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What's cooking Anons?


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Pudding, Afters or Dessert

Use this thread to share what you made for dessert.
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Made strawberry macarons following Christophe Felder's recipe from his book Pâtisserie ! page 574.
Can you guess what's the only hydrosoluble colourant i have? I ordered some more to make broader colours.
White chocolate and strawberry ganache and an italian meringue macaron. Next time i'll try to bake two trays at once as one by one takes too much time. Hopefully it works and they're all even.
Super tasty as every Felder's recipe i've tried so far.

>>692
Those are some nice éclairs. I never made them, i'll have to try to make them.
>You will ALWAYS be the MOAST BASED patisserie in mine eyes.
Thanks for the kind words fren. If i may add, pâtisserie is the pastry, what is made. The one who makes them, the pastry chef (funny wording as i don't consider myself a chef but a monke) is a pâtissier. 

Hopefully everything goes well with the family affairs and you find yourself a nice place for you and the kots with lots of open space.
Replies: >>695 >>696
>>694
KEK!
As long as we're mincing words instead of citron...
>A pâtisserie (French: [pɑtisʁi]), pasticceria in Italian, patisserie in French or pastry shop in English, is a type of bakery that specializes in pastries and sweets. In French, the word pâtisserie also denotes a pastry as well as pastry-making. 
Still makes my malaprop a malaprop.

I'm not above being corrected though.

I honestly CAN'T guess what color that is.. It certainly isn't Fraises rouge.
Looks kinda greyish-pink?
color #af998c

>Hopefully everything goes well
I'll bounce onto my feet... already have some innawoods places picked out to buy on the cheap.
still looking for a place with a smol cottage and outbuilding, but either way, Some of the stress is off even though I only have until Nov. 1 (estimated close on the family estate)
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>>695
>I honestly CAN'T guess what color that is.. It certainly isn't Fraises rouge.
>Looks kinda greyish-pink?
That's the natural colour from the strawberries and the white chocolate ganache like in >>694 ganache pic. 
It's usually the macaron shell that's dyed. 
All my shells >>630 >>670 and >>694 are green, >>639 Were without dye, natural colour looks good with caramel. But it's liquid dye and it looses colour in the oven. You can tell the green colour in >>694 cross section pic (the inside is greener than the outside that's paler) or in >>630 pre pic, much more flashy green.
I ordered powder dye as it's supposed to resist better baking. We'll see. 

Another cannelé batch and came out 99% perfect. A tiny bit round bottom on one cannelé. Even cook everywhere, nice hard shell and great mushy inside. I'll have to succeed a third time to make it three proper bakings in a row to prove to myself it's not luck but mastering the cannelé magic. Can't g
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Replies: >>704
>>696

>Another cannelé batch and came out 99% perfect.
They are Prefect in mine eyes. 
Excellent jobs Fren.
Still dealing with toxicity, and Fam shit, but AS GOD IS MY WITNESS, I shall make those CAKES!!!1!!

tHE cHAN ITSELF ALMOST BECAME OVERtoxic, BUT THANKFULLY, the MODS and sertain poasters pulled back from the edge of the abyss.
Too busy for afters, but will once again engage when I land on my feet.
*(I AM UNSTOPPABLE--and your desserts are Très Magnifique!)
See you Sooner than too much later I hope...)
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Well, It's been a Month, Medi-Kit...
I fear with all the newly implemented changes and fuckery going on on TeleFed, not to mention the dramatic DROP in posters alongside the hiding of boards such as this for "Cosmetic Purposes" is the last gasp.

I'll state again that your /ck/ posts were 99th percentile in their quality, EXTREEEMLY RARE to find anywhere else on any chan.
For that I thank and commend you, Friend.

I'm still looking for my new property to move to, but all the dirty work is done as far as getting the current property prepared for sale.

I haven't forgotten my oath to bake BOTH an Angelfood AND a Devilsfood cake when I land in my new place and have set up my kitchen, but that may be another month as the real estate market here is DEAD.

I will still check into this board from time to time in the interim, and well...

>"I started /ck/ as a hidden board for the first 3 months of Ourchan, and I'll finish with it going back to the brink of the VOID"

May all your cannelé be even and delicious, your financiers be of the perfect balance, and all your ice-creams be smooth!

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Use this thread for snacks, tea, etc.
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Long delayed by a busted phone, behold. Sweet Potato Jerky.

Ingredients:
>Sweet Potatoes
>Two pinches Ginger
>One pinch Nutmeg
>Heavy shake of Cinnamon
>Heavy shake of Salt
>Water
>Salt

Fill pot just below steam platform, toss spices in. Start heating to a boil. Cut taters halfwise. Once pot is near boil, stack taters on platform. Boil until soft. Take out, cool and cut taters into strips. Salt, rack and put into the dehydrator at 135 F for 8 or so hours. When it looks like dried mango strips it's ready to eat.

Notes: Skin is tasty. Make sure to slice taters so that skin takes up less that a 4th of the total surface area. Otherwise it never dries. Left over steaming water with a tinge honey is delicious, if salty.

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>>640
Pics. Slice them a little thinner than shown.
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Those look TASTY, anon.
I have made my oven oven fries with conventional 'taters using the boil/bake method with a tsp. of vinegar added to the water for 'tater resilience, but this is fuggin' Adventurer food here.
Nice layout of process too.
Replies: >>643
>>642
Oven fries. Yum. Good eating. Esp. Spiced with paprika.

This stuff lasts. Probably more shelf stable than just about anything else. It's stayed perfectly good exposed to air for a month. Mind you, this is a dry climate, but 4 years seems about right. In a better setup it'd prob. last indefinitely. Filling too. 4 strips make a meal.

https://m.youtube.com/watch?v=5K3VobxjhUQ
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Did some buddy say SNAX?

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How many patties is too many
Replies: >>698
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>>697 (OP) 
FOUR is too many.
You have to be either a FATTY McFATTLIN to eat a triple every week, but once a month, as long as you are NOT eating fast"food" except for then(yes, I count 5guys as FASTFUDD.)
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I accidentally a Burger
One? I never at more then one patty in a serbian pljeskavica. Btw you can also buy pattys with cheese filling here, good stuff.
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>>701
BASED.
you can double that easily if you just don't eat the bun.
Waitaminnit...
>looks up serbian pljeskavica
Nevermind, you are ALREADY there.
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2-4. Depending on thickness of patty, no bread, maybe a cabbage wrap.

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Within this thread we discuss our favorite rice varieties and any dishes and recipes that go well with rice.
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>>350
I do like a good rice pudding with lots of cinnamon
Replies: >>390
basmati and sona masori are my favorites. i always add a little bit of coconut oil and a dash of vinegar to the rice as well :)
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>>351
>with lots of cinnamon
...and coconut milk, and rum soaked raisins??
bumping for visi
https://youtu.be/Yk-wKo9OEwM

Koreans sure do like to torture rice!
https://youtu.be/oMz4t12DIGQ
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i like rice

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What’s the best way to wash your Garloids after milking? I’ve read that tap water can be harmful to their glands.
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Replies: >>677 + 1 earlier
I can't believe the jannies allow this shit. This place is going to get taken down.
Replies: >>437
>>436
KEK!
Erm..I mean NO, it's fine, much of the tri-system opposition to opening garloid dairys and ranches to the public has been quashed.
You'd be surprised just how much of that USAids munny went into lobbying AGAINST lifting the mandates, and ENCOURAGING abuse and reckless garloid exploitation.

It wasn't so long ago that you could see THOUSANDS of spent, overmilked Grannsies just cast off into backwoods streams and lakes, to be predated by anything that would eat them.
Certainly the smell of a decaying garloid is off-putting to even 'possums and vultures, but when many animals get a taste for fresh ones, it's like they become addicts, almost.
The Conservium Of Concerned Keepers, Servitors, Underwriters, Caretakers, Kennels, Extension agents, & Regulatory Specialists has always been FAKE and GAY.
Just look at their Acronym...
Literally Billions of dollars, just to run smear campaigns against the Consortium of Homegrown Agri-Dairys  and their subsidaries.
the WHOLE THING is a dirty sham.
GM...
>IS THIS REAL??
>>151 (OP) 
fuck garloid milk.  
I just slice them up, dip in egg, then flour, then fry them in an inch of oil over 3/4 heat on electric stove 2 minutes on each side.  looks like onion rings - tastes like chicken
>>157
can confirm
>went to visit family in Nelson BC and took garloids
>unbeknownst to me the community fluoridates
They all fucking died man, I was so sad. I don't know how a town full of old hippies fluoridates their water but it's true.

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I miss the old shit boys. The shaped kinds (shout out to my scooby doo mac) were always cheesier than the elbows even going way back, but they only sell yidsney frozen shapes near me which a grown man of well repute can't be seen purchasing. Alas, I miss the old days my boys

Are there any other foods whose quality has degraded, that you miss dearly so? I remember famous amos cookies being better as a youngster, and disturbingly back then my father said they were even better when he was younger himself. Mcdicks is overpriced and those bastards will never bring the chicken selects back. I feel like we as a nation have been declining in food quality for decades. Rome is crumbling
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Replies: >>678 + 3 earlier
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>>517
>and I stand corrected from my earlier intentions to keep the nigger away.
kek, I do understand, FUUUUUUUUUCK NIGGERS!
But, ya'know, we can post their antics at least. The only redeeming quality for me is the hilarity that ensues when they,(most of them, there is that ~10% that is tolerable, but they still run on an Alien,{strange, not Ayyyliums,} base OS from every other race.) attempt to act like Whites.

As to the other point, I have less of a problem with cooks using their hands, but I'll have to watch the Chop suey vid. It's more the fact he's so fucking sloppy in the kitchen.
>throws the trash in the sink
>tosses everything else in the sink
>that fuckin' wobbly skillet 
I have that exact skillet, I guarantee it at least 40 years old, and the bottom is as flat as the day it was made.
>Tossing in that last scoop of flour then immediately dumping in the milk.
>that sodium alginate overload
I can't really poke too much at the velveeta, since it is his mom's recipe--and nostalgia, I get, but damn man, cooking the pasta in a skillet? Why does a chef have an electric stove?
What the hell is it about fat guys named Jack in a kitchen?!?
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Here's another nightmarish masterpiece:
https://youtu.be/gj6aMjGpn8U
Washing your hand in the utensil bain is India tier.
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Do ya like dags?
https://youtu.be/lpKdj4TC5Lg
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note the difference...

https://youtu.be/An5AOKVvKs4

Jack has all the elements right, it's just he's sloppy, careless and doesn't seem to actually understand the WHY  half the time. 
(Chef Pierre has been preparing Duck a L'orange since the '70s in a french restaurant.)

IDK, I've seen/worked with Chefs that were Über-meticulous in their execution, and their food was just.."Okay" too.
Not trying to hate on the guy too much, I just wouldn't have ever eaten at that place.
>>470 (OP) 
I add a huge 5 finger pinch of shredded cheddar to mine.

Suzie Qs were fucking great before they went out of business - when they brought them back they were dry and flavourless.

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What's up guys!

Finally finished my first ever home brewed Beer. It was a Coopers Lager kit. 1 can of Coopers LME, 1 KG of Dextrose in the fermenter. 
14 day fermentation, 10 days bottle conditioning. Cracked open the first one today and I was pleasantly surprised! It's drinkable!!! And tastes like Beer! Although the body is a little light because of the Dextrose addition, 
but other wise acceptable. I didn't take hydrometer readings but it has to be around 5% ABV (give or take) now that I've finished the first bottle. Brewing your own Beer is less than half the price of buying Beer at retail prices.
I got a homebrew kit for free from some guy giving away his setup, and I see a wonderful future in home brewing. No more going to the liquor store and doing their whole jewish humiliation ritual.
We're making our own stuff from now on. Hopefully one day I can make stuff similar in quality to popular german lagers, that's the end-goal. But that's more about time and process than having a fancy setup.

Any other home brewers on this board? What have y'all been brewing lately?
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Saint Drakul. A smoked honey, sour cherry liquor.
Name inspired by the original Romanian recipe with a dark twist.

Tools:
- Large glass sealable container
- Cup measures
- Scale
- Bowl

Ingredients:
- 2kg fresh picked, destemed, unpitted sour cherries (frozen should work)
- 750 ml rotgut vodka 40-50 proof (wish I had something better, but under 21, so working with what I got)
- Equal portions water
- 2 cups melter honey (burnt/carmalized honey)
- 4 cups sugar
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Replies: >>660 >>665
>>659
To clarify, leave the pits in
I was busy dreaming up an insomniac recipe for my oxytocin beer last night. Nationalist mind, I call it

Tyrosine, Taurine, a racetam mix of Noopept - Phenylpiracetam - oxiracetam with alpha gpc, L-citrulline to help circulate blood, panax ginseng for energy, caffeine, oxytocin for the ethnocentrism, pregnenolone as a prohormone, DIM to excrete the alcohol's estrogen, some DHM to blunt the intoxication effect. I was thinking with a spiced drink or maybe rum and coke to mask the taste of powders and supplements. Should give an alert, energetic pro-cognitive and pro-masculine state with the social benefits of liquor.  All powder form components, of course

I'm not sure how easily the oxytocin is orally absorbed, or whether it can be suspended in something. Whether the whole thing would taste too much like Sh*t. But it's a fun start. You could easily take a pre-workout that tastes rather sour, some racetam powders, and a drink and mix them together to get something like this. Maybe I'll give an update whenever my components come in
Replies: >>662 >>665
>>661
There should be some kind of herbal test booster in the mix. Probably you could suspend the more questionable additives in little drinkable pearls like how they do bubble teas
Replies: >>665
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>>659
Excellent POST.
Good stuff Anon.
>>661
>>662
LOL! Hey Noot-anon.
>~LUVBREW~
Whatever it tastes like, It's BOUND to be better than that Polish Vagina starter beer.

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Redpill me on panettone
Replies: >>633 >>635
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>>631 (OP) 
It's an over-Hyped sweet holiday bread which was incredibly good the first 2 years it became mainstream, but like a Chinese restaurant, as soon as the customers were locked in, it dropped precipitously in quality, although there are still excellent panettone if you are willing to pay $125+shipping +tax.
Truly worth attempting on your own.
It's kinda like the Italian equivalent of fruitcake--now a joke, but at one time,(and still, for others who make the good stuff, candying their own citron and everything,) an amazing, Rum/Brandysoaked Christmas delicacy.

Hilariously, in Poland, it's called Keks Cake.
>>631 (OP) 
I'm Italian and it seems EVERY OTHER ETHNICITY hates the stuff

My wife won't even try a bite anymore lmao
I think i`ve eaten it. It was pretty good, nothing God given but still.

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Are wagecucks tempted to eat the delicious food they prepare?

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Cheers from Elora Ontario friends

Jutsu Pale Ale with an Orange, a Canadian specialty!
Replies: >>637
>>634 (OP) 
Looking wonderful on a hot day like today. Cheers, friend.

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