/ck/ - Food & Cooking

I made a modified version of Chef John's Gambas Al Ajillo for 2 of my coworkers.
They really loved it. One of em is asking for me to send her the recipe soon, so I might just pretend its mine.
>i included lemon
>and butter as well in the recipe
>and I also flambeed it.

>>10299122
thanks man i love memes

>>10299098
yeah and their intentionally overcooking a part of their product everytime they make risotto.
It's just saddening.

>>10299096
because i didnt know what to do with the presentation
>>10299094
you know all of the people you're replying to aren't risotto fag right.
I'm here now dumbass.

>>10298225
get a fucking proper pan buddy. you shouldn't be burning any part of the risotto. Unless you actually plan on serving that you just wasted your product.
I make very creamy risottos already and the entirety of the rice dish is perfectly cooked.

>>10298819
>hot sauce
baka

>>10298110
Seriously there's a risotto dish called risotto al salto, its a great way to use leftover risotto and it's similar to a socarrat, i recommend it.

>>10298089
He could just make Risotto Al Salto, but instead he's trying to burn the bottom of a risotto. Ridiculous

>>10298089
>Socarrat
this clowns trying to turn creamy risotto into something it's not.
Risotto doesn't need a socarrat it's not paella.

>>10297870
>hit with more stock but dont stir now and turn up the heat so the bottom layer overcooks
WHY?
If you're trying to overcook the rice then I'm still the King of Risotto here. Overcooking risotto makes it too dense.

>>10297752
>How do you make your ordinary risotto?
>like if i gave you alliums
just say onions twat.

>olive oil, sometimes accidulated butter or beurre blanc
>sweat the onions
(i keep my onions very finely diced so they basiclaly melt as they're sweated)
>toast the rice
>add white wine
>add 2 stocks per cup of rice in the pan
>cook until its al dente
>add in parmigianno reggianno and butter (occasionally beurre blanc or accidulated butter)
That's typically how i'd do it nothing to fancy in terms of execution.

i'll use the accidulated onion butter or beurre blanc for more delicate risottos like a Pistacchio Risotto I made.

I'll definitely take your puree idea, i've never incorporated anything like that into my risottos. The closest hting was a pistachio paste I made.
I guess that would be similar to the (sunflower seed puree)

>>10297752
While your risotto sounds excellent I'd need to see your execution, and see how consistently you can make it.

>>10297771
thats because people complain at me for making the same things over and over, which is why i haven't made a new risotto pic since the saffron risotto.

>>10297752
not fair anon i can tell you've worked in a kitchen before.
I haven't. Wtf is whiskey pecorino and how do i obtain it?

>>10297606
I might be the best at risotto on /ck/ unless some accomplished chefs are secretly browsing.
I know the dish like the back of my hand.
I've made it with
>arborio
>carnaroli
>vialone nano
I still have some flavors to explore tho and I will be making some more in the next couple of months.
Expect Risotto Al Nero, a Mushroom Risotto, and a Pumpkin Risotto this year.

>>10291677
Risotto shouldn't taste bland at all. Make it with better stock, taste as you cook for seasoning.
There's tons of variations and flavors you can add to it.

This is just what I had lieing around.
>Saffron
>Italian Sausage
>Lemon
>italian parsley
Are the main flavors of this dish.
If risotto doesn't taste rich and very savory you're doing it wrong.

>>10205477
yeah i fucked up using rice instead of bread.

>>10205449
wonder why i have the tripcode buddy? Because of these kinds of threads.
>>10205457
>mistaking it for a steak
you first

>>10205440
i think people take me too seriously and get too upset.

>>10205429
this was leftover ice berg lettuce from this.
however im not sure what kind of strain your country has.

>>10201057
this is a dish i'm not proud of which is why i'll only post it occassionally
>>10201080
this is legit something i would post
>>10201106
this photo is too old and the photo quality is so poor i don't post it anymore
>>10201446
this risotto is overcooked
which is why i dont post it
>>10201590
this risotto's consistency is wrong which is why i don't post it

It seems like the fraud OP cherrypicked my food to pick the worst looking things he possibly could find, because he knows my recent dishes are top-tier and hard to criticize.

>>10205397
you're criticizing stuff i wouldn't even consider posting. OP is a fraud. check the trips next time you reply.
>looks like a first attempt at a fried rice
I'm very experienced in fried rice, but this was a simplified meal.

>>10205352
that's english bacon, thats a spicy mayo.
and thats iceberg lettuce

>>10203593
>>10203594
>>10203585
>>10201824
>>10201685
>>10201462
>I'm absolutely not impressed.
>>10201451
>>10201446
>>10201262
>>10201230
>>10201787
Not me buddies. You should know my tripcode by now
not me dumbos

>>10153032
that's not even my work dipshit
>>10151873
lose the baby corn, crumble the rice with your hands next time for an even and consistent coating of soy sauce
i honestly think it could lose either 1-2 of the vegetables.
I think mushroom is great with brocoli, onion, and you could add peas and it be perfect.

props to anybody who can guess the fish