/ck/ - Food & Cooking

>>8454727
When you murdered her did all the microbes in your kitchen collectively consume her remains in less than 24 hours?

Im surprised it's not all cinders and ash. Jesus 400 for two hours in a little pepper lol.

>>8415597
>leave a perfectly cooked steak to get cold on your plate
>not using freshly baked bread with butter to soak up the leftover juices

Anon I..........

>Grading a lobster is a way of determining its value and quality. It enables theSize Lobster consumer to know how much lobster meat and the quality of the meat that they are purchasing. The best lobsters are Grade A. The highest grade is given to those with hard shells. They have the most meat. The shells are hard because time has passed since the molting of the old shell. These grade A lobsters fetch the highest price. The next is grade B. These are generally lobsters that are caught in the summer, their shells are firm or medium hard. The molting process was not very recent, but the hard shell is still forming. The meat in these lobsters are not as robust as in grade A, but they are still delectable! Finally the next grade is divided into two industrial grades. The first is grade is Market. This means that these lobsters can be sold at local markets and to local customers. The next grade is called Canners. These are low quality lobsters that are cooked for meat at processing plants.