/ck/ - Food & Cooking

Wern't you in that other thread?

What spices go in first class chili?

>>3823147

Assyrian...There are no more Assyrians (unless your name is John Yossarian). Do yo mean Syrian?

why are the french so pretentious about food to the point of being disrespectful of all other types, they arent doing anything unique or interesting, in fact throwing butter and fat in everything is lazy cooking

I just got hired at as a prep cook at a fairly good place. I should begin in a few days. What should I make sure I have mastered by then and how should I practice?

Youve mastered all those cuisines? Impressive.

How many michelin stars do you have?

>>3823152
yes. Out of respect for that op, I didn't want to derail with off-topic stuff.

>>3823154
Do you mean American (Texas or Cincinnati-style) chili or the chili pepper?

>>3823162
Why would you even put spices in a chili pepper?

>>3823155
No. I mean Assyrian. There are plenty of Assyrians and the cuisine is fairly robust and nuanced in terms of some techniques.

>>3823156
I'm going to say it's a cultural pride thing. They find cooking to be an art. A strong argument can be made that much of what we consider modern day cooking was derived from French technique.
I disagree with your "throwing fat in" comment though. I am French trained and everyone in the culinary world recognizes that this is the apex of the culinary arts. The French techniques are far more complex than that of other cuisines, largely due to Paris being the epicenter of trade during the period where world cuisines started to merge and many ingredients became available.

>>3823158
First: Knife skills, knife skills, knife skills.
Second: Know your place in the kitchen and know your way around the kitchen. Better to ask a question than to waste an expensive ingredient or use the wrong technique, but make sure you ask a question when one can answer. Think ahead. Asking a question while the executive chef is getting slammed in the middle of service will only infuriate.

>>3823160
Two, but I got my first when I was a young hotshot. My second was painful to get and a long time coming, but I did teach for a long spurt in between.

>>3823183
What are proper knife skills? Also how often should i sharpen my knifes and how exactly should i do it.

>>3823173
Actually, I don't think French cooking is all that. I just think it's mostly form over function. What they do have is a concise vocabulary for cooking so it's easier to learn. Saying mirepoix instead of saying celery, onion, and carrots.

>>3823147

At what point do you think you've mastered a cuisine? I find the notion you've mastered seven of them difficult to accept.

>>3823173
french cooking to me is a lot like traditional karate, lots of useless archaic stuff for the sake of tradition such as knife skills, there are better ways to cut and better knife shapes, a good curved blade in a skilled hand can do every cut you need a whole set of knives to do in french cooking. aside from some paring knife things if you want to get fancy.

>>3823194
Ugh. Sorry, but you are very green. You are going to have to google what proper knife skills are. Go to youtube and find a demonstration from a chef of some stature.
How often you sharpen your knives depends on the usage (what you are cutting, what you cutting on, how you treat your knives, and how often you use any particular knife). I can tell you that most chefs do not sharpen our own knives when they need to be sharpened. We send them out for a professional sharpening as each knife seeks a distinct angular cutting edge and it is a bit of a skill in and unto itself to sharpen.
You should always straighten the edge of any decent knife before you first start cutting though. Google "straightening steel".

>>3823196
>>3823212
You are (perhaps both) certainly entitled to your opinion. However, most of the professional culinary world would adamantly disagree with you.

>>3823218
Italian food is tastier and not as pretentious.

>>3823209
For every cuisine, my broadening has been driven by personal interest. In each instance, I have been captured by a certain dish or series of dishes in which I learned of a new technique or some part of my palette was drawn in. After reading as much as I can and experimenting in one of my own kitchens, I generally apprenticed in a kitchen of a master of the cuisine already (and did so for free). I have the advantage of being able to work in nearly any kitchen I would like to work in, but anybody can get a job in most kitchens from the ground up. I preferred to start in each cuisine within the country of origin and work in the finest kitchens therein. I eat, live, and breath the cuisine every day. I meticulously follow all the old world, traditional recipes and original techniques, and after I feel I can make them in my sleep and want to expand from there, I move into experimenting (occasionally, as most flop) into something new. Somewhere near that threshold I consider the transition into master to take place. Frankly, it takes years and thousands of dishes.

>>3823213
Sorry to bother you with such a basic question about knife techniques, i'll take a look for those videos. As far as the steel, i already have one and use it before each time i cut.
I've always liked cooking, but recently I have begun to push myself to make better and better food. I've been trying recently to be able to cook fish (most recently salmon) so that it has skin crispy as a cracker and flesh that melts in your mouth ( I know it can be done, i have had it that way at Providence in LA and at The Restraunt at Meadowood). I typically get my grill to around 400 degrees, then oil it, and season my fish and add a very thin layer of mayo on the skin side to help the fish not stick to the grill. My issue is that it comes off the grill crispy, but after letting the fish sit for a minute and then eventually serving the skin softens up. How can i avoid this?

>>3823232
I love Italian too. However, Italian is amongst the simplest of cuisines. It is derived almost entirely from peasant food, and the vast majority of what most people consider "Italian" actually isn't even Italian in origin. The Roman Empire was vast and they borrowed much. Contrary to what many think, most culinary historians do nowadays do not even consider pizza to be Italian. The staples of what most consider "Italian" are not even Italian in origin. Italians stole pasta from the Chinese, and neither tomatoes, zucchini, corn (polenta), etc., were even known to the Italians before the New World was discovered. Much of what people consider "Italian" in the U.S. is from New York City in origin (where many Italians migrated to), which includes pizza (aka "pita" from the Greek origin).

>>3823147

What's the name of your place, and where is it?

I commend you on learning Mexican and Indian cuisine. Proper Mexican food is delightful.

French/Viet mastery is a bit cheap though, since most Viet food is just French food with bean sprouts in it (oversimplified, but you get the idea). It only counts for half a cuisine to be fair.

Serbian is an interesting choice.

I've been a galley slave for 4+ years now myself, and I'm still learning. I doubt I will ever see a michelin star in my lifetime, but I don't really care. The world of top chefs is filled with trite shit and egos, and I can't abide by either, so you'll all be content with your circle and I with mine. I'd simply like to open a place of my own someday and serve good food and use the skills I have to make my customers, and myself, happy.

>>3823236
Tip: use a cast iron heavy frying pan and plenty of oil. Pat the entire fish dry with a paper towel to begin with (water will prevent browning/crisping as it steams the fish). Heat pan to highest setting for 1-2 min. until you can only hold your hand a couple inches over the pan for a couple seconds without getting burned. Add oil (neutral oil better as fish is subtle in flavor) but not oil that burns at high temp (sesame, etc.) and when oil starts to shimmer (waves in oil), season skin side of fish with a bit of salt and pepper, and hand-place in pan such that when you put it down you move it slightly from where it first sits so that the oil glides underneath. Oil should pop a bit, that's good. Watch for heat: smoking coming off=heat too high. No sizzle=heat too low. Cast iron keeps heat well. Do not move the fish at all. Wait until you think the skin is crisped, shake the pan once or twice horizontally (only) to slide the fish in the oil. Check underside with spatula. If not done, rotate 45 degrees and redistribute new oil in pan underneath fish skin. Season flesh side with salt and pepper, flip. Cook only 30 seconds-1 min. Put on baking rack skin side up.

>>3823242
What's wrong with simple food? People discovered the New World hundreds of years ago. It's what you do with the ingredients that matter. The idea that the Italians took pasta from the Chinese is based on a commercial. Just like people thinking pork is a white meat. And the Greek didn't invent flat bread. Every culture has that. It's how things are put together that make it a dish. Most countries of the world has a rice dish. Does it mean all of the dishes are Chinese in origin?

What's your favorite recipe for microwave brownies?

What's the name of your two star restaurant?

>>3823235

One would imagine that someone who immerses themselves into a culture as thoroughly as you would know better than to think a cuisine can be mastered in just a few years (you said "years", which implies a smaller number). Taking French as an example: a culture with hundreds of years of history actively trying to perfect the art of cooking. Hundreds of different sauces, an entire vocabulary devoted to cooking and dining, men who devoted their lives to understanding every aspect of it (like the famous Escoffier), and so on. You must be some chef to master it in just a few years, and to master other cuisines at a similar rate. Other chefs can only aspire to be as talented as you, I imagine. Poor Thomas Keller, Eric Ripert, Daniel Bouloud; they're still working on their French when you've long since surpassed them.

Yes, there is a difference between mastering something and perfecting it, but it is negligible in this case.

>>3823244
You can achieve your dreams but you have to push harder.
A lot of the pride from top chefs comes from being looked down on by some other professions. In most cultures, being a chef is not a badge and you are looked down on as having achieved nothing more than what the families grandmother already knew (and hers in turn). Only recently has becoming a chef been en vogue, but make no mistake, it is not glamorous and is simply an endless horizon of more work. The pay is above average if you are very good, but you will be working your entire life. Most restaurants fail. It is a business first and foremost. I cannot make 90% of what I'd like to because my palette is very diverse and very mature. I can pull out nuances of dozens of flavors in complex dishes (read: French). I can reverse engineer the content of almost any dish with my palette. It is the cooking techniques that are important to the end product. This is where casual cooks fail.
The difference between a casual cook who makes new dishes once or twice a week, browses cooking sites, and makes the family meal every night compared to that of a professional chef is easily 2-3 orders of magnitude.
When I was young, I'd screw up one dish for every dish I made that was good. Now, I don't read recipes every (have probably thousands in my head), can cook almost anything, can do it virtually blindfolded, and it almost always comes out not good, but great with people raving about it.

>>3823259
There's nothing "wrong" with it. That's not what I was implying. However, when you are cooking very simple food in a very simple way, it can become very mundane and almost as if you are not "cooking" as a chef at all. If you were a master mixologist and someone asked you to make them a screwdriver, would you get excited or be bored with doing your job? Isn't that screwdriver all about the quality of the orange juice and the quality of the vodka, rather than anything you as a mixologist are doing? The same is largely true with Italian. It is very simple. Anybody can cook Italian on some level, though it does certainly take time to master some advanced dishes (and you have to stand there, e.g., and stir the friggin' risotto: boring), but it is all about the very few simple ingredients. Fresh, high quality=good Italian.

>>3823260
I don't know how to get good brownies out of a microwave oven as brownies need to bake to have a chance at being decent. Brownies are simple and they are all about the quality of the chocolate. No need to make these from scratch when Ghirardelli double chocolate turns out a winner every time and is properly balanced without chocoholic overload. To change it up, make a salted caramel sauce and slightly over-reduce it at the end then poke holes in the top of your finished brownies (after they cool enough) with a skewer and drizzle salted caramel all over (and into the holes) with a spoon.

>>3823282
Is that why they blind the ortolan? Because it's boring because there are not enough steps in the recipe?

>>3823269

You've drawn very large assumptions about me with very little info. Not a good game to play, but it's the internet, and we're all anon, so whatever.

Also, you didn't answer my question. I don't really need or care about your life advice. I want the name of your place and where it is. I'd like to try it if I'm local. If not, I'd like to look it up; obviously a chef with such a distinguished palate must be able to stupefy tastebuds of customers and critics alike. And don't worry, I'm not very well-off, but I can afford to eat an a $200 a plate restaurant if the mood strikes, so lay it on me. I am interested to see and taste what so much culinary exposure has produced.

not really cooking advice but whats the best way to get into becoming a proper chef?

>>3823261
I note more than a bit of sarcasm in your post, but I'll address the merits instead.

>One would imagine that someone who immerses themselves into a culture as thoroughly as you would know better than to think a cuisine can be mastered in just a few years
Your comment could not be more off base. If you do something every single day for years within your chosen area of expertise and dedication and you still can't get to the level of having achieved mastery over the basics, then you have failed.
Let me try to break this down for you because I think your perception of what it means to "master" a cuisine is not aligned with that of the common perception. A Master Chef is akin to a Master in Wine or a Master of Science or a Master of Art. You have attained your original diploma (BA/BS) and have done additional training under one who already is considered a master such that they bestow upon you (more or less informally as it only happens in a few cuisines) or otherwise let you know that you have mastered all that they can teach and perfected it.

>Poor Thomas Keller, Eric Ripert, Daniel Bouloud; they're still working on their French when you've long since surpassed them.
As for this comment, I happen to know my colleagues far better than you can imagine and on a personal basis for many years and I can assure you each one you listed considers themselves to be a master chef long, long ago.
You perhaps mistake "mastering" with "continuing to grow". All of us continue to grow and to learn and expand. If we didn't, we would all quit from boredom. It's the only thing that keeps us going.

>>3823295
Of course OP would bail on this

entire thread is wtfamireading.jpg

OP, what's in your kit bag and what do your sous and line personnel need to know about your kitchen? Be Specific.

let's start there, Mr. "I'm a cherf, derp"

>>3823292
Quite the contrary, and this perfectly illustrates my point as the Ortolan Bunting is easily amongst the best tasting of all foul. Again, quality ingredients need little and shine best with the simplest of preparations.

>>3823320

Hush, I want to know the name of his place. You're not helping.

Very interesting. I have a question that I usually ask of non-Indian chefs who cook Indian.

Can you describe the cuisine in a paragraph? What would you say you gleaned from mastering Indian food? Indian food can't really be narrowed down to a single dish. I feel like there are too many branches of Indian food. You have the gritty-spicy heavily-curry based food of the South, the milder, more flavorful and sweet food of Maharashtra, and the 'classic' mainstream food of Middle India.

What is the most complex dish you've prepared? What's the dish you most despise as being recognized as Indian? For me, it's tandoori chicken and/or naan and/or butter chicken and/or chicken tikka masala. The recipes I've seen have been really crapped on.. I feel like non-Indians are missing out when they only limit themselves to those dishes.

Would you say Indian food is too complex for the untrainted palette? There are such a gamut of flavor experiences I wouldn't know where to begin, let alone the spices.. the dishes.. the variances.. the family secrets.

Thank you for this post. I'm looking forward to your reply.
For background, I am a born and raised Maharashtran, born in Mumbai but with background in Indore and Nashik.

>>3823331
Whilst you're waiting can you tell me what a ""galley slave" is? Never heard the term before.

Tips on being able to uniformly slice, dice, or whatever else? I know how to hold a knife and everything, but translating that into a quality end-product is difficult.

>>3823330
Then explain to me why the bird needed to be blinded except for lol,tradition.

>>3823295
Sorry. Are you sure it wasn't something you wrote?
>You've drawn very large assumptions about me with very little info
Yet you wrote:
>I've been a galley slave for 4+ years now myself, and I'm still learning.
What more do I really need to know with respect to your culinary experience and drive?
Do you think you sound disenchanted? Do you think you sound excited about what you are doing and driven or do you sound disenchanted and jaded?
Again, you wrote:
>I doubt I will ever see a michelin star in my lifetime, but I don't really care. The world of top chefs is filled with trite shit and egos, and I can't abide by either, so you'll all be content with your circle and I with mine.

Then you end that post by going on to tell me more about what you aspire to do and to simply be "happy" in writing:
>I'd simply like to open a place of my own someday and serve good food and use the skills I have to make my customers, and myself, happy.

I then try to give you some encouragement, having been there, done that, in writing:
>You can achieve your dreams but you have to push harder.

Are you under-reading your own posts and over-reading mine? No mal intent coming from me, just words of encouragement. Same thing I'd tell any of my past students who might call.

>>3823344
It doesn't. You are right. It is a silly tradition. If recollection serves the tradition started with a french priest whose name escapes me and it was based on the theory that if you covered their heads with a napkin (it was never blindfolded) then the person eating could better take in through their olfactory senses some of the subtle pungencies of the ortolans.

>>3823320
I answered your post, even though it read more like someone trolling which I don't have the time or patience to be sucked into right now. I am trying to answer in the order posted. A bit of patience please chap. I am also on 4 different boards right now and answering questions from seasoned chefs in real time so please forgive me that I can't immediately respond to your post.

>>3823327
Obvious troll is obvious to the extent that it ought to be obvious that I am smart enough not to be baited into lowering myself.
Hint: go to /b/
Enjoy.

>>3823372

you're a liar and a posuer until you tell us some specific information about how you run a kitchen. Start with a typical prep for a typical day, and then talk about line duties.

I'll wait.

What is the name of your restaurant? The name of it. Not some anecdote about how you're a great chef. All I want is the name. Of your restaurant.

OP is an obvious basement dweller pretending to be a big cool chef guy on 4chan.

inb4 he declares us all samefags or butthurt jellyfags or something similar

>>3823372
As this is more than anything... an image board. I would assume OP would post an image or two backing up his claims.

There have been a lot of threads lately where people claim to be highly paid/revered professionals but fail to post any images that might hint at supporting their claims.

Also.. It kiss reeks of that one anon that keeps derailing threads with tangental arguments and miss quoting.

>>3823383
Agreed. Pretty funny since we had an actual Master Chef a few months back. He posted pictures too. This one seems like a Wikipedia chef, if you get my drift.

>>3823333
Excellent question.
It is difficult to describe any cuisine in a paragraph because it really takes a book and would be an oversimplification.
What did I learn from mastering Indian cuisine. Well let me be clear that this too is even an oversimplification. Indian cuisine varies quite significantly depending on the region but I will oversimplify this too and we'll just pretend there are only two: Northern and Southern. I started out largely in Northern Indian cuisine, but to be honest my tastes developed more into Southern Indian. There is such a diversity in dishes and techniques in the use of spices from when to incorporate them, how much aromatics to release, roast dry, in oil, even burn, from temperature variations, etc., to the point that ones head could spin.
I will say that Indian cuisine is easily, in my personal opinion, by far the most complex cuisine palette-wise. While often not overly technique-intensive, there are techniques which are exclusive to Indian cooking and I would dare say that only the Indians have truly mastered the use of spices.

I only forayed into Indian cuisine this past decade. If I had it to do all over again, it would have been one of my starting places. It truly takes a highly advanced palette to pull out all the flavors in Indian cooking. It is an advanced orchestration of all kinds of flavors and that is probably the best way for me to describe it.

>>3823395 palette

lol

this guy is definitely trolling

10/10 you stayed in character and only let slip a few subtle hints

>>3823310
Immersing yourself in the culinary world in all regards and first and foremost being excited about food!

>>3823338

I'm a 'cook'. Not a 'chef'.

I decided to work my way up through the ranks instead of going into debt through culinary school. It's a term we use, though it's not ubiquitous to the profession, like 'mirepoix'. So if you're in a kitchen you may never have heard it.

>>3823409
>>3823377
>>3823338
>>3823327


You're a fake and a liar, bub. J'accuse

>>3823377
First of all, I answered your troll posts.
Second, so according to you, I'm a "liar and a posuer until you tell us some specific information about how you run a kitchen."
Really?
I didn't realize you were in charge and I was your servant.
So you really want me to tell you about a typical day?
You want me to tell you about waking up first thing in the morning, going over books, then checking orders as soon as the business hours kick in a 9am and I light up the suppliers' phones? What, you want me to talk about checking in on the kitchen when I get a spare moment to make sure everyone is actually working and not hanging outside taking their twentieth cigarette break? What, talk about watching someone cut through 50lb. bags of onions? You don't know what line duties are? Why are you here? It's hard to believe these are legitimate questions rather than pure harassing/trolling. If you have a legitimate question, ask it, but I'm not here for your entertainment to tell you every minutia of my day.

>>3823378
Are you really that stupid that you think someone would come on 4chan and post that for every troll to cause trouble with?
Maybe you are just that stupid I guess.
Why don't you post your personal information to identify you, your business, etc.?
soundslegit.jpg

>>3823357

Your words were slightly toned towards condescending, or seemed as such. Also referencing 'casual', when I don't think you need to be a chef or cook for 20 years to be 'professional'. Poor choice of words.

Of course, now there are all sorts of people asking about your restaurant now, and being pretty blatant trolls about it too, so I guess I'll never have my question answered. Oh well, shame. If it was in Cali I could have made the trip. I think playing Mexican off Indian cuisine would make for an interesting experience. C'est la vie.

>>3823430
>He thinks this is /b/
>He thinks any of us give a fuck enough about you or your business to even bother

>>>/b/

>>3823414

>galley slave here

I'm not the OP, if you're after him or her.

If you aren't, how am I a liar? Enlighten me.

>>3823383
Nope. No such declaration. Believe whatever you want. You're entitled.
>>3823386
>backing up his claims
What claims? I've answered legitimate questions from a few legitimate posters (e.g., preparing fish to crisp skin, ortolan custom, cuisine-specific impressions, and even stuff about microwave brownies). That I refuse to be subjected to your boring troll nonsense under the guise of hurr-durr if u no answer me and give me everything then i say u no get my approval and i call u names hurr-durr, is border line retarded. Get a life. I'm pretty sure everyone here knows who the actual basement dwellers are.

>>3823449
Are you the same guy that keeps shitflinging debates in threads constantly as of late?

You sound exactly like him.

>>3823422


yes, dummy, there are plenty of real cooks on here that actually do those things everyday. they have fun stuff to talk about regarding recipes and kitchen drama and how shit actually goes down, but you've got nothing like that.

Here's a challenge: tell us about your last day in the kitchen, start to finish. be brief. remember that it's a Tuesday, which is slow for a lot of restaurants.

>go

>I have two stars but I'm afraid to say the name of my restaurant because it may generate more business!

-OP

Liar

another chef here. don't work for OP, but know who he is. a few chefs are making fun at you on another board right now for your doubting. if us knew who OP was you'd probably shit your pantyhose. in our world, he is a god.

>>3823465
Link to the board then,

OP

>>3823147
Hey chef, I have a question about spices.

I recently ordered the Ludicrous Sauce from The Chicken or the Egg (it has reported 1mil. scovile) for my dad for his birthday (he likes spicy foods). I saw what happened to that guy on Man V Food, and I don't want that to happen to my poor father.

Getting to the point, I know of 3 ways and 1 here-say way to cool down.
>Milk
>Lemonade
>bread roll
Now the here-say
>Eating a substance with a lower scoville will diminish the impact of the first one

Any truth to these? Any tips? I want to have everything on hand for when (not if) it goes south.

Thanks OP

>>3823147

What sort of sugar do you prefer for the crust on your creme brulee?

I find myself circulating raw sugar, muscovado and regular. All depending on mood.

furthermore, what is the key to a good creme brulee, in your opinion?

Omelettes. How do you like them/usually cook them?

Also, what's your favourite thing to do with potatoes?

>>3823398
So sorry for a mispelling.
English is not my first language.

>>3823409
I commend you for that. To be honest, that is the best way to learn what I understand to ultimately be your goal: to open your own restaurant. My sincere wishes for the best of luck to you. Please do me one favor. You sound like a decent guy. Please do take a business course first as this is a tough business with tight margins and there is a learning curve to the business end of it.

>>3823428
I have been on here for years but rarely frequent 4chan anymore because it has gotten so bad with all the trolls and these little kids. If you see me here again, remind me about something specific to you. If you are serious, I may be able to set you up with one of my colleagues.

>>3823460
Oh, now I'm the dummy? That's rich. Actually, I can tell that you are a cook, but I don't agree with you that there are plenty of cooks around here . . . anymore. There used to be though about 4 years ago or so and plenty of posts as to some of our creations. 4chan has degraded badly to nothing but a trolling board of bottom-feeders and the dregs and lowlifes of society.
Of course I know it's Tuesday and that's a slow day for a lot of restaurants . . . that's how I know you are in the industry. But I'm still not going to go through the drivel of my day for you. Half of what I know I couldn't tell you anyway as I am sure you are aware most restauranteurs and chefs keep their secrets held very closely. The fact that you continue to ask tends to make me think you may be on the fringe of this industry though, and maybe not a cook, or at least have not had any business experience.

>>3823465

LMAO yep shitting my pants from a guy that can't tell us what a morning prep looks like.

>>3823465

could it be...

>>3823470
>Milk
Correct. The casein essentially acts as a detergent, thus dissolving the capsaican in water.
>Lemonade
I doubt this. Any water-based solvent will only disburse the capsaican and cause more pain. See above explanation for exception to this.
>bread roll
Wrong again. Unless it is very oily bread you dunked in olive oil or oily naan or something like that. See "milk" explanation.

And you forgot one: Sugar. In fact, this may be why you think the lemonade works when it is actually the sugar in it (lemonade is ridiculously sugary). In fact, the entire scoville scale is based on being counterbalanced to sugar.

And you forgot the best one: cheese, and the fattier/oilier, the better. You've got the best of all worlds: casein for detergent effect, fat for dissolving the capsaican, and a bit of sugar to mask the "heat" (which really isn't "heat" at all, but that's another discussion).

>>3823496

7.89/10 You have done well, sir. pulled a multi-tens of posts thread in the nicest board on 4c without posting one, literal, single bit of information on actual cooking. You are good- yet you were called out by multiple skeptics and couldn't back it up, so you missed the perfect 10.

Trollstar award is in the mail, sir, and wear it with pride.

>>3823483
I use a mix of granulated white and powdered. That way you can control over over bruleeing vs. under, and it tends to melt out better to give you an even distribution. The key is the quality of the vanilla bean. Read: Madagascar and as fresh as you can find.

>>3823487
I usually like them a bit more cooked than the euro-style. I am hyper-sensitive to getting salmonella again and am not going to risk it. Being doubled over for a few days sucked. I also don't agitate my eggs as much but instead cover to help steam the top, then flip, then add ingredients, then fold.

Favorite thing to do with potatoes: Aloo ghobi southern-indian style

>>3823496

That'd be interesting. We'll see how things turn out in that regard then. Though I might never be comfortable calling myself 'chef'. My friends call me that sometimes and it still bothers me.

>>3823530
>steaming your omelette instead of having a warm, creamy center
ISHYDIGGYDOODAD

>>3823386
... but... OP ITT got called out, point for point in that curry/curry paste thread, s/he then claimed that one point was taken out of context, then you sided with him/her about it... are you actually really reading or just siding with whomever seems to have the biggest personality?

>>3823514
I'm glad I entertained you. However, I can tell you are not a cook, chef, or otherwise involved in the industry because those that are I am sure recognize my posts to lead to the opposite conclusion that you apparently have.

I have to run.
Good evening.

>>3823540
>because those that are I am sure recognize my posts to lead to the opposite conclusion that you apparently have.

wut

also, you so mad you are leaving? haha!

>>3823530
... I thought aloo gobi is a stereotypically northern dish? I mean... it is. How can it be southern-style?

>>3823537

and here we finally see the infamous /ck/ debater troll rear his ugly head. you're the guy that's derailing threads and putting words in people's mouths.

>>3823572
nope.png

>>3823395

Thanks for answering. I really agree with your response. It's kind of flattering to know that my mother cuisine is considered so complex! I find it awesome that you pulled yourself until mastership of Indian food. Haha, I hope one day an average Marathi family takes you in and shows you what true Maharashtran food is all about! :D It's quite different from North and South food.. It's a little bit milder, a little bit more comforting (albeit my bias may be due to the fact I was raised under the stern cooking hand of my mom... hehe) and it's certainly like nothing I've tasted elsewhere.

Thanks for doing this thread. I'm not sure what's going on here but it seems that some people are being rude to you. Alas.. keep on doing what you do! Good luck in Assyrian cuisine :)

>>3823547
>>3823547

Aloo gobi is made in Central India, but yeah, it's more known for being made in Northern.

This >>3823572
This freakin asspipe is ruining everything. These trolls really need to gtfo. Op was clearly a very knowledgeable chef and was legitimately answering questions that no one would have the time to look up and answer that fast. You guys suck chasing him out. I had more questions.

>>3823537
Hey chill out.. this chef was kind enough to share his experience with us and offer his own two cents. Don't make an argument of everything he says. Cool it..

i'm almost positive i know you op was and he's the real deal
if you aren't from a certain culinary background and missed some of the specifics of what he said, you'd miss it
but it's pretty obvious now
what threw me was the stars
he didn't really lie because he said he had two stars and that is technically true but it's also true that he has more

Off topic but I just found hells kitchen 17 for anywhereelsebutUSfags on YouTube

http://www.youtube.com/watch?v=pMYqExaI66o&feature=plcp

>>3823609
>>3823616
>>3823604
>>3823595
>>3823572
>>3823147
samefag

>>3823616
?

>>3823512
Does beer (or other alcohol) do anything for it?

>>3823624
wtf is wrong with you?
I have lurked the entire thread and posted once here >>3823616
and you think some samefag shit is going on?
you need serious help with your conspiracy theory crap
anyhoo, i do know exactly who op was and plan on moseying across town to see if he is in his restaurant one night this week and bringing up this thread
if i'm lucky, maybe i can get him to offer me a job on his line

>>3823636
>>3823616
>>3823609
>>3823604
>>3823595
>>3823572
>>3823540
>>3823454
>>3823449
samefag

>>3823634
op left back here >>3823540
cool dude that op tho
shame the fucktard trolls have nothing better to do

>>3823644
>>3823636
>>3823634
>>3823626
>>3823636
>>3823616
>>3823609
>>3823604
>>3823595
>>3823572
>>3823540
>>3823454
>>3823449
samefag

>>3823643
hey asshat, stop with your samefag shit
no one cares what you think and you are only amusing yourself and are such a simpleton that you actually think what you are doing is amusing

>>3823651
Reported.
Trolling is for /b/.
Read the Rules or better yet, grow up.

>>3823656
>>3823653
>>3823644
>>3823636
>>3823634
>>3823626
>>3823636
>>3823616
>>3823609
>>3823604
>>3823595
>>3823572
>>3823540
>>3823454
>>3823449
samefag

>>3823644
oh... well that sucks. Anyone else know?

>OP left because of trolls

>>3823681
>>3823674
>>3823656
>>3823653
>>3823644
>>3823636
>>3823634
>>3823626
>>3823616
>>3823609
>>3823604
>>3823595
>>3823572
>>3823540
>>3823454
>>3823449
samefag

Wait a second, when you say you mastered mexican, what region/styles/foods have you mastered specifically. I'm tired of assholes saying they can make mexican food and only knowing how to make tex-mex and americanized garbage.

Can you make a corn tortilla?
What about the hand formed style?
Tlayuda?
Pozole?
Menudo (or panzita)?
Do you know how to use a molcajete?
Make/use mole?
Tamales, what types?
Tacos (not that deep fried american shit), what types?
Cook following meats; Aracherra, Suadero, Carnitas, Cochinita Pibil, Tacos al Pastor (trompo), Barbacoa, Tinga, Salpicon, etc..?
Salsas you can make?
Entomatadas, Enchiladas, Enfrijoladas, etc..?
Following drinks, Atole, Champurrado, Agua de jamaica, Agua de horchata, Agua de tamarindo, etc..?
Specific use of mexican ingredients like Huitlacoche, maguey caterpillar (and other insects), etc..
Mexican seafoods like Ceviche (not listing these out, too many).

If you don't at least get some of these then you are a horrible person and should instead say you've mastered tex-mex.

Woah, Serbian food sounds very interesting. What can you tell us about it?

I saw the episode where Bourdain traveled to Croatia but that is still not Serbia, and the food there looked amazing.

Cooking advice?

Okay newbie cooking question since don't want to make a new thread

When cooking an omelet when do you add the toppings? Can you add them the same time you add the eggs? Will it be any different from adding them after you add the eggs?

Curious since I want potatos, tomatoes, and onions as a topping and wondering if when they're don't cooking if I can just add the eggs to the pot and will it still come out as a basic omelette

tell me the difference between the Maillard reaction and browning

It be it tastes like a genocide.

saying you "mastered" 6 cuisines and now learning a 7th one makes me certain you are full of shit.
you probably worked in all of these and you have above average knowledge in all of these but you certaintly don't know shit compared to someone that has a speciality in a particular cuisine.

now go ahead and get some ego boosting from amateurs

>>3823971

He mastered seven, actually.

>>3823986
oh yeah right i counted wrong
"mastered" -->7<--
hahaahhaahahahahahahahahahahaha

>>3824003
If he is a pro chef, he's probably taken some sort of certification that says he's mastered it.

But I guess you know better, guy on the Internet who probably isnt a master chef.

>>3824006

> certification
>for mastering cuisine

hahahahahahaha

>>3824006
i'm a pro cook for about 10 years
calling yourself a chef is retarded unless you are the guy in charge, chef means chief in french

in my 10 years of work i can say i mastered 2 cuisines.
i know a lot of shit about a lot others but in NO FUCKING WAY i would ever claim to have mastered a cuisine simply because i know a lot of stuff. learn the definition of mastering.

diplomas mean absolutely nothing in cooking, beside your cooks diploma that certificates that you know how to use a knife, know important hygenic stuff and understands how cooking is done.

ofc i can't prove to you all that and you are probably going to dismiss it as lies but i couldn't care less. i just stated my opinion about this guy.

>>3824016
>i'm a pro cook for about 10 years
right there, you proved you are not a "pro" and have nothing to do with the culinary industry
anybody who has been doing it for 10 years and still is not a chef is just a butthurt retard
fuck, anybody who has been doing it for 10 years and doesn't own his own restaurant is a loser with zero few skills and little aspiration
plus, it's next to impossible to work the line for 10 years without getting burned out
>in my 10 years of work i can say i mastered 2 cuisines
that's because you are a retard and one with a butthurt, bitter, bad attitude on top of it, and yet you actually go on to say:
>i know a lot of shit . . . because i know a lot of stuff
this proves once again you are a retard who can't even seem to grasp his own flawed circular reasoning. why not just say, "i know what i know because i know it and because i know it, that's reality and if i were to believe otherwise i would have to accept the fact that i'm a loser"
>ofc i can't prove to you all that and you are probably going to dismiss it as lies
yes, that's right retard
everything you said proved you either are the most ignorant, butthurt retard in the culinary field, or one of the many ignorant, butthurt self-proclaimed experts on the internet calling someone else who actually is legit that has exceeded your skills by many fold unbelievable because it makes you feel better about your own small little self

>>3824009
there really are some certified idiots on here aren't there?

As just one example of how stupid you are, see this:

www.acfchefs.org
Certified Master Chef degrees from the ACF

btw, a similar level of master degree is offered by nearly every culinary school
it's a tough test, but "master" only means you have mastered the basics to a very high degree of skill
anyone else's idea of "master chef" that differs is something they have made of in their own delusional heads

see this too:
http://www.acfchefs.org/Content/NavigationMenu2/Certification/Levels/CMC/default.htm

So do you have any idea how dumb you sound laughing at that?

>The world is round
hahahahahahahahaha

>>3824344
that was some mighty fine trolling there friend, course it was all bullshit, but I'm still giving you a standing ovation

>>3824359
>>3824344
>>3823681
>>3823674
>>3823656
>>3823653
>>3823644
>>3823636
>>3823634
>>3823626
>>3823616
>>3823609
>>3823604
>>3823595
>>3823572
>>3823540
>>3823454
>>3823449
>>3823147
samefag

I've been in kitchens for close to 20 years and I've never seen more wannabes that pretend to be in this shitty fucking business as I've seen in this thread.
You should all be gassed while you mindlessly watch food network.

>>3823147
>Serbian
So meat and potatoes?

>>3824381
>I've been in kitchens for close to 20 years
>this shitty fucking business
See what it looks like to be burned out, Jimmy. That's a culinary burn-out. See the big "L" tatooed on his forehead? The funny thing is he can't see it himself when he looks in the mirror.

>>3824400
at least he's working. That's not burn out, that's reality. No job, no matter how much you love it, stays wonderful forever. Burn out is when you start killing your co-workers.

>>3824414
"I've been in kitchens for close to 20 years . . . this shitty fucking business"
>That's not burn out
Yeah, you're right, that's not burn out. Your definition of burn out makes a lot more sense: murder.

What color is the moon today on planet Klobol?

>>3824414
>at least he's working . . . reality . . . love it . . . wonderful . . . when you start killing your co-workers.
DO IT FAGGOT!
Post results.

>>3824381 here
I like most of my co workers. The fucking customers are the ones who should worry whether I have taken my meds today.

>>3824432
>meds
So you're insane?

>>3824436
Working on it.

>>3824397
>So meat and potatoes?

More like flat bread, grilled meat and paprika relish, with a side-order of bean paste

and believe you me, Serbian grilling techniques far, far outstrip American ones. Serbs may be the world masters of grilled meat.

>>3824009
did this fucktard really laugh at the existence of a master degree?
you can actually get a Ph.D.
what an imbecile

methinks it be this basement dweller who can't even count and is prolly like 11 y.o. (at least mentally):
>>3823624
>>3823643
>>3823651
>>3823671
>>3823691
>>3823971
>>3824003
>>3824009
>>3824367

>>3824451
>and believe you me, Serbian grilling techniques far, far outstrip American ones. Serbs may be the world masters of grilled meat.
Oh god you're a retard.

Everything you need to learn about "Serbian cuisine" which isn't actually Serbian but taken from all countries surrounding it, can be learned in a day, unless you have severe brain deficiencies (something Serbs and Americans seem to have in common).

This >>3824451

>>3824458
>Everything you need to learn about "Serbian cuisine" which isn't actually Serbian but taken from all countries surrounding it, can be learned in a day

Nope, ćevapi are a Serbo-Bosnian innovation and are not the same as the Turkish kofte. Seasoning ćevap meat just right so that you don't even need onions with it is a thing of mastery, which is why many go to Baščaršija in Sarajevo for the very best ones.

Also, leskovački žar is also a uniquely Serbian method of grilling.

>>3824469
>Nope, ćevapi are a Serbo-Bosnian innovation and are not the same as the Turkish kofte.
They're minced fucking meat. It's the most basic shit ever. It's like going to a culinary school to learn to make bread. It's common knowledge of human civilization.

>>3824479
they're 1/2 lamb, 1/2 pork (or beef if you're muslim), and seasoned with the magic of the Balkans. They tend to have the juiciness of Arab meatballs, as opposed to the charredness of Turkish or Italian meatballs.

>>3824484
>seasoned with the magic of the Balkans
They're seasoned with fucking nothing, it's just salt/pepper/onions, and a shitload of fat. What are you on about?

>>3824495
You don't make ćevapi without buying a ćevap seasoning to rub the meat in before grilling, and it's because of this that I don't know what the ingredients for a home-made ćevap seasoning are. Paprika powder is one.

>>3824505
>ćevap seasoning
>moja faca kad
Salt and pepper, bro. You don't need anything else.

>>3824505
>You don't make ćevapi without buying a ćevap seasoning
Actually yes you do. I don't know what you're talking about. Americans are fucking dumb.

>>3824508
Imagine if Bosnia started selling small packets of salt and pepper mix to retarded Americans as "special secret Balkanian magic cevap seasoning", it would double their GDP overnight.

Quick, take me to your leader, I have a business proposition.

>>3824508
Dude...in Slovenia not seasoning ćevapi is like making beef soup without vegeta. You just don't do that.

Hey bro, would you happen to know a good adobo recipe consisting of honey and pasilla peppers?

This is easily the best thread I've seen on /ck/ in over a year. So many fucktards. Kudos to op, whom I think it is pretty clear to those of actually with any time at the top level in the industry is who he says he is. Please come back master chef op and extract the cancer.

Made epic meme for one of the fucktard's posts from here >>3824381 and here >>3824432

>>3824527
epic for the win XD

>>3824527
that's funny as shit, bro
do another one

>>3824527
btw I'm definitely not OP

Here's another I made for this fucktard's posts:
>>3823624
>>3823643
>>3823651
>>3823671
>>3823691
>>3823971
>>3824003
>>3824009
>>3824367

>>3823242
>peasant food

>>3823147
>Indian
This is all you needed.
This is all you fucking needed.

Traditional Italian is peasant food. Everybody knows this. It is a cuisine that tends to be heavily starch-forward (fill up your belly first with carbs so you get bloated and don't want to eat any expensive meats, etc.). Name another cuisine that throws a loaf of hard crusted (so it will last and you won't know how old and stale it is) bread on the table to fill you up first then brings out a massive bowl of pasta for the first course with some hairy old bitch screaming "manga, manga" at you, only to be met typically with a main course that it almost always pasta?

Pasta, bread, pasta, beans, pasta, polenta (corn mush porridge), pasta, risotto (rice mush porridge), pasta. Very little meat. Everything covered in tomato sauce and olive oil.

Traditional Italian is mostly one pot cooking and family style, not plated one at a time, another indicator of peasant food. Modern Italian is mostly NY Italians. OP is right about that.

I'm Italian from NY and but have all kinds of family in Italy on my and my wife's side and have traveled all over Italy many years. I gain 20 lbs. every trip and I watch what I eat when I'm there (co-own a gym, am a nutritionist, and am amateur bodybuilder). I don't think too many people in the U.S. really realize how simple and plain Italian food really is in Italy, and what you get for Italian in the U.S. is typically better than what you get in Italy for Italian food. That's not to say you can't get good Italian in Italy, just that it is very uncommon.

>>3824657

Neopolitan detected

This >>3824657
Fellow wop here. Couldn't agree more.

WOP-without papers used to refer to all the italian immigrants that came in illegally in waves between 1880 and 1920). The greatest surge of immigration in the U.S. occurred between 1880 and 1920 with more than 4 million Italians to America. Basically, a massive chunk of southern italy just left italy and came to new york to try and build a better life.

>>3824664
good eye captain obvious

cali-wop-fag here
word up on the italian being peasant food (sucks out here; great in ny; bleh in italy)
<-----and btw we now have this crusty old bitch to thank for that immigration wave

shhh, don't tell anybody what she really is

best thread on /ck/ ever
i'll throw one in

Nancy Legosi

imagine having to see that naked and have her scream at you to "GET DOWN THERE AND EAT!"

>>3824701

Obamacare > I Don't Care

>>3823147
>advice
>mastered through advice.
Sure. Next you'll be using trip

Can you teach me how to sarma?

>>3825008
eh?
u stupid?
u no make sense?

>>3825033
One does not simply sarma. It is a delicate balance of meat and rice, and seasoning it is a science. Cooks spend years perfecting the mixture. Folding it into the sauerkraut is an art in itself, and to watch a skilled cook fold a sarma is like watching an origami artist fold the most delicate orchid. Out of cabbage.

So I didn't really want to make a new thread and you seem to be pro at cooking. I'll take advice from anyone really.
I got some chicken, sweet onion, and baby bell mushroom. The chicken is just chicken breast no bones or skin. I want to make some soup out of it and last time I did it was pretty plain. How do I step up my game /ck?

>>3825033
Mince meat, mix rice, salt, pepper, onions, fold cabbage over it, layer cabbage leaves and sarmas and cabbage leaves and sarmas until the pressure pot is 2/3 full, put a bit of tomato sauce or water + tomato concentrate (for that authentic poorfag experience), cook until done.

Secret Balkan magic protip: eat cold, after a day or two in the fridge.

>>3825106
>not reheating it several times
Get out, impostor.

>>3825109
Actually, real men eat it cold, but it's assumed it's been reheated multiple times in the meantime by grandma.

So if you're of an Ameritard persuasion, the thing to do would be to reheat every day in the morning/lunchtime, bring back to fridge, then eat cold in the afternoon/dinnertime.

>>3825093
Sarma: Serbian sushi.

>>3825008
>trip
>Next you'll
Sure. I high too.

>>3825122
Not only did you leave out multiple ingredients, including the key ingredient, but you are asking people to experiment with food poisoning.

By the way, when your grandma reheated it, it was right after she blew your grandpa, then you kissed her (french). You are a gayboy. Get out sarmaimposter. This is authentic masters thread. Not thread for you being pleasured by your grandma while she slam fistfulls of cold sarma up your ass and you squeal for more. Sicko.

>>3825122
>Actually, real men eat it cold, but it's assumed it's been reheated multiple times in the meantime by grandma. So if you're of an Ameritard persuasion, the thing to do would be to reheat every day in the morning/lunchtime, bring back to fridge, then eat cold in the afternoon/dinnertime.
>Actually, real men . . . multiple times in . . . grandma, the thing to do would be to reheat every day . . . eat cold grandma.
You people are fucking sick.

>>3825156
>Not only did you leave out multiple ingredients, including the key ingredient, but you are asking people to experiment with food poisoning.
>key ingredient
Grandpa's cum?

This is honestly how I viewed this entire thread.

>>3823465
I think I know who Master Chef OP is too. You and I probably know because we studied under a certain

There are a couple of very clear hints in his post and his style of writing if you've read any of his books. If you are looking for a job from him, you better start studying the Provençal cooking method and philosophy. I currently am a sous chef under one of his ex-garde mangers at his 2nd best NY restaurant. All his books are a must read.

Let me know if you get a job from him based off this thread. That'd be cool.

>>3825434
I think op has been here b4. I recognize his expertise in what he writes and the way he writes is kind of unmistakable. I hope he comes back and doesn't get bullshit from these trolls all over the place.

>>3823147
What do you think of this style of cooking?
http://www.youtube.com/watch?v=f-NG444pNJU

I think it's weird and un-genuine.

>>3825463
I think that is clever as shit and looks beyond delicious. I also noticed that our Master Chef OP said to cover the omelet to steam top side as well here >>3823530
and this idiot >>3823536 is so stupid he doesn't even seem to get anything and probably uses a method for cooking omelets abandoned 40 years ago.

This again shows our Master Chef OP also understands molecular gastronomy.

>>3825434

Yes I also know OP, I made studying under his learning and he did make me know things and he is very good at the kitchen arts. I recognize the way he writes from what I have heard him having said and he is truly a master, so good that he posts anonymous on 4chan because his reputation would be soiled if he posted a picture of himself on 4chan the internet's asshole because even though he is so amazing no one would be making the eating of his kitchen crafts if he is being known to have posted on the internet's asshole.

>>3825491
Wow. You sound really, really dumb. So dumb that you don't even realize that all your 4chan=internets asshole part is actually true and that is why he didn't reveal who he was. Even moot comes on anonymously and he owns the entire site. Pretty much everyone who has ever revealed who they really are on 4chan has gotten harassed in the real world and you are confused as to why someone would be reluctant (or smart enough) not to reveal their identity on the internet site that is full of assholes? Did you notice every post is by "Anonymous". Did you ever consider there might be a reason for that?

What a fucking retard you are.

What's the best way to cook a grilled cheese sandwich ?

>>3825536
Try it with lots of butter, sourdough bread, and sharp white cheddar. Did I mention lots of butter. Medium heat. Don't have sourdough? Use white bread. Add tomato soup and dunk it if desired.

>>3823147
hello OP sorry for being so late to the party.

I've been making flavored syrups at home for pancakes and iced coffee drinks.

I've run out of granulated sugar can I use powdered? Will this affect the flavor in any way?

Thanks in advance.

Is chicken liver an effective blood coagulant?

So chef how do I get robust and full flavours into my food without using fat to essentially dissolve the flavour, more chemist than cook here :/