/ck/ - Food & Cooking

>>19731200
Yes?

Guarana Jesus.

I think that it can be ice cream

oh it seems really good

bruh jzool, bruh

>>15139920
Your posts stem from a complete lack of understanding and experience. I'm not sure where you plagiarized this one from but they are incorrect as well.

As you sharpen a knife, microscopic flakes of metal shear away as they are caught on the abrasive medium. This causes microscopic teeth to form. Every knife has these teeth. When you're talking about a more "coarse" finish that's better for slicing, this is what you mean. On lower grit stones these teeth are larger, and with higher grits they become smaller. As the teeth pass across a piece of food they saw through it. In this way, knives can be compared directly to saws; larger teeth may cut faster but they require more force to cut. Never when you're using a knife should you have to saw through a piece of food. Every cut should be one fluid motion, using the knife is safer, faster, and more clean this way.
A polished surface reduces the friction between the knife and the food. Have you ever seen a polished axe and wondered why someone would put the effort into making an axe shiny? This is why, less friction makes for easier and faster cuts.

>That said, when cutting proteins, ... polished edge finishes are favoured.
>Polished edge better for push cuts
Unless it's already cut thin and cooked, people slice proteins, it's the only practical way to cut anything that isn't rigid.
>Cell wall damage
This is important when cutting any protein or plant. Vegetables, fruits, and herbs bruise as well. This is particularly evident when you cut lettuce or leafy herbs such as basil and mint. If the edges of your cuts darken afterwards, you have bruised it which bitters the flavor, your knife is dull. When cutting fruits and vegetables if your knife isn't sharp enough the edges of your cuts will be soft and slightly rounded, leading to more juices being leaked and the fruit or veg breaking down faster.

I'm not a knife weeb or autistic, I'm a professional who understands his tools, fucko.

>>14803074
You have a lot of reason, like all ethnic food is a acquired tastes

>>14800919
A you sure? i usually use pinol

>>14800891
Por que soy del cerro vato

>>14799826
>>14800746
ok, this is a recipe for lazy people, use water with chicken powder, open a can of mix vegetables, cut chicken breast in cubes, put everything in the boiled water and drop a little spot of red sauce

>>14797862
boiled, fresh cream and oaxaca cheese.

>>14797827
Really i have no idea, try them with cream and cheese

>>14797810
is just white corn nothing special

i do in pozole

I like all cheeses, but I prefer some more than others.

I like all cheeses, but I prefer some more than others.

Now that's a spicy meatball!

>>13417312
i think its a mushroom

>>13417303

>>13417300
pic related

>>13417300

these eggs are supposed to be eggs benidict but the past time they were more like dipey eggs and tasted good.

this time the yolk was hard bud cold, and just didnt reallh look right. is this shit supposed to look like this?

should i go to the resteraunt ans flip the fuck Out?

ngl rice is gay

>>12429771
lol ok drone fodder.

>>12429262
sauvignon blanc tastes like cat piss.

high end 'buttery" chardonnay oak smells like the piss of underage girls.

everyone is different.
whaddaya gonna do?