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/ck/ - Food & Cooking

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8329336 No.8329336 [Reply] [Original]

How do I go about getting that "greasy breakfast place" taste in my breakfast foods? Is it a well-seasoned griddle that's the secret? Is it the oil these places use?

>> No.8329343

>>8329336
It's shit a ton of grease and shitty meat. Undercook the taters if it's hash and grate them thick. Eggs should be somehow rubbery all over but still have a pocket of runny egg white.

>> No.8329349

>>8329343
How do they harden the fuck out of my yolk while still having raw whites? I don't get it.

>> No.8329353

>>8329349
cook very briefly on very high heat, I imagine

>> No.8329363

>>8329349

poach them

>> No.8329427

>>8329343
kek.

Sounds like the voice of experience.

>> No.8329634

>>8329353
That would have the opposite effect of what that anon is asking about.

>>8329363
Can Waffle House even serve poached eggs?

>> No.8329690

Seasoned griddles and lard kept liquified on the stove. Also, foods with high fat content. Use a "crisper" or weight on meats. Hash browns are already parcooked.