/ck/ - Food & Cooking

>>15882083
Because you're using either shit-tons of sugar or shit-tons of fat. Probably both. Enjoy your candy. I'll be over here enjoying my homemade low-sugar, low-fat ice cream with 38% solids content stabilized with guar gum, locust bean gum and carrageenan, which allows me to actually taste the milk flavor.

>>15759074
Official mother sauce power rankings:

God tier: hollandaise. Countless uses and many useful derivatives, commonly used by home cooks and high end chefs alike. Pussy guaranteed when your lady friend watches you make it without the emulsion breaking.
High tier: bechamel. Often made into a cheese sauce, but underrated on its own when properly made. Indispensable for lasagne.
Mid tier: veloute. Roux-thickened sauces like veloute have become somewhat unfashionable, with many chefs preferring to just reduce stock into a glaze and emulsify butter into that for body. Still useful if you're into classic cuisine.
Low tier: espagnole. Pretty much obsolete. Mostly exists as a step toward making a traditional demi-glace, but no one makes demi-glace that way any more, instead modern demi-glace is just heavily reduced stock.
Shit tier: tomat (specifically the classic French version). Literally no one makes this, ever. Completely superseded by tomato sauces from Italian tradition.

For me it's doubanjiang, the thinking man's bean paste.

>>14319862
Sherry.

Powdered jalapeno is superior to cayenne.

>>14232567
>implying acidity in the context of coffee refers to the physical attributes of the solution and not the subjective experience of tasting
A coffee with a lower pH could in fact be perceived as less acidic than a coffee with a slightly higher pH, because the subjective feeling of acidity is affected by many factors. For instance overextracting a coffee is likely make it less acidic, even though the amount of actual acid in it doesn't decrease, but rather ones ability to taste acidity is decreased by the increased bitterness caused by overextraction, as bitterness and acidity are known to temper one another. As such the acidity of a given coffee can not be easily quantified by any simple variable like the concentration of hydronium ions in the solution, you imbecile, you fucking moron.

>cook 3-4 portions of 4 different dishes for 14 total meals per week
>rotate the dishes so that I don't eat the same thing two days in a row
>cook the meats, sauces, braises, etc. beforehand as they don't degrade in the fridge
>cook the pasta, potatoes, etc. fresh, since they do degrade in the fridge
>certain items can be par-cooked and then finished on the day of eating
>meats should be crisped up under the broiler to heat

Behold, the optimal cooking strategy. If you don't cook like this, you're either spending 2 hours a day cooking your meals or you're eating slop. If it takes less than 30 minutes to make, it's shit. Restaurant-style prep work is a necessity for anyone wanting to eat well while spending their time efficiently.

Brassicas.
Alliums.
Nightshades.

These are literally the only vegetables that ought to exist. Prove me wrong.

1. Combine steak with 1% fine salt (uniodized) by weight.
2. Sous vide 58 C until done, around 1 h.
3. Put into cool water for 10-20 minutes to get the internal temp down to room temperature or just slightly warm.
4. Pre-heat a skillet.
5. Remove steak from bag, dry with paper towels thoroughly until completely dry, then rub neutral oil on both sides.
6. Fry 60 seconds per side on a smoking hot pan.
7. Transfer to a plate and top with a small amount of salt flakes. Nothing else.
8. Serve immediately, no resting.

Coffee strength by total dissolved solids:
1.2%-1.5% TDS: standard strength drip coffee. Tastes mostly of water with a hint of coffee flavor.
1.5%-5.0% TDS: very strong drip coffees and over-diluted americanos. Taste of coffee is present, but still too weak for all of the flavor to come through.
5.0%-7.0% TDS: Ideal range for appreciating coffee. The most clarity of flavor. Italian espresso is in this range.
7.0%-10.0% TDS: Ideal range for enjoying coffee. Higher intensity of flavor makes up for lost clarity. Third wave espresso is in this range.
>10.0% TDS: Getting retarded here. Only really achievable by under-extracting the coffee. Strength at the expense of flavor.

>>8883783
the italian word "espresso" can conceivably translate into the english "expresso"; just like in english, the italian word "espresso" intentionally invokes the idea of an "expression" of coffee that is prepared quickly ("expressly") and just for you (also "expressly"). People who throw a fit over use of the word "expresso" or who snobbishly turn their nose at those who use the word don't understand it's etymology or original meanings.

I think we are all in agreement...
thigh > flat wing > drumette > drumstick > tendie > breast

>>8418722
For coffee autists: use within 2 weeks.
For normal people: use within a month.
For plebs: use within 4 months.

>>8292746
There are more culinary myths regarding the proper technique for cooking a steak than for perhaps any other area of food preparation. How red pilled are you, /ck/?

Level 1: critical thinker
>knows that warming up a steak before cooking is a myth

Level 2: woke
>knows that flipping the steak only once is a myth

Level 3: red pilled
>knows that not pressing the steak down to the pan is a myth

Level 4: enlightened
>knows that not cutting into the steak or puncturing it to take the temperature during cooking is a myth

Level 5: supreme enlightened, purveyor of forbidden knowledge
>knows that resting steaks after cooking is a myth

The trick is knowing that 80% of recipes online are written by people who have no idea what the fuck they're talking about. Even the ones that know their stuff will occasionally give bad advice. But we can still make use of their recipes by using the phenomenon called the wisdom of the crowd.

Google the name of the dish that you want to make.
Then copy the ingredient amounts of the first 10 recipes into notepad.
Then convert all measurements to grams.
Then convert the measurements to percentages of the total weight.
Then take the interquartile mean of the different percentages for each ingredient.
Then adjust the percentages so that they add up to 100%.
Then decide the amount you want to make, and use the percentages to determine the amount of each ingredient.
Review the actual cooking methods provided in the recipes and use your own judgement as to how best combine the ingredients.
Then cook it, write down the ingredient amounts and technique used, eat it, analyze it, adjust the recipe accordingly and cook it again until it's perfect.

This is a method that I have developed that I call Analytic Cooking.

The actual correct answer, for those of you who don't know (i.e., for those of you in this thread), is it depends on the bean

>>7768698
beautiful