/ck/ - Food & Cooking

>>12099729
Oh look, someone else who doesn't that ovens cook via infrared radiation.

Educate yourself.

>>11934784
I have no idea why you are so willfully ignorant.

Do you enjoy having to oil your pan every time you use it or something? Or were you asleep in chem class? educate yourself.

>>11896998
>The Professional Chef, Modernist Cuisine, and pic related are all wrong

Somehow I doubt that, anon.

>>11830189
>is this bait
No, how else would you store bread long term?
the fridge? Fridge sucks for bread. Educate yourself.

>>11810443
Iodine affects the taste of some dishes, and it can interfere with chemical reactions needed for some dishes to work, like raising dough or ferments (sauerkraut, Kimchi, etc.)

Any coarse salt is easily grasped by your fingers and measured. If it was simply "large" which mattered then they would specify coarse salt rather than kosher. Flat flakes stick better than crystals because they have larger surface area to weight ratio.

Educate yourself.

>>11778170
the controller is still lying to you, dumbass.

a convection oven contains a fan which blows hot air around inside it. that doesn't magically heat up the interior of the oven any faster. Educate yourself.

>>11768331
>or pic related

>>11439594
What does freezing point depression have to do with adding flavor to bland pasta?

Do the math. Salting pasta water raises its boiling point a negligible amount. It's all about flavor, not some imaginary change in cooking characteristics. Educate yourself.

>>11439592
A lot of chefs end up learning old wives tales and other related bullshit. I've often heard Ramsay mention searing the meat to "seal in the juices", which is obviously bunk. Sure the man is a world-class expert but he's not 100% right.

>>11432152
>>>posts no source disputing it
I was on my phone at the time. If you want a good source then I suggest pic related. It explains all the science behind it as well.

>>deep frying happens over 370F
>>Show me 1 legit recipe where this is the case.
Pretty much any thin food.

>>11432169
>Can you deep fry with normal kitchen equipment?
Sure. Oil in a pot. Use a thermometer to make sure you keep the temperature correct for your dish.

>>11062610
>McGee hasn’t been relevant since the nineties.

Who gives a shit if he's trending or not, he facts in pic related have not magically changed.

>>11042022
>Is there a formal study on this or is it just your opinion?
I don't know about any formal studies, but it is well documented. Pic related discusses it.

The episodes of Mind of a Chef with Sean Brock and Glen Roberts gets into it too; I think you can catch those on Netflix.

...and I'm sure you have some insight into it yourself. Haven't you ever noticed that supermarket tomatoes taste like water compared to the ones from your garden?

>>10973357
Stop shitposting and educate yourself.

>>10939427
Any food with that high of a sugar concentration will not spoil, i.e. soda syrup concentrate, maple syrup, etc. Same idea as preserving food with with salt.

>>10921195
>It's getting a proper sear to seal the juices in.
Searing has nothing to do with "sealing in juices". That is most certainly a myth. Google it, or read McGee. Searing creates the malliard reaction, which tastes good. Educate yourself, this isn't the 1950's anymore.

I agree about marinade not being the key to have anything juicy. All anyone needs to do is stop overcooking.

>>10498864
Oh, I misread your post.

I though you were saying that you didn't like pulp and thought that the pulp was what tasted like battery acid.

Anyway, there is a legit reason why fresh squeezed tastes a lot better. There is an enzyme in oranges which is normally trapped in the cells. When you crush the cells to extract the juice it mixes with said juice and starts to change its chemical composition. Within ~10 min or so the juice is fundamentally different than it was straight out of the orange.

I can't recall the name of the enzyme but this is discussed at length in pic related.

>>9276412
>sugar isn't a preservative

Sugar is an excellent preservative. Just like salt it kills via osmotic pressure.

Educate yourself. I suggest starting here.