/hob/ - Hobbies

I made chan chan yaki today which is a salmon dish from hokkaido with butter, onions, cabbage, carrots, and garlic. Shiro miso, sake, scallions and bonito flakes top the salmon. It was quite good. Now I finally know what miso and bonito flakes taste like. Both solid ingredients as far as I am concerned. Miso was quite salty, bonito flakes are like lox only dried and concentrated in flavor. I was somewhat surprised to see big old strips of fish in there. They are all incredibly thin but some were quite large nonetheless. Had to chop them up into a bits with a knife before adding them on top. I had imagined them being brittle and crunchy but they're actually paper thin and flexible.

>>67373
Any pictures?

>>67374
Nah, I'm not in the habit of photographing my food, sorry. This is the recipe I was using though. It has a video showing what it looks like. Mine was fairly similar but I used a 1 lb piece of fillet rather than those medallions they have (and also regular cabbage rather than chinese cabbage). Probably has something to do with why it took 4x as long to cook as what the recipe said it would. I was skeptical it would cook that fast having cooked salmon before and sure enough it took the usual 15-20 minutes to cook that it usually does. I think that turned out to be a good thing though because the miso, sake, and sugar solution they have you put on top was a little thick and I don't think it would have had time to melt down off the salmon and into all the vegetables in the 4 minutes they say it should have taken. As it came out the vegetables were all quite soft but that was fine, they were delicious.

https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/hokkaido-salmon-chanchan/6iw2n17m5

>>67373
>>67375
also looking over the recipe again I realize I forgot to mention there are shitake mushrooms in there also. It was good, you should try it if you're interested.

>>67375
A picture is worth a thousand words. It's cool to have pictures of the food you cook, it's a way to keep track of your efforts.

I hate cooking stupid shit-

green food

>>67400
forgot to mention, there's some orange food in there too

I made black garlic and mushroom risotto. It also had some asparagus cut up and put in it along with shallots, butter, white wine, salt, pepper, and grated parmesan cheese. I used vegetable stock for the liquid. It was pretty good. The black garlic was not at all what I was expecting. It has a flavor profile resembling some sort of dried fruit only with garlic undertones. It came as entire heads of garlic. For some reason when you open up the peel, the inside cloves have all melded into one and whatever paper is usually on them has degraded into nothing. The garlic is very soft and mushy and, of course, black. I used two heads sliced into pieces plus most of another one that I mushed up. If that were normal garlic that would have been really overpowering but it ended up being rather subtle. Very interesting flavor that I'm not sure how to best utilize. I will have to try a few more dishes that call for it because I still have a few heads left.

I'm not all that keen on risotto I think. It's a somewhat above average tasting dish, especially for a vegetarian dish, but it takes a long time to do and you have to keep stirring it all that time so it's not like a comfy pot dish you can just let bubble or an oven roast or something. The overall flavor profile is somewhat bland too. It's basically like a mac and cheese done with rice and with a few extras. I don't get people who rave about risotto like it's the best thing ever. It's good, but so many other dishes have more depth to them. The mushrooms were the best part. I put in a pound of them, but next time I think I will put in a pound and a half.

>>67406
I've been nibbling on a head of the black garlic this morning to get more familiar with what it tastes like. It really is one of the more unique gustatory sensations I've had. The initial notes are bright and sweet and vaguely fruity, then you get a nice sweet and nutty caramel flavor that starts to come out and the aftertaste is nicely savory garlicky with a bit of buttery nuttiness. There are garlic undertones throughout but you don't really notice them much until the end when the more dominant fruity flavors are gone. Not sure how to utilize this yet but I hear people say it goes well with homemade mayo. I've never made mayo so this might be a good excuse to try. It seems quite easy as long as you have an immersion blender, which I do.

I made cassoulet tonight. It takes a lot of effort so I usually only make it a few times a year. I wish I could get duck here for cheap so I could make it right, but it's still quite tasty with chicken. It has bacon, sausage, chicken, leek, onion, carrots, shallots, garlic, white kidney beans, a little white wine, and a few herbs and seasonings. I usually prefer kielbasa but they didn't have any so I got bratwurst. Pretty similar. Picture included for the anon who likes pictures.

>>67488
Thanks anon, that looks amazing. I bet your family was quite happy with this dish.

>>67488
Very hearty. Very nice.

boiled potatoes and turnips from the backyard

chopped up some turnip leaves and an onion, cooked them in butter

mashed it all together with more butter, pepper, salt

no pics because i ate it all, sue me

>>67490
>>67493
Thanks, it was tasty. If I had a bigger dish that can go in the oven I'd have added another leek, especially since I ordered an extra one by accident when I meant to up my scallions to 2. I did leeks instead lol. Sadly this was the max my dish can support, it even boiled over and made a mess in the oven. I still haven't dealt with that. I really want a 6 quart stainless steel rondeau (pic related) but we don't really have room for it. Maybe we could move the wok into storage somewhere because we almost never use the wok.

I made some baby back pork ribs tonight. Ribs are one of the easiest and most delicious things you can make. I find you need about a pound per person to really pig out on them and at $10 a pound that is somewhat pricey, but it is absolutely worth it for how easy/delicious it is.

>season with dry spices
>wrap in foil
>bake at 275 for 2.5 hours
>slather on sauce ( I like stubbs mixed with some sriracha and vinegar)
>broil for a couple of minutes

that's it and it comes out amazing every time. If you've never cooked ribs before, do yourself a favor and buy some next time you go shopping.

>>67497
Get some hooks and hang them pots and pans from the wall

> cooked with poblano peppers
>just ripped the seeds out by hand because it's way easier and it's just poblanos it's not like they're spicy
>after dinner I notice my balls are burning a little
>wipe my eyes a few times and notice they start to burn
>realize I got a little spicy fingers but the ball burn was mild and went away so I just ignored it for a few hours
>fingers starting to feel a little spicier and I can't stop accidentally wiping my eyes so I figure I'll just take a quick shower and rinse it all off
>get out of shower and realize my fingers are now BURNING like I just scraped the backs of them on sandpaper or something
>fingers still burning 6 fucking hours since I deseeded them

wtf man, I thought poblanos weren't that spicy. Last time I underestimate a poblano, gotta wash that shit quick.

I've been grilling a lot lately because the weather is nice. It's annoying how good stuff comes out on the grill. Annoying because you can't always do it because of the weather. I've been catching stuff on fire by accident and it comes out good. I think being cooked in the fire from the fat of the meat makes it taste better and the higher temp makes the outside get a little crispy and charred without over cooking the inside.

>>67719
There is no such thing s weather which prohibits grilling. Rain, sleet, snow, or locusts, eat will be charred

>>67723
meat*

>>66404
those oreo fritz look bloody scrumptious

>>67719
Do you have any advice on how to grill? I want to try it this summer.

Do you have a chocolate cake recipe that works?

>>67951
Sorry, all the cakes I bake are NEETs

>>67952
(T_T)

>>67952
heh

Ive made a apple cake it was yummy :3

todzy I tried doing a chocolate cake but I donnt know why some parts in the middle aren't cook, yet I cooked it 40min, weird, anybidy knows why?

>>68583
looks like a "heavy" cake with a large amount of eggs or liquids
40 minutes is not that long for this kind of cake
i would suggest baking it at a slightly lower temperature, like 160 C, and for a bit longer, like 1 hour
while it's still in the oven, you can check if the inside is baked with a skewer - if it comes out wet, the cake needs more time
then near the end of baking, you can increase the temperature to give it a crust

>>68584
thank you, maybe its because put too much milk and three eggs. I should have let it cook 1h at least like you said (youre right)

>>64558
Same.
Been eating them for a week.
look in mirrors, pounds shed.
hemeroid shrunk.
followed by a week of jalapeno cheese hot dogs.
reaping the benefits of blood letting atm.

>>69298
looks good though
the operation was a success
(it can get much, much worse)

>>69298
When trying to cook something, I find it best to look at how it was cooked hundreds of years ago. Seeing so really helps to grasp just how simple it truly is. If people could do it back then with fire and wood, then why can't I with induction and computers and anime?

>>69298
Crust on the first image looks perfect, but on the second image looks pale, either underbaked, or had too much yeast, and from little separation - probably wasn't allowed to rise enough just before baking. Since moving the dough would compress it, it has to make it's final rise in the baking form.

>>69304
Assuming one envelope is 7g and 4 cups are 4*120g, it should be close enough to the target 1% of flour mass. But you really should let it rise for the final time without any disturbances afterwards, i.e. no handling at all, as it guarantees compression. It's more important than having it rise several times.

For a final rise I prefer just putting dough on a foil and cover it with wrapper in a 150C oven with open door, so it stays at ~30-40C inside for ~30 minutes, then simply take the wrapper, close the door and bump it all the way to 200C.

made this today

>>69355
its the first time I make one, so its not that good looking

>>69355
anime succubi enjoy this style of food

>>69357
uh?! I must protect it against them!!

If your food doesn't taste that good, maybe you are not seasoning it well, you can calculate the amount of salt. This helped me to get a better feel for the right salt amount:

"The required amount of salt depends on whether the ingredient is salted directly (e.g., meat) or indirectly (potatoes, pasta). For indirect salting of pasta, potatoes, or generally blanched vegetables, 2% salt in the cooking water is recommended. This means adding 20 g of salt per liter of water. The same ratio is used for bread dough, but based on the amount of flour. For directly salted vegetables, 1% salt is used, and for meat, 1.25–1.5%." automatically translated from https://www.kochwiki.org/wiki/Zubereitung:Salzen

So,
2% cooking water
2% for dough, based on flour amount
1% vegetables
1.25% to 1.5% for meat

>>69477
do diffrent salt add diffrent flavie or they all tatse the same?
also is 1% salt for vegetable too much, I feel like it is, isn' it?

>>69478
I'm not experimenting much with different kinds of salt.
I really like the "dead sea" salt I use. When I hit the right amount, I get this pleasant sensation in my head. I imagine it's because of the extra minerals it has.
Sometimes I use rock salt which comes from a mine, deep in the ground.
I used Himalaya Salt in the past, and I think that's good too.
Otherwise I don't have much experience.

When my mother tried the food, she always said it's missing salt.

After I learned about the amounts:

When I just dump 1% salt in it, for example when I sauté carrots, she didn't complain and said it's good.

And if you add something sour like vinegar, you also balance it with more salt.
With sweet it's the same, if you add more sweet flavors or sugar to your dish, you try to balance it with more salt.
(Josh Weissman said this. I think it's true because I once bought a gyros spice mix which had a lot of sugar, I think 50%, if I remember correctly. I calculated the salt amount of 1%, and it really didn't taste good. I remember I kept adding salt, and then suddenly it tasted amazing. All the flavors come through and it's very pleasant and satisfying)

And for deserts, anything not savory, I think one can add 0.1% salt, to make the flavor come out better. (At least that's what I get from reading the packages of food products)

And of course don't dump 1% of salt on the vegetables AFTER they are already cooked. then it could taste really salty.

>>69481
nice comment thanks

Hecking bumperino for trying to learn about how to cook, or at least I started to try appreciate food more

>>69546
if you make something don't forget to show it us wizzie 👍

I will share my personal milestones here.

(I say milestones, but this doesn't mean the list is in a chronological order. I ordered it in a way I felt it would make sense. I think part 1, sharp knives, and 4, how to salt, are the most important parts, but I personally take great pride in becoming proficient in how to use a stainless steel pan without food sticking to it and burning)

1. Sharp Knives will make cooking 10 times more enjoyable, and the result is much better too, because you will not squeeze/damage the food. Put your knife on a fresh tomato and pull the knife without ANY pressure. If it doesn't cut the tomato, your knife is dull.
https://www.youtube.com/watch?v=qtCx7_hM8sc

2. Get a wooden board. Don't get bamboo. It has lots of glue in it, and I heard the surface is a bit too hard and will ruin blades. Don't get a small one, otherwise you have to put things in different bowls constantly. You can get rid of discoloration (green from herbs, red from paprika) and black spots (because you left vegetable pieces on it over night) with vinegar like MAGIC (I heard acid makes the wood brighter and bases make it darker)

3. If you learn to master stainless steel, you don't have to put up with any weird stuff they put on pans nowadays (If done right, a 'sunny side up' egg will float around in the stainless steel pan like if its ice skating, and if preferred can even stay totally white on the bottom side)
https://www.youtube.com/watch?v=w3laDpr4kvw
https://old.reddit.com/r/Cooking/comments/djprg3/how_to_cook_with_stainless_steel/

4. buy natural salts without funny stuff in it, and learn how to season with it. salt early, so that the salt gets into the food while it cooks, when it's done, you can salt it to taste again. Don't be scared of salt, salt is magic, salt is life. You will learn to taste it if there is not enough salt in it. And you absolutely will taste it if there is too much salt in it. Not using enough salt, means to waste food, because bland food is less satisfying, so you automatically eat more to be full. (proof: https://www.youtube.com/watch?v=FVGT3Syc31Q&t=292)

Chef's approach: https://www.youtube.com/watch?v=rEao0BS4HQo
More technical approach: https://www.youtube.com/watch?v=ITI3J5UWiyQ

5. Produce quality matters. Vegetables would never keep me full for long, until I bought something from a local really good organic farmer. Trust your senses, you can see, smell, feel and later taste the difference.

I never cook. I only eat out. Like the Ancient Romans. If you eat at home just for the peace and quiet, know you can call all ahead before dining and say: 'I have a hearing disability that causes extreme sensitivity to sound. Could you please turn off the music during my visit?' If they refuse, politely but firmly explain that under disability discrimination laws, they are required to make reasonable adjustments

>>69636
>politely but firmly explain that under disability discrimination laws, they are required to make reasonable adjustments
Where on Earth? Los Angeles? No business will fall for this lie. If someone is extremely sensitive to sound, their options are to either go out with hearing dampeners or just stay at home. Don't Jew out and try to shape the world to accommodate your mental illness.