Screen cap/recipe thread

[Anonymous No.19543525]

It's been a long time since we had one

[Anonymous No.19543533]

>>19543525
>doesn't skim the scum
nasty

[Anonymous No.19543534]

[Anonymous No.19543540]

>>19543533
some might say that's were the flavor is

[Anonymous No.19543542]

[Anonymous No.19543597]

>>19543525
Freeze the rest and reheat in the oven?

[Anonymous No.19543600]

>>19543540
some people are fucking retards too

[Anonymous No.19543631]

>>19543533
>Scum
It's amazing to me how even western highly rated chefs will tell you to leave the fat in recipes because that's where the flavor is, but then when they make a chinese recipe they tell you to boil the fat off and say "oh no no that's not fat, it's SCUM!". Wonder what makes fat magically become discardable scum from dish to dish, even when we know for a fact it's just fats and proteins.

If you're not trying to make a clear chicken soup or using an unusually fatty cut for the same purpose, there's no need to skim the scum off anything. You're gonna need that extra fat if you're slow cooking something for hours and hours.

[Anonymous No.19543634]

>>19543597
yea why not

[Anonymous No.19543637]

[Anonymous No.19543730]

[Anonymous No.19543744]

on the off chance any euros want to know what ranch is actually supposed to taste like compared to that bottled garbage.
(tastes better wit dried herb and spices, it's idk mellower )

[Anonymous No.19543905]

[Anonymous No.19543912]

[Anonymous No.19543963]

>>19543533
It's literally where the flavor is...

[Anonymous No.19543985]

>>19543744
damn i've been basically making ranch the whole time and didn't know

[Anonymous No.19543997]

Good thread, OP

[Anonymous No.19544017]

[Anonymous No.19544024]

i don't know what some of these are or if they're any good

[Anonymous No.19544028]

[Anonymous No.19544036]

[Anonymous No.19544055]

[Anonymous No.19544217]

I have a million of these, my autism demanded it at one point

[Anonymous No.19544300]

>>19544217
nice.
feel free to drop them here

[Anonymous No.19544312]

>>19544300
Sure I will drop some until I get bored

[Anonymous No.19544352]

>>19544312

[Anonymous No.19544401]

>>19544352

[Anonymous No.19544481]

>>19544401

[Anonymous No.19544522]

>>19544481
that looks really good
never would of thought to put sour cream in meatloaf

[Anonymous No.19544558]

>>19544522
Problem is the bacon never cooks on the underside and ends up undercooked

[Anonymous No.19544568]

[Anonymous No.19544574]

>>19544558
i just drape mine over top for this exact reason

[Anonymous No.19544575]

>>19543525
This is a good thread

[Anonymous No.19544587]

[Anonymous No.19544589]

>>19544481
Here is another loaf of meat

[Anonymous No.19544796]

>>19544589
Time for some cringe

[Anonymous No.19544802]

>>19544796
Let's go

[Anonymous No.19544807]

>>19544802
Hell yeah

[Anonymous No.19544811]

>>19544807
Can't stop won't stop

[Anonymous No.19545213]

has to be done

[Anonymous No.19545236]

>>19545213
>Throw away McCormick mixed spices and mix together the same McCormick spices
Gets me every time.

[Anonymous No.19545247]

>>19543533
No one has ever in the history of cooking explained what 'scum' is and I have no reason to believe it's not just more flavor

[Anonymous No.19545261]

>>19545247
>https://cooking.stackexchange.com/a/20398
>Skimming is for aesthetic purposes.
>The scum is denatured protein, mostly comprising the same proteins that make up egg whites. It is harmless and flavorless, but visually unappealing. Eventually, the foam will break up into microscopic particles and disperse into your stock, leaving it grayish and cloudy. The more vigorously your stock bubbles, the faster this process will occur.
>If the grayness or cloudiness bothers you but skimming is not an option for some reason, you can always remove the micro-particulates later through the clarification process used to make consomme.

[Anonymous No.19545347]

>>19543525
That looks terrible. It looks minced in the end. If I got served that, I’d throw it back at the chef in the kitchen. Makes no sense to even try this when you can go to any Mexican place and just buy it for $9 a lb.

[Anonymous No.19545429]

>>19543637
I miss DT

[Anonymous No.19545734]

>>19545429
Yes Dino teddies was king, miss the possum too
Pic not related

[Anonymous No.19545736]

>>19545734
*tendies, fuck!

[Anonymous No.19545772]

>>19543533
First I skimmed the scum, then I skimmed your mum

[Anonymous No.19545784]

Been looking for one of this layered steak sandwich in a whole loaf of French bread. The guy weighed it down until it was the thickness of a panini. Anyone know what I'm talking about?

[Anonymous No.19546302]

>>19543525
>no citrus juice

[Anonymous No.19546538]

>>19545784

i thought i had it saved but couldn't find it. there are other recipes for it out there, its called a shooter's sandwich.

[Anonymous No.19546680]

>>19544796
dunno why he removed the skin

[Anonymous No.19547267]

>>19545236
its actually worse then that because the species in those packets are ground finer so it doesn't make your chili grainy

[Anonymous No.19547271]

>>19546302
you mean lime?

[Anonymous No.19547274]

here is someones spot on enchilada sauce recipe, its pretty similar to a proper chili con carne if you add in some seared chuck steak

[Anonymous No.19547438]

Getting drunk at 7am, I will drop a few more

[Anonymous No.19547451]

>>19547438
A proper burger according to the science

[Anonymous No.19547454]

>>19547451
Wouldn't it be better to have the tomato in contact with the bun so the juices from it could be absorbed instead of sloshing around on the cheese? The tomato would also cool the cheese and ruin the melting.

[Anonymous No.19547455]

>>19547271
Or orange.

[Anonymous No.19547473]

>>19547454
Agreed, I prefer the tomato on the bottom with the mayo

[Anonymous No.19547522]

>>19547473

[None !j8OtIup/EI No.19547532]

>>19543631
because the meat in china is dubious in nature so its a habit to do that

[Anonymous No.19547536]

>>19547451
if you put two slices of bacon between the cheese and tomato this would be perfect
I also disagree that American is not cheese, it's literally just mild cheddar with sodium citrate. Kraft singles are not American cheese nor are they legally cheese

[Anonymous No.19547555]

>>19547522

[Anonymous No.19547592]

>>19547555

[Anonymous No.19547608]

>>19547592

[Anonymous No.19547620]

>>19547608

[Anonymous No.19547628]

>>19547451
>pic
That is all wrong.

This is how you build a burger:

>Top Bun
>Sauce #2
>Tomato
>Lettuce
>Pickles
>Sauce #1
>Bacon (optional)
>Burger
>Cheese (American is fine, eat a dick)
>Bottom Bun

[Anonymous No.19547638]

>>19547628
No, trust the science

[Anonymous No.19547657]

>>19547638

[Anonymous No.19547673]

>>19547657

[Anonymous No.19547689]

[Anonymous No.19547698]

>>19547689

[Anonymous No.19547792]

>>19547673

[Anonymous No.19547920]

>>19547792

[Anonymous No.19547957]

Man, these recipes with 'tude gets under my skin like nothing else.

[Anonymous No.19547981]

>>19547628
the bacon must touch the tomato to activate them flavor

[Anonymous No.19547989]

>>19547957
yea we're posting them ironically

[Anonymous No.19547990]

>>19547920
back in the day when cook /ck/ed

[Anonymous No.19547994]

[Anonymous No.19547997]

[Anonymous No.19547999]

[Anonymous No.19548002]

[Anonymous No.19548003]

[Anonymous No.19548006]

[Anonymous No.19548060]

>>19547990
I'm pretty sure that dude still does cook alongs on occasion

[Anonymous No.19548379]

>>19548060

[Anonymous No.19548403]

>>19543631
Just not true. Soup is disgusting if there’s too much fat. The texture is repulsive. Go ahead and try some.

[Anonymous No.19548455]

>>19543631
Every highly rated Western chef is paying someone to skim the scum from their stocks. Scum isn't fat, it's protein and whatever else won't dissolve into solution. You defat a stock by refrigerating or letting it settle into layers.

[Anonymous No.19548465]

>>19544796
>$1.76 for ~2lbs chicken
>$15 for slow cooker
take me back

[Anonymous No.19548486]

>>19548465
We ridin with biden now boyo

[Anonymous No.19549587]

>>19544017
is the fork really photoshopped?

[Anonymous No.19549611]

>>19544055
This is a classic /ck/ post and a great read.
Thanks for reposting anon.

[Anonymous No.19549645]

>>19543525

[Anonymous No.19549671]

>>19544522
Buttermilk and yogurt work too.

[Anonymous No.19550756]

>>19549671
im from the south were we use buttermilk for everything so i was really surprised to find out just how uncommon it was especially outside of America

[Anonymous No.19550779]

>>19549587
Note the angle of the shadows

[Anonymous No.19551743]

Anyone got a normal chilli recipe one?

[Anonymous No.19551765]

More easy chinese or some russian recipes as well, preferably sichuan / yunnan / catonese or something easy russian boris style recipes. Cheaper the better, but healthier than western goisl0p. Great tread btw.

[Anonymous No.19553210]

>>19543631
on that cut specifically, the "boston butt"
there are folds of nasty gray connective tissue that absolutely should be parboiled and scum skimmed away
but the problem is, after you parboil, it wont take on smoke flavor
still thinking about doing a light smoke, parboil, scum skim, finish in the oven in some foil experiment

[Anonymous No.19553219]

>>19543744
take away three or four ingredients and thats what i add to instant mashed potatoes in the fork stage

[Anonymous No.19554346]

>>19545213
>>19547698
i do not miss this cringe ass style of writing everything

[Anonymous No.19554622]

>>19543631
Boiling bones for soup/broth is different because you want to get rid of the blood as well. Yes I know it's not blood whatever the fancy name is for myoglobin

[Anonymous No.19554642]

>>19543637
why does the house look abandoned?

[Anonymous No.19554698]

>>19554642
>Dinotendies
i was never able to decern just who he was but i know for a fact that he lived down the street from me in FL

[Anonymous No.19555065]

[Anonymous No.19555088]

[Anonymous No.19555855]

[From back in the day No.19555896]

https://imgur.com/a/5nbmA

[Anonymous No.19556955]

>>19547981
>them flavor
Why would I trust advice from some ESL retard?