/ck/ - Food & Cooking

>>15113674
We need to stop feeding Africans. They're exploding in population size.

digital thermometer
cook to 145
rest 10 mins
slice

rub with liberal salt 1-24 hours in advance

progress from there once you have the basics down

>>15113674
Gyoza sauce makes for a nice marinade, as does white balsamic dressing.

>>15113680
I disagree. We need to feed more but with pic related

>>15113700
Surely there's a more cost effective way of doing that.

Buy chipotle in adobo sauce in a can.
Put entire thing in food processor.
Add a bit of olive oil.

marinades dont do anything. just brine and then season while you're cooking

>>15113674
thousand island dressing and a bay leaf

>>15114054
>marinades dont do anything
Don't listen to this retard.

>>15113709
"Poisonous gas" it says on the can.

Funny thing is that "gift" in Swedish means both "poison" and "marriage"

Yummy

>>15114061
let me guess you let your steak 'get up to temperature', too? cooking isnt a series of mystical spells

>>15114072
No, I leave my steak out at room temperature for a while before cooking.
And no, cooking isn't a series of mystical spells, but to say marinades don't do anything is bullshit.

>>15114079
>No, I leave my steak out at room temperature for a while before cooking.
literally doesnt do anything either

>>15114087
Sure, chief, whatever you say.

>>15114079
This guy gets it.

>>15114054
This guy doesn't.

Brining is a great way to make chicken taste good, but marinating is also a great way to add other flavors. Certain additions in marinades can make the chicken get a weird texture, almost grainy when eaten. Brine if you have the time, marinate when you have a half hour or so.

>>15114054
Brine as you say does something and most marinades have salt in some form in them so it's practically the same thing.
acid in a marinade like lemon juice or vinegar and fermented food like yogurt or buttermilk will change the texture of chicken too.
overnight is actively bad for acid imo. A couple hours can be good.
what a marinade also does is inhibit browning, so you're going to have less flavorful meat.

imo it's not really worth marinading whole cuts of meat because only the very surface will be affected. So absolutely not breast which always should be cooked whole. But if you're slicing chicken thighs say, or rump steak, a marinade can be good.
You're kind of right though. If you just added a sauce to your pan while sauteing meat it would many times be exactly the same as cooking that meat marinaded in the sauce.

and cooklets think that their flavourings are why their meat sucks but it's almost always simply overcooking, lack of browning, or lack of salt.

Salt pepper and sriracha

Delicious

>>15114101
This guy really gets it.

>>15114054
faggot

>>15113674
Oil, salt, pepper, cumin, coriander, garlic, black pepper, lemon or vinegar. Just don't use too much lemon or vinegar or it'll mess up the texture, but this tastes pretty good.

>>15114054
>>15114072
only smart person itt

>>15114063
good thing no civilized person speaks snownigger

>>15114101
>>15114072
>>15114054
based actual cooks
I do like making a pan sauce or actually cooking IN a shallow pool of marinade after some crust is developed

>>15114054
It does you mongoloid. Havent you watched chadam raguseas video on it?

>>15115372
>ragusea
>Mr. "I don't have time to measure proper baker's percentages so I eye ball it"