/ck/ - Food & Cooking

I brush it on both sides with a sanitised hair brush for 16 hours before I cook it.

wow i bet that is really great for poking holes in meat

>>8310820
You should see what it does to potatoes.

>>8310820
My dick is really great for poking the holes in your mom's meat

>>8310825
poking holes in them?

>>8310826
spilled my milk all over the keyboard

>>8310828
Yeah, essentially.

>>8310830
Don't cry over it

>>8310835
Fukn rekt

>>8310794
What's the purpose of this? The holes do what for a steak?

>>8310852
Make it go faster

>>8310852
Ensures you never have to worry about accidently cooking a medium rare steak. All your meat is cooked well and evenly because of metaphysical heat distribution brought upon by stabbing beef.

I am a scientist.

>>8310873
A broscientist?

>>8310794
>poking holes in your steak for all the juices to escape

kek, are you sure you're not hearing:
>hey anon, how is the meat always so dry?

>>8310875
Affirmitive.

>>8310882
Live long and porpoise.

>>8310879
>you gotta sear in da flavor
>he doesn't know this meme idea was debunked a decade ago

Anyways, the jaccard is used to cut up the connective tissue in meat.

Steakhouses use this to obtain 'cut it with a fork' tenderness but ofc this is a trade secret.

>>8310879
severing fibers will lead to less shrinkage leading to less liquid being squeezed out of the meat

i use a hammer on cheap cuts

like the kind for nails

>>8312098
that makes them wider and thinner. The pokers are better for cubing meat.

>>8310794
>>hey anon, how do you always get the meat so tender?

>>8312114
jfc that own is yooge

>>8312114
I know this isn't an but are owls actually good pets?

>>8310819
No way me too

>>8310831
Nice.

>>8310873
>metaphysical heat distribution

>>8310819
In a row?

>>8310794
I don't give a fuck about what some hipsters here will say.

If you do this to your meat, it's ruined.

>>8312627
You've been eating it all your life without a second thought, beavis.

>>8312671
I don't think so, faggot. I'm french, graduated whatever "degree" i need to become a cook, and i'm still taking classes about meat right now.

You don't poke holes in your meat.

>>8312679
French "cuisine" is literally the worst. Everything just tastes like butter.

>>8312686
>move the goalpost
As expected. Never change /ck/

>>8312163
NO.
Not at all.

They rip the fuck out of everything with their talons, purposefully or not.
They have a habit of hiding decaying carcasses "for later".
Like cats, they really don't give a fuck about their owners. Unlike cats, they have big ass talons and the power of flight to snap at you if you randomly piss them off by trying to pet them.

They are not a domesticated species at all.

>>8312679
>You don't poke holes in your meat.
It's literally called cubing.
https://en.wikipedia.org/wiki/Cube_steak

>>8312163
Also, good luck legally obtaining one outside of Japan. It costs a lot of money.

When Harry Potter got big there was an outbreak of abandoned 'pet' owls because people got them thinking they'd be like any other bird but LOL THEY'RE PREDATORS!

>>8312679
>I'm [nationality] so I'm automatically an infallible authority on [nation's] cuisine.
This is truly the highest form of deluded pretentiousness

>>8310852
Makes it more tender.

>>8312163
I remember coming across a list of "worst possible pets" and owls were the #1 worst. Aside from all this >>8312737 they also apparently have to eat whole mice and rats like snakes do and crap the bones and indigestible stuff into a nasty ball you have to clean up every day.

>>8312519
About an hour a day
On each side

>>8310794
I let it sit in Coke a Cola for a night.

>>8312679

why not?

i'm the sous chef at a top 5 restaurant in one of the biggest cities on the american west coast and i can't think of any specific reason why you shouldn't. it looks like it breaks up connective tissue/sinew/strands of muscle tissue in the protein.

maybe you can teach me something i don't know, though?

>>8313921

>>8312756
You literally didn't need to use the word literally there. Words are meant to be taken literally by default.

>>8313932

oh, fuck..

i take my previous comment back; i'm just misguided, i guess.

>>8313933
What if it were metaphorically called cubing?

>>8313932
Biscuits
Cookies
Fries
Chips

Get out of my language

>>8312163
HEY AN, HOW DO YOU MAKE COFFEE???

>>8310882
>>8310883
>r/food
you have to go back.

>>8312679
>You don't poke holes in your meat.
WHILE IT'S COOKING

You can tenderize it before hand, nard.

>>8313932
So just to get this straight MY country had to save your stupid asses in the war just for you guys to elect a government that censors your internet porn and NOW you want to tell me fries are "chips"? The fuck out of here dude.

>>8313932
all good except the bottom ones are chips too

silly poms

>>8310852
makes the meat more tender
thats it

>>8312679
AHAHAHAHAHA
NICE DEGREE ANON
MONEY WELL SPENT
YOU SURE KNOW WHAT YOU ARE TALKING ABOUT

>>8312679

you would take classes on meat just to get that perfect dick suck down, faggot

>>8313932
>'Merican English is the dominant and most widely spoken english and the majority of international media is in english
But No! We have to give credence to that Isle of inbred Anglo Fucks 'twonce called Angle-Land because they "invented" the bloody language!
>Kinda Like how Scottish Alexander Graham Bell invented the Telephone, but the General public gave no fuck till American Thomas Alva Edison came about and made it better and more accessible

>>8313932
But those biscuits are actually chocolate cookies.

>>8313947
figuratively?

>>8314250
>'Merican English

English is the language spoken by English people who live in England.

If you want to give things different names in American English that is fine, but specify that you mean American English and not English.

>>8314360
No that doesn't apply anymore since when people around the world study English they all want to speak the variety of English spoken in America not the variety of English spoken in England.

You think a single person out there studying Portuguese is doing it because of how badly they want to learn about Portugal. They're doing it because they want to learn about Brazil.

>>8314089
Russia saved europe, idiot

>>8313932
what the hell is this shit, those are fries and THEN chips

>>8314400
Germany saved Europe from Russia

>>8312679
>doesn't know the name of his degree
>claims to have graduated

I blend some papaya and depending if its for BBQ I mix it with beer

Its probably wrong but I like leaving it marinating longer to make the steak get an almost melting texture. Shits great.

>>8310794
I wouldn't mangle a steak with that but I have used mine for many other meats. You can buy the random chunks of "stew beef" at the grocery store for real cheap, since they are just steak trimmings. Attack them with that thing, then cut them smaller. Now they can be tender without slow cooking, or still tender if you accidentally cooked them too long. Great for stir fry. Also great for elk or deer meat. Just not on steak. Also don't hold it like the pic. That pic hurts my wrist.

>>8310794

I have a Jaccard machine. They're not all that shit hot. If you know you have shit steak its a go, but basically it's just taking up space in my kitchen.

>>8314546
Well, if he's French like me, it may be a diplôme d'études collègiales, of which there isn't an exact translation (college is not the same thing as a french college/CÉGEP)

>>8310872
Kekd


This thread is insane!

>>8310873
>metaphysical heat distribution

>>8310794

Everyone knows the best way to make juicy and tender meat; webm related

>>8317796
>I like Youtube "celebrities".
I bet you've got Rebecca Black albums as well.
>>>/tv/

>>8317803
You seem angry. Maybe youd like some fresh cut watermelon

>>8317814
Sorry dude, iOS here.
Your webm faggotry is wasted.

>>8317814
*you'd

>>8317825
This thread is now a Ja/ck/ cooking tutorial thread

This one is brought to you buy Jacks entire family properly demonstrating how to use forks

>>8317839
How can you watch these on Apple devices?

>>8317796
Please somebody tell me why he adds iced water to the burger mince.

>>8317844
Download and open with PlayerXtreme

>>8317847
It's a technique used in sausage making.
Don't know about burgers tho'.

>>8317847

Who cares what some fuckwit does with their food? What's the point in watching it at all?

>>8317856
Don't you dare try to derail a perfectly good ja/ck/ thread

>>8317860

I was asking an honest question.

>>8317853
So what does it do for sausages?

>>8317856
Well he must have a reason. Not only to add water, but ICED water. I want to understand him.

>>8317874
>I want to understand him.

It's the same logic to used to cook corn dogs in cold oil

Understanding his brilliance must come naturally, it can not be taught

>>8317874
>Well he must have a reason.
>I want to understand him.

He's a retard.

>>8317874
It's a legit technique apparently.

>>8317886
The moisture that comes out of beef isn't water, it's fat you idiot. Fuck off Jack

>>8317889
Incorrect retard.
Try learning to cook sometime.

>>8317889
>http://www.finecooking.com/articles/how-to-grill-burgers.aspx
Educate yourself, dipshit.

>>8317890
>>8317892

Fuck off Jack and Jack's wife. It's a myth spread by retards.

You probably think searing meat seals in moisture also

>>8317895
You need to be 18+ to post here.

>>8317911

>>8317915
jesus fuck

>>8317915
Baked apples, onions & sauerkraut?

>>8317915
That's the one he put blueberries in because he couldn't find juniper berries and though they were close enough.

>>8318491
>That's the one he put blueberries in because he couldn't find juniper berries and though they were close enough.

for fucks sake, you can't be serious.....fuck, it's jack though so I already know it's true

>>8318491

>>8310820
>>8310825
>>8310828
>>8310831
>>8312334

>>8312679
I ___________, faggot. I'm french, ___________________________________________, and i'm ___ taking ___________ meat right now.

all I could see in your post

>>8317860
Delet this.

>>8318491
https://youtu.be/f-4nVSV1LeU?t=77

>>8313932
Chill the
F U C K
out

>>8318496

It's 100% true. And then he proceeds to add 3x the amount called for because it didn't look like many blueberries, all the while missing the fact that they are supposed to be juniper berries which you don't need a lot of.

>>8313932
delet
this

>>8310872

>>8312679

>>8317915
good lord

>>8317874
>So what does it do for sausages?
when you make sausages you add up to 30% Ice during the processing of the meat in the grinder/cutter
-> its cool down the meet during the process ( less bacteria development )
-> the meat is not overheated during the process ( the blade of the cutter are really fast )
-> makes the sausages Juicy when cooked ( you need less fat then)
-> adding weight to the sausages

>>8312686
Not even him or French but goddamn you're wrong.

Medium heat and butter.

>inb4 it won't "sear"
Searing is bullshit. Using higher temperatures actually make the meat lose more water.

People use high temps because it helps with the Maillard's reaction, that's where the butter comes in.

>>8317874
>So what does it do for sausages?

the temperature of the mix when making sausages is critically important. If the meat gets too warm then it will break the emulsion and you get a horrible grainy texture. The problem is that the meat grinder/stuffer generates heat as it works so you have to keep the meat (and your bowl, tools, etc,) as cold as possible. Thus it's typical to use ice water or even just plain ice instead of room-temperature water.

That's completely pointless for burgers though.

>>8317847
>Please somebody tell me why he adds iced water to the burger mince.
Because he was testing a rumour.

Complete video: https://www.youtube.com/watch?v=Hpuu24goynk

I'm still watching it, so I don't know the conclusion. But I think the end result will have a diluted flavour.

>>8321488
>add up to 30% Ice

No reputable sausage maker does this. For 1kg of meat you might add 3/8 cup of ice water or wine for some sausage types, but that's it. You keep the meat ice cold during grinding by having it partially frozen. When mixing, you either have ice packs around the bowl if machine or sitting in ice if by hand. This is done to limit bacterial growth, keep the meat from emulsifying and the fat from breaking (turning to liquid grease). 30% added liquid would create a very poor quality sausage indeed (unless it's a blood sausage and then the liquid is blood, not water).

>>8321538

Agreed. I only use 1 cup of liquid per 5 lbs of meat in my sausage recipes. And usually that's something flavorful like wine, beer, or stock rather than plain water, though I do make sure it's ice-cold before working with it.

That said, I have seen some old recipes that called for using more water. Those were either WWII-era British recipes or Depression-era American ones so they're probably doing that to stretch a small amount of meat a long way. Those same recipes tend to call for other sorts of filler like stale bread. But in my experience the sausages are greatly improved by reducing the amount of liquid and using more meat instead. You certainly need a little liquid to get the mix at the right consistency to stuff but IMHO 30% is absurd.

>8314546
>doesn't know the name of his degree
>claims to have graduated

in France ( like in most european countries) you need a certification from the State to be a Chef/Cook
to possibilities:

-> a 2-4 year apprenticeship in a qualified restaurant ( not every restaurant had this qualification, you need a "master" cook who had a special qualification that need minimum 10 year of professional practicing or a second exam after a few years of practicing in a restaurant). During this 2-4 years you have to go to school every few weeks . After this 2-4 yeas you had to take a practical cooking exam where you skills in traditional french cooking are tested, also question about Food safety, cleaning, etc

after the final exam, you are qualified as "C.A.P." cook then ( Certificat d´ Aptitude Professionelle)


or

-> going in a Culinary institute for 2 years minimum for a B.E.P ( Brevet Etude Professionel) or 4 Years to obtain a "Baccalaureat Professionel Technique" ( cooking is considered as a Technical Job in France) . Culinary institute have a more theoretical approach of the job and you learn more about techniques, hygiene, methodology, business management, laws, etc

none of these Degrees ( CAP , BEP, BAC Technique) exist in u.s.a...

>>8321538
>>8321549
some industrial Hams were Injected with water up to 48% few years ago ( 1990´s i think) its forbidden now

>>8312771
>>8312771
sauce on pic? is this in south korea?

>>8321553

because they're fucking pointless..

you can learn everything and more by simply working in a kitchen and moving to a new kitchen when you start to feel under-stimulated.. it's the same as any other specialized labor

>>8321607
>because they're fucking pointless..
well.. when i see the level of professionally of the burger flipping chief in USA, i think a few years practiceship would not be bad....

>>8321613

since when is a burger flipper the same thing as a "chef"?

>>8313932
They're actually fries and not chips though, chips and fries are different

>>8321613

are you seriously so arrogant that you think somebody who cooks burgers can't take pride in what they do and do it as good as possible?

where do you think basically every american chef got their start? you either start by flipping burgers and selling bar food or doing short order/breakfast in the good ol' USA.

>>8314384
You were right up until the learning Portuguese. No one gives a fuck about Portugal.

>>8321613
>>8321607
Can we get back to the subject?

Also, you two, improve your fucking English.

>>8321665

i'm hammered. fuck you, and fuck using commas to break up run-on sentences.

>>8321675
>and fuck using commas to break up run-on sentences
I used them to encircle a direct addressing ("you two").

>>8313932

>>8321683

i was referring to one of my previous posts that had a run on sentence; not yours, faggot.

>>8317796
because he almost had a show on the cooking channel

this guy cost me a cool $2 from china express, don't have any meat right now but I'm excited to give it a shot

>>8312163

yeah, you have to clip their wings, like the one in the video, and de-claw them.

Then they make great pets.

>>8321662

That's what he said.

>>8322052

stab urself

>>8322052

>chinaexpress

Dude that shit is made from toxic material I wouldn't eat something that has touched, and throwaway anything that was in the dish washer with it.

Spend the extra couple of bucks and buy a reputable brand.

>>8322288
>le china is poison meme
As long as he gives it a good wash it'll be fine.

>>8321692

>>8322295

Go away Ching Chong I'm trying to save a person with a soul (white person) from plastic and heavy metal leaching. You can use whatever you want Ching Chong, there's already a billion of you and every one of you is as bland and insect like as the last.

>>8312771
Think it's JP but who knows, just thought it was funny enough to save.

>>8322310
XD

>>8322314
Meant to reply to
>>8321599

>>8313932
>people in different parts of the world use different words for things
>people speaking the same language with hundreds of years of separation can develop different colloquialisms for things

mind status:
[ ] not blown
[x] blown

>>8317860
more.

>>8322395
>>8321692

>>8313932
That's wrong you fucking RACIST