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/ck/ - Food & Cooking

8chan's tastiest board!

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File: 1573a6908e868f0⋯.jpg (84.69 KB, 800x450, 16:9, IMG_1563.JPG)

 No.15654[Reply]

Hey /ck/, how do I make a cake?

I want to make one without using a premade mix, but am not quite sure how to do it without fuckig it all up.

Also, can you make cake dough or bake a cake in a bread machine?

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 No.16529

>>15654

>look up "cake from scratch" recipe online

>tweak as desired

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 No.16542

Follow a recipe. By which I mean FOLLOW THE RECIPE. Do not change things, do not improvise, baking is not something you fuck with easily.

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 No.16560

>>16542

On the contrary… follow the recipe FIRST, then change things and see how it screws up the result.

That's how we science.

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 No.16561

>>16560

>>16542

Basically this. Baked goods require more precise measurements than other cooking, but in exchange once you know what you can fuck with, it's almost like a science.

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 No.16960

Reviving this thread, for the purpose of looking for recipes.

What are some simple /ck/-tier cake recipes that aren't "add a thousand ingredients" to make it taste good? Last cake I had was dry and tasted weird as fuck, so what's something simpler.

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File: e3ebdb8887d1daa⋯.png (1.41 MB, 1486x835, 1486:835, Screenshot_2019-02-28-19-0….png)

 No.15844[Reply]

Any recently discovered recipes? I recently discovered chicken Paprikash while reading dracula. Today I made 'pork Paprikash', deboned and roughly chopped pork neck, simmered in sour cream for at least 30 minutes made it super tender. Both the chicken version and the pork version I've eaten with barley, would definitely recommend it.

1 post and 1 image reply omitted. Click reply to view. ____________________________
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 No.16908

File: 1f73b0eb8af4e56⋯.pdf (172.5 KB, Swedish_Cooking.pdf)

File: 383318613ce6fb8⋯.pdf (6.76 MB, Cooking_The_Japanese_Way.pdf)

File: 50542a6c1ab5b89⋯.pdf (259.29 KB, 101_Camping_and_Outdoor_Re….pdf)

Just the kind of thread i was looking for. I found this mega a few months ago while browsing megapreview for porn. Its full of cookbook pdfs. I havent tried any of these recipes myself yet. But there is alot of them.

http://mega.nz/#F!VrgHmQTT!HEXDgmzBWRgSt-_M4hZhiA!o2g3xKBJ

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 No.16909

File: 195fed96ed0a165⋯.pdf (7.85 MB, Tea_Cook_Afternoon_Tea_Coo….pdf)

Here is a tea cookbook that i thought looked pretty.

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 No.16930

>>15844

I tried this : it was delicious and simple

http://www.youtube.com/watch?v=wDY70xFlG1Q

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 No.16958

>>16908

Thanks for the find, Sven McImmigrant

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 No.16959

Invidious embed. Click thumbnail to play.

>>15844

At the beginning of the virus panic the only canned food left at stores near me were garbanzo bean 12 packs. I never ate garbanzo, but bought it anyway just in case. When looking for recipes I found this video for pan roasted garbanzos. Now I just make garbanzos with vegetables for lunch on workdays or eat them with leftover ingredients I want to clear out. They taste good, are very easy to prepare, and surprisingly versatile.

Then I learned about aquafaba. I save it, mix it with herbs and spices, and use it as a glaze when roasting cashews and other nuts. I sometimes use it in homemade granola. That way it is possible to cut down on sugars while still making everything stick together.

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File: bcc7b30bcb6bc82⋯.jpg (3.69 MB, 4032x3024, 4:3, IMAG0094.jpg)

 No.16956[Reply]

What's cooking /ck ?

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 No.16957

We already have a thread like this: >>14718

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File: 923c9612e1cd545⋯.gif (811.71 KB, 250x250, 1:1, wewetenhetgewoonniet.gif)

 No.16954[Reply]

Since 8chan/8kun is going through some controversy regarding censorship I figured i'd clear up some things: warning, rant ahead

I won't be going anywhere as the BO unless Ron/Jim decides to remove me for whatever reason.

If the unfortunate day happens that 8chan/8kun goes down forever however, I guess that's the end, i'm calling it quits if this site goes down. Imageboards have become hives of drama and other inane bullshit of which I do not want to be associated with anymore.

There's no reason to panic just yet and I won't be going anywhere for now, but keep this in mind, this site is on very thin ice with all the controversy it's had the past years, especially last year with all those shootings.

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 No.16955

Would be nice to have a bunker if this ever goes down

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File: b425849eff5241a⋯.jpg (141.39 KB, 1280x720, 16:9, tf2_items.jpg)

 No.16585[Reply]

This is my cast iron. There are many like it, but this one is mine. My cast iron is my best friend. It is my life. I must master it as I must master my life. My cast iron, without me, is useless. Without my cast iron, I am useless. I must season my cast iron true. I must cook better than my neighbor who is trying to out cook me. I must serve him before he serves me. I will… My cast iron and myself know that what counts in this kitchen is not the steaks we sear, the noise of our sizzle, nor the smoke we make. We know that it is the plates that count. We will serve… My cast iron is human, even as I, because it is my life. Thus, I will learn it as a brother. I will learn its weaknesses, its strength, its parts, its accessories, its oils and its handal. I will ever guard it against the ravages of water and damage as I will ever guard my legs, my arms, my eyes and my heart against damage. I will keep my cast iron clean and seasoned. We will become part of each other. We will… Before God, I swear this creed. My cast iron and myself are the defenders of my stomach. We are the masters of our hunger. We are the saviors of my life. So be it, until satisfaction is America's and there is no hunger, but fullness!

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 No.16803

>>16585

Wtf I cast irons now

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 No.16846

wow, deep shit being posted on /ck/ - what the hell?

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 No.16857

File: 757d7024dbf21ae⋯.jpg (103.01 KB, 1280x720, 16:9, maxresdefault.jpg)

>>16846

MARKED ONE

WHAT THE HELL

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 No.16952

The legacy must live on

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 No.16953

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File: ae0b7bc43de6423⋯.jpg (694.79 KB, 1280x720, 16:9, obscura1534110846911.jpg)

 No.14718[Reply][Last 50 Posts]

Old thread: http://archive.is/iODGQ

Mexican corn bread

'Swedish' meatballs

Purple hull peas / okra/ beef bacon

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 No.16879

File: b72ae887fce7a46⋯.jpg (930.28 KB, 2576x1932, 4:3, 20200218_191635.jpg)

i made japanese hamburger steak. holy shit this stuffs good

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 No.16880

>>16879

Anon that's just Nip style Salisbury steak.

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 No.16882

I had some leftover ghee from reheating something, so I took a can of tuna, some ginger puree, some pepper, and some shoyu. Fried tuna till the water I couldn't drain was gone enough, fried a glob of the ginger puree, added pepper and mixed, fried some more to get rid of the new moisture, then added shoyu.

Verdict: Decent enough, but only part of a meal (which was fine since I already ate something). Have more canned tuna and squeeze ginger for some reason, so I think I'll make some fried rice soon and use it as part of that.

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 No.16950

File: ad31f31f9bbf7bd⋯.jpg (1.12 MB, 1800x1350, 4:3, IMG_3341.JPG)

File: 368357a8e785294⋯.jpg (47.41 KB, 820x453, 820:453, 29ubgffsoih202389ur0.jpg)

When you forget to thaw the duck breast

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 No.16951

Wanted cinnamon rolls but didn't have eggs nor milk. Used coconut milk. It was edible bit not very fluffy. No coconut taste at all.

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File: 8ed2eaa71f74f87⋯.webm (7.66 MB, 1920x1080, 16:9, basiclymeonlymyimoutoiscr….webm)

File: 1e7455e8ca8c6c8⋯.png (2.1 MB, 1920x1080, 16:9, chinesebeef.png)

File: f066e230a356f67⋯.png (3.45 MB, 1920x1080, 16:9, cutletandchicken.png)

File: 45bbd59ab5cdf41⋯.png (2.39 MB, 1920x1080, 16:9, indianstylecurry.png)

 No.13266[Reply][Last 50 Posts]

Anyone have a pirate for the complete Iron Chef series with subs?

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 No.16928

File: ed3132576b61b7a⋯.png (521.55 KB, 600x600, 1:1, ClipboardImage.png)

>>16847

Freeze dried strawberries. Just 10 grams of them net at least 600mg of vitamin C, which is the low end of the daily recommended amount. They last forever as long as you keep them away from moisture. Freeze-drying preserves the crisp and vibrant flavor of fresh strawberries. You could eat them as they are to get a sweet and crunchy snack, ground into a powder and use as flavoring for other foods, or re-hydrate to get texture similar to fresh strawberries. On top of it, they will take far less room than cans or jars and are much lighter.

Pineapple has a lot of vitamin C too. Freeze drying retains nearly all of it, but freeze dried pineapple is tougher to find than compared to strawberries. Canning process results in about 50% of vitamin C being lost, but it is still a decent amount. Freeze dried mango might be easier to find, and it contains a decent amount of vitamin C as well.

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 No.16941

>>16887

>>16886

Thanks. I guess I am pretty good then, better than average at the very least.

>Knife skills

I haven't cut myself in years, but I think that I am on the slower side when I need to produce slices or cubes that are more than 70% uniform.

>How well you do on a daunting recipe, no vid, on first try.

Guaranteed success if it involves techniques and ingredients I am familiar with. Otherwise it's two to five tries to get it 100% correct.

>cooking for a group

Does not happen too often. Most notable occasion was back in high school when we had a heritage day, when everyone was supposed to bring food from their culture. My table was the first one that was cleared.

Another one was my old job, where there was a tradition to bring doughnuts on your birthday. I decided to just deep-fry my own. They were gone quickly, people were asking me where I bought them, and refused to believe that I made them. Most of these people were used to Dunkin Donuts, so it was.

Other than that, If I bring something to gatherings there are never any leftovers, and sometimes there are a few people asking me about food.

>if your cooking gets you laid, or kills the mood

It certainly helped to make girls interested in me, but I ruined it every time with my obliviousness and autism.

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 No.16947

File: 7f95e0ace1f8dc2⋯.jpg (127.69 KB, 1280x951, 1280:951, ass_shaped_potato.jpg)

What is the most nutritious way of cooking potatoes that doesn't involve baking them? Or if they're all relatively unhealthy then what's the best way to bake a potato and make it not taste like a baked potato?

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 No.16948

File: f0420ef2938022f⋯.jpg (92.02 KB, 1000x667, 1000:667, Potato_Hash.jpg)

>>16947

Potato hash (potatos chopped into cubes and pan fried) or hash browns (grated pan-fried potatoes). They do not taste like fried potato. and you do not lose water soluble nutrients like you do when boiling in water.

If you really like mashed potatoes, you could just cook them using sous-vide method. You preserve the nutrients, but you will need some equipment. Immersion circulator is best and good ones start at around $50.00. If you are strapped for cash try the beercooler method.

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 No.16949

File: 4dc8170115d1965⋯.jpg (129.1 KB, 1024x682, 512:341, plskdjf23.jpg)

>>16947

How about potato soup (without heavy cream)? Or you put the potatoes inside a chicken and roast them. Bonus: you get a nice side dish of roasted chicken.

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File: 6e59a68d612b507⋯.jpg (55.61 KB, 612x612, 1:1, 039489576.jpg)

File: 9dd4b2f93a8e2bf⋯.jpg (52.24 KB, 800x800, 1:1, L8SGP3.jpg)

 No.16786[Reply]

The thread to discuss various kitchen hardware and utensils.

Has someone here experience with grill pans? I have never used one and I'm thinking about buying the cast iron one in the picture. But there are others like aluminum, nonstick or some have enamel on the inside. What's best? I mainly want to use it for steaks, sausages and veggies.

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 No.16927

>>16925

>Is it worth investing in one of these?

It really depends on your finances, what you want to cook or bake, and amount of time you have to do it. Everything kitchenaid does can be done by hand, using less expensive hand-held mixers, or other small and inexpensive tools. You just end up sacrificing money, counter space, and your hearing for convenience and consistency.

Personally, I do not think it's worth it. You are better off learning to knead dough by hand; it does not require electricity, is satisfying, lets you save some space, and gives your arms and hands a bit of a workout.

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 No.16931

>>16925

>If often want to make bread or pizza or some other baked goods but end up not doing it because I'm too lazy to prepare and knead the dough.

Try no knead bread.

http://cooking.nytimes.com/recipes/11376-no-knead-bread

http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

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 No.16933

>>16925

Cheap to mid-range models will do well when it comes to baking cake, cookies, and other basic things.

If you want to make bread in it, get the most powerful and durable model you can find and afford. I have heard horror stories from relatives who had cheep ones that started giving out after multiple bread making sessions. If you do not want to learn kneading or prepare no knead dough, look into bread machines. You only need to put ingredients, and everything else will be done automatically.

Kitchen aid sells refurbished units through their site, but international shipping might complicate things a bit, especially given what's going on.

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 No.16934

File: 7a81e7b88a9004a⋯.png (111.78 KB, 400x400, 1:1, de_pim_331057001001_01.png)

>>16927

>>16926

>>16933

Well, one thing that my new rice cooker taught me is that convenience is not to be underestimated. Even tho cooking rice is a simple task that only requires a pot, water and rice it takes some effort. You need to bring it to a boil, keep track of the time, check etc. Now I come home from work put water and rice in the cooker and it beeps when the perfect rice is finished. If I'm not finished with my curry or other sauce by then, the rice is kept perfectly warm without drying out or becoming mushy. Since buying this thing I make more rice because it's so convenient.

I expect the same effect with the Kitchenaid for bread, brioche, pizza etc. Sadly my neet days are over and I come home from work quite late and don't have the time or energy to do it by hand. I also hate cleaning the counter and all the flour around.

Therefore I decided to get this Kitchenaid classic. Got a very good deal at a local store. 209€ while the lowest amazon price is €336. Can't wait to pick it up on Wednesday. Seems Corona-chan is blessing us with some nice opportunities at brick and mortar stores.

>>16931

Yeah, but I don't want to wait 18 hours. If I want pizza I want it now.

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 No.16946

>>16934

It's all very subjective in the end. Most bread recipes call only for about 15 of active labor and if you see something go wrong, you can salvage your dough. You can't check up on rice too much, and it is tougher to fix it when things go wrong.

Either way, kitchenaid has other uses outside of baking. It can also ground meat, mash potatoes and shred meat.

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File: fceeae43d457491⋯.jpg (321.37 KB, 700x467, 700:467, Homemade-Pizza-Dough-1.jpg)

 No.15579[Reply]

I want to make some bread, but yeast is expensive over hear, so I'd like some advice with starter dough. I heard that if you keep it in the fridge you only need to feed it once to make sure the bacteria is healthy, but I'd appreciate some first hand experience advice and pitfalls.

I've made bread 2 or 3 times but never tried to make a starter dough

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 No.16940

>>16929

I made some beer bread years ago, but can't remember if I used bitter or lager [dark ale or light ale]. It was pretty good though - tasted alright.

I'd like to try to make some cider bread [using apple cider] - which would be more of a sweetbread I guess.

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 No.16942

File: 754a85009f41fb1⋯.png (1.58 MB, 891x1270, 891:1270, bag1.png)

File: 01bfe70862e1cd5⋯.png (919.86 KB, 995x554, 995:554, bag2.png)

>>16938

I attempted to make baguettes. I used sourdough instead of baker's yeast.

They came out much denser than I would have liked, but that's my own fault. I didn't let them proof for long enough and I didn't let the oven heat fully.

Other than that? They're alright, I used rye and wholewheat instead of strong flour, they smell great.

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 No.16943

>>16942

That flag isn't representative of where I actually live, by the way. I use a VPN, which is why I usually hide my flag.

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 No.16944

YouTube embed. Click thumbnail to play.

>>16942

This one is very instructional too. They use sourdough starter but also add some yeast too.

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 No.16945

>>16944

I'm far more interested in whatever the hell that channel is. Look through his videos, they seemingly have nothing to do with each other. I have to wonder if he actually made any of these.

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File: 1462960276232.jpg (6.7 MB, 5184x3456, 3:2, IMG_4929.JPG)

 No.9366[Reply][Last 50 Posts]

How does /ck/ feel about vegan cuisine and/or veganism in general?

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 No.16251

>>16243

Why no tomatoes?

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 No.16252

>>16251

Allergy

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 No.16260

>>16243

Something with overripe avocado so it's got the consistency of butter. Alternatively underripe avocado diced and fried like potatoes.

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 No.16937

File: a0410819e6442db⋯.jpg (183.16 KB, 1500x1500, 1:1, bars.jpg)

File: ab279d5e82f6c25⋯.jpg (131.94 KB, 1067x1600, 1067:1600, Bars3.jpg)

File: 314d1dfd226d76b⋯.jpg (109.15 KB, 660x745, 132:149, bars2.jpg)

>>16143

Is jello even vegan? I'm pretty sure it comes from boiled animal bones.

>>16243

Get some dates (preferably medjool but any will do) and raisins and blend them, the ratio should be about 4:1. Get roughly the same amount of cashews and ground them but not finely. Mix the cashews into the the fruit mixture, flatten and cut into rectangles. Whatever size you prefer.

Stick them in the fridge for a bit and let them cool. You can eat them from there, but they'll be a bit sticky. You can cover them in a thin layer of chocolate as well, it stops them from being sticky.

Trust me, these things are great. You can do anything you want with them, add any ingredient. You can throw in coconut, or cinnamon, or figs, or cut up glazed cherries, etc.

Try these even if you're not vegan, because I'm not. They're cheap and easy to make.

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 No.16939

>>16937

substitute jello with agar agar and it's vegan, just has a different texture

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File: 0c99f5a800a0b0b⋯.jpg (53.61 KB, 820x1024, 205:256, acebd953-c25c-4497-93b0-0a….jpg)

 No.16182[Reply]

I enjoy ducks

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 No.16253

>>16225

>I should I a roast a duck? I have never cooked duck before.

That should have been "How should I roast a duck? I have never cooked duck before."

There is so much variation in the recipes I have found.

Oven temperatures range from 300-400 degrees.

Some recipes call to score the skin, some to prick it, some both.

Some recipes call for flipping the duck over while it is cooking.

Some recipes call for convection, others say not to use it.

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 No.16257

>>16246

Few times I tried to roast a duck I had best result when using the rotisserie in my stove. I bake it at 300F-350F until meat itself gets to about 150F, then I turn the heat up to 500F to crisp the skin. I usually bake some potatoes in the dripping pan. That way they get flavor from the dripping duck fat.

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 No.16442

>>16253

>>16257

rubbing the skin with a mixture of salt and baking powder will also help dry the skin out before cooking to make it even crispier

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 No.16844

Invidious embed. Click thumbnail to play.

>>16253

I tried cooking duck breast this December and used this recipe. It ended up very good. Only downside is that it requires sous vide equipment, but decent circulator costs about $70.00 or you can just use beer cooler method.

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 No.16932

>>16182

this is how a duck must be filleted

http://www.youtube.com/watch?v=Fpp4IzD7_Uw

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File: afb6147eed74ac5⋯.png (157.87 KB, 220x275, 4:5, ClipboardImage.png)

 No.16760[Reply]

I've got ~30 mls of rum and ~370mls of cream. I need something to use the two of them before the end of the week.

16 posts omitted. Click reply to view. ____________________________
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 No.16919

>>16917

I was thinking of kraut, but

1: How do I hold it down?

2: It takes months to finish.

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 No.16920

File: c28b83d94746ad3⋯.png (581.32 KB, 434x577, 434:577, ClipboardImage.png)

>>16915

You can just caramelize it and use to top foods, as stuffing, or eat in a sandwich. Alternatively, you can just cut into into big, thick slices and oven bake some cabbage steaks. You could top these slices with tomato sauce, cheese, and whatever else to have 'cabbage pizza.'

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 No.16921

>>16920

Is caramelizing it like onions?

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 No.16923

Invidious embed. Click thumbnail to play.

>>16921

Pretty much. Just shred it, put on a pan with generous amount of oil, add salt, and be patient. Here is the best how to video I was able to find. In case timestamps do not work in embeds, the bullshit ends at 0:44 mark and then it's just the recipe.

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 No.16924

>>16919

>I was thinking of kraut, but

>1: How do I hold it down?

Use a smaller jar or cup, a rock, or even the core of the cabbage. Put a big piece of cabbage leaf on the top under the weight to keep the kraut from going up the sides.

>2: It takes months to finish.

A jar sized batch might be ready in 2 weeks.

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File: e2a843e6a09395e⋯.png (1.87 MB, 1200x1200, 1:1, corona let me tell you.png)

 No.16888[Reply]

What is /ck/ stockpiling? For how long?

Tips and tricks too, like how to make rice+beans have some variety.

Or turn canned soup, ramen into something more, using bare bones supplies.

6 posts omitted. Click reply to view. ____________________________
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 No.16907

I have 50lbs of wheat.

I have a hand mill but no way to bake bread the utilities go out.

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 No.16911

>>16907

Just fry the dough on a pan then. You will have pita-style bread.

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 No.16914

File: f7949bbaa77743d⋯.jpg (29.71 KB, 375x281, 375:281, cardboard_box_oven.jpg)

>>16907

If there's fire, there's potential to make bread. One of the few things retained from scouting. Bannock is what everyone was taught. Making a makeshift oven using tinfoil was how we made pizza while camping. Image is roughly how we did it, just grabbed tin foil oven from the internet.

http://archive.ph/EU1tw

http://archive.ph/veliV

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 No.16916

>>16914

Or dig a hole in the ground, make a fire in it and bake the bread in a dutch oven in the ground.

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 No.16918

>>16894

Well shit - amazing what can happen over two weeks.

Danish authorities aren't doing anything that has disrupted the supply chain just yet - I think… but borders are closing left and right to non-essential travel.

shit's going to get mildly interesting

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File: ecf1c958075415a⋯.jpg (170.58 KB, 1000x667, 1000:667, burrata.jpg)

 No.16725[Reply]

Let's compile a list of foods and dishes anons should have eaten at least once in their lifetime. Try to keep it based on ingredients and preparation and not places. So no cheesecake X from fagbakery in NYC or something like that. Post pic if possible so I can make a nice infographic once we have compiled the list. Also try to include the country the food originates from if not obvious and why it should be on the list.

BURRATA

Italy. Burrata is to Mozarella what real Champagne is to some cheap sparkling wine. Burrata is similar to Mozarella but with a finer taste and a liquid, creamy core. I'll never forget the first time I tried this in Italy. It tastes like angel titties.

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 No.16855

>>16849

What brand did you get?

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 No.16856

>>16855

Mutti

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 No.16881

>>16856

I found them at one of the international stores and difference is more noticeable than in case of centos. I tried Kirkland ones and they are better than centos too.

Another issue is that I most often use Pomi tomatoes, and that's what I automatically expect preserved tomatoes should taste like. They are closer in to San Marzanos than other preserved tomatoes I tried.

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 No.16906

File: d2b68ec5b021b7a⋯.png (890.71 KB, 960x1440, 2:3, ClipboardImage.png)

For people in the U.S., I'd say that they should try real, unfiltered, unpasteurized honey. Most of what is found in stores in purified, sometimes pasteurized to shit, and occasionally even diluted. All of that strips honey of some of the flavor and possible immune system benefits, but also makes it less viscous and less likely to crystallize. Apparently Americans like their honey to be to pour out of plastic leeching, bear-shaped squirt bottles.

If you want real honey, find local beekeeper selling it if possible, visit European stores, or get it in Canada. Honey should come in glass jars, and at least some of it might be crystallized. If you want to reverse crystallization, just put it in a warm spot for few days. If you want results faster, warm up a pot of water (do not let it boil), keep burner on so the temperature is maintained, and put your honey jar with a lid off in water for a while. You can speed up decrystalization a little bit by stirring honey occasionally. When pouring water in, account for water displacement once jar is in - you want it to reach no higher than 3/4 of jar's height. Alternatively, you could use microwave too. It's the fastest, but honey usually comes out a bit too cloudy for me.

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 No.16913

>>16906

>visit European stores

yeah nah, most of the honey comes from china these days. And they don't even have to label it properly. It just reads honey from EU countries and non-EU countries. Cheapest ones have like 95% chinese honey in them. Go to a local beekeeper and pay the price. I paid 30€ for a glass of honey not too long ago but it's worth every cent. Dark and thick as fuck and when I had a sore throat I put a tea spoon in some sage tea and I was OK 2 days later. Unprocessed honey is like medicine.

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File: ddd4b3266d95ef6⋯.jpg (70.93 KB, 571x767, 571:767, New Zealand cum.jpg)

 No.16647[Reply]

I've been baking as a hobby for a few years, but I'm really not good at it.

Are there any videos I can watch to improve my general skill? I don't want specific recipe videos or anything like that.

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 No.16689

Chef J from foodwishes make decent pastry & bread how-to videos despite not being pastry chef himself. Do you want to learn more about cakes/sweet desserts or hearty breads?

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 No.16878

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 No.16891

there are so many cooking youtube channels that show you how… just look it up yourself

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 No.16902

This channel was recommended in another thread.

http://www.youtube.com/user/northwestsourdough

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