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/ck/ - Food & Cooking

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11833214 No.11833214 [Reply] [Original]

>seals in the flavour

>> No.11833229

>>11833214
>flavour
>u

>> No.11833233
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11833233

>>11833229
For u it is the McChicken, the best fast food sandwich arriving in a box with piping hot chips.

>> No.11833236
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11833236

>>11833214
>posts the frog

>> No.11833252
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11833252

>>11833214
>letting the flavor out

>> No.11833257

>>11833233
Sorry sprout, but here they only sell Hot N Spicy McChickens.

>> No.11833352

>carmelized

>> No.11833901
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11833901

>>11833233
Fuck man no trays

>> No.11833913
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11833913

>it has that real umami flavor

>> No.11833928 [DELETED] 

>>>>rustic

>> No.11833929
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11833929

>juicy

>> No.11833931
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11833931

>>rustic

>> No.11833952

>>11833214
There's nothing wrong with seals in the flavor. Add a bit of sea lion and a walrus, and you've got yourself a very tasty meal.

>> No.11833953
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11833953

>greentext

>> No.11833958
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11833958

>>11833214
>nice mouth-feel

>> No.11834003
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11834003

>tasty

>> No.11834012
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11834012

>>11833214
>locks in the juices

>> No.11834018

>>11833952
Jej

>> No.11834019
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11834019

>umami

>> No.11834024
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11834024

>>11833901

>> No.11834025
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11834025

>disliking based pepe
fuck off 4channeller soyboys

>> No.11834045

>>11833214
>>11834012
>>11834025
Dumb frogposter

>> No.11834092
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11834092

>fun

>> No.11834100
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11834100

>>11833214
>walruses in the flavour

>> No.11834103
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11834103

>>11834100
>possums in the flavor

>> No.11834313

>a flourish

>> No.11834373
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11834373

>Let it rest. It re-absorbs its juices.

>> No.11834396
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11834396

>Let those flavors get to know eachother

>> No.11834406

>>11834373
>its still cooking!!! Wow! Would you believe it!?!

>> No.11834431

>>11834373
this one might work. i rest food on a plate for a few and it doesn't have nearly as much leakage when i cut into it

>> No.11834444

>>11834431
That's what they mean when they say "it re-absorbs the juices". Though there's probably a more proper term for that but they keep using that meme-phrase instead.

>> No.11834467

>>11834431
The juices dont reabsorb, they dry... the meat just came off of a hot grill you absolute moron.

>> No.11835915

>>11833958
This one pisses me off so fucking much.
We've used the word "texture" to describe food for fucking centuries and then degenerate foodie culture has to dumb down the language of the gourmet.

>> No.11835923

>>11834444
>>11834467
Absorbing is a misnomer, it can't "absorb" liquid already within it. Heat pushes liquid away from the source of heat (it's why hamburgers on the 1st side will start to bubble liquid out the top). When you flip, it has the reverse effect and pushes them back the other way. Resting allows the remaining liquid to redistribute throughout the entire piece of meat.

>> No.11835968

>>11835923
That, but you left out the most important part:

As the meat rests it cools slightly, and as the juices cool they thicken. That means when you cut the meat (or bite into it, as is the case of a burger) less juice is lost.

Another thing that happens as the meat rests is that the muscle fibers relax a bit, which means there is less pressure trying to squeeze the juices out of the meat. (that's a bit like un-wringing a towel, if such a thing were doable)

>> No.11837062

>>11835923
>>11835968
this is just wrong, if you let hot meat rest, all that is happening is that the meat is drying. Enough with the bullshit Bourdain memes. Meat is the most juicy and best eaten right off of the grill.

>> No.11837084

>>11837062
>> a piece of meat removed from the grill never cools down

>> No.11837110

>>11837062
>Off the grill
I sure hope you're trolling. If not you're losing juices by not eating the steak whilst it is still on the grill.

>> No.11837129

>it's myoglobin

>> No.11837334

To be fair oxygen is an asshole to foods and other stuff like coffee, I know it's just jew marketing but still.

>> No.11837352

>>11834103
>>11834100
Based

>> No.11837359

>>11837062
>"I'm really fucking stupid!"
Yes, we know.

>> No.11837955
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11837955

>i dont eat vegetables
>i dont eat meat
>i don eat carbs

>> No.11839047
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11839047

>Give it room to breathe

>> No.11839051

>>11837062
>juicy

>> No.11839129

>>11837062
if there were more context in your post I would add you to the /ck/ wall of shame for being this fucking stupid

>> No.11839131
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11839131

>>11833214
>don't crowd the pan

>> No.11839137

>>11837062
i know you're trolling but simple logic should tell you that the meat isn't drying as much as it rests as it did while being exposed to high temperature dry heat. but even with braised meat, letting it rest in the liquid for a while after cooking will make it juicier.

>> No.11839217
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11839217

>salt to taste

>> No.11839643

>>11839137
You know what? Youre right. Exposing meat to heat does not dry it, leaving meat out exposed to air does not dry it, in fact magic voodoo goes on that transcends the laws of thermodynamics and it somehow magically gets juicier! Juice isnt the vehicle for flavour, no its dried meat.

>> No.11839649
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11839649

>farm to table

>> No.11839731
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11839731

>season the pan

>> No.11839736
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11839736

>tastes better the next day

>> No.11839752

>>11839643
Goal post moving

>> No.11839763
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11839763

>>11833214
releases the flavour

>> No.11839789
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11839789

>a tour de force

>> No.11839866

>>11833913
stop being so pretentious kyle

>> No.11840130

>>11834024
The height of nigger-comedy is joking about the mcdonalds ice cream machine breaking down. Not even joking, I've seen at least a hundred variations of this meme. Niggers die laughing every time too.

>> No.11840164
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11840164

>>11840130
Fascinating observation, Nigel. I always love reading the excursion diaries you bring back from the far off wilds of Detroit or Atlanta. Tell me what are they like in person? How they must smell.

>> No.11840193
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11840193

>a 28 paragraph mommypost about why her picky children Xander and Krystahl will eat this and how her hubby won't eat things with vegetables

>> No.11840217

>>11833958
>>11835915
>not knowing the difference between texture and mouthfeel
They're two different qualities. This is why you will never be a good cook.

>> No.11840426
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11840426

>>11840193
>they're all "allergic" to gluten, vaccinations, school, deodorant, and meat

>> No.11840429

>>11835915
>new words better able to describe subtle characteristics are added to language just to make me feel stupid
Why not just go back to Grog and Og's vocabulary from 300,000 years ago so you don't have to feel inferior, Cletus?

>> No.11841176
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11841176

>>11840193
Suburban house moms get exponentially worse with every generation it seems.

>> No.11841199
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11841199

>>11833214
>Seels in the Flavor Flav

>> No.11841217

>>11840193
>Xander and Krystahl
Brayden, Paxton, Aiden, Roman, Ashleigh, Khaleesi, Rumi, Uniqua

>> No.11841248

>>11834025
Take your Nazi frog back to 4chan where it belongs

>> No.11841927
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11841927

>>11833214
>salt to taste

>> No.11843147
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11843147

>hubbys favorite

>> No.11843166
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11843166

>>11833214
>you need to deglaze the pan

>> No.11843177
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11843177

>i give this recipe a 3/5
>it was only okay, family wasnt crazy about it
>i didn't have butter so i substituted vegetable oil
>i dont buy fresh garlic so i used mrs dash

>> No.11843184

>>11841199
heh

>> No.11843563

>>11840193
>.... ^_^ ok and now on to the recipe

>> No.11843570

>>11843166
If you're making a pan sauce, obviously you do.

>> No.11843574

>pan sauce

>> No.11843614
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11843614

>>11840193

>> No.11843645

>>11841217
>Aiden
My friend's ex named her son that because she's a big fan of the band Aiden and the solo artist William Control. She was a bitch before she became a suburban mom though. Glad they broke up, bitch was cheating whore and had BIG father issues, in that, the father of the child is old enough to be her dad. Just the worst kind of person.

>> No.11844666

>>11840193
>>..my sister seemed so sad at her wedding so to cheer her up, we talked about cinnamon rolls and this is how I got to learn the following recipe!

>> No.11845087

Things I learned at /ck/:
>dont seal your meat
>immediatly cut you meat
>when making pan sauce, first wash it instead of scrapping it
>dont acknkowlege the unami flavor

>> No.11845150

>>11839131
What is wrong with this

>> No.11845387

>>11839131
>"why is it taking so long to brown?"
^you

>> No.11845799
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11845799

>the [ingredient A] really brings out the [ingredient B]

>> No.11845804

>>11833214
>not using seal repellent before you start a recipe

>> No.11847120
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11847120

> piquant briosche