/ck/ - Food & Cooking » Thread #7007353

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Anonymous Sat 24 Oct 2015 17:29:24 No.7007353 View Reply Report Delete

Quoted By: >>7007558 >>7007629 >>7007861 >>7007865 >>7007872

>Under 20 minutes prep time
>Not terribly expensive
>Consists mainly of ingredients that keep

Does /ck/ know of any recipes that meet all three of these? I want to be a better cook, I really do, but it seems kind of pointless if it makes more sense to either throw shit in a pan/oven/microwave and be done with it anyway.

Preptime can probably be longer if it doesn't require constant attention.

Anonymous

Anonymous Sat 24 Oct 2015 17:32:21 No.7007367 Report Delete

Quoted By: >>7007389

What is your skill level, do you have a basic cookery equipment and how is your pantry/herbs situation?

Anonymous

Anonymous Sat 24 Oct 2015 17:35:46 No.7007389 Report Delete

Quoted By:

>>7007367
Not that great, but I can follow a guide and learn.

Yes.

I got a decent selection of herbs just laying around, actually.

Anonymous

Anonymous Sat 24 Oct 2015 17:44:17 No.7007425 Report Delete

Quoted By:

maybe pasta dishes

Anonymous

Anonymous Sat 24 Oct 2015 18:12:48 No.7007558 Report Delete

Quoted By:

>>7007353
Risi e Pisi

Sweat some diced onion and bacon in a little bit of oil
Add brown rice and top with vegetable stock
Add frozen peas
Cook until rice is tender - You can add more hot water if it's running low
Eat with grated parmesan and maybe a salad

Anonymous

Anonymous Sat 24 Oct 2015 18:41:59 No.7007629 Report Delete

Quoted By:

>>7007353
*You can get 3, 4 or whatever servings of summer potatoes.
*Don't peel them. Wash the potatoes though.
*Put the potatoes in a pot and calculate how much water you need to cover all of them and two fingers more. Get the potatoes out.
*Put in the pot shitload of salt. A shitload. You can go for the half weight of the total of summer potatoes.
*Put the water in and start boiling. As soon as it starts boiling put the potatoes in.
*Right away, cover the pot with a cloth and put the lid on. Be careful to not burn the cloth with the heat source.
*Leave it boiling at mid temperature for 25-30 minutes.
*If it's cooked it should be soft but crunchy at the bite. Like a fuji apple.
*Use a strainer to remove the water. Shake the strainer a bit to dry the potatoes.
*Put the potatoes back to the pot and let them dry for one minute at high heat. Consider putting enough potatoes to cover the base. Also, consider doing this step in multiple times. As many as you need.
Stir carefully moving the pot in a circular pattern so you don't break the skin.
*Put the potatoes away and let them cool down a bit.

Now you have you have easy potatoes ready for use with a protein and fat source.

Anonymous

Anonymous Sat 24 Oct 2015 19:22:06 No.7007728 Report Delete

Quoted By: >>7007772

>under 20 minutes prep time

No, don't look for this. Look for things that can be prepped ahead.

Rice=40 minutes

Make a weeks worth ahead of time, and cut that down to 3 minutes to reheat.

Potatoes=20-30 minutes
will also hold a week

For example, you can heat some preboiled potatoes
meanwhile make a roux in a seperate pan. Add some milk and cream, them add some shredded cheese. Add to the potatoes.

IF fancy add some diced precooked bacon, and a dollop of sour cream.

While you are doing this you can make a simple salad, put out a slice of cheese, mix some cream and powdered chocolate in a blender for 10 seconds to make a mouse. And fry a thin pork chop. Remember thin cuts of meat will fry in 2 minutes.

5 course meal. 10 minutes of cooking.

Anonymous

Anonymous Sat 24 Oct 2015 19:23:35 No.7007732 Report Delete

Quoted By: >>7007767

did you know that trichinosis give you an extremely high endurance?

Anonymous

Anonymous Sat 24 Oct 2015 19:26:27 No.7007736 Report Delete

Quoted By:

stir fry with rice is my all time go to

lots of combinations of meats, veggies and seasonings. the other night i used srirachi, pineapple juice, and a little hoisin sauce. put that over vegetarian "meat" patties and rice

Anonymous

Anonymous Sat 24 Oct 2015 19:38:03 No.7007767 Report Delete

Quoted By: >>7007773

>>7007732
did you know that you should stop posting this forced meme in every thread

Anonymous

Anonymous Sat 24 Oct 2015 19:39:52 No.7007772 Report Delete

Quoted By: >>7007801 >>7008096

>>7007728
>reheat
why not just ask me to lay down and tie?
Reheating isn't the way of a cook. It's the way of a woman with a tv dinner and 4 cats.

Anonymous

Anonymous Sat 24 Oct 2015 19:40:00 No.7007773 Report Delete

Quoted By:

>>7007767
no, i didn't knew that yet.
also: trichinosis

Anonymous

Anonymous Sat 24 Oct 2015 19:45:42 No.7007801 Report Delete

Quoted By:

>>7007772
lay down and tie fam

You act like precooking meals is bad in any way shape or form. You really have to consider if you are willing to spend the time to prepare your dinner from scratch every workday night, I personally wouldn't see much use in that.

Anonymous

Anonymous Sat 24 Oct 2015 19:59:34 No.7007849 Report Delete

Quoted By:

what do you mean by "ingredients that keep"? keep for a week or two? a month? years?

anyway, if you mean a few weeks, i suggest omelets. eggs keep for quite a while and so does most cheese. shelf life for additional ingredients will of course vary but i can imagine using canned ingredients in addition to eggs and cheese.

Anonymous

Anonymous Sat 24 Oct 2015 20:02:10 No.7007861 Report Delete

Quoted By:

>>7007353

Define "keep."

If you want to keep ingredients for half a week to a week, that vastly changes your menu options than if you want to keep ingredients for two weeks to a month.

Chicken paprikash - Chicken, mushrooms (optional,) paprika, onion, garlic, sour cream, flour, water, boullion or stock.

Chop up chicken, mushrooms, onion, and garlic.
Saute onions and garlic on low heat until onions are translucent in a large pan.
Add chicken, allowing it to cook for about five minutes on medium heat.
Add water and boullion/stock until chicken is submerged. Stir until boullion is dissolved if necessary.
Add mushrooms, paprika (broth should turn a deep red)
Cover, bring to boil, then reduce heat to a simmer.
Stir every 15 minutes.
Prior to serving, take flour and sour cream and mix them together. Add small quantities of the hot broth into the bowl or cup of mixed flour/sour cream. When the mixture is higher than room temperature, add to pan. Stir until well-mixed.

Serve with egg noodles or some other starch, if desired.

Anonymous

Anonymous Sat 24 Oct 2015 20:03:01 No.7007865 Report Delete

Quoted By:

>>7007353
>>Under 20 minutes prep time
whats the point then? just cook a shitty chicken and microwave some rice you faggot.

Anonymous

Anonymous Sat 24 Oct 2015 20:04:45 No.7007872 Report Delete

Quoted By:

>>7007353
Omelettes are pretty quick depending on the filling and eggs keep for a month or more in the fridge.

Anonymous

Anonymous Sat 24 Oct 2015 21:13:01 No.7008096 Report Delete

Quoted By:

>>7007772
No. Many food require you to cook food, and then cook them again in their final product. Reheating a component is not the same as reheating a finished meal.

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