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/ck/ - Food & Cooking

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16478788 No.16478788 [Reply] [Original]

Picked up a Le croissant this week for 25 euro's in town. Took me some scrubbing but it's almost like new. What do i make with this piggy?

Frying? Sloppa? Bready?

>> No.16478793

How much is that in real money?

>> No.16478792

Popcorn

>> No.16478794

>>16478793
50 shekels

>> No.16478809

>>16478793
25 euros

>> No.16478817

>>16478793
About one silver coin.
I really should convert all my money to silver.

>> No.16479108
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16479108

>>16478788
Stew

>> No.16479115

>>16478793
Even more because "real money" is worth less than the Euro.

Currencylets, when will they learn?

>> No.16479192

>>16479108
continue

>> No.16479223
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16479223

>>16479192
Continue what?

>> No.16479224

>>16479223
please do

>> No.16479225

>>16479223
oh thats just braised meat i thought you were gonna make it a vegetable stew

>> No.16479226
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16479226

>>16479223
Making stew?

>> No.16479227
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16479227

>>16479226
Stew is easy

>> No.16479229
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16479229

>>16479227
Just don’t try and cheat with gravy packets. Make your own mirepoix.

>> No.16479230
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16479230

>>16479229
Cook that shit for hours.

>> No.16479231

>>16479230
Fuck that looks good.

>> No.16479232
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16479232

>>16479230
You will be rewarded by heavenly smells

>> No.16479233

>>16479230
Good work nigger

>> No.16479234

meat chunks are too big
no thanks

>> No.16479236
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16479236

>>16479232
Now thicken that shit up with some cornstarch or a roux

>> No.16479240
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16479240

>>16479236
Plate that up and enjoy

>> No.16479321

>>16479240
Jesus that whole picture screams disappointing

>> No.16479355

>>16479321
It's a stew not a mirror

>> No.16479364

>>16479355
>it's a stew
could've fooled me

>> No.16479366

>>16478788
Lead poisoning

>> No.16479395

>>16479240
meat couldve used more time browning

>> No.16479399

>>16479240
8.5/10 on the looks department lad

>> No.16479400

>>16479226
>>16479227
lad, can you explain what went on between these two?

>> No.16479404

>>16479400
Looks like he added red wine

>> No.16479415

>>16479404
that's what I was thinking, and the red thing in the first one would be tomato paste perhaps?

>> No.16479434

>>16479240
Nice
>>16479415
Yes

>> No.16479484

>>16478793
a little more than 30 burger bucks

>> No.16479573

>>16479400
Red wine to deglaze the find from the pot. That pic is the alcohol being cooked off.

>>16479415
Tomato paste and garlic get cooked into the onions to reduce their acridness before adding the wine to deglaze.

>> No.16479603

>>16478793
about 18 to 22 quid

>> No.16479606

>>16479229
that is not a mirepoix

>> No.16479621

>>16479108
I really wouldn't recommend using an enameled french oven to sear

>> No.16479638

>>16479621
What's the point of them if you don't?

>> No.16479646

>>16478788
all i ever use it for is sloppa stew, i use the stainless steel, carbon steel, or instant pot for anything that requires actual cooking

>> No.16479655
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16479655

>>16479240
>adds potatos to the stew

>> No.16479711

>>16479638
to stew and simmer? if you sear in a deep pan you're just steaming the meat and getting a shitty sear. use a flat pan for searing, deglaze it, then transfer it all to the pot.

>> No.16479713

>>16479711
You don't have to put the lid on.

>> No.16479741

what cut meat did you use? what do i ask my butcher for?

>> No.16479756

>>16479713
the walls of the pot cause steam buildup regardless of the lid because the steam is created faster than it can rise and disperse, which results in an ambient temperature buildup, which results in partially steamed meat. it's less than having the lid on, but more than enough to lower the quality of a sear, especially in a deep pot like a dutch oven. a shallow pan, like a skillet, allows the steam and heat to escape horizontally, avoiding any meaningful buildup. there's a reason you never see people sear a steak in a saucepan.

>> No.16479775

>>16479240
>>16479399
The freezer peas giving it the final touch!
Well done.

>> No.16479783

>>16479741
cheap cuts are the best cuts. chuck, shank, etc.

>> No.16480005

>>16479741
Chuck roast

>>16479775
You got me lol

>> No.16480014

>>16479621
I’ve done it both ways. There is no discernible difference.

>> No.16480135

>>16479756
it's stew not steak though

>> No.16480145

>>16479621
enameled creu is literally perfect for stew though

>> No.16480152

how would i deglaze for a chili in my le creu?

>> No.16480157

>>16479783
formerly sneed

>> No.16480403

>>16478792
Might actually consider this, would work pretty well with the cast iron.

>> No.16480485

>>16480135
You sear the meat in both instances, the end product does not change the definition of a cooking method.

>>16480145
Yes, it's perfect for stew, not for searing. You can use more than one cooking vessel and it is ideal that you do so when making a stew, because the pan that is ideal for stewing is not a pan that is ideal for searing.

>> No.16480506
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16480506

>>16478788
>le

>> No.16480518

>>16480506
>french product made in french with french name uses french word

>> No.16480519

>>16480485
whatever bro. enamel is rated to 500degF

>> No.16480526

>>16480518
it basically means "melting pot" in french

>> No.16480527

>>16480519
It has nothing to do with the heating temp, thanks for showing you don't actually know what the issue is.

>> No.16480532

>>16480527
what he did was braising. it's not like searing and basting a steak at 500degrees

>> No.16480540

>>16480532
We're talking about searing, not braising. Any decent stew involves a sear which should be done in a shallow pan

>> No.16480541

this is searing. not what he did.

https://youtu.be/pO8TUuSv7HA?t=598

>> No.16480554

>>16480541
A braise is very similar to a stew and like a stew is normally preceded by a sear. Do you know what a braise is?

>> No.16480558

>>16480554
>Do you know what a braise is?
yeah its what he did for the stew. you don't need to high sear a stew meat.

>> No.16480566

>>16480554
you literally only need to sear it enough to create a fond brainlet.

>> No.16480582

>>16480558
You don't know what braising is, google it.

>>16480566
You get a better fond with a proper sear. Better fond = better stew.

>> No.16480594

It’s incredible to me that this board knows so little about cooking that it’s debating the difference between searing meat and braising.

>> No.16480598
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16480598

>>16478788