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/ck/ - Food & Cooking

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>> No.16119032 [View]
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>> No.15993513 [View]
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>> No.15867951 [View]
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>> No.13990637 [View]
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>>13990621

>> No.13832629 [View]
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>> No.13709487 [View]
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>>13709482
Manliness, as grilling is the manliest way to cook.

>> No.13121129 [View]
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By putting it in the trash and cooking a steak.

>> No.12591408 [View]
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>> No.11805202 [View]
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>>11805011

>> No.11611722 [View]
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>>11611678
The balls are inert.

>> No.11016744 [View]
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>>11016739
And at a high enough heat (like deep frying) you can get that temp in a very short amount of time.

>> No.10521936 [View]
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>> No.10328343 [View]
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>> No.10134690 [View]
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>>10134684
I agree they don't need to be nonstop. Whoever keeps making them isn't even waiting for the old one to 404, they just make a new one the moment bump limit is hit. Which on a fast board is ok but is really not needed here.

>> No.10112181 [View]
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>> No.10020177 [View]
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>>10020172

>> No.9942709 [View]
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>>9942701

>> No.9931139 [View]
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>> No.9912657 [View]
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>>9912627
>it was smoking when i put it on
Tell it to get back to work.
>i should mention that the top of the steak in the pic is actually the bottom cause i couldnt get a good picture.
The oil is smoking does not indicate a temperature. You can get vegetable oil way hotter than olive oil or un-clarified butter. Also if your pan was too narrow or tall it might have steamed itself.

Because you are throwing a room temperature or cold object onto a heated surface, you should kick the temperature up after dropping it then reduce it back down. You're causing a massive thermal drain making it only seem like you're cooking at a reasonable temp.

>> No.9879326 [View]
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>> No.9865311 [View]
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>> No.9853647 [View]
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>> No.9849132 [View]
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>>9846867
cook 25 seconds on each side and then serve

>> No.9847973 [View]
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