One problem plaguing a lot of people these days, especially burgers like myself, is that many people eat out at restaurants too much instead of preparing home cooked meals. Eating out is frequently both more expensive and less healthy for you than a home cooked meal. Furthermore, many people live with a limited library of meals that they know how to prepare and don't realize the culinary possibilities that are right in front of them.
The purpose of this thread is to try to break that habit of eating out and to make cooking at home become the norm in our lives. Please share meal ideas and how to prepare them here. All meals are welcome, although preferably we should post meals that are easy to prepare so that novice cooks will not be intimidated by the prospect of preparing them for themselves. Even simple sandwiches are fair game. Sometimes that may mean cutting corners with pre-made mixes instead of preparing everything from scratch.
Remember that the goal isn't necessarily to post the most inexpensive meals or the healthiest meals, although those meals are certainly very welcome. The goal is to encourage people to dust off their kitchen appliances and flex their atrophied cooking muscles. I realize that this opens the door to culinary nightmares like /tg/'s infamous meat-bread, but so be it. Let's get cooking!
/ub/ - Überhengst
Becoming better
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Smoke-rendering lard today! I started it off at ~250 to get the pan/process going, and then immediately dropped to minimum (180)
sidenote, I can testify that aliminum foil blocks certain types of energy cuz I couldnt find it cuz it had foil and didnt look how I was thinking it would. Thats the same thing, right?
In spite of semi-permissive seed-oil comments, there is no contest that the best oils tend to come from flesh, and where flavor is involved I argue that smoked lard reigns supreme. I'll be adding a 10lb pork butt alongside, shortly but for now im letting this go
sidenote, I can testify that aliminum foil blocks certain types of energy cuz I couldnt find it cuz it had foil and didnt look how I was thinking it would. Thats the same thing, right?
In spite of semi-permissive seed-oil comments, there is no contest that the best oils tend to come from flesh, and where flavor is involved I argue that smoked lard reigns supreme. I'll be adding a 10lb pork butt alongside, shortly but for now im letting this go
K so the lard is up to temp, gonna set it to 'simmer at about 275 while I add the cold dry-brined pork.
I was just gonna do a basic pepper coat over the dry brine, but at the last second decided to add a smol dusting of garlic and onion powders, after giving a 1" diamond cross-hatch on the fat cap (down, to start with)
I was just gonna do a basic pepper coat over the dry brine, but at the last second decided to add a smol dusting of garlic and onion powders, after giving a 1" diamond cross-hatch on the fat cap (down, to start with)
So from 3 lbs of fat trimmings, (at $2/lb) I get a little over 2 cups liquid smoked lard. That shit - aside from the obvious - is GOLD
(Theres a reason saved bacon fat is amazing, its cuz its fundamentally smoked lard)
Also, while Ive never rendered lard by smoke before, I do encourage smushibg the fat globules with a fork, as though like mashed potatoes
A couple hours in, the probe is showing 130 internal, so time to put it in a crutch and turn it down to ~240 for a long minite
5 hours later, reading 180 internal, kicking it up to 330 until it hits around 205
Ended up shutting her down around 2:30a (so total cook time pf ~12 hours), probing at 205 at the thickest (she thicc).
Hheres something I havent ever seen someone on the internet say or do.
Lots of people have all sorts of fancy/involved resting methods. Some people use the oven, some people wrap their meat in a towrl and put it in a cooler.
Hey, I've got an idea. In fairness, this idea is predicated on the idea that one's smoker, grill, barbecue, or whatever is
A. 1/8" steel
B. Was just a minute ago heated to 350 degrees, is now no longer hearing, has been vented, and will be radiating heat for a few hours yet
Yeah, justeave the fukkin thing on the grill. Its wrapped in foil isn't it? The whole point of the prolonged rest is to increase tenderness and shit by slowing the temperature decrease. Well, I shut it off 2 hours ago and its still probing at 185. Obviously, thats going to go paraboloc in ots temperature decrease, but you're still looking at a 4+ hour rest, which is what alot of pros recommend
Hheres something I havent ever seen someone on the internet say or do.
Lots of people have all sorts of fancy/involved resting methods. Some people use the oven, some people wrap their meat in a towrl and put it in a cooler.
Hey, I've got an idea. In fairness, this idea is predicated on the idea that one's smoker, grill, barbecue, or whatever is
A. 1/8" steel
B. Was just a minute ago heated to 350 degrees, is now no longer hearing, has been vented, and will be radiating heat for a few hours yet
Yeah, justeave the fukkin thing on the grill. Its wrapped in foil isn't it? The whole point of the prolonged rest is to increase tenderness and shit by slowing the temperature decrease. Well, I shut it off 2 hours ago and its still probing at 185. Obviously, thats going to go paraboloc in ots temperature decrease, but you're still looking at a 4+ hour rest, which is what alot of pros recommend
And to close out this absolute touchdown pf a pork butt.
~10lb(pre cook) pork butt (~$20)
3 lb pork fat ($6)
Smoke pellets ($10 worth)
I'm not gonna try to calculate the price of the salt, pepper, onion, garlic powder.
So for $36 and a combined cook/rest time of 16 hours, produced approximately 40-50 servings of smoked pulled pork. Bbq sauce is ~$4, buns are $3 for 12,...
The point I'm getting at is that the end point price of an over-the-top pulled pork sandwich comes out to a cost of about $1.50. I'll snap a pic of one of the sandwiches in the afternoon, buuuuuuuuuuut
(I also pulled a little over 4 fluid cups of smoked lard,... plenty for carnitas ^_^)
~10lb(pre cook) pork butt (~$20)
3 lb pork fat ($6)
Smoke pellets ($10 worth)
I'm not gonna try to calculate the price of the salt, pepper, onion, garlic powder.
So for $36 and a combined cook/rest time of 16 hours, produced approximately 40-50 servings of smoked pulled pork. Bbq sauce is ~$4, buns are $3 for 12,...
The point I'm getting at is that the end point price of an over-the-top pulled pork sandwich comes out to a cost of about $1.50. I'll snap a pic of one of the sandwiches in the afternoon, buuuuuuuuuuut
(I also pulled a little over 4 fluid cups of smoked lard,... plenty for carnitas ^_^)
>>8074
Gambatte!
Addendum: it was 3 fl cups of lard and 1 fl cup of condensed bone/smoke broth, not 4 and 0. The smoke broth got mixed back into the meat for service. Just saying.
Still gonna be goddamn delicious
Gambatte!
Addendum: it was 3 fl cups of lard and 1 fl cup of condensed bone/smoke broth, not 4 and 0. The smoke broth got mixed back into the meat for service. Just saying.
Still gonna be goddamn delicious
I should also say, theres extra sharp cheddar slices, theres crispyfried onions, theres candied jalapeno, theres... mayo I guess
Its a 6, the salt is too intense, needs compensation. Moar bbq sauce, or something else sweet, thinking honey
>>8079
This is a testament to how you can absolutrly nail every aspect. The fat is gummy and gelatinous, the meat is crumbly/spicy- coarse on the outside.
But the salt is a little heavy. Its plenty edible, butbthis COULD be an S rank. And its a B
This is a testament to how you can absolutrly nail every aspect. The fat is gummy and gelatinous, the meat is crumbly/spicy- coarse on the outside.
But the salt is a little heavy. Its plenty edible, butbthis COULD be an S rank. And its a B
(its kinda like raising chocobo)
Zomg, if you like delicious sauces that burn both ways, come check this one out. Its flavor is amazing, and the spiciness is really next level, even for this brand (I have several already). Highly recommended for spicelords
1732224958.jpg (5.7 MB, 4080x3060, f66d0629-d72e-4f95-811b-f6e5048ce2fc.jpg)
Smokin some chiggun fighs,... smokin some chiggun fighs 
Final skin-crisp at 500 deg
Also. Chatgpt confirms, the "shut it off and let it rest in the heated metal" method is peak efficiency
Heres to all the faggots out there doing your thang today.
https://youtube.com/shorts/QXqUSEn4zlo?si=riNSu42GyrHS1zR1
Happy Thanksgiving!
<Remember 6 years ago when we cooked a WHOLE Roc in the forge?
<Eh, ye pruly fooked eet up
https://youtube.com/shorts/QXqUSEn4zlo?si=riNSu42GyrHS1zR1
Happy Thanksgiving!
<Remember 6 years ago when we cooked a WHOLE Roc in the forge?
<Eh, ye pruly fooked eet up
OMFG SMASHED BROCOLLI CHIPS. OMFG SMASHED BROCOLLI CHIPS.
Bruh. Smashed broccoli chips, try it.
Bruh. Smashed broccoli chips, try it.
This evening I made some spicy beans-n-rice with chorizo. I browned a pound of chorizo with a chopped onion, a chopped bulb of garlic, and six chopped jalapenos, with a little salt and pepper. I added two cups of chicken stock and brought it to a boil and added a little can of tomato paste, whisked in. Then I looked over the shelves and poured in an assortment of canned sauces with labels in Spanish that were marked down at a local supermarket--salsa taquera, salsa de jalapeno, and I can't even remember what else. When all of this came to a boil I added a can of mixed vegetables, two cans of beans, two cups of water, and a cup of brown rice. I brought all of this back to a boil. Then I put it in the oven at 275 for an hour, to simmer it without scorching. It's nice and spicy, very piquant and savory. One of the sauces had a smoky chipotle flavor that went really well with the chorizo, and I think it may have been the one labeled "taquera." Most of the leftovers are now in the freezer, but I'll eat some more tomorrow. In retrospect I should have gotten some white button mushrooms and sliced them up to brown with the onions and peppers at the beginning. I should also have gotten some oyster crackers. 8/10, not the best thing I've ever made, but it was cheap and filling, and has protein.
We smoking short rib bitches!
And not just ordinary short ribs, nut coot-cowe-Ipetted-and-handfed tillmit died shirteib.
Its the good shit
And not just ordinary short ribs, nut coot-cowe-Ipetted-and-handfed tillmit died shirteib.
Its the good shit
>>8171
"But coot cowe, grain fjnished and grassfed" was what I meant to say. Touchscreens are ass and its gen y's fault btw
"But coot cowe, grain fjnished and grassfed" was what I meant to say. Touchscreens are ass and its gen y's fault btw
About an hour on, almost rdy to pull and braise :3
Alright, let's talk Christmas dinner.
Alton Brown has a technique for a prime rib that works really well: you unpackage the roast 4 days before cooking and let it sit for 2 days in the fridge, wrapped in cheese cloth, and then for the next 2 day you dry rub/brine.
But I have a brisket. So lets get fancy
The plan
- Comprehensive red wine and spice marination, 18 hrs
- S/low cook in marinade until 165
- Pat dry, binder with smoked lard, and season
- Texas crutch, onto the smoker for like 6 hours, basting with compound butter every 15-20 mins
- after internals at 205, baste with a creme bruglee-esque glaze/paste, and crisp with a blowtorch
Alton Brown has a technique for a prime rib that works really well: you unpackage the roast 4 days before cooking and let it sit for 2 days in the fridge, wrapped in cheese cloth, and then for the next 2 day you dry rub/brine.
But I have a brisket. So lets get fancy
The plan
- Comprehensive red wine and spice marination, 18 hrs
- S/low cook in marinade until 165
- Pat dry, binder with smoked lard, and season
- Texas crutch, onto the smoker for like 6 hours, basting with compound butter every 15-20 mins
- after internals at 205, baste with a creme bruglee-esque glaze/paste, and crisp with a blowtorch
Plan includes cloves in the fat cap during the butter basting stage, for extra extra (it works for ham)
The Marinade
1 bottle dry Merloy
1 roasted shallots
3 bulbs roasted garlic
2-3 sprigs fresh thyme
1 sprig fresh rosemary
1 small sprig fresh sage
½ cup fresh or cranberries
1 cinnamon stick
1 tbsp black peppercorns
1 tbsp kosher salt
1 tbsp honey
1 tbsp balsamic vinegar
1 bottle dry Merloy
1 roasted shallots
3 bulbs roasted garlic
2-3 sprigs fresh thyme
1 sprig fresh rosemary
1 small sprig fresh sage
½ cup fresh or cranberries
1 cinnamon stick
1 tbsp black peppercorns
1 tbsp kosher salt
1 tbsp honey
1 tbsp balsamic vinegar
>>8174
Fun fact about country livestock butchers versus city/production butchers. See that hazy membrane that looks like silverskin? Thats not silverskin. Conventional butchers trim that off and mix it in with their ground beef cuz it looks off.
That membrane turns into beef jelly. Its incredible. But they cut it off for the store cuz ppl don't know what it is. So sad.
Fun fact about country livestock butchers versus city/production butchers. See that hazy membrane that looks like silverskin? Thats not silverskin. Conventional butchers trim that off and mix it in with their ground beef cuz it looks off.
That membrane turns into beef jelly. Its incredible. But they cut it off for the store cuz ppl don't know what it is. So sad.
>>8194
As a last-minutewild hair addition, decided to smoke roast a bell pepper and throw in a pinch of food-grade lavendar. Hush, If you're straining the solids, it doesnt matter.
>tfw the next step is waiting 15 hours
As a last-minute
>tfw the next step is waiting 15 hours
58 minutes until the marinade starts
Foggy cuz theres lard residue, but sealed at 1:01 am. Now, just gotta toss it a few times until 11pm
Yes, theres a peak timing to marinades: 18 hours
Yes, theres a peak timing to marinades: 18 hours
For the record, the broth/braise/etc is goddamn amazing...
Ever cook something, and as its going ur tasting sauces and whatnot, and you're like "Fuck me, this is one of the most amazing things Ive ever tasted, let alone made"?
>tfw Im only NOW being advised to call it "Mare"-inade
Bap
Bap
BRED INFO
Messing around in the kitchen and getting results out of it is fun. Here are some observations and notes from what I've picked up here and there.
>The more moist the dough, the better the bread, usually.
>Gluten for good structure develops over time.
>>That's how you can set up a very moist dough and just let it proof overnight without kneading, if you want easy bread dough.
>Start the bread dough with your measured liquid amount with sugar and yeast, then add flour gradually as you mix it up.
Other things to consider adding to bread:
-Oil or fat of some kind
-An Egg or two
--Egg yolk is like a big spoonful of butter as far as macronutrients, flavour and bread structure is concerned.
---Use the leftover egg white as your egg wash,
---Or add a touch of sugar and vanilla, beat it for several minutes until you get soft peaks, and bake these into a merange
----Many things are done cooking when you see it start to take on a golden brown colour. Don't let it get too dark, or it'll lose out.
>To get a great structure of buns, do the following with your dough:
>>Knead the dough for several minutes
>>Let it proof for 45m-1hr
>>Knead it again for a brief time to knock out the air and re-orient the gluten strands
>>Cut the dough into equal portions
>>Form these portions into dough balls, and place them on a baking tray.
>>Let them relax the gluten fibers and proof a little more
>>>At this stage, you'll easily be able to work these buns into some kind of stuffed breakfast bun
Recipe for a good bun filling:
>Scrambled eggs cooked to a velvety consistency.
>>Bias towards under-cooking them slightly. They'll still cook when you're baking the bun, don't worry
>>Add some crumbled cheese to the eggs
>>Salt and pepper
>Chopped onions
>>Cook them low and slow in some oil or butter on the stove with a pinch of salt while you're working on kneading the bread so that your time working is more rewarding and less boring. This is an extra step, but pre-cooking them gets much better flavour if you have the time.
>Chopped other vegetables, like red, green, or yellow peppers.
>>Pre-cook just like the onions if time permits
>>If using fast-cooking vegetables like the heads of broccoli, then do not pre-cook them, else they might end up overcooking.
Eggs first, then the veggies on top. When you make the buns, the veggies will release some more liquid and make steam. We want the steam and bubbling liquid to escape from the top. The oil and melted cheese from the soft cooked scrambled eggs will keep the texture of the inner filling of the buns moist enough.
Forming the dough balls into breakfast buns can be done a variety of ways, but I generally suggest you try to make the dough ball small enough that the whole thing, before cooking and before being pushed outwards to flatten it, can fit comfortably in the palm of your hand. They'll be about the size of a hamburger bun after cooking. The bigger the bun, usually the bigger the ratio of bread to filling.
Forming the buns can be a bit tricky. Accept the practice. You want to flatten the dough and put some water around the edges before trying to fold it up. You can just fold it over on the side like a pizza pocket, but remember that, depending on what you put inside of it, it might need some steam to escape.
>To make it a touch better, beat a single egg in a bowl and use a brush to slap the egg mixture on to the buns before baking them. It's not quite as good as cooking with steam (achievable through several tricks, but not something I consider really worth the effort due to inconvenience), but it adds a lot to the effect.
>>Reclaim the remaining unused egg wash by adding flour to it and forming a basic bread. Cook this small loaf with your various buns. There will almost certainly be many awkwardly shaped ones in your first few batches, and the wonderful effects of using pre-cooked fillings and cooking stuff that is inside of bread to help use the bread as a protective coating gives you a good window of "good enough" cooking
Make a big batch, and store them in freezer bags. They're great reheated in an air fryer from the fridge. My batch did not last long enough to make it to the freezer.
>Note: When baking in general, try to bake on parchment paper. It makes everything better. I'm not entirely sure how to articulate why.
Messing around in the kitchen and getting results out of it is fun. Here are some observations and notes from what I've picked up here and there.
>The more moist the dough, the better the bread, usually.
>Gluten for good structure develops over time.
>>That's how you can set up a very moist dough and just let it proof overnight without kneading, if you want easy bread dough.
>Start the bread dough with your measured liquid amount with sugar and yeast, then add flour gradually as you mix it up.
Other things to consider adding to bread:
-Oil or fat of some kind
-An Egg or two
--Egg yolk is like a big spoonful of butter as far as macronutrients, flavour and bread structure is concerned.
---Use the leftover egg white as your egg wash,
---Or add a touch of sugar and vanilla, beat it for several minutes until you get soft peaks, and bake these into a merange
----Many things are done cooking when you see it start to take on a golden brown colour. Don't let it get too dark, or it'll lose out.
>To get a great structure of buns, do the following with your dough:
>>Knead the dough for several minutes
>>Let it proof for 45m-1hr
>>Knead it again for a brief time to knock out the air and re-orient the gluten strands
>>Cut the dough into equal portions
>>Form these portions into dough balls, and place them on a baking tray.
>>Let them relax the gluten fibers and proof a little more
>>>At this stage, you'll easily be able to work these buns into some kind of stuffed breakfast bun
Recipe for a good bun filling:
>Scrambled eggs cooked to a velvety consistency.
>>Bias towards under-cooking them slightly. They'll still cook when you're baking the bun, don't worry
>>Add some crumbled cheese to the eggs
>>Salt and pepper
>Chopped onions
>>Cook them low and slow in some oil or butter on the stove with a pinch of salt while you're working on kneading the bread so that your time working is more rewarding and less boring. This is an extra step, but pre-cooking them gets much better flavour if you have the time.
>Chopped other vegetables, like red, green, or yellow peppers.
>>Pre-cook just like the onions if time permits
>>If using fast-cooking vegetables like the heads of broccoli, then do not pre-cook them, else they might end up overcooking.
Eggs first, then the veggies on top. When you make the buns, the veggies will release some more liquid and make steam. We want the steam and bubbling liquid to escape from the top. The oil and melted cheese from the soft cooked scrambled eggs will keep the texture of the inner filling of the buns moist enough.
Forming the dough balls into breakfast buns can be done a variety of ways, but I generally suggest you try to make the dough ball small enough that the whole thing, before cooking and before being pushed outwards to flatten it, can fit comfortably in the palm of your hand. They'll be about the size of a hamburger bun after cooking. The bigger the bun, usually the bigger the ratio of bread to filling.
Forming the buns can be a bit tricky. Accept the practice. You want to flatten the dough and put some water around the edges before trying to fold it up. You can just fold it over on the side like a pizza pocket, but remember that, depending on what you put inside of it, it might need some steam to escape.
>To make it a touch better, beat a single egg in a bowl and use a brush to slap the egg mixture on to the buns before baking them. It's not quite as good as cooking with steam (achievable through several tricks, but not something I consider really worth the effort due to inconvenience), but it adds a lot to the effect.
>>Reclaim the remaining unused egg wash by adding flour to it and forming a basic bread. Cook this small loaf with your various buns. There will almost certainly be many awkwardly shaped ones in your first few batches, and the wonderful effects of using pre-cooked fillings and cooking stuff that is inside of bread to help use the bread as a protective coating gives you a good window of "good enough" cooking
Make a big batch, and store them in freezer bags. They're great reheated in an air fryer from the fridge. My batch did not last long enough to make it to the freezer.
>Note: When baking in general, try to bake on parchment paper. It makes everything better. I'm not entirely sure how to articulate why.
>>8209
Parchment paper allows for a more even distribution of heat and evaporation of moisture than direct contact with a pan, causing better crust and more consistent browning
Parchment paper allows for a more even distribution of heat and evaporation of moisture than direct contact with a pan, causing better crust and more consistent browning
fuck it, i need to start eating better this year
and a great way to do that is by making my own meals, here at home
i shall post in this thread whenever i make anything i deem post worthy!
and a great way to do that is by making my own meals, here at home
i shall post in this thread whenever i make anything i deem post worthy!
>>88
I Don't cook my own food but I just ate the best salad, I've ever had. it was a Chef's salad. Sadly there are no pics. its long gone.
I Don't cook my own food but I just ate the best salad, I've ever had. it was a Chef's salad. Sadly there are no pics. its long gone.
Okay, I know the title/theme is "cook your food, but hold on a sec. If food safety standards are in place, you can have a less/not cooked steak; flame kissed (well seared) but otherwise raw in the middle.
Yes, raw. And it was delicious, with only a light dusting of allspice
Yes, raw. And it was delicious, with only a light dusting of allspice
Trying fermented pickles for my first time. Most store bought pickles are made with vinegar, and heated to kill [healthy] bacteria for a long shelf life.
Fermented pickles, in theory, cultures lactobacilli bacteria found in fresh food, and the bacteria's by-product creates lactic acid that is creates the pickle.
Apparently they can be over-pickled too, letting the bacteria work too long and the flavor becomes too strong or the pickles are too mushy. Also supposedly they get a better flavor if pickled at 60-65degrees, so winter/spring/fall in my area is a good time to do it.
I feel like this specific batch I added a little too much salt, but maybe not. Different places I look suggest a slightly different salt ratio. I'll get a pretty good idea in a week. They might be ready to take with me to harmonycon, which would be fun.
Fermented pickles, in theory, cultures lactobacilli bacteria found in fresh food, and the bacteria's by-product creates lactic acid that is creates the pickle.
Apparently they can be over-pickled too, letting the bacteria work too long and the flavor becomes too strong or the pickles are too mushy. Also supposedly they get a better flavor if pickled at 60-65degrees, so winter/spring/fall in my area is a good time to do it.
I feel like this specific batch I added a little too much salt, but maybe not. Different places I look suggest a slightly different salt ratio. I'll get a pretty good idea in a week. They might be ready to take with me to harmonycon, which would be fun.
>>8251
Based. I've been gearing toward a legit pickle experiment. Lactobascillus? anyway, good luck ^^
Based. I've been gearing toward a legit pickle experiment. Lactobascillus? anyway, good luck ^^
>>8251
I'm a dumbass and didn't say how much salt I added.
One place I looked at said to use 2% salt of the combined weight of cucumber and water, another said 3%. I used 2.5%.
In my case it was 8lbs of cucumber and water, 8*0.025=0.2lbs of salt. Or 3.2 ounces of salt.
I just used regular sodium chloride salt, they cost about $5 for a 25lb sack of it at Costco. I didn't see a reason to go all fancy with the salt, its just there to keep bacteria away. As long as its not iodized (iodine added) it should be fine™
Technically that is all that's needed, the stuff being pickled, salt, good filtered water, and something to ferment in. Everything else added is for extra flavors.
Most things I read stress about using special more expensive pickling salt or kosher salt and pickling spice mix and distilled water and special pickling cucumbers... bleh, I just want some pickles, sheesh.
They do make a good point that (some? most?) of the larger cucumbers are coated with a thin layer of wax. The wax messes with the pickling process. I assume they mean if the cucumber is pickled whole though, can't imagine it would hurt anything if they are cucumber slices like I did.
Anyway, that is some of the stuff I read and what I did. Figured I'd try it out and see what happens.
I'm a dumbass and didn't say how much salt I added.
One place I looked at said to use 2% salt of the combined weight of cucumber and water, another said 3%. I used 2.5%.
In my case it was 8lbs of cucumber and water, 8*0.025=0.2lbs of salt. Or 3.2 ounces of salt.
I just used regular sodium chloride salt, they cost about $5 for a 25lb sack of it at Costco. I didn't see a reason to go all fancy with the salt, its just there to keep bacteria away. As long as its not iodized (iodine added) it should be fine™
Technically that is all that's needed, the stuff being pickled, salt, good filtered water, and something to ferment in. Everything else added is for extra flavors.
Most things I read stress about using special more expensive pickling salt or kosher salt and pickling spice mix and distilled water and special pickling cucumbers... bleh, I just want some pickles, sheesh.
They do make a good point that (some? most?) of the larger cucumbers are coated with a thin layer of wax. The wax messes with the pickling process. I assume they mean if the cucumber is pickled whole though, can't imagine it would hurt anything if they are cucumber slices like I did.
Anyway, that is some of the stuff I read and what I did. Figured I'd try it out and see what happens.
>>8254
This is also why I dont fuck with bread. Fucking percentages and ratios? If I cant adjust with a pinch of salt, sorry no
This is also why I dont fuck with bread. Fucking percentages and ratios? If I cant adjust with a pinch of salt, sorry no
1738408506.png (221.9 KB, 393x586, Slavery is based on nurition.png)
An interesting view on food.
The trick to getting 'fermentation' on ground beef is the lactobascillus. The easiest way is to get one of those fermented Leche drinks that mexicans love so much.
Let the meat soak, and then let it re-dry on a cooling rack. It will be fine, it only takes 2-3 days, not near enough for the meat to spoil
Let the meat soak, and then let it re-dry on a cooling rack. It will be fine, it only takes 2-3 days, not near enough for the meat to spoil
>>88
Something I did, a neighbor has a bunch of prickly pear cactus on his front lawn and they were all fruiting. I asked him and he let me pick em and I used them for Kompot and Prickly Pear jelly. It was so good, honestly the two are super easy to make with most fruits and I highly recommend it sometime!
Something I did, a neighbor has a bunch of prickly pear cactus on his front lawn and they were all fruiting. I asked him and he let me pick em and I used them for Kompot and Prickly Pear jelly. It was so good, honestly the two are super easy to make with most fruits and I highly recommend it sometime!
Oh something else for everyone that can help with your onions and giving you a growable harvest of em in the future.
If you get grocery store onions and youre gonna cook them, only use the bottom 3/4ths of it and make sure you leave the last 1/4th have the little bits of roots on the top.
If you remove the outer husk and soak it roots down in water until you start to see shoots, you can plant them as some free onion starters and reuse them!
If you get grocery store onions and youre gonna cook them, only use the bottom 3/4ths of it and make sure you leave the last 1/4th have the little bits of roots on the top.
If you remove the outer husk and soak it roots down in water until you start to see shoots, you can plant them as some free onion starters and reuse them!
There needs to be an ESRB-type organization in charge of spice-level certification. Sometimes you get something labelled 'spic' and it just tastes like there was once spice involved in the process. Then you get other shit that melts your goddamn face off, and that's coming from a self-described spice lord who eats habaneros like candy.
I'm just saying, scoville units don't work as a standard unless everyone is advertizing it, but if you've every tried all the different ramen and "maybe korean, but also ramen" types, you may know what I'm talking about. It could actually work, in the same way Dave Portnoy did his thing with "one bite" pizza reviews.
I'm just saying, scoville units don't work as a standard unless everyone is advertizing it, but if you've every tried all the different ramen and "maybe korean, but also ramen" types, you may know what I'm talking about. It could actually work, in the same way Dave Portnoy did his thing with "one bite" pizza reviews.
Alright you foodie faggots. Its finally happened. There's a youtuber named ChefPK. In addition to having done more Food Wars recipes than anyone on the internet, he also did a complete reaction series to the entirety of Food Wars. But for copywrite reasons, the series was removed years ago. Well, it's back. It's on his patreon, and if you like anime, cooking, and authoritative reactions, check it out.
This is THE way to watch Food Wars
patreon/com/chefpk
This is THE way to watch Food Wars
patreon/com/chefpk
>>8383
>Food Wars
Nah, I pass.
When you have an East European granny from the countryside cooking online I would be more interested.
>Food Wars
Nah, I pass.
When you have an East European granny from the countryside cooking online I would be more interested.
https://youtube.com/shorts/fAcLHXdxQW4?si=248s1sKTQ4Sgvgg2
While a slight variation on several styles, this is a new one not previously considered Pleat gained
While a slight variation on several styles, this is a new one not previously considered Pleat gained
Ah yes, food.
>>8254
>>8251
I forgot to update the pickle project!
Actually there was a reason why I never updated. They sucked.
The pickling process went perfectly, the flavor was fantastic, but the pickles were extremely soft. Apparently I was supposed to add bay leaves or leaves from an olive tree. There is a chemical in them that keeps the pickles crunchy.
I thought bay leaves was for flavor, but it is actually to keep them crunchy and firm.
Also, apparently Calcium Chloride is used to keep pickles crunchy when pickling, but shouldn't use it when fermenting
>Some people advise that if you want to try calcium chloride with fermented pickled products, add it into the jars when you are actually canning the pickles or sauerkraut, not into the vat during the fermentation process.
Oh well, it was a cheap test, I'll try again later but with a lot of bay leaves.
At the very least, my process was spot on.
>>8251
I forgot to update the pickle project!
Actually there was a reason why I never updated. They sucked.
The pickling process went perfectly, the flavor was fantastic, but the pickles were extremely soft. Apparently I was supposed to add bay leaves or leaves from an olive tree. There is a chemical in them that keeps the pickles crunchy.
I thought bay leaves was for flavor, but it is actually to keep them crunchy and firm.
Also, apparently Calcium Chloride is used to keep pickles crunchy when pickling, but shouldn't use it when fermenting
>Some people advise that if you want to try calcium chloride with fermented pickled products, add it into the jars when you are actually canning the pickles or sauerkraut, not into the vat during the fermentation process.
Oh well, it was a cheap test, I'll try again later but with a lot of bay leaves.
At the very least, my process was spot on.
Idk who needs to hear this but that’s what an Italian sub is supposed to look like
That's it. From now on, I'll only cook with extra virgin olive oil and butter. I can't believe I ate so many seed oils.
>>8546
use the seed oils you have leftover to make into soap.
coconut oil, lard, and tallow are good too. though that is not quite true either because it depends on how the animal was raised. ideally grass fed for optimal beef fat. cattle grains are leftover things from processing seed oil typically.
use the seed oils you have leftover to make into soap.
coconut oil, lard, and tallow are good too. though that is not quite true either because it depends on how the animal was raised. ideally grass fed for optimal beef fat. cattle grains are leftover things from processing seed oil typically.
>>8547
Retard, olive oil gets saturated or some shit at high temperatures, I forgot exactly what but basically it turns into a shitty unhealthy fat if you cook with it. The entire point of virgin/extra virgin olive oil is that it's cold-pressed, so it's never heated up during processing, keeping it good.
If you're gonna use it for cooking just buy cheap non-virgin olive oil. It will literally not make a difference after you heat it up. Or even better, use something like coconut oil, which IIRC handles high temperatures great. Or animal fats.
I think even sunflower oil is healthier when cooked than olive oil. Olive oil is only good when not heat-treated, that's why you buy virgin oil in the first place.
Retard, olive oil gets saturated or some shit at high temperatures, I forgot exactly what but basically it turns into a shitty unhealthy fat if you cook with it. The entire point of virgin/extra virgin olive oil is that it's cold-pressed, so it's never heated up during processing, keeping it good.
If you're gonna use it for cooking just buy cheap non-virgin olive oil. It will literally not make a difference after you heat it up. Or even better, use something like coconut oil, which IIRC handles high temperatures great. Or animal fats.
I think even sunflower oil is healthier when cooked than olive oil. Olive oil is only good when not heat-treated, that's why you buy virgin oil in the first place.
>>8550
Thats one way, you can get a smoke tray that works in any oven or grill, cold smoking (no heat source) or hot.
Thats one way, you can get a smoke tray that works in any oven or grill, cold smoking (no heat source) or hot.
>>8551
uh, I don't understand what you are complaining about, I never said to cook with low saturated oils. I generally advise against it actually, because yes, it basically turns into plastics at basically any cooking temp. It is why I advise against using avocado oil and olive oil and a few others because even though they are healthy if purchased fresh.
Good for making into mayonnaise and salad dressing, not much else.
pan oil is best with lard, tallow, or coconut oil. castor oil should be good too, but doesn't have much of a flavor.
uh, I don't understand what you are complaining about, I never said to cook with low saturated oils. I generally advise against it actually, because yes, it basically turns into plastics at basically any cooking temp. It is why I advise against using avocado oil and olive oil and a few others because even though they are healthy if purchased fresh.
Good for making into mayonnaise and salad dressing, not much else.
pan oil is best with lard, tallow, or coconut oil. castor oil should be good too, but doesn't have much of a flavor.
>>8551
Hmmm...I looked it up. Gonna use butter from now on since coconut oil is too expensive where I live.
Hmmm...I looked it up. Gonna use butter from now on since coconut oil is too expensive where I live.
>>8556
>castor oil
please, no one try this.
With the exception of vegetable shortening, if the fat you're cooking with is solid at room temperature, you're safe. American 'olive oi' is a cheap lie, just like walmart bread. Peanut oil is how you weed out the weak ones, but is second only to avocado oil for smoke point. You can keep butter from burning by mixing equal volume of olive oil (even the cheap shit). Canola/vegetable oil is how you get soibois.
>castor oil
please, no one try this.
With the exception of vegetable shortening, if the fat you're cooking with is solid at room temperature, you're safe. American 'olive oi' is a cheap lie, just like walmart bread. Peanut oil is how you weed out the weak ones, but is second only to avocado oil for smoke point. You can keep butter from burning by mixing equal volume of olive oil (even the cheap shit). Canola/vegetable oil is how you get soibois.
>>8556
>castor oil
DO NOT INGEST IT
Before the pharmaceutical companies seized the market, I am talking 80/100 years ago, castor oil was universally used as a strong laxative to relieve constipation.
>castor oil
DO NOT INGEST IT
Before the pharmaceutical companies seized the market, I am talking 80/100 years ago, castor oil was universally used as a strong laxative to relieve constipation.
Addendum to >>8558
>the fat you're cooking with is safe
Beef tallow or lard should be refrigerated, especially if previously smoked. Cooking oil is among the only shelf-stable solid-fat.
>the fat you're cooking with is safe
Beef tallow or lard should be refrigerated, especially if previously smoked. Cooking oil is among the only shelf-stable solid-fat.
>>8560
I think castor oil was like that back in the day because it wasn't filtered as good as it is now. The way they filter it now is with diatomaceous earth in a multi-stage press.
If it is not filtered, the leftover proteins from the castor bean will for sure cause diarrhea (not necessarily a bad thing).
Also, a lot of people freak out from 'but ricin protein kills!' argument. It really doesn't. Chewing up and eating castor beans never hurt anyone, and castor oil never hurt anyone. Supposedly only soviet russia managed to kill somebody with ricin. The ricin protein is very very fragile, and the simple act of pressing castor beans to extract the oil destroys that harmful protein.
Castor oil at the beginning of the industrial revolution was used to lubricate engines because it is stable to a very high temp (about 500f). They stopped using it because it left a residue, but kept it as an oil additive for a while longer with the idea that the residue helps seal imperfect valves.
So no, I don't see what the problem is to cook with castor oil. It is quite unlike any other plant extracted oil because it is (the only?) source of ricinoleic acid. One of the only liquid fatty acids that is as stable as tallow.
Never deepfried anything with it before, but I have used it as cooking oil without issue.
I think castor oil was like that back in the day because it wasn't filtered as good as it is now. The way they filter it now is with diatomaceous earth in a multi-stage press.
If it is not filtered, the leftover proteins from the castor bean will for sure cause diarrhea (not necessarily a bad thing).
Also, a lot of people freak out from 'but ricin protein kills!' argument. It really doesn't. Chewing up and eating castor beans never hurt anyone, and castor oil never hurt anyone. Supposedly only soviet russia managed to kill somebody with ricin. The ricin protein is very very fragile, and the simple act of pressing castor beans to extract the oil destroys that harmful protein.
Castor oil at the beginning of the industrial revolution was used to lubricate engines because it is stable to a very high temp (about 500f). They stopped using it because it left a residue, but kept it as an oil additive for a while longer with the idea that the residue helps seal imperfect valves.
So no, I don't see what the problem is to cook with castor oil. It is quite unlike any other plant extracted oil because it is (the only?) source of ricinoleic acid. One of the only liquid fatty acids that is as stable as tallow.
Never deepfried anything with it before, but I have used it as cooking oil without issue.
The following is a cautionary advisement:
If you are no stranger to spiciness, you're already well acquainted with "warm butthole", and if you like to push the limit, you've experienced flaming penis, but did you know that there's angry tears? Yes, if you go to far, your tears will be spicy. No, it's not pleasant.
If you are no stranger to spiciness, you're already well acquainted with "warm butthole", and if you like to push the limit, you've experienced flaming penis, but did you know that there's angry tears? Yes, if you go to far, your tears will be spicy. No, it's not pleasant.
>>8765
If you aren't an up-and-coming spice-lord, you'll have no issue, but once you play in the million-scoville range get reafy for some shit. And piss, and tears,and they're all gonna be angry
If you aren't an up-and-coming spice-lord, you'll have no issue, but once you play in the million-scoville range get reafy for some shit. And piss, and tears,and they're all gonna be angry
>>8766
I eat spicy foods and laugh, because during my military security force training, I was pepper-sprayed three times.
It's part of the training. If you ever use pepper spray in real life, Murphy's Law is guaranteed to take a hand in the matter and blow half of that shit back in your face.
So you have to be able to fight through it.
You could even say that I'm a seasoned veteran.
I eat spicy foods and laugh, because during my military security force training, I was pepper-sprayed three times.
It's part of the training. If you ever use pepper spray in real life, Murphy's Law is guaranteed to take a hand in the matter and blow half of that shit back in your face.
So you have to be able to fight through it.
You could even say that I'm a seasoned veteran.
Jambalaya
I like to cook up the protein first. Your taste may vary, I like shrimp, bay scallops, and andouille sausage. Cook it all together while starting the rice, diced tomatoes, and seasoning in a big pot.
Chop up equal parts onion, green bell peppers, and celery (trinity). When the meat is done, scoop it into the rice pot and reserve the juices. Cook the trinity in the juices until it begins to soften, then add the cooked veg to the main pot with the meat and rice and bring to a boil. Turn down the heat and let it simmer for about an hour, stirring occasionally. Season to taste. Fairly big yield, so good for families, but keeps well if you’re just making food you can heat and eat for a busy week, as I was in this instance.
I like to cook up the protein first. Your taste may vary, I like shrimp, bay scallops, and andouille sausage. Cook it all together while starting the rice, diced tomatoes, and seasoning in a big pot.
Chop up equal parts onion, green bell peppers, and celery (trinity). When the meat is done, scoop it into the rice pot and reserve the juices. Cook the trinity in the juices until it begins to soften, then add the cooked veg to the main pot with the meat and rice and bring to a boil. Turn down the heat and let it simmer for about an hour, stirring occasionally. Season to taste. Fairly big yield, so good for families, but keeps well if you’re just making food you can heat and eat for a busy week, as I was in this instance.
>>8770
Looks delicious, scallops are a great idea, hopefully this reply doesn't get deleted.
But since my morning was ruined with this shit (the following), I decided to share the favor
https://x.com/Blank14198839/status/1636866900058832896
Looks delicious, scallops are a great idea, hopefully this reply doesn't get deleted.
But since my morning was ruined with this shit (the following), I decided to share the favor
https://x.com/Blank14198839/status/1636866900058832896
>How To
Cooking some eggs.
Cooking some eggs.
3 jumbo eggs
1 cup sugar
about a quart of milk
Don't screw this up, anon.
Add a teaspoon of vanilla extract if you like. I wouldn't, so I don't.
1 cup sugar
about a quart of milk
Don't screw this up, anon.
Add a teaspoon of vanilla extract if you like. I wouldn't, so I don't.
>>8987
Easy fix,
Grab one egg of kind you have, add sugar roughly 1/4 cup you'll be increasing it by taste, and finally add milk.
Mix and increase sugar and milk till it suits your taste.
If you record how much you put in with a measurement device of choice (measuring cup, spoons, mugs whatever) you can recreate it with minimal taste testing.
>Most cooking can be done by smell, touch and taste.
Recipes give an idea of how to recreate something someone else has done.
>Quart is a unit of liquid volume. It's 32 fluid ounces. And 1/4 gallon.
If you don't have a measuring cup, go to the store for reference, milk in the cold sections is either in gallons or quarts. Store bought eggnog is in quart containers.
Important thing about cooking is learning by experience, some times you want to avoid events such as burning things or extremely undercooking them or using things that have stuff growing in it (harmful mold or bacteria).
There are exceptions such as yogurt, char, and sushi.
Get messy and make mistakes, if you find something tasty you've tried and what to try to make it at home look up videos or recipes online.
Easy fix,
Grab one egg of kind you have, add sugar roughly 1/4 cup you'll be increasing it by taste, and finally add milk.
Mix and increase sugar and milk till it suits your taste.
If you record how much you put in with a measurement device of choice (measuring cup, spoons, mugs whatever) you can recreate it with minimal taste testing.
>Most cooking can be done by smell, touch and taste.
Recipes give an idea of how to recreate something someone else has done.
>Quart is a unit of liquid volume. It's 32 fluid ounces. And 1/4 gallon.
If you don't have a measuring cup, go to the store for reference, milk in the cold sections is either in gallons or quarts. Store bought eggnog is in quart containers.
Important thing about cooking is learning by experience, some times you want to avoid events such as burning things or extremely undercooking them or using things that have stuff growing in it (harmful mold or bacteria).
There are exceptions such as yogurt, char, and sushi.
Get messy and make mistakes, if you find something tasty you've tried and what to try to make it at home look up videos or recipes online.
>>8988
>Store bought eggnog is in quart
Way too spendy. Also I can still find it in half-gallon most of the time.
About 15 years ago, maybe more, I looked back after the holiday season was over and realized I must have drank a dozen gallons of eggnog. Because they still sold them in gallon jugs and I was buying at least one every week and the "season" that year was a full three months, from mid-October through mid-January when I finally could no longer find any store that still had eggnog.
>Important thing about cooking is learning by experience, [...] Get messy and make mistakes
Yes.
>>8987
>and what is a quart?
You're a europoor? Google says a quart is 946.4ml
BBCmaestro suggests:
< One large egg weighs around 2 ounces (57 grams)
vs
< Jumbo egg: Roughly 2.5 ounces (71 grams)
good luck! Don't set anything on fire. Which should be especially difficult when mixing liquid (or salad)
>Store bought eggnog is in quart
Way too spendy. Also I can still find it in half-gallon most of the time.
About 15 years ago, maybe more, I looked back after the holiday season was over and realized I must have drank a dozen gallons of eggnog. Because they still sold them in gallon jugs and I was buying at least one every week and the "season" that year was a full three months, from mid-October through mid-January when I finally could no longer find any store that still had eggnog.
>Important thing about cooking is learning by experience, [...] Get messy and make mistakes
Yes.
>>8987
>and what is a quart?
You're a europoor? Google says a quart is 946.4ml
BBCmaestro suggests:
< One large egg weighs around 2 ounces (57 grams)
vs
< Jumbo egg: Roughly 2.5 ounces (71 grams)
good luck! Don't set anything on fire. Which should be especially difficult when mixing liquid (or salad)
>>8931
Possibly I am retarded, but isn't there a bit more to it than that? Like, cloves and allspice? Also, isn't homemade eggnog notoriously difficult to do right? The instructions tend to say things like:
"How to make eggnog:
Start by whisking the egg yolk and sugar together in a small bowl. Then, in a saucepan over medium-high heat, combine cream, milk, salt, and nutmeg and stir the mixture until it just reaches a simmer. Next temper the eggs by adding small spoonfuls of the hot mixture to the egg mixture.
Stir each spoonful and once most of the hot mixture has been added, add the entire mixture back to the saucepan. Continue cooking and whisking for just another minute or two until it barely thickens. It will continue to thicken as it cools. Then remove it from the heat and add the vanilla. Refrigerate the eggnog mixture until chilled.
We like to serve it with a some whipped cream and an extra little dash of cinnamon and nutmeg on top."
I am a cooking hobbyist. I have never tried to make eggnog, but when I read this, I have questions. Does the boiling liquid not instantly cook the egg mixture on contact and create hard little hockey pucks of cooked sugared egg yolk?
I have seen other egg yolk recipes where the egg and milk mixture was warmed slowly in a double boiler and you had to beat it violently with a wire whisk the whole time until it all came to a boil. This seems like a lot of work and very, very easy to get wrong.
But then I have never tried to make homemade eggnog. I know it's sacrilege, but I am not a fan and I actually don't make any kind of sweet stuff very often. When I was a kid I craved sugar. Now, not so much.
Possibly I am retarded, but isn't there a bit more to it than that? Like, cloves and allspice? Also, isn't homemade eggnog notoriously difficult to do right? The instructions tend to say things like:
"How to make eggnog:
Start by whisking the egg yolk and sugar together in a small bowl. Then, in a saucepan over medium-high heat, combine cream, milk, salt, and nutmeg and stir the mixture until it just reaches a simmer. Next temper the eggs by adding small spoonfuls of the hot mixture to the egg mixture.
Stir each spoonful and once most of the hot mixture has been added, add the entire mixture back to the saucepan. Continue cooking and whisking for just another minute or two until it barely thickens. It will continue to thicken as it cools. Then remove it from the heat and add the vanilla. Refrigerate the eggnog mixture until chilled.
We like to serve it with a some whipped cream and an extra little dash of cinnamon and nutmeg on top."
I am a cooking hobbyist. I have never tried to make eggnog, but when I read this, I have questions. Does the boiling liquid not instantly cook the egg mixture on contact and create hard little hockey pucks of cooked sugared egg yolk?
I have seen other egg yolk recipes where the egg and milk mixture was warmed slowly in a double boiler and you had to beat it violently with a wire whisk the whole time until it all came to a boil. This seems like a lot of work and very, very easy to get wrong.
But then I have never tried to make homemade eggnog. I know it's sacrilege, but I am not a fan and I actually don't make any kind of sweet stuff very often. When I was a kid I craved sugar. Now, not so much.
>>9019
>isn't there a bit more to it than that?
No.
>notoriously difficult?
no.
>Then, in a saucepan over medium-high heat
Okay what they're trying to do is 'pasteurizing' the raw eggs - which is unneeded.
Just wash the eggs first if you're worried about germs. The eggs have to be impermeable or the chick will die for being bathed in bird poop. Just wash the eggs first and there's no need for heating and you can stir it together with a large fork.
>I am a cooking hobbyist. I have never tried to make eggnog
Well, you don't cook eggnog.
>I am not a fan
This has been a lot of typing from you, when you don't want the advice or the food anyway.
Make the eggnog or don't. This thread isn't about complaining about how other people say they make food.
Yesterday I made what might get called bell-pepper gumbo.
Thawed a bag of what I thought was soup but it was only beef broth. So I bought a packet of udon noodles, a can of water chestnuts, two jalapenos, and a tray of maybe five bell peppers sliced up, and also a packet of kung-pao sauce mixture.
Threw it all in a pot and thought "I need meat" so I found a discounted pot-roast and cut that into tiny strips and browned in the air-fryer and threw it in too.
Soup was spicy, and tasty.
Stop overthinking things anon - mix the ingredients and eat/drink it!
>isn't there a bit more to it than that?
No.
>notoriously difficult?
no.
>Then, in a saucepan over medium-high heat
Okay what they're trying to do is 'pasteurizing' the raw eggs - which is unneeded.
Just wash the eggs first if you're worried about germs. The eggs have to be impermeable or the chick will die for being bathed in bird poop. Just wash the eggs first and there's no need for heating and you can stir it together with a large fork.
>I am a cooking hobbyist. I have never tried to make eggnog
Well, you don't cook eggnog.
>I am not a fan
This has been a lot of typing from you, when you don't want the advice or the food anyway.
Make the eggnog or don't. This thread isn't about complaining about how other people say they make food.
Yesterday I made what might get called bell-pepper gumbo.
Thawed a bag of what I thought was soup but it was only beef broth. So I bought a packet of udon noodles, a can of water chestnuts, two jalapenos, and a tray of maybe five bell peppers sliced up, and also a packet of kung-pao sauce mixture.
Threw it all in a pot and thought "I need meat" so I found a discounted pot-roast and cut that into tiny strips and browned in the air-fryer and threw it in too.
Soup was spicy, and tasty.
Stop overthinking things anon - mix the ingredients and eat/drink it!
>>9020
Eggs from different places have different levels of 'safety' and mishandling which increase food illness.
The health of the chickens are technically considered to prevent illness spreading.
Depending on country and location some eggs are washed or unwashed.
Unwashed come with the protective coating from the chicken that surrounds the egg meaning nothing is getting in however washing that off does matter.
Washed sometimes applies an industrial coat to 'preserve freshness' as such egg shells are semi-permiable and so is the outer layer of the egg most stuff can't get in or out, but is still able to 'breath' and do various gas exchanges.
>Tasty gumbo
Noice.
>>9019
Cooking is about making things more tasty, and more tasty means more safe to consume and still have the yummy nutrition.
Spices are anti-microbe it's part of why they taste nice and different.
Microbes need two things to survive, water and stuff to eat so most preserving methods are all about water content manipulation.
Spicing stuff tends to make stuff safer, it's why for example celantro is served raw as a garnish on dishes. It's anti-microbe things go away when cooking it.
The next and biggest thing is to purge the food of microbes via applied application of doing stuff to it.
Heat denatures proteins (building blocks) doing so to microbes makes most of them more retarted and helpless. If they can't do anything it's usually safe.
Freezing stuff makes the cell walls pop, if the insides are on the outsides they can't do anything. It's why frozen fish is 'sushi grade' because it's frozen making it extra safe.
Chemicals such as acids do the same thing as the two above, folding or breaking protein or breaking cell walls.
Drying removes water and if there's no water there's no life (usually). Modern ketchup has just enough not water stuff to be inedible to microbes, it's like a desert. It's why dried stuff keeps so long. Alchol isn't water but it's liquid.
>Gots to cooks da egg.
FDA has guidelines for retards and places that serve food.
>Why does egg not scramble?
In this case of wanting to cook the egg but also have it be liquid we need to do two things.
Denature (break down and change) the proteins of microbes.
Keep the egg's proteins from denaturing.
This like your pocket spaghetti is different lengths and shapes and most importantly that determines what happens when and how heat is applied.
Blast it with heat and you get scrambled egg or egg drop soup.
Slowly bring up the egg protein's temperature and it (mostly) won't fold. Yet the microbes are differently shaped and sized and they do denature.
Those techniques are to minimize time wasted doing the above.
Or you raise the temperature even more slowly and it just works.
Chuck everything in as is and heat up even slower. There's a problem with this though more time in 'comfortable' temperatures means microbes wake up and do what microbes do. Eat and replicate.
Which means longer cook times to ensure you get enough of them.
Biggest and most important part is (You).
People have immune systems are it fucks up just about every microbe that goes in. Unless it's got some real nasty stuff in it, such as typhoid. Typhoid Mary on why kitchen prep on washing your hands is important.
Or mix it all together and chug it easy peasy. Sure your egg might be the one in a million chance for you to get sperghetti-itius but then you'll be in some dude's video on sperghetti-itus.
Eggs from different places have different levels of 'safety' and mishandling which increase food illness.
The health of the chickens are technically considered to prevent illness spreading.
Depending on country and location some eggs are washed or unwashed.
Unwashed come with the protective coating from the chicken that surrounds the egg meaning nothing is getting in however washing that off does matter.
Washed sometimes applies an industrial coat to 'preserve freshness' as such egg shells are semi-permiable and so is the outer layer of the egg most stuff can't get in or out, but is still able to 'breath' and do various gas exchanges.
>Tasty gumbo
Noice.
>>9019
Cooking is about making things more tasty, and more tasty means more safe to consume and still have the yummy nutrition.
Spices are anti-microbe it's part of why they taste nice and different.
Microbes need two things to survive, water and stuff to eat so most preserving methods are all about water content manipulation.
Spicing stuff tends to make stuff safer, it's why for example celantro is served raw as a garnish on dishes. It's anti-microbe things go away when cooking it.
The next and biggest thing is to purge the food of microbes via applied application of doing stuff to it.
Heat denatures proteins (building blocks) doing so to microbes makes most of them more retarted and helpless. If they can't do anything it's usually safe.
Freezing stuff makes the cell walls pop, if the insides are on the outsides they can't do anything. It's why frozen fish is 'sushi grade' because it's frozen making it extra safe.
Chemicals such as acids do the same thing as the two above, folding or breaking protein or breaking cell walls.
Drying removes water and if there's no water there's no life (usually). Modern ketchup has just enough not water stuff to be inedible to microbes, it's like a desert. It's why dried stuff keeps so long. Alchol isn't water but it's liquid.
>Gots to cooks da egg.
FDA has guidelines for retards and places that serve food.
>Why does egg not scramble?
In this case of wanting to cook the egg but also have it be liquid we need to do two things.
Denature (break down and change) the proteins of microbes.
Keep the egg's proteins from denaturing.
This like your pocket spaghetti is different lengths and shapes and most importantly that determines what happens when and how heat is applied.
Blast it with heat and you get scrambled egg or egg drop soup.
Slowly bring up the egg protein's temperature and it (mostly) won't fold. Yet the microbes are differently shaped and sized and they do denature.
Those techniques are to minimize time wasted doing the above.
Or you raise the temperature even more slowly and it just works.
Chuck everything in as is and heat up even slower. There's a problem with this though more time in 'comfortable' temperatures means microbes wake up and do what microbes do. Eat and replicate.
Which means longer cook times to ensure you get enough of them.
Biggest and most important part is (You).
People have immune systems are it fucks up just about every microbe that goes in. Unless it's got some real nasty stuff in it, such as typhoid. Typhoid Mary on why kitchen prep on washing your hands is important.
Or mix it all together and chug it easy peasy. Sure your egg might be the one in a million chance for you to get sperghetti-itius but then you'll be in some dude's video on sperghetti-itus.
>violent shaking
https://youtu.be/3BN9pTtACSc?si=cehcx0W6aOxIFCRj&t=1000
This nigger... threw away 18-hour barky/smoky pork fat and drippings...
https://youtu.be/pKkHxAZgFAM?si=wcxNP3Mo8L0rmwJ5&t=59
https://youtu.be/3BN9pTtACSc?si=cehcx0W6aOxIFCRj&t=1000
This nigger... threw away 18-hour barky/smoky pork fat and drippings...
https://youtu.be/pKkHxAZgFAM?si=wcxNP3Mo8L0rmwJ5&t=59
The secret to canned meats is cooking in milk/cream.
The goal is to substitute the dry water voids in the meat with the not-water stuff in the milk.
Once the liquid is gone and you just have the cooked canned food it should be tender and moist to the pallet. You can keep cooking it to brown it if desired.
I suggest flavoring it as well.
The goal is to substitute the dry water voids in the meat with the not-water stuff in the milk.
Once the liquid is gone and you just have the cooked canned food it should be tender and moist to the pallet. You can keep cooking it to brown it if desired.
I suggest flavoring it as well.
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