/ck/ - Food & Cooking

>>12536186
British """""""cuisine"""""""" thread!

>>12536205
COPE
you know his pizza was better

>>12536186
Honestly, beths pizza is the most accessible. Sim's is a little bit too convoluted for what it is, but damn, it looks good.

british people dont make pizza they make peatzer

>>12536248
>tfw Beth kinda looks and talks like my dead grandma and make me miss her

>>12536270
>tfwywn be fed to near death by nonna who doesn't take "i'm full" as an answer
Bums me out too, dude.

>>12536270
>>12536325
Hopefully you all are holding strong. Your granny will overfeed you in heaven!

>>12536257
they make it with curry sauce

>>12536186
https://youtu.be/A8RGmUTfUrs
>japanese autism applied to pizza
cannot be defeated

>>12537270
huh?

>>12537270
Wow he really jews you on the ingredients. That thing is literally all bread.

>>12539096
expensive in Japan

>>12539096
>literally

>>12536186
all looks like shit, why is "gourmet" pizza so terrible? pic related actually tastes good

>>12541458
>why is "gourmet" pizza so terrible
Because you‘re a tasteless flyover faggot.

>>12536186
Thar young dominatrix definitely does it for me.

>>12536186
gonna be honest, i never thought about pizza structure like that. you slice it inwards so that means you eat it from the inside out. am i retarded?

>>12536186
Why does his accent keep changing from London to Australian to American? By the way, never heard of him. That's how much of a famous chef he is.

>>12537270
>ingredients to dough ratio is literally 1:3
that wir be fifty dorrar gaijin

>>12541514
enjoy your charred crust arugula pine nut pizza you chomo freak

>>12536186
The "professional" chefs in these videos are always awful. The worst one is the cookies, where the fat cunt decides to make a cake instead.

>>12541630
Thanks, I will. You enjoy your cheesy white bread.

>>12537270
>people fly from all.kver the world to try his pizza.
Why are the Japanese the best at scamming people out of their money?

>>12536205
that's a joke article but have some more

>>12536248
Beth's would've been perfect if she switched to a Sizillian style. Home-ovens are just not suitable for a classic (Neapolitan, New York) pizza.

>>12541649
>he doesn‘t like his mac and cheese with vanilla and graham crackers

>>12541697
I once put candy up my butt.
Definitely don't do that. Painful butthole for a month. Idk how porn stars can do it.

>>12541649
Forgot link:
https://youtu.be/sI7E8J1sGvw

>>12541724
this!

>>12536186
The supposed """expert""" doesn't know what the fuck he's talking about. The biggest giveaway is using a slow-cooked tomato sauce. Just about anyone with any taste prefers a quickly cooked sauce for pizza. Some won't even cook it at all and will just puree the raw tomatoes in a blender with other ingredients, while most pizza makers will cook the sauce between 5 and 30 minutes, certainly not for hours. The store-bought sauce would probably have been better.

He is also using a pointlessly convoluted dough, using both a preferment (biga) and a sourdough starter. The whole point of a preferment is to introduce some complexity to a yeast-leavened dough, since yeast-leavened breads are less flavorful than those leavened with sourdough. But then he adds the sourdough starter anyway, so what was the point of the preferment? Now, it's not unheard of to use a combination of sourdough starter for flavor plus dry yeast for some extra rise, but using sourdough starter plus preferment plus dry yeast really seems like it's convoluted just for the sake of being convoluted and "unique."

Needing a high-protein flour for pizza is somewhat debatable too, since it can lead to an overly chewy crust. This can be remedied by adding oil to the dough, which he specifically advises against, so I'm assuming he just likes his dough super chewy because he has poor taste, as expected of a British chef.

The pizza itself looks absolutely repugnant. No, it does not look "rustic." It's fucking hideous. Sure, the ingredients might be good but he's managed to present them in the least favorable way possible. And to finish it all off he fucking burns the thing and tries to play it off by pretending it's just "a little char" that will add character. That's fucking burnt, moron. I know a good Neapolitan does have char, but your piece of shit has huge blotches of pure carbon as opposed to a nice leopard-spotting of a real pizza. It's going to be bitter and overpowering, not characterful.

>>12542502
this, but unironically

>>12542502
>he typed all this up
Just watch a couple other Epicurious 4 levels videos and realize they‘re all the same.
>someone deliberately pretending to be retarded buys everything already cooked from the store including pre-boiled water and mixes it together
>some enthusiastic home cook actually makes decent food
>some „professional chef“ talks about growing every ingredient from scratch, preps a week in advance and then throws everything but the kitchen sink at it to produce something mediocre at best
>someone with boobs hits chalkboard with a stick and tells you that putting things in oven makes them hot

>>12542577
That's the absolute state of millenials willing to pay $30 for an avo toast brunch when it would cost not more than $10 for the ingredients and ten minutes of work.

>>12541514
>t.

>>12542697
if someone charges $30 for a dish of which the ingredients cost $10, he's undercharging you.

>you in charge of basic restaurant economics

>>12536186
I just watch the videos for the level 2 cooks.

>>12536186
Argentine pizza > Italian pizza > American pizza > Brazilian pizza > """Pizza""" from anywhere else

Fite me.

>>12542861
That cake looks pretty good desu senpai, baka if you think otherwise