/ck/ - Food & Cooking

>>15395805
>Fry onions in butter, season with pepper
>Add chopped potatoes and a bit of water
>Bring to a boil, then add chopped nettles/dill and season with salt
>Layer some vendace on top
>Steam until potato is tender

Serve with rye bread

>>14945504
>must be a nice bump in pay

Nothing doing. They would actually lower my salary if they could, because muh corona. Also being promoted to "head chef" is not that nice when you don't have the training/experience or motivation to back it up

>>14782361
>cook rice
>when rice is about to be done dig a hole in the middle and crack an egg inside, but don't mix it or scramble it, just cover it with rice
>let it be cooked by the steam and heat of the rice,
>most delicious egg you have ever tasted.

>>13539550
29 is definitely not too late, i once had a trainee in her late 50s who had made the switch from banking. That being said i think she ended up quitting, possibly due to exhaustion.

> I'm very intrigued by all those Michelin star chefs and restaurants. Looks very fun and creative.

Im guessing you got this from watching TV? Getting a michelin star requires dedication you couldn't even imagine, not to mention atleast some degree of natural talent. 18h days, 7 days a week in a profession thats already mentally/physically taxing to begin with. Believe me its not "fun and creative" unless youre a deviant

>>13257138
>Is it true that cooking with the lid off lets flavors escape or is that a myth

This is actually true but not to the extent people think. As we all know, taste is mainly created by "smelling" the food while you chew it. Therefore generally the more aromatic compounds (that the nose can pick up) a food has, the more flavourful it is.

Now lets consider boiling/evaporation. When you boil a stew for example, do you smell something? You do? Thats because tiny amount of those aromatic compounds "escape" with the water vapour. Therefore the more you boil something, the more you lose aromatic compounds and the more flavorles the dish becomes. In reality this process is so slow that boiling something for a couple hours has no discernible effects. Besides unless you add the evaporated water back the reducing and consequent concentrating of the liquid makes up for the loss of aromatic compounds

Tl;Dr yes you lose flavor by boiling/evaporating but its so slow it doesnt make a difference

That being said to answer your original question i prefer lid-off because it reduces the sauce making the stew thicker

>>8615833
>Did you know that they don't even have steal cut oats in Japan, because the steal is so sharp it cuts the oats too finely and they can't be eaten. That is why Japan eats rice.

>>8007764
The seasoning on that cast iron... fucking perfect

>>8024943
Eating that shit with some good cheddar cheese