/ck/ - Food & Cooking

>>11124441
sneed

>>11124493
sneed

s

Is it bad for me to not fully clean a cast iron? After cooking with it, I just wipe it with a wet towel.

>>11124509
depends on if everything is burned out. Add some olive oil to it, that will keep it looking good.

>>11124514
Okay cool. Do you mean just wipe it with olive oil?

>>11124520
No, just clean it really good like you would any other pan then wipe it down with an oil.

https://www.youtube.com/watch?v=u1zKG0D7GKo


this should help you out.

>>11124523
Neat - thanks!

>>11124441
Ok, I make bread, we keep our house fairly cold, how do I make sure the bread can rise without getting hard on the outside in the meantime?

If I leave it out to cool, it takes significantly longer
If I put it in the oven without any kind of top, it gets that hard layer that makes expansion harder,
If I put something on top of it, it gets stuck and deflates what I make.

im at a bit of a loss.

Sneed

should i knead my dough at all before letting it rise? i always do this for my pizza dough

>>11124696

>>11124441
I love that you use simpsons images for the SQT. ultra comfy

>>11124702
A little bit. If the dough is lumpy and falls apart, it needs some kneading. Once it's smooth and holds its weight, you should be good. The window test is kind of unnecessary, unless you really want an outstanding crust

Broaden my horizon on hot sauces/pastes, please, anons. I only use Gochujang, Sriracha, and Louisiana Hot Sauce. Difficulty: It has to have some flavor, not just taste like burning. Thanks

how many burritos should i order for my party?

What are the best foods to eat that will make my farts atomic bombs that will kill everything in a 50mi radius

>>11125925

>>11125925
Texas Pete is very tangy but similar to Tabasco/Frank's. Lately I've just been adding dry, crushed peppers or jalapeno seeds to things because hot sauce is runny and it irks me

>>11125929
1 1/2 per person. Keep in mind some people are tub-tubs and will eat more than 1

>>11125987
>hot sauce is runny and it irks me
Try sauces that have peppers as the first ingredient, rather than vinegar.

>pic related
>Red Jalapenos, Vinegar, Salt

>>11125997
Thanks m8. I'll try it. Similar texture to chili paste?

>>11126002
Not that thick, it's about the same as a cornflour and water mixture. But thicker than a standard barbecue sauce.

Is garlic considered an herb?

>>11125968
Eggs
Milk
Protein powder
Canned beans
Rare cooked meat

>>11126313
No

If I want to get fancy and add tuna to my mac and cheese, when is the appropriate time to do so? I figure after I drain the water at least

>>11124441
>>11124493
>>11124496
>>11124508
>>11124509
>>11124514
>>11124520
>>11124523
>>11124525
>>11124527
>>11124675
>>11124696
>>11124702
>>11124731
>>11125809
>>11125925
>>11125929
>>11125968
>>11125982
>>11125987
>>11125991
>>11125997
>>11126002
>>11126014
>>11126313
>>11126334
>>11126353
>>11126390
sneed

>>11125987
Yeah, I'm thinking of adding Thai chili flakes in moderation to spicy entrees.

>>11126406
Lighten up, Francis. This is a /sqt/.

>>11126390
Canned tuna is already cooked, so you'd mix it in right at the last minute. Or if you were oven-baking your mac then mix it into the dish right before you put it in the oven.

>>11126407
Flakes are dehydrated, so they don't incorporate into dishes well unless rehydrated. Alternatively, you could crush/powder then, but then you'd just have a that version of Cayenne powder.

Anyway, this is why I prefer pastes/sauces.

>>11124675
Use a bigger container and a lid that the bread won't rise up and touch.

thoughts?
https://youtu.be/AfV1r_6umpE

>>11126915
Good point. Thanks, anon.

>>11124441

Wew you fags are falling for this shit too? /fit/ has such a general full of on topic questions while the catalog is full of shitposting.

>>11124527
sure

>>11127192
it's been a thing for a long time anon, just no one has taken the time to make one anymore. Seemed to have helped a great deal. Would you rather people shit post and not contribute to 4chan in general and make it all about shitting up the internet or do you want 1/2 way decent information?

>>11127199

You're leaving more room for shit in the catalog with these threads.

>>11127242
If it has no affect on you, why does it bother you so anon? This may free up more space for people to shit up in, but if people see this thread, the likelihood of them using this first is a lot higher at least. Given the chance people will flock here first — That's what I'm counting on.

Okay, this may be a stupid question but are any of the ingredients in liquid smoke harmful or would it cause damage if I were to inject some into my balls to give my spooge a smokey flavor?

How do I start venturing out into cheeses? I drink a lot of beer so I was thinking of finding pairings, but what about other foods

>>11125968
anything with protein and sulfur, so eggs. If you want volume then raw broccoli and beans

>>11128292
find a cheesemonger and make friends. Whole foods trains them pretty well

>>11128274
Liquid smoke contains known carcinogens. I mean just knowing how it is fabricated would tell you that

I wanna make lasagna with pulled pork slow cooked in tomato sauce. Anyone made a ragu like this? Was thinking of just putting some pork shoulder, passata, onions, garlic and oregano in my crock put for 5-6 hours. Anything extra I could do to make it better?

>>11128311

huh? fabricated not = carcinogenic

>>11127046
I love this dude but gotta say, sour dough is the way to go.

>>11127192
Yet, you found a good thread. Let's focus on all the shit instead of the good thread you were actually in. (You)

>>11125925
el yucateco sauces are the tits. the mayan one is the hottest, but it tastes amazing

How much reduction am I aiming for when boiling trotters for meat jelly? Do I keep boiling after picking off all the meat from the bones?

Pic is my first attempt. It did set well after few hours of refrigeration but just want to know how would Slavs make it

>>11128292
im big on cheese anon, beer? Normally most common beers are nutty from what I've been told. I would suggest, if you wish to compliment it, a dry cheese or maybe something in the smoked family.

Personally I love gouda and havarti.

>>11125997
Mah nigga
This stuff is amazing i love putting it on my bourritos

How do I get gud at stir frying
I got a wok but I always end up burning any starch

>>11129326
You're probably just not doing it fast enough, or you've either got too much heat or not enough oil.

>>11129326
Stir frying starches is retarded

>>11128822
Brown your meat first, then everything on the crock pot.

I got my bottom wisdom teeth yanked today. What are some easy meals to prepare when you can't use the back teeth?

>>11129464
just get used to swallowing large chunks of food without chewing. I started practicing with pretzel goldfish, now I can swallow a golf ball- sized chunk of ground beef I tore off a hamburger with my incisors no problem.

>>11129464
Mashed potatoes, macaroni, any pasta, yogurt, beans & rice.

>>11129464
Ice cream :D
lol soups. Things like egg drop, wonton, sweet and sour, you get the idea. Anything normally a soft chew, I wouldn't go for harder stuff like beef jerky and ice if you're prone to chewing on ice like I do.

Thought of something:

So I've been making egg drop lately cause it's stupid easy, has anyone ever separated eggs and stored them in squeeze bottles?

>>11128831
He never implied that it did.

>>11129326
If your pan gets too dry and you've already used enough oil add a little warm water

>>11129360
>too much heat
No such thing, especially not in a home kitchen. Go to an Asian restaurant/food stall/etc, and you'll notice their woks are sitting on what look like jet engines.

Can you use minute rice in Crock Pot recipes?

>>11124675
turn off ur ac when u make it lol

>>11111111

>>11132309
>being this late

>>11132332
I was on vacation AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

Stop ruining boards with this discussion killing general.

>>11124675
central air a big house, am I supposed to turn it off a day in advance?

>>11127020
initial rise isn't hard, I have contailers that will easily do it, its after words when I have to let them sit on pans to rise.

If a recipe calls for red pepper flakes, can i just use some flake packets i have saved from costco pizza? Ive never bought red pepper flakes on their own

What is the best dollar to value sous vide machine?

>>11133142
a rock. it cost 0 and gives you like 0.0001 utility as a paperweight, even though it's a shit sous vide machine. 0.0001 / 0 is infinity

>>11133302
I can't believe you were dumb enough to post something like this on the internet. I must have joined the stupid answers thread on accident.

>>11133302
>sous vide machine is a paperweight
> 0.0001 / 0 is infinity
>you think you are smart

How do you cook raw beans? I looked it up and everything that pops up says it needs to soak for hours, but when i confronted my parents about it, they got angry and called me stupid for not knowing such a mundane task, and told me that the whole soaking thing was bullshit, and to just get straight to cooking. said something about leeching all the nutrients from it, too. plz help

>>11133039
that can work too, yeah. as long as they're about as spicy.

>>11130690
yes

>>11130305
>>11129326
seriously, don't do this if your oil is hot.
If you keep burning shit, you're cooking it too long, or not enough oil. make sure it's canola or salad oil, too. fancy oils tend to have a lower smoke point,
and can burn stuff, or even make it bitter without any actual burning
Chinese stir frys are specifically designed to become blazing hot, to caramelize already cooked rice that has been cooled down and broken up to separate from the rest of it all. That's why they're so thin, and like >>11130662 said, the propane stoves they sit on look like fucking jet engines. The amount of gas is released so much that it's actually loud.
so if you have an electric stove, you're already misusing the wok.

So /ck/, i need to make marinara sauce by myself for the first time, and i've read a few recipes, but i ran into a problem: all this recipes require canned tomatoes.
I don't have much of a problem, but is this normal? do italians laugh at this in secret yet encourage it to keep people making inferior sauce?

>>11133793
Tomatoes you buy whole are varieties designed to withstand long distance shipping and are firm and tasteless. Tomatoes in a can don't need to look good so they can have actual flavor.

>>11132772
No one said you had to be here.

>>11133793
Canned tomatos are actually more fresh than raw ones, they're picked and immediately sealed and packed.

I generally buy canned San Marzano tomatos for sauces though it's probably not super important to buy them compared to others as they are somewhat expensive

>>11134152
>>11133855
So they are the best for getting the biggest amount of flavour, which is the most important part of a sauce? sounds reasonable.
thanks anons

>>11133386
why tf would you listen to them over the combined knowledge on the internet? Soak them overnight then boil for an hour or so. It's no effort

>>11133793
Taste Test Ratings, Best to Worst
Crushed Tomato: Redpack / Red Gold, Pastene, , Tuttorosso, Contadina, Hunt's, Bionaturae
Puree Tomato: Muir Glen, Hunt's, Progresso, Cento, Contadina, Pastene, Redpack/Red Gold, Rienzi,
Whole Tomato: Muir Glen Organic, Hunt's Whole Plum, Redpack / Red Gold, Cento, San Marzano, Rienzi, Eden, Tuttorosso

>>11133919
please stop namefagging, there is no need for it

>>11134800
im the op of the thread, you're the only person who cares.

Hurr durr look at me guys, i use a name so people can recognise me and then i can gain street cred to shill hotsauces on an anonymous imageboard xD.
the only time for namefagging is when the namefagee has an expertise in the thread and as such benefits from having a set identity. as this is a general question thread that has no specific area of expertise, there is no reason for me to use a name or a trip. im going to fuck off back to r*ddit now because having a recognisable identity is important to me xD

>>11134857
I was waiting on that. Dude, grow up.

>>11134857
Stop shitting up the board pretending to be namefigs. It's still shitposting, you retard.

>>11134873
2nd

----------
on topic
who has the best ice cream sammichs?

How do I spice?
How do I learn to spice?

>>11134878
there's a man on a mountain you must climb to see. He will teach you the ways.

What do you wish to learn?
How to use them right?
To become tougher to spicy shit?

>>11134879
Both

>>11134888
When it comes to spicing up a dish, and I don't mean making something stupidly hot to the point of death like a ghost pepper, thai, korean death noodles, or indian food, I mean like basic spices like ginger ans cinnamon. When it comes to seasoning your food, you never want to add too much or add too little. What you want to do is add enough to taste it on your stuff. If you know how to dip sushi, then you understand. You want enough for flavor, not so much to overpower it. A good example of this is egg drop soup. You need soy sauce, ginger and onion and or chives (same family slightly different taste). To make sure it's not overpowering, you add what you feel is right and taste along the way. You can add, but it's a bitch to subtract. You're basically just adding more base to it (chicken broth).

It's all about balance. I can get very karmatic in this bitch if you want.

>>11134898
What are some guidelines I can follow to know when and what to season and what to season with?
Like how you use different spices/seasonings for different foods

>>11134919
Honestly, your pallet is likely so different to mine, it's very hard to tell. I would say just go with what your taste buds tell you. Start slow and work your way up. No one can tell you what you like so really, if I said I like 57 on my steak and you like ketchup or A1, I can't judge you on that.
Really the only thing I can say is, go slow, add little bits at a time, follow recipes almost to the T

>>11134924
Thank you, this gives me some reassurance

>>11134919
https://www.amazon.com/Mark-Bittmans-Kitchen-Matrix-Possibilities/dp/0804188017

https://www.amazon.com/Flavor-Matrix-Science-Ingredients-Extraordinary/dp/0544809963