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What kinds of food do you like to it? There are tons of recipes that an absolute beginner would have no problem making; all you really need is an idea of what you want to make.

>>3356063

Herp, what foods do you like to *eat*.

You want to learn how to cook?
It's a long process.

I can get you a stater exercise.
Rule 1 of learning to cook from /ck/ - find your teacher and ignore the trolls.

Of which there will be hundreds. They will heckle you, your teacher, and each other.

You MUST have more focus than that.

Rule 2: Cooking is everyday if you want to get good. It's not "Teach me the god recipe".

It's "Time to cook again today."

If you can handle these terms...

*gets his hat

pug has the right first question. Name something you love to eat.

Then tell us if you have ever cooked it yourself.
What's the most complicated thing you've ever cooked?

>>3356063
Well, I guess I'm not very into cakes. I have no real preference, all I would like is that I don't have to spend loads of money for it.

>>3356065
Cooking every day isn't a problem I think, and I'm accustomed to trolls.

>>3356068
Well, I love eggs. I boil them myself but it's not complicated whatsoever. I never cooked anything complex, really. Hardest thing I did must be scrambled eggs, but it was years ago, and I don't think I did it right.

>>3356077
Hmm. It's pretty hard to mess up scrambled eggs, actually. Now /ck/ can complain about any food production, but generally once the egg solidifies you are looking at somebody's idea of done correctly.

Since you have boiled eggs, it sounds like you can currently deal with boiling water safely and operate a stove-top pan correctly.

That's a good step - it's amazing how many people have never done even this. There's a huge skills gap between people who cook every day and someone who's never touched a frying pan.

Have you ever prepared spaghetti from scratch, or would you like something harder/more complicated than this?

Following up on pug's firt question.. any food allergies/intolerance?

>>3356081
I never imagined there was so much people that never manipulated a pan, heh. And I already made spaghetti a few times.

>>3356083
Fruits give me stomachache and sometimes make me puke. It's hard to live. I don't even dislike fruits

>>3356087
It sounds like it's time you cooked some meat.
Have you ever pan-cooked some chicken or steak?

>>3356099
chicken, no, ground beef yes

>>3356102
All right, it sounds like you have some decent experience managing meat, and you say you like eggs. Let's find you a practice recipe.

This won't necessarily be easy, but it will be one you can develop ability with =)

- An interview in the "Talk of the Town" column of The New Yorker, 1942.

The year before his death, Lemuel Benedict, a Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel and ordered

"buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise."

The recipe has changed over time.

Would you like to learn Eggs Benedict?

>>3356107
Okay, that's what I'm going to try then

>>3356103
I have a Vol au Vent recipe with chicken I assemble into a vertical if you'd think it's be a good practice (bechamel, boiled eggs, pan cooked chicken breast)

Asking because you seem to have everything under control and I don't want to just post over you.

>>3356109
Believe it or not it never hurts to have 2 instructors as long as the two don't argue. Different points of view only reinforce the balance of the approach.

It would be good for you to provide direction to a different recipe, in my eyes.

>>3356110
Allright :-)
Give me a few minutes, will pull all the images I have together..

Eggs Benedict breaks down into three parts.
Making Hollandaise,
Poaching Eggs, (and preparing the simple ingredients)
and assembling the finished product.

Hollandaise, is a classic egg-oil sauce.

So in other words Eggs Benedict, is Egg with Egg sauce. Heh. Still very tasty.

You will need a double boiler. This can be any heat safe bowl set over a pot of water, or it can be an actual purchased double boiler set.

The Golden rule is: The water does not touch the top container.

The STEAM is the gentle heat source, not direct contact with boiling water.


First prepare a cup of melted butter and have it ready to go. A microwave can handle this if it's not utterly filthy.

In the top of this Double Boiler, you whisk together 4 egg yoklks, 3 1/2 tbsp. Lemon juice, a pinch of pepper (White if you can get it, for perfect presentation. Black is passable but makes your sauce speckly) 1/8 teaspoon Worstershire sauce, and 1 tablespoon of water.

Add the melted butter to this, 1 or 2 spoonfuls at a time, while whisking CONSTANTLY. The mixture will gradually thicken. If it gets too thick for you, add a scant teaspoon of hot water and stir thoroughly. Then keep going. Keep whisking until ALL the butter is in. Then whisk in 1/4 teaspoon salt and take it off the heat. Keep the sauce warm by putting a lid on it.

>>3356111
here it is.

Note: This recipe is for 4 servings. If you want to make it only for yourself, use 1/4 the ingredients.


You can use a toaster to prepare your english muffins, or you can preheat a broiler and do it properly. Naturally, doing it right will taste a little better. But it also costs a lot more electricity and it's one more hot, dangerous, attention-eating step.

Poaching eggs.
This is simmering the open, broken eggs, in simmering water. You do not want a full boil. Rather you want that stage where the water is juuust below steam bubbles forming. I recommend getting it hot enough for steam bubbles to disrupt the surface, then turning it down slightly.

Fill a saucepan with 3 inches of water - just less than half the height of your fingers, if you don't know how much 3 inches is.

Add a teaspoon of distilled vinegar. Heat past a simmer, then cool it back down to simmer.

CAREFULLY break the eggs, into this water. And use a stopwatch or similar gizmo to cook the eggs for THREE minutes. You will need a slotted spoon to scoop the eggs out, and onto a warm plate. You want it warm so the egg doesn't get cold.

If you don't HAVE a warm plate, here's how you get one. Run hot water over a plate until it's warm, then dry it off. NOT THAT HARD.

If you get crazy and try to pick up the eggs with 2 spoons or a ladle or something, you will have no end to problems. Just use a slotted spoon.

This 4-person recipe calls for 8 poached eggs, 2-3 at a time.

While the eggs are poaching along, your attention can be on 8 strips of bacon (2 per person) frying in a pan.

... actually, I better give you directions on how to do that. Just in case.

>>3356112
>>3356117
>>3356119
OK it sounds very neat. I have everything but worcestershire, will it be okay?

>>3356119
Oh yeah.
If only cooking for yourself, you need to use THREE INCHES OF WATER, and only do 2 eggs. Don't use less water. . . or the eggs won't poach properly.

Back to bacon.

2 pieces a person.

Perfect bacon is actually a half hour affair. Most people love to just toss bacon in a pan on high heat and eat whatever comes out when it shrivels up.

Hey, that's fine... that's fine. But there's a better way.

You can do all these steps later, when you have the Hollandaise sauce, and the art of the Poach down. For now, "prepare bacon" means toss 2 bacon per head in the hot pan and keep half an eye on it while it sizzles, turning it over - letting MOST of your attention go to your precious eggs. You'll get something "bacon".

Here's the long way.

Put your bacon in the fridge a day beforehand, if it's frozen, so it can loosen up.
Defrost your bacon at room temp. for 10 minutes. Let the fat loosen up and be ready to go. This is a pre-step.

Medium heat, in the pan, put in your bacon, leave it sit. No moving it and no touching it. Around 10 minutes, turn it over.

Another 10 minutes and you have bacon.
Use PAPER TOWELS. Put the bacon on those paper towels, dab them around, and soak off the excess grease.

Note that you must time this 30 minute affair with your other cooking food. It gets complicated. Which is why the "toss and ignore" method is in common use.

>>3356128
A bottle of worstershire sauce is not that expensive, and the sauce will not taste the same without it.

I recommend buying some. You should find it with the steak and barbecue sauces.

Lastly is the English muffins! They go in the toaster just as the eggs start poaching.

Or, they go in the broiler and you watch them closely for your desired state of "done".


At last, the assembly.
Take your muffin halves and spread them each with a bit of butter (a teaspoon, 1/4 tablespoon - you really don't have to be asinine about this. Give it butter the way you like.)

Put on 1 slice of bacon. Top it with a poached egg. Each food plate gets 2 biscuit halves. Drizzle the egg-biscuits with your Hollandaise sauce. Use it up, it doesn't keep well.

If you're feeling fancy and you don't mind raw chives, chop a few up and toss on top for a perfect touch.

You have finished Eggs Benedict.
All that's left is to eat and clean up in various order.

Here's an ingredient list.

4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground pepper (white if possible)
1/8 teaspoon Worcestershire sauce (BUY A BOTTLE)
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips bacon
4 English muffins, split
2 tablespoons butter, softened
chives, fresh cut for flourish

This is BASIC Eggs Benedict.
Once you can master the basics, you'll be able to progress this dish in the directions you like. Throughout the years, people have changed the bacon to ham, added spinach, changed the ham to salmon, changed the salmon to avacado and added salsa, changed the english muffin to double-baked bread, changed the double-baked bread to an artichoke, changed the hollandaise to bordelaise...

and even abominized the whole thing by switching the English muffin to American biscuit, bacon to sausage, the poached egg to a fried egg, and the hollandaise sauce to GRAVY!

(wait. This is biscuits and gravy. This is eggs benedict?
... what the dick is COUNTRY BENEDICT?)

Good luck in the kitchen.

Reference picture, finished Eggs Benedict of suspicious quality

Easy Chili

1/4 to 1/2 lb of ground beef
1 can corn
1 can petite diced tomatoes
1 can light red kidney beans
1 can tomato sauce
1 can tomato paste
1 can okra

Brown ground beef then drain fat.

Drain and rinse the cans of corn, beans and okra.

Add rest of ingredients to a pot with browned beef. Simmer for at least an hour on low temperature.

Thanks! it looks awesome (and, well, I never heard of it, but my culinary culture is weak as fuck). I'll try to buy things I need now since shops are closed tomorrow, and I may (try to~) cook it either this evening or tomorrow for lunch. I'll post pictures to show how it turned out.

>>3356150
Why is the quality suspicious?

I also saved the >>3356117 vol au vent picture, it really looks delicious.

>>3356159
The image quality is suspicious.
It's too tiny.

Also, I believe the person in this picture used Canadian bacon

>>3356159
>>3356159
glad you liked the picture :-)

Good luck in the kitchen. Post your results!
And don't hesitate to ask if you have questions.

>>3356173
Thanks for your help dude :3

>>3356175
anytime.

This thread somehow brings a warm, fuzzy feeling to my heart.

Polite sage for non-contribution.

>>3356247
>This thread somehow brings a warm, fuzzy feeling to my heart.
Heh, why? I'm really not familiar with the board’s culture.

Also I might post the pictures a bit later than planned, I'll make sure to get them, though.

>>3356271
Don't stress the timing. This is a slow board. Your thread should still be here when you're ready.