/ck/ - Food & Cooking

How comfortable with shallow frying are you? Eggrolls are a lot more simple than I first thought. I'm a little nervous so I cooked the cabbage and pork filling first, then wrapped it up and fried it in 2 inches of oil (lets you do some work on your cast iron if you have it.)

Strain the oil through a coffee filter and put it in an empty pasta jar, use again and again.

Molecular gastronomy.

Changed the cooking world a lot, but probably only started as a gimmick or by one dude who had a lot of time on his hands' hobby.

The best chefs in the world aren't molecular gastronomists, but its earned a place in the world love it or hate it.

aaaaaaaaand its fucking raw

two raw eggs