/ck/ - Food & Cooking

>>18540738
Disgusting, why don’t you actually try cooking something instead of burning good food in your oven?

>>18540756
I'm a fan of overdone food. A good pizza is one that has a few crunchy black spots.

>>18540761
Well done steak?

Tuile!

Nah, there's plenty to discuss here. So one of the cool things to use is that really cheap, shitty mild or medium cheddar. The baking process transforms it from mediocre into a fantastic snack. In fact, better mature cheddars often make an inferior end product because they have so much fat. From what I understand a lot of people shred cheeses. I think this is worse than slicing unless you're going for a blend. I like to slice 1/4" thick pieces and lay them all out on a baking sheet lined with parchment paper. Bake at around 300ºF so I don't burn it. When you catch them at just they right time the texture is both crispy, yet slightly chewy. If it melts together into a solid sheet, that's ok. I prefer to break them up into rectangular crackers. Rounds kind of suck. Also, best to let them cool before removing them from the baking sheet because they soak the fat back in as they cool.

love me some crisps. normally i use parmesean, asiago, or a mix (never pre-shredded), but i'll have to try this >>18540771
a great thing about them is how fun it is to come up with your own flavors with herbs and spices

>>18540738
indeed
>>18540756
room-temp take. you can cook cheese crisps yourself. in fact it's way better that way.
>>18540761
even more exceedingly based. a true gentleman of taste.
>>18540764
steak is a balancing act of attempting to enhance flavor via maillard reaction without ruining the texture by overcooking. pizza, when well-done, GAINS in textural satisfaction, as the crust becomes crunchy and toothsome rather than a mush of wet starch. Think before you speak.

>>18540738
>those holes
triggered

>>18540807
Finally, good taste on the cooking board. I've become so used to fetid rot that I forgot what pleasure feels like.