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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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13681211 No.13681211 [Reply] [Original]

>his olive oil is filtered like a good goy

Plebs, the lot of you.

>> No.13681338

That is the most pretentious looking label I've ever seen. I bet you think it makes you a better cook because you paid for meme oil. Let me tell you tho, you're still shit

>> No.13681438 [DELETED] 
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13681438

>>13681338
>That is the most pretentious looking label I've ever seen. I bet you think it makes you a better cook because you paid for meme oil. Let me tell you tho, you're still shit

>> No.13681465

>>13681211
May as well be buying pomace oil if you're buying that trash.

>> No.13681492

>This form of olive oil used to be popular only among olive oil small scale producers but is now becoming "trendy", in line with consumer's demand for products that are perceived to be less processed. But generally, if not tasted or consumed soon after production, filtered olive oil should be preferred:
>"Some producers maintain that extra-virgin olive oils do not need filtration but also that filtration is detrimental to oil quality. This point of view should be considered as erroneous and probably the result of improper implementation of this operation. In fact, fine particles that are suspended in a virgin olive oil, even after the most effective centrifugal finishing, contain water and enzymes that may impair oil stability and ruin its sensory profile. [...] Filtration makes an extra-virgin olive oil more stable and also more attractive. If the suspended particles are not removed they slowly agglomerate and flocculate, forming a deposit on the bottom of the storage containers. Such a deposit continues to be at risk of enzymatic spoilage and, in the worst case, of development of anaerobic micro-organisms with further spoilage and hygienic risk. [...] It is [...] recommended that filtration be carried out as soon as possible after centrifugal separation and finishing."

>> No.13681589

>>13681492
Cope. It has a more olive taste that you can't get in the filtered version.

>> No.13681742

>>13681589
Nothing like that rancid oil flavor

>> No.13681754

>>13681742
Cope again. When it goes bad, you'll know. It smells fucking terrible.

>> No.13681765

>cope
>cope
>goy
>wojak
Next time, just don't even bother posting.

>> No.13681767

>>13681492
Who fucks olive oil?

>> No.13681772

>>13681589
i buy virgin olive oil from overseas that tastes great and doesn't have chunks in it that make it go bad, left in solely to scam retarded hipsters like you. but most of the time i just use plain costco olive oil because i actually cook, unlike you

>> No.13681783

>>13681772
Cope. I just made blueberry jam, kofta, lebneh, and homemade naan within the past 4 hours.

>> No.13681814

>>13681783
>cope
with what? having equally tasty or better oil that costs half as much and doesn't go bad 50x quicker than normal olive oil?

>> No.13681815

>>13681783
None of those things require any skill whatsoever

>> No.13681860

>>13681815
>every dish needs to be high quality

I made a perfect steak the day before and hommade mac. For Valentine's day I sous vide a steak and made risotto with chicken stock I made myself. What do you make gay boy? Oh that's right.....

>> No.13681943

>>13681860
>sous meme

Okay so you're just trolling. Carry on