/ck/ - Cooking

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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.

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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>>486 The photo you took is awful, but even a small amount of editing in post could have made it a lot better.
>>495 It's all my phone would do, and color levels in photoshop didn't look that nice
Yesterday, I made some tacos with an old el paso kit, and we ran out of hothouse tomatoes at the supermarket, so I bought a roma tomato instead. I am pleased with its fewer seeds, but found it harder to digest, but I also managed to dice it fairly competently for once, so I'll take it as a win

Mortars and Pestles JEWS 10/15/2020 (Thu) 11:21:52 No. 478 [Reply]
I need a granite one. Everything for sale looks like it sucks. Post yours.
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>>484 Wouldn't brass potentially react or tarnish if you were putting certain acids in it? >>499 >It's good. Just add a pinch of salt or sugar to help it go quicker. This is good advice. Obviously it has to be actual salt that's not already ground into oblivion or it won't really work i.e. don't just use table salt.
>>484 >>500 My thoughts exactly; I wouldn't make pesto with lemon juice in brass. >>499 My only real interest in marble mortars is because they're the easiest to inspect and buy in person. Marble doesn't seem abrasive enough to do the jobs I'd like to do, and marble's solubility concerns me as well. They're probably the prettiest though.
Don't buy mortars online, at least not extra large ones. They often get damaged in transit by incompetents and lugging a large mortar to the next post office to return it is a bitch.

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Culinary Highs and Lows Anonymous 10/07/2020 (Wed) 15:46:50 No. 424 [Reply]
Talk about your suppressed memories of horrible food you ate, or fondly reminiscence about a wonderful meal. It doesn't have to be something you made, but it should be memorable. There's a chocolatier near my house who makes ice cream and sorbet during the summer. They are always true to their flavor - the watermelon sorbet tasted like biting into a watermelon, the banana ice cream was spot-on. But the best one to date was a salted butter ice cream. I only saw it one time last year, but it moved me. When I was in China many years back, I tasted scorpion on a dare. I don't know if it was the worst thing I've ever eaten, but it was certainly questionable and bad. Tasted like ill-prepared intestine.
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>>498 >It's not at all surprising. If you're generally healthy, you can easily stomach sub-optimally prepared food most of the time. The reason we have as tight standards is so you don't have a 1% chance of getting sick every time you eat something. This. Think about every other animal we've domesticated from cows to dogs that happily eat shit from the ground or africans who do the same. Standards are a numbers thing where they protect the elderly, the very young who used to breastfeed for far longer and those with fucked immune systems along with stopping you getting the shits too regularly. I mean you might eventually get cancer in your 60s or you'll fuck up certain organs if you're eating chink-tier garbage every day but not in a one-off situation.
>>501 >eating chink food one off is fine While I'm happy to agree with you, I'm certain there are freak stories of people developing permanent health issues from street food, like you go to a really seedy place and half your dumpling is adulterated with lead and sewage and get cancer on the spot sort of deal >>490 The sentiment I've seen from other anons who know better is that China really did used to be much better off. Not militarily, their tactics were just to zerg rush people and you see shit like decisive Chinese victory 70,000 lost vs 4,000, but as far as culture and such. At some point it became irrevocable shit and modern China tries to convince you its not shit by pointing to its past
>>501 People that consume supermarket food, slathered in preservatives, die.from cancer. People that consume organic food don't get cancer.

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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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I will never forgive the jews for all they did but damn, they can make some good food.
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>>485 You better believe I smash my burgers with my presses. >>497 When it comes to Jews, Christians, and Muslims, we Jews are easily the best of the worst. Best food, best leaders, best scripture, best religion, best great artists (I kneel, ancient Greeks), best scientists, best industrialists, and most of all: best memes. Even the rumors and atrocities started by our jealous detractors are the biggest; not even ancient Christian persecutions come close to the Holocaust in enormity.
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Back to Jewish cuisine: I neglected to mention that I've tried America's Test Kitchen's method for braising brisket with one of their own recipes, which yielded a cumin-pomegranate (mostly cumin) gravy. It was good (pic related), but it deviates pretty far from the recipe I inherited in terms of ingredients, so I intend to develop my own as I braise more briskets. I used the print version from Cook's Illustrated, but you can find the same recipe I followed here: https://www.youtube.com/watch?v=hXZ8PCJeNpA Before I do that, however, I intend to try ChefSteps' Smokerless Smoked Brisket. Nitrites and APC be damned, I need barbecue brisket back in my life. That recipe is here: https://www.youtube.com/watch?v=ZlwFxgOa9Ww

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Halloween Cooking and Recipes Anonymous 10/11/2020 (Sun) 04:19:00 No. 450 [Reply]
It's the time of year for spooky treats and dishes of all sorts. I'll start with a meal from one of the first horror novels: Paprika Hendl from Dracula There's several different versions of this dish, this is the recipe I've used before. 1 lb. chicken 2 Tablespoons of olive oil 2 Chopped onions 1-2 cloves of garlic (optional) 2 Tablespoons Hungarian Paprika 1/2 Cup of tomato juice or tomato sauce 2 Tablespoons of flour 1/2 Cup of sour cream Defrost and cut chicken into serving-size pieces. In a large pot, lightly saute chopped onions in oil until brown. Blend half of your paprika with your onions.

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Here's another I guess one could say "spooky recipe". Not specifically Halloween but it's a damn good stew. I make it a lot when the weather gets cold. JOHNNY LONGBOW'S CHICKEN STEW from TRACK OF THE MOON BEAST >1 whole chicken, or chicken breasts >3 ears of fresh corn, or one small pack of frozen corn >1 large green bell pepper, chopped >2 Anaheim Chile peppers, or poblanos (or whatever hot pepper you like), minced >1 very large yellow onion Salt to taste >1. Stew the whole chicken or breast in water to cover until very tender. Remove from broth and cool the meat. >2. Cut kernels off the corn cob (or pour frozen corn into the hot broth and let sit). >3. When chicken is cool enough to handle, pull meat off in chunks and add back to stew. Add in the remaining ingredients and simmer for 1 hour. Serve with Frybread or top with dumpling made from corn meal.

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Enough niggerfaggotry, post recepies for the only fall food that actually matters. PUMPKIN PIE, BABY
>>474 Do you make your own crust from scratch or do you use store bought?

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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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>>391 Homemade chili? 1.5 lb beef chuck 2 drained cans of red kidney beans 2 drained can pinto beans 1 cup water 1 can of crushed tomatoes 1 sliced onion 4 tbsp of chili seasoning 1 tbsp siracha 5min in instant pot but you can warm it in whatever chili seasoning: 6 tbsp chili powder 6 tsp cumin

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Anyone got some fun ideas for leftover egg whites? I know of using them to make angel food cake and pavlova-like desserts, but I hate the hyper sweetness of both. I usually make an omelette with egg whites alone or use them in replacement for whole eggs, but does anyone have any fun things to use a whole bunch for?
>>470 Apparently you can use it to froth up cocktails, though if I were to do something, I feel like I'd be more of a meringue kinda person

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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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I finally tried a recipe for peperkoek/ontbijtkoek. It's a Dutch gingerbread cake, but in this case, you actually leave the cake to rest for a minimum of twelve hours before baking. It turned out amazing, even though the bottom got a bit too dark. I used a speculaas spice mixture which seemed really similar to the one recommended in the recipe. The initial mixture is a bitch and a half to work with because it is literally sticky like honey (not surprising with the amount of honey in it), and I should have buttered the parchment paper to avoid unnecessary sticking, but it's worth it. I left mine to sit for 15 hours, but I'd be interested to see if longer gives it a deeper flavour. Also, I'd be interested in trying it with some molasses and not just honey. Also, the traditional way is to eat it slathered with butter, but I tried it with homemade apple sauce and it was fantastic. If anyone is interested, I used this recipe: https://coquinaria.nl/en/peperkoek-dutch-gingerbread/
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I have a bunch of apples and decided to make an apple galette. However, rather than use the two pie dough recipes I normally stick to, I decided to try a sourdough pie dough. It certainly browned nicely and smelled buttery, but it didn't have the typical flakiness you'd expect from a pie dough. Still, if you're looking to put your sourdough starter to good use, I'd say try it.
Sharing a recipe for oatmeal cookies. It's actually a blueprint where you choose the base ingredient mixtures. I actually found it through someone who made bacon fat molasses cookies (which were great). Here you go: https://leitesculinaria.com/94790/recipes-oatmeal-cookies.html A warning - I used two flax seed eggs for these cookies once and they turned out somewhat flat. I would personally go with two cups of add-ins rather than 1/2 or 1 cup. One cup just isn't enough.

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Muffins Anonymous 08/26/2020 (Wed) 21:02:54 No. 297 [Reply]
I've been inspired to make blueberry muffins, as they have always been one of my favorite things since I was young. Deciding to make them from scratch the other weekend, they were an absolute disaster. >No muffin tin >Borrow neighbor's >only have stone muffin 'tin' >hope it will work >heat distribution in the oven isnt the same, muffins turn out horribly undercooked in center, but completely stuck to the muffin wrappers. So, general muffin thread. Favorite muffins? Favorite recipes? Similar disasters? Muffin cups, or non-stick? Experimental ingredients?
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>>297 What heat did you bake them at? For how long? A lot of problems with baking comes from not baking long enough or using a wrong heat. >>458 That video is fucking unbearable.
>>458 Why do all these magazine food channels have valley girls or homosexuals at the forefront of their videos?
>>466 Because, ironically, gender roles. Faggots have assumed a feminine role, so they get associated with home cooking.

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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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>>445 Yeah, bread flour is definitely the way to go. Although I'm curious - have you (or anyone) tried using vital wheat gluten if you didn't have bread flour? I'm told it helps (at least used in a small amount since it's pure gluten).
>>446 No.
>>447 It probably would work, but I imagine bread flour is cheaper. Any fine flour with a high protein content should work, actually.

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Banner Thread Anonymous Board owner 07/18/2020 (Sat) 10:39:22 No. 102 [Reply]
Submit Your Banners! We need fresh banners to spruce up the board. Bonus points for any with a retro kitchen/cook book aesthetic. I've spent five minutes whipping up a first banner as a demo, but I think it needs work. Needs to have the board name and an infinity sign located somewhere, but feel free to be clever with placement.
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>>127 >That is a nice start. If you can draw maybe a /ck/ that looks like a butcher's knife or a deli slicer? What kind of background do you think it should have?
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>>103 I finally got inspired to finish this. I made 4 different versions. I don't know which one's better.
>>449 These turned out pretty well! I think my favourites are either the first or third one.

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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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>>409 You certainly have it rough. Pretty sure you'll have a hard time because rice and soy sauce are reoccurring in general. Nonetheless, you can certainly adapt certain recipes that call for soy sauce and use salt. It's not the same exactly, but if you try making Japanese curry, I think you wouldn't notice there is no soy sauce. I know there's a Korean and Japanese snack of eating baked sweet potato... Sorry, don't have much else I can recommend.
>>418 Actually rice and soy sauce are fine. I think the peas and beans things was because they're legumes (?) so it was holdover caution from when I was a child and never got re-allergy tested. In fact, rice is one of the recommended foods that I should be eating. I did actually make Japanese style curry last month! I made a proper roux and everything, and the whole process took me like 3 or 4h because I'm bad at timing things. I chose it because the base (carrot, onion, potato (?), beef) was the same as a Mediterranean style stew that I made prior. Not sure on shellfish but seeing all these water and noodle dishes with tons of garnish, really gets the palate going
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>>422 >rice and soy sauce are fine Then maybe Japanese cuisine would actually be good. I find they can have very subtle seasonings, relying on soy sauce and sake alone. Maybe try ochazuke? Not shellfish, but salted salmon is good. >I did actually make Japanese style curry last month! Japanese curry is glorious. I don't have it often, but I love it.

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お酒スル・Booze/Alcohol Thread Anonymous 09/01/2020 (Tue) 22:26:11 No. 338 [Reply]
Post all about booze for cooking, be it beer, wine, rum, liquor, nihonshu, shaoxing, whisky, vodka, hard cider, tequila, vanilla extract or whatever. Maybe mention how you clean your kitchen with isopropyl alcohol. What do I look for in a beer for hot dogs? Are any of the ones Aldi sells good enough for it? Any cheap suggestions for hot dog beer?
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I bought and received a bunch of pears and made a pear butter with amaretto, coconut liqueur, and liquore strega. I threw it on top of both vanilla and chocolate cake (chocolate was the best), but it was amazing with peanut butter and bread. Mix your drinks folks.
I'll have a Bailey's or a rum and coke during the holidays or events. I don't have anything against alcohol, I'm just too cheap and lazy to buy it with any frequency. I wouldn't mind having the knowledge to be able to pair shit with meals, though.
>>408 For beers, chapter 7 of "Randy Mosher - Tasting Beer: An Insider's Guide to the World's Greatest Drink-Storey Publishing, LLC (2009)" covers that. For wine, "Madeline Puckette, Justin Hammack - Wine Folly: The Essential Guide to Wine-Avery (2015)" also has a chapter on flavour pairings. Generally speaking, acidity and carbonation both help pick up the fat in your mouth, so that type of drink goes well with fatty foods. Drinks with strong oak/wood notes go well with smoked food. The dumbest way to look at this is: if what you're drinking has notes of some ingredient used in the cooking of the meal, it'll pair well. If what you're cooking has notes of something that is often paired with what you're cooking, it'll pair well. Cider works great with pork, for example (pork and apples is like eggs and bacon). Whiskey and spirits are a whole new fucking ballgame, even though they work off the same principles, merely because the flavors are so strong, so when you fuck up, you really fuck up. Also, whiskey's complexity makes it so that you may have to invest quite a bit of dosh building a palate and tasting notes before having a good palette to use as a reference for pairing.

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Recipe Searching Thread Anonymous 07/25/2020 (Sat) 20:57:45 No. 150 [Reply]
How do you all find new recipes? I find it annoying to go out and buy ingredients if I want something to eat besides plain rice and frozen tendies, so I had the idea that surely there are ingredient search engines that return recipes, rather than vice versa. So far www.supercook.com seems the nicest out of the 3 I tried so far, it asks what foods you have and splits recipe results into a few categories. One of the ones it spat out is a recipe for some bean soup. Is there anything anon uses, like meal plans or recipe books?
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>>256 Does spirulina add any particular flavor to soups? I'm considering getting some and making some blue green noodles.
I tend toward authoritative recipes instead of those self-published by amateurs and home cooks, and lately I'm collecting cookbooks. My best acquisition so far is the first edition of the Larousse Gastronomique, so I can cook French dishes from classic French recipes in the original French.
>>280 Spirulina on its own tastes like seaweed. It can be pretty strong at two teaspoons, though I've never had it in soup myself.

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Hazardous Food Thread Anonymous 08/25/2020 (Tue) 23:18:24 No. 285 [Reply]
Anyone have any experience with eating/preparing hazardous food or dishes?
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>>285 The maggots in the cheese arent hazardous, they are just legally considered a contaminant and therefore you are not allowed to sell maggot cheese. They maggots are actually perfectly edible even if disgusting.
>>294 That's a risk with basically any fish though.
Raw chicken. I know you're supposed to wash down any surfaces that touch raw meat with hot soapy water, but I don't really bother. If I'm using ground beef or whatever, I'll wipe the counter top down with a wet cloth that had access to soapy water, whatever. Chicken I know is much riskier, so I have to actively go out of my way, get scalding hot water and soap, and decontaminate everything. I hate it.

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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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>>362 Not that anon but be very autismal about draining them and use a firmer potato. Also
>>362 Rinsing your potatoes after you've cut them, then letting them sit and drip-dry onto paper towel or whatever can really help. Rinsing and washing them after cutting helps remove a lot of the starches, which is what contributes to the finished product ending up as a mushy mess.
>>362 Yellow potatoes. Raise them well after you cut them. Get the starch off. Dry them well. Don't over load the pan (1 layer, 1.5 max). Resist the urge to flip them until they brown.


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