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/ck/ - Food & Cooking

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File: 847 KB, 701x653, olovole.png [View same] [iqdb] [saucenao] [google]
18138769 No.18138769 [Reply] [Original]

Is olovole the secret to gourmet cooking? Why else would world class chefs keep telling you to use "a drizzle of olovole" or "a tablespoon of olvole" only to proceed and pour in one-fifth of the entire bottle?

The only logical reason for this 'do as I say not as I do'-approach seems to be: Olovole is actually the secret to their cooking and they don't want you to find out what separates the ambitious home cook from the professional chef with multiple Michelin stars.

Has anybody tried this? Just use ten times as much olovole as you are being told by 'them'?

>> No.18138773

you only need a splash of olovole

>> No.18138775
File: 139 KB, 670x701, 1625641892914.jpg [View same] [iqdb] [saucenao] [google]

This threads retarded, you know it's retarded, you just wanted to shitpost the word ovole
Also no I dont really measure the olive oil I'm using unless it has to get mixed with other things

>> No.18138836

what the FUCK is olve

>> No.18138864

the ole made from from olov duh

>> No.18138910

Oil is completely unnecessary in cooking. Just fucking add melted better, it comes out better every time

>> No.18138916

what if you're yuropoor and can't afford that much butter?

>> No.18138921

If you can't afford butter you are literally the brokest nigger I have ever met and have bigger concerns than buying butter

>> No.18138983

I get mine with extra virgins

>> No.18139013

6€/kg is expensive?

>> No.18139047

Butter is 8,80€/kg here and that is if it's on sale.

>> No.18139059

olive oil is good but to make restaurant quality food at home, just use two or three times as much butter as you would normally use

>> No.18139118
File: 88 KB, 1077x946, med.jpg [View same] [iqdb] [saucenao] [google]

>is olive oil the secret

>> No.18139381

also demiglace and msg in anything savoury