/ck/ - Food & Cooking

[Anonymous No.3984654]

Do any of you have jobs related to the food industry? I see quite a few pictures of dishes prepared by chefs, but what about food scientists? Food engineers? Product developers for large food companies?

pic unrelated

Was anyone at IFT 2012 in Vegas last summer?

[Anonymous No.3984661]

Good god, why the fuck can't I spoiler correctly anymore?

I'm studying Food Science at an american university, I hope to study some food chemistry in graduate school.

[Anonymous No.3984666]

>>3984654
I highly doubt you'll get any replies. There was a "post your photo" thread a day or two ago and there were maybe two adults. Everyone else looked like faggots from reddit.

[Anonymous No.3984668]

>>3984661
There's no spoilers on certain boards

[Anonymous No.3984671]

>>3984668
why does that only make sense to me now? Books, videogames, movies, and tv can have spoilers on the web. Food only spoils on the shelf dohohoho

I'm creating a potato chip seasoning to sprinkle on chips post-purchase. What does /ck/ think of sprinkling seasoning into a bag of plain chips to add some flavor? Too much work? Keep in mind that it's salt free and chipotle flavor.

[Anonymous No.3984677]

Eh, I work in a grocery store (as a meat clerk) but I don't think that's what OP really means.

[Anonymous No.3984736]

I'm an apprentice meat-cutter at a grocery store, with 9 months experience cutting, in all 6 of the company's branches.

I'll try and answer any meat questions anyone may have.

[Anonymous No.3984741]

>>3984736
What cut do you think is the best value for pan frying from a price per lb perspective? I don't mean the cheapest, but the best for its price.

[Anonymous No.3984754]

>>3984741
Usually a shoulder steak (sometimes labeled as "London Broil") or Top-Round steak.

These cuts are usually median-priced, and cooked properly can still yield a good steak.

If you want a step up, go for round-tip steaks or Top-Sirloin (sometimes labeled "NY Sirloin")

[Anonymous No.3984755]

>>3984741
tri-tip.
5 years meat cutter here

[Anonymous No.3984758]

>>3984754
I disagree with pan frying round steaks, much more appropriate would be a braise or rice and gravy

[Anonymous No.3984762]

>>3984754
Any tips on pan frying? Where I live now I don't really have access to a grill. Pan frying makes thinks taste too dry, is there a way to fix that? What's your technique?

[Anonymous No.3984773]

>>3984762
For a good grilling steak, a sear on a hot oven-safe pan and then finishing in a hot oven. Tender cuts like filet mignon also do well under the broiler.

You should get a one-and-1-quarter inch filet. Get your pan very hot after coating with vegetable or peanut oil and cook the seasoned steak for 5 minutes, then flip and cook for 4 for a perfect rare. Any other doneness is a waste of filet.

[Anonymous No.3984775]

>>3984762
I'm going to defer to the more cooking-based anons, I'll admit I know more of the behind-the-bench stuff than the cooking part.

I usually just add a bit of oil to the pan and watch my cooking, round and sirloin will of course dry out faster, so a shorter cook time is preferred.

Unless you have a cast-iron pan, where I would suggest getting it screaming hot, searing the steak, and then finishing it in the oven.

[Anonymous No.3984784]

>>3984773
>>3984775
>oven

Oh man, my oven sucks. Sets off a shitload of detectors in my house even though theres no smoke. I'll disconnect them and try this sometime. Taste>safety right?

Seasonings? I prefer just salt and pepper, and I like to use olive oil on steaks. Sometimes I'll dice up some serano peppers and garlic.

[Anonymous No.3984789]

>>3984775
You can season with whatever you like, but the rule of thumb is: the higher the quality of the cut, the less seasoning should be used.

I like to marinade shoulder cuts, but I stick to salt-and-pepper for anything of sirloin and above.

[Anonymous No.3985783]

I work at a large liquor store in germany.

Most customers are old people/poor alcoholics and teens buying beer.Also the always buy the same shit.

Fortunatly it's part-time so I can leave this hellhole when I finish college.