/ck/ - Food & Cooking

[Anonymous No.12578825]

What are some really basic tips for cooking?
etc, adding salt to the water when you're making pasta/eggs

[Anonymous No.12578835]

There are like 3 basic skills for cooking and everything else is about ingredients and shit
1.temperature control with different stoves
2.how to hold a knife and cut an onion
3.getting all touchy feely with timing and shit, you will develop a voice in your head that tells you when the meat is cooked etc etc.

the rest is just doing this shit over and over again and getting good at it

[Anonymous No.12578837]

>>12578825
>adding salt to the water when you're making pasta/eggs

but thats bullshit

[Anonymous No.12578838]

Try putting the salt in your butthole

[Anonymous No.12578840]

oh and 4. is how much salt to put on everything
it will become really simple once you are able to judge how much salt you want to eat at a given meal

you just kinda eyeball everything untill you get it, it will click and become second nature

[Anonymous No.12578848]

>>12578837
It's not necessary but it prevents pastas from getting stuck together because of starch.

[Anonymous No.12578849]

>>12578837
It isn't though. You probably just aren't adding enough salt.

[Anonymous No.12578851]

>>12578848
Olive oil in the water to stop the sticking, salt for flavour.

[Anonymous No.12578855]

>>12578848
That's not the reason at all you dumbass. What properties do you think salt posess that makes you think that's the reason?

[Anonymous No.12578861]

>>12578851
Cooking your pasta for the right amount of time is what prevents sticking. Also not leaving it into the colunder for the entire afternoon helps.

[Anonymous No.12578865]

taste your food while you're cooking and learn to balance major flavours, salty, sweet, sour against each other

[Anonymous No.12578866]

>>12578825
Put some olive oil on your pasta after it's cooked to make it taste fucking disgusting!

[Anonymous No.12578869]

>>12578855
> Doesn't know basic chemistry
Fuck off.
Addition of salt will considerably limit the gelatinization of the starch which is on the surface of the pasta., thus preventing them to stick together.

[Anonymous No.12578875]

>>12578869
Fuck off. The state of this fucking board honestly.

[Anonymous No.12578889]

Put stock powder in everything savoury to make it taste better, but never tell anyone about it when they ask for your secret ingredient.

[Anonymous No.12578898]

>>12578825
Fuck off, pedo weeb.

[Anonymous No.12578920]

>>12578898
are you ok?

[Anonymous No.12578937]

Put oil in before butter when cooking at higher temperatures. Sunflower seed oil is great for this.

[Anonymous No.12579017]

>>12578825
Remove scum and low heat if you want clear broth.
From a good stock/broth you can make a lot other stuff.
Infuse flavours by using low heat.
Cold pan, cold oil, add dried garlic slices with core removed. Core is burnt easily, giving bitter taste. Fry until desired color. This can be golden to black. Remove garlic once done, remove excess oil, grind them into powder and add the oil gradually. Aromatic garlic oil is done.
Chicken fat and skin, again, start cold. Fry until the skin is crisp, then add slices of ginger and garlic. Enjoy delicious skin with ponzu. Aromatic chi-yu is done.
Hot roux, cold milk for smooth white sauce.
Rub generous amount of salt into organ meat to clean them and remove ordors. Remember to wash them before you marinate them in your desired condiments.
Brown sugar contains molasses. Use brown sugar if you want your sauce to thicken without using slurry.
Boil the hard parts of vegetables for 30s, then leaves for 30s. Then soak them in cold water. The vivid green color is kept, as well as crunchy texture.
For deep dry, don't flip the food for the initial 30s-1min depending on the food.
Get a thermometer to get the hang of temperature control.
1% salt content is usually the amount for "fine taste". Do not stray too much from this. Remember, 2% literally means 2 times more salty. Ever tasted seawater? That's 3.5% salinity. But always taste and adjust.
Make cuts on tomato and roast them on direct high heat for easy peeling. Prepare some cold water beforehand.
Boiling water, add egg. From here, start counting. 5 min 30s is typical for soft boiled egg. Experiment with your egg size.
Dry roasting brings out flavours and smells from a lot of things. Dried shrimps gives amazing savuoriness and becomes crispy. Sesame seeds smell is enhanced, grind them into powder to add flavours in your dish. Or as toppings.

[Anonymous No.12579079]

>>12578835
Also palate and combining flavor. And curiosity and trying new shit

[Anonymous No.12579101]

>>12578869
>gelatinization

[Anonymous No.12579355]

>>12578825
Pan, nice and hot

[Anonymous No.12579433]

>>12578825
i fry my rice before boiling it. i know black pepper goes well with it before serving, my question is what spice to put before boiling for more taste?

[Anonymous No.12579749]

>>12579433
Tumeric.

[Anonymous No.12579779]

>>12579433
whole cardomom and star anise is trad
saffron

[Anonymous No.12579916]

Use cast iron on everything. Use only wooden spatulas

[Anonymous No.12579924]

>>12579017
>Boil the hard parts of vegetables for 30s, then leaves for 30s. Then soak them in cold water. The vivid green color is kept, as well as crunchy texture.

You mean blanching

[Anonymous No.12580383]

>>12578851
Oil floats while pasta sinks, you faggot

[Anonymous No.12580428]

>>12578825
You're not a chef, you're a cook, follow the goddamn recipe.

[Anonymous No.12581174]

>>12578825
why is he blushing?

[Anonymous No.12582914]

>>12578851
This.
Also add ice cubes to oil to test when it's hot enough. If the oil's hot it'll melt instantly.

[Anonymous No.12582924]

>>12578851
The only thing olive oil does for cooking pasta is make the pot not boil over. If that's a risk at all you need to use a bigger pot anyways.

[Anonymous No.12582929]

>>12580428

/thread

[Anonymous No.12582943]

>>12578851
You fucking mong, olive oil on pasta is an amerifat thing as your lot can't ever get enough fat on their meals.
That's a stupid mistake and it'll make the sauce slide off the pasta you fucking retard.
Never go near a kitchen again

[Anonymous No.12582971]

>>12578825

[Anonymous No.12583581]

>>12582914
nice tip if you plan to commit suicide by oil

[Anonymous No.12584194]

>>12578825
>cooking eggs in water

??????

[Anonymous No.12584722]

>>12578825
suck the cum out of my balls