/ck/ - Food & Cooking

[Anonymous No.17003909]

Butter is pointless. It just burns in the pan once at cooking temperature. It's only worth it for buttering biscuits or corn. Lard is the better choice

[Anonymous No.17003981]

I don't understand the picture.

[Anonymous No.17004953]

>>17003909
You forgot about clarified butter like the utter pleb you most likely are

[Anonymous No.17004971]

You know OP knows he's wrong because he had to post a gigaChad as if it bolsters his shit opinion.

>>17004953
>Saving this shit thread

[Anonymous No.17005013]

>>17003909
It burns because you cannot cook

[Anonymous No.17005088]

>>17003981
OP thinks having a retarded opinion makes him a "gigachad".

[Anonymous No.17005359]

Not OP but I do want to know about this. For example, I'll finish off a steak with butter into the pan. Obviously it's pretty high heat and by the time I'm done finishing off the fat after adding the butter, the butter is all brown, burnt and smells bad. Is one only supposed to use butter at a temperature low enough to not burn it? If so, why do I often hear it called for in high heat, stove top applications? Hm?

[Anonymous No.17005396]

>>17003909
I like the flavour. If I'm "cooking with butter," I either add it late, make a roux, or mount it.

[Anonymous No.17005398]

>>17005359
Burnt butter serves its purpose in baking. Of course, you dont actually burn it as you would in your scenario, but you boil it in high heat till it browns and it provides a very sweet/caramel flavor profile that works extremely well for cookies.

[Anonymous No.17005420]

I like the burnt flavour desu op can't cook lmaoooo

[Anonymous No.17005959]

Slow simmer 3 lb of green beans in half a pound of butter with a ham hock in it and get back to me on that whole butter is useless thing

[Anonymous No.17006018]

>>17003909
Butter isn't meant to be used at higher temperatures. You can still cook with it on around medium-low heat without it burning. Lard only has a smoke point of like 375F so it's not suitable for everything either.

[Anonymous No.17006028]

>>17003909
You're cooking too hot if you're burning your butter. Try keeping whatever you're browning in butter at a nice steady medium heat, and employ a little patience, good things come to those who wait.

[Anonymous No.17007290]

>>17005959
Do Americans really...?

[Anonymous No.17007296]

>>17003909

Use ghee.

[Anonymous No.17007311]

You should either use rapeseed oil or skub. Anything else is a waste.

[Anonymous No.17007326]

>>17005359
Take it off high heat and let it cool a bit

[Anonymous No.17007346]

is mixing butter and olive oil ok

[Anonymous No.17007347]

>>17007311
>rapeseed oil
enjoy that cancer

[Anonymous No.17007367]

>>17007346

don't do it, it creates mustard oil

[Anonymous No.17007370]

>>17007346
its fine but they will both burn at higher temps so only use for lower temp cooking. use ghee, tallow, or lard for higher heat stuff

[Anonymous No.17007390]

>>17007290
I don't know about the ham hock but adding butter or lard to your beans is normal in mexico.
You should try it yourself.

[Anonymous No.17007415]

>>17007390
My doctor said butter and lard will give heart attack so I use soybean oil

[Anonymous No.17008252]

>>17005359
Lay down some oil before the butter goes in, it'll greatly increase the time it takes to burn butter. I dont usually have this problem unless I'm overcooking something because I get distracted.

Also, things like butter basting you're usually moving the butter around too much to burn it.

[Anonymous No.17008268]

>>17007415
Lard is healthier than soybean oil dude

[Anonymous No.17008292]

>>17003909
Congrats on outing yourself as a cooklet. Seriously learn how to not burn butter before making an opinion

[Anonymous No.17008298]

>>17007415
The whole "butter is unhealthy, so use seed oils" is plain wrong. Look into the downsides of industrial oils like soybean, canola, vegetable, etc.
Use butter, lard, olive oil, avocado oil, coconut oil. Just don't overdo it.

[Anonymous No.17008324]

>>17007367
lost

[Anonymous No.17008340]

>>17007311
imagine being pro skub

[Anonymous No.17008386]

>>17003909
Use bacon grease, duck schmaltz, or ghee to pan-fry. Use butter at the end to baste and to keep sauces from breaking.

[Anonymous No.17008625]

>>17005359
Okay so what if I have a new york strip and I'm about to take it out but I want to throw in butter and lay the strip fat side down to render it. I can't take away heat to protect the butter because then the fat won't render.

[Anonymous No.17008634]

>>17003909
Turn the heat down you retard

[Anonymous No.17008947]

>>17003909
based philips shp9500 poster

[Anonymous No.17008964]

>>17005359
Once you want to baste a steak with butter you lower the heat to medium and keep moving the butter with your spoon that keeps it from burning. It might brown but that's just a bonus imo since browned butter tastes godly good. Don't leave it at the bottom of the pan undisturbed otherwise it's guaranteed to burn, hope this helps.

[Anonymous No.17008991]

>>17005359
>Hm?

[Anonymous No.17009003]

>>17003981
How's this?

[Anonymous No.17009023]

what about pancakes?