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/ck/ - Food & Cooking

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6426112 No.6426112 [Reply] [Original]

What does /ck/ think of Shokugeki no Soma?

>> No.6426116

>>6426112
Makes me hungry. Also slightly off top but could still be a decent thread as the manga does go over actual cooking techniques.

>> No.6426123

>hey /jp/ what do you think of rare steaks?
>instaban

>hey /ck/ what do you think of this weeb shit
>189 replies, 129 smug anime girl pics omitted

>> No.6426128

>>6426123
But it's a cooking anime anon. It's very /ck/. What do rare steaks have to do with /jp/?

>> No.6426130

>>6426123
You know /ck/ can't have decent threads about steak, weebshit or not.

>> No.6426153
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6426153

Asked a question on /a/ but I'll ask again since it's more relevant here.

Souma claims to have tenderized the beef flank quickly by using honey for its proteolytic enzymes which would help break down the proteins. Honey may have proteolytic enzymes, but wouldn't its high sugar content also draw out the water and dry out the meat? And given that it was a fairly thick cut, I doubt the honey would have been able to penetrate all the way to the center of the cut.

And with less than half an hour from a fresh start, would there be enough time to gelatinize the collagen in a tougher cut like flank to that degree of tenderness?

>> No.6426178

>>6426123
How is that a problem? Steak isn't Japanese culture, but a cooking show (even if its an anime and you damn well know it) is still cooking.

>> No.6426183

>>6426153
I've not used a honey marinade but I imagine sugar behaves nothing like protease - that is, the enzymes work into the inside of the cut and sugar doesn't

It's a valid method according to Googall

>> No.6426202

>>6426183
The enzymes might penetrate to a certain degree, though I imagine not very deeply. But coating it in a concentrated sugar solution like honey should force water out of the meat via osmosis, right?

>> No.6426210

>>6426112
Feet don't hardly make no sound
Walking on the Moon!

https://www.youtube.com/watch?v=ZR9Y_inRNsM

>> No.6426955
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6426955

Best food-themed anime since Yakitake JaPAN.

>> No.6426978

https://www.youtube.com/watch?v=1LbWWx80ZPA

>> No.6427011
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6427011

>>6426955

>> No.6427039

koufuku graffiti was better, but i still like this show.

>> No.6427129

>>6426202
i've read several times that honey in marinades helps to tenderize the meat. dunno why though.

>> No.6427175
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6427175

Not as good as Fighting Foodons!!
Burger Brigade Assemble!!

>> No.6427194
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6427194

>tfw no qt god tongue gf

>> No.6427197

>>6426202
That's why you don't marinade for too long. The protein bonds will start to tighten, expelling water, and toughening the meat. 2 hours is a good time. The water extracted should be negligible in that short period of time. Some of the water will also seep back in anyway.

>> No.6427201

>>6427129
Enzymatic meat tenderizers are made of proteolytic enzymes called proteases, which break down the peptide bonds between the amino acids found in complex proteins. This makes the meat softer, since one of the main things holding meat together is the complex protein collagen.

>> No.6427441

For the record, he didn't just slather on honey. Honey was part of the sauce he was marinading the beef flank in.

And Koufuku Graffiti had good food porn but it didn't go into cooking methods too deeply. It was more about reaction faces than cooking porn. On the flip side, Shokugeki no Souma's reactions are fucking terrible with garbage fanservice. The cooking porn is pretty good so far, though. We need to combine the cooking of SnS with the reactions of KG.

>> No.6428036
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6428036

Anybody here watched Chuka Ichiban?

>> No.6428219

>>6428036
I used to watch it. The shiny, sparkly food porn made me salivate as a kid and I'd always laugh at how over the top the reactions were.

>> No.6428236

Love the manga and the food, but I feel the fanservice is too much when I watch the anime.

>> No.6428367

>>6427011
sucked

>> No.6428374

The fanservice is good you bitches

>> No.6428395

>>6428374
Maybe if you have no standards.