/ck/ - Food & Cooking

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Wrong link

>>11124441

god damn it

>>11141176
Reeeeeeeeee this thread already exists

>>11141215
this is a proper thread. I have messaged the thread.
when we get the chance too, we need to post some good places for extra food help, link to other generals and so on.
If anyone can do that would be great, I'll start adding it in

>>11141176
Be honest, are you 18 yet?

>>11141278
26

How do I cook with mirepoix? Do I eat it or is it only used to give taste to water?

>>11141654
It's rarely eaten on its own, it's used to add flavor to other things. Add it to soups, stocks, and stews. think of it like a seasoning.

>>11141176
My mom has a recipe for breasts prepared in maple syrup, garlic and almonds and probably other stuff as well. Brilliant thing she probably found online. Thing is that she recently made batches of breasts soaked in the maplegarlicstuff juice in the fridge and told me to prepare it myself. "Just put the meat on a pan, and when it turns white turn it and pour the juice on it".
Every time I made it, without fail, the juices/sauce burnt by the time the breasts were ready. I did that like 4 times by now, and it's been like that every time. How do I not burn everything around the thing I'm trying to cook?

>>11141698
More than likely you have the heat way too high. Turn it way down. About medium if not lower.

>>11141698
OK, here' what you do:
1) wipe chicken dry with paper towels. Why? Damp meat won't brown properly.
2) Pan on heat. Oil in pan. Get pan hot. Put chicken in. The chicken should sizzle when it hits the pan. If you don't hear sizzling (like frying bacon) then the pan isn't hot enough. Take the chicken out, heat up some more, and try again. Listen for the sizzle.
3) Cook the chicken (sizzling!) until the surface is good and browned. Then flip and do the same on the 2nd side. Keep the heat set so there is sizzling but there is no smoke. Smoke = too hot. No sizzle= not hot enough.
4) flip back to the first side, now lower the heat. Keep it on medium-lowish (no sizzling) until the chicken cooks through.
5) at the very end, when the chicken is nearly done, then pour a little of the marinade in there and raise the heat to carmelize it.

>>How do I not burn everything around the thing I'm trying to cook?
Chicken takes a while to cook. Sugary sauces cook fast. Therefore you cook the chicken until it's nearly done before you put the sauce in.

what do you guys normally make for breakfast?

>>11141698
put some butter in the pan, when the butter is frothy or just past frothy, that's when you want to put the meat in.

What in the name of of fuck is this namefag shit?

>>11143954
Why do you care?

I recently got a crock pot to make more healthy, cheap and effecient meals.
Among other things that came out just okay, I made beef barley soup. I didn't include tomatoes even though the recipe called for them because I feel like I don't enjoy them in soups. Since it only came out mediocre I am looking for ways to improve the recipe. It called for either beef stock or consomme and I used beef stock. Reading about consomme, it would seem to have added a richer flavor.
Are tomatoes essential in beef barley stew/soup?
Should I use consomme or bone broth in my next batch?
Should I use a thickener like arrowroot powder?
Does the quality of the stew meat matter?
How else can I enhance this recipe?

>>11143954
He's the self anointed savior of the /ck/sqt/ thread (according to his holiness)

Are ceramic pans worth it? I'm about to replace another teflon pan and I'm thinking about trying something else.

>>11145746
Not an expert really, but if the choice is between the two: my ceramic pans have held up longer than any teflon pans I've had. Also, if you use metal tipped utensils with either, you deserve all the suffering you will get.

>>11141176
ok to cook and consume? been in my fridge since i bought it

>>11146207
It's probably fine

>>11146217
fair enough. i'm gonna make tacos. i'll post results if i get sick

>>11146207
Smell it; Most dates are nothing more than a "best by" date vs an actual exp date.