/ck/ - Food & Cooking

NEETs I'm going to rebuild my $50 grocery shopping list. 
Things are getting out of hand out there and cenno is a joke now

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Making glutinous rice today. 
In south East Asia and China just about everyone prefers glutinous rice, it comes in several varieties (long/short/black) and is notably used in deserts. It's super dense, don't plan on eating a huge bowl of it. 

To make it simply soak the rice for 24 hours, steam it for 30/45 minutes. 
It's a forgiving process, you can soak a few as 6 hours but at that point why wouldn't you wait 24? The steaming time is hardly critical,  it's very difficult to oversteam.

The one thing I'll explain though is how to rig a steamer.
1. Your rice cooker/multicooker may have a steam setting, if so use that. 
2. If you've got a steaming basket line the bottle with a bit of muslin and put it over a pot. 
3. You can use a metal steaming rack, if a bit of rice falls into the water it doesn't matter, the rice will quickly stick together while it cooks.
However you rig it, spread the rice as thinly as you can,

 >>/321/
rape

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Made samosas the neet way. 
Boiled and mashed potatoes.
Fried off aromatics and hard spice, cooked onions, cooked powdered spice. Note that I treat curry leaf as an aromatic.
Threw in half a bag of frozen mixed veg, corn has no place in a samosa but it was that or the frozen veg with pinaple.
Used black and gold pastry, no ajwan to roll onto it. 

It might have cost $5 to make, which comes to 50c a samosa.

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Finished samosa. 
I quickly became frustrated with the pastry and resorted to making enormous triangular ones, of which I could only eat two

 >>/325/
Bon apeteat, Chef!

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Accidentally posted my spring rolls in the bean thread.

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Highlights of this week. 
My version of manipur black rice, steamed with caraway, toasted sesame, served with Waldo blackberry and licorice sauce. 

The texture of the black rice is challenging, it's chewy, nutty. Plebs just boil it in coconut milk most of the ting
Time

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Neet tier pasda 
But I fried fresh chilli and black pepper in the bacon fat, deglazed the pan, finished the pasta in the sauce.

 >>/339/
What's the sauce?

 >>/340/
It's just some budget bacon and black and gold mackerel. The mackerel actually came in tomato sauce but I washed it off because it was vile.

Pasda is like rice, only good if you cook it properly

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Mongolian hot pot, pic relate its just what I fished out

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Another pasda, took as long as boiling the water.

Made a chilli/ bay oil added vegan walnut pesto, stir fried the dente pasda in the sauce/oil.
At some point microwaved garlic oil and put it on toast.

 >>/344/
'Garlic bread' in a pinch, I like it. Pasta looks great too.

 >>/345/
Putting microwave butter on toast is the laziest way, in a Cafe you'd pre butter a heap of bread slices then toaster oven grill them. 
Less salt, 50/50 butter to olive oil. Any kind of parsley is fine, paste is cheap. 

This is one dollar pasta, two dollars worth of sauce. The reason you cook pasta "dente" is to avoid overcooking it in the sauce. 

It's wrong to over cook your pasta, but failing to finish it in the sauce is just as bad. 
I made this in 7 minutes and only posted it because someone asked about pasta.

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Today I'm making a quick biriyani rice. 

First I boiled the rice with the spice mix, then chopped and fried off some veg, a bit of black is ideal with this dish. Then I've added ginger garlic paste and fried that off, then a bit (too much)of tomato. 

When the rice is done I'll just stir fry it together so it absorbs the oil and liquid. 
I don't know what this dish is actually called

 >>/348/
Well done. Are those fresh curry leaves?

 >>/349/
Frozen actually, turns out they freeze really well

 >>/351/
Great work chef, those look like they turned out really well. What did you use for filling?

 >>/351/
That's pretty good, Chef!

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 >>/353/
 >>/352/
Yeah not bad for a first time making them.

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bacon was cooked the day prior and placed onto the plate cold straight outta the fridge

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Literally another minute and these would have been burned beyond redemption! Well, at least the bottom.

 >>/357/
I bet it's not that mystery.
The egg is mixed within the rice, right.

Chefs are doing very well this week

Not sure what I should eat this week

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 >>/363/
Make fritters

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The board is dead, still the chef cooks.
Here I sous vide a pork shoulder, which helps with the otherwise dry cut. 

Having basted it at Max temperature I prepared it about six different ways, the last of which was making pork buns. 
Pork buns are not easy and I will post the recipe when I've ironed it out

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 >>/366/

 >>/366/
Looks like a big heard.
Good job, Chef!
> I will post the recipe when I've ironed it out
Looking forward to it.

You can see here that the dough in the bao didn't rise, my yeast was totally dead. But thanks to baking powder and the thin dough it was OK.
Not uncommon in China to get far less exaggerated steam buns.
The quality of the filling was notable, the use of shoulder meant far less oily muck, but that's a work in progress

 >>/369/
Maek pierogi.

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Also made some sour ricotta and tarragon dumplings. Not sure what you call these, they are a lent dish.

 >>/370/
What's the difference between pierogi and raviolo?

 >>/372/
Probably not much. Filled dumplings.
There was a map showing how the filled dumplings find their way from Mongolia to Europe. I can't find it sadly.

 >>/911928/
Step 1 is to bring the steak to 'room temp', at least 30 minutes out of the fridge before cooking.

Patting dry is an important step to getting a good sear/crust. And if you're going to season steak with salt (which you should) don't do so until right before cooking as the salt will draw out moisture.

Some say not to add freshly-cracked black pepper as it could burn, others don't give a fuck. I'm with the latter group.

> newspaper
lol
> excess blood
It's not actually blood

Shake pan? No, you wan't it to sit and seal/sear, develop that crust. Lightly press down with a spatula for an even crust. And once it has developed that crust it will 'lift' off the pan with ease.

The general rule is to let meat rest for at least half the cooking time, whether that be steaks or a roast.

A number of pro cooks these days are saying flipping a steak only once is not ideal. But I reckon it has to do with both the thickness of the meat and power of what you're using to cook it with.

 >>/374/
FFS...

 >>/ausneets/911928/

And don't bother even thinking about getting a medium-to-rare cook as all supermarket steaks are simply too thin.

That's the most simple way, just salt and maybe pepper seasoning. No messing around with butter and herb bastings or pan sauces. Just a quick sear and a turn or two. The meat should be out of that pan within 10 minutes.

It all depends on how much effort you're willing to put into cooking. If the meat is lean then a butter baste will help improve flavour. But if you can't be bothered doing that then a knob of butter on top the steak after cooking is an option.

 >>/371/
Now that looks good. Heirloom tomato?

 >>/366/
> raw bok choy

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On this episode of Things You'd Only Make/Eat When Highly Inebriated, we have eggs baked in bacon fat with olives, and a pie topped with bacon and tinned pineapple. Would highly recommend to any stoned/drunk peoples.

https://www.youtube.com/shorts/VU6-XTvllsg

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> black and gold herring

Kilo of chicken wings in the oven. Semi-frozen. Coated with a bit of butter, dark soy and a Maggi noodle chicken-flavour seasoning packet.

Change back Anonymous to Chef.

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I will not tell you how I spilled sauce all over the kitchen while taking this photo. I will not.

I will not tell you how upset I am right now. I will not.

These are just some of the conundrums we COOKs face in the kitchen.