what are some big words every chef should know?

Welldone

>>8701888

Molecular Gastronomy.

>>8701888
water

>>8701888
Ketchup

>>8701888
lipopolysaccharide

Service

Automatic gratuity

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Maillard reaction.

>>8701888

rustic = we can't dice produce very well
free range = a local farm gave us a big discount on eggs and/or meat
tapas = we have mozzarella sticks and cocktail weenies
super food = nuts and or berries
umami = we just discovered yeast extract
artisan = there are chunks of oats in it
all natural = artificially flavored
gastropub = a couple dudes made some beer in their shed and want to serve it with pretzels
well done = we fucked up the oven settings
al fresco = it's got pico de gallo on it
premium = it costs about 4 dollars more
bites/bytes = designed to be eaten in one sitting
foodie = yuppie
fusion = we had excess tortillas and/or noodles
cajun = we discovered paprika
sugar free = 50% of product is vegetable oil
fat free = 50% of product is sugar
zero calories = cancerous to lab mice
limited time only = we botched the recipe
probiotic = makes you shit
whole grain = costs more and tastes worse
antioxidants = it's got acia berry or pomegranate in it
pescitarian = I can't afford a steak
paleo = i want to lose weight but also get drunk a lot
vegan = faggot (duh)

>>8702043
To add to this, whenever a chef refers to something having 'umami' (Japanese for savory) immediately ask why he doesn't refer to sweet using Japanese loan words.

Watch his fucking wheels spin as he desperately attempts to come up with a reason.

>>8702062
Umami does not mean savory. It doesn't have a literal translation.
t. Japanese Chef

>>8702062
Savory is 香ばしい (koubashi) in Japanese. Umami is a portmanteau of "delicious" and "taste."

>>8702043
Whole grain tastes better douche.

>>8701888
PAN

>>8702140
maybe if you're a big fan of the taste of shit

U̵̴̕M̶A͠M͟͞I̡ ̶͡U͜͠M͠A̕Ḿ̴̛I ̸̨U̡͡M̡̧̕AM̸̢I ̸̷͝ÙM̡A̵͞M̴I̢̨͡ ̵̶͞Ų͟͠M̛A͝M͘I ̡U̴̡M̸̢͘AM̨Ì
̸̶̨U̧M̵A̢M̢I ̛UMA͘͢M͘Ì͞ UM̷͠AḾ̡͜I U̧M͟A̵̕M̡̕I͠ ͡Ų̕͟M̵͜A̸͟MI͘͟ ͠UM̸̴A̛M̡Í͜ ͘
̢U̧M̴̢͝A͝͞ḾĮ̡ ̀͠U̶M̴A͝MI̵͠ U̸̴MA̶̡͡M̵͟I̧ ̢U̴͘MAM̕I ͜UMÁ̸̛MÍ͢͝ ̸̧͜Ư̵MA̶M̴̢Į̵̕ ̨
́̕Ư̵̴MA̡͟M̷̵͠I UM͝AM̶͞I͟͝ ͟Ư̷͜MA͜͝MI ̴͢U̵̢͠M̶A̵͘MI ̶Ų͝M͜AM̡I͘͟ ̀U͠M̶̀͡A̧MI͞ ͟
͜UM̶AM̷̛I̡ ̷̴U̧͜M̢A̸M͢I͟ ͠ŲM͞A̷M̶͝I͠ ̛U̸M̷̀À̸͢M͟͜I̢͠ U̕M̷̧AMI̛͢͝ U̕M̵AM̨I̷̛ ̷̢̕
̵͟UM̛A̶͢M͡I̡͜ ̡UM͜A̸͡M̵͢I̵͟ ̶̧ÚM̶̡A̢͟Ḿ̴I̵̛ ́̕͠U̷M̛AM͟͡I ̸U̷͟͢MA̧͜MI ̛͞Ų̨̧MĄ͠M̧I̡͞ ̷̨͡
̶̀ÚM̧A̸͞M̡͟͝I̢ ̸́͟UM̴͢A̧͡M̶̶̢I̸͝ ͜ÚM͜A͟MI͝ ͞U̢M̨̢A̡͢M̢̀I̵̵̛ U̸̴͘M̕͟͞A̵͡MI͟͝ ̶̧͘UM̧͢͟A̧͢M̕͜͢I̴̷͡ ͝͡
͢Ư̢M̀A̴MI̧͘ ́͘͢Ù̸̕M̛͟AMI͘͟ Ù͡M̷̕A͜MI̴̧̕ ͘͜U͟M̕AM̡I̸͘ U̷MA̶̴̕M̷̵Ì ̀̕̕ÙM̧͡AM̕I͢͡ ͟
͢͝͞UM̴̡̨AM̷͞I ̷UM̀̀Ą̷̡M͠I̛ ̶̡̧U͘͘M̢AM̸I͡ ͝UM̀A̸͝͝MI ̸U̧͢M͞AMI͢ ́U͞M̶À͘M̶I̡̧͟ ͝͝
̶͜U̷͘͘M̧͜͢A͠MI͝ ̶U̵͢M̴A̧̨̛M̧̛͢I̕͞ ͡Ų͟M̶͞A͟MI̸̧̛ ̨͜Ù́M͝AM͡I̸̶ ͜U̡͝MAM͢͜I̵͠ ̵UM̧A̷̵͟M̵͘I͞ ̷͝
̵̕U͘M̧À̷͜M̀̕I̕͜ ̷U͝͝Ḿ͘͡A̷͟MĮ͟ ̧Ư̕͟M̀̀AM͢I͝ ̴̀U̸̸M͟͞A̡M̸͢I U͞M̡Á̶͡M̨I͢͟͟ ̶Ų̛M͘AMÍ ̴
̶U͠͞M̶͠A̢̢M͟Į ̡͟U̵MA͠M̢͘I ͜͞͡UM͢A͞M̸͝I̷͘ ̧͢U̸M̨͟ÁM̨I̴͠ ̵͟UM̸̛A̸̵M̷͜͡I̕ ̢U̵͘M̛͜A̷̢M̵I̛͞

more like umemi am i rite?

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>>8702165

Y̲O̷̻͈U͙̳ ̰͖̯̠̞͍́F̦̝̳̰̥̯͝O͎͎͔̙O͓̟̺̝̭̠͘ͅḺ̖̲́!̫̗̯͍̦̪͙
̀DO̫̥̥̼ ͔̙͘N̦O̢̗͚̙̘̹̖̻T̤ ̼͈͉̝M̻̪̲͇̼̞̳͝O̢C̱̲̳K̲͎̯͇̹̗̞̀ ̤̫̯̱͇̰͉͝U͡M̨͔̰̘̜̘̦A͚̤̥̩̟ͅM͟I̜̯̥̲͜ ̡͉̬͕̣̩̫F̜̭̗̼L̦̮͙̠̰A̘̮̤̳̠̯̝V̶̰̭̬O͕̘̩̳͓̪̫R̘̖̖̖!

>>8701888
fuck

>>8702165
ravioli ravioli, I do like this memaroli

GET THE PAN NICE AND HOT

>>8702615
you just failed at memeing

>>8702062
>immediately ask why he doesn't refer to sweet using Japanese loan words.
Because English already has an unambiguous word for "sweet," "savory" is a vague term with essentially arbitrary, nonoverlapping meanings, and "umami" is the internationally recognized technical term for a specific biological structure-activity relationship?
>People taste umami through taste receptors specific to glutamate.
>This neologism was coined in 1908 by Japanese chemist Kikunae Ikeda from a nominalization of umai (うまい) "delicious".
>Scientists have debated whether umami was a basic taste since Kikunae Ikeda first proposed its existence in 1908.[8][9] In 1985, the term umami was recognized as the scientific term to describe the taste of glutamates and nucleotides at the first Umami International Symposium in Hawaii.[10] Umami represents the taste of the amino acid L-glutamate and 5’-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP).[11]

Flavor profile

>>8702043
{{homecooked}}
>chef got too drunk to go home last night and slept in your booth.

>>8702615
one job

baka

>>8702043
nice

Puta madre

Gabagool

>>8701888
Ayyyy

>>8702062
fucking rekt by
>>8703171

>>8702043
:)

Fall off the bone

deconstructed

>>8703171
>"savory" is a vague term with essentially arbitrary, nonoverlapping meanings

Please enlighten us with an example. People came up with the word sweet before they were able to recognize taste receptors, but it is still considered unambiguous. Just because the japanese figured out the specific receptors doesn't mean no other languages had a word that described the taste sensation for when those receptors are activated.

Medium rare means I am a pretentious bastard who unironically believes in food memes
Thai means it has Sriracha on top

>>8705991
medium rare =/= blue rare

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>>8701888
bigly

>>8702043
/thread

>>8702043
this guy fucks

>>8706025
>eats his fries before starting on the burger
wtf I love trump now

Ninno!

Creme Brulee

>>8702043
Nice copy and paste.

>>8703277
>{{homecooked}}
>>chef got too drunk to go home last night and slept in your booth.
this

it's fucking RAW

Lactobacillus and brettanomyces

>>8706327
My name's NINO!!!

>>8702043
>paleo = i want to lose weight but also get drunk a lot
Huh, I can relate to this.

>>8702152
Don't dis earthy tones, mate.

>>8705982
Maybe perception is shaped by language.
Didn't some ancient cultures literally not have a concept of "blue"?

Al Dente, Italian for undercooked.
Rubbery, Chinese for lovely.

pan