/ck/ - Food & Cooking

Pretty much any French pastry is going to be a pain in the arse.

>>16722280
Ranch, as much as store bought ranxh sucks, homemade stuff goes bad in like a week and I can't eat that much ranch in a week

Any food whatsoever.

>>16722280
Anything deep fried. Too messy/clean up and stinks up the house no matter how good vents are.

>>16722365
>stinks up the house no matter how good vents are.

Have you tried cooking food that doesn't stink, retard?

>>16722365
Hello adam

>>16722466
The grease is what stinks.

mochi

>>16722339
YRU Here?

>>16722365
I must agree.
How much time and oil am I supposed to dedicate to making a single meal?
Plus, I already have to many countertop gadgets.

>>16722335
Fried rice is easy as fuck to cook

>>16722280
marinara
noodles/pasta
yogurt
mozzarella
sourdough (specifically maintaining the starter)
pizza dough
cake batter mix (box is always best)
anything that needs to be deep fried
plenty of other things - whipped cream for example

>>16722631
not if you want it to taste restaurant style

>>16722605
You know you're not supposed to cook with engine oil right?

>>16722910
MSG is cheap anon

>>16722643
t. Adam Ragusea

>>16722619
It's "Why are you here?" and I'm here because I like eating food.

>>16723920
I can't the base flavours right nevermind making them pop with MSG

In New England fri' ri' is really dark like in the pic (I'm guessing from dark soy) and i can't find any recipes or guides to make the rice in that heavy dark style I crave

>>16722643
you lazy fuck, holy shit

>>16723952
Fried rice is easy as fuck.

The flavor is ginger, garlic, sesame oil, soy, msg, salt, and pepper.

Adjust ratios until you like it. Never had that really dark shit but at most I'm assuming maybe they add some fish/oyster sauce to it.

>>16723977
I've tried many times and it ain't the same. Maybe you should come over here and show me I have all those ingredients >:|

>>16722304
Enter.

most fruit trees are grown from cuttings rather than grown straight from seed.

i feel like this is more a question for kitchen and restaurant managers rather than home cooks.

i would say any hard liquor or spirit.

I can't figure out how to make fried rice taste exactly like the restaurant, but the rice I make is absolutely easy and good enough to be worth making. My technique is to cook a whole rice cooker full of rice, and while it's cooking, I saute a bunch of ingredients including roughly: two onions, a few carrots, a celery, a cup of peas, a can of baby corns, a cup of mung sprouts, 5 eggs, a few pork chops, or whatever other meat I have around, all ingredients fried up in lard and transferred to a huge metal bowl. Then when the rice is done, that goes in the bowl and gets all mixed together and goes in the fridge. This takes about an hour to do and yields enough "fried rice mix" for a week. Whenever I want fried rice I just take out a few cups of the mixture and fry it in soy sauce, peanut oil and fish sauce.

>>16722280
Pizza

>>16723910
Your house just constantly stinks of oil and you've become desensitized to it.

>>16724026
factually wrong, fresh pizza tastes amazing and just as good as takeout for a miniscule fraction of the price. The exception is brick oven pizza, which is too expensive for home. But pan pizza? It's fucking delicious at home.

>>16724052
you must live in flyover country if you can make pizza better, cheaper, or with less effort than your local place. I live in New Jersey (the best state for pizza overall) and a delivery pie costs $10 for a large, tastes way better than anything homemade I've ever eaten, and gets here in 30 minutes.

>>16724052
>The exception is brick oven pizza, which is too expensive for home.

You know you can reuse the bricks right? You're not supposed to eat them.

>>16724052
The dough alone takes hours and that's even after you've optimized trying to get it on par with a local pizza that takes 10 minutes to pick up from the parlor

>>16724091
pan pizza is easy as shit and literally costs pennies to make. Flour is pennies, the tomato sauce is maybe $0.50 at most, the pepperoni could only cost a couple bucks at most and could easily be used for two recipes, and you can grow basil yourself.

>>16724108
You know you can plan recipes ahead of time, right? Like for the day after? You don't have to eat the second your brain thinks of something.

>>16724091
You suck at cooking. A (well) homemade pie is majestic

>>16722280
i remember someone asked a bunch of chefs what product was out there that they just wouldn't bother trying to replicate in their restaurants. almost everyone of them answered tater tots.

the amount of time and effort needed to get them correct was just not worth what tiny gains you made over the store-bought package.

>>16724091
>tastes way better than anything homemade I've ever eaten
Because you suck at cooking.

>>16724134
The superior styles of pizza can't be reproduced at home without expensive, specialty prosumer equipment. That's a fact. Maybe your pan pizza is as good as the ""pizza"" you can get in Detroit, or your casserole is as good as the """"""pizza"""""" you can get in Chicago, but that's not what we're talking about.

>>16724025
your problem is you're not using day old rice

>>16722558

I've never tried puff pastry, but I have made short crust on a few occasions when I make quiche. The first few times was alright, but the next few times I lost my patience when rolling it out, it kept cracking and breaking apart. I had to rage quit. I like having the homemade crust though. Make a wholemeal short crust with some paremsan in the pastry for a nice cheesy flavour.

>>16724005
Macarons are not hard once you get the hang of macaronage, but they're not worth making outside of a special occasion. They're more trouble than they're worth, and there are similar-tasting cookies that don't take nearly as much effort.

>>16722910
It's as simple as a sprinkle of MSG nonnie-poo.

>>16722365
Frankly.

>>16723952
Dark soy sauce, which is just normal soy sauce with caramel color (aka more sugar and/or molasses). Some places just put egg foo yong gravy in their rice to make it dark and glossy.

>>16722466
Only an artery-clogged fatass enjoys the smell of frying oil.

>>16724912
dark soy has half or less than half the salt content anon, that's the biggest difference. it's barely salty at all.

i might have to really get the feelers out and try to find someone who works/ed in a chinese restaurant specifically in Worcester Country MA and find out what the secret is.

my guess is instead of traditional gutter oil, which is hard to find in New England, they went straight to used motor oil, but I'll wait and see what they say

>>16722280
i dont mind making the non-leavened version because the time between turns doesnt matter as much but fuck the leavened version

>>16722618
Those are moon cakes, which aren't all that hard to make if you've got time for the bean paste. The salted egg yolks and golden syrup can be store-bought.

But in case you were being silly, yeah. Mochi isn't really worth making at home. It's easier with a stand mixer, but pounding it by hand is a chore and it'll never be as chewy or elastic as the store-bought stuff. Adding to this, tteok.

>>16722643
Yogurt is one of the easiest things to make at home. I literally dump milk and starter into my instant pot and forget about it until the next morning.

Pizza dough can be thrown together and stored for days.

Mozarella is a fun project but not that worth making unless you make it on a large scale or for novelty.

I've only ever used boxed cake in a commercial setting. Most bakeries either get them as frozen slabs from factories or doctor up boxed mixes. Boxed mixes are too fluffy and light to be sculpted or properly decorated though.

Noodles/pasta, depending on the shapes, aren't that difficult. It's a flour, salt and eggs. You're just lazy.

Sourdough is more time than anything else. Are you saying that you don't have 5 minutes a day to devote to feeding a starter?

>>16724091
Maybe you just suck at cooking.

>>16724091
>I live in New Jersey
need subhumans off this site
it's bad enough c*lifornians are on it

>>16724937
okay nebraskan

>>16724025
I've read recently that the thing home cooks are missing in Chinese/asian cooking is Shaoxing wine

Generally anything less than 5 dollars. This includes bread, butter, yoghurt, pasta, noodles (rice, wheat, egg), puff pastry. Notably all these things are easy to make, which is why they're cheap and hardly worth your time unless you are actually good at making them. Ie a good baker can make better bread but if you're just a home cook who bakes cookies every once in awhile you're better off just buying a good loaf when you need it. Unless I have absolutely nothing to do I'm not interested in spending 5 hours to make something I can buy for less than $5.

>>16725194
>These things are only worth making if you're good at it, so you should not make them to become good at it

Stay in school

>>16725275
He's right. By your logic it's never worth it to hire any tradesman to do any job, or consult a doctor or lawyer for any purpose, since doing those jobs or tasks for yourself would be worth it if it were your profession, therefore you should practice all of those trades and skills until you get good

>>16725338
When the fuck did I say that?

>Nobody should bother making their own bread because you can just buy it
>People should only make their own bread and never buy it
These are not the only two options retard. Consider that "store bought bread is fine but baking your own is still worthwhile because you can learn to make great bread" is an opinion it's possible to have in the same way that is possible to hold the opinion that tradesmen serve a purpose but if someone has an interest in learning to do something themselves, it's worth looking up a tutorial on YouTube and trying it yourself.

>>16722643
>whipped cream for example
Holy shit all you have to to do is use an electric mixer on cream and sugar for 5 or so minutes. How can you be that lazy?

>>16722618
i make mochi in 3 minutes from glutinous rice flour, sugar and water in a microwave, wdym

>>16722280
ramen noodles

>>16725534
Not even 5 minutes

>>16722643
I agree with you and would add that sometimes pre made salads are nice

Yes I am lazy

>>16722335
Fried rice isn't worth ordering from a restaurant, there's 4 ingredients and it takes 5 minutes.

>>16723994
You need a wok, fry aromatics of your choice until translucent in peanut oil, add rice, stir fry and season with soy sauce or fish sauce to taste. All this on high heat

>>16722365
>vents

>>16724091
>New Jersey
>not flyover
oh dear...

>>16724927
forgot to say "this" and mochi

>>16725686
You don't need a wok it just makes it easier, and you should be using sesame oil rather than peanut ideally

>>16725723
kek

fresh pasta

>>16722365
just open up your kitchen lmao
your kitchen have plenty of windows as it should, right?

>>16724005
they’re fucking easy to make if you’re not a complete retard.

>>16722280
Carne guisada. Takes all goddamn day, tastes like nothing.

>>16722280
just go to a restaurant its cheaper and will taste better than what you make
>pic related

Pumpkin Puree. Watched some stuff a while back that in blind taste tests you can't tell the difference between fresh and canned in the context of pie, bread, or soup.

>>16725723
>>16724091
I remember someone telling me LA and NYC were flyover.

>>16726801

no, they're fly-to

>>16724091
Holy cow, looks like I ruffled some feathers with this post!

>>16727095
I'm gay, btw. Not sure if that matters.

>>16725902
No way, that shit smokes on low heat

>>16725902
Sesame oil is for finishing, the same way Meds put green olive oil (raw) directly on salad or bread, directly before it's eaten. You wouldn't cook with the stuff. The Chinese use neutral oils like peanut for the actual frying, same as everyone else

>>16722618
I planted a moon cake in my yard and a chink grew out of it. His names Liu were gonna conquer places

any hot sauce