/ck/ - Cooking

A place to discuss your home cooking and share tips

Index Catalog Archive Bottom Refresh
Mode: Reply
Name
Options
Subject
Message

Max message length: 8000

Files

Max file size: 32.00 MB

Max files: 5

Supported file types: GIF, JPG, PNG, WebM, OGG, and more

E-mail
Password

(used to delete files and postings)

Misc

Remember to follow the rules

The backup domain is located at 8chan.se. .cc is a third fallback. TOR access can be found here, or you can access the TOR portal from the clearnet at Redchannit.

WebSockets Enabled! Threads should update live as posts are made. Please report any issues on >>>/site/1518

8chan.moe is a hobby project with no affiliation whatsoever to the administration of any other "8chan" site, past or present.

(175.94 KB 220x275 ClipboardImage.png)
"What Can I do With X?" Thread Anonymous 09/18/2020 (Fri) 18:09:47 No. 391
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?
>>391 Empanadas are pretty ballin', but at their core, they're still just a subspecies of meat sauce with a bit of Latin flair, and in a pastry. Usually with some form of boiled egg and olives thrown in. I ran into a boatload of chicken breast on the cheap once and had a similar problem, so I just used it to fiddle around with spices and see what works and what doesn't. Breast is bland, and freezing didn't do it any favors, but it made for an excellent canvas. Maybe you could do the same, and make weird meat sauce, picking at random or from a palette of spices from a distinct cuisine. See what works, and what's an ungodly affront to decency. You could also experiment with deliver mechanisms like different pastries, pasta dishes or differently prepared staples.
I'm curious to see if anyone has recommendations for pickled/fermented foods. I usually use them for topping things or just straight-up snack on them, but does anyone know of dishes that have pickled cauliflower integrated into it? Or a way to sneak in fermented cucumbers?
>>431 I find pickled foods lose most of their character and essentially become pleasantly flavored crunchy vinegar. That's not really a bad thing, as any time you want to make a dish more acidic, why not go with something that adds both flavor and texture as well? I can't really think of anything besides chucking them into dishes where you would want both vegetable matter and lemon, lime, vinegar or another acid. You might find some guidance in Slavic or Japanese cuisines. They like their pickled goods, even if they, too, tend to use them as crunchy vinegar.
>>433 I've seen the quick pickles or pickled ginger in Japanese cuisine (I'll look more into Slavic), but I always saw them as a side dish rather than added. Kind of like sauerkraut which you might panfry in pork fat to go with your meal. I was hoping maybe someone knew of some spreads which used pickled things - kind of like how you can make canned tuna with apple and pickles. Nonetheless, I will look more closely into Slavic cooking. See if they have anything. >>434 I guess they either ate the sauerkraut like that, or, as I mentioned, panfried it later. It's not bad, but I guess for fermented foods I'd like to try and preserve that bacteria.
(188.46 KB 1100x1039 mcChickenTan.jpg)
>>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 4 tsp cayenne powder 1.5 tsp garlic powder 3 tsp onion powder 3 tsp pepper 6 tsp salt Taste better after being in the fridge for a day
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
(64.04 KB 900x1260 mushroomrisotto.jpg)
Does anyone have some good risotto recipes? I've made mushroom risotto before, but does anyone have any other great flavour combos in their arsenal? Of course I can experiment and put whatever together, but if you guys have some tried-and-true recipes, please share.
-Egg -Cocoa powder -Salt -Sugar -Brown sugar -Honey -Coconut Oil -Vanilla Extract Give me a decent desert to make.
>>621 That sounds like a few shots of rum, teaspoons of coconut flakes and packets of instant coffee away from something very pleasant. It's been a while since I've dealt with baked goods, cakes and the like, but even basic bitch muffins with an emphasis on coconut and cocoa sound breddy gud, provided you have flour, dairy and a leavening agent around. If you do use rum, be sure to compensate for the alcohol content with some other liquid. Instant coffee makes everything involving cocoa or chocolate better. I haven't found one worth drinking, but it's perfect for baking, as you generally don't have the liquid volume to sacrifice for actual espresso or coffee for the same level of effect. I'd look into muffins. From what I remember, as long as the dry to wet ratio and acidity were loosely in the right ballpark, they just worked. Versatile fuckers.
>>613 Made a beet risotto with goat cheese on top. It was on par with the mushroom risotto I make. Highly recommend.
I make fried potatoes with dumplings and cut sausages. I just add sauces and spices and it's edible. I tried adding carrots, tomatoes, onions in it but it didn't taste well. Any suggestions? I'm on a tight budget most of the time so i can't go for expensive ingridients.
(108.61 KB 800x767 potatopancakes.jpg)
>>629 If you're talking about adding ingredients to the fried potatoes, then if you're willing to grate the potatoes, try deruny (Деруни), Ukrainian potato cakes. The one I've made previously used onions and carrots, as well as goat cheese (but if it's too expensive, you can certainly omit it). The recipe I used was this: 500 g (1 lb) potatoes, roughly grated 1 small onion, roughly grated 1 small carrot, roughly grated 1 egg, lightly beaten 3 tbsp. flour 30 g (1 oz) goat cheese, mashed with a fork 2 tbsp. sunflower oil salt and pepper 1. Preheat the oven to 350 deg F and line a baking sheet with some parchment. 2. Mix everything except oil together in a bowl and season with salt and pepper. 3. Heat the oil in a large frying pan, drop separate spoonfuls of the mixture into the pan and fry them for 2 minutes. Carefully flip them over and fry on the other side until golden. 4. Pop the potato cakes on the prepared baking sheet and finish cooking them through in the oven - they should take 5-10 minutes.
Looks more advanced than anything i've done. Especially since my sovietware oven has 5 switched 1 of which doesn't work and others turn to like 3-4 positions, god knows what temperature it has. Looks interesting, i'll consider it. Spasibo.


Quick Reply
Extra
Delete
Report

no cookies?