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/fit/ - Fitness


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am I doing this right
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>>56706953
Depends on what the actual fuck it was meant to be kek.
Also, >>>/ck/
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>>56706953
This looks awesome.

>Ground beef
>Fried onions

all you need son

>>56706969
Meat is /fit/ related
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>>56706953
Looks tasty to me anon. Personally I like to see green as well. I’d add broccoli or green beans or something. Celery chopped up isn’t super nutritious but the crisp moistness would compliment the flavor I think
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>>56706953
Cut your fucking onions properly.
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personally i drain the ground meat when i cook it to get rid of some of the fat.
i also would've added other vegetables like mushrooms, spinach, pepper, celery, etc.
what seasonings did you use?
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>>56706994
>getting rid of fat
Ngmi
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>>56706994
Good meat doesn't need seasonings
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>>56706953

Yes. I have the exact thing for lunch every day.

Definitely drain fat after browning the meat, and let sit in a big pot for an hour. Saute the onions separate with fresh garlic and add to the pot. Build flavor.
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>>56706953
No, the beef should be crickets
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>>56706953
looks tasty OP, what is it? you’ll wanna either drain that fatty liquid off or add stock or passata or something to make it a proper sauce
also get a proper wooden spoon lol. silicon is for plebs
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>>56707014
Wrong.
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>>56706969
i posted here cause i started lifting a while ago but never cooked my own meals. and its just ground beef with onions and some garlic

>>56706976
thanks bro

>>56706994
i just put in garlic salt and an herb mix i got for like a dollar, and also a little tomato sauce

>>56707025
fuck i already ate it without draining fat. am i gonna get a heart attack now.
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>>56706953
Looks ok OP. Now put it inside some tapas and make some tasty empanadas
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>>56707080
You might find yourself really enjoying cooking, really opens up your options while remaining healthy
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>>56706953
looks fine, i would chop the onions smaller and brown them more
dump in some chopped tomatoes then slowly simmer until it thickens into a nice sauce, maybe add a stock cube
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>>56707014
Well salt
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>>56707080

Didn't drain fat. ngmi.

If you don't drain fat do what >>56707037 said. Also wood spoon pls.
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Looks like a sloppa shit but probably tastes good af
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>>56707139
why wood spoon? does it stick less or something
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>>56706953
Onions and garlic are best friends forever. Don't allow one be without the other.
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>>56706994
Listen to this guy, otherwise it's good. Also mak sure to use salt OR seasoning salts to keep sodium down
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>>56706953
looks great bro you made it

if digits, go check the mirror because you now have abs
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>>56707192

More durable than plastic, and just generally higher quality.
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>>56707222

Based Ab God
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>>56707223
And it doesn't give you gino like plastic does
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>>56706994
i drain the fat and add teriyaki sauce with ginger and garlic, throw that shit over rice
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>>56707222
holy shit. so glad i made this thread now
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>>56707192
honestly there’s almost no difference between silicone and wood except for flexibility, and if it’s wood coated in silicone then that’s eliminated too. I just take offence at the fact that silicone spoons exist when cheaper simpler wooden spoons have been doing their job perfectly well for centuries. also it looks like a child’s toy.
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>>56707222
checked. brb goin to store for mince and onions
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>>56707054
Third world ?
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You have to watch out with cheap plastic spoons. They can melt and burn. Spend the extra few dollars to get heat resistant cookware, or go wood. Can't fuck up wood!
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>>56706994
>Drain the fat

Fucking retard
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>>56706953
lol no
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>>56706979
Celery has a strong umami flavor when combined with meat. Great choice. And there is no such thing as a nutritious plant.
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>>56706994
>getting rid of fat
>vegetables
what are you a mom in the 90's?
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>>56707216
>keep sodium down
retard
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>>56706953
yeah looks good.
stir fry some onions, garlic, white mushrooms, some veggies like pepper bells, tomatoes, corn, carrots, green beans, etc. with it.
I had it today with some tomato sauce and couscous.
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>>56707271
>I throw away tasty and nutritious fat away and replace it with sugary trash.
Why would you do this ? Do you not want to make it?
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>>56706953
Ok op, let me break it down for you:
>nonstick
that shit is cancer. literally. get a cast iron, ceramic, or stainless steel pan. Stainless is best for browning meat.
Which brings me to my second point. Brown the meat. Make sure to bring it up to room temp before cooking and salt it to draw the water out. Water cannot cook higher that 100c which means the meat is basically being boiled until you can boil off all the water in it. With cuts of meat this isnt a huge problem but with ground meat the water starts seeping out once it heats up. Use the highest heat possible.
and now the veggies
Every ingredient has a different cooking time. Onions take a while. You should probably brown the onions separately and then add them in at the end. Classic french cooking uses this method quite often. You cook the ingredients separately then combine them at the end. This allows you to have every component at it's optimal "cookedness" without over or undercooking things.
Finally, look up some tutorials on how to dice an onion. Smaller sliced pieces will cook faster than large pieces because of their surface area to volume ratio. See how the large chunks of onion look raw while the slivers look nice and soft?
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>>56707014
Salt and herbs should suffice to bring out flavor. Spices just overpower the flavor and mess up your pallate to fully appreciate the taste. They were used to preserve meat and mask away the taste of rot afterall.
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>>56707014
only good fish doesn't need seasonings
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>>56706982
This
>>56706976
My meat too, please have a taste.
>>56707080
Based that you started cooking for yourself. Learn about herbs and spices, and experiment with them, they can make a universe of difference, and help keep you from derailing your diet.
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>>56707271
REEEEEEEEEE
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>>56706953
good start if new to cooking
>>56706994
draining fat isn't necessary unless it's excessive
if you simply MUST drain it, save the fat for later for frying up other things (just make sure to use a separator to get rid of as much water as possible to avoid splattering for when you next use it)
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>>56707476
That’s great advice. Have a (you).
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>>56707476
>Ok op, let me break it down for you:
>>nonstick
>that shit is cancer. literally. get a cast iron, ceramic, or stainless steel pan
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>>56707014
Anon, it’s ground beef, not steak.
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>>56707014
enjoy being a cooklet
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>>56707369
>>56707013
>>56707353
how big are you man tits? fatties
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looks good to me
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>>56706953
I ate that exact same thing yesterday
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>>56707985
>fat makes you fat
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trashy people just throw onions into everything to make it taste edible
>hurrr idk how to cook, uhh...onions? onions!!!
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>>56707014
This is just /pol/tard anglo cope for when non white people say "whypepo don't use spices in they food". /Pol/tards always talk about how they use good cuts, even though that beef is probably 70/30. Go eat your chip butty or haggis or whatever "food" it is you "people" eat. You fought wars over this shit and then act like it's worthless.
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>>56707014
Quite the opposite, you know they put some shit on the meat when it tastes good on its own .
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>>56707192
>using metal on a non-stick pan
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>>56708502
but i dont use metal
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>>56706953
based
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>>56706953
looks great bro
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>>56708240
>excessive calories don't make you fat
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>>56707192
This is the ideal cooking utensil. You may not like it, but this is what peak design looks like.
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All of the onions should be the same size and shape. Preferably cubed, For equal distribution of flavor throughout the meal.
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>>56707985
Ive never been fat in my life. I'm not a retard
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>>56707014
Good job outting yourself as a cooklet. The only "good" meat that doesn't need additional seasoning are cured meats.



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