/ck/ - Food & Cooking

[Anonymous No.16281772]

ITT steps that do nothing
>soaking beans

[Anonymous No.16281773]

adding olive oil to pasta water

[Anonymous No.16281778]

>>16281772
>cooking meat

[Anonymous No.16281794]

>letting steak 'rest' for 5 minutes

[Anonymous No.16281803]

>>16281773
it keeps the spaghetti from sticking to the pan and also adds flavor and more importantly fat

[Anonymous No.16281804]

>>16281772
becoming vegan

[Anonymous No.16281808]

>>16281794
i eat it right out of the pan. Fuck resting meat faggots

[Anonymous No.16281811]

>>16281772
>adding said beans to a pot of chili

[Anonymous No.16281824]

>>16281808
right

[Anonymous No.16281830]

>>16281772
>rinsing or soaking any of your grains

[Anonymous No.16281832]

salting eggs prior to cooking them, as in they wont ruin the texture
searing the meat doesnt keep moisture in or out
modern pasta is made so it's very non sticky so oil wont impact anything in cooking water as long as you stir it couple times
searing minced meat prior to adding them to sauce isn't necessary for anything, you can just add it raw to cold water and it'll work just fine

[Anonymous No.16281873]

>coming to /ck/
>reading /ck/
>posting on /ck/

[Anonymous No.16281878]

dry storage

[Anonymous No.16281882]

>>16281878
I don't think wet storage would work any better

[Anonymous No.16281889]

>>16281803
It doesn't do any of these things.

Salt the water (for flavor and for no other reason).

[Anonymous No.16281907]

>>16281832
For the last its about the meat's flavor.

[Anonymous No.16281983]

>>16281773
>>16281803
Adding oil to pasta water DOES do something. It prevents sauce from adhering to the pasta after cooking.
It doesn't do anything good, but it does something.

[Anonymous No.16281995]

>>16281803
The only thing you have to do to stop pasta from sticking while it cooks is stir it a few times during the first few minutes of cooking. If you add oil to the water when it cooks, you're just going to end up pouring most of it down the drain when you strain the pasta.

[Anonymous No.16282004]

>>16281772
Washing your hands before doing anything

[Anonymous No.16282010]

>>16282004
they noticed if you wash your hands with soap prior to surgery the patients tend to die less

[Anonymous No.16282034]

Activating almonds

[Anonymous No.16282085]

>>16281995
not my problem

[Anonymous No.16282106]

>>16282010
not. my. problem. (I'm an anti-social incel)

[Anonymous No.16282200]

>>16281794
This does make a difference
Try an easy experiment
Put a few drops of water on a fireproof surface
Put an open flame right next to them
Notice how water moves away from flame?
Juices in meat do the same thing when you have one side or other on a heat source like a hot pan
Resting for a few minutes gives the juices a chance to settle and distribute themselves evenly again

[Anonymous No.16282204]

>>16282034
>he doesn't want to unlock the full potential of his almonds
ngmi

[Anonymous No.16282208]

>>16282200
Its neat how seared meat gives off juices and if you just let it rest long enough all of them will disappear back into the meat.

[Anonymous No.16282236]

>>16281772
Washing your fruit and vegetables vefore eating them.

[Anonymous No.16282281]

>>16282208
b-but then the fucking meat is cold?

[Anonymous No.16282289]

>>16282281
You just microwave it

[Anonymous No.16282412]

>>16281889
Buy tastier pasta. No need for salt.

[Anonymous No.16282588]

>>16281803
i've only ever cooked spaghetti, or any other pasta, in salted water and never had any of it stick. are you just buying shitty pasta or what?

[Anonymous No.16282890]

>>16282588
retards don't stir the pasta

[Anonymous No.16282894]

>>16281804
It destroys the hormones and body composition, so it clearly does something

[Anonymous No.16282896]

>>16281803
>>16281983
Nah, you put oil into the pasta when you take it out of the water to stop it sticking if you are cooling it and storing.
You stop it sticking when cooking by stiring it immediately.

Oil in pasta water stops it boiling over since the oil sits on top and breaks the foam apart.
Same can be done with a spoon or small fan

[Anonymous No.16282897]

>>16282289
Then it gets overcooked. You do know how microwaves work right?

[Anonymous No.16282900]

>>16282890
i dont stir the pasta either lmao
once you put it in the bowl it just comes apart

[Anonymous No.16282910]

>>16281772
>soaking beans
Is this a bait

[Anonymous No.16282962]

>>16281772
>>16282910
Beans are full of antinutrients that make it difficult or impossible to absorb anything good from the beans, and they're also responsible for the association between beans and farting. Soaking beans overnight helps leech out the antinutrients into the water, and thus lessen their effect.

But what's important is to dump the water after. What really gets me going is retard cooks who go through the motions of soaking the beans, and then they use the antinutrient water as a kind of broth in their dish, like what the fuck are you doing?? Why bother with soaking then?

[Anonymous No.16282989]

>>16281803
Dude, you can just cover the pasta with salted water. Or maybe buy a bigger pan
>>16282412
All pasta tastes better when it's cooked in salted water
>>16281772
Just eating beans. They're disgusting.

[Anonymous No.16282995]

>>16282962
>Soaking beans overnight helps leech out the antinutrients into the water, and thus lessen their effect.
sounds like pseudoscience. you soak died beans over night so they dont take hours to cook

[Anonymous No.16283015]

>>16282200
you are an absolute nitwit if you think that "experiment" is even remotely similar to the conditions in a seared piece of meat

[Anonymous No.16283047]

>>16282200
Nowhere near the explanation.

Meat is just muscle and flesh.
The fibers have a natural reaction to heat, to tense up and try to stop the heat penetrating too deep and cooking the animal/person deeply.

The same thing happens if you jump into a scorching hot bath.

When you rest a steak for instance, the meat literally relaxes and the seared outside spreads out, this exposes cracks in the sear where the outside overlapped or tightened together.
That's where the juices come from.

The steak tightens up to protect the flesh, this and the sear traps the juices in, when it relaxes the juices can get out through the cracks.
Simple.

[Anonymous No.16283053]

OP those beans are too big you need get smaller beans

[Anonymous No.16283101]

>>16281772
You can either cook for an additional hour or soak them overnight. Not useless, just not necessary.

>>16281773
Keeps it from boiling over.

>>16281794
Based.
People say it keeps the juices from running, but it's just eating cold steak. It's fine to do, but juices don't magically stay inside after a 5 minute waiting period.

>searing minced meat prior to adding them to sauce isn't necessary for anything, you can just add it raw to cold water and it'll work just fine

It'll work and taste worse. It's almost like seared meat tastes good.

[Anonymous No.16283120]

>>16282962
>antinutrients
psuedoscience bullshit

[Anonymous No.16283142]

>>16282995
>>16283120
it's a fact. soaking beans and dumping the water reduces farting, and improves nutrient absorption

[Anonymous No.16283172]

>>16282962
I agree with you, I just wondered if it was bait to think soaking beans was bad...

Usually it reduces the cooking time, and with chickpeas it softens them prior to cooking.

[Anonymous No.16283248]

>>16282962
>beans
>flatulence
fucking gutlets when will they learn? comic up with random arcane bullshit to explain their shitty (heh) GI function

[Anonymous No.16283258]

why would you want to reduce farting? farting is one of the most enjoyable activities there is
any farters in the thread? any brappers?

[Anonymous No.16283473]

>>16282896
>>16283101
>oil keeps pasta from boiling over
Nope. It does literally nothing.

[Anonymous No.16283484]

wearing a mask to prevent the spread of the china flu

[Anonymous No.16283512]

>>16281873
Are you White or European

[Anonymous No.16283754]

>>16282897
no one knows how fucking microwaves work.
I'm still pretty sure its alien technology.

[Anonymous No.16284375]

>>16282236
That's for getting off chemical/organic fertilizers and toxoplasmosis from cat shit. Probably harmless for most but you can't feed that to a pregnant woman unless you want her fetus to die.

[Anonymous No.16284424]

>>16281772
Learn to cook.

[Anonymous No.16284476]

>>16282236
came here to post this
i never do this

[Anonymous No.16284663]

>>16283047
mmmmm meat fibers
https://www.youtube.com/watch?v=M930FDIaSLA

[Anonymous No.16284676]

>>16282896
>Same can be done with a spoon or small fan
Turning down the heat slightly so it's not boiling as hard as possible will also stop it from boiling over without affecting the cook time.

[Anonymous No.16284719]

>>16281772
Talking about food on /ck/

[Anonymous No.16284769]

>>16283258
Farter here!
Also, no one in this thread buys dried beans? soaking them is essential to rehydrate them.

[Anonymous No.16285272]

>>16283120
It's true. No one is saying that they're toxins, but they do interfere with various nutrient absorption. You could even use high pulse consumption as part of a weight loss strategy.

[Anonymous No.16285303]

>>16284663
>U M A M I
Glad I share /ck/ with some fellow patricians.

[Anonymous No.16285311]

>>16281772
if you soak your beans before cooking it substantially reduces you turning into a fart factory. same effect by bring to a boil and steeping for an hour. you can also use the resulting broth to get tough stains out of white cloth, no joke

[Anonymous No.16285519]

>>16283047
None of what you are saying is relevant here
That tightening action is completely inconsistent and usually happens well after you put the meat on heat, if at all
It does not always happen
The meat will relax back while it's still on heat if you wait long enough
If you cook meat in a pan sometimes it will release a lot of juice into the pan, killing the finish and leaving a grayish piece of meat in a puddle in the pan
If you turn the heat down a bit and wait it out it will eventually soak the juices back up and get a bark on the outside again
That's the effect you are talking about, but again it's inconsistent and does not happen every time

[Anonymous No.16286262]

>>16281794
Go know nothing somewhere else.

[Anonymous No.16286267]

>>16281772
Washing rice.
I know it rinses starches off resulting in fluffier rice but I just never do it and I like my rice and I also don't see any cops.

[Anonymous No.16286275]

>>16281772
Beans are poisonous.
Soaking them removes more poison than just cooking them.

[Anonymous No.16286326]

>>16281772
.

[Anonymous No.16286353]

>>16283172
You know the difference between a garbanzo bean and a chick pea?
I don't wash my rice in garbanzo bean

[Anonymous No.16286409]

>>16282962
>What really gets me going is retard cooks who go through the motions of soaking the beans, and then they use the antinutrient water as a kind of broth in their dish, like what the fuck are you doing??
That's how you make mujaddra... You soak black lentils and use the water for your rice...

[Anonymous No.16286419]

>>16286409
lentils aren't beans you retard

[Anonymous No.16286420]

>>16286409
lentils aren't beans, though

[Anonymous No.16286422]

>>16286419
>>16286420
Do you not soak them for the same reason you soak beans?

[Anonymous No.16286424]

>>16286422
No, because unlike beans, lentils are not poisonous.

[Anonymous No.16286425]

>>16286353
I prefer gamer pea

[Anonymous No.16286429]

>>16286424
oh...

[Anonymous No.16286431]

>>16286424
>lentils are not poisonous
"While lentils are very nutritious with many health benefits, eating them raw or undercooked is very dangerous, and can even lead to death"

[Anonymous No.16286445]

>letting fresh, piping hot food rest/cool
For example, it annoys me to no end that so many recipes want you to let your steak or turkey get ice cold before eating it because no reason.
No, a cold brownie doesn't taste better than a warm one.
No, a piece of cooked meat doesn't reabsorb its juices and become better when cold.
No, a slice of lasagna isn't better when it's just a lukewarm brick of mozzarella.

[Anonymous No.16286542]

>>16282208
That's called evaporation, not it getting magically sucked back into the meat. Kids these days I swear to GOD.

[Anonymous No.16286555]

>>16281804
It gives you migraines
T. Ex vegtard

[Anonymous No.16286643]

>>16286542
I certainly agree retards should be executed at the earliest convenience.

[Anonymous No.16286670]

>>16281803
I'm a complete brainlet and even I know adding oil to water is just going to separate.

[Anonymous No.16286680]

>>16283142
go back

[Anonymous No.16286721]

>>16283473
Say nope all you want.
It literally does.

The restaurant I work at uses it and i've been doing the same for years.

[Anonymous No.16286728]

>>16284676
>Stopping the water from boiling stops it boiling over
No shit sherlock

[Anonymous No.16287090]

>>16281772
Soaking beans is pretty necessary if you're cooking them in the same dish as anything else. I make rice and beans in my pressure cooker and if you use dry, unsoaked beans by the time they're done cooking the rice is mushy and disintegrating.

[Anonymous No.16287760]

>>16281772
Dis nigga eatin' BEANS

[Anonymous No.16287888]

>>16281772
>>16281830
>soaking does nothing
Retards. Soak it a few days and you'll see it sprout. A lot of things happen in between these two stages.

[Anonymous No.16287925]

>>16286721
It really doesn’t, you’ve been fed lies by someone who wants to sell you more oil. Just because a restaurant does it doesn’t mean it serves any purpose, it just means they’ve also been duped.

Don’t boil your pasta like a mong, and/or do the spoon thing. Literally free. No need to pointlessly waste oil.

[Anonymous No.16287974]

>>16287888
is this bait? no one is talking about soaking until it sprouts, they obviously mean overnight soak like in most recipes. it makes no difference in comparison just boiling, or if you are SUPER tryhard about reducing flatulence, discarding the boiling water and boiling again.

[Anonymous No.16288001]

>adding a garlic glove if you fry anything
not once did i taste any garlic afterwards

[Anonymous No.16288015]

>>16288001
garlic added at the end of cooking will taste strongly of garlic, while garlic added at the beginning will add umami with much less garlic taste

[Anonymous No.16288021]

>>16288015
i know that most of the time you dont need more garlic but simply add it later, but i specifically mean adding it to a pan while frying.

[Anonymous No.16288061]

>>16282281
use a plate warmed in the oven or warmed w/ water in the microwave and then dried or some such other method and the meat remains hot. obviously don't use a cold plate, heat energy wants to spread out and cold ceramic in contact w/ the food makes a convenient outlet for that heat. there's a reason restaurant plates arrive hot to the touch.
>>16285519
what the fuck is wrong with your meat that it's releasing that much liquid
use a hotter pan christ

[Anonymous No.16288394]

>>16283258
Hell yeah boy, I eat ice cream from time to time just so I can have rancid farts. And no, I'm not black, I'm white, and no other dairy product gives me gas, so don't even try to say anything stupid.

[Anonymous No.16288451]

>adding water to pasta

[Anonymous No.16288504]

>>16288394
You do realize that there are hundreds of millions of black people who are lactose tolerant, right? You could at least say that you're not Asian.

[Anonymous No.16288634]

>>16288504
>You do realize that there are hundreds of millions of black people
a tragedy

[Anonymous No.16289355]

>>16281772
foreplay

[Anonymous No.16289455]

double frying

[Anonymous No.16289558]

>>16281772
Deglazing ;)