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Comfy Baking, Brewing, and Cooking Anon 12/30/2022 (Fri) 05:37:33 No.763
Baking, brewing, and cooking are berry important hearth-building and health-building skills. They are a surefire way to make yourself /comfy/, Anon! What are you baking, brewing, or cooking at the moment? How is it coming out? What will you be trying next time? Is there anything you'd like to try improving? Is there something you'd like to learn? Maybe you have something you'd like to teach us? I tried some old things and new things today! Pics related are: >the bread I made earlier today; a shrimple white cobb loaf. This was the first time I was just able to make it from memory. It felt great to be able to just reach for the ingredients and go through the motions. As luck wood have it, the prove went well and the slashes formed up beautifully. I was worried that the crumb inside wood be a little wet but it turned out berry nice with a good chewy crust. The loaf is wrapped in beeswax cloth now so I can eat it over the week. I'm considering getting a sourdough starter going but I don't know if I'm good enough to handle it yet. >my first attempt at glazing carrots Apparently glazing (which I have found out is different from caramelising) is a basic technique that even professionals find difficult to get perfect eberry time. I think my first attempt here had just a touch too little water and a touch too little sugar, though I reckon I got the butter correct. See how the finished carrots don't have an even glaze? They still tasted berry good with some parsley and finishing salt. Next I'm going to try blanching with asparagus. >sous vide pork tenderloin >fell for the sous vide meme Yes, and I love it! Weirdly, the garlic I put on these pork tenderloins was stained bluish-green by the other herbs during the water bath, but they cooked down to a tasty colour during the two minute finishing sear. I had the pork together with the carrots for dinner. They tasted great and I felt a great upswell of wellbeing after I finished them. Your turn, Anon!
These are amazing OP, holy caca. Wood definitely eat. Do you have any tips/words of wisdom for beginners? Something you've picked up from your experiences?
>>765 >Do you have any tips/words of wisdom for beginners? I am a novice, but I suppose I'll share some of my undercooked advice anyway. The most important thing is to actually cook. Get into the kitchen and make something. A home-cooked meal can nourish you in ways restaurant food or takeout shrimply cannot. Don't treat cooking as a bad chore. It is a chore, but it's a chore that lets you have fun chopping and smelling and touching all kinds of nice things. Once you realise this, you pay more attention and get better at things because you enjoy it. Remember that your food need not be perfect to taste really good. But do pay attention: Does it taste good? If you do it a little different the next time, does it taste better? Get a good knife if you can afford to. Expensive does not automatically mean good, but if you buy cheap you'll buy twice. But even a cheap knife will do the job, so don't get hung upon equipment. You only really need a good french knife and a good utility knife. Treat your knives with respect. Hone them before use but do not try to use a honer as a sharpener. Learn to measure and weigh as second nature. You must learn to follow recipes consistently. Do learn the basics of using salt and acid. Seasoning is so important. Herbs too! When learning to bake, be prepared to suck at it at first. You need to get the bad loaves out of the way before you can make good ones. Does that help?
>>766 Oh, and TASTE as you cook! You must taste what you are cooking, as you are cooking it! Bite into pasta to see if it's properly al dente. Take little sips of sauces as they form up. Dip your finger into dressings as you make them. Eberry one of your senses must be involved as you cook.
>>766 >>767 Yeah that really helps, thanks anon. I don't think I'll be able to get ingredients any time soon but I'll post my experiments when I get to it.
Last thing I baked were snickerdoodle cookies last week. Can't enjoy them now because I am on a cut, but man they have to be my favorite cookie. They just have this chewy, light, and not too sweet thing about them. Add a glass of milk and it's just the best.
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>>763 That's an impressive bread you got there. How do you get it to rise so much? My bread always ends up flat :C
>>763 When baking bread, preheat oven to 250C with a heavy cast-iron pot with a lid in it. When preheated, take out pot, put dough in pot, cover pot with lied and put in oven for 45 minutes at 230C. Makes crust like from the bakery. >>770 Not OP, but long proofing periods (24 hours in total) and after 8 and 16 hours, stretch the dough thoroughly by picking up an edge, pulling it as high as it goes without ripping and pressing down again in the middle, then repeating the step along the whole dough. Form after 24 hours, proof another hour in a form, then bake. I've mostly been living off peas' pudding lately. Water a pound of legumes, get a large pot of water/berry berry light stock boiling, tie legumes slack into a finely woven cloth, cook for 90 minutes, turn out and mash legumes, mix with a tablespoon of fat (if not solid, add more flour), 3 tbsp of flour, 1 tsp of salt, some pepper, tie up snugly in the same cloth from before and cook for another hour, turn out in loaf tin, let cool and put in fridge. Then cut off slices and fry them up in some fat. The recipe has a large amount of possible variety in legumes you can use and spices, and it has some of that bready quality that means you can eat it eberryday without getting sick of it. Just add some carbs and vegetables and you've got an easy (if not quick) complete meal plan. I'm also into historical cooking. Roman cuisine is fascinating. It's a pity you can't get Ofellae delivered anymore.
>>771 I see. >long proofing periods (24 hours in total) and after 8 and 16 hours What is the ambient temperature of the proofing environment?
>>772 Normal room temperature, about 23 degrees.
>>770 You have to eat all the eggs. I knead in a way that rapidly develops gluten by trapping extra air in the bread but that just means I knead less rather than it rising more. I don’t do extended resting or proving - the loaf you see in OP had an hour of each - and I make sure my oven is nice and hot with a stone to store extra heat so that the yeast gets to have a final party before it dies off. If your bread comes out flat then you aren’t adding enough yeast, or over/under-kneading, or over/under proving, or you’re not shaping with a nice spine underneath to help make it rise up instead of out, or you aren’t slashing just before the oven so that the bread expands in the directions you want. Basically if your bread fails to get its oven boost then either there’s not enough gas in the bread and the gluten’s still too tight, or there’s too much gas and all the lovely little pockets have burst into each other during the prove which creates a big floppy balloon that won’t go anywhere. The latter habbens when you prove too long or too aggressively.
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I had a /comfy/ck/ day today. I just finished cooking my way through a chained cooking combo. Please endure this borderline blogposting. I had too much milk. I didn't want to throw it away. So I looked up things to do with extra milk. THING ONE Ricotta. It turns out that making ricotta cheese is quacking easy. I had no idea. Traditionally, ricotta is made with the spare rennet in the whey left over from making mozzarella but you can make it just as well with a bit of lemon juice. I had a liter of lightly pasteurized milk so I just had to heat it to a little before boiling, add a touch of lemon juice and salt, then drain the curds when they'd properly separated. The result was creamy and tasty.
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>>775 THING TWO Chicken in milk. This recipe is supposed to be done with an entire chicken but I only had a couple of chicken breasts so I scaled it down a little. The milk sauce separated just a little as it cooked together with the chicken juices. Didn't taste milky at all - more like a slightly sweet and berry herbal solid sauce. I roughly cut some potato and steamed some broccoli and had the whole thing for lunch. I suppose it'd have been even better if I'd roasted an entire chicken in it because then the chicken juices wood have blended with the curd-sauce.
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>>777 THING THREE What to do with the whey left over from the ricotta? It turns out that whey can be used instead of water in bread! I made a shrimple cobb loaf with some of it. The crust came out chewier than I'd ever felt before, and the crumb had a new flavor I can't quite describe - it tasted deeper somehow.
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>>778 Yoko here holds down my cup noodles while they go through their three minute cook. When she isn't fulfilling her sole purpose she's eye candy for my range hood. THING FOUR Whey can also be added to soups to deepen the flavor! I added the rest of the whey to this here pork and cabbage soup. (I say pork and cabbage soup but it's really pork and cabbage and butter and onion and herb and garlic and cauliflower and paprika.) Had it with the whey bread and OH MY FUCKING GOD it did something. Some kind of bonus synergy between whey-enhanced foods, I don't know. The bread slice was dense and chewy even when soaked with soup and the flavor of they whey added extradimensional umami with a hint of sweetness. Finished off the evening with some rye whiskey cut with bitters and benedictine herbal liqueur - an Old Fashioned-style cocktail with the honey standing in for the traditional sugar cube. COOK SOMETHING ANONS, I want to see your food.
>>779 THING FIVE I used the ricotta to make ricotta pancakes but was so busy eating them that I forgot to take a photo.
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I'm new to dabbling with dough. What do you think of this thing I made? It's got pepperoni, eggplant, 3 kinds of cheese, and a homemade tomato sauce.
I made a jar of sauerkraut which has been fermenting for about a week, my problem is I have no idea how it should taste like, since I've never had it. I kinda like it so I guess it turned out ok. >>781 Looks great, anon. Hope it tasted great too.
Edited last time by Chobitsu on 12/30/2022 (Fri) 07:13:54.
>>781 That looks incredible anon. My mouth is watering. Did you use a yeasted dough or a pastry style? >>782 Different saurkrauts taste different but my ideal is a little crunchy with a gentle vinegar flavor and slightly sweet. I like to heap it next to what I'm eating, almost as a condiment. In the end what matters is that you like what you're making, right?
>>783 The only kind of dough I know how to make: water, yeast, salt and oil. The sauce was the best part, my dough still needs work. I need to get cook time and temperature right and I really need a baking stone.
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Here's something I make often. Chicken cacciatore for one made in a small dutch oven. Picture taken before I added the cold ricotta.
>>785 That's a nice plate. And the food looks good too.
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The other day I made up a masala for a korma, grinding up cashews along with a bunch of spices. I had some of it left over so I cooked it together with sausage, ginger, onion, garlic, chilii paste, beans and some other things. Then I made some flatbread over the stove to eat it with. Came out really good. It's a yeast dough rolled berry flat so I can rip it open into pockets.
Grilled porkchop with caramelized onions, asparagus, and comfy potatoes.
>>788 I recognize that table, glad to see you around. Gonna make that recipe that swede gave us back then, and one of these days a tour on how to make northern chorizo. >Grilled porkchop with caramelized onions Reminds me of a chinese recipe, white rice with caramelized onions and pork glazed again with BBQ sauce.
>>789 Are you from /ck/ on julay? It's actually still alive but tor only, just so you know.
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>>790 I don't understand, it's not a porn board, why Tor only? Also just checked it there, seems like it's the same thing than the open web one, toothpaste anon being the last poster around. Maybe i used a wrong node.
>>791 Here's a big list of boards: https://ccd0.github.io/imageboards.json/imageboards.json Find julay and use their .onion address.
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My latest sausage and pita invention. Improved on the previous one by cutting the bread instead of ripping it up. Also cut up some raw jalapeno and red onion for a crunchy topping. Sausage and beans are sauteed with garlic, chili paste, hot chiles and spices.
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what's your favourite /pizza/?
>>794 I'll have what she's having
All of you should try omurice, not the trad way, just try to get omelette all around the rice. Also try making golaz and paprikas, its basically just onions and meat, tastes amazing.
>>794 raw ham and figs
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>>794 Curry pizza with chicken and pineapple or mexican style with lots of jalapeños.
>>794 Anchovies, pineapple and ham
>>794 Buffalo wing sauce with chicken toppings.
>>763 I generally only make basically hardtack with cheese on it in my toaster oven. I also make mead off and on. When trying to be healthy I make a lot of lentil soups with radishes and green onions in them.
>>794 homemade pizza made from scratch with kale and mushrooms maybe add some goat cheese or feta on top if want something extra
>>801 what kind of lentils do you put in your soup? Also beef bone stock with lentils and beans are pretty good. I am trying to save more food and I saved the beef bone into broth from the stew I had. Trying to figure out what to do with the rib bones after coming up memorial weekend. See if I can make ham soup or something
>>803 The normal brown kind of lentils that they sell all over for cheap. I don't cook them so long that they are soft though, more like 20 minutes I cook them so they are of a 'salad' hardness. You simmer them after bringing them to a boil. I like chewing my soups in other words. I'd call it a strew but it's got so much water in it after all.
>>803 >>804 >lentils Ah this reminds me, I'm going to have to try and grow some lentils this year.
>>763 I'm cooking Tortilla Española, It's really delicious and perfect for eating with a hot chocolate in a cold day, y'all should try it, It's really easy to cook
>>794 As a pastaman, my favorites are Siciliana (a Margherita with cooked, diced eggplants) and Mimosa (cream and sweet corn). But I have never understood why the "pineapple on pizza" thing is treated like an affront to God. Pizza was born just a way to cook readily available items, the topping is secondary to the crust/base. Without a good base, a pizza is bad no matter how you make it. >>796 Got a good recipe for it? >>796
>>808 >But I have never understood why the "pineapple on pizza" thing is treated like an affront to God. Lol. Me neither, I love Hawaiian.
Just made and ate 2 cheeseburgers. After a good sport session it was more than welcome. I've taken to making them with breaded schnitzel instead of ground steak and honestly I prefer this way. Nothing really crazy as the only thing I did is the sauce (mustard + ketchup + fried shallots + parsley). Usually people like my sauces. and pineapple on pizza is gross
I don't get to bake berry often. Tonight I made a pineapple cake for my local sports club. I had forgotten how much comfort the smell of cake baking brings to the house.
>>4142 >I had forgotten how much comfort the smell of cake baking brings to the house. Sounds berry comfy! Enjoy some for us Anon.
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>>4145 The cake was berry good and eberryone liked it. Tonight I felt like cooking and made a stew with vegetables, bacon and a berry tasty sauce. It's going to last at least a week, so eberry extra day of simmering will be even better.
>>4798 Oh we're having vegetable soup here at my house tonight. Berry different from yours though.
Are you guys into pickling? I made some pickled eggs and cucumbers last week, they turned out bretty good. Sadly I didn't take any pics, I promise I will next time
>>4798 Looking quite delish Anon. Good ingredients tbh.
>>4803 I've done hardboiled egg pickling before when I was boiling 5 dozen eggs at a time for preprepared lunches etc.
>>4803 I love gherkins and pickles in general but never tried to do it myself. It's a good idea.
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Thinking of getting into Dutch oven cooking, I already know how to make a bretty gud beef stew in my Chinesium croc pot and plenty of experience with cast iron pans but what else could I do with it that you anons wood recommend?
>>4852 Stew anon here, put in all the things you like and let the stew go brrr. More seriously I enjoy making some french classics but I twist them with extra things. My goto basis is beer cooked meat with tasty sauce, a kind of flemish stew. Just use the meat you like and the vegetables that make you happy.
>>4853 Oh, and the secret is slow cooking over a berry low heat so that the meats soak up the flavors and the vegetables kind of melts. Just have fun with the seasoning as it's the most important part of this cooking method. You can have some god-tier sauces like that.
Just made a stew of chicken and peanut sauce, a kind of African recipe. Will eat later but it seems promising.
>>4864 how was it?
>>5063 Really yummy but was thinking about adding some raisins in the sauce next time. Few days ago I made an Asian recipe of crispy chicken with caramel and sesame sauce, it was delicious.
Do any of you frens have experience with sourdough? I've been trying to make some but it doesn't seem to be fermenting
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>>5080 Never did it myself but irc the process requires time, good temperature and precision. Let us now when you'll achieve it.
>>5080 yeah it takes a while, the first week is nothing because theres too much competition its only after you get enough acidity and alcohol that the right stuff starts to dominate the culture dont be a hipster add some vinegar, sugar and alcohol to your starter to skip this stage entirely the end result is the same just takes way less time and you dont risk ending up with a caca that stinks up the entire house
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>>5066 As I've got some rice flour leftover from my crispy chicken recipe, I'm thinking of trying to do some daifukus. Instead of anko, I think I will put some lentils paste with honey and mashed grilled sesame inside. Does any of you ever tried doinf daifukus ? It seems quite easy to do. Any recomendations for what can put insde in place of the anko ? Maybe some fruits ?
>>5159 Thinking about it, I think I'm going to make a red lentil, toasted walnut and sesame paste with honey, since I have all that in my kitchen.
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>>5159 Wasn't that easy but I'm quite proud for a first time. It taste good but I think it will be even better with a little steam heating.
The stew slowly cooking. Smells good in the house. Feels good.
>>5490 Sounds comfy. Enjoy your meals Anon!
Lately I'm obsessed about making an apple Tatin. I used to make some berry good ones. Usually something I like to do to impress girls XD but mostly for my own pleasure because it's my favorite pastry. Also as the colder seasons are there, it's been time for the saucy stew pots. I can't wait :)
>>7494 Sounds delicious! Please post pics ITT when you do. :)
>>7494 Hahaha I come from pro-bully board, post the recipe you faggit (How do I address the apples being too tart without introducing too much sugar/sweeteners only I've tried peeling the apples/soaking the wax off and in the end resorted to sweet desert varieties and still added four scoops of sugar when really I want more sweetness of a more natural kind than out of a bag)
>>7496 >post the recipe you faggit Never used a particular recipe. I just do the thing with the following : >apples (goldens are good) >a caramel (I usually go for a salted butter and cream caramel) >a shrotcrust pastry (any recipe should be good)
>>7496 >How do I address the apples being too tart without introducing too much sugar/sweeteners Not that same anon, but the best way to do it is to be choosy about what kind of apples that you use. Assuming you have a choice of apples. The other possibility wood be to peel & slice the apples and then dry them first and then reconstitute them before you cook them.
>>7496 >>7508 It's better to chose firm and tart apples variety. Goldens is the one I chose because they are easy to find. With the addition of caramel and baking, they become just meltingly sweet. If you take soft, overly sweet apples, the balance of flavors and textures won't be right. It is also said that the original recipe uses goldens.
What are some good Italian pasta dishes with lamb? Been reading too much on Italian cooking lately and I want to try my hand at it.
I'd like to learn to make some restaurant-quality General Tso's chicken. I've tried one recipe so far, and it was nothing like the real thing. Then again, I know nothing about cooking. I think I might try one more, but I think I'm going to have to buy more stuff.
I'm going to try making an orange (hopefully mandarin) pound cake for Thanksgiving. Wish me luck.
>>7674 >General Tso's chicken That wood be a nice thing to accomplish, I always enjoy that stuff when I've ordered it. >>7675 >I'm going to try making an orange (hopefully mandarin) pound cake for Thanksgiving. Wish me luck. Sounds delish, pics pls. Good luck Anon! :)
>>7674 I've tried some sort (>>5066) and it's not that difficult to make. You have first to bread and fry the chicken with rice flour then let it cook in caramel with soy sauce and spices ( and something to add a bit of sour (lemon or vinegar). I can't give a specific recipe because I made mine using what I had at my home and it was mostly an improvisation. I don't know if it was restaurant-quality tier but I was really happy with the result.
>>7679 >That wood be a nice thing to accomplish, I always enjoy that stuff when I've ordered it. I've been ordering it semi-regularly lately, and I decided that I'd be better off if I could learn to make it myself. It's so flavorful that you don't even need to have that much of it when you're eating it with rice. I can make a container last close to a week. >>7680 >You have first to bread and fry the chicken with rice flour then let it cook in caramel with soy sauce and spices I learned afterwards that that was my biggest mistake in making it. I didn't bother doing any breading because the recipe I used didn't mention even mention doing that. I do have another recipe in mind that I already have most of the ingredients for.
>>7682 Nice keep us updated :) Now I want to eat a General Tso's chicken.
>>7679 The store had NO oranges. I'll have to do an all out search if I want to get this cake done.
Went to Whole Foods to get lamb because The Mart didn't have any. Never going back, I felt like a soyboy hipster the whole time. Just stay with your local Mart or find an independent farm/butcher that has the meat you need.
Made a lamb lasagna, making the ragu was bretty straightforward but cooking the lasagna noodles was berry tedious, they kept sticking together and I ran out of counter space to dry them off before baking it. But in the end it turned out berry berry good, could definitely taste the half-bottle of wine it called for. If you have two hours to kill I'd recommend making it.
>>7741 Sounds a nice but a bit difficult thing to cook, I will try it but with beef in place because I don't like the taste of the lamb meat. Sunday I cooked another pot of chicken mafé (a peanut butter based sauce from Mali) but I was not really satisfied so today I bought some raisins and will add some broth and more pepper into it. I still have to bae a tatin but I wait a special occasion that may come sooner for that :)

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