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

/ck/ - Food & Cooking

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17661956 No.17661956 [Reply] [Original]

>> No.17661959

> plastic utensils
Jannies pls clean this shit up

>> No.17661964

>>17661956
Why the fuck would you ever use warm milk?
What a retarded question. You actually killed a fast food thread for this?

>> No.17661965

>>17661959
Your comment is OFF-TOPIC.

>> No.17661984

>>17661956
cow milk or goat milk

>> No.17661991

>>17661984
strictly buffalo

>> No.17661995

>>17661991
based :thumbsup:

>> No.17662000

Cold duh

>> No.17662055

>>17661956
Hot milk into cold pan + cold roux or cold milk into a hot pan + hot roux. Either works. Just do whatever's convenient at the time.

>> No.17662067

cold milk, hot rue, makes you a good you.

>> No.17662071
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17662071

>>17661965
Enjoy the hormonal imbalances and stage 4 cancer in your 30's

>> No.17662094

>>17662000
Why?

>> No.17662103

>>17662094
Because you WANT it to combine with everything, and it happens easier when they're opposite temps

like the other anon said, you can do hot milk into cold roux if you have it, but most people are making fresh roux, so you should be adding cold milk to your hot fresh roux.

>> No.17662233

>>17662103
Then why do restaurants do it with hot milk?

>> No.17662255

cream

>> No.17662257

>>17662233
Because they might pre-make a ton of roux and just store it and bring it out when needed instead of making fresh roux everytime you need it

In which case, you'd be adding hot milk to cold or room temp roux

>> No.17662263

>>17662257
No, they make fresh roux and use hot milk that's typically infused with things like bay leaf and stuff.

>> No.17662264

>>17661956
I let the milk get to room temperature before adding to hot roux.

>> No.17662286
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17662286

A quick Google search reveals that no one knows and everybody does it differently. Some defend adding cold liquid, some warm liquid.

In conclusion, do whatever, it doesn't matter in the end.

>> No.17662294

>>17662286
>Splawn
What a dumb surname.

>> No.17662315
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17662315

>>17661956
Are you seriously asking? Obviously cold

>> No.17662814
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17662814

>>17662071
The way he stuck his tongue out filled me with an unimaginable sense of fury and disgust.

>> No.17662817

>>17662315
Would.

>> No.17662821

>>17662103
Then why do chefs say to let the roux cool down a bit

>> No.17663003

>>17661959
it's silicone

>> No.17663023
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17663023

>>17663003
It's not 100% silicone you dumb poort fuck. It melts and goes into your body.
Imagine being such a jew that you can't spend $0.30 more on a utensil you use for years that doesn't melt into your food and give you cancer/mental retardation.
Blows my mind how such simple things are beyond people.