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Welcome to /ck/! Anonymous 07/11/2020 (Sat) 04:29:35 No. 1 [Reply]
Welcome to /ck/, 8chan's cooking board. Please feel free to discuss anything from the last thing you cooked to your favorite recipes. Together, we can all improve our skills.

National/Regional food Anonymous 07/11/2020 (Sat) 04:50:47 No. 7 [Reply]
Post food that defines your nation/region.
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Saveloy with chips is a London/Essex specialty
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>>851 The color is amazing, wow.
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>>851 Thought that was a cassabanana from the home page. What's the flavor like?

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How do I make ____ Thread Anonymous 08/20/2020 (Thu) 04:22:16 No. 242 [Reply]
Request and recomend recipies for things. Any suggestions on hashbrown recipies? I know the general parts, but the devil is in the details.
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Thinking about dressing. Oil and water doesn't mix, but what effect does adding an emulsifier (egg yolk) actually do? I know it lets them mix together but is that what actually causes mayonnaise to congeal into a thick cream? I realized the raw egg yolk would be a health concern so I'm assuming mayonnaise uses acids to sterilize (?) and kill bacteria, much the same way vinegar and shit works in like pickling. Is that accurate to say?
>>819 >I know it lets them mix together but is that what actually causes mayonnaise to congeal into a thick cream? Short answer: Yes. Long answer: So as you said, the egg yolk is the emulsifier in this recipe, hence allowing the oil and water to mix together. Essentially, when you're mixing the two, you want the oil droplets suspended in the water, and the emulsifier allows for this to happen since naturally, the two would just separate. This has to do with the nature of the emulsifier, consisting of a hydrophobic (hates water) and hydrophilic (loves water) side. Fun fact: This is the same thing happening with detergents (like soap) and water which leads to bubbles. This emulsification is what leads to the mayonnaise congealing into a thick cream, assuming you use a high-powered device like a food processor or blender. If you whisked your mayonnaise, you'd end up with something that looks less white and creamy and more yellow and saucy. The reason is that the bubbles suspended are larger compared to when you blend the hell out of it. Blending leads to smaller oil droplets and thus, a more creamy mayonnaise. Of course, you need to do this slowly or the mayonnaise can break, but anyway, that's another issue. >I realized the raw egg yolk would be a health concern so I'm assuming mayonnaise uses acids to sterilize (?) and kill bacteria, much the same way vinegar and shit works in like pickling. Is that accurate to say? I actually wasn't sure myself, so I looked it up. According to the USDA (https://ask.usda.gov/s/article/Is-homemade-mayonnaise-safe), it isn't safe to consume mayonnaise because it consists of raw egg. However, looking elsewhere (https://www.epicurious.com/ingredients/the-truth-about-mayonnaise-and-food-safety-article), it seems the acidity is what prevents bacteria from flourishing in your mayonnaise, so sterilising in a way. However, the website I read seemed to suggest that commercially-sold mayonnaise is safe no matter what, but homemade must be kept cold. I guess if you're immune-suppressant and never taste your raw cake batter, homemade mayonnaise should be avoided. But somehow I doubt anyone really catches salmonella from mayonnaise.
Is wild boar blood safe to use for black pudding if you get the temp high enough?

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Pastries Anonymous 07/31/2020 (Fri) 10:55:35 No. 169 [Reply]
A place for sweeter recipes. I'll start with these two cakes. I've never tried them because I don't have the two important ingredients on hand but I do have the recipes.
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>>761 Glad to hear it turned out tasting good!
Been making healthier desserts given the passing of the holidays. I previously mentioned making cauliflower chocolate cake, but I remade some beet chocolate cupcakes this week which were better than I remembered. In case you're looking to add in more vegetables to your diet, but still want something sweet, here's the recipe I followed: >1 small beet, thoroughly scrubbed and rinsed >1/2 cup of yogurt + 1/2 cup of milk (or 1 cup buttermilk) at room temperature >3/4 cup (150 g) of sugar (I did half brown sugar and half granulated white - would reduce the sugar next time as these were pretty sweet) >1/4 cup (52 g) melted coconut oil >2 tsp vanilla extract or 1 tbsp sweet booze >1 cup (160 g) all-purpose flour or whole wheat flour >1/2 cup (45 g) unsweetened cocoa powder >1 tsp baking soda >1/2 tsp baking powder >1/4 tsp salt <Wrap the beet in foil and bake on a tray in a preheated 350F oven for 40 to 60 minutes, or until a knife piercing it easily. Let cool in the aluminum foil until easy to handle. <You may choose to turn off the oven at this point, but you will need to preheat it to 350F once you're ready to prep the cupcakes. <Grate the beet on the largest holes of a box grater into a large bowl. You may choose to skin the beet, but I never do. You may also use a food processor if it's easier. Finally, I suggest doing this when you're planning to roast some beets anyway, or try boiling the beet. <In the bowl with the grated beet, add the yogurt/milk mixture, sugar, and vanilla extract and mix until combined. <In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt together to ensure there are no clumps. Add to wet ingredients and stir with a rubber spatula or wooden spoon just until combined.

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Everyone here is familiar with Townsends channel, but I'm still here to say that this bread pudding recipe really changed my mind on the subject. The fact that you aren't using cut-up bread and end up with a custard texture made this the best bread pudding I've ever made. Granted, it takes extra work (I ended up using a food processor because my sieve was way too small), but worth it in my opinion. I'd cut down on the 6 oz of sugar next time - I put maybe 5 oz and it was quite a bit. I also only used three eggs.

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Anonymous 07/11/2020 (Sat) 16:46:44 No. 31 [Reply] [Last]
A thread on everything bread. From cinnamon buns to sourdough loaves. Post recipes, share progress, or ask for advice. I've been on the sourdough journey for nearly two years now, with the first year being quite the struggle. I eventually settled on an overnight first rise on the counter (except in the exceptional heat of the summer), shaping, and then letting it rise until it was just right. I recently made some burger buns and pizza dough, but I've made quite a few recipes by this point. For anyone interested in starting the sourdough journey, I recommend Weekend Bakery (e.g. https://www.weekendbakery.com/posts/no-knead-soft-sourdough-rolls/) and Butter for All (e.g. https://www.butterforall.com/traditional-cooking-traditional-living/how-to-bake-the-perfect-sourdough-boule-in-your-dutch-oven/). Your starter will need time to gain strength, so don't expect crazy results upfront, but if you persist with sourdough pancakes, you will end up with great bread.
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There, first bread made
>>843 Yeast very much gives an umami/savory flavor. To show this, yeast dumplings are best: >250ml milk >15g yeast >a bit of sugar >1 egg >500g flour >1tsp salt Mix to make dough. Let rise. Form 3 long dumplings, let rise again, put into boiling salted water, boil on low for 15-20 minutes and turn occasionally. Eat with stew. It's like a sponge. Don't cut, rip. If you eat it without anything, the yeast flavor really shines through.
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>>845 True that you can't dump half vital wheat gluten and half flour and expect good results. Just to add on for anyone thinking of adding vital wheat gluten: You would add the amount of vital wheat gluten to get to the percentage of protein you want for your flour. So, if your AP is something like 9% protein and you want 12%, you would add 3% of vital wheat gluten to your mix. If your recipe called for 100 g of flour, 100*0.03=3 g would be the amount of flour you replace with vital wheat gluten. So, 100-3=97 g of AP flour 3 g of vital wheat gluten >>843 >>844 Oil generally leads to a softer, less chewy bread. Of course, it can also give a contributing flavour depending on the one used. Yeast can actually help to strengthen your dough given the release of carbon dioxide. This could explain why it was easier to manipulate. As >>847 said, yeast also gives a flavour to the bread. >>846 Cheesy bread looking good. Sharing a sourdough bread I made last week with some all-purpose and some bread flour. I dare not show the side because the thing turned out looking like a panettone in my Dutch oven, but the top was nice.

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Cursed """"cooking"""" thread Anonymous 07/12/2020 (Sun) 01:58:48 No. 38 [Reply] [Last]
Howto(not) cook. Traffic drives traffic, so I'd try to contribute.
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>>816 >>814 Let's just call it a housetree
It's comforting to read other people's bad grandma stories. It has become an annual task for me to throw out expired food in my gran's house. Boxes, and boxes, and boxes of cake mix fill the pantries because she's convinced she's gonna make them one day, then forgets she has it because she never looks in the pantry, then goes and buys more boxes. Just the other day I had to throw out like 5 opened bags of food, one was like a mostly empty bag of funyuns she wanted to put in salad, an open bag of rice noodles that smelled stale, an open bag of chow mein noodles that was VERY smelly, an open package of offbrand oreos and a ziplock bag of actual oreos from some indeterminate year, there was another ziplock bag of some brown powder that I can't identify because it has no smell at all... I hate to check containers in the fridge that are opaque, so many times I've opened sour cream or cream cheese containers that were completely green inside. She also suffers from having no sense of taste any more, and when she cooks she'll often substitute ingredients that she's missing, she never checks if she has all the ingredients before cooking. Few things have made me as sick as lasagna that she substituted ricotta with cottage cheese... >>41 My first thought seeing this is how retarded it was to carve the image of a vagina into something that already had a gaping hole
>>838 Half the stuff in my grandma's pantry was purchased a decade or more ago. I still cook with it and it turns out fine

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/tea/ time Anonymous 01/15/2021 (Fri) 14:55:54 No. 811 [Reply]
A thread for tea drinking aficionado master race.
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>>824 >instant tea I completely forgot that was a thing anon. I meant instant as in 'quick' not that powdered abomination.
>>827 You'll notice a great difference with temperature. If you make a good green tea with 70-80C(even 45-50C for very good high grade), it's floral, maybe a bit grassy, umami. Try it with 100C and you get a bitter mess you can barely choke down. Washing is only necessary for tea that comes compressed or tightly rolled, cakes or such.
>>836 >If you make a good green tea with 70-80C(even 45-50C for very good high grade), it's floral, maybe a bit grassy, umami. Try it with 100C and you get a bitter mess you can barely choke down. Pretty much what I've heard when it comes to matcha. I can see it making sense, but I guess I want to prove it to myself. But if you tell me you've noticed this, I can believe it. Thank you! >Washing is only necessary for tea that comes compressed or tightly rolled, cakes or such. I've been to a tea house which washes the leaves from specific types of tea (I believe their Chinese selection). They are loose, however. Doing some research, it seems that old tea can have excess amounts of fluorine, so maybe that is why?

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"What Can I do With X?" Thread Anonymous 09/18/2020 (Fri) 18:09:47 No. 391 [Reply]
I've got a bunch of frozen ground beef divided by weight. I have plenty of things I can do with it, but I'm looking for something new besides tacos, meat sauce and the normal casseroles. Suggestions?
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>>800 I'm not sure if it's good with IBD but pepper is usually paired with turmeric, I thought I'd mention it. Apparently the piperine from black pepper slows down the breakdown, by the liver, of curcumin from turmeric, so it has time to go into the bloodstream.
>>834 Pepper as in black pepper, yes? Its apparently unrelated to bell peppers
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>>835 Black pepper, yeah. I suppose any food that contains piperine would have the same effect, which includes black and white pepper, long pepper, and this mushroom, too. Here's a nice video of a chemist extracting piperine from black pepper: https://www.youtube.com/watch?v=YGZddY3R1pU

your daily /ck/ Anonymous 07/22/2020 (Wed) 06:53:42 No. 128 [Reply] [Last]
Share what you just cooked up and talk about food. Debate snacks. Share recipes, if you'd like. But most importantly, for daily /ck/, talk about what you just made to eat. Here is an oven french fries recipe.
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>>793 Suppose I wanted to make a sweet and sour dish - I could use sweet potatoes and beets (which I assume are naturally sweet), but what sort of thing would compliment it for sour? Sour cream?
>>795 Beets are naturally sweet and if you make borscht, which uses beets, it certainly goes well with sour cream. Therefore, I could see some roasted beets being enjoyed with some sour cream no problem. I would try and get caramelisation on the beets to contrast with the creamy texture. This could also work for the sweet potatoes - roast them and enjoy with some sour cream. Or do it baked potato-style with some meat and sour cream on top. You could also try some quick pickles for the beets. Pickled beets are really nice - you get some sweetness and some sourness, though I would call it more of a side dish rather than a dish itself.
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I thought my kidney adventures were over, but today I decided to render some leaf lard (fat from around the kidney) I had in the freezer. I've read that it doesn't taste like normal pig fat and can be used for sweet pie doughs. Taking it out of the package, it had the subtle piss-smell of kidney. I cut it up and put it in my Instant Pot. I rendered it for a good eight hours on the slow cooker function, taking off the lid and mixing it around every hour or so. It smelled more gamey than pissy, so I thought maybe the smell had gone away. The final time I took off the lid, I realised that, in fact, the lid had taken on the piss smell. Absolutely horrible. At this point, I think the house has a slight smell of urine, but my nose has become desensitised. My neighbours must think I have taken a liking to golden showers. Otherwise, made some cookies with bacon fat which turned out great.

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Jewish cuisine and Biblically pious cooking JEWS 08/26/2020 (Wed) 01:30:32 No. 287 [Reply]
"THEY TRIED TO KILL US. THEY FAILED. LET'S EAT" I was invited here to share my cooking. I've been cooking Jewish foods lately, so I'm posting them first. Given 8chan's history, you all should be able to relate to the unofficial motto for Jewish feasts. I expect that I'll be doing most of the posting here, so feel free to ask me things. COOKED 1. Home-baked six-stranded challah. I stopped fucking with sourdough starter as soon as instant yeast was available again and darted straight for the king of breads: challah, or Ashkenazi Sabbath bread, named after the dough offering to be given to the Temple in Jerusalem. It's long been considered the best bread for French toast. Mine mostly follows Lan Lam's tangzhong-based recipe for Cook's Illustrated, adding two egg whites and removing 1/4 cup of water with seeds inside and outside, and as you can see, it's fucking excellent. I intend to try Yemenite breads if I can get my hands on the bakeware they use, but for now, I'm sticking with the best bread I know. 2. Cholent. I made this Ashkenazi-style Sabbath stew, vaguely thought to have originated with French Jews, for the first time on the eve of the Sabbath when some faggot shot people at a synagogue in Pittsburgh; his faggotry motivated me to dust off my family's Ashkenazi traditions. The round thing in the stew is retail stuffed derma or kishka, a bread-and-vegetable sausage that's the best part of the dish. Mine here is after Jamie Geller's with retail challah, short ribs, canned beans, and a shorter cooking time; if you follow her recipe, don't cut the cooking time when you're using dry kidney beans unless you want to asspain your guests. Lately I've been adding farro, lima beans, and sliced chuck to change things up. 3-11. Brisket, potato kugel, latkes, kasha varnishkes, ropa vieja, Yemenite chicken soup with matzo balls, zhug, hilbe, and hawayij. Brisket is one of the few recipes that I actually inherited from my parents; my long-term goal is to use my family's ingredients with a more bulletproof braising method (à la America's Test Kitchen) to make sure it always comes out well (theirs does not). If you want to try one of these before the others, try potato kugel first, it's a latke casserole; I garnish mine with home-grown chives. I blended black garlic into the homemade farfalle for the kasha for a guest and was told it's the best ever. Also, turns out that Cuba's national dish, ropa vieja, was borrowed from Sephardi Jews; my first attempt at cooking it (from Genie Miligrom's recipe) wasn't great, so next time I'll be using the one from the Columbia Restaurant in Florida. Of Joan Nathan's recipes, Yemenite chicken soup was good, zhug was so great that I'm surprised it isn't mainstream, hilbe was strange, and I'm going to put hawayij on my next steak. TO COOK 1. Crypto-Jewish "chuletas", which are a French toast-like concoction that superficially resembles pork chops, supposedly cooked to throw off Spanish Inquisitors. I have the recipe, but I haven't had morning company for breakfast fare during the pandemic. 2-3. Jachnun and kubaneh, the Yemenite Sabbath breads I mentioned above. No recipes or bakeware yet. 4. Italian Jewish style couscous. Edda Machlin's recipe for couscous broth (thurshi?) is so complicated that it has to be fucking delicious. 5. Kibbeh, introduced to me by Mark himself. I need the recipe. 6. Corned beef from scratch, to be sliced and served on the challah, or on a rye loaf baked with flour sent to me by another 8channer. 7. Edda Machlin's Tuscan-style cholent.
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Latkes from scratch, fried in schmaltz. They were good.
>>799 Ever made kugel (with potatoes)? If yes, do you prefer latkes or kugel?
>>799 >suddenly realizing my mexican childhood dish is a latke Hmm, not sure how to feel about that.

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Oriental Recipies Database Anonymous 08/24/2020 (Mon) 01:31:16 No. 258 [Reply]
All this talk about curry has got me hungry. Post your Asian recipes here. I'll start by contributing a couple of asian salad dressing recipes. ------ ORIENTAL SPICY SALAD DRESSING 1 inch piece fresh ginger 3 cloves garlic 1 c. oil Juice of 1 lemon 2 tbsp. tamari or soy sauce 2 tbsp. tahini (sesame seed paste) Just blend it all together and chill. ------ Japanese Restaurant-Style Salad Dressing 1/2 cup minced onion

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>>566 How goes the bean growing? Severe lack of updates from you anon.
>>781 I've gotten really badly distracted by all the shit that has been going on the past couple of months and by Thanksgiving and Christmas as well but I'm going to send off for a seed order soon so I should be able to get on this pretty easily in a few weeks. I got the small red beans really easily like I thought. I've also found some adzuki beans that I've saved myself from several years ago. I'm not certain if they're still viable but I guess I could do a germination test and if they sprout I can go ahead do the comparison without having to send off. One small issue is that it's turned damn cold here, even where I've got a grow light setup to pull through my tropical plants so that could affect growth and germination as well. I should be able to do a test as soon as the current winter blast clears out.
>Despite the literal meaning, hoisin sauce does not contain seafood, nor is it typically used with it. Fucking hell, you can't even trust the Chinese names for dishes to be accurate

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Holiday Baking Anonymous 11/21/2020 (Sat) 16:12:59 No. 615 [Reply]
With the holidays approaching, now is the time to start preparing festive food. Post recipes of your holiday favourites for this time of year. Let us know your preferred cookie or what meat you like to serve on New Year's eve. On my side, I'm all about making sweets. I always make an array of cookies, with a preference for gingerbread. Ultra-boozy fruit cake gets passed along to the family too. This year I'm going make kletzenbrot, though I'm going to try random fruit rather than dried pears which I've never seen where I live. I thought about trying my hand at panettone (or pandoro), but I don't want to buy the specific mold for it and I have a bakery nearby which makes some in-house.
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>>787 I'm still searching for other gingerbread recipes. I'll upload more as I can find them. >I imagine you mean at 350 deg F for around thirty minutes? Yeah that's what I figure the recipe meant.
I'd love to bake a panettone for the sake of hanging it upside-down.
>>798 I'd suggest you try it. Even if it "fails" it would still end up pretty good.

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チーズスレ - Cheese Thread Anonymous 12/03/2020 (Thu) 05:04:20 No. 649 [Reply]
>nobody has as many friends as the man with many cheeses! >be the big cheese on your block with a wheel of the good stuff! Is there any food that doesn't go with cheese? >fish A thin mild cheese, smoked if your fish is. >stir fry Paneer. Influence of American soldiers on dak galbi has resulted in a cheesy variant >cake/cookies Cream cheese frosting
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>>649 why'd you put the title in japanese
Can you melt cheese by boiling or steaming it?
>>796 >boiling Yes, but you wind up with a bunch of greese unless you use sodium citrate or such. >steaming Yes. This produces very nicely melted cheese. See >>672 Some cheeses take it better than others though.

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Videos Thread Anonymous 07/11/2020 (Sat) 06:14:39 No. 20 [Reply]
Post your favorite cooking videos here, and share your favorite channels.
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>>774 >absolutely obese over the course of the series Only when the Satyr s ruining everyone's fun. >Manga also got censored after chapter 36 or so It was always censored, until the tankabon releases and the censored bits get uncensored.
>>774 Anon this looks like borderline hentai and absolutely doesn't belong here if so
>>776 I think the artist was actually a hentai artist before, and it shows. It's stock full of fanservice and thick fetish.

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"Has anyone tried doing X before" thread. Anonymous 12/30/2020 (Wed) 08:53:41 No. 752 [Reply]
Has anyone tried blooming (fry in fat to release fat soluble flavor, then add alcohol because the fat is alcohol soluble for a nice, evenly distributed flavor) soy sauce powder? Seems like it could be done, it's plant based and theoretically fat soluable, but I don't keep soy sauce powder since I prefer use Nipponese shoyu.
>>752 >soy sauce powder First time I've ever heard of it.

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Anonymous 12/25/2020 (Fri) 06:13:08 No. 741 [Reply]
MERRY CHRISTMAS FROM /co/!!!! >>>/co/7744
Thanks, Merry Christmas to you to /co/, and happy new year.


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