what are some recipe red flags?

[Anonymous No.16448764]

that tell you you're reading a recipe made by a tastelet? pic related for "thai curry"

[Anonymous No.16448774]

>>16448764
American units

[Anonymous No.16448776]

>>16448774
American units are English though

[Anonymous No.16448783]

>>16448774
you think about cocks?

[Anonymous No.16448815]

I don't get the hateboner some people have for sriracha. It's good for adding a little bit of heat and garlic to something without being overwhelming.
It's also available everywhere at a decent price.

Now post a soyjak at me.

[Anonymous No.16448988]

>>16448764
>gets autistic about sriracha instead of low sodium soy sauce and lite coconut milk in Thai cooking
OP you’re the tastelet

[Anonymous No.16448994]

>>16448988
I figure the low-sodium soy sauce thing started when people saw recipes calling for light soy sauce and didn't understand that was a unique ingredient and not just less salty and rich soy sauce.

[Anonymous No.16449011]

>>16448994
That certainly contributes. Every Asian cooking blog I’ve looked at went to great lengths to establish the difference, which suggests it’s a common point of confusion. However I blame a lot of it on people having high blood pressure and getting medical advice to lower their sodium intake.

[Anonymous No.16449081]

>>16448764
>measures fresh herbs by tablespoons
>measures chopped vegetables by cups
>uses garlic and/or onion powder
>has dry parsley, chives or other herbs that don't keep well dried
>has seasoning salt / cubes / mixes
>sugar in savoury things

[Anonymous No.16449099]

>>16449011
huh, this is literally the first time I've heard of this. so, what, is lite soy sauce watered down or something?

[Anonymous No.16449114]

>>16449099
Light Soy Sauce tastes saltier and has a more sharp flavor, less soy flavor distilled into it.
Dark Soy Sauce by percentage may have more salt in it, but you don't taste it as much. It has a richer and less vibrant taste with more soy flavor throughout.

Low Sodium soy sauce is typically dark soy sauce that then has some salt leeched out of it.

[Anonymous No.16449855]

>>16448764
the old Chinese corn starch "sauce thickening" trick. but in a Thai curry kek. ngmi

[Anonymous No.16449857]

>>16448815
Son, put down the spices, slowly

[Anonymous No.16449865]

>creamy peanut butter
>brown sugar (not palm)
>low-sodium ss
>lite coconut milk???????
>CORN STARCH FOR THICKENING
> RED CURRY PASTE

[Anonymous No.16449985]

>>16448764
sriracha comes from Thailand.

[Anonymous No.16450010]

>>16449985
I don't know why it took so long for this to be posted. I guess complete culinary ignorance should be expected from people who are still using recipes for every meal.

[Anonymous No.16450091]

>>16448764
The biggest red flag on that list is chicken breast instead of thighs

[Anonymous No.16450241]

>>16450010
desu i wasn’t sure if he was objecting to the quantity of it or its presence

[Anonymous No.16450246]

>>16448764
>recipe has more than 5 ingredients

fuck off, do you think I own a restaurant?

[Anonymous No.16450251]

>kosher salt

[Anonymous No.16450322]

>>16449865
>RED CURRY PASTE
Like if it wouldn't be used in Thailand itself.

[Anonymous No.16450324]

>>16448815
my mouth tells me its good, fuck everyone who tries to tell me otherwise

[Anonymous No.16450333]

>>16450322
You should be making your own goddamn curry paste, anon. Thai cooking is 90% prep work upfront (such as making the curry paste), and 10% cooking the shit, as firewood used to be rare in Thailand; which is partly why they developed that style of cooking.

[Anonymous No.16450337]

If they call for X "Cranks" of Black Pepper instead of an actual measurement.

[Anonymous No.16450341]

>>16448764
>using low-fat ingredients
>ready made spice blends/products, such as "curry spice", "barbecue sauce", "store-bought mayonnaise", etc
>adding spices raw to dishes instead of toasting them first
>boiling vegetables instead of blanching them
>advocating for usage of "non-stick pans"
>using extremely expensive ingredients instead of focusing on teaching people to learn to use local produce instead - good example is when female food writers put avocado in absolutely everything

[Anonymous No.16450347]

>>16449114
Is this a troll post?

[Anonymous No.16450356]

>>16450333
Retard, red curry paste can very well be self made. Nothing in this recipe implies, that it has to be pre-bought

[Anonymous No.16450357]

>>16448764
>Why is a Thai sauce going into a Thai dish?

Why are you so stupid, OP?

[Anonymous No.16450373]

>>16450356
But you're wrong there. Stating "red curry paste" implies that it's store bought. In reality, different Thai dishes demand different curry pastes, because you need varying amounts of the specific ingredients, such as coriander root, garlic, spices, etc. to compliment the curry itself. If you don't specify what type of curry paste (or the proportions to make it) you need in your Thai curry, everyone can assume you don't know Thai cooking at all.

[Anonymous No.16450380]

>>16448764
When a recipe asks for a branded product as an ingredient. E.g ‘1 cup of broncos brand chocolate pudding mix’.

[Anonymous No.16450407]

>>16448764
Just substitute, you fucking pseud.

>>16450356
>pre-bought
You mean bought, you fucking imbecile?

[Anonymous No.16450410]

>>16448764
Anything asking for a can of creamed corn or mushroom soup is confirmed flyover food.

[Anonymous No.16450415]

>>16450333
You don't seem to know that Thai's use lots of store bought pastes, maggi shit etc.
Just because you want them to cook traditional it doesn't mean they actual do so.

[Anonymous No.16450424]

>>16450415
They can cook whatever shit they want anon, but I'm trying to raise the quality of cooking of this board. Avoid shitty recipes, learn to cook properly from scratch, and your food will be 250% tastier.

[Anonymous No.16450450]

>>16448776
wrong

[Anonymous No.16450507]

>>16450424
Those are still things you can improve when you got the cooking right. Nothing wrong with using shit like curry pastes for peoples first steps into exotic cuisines imo. Especially not if you'd need strange, expensive ingredients you wouldn't use otherwise.

[Anonymous No.16450534]

>>16450507
A basic curry paste uses some weird ingredients, sure, but they can be substituted:
>galangal -> fresh ginger
>coriander root -> coriander stems
>kaffir lime zest -> lime zest
>shrimp paste -> exclude if not available
Otherwise, it's just dried long chillis, garlic, shallots, and aromatics.

[Anonymous No.16450550]

>>16448764
knorr stockpot

[Anonymous No.16450556]

>>16449865
whats wrong with corn starch as a thickener?

[Anonymous No.16450557]

>>16450337
This is actually the mark of a good recipe though.

[Anonymous No.16450560]

>>16450450
Why is it called "imperial" then, dumbass?

[Anonymous No.16450595]

>>16450556
Thickening should happen as a result of reduction. Using thickeners (other than xanthan gum, etc) is delta-level cooking.

[Anonymous No.16450599]

>>16450595
maybe, but sometimes time is an issue. i chucked some corn flour in my curry last night because i didnt feel like letting it reduce for another 20 minutes. kys if youre this much of an anal faggot over home cooking lmao.

[Anonymous No.16450600]

>>16450595
odd way to say you've never made chinese food

[Anonymous No.16450604]

>>16448764
OOOOOOOH NOOOOOOOOOO CHILIES AND GARLIC IM GOING INSAAAAANE. NIGGERMAN HELP ME!!!

[Anonymous No.16450607]

>>16450600
I can reference a Michelin starred Chinese chef who says that thickeners are bad (hint: it's Andrew Wong).

[Anonymous No.16450609]

>>16450599
You need to practice time management then, anon.

[Anonymous No.16450617]

>>16450607
and? that doesn't make up for the fact that plenty of respectable chefs do use thickening agent. you're insisting on a culinary standard/rule that doesn't meaningfully exist.

[Anonymous No.16450624]

>>16450609
No he doesn't. You need to pull that meter-long stick out of your ass.

[Anonymous No.16450629]

>>16450617
Things will usually taste better if you reduce, since you will increase flavors and induce caramelization. I used to use thickeners like potato/corn starch maybe 5-10 years ago, but I realized everything tastes better if I just give it some more time.

[Anonymous No.16450630]

>>16450624
Time management is always something you can practice, no matter how good you are at multitasking and planning. Sounds to me like you're the one with the humongous nigger dick in your rectum here.

[Anonymous No.16450642]

>>16450629
yeah that's fair, you're literally concentrating the flavors so it should have more of a punch to it.

[Anonymous No.16450648]

>>16450642
Important to note that overreduction is a thing though. As a chef, you need to be aware of the balance of flavours in the end result.

[Anonymous No.16450703]

>>16450595
You will never get a gravy or creamy like texture without using thickeners.

[Anonymous No.16450808]

>>16450703
Why not? I get super good gravies and sauces by just using stocks and/or cream as liquid.

[Anonymous No.16450821]

>>16450415
100% true. fuck that "1/2 cup diced onion" and sriracha shit though. you cut a half or whole onion, and use chillies or even (the specific) chili powder

[Anonymous No.16450845]

>>16450808
Depends on what you seek in thickness. I like a full bodied gravy, in which case you need some kind of starch thickener to give it some 'gravity'. As reduction will never do that, instead just concentrate the proteins down.
You'll never be able to get for example, a classic brown gravy through reduction, instead you'll get at most a demiglaze.

[Anonymous No.16450854]

>>16450821
Thats mainly for when people are using different sized onions or different types of onion.
What people consider a 'small onion' differs. As does the term 'large onion'.
So giving cup measurements makes it clearer what the actual size desired is.

[Anonymous No.16450856]

>>16450845
A demi-glace is basically gravy? Not sure what you're looking for. I approve of using xanthan gum for thickening though, if required, since it's flavorless, and it's usually readily available in the gluten-free sections of supermarkets.

[Anonymous No.16450874]

>>16450808
different foods, different styles of cooking. curries require strong flavor, which is partially achieved by reduction. cooking it down also caramelizes things properly, which means you dont need to do the "add a pinch of sugar" trick some restaurants do with curries

[Anonymous No.16450878]

>>16450856
Gravy is made from the fond of the roasted meat and mirepoix, deglaced with wine, beer, whatever and veal fond and some herbs and spices. It's not that different.
Personally i always thicken my gravy with starch afterwards because after hours of cooking you never know with how much sauce you'll end and reducing would take way too long and wouldn't give you enough sauce for dumplings, potatoes and so on.

[Anonymous No.16450906]

>>16450878
You're not adding enough liquid to start with in that case. One thing I've learned lately is that it takes an inhuman amount of stock for sauces.

[Anonymous No.16450948]

>>16450906
Which no one has. I'm not a restaurant that can throw every meat scrap into a huge pot of fond providing endless amounts of fond.

[Anonymous No.16450969]

>>16450856
Its not basically gravy. Even when thickened as much as it is, the liquid never develops the same kind of thickness as a proper roux or corn starch based gravy.

[Anonymous No.16450973]

using curry powder or base

[Anonymous No.16450975]

words like topping, shortening, cast iron

calling vegetables and nuts "milk"

"pack flavor"

misspelling flavour

using premade sauces other than mustard and tabasco

[Anonymous No.16450983]

Subbing ingredients to make something vegan/vegetarian when you can just make another dish.

[Anonymous No.16450999]

>>16449081
nothing wrong with garlic or onion powder at all. I use it in addition to fresh to get that classic 'strip mall italian restaurant' flavor which sometimes you just need. I also use it to make garlic bread with the same kind of janky aesthetic. it's good for spice mixes too. I do think there are very few cases when you would want to use ONLY powder, but it's a really good addition to fresh to further develop allium flavors. try adding it to your curries that already have fresh garlic and shallots and you'll see--it's almost like adding MSG in terms of 'secret ingredient' tier. there are also a lot of dry garlic chutneys that are absolutely based condiments

[Anonymous No.16451002]

>>16450948
Chicken stock is the most versatile stock there is. You can use it for more or less anything; chicken, beef, pork, fish, etc.
Get used to buying whole chicken. Learn to carve the breasts, legs, and wings from the carcass. Each carcass yields maybe 1-2 liters of simmering.

[Anonymous No.16451040]

>>16451002
*of stock after simmering

[Anonymous No.16451057]

>>16451002
I'm not going to use chicken fond for red meat dishes. And for those i prefer veal. Especially when cooking pork.

[Anonymous No.16451071]

>>16451057
depends on what dish. classic steak dish maybe not but chicken fat is great in chinese beef dishes and southeast asian stuff too

[Anonymous No.16451072]

>>16451057
Yeah, sure, I understand. Where I live, ox bones/tails are fairly cheap, so I buy them every once in a while to make a stock/jus.

[Anonymous No.16451194]

>>16448764
>"thai curry"

Avoid all generic-name recipe. It should be something like "Thai green curry", Thai red curry" etc.

Prerequisite ingredients for Thai, or any SEA dishes:

>Lemongrass
>Galangal
>Thai basil
>Ginger
>Turmeric
>Shrimp paste
>Fish sauce

etc.

Avoid if the recipe is missing some of these stuff.

[Anonymous No.16451213]

>>16451194
>forgetting the chili
Green or red chili is THE must, if we're talking thai curries, right? It should be at the top of the list.

[Anonymous No.16451222]

>>16451072
Jealous, they're surprisingly expensive here in corn country USA, but cow bones are all but free, so it's not a huge deal even if ox makes for a much heartier stock.

[Anonymous No.16451264]

>>16451222
Everyone should try to adapt to local produce. If there's cheap beef, go nuts. If not, look to alternatives. Don't get stuck on specific ingredients.

[Anonymous No.16451279]

>>16451264
Course...I make stock almost entirely from beef bones just because there's a really really good butcher less than 30 minutes from my house. I just think it tastes better with ox

[Anonymous No.16451283]

>>16449099
Light soy sauce is basically the normal one you've always used, similar to japanese soy sauce. Dark soy sauce is thick and slightly sweet, and stains everything black with only a few drops of it and is used for color and molasses richness. Light soy sauce is sometimes used as a dipping condiment, but dark soy is always used only in food preparation and is never used for dipping.

[Anonymous No.16451367]

>>16451213

Of course, that's a given. I don't want to state the obvious.

Bird's eye chili, dried chili paste, red/green chili; shallots, garlic, coriander roots, what have you.

[Anonymous No.16451504]

>>16448774
>irrelevant hands typed this post

[Anonymous No.16451642]

>>16450560
English imperial units are different.
Regardless, only 2 countries use that irrelevant system of measurement

[Anonymous No.16452073]

>>16448815
Hating on popular things will never stop being popular, ironically.

[Anonymous No.16452097]

There's no cum in it

[Anonymous No.16452115]

>>16451642
Too bad one of those countries is the most relevant in the world :^)

[Anonymous No.16452143]

>>16450595
Can u explain more in depth

[Anonymous No.16452931]

>>16452143
I've lived in a town with nothing but old people who all knew each other and they used to do this because it felt normal. seeing at this video 20 years in the future, it looks like a sociopath.

[Anonymous No.16452940]

>>16452143
This guy is actually pretty based and soupchadded.

[Anonymous No.16452952]

>>16450595
t. Fucked up making roux once and now is bitter about it

[Anonymous No.16452963]

>>16448815
Sriracha became a meme embraced by morons who refused to stop talking about it for years on end. People got sick of the constant posts claiming it was the second coming of Christ and turned on it. It's the Rick and Morty of sauces.

[Anonymous No.16452973]

>>16448776
>English

That's not just a red flag, that's an air-raid siren.

[Anonymous No.16452982]

>All these faggots screeching about OP talking shit about sriracha
>Not the fact that this Thai Curry recipe is calling for a hilariously tiny amount of it

A quarter of a teaspoon. Come the fuck on Sriroaches, are you faggots unable to read unless the words are accompanied by a rooster?

[Anonymous No.16453627]

>>16452940
Sign literally tells you to ladle up some comfort.

[Anonymous No.16453672]

>>16450856
A demi-glace will never get as thick as a gravy will. When thickening different agents will do different things. A Roux for example does indeed mute flavors but aslso adds richness due to the butter. Where as xanthan gum will leave the flavors exactly as you had them. Which is better used depends on what you want.
No idea personally on what crn/potato starch does to flavor as ive never really tested it out, just thrown it in there when a recipie asked for it or a couldnt be arsed to make a roux

[Anonymous No.16453685]

>>16450999
Also works better for sausage or pork pie making

[Anonymous No.16453695]

Sriracha tastes like celery

[Anonymous No.16454054]

>>16452143
Removing water content means that you're left with a larger amount of compounds that account for flavour, and which generally has a higher viscosity, so the resulting liquid will be thicker.
>>16452952
I fucked up making roux more than once anon. I still make béchamel from time to time, so I'm not adverse to using thickeners as such.
>>16453672
I agree, but I also think that thickeners in general should be used sparingly. I'd never use a roux/potato starch/corn starch to thicken a red wine sauce, for example.

[Anonymous No.16454240]

>>16448774
this, unironically

[Anonymous No.16454272]

>>16448815
its a weak hot sauce
dont get me wrong, its good
but ti definitely sits on the bottom of scovilles

[Anonymous No.16454302]

>>16449081
A bit of sugar in savoury things is the right way to enhance and balance flavour. A bit of brown sugar in sauces, rubs, seasoning blends goes a mile

[Anonymous No.16454381]

>>16448776
Exactly

[Anonymous No.16454761]

>>16451283
>Light soy sauce is basically the normal one you've always used, similar to japanese soy sauce.
the most popular Japanese soy sauce is dark and treated as the “default” in Japanese recipes, what do you mean?

[Anonymous No.16454781]

>>16448764
>following recipes
>not just freestyling from a barebone fundamental recipe to produce a haphazard and experimental mixture of vegetables, herbs, spices and sauces into a pot which ends up delicious every time.
The downside is that I made a lot imperfect dishes and a fair amount of trash before I got to this point.

[Anonymous No.16454793]

>>16454761
>>
I dunno, man.
It’s what I saw in my anime’s.

[Anonymous No.16454803]

>>16448815
Basically this. It is a way to add spice to a dish that won't kill a normie's desire to try it, it has brand recognition, and it doesn't have a strange name like 'I like cats but I couldn't eat a whole one' that really just amps up how strange the normie thinks you are.