Archived threads in /ck/ - Food & Cooking - 435. page

>>9206179
Think you're staring at your problem buddy.
I bet you talk about memes and shit irl.

Fag

>cooking food for a living

Literally a last resort profession for people who cant be bothered to do other jobs that require more effort.

let's be real, who wants to do jobs that require effort

>>9206139
I'm genuinely addicted to sugar, what do

>>9206139
You got any of that Splenda?

>>9206139
BEGONE, BRAIN ROTTER

>>9206082
It looks space saving, but I don't know how evenly this thing would dry, being square.

>>9206093
there's a fan?

>>9205989
People who misuse the word "based" in this way are unlikely to be able to afford Masa, so why do you care so much?

>>9205989
Man, they kicked my reservation in favor of Andy fucking Milanokis of all people.

>>9205989
I ate at the Masa in Las Vegas. It definitely wasn't the 600 prix fixe experience that the one here in Manhattan is supposed to be, but it was really really good. I liked Morimoto in NYC better though. That being said, these were restaurants that I went to with my Dad because we both like Japanese food and they aren't places I'd be able to afford on my own.

>>9205898
Do what you like, of course. I think of rosewater flavoring creams, drinks and pastries, however, not meats.

Maybe instead of focusing on marinades for tenderness and flavors, focus for a while upon techniques for tenderizing, braising and adding flavor with pan sauces?

So, you can flatten some rougher cuts with a quick pound or roll out, works great for cheap eye of round, or some tougher sirloin. No mallet? Use the bottom of a can or wine bottle. Put into a ziploc if you are adverse to messes.

Simple season of salt and pepper, brown both sides in some oil, and now you start adding all those marinade flavor ideas to the pan, from stock, herbs, worchestershire, chilies, mushrooms, shallots, garlic, onion...whatever. Saute a bit or cookalongside the edges of the pan at the same time. Hit with some liquid such as: stock, water, tsp of bouillion, fish sauce, tomato juice, cream, citrus juice, balsamic, brandy, vermouth, wine. Simmer at very low heat now, even covered for a thicker cut, and leave it until it's lusciously tender. You can basically braise in your skillet if it's very tough meat. Works great for pork chops on the bone, btw. Swiss steak, rouladen, steak diane, all kinds of ideas to make food taste great after the sear, and nothing to do with the marinade. I think you'll end up with a better final product, anon.

>>9205898
>A dash of paprika
Paprika burns, but diced bell peppers, or roasted peppers from the jar don't. Try stirring paprika into sour cream though, for a lovely paprikash kind of pan sauce.

OP = FAGGOT

>>9205633
awful. sage

>>9205611
Do you mean Woodruff the piping and sanitary plant based in Bradenton, Fl?

Are you telling me to eat shit?

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>>9205644
No. I mean this stuff.

>>9205611
Even worse, why do people mix it with peanuts? Disgusting desu

I have never brined anything. I do salt and season before cooking. My meat has hardly ever been tough. I match my cooking methods to what I'm cooking and it seems to come out just fine. There is obviously a learning curve or you could try to follow what others say and hope for the best. I prefer my own experiences to teach me. Yeah I've messed it up a bunch..both ways. Learning it by myself and following what others say. I don't attribute it to whether or not it was including salt in the seasoning though.

>>9205576
I brine my turkey for every holiday and everyone who's had it says it's the best turkey so fuck that dude.

>>9205576
>It infuriated me
Autistic much ?

>>9205531
As you should.

>>9205537
fucking cuck

>>9205531
>i hate myself /ck/
Your parents hate you too.

>>9205328
my friends call me Dandy Dave.

i would get it and be like Hey guys, check out what i got. and theyd be like Oh Shiiiiiit

ok google today weather

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>>9205356

>>9205356
heh

newport or bohemian because of size and smoke concerns

skirt if it's cold enough outside to open all the windows and vent, but this time of year that's not really an option

Dry aged fillet steak:
-Rub with salt, pepper and a tiny pinch of brown sugar
-Allow to come to room temperature
-Oil with the cheapest vegetable oil available (neutral taste, high smoke point)
-Heat a ceramic-lined skillet until a water droplet immediately explodes, if it reaches Leidenfrost temperatures, allow it to cool slightly
-2m a side
-Sit for 3m
-Eat with an olive sourdough roll

hope you don't mind your smoke detectors going off