Archived threads in /ck/ - Food & Cooking - 769. page

A lame thread started by a lame young lad

just don't take his grape nuts or else you're in for it

>>9017357
bwetes

anybody?

get a vegan cook book and use it. Do it for the animals and yourself. If you fail at that then try to be a vegetarian.

>>9017159
you're kidding right?

that looks like a fucking ulcer.

>>9016918
why not just make a pizza idiots
i work at giordano's it's not hard

>>9016934
Are you a doctor?

>>9016686
Low grade beef and cellulose

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Mr Souvlaki here
>tfw I cook greek food and check out prime pusy at the mall all day

What in the fuck?

>>9016597
Is this from a snuff film?

>>9016597
Shitpost much, ameritard?

>>9016518
pretty much anything by julia childs

Boards.4chan.org/ck/catalog
Just ignore the fast food ads

Yes. Boiling stuff like broccoli and other shit tends to strip their nutrients. It's why steaming vegetables if you can is one of the healthiest ways to prepare them.

Their ice cream is fantastic, and the beef patties are a nice take on the meat pie. I don't think they're as good as pasties, but they're spicier, which is always nice.

They don't have food

>>9016324
jerk chicken is great stuff. the curry goat dishes too.

>>9016154
Nuke the meat on the defrost setting, rub all over with mayo+mustard+seasoned breadcrumbs or some smushed crackers if you don't have shake n bake. Preheat oven, line a pan with foil and park that meat in there. While it bakes, if doing a rice side, you can start that now too. Then, you have time to clean up.
Go take a shower to loosen up the body and uplift the mood. Shorts and a soft Tshirt. Add an apron. Put on your comfiest crocs or sneakers for shock absorbing power, turn up the volume on some peppy electronic energy music, fix an ice cold coke or iced coffee and take a big slurp, and just start with some hot soapy water in that sink to soak batch one while you run around the home collecting glasses.
Load the dishwasher, then put the next batch in to soak in the sink. If no dishwasher? Then get a tub to set aside your sink if not a double one or with rack. Fill with hot soap water and throw that stuff in there to soften up. Wash items that are cleanest, soaking anything you'd have to scrub. Get a couple clean tea towels, and wipe to put things away as they fill up your rack if that's an issue.
As soon as the counters get cleared to the sink, hit it all with some spray cleaner, and use a nice scouring sponge that you heat up with hot water, or even a wash rag to lift up any dried stuff. One it's all clean, sweep that floor, and mop to finish off.
Once it's all spanking clean and new, you can proceed with your sides. There's nothing like a clean slate to get energy to start chopping some veggies.

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>>9016188
Holy shit.
thanks m'senpai

Then just put cinnamon you demented obese vulture

>>9016095
But if the recipe doesn't call for cinnamon then there's no way of knowing WHEN to put it, you alligator-kissing ostrich.

>>9016095
it's the principle of thing, a red flag that makes the entire recipe untrustworthy

>>9015974
They work well, but they're expensive as fuck because they're a niche product. You can easily DIY one for a fraction of the cost of buying one ready-made, just google it.

>>$100 on a highly specialized blow torch to sear meats?

A kitchen torch, even a really good one, costs under $20. And they're super useful. You can sear with it, get more even browning on a roast, make creme brulee, roast the skins off peppers, and all sorts of other things. Even if you don't sous vide a kitchen torch is very handy.

It's one of those things that gets you a little bit closer to perfection. Of course most people are fine with "good enough", but for anyone more into cooking they're a good buy. There are basically three main advantages that you get with sous vide over traditional cooking that apply to just about anything that you can cook:
1. Encasing food in plastic prevents flavor from the food from dissolving into the cooking medium (oil or water). When you boil carrots for example, you're not only making boiled carrots but also carrot-infused water. This loss of flavor is eliminated with sous vide.
2. When heat is applied to food, the volatile flavors in it will begin to evaporate. Additionally the water that evaporates from hot food will also carry away some flavor as the polar water molecules stick to the flavor molecules. The plastic barrier reduces flavor loss through evaporation, as any compounds that vaporize will condense on the inside of the plastic bag and stay on the food.
3. Heat itself will also destroy many flavor compounds, so being able to precisely control the temperature the food cooks at is helpful in preserving as much flavor as possible. You generally always want to use only enough heat and time that is needed to sufficiently cook the food. Any more will just be cooking off flavor, and possibly worsening texture.

>>9016240
Agreed about points 2 and 3, but not so much about 1.

Boiling things in water is the sign of a shitty cook. You can preserve or even add flavors to food by simply cooking them in stock, juice, court bullion, or other flavorful liquids. Sous vide is not the only way to avoid flavor loss in that regard.

The frogs are gay because of estrogen in our waste water from various medications and birth control pills.

It's actually a fairly serious problem, crazy radio show hosts aside.

>>9015832
No, most of them give me acid throat splash or whatever

>>9016201
[progressive issue of the week] is clearly more important anon

>>9015698
no, its mexican oregano

>>9015698
You did real good, Frankie

>>9015698
>Mediterranean Oregano