/ck/ - Food & Cooking

[Anonymous No.13698863]

Whenever I cook, I always have an internal monologue as if I were hosting a cooking show, it helps me keep track of what i'm doing and remember the recipe without having to look something up.

What weird quirks do you have while cooking anon?

Pic related, I'm making Cubanos with homemade bread tonight

[Anonymous No.13698914]

I only had this bit of loin to use, not the best for braising but I think it'll be fine

[Anonymous No.13698918]

Almost doubled in size boys

[Anonymous No.13698976]

I'm not sure how big the loaves should be, lets see how they look when they rise

[Anonymous No.13698981]

>>13698863
too much ham not enough roast pork

[Anonymous No.13698991]

>>13698863

[Anonymous No.13699020]

>>13698981
That's not a picture of mine, I'm still in the process of making them if you'd notice

[Anonymous No.13699177]

Big boys

[Anonymous No.13699497]

Forgot to get a pic before slicing but mustard is applied

[Anonymous No.13699505]

I prefer shredded

[Anonymous No.13699507]

OP I'm on your team. I'm here for you.

[Anonymous No.13699521]

Reduce that braising liquid

[Anonymous No.13699544]

>>13699507
We're mere moments from greatness, pickles on

[Anonymous No.13699549]

>>13699544
Pickle gang stronk

[Anonymous No.13699559]

Just one thin layer of ham

[Anonymous No.13699560]

Same here OP except I dictate out loud what I'm doing, some times in a sing song style

[Anonymous No.13699587]

Pork has been applied, we're in the final stretch

[Anonymous No.13699593]

>>13698863
I question why I'm bothering to cook so much if only one person will eat it.

[Anonymous No.13699599]

>>13699593
I have many friends over, plenty will eat it

[Anonymous No.13699603]

Braise glaze applied

[Anonymous No.13699611]

>>13698863
Nothing. Focused like a laser, mind like a steel trap. Just hoping I don't overcook those goddamn steaks, bruh!
>Other than that, just hoping I don't forget that I'm cooking something at all and burn the fuck out of it.

[Anonymous No.13699622]

Wow that's really quirky :) *gives u a reddit gold for an ebin post*

[Anonymous No.13699648]

We've done it, cuban sandwich is complete, you're welcome for one of the only cooking threads on the cooking board

[Anonymous No.13699652]

>>13698863
Whenever I cook my inner monologue is in English. It's weird because i'm not even good at it

[Anonymous No.13699700]

>>13699648
Would ea
t>>13699652
COLONIZED

[Anonymous No.13699774]

>>13698863
>Pic related, I'm making Cubanos with homemade bread tonight
Miami native here.

The bread looked very nice, light and soft, with that distinctive cracker crust of only real cuban bread (though you didn't bake it on a palmetto frond so I guess you didn't want to walk out to your yard and pick from your trees). Pork loin is fine. If you'll notice, that is _sliced_ roast pork in the posted picture.
Criticism (so you get pro next time):
Too much mustard, some restaurants don't even use it. A bit heavy on the pickles too.
Okay to shred the pork (like a pan con lechon), but kind of sad seeing you put braising liquid on it all to soak it through your perfect bread. :(
Foil is fine, but you should know cuban restaurants will have a panini press covered in foil so they don't have to clean it so hard. They brush on garlic butter (likely margarine), and that crisps up the bread even more.

One particular restaurant in Miami does the cuban differently. Sarussi Subs bastes the bread before the foil wrapped press in a type of buffalo sauce/mojo combination. It's hot sauce, butter, and Goya mojo criollo (sour orange, cumin, olive oil). People even dip their sandwiches in it.

My FAVORITE is when you take some ham croquetas and smash them in the cuban in an extra layer. So much texture! It's called the Croqueta Preparada.

[Anonymous No.13699803]

What's stopping you from making your own homemade cuban, /ck/?

[Anonymous No.13699805]

>>13698991
>>13698981
What the ragusa is your problem? Why can't you let us have a good mcchicken? Every day you rush in blahblahblah I hate bonappetit blahblahblah I'm a hotdogramenheadblahblahblah please stop. I wanna be happy for once let us have this. PLEASE.

Shut up. STFU or go back to /diy/ with your negativity.

[Anonymous No.13699810]

>>13699774

But why is it sitting in a slop of it's own goo, like you would have to turn it over, scrape the bottom off and eat it like an open faced?

[Anonymous No.13699826]

>>13699774
It's true, even though I reduced it the braising liquid it made it a bit soggy, definitely an unnecessary addition. If I had a panini press I would have used it but I improvise with a hot cast iron and a rock, it worked well enough.

I also used butter cause I unfortunately had no lard for the bread, even though I thought I did. Overall it came out quite nice.
I live in the far north-east so I've never had a true cuban sandwich outside of whatever any yankee sandwich shop dares to call one, which are all garbage compared to this.

[Anonymous No.13699838]

>>13699810
I had to improvise with pressing it since I had no panini press and I added a bit too much moisture with putting the braising liquid on the sandwich. It was much less soggy than it looks in the picture, not bad for my first time.

[Anonymous No.13699902]

>>13699838
Allright, bro, sounds good. Maybe next time fuck the braising liquid, just make an au jus.

[Anonymous No.13700066]

>>13699902
I did reduce the liquid down thick, I think probably the pickles had too much moisture as well, I'll probably use less next time

[Anonymous No.13701525]

>>13699774
lol, looks uglier than >>13698863

[Anonymous No.13701620]

>>13699803
Probably my lack of pork products, sir