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/ck/ - Food & Cooking

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>> No.10748967 [View]
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10748967

>>10748935
Why the fuck would you have a girlfriend that autistic?

>> No.10748233 [View]
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10748233

>>10744874
you fucking donkey, please tell me this is a joke

>> No.10734812 [View]
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10734812

>>10734390
god damn son what the fuck

>> No.10694452 [View]
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10694452

>>10685204
>pinchy bois

>> No.10613600 [View]
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10613600

>>10613570
>gluten is unhealthy
oh shit... you fell for it

>> No.10454914 [View]
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10454914

>>10454882
>purposely retarding the flavor of your tomatoes
wew lad

>> No.10266470 [View]
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10266470

>>10266429
lmao that fucking plating

>> No.10238873 [View]
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10238873

>>10238839

>> No.10038219 [View]
File: 40 KB, 366x550, 043440c81ec11c60fecaaa4c69b0e0a6.jpg [View same] [iqdb] [saucenao] [google]
10038219

>not asking the waiter the correct order to eat your meal in

>> No.9563566 [View]
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9563566

>>9563487
>sriracha seasoning
fuck me

>> No.9468568 [View]
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9468568

Did you literally just cut your gnocchi up into squares? Fucking hell...

>> No.8372386 [View]
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8372386

Cooking Questions that don't deserve their own thread

My question relates to mixing cooking oils.

Can you do it?

I was gonna make some fried chicken later, which I've already whipped up and chilling in the fridge, however I've just realised that I've got fuck all canola oil, my preferred fryer for chicken. I've got plenty of olive oil but whenever I deep fry in that the breading browns or burns extremely quickly and the chicken ends up undercooked.

Can I use what I've got of the canola oil and then sort of top it up with the olive to get a deep enough pool to fry or will it simply not be discernibly different from using just olive oil?

>> No.5706785 [View]
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5706785

>getting in a flamewar on /ck/

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