/ck/ q&a

[Anonymous No.12681626]

Any /ck/ questions you've got are welcome here! Trust me, they don't deserve their own thread! Feel free to come and spit your mad wisdom and some pork and beans peasants too!

[Anonymous No.12681629]

I put in rosemary and thyme in the pan while my steak is searing and i bast it with butter. But why doesnt my meat get any herb flavors after doing this?

[Anonymous No.12681637]

having a hard time with the salt balance in my waffles.

[Anonymous No.12681641]

>>12681626
How come weebs cant cook for shit?

[Anonymous No.12681662]

>>12681641
IDK, why cant you?

But probably because they are mostly otaku that are seriously lacking in major life skills. Tons of projection in that last sentence, but woteva. I've always been a decent cook though, not enough to get paid, but enough to impress my family, and friends(if I had some).

[Anonymous No.12681666]

>>12681641
Weebs can't do a lot of stuff, like converse with real women

[Anonymous No.12681669]

>>12681629
Try rubbing the herbs directly frequently onto the steak with tongs, then baste. Technically the flavour should be noticeable but not overpowering

[Anonymous No.12681706]

Anyone got a decent pizza dough recipe for 5k+ elevation?

[Anonymous No.12681713]

How long can you keep a fresh herb in the fridge before it becomes useless?

[Anonymous No.12681722]

>>12681713
If it looks bad toss it? It's produce, bro. You'll know when you shouldn't eat it.

[Anonymous No.12681753]

>>12681713
Until it becomes soggy and brown

[Anonymous No.12681761]

>>12681753
I've never seen herbs go soggy. Tiny leaves like that tend to just dry out in my experience.

[Anonymous No.12681763]

>>12681761
idk if it becomes soggy but my herbs turn brown/black after weeks of keeping it in the fridge

[Anonymous No.12681773]

>>12681761
The leafy ones do (e.g. basil, parsley, coriander etc.)

[Anonymous No.12681780]

>>12681773
Are you keeping them in an enclosed bag? Because I just leave them exposed on a shelf. What herbs do you consider not leafy?

[Anonymous No.12681800]

How do I learn to cook?

[Anonymous No.12681803]

>>12681780
Both, but usually I reseal them (doesnt really matter much though). After 4 days they tend to discolor. They get soggy after 5-6. Non leafy ones would be thyme, rosemary, oregano. Those last for ages, but they're also super easy to grow outside regardless of the weather.

[Anonymous No.12681806]

>>12681800
Ask for advice on 4channel.org/ck/ whenever you have trouble with something.

[Anonymous No.12681816]

is dabbing a pizza with paper towels to get rid of excess grease a meme?

[Anonymous No.12681826]

How do I get more variety in meals using the same ingredients?

[Anonymous No.12681841]

>>12681816
you're better off using just quality mozzerella and parmesan and not all that processed crap.

[Anonymous No.12681849]

>>12681626

when i bake bread dough and it's done proofing, when I go to kneed it or form it, it turns into some necrotic lovecraftian horror substance. If it sticks to anything, a layer peels off in the weirdest way, and it's filled with air holes and almost a wet, crumbly texture. All the videos I watch have pleasant, nice looking dough, that's easy to handle and form. What's wrong with mine? It always turns out like that.

[Anonymous No.12681870]

>>12681800
By practicing. You can read recipes, but turning trivia into knowledge is important. I tend to get super autistic with shit and learn as much as I can about the things I'm interested in, but without practice you've got nothing more than trivia. I'd say start simple, like hamburger helper or some shit(basically where I started, simple box meals) and pay attention to what spices are in it. Get a nice variety of spices and start to train your palate to recognize them(how can you learn to cook if you haven't learned to taste?). If it's one of the ingredients, smell/taste the spice from the jar, rinse your mouth with water, then take a bite and try to recognize the spice in the food. After that, start working up to something a little harder and using fresh ingredients, and your ideas to spice it. Like just look at a recipe to learn the general cooking procedure for breaded pork chops, then get regular unseasoned bread crumbs and try seasoning them yourself. Each recipe you try will require a lot of actual practice to get right, and soon you'll be making your own improvements/twist on them, then eventually your own. Practice, practice, practice though. You have no idea how many loaves of bread I've fucked up learning to bake.

[Anonymous No.12681882]

>>12681849
Sounds over proofed. So many factors go into baking bread, if you are not in the same environment as the people on YouTube you'll have to adjust your times and measurements. This is also just practice practice practice. With enough of that you'll know how each stage should look and can adjust the recipe as you bake to for your conditions.

[Anonymous No.12682040]

Where's the catfag thread?

[Anonymous No.12682048]

>>12682040
make one on reddit you nigger

[Anonymous No.12682090]

i peed my pants

[Anonymous No.12682104]

>>12681666
being a weeb is a symptom of the same problem, not the cause.

[Anonymous No.12682249]

What's an easy to wash alternative to a blender?
Preferably something that doesn't cost over ~40USD

[Anonymous No.12682265]

>>12682249
lol just use a knife

[Anonymous No.12682275]

>>12681626
All I have to cook with is an awful portable electric double stove burner thing and a shitty electric "portable" mini-oven that always cooks everything unevenly

What can I make that I can't fuck up?

[Anonymous No.12682311]

Hey /ck/, anyone got easy recipes for asian food?

The Chink restaurants where I live suck so I want to try some recipes by myself.

[Anonymous No.12682333]

>>12682311
Fried rice is ridiculously easy to make. If you can make that, omurice is just a step up if you can omelet. Sushi is also pretty easy, and retarded cheap to make at home. Just try California rolls or woteva until you get the hang of rolling(tho cutting the damn thing is harder than getting a decent roll imo).

[Anonymous No.12683263]

>>12681826
If you can choose the ingredients, its easy. Rice, for example has an almost infinite variety. Onions also spring to mind. If you've got ingredients in mind you'll have to post them

[Anonymous No.12683279]

>>12681626
How do I cook Maruchan ramen in the microwave?

[Anonymous No.12683314]

>>12681713
Depends on the herb. Dry woody herbs like rosemary begin to go brown after a few days (not sure about in the fridge but I'd guess a week), you can still eat them but their aroma won't be as good. Leafy herbs like parsley and mint will decline after a day or two tops, turning yellow, again still edible, but don't est once they're brown or wet. Basil will decline straight away and only last a day before it wilts.

[Anonymous No.12683327]

>>12681816
Only because it represents that you have a shit diet, i.e. shitty frozen or takeaway pizza, while being concerned about excess calories. Either enjoy your garbage food in moderation or just eat better overall.

[Anonymous No.12683422]

If you were gonna try and make buffalo style stuffed chicken breasts, how would you do it?

[Anonymous No.12683443]

>>12681713
if you keep the ends in water and refill the water/trim the stems daily or every 2 days, long enough that you may have a chance at actually using the whole bunch

except mint. keep mint dry

[Anonymous No.12683485]

>>12681626
Does anyone else think the idea of farting as quiet as possible is a hilarious social interaction.
"I respect you so I will now squeeze my sphincter to control the speed at witch the gases leave my anus, so as not to offend thou".

[Anonymous No.12683493]

>>12681626
How long does it take on high heat for oil to ignite? Since I took a cooking course i've been avoiding cooking with oil mainly because our cooking teacher beat it into our brains that if you use oil, if even for a second in the pan it'll ignite and explode and melt your skin off causing you years of pain and skin grafts.

[Anonymous No.12683520]

>>12683422
Hmm. I think I would marinade the chicken breasts in buffalo sauce for a few hours, then pound them thin with a mallet. Then I would make a filling out of mozzarella, parmesan, bacon and whatever herbs you feel are appropriate. I feel like something could be added to that filling but I can't think of it off the top of my head. Wrap the chicken around the filling, dip in egg, then bread crumbs, then fry it on each side till golden brown. Finish in the oven at 375°. Serve with fries and bleu cheese dressing. Idfk. Maybe it would be good

[Anonymous No.12683566]

>>12683493
You're cooking teacher was a hack apparently. First of all, there's no uniform answer for what you're asking. All oils have different smoke points. I've never really seen oil ignite unless it gets splashed into a flame. Even so most oil won't just ignite like that even if it touches flame. Essentially what you're worried about is a non issue. If you're really worried then use something with a really high smoke point like avocado oil

[Anonymous No.12683584]

>>12682249
An immersion blender

[Anonymous No.12683717]

>>12683493
>>>12681626 (OP)
>How long does it take on high heat for oil to ignite? Since I took a cooking course i've been avoiding cooking with oil mainly because our cooking teacher beat it into our brains that if you use oil, if even for a second in the pan it'll ignite and explode and melt your skin off causing you years of pain and skin grafts.
Just don't leave stuff unattended and be ready for all steps of your recipe before you start actually cooking, and you'll be fine. This means all mise en place, all food is already chopped and ready to simply add to the pan. Utensils are laid out. You are going to be everpresent and undistracted. When you get better timing and skills later on, at which point you'll relax, but for now, you can't be multi-tasking.

The adage (thank you RIP The Frugal Gourmet) is "hot wok, cold oil" so think about that. You use the right sized pan for the job, not too large or too shallow (if frying). Making one pork chop, use the 8 inch, not the 12 inch. Use medium heat and get bold later.

Own a proper fire extinguisher, safely placed between the exit and the stove. For that pot, own a lid and set it out between you and the exit too, so you could conceivably cover your fire and get the burner off in that time. A towel or pot holder in reach isn't a bad idea. Understand which fires (grease) that you don't use water on. What could you use instead? Do you own a box of baking soda? Do you know where the circuit breaker is, if you couldn't get the burner off? Could you park this pot in the oven, and shut the door, or walk outside quickly?

[Anonymous No.12683957]

Where can i find comprehensive statistics that could be used to compare the calories per acre yield of different crops, I'm not just talking basic stuff like wheat, potatoes and rice but also more backroundish crops like Turnips, Cabbage, spelt and carrots? The more comprehensive the better, thanks in advance

[Anonymous No.12684004]

a recipe to make a thich potatoe soup in my rice cooker?

[Anonymous No.12684418]

>>12684004
Use vegetal

[Anonymous No.12684571]

>>12682249
Blenders come apart, they're stupidly easy to clean. I bet you make food and let your dishes rot in the sink until it fills up like some filthy animal.

[Anonymous No.12684584]

>>12683493
Your teacher sounds like he put water in his hot oil and didn't understand why it exploded.

[Anonymous No.12684749]

will keeping spices/seasonings I only intend to use every so often in my freezer in an airtight container keep them from developing moisture and clumping?

[Anonymous No.12684838]

>>12684749
Keeping dried spices in the freezer will not increase their longevity. The best thing you can do for them is keep them in air tight containers in a dark area, but even the light affecting them over time might be bullshit.

[Anonymous No.12685010]

>>12681629
light some herbs on fire and put it in a container with the steak when resting

[Anonymous No.12685776]

What do you guys think of an Airfryer? Recipes?

[Anonymous No.12685810]

>>12685776
Don't buy a memefryer. Unless you don't have a convection oven at home like a dorm student. It's literally just a tiny convection oven. There's no need to buy a separate version of something you already have in your kitchen. Same goes for the instant pot. Does nothing that your average stove top can't. It's just marketing gimmicks

[Anonymous No.12685818]

>>12681637
Thanks for sharing.
>>12681761
In that case, you can just keep them as dried herbs. Win-win.
>>12681800
By cooking.
>>12681816
*Dab*
>>12681826
By using different ingredients.
>>12682249
A whisk.
>>12682311
Just crack some raw eggs over steaming white rice.
>>12682333
"Fried rice is ridiculously easy to make" is a meme perpetuated by people who wish they could make fried rice as good as a restaurant.
>>12683279
By heating the water separately.
>>12683493
Cooking with oil is very safe, just keep a bucket of water nearby in case something goes wrong.
>>12683566
Your*
>>12684004
How about you get a real pot, dweeb.
>>12685776
heh

[Anonymous No.12685842]

>>12685818
You have to go back

[Anonymous No.12685856]

>>12685842
Huh?

[Anonymous No.12685860]

>>12685856
To reddit. Stay there.

[Anonymous No.12685883]

>>12685860
Huh?

[Anonymous No.12685885]

>>12685883
NANI?!

[Anonymous No.12686215]

the fuck do I do with truffel oil

[Anonymous No.12686230]

>>12686215
Use it where you want really intense butter flavor. It tastes like super concentrated butter to me. I really like a few drops in eggs while I'm scrambling them. I also mix a bit in with the butter for popcorn when I make it at home. My favorite application is to make white truffle Alfredo sauce or to drizzle some over a white pizza. Holy fuck that shit is good

[Anonymous No.12686254]

>>12686230
>white truffle Alfredo sauce
yeah I've done that, it's great.
>tastes like super concentrated butter
I can see that, though the odour of my truffel oil has a heavy garlic tone. pretty much smells like a completed aglio e olio.
it makes me wonder; the oil comes from a famous truffel region in italy but the ingredients basically just say "olive oil, aroma". curious if it ever came in contact with a real truffel.

>mix a bit in with the butter for popcorn
that sounds delicious

[Anonymous No.12686275]

>>12686254
I think most truffle oil is synthetic these days unfortunately. Even those imported from Italy. I think real truffle oil is insanely expensive. Not sure where I'd find it tho

[Anonymous No.12686289]

>>12686275
Actually yeah just looked it up and like 99% of truffle oil out there is made from olive oil and lab made chemical that mimics truffle smell. Not that it's necessarily a bad thing. Just odd. Still love the flavor tho

[Anonymous No.12686315]

>>12686289
at least they don't skimp on the olive oil, it smells good.

[Anonymous No.12687643]

>>12685810
I don't even have an oven, only a Cooktop
Ty anon

[Anonymous No.12687877]

Is it possible to poach an egg that isn't jumbo?

[Anonymous No.12687959]

>>12687877
Yes

[Anonymous No.12688262]

how potent are foods that are considered aphrodisiacs? Of course it varies from person to person, but what are your personal experiences?

[Anonymous No.12688374]

>>12688262
They only work if you believe they'll work. It's just in your head. Aphrodisiacs were identified by coming from phallic looking things like geoducks or rhino horn. That's all the science there is to it really.