Things you thought were memes until you tried them

>>8032961
I've been wondering what /ck/ thought about sous vide. Best steak I ever ate was cooked with one of these things.

>>8032967
No you need a hot skillet to seal in the juices and get some charring reactions going

>>8033191
searing doesn't seal in juices and you can sear after you sous vide

>>8033191
Wew lad that's a lotta meme in one post

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These baby's, shanghai soup dumplings/xiaolongbao
I thought they sounded like the biggest meme

>>8033191
you sear it afterwards faggot

>>8033196
>>8033199
And yet every professional chef, even 3 michelin star chefs, always say to sear it to seal in the juices. A real chef knows more about cooking than you.

>>8033214
>chefs know the science of cooking better than scientists

wrong again, kiddo. read Harold McGee and maybe you'll learn something

>>8033214

(citation needed)

>>8033214
Every professional chef in the 90s maybe. How did it feel when they unthawed you in 2016? Do you need me to play some backstreet boys to help you acclimatize to the future?

I'm very curious as to what you people think the word 'meme' actually means.
Care to enlighten me?

>>8033214
Not a single chef or cook worth listening to says it seals the juiced.
Many of them will even pre-emptively tell you it doesn't seal shit, just because they're so tired of that old meme.

>>8033247

dumbass

>>8033250
>I'm very curious as to what you people think the word 'meme' actually means.
A meme is a physical manifestation of dank platonic forms.

>>8033203
Those are quite famous, Taiwan is something of a food paradise for their night markets, kind of surprised everyone there isn't fucking fat, but it might be that they walk it all off.

>>8033214
>>>8033220 >>8033235 >>8033247 >>8033257 >>8033196>>8033199And yet every professional chef, even 3 michelin star chefs, always say to sear it to seal in the juices. A real chef knows more about cooking than you.

You pre-sear, then sous vide, then final sear

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Chilling cookie dough for 24 hours before you bake it. Also browning the butter and then adding it to the mix instead of creaming it into the sugar.

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>>8033386
Also adding coffee/espresso powder to chocolate desserts. I was convinced it was going to overpower them and turn the flavor bitter (I hate coffee). I was wrong.

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>>8032949
itt: people who thought they knew enough about cooking to ignore professional advice realize they where wrong and share their mistakes.

pic related

>>8033250
I fucking hate people who create meme threads on /ck/.

Cucumber water. Especially peeled cucumbers and water pureed in a blender

>>8033520
>pic related
I love his arched finger home row typing position

>>8033250
Anything that people like and is even slightly popular.

>>8033214
there are plenty of reasons to sear, that's just not one of them, the flavor profiles created by non enzymatic browning being the biggest.
https://en.m.wikipedia.org/wiki/Maillard_reaction
I might work in a kitchen too

>>8033591
Did you really just link us to the Maillard reaction's wiki page?

Bouillon cube in spaghetti water
Steak being better when cooked from frozen
Washing rice
Brining fish
Dried basil (this one I found out was actually a meme)

>>8033620
you thought stock was a meme??

>>8033567
You're a fucking idiot, son.

>>8033620
This nigger actually thought he knew better than the majority of the world population for the majority of human history and that rice didnt need to be washed.

Wheh lad. Talk about being a fucking faggot.

>>8033203
>tfw used to live in Shanghai so could eat these glorious memes errday

>>8033595
have you met the mouthbreathers on this board?

>>8033250
a meme is an inside joke for everyone.

>>8033191
Yeah, I did that after the steak took its bath. It helped make it the best steak I've ever eaten.

>>8033214
This is bait, young memer cooking noob has been running around baiting with "sear the meat to seal in the juices" in various threads. He probably just heard Heston mention that (who learned it from McGee years ago).

>>8033655
>going to move to Shanghai for a year with the gf
>I'm going to gain 30 pounds and she's going to leave me because I'm fat

>sear the mat to seal the juices
Good advice. Much easier than saying:
>sear for maillard reaction to convert the chemicals into more appealing flavors that trigger the human tongue, and yet keep the moisture of the muscle from leaking out if using a longer and slower method of heating.

>>8034702

I don't think it's hard to understand

>cook golden brown for yummy flavors

>>8032949
Tell me about your brining procedures

>>8033642
This is the first I'm hearing about this. Sorry how do I was rice? If it's instant do I still need to wash it?

>>8034702
Searing has been proven not to do that; the only purpose is the aforementioned maillard reaction

>>8033250
Meme cuck

>>8032967

steak is a pretty boring use for sous vide. like it's foolproof but the advantages of it over more traditional cooking methods aren't that big.

the best shit i've had out of a sous vide have been porchetta, short ribs and calamari. it's also a pretty chill way of tempering chocolate.

>>8032961
so fucking expensive, yet so desirable

>>8035043
That may be, but it was still the best steak I've ever eaten. When I get my own, I'll use it to cook stuff that's less boring. I was using my former roommate's for the steak.

>>8032961
>>8032967
>>8035166
just do it on the stove top in a big pot of water like chef john, I did a ribeye like that and it came out great. Just turn a heavy pot full of water on low until it comes to temperature. put the steak in a bag and into the water, leave it for at least an hour. sear before or after or both. Don't need to buy any equipment if you already have a thermometer.

>>8033250
I think the word semantic satiation explains it best. The word meme has even been memed so much it became a meme.

Salting pasta water.

The difference is amazing.

Is sifting flour important? I haven't done it since 8th grade cooking class, but I know actual bakers do it, so basically I want to know how significant the taste will change.

>>8036082
Usually the recipe calls for it if you need to sift it. Probably doesn't matter if you're measuring your flour by weight.

>>8033386
can u expand on the butter browning?

>>8036088

Look up "serious eats best chocolate chip cookie" recipe, he uses browned butter and he explains the science behind it

>>8033620
You thought washing rice was a meme? There's a reason why every Japanese, Korean, and Chinese family does that.

>>8035043
Squid cooked sous vide is fucking magical. Especially larger squid like Humboldt.

>>8035043
I've been hesitant to fall for the sous-vide meme for a long time until I moved into a Manhattan apartment. Then I realized how much I missed my dad's smoked BBQ and that's one of the very few things you cannot get here.

I read a bunch of articles and blogs doing brisket, pork butt, and ribs sous vide and comparing them to good BBQ and I've got to say... I think I might have to make the plunge.

While ChefSteps makes everything they look good, every time I see those smug hitler-youth haircut fucks do another "make the most perfect x" recipe and they break out sous vide for something like macaroni and cheese I want to smack them. Learn how to make a fucking sauce in a pan you bums.

>>8036082
You,
>>8036086
Is kind of right. If you're weighing your flour (which you should be) then don't worry unless it tells you otherwise. If you're doing it by volume, you're an idiot and it doesn't fucking matter anyway.

>>8035043

anything involving eggs.. egg yolk jam is so good.

butter poaching fish, making syrups and shit from berries, perfect octopus, many things involving pig skin, short ribs, keeping an ISI canister at whatever temperature you want to keep it at for an entire service, etc.

there are so many applications that the sous vide method has that it's ridiculous that there are kitchens out there that don't have one. it's definitely a meme for home use, but we have two of them at work and use them pretty much daily.

Is there a point to brining chicken breasts if I'm putting them in the slow cooker for chicken soup?

>>8033203
Pelmeni?

>>8036638
not really anon
also slow cooker chicken breasts will end up dry no matter what you do if it's for more than at max 4 hours

>>8036681
would that be on low or high

>>8036681
I'm doing them low for 7-8 hours in chicken broth with veg then shredding them. Hopefully they'll not be dry.

>>8036681
Idiot.

>>8034702

>keep the moisture of the muscle from leaking out if using a longer and slower method of heating.

no. this is why 'seal' is wrong. that doesn't happen.

>>8033214
Im a chef and you sear it after you sous vide the juice in the bag is used to make a sauce to finish

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>>8032949