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/ck/ - Food & Cooking

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>> No.19712111 [View]
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19712111

The fucking British guy on YouTube shorts has gotten in my head and I'm going to try my hand at some home made compound butters. Besides looking for the highest quality high fat cream, is there any technique you find works better than others? I'd ideally like to do it with as little equipment as possible. Can the cream be too fatty or should I be looking for the highest fat content I can find?
Ive got some flavor ideas lined up but am also interested in hearing your suggestions.

>> No.18355169 [View]
File: 72 KB, 463x766, butter stages of grief.jpg [View same] [iqdb] [saucenao] [google]
18355169

>>18353409
Same law that protects I Can't Believe It's Not Butter!

>> No.18247183 [View]
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18247183

>> No.17461694 [View]
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17461694

>> No.13007816 [View]
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13007816

>>13006635
>Margarine

>> No.12156598 [View]
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12156598

>> No.9671508 [View]
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9671508

Sup /ck/, I'm going to be making ribs for the first time and need some advice. I have a recipe and rub to make it with but need to decide between st.Louis style and babyback. Which is better? Thoughts and opinions?

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