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cooking.jpg
Cook your food
Anonymous
rwl6A
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No.88
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472 replies and 284 files omitted.
Anonymous
d8de061
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No.8011
blank_pony_by_template93-d7fokj8-2549843256.png
>tfw a first-generation mexican immigrant (legal) takes you for 'authentic mexican', and you make better carnitas than the restaurant
Anonymous
619929b
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No.8043
8044
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We smokin a 3lb beef shoulder today!
We're going without pepper in the rub cuz Statue ran off with the ground pepper. Dry-brined for 24 hours then coated with all-purpose BBQ, we gon'find out cuz we fuckin' around
Anonymous
769f168
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No.8044
8045
>>8043
That does look yummy.
Anonymous
619929b
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No.8045
>>8044
Bleh, thats just an hour in. Shes at ~175 so Ima drop from 290 to 225 soon for the overnite
Anonymous
619929b
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No.8046
She dont look purty, but shes dressed enough to slang that ass.
Putting on 225 for the duration (I usually wake at 5)
Anonymous
619929b
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No.8047
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Goddammit
Anonymous
619929b
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No.8063
20241030_124612.jpg
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
Anonymous
619929b
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No.8066
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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)
Anonymous
619929b
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No.8067
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20241030_153039.jpg
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
Anonymous
619929b
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No.8068
(Theres a reason saved bacon fat is amazing, its cuz its fundamentally smoked lard)
Anonymous
619929b
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No.8069
Also, while Ive never rendered lard by smoke before, I do encourage smushibg the fat globules with a fork, as though like mashed potatoes
Anonymous
619929b
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No.8070
20241030_183626.jpg
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
Anonymous
619929b
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No.8071
20241031_003924.jpg
5 hours later, reading 180 internal, kicking it up to 330 until it hits around 205
Anonymous
619929b
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No.8072
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Anonymous
619929b
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No.8073
8074
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Anonymous
08e8c5d
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No.8074
8076
>>8073
>pic #1
Impressive nigredo. Arcane alchemic knowledge at play here.
Anonymous
619929b
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No.8076
20241031_180836.jpg
20241031_151157.jpg
>>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
Anonymous
619929b
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No.8077
I should also say, theres extra sharp cheddar slices, theres crispyfried onions, theres candied jalapeno, theres... mayo I guess
Anonymous
619929b
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No.8079
8080
Its a 6, the salt is too intense, needs compensation. Moar bbq sauce, or something else sweet, thinking honey
Anonymous
619929b
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No.8080
>>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
Anonymous
619929b
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No.8081
(its kinda like raising chocobo)
Anonymous
c63eb48
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No.8091
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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
Anonymous
619929b
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No.8107
f66d0629-d72e-4f95-811b-f6e5048ce2fc.jpg
Smokin some chiggun fighs,... smokin some chiggun fighs :scootaloo:
Anonymous
619929b
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No.8108
20241121_170739.jpg
Final skin-crisp at 500 deg
Anonymous
619929b
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No.8109
Also. Chatgpt confirms, the "shut it off and let it rest in the heated metal" method is peak efficiency
Anonymous
619929b
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No.8145
giant-thanksgiving-dinners-awesome-08-april-2014-of-giant-thanksgiving-dinners-1601989793.jpg
Heres to all the faggots out there doing your thang today.
[YouTube] Food Wars❗️ Gotcha Roast Pork in Real Life #animecooking [Embed]
Happy Thanksgiving!
<Remember 6 years ago when we cooked a WHOLE Roc in the forge?
<Eh, ye pruly fooked eet up
Anonymous
619929b
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No.8150
8151 8153 8154
20241204_173827.jpg
OMFG SMASHED BROCOLLI CHIPS. OMFG SMASHED BROCOLLI CHIPS.

Bruh. Smashed broccoli chips, try it.
Anonymous
e9486ea
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No.8151
8152
>>8150
Looks bretty gud, they need more cheese though.
Anonymous
619929b
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No.8152
>>8151
Agreed, but for a tictok trend, this one has merit
Anonymous
2f8ee5e
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No.8153
8155
>>8150
eew, broccoli, the most detestable vegetable of them all.
Anonymous
2f8ee5e
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No.8154
>>8150
probably well-cooked though, for people who like evil vegetables
Anonymous
619929b
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No.8155
>>8153
I know, but its crispy n shit.
>>8153
Yes, but in the unterest of not-dying-scale, it could do worse
Anonymous
7abc49f
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No.8161
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.
Anonymous
619929b
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No.8171
8172
20241217_161253.jpg
We smoking short rib bitches!
And not just ordinary short ribs, nut coot-cowe-Ipetted-and-handfed tillmit died shirteib.

Its the good shit
Anonymous
619929b
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No.8172
>>8171
"But coot cowe, grain fjnished and grassfed" was what I meant to say. Touchscreens are ass and its gen y's fault btw
Anonymous
619929b
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No.8173
8174
20241217_164741.jpg
About an hour on, almost rdy to pull and braise :3
Anonymous
30b1e17
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No.8174
8195
bateman.jpg
>>8173
That looks really nice
Anonymous
619929b
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No.8192
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Anonymous
619929b
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No.8193
Plan includes cloves in the fat cap during the butter basting stage, for extra extra (it works for ham)
Anonymous
619929b
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No.8194
8196
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Anonymous
619929b
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No.8195
>>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.
Anonymous
619929b
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No.8196
>>8194
As a last-minute wild 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
Anonymous
619929b
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No.8197
58 minutes until the marinade starts
Anonymous
03b66a8
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No.8198
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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
Anonymous
619929b
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No.8199
For the record, the broth/braise/etc is goddamn amazing...
Anonymous
619929b
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No.8200
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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"?
Anonymous
619929b
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No.8201
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>tfw Im only NOW being advised to call it "Mare"-inade
Bap
General notes on Bread-making and Breakfast buns
Anonymous
48168f1
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No.8209
8213
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Anonymous
619929b
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No.8213
>>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
Anonymous
619929b
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No.8217
medium-2.jpg
[YouTube] Making the School Cafeteria Pizza from the 1980s [Embed]
If you dont know