No.3241 [View All]
Cooking lamb loin chops for the first time.
Using lemon juice, olive oil, garlic and butter.
Also drizzled honey over it while cooking.
293 posts and 120 image replies omitted. Click [Open thread] to view. ____________________________
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No.11057
>>11056
350C? I doubt you can get that kind of heat from a home electric over. That's more like wood stove tier.
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No.11058
>>11057
There's a lot of electric commercial pizza ovens with proper temperatures and ceramic bottom, they look like this: http://www.archiexpo.com/prod/oem-pizza-system/product-49724-226839.html
>Max. temp. °C 400
As for small pizza makers they often have such vital characteristics too:
https://www.amazon.it/G3-Ferrari-Express-G10006-Fornetto/dp/B002VA4CDI
>Temperatura fino a 390°C
https://www.amazon.it/dp/B01E71HWDK?psc=1
>TEMPERATURA MASSIMA - 450 G (I doubt this but still it isn't fucking 250°C for sure)
"Real" Neapolitan pizza should be made in a wooden oven with stone bottom (or ceramic, doesn't matter since they have identical physical characteristics) with 430°C on bottom and 485°C on top. But from what I heard from people with some practice 350°C is enough, and also you can have pretty similar results to "real" pizza with regular oven at 280°C-300°C and a good pizza stone. But in second case you should pre-heat oven with a stone inside for at least one hour lol.
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No.11059
>>11058
That first link looks very expensive while the other two links look like kitchen clutter that I'd never use after a while.
Have you actually tried your oven at 250C yet?
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No.11060
>>11059
>Have you actually tried your oven at 250C yet?
Mine has nearly 280°C-300°C max, at least built-in thermometer says so. I'm not really interested in idea of wasting fucktone of gas every time I'm doing pizza, but maybe there are ways to spending less resources on pre-heating "pizza stone" (basically any piece of ceramic with proper size&thickness).
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No.11061
My first uncollapsed lava cake. But all previous despite being ruined were tastier since they contained dulce de leche instead of cocoa.
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No.11071
>>11058
Appliancefag here, you could also use a oven with a pyrolysis mode, that's normally ment for self-cleaning the inside, but if you defeat the interlock you can also use it as a pizza oven.
Take this with a grain of salt though, I never tried it, nor do I have a oven that has it. Might wanna search if you want to learn more.
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No.11074
Hey anons, do we need to start a new thread or wait till 300 posts? Glad to see this thread still up and congrats to the new B.O. and THANK YOU FOR UPING THE PIC UPLOADS!!
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No.11075
>>11074
>or wait till 300 posts?
Your post is №301. I'd recommend to start a new thread when 2017 begins. /ck/ isn't a huge board and it would be more of a pleasure to constantly see on the first page technically "fresh" thread from 2017 rather than "old" from 2016.
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No.11076
>>11074
Also make sure you saved the thread with archive.is to provide link in the OP-post.
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No.11077
Tonight I didn't give a fuck.
Egg white omelet, with basil spread atop. Then Greek yogurt, mixed with chia seed, cream of tartar and ketchup, topped with minced onion.
Surprise surprise, the only bad part of this was the ketchup. Hell of a protein meal, /fit/ would love this shit.
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No.11078
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No.11093
Fried chicken. Brined some chicken breasts over night in a mix of pickle brine, vinegar, and dried dill. Next day I took it out and covered it in a mix of 1 cup self raising flower with 2 tablespoons milk, then ran it through milk by itself, then through self raising flower mixed with cayenne pepper. Shallow fried it for about 5-10 minutes each side until the outside was done then cooked in the oven for around 15-20 minutes in the oven.
I'll going to prepare it again tomorrow but I'll cut the chicken breast into strips so I don't have to make it to cook it through. I'll take some pictures and upload it whenever.
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No.11095
>>11093
>pickle brine
>vinegar and dried dill
bro you basically made more pickle brine. my secret to hyperdank fried chicken is to brine for 24 hours in strong unsweet iced tea with added salt, garlic, mustard seed, peppercorns, chili flake and bay leaves. rinse and pat dry, then soak in buttermilk for 30 minutes before dredging in 1:1 cornstarch:flour with old bay, paprika, ground black pepper, and salt. fry between 325 and 350 F in a cast iron skillet. it takes forever but multiple people have told me it's the best fried chicken they've ever had.
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No.11096
>>11000
Kek, what hapenned?
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No.11100
>>11023
>Can't you cram all that shit into a baking tin, bake it, then slice it into nice rectangular bars?
I finally ran out of that batch, so for my next one I took your suggestion…
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No.11101
>>11100
About 1-1/2 hours later at around 300f, it turned into this.
With no flavorings added, it tastes as it looks: like plain bread. Which is fine by me, but in three weeks (when this and the other two sheets run out) I'll flavor it up with whatever I feel like in that future moment.
Batches two and three are in the oven; those have added hemp seed for extra fats, but other than that they're also unflavored.
I'm going to try leaving them in for at least 2 hours (possibly 3 or 4) at 300f. Slow-baked so they don't get crunchy on the outside and doughy on the inside; I want the texture a lot more uniform than this.
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No.11102
>>11101
Make that around 350F after it being in there at least an hour at 300F (I got impatient); I kept fucking with the temps because I had no idea how long it'd be. It was a learning experience.
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No.11103
>>11095
>bro you basically made more pickle brine
Yeah, I didn't have enough actual pickle brine to cover the chicken so I made more.
This time around I made my own brine out of boiled water (4 cups), once it had boiled I brought it off the heat and loaded it 1/4 cup of salt, 1/2 cup of sugar and dried dill and stirred until salt/sugar dissolved. It'll be a 18 hour soak or so this time around. I thought I had peppercorns to use by apparently not. When it's done soaking I'm going to dredge it in a mix of flour and some cornstarch, smoky paprika, cayenne pepper, salt/pepper.
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No.11107
~4 hours at 325f is too long, too much. Surprisingly little difference between ~1-1/2 hours at 300f. Maybe slow cook at 3 or so hours at 300f or even 275f would produce the best results.
Not much difference in taste with the hemp seed (1 cup or 2) compared to no seed whatsoever. Maybe a little fluffier.
These things will slay your hunger; great news for dieters, bad for bulkers. Indeed, they actively resist chewing and swallowing; hope you have a glass of water handy.
In three weeks when this batch runs out I’ll try the 2-3 hours at <300f and see how that turns out.
And try flavoring them with something this time!
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No.11109
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No.11110
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No.11111
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No.11113
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No.11114
>>11113
I was told you can upload 5 images now per post.
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No.11115
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No.11117
>>11103
This is how it turned out. They're nice, but I feel like it's missing something. Need less smoky paprika and a few other spices I think.
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No.11118
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No.11119
>>11111
That looks way better. Congratulations from upgrading from /fit/ tier protein puke into something more edible.
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No.11122
>>11111
wonderful get, lad
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No.11123
>>11122
Looks good, but holy shit that plate up is awful
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No.11495
Forgot to take photo, but I made one alteration to typical bread recipe: replacing skim milk with water. Result was the bread blew up almost twice as large as normal and was a bit less flavorful and more doughy.
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No.11519
>>11495
>typical bread recipe that uses milk instead of water
>implying that typical bread is not flour, water, yeast and salt
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No.11522
I made shrimp fried rice.
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No.11562
>>8615
why are the edges of your chicken fucking green dude
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No.11563
>>8842
>Couldn't decide which was a better angle.
both sides look fucking disgusting tbqh
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No.11564
>>8638
looks very appealing to me. care to share how you made that sauce?
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No.11565
>>8606
That chicken looks fucking fantastic. Looking at the skin i can just imagine the crunch and the juiciness inside.
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No.11566
>>9369
>>9371
congratulations. you've managed to make two meals that both look like absolute shite. it looks like you let your dog throw up all over your hastily boiled vegetables. do you hate yourself?
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No.11567
>>9437
Looks more like cat vomit.
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No.11568
>>9689
Couldn't you hear the fire alarm? What a waste of a beautiful bird.
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No.11569
>>9858
You should get an award for just being able to put that in your mouth.
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No.11570
>>10528
looks okay but you should learn the difference between rare and raw in the middle
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No.11571
>>10544
Looks like a pretentious mess. I'd take the salad bowl any day.
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No.11572
>>10628
Nothing on that table looks appetizing at all. Also, your mandala street creed is completely ruined by the way you placed those chopsticks.
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No.11583
>>11570
it's okay that you're a retarded faggot, but it's not okay to be wrong.
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No.11591
Normally I don't post what I eat, but here it is. Noodles with Maggi broth and French bread.
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No.11597
>>11591
>cooking board
>posts bread he probably didn't bake himself, along with instant noodles and frozen meatballs
You should have at least added some more stuff to your noodles. In addition, eating carbs + carbs is not the greatest diet.
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No.11601
>>11597
>frozen meatballs
you wot m8
I didn't make this either, my moms did. +1 for being a NEET at home I guess, lel.
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No.11602
>>11601
Being a neet is no excuse for eating like shit. At the very least, cook and clean after yourself. This is a cooking board, after all.
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No.11626
>>11602
Indeed.
Needs carrots.
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