[ mlpol / qa / go / 1ntr / vx / cyb / sp / üb / a ] [ Overboard ] [ Statistics / Banlist / Search ] [ PonyX ] [ Policy / Store ] [ home ]

/ub/ - Überhengst

Becoming better
Password (For file deletion.)

Go /mlpol/. It's our birthday. Go /mlpol/. It's our birthday.

Happy Birthday Everyone!

  [Go to bottom]   [Catalog]   [Return]   [Archive]

File: 1503888089465.jpg (89.27 KB, 736x613, cooking.jpg)

d28a6 No.88

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!

d28a6 No.89

File: 1503888296346-0.jpg (1.87 MB, 2880x2160, salmon1.jpg)

File: 1503888296346-1.jpg (1.32 MB, 2880x2160, salmon2.jpg)

File: 1503888296346-2.jpg (1.94 MB, 2880x2160, salmon3.jpg)

File: 1503888296346-3.jpg (1.69 MB, 2880x2160, salmon4.jpg)

Baked Salmon fillet

Salmon fillets
Olive oil
Your preferred spices (in this example, a pre-made marinade mix)

Note that we will be handling raw fish. Be sure to wash your hands after handling the uncooked fish.

We start by coating the salmon with olive oil. You can just brush the oil on and lightly salt and pepper them if you'd like, however I'm personally fond of using a white wine marinade with my salmon. To keep things simple I'm using a pre-made marinade mix. Olive oil, water, and the spices are mixed in a bowl. Then I place the salmon fillets and the marinade in a sealable plastic bag and let them soak for a few minutes.

Prepare a baking sheet by covering it in aluminum foil. Also pre-heat your oven to 425 degrees Fahrenheit (~218 degrees Celsius) and make certain that a rack is positioned in the middle of the oven.

Once the oven finishes heating, place your salmon on the baking sheet skin-side down. Place the baking sheet with the salmon in your oven on that middle rack. Cook the salmon for approximately 4-6 minutes per half inch of the thickest part of the salmon (half an inch is 1.27 centimeters). The salmon fillets pictured here were cooked for about 10 minutes. When the salmon is done cooking, you'll notice that its color will have changed from a pink color to a more pale whitish color. Additionally the meat will easily flake off with a fork. The meat will be so tender that it will effortlessly fall off of the skin.

I ate mine alongside a simple salad of lettuce and tomato. Consider squeezing some lemon juice over the finished salmon.

3cfe5 No.90

File: 1503889411012.jpg (585.95 KB, 2048x1152, 20170820_183329.jpg)

Hollandaise on steak is amazing.

bb293 No.93

Redpill me on meat bread.

ae910 No.94

as part of an internship I spent 6 months living on my own in an apartment, states away from any family or friends. During this time my diet was almost entirely fruit, vegetables, rice, and eggs I cooked all of my meals myself. Literally the healthiest I've ever been I cut everything high sugar and processed out of my diet entirely.

d28a6 No.96

File: 1503897583647.png (Spoiler Image, 372.44 KB, 896x504, meatbread.png)

a96f7 No.97

Well I would say we start with the basics I guess, fried rice since it goes well with almost anything.
So for every two cups of 200ml of rice we need 4 cups of water, three garlic cloves, 1/2 onion, around 2 tea spoons of salt and some oil to fry the things.
So first thing you have to do is peel the three galric cloves and cut them in tiny, tiny pieces, I usually do one cut in the middle horizontally and 5 cuts vertically.
Now, leave that on a tiny plate since we are going to fry it later and peel the onion, cut the onion in tiny pieces too, do not mix it with the garlic yet.
Put a tiny amount of oil in a pan, take in consideration you will prepare the rice in this pot so it cannot be a frying pan, really be careful with the oil, 10ml is more than enough.
So with the oil in the pot turn on the fire, the oil will start to hear up. Around 5 minutes in it may be ready, you may put a tiny piece of garlic in to see if it fries if you are not sure.
When the oil is at frying point, turn the heat down, don't I turn it off but be careful if the heat is too strong the oil will catch on fire, throw the garlic in and just a pinch of salt, mix it with a dry spoon, you don't want any water near the oil, keep moving that garlic gently, you don't want it to stick on the pot.
You may fry the garlic for around 20 seconds and you will start to notice it starts to golden, throw in the onion and fry it too, you don't want the garlic to burn.
Keep moving the onion gently you may lift the pan and gently shake it if you want. The onion will be ready in about 20 or 30 seconds max, it will not change color and it will not golden.
When the onion is ready throw in the rice no water and mix it with the onion and garlic, keep mixing that until the rice seems covered in oil, this usually takes me 10 seconds, don't let that rice stick to the pan.
When you have the rice ready, throw the 4 cups of water in and the salt, then mix it all (you may now add some meat or veggies broth if you feel like it or leave it like this)
Tasting the water to see how salty it is is a good idea, use a separated spoon for this and don't put it back in, you don't want your fluids near the food.
If the water tastes good so will the rice, it's hard to tell how should it taste really.
Put a top on the pot and leave the rice until it dries, it will take a while, when it's ready you will notice it will have no water and no boiling, the sound it makes should also change to a "dry" one.

And that's how I make my fried rice, it goes well with anything.

6db3d No.102

File: 1503932746245.jpg (64.76 KB, 500x483, 976319af54c1d852a4a3b485ad….jpg)

Time is often a concern of mine, so I would like to start meal prepping. Does anypony have any experience with this?

a43e5 No.176

I typically cook my week's worth of lunches and portion dinners as I work 10-12 hours a day. But one thing I do a lot of this time of year is canning. Nothing like pulling out peaches or jam mid-winter

6db3d No.177

What are your three most common meals?
Do you pack them individually?
If so, how do you reheat it?

894bd No.187

This is where I'm at. Once a week I'll buy several different packs/varieties of meat and cook them all in one day and put them in bins. Sides are quick and easy so I don't bother to pre-make them (salads esp.).
In order: Beef, Chicken, Fish, and Pork.

95976 No.205

That looks really good! Do you think this could work with any fish filets? Also I wanna replace olive oile with regular one. I dont like olives.

d28a6 No.213

The basics should hold true for other fish fillets. You might need to cook it for a different length of time depending on the type or size of the fish.

You can also replace the olive oil with other types of oil if you like. If you read around on the net, you can find a lot of compatible oils that you can substitute pretty easily with. Vegetable oil should be fine, and I know some people use melted butter for their cooking. I wouldn't be too quick to dismiss olive oil just because you dislike olives. I hate eating olives, but I like using olive oil. However it's your meal. If you know that you don't like olive oil, find a substitute.

d28a6 No.216

File: 1504228240745-0.jpg (88.96 KB, 600x800, best_taco_bowl.jpg)

File: 1504228240745-1.jpg (688.39 KB, 1800x1350, taco_bowl_ingredients.jpg)

File: 1504228240745-2.jpg (708.64 KB, 1800x1350, browned_and_drained_beef.jpg)

File: 1504228240745-3.jpg (526.27 KB, 1800x1350, taco_bowl_with_tostada_bow….jpg)

File: 1504228240745-4.jpg (531.93 KB, 1800x1350, taco_bowl_with_conventiona….jpg)

Taco Bowl / Taco Salad

The best taco bowls are made in Trump Tower Grill, but that won't stop you from making your own at home. Now you can eat like the President! As a bonus, this meal is very easy to prepare in only a few minutes!

Ground Beef
Taco Seasoning
Tostada bowl (alternatively, crumbled tortilla chips)
Anything else that you like on tacos, such as shredded cheese, cilantro, salsa, sour cream, guacamole, etc

Cooking implements:
cutting board
measuring cup
wooden spoon
a knife (sorry Britbongs)
baking sheet (if warming tostada bowls)

If you're using store-bought tostada bowls, you'll need to pre-heat your oven to the the recommended temperature. This brand requested 350 degrees Fahrenheit.

Brown the ground beef in you skillet and then use the colander to drain the fat. To keep cleanup easy, I like to line a large mixing bowl with multiple plastic grocery store bags to catch the draining fat.

Once you've drained the fat from the ground beef, dump the beef back into the skillet and add in your taco seasoning. Add in however much water the seasoning mix requests, in my case 3/4 cup, and then mix while heating to a simmer. Once your seasoned meat is simmering, you can turn down the heat to just keep it warm.

Your oven should have finished pre-heating by now. Place a tostada bowl on the baking sheet and then place it on the oven's middle rack. Cook the bowl for two minutes, or for however long is suggested on your store-bought tostada bowl's packaging.

While it's cooking, take advantage of this time to dice a tomato and shred some lettuce. Once your bowl is done cooking, mix all of your ingredients together into one big salad. Alternatively, if you're not using a tostada bowl, you can mix crumbled tortilla chips into your salad when making this meal with regular bowls. Enjoy!

436e6 No.224

Cooking is of high importance!
All you need are some pots, a pan, a coocking spoon, some bowls, a spat and some sharp knoves.

The most important stuff is the intake of water instead of whatever else you are drinking. The positive health effectsof water are too numerous to count.
Also drink tea! Not the bag garbage! Get yourself some real green tea. The shit you get in bags is the trash they can't sell otherwise.
To make good tea boil the water and let it cool down to 70°C (20-25min) and pour it over the tea(in the sieve) for two minutes and then remove the tea from the water.
Good tea doesn't need sugar or anything else!
Check your local shops for good tea.

The next thing is solid food.
The basics are starch based products which are all cooked similiar.
Boil water, add a little bit of salt and add noodles, potatoes or rice.
Rice is special! Don't buy bagged rice, half the nutrients go down the drain with the water.
It is better to use 1 unit rice and 2 units water and to boil it until the water is gone so the nutrients in the water stick to the rice.

While good stuff tastes fine on its own you will most likely want a sauce.
To do this you need broth, tomato paste, salt and peper (nutmeg is something else you need for cooking in general) and starch powder(or butter+flour or eggs)
Google a bit for sauce recipes.

An apple a day keeps the doctor away.
Try to eat fruits every other day.

The good things about salads is that they are easy to prepare and once done you can eat them for a couple of days.
Just wash the salad and the ingrdients (whatever you like), cut them and add sauce.
Almost every sauce is based on the vinaigrette.
2 parts oil, 1 part vinnegar, a little mustard. Mix them and add spices. The sauce might taste very intense but that is okay because if it is mixed with the salad the sauce will stretch and go well with the flavour of the ingredients.

With a bit of research and this basic steps you can have a healthy diet.
You don't always have to eat stuff as this but it should be the foundation of your diet. Eat burger when you want but this should be the foundation.

9de30 No.226

File: 1504285895248.jpg (63.68 KB, 1092x603, chamomile.jpg)


On the topic of tea I would recommend, for relaxation, that one made Chamomile tea from Roman Chamomile flowers.

Alternatively, Passionflower and Valerian teas also do well as far as sedation goes, especially with some real brown sugar or honey put in.

894bd No.227

This is a great summary. First I'll reaffirm your statement about water consumption. Statistically, a significant portion of the population is minimally to moderately dehydrated, and alot of the time the feeling of 'hunger' is actually the body's way of calling upon the principle to consume stuff that has water in it.
Additionally, salads are a given/must, but I see no mention of vegetables. Protein and starches are good for macro-nutrients, but salads are an insufficient source of micro-nutrients. A healthy diet should include rich greens, ideally steamed to minimize nutrient loss during cooking. Another good way to get micro-nutrients is through juicing, ideally with a mastocating juicer.

436e6 No.237

I am humbled by your kind words.
Yes should have mentioned more vegs.

I am not much of a fan of juicing though.

894bd No.240

Its an acquired taste, but its a great way to get the essential nutrients of alot of vegetables quickly. I like to mix in a raw (free-range local) egg with it.
Also, I recommend cooking assortments of meat on a barbecue. The only thing I cook in the oven is bacon.

d4b4a No.247

436e6 No.256

File: 1504549556923.jpg (37.79 KB, 500x500, 1498052546785-1.jpg)


75a69 No.330

File: 1504875223376.png (1.05 MB, 994x1406, Belgain_White_Ale_English_….png)

>>88 (checked)

75a69 No.331

File: 1504875438156-0.png (7.63 MB, 2890x3787, Chicken_and_Leek_pie_with_….png)

3426c No.400

I made a cake.
It was delicious.
So what are you cooking as of late anons?
Did you improve yet?

894bd No.402

>The cake
Tonight, I'm attempting pork-shoulder wreathed in potatoes, onions, carrots, and celery in a crock pot.

436e6 No.409

Made some pasta with saucages and a mustard sauce.
6.5/10 would eat again.

b7af7 No.850

Anybody who is into cooking willing to help me with something?

I just watched some cooking videos on jewtube and it occurs to me that all of these famous cooks drown the food in oil, butter and salt.

Is that really healthy?
Aside from being unpractical if you always have to put that much of effort and ressources into every meal it feels like to they are trying to kill you with the amout of stuff they put into the food.

521f3 No.851

A skilled cook doesn't need any salt to make his food delicious, but some salt to make things taste better is good, rice for example is a food that is usually salted.

Yet, no, it is not healthy at all to throw oil, butter and salt in your food like there is no tomorrow, these ingredients should be treated with respect as eating too much of that on a regular basis is not good at all for your body, include pepper and cheese on the list.

If you want to cook tasty stuff, you have to know the flavour of the things you are cooking and how do the cooking methods change those flavours, learn what tastes good with what and youll come up with some good shit

ae910 No.852

I bake cookies for the holidays and I just baked some bread today, fresh baked bread is always better than that store bought crap

b7af7 No.853

Can you share any recipes you trust?

b7af7 No.854

So basically you should save the "star-kitchen" for sundays or impressing someone and choose solid ingredients and be cheap with the fancy stuff and use the nutritional value of the ingridients istead of breaking your neck in the kitchen?

55cc3 No.856

Not him, but I can get some bread recipes to share with you all. Any particular breads (soda, sourdough, etc.) or just some general ones?

b7af7 No.857

Whatever you found to be worthwhile. Maybe as natural as possible.Fuck chemicals in my food.

55cc3 No.858

Fine by me, give me a while to find the recipes and type them out

55cc3 No.860

Here's a personal favorite of mine for bread

Irish Soda Bread
>4 cups of flour
>1 teaspoon of salt
>1 teaspoon of sugar
>1 teaspoon of soda
>1 1/3 to 1 1/2 cups of buttermilk
Sift the dry ingredients into a bowl. Make a hollow in the center and pour in 1 cup of buttermilk. Mix with hands and add enough more buttermilk to make a firm but no dry dough. Turn onto a floured board and knead lightly. Shape into a round loaf and cut across the top so that it will not crack. Place in a buttered skillet and make at 350° for 40 to 45 minutes.

You guys want more?

b7af7 No.861


c0fb2 No.862

55cc3 No.863

Here's a more traditional bread

Quick Loaf Bread
>3 cups of warm water
>3 cakes of yeast (about 2 1/4 teaspoons of dry yeast is equal to a cake)
>1/4 a cup of sugar or honey
>9 to 10 cups of flour
>5 teaspoons of salt
>5 teaspoons of oil
Combine the water, yeast, and sugar or honey. Stir until yeast dissolves. Add half of the flour and salt. Beat hard with a spoon until batter is smooth. Add the remaining flour and blend well. Pour the oil over the dough and knead, in the bowl, for just a few minutes, no more than 2 or 3. The dough will absorb most or all of the oil. Cover the bowl and let the dough rise until doubled, about 45 minutes. Punch down and turn out onto a lightly floured board and knead slightly. Shape into 2 loaves and place in buttered loaf pans. Cover and let rise again until doubled, about 30 minutes. Bake at 400° for about 30 minutes.

b7af7 No.866

I will give it a shot.

0a571 No.867

I have no idea what you just said but I'm sure you got it right.
If you don't go overboard with spices and know your way around whatever you are cooking its alright.

b7af7 No.868

File: 1516058060979.jpg (26.33 KB, 400x449, 1485254994919.jpg)

>tfw you suck at speaking english

1c580 No.869

Oh but I do such at English..
Choosing solid ingredients as in reliable ingredients is always a must, if your ingredients are bad, no amount of spice is going to fix it.
If by star kitchen you mean the things they teach at the food channel, well I wouldn't prepare that for anyone, cooking is like drawing, everyone has an style, just cook things that taste good, you don't need to always keep in mind nutricional value, it depends on what you are cooking.
The fancy stuff, I don't know what you mean by it but don't break your neck.

b7af7 No.883

File: 1516479939478.jpg (481.88 KB, 1786x1010, IMAG0031.jpg)

Finally got around to try it.
Tastes good but I think I should have let it rest a little longer.
Thanks dude!

55cc3 No.884

Nice! Glad to hear it went well for you.

b7af7 No.885

File: 1516482665859.gif (482.17 KB, 500x281, 1480127299277.gif)

Got something for Pizza dough too?

55cc3 No.886

I do actually. I'll post it later for you guys

55cc3 No.887

Oh yeah, do you guys want more pasteries (tarts, croissants, etc) or some different bread varients?

b7af7 No.889

Breadrolls maybe.
Thanks for you work Anon!

bba1e No.892

My dorm is in a land of rice and noodles, where everything is cooked stove-top and even family kitchens lack a proper oven. I want to enjoy a diet shy of carbs and rich in vitamins, fibre, and protein in order to build bulk. What Western recipes are recommended for cooking on a hotplate or in a pressure cooker, as these are all I have to work with?

b7af7 No.895

Fruit eggs and meat?

55cc3 No.896

Buy a crockpot, you can get one fairly cheap.
I've made meatloaf, soups, casseroles, lasagna and other stuff before in one.
No problem! I'll type up a roll and a pizza dough recipe later today.

740ed No.897

File: 1516690234716.jpeg (402.86 KB, 876x1200, 1479151__safe_artist-colo….jpeg)

Anyone else have experience cooking for 6? Myself, parents, and 3 siblings?
I absolutely ADORE cooking dinner practically every night, but i'm always unsure if i'm doing it right.
We do alot with ground beef like meatloaf, or spaghetti. Chicken, like quesadillas, or a regular chicken/potato/green bean kinda of thing.
I'm always unsure if i'm doing it right since both my parents like stuff really well done, nearly to the point of burning, and as a result everyone else including myself likes the same. I've never had beef that isn't well done. Pink scares me.

Anyone have any nice simple recipes I could try? Or tips?

d8887 No.898

I've attempted meatloaf and lasagna in my pressure cooker before with moderate success. Any sort of beef is expensive though and ground beef is impossible to find.

d8887 No.899

If you got the oven space, make corned beef and cabbage. It's delicious and plenty for a family. Also, the long cooking time ought to be satisfactory.

ceaf8 No.900

>Pink scares me.
wew, i am the opposite, i love my beef to be pink, with some blood inside, it tastes great with some salt.

My only tip is, be careful with the salt and pepper, i'm not used to cook for more than 4 people and i usually refuse to do so.

b7af7 No.930

File: 1518819633476.png (22.4 KB, 520x390, yup.png)

>No problem! I'll type up a roll and a pizza dough recipe later today.
>26 days ago

55cc3 No.931

>log on
>see this
>realize that I have failed my duties as Bread-Anon
>Realize I am a failure of an anon.
The cookbook is on my desk and open, I'll type up some recipes now.

Please forgive me for my failure.

b7af7 No.932

these recipes better be worth waiting this long

55cc3 No.933

Pizza dough
5 cups flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 cup oil (olive oil preferred), 1 cake of yeast, and 1-1/4 cups warm water
Mix and knead ingredients, then allow to rise. Flatten and add desired toppings.

1 cake of yeast, 1/2 a cup of warm water,
1/2 a cup of scalded and cooled milk, 2 tablespoons of butter, 1 teaspoon of salt,
1 tablespoon of sugar, 4 cups of flour (more if needed)

Dissolve the yeast in the water, Add the butter, salt, and sugar to the milk. Cool the water until it is lukewarm. Add the yeast mixture and two cups of flour to the milk mixture. Beat until smooth, then cover and allow to rise until doubled. Punch the dough down, then add the remaining two cups of flour. Turn onto a floured surface, then knead thoroughly. Add more flour if necessary. Cover the dough and let it rise for 10 minutes. Shaped into rolls and place into a buttered pan. Cover and allow to rise again, but don't let them completely double. Bake at 275° for 30 minutes. Remove from oven and allow to cool in the pan. After 15 minutes, remove from pan and allow to finish cooling.
Wrap in wax paper or plastic wrap. Rolls will last about 2 weeks in the fridge or about 1 at room temp.
When you are ready to use bake at 450° until completely browned.

Buttermilk Biscuits
4 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon soda, 3/4 cup butter, 1-1/4 cups buttermilk
Sift the dry ingredients. Cut the butter or margarine into the dry ingredients as for a pastry. When the particles are about the size of small peas, add the buttermilk, and stir just until thoroughly moistened. Turn out onto a lightly floured breadboard and knead ten times. Roll or pat to a thickness of 1/2 inch. Cut into rounds with a large cutter and bake on an ungreased cookie sheet in a 450° oven for 15 minutes or until done.

Request shit and I'll post more tonight.

6a199 No.934

Interesting. Thanks for sharing.

08bee No.935

How much pizza dough does that make?

b7af7 No.936

Thank you bread anon

b7af7 No.937

File: 1518877644729-0.jpg (797.34 KB, 1612x1088, size.jpg)

File: 1518877644729-1.jpg (327.42 KB, 1587x695, closeup.jpg)

Tried it.
Really good despite being my first time.
I'll use less oil next time because I had to add flour so it wouldn't be an oily ball.

For the tomato sauce I used the following recipe:
1 diced onion and 1 diced garlic clover sauted in olive oil.
Add one pack of sieved tomatoes.
A little sugar, salt and pepper.
Add a teaspoon of basil and one teaspoon of oregano.
Let it cook for 20 mins on low flame.
Keep stirring.

Thanks for the recipe.

Enough for a family or two days worth of lunch and dinner.

e999e No.940

Bread anon I want to add a recipie for good sandwich bread that I have.

650g all-purpose flour
400ml hot water(around 110f)
.25g yeast
50g sugar
5g salt
unsalted butter melted

Using 100mls of water dissolve yeast sugar salt and butter

Add half of the flour

Stir to loosely combine and then add the remaining 300mls of water and mix until a pancake batter like mixture has formed

Start adding the rest of the flour 1/2 cup at a time while mixing until dough starts to pull together

Turn the dough out onto a floured surface and knead for 7-9 minutes until smooth and elastic

Using a bit of softened butter grease a large bowl

Place the dough into the bowl and cover with a damp cloth and let rise for 45 minutes to an hour or until dough has doubled in size

Meanwhile grease a 9x13inch baking pan with softened butter

Turn out onto a lightly floured surface and pat down dough until it's back to its origional size

Form into a loaf and place in baking pan (if there is a seam make sure the seam is facing down)

Leave the dough to rise again for another hour or until dough has doubled in size or at least risin 3 inches over the top of the pan

Nearing the end of the rise preheat oven to 400f

Brush the top of the loaf with butter before placing in the oven for 25-35 minutes

If there isn't enough room in the oven score the loaf down the middle before brushing.

I know there's a lot of butter used in this recipie, I just don't like using vegetable oil and olive oil pools at the bottom of my bowls.

e999e No.941

File: 1519416347518.jpg (3.34 MB, 4128x3096, 20180202_014837.jpg)

These are the loafs I was able to make with this recipie.
Give me shit for the messy stove top if you want I was doing a lot of cooking earlier.

dba86 No.942

Those look delicious

0b11c No.950

A little singed, but not bad. Also, clean your stove.

0b11c No.951

Contributing a simple recipe even amateurs can make. Source: an amateur that made it.

An Easy Marinated Steak
>cut of beef, store-bought raw steak
>salt, preferably iodized with potassium iodide for health benefits
>apple cider vinegar
>onion powder
>garlic powder

Tools needed:
>george foreman grill or equivalent electronic grill
>a skillet with lid

>place frozen steak in the skillet, place a pinch or two of salt on top, and pour apple cider vinegar on top of the steak until it surrounds but does not drown the steak
>place lid on skillet, place in fridge, marinate for approx. 12 hours
>pre-heat the grill at cooking time as per the grill's instructions
>pour some salt on the bottom pan for seasoning, where the steak will be placed
>place steak on the grill and close the lid
>cook for approximately 25 minutes for well done, shorter for lighter finishes
>season with onion and garlic powders post-grilling (if done pre-grill, it may stick to the upper grill)

4c66d No.958

File: 1523361022125.jpg (866.15 KB, 1797x2440, IMG_20180410_084842.jpg)

I had made mayo!
it's really tasty

e7e82 No.1066

File: 1527608871637.png (521.54 KB, 857x767, Capture.PNG)

Cocktails anyone?

226de No.1067

Looks incredibly gay tbh.

52cf1 No.1094

File: 1530708549230.jpg (1 MB, 2688x1520, IMAG0088.jpg)

Challenge yourself! Cook something you have never cooked before!
And tell us how it went…

Today I made beef jerky and it tastes fucking awesome. Next week I will try a souflee.

7c704 No.1163

Yesterday I cooked a 2lb fresh-caught Rainbow Trout.
I coated the whole thing - inside and out - in butter, lemon, salt, pepper, and filled the cavity with onion and lemon slices. Cooked at 350 for 45 minutes.

It came out pretty good, but I'm only giving myself a 6/10. Rainbow Trout can have a rather strong "fishy" taste, and while the butter and lemon diminished it significantly, if I had it to do over again I would soak the fish in beer first, and then add lemon-pepper and dill weed to the seasoning coating/mix.

1bc93 No.1165

sounds nice

1bc93 No.1166

I have rice, onions, salt, pepper, garlic and 3$. How to make something nice with this?

wish you made pictures

55cc3 No.1167

Uh, if you've got a pan and a bit of oil you could make some fried rice.

5327a No.1168

how to?

07d8a No.1176

File: 1538185224513-0.jpg (766.43 KB, 2322x1482, IMG_20180928_200452_edit.jpg)

File: 1538185224513-1.jpg (1.04 MB, 2448x2448, IMG_20180928_201358.jpg)

File: 1538185224513-2.jpg (1.21 MB, 2448x2448, IMG_20180928_202203.jpg)

File: 1538185224513-3.jpg (995.07 KB, 2448x2448, IMG_20180928_202354.jpg)

Alright fagets, tonight we're making Bacon Ranch Burgers. It's easy, all you have to do is not be a bitch.
To start, we're taking 2lbs of burger (80% lean, if u care) and making it into a volcano, like it was mashed potatoes. Then, mix 2 packets of ranch dressing mix, and two eggs. The ratio is 1lb of burger to 1 packet of ranch to w egg. @our all of it into the volcano and then knead that shit. Go on, keep kneading. Knead it like,… well, like you want the ranch flavor properly mixed, and you want the egg thoroughly distributed in the burger. Then make a log of beef out of it. Not necessary, but it makes portioning the burgers easier.
Then, make patties at ~1/3 lb each, and wrap that shit in some bacon. You'll want to start your bbq (or stove if you suck) at high to sear the patties, then lower the temperature and flip the shit outta that shit every 3-4 minutes.
Make sure to have/prepare sides, cuz don't be lame.

07d8a No.1177

File: 1538187041398-0.jpg (1.05 MB, 2448x2448, IMG_20180928_204633.jpg)

File: 1538187041398-1.jpg (894.86 KB, 2448x2448, IMG_20180928_205147.jpg)

Now, as ur flipping teh burgers, u may think "Hmmm, the burgers are floppy". That's natural, u want that. Carry on, you're on the right track. Also, if you're wondering about the mini-burgers, those are excess burger, best intended for doggos or Nigel, as case may be. Continue flipping burgers in incresingly diminuative increments. To start was 3 min/ side, so go to 1.5 min/ side (but no less than 1 min/ side). The object is to acquire a tasty, greasy ranch-burger, without turning ur patty into jerky.
Also, keep a cup (measured) of water in case of fire. With the burger and the bacon. Ur shit may catch fire. It's normal

39e6c No.1239

Do not, repeat DO NOT attempt to stir-fry sausage that is labeled as "Pork, Rice, and Pork byproducts". It will look fine until you cook it, but then it will mush. You'll end up with stir-fry mush. Its not horrible, but its definitely not what I had hoped for stir-fry sausage to present as.

7f5dc No.1316

Hey goys. I don't remember whether I've posted in this thread before, but I might as well tonight. This past couple weeks I've mostly been doing what I can to survive since I left home for greener pastures. Now that I'm done I can start cooking regularly.

Now that I have finished the arduous process of moving into a shared place and getting personal stuff, I have been getting up without an alarm somewhat early every day to cook a simple cheddar omelette. It feels nice not relying on an alarm to get up at a decent time, not needing to heat up the shower to feel good when washing up, not feeling like cooking is this tedious chore I HAVE to do. Made organic red pasta for the first time yesterday, loved the way it turned out when I used a little leftover cheddar and white onion chunks to add some extra flavor to it. I have more ingredients so perhaps on Thursday I can post pics of my second batch of pasta.

I'm starting a medium keto diet this week. I'm going to start at 50 grams a day of carbs, then move down 5g/day per week before settling at 20g a day. In the meantime, I have a few drinks I want to taste test now that I am of legal age, some recipes I want to try out with my remaining non-keto foodstuff, and so on. I also want to have one apple or one single slice sandwich a day, and on nights before my off-days I'll have two drinks to accompany the apple/sandwich - I have a six pack of hard cider and another of hard lemonade to enjoy for a few weeks.

26790 No.1340

For today I'm making a 3 lb chuck roast and baby back ribs.
For the roast, I lightly drizzled (just enough to coat) the roast with olive oil, and then coated/rubbed it with Sheepherder's Salt (recipe will be forthcoming). Seared the roast for 10 minutes on medium direct heat per side, then on low indirect heat for another hour+.
The ribs I boiled first for 1/2 hour, and then also on the grill for another 30-45 minutes on indirect heat.
Results (and spice mix) to follow.

26790 No.1341

Okay. The Chuck Roast went off quite well, except I didn't use enough foil for the end part.
I seared it well, and cooked it well, but for the last 1/3 of the 1.5 hour cooking process, I didn't foil it enough. As a result, when shifting it I lost alot of juicy goodness, when a hole ripped in the foil. I fixed it with more foil, but it was already too late. It came out good (moist and tasty) but alot of fluid was lost which was the point of the foil. It was good, but it could have been awesomer.
So my recommendation (using a 3 lb chuck roast) is to sear it for 10 minute per side (so a 20 minute sear), then roast it off heat for about 40 minutes (turning and flipping if it appears to need it) and then FULLY wrapping it in foil for the last 40 min and keeping it off heat.
The ribs were great. 1/2 hour boil with about 45 of low-heat grill, basting with bbq or whatever for the last 15 min.
Now, Sheepherder's Salt.
I've done some looking, so you better goddamn appreciate this, cuz apparently no one has this mix (or is willing to share it). Pay attention, this is the ultimate all-purpose seasoning. Its not a "never use anything else" seasoning, its a "use it with everything else" seasoning, especially in place of salt per recipes.
Table Salt - 6.5 oz or ~10 cups
Brown Sugar (dark) - 2 lbs
Dry Mustard - 8 oz
Garlic Powder - 2 3/8 oz
Black Pepper - 10 oz
Spicy Season Salt - 3 1/4 oz
Celery Salt - 3 1/4 oz
Seasoning Salt - 3 1/2 oz
Old Hickory Smoked Salt - 10 1/2 oz
Accent - 10 oz

Use a 5 gallon bucket and a fresh paint-mixing bit on a drill to mix it. It makes lots, so offer samples to your neighbors cuz you'll have plenty.

421de No.1358

This is a recipe I just stumbled across, and will be attempting next week. OMG, I think I can make it better.

421de No.1363

File: 1552544626890-0.jpg (1.25 MB, 2448x2448, IMG_20190313_193126.jpg)

File: 1552544626890-1.jpg (945.68 KB, 2448x2448, IMG_20190313_193151.jpg)

Alright fgts, today I'm gonna tell you how to make correct beer bratwurst. That's right, you heard me.
Go ahead, look up recipes online. They're wrong.
>But I've eaten beer brats from festivals!
They either used the method I'm about to tell you, or they're wrong. Alright, pay attention.

You will want to start with 32-36oz of 211 Steel Reserve. You can substitute other shitty beer, but it has to be a happy shitty beer. 211 is the best beer I've used so far, cuz it's got malt in it. Miller Lite and Natty Ice also work, but if you want the sauce to come out right, use 211.

Take your largest pot and pour the beer into it. Cook that shit at medium-high for about a half hour. Open a window, cuz it's gonna smell for a bit.
Once your beer has boiled down a bit (about 1/3rd) add Bratwurst. You can use any kind, but for best results I use the Johnsonville ones that are totally uncooked (the ones in a 5 pack). Use Bratwurst, NOT Beer Brats, those are a lie.

Cover the pot for about 20 minutes, stirring the brats as needed so that they cook decently.
Remove the lid. Now, boil off almost all of the beer. Now when I say this, I mean you want to condense the beer into a sauce.

What you're doing is rendering the natural fats and oils from the bratwurst, which mixes with the condensing beer. The end result is a sauce about the texture of ketchup or barbecue sauce, but with a rich salty/savory flavor. Roll the brats in the sauce, and then either dry the sauce on a grill on indirect heat or in the oven, but don't bother with that just eat the damn things. Pic related is the finished product (after initial servings were devoured with abandon). That should give you an idea what the sauce should look like and the consistency. I started with 10 brats and 36oz of beer, and it ended with about a 1/2 cup of sauce lining the pot. You want to boil it down until it starts to really darken.

[Go to top] [Catalog] [Return][Post a Reply]
Delete Post [ ]
[ mlpol / qa / go / 1ntr / vx / cyb / sp / üb / a ] [ Overboard ] [ Statistics / Banlist / Search ] [ PonyX ] [ Policy / Store ] [ home ]