/ck/ - Food & Cooking

>>8787583

>>8767847
If you're autistic and can't go 1 min without looking at a screen I suppose.

>>8767690
>>8767697
>claim samefag
>get proven wrong
>its shooped!
Remember guys, there's no winning with trolls. The only winning move is not to play.

>>8767697
>Not that anon
Bullshit.
Sorry I don't have my eyes glued to the screen 24/7

>>8767650
Nope. Try harder when you troll and people won't call you on it...

>>8767629
I've been thinking that for a while I just didn't want to be the one to say it.

>>8761445
I just read this in Satan from family guys voice xD

By the way, follow up on the steamed egg as I made it the other weekend without a steamer.

I placed the bowls of steamed egg with cling film on top in a pot with an inch or two of water, and put the pot lid on. It took forever to set the eggs for some reason but they did eventually set but after a half hour or so rather than less than ten minutes. Could have just been a coincidence. I was also cooking with a very frustrating electric stove and it was difficult to get the heat right so I may have simply used too low a heat which is why it took so long.

>>8760312
Keeping my roll from >>/ck/thread/S28373#p30134

>>28373
Oh my, rolling.

>>8700943
>>8701043
Thank you! I think you can also make it in a waterbath in a pot but I haven't tried it that way.

>>8700511
This is really intriguing. Where do you live? I've never seen egg kino before.

>>8700856
Corrected my verticle.

>>8700856
This is to give an idea of the texture. It's comparable to tofu brain / 豆腐脑.

>>8700850

>>7624544
Hehe, thanks! I hadn't noticed. Actually, I was even more chromatically appropriate when I opened the bag of flour and spilled it all over my black shirt.

>>7623791
A few things annoyed me with this vertical so I amended it.

>>7623790

Black

>>7600913
Minty! They're quite thick and gooey and they add a lot of richness, almost like crab roe.

It's too bad to see you go. I really liked your cookie entry particularly.

>>7600757

Seabass, Asian pear, grapefruit, cured mint egg yolks

Barbecue pork buns - I've been craving char siu buns but also Western barbecue flavours so I made these.

The filling is done by rendering and frying pork belly, sweating leek in the fat, and mixing those with tomato paste, treacle, brown sugar, vinegar, soy sauce, paprika, chilli powder, and dijon mustard. I added enough water to cover, then stewed that for a couple of hours until the sauce reduced.

The dough is made with bread flour and tang zhong. I feel that the bread flour gives it a nice resilience while the tang zhong keeps it fluffy.

No vertical this time but this is garlic-thyme beef with chilli flake oil, blistered cherry tomatoes, and sherry flambéed stir fry (cauliflower greens, radish, leek, orange bell pepper) with mala oil.