/ck/ - Food & Cooking

>>5870239

So... Stew? Like >>5870134 said?

>>5870208

Pretty sure it's already skinned. How would I steam it? I don't have a steamer.

>>5870109

It's already dead.

>>5870025

Do you have a way of doing it you recommend or should I just google it?

Have one frozen rabbit to cook and eat.

Never cooked a rabbit before.

Wat do?

>>5702837

I'm no cook, but I was under the impression that umami was sort of the "meatiness" in meat?

>>5697464

Bread is savoury, no? Most bread I've had didn't taste of meat. Come to think of it, I've never had bread that tasted of meat... I'm no expert, but are you sure that "taste like fucking meat or something" is the criteria for calling something savoury?

>>5701969

Bottom middle for me, but scandi grind so pretty hard to do badly. Then again, I'm not a /ck/ regular, I'm a sc/out/ and my knives are for carving.

>>5700780

Honing can include rolling a wire, or just a wonky edge, back into alignment but it also can include minor sharpening, such as stropping with leather. Basically anything that doesn't really remove material from behind the edge (I think that removing a wire, which is one of the things stropping can do, is considered honing rather than sharpening, despite technically removing material).

Sharpening is actually removing material from the blade, such as would be done with a whetstone, a sharpening block or from water/oil stones.

Grinding would refer to putting an entirely new edge on the blade, normally as part of either establishing a profile from a blank or re-profiling a current edge.

>>5700707

Regardless, those things have been mentioned and the picture will help people like >>5689376

>>5700674

I'm not sure what grind kitchen knives tend to have... I was under the impression it was full-flat grind with no microbevels, in which case stones are retard proof.

>>5700680

Pull-throughs and stones have both been mentioned in the thread.

>>5689342

>>5699867

Followed my own intuition. We had hazelnuts, so I roasted them, but they were already pretty dry so I think that's where we went wrong. I added milk to counter out the lack of moisture, which was a bad idea. Also, I think I burned the hazelnuts a bit and you could definitely taste it so after a while I just decided "fuck it" and I kept adding milk.

To be fair, we made some very strange milkshake that was nice in small quantities... But we had 2 pints of it, so most of it just went off.

>>5699852

Tried making nutella before. Made some horrible thing which tasted like chocolate death.

I don't have a blender... I'd use it if I did.

>>5699847

I don't have peanut oil. How much salt? Just a pinch?

Hi /ck/. I'm making hazelnut butter and I've got two questions for you:

How do I use a mortar and pestle? It's going alright so far but I've no clue if I'm doing it right (pushing the pestle into the stuff I'm grinding and then twisting it as I apply pressure, this was after some Skyrim-style pounding to get the nuts to break apart a bit).

Anything I can add to my hazelnut butter to make it better? Something to make it stand out from just chewed hazelnuts.

I picked these hazelnuts myself. They're a little bit on the young side, but they're sweeter like that.

Pic related: My hazelnut butter so far.

>>5572299

Beef Jerky.

>>5571283

I don't want to start a whole new thread for this question. After making this pork I was left over with loads of extra pork fat, which I kept in a bag.

Ideas on what to do with this? I'm thinking of trying my hand at crackling tomorrow. Any tips on how to do that? I've heard it's something along the lines of just dry rubbing salt into the fat and then basically baking it.

>>5558694

Not exactly dinner, but I actually cooked something today! Didn't have onion or green onion as the recipe told me to, so it's all meat. Will be used as a sandwich filler.

It's "sweet caramel pork". What sort of sandwich should I make? I'm thinking of getting a baguette for it and adding some lettuce (I'm not a big fan of cold veg).

>>5570662

Watermelon.
Orange.
Apple.
Difficult question... I'll go with strawberries only because of eton mess.
Banana.
Peach.

>>5566105

You can buy these in Lidl in the UK. I think so, at least. My dad shops in Lidl and always has a box of these in the cupboard.

>>5566619

Sounds like sounds advice and I appreciate you taking the time to sort it all out.

No, I don't doubt that real coq au vin would blow packet mix out of the park. Ditto for the fajitas, which I use a packet mix for also.

I will try to focus more on pies, stews and stuff I've always considered I suppose to be British dishes. Obviously, I'll still keep my packet mix coq au vin and fajitas in my repertoire because they're easy and they taste nice.

>>5566493

So I put them in water and simmer them until they're breaking at the edges and then heat them up with the oil?

>>5566414

Thanks.