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/ck/ - Food & Cooking

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14115941 No.14115941 [Reply] [Original]

>raw flour taste

Is there a bigger meme? Raw flour does not have a particularly strong, aromatic, or off flavor. It doesn't really have a flavor at all.

>> No.14115946

>t. astelet

>> No.14115950

>>14115941
i like it, its seasoning/texture for stray pieces of cookie dough

>> No.14115952

it's like eating fine sand mate.

>> No.14115953
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14115953

>>14115941
>Is there a bigger meme? Raw flour does not have a particularly strong, aromatic, or off flavor. It doesn't really have a flavor at all.

>> No.14115955

>>14115946

If I made dough with raw flour and dough with flour I'd sous-vided to 160F, you would not be able to discern a difference in flavor.

>> No.14115964

>>14115941
Roux is used to give a thicker texture to a sauce. It's not supposed to give any flavour. Fucking retard

>> No.14115977

>>14115941
It does have a taste of its own but nothing particularly off putting. If anything the mouth feel could be noticeable in some cases.
>>14115964
False, the roux makes the sauce tastier.

>> No.14115979

>>14115977
No it does not.

>> No.14115981

>>14115979
But it does and I’m right so that means you’re wrong.

>> No.14115983

>>14115941
>Raw flour does not have a particularly strong, aromatic, or off flavor.
you are an heavy smoker. That's the problem. You can't talk about food, you don't have taste buds.

>> No.14115984

>>14115981
>>14115981
But it does not and I’m right so that means you’re wrong.

>> No.14115987

>>14115964
but roux is by definition cooked, and if it's not cooked properly, you can taste the flour.

>> No.14115990

>>14115979
put some flour into a stew before serving then and tell it it doesn't taste different

>> No.14115991

>>14115964
>>14115979
Dark roux has significant flavor. The flavor is the only reason people spend hours making it; gumbo wouldn't taste the same without it.

>> No.14115993

>>14115964
You think brown roux is only browned for the colour?

>> No.14116025

>>14115987
>>14115990
>>14115991
>>14115993
How can so many people be wrong?
I'll take you all in a fist fight and beat your face into a pulp

>> No.14116029

I've made roux for gravy and dumped straight flour in without.

Didnt no none difference

>> No.14116056
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14116056

>>14116025
>roux isn't cooked

>> No.14116087

>>14116056
>cook water
>WOW ITS FLAVOURFUL NOW

>> No.14116094

>>14116087
The dumbest reasoning I’ve seen this week

>> No.14116100

>>14116094
week is not over, FAG

>> No.14116101

>>14116025
>ill punch you so that means flour has no taste
youre not just wrong, youre irrational

>> No.14116104

>>14116101
You're just scared you bitch

>> No.14116106

>>14116100
And that makes me afraid.

>> No.14116107

>>14115983

I have never smoked a c*garette. Disgusting!

>> No.14116111

>>14116087
cause water doesn't undergo chemical changes when you boil it
are you dumb or just trolling dude?

>> No.14116147

>>14116111
Yeah? What's evaporation then?

>> No.14116152

>>14116147
A physical state change, not a chemical reaction.

>> No.14116155
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14116155

>>14116147
>evaporation is a chemical change

>> No.14116164

>>14116152
>>14116155
are you guys implying wet water and steam taste the same? don't think so lol

>> No.14116190

>>14116164
steam is 100 degrees dude, youre not tasting anything, youre just burning your tongue

>> No.14116199

>>14116190
What about fog then?

>> No.14116216

>>14116199
youd be tasting all the dust particles that are clinging to the vapour, which would be more than are in your average filtered tap water

>> No.14116221

>>14116199
Omfg dude stfu!!!!

>> No.14116227

>>14116199
It is condensed steam, in other words tiny droplets of liquid water rather than true gaseous steam.

>> No.14116228

>>14116216
There are way more particles in mineral water than in fog and you can still perfectly taste it though

>> No.14118111

roux is literally called roux because it turns red when you cook it long enough

>> No.14119210

>>14115979
toast your flour before making the roux and you'll notice a nice nutty flavor

>> No.14119558

I pronounce it "rooks"

>> No.14119564

>>14115955
But if you made a roux and didn't toast the flour vs. one where you did, I would be able to discern a difference in flavor. Wonder of wonders, it's almost as if different methods produce different results and your retarded comparison is completely irrelevant.

>> No.14119675

>"Cook the roux for a bit to get rid of the raw taste"
>in a dish that's going to be simmering for a while

I just don't get why doing that would change anything.