/ck/ - Food & Cooking

[4AGK No.18073572]

Howdy /ck/,
I'm compiling a cookbook for my own personal use. I might print out copies for friends/family upon request, but I'm keeping it pretty low-key. I don't plan on ever actually publishing it on any commercial scale.
I'm wildly fascinated with world cuisine, and with every recipe I try to keep it as traditional and authentic as possible. What I have so far is vastly less than what I have in mind, but I would like to share it with you guys. I'm also definitely in the market to get suggestions too. No recipe would be too basic or far-fetched.

[4AGK No.18073581]

Here's what I have documented so far. I have dozens, if not hundreds, of other recipes in mind, but haven't gotten around to the researching and test-cooking. Nothing goes in the book until I've made it at least twice and able to adjust any changes/tweaks.

Anything from here you guys would like to see?

[4AGK No.18073598]

It's obvious that I'm most comfortable with italian dishes, but that's mostly because I enjoy making fresh pasta, so it was a good place to start.
I'm moving more into Chinese/Japanese stuff now, and that's hard to find things that aren't bastardized """"american""""" food.
From there, moving to Middle eastern and African stuff. Should be fun.

[Anonymous No.18073659]

>>18073572
Oh look, it's that tranny that was asking for money from us to make an official 4ch ck book. This time trying to disguise it so they don't get banned yet again.
Try getting a job you fucking faggot, no one here wants to buy a book from you.
Based.cooking works fine

[Anonymous No.18073680]

Sent ;p

[Anonymous No.18073725]

>>18073581
post ramen noodles

[Anonymous No.18073743]

Just post whatever recipe you put the most research in I guess

[4AGK No.18073777]

>>18073725
Here ya go. This is literally only for the noodles, though. I'll find and add a few good and reliable broth and style recipes down the line.
The 4 or 5 times I've made these turned out really well.

[4AGK No.18073785]

>>18073743
Probably this one. Enjoyed researching it, and the process was the most unique/fun.

[Anonymous No.18073786]

>>18073777
never knew that making noodles is that much work

[4AGK No.18073807]

>>18073786
Bread/pasta/noodles are the only things I'm insanely accurate about, dealing with percentages and measurements down to the gram. It's the difference between shitty puffy dough and a really nice noodle, in the end.
I don't think I'll put any bread recipes in the book, because I've got the baker's percentages ingrained permanently in my head for the 10-15 breads I do bake often.

[4AGK No.18074775]

Shame. I probably made this thread at the wrong time of day to garner any sustained interest.

[Anonymous No.18075821]

>>18073581
What the heck is "cheese brine"? Post that one

[4AGK No.18076661]

>>18075821
Lmao, whoops. I hadn't finished that one. It still has a lot of the empty text from the Template.
The brine is used for brining the italian hard cheeses and mozzarella I make. Also great for cleaning them if they grow any unwanted mold. It's essentially an 18% salt solution, with a decent amount of distilled vinegar and calcium chloride.
It's not food, so its presence in the book is questionable, but I use it often enough to justify it.

[4AGK No.18077233]

Surprised this thread hasn't been lost to the 404 yet.
Currently writing a Gyoza recipe. Plan on making my own wonton wrapping, cuz the store-bought is expensive.

[Anonymous No.18077235]

>>18073572

[Anonymous No.18077251]

>>18074775
No mate.
You made it on the wrong board.

[Anonymous No.18077843]

>>18077251
More like the wrong website.