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/ck/ - Food & Cooking

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10404628 No.10404628 [Reply] [Original]

literal marketer here. we're supposed to advertise a site that sells you boxes of recipes and the ingredients you need to cook them.

so they sent us their instructions so we can edit them. and one of the recipes goes like this

>put the chicken in a pan
>stick in the middle middle rack at a preheated oven at 200
celcius
>keep in oven for 10 minutes
>wa-la

now this seems crazy to me. no way it's cooked right? i asked them about it and they consulted with their, uh "culinary consultant" and he said it was all peachy keen. this shit kind of makes me nervous. it's going to come out raw after just 10 minutes, right /ck/? and we're not part of a culture that really eats raw dishes btw.

>> No.10404649

>and we're not part of a culture that really eats raw dishes btw.

made me lol

>> No.10404665

>>10404649
you know, like the western euros that eat raw mince or the japonese

>> No.10404677

forgot to mention that we're talking about chicken breast steaks here, not small cuts.

>> No.10404682

Do not base your business’s health and safety policies on advice you get from 4chan

>> No.10404685

>>10404682
just want to know if i should press them harder on it.

also i made tens of dollars thanks to /biz/'s advice on buttcoin.

>> No.10404730
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10404730

>>10404677
Yeah that shit will be very undercooked

>> No.10404740

Why not just try them and see how fucked it is

>> No.10404756

OP, yes, it will come out raw. I would think it'd need at least twice that mount of time if not more depending on the size of the chicken breast.
>>10404682
There is actually good advice here, you just have to know what to filter out.

>> No.10404762

>>10404628
>company has a "culinary consultant"
>not a chef
>has YOU correcting their recipes

fix the damn recipe op before you get someone killed, and i hope you get paid.

>> No.10404765

>>10404628
Is it a translation from somewhere that has high food safety standards?

>> No.10404768

post the whole recipe

>> No.10404770

>>10404740
seems like a waste, i could be making delicious tendies instead.
>>10404756
>>10404730
thanks, i thought so. i'll keep lurking the thread in case anybody has any objections, but i really can't imagine a way 10 minutes would be enough.

>> No.10404801

>>10404765
think it's an original recipe.
>>10404762
we were supposed to only edit them for any stylistic and grammatical errors and make sure they're clear and easy to read. but this weird shit came up. also in every recipe they have pointless shit like
>add 10 grams of salt to the boiling water, then add pasta/quinoa/lentils
which makes me think the guy they're working with isn't a chef at all.
>>10404768
it's just a chicken steak marinated in honey, lemon and ginger with sweet potato mash on the side. the rest is what you'd expect. boil the tatoes, mash them, add seasonings and butter and cream, etc.

the step with the chicken says you're supposed to bake it for 10 min until it "caramelizes".

guess i'm gonna make them change it, fuck whatever their guy is saying.

>> No.10404807

>>10404801
>>add 10 grams of salt to the boiling water, then add pasta/quinoa/lentils
what is pointless about that?

you're gonna get yourself fired if you overstep your job dude.

what else is done with the chicken? is it beaten flat?

>> No.10404817

>>10404807
>what is pointless about that?
10g of salt on a whole pot of water isn't enough to affect the taste right? could be wrong, i usually eyeball it and don't know the exact measurements.
and anyway, i didn't make them change that since it doesn't do any harm.
>is it beaten flat?
nah, the only thing else that you do with the chicken is lather it in a mixture of ginger, honey and lemon and let it sit in it for 10 minutes. doesn't get beaten flat or cut up into smaller pieces or pre-boiled or fried

>> No.10404820

>>10404817
the traditional rule is 10g salt to 100g pasta to 1L water

>> No.10404828

>>10404820
fairly sure we're dealing with at least 2 times that. but anyway, like i said. that part doesn't bother me particularly and i'm not to stick my nose in it. it's this 10 minutes of baking chicken that worries me.

>> No.10404831

I would say the traditional rule is to salt the water until it tastes like Neptune's armpit.
However I think 10 minutes could be enough at 200°C if it was first pan seared.

>> No.10404832

>>10404831
it's not, i triple checked for that and on top of that, the guy assured me their "consultant" said it was all good.

>> No.10404857

>>10404832
not pan seared i mean

>> No.10404899

>>10404832
Make test run according to the recipe and show them it‘s undercooked.

>> No.10404919

>>10404628
is this that new service that sends you groceries and a recipe list like Weight Watcher's, but it's not a weight loss thing and is just for lazy hipsters who can't cook for themselves?

the chicken is probably given to you half-cooked or something

>> No.10404931

>>10404628
Sup Blue Apron dude, you guys have been getting some bad press lately in Bloomberg, have you changed your business model to reflect consumer demand to decrease your prices or are you still aggressively marketing as is?

>> No.10404944

>>10404899
that's what i'm considering as a last resort, honestly.
>>10404919
>>10404931
yeah, it's like this blue apron thing, but i'm not american and the site isn't live yet, we're setting it up right now, that's why i'm looking at the texts.
>lazy hipsters who can't cook for themselves
that's exactly the group we're going for.
>the chicken is probably given to you half-cooked
the chicken will be raw, for sure.

>> No.10404979

>10 minutes @ 200C
so it's precooked and you're just warming it up?