/ck/ - Food & Cooking

>>5398984
that steak is medium rare, the crust is so thick and luscious because I use a good seasoning and a screaming hot cast pan.

>>5322299
yeah the texture and taste changes depending on what you do to them. Next time you grab a bunch of radishes pear off the ends split them toss in olive oil, salt, pepper, roast at 400 until tender.

a good side dish beginner recipe for radishes is to roast them with baby carrots (use 3 Tbsp olive oil & 1 1/2 tsp harrissa to coat for roasting) roast at 425 until tender.

In a separate bowl combine 1/4 cup plain greek yogurt 2 tbsp water lemon juice, salt, pepper & ground cumin to taste

Place roasted veggies on serving dish and drizzle with the dressing. Top with fresh herbs ( mint, pineapple sage & lemon thyme) if you just have regular sage and thyme this will work too

>>4552290
What type of restaurant are you going to work at? How many seats? What is your job title?

>>4420585
meat identification nigga!
That is a porterhouse notice the thickness of the cut and the size of the fillet side of the cut.

That being said if you have a grill use it if not get out the cast and preheat your oven to 375 degrees. Put cast on high lightly oil pain, season porters with salt, pepper, little onion and garlic powder ( you will get an awesome crust) Sear heavy on both sides then throw into preheated oven. If you have a meat thermo use it.

>>4229688
You know the funny thing is I hate these fucking plates now.

>i am the said gf
>from the south originally
>have cooked all my life
>love it so much I take it as my career in life
>crossed all boundaries of "womens cooking" and can grill, smoke, & dismantle animals with proficiency

My man loves all the awesome cooking but anyone who knows a professional chef knows they spend very little time at home (that's the part he doesn't like)