/ck/ - Food & Cooking

>>18768024
>lodge
yeah if it's not staub or le creuset just throw that shit out

>>18768024
Cook that one Adam ragusea pot roast.

>>18768024
beef bore-jee-known or honestly any kind of beef steew.

>>18768024
Make bread

>>18768024
why even bother? it's gonna fall apart or have permanent stains within a year. staub is the only exception

>>18768040
I like staub better than le creuset.. bonus points for rooster or fish knob

>>18768059
Is a dutch oven so small worth getting. Do you like make pot roast out of just one steak with it?

>>18768024
Corned beef and cabbage

>>18768024
Biryani

>>18768065
the only thing you can't cook in it is LARGE whole chicken, everything else is doable and enough to feed 2 adults and a kid

>>18768024
I made chipotle chili in mine a couple of days ago. Used some of the Christmas spiral ham's pan juices as an experiment.

jambalaya
gumbo
chicken pot pie
shepherd's pie
chicken noodle soup
tomato sauce
french onion soup

>>18768085
Oh nice.
Dumb question but how would you even cook a chicken in it. Ever since trying that Chef John method of halving it and doing it under top broiler flipping every 7 minutes, any other method seems inferior

>>18768024
Coq Au Vin.

>>18768136
https://www.youtube.com/watch?v=R9Q-WpxxATs

>>18768165
Kino channel

>>18768165
Thanks anon, that was very interesting. Wayyy too painstaking for lazy me. I'd love to eat that at his restaurant but not make it myself. Also you might think me a pleb for this, but where's the rest of the chicken, serve me only one breast?
Might try his fries approach though. I still haven't made good seasoned fries at home yet

>>18768231
the double fry is really effective and easy to pull off.
this method tastes and looks better though
https://www.youtube.com/watch?v=m6kcANnAJSo

either way using olive oil really makes a difference. good smoked paprika (the cheap ones are all burnt, not fresh and have no real aroma) and grana padano at the end along with salt and a little garlic powder will make it mindblowing. parmesan is too overpowering

This shit is fantastic. Needs the basil imo.
>gimmesomeoven.com/italian-orzo-spinach-soup-recipe/

>>18768024
Genovese sauce/genovese napoletana requires such a crock.

>>18768224
those michelin star chefs are really something. recreating at least one dish like that will make every woman look differently at you

>>18768288
Yeah I was aware of the Ragusea vid. Grana padano on them does sound amazing.
This is what I saved a while ago hoping to give it a try. It seemed pretty nice too, but I haven't given it a try yet(and damn I thought it wasn't as old as 3 years ago..)

>>18768024
It's a fucking pot you put stuff in ,make shit
Look up recipes or just put it on your head

>>18768327
the white vinegar might ruin it

>>18768040
>not staub or le creuset
eat me faggot
also, Mario Battali is innocent of those sex crime allegations

>>18768359
>not staub or le creuset
your mom doesn't love you

>>18768348
fuck you

>>18768156
>Coq Au Vin.

>>18768363
>your mom doesn't love you
unironically, my mother actually gifted me this Dutch oven
i think she got it on sale at Marshalls because of those sex crime allegations

>>18768024
>>18768368
https://www.youtube.com/watch?v=XK7nkKHlkvU

>>18768383
how much Moorish blood does this "Frenchman" have?

>>18768382
Where is the shrimp?

Dutch ovens are God's gift to fried chicken. Try it, seriously

>>18768397
idk but he's unironically the most likable cookfag on youtube

>>18768408
>Where is the shrimp?
i prefer sosig and chicken gumbo since it reheats better. reheating gumbo with shrimp always makes them curl up into tough sea cockroach balls

>>18768420
>the most likable cookfag on youtube
you take that back, motherfucker!

>>18768376
Looks delicious.

>>18768045
Not OP but I got same thing as OP.
I cooked that faggots pot roast and it fucking sucks.

>>18768422
What is sosig?
never heard of that

>>18768450
It's that thing the rucky star girls buy

>>18768429
>Looks delicious.
served over a bed of buttered and mashed taters
>>18768450
>sosig
it sosig

>>18768427
I'm serious. alex's dry pasta, fried rice and mother sauces playlists are some of the best content you'll ever see on youtube. the new paella series is amazing as well.
you would never expect it based on his auschwitz thumbnails

>>18768466
>paella
you have piqued my interest.

>>18768427
Don't take Chef John's name in vain, faglord, every proper /ck/ user already knows he's on another level.

>>18768471
https://www.youtube.com/watch?v=daBvJATfhvM

if you manage to pull this off everyone will suck your dick but the real highlight are the carbonara and aglio e olio videos

And they wonder why people dislike gays

>>18768492
No, people know why they dislike you.

>>18768491
>that caramelization
looks yummy. i attempt to cook paella with my parents on the East Coast when i visit them during the summer but we never get that level of brownness on the pan
>carbonara
one slide of bacon, one egg yolk, and 1/2 cup of the Parm

>>18768498
But I'm not gay and annoying

>>18768514
>I'm not gay and annoying

>>18768510
https://www.youtube.com/watch?v=ZCSowIQgHPI

this carbonara is different, just like the paella

>>18768557
to each his own but i prefer the flat texture of fettuccine. i believe this is a side effect of eating spaghetti noodles throughout my childhood

>>18768570
the fettuccine is fine. it's about the carbonara double boiler method that luciano came up with.
parmesan is not being used either. it's a mix of grana padano and pecorino instead. parmesan doesn't really go that well with pasta although most people think that it's the 'best' cheese because it's the most expensive one

>>18768024
oatmeal

>>18768605
>carbonara double boiler method
i 'temper' my yolks by mixing them with water so they don't immediately curdle. after the bacon is crispy, i add a 1/3 cup of pasta water to build the emulsion, then add the pasta and egg yolk water mixture. and stir until a cooked through. then i add the parm and maybe more pasta water to get a cream texture.

>>18768024
Can make some nice spaghetti in there

>>18768024
braise beef and use it in chili or a stew
carnitas

>>18768382
>my mother actually gifted me this Dutch oven
Yeah exactly, she doesn't love you enough to get a good quality one lmao.

>>18768768
>she doesn't love you enough to get a good quality one lmao.
no bully

>>18768777
Lodge stuff is good, they don't know what they're talking about. I have Lodge and Le Creuset, use both all the time. Tonight I braised a three pound pork shoulder in chilis and spices and made tacos with it, fed five people with lots of leftovers. Everyone loved it.

>>18768796
>Lodge stuff is good,
Should I drop some money for a crackpot?
Or should i trawl the local Goodwill stores for Le Creuset or Staub pots first?

>>18768024
A Blanquette de Veau
try it with some rice and you won't regret it

I literally only use mine for bread.

>>18768814
What would be the best analogue for veal? Pork?

>>18768801
If you get a cheap one you just need to be more careful to not scrape the enamel off. It won't last as long as the high end stuff but works fine.

>>18768846
Can't you still use it even if the enamel is a little fucked?

>>18768358
the white vinegar isn't really tasteable and makes the texture much better

>>18768849
Nope. Well I mean YOU can, since you're a retarded poor bitch living in a world of made in china garbage.

>>18768051
I've heard enameled dutch ovens are bad for bread because you have to put the room-temperature dutch oven into a hot oven to do it and eventually that'll break the enamel
Maybe it's bullshit though, I honestly don't know

>>18768359
>Barefoot wine
Opinion discarded

>>18768906
How else would you use the dutch oven besides putting it in a hot oven? And there's no reason you can't preheat the dutch oven in the oven before adding the dough.

>>18768906
You're actually supposed to heat it in the oven before putting in the dough, which indeed is bad for it according to instruction booklet, but we do it anyway because we are men.

>>18768907
>Opinion discarded
shill me a cheap wine that will do better

>>18768928
>cheap wine
Why are you drinking cheap wine? Are you a hobo?

>>18768942
>Are you a hobo?
i'm an al/ck/holic and already dead, Anon

>>18768843
pork shoulder i guess some people put chicken or turkey but i don't know what part they use

>>18768397
That picture makes me want to throw up a little. It also makes me realize that modern progressives *do* have an almost-sexual fetish for anything black/foreign/weird. They're militant xenophiles.

>>18768927
>which indeed is bad for it according to instruction booklet
my staub doesn't say anything about that

Just says preheat slowly, but it's oven safe up to 900f

>>18768927
>>18769148
forgot pic

>>18769149
It's the part that says not to heat it while it's empty. If you're preheating it in the oven before putting the dough in then it's getting hot while empty. I don't know what the problem is with that, I think it might cause the enamel to craze, which could just be cosmetic damage. Your instructions only say to not leave it on the burner while empty so maybe it's fine in the oven, though I don't know why one kind of heat would be fine and another not. After all it could potentially get very high temperature in the oven. I had a different brand and it said not to leave it empty in the oven as well so who knows.

>>18768065
I have a 5.5 quart or whatever and the boules of bread I bake in it are a little too large for one guy to eat before it starts to go a bit stale

>>18768927
Or do it like this: https://www.lecreuset.com/no-knead-dutch-oven-bread/LCR-2511.html

>>18768024
Pulled pork

>>18768024
Deep fry some salmon croquettes in it, preferably using red salmon. Also make your own tartar sauce. The home made is worth it.

>>18769626
nah

>>18769630
Fine.
Make some coq au vin then.
You know it's what you really want.

>>18768885
Not me, I've got Staub but it already smells weird in a max heat oven

>>18768801
Nothing wrong with dropping $50 on a cheap one to see if you’ll actually use it much before investing in a good French one that you can eventually give to your grandkids.

Boeuf Bourguignon and bread, drink wine and have a mild erection while doing it like a real gentleman.
https://youtu.be/s8Rf2LBgmsc

>>18770885
Sorry about the picture, I have impurities.

>>18768024
braised cumin lamb

>>18768065
if you have the funds it is very useful to have three different sizes of dutch oven. a small 3qt is best when cooking for yourself. a 5qt is considered standard size and can feed a family of five. a larger 7+qt is perfect for cooking for larger groups. it just costs a whole lot of money to have that kind of flexibility.

>>18770930
>if you have the funds
They aren't expensive......

>>18771730
Three le Creuset Dutch ovens of those various sizes is going to run about $1000. That’s more money than most people’s entire cookware set cost.

>>18772072
Why the fuck are you buying three of them?

>>18772088
Read the thread. He was describing why you might want multiple sizes of nice dutch ovens if you could afford them. I’d say a ~6 qt is the most versatile if you just want one.

>>18768947
not yet

>>18768024
Bread
Goulash
Beef and Dijon Daube

The world is your oyster I dunno mess around with it

>>18768942
he's cooking with it you retard. Cook with the cheap wine, drink with the good wine.

>>18768605
yeah well lots of people don't know that authentic carbonara is made exclusively with pecorino iirc
>>18768636
i dont need to do any of that and my carbonara comes out fine. i like to make it particularly when im hungover because it's such a simple dish to make. i can just eyeball everything and it comes out fine. i tried adding pasta water once and it just came out the exact same, just took longer because i had to cook off the water.

Bred