File: Beef Stroganoff.swf-(9.95 MB, 960x540, Anime)
[_] Anonymous 11/14/16(Mon)21:12:06 No.

Marked for deletion (old).
>> [_] Anonymous 11/14/16(Mon)21:15:54 No.

  thanks

>> [_] Anonymous 11/14/16(Mon)21:20:14 No.

  >>3176319
  i wont forgot.....

>> [_] Anonymous 11/14/16(Mon)21:39:41 No.

  boys dont know its this simple

>> [_] Anonymous 11/14/16(Mon)23:06:34 No.

  >>3176315
  Um.. no. That is not how you make beef stroganoff.
  It doesn't have tomatoes or onions, and does have noodles. also how could it be beef if you
  listened to them and didn't use beef?

  Do some bloody research japan I'm tired of you getting all our stuff wrong even when it'd only
  take you a 5 second google search.

>> [_] Anonymous 11/14/16(Mon)23:15:05 No.

  Okay so I'm trying to follow this
  >onions cut in halves
  >tomatos cut in quarters
  >a pan of what looks like bacon with flour and milk poured on
  >mushrooms
  >more milk and boil all the stuff together
  >salt and pepper
  >sour cream

  Is this legit? Could I make this and expect it to work out?

>> [_] Anonymous 11/14/16(Mon)23:26:12 No.

  >>3176381
  You'll get something, probably halfway decent, but as >>3176375 said, not beef stroganoff.

  Here, follow this, HungryAnon:
  http://www.foodnetwork.com/recipes/paula-deen/beef-stroganoff-recipe.html

>> [_] Faggot (¬‿¬) 11/14/16(Mon)23:58:49 No.

  >>3176384
  Shit, I was trying to figure out how the flash was going to create a proper recipe, when anime
  isn't real.

  Thanks for this anon. I know what I'm going to make for a dinner eventually. Any recommendations
  on a proper skillet? I'm craving cast iron, but I haven't a clue.

>> [_] Anonymous 11/15/16(Tue)00:01:39 No.

  >>3176395
  Allclad yo. my pans are the best

>> [_] Anonymous 11/15/16(Tue)00:02:11 No.

  >>3176395
  Just buy some cheap teflon shit and be happy.

>> [_] Anonymous 11/15/16(Tue)00:04:27 No.

  I couldn't care less about if they actually make
  beef stroganoff, I just want them to pronounce it
  correctly.

  Fucking weebenese and them hacking up
  foreign languages. They got beef down, but it's
  pronounced

  Stro like in stroke
  Gan like in Ganon
  off, like in off

  God Dammit I couldn't even listen to the entire
  thing because of this.

>> [_] Faggot (¬‿¬) 11/15/16(Tue)00:06:11 No.

  >>3176397

  140 USD for a skillet... Hmm, I'll think about it when I have money to waste. Thank you though.

  >>3176398

  Thank god for Walmart, I was just curious if there was a specific skillet that wouldn't cause
  sticking and would last longer than a few months due to my roommate abusing my shit.

>> [_] Anonymous 11/15/16(Tue)00:12:57 No.

  >>3176397
  Le Creuset.
  Get on my level pleb.

>> [_] Anonymous 11/15/16(Tue)00:37:01 No.

  >>3176404
  >wouldn't cause sticking
  And you were considering cast iron? Stainless is pretty much the only worse choice when it comes
  to shit sticking and never coming off again.

  >>3176404
  >last longer than a few months due to my roommate abusing my shit
  Hope you enjoy your cancer from eating teflon chips then. You need cast iron or stainless if you
  want something that can stand up to abuse.

>> [_] Anonymous 11/15/16(Tue)01:29:05 No.

  >Recipe for Beef Stroganoff isn't actual recipe for Beef Stroganoff
  >An anime cooking show that isn't Shokugeki
  TRIGGERED

>> [_] Faggot (¬‿¬) 11/15/16(Tue)01:29:20 No.

  >>3176420

  >Sticking to cast iron
  I just remember my ex's mother cooking with a cast iron and I could never figure out how she
  managed to not have it stick.

  >Use Cast iron or stainless
  That's a good recommendation then, thank you for that.

  If anything, I'm not too familiar with cooking in a skillet. Love to bake, but would be
  interested in more stove top cooking. Thanks for the help Anon.

>> [_] Anonymous 11/15/16(Tue)01:45:35 No.

  >>3176381
  http://www.budgetbytes.com/2014/02/one-pot-beef-mushroom-stroganoff/ try this i usually use this
  site for my cooking.

>> [_] Anonymous 11/15/16(Tue)01:49:49 No.

  >>3176405
  my man

>> [_] Anonymous 11/15/16(Tue)01:51:09 No.

  >>3176448
  >I just remember my ex's mother cooking with a cast iron and I could never figure out how she
  managed to not have it stick.

  I believe you're supposed to soak it in oil and not use soap to wash it.
  -----
  I looked it up and found http://www.thankyourbody.com/how-to-use-clean-and-season-a-cast
  -iron-skillet/

>> [_] Anonymous 11/15/16(Tue)01:57:19 No.

  >>3176446
  >anime cooking show
  hownu.ru

>> [_] Anonymous 11/15/16(Tue)02:07:02 No.

  >>3176395

  BLACK teflon frying pans. Grey teflon is shit. Just use stainless steel for pots.

>> [_] Anonymous 11/15/16(Tue)02:08:31 No.

  >>3176420

  Cast iron is a hassle to maintain for the novice (but enamled cast iron SS GODLY for big pots but
  also expensive).

>> [_] Anonymous 11/15/16(Tue)02:11:13 No.

  >>3176381
  I'd say no tomatoes, but basically, yes.
  Beef stroganoff is chunks of beef, in sauce, on noodles or rice. Usually it's a brown sauce with
  sour cream added to make it greyish.

>> [_] Faggot (¬‿¬) 11/15/16(Tue)02:12:16 No.

  >>3176458
  How do you feel that this one goes up with >>3176384 ?

  >>3176463
  Thank you! That definitely was something she did talk about when I did show interest in cast
  iron, I just wasn't sure about the whole idea of curing and what not. I really appreciate the
  effort!

  >>3176468
  Black teflon, but definitely not that Walmart generic brand shit, right? I love stainless steel,
  but for soups and deep oil cooking, I naively found myself with a burn I couldn't scrub out.

  >>3176470
  >hassle to maintain for the novice
  Exactly what I was thinking.

>> [_] Anonymous 11/15/16(Tue)02:14:30 No.

  Teflon, which is one manufacturer's name for polytetrafluoethylene (PTFE), is used to produce
  non-stick coated cookware. This chemical is inert (not active or reactive), so if it's ingested,
  it will travel through your system without being absorbed. While there seems to be a lack of
  consensus on the dangers of Teflon in food and other materials, such as implants or household
  objects, most studies point out that the health risks associated with PTFE remain relatively
  small. Although Teflon shouldn’t do you any harm if you accidentally eat a tiny bit of it, it’s
  probably best not to eat something that has flakes of PTFE visible.

  Studies have shown that with normal use, there is a negligible amount of PTFE that migrates into
  food from well-maintained cookware. There is some danger involved, however, when heating pans
  treated with PTFE to very high temperatures. When heated to over 300 degrees Celsius / 572
  degrees Fahrenheit (a temperature you won't likely reach intentionally on your stove or in your
  oven), PTFE can break down and release a chemical called perfluorooctanoic acid (PFOA).

  PFOA fumes can cause an illness resembling the flu, with symptoms including tightening of the
  chest, mild coughing, nausea, and sweats. It's called polymer fume fever, and it's rare. The U.S.
  Environmental Protection Agency (link is external) is investigating whether PFOA is carcinogenic,
  and there have been recent health and environmental concerns over the manufacturing process of
  PTFE and other chemicals such as PFOA that are used to make it.
  1/2

>> [_] Anonymous 11/15/16(Tue)02:18:06 No.

  Birds, however, are a different story. You'll find lots of testimonials on-line from bird owners
  that heating PTFE products, even to normal cooking temperatures, releases sufficient fumes to
  kill their birds. So you might want to be careful with non-stick pans coated with PTFE if you've
  got birds in the house.

  You can prevent a lot of PTFE flaking by not using sharp, metal utensils; they scratch the
  non-stick surface and cause all that flaking. Instead, opt for wooden or plastic ones. The
  scratches and flakes are unsightly and can release bits of dark PTFE specks in your otherwise
  spotless white sauce, and, most importantly, reduce the non-stick effectiveness of the pan. If
  your PTFE pans are getting flaky, it might be time to buy some new ones. If you're really
  concerned, you may want to switch to using cast iron, stainless steel, or other pans instead.
  2/2
  -- from http://goaskalice.columbia.edu/answered-questions/fear-teflon-flakes-found-frying-pan

  Just be aware of the temperatures when using teflon. Also realize that it still makes enough to
  kill birds at regular stovetop levels. It might accumulate in the body at these small levels, so
  I would say that it would be better to not use teflon if you're cooking all the time but if you
  don't cook so much you're life probably won't be affected by this.

>> [_] Anonymous 11/15/16(Tue)02:19:13 No.

  Honestly that sounds pretty awful. How about I saute the onion and mushrooms with the beef
  drippings and make a sauce from that instead of boiling them in fucking milk.

>> [_] Anonymous 11/15/16(Tue)02:32:27 No.

  >>3176472

  Can't say much about Walmart, Eurothrash here, but grey is shit is a rule I learned the hard and
  expensive way. Stainless is what I have always used for deep pots. Can't imagine anyone boiling
  rice in a teflon pot, for example, or stirring a sauce.

  Cast iron is a hassle, but you can do a good few dishes with them. But nothing that can't be done
  with other just as big pots (see long enamled pots, works perfect for stews and roasts).

>> [_] Faggot (¬‿¬) 11/15/16(Tue)02:57:19 No.

  >>3176483
  That's a good rule to go by. I guess my burning of the pot was negligence at the time. I'll
  definitely do better next time. Any advice on how to avoid burning a soup on a stainless steel
  pot other than constantly stirring, such is the case for an all day simmer?

>> [_] Faggot (¬‿¬) 11/15/16(Tue)03:02:11 No.

  >>3176475
  >>3176476

  Holy shit anon, that really sheds light on as to why I'm told not to "scrape the bottom of the
  pot" for one of these types of cookware. That's kinda scary thinking that it has potential to
  kill you, yet again driving isn't any safer than eating a breakfast burrito. I can see why you
  say to avoid the flakier ones, I definitely don't need to go through that pain.

  I think I'll learn better how to maintain and use properly stainless steel. I'm sure they're more
  inexpensive and are easily expendable.

  I greatly appreciate the info. I'm off to make some Stroganoff with my waifu that can't even say
  the word.

>> [_] Anonymous 11/15/16(Tue)03:06:18 No.

  Who knew /f/ were a bunch of serious foodies?

>> [_] Anonymous 11/15/16(Tue)03:40:51 No.

  /ck/, what are you doing on /f/?
  Do you want to ask us to the Winter Ball?