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>coat a recently dead cow in batter
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 38
Thread images: 7
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>coat a recently dead cow in batter
>deep fry for 30 seconds

What would the actual result be?
>>
>>7283736
A leather belt
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>>7283736
the batter wouldn't be cooked let alone the cow.
>>
>>7283736
A dead cow covered in mostly raw batter
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>>7283736

The volume of the oil would matter.
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>>7283760
Not quite enough to submerge the entire cow.
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>>7283736
how much molten cheese are we injecting
>>
What altitude would we be at?
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Pray that none of the various liquids inside the cow leak out.

It would be an explosion.
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>>7283803
Close to Atlantic City, so close to sea level.
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>>7283880
is there any salt in the batter?
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>>7283934
I don't know.
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>>7283744
>(Orgasm noises)
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>>7283950
vent harassment was the shit
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>>7283736
Wouldn't the cow explode?
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>>7283736
The fact that it's not even skinned and is just a whole cow, fur and all always bothered me.
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Where did this idea come from that things deep fry in 30 seconds? A fucking chalupa can't even deep fry in 30 seconds.
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>>7283736
A batter filled with a bloody dead cow, fecal matter and foul odors.
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>>7284981
https://www.youtube.com/watch?v=voTkc49dODQ

Enjoy.
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You'd probably have to deep fry it for like..two hours
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>>7285030

More like a week
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>>7283736
Jack's hamburgers
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I may not be a Ramsay level chef, but I'm pretty sure you end up with perfectly fried steaks, ribs, meat to be used in hamburgers
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>>7283934
>salt affecting the boiling point of oil of that quantity
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>>7285021

I'm cool with the blow torching and subsequent cooking, I just dont get why they don't dress the animal before they torch it though
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>>7283736
we don't know.
We're trees.
>>
>>7286143
>boiling point of oil
I don't face any reaction images on my phone, but I want to let you know that I'm laughing at you.
>>
>>7283736
One of the best episodes easily.
>>
>>7283736
https://www.youtube.com/watch?v=Vz_zRuTX4Rc
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>>7286216
It seems that the problem lies in dangerous bacteria in the skin that only dies at about 130C so they need to be extremely careful, and then the gutting process that they are worried about.
>>
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>not putting the cow in when its still alive
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>>7286753
>Wanting the cow to trash around, ruining the coating and fry job.
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>>7286220
Oh, now I'm the court stenographer?
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>>7283736
Beef is like the one single meat that doesn't fry well. It only ever works if its cut very thin and its a very light coating.
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>>7288357
says who faggot
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>>7288361
Name a single delicious dish featuring deep fried beef?
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>>7288368

chicken fried steak you arrogant nigger
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>>7288368

if you do a thick julienne of tough cuts and flash pan fry when they have a decent coating of cornstarch, cover in some sambal and hoisin thats some tasty shit, also >>7288375
Thread replies: 38
Thread images: 7
Thread DB ID: 458319



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