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/ck/ - Food & Cooking

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File: 340 KB, 1158x293, Not caramelized.png [View same] [iqdb] [saucenao] [google]
19901475 No.19901475 [Reply] [Original]

There's a widely held belief that ''misinformation'' is just a weapon to silence dissent. However, consider picrel: these onions are obviously not caramelized. I've encountered many such lies on my journey to better cooking. Other examples of bad cooking include:
>adding flour or starch to a beefstew which is a cope for using too much liquid
>adding sugar or baking soda to tomato sauce which is a cope for not frying the tomato paste properly
>adding grounded spices to liquid instead of cautiously frying these with the aromatics
>etc.
With so many distasteful examples out there, how am I supposed too efficiently and effectively improve my cooking?

>> No.19901482

>>19901475
Unironically, this board. Been here for years and the actual cooking advice found between fast food threads is a gold mine. If you have a question you can just make a thread about it and someone will inevitably show up with some actual knowledge.

>> No.19901490

>>19901475
There is literally nothing wrong with adding flour to a beefstew

>> No.19901496

>>19901475
>adding sugar or baking soda to tomato sauce which is a cope for not frying the tomato paste properly
You don't know anything about cooking if you think that's wrong, little boy.

>> No.19901502

>>19901482
thats 4chan on all boards

>> No.19901523

>>19901490
There is though. The key to a delicious beefstew is to make sure that most liquid is evaporated by the time the beef is edible so that the flavor is concentrated. However: a more flavorful result is gained by keeping the lid on so one should use only the minimum amount of liquid necessary. That way, the part of the beef above the liquid gets browned by the steam. That's my experience.

>> No.19901573

>>19901502
What makes 4chan is interesting in that there is incredibly valuable information for those who know how to detect and pick it out, but also a torrent of incredibly bad information that will make you retarded if you can't tell the difference.

>> No.19901605

>adding the spices directly to a pan with neither liquid nor as preseasoning on the protein
How much butter is coating the bottom?

>> No.19901629

>>19901523
>There is though.
In this, you are mistaken.

>> No.19901651

>>19901573
>incredibly valuable information for those who know how to detect and pick it out
The problem is that to one needs to already have enough skill to do this.

>> No.19901669

>>19901651
>built-in pleb filter
working as intended

>> No.19901801

>>19901502
No just this one and a select few of the other non-mainstream hobby boards. I dont tell other people about this one so people dont shit it up.

>> No.19901814

>>19901523
>the best way to make beef stew is to make pot roast

Are you sure you know what stew is?

>> No.19901895
File: 3.00 MB, 3771x3024, p1017704.jpg [View same] [iqdb] [saucenao] [google]
19901895

>>19901475
>>adding flour or starch to a beefstew which is a cope for using too much liquid
Stews yes. Casseroles no. You cannot make Pörkölt without dusting the meat without flour first.

>> No.19901917

>>19901475
>these onions are obviously not caramelized
going off the picture alone, I’d have to agree you are a combination of blind and retarded

>> No.19901927

In the end its all subjective.

>> No.19901943
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19901943

>>19901475
Teaching retarded children to read and write can be a mistake, especially in your case.

>> No.19902127

>>19901927
It's really not, there is the sensible approach and the "I'm OP also known as a fucking retard" approach

>> No.19902154

>>19901523
>beef browned by steam
You're not very smart are you?