/ck/ - Food & Cooking

[4AGK No.17190129]

Howdy /ck/,
I'm making hamburgers tonight from scratch* and wanted to share the adventure.

Dough for the buns is on its first proof right now. Gonna toss 'em in the oven after work today.

I had considered contributing to the existing burger-related thread of >>17186580, but they're already all fighting and name-calling in a way that may be unwelcoming to the recipe I'll be doing.

Will keep updated with pics along the way!

* I bought my beef, onions, and the cheese I'll be using. Sad that I have to disclaim that, but some folks here get really upset when you use words like "from scratch" and "homemade"

[Anonymous No.17190137]

>>17190129
Nice. What kind of dough did you make for the buns?

[Anonymous No.17190144]

>another day on /ck/
>another burger thread

[Anonymous No.17190146]

>>17190129
>onions
There best be some mustard involved in this OP. Monitoring this thread either way.
>>17190144
Be the change you want to see anon. Go on, what are (you) cooking?

[Anonymous No.17190147]

>>17190144
>another day on 4chan
>another frog avatar faggot stagnating the creation of OC by reposting 15 year old memes

[4AGK No.17190148]

>>17190137
Technically, a brioche type of bun, as it includes butter, milk, and eggs.

Here's my young lad, ready for some proofing.

[Anonymous No.17190149]

>>17190129
what kind of beef did you get

[4AGK No.17190154]

>>17190148
Forgot pic!

[Anonymous No.17190157]

>>17190154
Ate a burger with a lye bun once. Was nice.

[4AGK No.17190159]

>>17190149
Standard ground chuck. I wouldn't mind grinding my own, but lack the equipment. Maybe one day.

>>17190146
You know it. Got some homemade mayo handy, as well as some whole-grain brown mustard. Gonna be a great night

[Anonymous No.17190179]

>>17190129
bump for interest
and yeah. Some people are a bit crazy with the homemade or scratch thing. I always take a step further if they want to do that bit with me. I say they didn't grow or create the plants/the planet/laws of the universe.

[Anonymous No.17190194]

>>17190159
Yeah the initial cost sink on doing your own ground meat can be tricky, plus storage etc.
>whole grain brown mustard
Now we're talking.
>>17190179
>he didn't create the universe so he could make homemade burgers for /ck/ and BTFO any faggots that question him
ngmi

[Anonymous No.17190215]

>>17190194
kekerino

[4AGK No.17190216]

>>17190179
>>17190194

I'm still having a giggle about it, because people like this exist. Imagine being this upset

[4AGK No.17190231]

>>17190157
Classic Laugengebäck buns?
I would be a little intimated to make that kind of bread. Still a very novice baker myself.

[Anonymous No.17190273]

>>17190216
Perhaps one day we won't have any of that shit around these here parts.

[Anonymous No.17190283]

>>17190273
>

[Anonymous No.17190302]

>>17190283
I'm serious.

[Anonymous No.17190309]

>>17190302
Well of course. It's only natural to be serious when making a joke. Wouldn't be funny otherwise.

[4AGK No.17190328]

>>17190283
>>17190302
It's 4chan, so I know what to expect for the most part.
/ck/ is one of the more entertain boards I contribute to. I take the good with the bad. It's always curious to me how vicious people get. It's Food AND Cooking -- why the hate for people who actually do the latter?

[Anonymous No.17190332]

>>17190273
good joke. everybody laugh.

[Anonymous No.17190336]

>>17190309
If it's a dad's joke, I tell it with a smirk. But I do wish for things to be on topic most of the thyme and for people to treat others with respect. Now let's stop disrespecting OP and talk about their meal that they wish to share with us.

[4AGK No.17190363]

>>17190336
>thyme

I like you.
But please, by all means, keep the thread alive and discuss whatever. Still another 2 hours of my shift before the magic can begin.

[Anonymous No.17190392]

>>17190363
Thank you. Well than, on my signal, unleash kek!

[Anonymous No.17190393]

>>17190328
Can't blame all the drunk line-cooks taking out their frustration here, better then them strangling someone out of anger.
>>17190336
It's preferable, but if everyone followed the rules what would this imageboard even be?

[Anonymous No.17190441]

>>17190393
I don't think that's too bad, people venting here that don't have a shoulder to cry on, but it does need to be controlled. One extreme or the other isn't great. Nothing wrong with trolling a bit, I do it all the time. Or any number of things that are against the rules, but it should be controlled. And I would like for us to be the ones that sensor ourselves, and not have some jannie do it. That's called freedom.

[4AGK No.17190489]

Time for the 2nd rise. Punched out my dough and shaped into buns.

Gotta slog through my last hour of work, and then it's showtime.

Planning on carmelizing a yellow and red onion, might get frisky and toss a splash of bourbon into the mess during.

[4AGK No.17190494]

Am I retarded?
Why can't I seem to figure out how to orientate my pictures correctly...

Whatever. Turn your head and squint

[Anonymous No.17190571]

>>17190231
Got the buns from a bakery. I also wouldn't handle any lye. Is the american term for lye bread Laugengebäck or are you German?

[Anonymous No.17190583]

>>17190494
I think I turned my head too far.

[4AGK No.17190601]

>>17190571
Nah, I'm a silly American.

However, Laugengebäck is the German term for any baked good that's dipped in lye, or some other super basic (highly-alkaline) solution before baking.

It's that delicious, chewy, deep-brown outside that you'd associate with a damn good pretzel. Authentic German baking

[Anonymous No.17190610]

>>17190489
sounds nice but they look giant, they're going to grow in the oven

[Anonymous No.17190622]

>>17190601
I asked becausei am German and when I googled the translation I only found lye bun or pretzel rolls.

[4AGK No.17190626]

>>17190610
Between me not knowing how to rotate pictures, and the weird perspective, they do look big.
They're roughly tennisball-sized. I'll give 'em a gentle patdown before baking. I'm a fan of wider burgers, instead of tall ones.

[Anonymous No.17190628]

>>17190622
If it's a hamburger bun type/size, we do indeed call them pretzel rolls.

[Anonymous No.17190647]

>>17190628
Ahh thanks mate.

[4AGK No.17190654]

>>17190622
Ah, guten Abend, mein Herr
I guess I shouldn't be making uneducated, bold claims about what is and is not authentic German cooking, then.

I love German cuisine. I try to make it at home any chance I get.

[Anonymous No.17190689]

>>17190647
No problem. That's not to say that there isn't some place that would call it a lye bun.
>>17190654
I don't think Germans get to hell bent on food classifications, except for maybe bread. Every German I've ever met, always goes on at length about missing bread back home. And I try to help them in recreating it, but haven't been there so I don't know exactly what's missing for them.

[Anonymous No.17190734]

>>17190689
What we have is an gigantic quantity of choice related to bread. Recreating German bread is pointless because there is no definitive German bread.
>>17190654
You can claim all you want mate. German cuisine is diverse because of our topographical differences. I only hate people that say unironically that all we have is sausages and beer.

[Anonymous No.17190760]

>>17190654
>I love German cuisine. I try to make it at home any chance I get.
What kind of German dishes do you cook?

[4AGK No.17190829]

>>17190760
Warm potato salad, German meatloaf (with the softboiled eggs in the middle), potato dumplings with Grüne sauce, my own sauerkraut (went horribly) ... that's all I can remember off the top of my head.

I have this giant book that is filled with recipes, history, variations, and cultural stories behind hundreds of German dishes, all from different regions. It is my most prized cookbook, if you can even call it a cookbook. More like a culinary encyclopedia.

[Anonymous No.17190878]

>>17190829
Nothing you listed is common in my region except sauerkraut. But the book sounds nice. In what region do they cook the meatloaf with egg?

[4AGK No.17190949]

Oh YEAH. It's all coming together now.

Buns have 5 minutes left to bake. Got my onions chopped, garlic ready to chop, meat shaped. Gotta caramelize the onions for about an hour. Gives the buns plenty of time to cool.

Honestly, probably won't even do any cheese on these. Doesn't need it.

[4AGK No.17191002]

>>17190878
Not sure! I poked thru the book and didn't find any with egg.

Tons of recipes online when you look up "German meatloaf with egg". Seems to be referred to as 'Falscher hase'

[4AGK No.17191064]

I'm pretty proud of these.
Golden outside. Spongey soft inside. Brushed em with some butter as soon as they came out.

Gonna be a great night. I'm pleased to share this fun little adventure.

[Anonymous No.17191091]

>>17191064
Crumb looks tight, exactly what you'd want for a burgah to absorb juices and sauce. Nicely done fren

[Anonymous No.17191174]

>>17191064

[Anonymous No.17191199]

>>17191002
Ah falscher Hase. I don't really like it. But yeah it's also known I'm my region but I never ate it with egg in the middle. Sounds like an improvement.
>>17191064
Those buns look great

[4AGK No.17191207]

>>17191091
>>17191174
>>17191199

Thank you, kind sir.
I've made burgers before, but always with store-bought buns and not this much effort put into it. This is the perfect way I'd spend a Tuesday evening.

Wish I had more folks to share these with other than just my wife. Looks like I know what's for lunch tomorrow!

[Anonymous No.17191388]

>>17191207
It's a great way to spend the evenings, taking a bit more time to cook things. You get rewarded in more than one way.

[Anonymous No.17191393]

Do Europoors really???

[4AGK No.17191410]

>>17191393

[4AGK No.17191859]

Well friends, it's been fun. Lookit these suckers.

[Anonymous No.17191865]

>>17191859
What's that? Some sort of sloppy joe? Why is it so dark?

[Anonymous No.17191866]

>>17191859
Post cross section or gtfo

[4AGK No.17191868]

Went ahead and threw a tiny handful of shredded cheddar on the meat as it cooked. Why not. The caramelized onions were 100% the star of the show. Soooo good.

[Anonymous No.17191875]

>>17190129
posting in reddit thread

[4AGK No.17191882]

>>17191866
Literally my next picture. Hold yo' horses

[4AGK No.17191894]

The bun-to-meat ratio is a bit high, but the buns were really soft. Should've done double patties.
>>17191865
The darkness is probably the onions. I maybe did them a little long, and my kitchen has sucky lighting.

[Anonymous No.17191898]

>>17191894
I was scared that you did dark chocolate burgers to be honest.

[Anonymous No.17191903]

>>17191882
I was actually pretty hopeful for this thread but damn that looks like shit

[4AGK No.17191923]

>>17191903
I can respect the feedback.
Where'd I lose points? I only had 2lbs of beef to work with, so the patties couldn't've been bigger/taller. I know I'm maybe lacking in the veggie department, but we did have a pickle spear on the side when we chomped.

[Anonymous No.17192008]

>>17191923
He's being harsh. The patties are the main issue, as you pointed out. Also yeah, some kind of lettuce would have been good. Maybe a lighter mustard for more color?

[Anonymous No.17192041]

>minning the patty and toppings to max the buns
not a move I agree with.

[4AGK No.17192187]

>>17192008
>>17192041
Fair points. This was my 1st time using this particular recipe for the buns. Just didn't have the meat to match it. My pictures don't do the best justice -- everything tasted phenomenal. Half of the food battle is to also make the food LOOK inviting as well, and not just taste awesome.

I jotted down some notes as I went, so the next attempt has no choice but to be better!

[Anonymous No.17192353]

>>17191882
This is the most disgusting burger I've seen all year. You have ruined my night with such complete ineptitude. Do not ever, ever try making food again.

[Anonymous No.17192427]

>>17191923
It's a well done burger, no issue with that. Never eat grocery store beef anything less. Retards on here are convinced all beef must contain some shade of pink. Would eat/10

[Anonymous No.17192507]

>>17191882
The buns are too large for the patties, you addressed this already, but I think everyhing else looks fine.
Maybe a bit more cheese on top of the patties so that it droops down into the meat?

People saying that these look bad are fucking with you

[Anonymous No.17192531]

>>17190129
What type of wheat did you mill? How many times did you sift it? Are you using the bran to feed mealworms to use as fish bait and chicken food?

[Anonymous No.17193199]

Njce job OP, inspiring me to contribute some of what I cook. Glad to hear it tastes great. Appearance wise it looks respectable given the constraints you face, and that's something that is a daily issue.

[Anonymous No.17194810]

>>17192427
Well done beef is literally a sign of an undeveloped palate.

[Anonymous No.17195336]

>le make own dough meme
Literally the dumbest, most pointless fucking shit that was ever forced upon homecooking by pretentious TV shills

[Anonymous No.17195366]

>>17195336
>having fun making dough
>Oh no how daaaaare youuu!!

[Anonymous No.17195370]

Is it really true that white people tastelets really can't tell the difference between a real beef burger vs. pea bean patty? Why even waste good beef on lame white people then?

[Anonymous No.17196500]

good job OP, patties could have been wider, but thin is the best, and yes they could have been cooked a bit less, but I can't bake for shit, also they need american cheese or at least provolone slices

[Anonymous No.17197503]

>>17191868
If eat that. Nice work