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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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>> No.5291495 [View]

>>5291045
Sorry heh, PMS combined with nonstop criticism is a recipe for disaster!
>>5291449
Agreed

>> No.5290334 [View]

>>5290243
You sound like a nice, completely non-pretentious fella!

Well guess what I'm gonna make sandwiches out of the leftovers and you can't stop me! AND I'm probably gonna use non-artisanal bread too! NEENER!

>> No.5290175 [View]
File: 230 KB, 902x980, Timestamp OOPS.jpg [View same] [iqdb] [saucenao] [google]
5290175

>>5290168
ALSO

I forgot the timestamp again, heh I took this after I ate my plate... sorry about that...

>> No.5290168 [View]

>>5290149
Turkey was moist and the mousse was just as smooth as when I put it in :)

Can I ask why you only voted on mine and not the other entry?

>> No.5290018 [View]

>>5289997
Wow, rude!

>> No.5289879 [View]
File: 367 KB, 1306x980, saucey.jpg [View same] [iqdb] [saucenao] [google]
5289879

>>5289877
forgot pic

>> No.5289877 [View]

>>5289866
and the sauce is just parm, garlic, and black pepper with copious amounts of heavy cream

>>5289869
My folks won't eat liver on its own and I can't cook something they'd hate as I'm living in their house currently

>> No.5289866 [View]
File: 381 KB, 1306x980, Roux.jpg [View same] [iqdb] [saucenao] [google]
5289866

>>5289862
Oh, and for the parmesan sauce... make a roux just butter and flour

>> No.5289862 [View]
File: 433 KB, 980x1306, numba 7.jpg [View same] [iqdb] [saucenao] [google]
5289862

>>5289860
Wrap it all up, season with salt pepper and thyme, cover (or don't cover if you have skins on yours) and cook for like 45 mins at 400

>> No.5289860 [View]
File: 305 KB, 1306x980, numba 6.jpg [View same] [iqdb] [saucenao] [google]
5289860

>>5289855
Butterfly and generously apply mousse...

>> No.5289855 [View]
File: 318 KB, 1293x971, same pic.jpg [View same] [iqdb] [saucenao] [google]
5289855

>>5289849
This is the pic from earlier, but turn on your processor and slowly add your remaining butter a tablespoon or 2 at a time till its super smooth like this

>> No.5289849 [View]
File: 400 KB, 1306x980, Numba 5.jpg [View same] [iqdb] [saucenao] [google]
5289849

>>5289843
Use a slotted spoon and move everything but the bay leaves to a food processor or blender..

>> No.5289843 [View]
File: 476 KB, 1306x980, Numba 4.jpg [View same] [iqdb] [saucenao] [google]
5289843

>>5289840
Cook em up a bit, then add some cognac or brandy, or in my case some sherry...

Cook till some of the alcohol is cooked off

>> No.5289840 [View]
File: 458 KB, 1306x980, Numba 3.jpg [View same] [iqdb] [saucenao] [google]
5289840

>>5289836
Livers in with all the fun stuff: thyme, some old ass bay leaves, capers, salt, pepper...

>> No.5289836 [View]
File: 391 KB, 1306x980, Numba 2.jpg [View same] [iqdb] [saucenao] [google]
5289836

>>5289833
Shallots and garlic till shallots are soft

>> No.5289833 [View]
File: 289 KB, 1306x980, Numba 1.jpg [View same] [iqdb] [saucenao] [google]
5289833

>>5289825
Still don't know how to do verticals so gonna post some pics of the process

Livers soaking in milk along with what I used for the mousse

>> No.5289825 [View]
File: 706 KB, 1959x1469, final.jpg [View same] [iqdb] [saucenao] [google]
5289825

>>5289760
That's all they had, unfortunately

Ok, here's mine.

This is butterflied turkey tenderloin stuffed with chicken liver mousse covered with a parmesan and peppercorn sauce.

Is gewd, presentation as usually is not so gewd lol

Tastes awesome.

>> No.5289705 [View]

>>5289701
If you fucking make ostrich I swear to god I will cry lol

>> No.5289679 [View]
File: 402 KB, 1306x980, turk a durk.jpg [View same] [iqdb] [saucenao] [google]
5289679

Getting closer...

>> No.5289357 [View]

>>5289321
Heh it's sorta a mousse/pate that will serve another purpose... But I'm letting it set for a few hours before I do the rest. No idea if it's even gonna work out honestly but what's cooking without a little risk :D

>> No.5289231 [View]
File: 349 KB, 1306x980, I totally did.jpg [View same] [iqdb] [saucenao] [google]
5289231

>>5289174
You guys are full of chuckles today!

Here's a slight preview... No I did not diarrhea in a food processor

>> No.5288921 [View]

>>5288891
Huehue well lucky for me that's not the only component of my dish

>> No.5288873 [View]

IT'S HAPPENING

Got my livers soaking... should be posting tonight unless something goes terribly wrong

>> No.5287094 [View]

>>5286355
I wish! I was seriously debating poaching some geese for this round but I'm unfortunately too scared hahaha I was thinking how awesome it would be if someone did like emu or something...

Anyway I got all my ingredients tonight so gonna be cooking tomorrow evening. I'm really excited and I have an awesome vision of what it's gonna look like but I've never done this technique before so... we shall see!

I'm super excited to see everything this round :D

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