/ck/ - Cooking

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Welcome to /ck/! Anonymous 07/11/2020 (Sat) 04:29:35 No. 1 [Reply]
Welcome to /ck/, 8chan's cooking board. Please feel free to discuss anything from the last thing you cooked to your favorite recipes. Together, we can all improve our skills.

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Experimental Cooking Anonymous 07/11/2020 (Sat) 04:40:09 No. 3 [Reply]
What are some weird things you've cooked up using either unconventional ingredients or methods? were they good?
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>>3 it was amazing
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Growing cucumbers in my garden and as much as I love pickles, I decided to venture out into making cucumber muffins, inspired by zucchini muffins. I peeled the cucumber (mine are thick-skinned) and cut out most of the seeds. I grated it and squeezed out as much liquid as possible. Ended up with about 7 oz of grated cucumber for a dozen muffins. I made mine with minimal sugar, some chocolate chips, and some whole wheat flour. While you can taste the cucumber, it isn't over powering in any regard and tastes pretty nice. I would make them again.
Put a bit of herb liquor into my iced tea, it's fucking great.

your daily /ck/ Anonymous 07/22/2020 (Wed) 06:53:42 No. 128 [Reply] [Last]
Share what you just cooked up and talk about food. Debate snacks. Share recipes, if you'd like. But most importantly, for daily /ck/, talk about what you just made to eat. Here is an oven french fries recipe.
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>>1202 You can also use thinly pounded meat or fat as skin, and I remember there being a recipe that uses actual pork skin as sausage skin, but can't find it atm. Alternatively, roll tightly into aluminium foil or heat-resistant plastic wrap, like a bonbon, and poach it until it starts floating. Unwrap and you've got a sausage.
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Made some risotto today. Didn't have the wine so I substituted with 2 teaspoons of vinegar, and I used some premium olive oil instead of the shitty vegetable oil. We also ran out of parmesan cheese, so I used up the rest of some fancy smoked cheddar I had laying around. It was very good, first you'd have the flavor of chicken (via the broth), followed by some creamy smoky cheddar flavor, followed by a spicy tease of black pepper. Very few of the grains tasted undercooked; occasionally it was like biting a small grain of sand, and I think the wine would have accounted for a little more liquid, and thus cooking time. Overall though, it was delicious, and I think it would be a very easy dish to experiment with (eg different broth flavors or textures instead of the shallots) https://www.thespruceeats.com/risotto-recipe-for-beginners-996008

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お酒スル・Booze/Alcohol Thread Anonymous 09/01/2020 (Tue) 22:26:11 No. 338 [Reply]
Post all about booze for cooking, be it beer, wine, rum, liquor, nihonshu, shaoxing, whisky, vodka, hard cider, tequila, vanilla extract or whatever. Maybe mention how you clean your kitchen with isopropyl alcohol. What do I look for in a beer for hot dogs? Are any of the ones Aldi sells good enough for it? Any cheap suggestions for hot dog beer?
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>>375 Friendly reminder to lurk for two years before posting.
>>338 >お酒スル お酒スレ?
Is tito's good vodka for flavor extraction?

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Jewish cuisine and Biblically pious cooking JEWS 08/26/2020 (Wed) 01:30:32 No. 287 [Reply]
"THEY TRIED TO KILL US. THEY FAILED. LET'S EAT" I was invited here to share my cooking. I've been cooking Jewish foods lately, so I'm posting them first. Given 8chan's history, you all should be able to relate to the unofficial motto for Jewish feasts. I expect that I'll be doing most of the posting here, so feel free to ask me things. COOKED 1. Home-baked six-stranded challah. I stopped fucking with sourdough starter as soon as instant yeast was available again and darted straight for the king of breads: challah, or Ashkenazi Sabbath bread, named after the dough offering to be given to the Temple in Jerusalem. It's long been considered the best bread for French toast. Mine mostly follows Lan Lam's tangzhong-based recipe for Cook's Illustrated, adding two egg whites and removing 1/4 cup of water with seeds inside and outside, and as you can see, it's fucking excellent. I intend to try Yemenite breads if I can get my hands on the bakeware they use, but for now, I'm sticking with the best bread I know. 2. Cholent. I made this Ashkenazi-style Sabbath stew, vaguely thought to have originated with French Jews, for the first time on the eve of the Sabbath when some faggot shot people at a synagogue in Pittsburgh; his faggotry motivated me to dust off my family's Ashkenazi traditions. The round thing in the stew is retail stuffed derma or kishka, a bread-and-vegetable sausage that's the best part of the dish. Mine here is after Jamie Geller's with retail challah, short ribs, canned beans, and a shorter cooking time; if you follow her recipe, don't cut the cooking time when you're using dry kidney beans unless you want to asspain your guests. Lately I've been adding farro, lima beans, and sliced chuck to change things up. 3-11. Brisket, potato kugel, latkes, kasha varnishkes, ropa vieja, Yemenite chicken soup with matzo balls, zhug, hilbe, and hawayij. Brisket is one of the few recipes that I actually inherited from my parents; my long-term goal is to use my family's ingredients with a more bulletproof braising method (à la America's Test Kitchen) to make sure it always comes out well (theirs does not). If you want to try one of these before the others, try potato kugel first, it's a latke casserole; I garnish mine with home-grown chives. I blended black garlic into the homemade farfalle for the kasha for a guest and was told it's the best ever. Also, turns out that Cuba's national dish, ropa vieja, was borrowed from Sephardi Jews; my first attempt at cooking it (from Genie Miligrom's recipe) wasn't great, so next time I'll be using the one from the Columbia Restaurant in Florida. Of Joan Nathan's recipes, Yemenite chicken soup was good, zhug was so great that I'm surprised it isn't mainstream, hilbe was strange, and I'm going to put hawayij on my next steak. TO COOK 1. Crypto-Jewish "chuletas", which are a French toast-like concoction that superficially resembles pork chops, supposedly cooked to throw off Spanish Inquisitors. I have the recipe, but I haven't had morning company for breakfast fare during the pandemic. 2-3. Jachnun and kubaneh, the Yemenite Sabbath breads I mentioned above. No recipes or bakeware yet. 4. Italian Jewish style couscous. Edda Machlin's recipe for couscous broth (thurshi?) is so complicated that it has to be fucking delicious. 5. Kibbeh, introduced to me by Mark himself. I need the recipe. 6. Corned beef from scratch, to be sliced and served on the challah, or on a rye loaf baked with flour sent to me by another 8channer. 7. Edda Machlin's Tuscan-style cholent.
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>>1105 Yes, specifically the parsley.
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Kasha varnishkes. Handmade bowties with smoked sea salt, freshly toasted buckwheat, slivered, browned pearl onions (which vanished into the buckwheat), and schmaltz (chicken fat). it came out great.
>>799 >>1117 How do you make schmaltz? Is it basically me bottling the chicken fat I skim off the top when I make chicken broth? I want to save the fat and use it for something, have no idea what, but not sure if its schmaltz.

Mortars and Pestles JEWS 10/15/2020 (Thu) 11:21:52 No. 478 [Reply]
I need a granite one. Everything for sale looks like it sucks. Post yours.
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You can steal a high quality one at the Caldera Mage's Guild. It's easy.
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>>1060 Overblown risk. Plastic is very similar to wood: yes it's porous, yes stuff gets in between, but it's safe as long as you clean it properly. If someone's the kind of autistic who would only rinse it then yes, they'll get extra botulism or something.
I ended up buying this one: https://www.amazon.com/gp/product/B07W4W2BZ7 It's fine I guess. It doesn't seem like switching between the two pestles makes a difference, but the mortar is about as big as the biggest I've ever seen.

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チーズスレ - Cheese Thread Anonymous 12/03/2020 (Thu) 05:04:20 No. 649 [Reply]
>nobody has as many friends as the man with many cheeses! >be the big cheese on your block with a wheel of the good stuff! Is there any food that doesn't go with cheese? >fish A thin mild cheese, smoked if your fish is. >stir fry Paneer. Influence of American soldiers on dak galbi has resulted in a cheesy variant >cake/cookies Cream cheese frosting
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>>1175 Actually, ricotta and tomato sauce is a pretty good combination, the definitely compliment each other in terms of taste and texture.
>>1125 Good vid. Distracting that the red letter media music is on it. I'm guessing that piano bit is just some copyleft/open license music.
>>1186 >I'm guessing that piano bit is just some copyleft/open license music Oh fuck me, now I want to use this in my /agdg/ project as a shitpost

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Anonymous 07/11/2020 (Sat) 16:46:44 No. 31 [Reply] [Last]
A thread on everything bread. From cinnamon buns to sourdough loaves. Post recipes, share progress, or ask for advice. I've been on the sourdough journey for nearly two years now, with the first year being quite the struggle. I eventually settled on an overnight first rise on the counter (except in the exceptional heat of the summer), shaping, and then letting it rise until it was just right. I recently made some burger buns and pizza dough, but I've made quite a few recipes by this point. For anyone interested in starting the sourdough journey, I recommend Weekend Bakery (e.g. https://www.weekendbakery.com/posts/no-knead-soft-sourdough-rolls/) and Butter for All (e.g. https://www.butterforall.com/traditional-cooking-traditional-living/how-to-bake-the-perfect-sourdough-boule-in-your-dutch-oven/). Your starter will need time to gain strength, so don't expect crazy results upfront, but if you persist with sourdough pancakes, you will end up with great bread.
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>>1068 Depends on how you made it. If you made it with a proper sponge it can keep rising for a day or more.
>>1068 It depends on how much food you gave the yeast. As the yeast eats, it will give off gas. When the yeast is cold, it will burn slower, if warm, faster. When you smell alcohol, it has mostly consumed the food. When the food is gone, the yeast won't rise anymore and die off. Make a sourdough starter if you want to see how yeast works/lives.
This is a recipe that BWB used for calzones / pizza dough: >360 ml water >1 tsp yeast >1/2 tsp sugar >600g bread flour >1 tsp salt I don't have a scale and from what I could tell, that's about 4.5 cups of flour, so I ended up halving the recipe across the board (bringing it more in line with my other bread recipes). I'm also halving it; one to proof at room temperature for 2 hours and one to cold ferment for a few days, since apparently that makes a difference. I don't have a stand mixer either, so I kneaded it by hand for 5 minutes. Even with a sifter and working it (like actually squeezing and pressing it hard), it still ended up looking sort of unworked; not like chunky, but I could see the texture wasn't even. All the shows I watch have this beautiful pliant dough that's completely uniform so I'm not sure where I'm fucking up.

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Videos Thread Anonymous 07/11/2020 (Sat) 06:14:39 No. 20 [Reply] [Last]
Post your favorite cooking videos here, and share your favorite channels.
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>>1072 People made a big fuss about it at the time. There are indeed countless bad recipes online or on TV but she was particularly popular on TV at the time: her show, Semi-Homemade Cooking with Sandra Lee, had 15 seasons, she wrote 25 books, some of which were best-sellers, etc. She might have had a big impact on American cuisine (for the worse, admittedly)
>>1066 >canned cheese sauce >not using a bowl why
>>1073 Can you be sued for stealing recipes from other published sources and passing them off as your own?

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spices zipredacts 02/11/2021 (Thu) 23:59:15 No. 933 [Reply]
cumin ginger basil oregano cilantro
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>>1138 As I recall, the bechamel sauce in the recipe I used called for it. I stick with just nutmeg now
>>1144 Sometimes white sauces like bechamel will call for white pepper purely to avoid black bits being visible in the sauce, even if black pepper is more appropriate for flavour.
>>1149 If it's a French sauce, just add more butter

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"What Can I do With X?" Thread Anonymous 09/18/2020 (Fri) 18:09:47 No. 391 [Reply] [Last]
I've got a bunch of frozen ground beef divided by weight. I have plenty of things I can do with it, but I'm looking for something new besides tacos, meat sauce and the normal casseroles. Suggestions?
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>>1100 This. Brown some onions with it and go to town with your wildest ideas for a chili. It's hard to go wrong if you use a can of red kidney beans to hold things down, whichever direction you want to go from there.
>>1102 How do you make that? The only time I've gotten gelatin to set up half as good was simmering pork feet. But I don't think I can make cake out of it instead of just good soup stock.
>>1140 That's what I was thinking of, actually, pig feet is the only thing I've ever tried that with, but the mention of gelatin made me think of aspic. Maybe you can make pocket soup? https://www.youtube.com/watch?v=2fE5KzvOZRk

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Health and Safety Anonymous 03/01/2021 (Mon) 18:25:07 No. 1004 [Reply]
I'm sure there's lots of little tidbits scattered through other threads incidentally, but this might be a good thread to consolidate different things so that you don't die from cooking >Sanitization >Good cooking practices >What ingredients are fucking toxic and what to use and avoid >Not being a moron and impaling your hand with your knife from your avocado
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>>1091 Cabbage. If flatulence is your problem, drink fennel tea (one tsp of fennel seeds, into half a cup of boiling water, up to three times a day), put cumin into everything, and if you eat beans, add savory.
>>1092 >put cumin into everything Personally I find cumin gives me flatulence, rather than preventing it.
>>1092 >>1093 Someone else had also recommended yogurt and cheese and anything probiotic

National/Regional food Anonymous 07/11/2020 (Sat) 04:50:47 No. 7 [Reply]
Post food that defines your nation/region.
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>>10 It's just toast and eggs. You can't get more basic bitch than this, and isn't it eaten universally in any country that eats eggs and bread?
>>36 Looks like riceroni. What is this garbage from a third world country?
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Pastries Anonymous 07/31/2020 (Fri) 10:55:35 No. 169 [Reply]
A place for sweeter recipes. I'll start with these two cakes. I've never tried them because I don't have the two important ingredients on hand but I do have the recipes.
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Does anyone have a good recipe for biscotti?
>>1035 Biscotti Caserecci: >1kg flour >500g sugar >4 eggs >8 tbsp olive oil >1 packet baking powder >zest of 1 lemon >700g blanched, peeled, lightly roasted almonds >3 tbsp milk + more as needed Preheat oven to 200C, combine, sugar, flour, 3 eggs plus the fourth egg white, oil, baking powder, peel, almonds, and knead to smooth dough. If the dough is too dry, add milk. Form into a mass, put it on a baking sheet and brush with the remaining egg yolk. Bake for 15 minutes, take out, cut in fingerthick pieces, and bake another 15 minutes until crispy.
>>1036 Not that anon; I attempted it a few weeks ago but with a basic egg sugar and flour recipe. What consistency should it be? My recipe claimed it would be dry but it wasnt, it was actually rather moist and sticky

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Anonymous 11/15/2020 (Sun) 11:51:47 No. 588 [Reply]
Hey there, We're in the process of organizing a new edition of The Infinity Cup or /icup/ for short, a virtual soccer tournament pitching various boards and imageboards against each other, and we're trying to find out if any of the boards that previously joined us wanted to reserve a spot in the final tournament. Since your team was already present in previous iterations, we already have both your roster, your kits and logos, so the only thing we ask of you if you want to join is the following: 1) Making sure your team has the correct number of medals (1 Gold, 1 Silver and 2 Bronze), which you can see from the wiki page http://infinitycup.shoutwiki.com/wiki//ck/; 2) Making a thread over at https://anon.cafe/ with your team's pledge, you just need to make a new thread telling us that your board wants in on the cup. Optionally) Assign player cards, roles and special strategies to your players, which can be referenced from the following wiki articles: http://infinitycup.shoutwiki.com/wiki/Player_Cards

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>>919 Your friendly game against /christian/ starts in an hour and a half! https://cytu.be/r/8cup
>>949 >>919 Tough loss to /christian/. I'm sure you would have taken the 0-0 result, but it went to penalties and they won 5-4.
>>950 >lost to /christian/ They had divine redemption on their side.

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Oriental Recipies Database Anonymous 08/24/2020 (Mon) 01:31:16 No. 258 [Reply] [Last]
All this talk about curry has got me hungry. Post your Asian recipes here. I'll start by contributing a couple of asian salad dressing recipes. ------ ORIENTAL SPICY SALAD DRESSING 1 inch piece fresh ginger 3 cloves garlic 1 c. oil Juice of 1 lemon 2 tbsp. tamari or soy sauce 2 tbsp. tahini (sesame seed paste) Just blend it all together and chill. ------ Japanese Restaurant-Style Salad Dressing 1/2 cup minced onion

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>>918 Regular ol' steamer, my friend. I used a pot of water and put a steamer basket in it and steamed with that. I have silicone muffin liners, so I used those. >$500 top-o-the-line space age steamer How do you get a $500 steamer? Are we talking about a rice cooker that is also a bread machine and mochi maker?
>>916 >gluten free this guten free that. You better have Celiacs disease or you're a colossal faggot.
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>>931 >Gluten-free on purpose Fuck that. I was testing mixes for someone who has Celiac's.

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