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/ck/ - Food & Cooking

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12710362 No.12710362 [Reply] [Original]

>The Virgin colander
>The Chad just tip the fucking pot over the sink

>> No.12710378
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12710378

>the chad burger pic related
>vs
>the virgin heart disease burger

>> No.12710380
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12710380

I think you mean
>The virgin drainer
>The chad emulsionist

>> No.12710392

>>12710362
but who was hand?

>> No.12710395

>>12710362
I use the lid to hold the content and simply tilt the pan directly onto the sink.

>> No.12711134
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12711134

>The Virgin Colander vs The Chad Strainer Basket

>> No.12711148

You guys don’t have holes on the sides of the lid?

>> No.12711322

>>12710395
lid is shitty and usually ends up with spillage.
Use a large knife.

>> No.12711378

>>12710362

Reminds me of that video of the black lady marinading chicken sings in her kitchen sink

>> No.12711403

>>12710362
I don't own a colander. I hold the pot sideways and hold the noodles back with tongs while dumping the water.

>> No.12711436

the amount of stupid in this thread ,

if you dumb fucks don't understand why you use a colander or pasta sieve , why cook pasta all then ? you are the same people that eat at olive garden and think that is real Italian cuisine :
but just in case you don't know why ,
the American way of just pouring the sauce into the pot and mixing is not only the fucking laziest way to make spaghetti but the just wrong as well.
YOU complete drain and allow the pasta to steam dry , so that when YOU actually add the sauce on top of it AFTER you have put the pasta on a plate there isn't a puddle of disgusting watery sauce on the outside of the pasta filling the empty space near the rim of the plate ,
you always take a portion of water from the pot to save and add to the sauce while you are making it ,
then when you are ready to plate you put the pasta on the on the plate , and since there is no surface moisture to repel the sauce you are putting on it, the sauce then sticks to the pasta and is absorbed into it,

>> No.12711450

>>12711436
>you always take a
Why do Italians keep claiming there is only one way you could possibly do things in cooking?

>> No.12711461

>>12711436
Look at this guy and laugh at him

>> No.12711476
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12711476

>>12711322
I just use the spoon I was stirring with along the handle for a saucepan to hold the lid slightly ajar and one hand pour it without spillage
a knife sounds like a pretty dumb idea for anything but small batches you could do this with since you're just risking burning your hand on a hot pot or water, or even just dropping it in the sink.
for anything larger than this i'll usually just scoop stuff out roughly with a spoon since a large batch would benefit from the spare water anyways to prevent drying out

>>12711436
hello bland recipe conformist anon how are you today
did you learn about how to make slight changes in recipes to compensate for a missing ingredient yet

i've been thinking today about making a hollandaise sauce that uses tomatoes as a large component of it what are you thoughts on my so called abuse of your so called heritage

>> No.12711491

>>12711378
was it auntie fee?

>> No.12711513
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12711513

>>12711450
I didn't say there was only one way ,
there is a correct way for presentation ,
and then other less desirable ways and then just plain lazy ways , that actually can ruin flavors … and not using a colander is one of them.. because it only takes a little bit of extra water to throw off the sauce .
yes I have , have you worked long enough to develop you own recipes ? or do you just change someone else's then call them yours ?

why are you trying to get into a pissing contest ? did say something to "offend you " because I pointed out why a colander is necessary ? and doing something correctly instead of being a lazy piece of ghetto trash ?

>> No.12711518 [DELETED] 

>>12711476
this was for you ,

why are you trying to get into a pissing contest ? did say something to "offend you " because I pointed out why a colander is necessary ? and doing something correctly instead of being a lazy piece of ghetto trash

>> No.12711520
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12711520

>>12711476

>> No.12711525

>>12711476
yes I have , have you worked long enough to develop you own recipes ? or do you just change someone else's then call them yours ?

why are you trying to get into a pissing contest ? did say something to "offend you " because I pointed out why a colander is necessary ? and doing something correctly instead of being a lazy piece of ghetto trash ?

>> No.12711536

>>12710392
>hand is kil
>no

>> No.12711561

>>12711476
so Charon sauce then .and that is a béarnaise and less of hollandaise , because hollandaise is more lemon juice or white wine ,
and if you use a tomato's as a " large " component then it stops becoming even that.

>> No.12711580

>>12711513
Man, youve really committed to the troll life. Hope you get some more responses! Good luck!

>> No.12711590

HAVE YOU EVEN DEVELOPED YOUR OWN RECIPES

The Lord of pasta has entered the game

>> No.12711596

>>12711525
Have you lived long enough to develop a dick?

>> No.12711599

>>12711525
well I called it hollandaise so it would have to be a modification, not a whole lot of combinations of eggs and oil to try and pretend it's special

you didn't say anything about why a colander is necessary all you said was that you're supposed to dry out the pasta so it's el dente boot leather with poor sauce coverage
please I am all for learning why you believe it to be better

>>12711561
you have that backwards actually, hollandaise is the mother sauce
wine is a large component of bearnaise but not hollandaise, but since bearnaise is a hollandaise people use them interchangeably so it's pretty understandable to mix them up
also charon is the name of a boat
choron is the sauce, but is not what i'm making

>>12711590
I kinda wanna do a /ck/ cook off but presentation is everything and i cant go against someone who serves his pasta like the cheerios people put cereal in glue

>> No.12711618

>>12711599
>I kinda wanna do a /ck/ cook off but presentation is everything and i cant go against someone who serves his pasta like the cheerios people put cereal in glue

The Lord of pasta is not content with your gluey pasta and lack of colander. Bow before his infinite knowledge

>> No.12711668

>>12711580
why do you say that ?
because someone disagrees with you , and then explains why ?
how is that being a troll ?? or are you an angry little kid who screams troll when ever someone says something you don't like.

>>12711599
I did explain why , read the posts above it , I also said they're many ways to do it and then there are less desirable ways .

>> No.12711676

>>12711668
you did not say what makes it good

>> No.12711683

>>12711668
You're the one making 100+ word posts about colanders

>> No.12711687

>>12710378
Dilate

>> No.12711691

>>12711668
THE LORD OF PASTA HATH NEVER TROLLED AND DESPISE THOSE WHO DONT USE COLANDER. BEGONE WAIF. IMPROVE THY PRESENTATION

>> No.12711697

>>12711668
Seems like something a troll would say...

>> No.12711714

>>12711599
autocorrect sorry I should have said Chef Choron ( even now it wants to change it back to charon )

and you and I are arguing the same points at different perspectives , we are basically picking fly specks out of pepper

>> No.12711721
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12711721

>>12710362
I prefer tipping the pot and holding a strainer at the side.
The ultimate giga-chad move.

>> No.12711733

well the same fagg is same fagging to out shout , instead of learning something new just to get attention.
'

>>12711683
this is a cooking board .. if you don't want to learn about cooking then leave back to /pol/ where you will be ignored there as well .

>> No.12711745

>>12710378
Literally eat.

>> No.12711757

>>12711714
>>12711733
you still have not said what makes dry leathery pasta superior to pasta with moisture

>> No.12711838

>>12711757
you are either trying to twist the words

OR
YOU are to stupid to read and have zero reading comprehension

so go back and read the previous posts
here
>>12711436
and
>>12711513

and see if you can glean the information you are requesting .

>> No.12711920

>>12711838
they don't say anything about why you believe leather to be superior.

when I strain I am not left with a half pot of water like you seem to believe
I'm sensing deeper rooted issues

>> No.12711958

>>12710362
>The Virgin colander
>The Chad just tip the fucking pot over the sink
>The GIGACHAD who buttchugs the pasta and the boiling hot water.

>> No.12712072

>>12711920
then do it your way if that makes you happy
no one cares

>> No.12712092

>>12711491

100% chance, just forgot her name

>> No.12712151

>>12711920
you just suck at trolling dude
go somewhere else and get better then come back here and try again

>> No.12712169

>>12711436
>combining the sauce on the plate, ever
>giving pasta any time to rest outside the water, so it has time to stick instead of immediately absorbing the sauce
>not acknowledging the plethora of genuine italian recipes where you cook the pasta only close to al dente and add it to the sauce on low heat, or even for certain recipes that have you prepare clams prepare them in that clam water partially or entirely to absorb extra flavor

either i am blind, the more likely option, or you are fucking retarded/merely pretending

>> No.12712189

>>12711721
hold up, isn't that the normal way to use a strainer? am i retarded?

>> No.12712210

>>12711436
well executed troll post desu

>> No.12712234
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12712234

>>12712151
im not trolling im eating, and if there was a valid reason to find dried out pasta enjoyable then by all means I want to know

>> No.12712307

>>12712189
I don’t dump the pasta into the strainer, I just use the strainer to keep the pasta in the pot as I tip the water out.

>> No.12712459

>>12711687
>t. Butthurt from common cancer confirmed

>> No.12712504

>>12711436
t. Virgin