Top products from r/FoodPorn

We found 41 product mentions on r/FoodPorn. We ranked the 300 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top comments that mention products on r/FoodPorn:

u/PenPenGuin · 1 pointr/FoodPorn

Not OP, but interesting blurb in the Franklin Barbeque book about different woods for smoking (an amazing book for anyone who's ever spared a thought for how real bbq is made).

>Pecan - Actually a member of the hickory family, pecan is also plentiful throughout East and Central Texas. It doesn't burn as hot as oak, but its gentle, sweet flavor is delicious. Nor does it burn as long as oak, so I like to use it for short cooks. Fish, chicken, and especially pork take to its mildness.

He also mentions that most of the firewood sold in stores nowadays isn't fit for barbecuing because it's kiln dried. Kiln drying makes it incredibly easy to light, but also that the wood will burn quickly with little to no smoke.

u/ForTheChef · 1 pointr/FoodPorn

Thank you! Yes it's a plate. I love shooting on dark tables, plates, and backgrounds. It can add really nice contrast to an image.

The most important thing for food photography is the styling so being a chef should give you a huge advantage. Grab the book Light Science and Magic to get an understanding of lighting and you will be producing masterpieces in no time!

u/guest13 · 3 pointsr/FoodPorn

I hear ya. I didn't get into the habit of making food to look as amazing as it tasted till after I worked in a few restaurants, I still get lazy most of the time and don't dress stuff up. Particularly when its just me eating it.

Taking you at your word of knowing nothing about cooking, despite some evidence to the contrary in an image above, I typed out my standard advice to someone looking to know more about cooking:

  • If you want to learn more about cooking, Alton Brown's books/shows are a fantastic resource because they also tell you the how and the why that is missing from many contemporary cooking shows.

  • A good resource for recipes is a copy of the Three Rivers Cookbook.

  • About the only things I learned working as a line cook at a few places were: some pretty sweet knife skills, how to tell the done-ness of meat by touch, and that I NEVER want to work in another kitchen for the rest of my life. But I still like cooking for myself / my friends.
u/MarrusAstarte · 3 pointsr/FoodPorn

I picked up most of my (mediocre but useful) cooking skills primarily from Serious Eats, ChefSteps, and more recently Chef John on YouTube.

The recently published Food Lab book is a great reference as well.

Also, don't be afraid to practice. Most of the time with food, even if you don't get it perfect, you'll have something edible, and you can use the experience of making something less than perfect as a step towards making it better.

u/ProfessorPoopyPants · 2 pointsr/FoodPorn

In my experience, I've found that following this recipe to the letter yields good results, and although it can be done without it, one of these is basically a necessity. Err on the side of more egg than flour, flour the worksurface nicely, and when you're kneading the dough, knead it like you're trying to make it quantum tunnel through your table. And once you've run it through the cutter and got your first batch of pasta, drape it over a wooden chair, if you have one, or hang it until you're ready to cook all of it.

And jamie's correct about the type of flour you need - tipo 00 or gtfo.

(And since it's a lot of effort to make fresh pasta, a simple and easy sauce is this: Take four tomatoes, fry them in olive oil until they're brown on one side, and then burst them with a wooden spoon. Mix it about, add salt and pepper, and serve with the pasta.)

u/MutedBlue · 4 pointsr/FoodPorn

The do look amazing, the funniest thing is that I looked up the book and on Amazon's website they have the recipe, enjoy!!!

u/doobielong · 1 pointr/FoodPorn

It's a great book by a great guy, I'd highly recommend it if you're into grilling or meat in general really.

u/FertileCroissant · 2 pointsr/FoodPorn

Sorry, I should have mentioned that I cross posted this from /r/52weeksofbaking

Another pic

Recipe from the Ovenly Cookbook. I won't post it publicly because it's not published online, and it really is a great cookbook, but if you want the recipe just PM me.

This recipe is all about the chocolate, so I used a fancy organic fair-trade 60% cacao chocolate.

Now I don't actually like chocolate, especially dark chocolate, so I can't vouch for the taste personally, but others have told me it's pretty good!

u/tactican · 3 pointsr/FoodPorn

I made this recipe out of a book, pretentiously called Tacos: Recipes and Provocations. I strongly recommend this book if you want to have a treasure trove of authentic and fusion taco recipes at hand (I am not affiliated in any way).

I don't wanna post the full recipe, but the general process for the taco filling was this:

First, I made some red chorizo. I toasted a bunch of spices (mexican oregano, canela, black pepper, clove, coriander) and a bunch of dried guajillo peppers. I soaked the toasted peppers in hot water to soften, then strained the liquid. I blended the peppers with some roast garlic and vinegar, then ground the toasted spices to a powder. I mixed all of this into ground pork.

To make the filling, I seared a bunch of sliced onions and garlic in a deep sauce pot using lard. Once soft, I added about a cup and a half of the chorizo, and cooked until crumbly. Then I added 3 12oz cans of lager, mixed, and then added a cow tongue (cut into three pieces so that I could submerge them). I simmered this for four hours, then removed the tongues, to let them cool. I added some diced potato, and simmered for 30 minutes. Finally, I peeled the tongue, diced it, and threw it back into the pot. I mixed it all up and seasoned with salt.

Probably the best lengua I've had ... ever.

u/meatgeek1990 · 2 pointsr/FoodPorn

Absolutely, if you are a complete beginner this book is great to start with. As you progress this other book will be a good next step. The salt cured pig blog on Facebook has a ton of info on it for home curing. So I’d start with the first book and go from there, you can hit me up with any questions!

u/rem3sam · 28 pointsr/FoodPorn

Just a tip, I recently discovered the wonders of sodium citrate, an emulsifying salt. It lets you melt cheese in a saucepan without the cheese separating; it becomes a very smooth sauce that you can then pour over nachos. The best part about it is that it's very easy to make and lets you use whatever kind of cheese you like without resorting to velveeta or cornstarch and evaporated milk, or anything artificial. A big bag of it is $11 on amazon and it lasts forever

u/slick8086 · 1 pointr/FoodPorn

Sodium citrate is an emulsifier. I got mine at

An emulsifier is a agent that can bond two different substances that normally wouldn't bond like oil and water. In this case it bonds cheese and water. People often think it help things melt. That isn't really accurate. In this case it turn cheese and water (or beer or cider or white wine) into a cheese sauce by bonding cheese and water molecules together. Eggs are another emulsifier.

Also if you can find the episode of Good Eats (Episode: EA1D10) Mayo Clinic, Alton Brown explains it really well.

u/dakkerz · 2 pointsr/FoodPorn

I bought one of these and it’s made making soft boiled eggs more consistently a lot easier.

u/happybadger · 13 pointsr/FoodPorn

Flavour profile. Onions/avocado/tomato/cheese/fatty meat in a dish is as Mexican as abject poverty and random decapitations. The moment you switch over from recipe cooking to flavour profile cooking (The Flavour Bible is a great introduction) you'll eat so much better.

u/petulant_frenzy · 5 pointsr/FoodPorn

I wanna say that was what the recipe was called in this cookbook I had growing up:

u/kurlybitz · 2 pointsr/FoodPorn

Of which is “Franklin Barbeque”:
Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]

u/Albatraous · 4 pointsr/FoodPorn

Guessing it's from this book

Natural Harvest: A collection of semen-based recipes

u/LocalAmazonBot · 22 pointsr/FoodPorn

Here are some links for the product in the above comment for different countries:


u/computerjunkie7410 · 2 pointsr/FoodPorn

Nah this thing:

Dash Rapid Egg Cooker: 6 Egg Capacity Electric Egg Cooker for Hard Boiled Eggs, Poached Eggs, Scrambled Eggs, or Omelets with Auto Shut Off Feature - Black

u/mvd366 · 2 pointsr/FoodPorn

What is your smoker setup like?

Many of the offset smokers they sell in stores come with a crappy thermometer in a terrible spot (middle of the lid). You can make some light modifications to ensure your meat is actually cooking at the right temp. (~225 for brisket)

If it's too close to the intake, excess heat from the fire will actually cook it at a much higher temperature while the smoke which reaches the built-in thermometer will have already cooled quite a bit.

Apart from that though, brisket is notorious for being the most demanding meat to smoke as it takes about 1.25 hours per pound at a temperature that low. Any major shortcuts and the fat won't render out as effectively. It's not unusual for a rack of ribs or a pork butt to be done in under six hours.

If you're new to smoking, I highly recommend Aaron Franklin's book. It definitely simplifies things for us laymen...

u/OklaJosha · 5 pointsr/FoodPorn

He's not being pretentious, he actually knows his shit. This is the guy who wrote a #1 bestseller cooking book (New York Times & Amazon)

And was called a "cooking savant" by NPR

/r/seriouseats has a lot of his recipes.