Archived threads in /ck/ - Food & Cooking - 266. page

>>9314080
8 hours... Shread and reheat. Should be fine.

>>9314080

FYI, maximum bacterial growth is between 40 - 140 degrees F. That's why it's important to cook foods to temps higher than the max, and why it's important to cool them quickly before putting them in the fridge or freezer.

By oven baking, you probably got your chicken to at least 165 degrees F, which means you killed off most of the bacteria. By leaving it covered in foil, the chicken will have stayed above 140 degrees for probably close to an hour, leaving you with about 7 hours in the bacterial growth zone. That's not good.

However, since you started with practically no bacteria, simply re-heating the chicken to 165 - 175 F or above should be sufficient to kill enough bacteria to allow you to safely eat it without getting sick.

>>9314166
>>9314086
i'll shove it into the oven for a bit before eating then, thanks!
i really should get a meat thermometer

>>9313880
Hands down the best chili.

>>9313918
Expensive?

>>9313922
Honestly, I can't recall. I used to live in AZ and NM. They've been hard to find since I moved to NY.

>>9313692
>It almost seems like those "#wifeymaterial" memes
That's because it is.

>>9313692
>I'm not sure whether I love her or hate her
You sound like an asshole.

The meal looks delicious except the meat needs a few more minutes in a frying pan.

>>9313692
Fucking prick. Kill yourself in a fire.

lemons

cut off fingers

>>9313633
Not OP, but with garlic and onion smell I tried "steel soap" (not sure if that's the correct name, ESL here) and lemon juice, neither of those did the trick.

Please post. Id like to learn about cheese that doesnt come in individually wrapped, limp slices.

>>9313232
Best way to learn is simply to try them. There's a massive different variety of cheeses out there with a wide range of textures and flavors. When you're a cheese noob then pretty much everything is a new learning experience.

If you have certain types of cheese that you like then post and we can recommend others that have similar characteristics.

>>9313240
Parrano, jarlsberg, romano, provolone, gouda, brie, bleu

I live in usa so local cheese is extremely costly

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necro bump

>>9313198
I'm not in "the industry" but from what I understand you are much better off starting as a low level position at somewhere reputable, watching your resume, and cultivating relationships

So as a non-expert I advise you to book a flight to NYC, hang out in front of empellon, and ask if you can wash dishes for minimum wage. If you haven't died of cirrhosis, hepatitis, or AIDS by the time you're fifty, you'll probably have a good career

This is second hand information that I got from another /ck/ anon but he said at their fairly high class restaurant openly mocks most culinary school grads.

>>9313165
Yes
Yes, a little.
Like any other technique it has legit uses or it can be used for silly shit.
It's simply the application of modern science to give you more techniques at your disposal. You can control textures and flavors to a degree that cannot be done with normal cooking methods.

>>9313174
Is it possible to do at home?

>>9313179
Sure. The only thing you need for most of it is an accurate scale and a thermometer.

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Loch Lomond Original

Vodka

beer, neat, with lemon

Only fat people do that

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>>9313108
I'm not fat at all

>>9313106
Absolutely not. That's pig disgusting.

I call it crap in a can. Eat it cold out of the can, it's the patrician's way.

>>9312933
Do Americans really eat this?

>>9312995
No but English people might:
https://www.youtube.com/watch?v=Aueah-mOjDI

>>9312897
because none of the ingredients contained within it are at a high enough dosage to kill or cause a disturbance at the cellular level

>>9312897
>having absolutely no knowledge of chemical engineering and food production
>derr I'm a dumb hick from some flyover and everything I don't understand is poison

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>>9312897
How is it poison? All these countries seem to deem it safe enough, the burden of proof is on you right now sweetie

>Eating endangered species.

>>9312761
Maybe it's a boomer off the roo bar.

>>9312761
Meat taste better when it's rare

These things contain more sugar than fucking Coca Cola.

>>9312451
Fuck I love chinotto

Voglio un chinotto adesso

These taste fucking horrible, more bitter than coffee but doesn't taste like coffee. I strongly advise against this.

>>9310866
almonds are fucking expensive, and I live in commiefornia.
my guess is exportation to other countries, or importation to other states?

>>9310866
They'd save so much money if they just activated them beforehand.

>>9310866
The whole world. Apparently California is responsible for a majority of the world's almond production.

I don't even like almonds. Oh well.

well they are, most fruits are better than apples

>>9308846
Apples are more fun because of the crazy amount of strains/flavors apples have.

>>9308846
Fresh, naturally grown strawberries are better than apples, but the season lasts like a month in a year. Greenhouse strawberries are crap. Apples stay good starting early summer into late winter, only import stocks and old supply of late winter through spring are sub-par (still better than greenhouse strawberries.)