/ck/ - Food & Cooking

>>16627610
It is NOT a myth that you must stab your potatoes before baking. If you don't they WILL EXPLODE!

>>16627610
pasta does not need to be cooked all denty

>>16627639
True!
>>16627643
There's various degrees of pasta doneness, depennds on the dish

>>16627610
Bay leaves

add salt just as the water boils not before

>>16627610
Anything cooked by a shriveled up old world grandma is amazing, and her recipes are the fifth gospel.

>>16627610
just because it's a delicacy doesn't mean it should still exist, fuck off maggot cheese and shark fin soup

imitation crab is delicious and no one bats an eye if it's called something in moonrunes instead

>>16627959
Just think of all the things you could do with the 0.05 seconds of boiling time you save by doing this

>powdered paprika will taste bad if you add it early
No it wont, you're just a retard and burnt it.

>>16629332
comically true
everyone needs to get paprikapilled on paprika oil

>>16628054
it's actually because the salt won't dissolve quickly and if you heat up a pot with salt sitting around on the bottom it will cause pitting over time. you can add the salt early just stir the crap out of it and get it to dissolve. I like to wait until the water has warmed up some at least

>>16627610
>you have to adjust seasonings during every step of cooking

>>16627969
grandma's recipes have cans of "cream of something" and catsup

>>16627610
>soyposting
Stop that shit, anon.

>>16629351
No, it doesn't lmao you're a moron

>>16629439
https://www.foodnetwork.com/how-to/packages/help-around-the-kitchen/photos/solutions-for-common-issues-with-stainless-steel-cookware

>i boil my pasta in stainless steel
you're seriously pretending to be retarded at this point

You don't need to bring the water to a boil to make pasta. You don't even need to leave the burner on after it reaches a certain temperature.

>>16627930
fresh has plenty of flavor

I mean, it's not a myth. If you flip a piece of meat (even a hamburger) more than once you've basically ruined it.
What's next, you're going to defend pressing down on it with a spatula?

>>16629484
You don't actually need heat at all to make pasta. Just letting it sit in water will eventually make it however soft you want it to be.

>>16627610
is that yanderedev

>>16630465
>What's next, you're going to defend pressing down on it with a spatula?
Yes.

>>16630465
How does it ruin the steak? Just gently flip it instead of squeezing the fuck out of it with tongs.

>>16630465
>you're going to defend pressing down on it with a spatula?
I will always do this. Flatter is more aesthetic and nicer to eat, and I can live with losing a marginal amount of fat.

>>16627643
>All denty

>>16627610
Not putting condiments on the side

>>16630465
false
your wrong and should feel bad about it

That Lenor stock pots are any good

>>16630465
you should press so the piece keeps its shape under heat

>>16630546
>>16630571
>>16630781
Lol at you cooklets. Now GTFO in shame.

>>16627959
Is it friendship?

>>16627610
well it's true.
Steak needs to be moist in the inside and have a crust on the outside, if you keep flipping the steak you'll end up with a dry steak
I agree that some people are retarded and think that if you flip it you automatically ruin the steak, it's an indication to not flipping the steak constantly

>>16627643
I agree, I'm not a fan of awl dental pasta.

>>16628047
Yeah but it tastes nothing like crab. If I order something that has "crab" in the name, I want to be eating real fucking crab.

>>16627643
the fuck do you even mean?
al dente is like a stage of cookedness before you should serve and eat pasta

>>16628047
It's also called imitation crab in moon runes, essentially

>>16631907
People always obsess over "muh owl dentists" (especially Americans who identify as "Italian" and are insecure) but softer pasta is nicer.

>>16630763
I mean, good is a strong word, but he's right in a sense that your average home kitchen doesn't really have enough material going through to make your own stocks. They're essentially supposed to be free because you use discards and leftovers. If you're buying shit expressly to make stock out of it you've already lost.

>>16627610
OP shouldn't hill himself.

>>16631933
it's because pasta A) goes into the sauce where it's supposed to be finished and B) it's gonna be on your plate while you eat. if you actually cook it to softness it'll turn to mush by the time you're done. people just go overboard with al dente and uncooked cores.

>>16627643
Based
12 mins is the optimal boiling time

>>16633293
Time changes depending if you use Fahrenheit or Celsius

>>16634920
... Explain

>>16634954
200 Celsius is about 200 Fahrenheit
While 200 Fahrenheit is about 90 Celsius

>>16634997
>>16634954
I meant 200 Celsius is about 400 Fahrenheit

>>16634997
>>16635003
You've broken my brain man. Are you having a giggle like for real man this is golden haha

>>16634954

>>16630560
Maillard reaction requires time as well as heat. The longer the surface remains in contact with the heat source, the better the sear. If you divide the time by flipping more often than necessary, you spoil the sear.

>>16635100
this must be a shitpost

>>16627643
i like my pasta owl dentist

The idea that a coriander gene is an off/on switch for whether it's palatable.
https://www.nature.com/news/soapy-taste-of-coriander-linked-to-genetic-variants-1.11398
>In people with two copies of the variant gene, 15.3% said coriander tasted of soap. Of those with no copies, 11.5% of them reported the soapy taste.
>3.8% difference
>Eriksson and his team calculate that less than 10% of coriander preference is due to common genetic variants.

>>16635259
I've been saying for years that it's a myth. Fucking annoying how confidently some retard will inevitably say it's genetic any time you talk about cilantro.

>>16627643
>all denty
LMFAO

>>16635268
No, that's saying it IS genetic, but that it's not just caused by one specific gene.

>>16635003
>>16634997
Honestly don't care if it's a troll. It was good enough I enjoyed it even being the victim. It was a good troll too because I honestly don't know how I'd explain what's wrong with what you've said to someone who actually doesn't understand that it doesn't matter what measurement we use, water boils at the same temperature. Maybe a more sober anon can and I'd enjoy that read as well. Good day sir, shit post more

>>16635182
no way

>>16630426
dried one too, add 5 to a dish, you won't be able to eat it, it's so overwhelming taste. Add 1 or 2 and your stew will taste better

>>16635328
>>16635086
I was just having a goof. yes

>>16635301
>3.8% difference
>less than 10% of coriander preference is due to common genetic variants
Reading is hard.

>>16635301
That's an odd read.

>>16627610
>cigarettes taste better after sex
wrong, peak enjoyment is during sex

>>16627643
>all denty

Here, have some old myths pasta.
>you shouldn't salt eggs before cooking
>you have to temper eggs for custard
>a larger pot of water returns to the boil faster when you add pasta
>add oil to butter to stop it burning
>searing meat seals the juices in
>the alcohol all cooks off
>avoid cured meat because of the nitrates
>throw out any mussels that don't open
>raw vegetables are more nutritious
>stale bread goes hard because it dries out
>removing the seeds makes chillies less hot
>braised meat can't get dry
>food fried at a high enough temperature absorbs less oil
>salting beans makes them tough
>you can't add water to chocolate
>lard is less healthy than butter
>marinades penetrate meat

>>16635368
>>16635199

washing your mushrooms in water does fuckall to change flavor or consistency. take your special brush that you bought from bed, bath & beyond and shove it up your faggot cunt.

any consoomer who says organic or non-gmo ingredients "just taste better" should seriously consider their options for suicide

>>16635428
wrong

>>16635428
You don't wash mushrooms to change their flavor, you wash mushrooms so clean off all the literal shit and decay they grow in.

>>16635445
Yup and washing them in water is fine. A lot of ideas tell you not to use water on mushrooms.

>>16635428
good luck putting freshly washed raw mushrooms into hot oil, anon. bet that will work out real well for you.

>>16635618
>newfag who thinks a few droplets of water in hot oil is anything significant

>>16635618
Wow just squeeze them and dry them with a paper towel

>>16631622
Attack on the USS Liberty by Israel with fighters and torpedo boats for like 2 hours during the Six-Day War.
US didn't even fight back and it killed 34 US sailors.

t. /his/ migrant (not even a /pol/tard)

>>16635428
This guy gets it. Right here.
>>16635436
This guy is a brainlet. Everybody laugh. Lol

>>16635445
some believe that washing mushrooms in water washes out some of the flavor in them as well. others believe that mushrooms sponge up the water, which noticeably impacts their texture. neither of these are true if you're just washing them under running water for a few seconds. people who "clean" them dry with soft bristle brushes are degenerates.

>>16635732
Oh, I'd never heard that before or known anyone to dry-brush mushrooms so I assumed that post was anti-washing for some reason.

>>16627643
it doesn't but if you overcook it, it tends to be very mushy

>>16630465
desirable hamburger texture is tender and if you try to flip it a lot it will end up breaking up on you.

>>16635618
Pathetic.

>>16635918
What the fuck? But I was always told water in hot oil caused nuclear explosions.

>>16635918
What in the name of the Emporer is going on here?

>>16635918
What?!

>>16635918
i'm guessing it has something to do with sucking air out of the oil, but i'm trying to understand how the hell the ice doesn't explode on impact.

>>16635918

>>16635918
I don't believe that the oil is actually hot when they pour in the water. No way the water doesn't even steam the tiniest bit.

>>16635732
You use a damp paper towel and wipe them. The fuck how is this even a debate>>16635918
>>16635944
>>16635955
>>16636012
>>16636035
>>16636048
>>16636050
That was fat that was put in you fuuuuucking tards. Yes, even the clear cube was a nice clear fat you fucking degenerate retards I honestly hope you all get killed

>>16629351
I put the salt in cold water and I've never once had to stir. I don't know why you think this.

>>16627610
When you flip food it increases the rate of heat transfer by applying it more evenly to the surface, the objective with steak is to cook it ‘just’ enough over enough time. Oddly a swordfish steak is better cooked by being flipped more than less, so it’s really up to the protein in question.

>>16636072
rude, go fuck yourself. not everyone can read weeb runes and it was presented as if it was water.

>>16636089
It said that in the pamphlet for a pan I bought once, but I ignored it.

>>16636072
>wiping mushrooms clean individually

>>16635428
Yeah, I’m thinking based

>>16636072
>crystal clear fat cubes

>>16636109
I didn't read it. I don't know gook shit language either. Thinking ice could possibly not sublimate in hot oil is retarded. Tbh, I could be wrong about it even being fat but it's definitely not fucking water
>>16636151
Well, might not be fat but I also don't see how that would be impossible anyway so go fuck yourself. It's not an ice cube go try it if you don't believe me

>>16636151
Holy fuck actually am I talking to a true believer? Now that I watch your fucking webm I don't even care to doubt your intelligence or sanity. Instead, I'd like you to live stream yourself while you heat up the pot with oil on top of water. I'd pay money to see it you dumb fuck.

>>16635161
This is true but also depends on the thickness of the cut, how cold the meat is when you start cooking, and how hot the grill is. This is where cooking becomes somewhat of an art and you separate a great cook from a good cook.

I have cooked steak on charcoal that was too hot to flip only once - doing so would end up with the steak burnt on the outside and raw (not rare) on the inside. In such cases you have to tactically flip in order to get a nicely even rare steak and good sear without completely burning the outside.

The same applies if the cut is just too thick, as the amount of time it takes to heat through is just too much to flip once without getting similar burned outside / cold-raw inside results.

>>16635428
>any consoomer who says organic or non-gmo ingredients "just taste better" should seriously consider their options for suicide
you've clearly never had home grown food and I feel sorry for you.

>>16636433
Entirely different thing. Does not correlate. Fix your algorithm.

>>16636343
>Thinking ice could possibly not sublimate in hot oil is retarded.
It's impossible for ice to sublimate at normal air pressure you absolute buffoon. Go learn shit before talking out your ass next time.

>>16636372
https://boingboing.net/2007/03/29/goldfish-live-in-a-d.html

>>16636459
>>16636461
Okay geniuses timestamp with you dropping an ice cube in oil that's concurrently deep-frying anything. Suck my dick when you realize how retarded you are

>>16631642
constant flipping is just another technique, it can give great results exactly like the "single flip" rule.
some people think that constantly turning a steak helps cooking it more evenly. one thing for sure is that it's a bit faster.

>>16636474
You have to be over 18 to post here. Take a college chem course when you're old enough and you'll realize how much you're embarassing yourself.

>>16636461
That's actually pretty neat. Shit on the nips all you want, but they get max points for creativity.

>>16627643
the entire point of cooking pasta al dente is so that you can finish cooking it in the sauce

>>16630465
you have to flip it twice because it is
A E S T H E T I C

>you have to flip it twice because it is
A E S T H E T I C

>wash your hands before you cook
It's all going to be sanitized from the heat fuck you

>>16635944
>>16636035
>>16636050
The oil is hot. I think it has to do with three things. The oil is constantly circulating in the tank. There is a water tank underneath so tank is cooler the farther things fall in it instead. The heating element is in the middle, not the bottom. And third because of both of these things there is very little debris in the oil to cause splattering in general.

>>16635428
In england, I left a tomato from their high end grocery store out for 3 weeks before it got gross and inedible. I grew my own tomato and it got gross within a handful of days.

Enjoy eating plastic fruit with the flavor of water and Monsanto. My tomatoes might go bad faster if I don't can and preserve my harvest, but its a fuckload better than Greggs imitation health food. I pity the vegetarians over there. Why can't we learn from the noble Bulgarians and their pepper, tomato and yogurt diet?

>>16636818
>Enjoy eating plastic fruit with the flavor of water and Monsanto. My tomatoes might go bad faster if I don't can and preserve my harvest, but its a fuckload better than Greggs imitation health food. I pity the vegetarians over there. Why can't we learn from the noble Bulgarians and their pepper, tomato and yogurt diet?
Take your meds. Or grow up and stop being underage. Or kill yourself for being of a room temperature IQ. Whichever's appropriate.

>>16627610
not doing oil>garlic>onion>meat in that order

>>16636833
Italian food. Indian food. Mexican food. Bulgarian and Serbian food. I've had them all at the source. Their secret? Know your fucking supply chain. What cook doesnt give a toss about the ingredients in your meal? Are you retarded and if so, might its be from your diet of trash made from Chinese leftover petroleum byproduct you stuff your retard face with?

>>16636906
I bet you only buy products with organic and non-gmo labels on them. Stupids are subhuman.

>>16636938
I try not to buy things. I don't usually succeed but knowing your butcher and tending the stuff your can eat through growing is extremely satisfying.

Give it a shot. Grow an herb garden. Add some fresh mint in your tea. Stick some homemade cilantro down your throat with a plastic tomato. You know I'm right. Trust your palette. Fresh things are better than preserved things. Even dehydrated black garlic is better right after the 20 or so days its takes to make. Fresh things are better than old things masked with chemicals.

>>16627610
>Use canned tomatoes when fresh tomatoes are out of season
They put the same hydroponic tomatoes in the cans these days. It's the same thing.

>>16637186
I grow vegetables, but it's not an organic garden because I'm not a fucking retard.

>>16637214
So you grow vegetables and dump chemicals to boost crop yield? Great, you've made a lot of inferior food with steroids without knowing soil science. And the product is ass. You have ass nuggets in abundance. I have a smaller yield but its plenty in brix and i dont have to sell a thing to enjoy it.

>>16637277
Great, you're working to feed insects. Good job.

>>16637298
My brassica is being eaten by aphids? Why employ green lace wings when I could just nuke the earth for soil ill have to bumper or ground cover to save for a later season? Ass. Use the shit you have before just blindly getting some quick fix headache for tomorrow. Plan better. Im feeding the mycorrhizal fungi, I dont give a fuck about the insects unless they can serve it better.

>>16636402
>you have to tactically flip
lel
I agree with you but that gave me a chuckle

>>16635374
I hate this because half of what you said are actual myths and half are true. A big enough pot of water will not even stop boiling when you add pasta, it has more thermal mass. You should absolutely temper eggs before you heat them, it's possible to do it without but the chances of scrambling are much higher. Unopened mussels were dead before cooking which makes them more likely to harbor bacteria. "Deseeding" hot chilis is actually removing the white membrane which is where the majority of capsaicin is contained and does decrease the heat you'll experience eating said chili. And when you fry at a higher temperature the food stays hot and continues producing steam that pushes the oil out of the outer layers as it cools so it seems less grease-logged and drains better. Everything else you said is an actual myth though.

>>16635732
After you wash them just bake them for 3 minutes to dry if you already have the oven on for something, they will fry up much better

>>16629351
Salted water boils later because the boiling point is raised by salt. It's quite like salted water won't freeze at 0 degree Celcius. You just need more thermal energy to boil water.

>>16638183
if it were enough to appreciably change the boiling point, then anything made in it would be inedible. the whole "raise the temperature" thing is a myth. you salt the water for seasoning

>>16636092
>its up to the protein
So the meat decides how itself is cooked?

>>16638697
It's your choice

>>16638697
Yes. Always consult the meat to find out how it would prefer to be cooked.

>>16635618
just don't be a fucking pussy about it

Some mystic knife skills are essential

>>16636711
>flipping twice to get grill marks

>>16630846
Nah, sometimes it's too greasy if you don't squash, and you get a better seer.

>>16639669
sear*

>>16633293
>12 mins
Imagine not being skilled enough to make your own pasta.

guys WTF I got hit by this in DOTA and suddenly I hear a piano now?

>>16635259
Ehhhhh.
From the article you linked.
> He found that about 80% of identical twins shared the same preference for the herb. But fraternal twins (who share about half their genome) agreed only about half the time. “Strong evidence suggests there's a heritable component to the reactions that people have to cilantro, whether you're a hater or a lover,” he says

>>16636818
Same thing applies to organic. They pick them when they aren't ripe and then expose them to ethylene gas to make them red. Not the same as vine ripened at all.

>>16639693
Are you lost, little boy?

>>16637324
Just use spinosad, you retard. It's organic and a hell of a lot more effective and less costly than buy live bugs. Or plant crops that repel pests or attract predators next to the crops.
That other guy is right, you're a certified, card carrying retard.

>>16635374
You're actually fucking retarded.

>>16638194
You know nothing.

>>16639669
>Nah, sometimes it's too greasy
Stop buying frozen walmart meat. I've literally never had that problem.

>>16639718
Organic pesticides are often more hazardous to plants, people, and soil than their non-organic counterparts. If pesticides can be avoided altogether that's the best solution.

>>16639737
lol go do the math on it and tell me how much salt you'd need to add to a pot of water to raise the boiling point by 1C

>>16640217
It'd only be about 116 grams of salt for a liter of water, thats only a tenth of a kilogram.

>>16640305
that's 10 tablespoons of salt bro

>>16640382
It's actually only about 6.5 tablespoons.

>>16640397
>only

American portions are too big.

>>16639726
Feel free to refute any of them :]

>>16640576
Shut up...

>>16640587

>>16635182
it's mocking the original for drawing arbitrary boxes

>>16633293
In my experience is more like 5-8 min.
This is with standard American supermarket dried pasta boiled in salted water.

>>16636519
>constantly removing steak from pan
>faster

>>16627639
I have never stabbed a potatoe in my life, and Im fine.

>>16627610
>bacon should be cooked in individual strips
Cutting bacon into 1-2 inch squares and pan frying them is amazingly superior. You can cook way more bacon at once, you don't have to baby it with all the flipping, and all of it fries very evenly. Just stir and toss occasionally and wait for it to cook itself to perfection.

>>16636711
That's turning it

>>16630465
>What's next, you're going to defend pressing down on it with a spatula?
*blocks your path*

>>16635727
Here's your (You).
I keked.

>>16633254
Depends on your cooking habits really. I often make a roasted chicken on sundays and I use the carcass to make some stock that I'll use during one evening of the next week. Mostly making risotto with it.