Finally getting serious about teaching myself how to cook. Bought some cast iron cookware and I’ve been loving it.

yooshio · 2019-05-09T17:50:28+00:00

If you how to cook, then you know how to eat.

For the cast iron, experiment with roasted potatoes. Chop 'em up, seasoning, drizzle with some olive oil, put in the oven 350 degrees for an hour.

swhitney186 · 2019-05-09T17:36:48+00:00

If anyone has some good ideas on recipes I should try, it would be appreciated

inasari100 · 2019-05-09T21:54:15+00:00

We need more posts like this. This is one if the many things GYOW is about men giving advise, ideas and recipies to other men about cooking for themselves in a healthy yet still tasty way. We are all brothers here to share and help with each other with our experience and knowledge.

Marque01 · 2019-05-09T17:56:08+00:00

Good job bud. Treat the pan like a tool. Keep it clean and in good condition.

Cornbread from scratch is as easy to make as pancake batter.

You wanted recipes, so here you go

Put the cast iron pan in a cold oven and pre-heat it to 400F (200C)

In a mixing bowl, combine the following dry items: - 1 cup all-purpose flour - 1 cup yellow cornmeal - 1/3 cup white sugar - 1 teaspoon salt - 3 1/2 teaspoons baking powder

In another smaller bowl, combine the wet ingredients

1 egg
1 1/2 cups of milk
1/3 cup vegetable oil
1/3 cup honey or maple syrup. Maple syrup actually works better

When the oven is pre-heated, what you want to do is get an oven mitt and some oil or bacon grease handy.

Mix the wet stuff into the dry bowl. Stir for a bit, then take out a whisk and whisk the shit out of it or you'll end up with lumpy 'dry spots' inside the bread.

Using the oven mitt, pull the pan out and quickly apply the grease/bacon fat. It should sizzle. I've tried butter at this part but It tends to burn and turn brown. Bacon fat for the win. It gives it a nice flavor too

You want to get that liquid batter into the pan pretty quickly after it's been mixed together. It tends to rise and thicken up really quickly. Drop it all in, it'll sizzle, don't bother smoothing it out or anything. leave it how you poured it and drop it into the oven.

You'll start to smell it in about 10 minutes. It'll be ready in about 20 max. You want the golden color without burning the bottom. It's tricky but I've been able to pull it off a few times and I'm a computer nerd, not a baker.

https://images.media-allrecipes.com/userphotos/720x405/6357576.jpg <-- one of my first attempts. If you look closely, you'll see the white chunks I was talking about. This was my 'pre-whisk' attempt :) You want that golden color though.

HydarnesCCC · 2019-05-09T18:02:35+00:00

So appetizing...

Is that goat cheese on the right?

swhitney186 · 2019-05-09T19:36:08+00:00

Cast Iron Skillets > Women

Take care of a cast iron skillet and it will last you a lifetime (literally if you keep it seasoned, don't use excessive amounts of soap or rough sponges/rags etc to clean it, it just gets better with age)

Take care of a woman and you'll get fuck all in return and she'll probably fuck up your iron cast skillet.

cypresstalker · 2019-05-09T20:48:46+00:00

Advice with a philly, put the cheese on while its still in the pan. Let the cheese melt and then put the bun on top of everything. Use a spatula to flip the whole thing over.

Alephone1 · 2019-05-09T18:15:43+00:00

I got some Lodge Cast Iron cookware myself. Great stuff.

citerunner · 2019-05-09T20:42:58+00:00

#achievement_unlocked Enjoy!

DeadShot91 · 2019-05-09T18:30:01+00:00

Get that cast iron nice and hot and slap a NY Strip in there. Then use the residual fat oils and sear up some diced potatoes. That’s my personal favorite!

Lotharius2828 · 2019-05-09T18:43:24+00:00

Cast Iron makes a mean ribeye steak too. Get it hot in the oven at high temp then put it on a burner searing both sides of the steak. Then slap it in the oven for 5~ minutes

GrisBosque · 2019-05-09T20:20:40+00:00

I have a collection of cast iron cookware. I use it for everything oily.

Theres just nothing better possible...

I once gave a buddy and wife a set of cast iron cookware for a wedding present... dumb cunt didnt like it, insisted on using toxic non stick... cast iron hung out in the garage until their divorce. she likely had a yard sale of his stuff...

CursingWhileNursing · 2019-05-09T20:51:27+00:00

Good choice! Iron cookware is pretty much indestructible. Cut something right in the pan and you make some scratches? Pfft, who cares. Unlike those coated teflon pans who are more or less destroyed by scratches, ironware does not care. It also is much more easy to clean, especially if something scorches.

And please, if you use uncoated iron cookware, do not forget to burn it in, especially if we are talking about iron pans. To do that, you have to clean the pan thoroughly. Putting it into the dish washer is just fine and if it comes out a bit rusty, this is just flash rust and can easily be removed with water and a sponge.

Put your pan into the oven and heat it up to 100°C. This step is important, because the surface is uneven and might contain tiny pockets of water. This way you make sure the pan is completely dry.

Put flaxseed oil into the pan and rub it into the complete inside with a paper towel. Repeat that step until the pan looks really shiny. Done? Good, now take another paper towel and rub all that shiny oil off again, until the pan almost looks like you've never oiled it up in the first place.

Now put the pan into the oven grate, face down and heat the oven up to 250°C. If this temperature is reached, let the pan in the oven for one hour, then switch the oven off and allow the pan to cool down for another hour. The pan should look a bit darker now.

You need to repeat the last steps (oiling, rubbing the oil off, heating in the oven) for several times. Five or six times would be perfect, in the end the pan should look a bit darker and a bit shiny.

The goal of all this hassle is to create some kind of patina, a layer that prevents food from sticking and from burning in. It makes working with those iron pans even more enjoyable, do it and then try frying a steak...

[deleted] · 2019-05-09T20:51:48+00:00

I have zero knowledge about how to cook. You have any idea where to start for a complete beginner?

jkarovskaya · 2019-05-09T21:17:26+00:00

basic Thai, Chinese, and Vietnamese style stir fries are my favorite. Made correctly, they are better than a lot of takeout, and inexpensive. Best of all really quick to cook.

Video recipes

https://www.youtube.com/watch?time_continue=8&v=nyiaPDYhnYg

https://www.youtube.com/watch?v=X1mE2IWeamI

https://www.youtube.com/watch?v=IzcNjFqnrVg

2019-05-09T21:31:12+00:00

You go girl, you don't need no man!

2019-05-09T21:46:35+00:00

Looks great!

johntheother · 2019-05-09T22:54:27+00:00

Suggestion: buy a roasting pan and watch some cooking instructional videos focusing on roasting veggies.

robowriter · 2019-05-09T23:29:47+00:00

Always a good day to stop eating chick food and save your health and life.

2019-05-09T23:37:58+00:00

Description

Description du produit

Julia Child is America’s first lady of food. Beginning with Mastering the Art of French Cooking, she has profoundly shaped the way we cook, the way we eat, and the way we see food. In The French Chef Cookbook, the beloved icon presents 119 of the delectable French recipes that first made her a household name, when she presented them on her first public television show. From Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts, here are traditional French recipes, tested and perfected for home cooks to enjoy.

Présentation de l'éditeur

Julia Child is America’s first lady of food. Beginning with Mastering the Art of French Cooking, she has profoundly shaped the way we cook, the way we eat, and the way we see food. In The French Chef Cookbook, the beloved icon presents 119 of the delectable French recipes that first made her a household name, when she presented them on her first public television show. From Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts, here are traditional French recipes, tested and perfected for home cooks to enjoy.

Biographie de l'auteur

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

Free book http://www.bakerbook.altervista.org/?book=childvol1

OwnSuspect · 2019-05-10T00:15:36+00:00

Best thing for cast iron that works for many proteins. High heat, tbsp olive oil and roll it around to coat. Reduce to medium-high, sear for 2-4 minutes on each side, cover skillet and take off heat and let sit covered to finish cooking anywhere from 5-10 minutes depending on protein and thickness. Serve food to plate and make a sauce with the good stuff left in there. Put skillet back over heat, add butter, garlic, herbs, and any combination of balsamic, lemon juice, mustard, broth, wine etc. Get creative! Then melt butter 1-2 minutes and scrape up the good bits, pour over plate and enjoy! Then rinse the skillet while it's still hot and it cleans much easier, then back on to the warm burner to dry (with heat off!)!

BullTopia · 2019-05-10T00:34:19+00:00

Get a Infrared grill, and learn to grill filet mignon cuts. Poke the shit out of it, salt it, Worcestershire sauce, steak seasoning and your good.

Grill Salmon on cedar board.

Grilled corn, asparagus, carrots and green beans.

ChaFoShizzle · 2019-05-10T00:36:31+00:00

One of the best things I’ve bought regarding cooking is a smoker. It takes a while for meats to finish cooking, but it’s quite easy to do and the food tastes so so good. I tend to eye ball everything, so I don’t have exact measurements, but I tend to use the following as a rub for pulled pork.

Equals parts of the following and lots of it:

Kosher Salt and Coarse Black Pepper

Then add a little bit of the following:

Paprika Smoked paprika Garlic powder Onion powder Cayenne

I put all of that in a shaker and rub liberally on the pork butt. Smoke times and temperatures will vary, but I tend to keep the temp around 250 , keep the pork on till the fat cap splits, which I then wrap in foil till the pork hits 190-200 ish. Then take it off the smoker and wrap in a towel with the foil inside a good cooler. Let it rest for a minimum of an hour. Once that’s done, you got some pork that pulls apart like nothing, awesome bark and will be as tender as can be. This is just my recipe and there’s tons of ways you can play with it. I keep some parts plain and some I toss with some of my bbq sauce when I pull it.

Keep on cooking my man!!!

Sendmecuteasiangirls · 2019-05-10T01:03:20+00:00

Man that looks great! Thanks for the post, I never thought about making these but now I'm going to try

realChebz · 2019-05-10T05:34:19+00:00

cooking isn't hard, just fucking time intensive.

simplisticallysimple · 2019-05-10T07:26:44+00:00

Nice Banh Mi!

loldave87 · 2019-05-10T11:19:39+00:00

MGTOW all about self sustaining including cooking. Wouldn’t say cooking is a hobby but I sure like tasty food. I usually look on YouTube or websites to find something interesting to make. I’ve been trying to cook myself this year and I know several decent recipes to make. Some are simple but still really great to make like Hamburger.

Current list of recipes I know. - Hamburger (cheese and bacon too sometimes) - Flatbread bacon,chicken, tomato lettuce sandwich - chow mie fried noodles - fried udon noodles teriyaki - sushi - spaghetti bolognese - spaghett napolitana - tomato soup - Dutch stew (beef,onions and patatos) - pancakes

Anyone have any new suggestions?

ImhotepMares · 2019-05-10T11:58:48+00:00

My variant of what you made: beef roast in the slow cooker on low all day ( be sure to use the the slow cooker bags they are worth every penny). With the roast use a can of Campbell's beef broth, a can of French onion soup and a beer, preferably a brown ale. When this gets done shred up the beef with forks and let it simmer in the juice.

Then you should know the rest with onion, green pepper and provolone. Enjoy!

Red_Pill_Philosopher · 2019-05-09T22:12:04+00:00

That looks hella good.

PeterPansSyndrome · 2019-05-10T00:33:50+00:00

I bought a cast iron and butcher my first two steaks. Can't wait to I make some edible stuff. To be fair the second steak was the temp I wanted but it was a cheap ass walmart one on sale.

fleetwood-pc · 2019-05-10T00:45:37+00:00

What other supplies do you need to get? I'd like to get serious myself. How are you teaching yourself?

Helikzhan · 2019-05-10T01:24:50+00:00

Tip: A good way to finish off a pepper, steak and onion sandwich is to toast the bread in the sauces after cooking the meat and vegetables. I noticed the toasted edges of the bread and that thought came to mind.

Edit: My own suggestion would be greens topped with bacon. A simple but very tasty dish!

NoThirst · 2019-05-10T01:56:22+00:00

Nothing like cooking up a nice Rib Eye on an iron pan.

Ashley_Titor · 2019-05-10T01:56:25+00:00

Recipe needed

RealBiggly · 2019-05-10T04:19:34+00:00

Is that cheese, with bread? 0_o

Z0mbs · 2019-05-10T08:43:17+00:00

This seems very tasty! What is the white cream?

Title	Finally getting serious about teaching myself how to cook. Bought some cast iron cookware and I’ve been loving it.
Author	swhitney186
Upvotes	372
Comments	99
Date	May 9, 2019 5:34 PM UTC (7 years ago)
Subreddit	Posted in /r/MGTOW
Original Link	https://old.reddit.com/r/MGTOW/comments/bmmohr/finally_getting_serious_about_teaching_myself_how/
Archive Link	https://theredarchive.com/r/MGTOW/finally-getting-serious-about-teaching-myself-how.469013 https://theredarchive.com/post/469013

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