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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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>>1260 >>1273 Is it true that instant pots don't get the same flavor and texture as a crock pot? I have a crock pot but it takes twelve hours to get anywhere with it, but I've heard instant pots sacrifice on the final quality. Since you two own one, I was hoping fro your thoughts.
>>1274 Nothing sacrificed yet. A little annoying for some things so far since you gotta get the times for each type of thing you're cooking. I think there's bound to be a difference between the 12hr cooking and faster cooking, but the pot I bought can do the 12 hour cooking if I don't want pressure.
>>1274 Ribs and other cuts I made in instant pot came out better than they did in slow cooker. Flavor is the same but getting juicy and moist meats is easier in pressure cookers. That's most likely because they are sealed very well during cooking process. That's not a case with slow cookers, and you have to open them up to stir things once in a while, losing moisture in process. You can add more liquid to compensate, but I was never able to get optimal results consistently. I never tried cooking stews, chilli, and other dishes like that in an instant pot.

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Oriental Recipies Database Anonymous 08/24/2020 (Mon) 01:31:16 No. 258 [Reply] [Last]
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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>>931 >Gluten-free on purpose Fuck that. I was testing mixes for someone who has Celiac's.
Somewhat related to Asian cooking, for the very first time after many years of trying and failing I've finally gotten wolfberries and Chinese lanterns to grow. I don't know if they'll produce any fruit this year but once they do I'll be certain to try to make something with them.
I was drinking ponzu sauce the other night and it struck me that it would make a really good marinade for beef jerky. Has anyone here ever tried that?

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Videos Thread Anonymous 07/11/2020 (Sat) 06:14:39 No. 20 [Reply] [Last]
Post your favorite cooking videos here, and share your favorite channels.
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>>1248 It's not really true of Canada either. my grocery store has one shelf of extra lean, two of lean, and one of medium. Granted, they're usually all half-empty at best, at least at times I go there, but they do have space for it.
French Cooking Academy is very good for French cuisine without being too tryhard or pretentious. Lentils a la Dijonnaise has been a godsend to me. My grocery store had a sale on French lentils right when pandemic was starting out. I panic bought a ton, laughing at idiots killing themselves over less nutritious pasta, rice, and beans. Problem is that most recipes for cooking lentils I found online are shit. None of them mentioned waiting with salting until towards the very end. Rare few mentioned scooping up impurities as an optional step. Turns out that these two make a lot of difference. I did not know about their importance until watching this video. >>1248 >>1251 >ground beef in Canada It could an urban, sub-urban, and rural divide thing. American cities and rural areas can offer limited selection. Suburbs tend to be the best for home cooks if you want a wide variety of ingredients. I do not know where Glen lives exactly, but he does mention getting ingredients from local farmers, so he could be in more rural area, hence the beef thing.
Trailer Park Boys is a silly show, but Randy's cheeseburger technique is solid and many could learn a thing or two from him. >>1246 Out of pastagrammar recipes I tried, only rolled and stuffed eggplant was not too good. Their way to do it so to fry up 1/4 inch slices of eggplant in olive oil on a pan. It's not a very good method, since eggplant will soak up all that oil and it will become heavy and greasy. Most recipes recommend baking eggplant in an oven with a light oil drizzle for a reason. Oven method is quicker too. Eggplant rolls were still edible, but a bit too greasy and bland for my liking. They really benefit from addition of tomato. Either sundried in the ricotta filling, or tomato sauce on top if you are going the most common route that includes finishing them off in the oven with mozarella on top.

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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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>>1263 Looks amazing. What's your recipe?
>>1263 How do you get the cross cut in the top so smoothly?
>>1266 Not him, but you can get a nice, clean cut with a shaving razor

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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>>1193 Is it one proper piece or do you get granules coming off the material?
>>1019 The board isn't stone, although the color makes it look like it is. It's one of those plastic ones. My wooden one given to me by a friend is too old and worn out (gaps in the wood) to be used. I need to get a new one.
>>1226 Proper, as far as I can tell. I've yet to notice any grit.

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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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>>1125 Good vid. Distracting that the red letter media music is on it. I'm guessing that piano bit is just some copyleft/open license music.
>>1186 >I'm guessing that piano bit is just some copyleft/open license music Oh fuck me, now I want to use this in my /agdg/ project as a shitpost
>>1187 RLM using it is a shitpost, so that lines up.

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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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Okay I got porkchops egg noodles, and butter. I know thats a meal somehow. The question is HOW
>>1242 You cook the meat, rest it for 20 minutes, then slice it into bits for a stir fry
>>1243 At the very least ill avoid trichonisis. Or whatever. Okay and serve over egg noodles. With a sauce of melted butter?

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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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>>799 >>1117 How do you make schmaltz? Is it basically me bottling the chicken fat I skim off the top when I make chicken broth? I want to save the fat and use it for something, have no idea what, but not sure if its schmaltz.
>>1204 I buy my schmaltz, which I think is collected from oven-roasted chickens. You can probably reserve broth-skimmed fat the same way, but I use it in such quantities that I'd rather just buy it.
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I don't eat bagels as often as one might think, but I was in a mood this morning. Also picked up a bialy because I've never had one before.

Experimental Cooking Anonymous 07/11/2020 (Sat) 04:40:09 No. 3 [Reply]
What are some weird things you've cooked up using either unconventional ingredients or methods? were they good?
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Growing cucumbers in my garden and as much as I love pickles, I decided to venture out into making cucumber muffins, inspired by zucchini muffins. I peeled the cucumber (mine are thick-skinned) and cut out most of the seeds. I grated it and squeezed out as much liquid as possible. Ended up with about 7 oz of grated cucumber for a dozen muffins. I made mine with minimal sugar, some chocolate chips, and some whole wheat flour. While you can taste the cucumber, it isn't over powering in any regard and tastes pretty nice. I would make them again.
Put a bit of herb liquor into my iced tea, it's fucking great.
I picked mulberries from trees in my neighborhood and made jelly, eyeballing everything. Seems to have worked as intended.

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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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>>375 Friendly reminder to lurk for two years before posting.
>>338 >お酒スル お酒スレ?
Is tito's good vodka for flavor extraction?

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spices zipredacts 02/11/2021 (Thu) 23:59:15 No. 933 [Reply]
cumin ginger basil oregano cilantro
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>>1138 As I recall, the bechamel sauce in the recipe I used called for it. I stick with just nutmeg now
>>1144 Sometimes white sauces like bechamel will call for white pepper purely to avoid black bits being visible in the sauce, even if black pepper is more appropriate for flavour.
>>1149 If it's a French sauce, just add more butter

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"What Can I do With X?" Thread Anonymous 09/18/2020 (Fri) 18:09:47 No. 391 [Reply] [Last]
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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>>1100 This. Brown some onions with it and go to town with your wildest ideas for a chili. It's hard to go wrong if you use a can of red kidney beans to hold things down, whichever direction you want to go from there.
>>1102 How do you make that? The only time I've gotten gelatin to set up half as good was simmering pork feet. But I don't think I can make cake out of it instead of just good soup stock.
>>1140 That's what I was thinking of, actually, pig feet is the only thing I've ever tried that with, but the mention of gelatin made me think of aspic. Maybe you can make pocket soup? https://www.youtube.com/watch?v=2fE5KzvOZRk

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Health and Safety Anonymous 03/01/2021 (Mon) 18:25:07 No. 1004 [Reply]
I'm sure there's lots of little tidbits scattered through other threads incidentally, but this might be a good thread to consolidate different things so that you don't die from cooking >Sanitization >Good cooking practices >What ingredients are fucking toxic and what to use and avoid >Not being a moron and impaling your hand with your knife from your avocado
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>>1091 Cabbage. If flatulence is your problem, drink fennel tea (one tsp of fennel seeds, into half a cup of boiling water, up to three times a day), put cumin into everything, and if you eat beans, add savory.
>>1092 >put cumin into everything Personally I find cumin gives me flatulence, rather than preventing it.
>>1092 >>1093 Someone else had also recommended yogurt and cheese and anything probiotic

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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>>10 It's just toast and eggs. You can't get more basic bitch than this, and isn't it eaten universally in any country that eats eggs and bread?
>>36 Looks like riceroni. What is this garbage from a third world country?
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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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Does anyone have a good recipe for biscotti?
>>1035 Biscotti Caserecci: >1kg flour >500g sugar >4 eggs >8 tbsp olive oil >1 packet baking powder >zest of 1 lemon >700g blanched, peeled, lightly roasted almonds >3 tbsp milk + more as needed Preheat oven to 200C, combine, sugar, flour, 3 eggs plus the fourth egg white, oil, baking powder, peel, almonds, and knead to smooth dough. If the dough is too dry, add milk. Form into a mass, put it on a baking sheet and brush with the remaining egg yolk. Bake for 15 minutes, take out, cut in fingerthick pieces, and bake another 15 minutes until crispy.
>>1036 Not that anon; I attempted it a few weeks ago but with a basic egg sugar and flour recipe. What consistency should it be? My recipe claimed it would be dry but it wasnt, it was actually rather moist and sticky

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