/ck/ - Food & Cooking

>>13610646
why are you even citing random youtube recipe's like there's some kind of scientific rational behind it (rather than very obvious confirmation bias). read any textbook on baking, there's science behind choosing particular fats (and AMOUNT OF FAT) in any given recipe.

in short you're using the wrong fat (butter melts at low temp so will result in SPREAD OUT COOKIES), and you're using the wrong amount.

recipe's aren't doctrine. if you are getting shit results YOU ARE USING A SHIT RECIPE. if you want to actually figure this out experiment using a scientific approach. baking is considered an EXACT SCIENCE.

>>13519939
>properly fry the meat

is that it all you're doing? and you're surprised that your sauce is one note?

you do realize getting complexity in a sauce is about dealing with layers of flavor and building those up in steps and allowing enough time for those layers to blend together to something cohesive right?

holy trinity? (onions, carrot, celery)
seasoning the mince?
deglazing with wine?
using pork fat? (cooking pancetta or bacon in the same pot)
how about reducing your sauce for sufficient amount of time

>calls cooking down a suace a "meme"

jesus fucking christ

>>12348015
>"grill marks" mean flavhurr

>>11025181
>thin cut
>choice

>>10924310
>product of the United States
>choice
>that machine tenderized glisten

>>10921434
>$300 + $150 of shit you are going to need to upgrade anyways (or in the case of the cheap breville grinder will break one year later and you're forced to upgrade anyways) vs a good entry level grinder in the Sette 270 which you can continue using when you upgrade to a real espresso machine

fucking brainlets don't look at the long term game