/ck/ - Food & Cooking

[Anonymous No.15539749]

>"So you browse food and cooking groups online? You must be really good at cooking then! Can you show me some pictures of your meals"?

[Anonymous No.15539781]

>>15539749

[Anonymous No.15539806]

my speciality is box mac and cheese

[Anonymous No.15539825]

[Anonymous No.15539827]

>>15539749
Here's a patty melt, you'll get one tomorrow if you do a good job tonight

[Anonymous No.15539832]

>>15539749
I maed tbis ;0

[Anonymous No.15539833]

>>15539749
No. I don't take food-selfies. But what about you? Are you more than just the sum of your holes?

[Anonymous No.15539835]

>>15539749
Here's the eggs I made for my drunk girlfriend last night.
It's OK that I have a girlfriend, right?
She's bi and she drinks, like I said.

[Anonymous No.15539841]

>>15539835
>She's bi

That means she has twice the population to cheat on you with. Congrats!

[Anonymous No.15539856]

>>15539841
Lucky for us, I'm not insecure.
Good luck with your heteronormative hang-ups!

[Anonymous No.15539860]

>>15539806
>"Oh ummm, I have to go.. n-nice meeting you"

[Anonymous No.15539873]

Do you guys (fags) actually take pictures of your cooking?
I mean... why, to put on the fridge?

[Anonymous No.15539880]

>>15539873
I do it to share with my /ck/ bros

[Anonymous No.15539882]

>>15539856
>I'm not insecure.

The fuck you aren't. You felt the need to comment back about how secure you felt, which of course indicates the opposite. Just wait til she dumps you for someone more interesting. Maybe a transgender female, who has a bigger dick than you do.

(And I'll bet you thought it was going to be you, her and her girlfriend hot in the sack, you poor fool.)

[Anonymous No.15539897]

>>15539833
incel alert

[Anonymous No.15539901]

>>15539880
I wish I had that webm of that guy in Hell's Kitchen S1 making that cheeky Hell's Kitchen logo out of mushrooms kek

[Anonymous No.15539934]

>>15539882
>You felt the need to comment back about how secure you felt
>which of course indicates the opposite.
Your "indication" might be accurate, if what I had said was a nonsequitor to what >>15539841 (You) said
but I can assure you anon, if her sexuality were a problem for me, then we would have broken up long ago.
Jealousy is a self-destructive trait, anon. You'd do well to remember that
Now unless you're going to post pictures of the food you cook, take your doublespacing shitposting somewhere else.

[Anonymous No.15539963]

>>15539897
>Happily married for 15 years now alert you mean? Plus she can cook.

[Anonymous No.15539969]

That'll be 300 USD plus tip

[Anonymous No.15539977]

>>15539934
OH! My goodness! You sure told me!

Gawd what an utter simp you are.

[Anonymous No.15539990]

>>15539977
>>15539882
>>15539841
Holy kek anon is this you?
>>15539830
>>15539938
Exactly how much time do you spend on this site spamming misogyny?

[Anonymous No.15540005]

>>15539990
Based chud hunter.

[Anonymous No.15540009]

>>15539825
nothing gets em into your bed like sleepytime chicken

[Anonymous No.15540231]

>>15539963
Fuck. An incel who can't even greentext.

[Anonymous No.15540235]

>>15539749
Sure!

[Anonymous No.15540243]

>>15540235

[Anonymous No.15540252]

>>15540243
This is probably the point where she starts getting bored, thinking I'd just show one photo.

[Anonymous No.15540260]

>>15539835
Spotify is shit.

[Anonymous No.15540265]

>>15540252

[Anonymous No.15540274]

>>15540235
>>15540252
These look so good. Do you remember the recipe you used?

[Anonymous No.15540310]

>>15539806
That looks absolutely perfect. I would date you. XD

[Anonymous No.15540342]

>>15540274
The bagels were based on the Stella Parks bagel recipe, but with a tablespoon of diastatic malt powder added to the dough and boiled in a 0.1% lye solution instead of a barley malt syrup solution.

I don't really follow a recipe for chicken pot pie, I've made it so many times at this point, but I have some tips. There are five main components to the pie: the crust, the veggies, the meat, the stock, and the bechamel. I generally make a homemade chicken stock some time before I intend to make a pie, generally in my electric pressure cooker. To prepare the meat, I'll poach chicken thighs in seasoned stock. I find this produces a softer texture and avoids overcooking you can get from starting with roasted chicken. I'll saute the veggies until they're browning, but before they turn to mush. I'll make a bechamel with flour, butter, heavy cream, and the reserved poaching liquid, topping up with more stock if necessary. For the pie crust, I generally incorporate the butter into the flour via "rubbing", where you chop up the butter, toss the pieces in flour, and incorporate by essentially squishing them with more flour to the desired consistency. My #1 tip for getting a flaky crust is to keep all your filling below room temperature before you assemble the pie. Warm filling will melt the butter and flour together in the crust, and it won't be flaky. I usually egg wash with an egg yolk / heavy cream mixture. Then slit the crust and bake. If you don't get your timing perfect, I suggest using a piece of nonstick aluminum foil (very useful to have on hand for other things as well) to shield the crust and slow browning.

[Anonymous No.15540347]

>>15539749

[Anonymous No.15540357]

>>15540274
>>15540342
I actually realized I already typed up my chicken pot pie recipe, so I'll paste it here:

Ingredients:
• Chicken thighs
• Chicken stock
• Heavy cream
• Flour
• Butter
• Carrots
• Celery
• Spinach
• Yukon Gold or Russet Potatoes
• Yellow or White onion
• Peas
• Salt
• Pepper

Herbs / seasonings to consider:
• Thyme
• Sage
• Rosemary
• Nutmeg
• Celery seed (particularly if you aren't using celery)
• Garlic

Procedure:

Cook the potatoes:
• Simmer peeled, cubed potatoes in salted water until done. If you overcook, the potatoes will fall apart.

Cook the chicken:
• Cut chicken thighs into cubes, roughly
• Poach chicken thighs in salted chicken stock, stirring occasionally
• The water need not ever come to a boil, the thighs are safe when they've reached 165 (well below water boiling temp). Additional time can help break down connective tissue, but don't go above a simmer or you'll overcook.
• Reserve stock for bechamel. Optionally, add a packet of gelatin.

Cook the veggies:
• Add carrots, onion, celery to pan on medium-low, and cover
• Wait until veggies are softened, stirring occasionally
• When veggies are soft, uncover and increase heat to medium / medium-high
• When veggies are browned, add spinach, stir, and cover. Stir occasionally until spinach is consistently wilted.

(Continued)

[Anonymous No.15540360]

>>15540357
Prepare the bechamel:
• Melt butter in same pan as veggies were cooked in
• Add flour and incorporate to form roux. Heat and stir until flour is cooked through.
• Slowly add heavy cream while stirring to incorporate.
• When adding more heavy cream makes the bechamel thinner instead of thicker, start adding reserved chicken stock and additional heavy cream, stirring, until desired consistency is reached. If you add too much, or you want more flavor but are already at the desired consistency, you can add additional cream and / or stock and cook down to desired consistency.
• Add salt, pepper, and nutmeg to taste. Also add herbs and simmer if you don't have enough herbalness from the stock.
Assemble filling:
• Add potatoes, veggies, and chicken to bowl in desired ratio.
• Put in refrigerator to cool, stirring occasionally to accelerate.

Prepare egg wash:
• Combine egg yolk, salt, and heavy cream in a small bowl. Whisk with a fork.

Assemble & bake the pie:
• If you're aiming for a flaky crust, let filling and bechamel cool before adding.
• In layers, spoon in filling and bechamel into bottom crust until you have a nice heaping pie.
• Lay down top crust, cut away unneeded crust, and join top and bottom crust by pinching and/or folding together.
• Bake at 350 until crust is cooked and filling is beginning to bubble through the slits, about 1 to 1 1/2 hours. If crust is getting too dark, cover with foil.
• Let sit for 30 minutes before eating.