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/ck/ - Food & Cooking

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>> No.16676104 [View]
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16676104

>>16673424

>> No.16510891 [View]

>>16506197
>sauce
Just make a paste.

>> No.16193288 [View]
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16193288

>>16192582
>cry me a river gordon
>oh wait you already did

>> No.15898226 [View]
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>>15898208
UNLIMITED SUPPLY

>> No.15874780 [View]
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15874780

>>15873234
knorr finds a way

>> No.15861615 [View]
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>>15859855
ignore gordon, follow marco and take the knorr pill. season your water with knorr's stock cubes

>> No.15817276 [View]
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>>15815156
Stock cubes are not expensive, are you in Africa ?

>> No.15813461 [View]
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>>15813252
Luv me stock cubes
Simple as

>> No.15781367 [View]
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>>15780672
>Gordon you're an utter disappointment and will never live up to my legacy

>> No.15770589 [View]
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>>15768891
we were the stock cubes all along

>> No.15689330 [View]
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15689330

>>15688963
https://www.youtube.com/watch?v=1QeII0nY5nI

>> No.15671895 [View]
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>>15671656

>> No.15662593 [View]
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>>15662584
cubes work too

>> No.15650274 [View]
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15650274

CUBES
U
B
E
S

>> No.15537657 [View]
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15537657

Best comment sections on YT

>> No.15501288 [View]
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15501288

>get of my way

>> No.15415541 [View]
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It began with the forging of the Great Stocks. Three were given to the Bovril, oldest, simplest and meatiest of all pastes. Seven to the Bisto-Lords, great gravies and aahsmen of the luncheon halls. And nine, nine cubes were gifted to the race of Oxo, who above all else desire flavour. For within these stocks was bound the savoury and the salt to enrich each meal. But they were all of them deceived, for another stock was made. Deep in the land of Knorrdorr, on the Stoves of Chez Nico, the Dark Lord Marcon forged a master stock, and into this pot he poured his cruelty, his malice and his will to add olive oil to all dishes.

>> No.15279207 [View]
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15279207

>>15277057
It’s knorr

>> No.15262109 [View]
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>> No.15205423 [View]
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>>15201300

>> No.14680795 [View]
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14680795

If we're being completely honest, its was never really your choice

>> No.14325086 [View]
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>>14320170
You're doing it for flavor.

Example. You make 2 chicken stocks. The both include the same weight and amount of ingredients that you want.

With stock A, you parboil the chicken, OR throw all ingredients into the pot and let all of the ingredients stew for X hours.

With stock B, you sear the chicken (yeah, even if it's just bones, meat, or any other excess part of carcass), them let it and all of the ingredients stew for X hours.

Stock A will be essentially a clear stock. Yellow, greenish water. Pretty light but good. You'll want this sometimes.

Stock B will be an intensely rich brown stock. Without even salt.

So when you eat beef stew, do you want something light and elegant, or something rich and hearty?

Most people want something rich. They think it tastes better.

If you're worried about crusting ruining your texture of tenderness, stew it longer. You only sear for a bit, not creating a bark.



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