/ck/ - Food & Cooking

isn't béchamel a derivative of velouté?

>>11351561
Where are they going to get cement shoes anyway?

>>11011525
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2834576/

will the niggers working graveyard shift give them out or will they forget

Has anyone else noticde that /ck/ has become much faster recently? The overall quality of the board seems to have gone down too.

Which snacks best compliment sips?

how do you deactivate almonds?

i activated too many

>>8712783
I don't follow. Wait do you mean anime?

>>8613348
>me again
but I haven't had lunch yet...

Is it feasible to make your own paprika by drying bell peppers?

I'm thinking of trying. The relative humidity in my house is about 25% at the moment so I think I should be able to just cut some bell peppers up finely and leave them on a rack to dry. I did this with jalapenos a while back and made jalapeno powder which was very flavorful, although it lost most of its flavor in just a couple of weeks after being ground.

Do non-cringy /ck/-related tattoos exist?

Is deep-frying green coffee beans as demented as it sounds? I've been getting into home roasting, roasting with a pot on the stove, but I always get a fairly uneven roast. Frying them in oil should result in very even heat transfer but the method may have some inherent downsides. I'm mainly concerned with flavor being lost to the oil as the oil will obviously be coffee infused. Then again brewing is a process of water-extraction, so shouldn't I just be losing the fat soluble aromas that would be left in the grounds anyway? Unless there's a subset of water soluble compounds in the coffee that are also soluble in fat, but that's beyond my expertise.

Another issue may be the oil that's left on the beans as they are removed from the oil, which may clog my grinder or espresso machine. I think it should be possible to rinse the beans in cold water, causing the oil to float to the surface for easy removal. The rinsing and drying process may also lead to flavor loss, though.

This method also presents the interesting opportunity of making something like an upgraded version of "bulletproof coffee", by frying the beans in some kind of flavorful fat like clarified butter or ghee, reserving the coffee-infused fat, brewing coffee from the beans as usual, then adding some of the fat into the coffee and emulsifying in a blender. Your coffee would end up with not only the water soluble aromas from the brewing process, but also the fat soluble aromas from the roasting.