/l/ - The Lounge

Non board-specific discussion

[Make a Post]
[X]





/ck/ General Nanonymous No.15249 [D][U][F][S][L][A][C]
File: 503f8aac0f05fb8a12c72d46233d02a6faa17e86c47c81f2aac7c0d8ae753f60.jpg (dl) (277.58 KiB)
What are you cooking today nanons?
I'm cooking some simple scrambled eggs cause hungry and i want something fast.

Nanonymous No.15251 [D] >>15254
Tips:
- Put the fire as low as possible and keep mixing. This will give the eggs a creamy texture
- Don't overcook. If you overcook it will be mushy instead of creamy
- Salt always after, not before
- Finish with black pepper

The french fuckers were good in those techniques. See Larousse Gastronomique and other works from Escoffier:
https://en.wikipedia.org/wiki/Larousse_Gastronomique

Nanonymous No.15254 [D] >>15256
>>15251
I think i've been doing the opposite of what you said until now.
Usually i:
- Put salt and black pepper before and the mix everything.
- Put spring onions or leek if i feel like it, otherwise nothing else.
- Put the fire high at the beginning(to make the oil hot), then to medium until they become somewhat solid.

Some doubts that i have are the amount of oil to put at the beginning and if putting cheese is a good idea or not.
Next time i make them i'll try your method, ty for the advices.

Nanonymous No.15256 [D] >>15260
>>15254
Black pepper should always be used after everything is cooked. Heat destroys the flavor and smell of black pepper... same goes for some herbs like Chives.
You don't need oil for scrambled eggs. You should put in lower heat and don't stop mixing. Only stop mixing when the consistency is creamy (close to melted cheese).
Salt should go when the eggs start to get 'harder'. According to the french chefs, they say you should not put salt before or else the eggs will be tough.

If you want to use onions, cook them before the eggs using a little bit of olive oil. Tip: if you put a little bit of baking soda in the onions, you'll get faster caramelization (or "Maillard reaction").

Highly recommend the Le Cordon Bleu channel on youtube:
http://axqzx4s6s54s32yentfqojs3x5i7faxza6xo3ehd4bzzsg2ii4fv2iid.onion/channel/lcbschools

Nanonymous No.15257 [D] >>15258 >>15260
I've been thinking lately that it doesn't matter how bad your cooking skill is (unless you literally waste ingredients) and whatever recipes you use as long as your cooking ingredients are GOOD. Good ingredients make a good meal, period.
I'm saying this because usually I face absolutely shit ingredients and I have to go to the country to actually eat normally. This is just unbelievable and I blame free market for this, I blame technological civilization for this, I blame capitalism for this.
I will fucking get back at you for this shit.

Nanonymous No.15258 [D] >>15259
>>15257
No one is stopping you from cultivating your own plants/mushrooms. You can even make a aeroponics system and greehouse, it doesn't cost that much.
>muh capitalism
And how would any other political/economical system solve the problem of feeding 7bi people? There's no solution for it if not scaling production through better technology. It's just reality. You can choose to ignore it if you want, but it won't change the fact.

Nanonymous No.15259 [D] >>15263
>>15258
That would mean I'd have to do everything myself. And provided that the food that came from such greenhouses and *ponics tastes like shit, I have my doubts about the systems.
>And how would any other political/economical system solve the problem of feeding 7bi people?
Any other system wouldn't allow that in a first place. Exponential growth would just hit a logistic curve ceiling and be done with it. That would mean I would likely get killed by a ton of random criminals because there is no way to get your food any other way when we're on a logistic curve, but at least I would eat normal food, kek.
>There's no solution for it if not scaling production through better technology.
The nigger run is still a nigger run with a hope for some better tech, and the tech wizards will fail to deliver one day. The fact is what I said in the previous paragraph. There is no need to feed the unborn.

Nanonymous No.15260 [D] >>15261 >>15263
>>15256
>Heat destroys the flavor and smell of black pepper... same goes for some herbs like Chives
I see, makes sense.
>You don't need oil for scrambled eggs
Are they not gonna get stuck to the pan without oil?
>Salt should go when the eggs start to get 'harder'
So near the end but still while i am mixing goes salt, while black pepper goes after i finished mixing?
>If you want to use onions, cook them before the eggs
tbh i don't cook them cause i am lazy, they're not bad raw
>Maillard reaction
Interesting.

btw this video(tkt879htS7I) from the channel you linked shows the guy putting salt and black pepper at the beginning at 1:56 lol, he also puts some cheese, just for reference the consistency you are talking about is like the one at 10:37? I know the recipe is different but maybe it's still relevant to the discussion.

>>15257
>Good ingredients make a good meal, period
Not necessarily, i think that you cannot make a good meal without good ingredients no matter skill, but having good ingredients it's not enough by itself.
>I blame free market for this, I blame technological civilization for this, I blame capitalism for this
Oh no, no political derail pls, anyway there are still good ingredients, they just cost more.

Nanonymous No.15261 [D]
>>15260
>but having good ingredients it's not enough by itself.
As I said, unless you burn the simplest foods to the ground, it is enough. I guess tastes differ, but if you think all simple-to-cook stuff cannot be delicious, I'm out of arguments here.
>anyway there are still good ingredients, they just cost more.
No shit there are good ingredients, and they don't have to cost that much even. It's just I'm basically considering moving to the country at this point, but I have no idea what to do over there other than agriculture, which I have little experience with. Like, growing stuff isn't hard but I'm not prepared for a bad harvest or other bullshit.

Nanonymous No.15262 [D]
I made yakisoba noodles today. As in adding water and microwaving them. I did not actually make the noodles.

Nanonymous No.15263 [D] >>15469
>>15259
>That would mean I'd have to do everything myself
The beauty of aeroponics is that you don't need to do anything. Just seed the pot and let it grow.
>*ponics tastes like shit
Not true. If someone does a double-blind study on the taste you probably wouldn't know which one was *ponics or earth-cultivated. This is like "GMO tastes bad" myth. There's nothing particularly different about aeroponics, it just receives more water and air (and doing so grows faster). Some antiherbivory compounds won't be present in aeroponics and also some symbiosis with fungi/bacteria, but I don't think our human taste can distinguish that.
>>15260
>Are they not gonna get stuck to the pan without oil?
Only if the heat is too high and you stop mixing. If you keep the heat down and keep mixing, it won't be stuck. You can also lift the pan out of the fire sometimes, this helps to cool down when you see the eggs are coagulating too fast.
You can use butter (as the chef did in the video you mentioned), but it's really not necessary in my opinion.
>So near the end but still while i am mixing goes salt
In the middle, actually. When the eggs start "coagulating" (getting solid pieces).
>while black pepper goes after i finished mixing?
Yes. Or a little bit before you stop (it has to be mixed together with the eggs, not above it).
>tbh i don't cook them cause i am lazy, they're not bad raw
Oh no. I like raw onions too, but only in salad. Cooking them is necessary to break down sulfur. The 'juices' released also mix with the eggs after cooked and the taste becomes very nice. If you don't cook the onion taste will be in the onion pieces and not in the eggs...
>the guy putting salt and black pepper at the beginning at 1:56 lol
Heh... what can I say. Most of the chefs don't do that, AFAIK. About the black pepper, I'm sure it is not common do put it in the beggining. This practice dates back from classic french cuisine (see Escoffier, he explains it on the "mother sauces" section in his classic book "Le Guide Culinaire"):
https://en.wikipedia.org/wiki/Le_Guide_Culinaire

About the salt, it's more confusing. Some do in the beggining, while others say it's a "no-no". I would put the salt in the minute 08:38 of the video you linked, personally.
Heavy cream is completely unnecessary, in my opinion. The eggs are already creamy.

Anyway, even though I don't agree with his technique, the Le Cordon Bleu channel is fucking great. I recommend you watch the classic chopping techniques. These helped me a lot to cook better and be more efficient:
http://axqzx4s6s54s32yentfqojs3x5i7faxza6xo3ehd4bzzsg2ii4fv2iid.onion/watch?v=20gwf7YttQM
http://axqzx4s6s54s32yentfqojs3x5i7faxza6xo3ehd4bzzsg2ii4fv2iid.onion/watch?v=w0fdOlLZ60o
http://axqzx4s6s54s32yentfqojs3x5i7faxza6xo3ehd4bzzsg2ii4fv2iid.onion/watch?v=wvy_sUJKJ1U
http://axqzx4s6s54s32yentfqojs3x5i7faxza6xo3ehd4bzzsg2ii4fv2iid.onion/watch?v=BhoeBc0JO7Y
http://axqzx4s6s54s32yentfqojs3x5i7faxza6xo3ehd4bzzsg2ii4fv2iid.onion/watch?v=lkwLbiuDq1c
http://axqzx4s6s54s32yentfqojs3x5i7faxza6xo3ehd4bzzsg2ii4fv2iid.onion/watch?v=GXpN6nvAzgw
http://axqzx4s6s54s32yentfqojs3x5i7faxza6xo3ehd4bzzsg2ii4fv2iid.onion/watch?v=GZQSp9xN4vo

The french 'humble beginning':
https://en.wikipedia.org/wiki/Mirepoix_(cuisine)

And the mother sauces:
http://web.archive.org/web/20191011042519/https://www.cordonbleu.edu/news/what-are-the-mother-sauces-of-french-cooking/en

Nanonymous No.15469 [D] >>15204 >>15472
>>15263
So, i finally put to work your advices today and i have to say not bad at all, i cooked the onions this time before mixing them with the eggs and i tried to keep the consistency of the eggs less solid than usual, although i ended up with a result that i wouldn't call creamy... but also not solid, i've put salt and pepper at the end but i didn't notice much change in taste, although with the strong taste of the onions it's difficult to tell the difference, next time i'll try without onions.
Anyway i consider it an improvement!

Do you have experience making bread or baking stuff in general?

Nanonymous No.15470 [D] >>15472
Does anyone have a good use for anko paste or the red beans them self using only western ingredients, with the exception of Japanese short grain rice?

Nanonymous No.15471 [D][U][F] >>15472
File: f42775da143a9597d212813872596e387d21bae5e55f25274aac7dab6f6d1812.jpg (dl) (86.80 KiB)
Nanochan Cooking show when?

Nanonymous No.15472 [D] >>15600
>>15469
>Anyway i consider it an improvement!
Nice! That's good.
>i ended up with a result that i wouldn't call creamy
The "secret" is the temperature. You have to keep it very low and keep mixing all the time. You can also press with the spatula to break big chunks. It takes some time, but it's worth it.
>i didn't notice much change in taste
Putting salt before or in the middle will not affect the flavor. Just the consistency. While the pepper you should have noticed, because black pepper loses flavor with heat. Are you putting enough of it?
>Do you have experience making bread or baking stuff in general?
Not really, but I would like to try some day. I've read a little about it, but never tried. It seems the thing to get a good dough is to let it rest for at least 20min and then stretch it for some minutes (something related to gluten). Also, using really good flour and biological leavening.
>>15470
Daifuku Mochi? I think you don't need japanese rice or anything too exotic. Just some rice, sugar, water, flour and red beans. Look some recipes online...
>>15471
Would be nice, but could break anonymity.

I finally did it! Nanonymous No.15600 [D][U][F]
File: 6849dcd2255cf06c984f491f61a235a3455ce39c878e5700e62c514a041efd22.jpg (dl) (41.88 KiB)
>>15472
This time i made the scrambled eggs without onions or oil or anything else, just eggs, salt and black pepper.
They came out perfectly this time, in particular the advice to "press with the spatula to break the big chunks" was really useful, i noticed a clear difference in consistence since the other times, this time IT WAS creamy as you said.
Only thing that i fucked up is that i put too much salt and pepper at the end, although personally i like it tasty. Well that is easily fixable next times.

Nanonymous No.16313 [D]
bump cause hungry