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
556 replies | 326 files | 191 UUIDs | Page 1
506 replies and 311 files omitted.
>>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.
506 replies and 311 files omitted.
[View All] [Last 100 Posts] [Last 200 Posts]Post pagination: [Prev] [1-50] [51-100] [101-150] [151-200] [201-250] [251-300] [301-350] [351-400] [401-450] [451-500] [501-550] [551-556] [Next]
556 replies | 326 files | 191 UUIDs | Page 1