/ck/ - Cooking

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Post Yer Cereal of Choice Anonymous 07/11/2020 (Sat) 04:43:31 No. 5 [Reply]
Corn Pop fags need not apply.
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>>138 >I'm so poor right now, I can't even buy yogurt. Same here, my guy, same here. For the next few days I'll be doing an involuntary fast. >>141 >they're not good puns, don't rhyme, and don't even roll off of the tongue. Am I supposed to be rapping for you? You wanna hear a diss track, nigger?
>>149 I doubt that you're smart enough to read a name an animal, at this point, never mind come up with an original insult. Good luck starving, or at least pretending to on the Internet.
>>138 Invest in a real heirloom starter or luck out like me and find out that your friends grandma has one and is more then happy to give you some to start your own with and then just buy whole milk. Making yogurt is pretty easy.

Sake Brewing Anonymous 07/12/2020 (Sun) 03:10:44 No. 46 [Reply]
Finally a good place to have this thread. My autism for a certain game got me interested in making sake and other related asian drinks. So here's a thread to drop any information that anyone might have about it. The only thing that I've really discovered is that polishing your rice is extremely important. https://web-japan.org/nipponia/nipponia44/en/feature/feature05.html Would making something like Monkey Booze be possible? Could lardered fruit under the right conditions turn into a drinkable alcohol?
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Well one thing that I've discovered while researching is that sake is most often brewed in colder months since the process is longer and more complex than simple fruit wines. >>72 >>74 I do have a recipe somewhere for pokeberry wine. I might actually try to make that later this year.
>>46 >The only thing that I've really discovered is that polishing your rice is extremely important. I don't know anything about making Sake Brewing, but I do know one important fact that you need to know if you want to make it right. Make sure you are using the correct rice for your brewing attempts. Uruchimai or Sushi Rice is the kind used for making Sake. Calrose is not Uruchimai.
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>>222 I almost exclusively keep sushi rice around. I prefer it over long grain rice.

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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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Antiseptic gel for temporary protection against Corona. I used regular gelatin from the store + diluted chlorine. Unfortunately I didn't add enough gelatin, so it turned out too fluid and I didn't repeat the experiment again because I thought it was easier to spray it on my hands from a tiny spray bottle, and no, this was obviously not meant to be edible, but I thought I'd share it anyway. I also didn't lab test it in its effectiveness at fighting Corona or anything like that, but chlorine is confirmed to be very effective at killing the virus, almost as much as alcohol, you just have to compensate for it by using more liquid.
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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.

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Recreating my mom's recipe for "B'rer Rabbit" Anonymous 07/11/2020 (Sat) 04:52:09 No. 9 [Reply]
>2 adult rabbits, cleaned and dressed >One large can of cream of mushroom soup (get the premium stuff, not Campbells) >2 celery stalks >2 large carrots >salt, pepper, and a pinch of brown sugar Pour about 1/4 inch of water in the bottom of the casserole dish. Quarter the rabbits and stack the quarters on their sides in the large casserole dish. Dice the carrots and celery and pack them in between and on top of the quarters. Sprinkle just a little salt and pepper over the meat and follow with the pinch of brown sugar. Don't use too much as a little goes a long way. Now pour the mushroom soup over the whole thing, making sure to get it well into the gaps and fully coating the top. Add another light sprinkle of salt and pepper to the top. Preheat your oven to 350 degrees F. Place the casserole dish one rack down from the center and bake for 2 hours or until a meat thermometer shows 150 degrees. Enjoy.
3 posts omitted.
>>24 Lamb is a real delicacy. I love it when I can afford it. Usually don't waste it on a stew, though. Next time I make lamb I'll post some pics. It's great when slow-cooked. It should still be almost rare.
>>25 that would be lovely, share the recipe you used too.
>>9 >pour the mushroom soup over the whole thing >bake for 2 hours <meat thermometer shows 150 degrees Sounds like you're braising the rabbit given the liquid and long cooking time. In which case, checking for temperature is not the way to check if your meat is done. Braising means you are cooking the meat in liquid to retain moisture that would otherwise be lost in an already tough cut of meat. However, given the liquid, the meat is held at a specific temperature (maybe 150 to 180 degrees Fahrenheit) for a long period of time. So checking for temperature is not the way to go. Instead, you want to check if your meat has tenderized by sticking in a fork and seeing if it pulls off the bone easily. Think of braising like the bain-marie process. Your cue to take the custard out of the oven is that it has set, not necessarily that it has reached a particular temperature. Otherwise, I don't have rabbit often, but this sounds like a recipe to try out.

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