/ck/ - Food & Cooking

Here's my chocolate Oreo brownies (apologies for the edited pic) I'm definitely more into sweets than savories...

I made my first cake without a box yesterday. It was a carrot cake, and was quite tasty. But really dense, even for a carrot cake. Is there any way to get it fluffier in the future? I'll post the recipe if you need to see it, but there was no whipping of egg whites or anything fancy like that.

Also, my icing came out a bit thin... Which works for me because I suck ass at icing cakes. But in the future, I'm going to omit the milk from the recipe.

>>4132498
>>4132510

Any chance you could fucking instagram these pictures some more?

I love carrot cake and have so far only attempted it once and it came out as a flavourless brick despite me doubling the quantities of spices. If yours is dense I would suggest creaming the butter and sugar together first (I assume that's how your recipe starts) but for much longer; until the butter/sugar mixture is really soft and almost white. Then when you add the eggs, whisk well between each addition, then fold the sifted flour in until just combined to prevent any air loss from the cake. I love a cream cheese frosting on a carrot cake, always a winner. If your cake has the taste right though could you send me the recipe please? :)

>>4132559
Haha yeah sorry, I just can't resist when they make my cakes look prettier and I'm too cheap to buy a professional photoshop software to make them look professional (I'm trying to make a portfolio)

>>4132582
>I just can't resist when they make my cakes look prettier

Yeah but it doesn't. It just makes you look like a twat.

>>4132594
Haha oh dear

>>4132498
How the fuck are you meant to get that into your mouth?

>>4132609
>>4132594
The instagram bash is nonsense, the filters DOES look good sometimes.

It's just that 80% of the users are stupid 15y/o cunt.
Period.

>>4132498
And how the fuck am I supposed to eat that shit, you fucking insta-faggot?

Ah sorry, where are my manners:
> :))))))
>LOL

>>4132661
LOL OH DEAR ^.^;;

>>4132566
Actually, no, the recipe called for vegetable oil. I didn't really think too hard about it because, like I said, I'm used to box mixes. Those usually call for veggie oil. I did blend all my wet ingredients together, but I wonder if adding the eggs at the same time as the oil might have hurt the texture. I also may have overmixed it, I'll keep that in mind when I make another cake.

I was surprised because the only spice in the recipe was a tablespoon of cinnamon. I expected... more, or a variety of stuff, but nope, just cinnamon.

It was a cream cheese frosting, but came out thinner than I expected. I have extra and I'm thinking about making cinnamon rolls.

>>4132566
Sorry, forgot to link to the recipe I used. It's nothing fantastic that I would brag about forever, but I liked it and it was simple enough. Grating the carrots for it by hand was a pain in the ass, though. Got the frosting recipe from the same source because I figured they'd go together.

>>>http://www.youtube.com/watch?feature=player_embedded&v=Ry0ZxICutBY

>>4132661

You choke on the first wafer and then make your way down.

Mmmm. I just love inhaling powdered sugar. Oh, the tartness of the raspberries, biting my mouth as I try and gasp for creamy relief. But there's so little. Oh, wait, one more try. It's like eating raw fruit on a cookie.

Oh well, it's gone. Dishes!

>>4132767

Shut the fuck up, Sceak, you faggot.

>>4132767

Pipe down you raging hypocrite, we've all seen the abominations you deem 'food'.

>>4132582
OP, don't sweat it, it definitely looks gorgeous (especially the strawberry pastry.) 10/10 for the first, 7.5/10 out of the second

>>4132510
>oreo brownies
>caramel brownies
>fudge brownies
>basic box recipe brownies with different shit

Fuck, I fucking hate you fucks who act like kids and can't even give a fucking recipe.

"OH YOU MAKE YOUR FAVOURITE BROWNIE RECIPE THEN ADD CARALMEL!!! I'M A GENIUS OR WHAT??"

>>4132811
>frequent /ck/ for a number of years
>forget it exists for a while
>come back
>sceak is unbanned
>mfw

>>4132767
>Daily reminder sceak is a colossal faggot and is near-universally hated by everyone

>>4132767
I agree with this guy. Why fresh raspberries cooked down with a bit of sugar and spread on with the cream on top?

>>4132895

THIS

>>4132888

I love you.

i think this thread is a failure because no one here can bake

i have a tip. don't microwave the goddamn butter.

>sceak

>>4132923
holy fuck, gross.Why would he post a pic of himself when he looks like that?

>>4132923

that's it guies....rly' I totally srs STOP posting this gross homo; this is a damn cooking board and people are eat and looking at food....we don't need this shit.

>>4132923
is that sceak! ?

>>4132922
looks like he was trying out for the lead role in The Machinist.

Can you find the porn vid I did, too?

And those I did when I was younger?

>>4132944
Why the FUCK would anybody want to find that?

I bake sometimes, nothing fancy. I do have a couple "tips" though..

1. Make your own damn piecrust, it's not that hard, and tastes like 1000% better than store bought. The one time I had store bought crust it was all melty and a huge pain in the ass to get in the pan/over the filling right. Also I usually just chill the crust for 30-40 minutes, comes out fine.
this is the recipe i usually use ----
allrecipes - /recipe/butter-flaky-pie-crust/

>>4132944
Did your dog enjoy it?

>>4132944

oh please god, tell me this is not a real thing.

There are plenty of simple cakes you can make, this one always comes out great for me. I don't like the usual frosted cakes though, and am fond of apples.

recipe: chezpim -.com- /dinner/dories-french-supper/make-apple-cake

>>4132962
Sorry for the weird pictures, most of them were unplanned. Poppy seeds because I am a poppyseedfag. You can see the apples better in this picture.

>>4132964
>drinking Stroh's

>>4132962
>>4132964

Forgot to add this cake is really fast (and easy), except for the cutting up apples part but that's good practice. It's also pretty moist. I'm real sorry for that fridge picture the more I look at it the weirder it is.
Pic is a bread I made testing out the breadmaker I have. I didn't buy it, family friend passed it on to me and I thought it would be fun to use. As you can see, bread comes out square as fuck. Lighter breads work better it seems like, though I haven't bought bread flower for it yet.

>>4132970
That's not my shelf in the fridge, I have a bunch of house mates that like beer pong and getting drunk for football games. I don't drink beer enough to know what's good but they don't seem to mind gross beer... for example, Coors Light is one I can't stand but they get it sometimes.

>>4132952
Damn that looks delicious anon,
I know it'd be worth it but still not convinced on how much fucking around that is
Cold butter?
Is this nigger serious??

>>4133042
I use one of these, pastry dough cutter/blender thing. mine is actually kind of old and beaten up it looks like some of the newer ones have bladeish things? Anyways yeah using that it's not that hard. I think you can use (butter?) knives too. You aren't trying to cream the butter like cookies, you are trying to make little chunks of butter so the consistency of the dough looks crumbly, when you squeeze it together it will look more like dough. If you like mashing potatoes or other things I use the pastry cutter for that too, it's multi useable.

>>4133042
>Cold butter?
>is this nigger serious??

The amount of applications in baking that use cold butter are actually quite large, and it's fairly common. Cold fat is the key to flaky pastry.

The easiest thing to do is put it in the fridge til cold then grate it with a large holed grater.

>>4133068
Hmm never thought about mashing potatoes sounds good,
I will definitely try it, plus home made sweet pastry is fucking fantastic too

>>4133096
Yeah! It's really small and useful, I have found. Also, making your own pie crust rewards you with being a lot more forgiving, if you are like me and get impatient in your rolling and have to graft the crust in the pie plate.

>>4133086
The reason you use cold butter and ice water is to prevent the formation of gluten which makes the crust tough.

>>4133131

As well as because when it is cold it keeps its shape, aka those 'chunks', the layering of which causes the flaking effect. Ergo, it is still the key to flaky pastry.

That's right friend, we're BOTH right. Now what.

>>4133086
GRATING IT!
WHY HAVE I NEVER THOUGHT OF THIS!?

>>4133130
Lol so much, I always tend to fuck up the rolling and fold over thin patches

>>4133175

It works perfectly, you just have to make sure you are leaving enough space so they don't get pressed together. E.G. grate some, lift the grater and shake it out of the box, grate some more, etc

>>4133198
Add handfuls of the flour in between?

>>4133205
Yeah that could work. I just leave it in a loose pile on my cutting board/work space before sweeping it into the bowl when I need it.

>>4133166
>Now what.
We eat pie of course.

>>4133256

>>4132895
>>4132923
>>4132944

https://www.youtube.com/watch?v=XD9UhmXpCXs