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/ck/ - Food & Cooking

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7000844 No.7000844 [Reply] [Original]

Food tutorials thread.

>> No.7000863
File: 711 KB, 476x9300, 3xSgR.jpg [View same] [iqdb] [saucenao] [google]
7000863

>>7000844

>> No.7000902

is this a tutorial thread or a cringe thread

>> No.7000948

>>7000844
>>7000863
God if you're that insecure you shouldn't be handling hot meat at all

>> No.7000968

>>7000902
this

holy fuck you guys

>> No.7000995

Anyone have a tutorial/recipe for sourdough bread?

>> No.7001073

>>7000948
>>7000968

I completely agree about the first one. Plus It's not actually one post , just pieced together copied low quality content.

The second one, however, is by Cooking Comically. His cool, there's none of that "manliness" or food snob bullshit in his content, just the recipe and jokes.

>> No.7001086

>>7001073
>>7000968
>>7000948
>>7000902
Guys what the actual fuck are you talking about?

>> No.7001089

>>7000844
>letting raw meat rest at room temperature

I also like nothing more than a good dose of botulism with my food.

>> No.7001108

>>7001089
botulism isn't going to grow in the time it takes to get to room temperature.

>> No.7001112
File: 2.00 MB, 1840x7224, My Cooking Guide.jpg [View same] [iqdb] [saucenao] [google]
7001112

>> No.7001127

>>7001112
Uh.. A for effort I guess.

>> No.7001128

>thinking letting your meat rest to room temp does anything
It's like the people making these guides actually don't know what they're talking about and just spout the same shit they've heard from other people that are just as ill-informed.

Letting your steak rest for 40 minutes is still good for what the salt does to the meat, though.

>> No.7001129

>>7001112
>making me scroll twice
Fuck you.

>> No.7001146

Why is /ck/ filled with a bunch of unhappy buttmad faggots?

>> No.7001206

>>7001146
Because your thread is shit and your info graphs are shit.

learn to cook faggot

>> No.7001216

>>7001146
Forcing masculinity into cooking this hard is done a lot, and it's often posted in /ck/ cringe threads.

Cooking comically is also cringe material.

>> No.7001229

>>7001073
>His cool, there's none of that "manliness" or food snob bullshit in his content

are you memeing me?

>> No.7001253

>>7001216
>>7001206
Cry some more, faggots.

>> No.7001262

>>7001073
He literally called his chilli a "manly concoction".

>> No.7001285

>>7000863
>corn in chili
>flour as a thickener
>garlic powder, onion powder, and sugar in your seasoning

That's just despicable.

>> No.7001290
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7001290

This thread was just made to trigger people

>> No.7001291

>>7000863
>>7001285
>Buying caned beans but making the seasoning from scratch
It's like he has bipolar cooking effort disorder

>> No.7001293

>>7000863
never post this bullshit again
I hope the creator is somehow dead right now and died a slow painful death

>> No.7001296

>>7001290
The steak guide isn't so bad, to be honest.

>> No.7001301

>>7000844
as cringy as this is, it's pretty solid info if you don't know how to cook a steak. Only dumb part is the finger test for doneness which is confirmed bullshit.

>> No.7001303

>>7001290
No it wasn't.

>> No.7001318

>>7001291
>seasoning from scratch
>mixes a bunch of powders
>same shit as in the seasoning packet he threw away

>> No.7001327

>>7001253
Poor baby. Maybe they'll appreciate your faggy graphs on reddit.

>> No.7001332

>>7001327
Funny how butt hurt you are over a picture. Seems like the kind of thing someone from reddit would do, eh?

>> No.7001342
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7001342

>>7001332
>butt hurt
>eh?
Top reddit.

>> No.7001353

>>7001342
>implying
How's the basement this time of year, buckaroo?

>> No.7001357
File: 660 KB, 3192x2124, um6ijro.jpg [View same] [iqdb] [saucenao] [google]
7001357

>>7001353

>> No.7001361

>>7000844

>for about 40 minutes to bring it up to room temp

Fucking pathetic, 2/10 for making me reply

>> No.7001369
File: 36 KB, 1041x836, homer.jpg [View same] [iqdb] [saucenao] [google]
7001369

>>7000863
>throw away seasoning mix
>create the same mix again with the same brand of spices

>> No.7001375

>>7000844

> using one of those shitty steak cooking level diagrams where there's just different width bands of raw meat in the middle

Fucking triggered

>> No.7001556

>>7001112
It has no proper introduction, no ingredient list, confusing and bland layout, not horizontally balanced. The content itself seems very basic too.

>> No.7001578

>>7000844
'Prime Rib' is not a cut you fucking assholes, it's a dish. What you actually want is a prime standing rib roast. Your butcher will think so much less of you if you ask him for 'Prime Rib'.

>> No.7001581

>>7001369

Yeah, gets me every time.

>> No.7001586
File: 80 KB, 900x720, adamsandler.jpg [View same] [iqdb] [saucenao] [google]
7001586

>>7001112
This is art.

>> No.7001631

>>7001578
>Your butcher will think so much less of you if you ask him for 'Prime Rib'.

Not really. He'll know exactly what you mean when you tell him you want prime rib. He doesn't give a fuck what you call it, he gets paid either way.

>> No.7001687 [DELETED] 

>>7000844
>real men don't like anything virginy
top cuck m8

>> No.7001753
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7001753

>>7000844
>>7000863

>> No.7002013
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7002013

>> No.7002171

>>7001112

>let the noodles soak for like 30 minutes
>then turn up the heat

What the fuck?

>> No.7002175

>>>ck.booru.org
Now get the fuck out

>> No.7002178

>>7001262
i got a manly concoction for ya RIGHT HERE BABY

>> No.7002191
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7002191

>>7000844
>per-seasoning beef
>40 mins in advance

>> No.7002195

>>7000844
>spreading the stupid doneness-resembles-the-springiness-of-part-of-your-hand myth
>2015

>> No.7002202

>>7001073
the chili in his vertical is absolute garbage though

>> No.7002217

>>7002171

ok anon, I'm going to blow your mind here

making pasta requires you do two things: hydrate the noodles (put water into them) and cook the noodles (heating the starch so that it gelatinizes)

the first thing happens faster in hotter water, but it DOES still happen in cold water. and the second thing only takes a minute or two and a small amount of heat.

so: you can soak pasta for 30 minutes to hydrate it, then cook it by boiling it only very briefly. this awful-looking vertical is, in fact, correct. about the pasta.

>> No.7002231

>>7002217

Ok kid, I'm going to fuck you up right here

The method shown takes unnecessary steps and while it will cook pasta it will take a longer time for the water to even come to a boil thus inevitably overcooking the pasta, there is no way to avoid that if you're using a retarded method. There is absolutely no reason to soak pasta for 30 minutes if you can cook the pasta 3 times faster by just boiling the water first, also as i mentioned before the noodles will not be overcooked.

>> No.7002249

>>7001578
A standing rib roast just means it has the bones connected to the whole, or part of the whole, muscle(s).
You "stand" the meat on the bones as it cooks, as opposed to taking a de-boned prime rib and setting it on a rack in a pan.
If you want a steak from that cut, ask for a ribeye. Either bone in or bone out.
And it's most likely NOT prime grade, but that's what we call it.

>> No.7002276

>>7002217
>>7002231
I'm kind of borderline here. I'd be interested in putting it to test.
I'm not against new ideas in cooking, but I have reservations as it goes against everything I've been taught.

>> No.7002336

>>7001631
Yes, yes I will think less of you. While I do know what you're talking about, you clearly don't, so I don't have to give a shit about how your cut looks. And if I were a major piece of shit, I'd sell you choice priced as prime because you used such fucked up phrasing I could probably get away with it. I never would, but I've met cutters who debated it. If I'm not a major piece of shit, I'll then have to explain that it's probably not gonna be prime and then explain what the difference is between what you're asking for and what you're likely gonna get and then convince you that I'm not scamming you and that it's the same thing you ate in that restaurant or read in that recipe that one time.

Every fucking Christmas man, I've done this hundreds of times, please be specific in what you want.

>> No.7002348

>>7002249
I know what it means, but if you want 'Prime rib' as it's mostly thought of, you want a standing rib roast, those bones are what make the dish. And as far as why you shouldn't call it 'Prime Rib' please see my response >>7002336 I don't have time to have this conversation with every customer, ESPECIALLY around the holidays.

>> No.7002373

>>7000863
>2 am chili
>takes even longer to make

At that point I'd just fall asleep and make breakfast in the morning.

Also
>buying groceries at 2 in the goddamn morning to make said meme meal

>> No.7002378

>>7002276

so do it

pasta costs pennies and you probably have some

it will take you 32 minutes to test this