/ck/ - Food & Cooking

>>20005447
>The quality and flavor of the dishes is on par or better than their restaurant equivalents that I've eaten.
He's READY.
Ok Anon.. Now either get yourself a cheap bread machine at the Goodwill, or make your own hand kneaded bread from organic bread flours. Use NO sneed oils; Butter, Lard, Tallow, Peanut(only occasionally,) Spanish or Greek Olive oils, coconut only. You'll be amazed at what you get in return.
>Delicious healthy bread
>no run down feeling
>No gut destruction or CANCER
While you're at it, if you like french fries, start making your own--oven baked is fine.
>This makes me think that I might actually be able to make it as a chef/cook somewhere.
Yes, IN YOUR OWN KITCHEN
Having been involved in kitchens from low end production, all the way to chef run high end shit, It's just NOT WORTH it.
(cont.)

>>19784988

>>19725292
>19725348
>Shat by Gee Pee Tee
This is getting absurd now.
In my experience Opie, there is a difference, but it is mostly very subtle and and not something you would use daily but instead for special occasions/guests.
I have never tried a 40$ soy sauce, but 9 times out of 10, it's mostly about the "Prestige" of price.
Give it a shot one time, then if you really wanted, you can just refill the bottle with the 7$ stuff.

Based and serious gourmet shit pilled

>Mfw reading that list
American's really are basic bitches.

>>19605302

>>19558063
There are no stupid questions...Just stupid answers.
I couldn't find my "I suggest no one googles anything anymore" pic...
To be fair-- Toothbrush works well too... These fuckers are hard to clean especially with citrus peel or onion.
worth it tho--

>>19553399
>checked
"HOT SWING!"
"86 Truffle butter and PUSH the TROUT!"
Like most things these days, People who watch cooking shows,(or anything really,) on TeeVee or YTee, think they know the ""RIGHT"" way to do things and have the nerve to try to correct people who DO IT DAILY and often for a living.
True, all kinds of people have been doing things WRONG for a looooong time, and think that somehow justifies it--but it doesn't, and won't stand up to the test.
I still think it's hilarious when one of my relatives, a retired Dietician,(fat as a beachball too,) tries to tell me shit that is 20-30 years out of date, and as someone who worked in professional kitchens all the way up to a Sous in a 1 Tire-star restaurant, can say,(but don't-why bother,) I have:
*Created 5x the menus they have
*prepared 1000x the plates they have
*washed 10000x the dishes they have
*know 10x the different ways of preparation/methods they do
Etc., Etc., ad nauseam.
Something about getting a piece of sheepskin with some ink splatted on it makes a LOT of people think they can just stop learning about their "trade"
I STILL know that even if I'm an excellent cook, I don't know 1/2 of what someone like Pepin or Marco does.
People IDENTIFY with their beliefs these days instead of HOLDING them. That makes them Immutable--to them.
t. Gave up kitchens 20+ years ago because I started to HATE to cook,(and nightmares of the never-ending expo line tickets...)

>>19461015

Everything I make is serious gourmet shit. I'm about to make roast pork and capsicum scrambled eggs.

Next time use milk instead of water.

>>19213423
>occasional displays of anger or frustration?
Sheeeeeit faggot, I've seen "chefs"(head cooks) throw whole salads at the EXPO line during a friday night service..
Sociopaths LOOOOVE being kitchen HEADS.
~Alternatively, I've been on "well-Oiled' crews b4, and had AMAZING service, with Pitcher-a-piece beers for the residuals...
>KITCHEN MANAGER: "step into the Walk-in with me J---"

Has anyone said it yet?

>>19134990

First time I made a lasagne I used a can of condensed tomato soup.
>Fry onion and garlic
>Add mince
>Season with salt and pepper
>Add can of condensed tomato soup
>Let it simmer into a thick sauce
>Season to taste
>Add chopped parsley and stir through
>Pour penne pasta into oven dish
>Pour over meat and sauce
>Cover with cheese and bake
It was pretty good. Add a little beef stock and wine and you've got yourself some serious gourmet shit.

Basado

Based Beyond Belief