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

/ck/ - Food & Cooking

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20021183 No.20021183 [Reply] [Original]

how did they do it?
how?

>> No.20021187

>>20021183
look in ponds and break there back?

>> No.20021189

they dyed fabric I assume

>> No.20021193

>>20021183
Gay buttsex

>> No.20021194

i wanna know who came up with that egg float thing for making consomme
but what sets the french apart from the rest is that they are known to utilize mayonnaise without shame
they are the alphas of the culinary world

>> No.20021199

imagine being a francophobe and enjoying cooking simultaneously
it'd make you want to rope

>> No.20021250

I am going to do AFATT soon which stands for all french all the time
As a wannabe francophile I do not know anything about French food though besides Ratatouille, Baguettes, Beef Burgundy and Croissants
How can I begin to cook French dishes when I start to do AFATT? I will be reading French books only, reading French websites only, watching French television, listening to French music and hopefully will be eating French food only

>> No.20021255

>>20021250
Also any French websites with authentic and detailed recipes would be appreciated
I need to learn cooking vocab

>> No.20021278

>>20021183
>step one; make thing
>step two; fuck it up
>step three; say you meant to do that
>maybe add butter
>profit
:)

>> No.20021301

>>20021250
Look at the book of Raymond Oliver. It's the bible of french trad cuisine, he actually hated the gay nouvelle cuisine
I found it for 20€ on Amazon, but I've seen offers up to 100€

>> No.20021308

>>20021301
There's also these videos : https://www.youtube.com/playlist?list=PLOAYRgaV94rocP93-LXEs0Kin4cq3Puq_
INA is the archive of french tv, it's quite comfy to watch

>> No.20021311

>>20021301
Thanks, that sounds excellent
>>20021308
My listening comprehension is shit so I can only read for now (no subtitles) but thanks

>> No.20021353

>>20021183
charlemagne paved the way

>> No.20021516

>>20021194
They probably noticed that lean meats had the same effect and askes themselfs why. Then they came up with the usage of egg white. Still meat should always be uses for clarification if you want to make a proper consomme.
>>20021250
Just buy le guide culinaire. But have in mind that you will need endless amounts of veal fond for everything. So find a butcher who sells veal shanks.

>> No.20021550

>>20021194
Mayonnaise is literally a mother sauce.

>> No.20021707

they don't copy anyone and no one copies them

>> No.20021810

>>20021199
I'm kinda this way

>> No.20022002

>>20021255
everybody's using marmiton.org

>> No.20022377
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20022377

>>20021183
By taking it seriously as a skill set. There are fundamentals which a French cook is expected to just know. Once you know these things you can cook just about anything.
>>20021250
>How can I begin to cook French dishes
Begin with basics, one technique at a time. For example, if you can make pic related you can then make all the other sauces that will appear in your recipe books.

>> No.20022386

Surrendering quickly and not having to deal with massive food shortages like the Germans or British