/ck/ - Food & Cooking

[Anonymous No.3995788]

photo thread.

take photos of the next thing you make.
preferably include shots of the process.

also feel free to post pics of things you already made.

the last thing i made was peanut butter brownies.
will make gingerbread this week

[Anonymous No.3995898]

>>3995788
Nice counter...

[Anonymous No.3995906]

>>3995898
thx

[Anonymous No.3996015]

already posted this some weeks ago but whatever.

[Anonymous No.3996018]

they turned out quite good.
everyone liked them.

interestingly enough they do taste like peanut butter and chocolate.

[Anonymous No.3996024]

[Anonymous No.3996022]

>>3996018
that's the sugar, peanut butter and chocolate that will be molten which can be seen in this and the following pic

[Anonymous No.3996027]

[Anonymous No.3996028]

[Anonymous No.3996036]

in this pic i tried to melt some of the leftover peanut butter but that didn't work out that well.
next time i guess i will have to use lower temp or bain-marie this shit.

in the end it did not make a difference anyway

[Anonymous No.3996039]

[Anonymous No.3996045]

[Anonymous No.3996050]

the last thing i did was putting some molten chocolate on top of that and let it get hard in the freezer.

[Anonymous No.3996057]

A chocolate tart, last week

It is a little roughed up while travelling

[Anonymous No.3996060]

>>3995788
What is this? looks nice

[Anonymous No.3996061]

>>3996060
peanut butter chocolate brownie(i actually say this in the OP)

>>3996057
>not using the rebellion logo

[Anonymous No.3996071]

>>3996061
I actually tried to make a snowflake ;_;

[Anonymous No.3996076]

>>3996071
i know i was just joking, looks delicious anyway

[Anonymous No.3996267]

bamping with another pic

[Anonymous No.3997637]

[Anonymous No.3997837]

[Anonymous No.3997864]

[Anonymous No.3997890]

>>3997864
that looks delish but it looks as if it was too big to take a proper bite.
this is something that bothers me with burgers in general

[Anonymous No.3998085]

[Anonymous No.3998220]

[Anonymous No.3998226]

Last thing I made that was a 'project' was a three layer yellow cake with brown sugar maple filling and cinnon buttercream frosting

[Anonymous No.3998279]

>>3998220

This seems a bit... impractical. It looks nice but why are you trying to plant herbs in an aubergine? Would that fit on the plate? Is the shape pleasing? Is it practical to eat?

The burger is beautiful though.

[Anonymous No.3998304]

>>3998279
you put it together, wrap it in tinfoil and put it into the oven.

you chop that shit(without the skin) until it's really fine, add creme fraiche and stuff and saute it.
in the end you will have this:>>3996267

[Anonymous No.3998315]

Just made these. Cherry vanilla cupcakes

[Anonymous No.3998320]

>>3998315
you didn't take this photo, did you?
looks delicious.
do they taste good?
i demand recipe

[Anonymous No.3998323]

>>3998315

the frosting reminds me of clitoral hoods and vagina flaps

would eat/10

[Anonymous No.3998331]

>>3998279
http://www.youtube.com/watch?v=3tSfgIa_hG0

watch this, not op but i think it the same thing

[Anonymous No.3998335]

>>3998331

that's exactly what i used as a recipe.
just posting images from time to time to bump the thread because i don't want it to die so fast

[Anonymous No.3998386]

white fish with fajita seasoning baked in olive oil with my toaster oven.
served with boiled white rice and boiled vegetables.

[Anonymous No.3998460]

>>3998304

Oh sorry, I thought it was a side or a main course to be served as it was in the last picture. My bad.

Though I feel like a hypocrite for saying that the burger is great Well, it is, but it is impractical as hell.

>>3998315

The spritzing is very pretty. Could use a garnish to bring contrast (such as coconut sprinkle or other), but it is good as it is already.

The icing looks to have a sorbet-y texture, what is it?

[Anonymous No.3998473]

>>3998460
i did not make the burger btw.

speaking of burgers: i translated this recipe form a german cookbook. the pics are from google and i didn't get to make it myself in the last weeks and therefore have no pics of what it really looks like though the pic on bottom is very close i guess

[Doomguy Wanna-be No.3998504]

Steak, Caribbean jerk marinade. Garlic roasted potatoes.

[Anonymous No.3998511]

>>3998504
nom.
i want that now

[Doomguy Wanna-be No.3998516]

Seared for a little over a minute on each side, toss it in 375 oven for about 4-5 minutes. Came out just at a medium-rare. Potatoes are red, coat in olive oil, minced garlic, Basil, and salt. Baked at 450 for about an hour, crisped under broiler.

[Anonymous No.3998523]

Made marshmellow fluff today to see if my hand mixer was up to the job (I'm making a s'mores cake for a friends birthday on the 22nd)

Decided to make a smore, had to improvise on the chocolate, it was mafe from Ghiradelli cocoa powder, sugar and light cream.
I think I'll need to use a higher quality vanilla for the fluff next time.

[Anonymous No.3998526]

I wish I had a camera, currently doing a chocolate cake. Bought icing and chocolate cream to make it moist cake.

[Anonymous No.3998530]

>>3998523
Whoops, forgot pic lol

[Anonymous No.3998535]

>>3998526
and I had a bad luck stream. First I forgot to mix sugar with eggs first, I could feel hard sugar while mixing it in the end and now I noticed I was cooking it with only one side of the oven.

Probably not gonna rise well

[Anonymous No.3998548]

Red beet cake with creme fraiche ice cream, candied golden beet chips, pistachio nugatine, and raspberry-beet coulis.

[Anonymous No.3998569]

>>3998473

Goddamn, I've been craving for veggie stuff lately. Awesome recipe.

>>3998504

Meat is delicious murder.

>>3998530

Goddamn I want me some smores as well. Must've taken a load of marshmellows to make that mix.

>>3998548

The assembly here is off, but the components look nice. Especially the beet discs.

[Anonymous No.3998579]

>>3998569
Nope!
Just vanilla, corn syrup, sugar, some salt and egg whites

[Anonymous No.3998608]

>>3998579

So it is ¨kind of like meringue, basically?

I tried to do something out of marshmellows once, but let's just say I did not use the ingredients you listed. lol.

[Anonymous No.3998620]

>>3998569
i know, this angle should be more like 9 o'colock, beet chips turned, and the rochettes should be redone.

[Anonymous No.3998628]

>>3998608
Pretty much, yeah!!
What did you try to use??

[Anonymous No.3998655]

>>3998620

I meant assembly as in assembly and placement. Sauce is a secondary component, yet it is in the middle as the main focus. The brownies themselves, the placement could fit a square plate better in my opinion. And a smaller plate.

Try to plan the placement so that the dishes have height dimension to them as well, right now it is quite flat. Stack things a little.

>>3998608

Just marshmallow. It didn't go too well and I had no idea what I was doing, so to speak.

[Anonymous No.3998662]

A cake I made for a double-birthday:
1 Half devil's food cake
1 Half vanilla cheese cake with raspberries

Served cold from the fridge, was tasty and succulent

[Anonymous No.3998680]

>>3998662
>cheese cake

i envy the person who had birthday

[Anonymous No.3998694]

>>3998680
Fuck your gay shit, nigga; it's all about that devil's foodgasm.

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

[Anonymous No.3998703]

>>3998662

That chocolate cake is marvelous

[Anonymous No.3998718]

>>3998526
Wow, this was the shittiest cake I ever did. It didn't rise at all. It felt like sugar around the cake is now solid and tasted shit

throwed it away

[Anonymous No.3998780]

>>3998718
Threw it away.

[Anonymous No.3998783]

>>3998662
what did you do with the other halves?

[Anonymous No.3998846]

Last thing I'm ooking today is a shephards pie.
Pic related, a rosemary-cheddar mix. Hopefully it will taste how I imagine it with the lamb and potatoes

[Anonymous No.3998854]

>>3998846
Jesus, why do I always forget the pic

[Anonymous No.3998866]

>>3998662
You must share the recipe for both of them, that looks so fucking delicious.

[Anonymous No.3998901]

>>3998783
Whoever said I have to make a whole cake in one go?

>>3998866
If there's enough interest to justify typing them up.

[Anonymous No.3998902]

Lamb is cookin! So excited!

[Anonymous No.3998908]

>>3998901
Im interested

[Anonymous No.3998916]

>>3998908
>>3998866

Vanilla Cheesecake
Prep time: 30 Mins
Cooking Time: 2½ Hours, plus cooling
Makes 12 slices

For the base;
100g (3½oz) Butter
300g pack digestive biscuits
½ tsp Vanilla extract

For the topping;
800g (1lb 2oz) Cream cheese/Low fat cream cheese
250g (9oz) Mascarpone cheese
4 eggs
225g (8oz) Caster sugar
2 tbsp cornflour
1½ - 2 tsp Vanilla extract

1. Line a ~23cm springform cake tin with greaseproof paper. Melt the butter for the base. Crush the biscuits to a fine breadcrumb mix. Add the melted butter and the vanilla extract. Mix.

2. Tip the mix into the cake tin, and press down firmly with a metal spoon to form the base. Chill in the fridge for 1 hour.

3. Preheat the oven to 150°C/Gasmark 2. In a large mixing bowl, incorporate all the ingredients for the topping, starting with the wet ingredients. Mix until a smooth consistency is formed. Pour over the chilled base, and shake gently to ensure a flat top.

4. Bake for about 1½ hours at 150°C/Gmark 2 until pale golden on the top, and slightly risen around the edges. The cheesecake should still be slightly wobbly in the centre, it will set as it cools. Turn off the oven, and leave the cheesecake inside with the door ajar, to cool for 1 hour. Remove, and allow to cool completely (about 3 hours), then chill.

5. Just before serving, unclip the tin and transfer the cheesecake to a plate. Top according to your tastes, although fresh strawberries and raspberries go especially well.

[Anonymous No.3998918]

>>3998916
fucking saved

[Anonymous No.3998954]

>>3998662
Recipe for the devils food cake? I gotta try that out

[Anonymous No.3998979]

>>3998918
better idea

[Anonymous No.3998998]

Potatoes ahoy! Man....how do you even get perfectly smooth potatoes, I'm such a noob

[Anonymous No.3999019]

>>3998954

Devil’s Food Cake
Makes 12 Slices

For the cake layers;
140g Milk Chocolate
100ml Whole milk
2 tbsp Cocoa powder
140g Unsalted butter
140g Muscovado sugar
3 Eggs, separated
4 tbsp Crème Fraiche/Sour cream
200g Plain flour
1 tsp Bicarbonate of soda

For the chocolate ganache;
140g Milk chocolate
1 tbsp Cocoa
4 tbsp Crème Fraiche/Sour cream
1 tbsp Golden Syrup
40g Unsalted butter
4 tbsp Water
200g Icing sugar

For the cakes:
1. Preheat the oven to 160°. Grease 2 x 20cm spring clip cake tins well. Add a greaseproof paper base.

2. Melt the chocolate in a water bath. Add the milk and cocoa, and stir till everything is melted and incorporated, then remove from the heat.

3. Beat the butter, sugar and egg yolks. Add in the Crème Fraiche, and then the chocolate mix.

4. Sift the flour and bicarb in, fold until incorporated.

5. Whisk the egg whites until in soft peaks. Add to the mixture, and fold in, taking sure not to squash the air bubbles.

6. Divide the mix between the two tins, and bake in the oven for 35-40 minutes. Cool, then transfer to a wire rack. Cut each cake in half when cool. Cut the very top off one of the cakes.

[1/2]

[Anonymous No.3999025]

>>3999019
[2/2]
For the Chocolate Ganache:
1. Melt the chocolate and then stir in the wet ingredients, followed by the dry ingredients. Simmer for 5 or so minutes. Remove the bowl from the waterbath, taking care not to burn yourself.

2. Use the mix to sandwich the layers of the cake, and smother the very top layer with extra. Add various chocolate sweets to the top, though its best to stick to solid chocolate sweets for the best texture sensation.

3. Chill in the fridge overnight, or for 4+ hours. Serve cold, with forks.

[Anonymous No.3999046]

Aaaaand done. Not very beautiful but I hope it tastes okay.

[Anonymous No.3999048]

>>3999019
>>3999025
Awesome, thanks a lot!

[Anonymous No.3999073]

there you go

[Anonymous No.3999102]

>>3999019
can I substitue the golden syrup with a different kind of syrup in case I cant find it? What about the muscovado sugar

[Anonymous No.3999135]

Loaded potato soup and a side salad :) yummm

[Anonymous No.3999168]

I made a chef salad for late lunch. It has eggs, turkey, ham, thinly sliced onions, swiss cheese,baby lettuce mix, and some dressing.

[Anonymous No.3999364]

>>3999102
You could probably substitute it with maple syrup, but not corn syrup. As for the sugar, you need a thick, brown sugar. Try molasses instead, or use caster sugar and add treacle.

[Anonymous No.3999424]

i'm living super poor lately, so all i had available to me was bread i made yesterday and a grilled chicken breast. Made the gravy from homemade chicken stock/ the chicken drippings.

It was pretty alright.

[Anonymous No.3999477]

Made my first pizza dough.

It was a pain in the butt, so sticky and rubbery so I added a little extra flour.

Neither had I bought any proper ham and cheese, but turns out they worked better than the cheese and ham I bought later..

[Anonymous No.3999487]

>>3999477
Turned out pretty fucking good either way. Maybe it could've been more crusty and burnt on the bottom. It was keeping itself together, but for that extra feel you know.

[Anonymous No.3999544]

>>3999487
How did you make your tomato base? Yours looks a lot better than mine turn out.

[Anonymous No.4000565]

>>3998304

[Anonymous No.4000575]

>>3999477
>>3999487

I usually don't do this but.......... that is some fucking disgusting shit, bro. Looks so bad. I don't know how you managed to fail so hard. Fucking hell.

>>3999544
Troll?

[Anonymous No.4000581]

>>3999487
8/10 would eat.

I love rustic hand shaped pizzas, there's something even more comforting about eating a homemade pizza than one from a restaurant. I make my own pizzas all the time, the only time I order one is when the fam wants NY style pizza.

[Anonymous No.4000584]

>>4000575
i think it looks pretty good.

[Anonymous No.4000653]

>>3999424
>super poor
>grilled chicken breast
I want to kill you.

[Anonymous No.4000678]

I fat it up pretty hard during the summer. Pic: This last summer

[Anonymous No.4000705]

>>4000575
Why would I troll with a question like that? I'm just new to cooking and like to see how others do things

[Anonymous No.4000710]

>>4000678
beautiful

[Anonymous No.4000782]

[Anonymous No.4000809]

>>4000782
OOh I could really go for a baked potato right now, but I don't want to wait an hour.

[Anonymous No.4000818]

>>3999544
All I had was tomato puree. I find regular tomato sauce to be way too wet, even after squeezing/drying some of it out.

>>4000575
I see you like jelly.

>>4000581
Yeah I don't think we will order pizza again, well maybe if it has been a long day and we can't be arsed to make the dinner ourselves.

But thanks! I'm sure I will improve the more I make.

[Anonymous No.4000838]

[Anonymous No.4000996]

[Anonymous No.4000997]

[Anonymous No.4000998]

[Anonymous No.4000999]

and that's it