/ck/ - Food & Cooking

Chicken pot pie
> 2cups Jiffy baking mix, 1 cup milk, 1/4 cup shortening. Roll into dough for pie and crust
>Cook 1 pound chicken thighs to near done
>Cook 4 carrots, 2 onion, 6 cloves garlic, 3 potatoes in a pan with 2 tbsp veg oil
>Make double order of white sauce
>Toss all ingredients into thickened sauce together and simmer for 5 minutes
>Pour into pie pan, cover with crust, bake at 350 for 40 mins

Perfect chicken pie

>>12461830
>Chicken pot pie
jesus... what will you degenerate weed addicts think of next. Stop spending all your time finding foods to lace with drugs and get a job fucking faggot

>>12461853
>Tfw post all ingredients and someone still manages to lurk your thread and post anti-weed Shit posts as your only reply

Well, made an olive oil cake the other day.
https://www.seriouseats.com/2019/04/how-to-make-olive-oil-cake.html

>>12462206

>>12462209
Was it yummy?

>>12462255
Yeah, didn't have any lemon(s) so I made do without the zest, came out moist and still tasted lemon-y but that probably came from the oil.

>>12462209
Looks good bro

i made some pizza bread for the first time

one was zucchini, brocolli, lemon, goats cheese & mint
the other soppressata, roast red pepper & pecorino

thoughts?

>>12462464
I’d eat it, looks like a tapa I’d buy in Spain

>>12461783
https://mega.nz/#F!VrgHmQTT!HEXDgmzBWRgSt-_M4hZhiA!o2g3xKBJ

>>12462465
haha oh yeah
its a kenji recipe for the dough
he says he modeled it on his pizza hut memories from being a kid

worked great in cast iron
no knead

>>12461783
Damn, that looks fine!

Bump

>>12462459
is this a 'go 'za

Just started working at a local bakery and I’ve never been happier at work. Thanks bakery anon for the motivation

How much sugar could you remove from a cookie, or brownie or blondie recipe without affecting the texture/structure? I've been doing 3/4 of the recipe amt, sometimes subbing in a little cornstarch and it's been for the most part fine. Can I take it further?

Bump to post later.

>>12464097
Your welcome
Make buckles, they’re piss easy and will sell like hot cakes
If you’re allowed a certain amount of freedom you should also start make pasties with beef/ chicken in them

Nothing beats fresh savory bakegoods, and America is overdo for them to become popular

>>12464145
Are you diabetic or something? Sugar is like 90% of the cookie. If you’re not eating sweets I don’t understand why someone would want a cookie

>>12461874
>being baited this hard
lurk moar, faggot

>>12463733
yes

>>12461853
It doesn’t even mention weed? You retarded boy?

>can't post my baked goods because phone takes too large of photos
Bravo Jewgle

>>12467055

>adjust camera resolution
>resize photo

There are ways.

Some of today's bread.

>>12467158
Tfw don’t bake a lot because I don’t have a lot of people in my life to share my foods with and I just end up eating an excess of 3000 calories over a few days in the form of a pie, 12 muffins, or 30 cookies

>>12467167

Baked goods are a good way to make friends. Go find some folks.

>>12467158
based baker anon

>>12467167

Share your baked goods with your coworkers/equivalent of whatever it is you do in lieu of a job. If there is nothing along those lines... sorry, thats all I got

>>12461853

first time using the shitty oven we have. Tried to make a cheesecake

>>12464145
I usually halve the amount of sugar in recipes I look online because they are always sickening when followed to the tee. If the recipe is something that's suposed to be very sweet I add a bit of honey but that's it. I've never had problems with texture and whatnot.

>>12461853
I got a kek out of your post, friend. Don't let these weed addicts that can't take a joke bring you down.

>>12461783
Needed to find some way to use up the rest of my whole wheat flour and some brown sugar, and ended up baking this coffee cake. Also got to use up a 3 pound bread pan. Came out pretty good, just had to bake it longer than said.
https://www.bobsredmill.com/recipes/how-to-make/whole-wheat-coffee-cake/

>>12468722

>>12468728

>>12468736
Adding in the brown sugar for filling. Kinda wished I used more.

>>12468746
Topped off.

>>12468751
Stab wounds to check doneness.

>>12468756
Wa la

>>12461783
Crumb cake is the best
>>12461830
Haven't ever had a homemade one before. Looks great though.
>>12462209
That sounds different. Bet would go good with espresso.
>>12462459
>>12462464
I usually avoid bready pizza but that sounds wonderful. Goat cheese is so good.
>>12467559
I would eat it.

>>12466856
We make some really good pablano and sausage pastries, the savory stuff is way underrated

>>12468722
This is what the old /ck/ was like. People cook shit and post it, with links to recipes and play by play photos.
Thanks anon.

>>12468722
>Lucky's brand
mah nigga. they seriously have the best store brand shit of any place I've ever shopped.

>>12468770
I enjoyed the pictures man, looks good. Would eat

I’m glad my thread is still alive 24 hours later. Its nice to see that if we avoid the ridiculous bait/ cursed foods/ aardvark sauce worship threads people lurkers will actually post quality images and contribute in meaningful ways.
/ck/ has great potential to be board as big as fit with less homosexuality if we all contribute and not feed the trolls more than we feed quality content

>>12467559
Did you slam it on the counter and run a fork over the top to get rid of the bubbles? That's what I do with regular cake batters but idk, also why is it cooked more around the edges? Too hot? It looks fine tho Id eat it. Imma try making a cheesecake this weekend.

>>12471252
Non but I'll try next time, thanks for the advice. Yes it is a little bit more cooked in the edge, I should've taken it off the oven a bit sooner but it has no consequences on the taste or texture, it's really good.

>>12471264
You can cook cheesecake in a water bath to bake it more evenly.

>>12469995
>>12470488
I feel the love

>>12470014
They really are. They get expensive as soon as you get into the hipster brands, but there fruit is so cheap and they don't fill their name brand stuff with junk.

>bought I bunch of boxed brownies and cookies on sale
>thought I used them all up
>find two boxes of these in my closet
There best/expired by in 2017, but I made some, some month's ago that tasted fine.

>>12473731
Forgot pic

how do I get the perfect pizza dough?

>>12471564
I've heard of this but have no idea how to do it
Im the faggot that buys the pie crust and dumps

>2 blocks softened cream cheese
>can of condensed milk
>medium sized bloop of vanilla
>couple shakes of cinnamon
>one egg
Am I doing it wrong

>>12461783
Peach, blueberry, and strawberry crisp. Not mixed but in separate sections.

>>12467158
Can you redpill me on running a bakery so I can get rid of my romanticized idea of owning one please

>>12474558
https://slice.seriouseats.com/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html
It says it's for pan pizza but it turns out great no matter how you use it.

>>12475488
I’m sure the business end has its differences but so far working in one has been pretty much exactly how I pictured it.

Over the past week, I've made bread pudding twice. Once with raisins and then against with a mixture of fig and cranberries. Pretty tasty.

I'm going to make an applesauce cake in the next few days and I'll see if I can get a good picture of it then.

my aunt's dandruff cookies (though seen them posted with a dozen or so other names)

Ingredients:
1 pkg cake mix (strawberry, lemon, chocolate, funfetti, etc)
2 eggs
2 tsp vanilla
1 Tblsp water
½ cup Crisco or cooking oil
powdered sugar

Instructions:
Mix all but the powdered sugar together.
Shape into 1” balls and roll in powdered sugar.
Bake at 350-degrees for 8-10 minutes.
Cookies will be soft.

>>12475488

>70 hour work weeks minimum
>on call 24/7 in case anything ever goes wrong
>existential stress of being responsible for several hundreds of thousands of dollars in value and the well being of other people

The baking has close to no downsides apart from your wrists and back constantly being fucked and breathing in flour all day, but business ownership adds a whole extra layer of fun on top.

White chocolate cake I baked for my mom. Didn't have a thing to smooth the sides though

>>12476103
Woah, that looks really nice anon. good job! What's your recipe?

>>12476154
I followed an online recipe which I don't remember right now but it had oil instead of butter and had some cream(cake itself is dark chocolate). Was my first time working with white chocolate but it went okay and it melted nicely (also added a tb of oil to it)

Some cookies. Made them with lard and brown sugar

>>12476207

Those look dope as hell. Hard to tell without reference but are they little guys? If so, I like that.

>>12462467
I've been wondering if /ck/ ran a MEGA. Never could find a PDF share thread or a stickie that held one. Thank you kind anon.

Every time I see a baking thread on /ck/, it makes me wanna work as a baker. There is a bakery near my campus, but I've never been to it and it's part restaurant. Might check it out just to see what it's like and if they're hiring.

I haven't baked much, and whenever I do try to bake bread it always comes out undercooked, but there's something so desirable about being a baker. Whether it be pastries or breads

>>12475345
Wrap the pan with foil (couple layers to be sure there’s no leaks) and boil enough water to cover the pan half way up the sides in a roasting tray.

Bake in oven until done then let her rest in the water on the counter for 30 minutes to get it cooled down before taking it out of water to bring to room temp. Best results are to cool in fridge for 24 hours before eating. Pic is pumpkin cheesecake

>>12475345
>>12476987

Also next time don’t line the inside of the pan, use butter or a non stick spray.

You want to make sure to not over incorporate the eggs, they should be added last. Do you have a large food processor? I’ve found it much easier to make it in that.

Can anyone here figure out what it means by, “place dough on lightly floured board, stretch towards you, and fill with thick filling (jelly is not thick enough). Fold over and cut into desired size ball...” ?

>>12477212
Based phone making me get my neck stretched in

>>12477212

>>12477212

>>12477212
I’m assuming they just left out pinching the ends before the final rise. Either way it’s probably easier to just bake/fry then fill it with a piping bag.

>>12477011
Shit i didnt know that eggs go last @.@ its the first thing i pop in my blender with the cream cheese. They've been coming out poofy but delicious
I want to try the water bath thing with an actual cheesecake pan and whatnot. That pumpkin cheescake makes me want to cum on it before i eat it! (No Homo)
When i make another one i will post pics with how it came out.
So i take the pan and wrap it in foil until watertight
Put in a roasting pan? Like bake it with the water halfway up? It boils in the oven without fucking shit up?

t. Bakelet

>>12478670
>They've been coming out poofy but delicious
the more you whip eggs, the poofier they get. it's how sponge cakes can get a good rise without a leavening agent.

>Put in a roasting pan? Like bake it with the water halfway up? It boils in the oven without fucking shit up?
yes.

>>12478670
You can also wrap the pan with a damp strip of cloth and hold it in place with a pin/needle.

>>12478670
Oh and make lemon custard as a topping.

>>12478670
>blender
Use a stand mixer or a hand mixer. The latter is super cheap and great for making whipped cream too. Follow an actual recipe, you're likely overmixing if you use a blender.
A bread machine can be a nice way to bake a cheesecake at a very even heat (king arthur has a blog about this), but choice of pan and water bath could help you achieve good results.

>>12478670
Amazon has cheap springform pans that I use. Wrap it watertight, boil some water and fill roasting pan halfway up the springform then bake. Little things like having your cream cheese and eggs room temp before staring help too.

That pumpkin recipe is from once upon a chef, she has great pictures that will help you even if you don’t follow the recipe.

>>12476065
What makes it worth it for you?

>>12476915
Depending on what they specialize in lack of experience shouldn’t be a problem. Some knowledge of how baking works is a plus, but it’s pretty easy to teach someone how to roll out dough or fill a pastry to get them started. If you’re ok with SUPER early mornings I’d say go for it and see what you think

I'm pretty sure that Kroger bakers are elves. Somehow they manage to bake like 7,000 products every day, including decorating cakes, perfectly-frosted brownies and donuts, and they go home before 4pm.

>>12480217
Shit's all frozen and the processes are heavily optimized and simplified.

I baked this strawberry-cherry crisp a couple days ago, it was supposed to be just strawberry but I only had 3 cups of strawberries and needed 5 lol so I subbed in 2 cups of cherries, but I think that just made it so much better
It was so good!

>>12481218
I also baked this cake for my dad's birthday at the beginning of this month, it was a white cake with vanilla French buttercream
It could have been decorated nicer lol, it was rushed

>>12481245
That's really nice anon. Your dad will remember that forever.

There's so many fruit pies but I've never ever seen an orange pie. Why is that?

>>12481296
Citrus holds up better as custards or cakes. There are plenty of blood orange cakes out there. In a pie it would be very watery with poor texture.

>>12480194

I value having something I can call my own. Also, I'm a year into ownership and just turned 25 so I'll forever be able to say I owned my own bakery basically as a kid still, and (knock on wood), things are going really well so far. Business is up about 40% since I took over.

It isn't my dream bakery, though, and I'll probably sell in the next 5 years, travel around for a while learning from other bakers, then start my own place from scratch closer to family.

>>12481614
Congrats anon. I love baking but don’t ever see myself working in a bakery, glad it’s going well for you.

>>12481726

Thanks, anon.

Whats yalls favorite cookie recipe?

>>12481966
These soft ginger cookies came out awesome. As someone who never cared for ginger snaps, these are now one of my favorites: https://www.allrecipes.com/recipe/17165/big-soft-ginger-cookies/..

>>12482012
Also, I made them for a cookie exchange church event, because I wanted to make something I didn't think anyone else would bring. People went nuts for them, and they were voted the favorite for the event. You just need to follow the directions properly, so they come out looking appetizing. Some of the photos people submitted on that page look awful.

>>12482025
Do you have anything for chocolate chip cookies?

>>12482130
I haven't made those in a very long time, but my aunt makes the best I've ever had and says she follows the recipe on the nestle tollhouse package but undercooks them.

I need a circular mold thats like a giant cookie cutter for making bread slice sized souffles. I can't find anything like that, am I dumb or does something like that not exist?

>>12482835
Do you mean a souffle ramekin? What do you mean by cookie cutter?

>>12482912
Okay, I want to bake round disks of whipped eggs and cream and use them to make sandwiches or for soups. I was thinking a souffle dish but I would need like a dozen of them. I was hoping for something like a pancake mold I would throw into the oven so the batter keeps its shape. I've checked a lot of eggs molds but they're much too small and not oven friendly.

>>12482965
Are you talking about cloud bread? Because those are stiff enough not to need any kind of mould. Perhaps a hardware store would have a large metal circular thing though.

>>12482965
Or these? https://www.ebay.com/itm/US-6-8-9-DIY-Silicone-Mould-Bakeware-Round-Cake-Form-Baking-Pan-Kitchen-Tool/153334055829?hash=item23b36c0395:m:mR2RXHNPpq-teCa9J3JKt2g&var=453231516249

>>12482970
>>12482979
Thanks I'll try those ideas out. I guess its like cloud bread? It has flour in it though.

>>12476987
>>12481218
POST RECIPE

>>12481245
Yeah, this looks really nice

>>12482835
how tall do you want?
https://www.pastrychef.com/TART-RINGS_p_1290.html

>>12483190
Pumpkin cheesecake is from onceuponachef

Bump

>>12483190
https://belleofthekitchen.com/2018/07/06/fresh-strawberry-crisp-recipe/

>>12481966
Chunk wild cookies from King Arthur, hands down

>>12481614
Why is it not your dream bakery and what's stopping you from turning it into one?

>>12486113

We do exclusively wholesale to restaurants and markets, which is great business wise because it means all of our bread is already bought as soon as we make it, but it also means 80 percent of our business is just one type of bread and the other 20 percent is two more, and I don't get the chance to play around or experiment. I could potentially open a second location for retail and hire someone to be the head baker of the wholesale operation, but that's a headache I can't deal with for at least two more years, plus my town is already lousy with really high quality bakeries, so I'm not sure the market is here.

If I sell in two years I think I could get about double what I payed for it, and that would be seed money to travel the world and expand my baking knowledge and then open up a place from scratch that isn't half a country away from my family.

I've started fucking around with bread the last couple weeks. Just baked this tumeric and flax seed loaf. Goes well with blue cheese and fresh figs

>>12486208
>>12486208

>>12486214
Ok so went a 2nd round and made raisin bread too, mixed spice, vanillla extract, brown sugar

>>12486914
Man that sounds good

Just a cheesecake