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
550 replies and 324 files omitted.
>>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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