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/ck/ - Food & Cooking

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Jamie Oliver and other shit tier cooks Anonymous Sat Jan 24 19:23:24 2015 No.6173218 [Reply] [Original]

>https://www.youtube.com/watch?v=h5gcJjOSDv4
>mfw

>>	Anonymous Sat Jan 24 19:46:28 2015 No.6173265 this is a comedy show, right?

>>	Anonymous Sat Jan 24 19:52:26 2015 No.6173278 Oh jesus, that lack of color...

>>	Anonymous Sat Jan 24 19:53:45 2015 No.6173282 File: 39 KB, 480x853, 1417919465546.jpg [View same] [iqdb] [saucenao] [google] >a squirt of lemon juice

>>	Anonymous Sat Jan 24 20:03:40 2015 No.6173315 I was waiting for the part where he drowns the steak in barbeque sauce

>>	Anonymous Sat Jan 24 20:13:36 2015 No.6173342 File: 75 KB, 640x960, 1414020068871.jpg [View same] [iqdb] [saucenao] [google] >>6173218 >sprinkling a steak with olive oil after its cooked literally what the fuck

>>	Anonymous Sat Jan 24 20:16:42 2015 No.6173352 >>6173218 >grey steak NO

>>	Anonymous Sat Jan 24 20:17:54 2015 No.6173356 >being so obsessed with a food that it's you're fucking name

>>	Anonymous Sat Jan 24 20:18:56 2015 No.6173359 >>6173342 that's actually an italian thing, it's not that bad

>>	Anonymous Sat Jan 24 20:32:05 2015 No.6173393 File: 126 KB, 720x480, 1393705790673.gif [View same] [iqdb] [saucenao] [google] >>6173218 >"the only thing I ever cooked is burgers and steak and I just hate these yuros and their olive oil" dumbass

>>	Anonymous Sun Jan 25 02:13:29 2015 No.6174053 >>6173393 I can't believe you're actually turning a thread about a grey steak into a America vs Europe thing. Yuropoors truly are the worst.

>>	Anonymous Sun Jan 25 02:22:28 2015 No.6174066 >>6173218 Wow, I guess people call him Jamie Oliveoil for a reason. I've found that butter half way through really brings out a lot of flavor in steak.

>>	Anonymous Sun Jan 25 02:23:02 2015 No.6174067 >>6173218 >lemon juice >olive oil >press the meat onto the pan https://www.youtube.com/watch?v=AmC9SmCBUj4 fixed, jamie forgot the butter and the salt

>>	Anonymous Sun Jan 25 02:29:06 2015 No.6174068 HAHAHAHAHHA!!! It's a troll thread! Wheeeeee!!!

Anonymous Sun Jan 25 02:34:22 2015 No.6174074

>>6174066
Does it?
Does it "bring out the flavor"?
Exactly how does butter do this?
You seem to know, and aren't just using phrases that you don't know the meaning of, so tell us. Obviously I'm going to take your word for it that olive oil will not "bring out the flavor" "in" steak. But butter will. It goes inside of the steak and will literally return with flavor that wasn't there before.
Can't wait for you to tell us how it works!

>>	Anonymous Sun Jan 25 02:35:56 2015 No.6174076 >>6174074 lol have you tasted butter before? how about olive oil? Im sorry, but if you have and you still don't know what all the fuss seems to be about, /ck/ just might not be the place for you!! Try >>>/b/ Good luck!

>>	Anonymous Sun Jan 25 02:36:33 2015 No.6174077 >>6174067 >press the meat onto the pan For surface coverage, you dolt. You wouldn't do this on a drop through grill, obviously. Jesus, jamie oliver is fucking shit tier, but you are worse.

>>	Anonymous Sun Jan 25 02:38:08 2015 No.6174079 >>6174076 Awe... You don't know the answer because there isn't one. Everything you know is wrong. Start asking "why" instead of accepting things to be true because you were told so.

>>	Anonymous Sun Jan 25 02:40:14 2015 No.6174081 >>6174076 >"brings out the flavor" Explain. You can't. Because it doesn't. It ADDS flavor, just like any fat or flavoring would.

>>	Anonymous Sun Jan 25 02:50:57 2015 No.6174096 I always knew Stephen merchant was a shit cook.

>>	krizalid Sun Jan 25 02:56:54 2015 No.6174101 I luv Jamies program

>>	Anonymous Sun Jan 25 02:57:19 2015 No.6174102 >>6174081 You realise that coffee's flavour is brought out by butter it's the sec

Anonymous Sun Jan 25 03:14:19 2015 No.6174121

>>6174077
By pressing the meat into the pan cooking times are decreased as an exponential function of surface area increase l2math

>>6174081
>>6174079
Read my post again, specifically the part where i redirect you to a more fitting board for your kind.

Don't let the door injure you on the way out!

Anonymous Sun Jan 25 03:37:06 2015 No.6174152

>>6174081
It's just a figure of speech you tight-arsed cunt mopper. Salt brings out the flavor of a good piece of beef, for example. It's not necessarily adding it's own dimension of flavor, it enhances the beef. Butter has a wonderful nuttiness that helps show some of the great flavors of beef that aren't present without it. Stop being a nigger.

>>	Anonymous Sun Jan 25 04:40:42 2015 No.6174222 >>6174102 >>6174121 Wow. You guys are just repeating what you've heard. And it's wrong. Think about it. >>6174152 >It's just a figure of speech you... Yep. But it creates idiot know it alls who are wrong who balk at eating steak with olive oil.

>>	Anonymous Sun Jan 25 08:30:58 2015 No.6174501 ADD SUM OILIVER OIL BEFORE DURING AND AFTER COOKING WA LA

>>	Anonymous Sun Jan 25 08:35:27 2015 No.6174507 File: 63 KB, 460x336, gordon_ramsay_doesnt_like_raw_beef-230548.jpg [View same] [iqdb] [saucenao] [google] >>6174067

>>	Anonymous Sun Jan 25 21:02:26 2015 No.6176550 File: 159 KB, 916x260, JamieOliveoil.png [View same] [iqdb] [saucenao] [google] >>6174066

>>	Anonymous Mon Jan 26 02:30:49 2015 No.6177352 I dont know too much about cooking, but the video in OPs post looked like a good, simple steak recipe. Only thing that seemed off was the added olive oil at the end.

>>	Anonymous Mon Jan 26 02:49:30 2015 No.6177384 >>6174074 Butter comes from cows so it has actually been inside a cow and bought its own flavor with it, from inside the cow,

>>	Anonymous Mon Jan 26 02:51:22 2015 No.6177389 I too believe olive oil is the best lubricant.

Anonymous Mon Jan 26 02:52:51 2015 No.6177391

>>6177384
>it goes inside the steak
I fucking dare anyone to prove that adding butter to steak halfway through the cooking process makes it go "inside the steak" thus adding or accentuating flavor

Finishing with butter is fantastic. That statement is retarded though. Butter is not a seasoning.

>>	Anonymous Mon Jan 26 02:59:54 2015 No.6177403 >>6177391 Is mayonnaise a seasoning?

>>	Anonymous Mon Jan 26 03:07:07 2015 No.6177412 >>6177403 Few things are seasonings. Salt is king. If it doesn't penetrate it's not a seasoning though.

>>	Anonymous Mon Jan 26 03:16:36 2015 No.6177428 >>6177412 >If it doesn't penetrate it's not a seasoning though. You're an idiot.

>>	Anonymous Mon Jan 26 03:18:56 2015 No.6177436 >>6177412 I could just poke some holes into a hunk of meat and fill it with mayonnaise. That makes mayonnaise a seasoning. Your definition needs some work, anon.

>>	Anonymous Mon Jan 26 03:25:53 2015 No.6177452 >>6177428 >>6177436 Enjoy your awful food shortbus-champs.

>>	Anonymous Mon Jan 26 13:15:22 2015 No.6178315 >>6173342 >>6173282 >BUT WE DON'T DO THIS IN MURICA SO IT'S BAD AND WRONG FUCKING YURO FAGGOTS

>>	Anonymous Mon Jan 26 21:39:14 2015 No.6179895 this thread is fucking cancer, holy shit i get that /ck/ wants to suck gordon ramsay's cock and shit on jamie oliver's face but if you don't have good reasons that aren't 'i arbitrarily prefer one cooking fat over another' you should shut the fuck up

>>	Anonymous Mon Jan 26 22:15:49 2015 No.6179997 >>6179895 >arbitrarily prefer I wonder if I should use this animal fat or this vegetable fat to enhance the flavor of the animal I'm cooking

>>	Anonymous Mon Jan 26 22:23:57 2015 No.6180026 >>6178315 People in the UK think Jamie Oliver is a bad chef too. He always uses FAR too much olive oil.

>>	Anonymous Mon Jan 26 22:30:25 2015 No.6180045 File: 19 KB, 450x253, jamies-tears.jpg [View same] [iqdb] [saucenao] [google] https://www.youtube.com/watch?v=Tzsp7Kshhdg WHY WON'T THEY EATING THEIR VEGETABLES!?!?!? WHY!?!?!?!?

>>	Anonymous Mon Jan 26 22:42:46 2015 No.6180087 >>6179997 >you should use an animal fat to flavour an animal >why >BECAUSE IT'S THE SAME DAMMIT that is arbitrary, you shit.

>>	Anonymous Mon Jan 26 22:48:47 2015 No.6180107 File: 4 KB, 125x120, 1413920653349.jpg [View same] [iqdb] [saucenao] [google] >testing doneness by poking it And this man gets paid to cook

>>	Anonymous Mon Jan 26 22:50:04 2015 No.6180110 >>6180107 a lot of professional chefs do that, and even if they don't personally need to, they would tell a home cook how.

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