actually i asked here for recipes, and got no reply. I have tried dozens of recipes, and there is so much wrong with them. Main problems are simply that its too dry, and it just doesn’t taste like B&B. I prefer the type of B&B you get at asian restaurants usually, where it almost seems like its steamed.
Doesnt matter if its foie gras or the driest skirt steak you can find, if you have the technique you can apply it to anything. If you know how to properly sear then you can sear anything point blank. If you tell me you can sear steak but not round fish, then im led to believe you arent much of a cook to begin with.
Cooking delicate proteins like scallops “perfectly” only means its not overcooked. People have a tendency to over exaggerate the amount of effort it takes to prepare food. Theres a considerable amount of effort invoved but you havent reached any pinnacle if you know how to properly cook a scallop all you do is sit them in a screaming hot pan for literally 2 minutes on each side. Done. Finished.
Theres more technique involved in frying.
I dont even like foie gras. I prefer chicken liver its less expensive, less obnoxious and less fatty. Ranting and raving over seared duck liver which shouldnt even be seared to begin with makes you seem like a food snob. As expensive as it is, youre going to take away the natural flavor it has by charring it all the fuck up. Thats like ordering a slab of kobe beef well done.
So just going to put up a link:
It’s part of the non-couture webgroup. I was hyped about it for a while because before they used to have foodtasting.com but that went defunct somehow.
For you iTouch amateur cooks: HTCE Essentials App is Free - Mark Bittman.
Free app for essential recipes that can be in turn applied to everything else.
smitten kitchen for some awesome simple recipes. Just nicely done. What I find interesting about their set up is how they’ll link what they did 1 or 2 years ago on that day, so it is kind of encouraging you to explore more of the website and cooking.
Restaurants and Restaurant Reservations | OpenTable Cooks love to eat and why the fuck not get rewards for doing so? In a huge ass city? Sign up for this, get points for booking reservations (which you’d probably do online anyways) and use those points for coupons at participating restaurants. I’m not talking about fucking Boston Pizza or shit like this, I mean real restaurants.
As for searing and shit…as a cook I feel that cooking isn’t rocket science. Yes it can be an art, talent can elevate the skills to be artistic or even magical, but regarding searing all I know is what my English cooking instructor told me.
If it’s brown it’s cooked, if it’s black it’s fooked.
That says it all really. Common sense that’s basically it and it only becomes more common if you continue to cook and learn.
OC
LOL. How is that supposed to take place?
at the next tournament we are all at…lmao
I dunno but I think SRK would implode from the sheer win of it.
maybe at season’s beatings?!
Im still waiting on a good Beef & Brocolli recipe from one of you guys 
host the bracket… tell fugee u runnin the cookin contest, lmao
most sauces in chinese cuisine have three things in common, a hard sear on protein, a flavorful broth to deglaze with, and slurry which is a mix of cornstarch and water. oh and a wok/wok burner is pretty essential since chinese cooking is mostly super high temp really fast cooking. anybody in here ever worked a wok station? too fucking fun
blanch and shock your broccolli first, set aside
chop up some garlic and ginger, also julienne some onion and any other veg you might wanna put in
prep your beef, cut it in small and not too thick pieces but not miniscule pieces either
I’m assuming you’re just using a regular saute pan, which in that case find the HEAVIEST one since you need to retain as much heat possible. a nicely seasoned cast iron pan is works well but at home I’ll use a nice aluminum saute pan like you would on a lone, thank good for my local restaurant supply store.
anyway just stay clear of nonstick pans for this one because you want to create as much fond as possible to maximize flavor.
anyway you get your pan super hot, put some canola oil or anything else with a really high smoke point and give it a swirl to evenly coat. when you notice the oil starts to smoke, season your beef (S&P) and put it in the pan. be careful not to overcrowd the pan as this will lower the temp of the pan and not cause a sear, it will just boil in its own juices which is really not want you want ever. anyway so your beef is searing nicely maybe a minute of so you’ll notice all the fond on the pan, give the pan a shake and add your veg and aromatics, shake shake shake shake shake but not lift off the heat, losing heat in a pan is a big problem in home cooking since it’s mostly on electric stove and not gas and also home pans for the most part are ass.
so you got your beef seared nicely you threw in your veg and aromatics and you’re shaking the pan so that the moisture coming off the veg is help to deglaze, bring down the heat and after about a minute of that you wanna hit the pan with some sort of broth or stock, pick up a little box of beef broth wherever you shop, look at the ingredients and get whatever has the most things that you can actually pronounce. ie. no random additives
give your pan a nice shot of the broth and a nice shot of soy sace and let it simmer so that the flavors come together, this is where you taste and adjust, it it taste a little weak you can let it reduce a bit so it can concentrate or you can add a little salt.so after you’ve adjusted the flavor of your cause you are ready to thicken
in a cup get some cornstarch and dissolve it in water. remember, the more water you add to your mix the less thick it will be so you have to fuck with the proportion also the more water you put the more it will thin out your sauce and you’ll have to do more adjusting. the trick, use little water but don’t make a paste, it should be milky.
throw that into your sauce in SMALL INCREMENTS, if you put too much it’ll get all gloopy, you just wanna go little by little and stir and let it cook to see how thick it gets little by little, you can always add more but you can never take away.
so basically
sear beef
add veg
add aromatics
deglaze with broth
add soy sauce
let cook
taste/adjust
thicken
hope this helps, this recipe is super basic so one you have cooked it a couple of times you can begin to fuck with it and add other things that you like or apply this technique to another protein in another setting. also I suggest adding some chilli flake to it if you’re into the spicy thing. or get your self some siracha… mmmmm…
what do you mean no?! Cooking is so hype, we even use salt… Real salt!
Thanks a shitload ShinGouki! Yeah, I have an electric stove at home And just frying pans (been slowly buying up cooking shit). I suppose I need a wok lol.
Not gonna lie though, never heard of blanching and shocking until now How long do you blanch the brocolli for?
And yeah, there is ALWAYS Srirachan hot sauce in my house. However, I used ground ginger whenever I attempted to make B & B. Bad idea??? And finally, waterchestnuts always get added to shit i cook 
ALWAYS.
I also need to learn how to make my own pho. I figure that will be fucking hard though
To make your own pho you just have to make a lot of the broth and then freeze it. Heat the frozen broth up and then add the meat and noodles. If you don’t like the idea of frozen broth then it isn’t worth it to make only one serving of pho.
imo.
np soviet, cooking Chinese at home is kinda hard because of the whole heat and no wok thing. it’s not even about the wok, it’s the wok BURNER. the flames those things shoot out make your stove look like a fucking lighter. the intense heat and the shape of the wok are like the two most important things in that style of cooking. the large bowl ish shape of the wok makes it so there are spaces with more or less heat so you can cook things fast and you can cook everything at once. once you get gdlk at cooking fried rice you learn to cook your veg rice and eggs at the same time in different parts of the wok, it’s dope as hell. but yeah don’t worry about buying a wok, worry about getting a nice heavy pan. I suggest you scope out a local restaurant supply store and get a 10 inch saute pan or two. for the amount of heat electric stoves give off, those generic restaurant saute pans are great because they are heavy enough but not heavy enough lol. I love going to those places and getting toys for home, chinois, tongs, spoons, etc
bulldancer, no I don’t post anywhere else, just good ol srk since '00.
do you guys like ceviche? I was born in peru so ceviche is one of my favorite fucking things in the world to eat, yet I see all these terrible ceviches with like soy sauce or orange juice or some other random shit lmao, but yeah peruvian ceviche anyone?
mmmmmmmmmmmmmmmmmmmmmm
new topic…
anybody cook with sticky icky?
I heard a story from a gm friend of mine that the chef at his place got hold of some sort of thc extract and did a tasting with for his friends one night. I couldn’t even imagine what you can pair with that kind of flavor.
I’ve also never had brownies, is the taste highly noticeable?
Depending on how it’s made, yes. Chocolate is good for covering it up though. Some people bake it right in which is a bad idea IMO. You want to cook it on VERY low heat with butter to extract it. Best way in my experience is to boil water and butter, add it, heat it until it’s barely simmering, boil for a while, scoop the scraps out and strain the water through a cheese cloth leaving the butter behind. Add the butter to whatever you want to make.
Really one thing that I would love to do is one of us to do a SRKatering event. Like set up the guys in a separate room with a nice simple 3 course meal plated service or even buffet style. It’s ambitious yes, but I feel that after so many years of competitive fighting, we should band together with a portion of the SRK community to have a nice dinner.
Even better I feel that we can do some good so as to not feel like we are excluding anyone, we can attach this dinner with a charity like Child’s Play or something like that.
OC
We have an old Ecuadorian cook who leant us his ceviche recipe. It’s pretty decent, but not like mindblowingly awesome. I have yet to taste ceviche that is probably the best I’ve ever tasted.
OC