/ck/ - Food & Cooking

[Anonymous No.19284882]

*turns the shittiest cuts of meat into some gourmet shit*

[Anonymous No.19284885]

gourmet shit is still shit

[Anonymous No.19284887]

>>19284882
>kana hands wrote this post

[Anonymous No.19284898]

>>19284882
i give it to my goats since they go nuts for it

[Anonymous No.19285008]

>>19284882
I tenderise my meat with a copy of Anne Frank's diary.

[Anonymous No.19285459]

>>19284882
What makes you think gourmet is about texture and not flavor?

[Anonymous No.19285467]

It makes tough cat meat and retired dairy cows edible without the need for long braising, which is why the Chinamen use it.

Not much of a point outside of that

[Anonymous No.19285793]

>>19284887
>kana hands
I am losing my touch when I can't identify the subtle racist points anymore.
What the hell is kana ?

[Anonymous No.19285798]

>>19284882
Velveting with this stuff is a game changer, the hooker meat from my freezer really benefits.
Also works really well on meat you’re using for jerky.

[Anonymous No.19285799]

>>19284882
Reminder that the only time socialism worked was in an ethnostate. The only other time it almost worked was in another ethnostate.

[Anonymous No.19285899]

>>19285793
it just a reference to a fotm anime. dont worry too much about it

[Anonymous No.19285903]

>>19284882
what's your process?

[Anonymous No.19286246]

>>19285903
Nta but I sprinkle about half a teaspoon (on the chicken for two people) and a glug of light soy sauce about ten or twenty minutes before stir frying it. Chinks call it velveting.

[Anonymous No.19286266]

>>19286246
What is velveting supposed to do?

[Anonymous No.19286504]

>>19286246
>velveting
Wait what the fuck. This is the first time I hear of this baking soda shit. I thought velveting is done to improve texture and mainly involves cornstarch. Like improve texture in the coated in batter sense, not meat tenderizing.
This is some dimensional merge mandela effect shit

[Anonymous No.19286673]

>>19286504
Cornstarch is good too. It thickens the sauce as well.

>>19286246
Hard to describe, I think it seals the surface a bit, making it slightly crispy but retaining moisture inside. Think of how great the chicken is in a restaurant stir fry chicken noodle dish.

Pssst Google Khin's kitchen. It's great.

[Anonymous No.19286694]

>>19286673
Yeah but cornstarch does nothing to tenderize meat.. Does it?
Maybe I should add a bit of baking soda to chicken when I brine it, if it's so good.

[Anonymous No.19286709]

>>19286694
>brine it
That's something I don't get about burger food. What does that mean and what is the purpose? Not digging you out, just curious.

[Anonymous No.19286718]

>>19286709
It means to salt it and let it absorb the salt completely before cooking

[Anonymous No.19286731]

>>19286709
What person above me said, but I specifically meant letting it sit in a salt water marinade overnight before roasting to make it more tender and yea let the salt season it properly

[Anonymous No.19287572]

>>19286246
I tried it once but it gave the meat a nasty taste, maybe I used too much soda.

[Anonymous No.19287586]

>>19286731
You can dry-brine as well by just putting the appropriate amount of salt on the surface of the meat and letting it sit uncovered in the fridge for 12-24 hours. The salt diffuses evenly through the center of the meat like a wet brine, but the advantage is that the surface dries out giving a better crust when cooking. This prolly works better with steak, lamb or pork chops.

[Anonymous No.19287588]

>>19286731
Sure there's wet-brining and dry-brining
Wet-brining is a better way to infuse the meat with other flavors but it takes longer and takes up more space
Dry brining is faster, retains (slightly) more moisture, but won't add more flavors

[Anonymous No.19287676]

>>19285799
O- ok?

[Anonymous No.19287698]

>>19284882
Some nigga on here said they use it on onions to speed up browning, i did, and they were completely ruined
So im not trusting you guys about baking soda again

[Anonymous No.19287716]

>>19287698
Cornstarch causes the juices of the meat to stick to the meat, and that helps with browning.

[Anonymous No.19287785]

>>19286673
>the heat of the cornstarch thickens the sauce

[Anonymous No.19288312]

>>19287572
you're meant to wash off the baking soda
before cooking
>>19287698
leaving it on onions is going to taste like shit, only vegetable i use it on is potato wedges, parboiled with baking soda then baked, much better crisp

[Anonymous No.19288876]

>>19286673
>I think it seals the surface a bit
This keeps the meat tender by not letting the juices escape.

[Anonymous No.19288999]

>>19284882
Does it work on very tough pork?

[Anonymous No.19290204]

>>19285793
Is race all you think about? Kek

[Anonymous No.19290968]

>>19284887
>kana
> posts kanji

[Anonymous No.19291016]

>>19288999
It will if you slice it thinly across the grain

[Anonymous No.19292680]

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