if you can't you could always render it yourself.
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No.16707
>>16704
>>16699
>real lard
At your favorite butcher's, of course! I mean, probably. I've never actually bought lard from a butcher.
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No.16710
Would sodium citrate work on cream cheese in egg mixture for an egg braid?
>>16707
I might actually check that.
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No.16715
Scrolled through
>two youtube channel threads
>two burger threads
>two thanksgiving threads from last year
If there is a general show/media thread, then where is it? I admit I might be blind.
If not, what comfy shows does /ck/ recommend?
The one show I watched, Please Take Care Of My Refrigerator, has been cancelled.
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No.16723
I got a bunch of jalapenos cheap. Thinking of something to do with them I thought of making a tsundere pizza. Is this just the peppers and extra cheese?
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No.16724
YouTube embed. Click thumbnail to play.
>>16715
If you want comfy try Wakako Zake life action. It's a fleshed out version of the anime. Not a cooking show per se but you learn a lot about food.
>>16723
RIP your butthole
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No.16726
>>16723
Chili, or homemade hot sauce are fine options.
That pizza just looks like it is just extra cheese, and more then one heaping of pickled jalapenos. And it is trying to appeal to the popularity of /animu/. Would still make it if had extra jalapenos, cheese, and no meat like chorizo or shredded chicken.
>>16724
Thanks for the rec. As for the butthole. Just have to build up tolerance. The cheese/cooked peppers is one way to reduce the heat. Another trick is to eat shit that helps neutralize it, like bananas.
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No.16728
What is sweet bread supposed to taste like?
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No.16739
>>16726
>pickled
Really? All my jalapenos were but up and frozen like I do with excess bell pepper.
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No.16749
Is wild rice supposed to reek like very concentrated black tea or medicinal herbs? Is there a way to mask or prevent that smell from developing when cooking it?
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No.16752
>>16749
No, it should have a pleasant, nutty smell and taste. Did you buy it recently? Could be old wild rice which can turn rancid I think.
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No.16754
>>16739
We'll I made it with those after defrosting. Either the freezing ruined the heat and/or the excess cheese neutralized it.
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No.16755
Good brand of fish sauce to buy?
>>16739
We'll I made it with those after defrosting. Either the freezing ruined the heat and/or the excess cheese neutralized it.
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No.16767
>>16752
>Rancid
Seeds and grains should keep for years if stored properly. However, I bought it from bulk section at Whole Foods, so who knows. Just to test things out I bought another small batch from another store, and this one smelled too.
Interestingly enough, no one I asked was able to smell wild rice much, so maybe it's just my nose being overly sensitive to it. Luckily the smell was gone from my food containers and instant pot after simply airing them out.
>>16728
I assume you are asking about meat sweetbread instead of the grain one.
Meat sweetbread has less pronounced and more delicate offal flavor compared to other organs. Pate is the most similar, widely available food, and some of them use sweetbreads as ingredients. Brain is supposedly much more closer to sweetbreads than pates are, but I never brains so I can't confirm that.
If you are curious about organ meats and never had them before, sweetbreads and pates are probably the best ones to start with.
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No.16769
>>16755
That depends on what you want to do with it and your personal taste. There are many brands and many importers, and some sauces are imported only to certain regions of the U.S.
Red Boat is commonly viewed as one of the best ones. It is Vietnamese style sauce so it tastes less salty than more common Thai style ones. I use Red Boat 40N if fish sauce is the key ingredient and won't get overshadowed by other flavors. Think dips, salad dressings, or adding it at the very end of cooking process. However, it costs a bit more than most fish sauces. Depending where you live, it will be in $6.00 - $9.00 per 250mL bottle retail. If stores near you are charging more than that, just get it online.
Out of the less expensive ones, I use Thai Kitchen. It is stronger and saltier than Red Boat, since it's a Thai style sauce. It contains sugar in addition to fish and salt. Sugar makes it better if you want to get some browning in your stir-fry, and it balances out spicy flavors of Thai cuisine. It is in $3.00 - $6.00 range per 200mL bottle retail.
Tiparos sauce is pretty similar and I like it almost as much as Thai Kitchen. It costs a little bit less, but it harder to get in my area.
If you want to go all out, get Blis. It is probably the best tasting fish sauce, but 200mL will set you back around $20.00.
There are some others people swear by but I am not a fan of. They are: Squid, Golden Boy, Three Crabs, and Lucky. Squid and Three Crabs are what you will usually find in average Thai's kitchen. It's best if you try small bottles of different sauces for yourself and see what you like the most.
When you buy a fish sauce you want to look at color, ingredients, nutritional info, and smell.
>color
When looked at under light or on a spoon, sauce should be dark, deep amber that's close to red, orange, or golden. It should not be cloudy.
>ingredients
fish, salt, and optionally sugar. Anything else is unnecessary and usually indicates a mediocre sauce.
>nutrition
The more protein the better, as it means that sauce contains more fish and is less diluted.
>smell
It should be complex, deep, salty, and fishy in appetizing way. If it smells like rancid fish or dumpster behind fishmonger in 90F heat, it is not good.
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No.16828
Ideal cheap wine for cooking? It's unlikely I'll have more than a sip of the leftover, so smaller size bottle is fine.
Someone recommended me Rex Goliath. Good wine? Which of their's should I stock for cooking?
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No.16829
>>16828
You definetly want something dry. For whites I use a cheap Riesling or Pinot Grigio and for reds a cheap Shiraz or Merlot. Just keep the bottle closed in the fridge. Wine is usable for cooking for at least 2 months.
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No.16833
>>16828
>>16829 is right. Another white wine that works well is Sauvignon Blanc. Price does not matter for the most part, but I had mixed luck with sub $5 wines.
Remember to be wary of 'cooking' wines. They tend to have extra sugar, salt, preservatives, or some other additives that might alter flavor.
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No.16835
What to do with roasted chicken meat after using it to cook brown stock? I use breasts and sometimes thighs for other dishes; everything else is used for stock. I find it a bit too dry to eat straight up and can't think of a good way to re-purpose it instead of throwing away. I used to give that meat to my relatives so they can use it to feed their pets, but now I live too far to make this feasible.
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No.16841
>>16835
Just see it as the cost of making a good stock. If you really want to use it for something try chopping it really fine or use a meatgrinder, add something fatty like bacon, add egg and bread crums and make some meat balls that can be pan fried.
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No.16847
What canned (or otherwise shelf life of 1.5 years+) food is good for vitamin C?
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No.16850
>>16847
Sauerkraut. High vitamin C and shelf stable.
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No.16851
>>16847
If you really want cans, just go for tomatoes. Depending on brand, you are getting 10% to 20% of vitamin C per about 100-150g of undrained tomatoes. Almost as good as sauerkraut, but cans tend to be more durable than glass sauerkraut comes in.
If you are planing on using sauerkraut as your only source of vitamin C, remember that there are multiple varieties. There is one with added apple, Germans have juniper berries one, and Slavs have bunch of other varieties like carrot, beets, cranberries, bell peppers and more.
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No.16852
Aldi has discontinued their orange juice concentrate. It was quite cheap and tasted much better than other orange juice concentrates I have tried. Can anyone recommend an alternative?
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No.16853
>>16850
>>16851
Hmm, anything likewise stable sauerkraut can be paired with aside from corned beef?
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No.16854
>>16853
Meat and potatoes is the typical go to everywhere. Instant mashed potatoes last years, you just add water and are good to go. I suppose you could get some canned meat, like ham or chicken and eat it with kraut and potatoes.
Sauerkraut soup is another go-to in Europe and Asia. Basic version is just boiling sauerkraut with meat and/or bones, but even canned broth should be adequate.
As far as other possible combinations go, people in different regions pair sauerkraut with different things:
>Fish
That's what Chinese, Dutch and some krauts pair it up with. Canned fish should do just fine.
>Pasta
Italians, French, and Poles. Dry pasta will last for ever, so you will be good as long as there is water to cook pasta in.
>Grated apple
Slavs and Germans
>Berries
Slavs and Germans. Slavs tend to prefer cranberries while juniper berries are more common in Germany
>Beans
Slavs, Italians, French, and Krauts. You could just get a can of beans you like and be good to go.
>Shredded carrots, beets, bell peppers, horseradish, mushroom, cucumbers/pickles, pineapple, zucchini, eggplants, and many other combos
Slavs, Chinese, and to a lesser degree Germans do that, essentially turning sauerkraut into a salad base. Stores selling imported foods probably will have jars of ready salads in their Russian, Polish, etc. section. Alternatively, get canned and pickled vegetables and mix them with kraut yourself.
You could look into kimchi and brined cabbage. Their shelf life is about as long as sauerkraut, but their taste and texture are a bit different.
Pic unrelated, it's just captcha I got before posting this.
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No.16860
Anyone got a good bat soup recipe?
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No.16871
>>16841
Meatballs are a good idea. I could also try to stick in dehydrator and make jerky out of it.
>Just see it as the cost of making a good stock.
That makes perfect sense, but being raised as a poorfag I have very hard time tossing food out unless it has gone bad.
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No.16873
>>16854
>Instant mashed potatoes
These don't have vitamin C unless it is added afterwards (varies by the brand). The heat used in preparation destroys it, which is why vitamin c is difficult to find in preserved foods in the first place: Most preserved food is cooked.
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No.16874
>>16873
I suggested them as a possible pairing to kraut besides corned beef, since that's what was requested in >>16853
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No.16877
How do I know if I am a good cook?
99% of the time I cook for myself and no one else. Only people judging my cooking on regular basis are my parents and siblings. Parents always demand to have some food left left aside for them if I cook when they visit or day before. My siblings are picky eaters, to the point that all they eat is limited to chicken breast, turkey cold cuts, bread, mashed potatoes, pickles, coleslaw, and food from common fastfood places like McDonalds and Panda Express. On rare occasions that I had friends or acquaintances try my food, they all complemented it, but I am not sure if they were just trying to be nice.
Are there any criteria to determine a good cook? I know that my food is better than slop from Olive Garden and McDonalds, and while my technique and knowledge have huge gaps I still catch mistakes that some eceleb cooks like Babish often make.
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No.16886
>>16877
Technical challenges. Knife skills. How well you do on a daunting recipe, no vid, on first try.
Real test will always be cooking for a group. A potluck/bbq/family gathering. Three big criteria. How fast it disappears. If recipe is asked for. If you get feedback from someone you respect there. Yes, people will be polite, and nice, but that will only go so far.
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No.16887
>>16886
Didn't mention the other real test. And that is if your cooking gets you laid, or kills the mood.
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No.16903
>>16835
>What to do with roasted chicken meat after using it to cook brown stock?
Try something saucy like butter chicken.
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No.16905
>>16767
>If you are curious about organ meats and never had them before, sweetbreads and pates are probably the best ones to start with.
Any good sweetbread recipes for someone new to organ meats?
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No.16928
>>16847
Freeze dried strawberries. Just 10 grams of them net at least 600mg of vitamin C, which is the low end of the daily recommended amount. They last forever as long as you keep them away from moisture. Freeze-drying preserves the crisp and vibrant flavor of fresh strawberries. You could eat them as they are to get a sweet and crunchy snack, ground into a powder and use as flavoring for other foods, or re-hydrate to get texture similar to fresh strawberries. On top of it, they will take far less room than cans or jars and are much lighter.
Pineapple has a lot of vitamin C too. Freeze drying retains nearly all of it, but freeze dried pineapple is tougher to find than compared to strawberries. Canning process results in about 50% of vitamin C being lost, but it is still a decent amount. Freeze dried mango might be easier to find, and it contains a decent amount of vitamin C as well.
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No.16941
>>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.
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No.16947
What is the most nutritious way of cooking potatoes that doesn't involve baking them? Or if they're all relatively unhealthy then what's the best way to bake a potato and make it not taste like a baked potato?
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No.16948
>>16947
Potato hash (potatos chopped into cubes and pan fried) or hash browns (grated pan-fried potatoes). They do not taste like fried potato. and you do not lose water soluble nutrients like you do when boiling in water.
If you really like mashed potatoes, you could just cook them using sous-vide method. You preserve the nutrients, but you will need some equipment. Immersion circulator is best and good ones start at around $50.00. If you are strapped for cash try the beercooler method.
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No.16949
>>16947
How about potato soup (without heavy cream)? Or you put the potatoes inside a chicken and roast them. Bonus: you get a nice side dish of roasted chicken.
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