/ck/ - Food & Cooking

OP here.

thanks for the chat guys, im outta here, i might be back in an hour or 2

>>5570390
if he says of does something spiteful, ask him why he's like that.
just totally pull him up on it.
quite often they are like that because they are insecure.

say to him "i understand what you mean, but you don't have to treat me like im an idiot"

What not to do:
always listen to what he does, do things the way he tells you, even if you know something is wrong or not the way you were originally shown, just go with it and you might learn something along the way (there's always a reason for doing something a certain way, even if it looks wrong)

>>5570354
but a "Cream of ....." soup doesnt nessicarily have cream in it.

does creamed corn have cream in it?

>>5570347
yep, just have a good attitude and you'll get there

>>5570341
im sure you're real fun to be around.

cry me a river

>>5570324
theres 2 different chefs talking here, OP and another asking about soup splitting.

and a couple extra trolls in the mix

>>5570314
yea nice one.

couldn't hurt to just try it.

I know how cornstarch is oddly frowned upon, but I've started using it quite frequently and it's not bad, it serves a good purpose.
the main thing is that you know how to do it correctly, if you didnt have to put it in the tureen, but sometimes you just gotta do what you gotta do.

start off with a pretty small amount

>>5570303
try me

>>5570288
whats wrong with deglazing with water? young Trollie McTroller

>>5570272
yep, well unless you make it without cream or cream and a touch of cornstarch itll split on you.
or if you want that creamy look too it, prehaps a bit of evaporated milk would work?
that would probably have more flavour than heavy cream, especially if youre going to finish it with cream fraishe

>>5570268
yes, I am whatever you want me to be, xx

>>5570255
i like one called "Vegeta" brand, its a good allrounder for home cooking

>>5570237
the cert and diploma is done around the world, then every exam is sent to london at the same time to get marked. its just the name of the qualification, not where i studied

>>5570231
how would you mean a "flat stock"

>>5570224
the things you mention are popular in the US,
where im from they asianise everything, but i like traditional french

>>5570222
i still didn't quite get the thing about the soup.
it already has creme fraiche in it while in the tureen?
then yea I will generally always split.

i guess your way to blend it etc would be the only good way, apart from using cornstarch

>>5570221
well, if people just associate it with crappy food, that's thier problem.
I'm fairly unpretentious and I just do what I know works, regardless of other peoples opinions. If the end result turns out the way you want it then what ever has been used has worked well for the purpose.

I can make some amazing emulsion sauces like beurre blanc without using it, but if we have a big function on and im in a hurry and dont want it splitting due to heat or holding temp or whatever i'll just use it.

We had a home ec teacher do some work expierence with us one day and she turned her nose up at me for using cornstarch in a sauce, and when i asked her why she doesn't like it, she simply said "i thought you would use something fancier"

everything has its place

>>5570208
ok i dunno?
ive never asked a brit.

maybe i just wrongly assumed that when they said mirepoix, and unpeeled veges, i assumed that it was for a stock?

>>5570192
no need to mention it. Mirepoix is always, only used for stock

>>5570172
i used to frown upon cornstarch too. now i used it all the time.

why is it frowned upon?
I always ask people this, and get so many different answers. ill give you some of my answers as well afterwards.

when i say cornstarch, i mean like a tiny ammount just to bind it. have you seen how many things its generally used in?

about the cream, creme friache thing: what ever you use, i mean, serve on the side, but is there actual cream or oil or creme fraiche in the soup while its in the tureen?

>>5570156
sorry that was pooly typed by me.
remove and discard cobs, blend soup

>>5570141
texture in a stock?

explain

>>5570133
cant you use a stick blender?
turn down tureen temp?
have cream on the side to self serve?
maybe a touch of cornstarch will bind it?

>>5570122
depends what i feel like or depends on the weather

i like to try new things or cook things that i havent tried