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>>22033998
To start, I'm getting my first apartment next weekend. Whats a good pan set that's not too expensive but won't give me the tism through teflon leaching?

I rarely make curry and bought a potato. Would it be best if I cube or cut it and then boil it before putting it in the curry? Or should I cook the potatoes with the other veggies in oil before adding the water and poweder?

>>22034001
*sigh* here we go again... teflon is inert. it's non toxic and doesn't leech into your food.

>>22034016
Regardless, what nonstick pans would you recommend?

>>22034016
But its a toxin

>>22034025
anything stainless steel, just go to costco and buy the stainless set

>>22034001
just get a big stainless steel frying pan and a medium stainless steel saucepan (with straining lid is handy) and thatll be good enough for 99% of everything you're cooking.

>>22034011
what kind of curry? if japanese curry just cook it with the liquid before adding the roux. add the roux after the potatoes and carrots become fork tender.

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What to use as filler in homemade breakfast cereal instead of rolled oats? I want to lower glycemic index. Buckwheat needs soaking or cooking so that's out
>pic unrelated

>>22034084
Yes, it is Japanese. Now I suck badly at rouxs, avoid them often, are you saying I will make the roux in a separate pan or when you say roux are you just saying add flour and mix?

>>22034016
kill yourself fucking glowie its not inert whatsoever that shit will kill a bird if u heat up a pan in the same room and is a known endocrine disruptor.
>>22034001
just buy a simple brushed stainless pan at to maxx

ffff tk/tj maxx
sorry phoneposting.

>>22035332
whats your take on sol-gel ceramic coatings

am i weird for eating on the toilet. like straight up bringing plates and eating while i'm shitting

>>22035281
Seeds, nuts.
>>22035441
Yes. Fat child like behavior, also unclean.

>>22035441
Remember, smell works by picking up particles from the air, so if you can smell your piss or shit or anything else, at least some of it is getting on your food

>>22035332
yeah, you know what else will kill a bird? literally anything. these feathered fucks are so fragile, there's a reason they used canaries in mines. my dad killed his 2 lovebirds because he had a little party and forgot to open the windows. They died from tobacco smoke exposure...

>>22035470
D:

>>22035475
embrace the farticles :D

>>22035281
pic could be related, you could get or make some dense fruit/nut bread and use that (food process and toast the pieces) if you need really zero prep it's going to be hard to beat oats. you can get bran and just dump that in but it's small bits and idk if it's going to function in your application

>>22035472
>teflon is no problem bro, it's not any worse for you than...
>toxic gases in a coal mine
>cigarette smoke
very compelling argument

>>22035281
Could plantain chips work? I think they’re a bit lower GI

>>22035441
How long are you in there? I’m normally 1-2 minutes max

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>>22033998
When cooking dried beans, I know it's a somewhat common practice to sift through them and pick out any small stones that may have found their way in, and to throw away any beans that immediately float to the surface when you go to soak them.
However, when you do finally end up simmering them, should you also throw out the beans that float to the surface?
Something like 10% of the beans in my pot start floating once the water becomes hot enough, while the rest remain seated at the bottom.
It seems wasteful to throw out that many, and I've never had any ill effects from eating said floating beans before, aside from turning my home into a gas chamber.

>>22034001
cast iron skillet from your local thrift store
don't cook acidic shit in it like tomato sauce if you want to maintain its seasoning, use your stainless steel pot/pan for that

>>22035327
nta but here's an idiot-proof way to do a roux
>add 1 tablespoon cornstarch/flour to a separate bowl (ideally something temperature resistant like stainless steel, or a pyrex measuring cup--NOT PLASTIC)
>ladle out some of your curry broth into said bowl
>mix well
>repeat this ladling and mixing step 2 more times (this is called tempering--it keeps your thickener, i.e. the roux, from clumping)
>add the now tempered roux to your curry to thicken it
if your curry is still too thin to your liking, repeat the process 1 TEASPOON at a time. keep in mind your curry WILL thicken when it cools down

>>22035503
it really is. sorry you're to fucking dumb to understand my point.

>to
>calling others dumb
SAAR

ive got better at knife sharpening but my current issue is sometimes my knife cuts a little wavy through the paper test. is this a technique issue? I can't see anything visibly wrong with the edge and it performs well in the kitchen. its a 20 dollar shanzu Japanese (china) knife.

>>22033998
This thread implies that /ck/ isn’t already mainly used as a search engine for retards.

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Tried to make some cookies with macadamia nuts and they spread out like crazy, is it because the dough absorbed oil from the nuts? It’s a normal chocolate chip recipe that rested in the fridge for a couple days, dough felt stickier than normal when I was shaping the cookies but I know I put in all ingredients in the proper amounts because I weighed everything out

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>>22035327
in japanese curry you have two options. you can make a roux in a separate pan by cooking about equal parts butter and flour together along with curry spices (s&b curry powder, most likely) until it becomes a crumbly paste. then you basically do what >>22037274 said with that.
your second option is using premade roux cubes (picrel), which you just drop in the curry broth when your meat and veggies are done cooking. it melts and thickens the curry.

>>22037793
usually the recipes call for cold butter. it's possible the butter you used melted or got too soft at some point and saturated the dough. if the butter gets too soft it can cause spreading like this.

>>22037266
unless they look shriveled and evil i just eat the bean.

Is fish canned in ponzu sauce a thing? I know they can it in soy sauce, and I know they can it in lemon juice, so it would make a lot of sense if they can it in ponzu.

>>22037838
I think that’s it, thanks!

>>22035441
yeah that's extremely weird and unsanitary

>>22034001
just buy a stainless steel pan
>pan sets, knife sets
who started this meme?

>>22037748
>is this a technique issue?
probably
post an image of the sheet of paper you've cut through to show us the "wavy cut"
>>22038466
if they're a thing, i've never seen them
your best bet is checking at your local asian market
that said, i don't think they exist simply because i don't think ponzu sauce keeps its flavor as well as pure lemon juice or pure soy sauce, it's more of a "fresh" sauce if that makes sense
>but they sell bottles of it
true, but it's not reacting with the biological material of the fish? idk, i'm spitballing

>>22035441
yeah that’s extemely smart and efficient

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>>22035462
Sneeds, chucks.

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>>22033998
My sense of taste hasn't fully returned since covid. Has anyone else had this? My sense of smell seems fine which I find odd as I thought the two were linked.

Its been 5 years so I assume its never going to fully return.

On the plus side it makes some things cheaper. Why buy an expensive bottle of wine when you won't be able to tell the difference between it and bottle of wine that costs a few bucks.

Have any of you guys had problems like this?

>>22038534
I am fairly sure both my sense of smell and taste are significantly worse because of covid but without the ability to directly compare before and after its hard to tell whether something is just more bland or whether its actually my taste being fucked.

>>22038534
i think most people have this and dont know it, which is why everything at restaurants tastes so bad now and quality is inconsistent.

just ate 3 packs of indomie with peanut butter
what's a non-manchild way to do spicy peanut noodles

>>22038661
google.com/search?q=spicy+peanut+noodles

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>>22038752
i bet you complain about AI and the depersonalization of society then make posts like this.
>>22038661
for one, make your own peanut sauce. look up a recipe for a cooked malaysian peanut sauce with lemongrass, shallot, garlic, ginger, and fresh roasted and crushed peanuts - the kind they use for satay. it will be 100x better than any peanut butter based sauce you've ever had.

>>22038534
I heard eating tangerines was supposed to help, but maybe I'm misremembering a story about someone having their taste come back out of the blue while eating tangerines

>>22037266
I should also mention that soaking your beans before cooking them DOES in fact help with counteracting bloating, so if you get tired of ripping ass for the next 12 hours after making beans, definitely soak them beforehand.

I did the quick-soak technique where you cover them with water, bring them to a rolling boil for 3-4 minutes, then turn the stove off and let them steep for an hour. Pour off the bean water once an hour's passed, cover them with water again, and then simmer them until tender (took like 2-3 hours).
>>22037841
Fair enough.

>>22038776
>i bet you complain about AI and the depersonalization of society then make posts like this.
I've always hated low effort questions like that. It doesn't actually generate any meaningful discussion, it's just treating other people like a search engine. If anon had looked at a recipe himself and THEN had a specific question about that or wanted clarification on something, then I would be more than willing to help. But if you're not even willing to do the most basic stage of research yourself, then you can fuck off.
And yes I know this is the stupid question thread, but it's not the same thing.

>>22033998
Just start working at a mexican taqueria, is it normal to rarely change gloves and never wash your hands?

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>>22034001
>>22034016
>>22035332
>>22035503
How I feel geeked as hell on that sticky icky dope ass teflon fent cart.

The heat of the wok cooks the egg?

>>22035281
Rolled oats should be the main ingredient.
My mum used to make a banging muesli she learned from some Canadian girl at school. It was something along the lines of
>Rolled oats
>Coconut
>Walnuts
>Bran
Toasted in the oven then it was tossed with some sort of maple syrup glaze and raisins were added. I believe it had sesame seeds too.

>>22037266
This nigga eatin beans

>>22038940
for a place with poor hygiene, yes
you're better off not using gloves and washing your hands frequently after touching raw meats or leafy greens

but i don't have any stupid questions ;_;

>>22034026
PTFE itself isn't toxic at room temperature, however it can release toxic fumes when heated above 300c/570f.
Again, the material itself isn't toxic, so if you manage to scrape your pan with a metal tool and get Teflon flecks in your food, they won't actually do anything to you. It's just the hot fumes that are toxic.
So it's safe so long as you're not a mongoloid who overheats their pans.

How do you grill fish fileta on a grill?
Whats a good spice for lamb chops?

>>22039457
Look up some recipes for moroccan spiced lamb, it's breddy good.

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I was watching some Guga videos yesterday and decided to check out Sous Vide Circulators on Amazon since it's been ages since I last window shopped them, and holy crap they've gotten cheap (I remember when they were all like $400-600+)! Anyone have one of these sub-$100 budget (presumably Chinesium) models and does it werk?

>22039446
>the material [teflon] itself isn't toxic
yes it is you fucking moron
go eat a pound of teflon so we don't have to listen to you anymore

I made some pudding
And I tried to temper an egg and add it in
But it just cooked and now there are strings of egg throughout the pudding

What did I do wrong

>>22040482
>What did I do wrong
>it just cooked

>>22040493
The heat of the pudding cooked the egg

>>22040482
Probably added the hot liquid (I'm assuming dairy) to the whisked eggs without stirring fast enough during so before introducing the tempered egg mixture back into the custard base. Did you try sieve out the pudding from the cooked egg bits?

>>22040482
this is why if you're unsure after you temper and cook it, strain it

>>22040459
Polytetrofluoroethylene (brandname: Teflon) is a non-toxic inert chemical famous for it's non-stick properties, however it is known to release toxic fumes and chemicals when heated to high temperatures.
Perfluorooctanoic acid (PFOA) is a toxic forever chemical that is often used as an emulsifier for fluoropolymers like PTFE, and it has been historically used to make non-stick pans. It's worth noting that PFOA is NO LONGER USED ANYMORE, due to it's toxicity and associated cancer risks.
You are getting two different associated chemicals confused, since both were used at the same time to make many "Teflon" branded products.

Whats a good cooking anime? I like Nobunaga No Chef

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>>22040719
>Tonkatsu DJ Agetarou
a kid who works with his dad at their family tonkatsu restaurant applies his kitchen craft to his musical passion
>Midnight Diner (Shinya Shokudo)
not anime, but a live action SoL manga adaptation. A stoic chef runs a small, quiet diner where he'll cook whatever the customer wants. extremely comfy. good shots of the actual cooking and the finished dishes.

>>22040719
Koufuku Graffiti

>>22040719
one piece (nuggets)
initial d(airy)

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>>22038506

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>>22033998
the word shallot makes me want to start punching people in the face whenever i hear it, do those long onions really do anything different than just regular round onions?

>>22042857
yes. they taste different. onions are more mellow and mild and sweet. shallots have a stronger bite to them if you eat them raw, kind of like raw garlic but not as intense. consider them more like a garlic/onion hybrid.
theyre better for acting as an aromatic than onions are, and theyre really prominent in a lot of asian cuisine where onion would be less appropriate.

>>22042857
they're all various forms of allium, with slight variations between them, in much the same way there's 500 grape varieties but they all taste slightly different (albeit more visually similar than onions vs shallots vs leeks vs garlic)

the comparative mildness and sweetness lends well to gentle sauces which is why you see them called for frequently in most mother sauces and their common derivatives
e.g., if you try making a white wine butter sauce with shallots vs onions, the difference is extremely obvious
>>22039472
i used one of the inkbird pictured for a long time and have no complaints whatsoever
>>22042671
90% sure this is more due to the nature of the paper than the knife. if you actually want to test get a professional sharpness tester (edge-on-up is solid, $150-$300 USD

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Recipe websites are AIDS and give me wildly different opinions
How do I cook pork belly so it's crispy and tender? Bake at 450F for a half hour and then an hour at 275F? Or the other way around?
I have it dry brining in the fridge right now

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>>22033998
Do you guys think there is going to be a food shortage later this year or the next year? I have been really looking closely to the fertilizer and oil prices and I have heard that many farmers are not even going to plant at all this year
I am kinda worried so I'm thinking of buying a few tens of kilos of grains, sugar, wheat etc stuff, just in case.
What do you guys think about this?

>>22043910
>I'm thinking of buying a few tens of kilos of grains, sugar, wheat etc
it wouldn't hurt
even if food prices don't spike, buying in bulk will save you money in the long term, assuming you can store and eat it all before it goes bad

>>22043910
no. nothing ever happens.

>>22043827
450 may be too hot, you may get smoke from burning drippings. Also seems too long. I just do 400 for about 40 minutes, but put it on a rack over a drip pan. You could broil under your watch at the end if it's not crisp enough.

>>22043933
>it wouldn't hurt
it might actually hurt since nobody needs that much and when there is no shortage you're gonna have to figure out how to use it all up, probably battling mold, rot, and bugs the whole time.

>>22043910
If it actually gets that bad Ill just become a raider like in fallout

>>22034001
anodized aluminum is where its at.

>>22033998
Is lard vegan?

>>22044133
I don't think anything is really vegan.

>>22044144
what about a vegan sandwich

>>22044145
>sandwich
>bread
>yeast
>technically animals

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my high school had nachos that i really liked (i graduated in 2018), is there a way to find a recipe for them, been wanting them again ever since

>>22044156
High school food is pretty lowest common denominator but if you could find the provider you could probably figure out where to get them/the ingredients

>>22034016
Regardless of whether it has horrifying biological effects on us, the environmental damage caused by it's manufacture should be reason enough to stay the fuck away from it.

>>22035332
Just don't be utterly incompetent. Very few things require a pan above 200C, which teflon handles perfectly fine.

>>22044156
i can relate. i think about my high school burrito line every day. truly baffling that chipotle-likes havent added fritos to their topping options but my school was doing it 20 years ago

>>22044149
what purpose does yeast serve if not to eat sugar and die? what would it be doing if you didnt put it in dough? we gave it all the life it had and it lived as long as it was supposed to and then it died a natural death.

>>22044214
It's really easy to accidentally set the knob too high.

>>22034001
Stainless steel

>>22037793
You didn’t chill your dough enough

>>22038534
Just eat different flavored and intensely-flavored things for a few months. You have nerve damage in your nose and need to make it rebuild the nerve endings.
Next time don’t get vaxx’d lol

>>22044225
Of course being incompetent is easy. That doesn't make it the tool's fault.

>>22038534
>>22038910
https://www.msn.com/en-ie/health/other/chewing-gum-restores-dad-s-taste-and-smell-years-after-covid/ar-AA23tWwV

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I accidentally all the rundvleeskroketten

>>22044233
correlation is not causation

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>>22044237
do you think they'd write a similar article about a girl who regains her sense of smell because she sucked my dick?

>>22043910
I doubt it's going to be that bad for the staples. Corn, rice, wheat, they might go up but not by an insane amount. Specialty stuff however might get pretty scarce

>>22044214
>above 200C
on a side note, they are now lining car fuel systems with Teflon. What temps does fuel get to when it is ignited?

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i was thinking about buying a fancy roasting pan, but why should/not i just buy a decent electric roaster?
i'd like to cook a turkey 1/2 mo.

>>22044845
Seems like an oven, but only good for doing one thing. What's the point? Don't you already have an oven?

>>22044846
idunno, it' does something else? i think one had a defrost option

>>22044845
I've only used an electric roaster once but it turned out really good. my aunt didnt have oven space at thanksgiving so i had to use the roaster. but it was no fuss. it's very easy to check the turkey if you need to, and it stays moist where you want it to and gets crisp where you want it to. the only thing I'd say is it takes up a significant amount of space both on the counter and in storage so make sure you have that space to spare.

>>22044848
>defrost
Just move it from the freezer to the fridge. Seems like a retarded waste of money and space. The epitome of a solution in search of a problem.

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Does pee taste good like poop does?

>>22033998
I'm on a budget for a couple weeks.
>Rice
>Potatoes
>Milk
>Hot dogs
Am I missing anything?

>>22044864
Beans?

>>22044864
hot sauce

does any one else get sick from pork? specifically pork butt. i get nauseous at the (cooked) smell and my stomach turns. i can even barely handle baby back ribs now. it wasnt like this a few years ago. did i get bitten by some pork ruining tick?

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Give it to me straight, how much do I need to actually be mindful of things like cross contamination and salmonella in the kitchen? I am not a germaphobe but I do wonder if I'm doing overkill sometimes. I use different cutting boards for meat and vegetables but I wonder if soap is enough for knives, I'll often rub it down with isopropyl alcohol after handling meat before storing. I wash my hands diligently but I wonder if chicken juice is everywhere, on pepper grinders paprika, etc. Then the sink where I wash the cutting board, all that shit is getting in my scrubber or other utensils, God help me if the sink is full from my roommates and I need to wash the board. But remember I am not a germaphobe.

>>22044978
just wash with soap and water (preferably hot water) and you're good. make sure to make bubbles. as far as cross contamination, i have one cutting board for meat and one for vegetables and i never mix them.
dont go crazy, but generally you dont need to worry about invisible splashes, or touching things like salt shakers and leaving a stain that's gonna infect you later.
the main thing you want to avoid is getting meat juice on veggies you're going to eat raw, like a salad. if you're doing several dishes at once and you're really concerned, consider getting disposable gloves you can use for handling meat.

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>>22044864
crab leg

i have a fuckload of dif colored bell peppers and i am making pizza tmrw. can i make some sort of italian pizza sauce using half tomato and half bell pepper as the base? any recommendations for processing the bell pepper like roasting them first?

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>>22033998
When a recipe calls for green onion, should I only use the hollow green part or should I use more of the whiter non-hollow part?

>>22046176
that almost always means just the green part, or at least as far down as you'd be comfortable eating raw. once it's really down to the bottom it's basically a regular onion
>>22046117
yeah roast peppers, onion, tomato and blend with garlic and herbs, salt and pepper and you're set

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Has anyone tried Yoda's piss yet?

>>22046205
this little dude off so much vitamin B he got magic powers

>>22046224
I'm a wizard, my powers are innate.

>>22046233
A C T U A L L Y T H A T W O U L D M E A N Y O U A R E A S O R C E R E R

>>22046262
fag

>>22046117
i feel like this wouldve paired well with the string carrot shreds ive had sitting in the fridge... should i have blended them in???
if i had blended them in, should i have softened them up somehow/someway first?

>>22038534
yeah, post covid ive gotten a really strong taste for mustard and cayenne pepper, other stuff doesnt reallly hit like it used too... welll a few years ago it didnt hit like it used too, but its been so long that i cant really compare. now i just drench most of my food in mustard and/or cayenne pepper sauce

>>22046332
carrots would add sweetness, could be good in the sauce. cook them down a little first with the peppers or tomatoes or whatever.

>>22046176
green for garnish, white for cooking.
green is sometimes cooked too in asian recipes but in the west it's mostly used as a finishing garnish, finely chopped into rings. if i will use the green part at the end, I'll often saute the white parts with whatever else I'm using in the actual dish, to avoid wasting the onion.

>>22034001
a stainless steel frying pan that's big enough for your needs, an stainless steel sauce pan of appropriate size for your needs. Small and large have their own advantages, so choose your pick, or if you have the money, get different sizes. In a perfect world, you'd have a small and large/medium of each.

If you got the extra budget after buying the SS pans, a heavy cast iron is a good choice too.

SS has good conductivity and okay heat retention, a heavy CI has less conductivity and thus better heat retention. Obviously, both have their advantages depending on what you're cooking, but SS in general is more versatile than CI

>>22044174
this. It also has a low lifespan so you're just wasting money and building up environmental waste

>>22034011
sorta your choice. People already talked about the roux aspect, so imma ignore using potatoes to improve mouthfeel. Out of impatience, I'll often microwave the chopped potatoes and carrots and toss them in at the end to skip the 10-15 min of simmering.

On the other hand, cooking the potato in the liquid means the outer layer of the potato and carrot absorbs more of the cooking liquid, meaning the potato tastes way better than adding it to the end. Esp if you need to simmer to finish cooking the meat you've browned beforehand, put them in before.

>powder
You mentioned adding the potato before the water and the powder. Just to be sure, you should add the powder before the water (and then add potatoes after the water) to perfume the oil with the oil soluble compounds, though being careful not to burn them (lower the heat, mix well, and splash a little water if you think it's getting too hot). It's my last step before the water, and a little after the tomato paste if using. You may keep some powder to add to the end too, esp if you're simmering for a bit.

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>>22046417
>improve mouthfeel

>>22037266
>throw away any beans that immediately float to the surface
I eat beans a lot, and I don't really throw away floaters unless they look really ugly like shriveled.

>>22037793
Assuming you've made those cookies before with just choc chips and they weren't sticky and had good firmness when you put them in and they came out fine, the excess oil from the nuts is a pretty solid guess for what happened, nice find. 23 out of 30 g of it is fat, goddamn! But the dough definitely is less than 75% fat, so you got a sort-of pressure gradient.

Imo, if you're doing anything new or testing a new recipe, it's best to do a batch of just 1-3 cookies instead of the whole thing cause if they come out bad, you can "easily" adjust the dough, but often need to get it to room temp first though, ugh. In this case, you noticed it was stickier, and I'm guessing it was also softer too, perhaps cause of the oil? That's a real bad sign imo and I would've had doubts if I noticed that. I add like 5-10g of flour at a time to adjust the dough until it's a little drier, but you still gotta put it in the fridge again to know how much it hardens and sticks to your fingers. Baking fucking sucks to adjust compared to normal cooking, christ.

If you do this again next time, see if it was as sticky or soft right before you put them in the fridge. And when it's out of the fridge, see if the dough is softer, at least next to the nuts. Im not certain how much oil is allowed the permeate through the dough, but if water can diffuse then maybe oils can too.

>>22046472
Thanks for the detailed response, I think I’ll try it again but sprinkle the chopped macadamias on a couple regular chocolate chip cookies right before cooking and see how it comes out

i stopped smoking spliffs all day over six weeks ago and recently every night i still have an incredibly insatiable appetite. could this be becuase i am still eating candy? could it be dehydration, i know if i pound water in the evening while i have 'the munchies', my appetite does not go away.

I made a lemon sorbet, but the flavor seems a bit "harsh".
Any suggestion on how to soften the flavor?

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>>22047196
Possibly your reptile brain is searching for another vice.. or something idk wtf I'm talking about.

>>22047206
if it's too sour just balance it with more sugar. freshness of lemons also plays a part in how mellow or biting the juice is, so make sure theyre plump with soft smooth skin.
you could also use meyer lemons or add a tangerine or something.

>>22047214
>if it's too sour just balance it with more sugar.
The sourness is fine to my taste.

> freshness of lemons also plays a part in how mellow or biting the juice is, so make sure theyre plump with soft smooth skin.
Kinda the end of the season where I live so the pickings were slim (I picked them straight from the trees).

>you could also use meyer lemons or add a tangerine or something.
I already made it, but I can still make changes.
Though I'd rather avoid adding a different fruit into the mix.

I know fat can smooth out a sour flavor, but will adding some cream into the mix be ok?
If I did do that, I'm thinking just a couple of tablespoons to about 1 liter of sorbet mix.

im tired of beans and rice burritos and i have some el pastor and some cannellini beans.

im thinking of processing cannellini beans into hummus with sum tahini/parsley/lemon/cumin ...or no cumin?!?!?!
and then making a wrap with too much cilantro+other leafy greens, what yall thank?!!!

>>22047224
go for it. i would use cumin.

>>22047224
cannellini's are creamy so sounds fine for hummus. Cumin is a cliche hummus ingredient. Zaatar is good too.

>>22047397
if he's cooking it to pair with pastor there's no reason he should use zaatar over cumin

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I got a stupid question for you /ck/
I bought a Jaccard tool for $5 to tenderize my chicken breast and it werks like a charm, but can I pre-butterfly & tenderize my breasts with it and then freeze them or should I freeze them whole and then only tenderize them after thawing to cook?

>>22047222
>I know fat can smooth out a sour flavor, but will adding some cream into the mix be ok?
>If I did do that, I'm thinking just a couple of tablespoons to about 1 liter of sorbet mix.
Can I get a follow up on this?

Not a question but I realized why I've been such a dipshit at cooking rice on the stove. When you bring it to a boil it's gotta be an aggressive boil not a pussy boil covered the whole time then bring to a simmer until ALL that liquid is gone if you got rice sticking to the pan oh well it's for a good cause, fluff SPARINGLY and leave covered until the rest of your meal is ready. It's all about an aggressive start and a cruising finish.

>>22048064
nvm. Added some powdered sugar and cream and reached the flavor I wanted.

>>22048099
i used to get wet overcooked mushy rice even though i would reduce water and cook time. but i started soaking 15 minutes before cooking and i never let it get to a hard boil and all my problems went away.
what was wrong with your rice before you changed your method?

>>22033998
whats the difference in cooking butter vs oil

for example for broccoli or mushrooms or eggs in a pan
why should i keep butter on hand that spoils faster than just having a bottle of oil?
is there are noticable difference in taste afterwards or can i just use olive oil for everything?

>>22048165
You can use olive oil for everything you've mentioned.
The main difference with butter is you'll have a buttery taste and butter has a lower smoking point than olive oil.

>>22048167
Thanks!

Probably the mother of dumb questions... but if i cook a meal (like some online recipe for a dish from a foreign country) i have never eaten before how do i even know if it tastes right/correct as it should be when i am eating it lol

So how do I use baking powder/soda in yeast recipes?
I can't stink up my house cause my chud parents and neighbors can't stand the yeasty smell

>>22048170
You don't, there's no way to tell if you didn't taste it before.

>>22034001
Son....
Get a wok

>>22048177
google soda bread.

>>22048165
why would your butter spoil? dont you have a fridge?
>>22048170
if it tastes good it's right.
your question has made me insane.

>>22048182
But I want to make brioche doughnuts

>>22048165
Use clarified butter
It has a better shelf life and gives enough buttery taste
If it gets expensive to buy then make it from butter yourself

>>22048186
>If it gets expensive to buy
theres no reason to ever buy clarified butter in the first place. you can literally clarify butter in the microwave.. it can be done by a goldfish

>>22048170
>make 10 different recipes for coq au vin
>they all taste slightly different
you need to meditate on the meaning of true flavor

>>22048184
No promises it will come out as good as with yeast, but the substitutions are as follows:

If using baking powder, just use the same amount of baking powder as you would yeast.
e.g. 1 tbsp of yeast = 1tbsp of baking powder

If using baking soda, replace the amount of yeast by half the amount of lemon juice and half the amount of baking soda. Baking soda needs an acid in order to release CO2 and cause the dough to "rise".
e.g. 1 tbsp of yeast = 1/2 tbsp of lemon juice and1/2 tbsp of baking soda.

>>22048187
Then he should just do that

>>22048183
>if it tastes good it's right.
dont know why that wasnt obvious to me before but now it is lol

>your question has made me insane.

sorry i overthink shit to a ridiclous degree :P

>>22048194
>dont know why that wasnt obvious to me before but now it is lol
I don't think your question was stupid, you might like how it tastes, but to a "native" it might taste wrong.

>>22048195
natives cant even agree what something is supposed to taste like between themselves. ask 10 people what chili is supposed to taste like and what you're supposed to put in it.

>>22048198
lol, I guess that's a fair point.

File: 10.jpg (145.7 KB)

>>22048168
You can also buy clarified butter aka Ghee in jars that has the milk solids removed so it can cook at high temps without burning and also still give a buttery flavor to a dish.

>>22048230
>clarified butter aka Ghee
not the same

>>22043827
watch the pork belly video by future canoe

>>22044231
>That doesn't make it the tool's fault.
it does if the tool poisons you

>>22044864
Beans.
Try and get chicken instead of hot dogs if at all possible.
Rotisserie chickens are (or were) surprisingly good deals for how much meat you get. Just be sure to disassemble the chicken as soon as you get to your car to check if it has green muscle death disease; if so, go back immediately to get a refund.
Canned fish.
Generic multivitamins.
Bottled water, if you don't trust the piping at your residence or the water in your area.

>>22045004
How much were these, and at what grocery?

>>22048235
The tool doesn't poison you, your ineptitude poisons you. If you cut yourself while chopping vegetables it's not the knife's doing.

>>22047206
>>22047222
If the sourness is fine, what exactly is "harsh" about the taste? Did you zest too deeply into the lemon and get a bunch of pith into your dish? If the harshness tastes kinda bitter, that's likely what happened.
>>22047818
I'd only tenderize them after thawing. Pre-tenderizing them before freezing, you might start running into texture issues. Still, you might not; pre-tenderize one chicken breast as an experiment, and see how it goes. My only other concern is that pre-tenderizing them before freezing would create more surface area inside the chicken for bacteria to propagate in.

>>22048165
Butter: Tastes great, low smoke point, so it burns easily. Only use it to cook stuff on low-medium. You're not going have a good time trying to sear meat in butter.

Oil: Tastes meh, even with flavored oils.
(Olive oil can be an exception, but that's mostly when pouring it "raw" over stuff like bread, or using it in sauces.)
Higher smoke point(s) than butter, depending on the oil. Use this to sear meat, stir fry veggies, etc. Use it to cook stuff on medium to medium high.
If your pan is smoking when using oil, you have the heat on too high.


You can cook all three of those things with either, it just depends on how you want to cook them. You can even add some butter to your oil to raise the butter's smoke point a bit while retaining the flavor.
Butter simply tastes better. The reason food tastes so good at restaurants is because they use boatloads of butter.
You could definitely use olive oil for most things, but it does have one of the lower smoke points among the oils. Don't use extra virgin OO, that's for garnishing. A good general purpose frying oil that's cheap and has a high smoke point is peanut oil, but if you're on a budget, generic "vegetable oil" will do (it's usually canola/rapeseed/"grapeseed" oil).

>>22048249
>If the sourness is fine, what exactly is "harsh" about the taste? Did you zest too deeply into the lemon and get a bunch of pith into your dish? If the harshness tastes kinda bitter, that's likely what happened
I didn't zest, I only used lemon juice (freshly squeezed).
By "harsh", I meant too hard, too sharp, not smooth enough.
Anyway, I ended up adding a bit more sugar and about 50ml of cream and got the flavor I wanted.

>>22048231
it's essentially the same, indians are just uppity about it

>>22048239
no the tool is definitely poisoning me
if i overheat a stainless steel pan i don't get steel poisoning
if i overheat a cast iron pan i don't get iron poisoning
if i overheat a teflon pan i get teflon poisoning, therefore the teflon tool is poisoning me, not just my incompetence

also yes if i cut myself chopping veggies the knife is probably too dull and it slipped. idk why you're so intent on shilling for teflon and trolling on /ck/ of all places

>>22034001
I'm a big fan of Tramontina Signature Tri-Ply. You can get it on Amazon if a local store doesn't carry them.

>>22048266
Fair enough, glad it worked out! I do recommend using some zest next time though, it adds some nice bright floral flavors.

>>22048269
If you misuse a tool and harm yourself in the process, of course it's your fault.

>>22048273
Yeah, using zest totally slipped my mind.

i have a lot of red bell peppers
whats good process for storing roasted red peppers in fridge?
>slice into strips
>oil +salt+ bake on pan at 400*F
> place into glass jar and submerge in regular olive oil? is sunflower seed oil fine?
theres probably gonna be a big gap of
air in the jar but im probably only gonna keep it in the fridge for a week or three.

what about a taqueria style salsa that utilizes red bell pepper? would it end up too sweet? if i process the peppers now, i should be able to incorporate them into a salsa, later, ya?

>>22048620
>regular olive oil? is sunflower seed oil fine?
Either is fine.
Make sure you sterilize the jars first, and that the pepper are fully submerged in the oil.

>>22048620
Both oils are fine. As long as they're submerged, they won't grow mold. But since it isn't really acidic, you risk botulism or anaerobic microbe fouling it up. Odds are it won't, like I eat old rice all the time, but it's a risk you're taking. I honestly just put it in the freezer since I don't intend to use roasted peppers whole. The ones you can get at the store go to good efforts with millions of dollars of equipment to making sure the consumer isn't getting anaerobic microbes fucking it up

One week sounds perfectly fine, but for three, I personally wouldn't do

>>22048238
bout tree fiddy. the store is an uppity gourmet shit store only in texas. this brand might be a house brand idk

>>22048620
you can use red bell in salsa. it will be sweet but it will be good. you can process it now and use it later. for salsa i would suggest a hard char on the pepper to blacken the skin, put it still hot in closed ziplock bag for a while and the skin will become loose and easy to peel. then you can process it however you want, in oil or freezing or whatever.
use red chilies in your salsa if you want it to stay red and not turn brown. guajillos, arbols, and piquin are good..

>>22040662
Why use a pan that COULD release toxic fumes though when there are pans that don’t do that on the market

>>22040719
>>22041010
I’m so excited to add these to my list
Another one kind of; Dagashi Kashi
It’s about snacks

>>22048328
The tools attributes still contribute to the cause/consequence.

File: IMG_0080.jpg (395.9 KB)

>>22048328
I forgot my pic

i have a can of sardines and some white rice. do i just dump the can onto the rice, olive oil and all? what if its an alternative oil or water?

>>22048262
Thanks!

>>22049478
I wouldn't dump the liquid the sardines are in on the rice.
Just seems like it would make it to "watery".
If you really like the flavor of the liquid, you can drain the can into the water you use when you're coking the rice.

>>22040719
>good
>anime
Pick one

>>22044935
I'm assuming that your ingestion of copious quantities of semen has somehow altered your brain's ability to properly process taste perception.
Your options now are to either give up pork entirely, or find enough guys to jizz on that pork butt for you before you eat it. That should fool your brain into believing that the pork is also part of your natural diet.

File: mummy yeast.jpg (458.5 KB)

>>22033998
would you eat bread made from mummy yeast?
https://www.telegraph.co.uk/world-news/2026/06/03/sourdough-made-from-yeast-inside-europes-oldest-mummy/

>>22044935
That's Alpha Gal syndrome, you can get tested for it (medical history + blood test).
Unless you have reason to believe you've been bitten (geography, reaction to other red meats), it's probably not that.
Did you have a bad experience (food poisoning, etc) that could create a negative association?
My brother had something similar for a couple of years. Eating chicken made him nauseous, he wasn't disgusted with chicken meat in general, and as long as he took something against the nausea he had no problem eating chicken.
We were never able to figure out what it was and it passed after a couple of years, as I mentioned.

>>22048231
All ghee is clarified butter, but not all clarified butter is ghee.
So unless your brown ass was in the room with the person making it, you're not really qualified to decree whether or not the clarified butter someone made is or is not 'ghee'. You may kindly STFU now, saar.

File: 20260528_123124.jpg (2.8 MB)

I bought some beenz, opened a can and realized a few of them don't have juice. Are they ok to eat?

>>22049966
Show me the rest of the can's label.

>>22049922
You are aware they are going to end up selling the bread and beer to tourists, right?

>>22049970
I already threw it out

>>22033998
Is eggs shellfish?

>>22049302
forgot your brain too

>>22050009
Guess it depends on if you think it's alive

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>>22035281

File: IMG_3935.jpg (55.8 KB)

>>22044237
Midwit barely evolved nigger with access to the Internet award

>>22054291
do you also believe that splashing water on a rock will bring rain because it happened one time?

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>>22050009
Only if you don’t share them

I stupidly left bolognese sauce (just the sauce) out overnight instead of putting in the fridge/freezer, so about 10 hours. Should I toss it? Feels like a waste but if it's that or get violently sick I'll have to do that

>>22054812
i wouldn't do it but you probably won't die.

>>22054812
If it were me, I would throw it out if it were just one or two portions. If it were a big batch, I'd give it a smell and taste test and if it seemed fine I'd eat some and freeze the rest right away

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>>22033998
>Stupid questions that don't deserve their own thread
What's the best way to boil water?

>>22054887
application of heat

>>22054880
>>22054883
Late reply but yeahhhh I'll just chuck it I think. Feels like waste but I don't want to risk anything.

>>22054887
Water in pot --> pot on stove --> turn on flame --> wait til it's bubbling/boiling.
Alternatively: use an electric kettle.

>>22033998
Can you use crushed chocolate chip cookies as a base for a no-bake cheesecake? Better yet, can you make a giant cookie base from scratch and put the filling on top, or would that be too dense?

>>22054887
Depends on how much water. For less than 2 cups, a microwave is perfectly fine. When I want a bowl of pasta, I microwave the noodles in water cause it's only a meal for me. Same for frozen dumplings. The microwave is a tool that you gotta learn how to use like any other tool. But you cannot microwave metals cause they potentially build up sparks.

An electric kettle is good for any size it holds and below, so generally like 8 cups of water or less. Actually, for noodles, I tend to use the kettle to boil the water, then microwave the noodles in that water cause it shortens the time imo. Definitely not for frozen dumplings.

If you're boiling a larger amount of water, stove is best cause it can hold the metal container of the water.
Induction > electric > gas I believe is what people commonly say.

>>22055327
you can crush the cookies and it'll be good. i think a whole cookie could have problems in cutting because it's gonna break and crumble. better to just grind it up to begin with.

>>22055327
For a graham cracker crust, you got the butter = oil + water melting and binding the cracker crumbs together while keeping it somewhat moist (not too dry). The sugar helps with the moisture too. If you mean using the cookie crumbles in replacement of the graham crackers, sure, sounds fine, but remember the crust isn't only crushed crackers.

>no bake
Oh uh. Well idk what a no bake crush is like. I'd imagine it's crumbly if there isn't anything to bind them together. But again, cookie = cracker is fine imo.

>entire cookie
If you make an entire large cookie base - so this isn't no bake - you'd have to do a thin layer cause cookies will rise, but then it's also more inclined to be dry. The real issue I see is that a drier cookie will absorb a lot of the moisture from the filling so the top is gonna be mushy, and a thin layer might mean the mushiness goes to the bottom too. The butter really helps prevent a soggy cracker. But what you could do is do a little eggwash on top to get a more waterproof seal. But if the cookie is too dry and isn't absorbing enough water from the filling, it might not be the type of cheesecake you want. I mean, people like their pie crusts to be dry and buttery so maybe it's okay. But if you want a more cheesecake like crust, maybe go for a cookie recipe that comes out softer. Or hell, a super buttery cookie.

You'd have to do some testing cause idrk

>>22055327
What do you usually use for a no bake cheesecake? My family always bought pre-made graham crust of we weren’t making real cheesecake.
If that’s what you’re used to, i would suggest using crushed cookies+butter and then giving it a little bit of a toast in the oven.
Does that make sense?

>>22055327
Crush cookies.
Mix with some melted butter.
Press mixture into base of cake mold.

I wouldn't try to make a giant cookie base, because, for one, I'd be worried about it cooking through, and two, it will probably not have the crunch you're looking for.

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>>22054887
Metal Kettle:
https://www.youtube.com/watch?v=_yMMTVVJI4c
https://www.youtube.com/watch?v=RpoXFk-ixZc
It it literally several minutes faster and uses less electricity to boil a kettle of water and dump it into a pot to make pasta/soup than boiling the same amount from cold start on the stove or in the microwave (and the microwave is also still faster than boiling water on the stove). Now if you'll actually want to make the switch to using a kettle/microwave to jump-start your water-based cooking with is up to you.

>>22055491
What about induction stoves? They're crazy fast to boil a pot on the highest setting. I hate the sound my electric kettle makes, it's loud as fuck at the beginning. Even after cleaning it's way louder than induction stoves.

>>22033998
Are containers and such from the dollar store safe to use? It'd be nice to get a bunch of those oil bottles and measuring cups for dirt cheap instead of paying 5x as much or more.

>>22055539
you're either afraid of microplastics or you arent. beyond that, as long as they dont have bpa then theyre fine. even if they do theyre probably fine as long as you dont heat them and dont use acidic stuff in them.
if you live in USA, there's a certain japanese dollar store that carries lots of metal measuring cups/spoons, glass oil bottles, etc for like $2 each and then you dont have to worry about plastic at all.

>>22055539
All plastic leeches over time into food. Especially if you re-use them and/or heat them. I'd only bother with dry and cold stuff for those. Not that anything 5x as expensive would be noticeably better as long as it's plastic based.

If you only care about longevity you're probably going to spend less replacing dollar store stuff more often than getting anything more expensive and replacing them twice less often.

>>22055539
Anything made of plastic will leach microplastics into your food.
You shouldn't be warming stuff in plastic containers, no matter the quality.
If you're really concerned, get a couple of stainless steel or glass containers.
Other than that pretty much any plastic container you buy will probably be the same.

>>22055539
Accurate measuring cups are fine, since they don't really store any food. For storage, glass is probably best imo

>>22055462
>>22055479
Crushed cookies it is, thanks.

>>22055474
>>22055478
Crust
Normally the crust is digestive biscuits (similar to graham crackers for burgers) and butter, but I find it often is the weakest part of the desert and was trying to think of ways to liven it up a bit.

>>22034001
Nowadays most non stick pan use pfas free ceramic coatings