/ck/ - Food and Cooking

And brewing, steeping, grinding, sharpening, and so on.

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Lentil Thread Anonymous 09/24/2020 (Thu) 22:00:06 No.784 [Reply]
>25% brotein >cheap as a used up crackwhore >last forever These things should be more popular. Anybody got some good recipes for them? While I can't remember the details my housemate once made this old european peasant dish where she cooked them in stock with smokey bacon, onions and carrots and served it with sausages. It was pretty great. I half replicated it but with parsnips and chicken liver instead of carrots and sausages and it turned out alright.
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>last post was 50 days and 15 hours ago
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>>784 I think that French lentils are best. They retain shape when cooked, and have a pleasant peppery, earthy flavor. When pandemic was starting, everyone was going for rice and pasta, but lentils were almost untouched, despite keeping just as well and being far more nutritious. I stacked up on them and have been slowly making my way through the excess. Usually I cook up a batch and eat them over few days. When cooking I add mirepoix, garlic, bay leaves, thyme, salt, and pepper. If I happen to have some homemade stock or bouillon cube I add it too. My go to uses are: >Bowl of lentils topped with herbs or fresh green vegetables >As a side for meat instead of starches like potatoes or rice >To thicken and enrich stews, good to add protein and more flavor to a "vegan chilli" for example >Cold in salads >Cooked until they turn into a creamy soup My go to recipe is a lentil salad. All you need are pre-cooked lentils, carrots, celery, onion, mustard, olive oil, and lemon. All of these ingredients keep well and most people have them on hand. I use one cup of vegetables per two cups of lentils. Fresh herbs are very good to top the salad; parsley or chives work best in my opinion, but scallions work well too. For fat, goat cheese is my favorite here, but fresh mozzarella, avocado, or even an extra potion of olive oil will work well too. Recipe is simple: >Dice carrots, celery, onion. You can saute them a bit, but that's optional. >Mix vegetables in a bowl with precooked lentils. >Mix in a table spoon of mustard and a tablespoon of olive oil >Add lemon juice, salt, and pepper to taste, mix it

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>>784 Roast some cut down carrots, put the lentils in, with water, you may add add some laurel leafs, let it cook at some decent heat. While waiting roast some onion in a pan, add some flour when then onions are already dark, wait till the flour is golden or brown and add this to the lentils. Of course stir it from time to time so it wont glue on the ground, scratch a bit around there. Put some salt and black pepper in, maybe a bit Muscat powder. You may experiment with some additional spices, a bit chilly is also nice. Also add some sausages (e.g. German hotdog like "Saitenw├╝rste"), maybe cut them in a little, let it boil on low heat for a while. The sausages need to exchange some flavor with the rest but don't really need to be cooked so add them rather late. Tomato sauce makes it a bit fruity, that's the more Italian than (South)-German variant, in that case you don't need the rosted flour above, and it may fit better without the sausages. I sometimes also added other vegetables, especially green or red pepper. Also need some pasta. For the fully German variant it would be pasta with eggs and rather mushy instead al dente. But works with other pasta as well. Mix it on the plate and add some vinegar (also for better digestion). You can of course also cook it with some meat that may be smoked or already cooked, amd it needs to gets soft when cooked so you won't end up with the something like rubber. Or replace the pasta with potatoes.

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/ck/ photo thread Anonymous 10/23/2019 (Wed) 23:50:07 No.228 [Reply] [Last]
Post pics of haute cuisines you've /ck/ed
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Made some bread with olives today. Got congratulations by my family, felt nice.
>>781 Well done anon. You need to smear that with some butter for that nice glean.
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Bacon wrapped steak with blanched asp, and caramelized balsamic onions. Just something for the roommates and me.
>>781 Very nice work Anon. Good job.
>>789 Looks delicious.

Autistical /ck/ pet peeves Anonymous 12/24/2019 (Tue) 05:57:59 No.522 [Reply] [Last]
Why do Americans put ketchup on everything? What's your major malfunction?
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>>522 >Why do Americans put ketchup on everything? This is an outdated stereotype for the most part. Different strata of American society overuse different sauces >Ketchup - poorfags, children, Southerners >Barbecue Sauce - Midwest and South >Siracha sauce, aka hipster ketchup - poorfag urbanites who try to look less poor than they are, hipsters, food bloggers, west coast residents >Ranch - Midwest, South, and many non-coastal areas >Hot sauce - Niggers, Latinos who can't speak Spanish >Mayo - Northern half of the country >Shitty aioli that's just mayo with flavorings and food dyes - richfags >Fluorescent 'cheese sauce' - Niggers, children Ketchup use overall seems to be in decline. There are areas of the country that are averse to putting it on anything that is not french fries. Chicago is famous for disliking ketchup, especially on hotdogs. >>606 >Americans make great to excellent cheese when prompted but they don't usually go beyond hard cheeses, they cannot be given the moniker of cheesy lovers if they haven't tasted and gloated over fried basket cheese There are multiple variations of fried cheeses in Wisconsin, Eastern Minnesota, and Northern Illinois area. Fried cheese curds are the most common. Due to large amount of population in that region having Slavic, Scandinavian, or Italian roots, you can find European smoked, baked, and some other cheese varieties.

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>>738 It's a universal step for developing the taste of a stew or sauce. You can skip it for a slow cooker recipe if you can't be arsed.
>>738 Perhaps more even heating? If you were trying to make a casserole in the strict 'low and slow all around heat' sense then pure hob heat isn't really suitable. Different for a stew though. In any case a cast iron casserole that you can fry in and then use on both the hob or in the oven is a far more sensible purchase short of the need to cook for hours when you're out of the house.
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>>522 seconded. It's like chutney with no texture, 30% sugar and more acid. If you really need sugar sauce try pic related. I still have a jar from when they were her majesties company
>>738 look up searing. searing allows meat to hold the fat in better. tastes better, more tender, less dry.

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Infinity Cup poll Anonymous 04/23/2021 (Fri) 19:15:32 No.802 [Reply]
Hey guys, /icup/ here with a question on how we're going to handle the next iteration of the Infinity Cup ( https://anon.cafe/icup/ ) We're trying to poll whether certain boards are interested in playing in the cup, or if there's some specific team that you'd like to see play. If you want to, please answer or add your own answer to the poll in https://poal.me/6x3j1u

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Knife autism Anonymous 01/26/2020 (Sun) 17:23:04 No.580 [Reply]
Post knives. My knives: Kramer by Zwilling Essential 8" chef knife Mercer Culinary Renaissance 11" bread knife Global 3.5" paring knife Rada tomato knife Vintage Metropolitan Cut Co shears My gear: Teakhaus 24" x 18" edge-grain teak cutting board Kapoosh bamboo knife block Kramer by Zwilling bamboo sink bridge Shapton Kuromaku JDM whetstones at grits 320*,1,000, 5,000, 8,000, 12,000, and 30,000 Shapton Lapping Disc nagura Several natural nagura* Sabitoru rust erasers

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Edited last time by JEWS on 01/26/2020 (Sun) 17:25:42.
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Apart from one santoku, all are garage sale, or chinese grocery store/warehouse bargains. You would be surprised how much quality you can pick up cheap, and that maintenance is more important in the long run. Has the added benefit of not losing my shit if someone else touches them.
OP here. I noticed that one of my knives isn't cutting straight down (as in perpendicular to my cutting board) so I'm worried that I've given it an uneven bevel through imperfect sharpening. >>614 How do you maintain your knives?
>>605 I'd like to see you peal a potato with that.
>>788 As expected - wasteful.

Best kitchen secrets Hilou 01/08/2021 (Fri) 14:20:56 No.791 [Reply]

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Tea autism 08/25/2019 (Sun) 17:31:15 No.18 [Reply] [Last]
Post tea. Here's the /tea/ pastebin from cu/ck/, which I haven't read: https://pastebin.com/4ZEuMwBJ

My tea:
Cold-brewed loose high mountain oolong. On hand, I also have these, all loose: gunpowder tea, pearl tea, tie guan yin, ceremonial matcha, lapsang souchong, Earl Grey, and Lipton for the occasional masala chai or Thai tea.

My gear:
Cheap borosilicate teapot with a tiny filter from an Asian market tucked into the spout
Bone china English-style service with silver flatware, with matching teapot used as a justice pot for kung fu
A dank black teacup and saucer from Occupied Japan that I inherited
Krups blade grinder (for tea masala)
AeroLatte milk frother (for matcha)

I'm looking to get a kung fu tea tray in black with silver-tone accents.
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>>626 I usually left the tea in boiling water for an entire day, like 2 black tea bags and the ones from Lipton Iced catalogue which are like 4 bags inside one to make a jar serving, although i used it for 2 cups serving (a glass) If cheap tea doesn't kick like coffee it isn't good. Should probably stick with coffee now that i see that.
>>628 Name a common drink and there will be a study about it containing lead. >Concentrations of six elements: manganese (Mn), cobalt (Co), nickel (Ni), chrome (Cr), silver (Ag) and lead (Pb) were investigated in coffee infusions from eleven samples of coffee, roasted and purchased in four countries: Bosnia and Herzegovina, Brazil, Lebanon and Poland. >Metal intake estimated for individual countries (in the respective order; mean consumption per person per year) was as follows: Mn: 26.8-33.1, 28.3-29.5, 29.7, 12.6-18.9 mg; Co: 0.33-0.48, 0.42-0.35, 0.32, 0.12-0.17 mg; Ni: 3.83-5.68, 4.85-5.51, 4.04, 2.06-2.24 mg; Cr: 0.17-0.41, 0.21-0.47, 0.17, 0.09-0.28 mg; Ag: 0.16-1.13, 0.26-0.70, 0.61, 0.33-1.54 mg, Pb: 4.76-7.56, 3.59-5.13, 3.33, 1.48-2.43 mg. >The high lead level in some coffees suggests the need for a more precise control of coffee contamination. https://www.ncbi.nlm.nih.gov/pubmed/24340307
Lately it seems like all the girls I know who drink tea are actually drinking tisanes (herbal "teas" without tea leaves). I'm not sure why that seems to be a thing.
>>764 >girls just chase trends and fall for marketing Who knew?
>>764 >girls pretend to like tea As everything else.

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Welcome to /ck/! Anonymous 08/23/2019 (Fri) 03:27:16 No.1 [Reply]
This is an unofficial bunker for 8chan's /ck/ board.

Rules:
1. New threads need to be about food and cooking.

Enjoy.
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>>223

I got >>222. Your argument is invalid.
>>222
>>223
Any cheese can be made into an American-style processed cheese by blending it with melting salts. Kraft Singles, Velveeta, Easy Cheese and Cheez Whiz are all Cheddar cheeses with salts (and probably cream, milk, or butterfat) blended into them to allow them to melt more uniformly. No need to be afraid of it.

Here's a video showing how you can make your own: https://www.youtube.com/watch?v=ENMoC6fMwFE
>>222 (checked)
Yeah, I got them mixed up to. We don't have either in Aus. I'm guessing they are both "whipped cheese" though?
>>225
Amerimutts really are subhumans that need to be exterminated.
Then again, everyone deserves to be killed because people are shit. I long for a nuclear war or something to wipe everyone out so I can laugh at everyone else flipping out and dying before I die.
Hey there, do i make a board somewhere else now or do you want to see the light at the end of the tunnel?

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Uncommon Ingredients Anonymous 04/25/2020 (Sat) 23:20:44 No.752 [Reply]
Useful ingredients that aren't rare, but aren't in a typical (American/Western European) kitchen. MSG makes any meat dish (and some other stuff) way better. Liquid smoke is a very powerful flavor that can give new life to a dish. Nipponese shoyu folded ten thousand times has a tastier, deeper, and more complex flavor than inferior Chinese soy sauce common in the west. Sodium citrate makes it really easy to melt cheese without it becoming a pile of grease. For a lot of applications though, it's a lot easier to steam the cheese into melting (which is a vastly under-known technique).
Fish sauce. Mirin, oak chardonnay, sambuca, and other alcoholic beverages. Champagne vinegar, sherry vinegar, lime juice, and Tabasco. Elephant garlic.
MSG is misunderstood, you have to be carefull that other seasonings/sauces/condiments don't already have added MSG as many do. You also have to remove regular salt proportionally- again if your other seasonings already have salt this can be challenging. Many spirits used for de-glazing aren't well known because dumb white chefs just list substitutes. Rice wine four southeast asian, China as xiouching rice wine, rose wine and also baiju which can be hard to get because it's 60% ABV and that's a problem in a lot of western countries- none can really be substituted with wine. China also has "red oil" which is really a foundational seasoning in Chinese cuisine. Fermented soybeans are used widely in easy Asian cooking and help reduce salt, especially in soups. Lotus roots are GOAT as somehow they freeze well and remain crunchy even after prolonged boiling- similar to water chestnuts. Pickled greens like ya cai and kimchi are also foundational because they add acid Black garlic has a reputation as a meme but actually is easy to make Smoked salts are very hard to make well and overpriced to purchase. Game animals are often forgotten about because they don't freeze well and aren't farmed Vegan rennet is great because it's cheap and lasts longer than sheep rennet, it's great for making cottage cheese and green pies/casseroles or even for making fresh cheeses for salads/pizza From india Ghee is used extensively, stores easily and is used mainly as a cooking fat

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.>>774 >Paneer is also great but underutilized in non indian dishes Any good recipes? I only use it for shahi paneer.
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Even within Western countries there ere ingredients unknown to most other Western countries, take kefir for example, only recently its getting introduced in Britain by migrant workers from Eastern Europe. Now its marketed there like some wonder drink at a ridiculous price and lower quality than in polish food stores. What most anglos still don't know is that kefir is also an ingreedient for a delicious summer could soup. Real kefir contains around 0,5% alcohol btw. Purple color in pics related comes from beets.
>>778 >could cold

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Cooking booze Anonymous 09/28/2019 (Sat) 20:05:09 No.118 [Reply]
Anyone know if Aldi's 3 buck Winking Owl is good enough for cooking?

Other two are what I was recommended by someone I know for cooking a pair of dishes. Needed a very dry white (which winking owl doesn't seem to cover) for capellini and needed brut champagne for a plum sauce.
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>>221
Why don't you buy a bottle and see if you like it? That's really what it comes down to, man.
>>226
I don't really drink.
>>229
Ask them for a bourbon very low in bitterness, also some of the shittier ones like Jack Danniels have a nasty chemical taste I would stay away from.
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>>212
This is the best cheap bourbon I've found. Make sure it's bottled in bond, not the black label trash.
I can't stand jim beam and/or jack daniels. Not sure which I tried, but I think both.
My favorite bourbon so far is Eagle Rare, but I've got something from Watershed right now that's real solid. I haven't gotten to try anything above ~$50/bottle because I can't justify the money rn.
I wouldn't use cheap bottle wine for cooking. You're paying more for the bottle than the wine and it airates quickly, pay the same price per liter for cask wine and you just get better cheap wine. People say not to cook with a wine you wouldn't drink- but then who drinks those wines? On the basis of cost you can get away with cheaper wine in most cases as long as it's not some awful fruity shit. From ALDI spanish reds are always good for cooking (bottle is fine), neutral sav blancs in a cask for seafood dishes, and sometimes regional wines are just cheaper for reasons. My head chef uses ALDI cask wine religiously because it's cheap and he has to deglaze a lot of meat Also for people not well versed in Asian cooking, Chinese cheft use xiouching rice wine in the same way the french do- it's only a few bucks a bottle and can't really be substituted in most Chinese dishes. Don't try to drink xiauching wine.

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