/ck/ - Food & Cooking

>>7679381
>>seasoning only one side of the meat

Try searing only one side of the meat. On the other hand, a Bolivian housekeeper once tried to 'flip' my chocolate chip cookies as they were baking... good intentions.

Also:
>I don't eat seafood.
>I take crispy, tasty skin off of my fish.

>>7679949
>>7680122
>Nation with shittiest cuisine telling us what's what in the herb garden.

It's not used in curry and therefor is no longer of concern to you.

>>7681628
>Stop putting gravy on everything, everyone else in the UK!
How else are they supposed to hide what's under?

>>7681657
>Too weak to handle pepper?
>Go back to Scandinavia, tasteless pussy

Hello flyover retard. Pepper isn't seasoning. Pepper is a spice. Salt is the only seasoning.

>>7681760
>act like it's actually necessary tend to be the wrong kind of Americans

We're the only American's, you stupid cuck. Go hand daughter over to ISIS rape time to atone for your cis gendered privilege.

>>7207219
>chefs knife is supposed to be better for boning chickens, filleting fish,

Actually, that's what boning knives and fillet knives are for, respectively.

They reflect the differences in their intent. The western chefs knife is more suited for western cuisine and is heavier -- cutting root veggies. The santoku, which ordinarily has a slightly sharper Asian blade (meh, put on either whatever you want), is for wetter, leafier veggies and more precise/smaller cuts.

I have both and each has their use but there's about a 85% overlap where either does the job just fine. Because I keep the santo at 15 degrees sharp, I do find myself chopping more with it, and I appreciate the curved blade of the western on heavier stuff like onions or taking apart a squash.

TLDR: YMMV

>do a dick like thing
>friends calls you out
>wahhhhhhh
Really, you couldnt rifle for a buck in change for a tip? You'd rather argue with a personal friend, look like a cheap shit, and then come cry on an imageboard?
Just eat at home, stay away from the rest of society.