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/ck/ - Food & Cooking

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File: 54 KB, 808x536, Coq_au_vin.jpg [View same] [iqdb] [saucenao] [google]
15564402 No.15564402 [Reply] [Original]

I want to make coq au vin because I've never had it before. What recipe does /ck/ recommend? I have a cast iron (not enamel coated) pot, I assume that will work fine.

>> No.15564406

>>15564402
M-m-mcchicken?????

>> No.15564419
File: 20 KB, 640x591, 1580251095769.png [View same] [iqdb] [saucenao] [google]
15564419

>>15564402
CHICKEN STEW??!?!?!?!?!
HUHHHHH OMG HNNNNNNGGGGGGGG MOST COMPLEX DISH IN THE WORLD!!?!?!?!?!?!?!

>> No.15564421

>>15564419
What the hell is wrong with you?

>> No.15564445

>>15564402
>I assume that will work fine.
nope, wine is acidic, you'll be leaching iron into your meal.

>> No.15564453

>>15564445
Iron is good for you though.

>> No.15564460

>>15564453
not in these amounts.

Also it'll make it taste bad

>> No.15564466

>>15564460
How can I apply an enamel coating to my cast iron pot?

>> No.15564471

>>15564466
No idea, I've got a staub.

>> No.15564486

French Cooking Academy has a good video.

>> No.15564498

>>15564453
this is basically true of cast iron cooking in general but stewing something with red wine in bare cast iron would lead to bad tastes. cast-iron cooking will remedy an iron deficiency though.

>> No.15564513

Tomorrow I'm going to call up some local farms and see if any of them will sell me a rooster. How much should a rooster cost? $3? Most people don't want to eat roosters.

>> No.15564546

>>15564460
if by bad you mean good then yeah.

>> No.15564642

>>15564402
use pearl onions instead of the big ones in the pic

>> No.15564647

>>15564642
i like to use a mix of pearl and shallots

>> No.15564682

here's the frenchy original
https://www.youtube.com/watch?v=_ise46LADBs

here's fagusea's simplified version, which i've personally tried and is good but who knows how it compares to the original.
https://www.youtube.com/watch?v=Lloo1Ksr3ms

and here's chef john's version which isn't simplified enough imo since i don't have a pan that can go both in the oven and on the stovetop.
https://www.youtube.com/watch?v=2QuVUjCyWbU

>> No.15564688

Suppose I lined my cast iron pot with aluminum foil to keep the iron out of the food. Would that work?

>> No.15565146

>>15564688
Acid and aluminum do not mix

>> No.15565203

>>15565146
Are you sure?

>> No.15565216

>>15564688
just use another pot wtf

>> No.15565222

>>15564466
not worth the trouble just buy an enamled one or an instant pot if you really don't wanna worry

>> No.15565223

>>15565203
Upon further review, aluminum and acid is a bad combo. Do they make steel cooking foil?

>> No.15565259
File: 180 KB, 404x416, ty.gif [View same] [iqdb] [saucenao] [google]
15565259

>>15565222
check em

>> No.15565389

>>15564419
Take your meds schizo

>> No.15565392

>>15564445
If its seasoned enough it wont matter anyway, go for it my guy.

>> No.15565396
File: 136 KB, 1600x1168, depositphotos_158272872-stock-photo-chef-holding-rolling-pin.jpg [View same] [iqdb] [saucenao] [google]
15565396

>>15565203
Aluminum and acid: *bubbles suspiciously*

>> No.15565398

>>15564402
This guy does it best
https://m.youtube.com/watch?v=TbR-U31eBjQ&t=6s

>> No.15565408

>>15564402
I recommend that you buy a quality organic chicken instead of the usual supermarket freak.

>> No.15565410

Are you french? No? It's chicken in wine, retard.

>> No.15566150

>>15565410
What do you call spaghetti?

>> No.15566186

>>15566150
spaghetois

>> No.15566196

>>15564682
>i don't have a pan that can go both in the oven and on the stovetop.
What are you doing with your life, my man?

>> No.15566263

>>15566196
being poor and eastern european

>> No.15566284

>>15564419
You types are out of hand.

>> No.15566507

>>15565396
Tattoo on that guy's rolling pin arm looks like a fuckin penis lmao

>> No.15566519

>>15564419
literally no one is like this. What are you even trying to say

>> No.15566636

>>15565392
I highly doubt it's well seasoned. That requires constant regular use, which this guy obviously isn't doing.

>> No.15566674

>>15564402
More like cock au vin haha

>> No.15566779

>>15564688

Iron is a lot better for you than aluminum you big dummy

>> No.15567173

>>15566636
Guy with the cast iron, I use it all the time for various stews, soups, and sloppas. I've put some tomatoes and tomato sauce in it before (which some people say not to do) and never had any issues with it.

>> No.15567359
File: 34 KB, 399x399, amurrican fren.jpg [View same] [iqdb] [saucenao] [google]
15567359

>>15564402
The fact that you posted what appears to be Ja/ck/'s dutch oven has me quite concerned anon.

>> No.15567376

>>15567173
Just because YOU didn't notice anything doesn't mean you weren't leaching a retarded amount of iron into your diet without realizing it.

>> No.15567519

>>15564402
like most french food its not bad but overrated
simple versions are fine
complicated versions are not much better