Archived threads in /ck/ - Food & Cooking - 2013. page

>>8227791
carbon steel > cast iron > ceramic > copper > stainless steel > aluminum > teflon

>>8227791
They're all different tools for different jobs.

Nonstick: For foods that tend to stick easily. Cons: can't put on super high heat, can't use metal utensils in it.

Carbon steel/Cast iron: Good general purpose stuff. Ideal for very high heat use, searing, etc. Cons: needs to be seasoned, can't just toss it in the dishwasher.

Stainless: Easy to care for, also great for when you want to create a fond to deglaze later. Cons: none, really. Unless you're a moron who tries to flip the food too soon, in which case it will stick.

Copper: has very fast reaction to temperature change. Useful for delicate sauces that require careful heat control. cons: Expensive. Tarnishes (which you may or may not care about). The old-school types require periodic retinning of the interior coating.

Anything else: gimmicky bullshit you should pay zero attention to.

>>8227800
>anodized aluminum
>gimmick

u wot

>>8227684
french,swiss,czech are the famous producers, if you dont happen to live there find an onlineshop and check for comments.

>>8227699
Word. My local shop stocks some French and Czech brands but they're $70+ a bottle. Crazy as shit

>>8227684
Don't, just don't. American shit sucks, imports mostly suck, and it's overrated as fuck anyway.

>>8227674
Where's the fish?

>>8227676
The thing covered in the huge breadcrumbs

What I learned:
- Don't Fry the potatoes with onions
- Make the Potatoes slightly thinner on average
- Use more seasoning on the fish and the potatoes
- It's paramount to make the breadcrumbs as small as possible and you need to use more butter in order to stick them on the fish. Thus, I will toast the bread prior.

Overall Score: 5/10

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Put the bok choy on top of the soup and place inside the toaster oven under the broiler setting.

>>8227619
that don't look like soup but i fuckin love bok choy so whatever

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Remove when hot and wilted.

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Superior.

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>>8227598

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On their own? Eh, mediocre.
But in a well constructed sandwich or wrap - a thing of carb-laden divine beauty.

Its probably marjoram and basil

>>8227589
Lol squares

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Place by me makes their medium pizzas oblong and cut into squares. Don't mind though, they make great fucking pizza. Picture doesn't do it justice.

All of them

pizza

All pastries.

Placebo effect.

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>>8227362
Its the same for me, thats what I take in the morning after my usual episod of sleep terror.

And after that, coffee and off to work.

>>8227362
Just enjoy it. For me, strong beer makes me almost sleepy and bloated.
Whereas spirits get me more alert.

>>8227257
mackerel and potatoes.

>>8227257
Mackerel.

Use mackerel to catch bigger fish.

>>8227056
>implying anything you can get in Canada will 'spoil your tastes'

You guys just don't have enough people for truly top-tier restaurants to thrive. Go to America, France, or the UK to see what real fine dining is.

For me, it is the McDonalds

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>Name: The NoMad (one star)
>Location: in the Flatiron District of Manhattan
>Items Ordered: radishes dipped in butter with sea salt, celery root tortellini with black truffle puree and parmesan foam sauce, beef tenderloin with a bone marrow crust (picrelated), and a dessert called "milk and honey" (various ice creams in honey and milk flavor with caramel and milk "ice" (shattered foam)
>Price: $91 subtotal looking at their menu online.

I have been to two and three star restaurants, but I really prefer one-star places as they aren't *necessarily* too tryhard. The food in this case is held to the same standard as a three-star but is delivered in a less formal dining room and with less stiff service.

i did this last night and put in canned sardines

was goooood

>>8227005
sounds like a crappy soup

>2-3 tablespoons of chicken stock powder
hypertension general

>>8226905
It was actually one of their recipes that finally got my fiancee to start eating onions. She used to avoid them like the plague, much to my chagrin, but one of the recipes had a good grilled onion and fennel side dish and she fucking adores onion now. Thank you based Blue Apron

It's an awesome idea, but I wouldn't pay for it. Also I hear some people get ingredients that have gone off.

I've purchased similar set meals at farmer's markets before. I feel like that's a better option than hoping some mail-order company isn't sending you bad ingredients.

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My mom got me a year's worth of meals from Plated for my birthday

I've yet to have any off produce/meats and everything has been edible

It's nice for learning new ways to handle things you might be stuck in a rut on

>>8226850
it's called using a toothpick.

just stick it in the middle of the burger, it'll hold it together.

Try using a plate. Even pigs use a trough.

>>8226856
>He actually believes in the toothpick myth
Unless it's a junior krabby patty it ain't gonna keep a sandwich together.

Eat it.

>>8226821
grilled cheese sandwiches for days

Put it in your anus. Then eat it.

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a timeless classic

you forgot the lettuce and tomato baka

>>8226847
crunchy water just would ruin it, and for the tomato I'd preffer a good ketchup instead.