/ck/ - Food & Cooking

[Anonymous No.19546818]

What are some recipe red flags?

>saute with onion and garlic

[Anonymous No.19546821]

> pre-heat oven

[Anonymous No.19546828]

>boil water

[Anonymous No.19546837]

>if you don't have X you can....
If you aren't the single greatest way to make the single greatest food with exact instructions then why are you even wasting my time. I could flour for corn starch? How about I substitute you for another recipe!?

[Anonymous No.19546895]

>some ingredient quantities listed in metric, some in imperial

[Anonymous No.19546913]

>"I really love this recipe and make it all the time!"
>"I probably make this at least __ times per week!"
>"This recipe is my Go-To for when..."
>"This one is so fun and easy to make! You'll be making it all the time after this!"
>"Everyone loves when I make _________!"
>"My family ALWAYS asks me to make ____!"

[Anonymous No.19546991]

1/4 tsp cayenne - (if you like spicy foods)

[Anonymous No.19546997]

>add soy sauce to non-Asian food

[Anonymous No.19546998]

>>19546818
morbid
any crustacean pro that can tell us what's going on, is he accepting death? can crabs perceive death? is he just eatan and not caran?

[Anonymous No.19547031]

>>19546818
wtf is this real???

[Anonymous No.19547032]

>>19546998
I don't think it's sensing death because the fear of death would override the desire to eat

[Anonymous No.19547105]

>>19546818
>in separate bowl,

[Anonymous No.19547116]

please just fucking kill the crustaceans before boiling you absolute chimps

[Anonymous No.19547117]

>>19546998
it's an edit

[Anonymous No.19547119]

>skillet

[Anonymous No.19547122]

>>19546895
>Can't be scaled down to one or two servings

[Anonymous No.19547126]

>>19547116
It's safer to boil them alive

[Anonymous No.19547144]

>>19547126
elaborate

[Anonymous No.19547170]

>>19547144
Crustaceans start developing bacteria called vibrio immediately after death which can really fuck you up or even kill you. A few seconds is probably fine but I don't care lel, it's my life

[Anonymous No.19547188]

>>19547170
That's why you cook em anon

[Anonymous No.19547198]

>>19547170
still on the fence about not killing them quickly but yeah you do you, at least have enough water to cover it unlike the absolute nigger in op's webm

[Anonymous No.19547203]

>>19546818
Turn the heat on.

[Anonymous No.19547241]

>>19547188
>>19547198
>Vibriosis causes an estimated 80,000 illnesses and 100 deaths in the United States every year. CDC
Better safe than sorry. I would bet a lot of those cases are from raw oysters though

[Anonymous No.19547250]

>>19546997
A bit of soy sauce can help bring out the flavors in beef dishes, but it can be overpowering. Worcestershire sauce and Maggi sauce are good alternatives.

[Anonymous No.19547430]

>>19546818
You're actually right because that wording will make a lot of people add the onion and garlic at the same time, thus burning the garlic.

[Anonymous No.19547576]

>>19547241
They're from niggers doing seafood boils

[Anonymous No.19547706]

>>19547116
The heat of the crab cooks the corn

[Anonymous No.19547721]

>>19546818
its trying to eat to excite neurons away from the
searing pain

[Anonymous No.19547732]

>>19547116
please recognize fake videos when you see them you absolute chimp

[Anonymous No.19548494]

>>19547117
why would someone edit something as stupid as this and that badly?

[Anonymous No.19548503]

>>19548494
The same reason OP made this thread.

[Anonymous No.19548518]

>>19546997
Every Mexican Ik marinated steak in soy sauce and beer

[Anonymous No.19548551]

>>19548518
Yeah I definitely put soy sauce in carne asada marinades. Never used beer. I'll have to give it a try.

Soy sauce is super popular in cuisines outside of Asia though, yeah. Latin America and also just Western cuisine in general. I like to add soy to things with beef. It's essential in beef jerky for instance.

[Anonymous No.19548597]

>measurements in volume and not weight