/ck/ - Food & Cooking

how can an 85% cocoa bar contain 22 grams of sugar?

personally, I like to think that my ingredients are alive. At first they're all comfy at room temperature, sure there's cold metal underneath them, but there's also a smooth layer of oil which is very comfortable.
Then it happens, the metal starts heating up, at that point I like to imagine that the food sees the oil as a wall/shield that will protect them from the heat, but their nightmares quickly become true as the oil itself heats up (kind of like if their shield was melting, works better with animal fat or butter).
The heat becomes unbearable, and all the food starts screaming (that's what the sizzling sound is). The meat bleeds, the veggies cry as they're burned alive and everything else melts. Their once comfy place is now a death trap, and they all wish they could return to the cold wastes of the fridge. But it is too late.
After some time, the pan becomes a giant graveyard, full of the remains of the then happy and comfy, now deceased food.
Anyway, that's just me. What do you like to think about when you're cooking?