My cooking thread

[Anonymous No.20051396]

Rate my shit.

This is a cake.

[Anonymous No.20051397]

[Anonymous No.20051405]

[Anonymous No.20051410]

Fat woman detected

[Anonymous No.20051423]

>>20051396
>>20051397
>>20051405
That looks pretty nice desu. Whats in it?

[Anonymous No.20051427]

>>20051423
Vanilla and mascarpone. The base has cinnamon and cardemom. The glaze is white chocolate.

[Anonymous No.20051439]

>>20051405
Looks great, good job.

[Anonymous No.20051441]

Another cake I made earlier.

[Anonymous No.20051444]

>>20051439
Thanks

[Anonymous No.20051445]

>>20051427
>>20051441
How long have you been making cake? And are you a woman?

[Anonymous No.20051448]

>>20051397
>>20051441
These are really nice are you a pattisier?

Also >>20051427 is this some kind of Italian version of cheese cake?

[Anonymous No.20051455]

>>20051427
Not a cake person (except carrot) and the look and description of these has me wanting a bite. Well done....very nice. Doubly so if this is just a hobby.

[Anonymous No.20051460]

>>20051445
These are my first attempts.

>>20051448
No, I just put some things together to make what I believe is a cake.

[Anonymous No.20051465]

>>20051460
Well if this is the truth, you have a legit knack and should explore it more. Your skill is impressive.

[Anonymous No.20051475]

These are cinnamon rolls I made for christmas. They really turned out nice.

[Anonymous No.20051476]

>>20051460
Are you an artist? Did you watch videos to learn how to make these?

[Anonymous No.20051482]

>>20051465
Stop sucking his dick, you don't know him.

[Anonymous No.20051486]

>>20051482
I do not mind having my dick sucked.

[Anonymous No.20051488]

>>20051396
Cheese cake made to look like a cheese wheel? Cute idea.

[Anonymous No.20051491]

>>20051476
Not really, but I watch cooking show like Iron Chef Japan. I work in IT

[Anonymous No.20051496]

Christmas means cold smoked salmon.

[Anonymous No.20051501]

>>20051475
The dough turned out good. I have never made it before.

[Anonymous No.20051520]

a baked cheesecake

[Anonymous No.20051527]

>>20051410
Thanks Piers. Very nice.

[Anonymous No.20051537]

>>20051396
what is the recipe
give me the deets pls
i will literally cut out my liver for a taste

[Anonymous No.20051540]

>>20051537
Post pic of cut out liver and ill send you a piece

[Anonymous No.20051553]

>>20051540
You are not me :(

[Anonymous No.20051559]

>>20051537
No real recipe. I made a cheesecake with whipped mascarpone and used a white chocolate glaze with red dye

[Anonymous No.20051599]

>>20051559
awesome
i wanna try too anon you've inspired me to try to make something beautiful

[Anonymous No.20051608]

>>20051599
Maik a keik bro

[Anonymous No.20051613]

>>20051599
do or do not. there is no try

[Anonymous No.20051614]

OP is not a faggot, but I'd let him have his way with me if he was

[Anonymous No.20051908]

>>20051614
I could just feed you cake

[Anonymous No.20051950]

[Anonymous No.20051965]

another onee

[Anonymous No.20051968]

>>20051396
>>20051397
>>20051405
>>20051427
>form over function (taste)
Why even bother? If you’re making something that tastes like shit, at least have the decency to make it look like shit to ward people off.

[Anonymous No.20051985]

>>20051968
Here is something for you

[Anonymous No.20051991]

>>20051985
I’m sure that offensive to a flyover like yourself, but I’m made of sterner stuff.

[Anonymous No.20052045]

>>20051991

[Anonymous No.20052160]

I put store bought prebaked sossig rolls in the oven and then ate them.

[Anonymous No.20052181]

>>20051396
looks like you had a p nice session with it
otherwise looks p gud

[Anonymous No.20052212]

>>20051965
Are you Dutch?

[Anonymous No.20052345]

>>20052212
no

[Anonymous No.20052394]

>>20051397
Looks great anon. You must be a master baker.

[Anonymous No.20052420]

>>20051496
>Christmas means cold smoked salmon.
Smoked tuna is pretty great too. Also found some smoked halibut this year, and that was special.

[Anonymous No.20052425]

>>20052420
Over here salmon is the thing for christmas

[Anonymous No.20052491]

>>20051460
>These are my first attempts
That's amazing, keep it up. You could definitely do this professionally one day especially if you continue to refine your skills

[Anonymous No.20053173]

>>20052491
Thanks

[Anonymous No.20053260]

[Anonymous No.20053283]

>>20051396

[Anonymous No.20053300]

yuck

[Anonymous No.20053431]

>>20051410
:(

[Anonymous No.20053468]

>>20053283
lmao

[Anonymous No.20053524]

>>20051427
That's clearly red glaze.

[Anonymous No.20053531]

>>20051950
>>20051965
Those are bad cakes.

[Anonymous No.20053537]

>>20053531
they turned out a bit meaty

[Anonymous No.20053547]

>>20051441
Every time I try to temper chocolate, it either solidifies before I can pour it or doesn't come out with the right temper, it genuinely infuriates me. I long for the day when I figure my shit out and I can get a shiny chocolate layer like that.

[Anonymous No.20053558]

>>20053547
I will not try to temper again

the mess was horrible

[Anonymous No.20053573]

>>20051396
Nice cake. I'd eat it.

[Anonymous No.20053590]

>>20053431
Fat depressed woman detected

[Anonymous No.20053609]

>>20053590
:(

[Anonymous No.20053624]

>>20053609
I will admit that’s a fine cake though, good job anon

[Anonymous No.20053630]

>>20051396
Pretty cake/10.

[Anonymous No.20053634]

>>20053630
emo woman detected

[Anonymous No.20053645]

>>20051396
looks based congrats anon

[Anonymous No.20053654]

I've skimmed the thread and your piping needs work but looks very good on the whole. How did it taste? I've only made 2 cakes before.

[Anonymous No.20053658]

>>20053634
I am trans BTW.

[Anonymous No.20053672]

I had some leftover greek yogurt so I made a yogurt and lemon cake and I also ended up glazing it and throwing some fruit on it
It doesn’t look as pretty as your guys’ cakes and it cracked a bit but it tastes pretty good!
Pic related

[Anonymous No.20053692]

>>20053672
Awesome cake, Anon.

[Anonymous No.20053744]

>>20051441
Fancy, what’s your chocolate brand of choice?

[Anonymous No.20053748]

Is there really no woman in this thread?

[Anonymous No.20053772]

>>20051396
>This is a cake.

Sure it is.

[Anonymous No.20053774]

>>20051396
I mean it looks like a mirror glaze gone old, my guess is your temp on the white chocolate was too low which explains the lack of luster and thicker drippage. Did you use pure white chocolate or couverture chocolate? I liked the chocolate Christmas trees, they look rustic and charming, I also liked the color for the piping that you did at the bottom, though I think there's a little too much gold dust. Also I think you would like dolloping like that with a French star tip better, it would be better suited to how you like piping. As for the filling it congealed slightly, which is a non issue, but it can indicate you might want to use different fats. I don't know your recipe, but I would add some butter and at least another yolk, and remove any thickening agents like cornstarch or flour, which some recipes use. Also I don't know if yours is baked ny style, but it has no cracks on the top, which is the mark or a well made cheesecake. I would add some dark brown sugar to the crust, it would complement the mascarpone very nicely.

>>20051441
I like this one a bit more, the chocolate is properly tempered and the chocolate leaves look very nice. The only miss in it is that your cream or buttercream for piping got a little ragged, which made your very nice dollops look rougher. If you used whipped cream, be sure to whip it less or if you find you overwhip often, reserve some tablespoons of the cream and add it at the very end of beating. If you used buttercream, you need more cream, if american butter, if Swiss or French, whip it less and at a slower speed, make sure to use the paddle attachment. The slower speed helps to remove the air bubbles which make it look rough in the tail end. A tablespoon of cream can always be added at the end of any one buttercream if you feel it's too stiff or dry. Many professional cake decorators opt to finish and work their buttercream at the end by hand with a spatula folding and pressing it against the sides of the bowl.

[Anonymous No.20053797]

>>20051475
I love cinnamon buns and I think these look fine. I think the dough rose unevenly but that's hardly an issue. When cutting your slices try to make a wider roll that's a little thinner, you'll get better results for sure. Also some of the edges look like they dried out, which will always happen in a domestic oven. To counteract this, either add more moisture by dumping half a glass of water inside your hot oven as you put the rolls on so the steam is trapped in. You can also bake them all in a deep serving dish or cast iron skillet, and serve it as a tear-away format. If you like a good glaze can be made by melting and whipping together cream cheese, butter and confectioners sugar. It's basically the Cinnabon one.

>>20051520
I mentioned baking in my other reply to you, actually most cheesecakes are baked, but it is done in a bain marie, or water bath, which keeps it moist and avoids cracking. Both the Japanese (cotton) and ny style are baked this way. The one in your picture isn't. It's actually called a basque cheesecake and it purposefully burns the top into brown and it's done in a very hot oven. This looks very nice though I would make it taller, because I like the other flavors of cheese the burnt caramel taste allows you to play with. The compote you served it with looks nice, but you should strain it if you have guests, most people dislike seeds.

I hope this helps. You may enjoy the pink book of pâtisserie, it's a very very good source and will teach lots of technical aspects of baking in a practical manner.

[Anonymous No.20053799]

>>20051991
Yes, a sterner ass. I heard it rotisseries weiners.

[Anonymous No.20053805]

This is what I made for Xmas. A strawberry Charlotte, cheesecake, speculaas, rum balls and gingerbread flavored cake with buttercream.

[Anonymous No.20053806]

>>20053805
Looks delicious.

[Anonymous No.20053810]

>>20053806
It really was. Wish I'd taken pics of the insides, the Charlotte and cake looked very pretty sliced.

[Anonymous No.20053812]

Did we ever find out if OP was a woman?

[Anonymous No.20053990]

>>20053797
Not OP, but this is pretty helpful. Thanks, anon.

[Anonymous No.20054270]

>>20053812
no

[Anonymous No.20054820]

[Anonymous No.20054864]

[Anonymous No.20054882]

>>20051968
what a miserable faggot lol

[Anonymous No.20055172]

>>20053547
Mirror glazes aren't tempered at all, they stay gooey. If you want a crunchy layer below a mirror glaze, you use white chocolate with cocoa butter.

[Anonymous No.20055187]

>>20053805
Impressive work, and a fancy spread too!

[Anonymous No.20055241]

>>20054820
>>20054864
look at this miserable samefag. i bet his wifes boyfriend is an awful cook.

[Anonymous No.20055354]

[Anonymous No.20055437]

>>20051520
basque?
thinking about making a mini (6") basque cheesecake tomorrow night

[Anonymous No.20055440]

[Anonymous No.20055469]

[Anonymous No.20056611]

Good new year coffee

[Anonymous No.20056670]

>>20056611
looks like piss if piss looked like coffee

[Anonymous No.20056901]

>>20056670

[Anonymous No.20056952]

>>20056901
self portrait?

[Anonymous No.20056963]

>>20051410
lmao

[Anonymous No.20057543]

[Anonymous No.20057617]

[Anonymous No.20057673]

>>20051985
pre wrapped and ready to cram. Love it

[Anonymous No.20057674]

>>20052181
KEK

[Anonymous No.20057704]

>>20057673
It is convenient when you are in a hurry and need to satisfy that cramming craving on the go..

[Anonymous No.20057732]

>>20057704
you're familiar with craving a quick stuffing, are you?

[Anonymous No.20057737]

>>20057732
Sometimes you just have to do what needs to be done.

[Anonymous No.20058045]

>>20052181
Tbh, I was hoping to have a darker red, but the result wasnt that bad.

[Anonymous No.20058745]

>>20051968
>tastes like shit
you can tell how they taste by picture? could you explain how?

[Anonymous No.20058991]

>>20058745
It is called being an ebin troll

[Anonymous No.20059168]

[Anonymous No.20059438]

>>20051396
>>20051397
>>20051405
>>20051441
>>20051475
>>20051965
>>20051496
these. in my mouth. NOW.

[Anonymous No.20059509]

>>20059168
wtf? no where in Canada has snow yet. Are you in Russia?

[Anonymous No.20059514]

>>20059509
It's -30c where I live

No, not russian.

[Anonymous No.20059533]

>>20059509
I think Gunnison or Frasier is actually the coldest place in the entire US including Alaska

[Anonymous No.20059537]

>>20059509
I meant NA not just the US

[Anonymous No.20059541]

>>20059168
this is ai

[Anonymous No.20059551]

>>20059509
Toronto or vancouver? God you disgust me. Plenty of Canada has snow.

[Anonymous No.20059572]

>>20059541
No, it is sausage.

[Anonymous No.20059818]

>>20059551
Regina, Saskatchewan.

[Anonymous No.20060003]

>>20059818
Does that town name rhyme with John Cena or with Vagina?

[Anonymous No.20060551]

>>20060003
Pink vagoo!

[Anonymous No.20060581]

>>20051396
That is some smooth icing. You a baker?

[Anonymous No.20060596]

I have looked at every food image ITT and it all looks very good. I had frozen shrimp for breakfast

>>20059537
it's been snowy in the US for months. I don't think you are Canadian

[Anonymous No.20060619]

>>20060581
No. I looked up a recipe online.

[Anonymous No.20060637]

>>20051475
Look perfect to me. I hate icing on them. Cut them in half and fry them in butter.

[Anonymous No.20060724]

>>20051405
well that was somehow still underwhelming

[Anonymous No.20061100]

Some of these pictures are old. This I think is lamb neck, but might have been pork neck.

[Anonymous No.20061112]

Yeah, it is lamb, I recognize the rosemary. I never put that much rosemary on pork. Here's a vid.

[Anonymous No.20062049]

Pork.

[Anonymous No.20062508]

Fried chicken and vegetable gratin.

[Anonymous No.20064461]

>>20051968
lost retard

[Anonymous No.20064469]

>>20051482
>Quit contributing !
Don't you have a slop containment thread to be in?

[Anonymous No.20064499]

>>20064469
Nobody cares. This is a yuropoor thread :/

[Anonymous No.20064796]

>>20051396
Miles better than anything I could make, but very dribbly. Did the glaze set up too quickly on you?

[Anonymous No.20064835]

Pancake batter chicken

[Anonymous No.20064840]

[Anonymous No.20065495]

>>20064796
Yeah, I let the cake cool down outside and wanted to make sure the icing didn't melt it. I also tried to pour more on the sides when it started to set. Next time I need to keep the icing a bit warmer and not try to get the last bit on it. The drippy parts are mainly double glazed as the first coating set too fast.

[Anonymous No.20065508]

>>20064835
>>20064840
Nice looking food. I would ravage that.

[Anonymous No.20065586]

>>20065495
Still looks better than my pathetic attempts. I tried a chocolate-marble thing on my last one, and it just looked like I spent a year jizzing on top of the cake. Nothing some buttercream and a blended box of oreos couldn't fix, but god damn, before I did the sides and rim, it was bad.

[Anonymous No.20065598]

>>20065586
well, as long as you learn, you will do the next one better and with much less stress

and, piping etc hides a lot /that is why I piped around mine)

[Anonymous No.20065616]

>>20065586
Also, thank you for the compliments.