/ck/ - Food & Cooking

[Anonymous No.8448481]

>a drizzle of olive oil
>a splash of red wine
>a sprig of thyme

[Anonymous No.8448522]

>>8448481
>a drum of margarine

[Anonymous No.8448548]

>>8448481
>a pinch of salt

[Anonymous No.8448550]

>>8448481
>A squeeze of lemon/lime

[Anonymous No.8448552]

>a knob of butter

[Anonymous No.8448586]

>>8448481
>a heard of bay leaves

[Anonymous No.8448594]

>2 cups of flour, sifted

[Anonymous No.8448605]

>>8448481

>an inch of ginger

[Anonymous No.8448608]

If you don't know what a sprig is, there is no hope for you.

[Anonymous No.8448631]

>>8448481
>A Flock of Seagulls

[Anonymous No.8448634]

>a whisper of saffron

[Anonymous No.8448635]

>>8448481
> a cup of onions

[Anonymous No.8448638]

>>8448608
how many teaspoons is a sprig?

inb4 you have to look it up

[Anonymous No.8448642]

>>8448631

[Anonymous No.8448645]

>A bukkake of broth

[Anonymous No.8448650]

>>8448638

If you're using dried thyme you're doing it wrong.

[Anonymous No.8448663]

>>8448650
dried thyme is literally fine

[Anonymous No.8448667]

>>8448663
"fine" isn't good enough. It should be awesome, not "fine".

Fresh herbs are a lot more flavorful than dried ones.

[Anonymous No.8448668]

>>8448481
>as much as you think you need
>whatever looks good
>to taste

If I knew any of this I wouldn't be reading a recipe.

[Anonymous No.8448673]

>>8448667
it's about the same for thyme, given long enough cooking time

[Anonymous No.8448675]

>An explosion of sprouts

[Anonymous No.8448679]

>>8448668
>to taste

[Anonymous No.8448681]

>>8448481

[Anonymous No.8448697]

>>8448673
>>given long enough cooking time

Well sure, if you cook fresh herbs long enough they do indeed lose their flavor so that would make it closer to the flavorless dust that is dried thyme.

Protip: you're not supposed to cook fresh herbs a long time. That defeats the point of them being fresh in the first place.

[Anonymous No.8448702]

>>8448697
That's retarded
>this fresh ingredient isn't meant to be cooked
i'll have my steak medium, thanks
as long as it isn't frozen, it's fine

[Anonymous No.8448711]

>>8448697
>slow cook stew
>add fresh thyme at the end
thanks for the pro tip

[Anonymous No.8448738]

>until juices run clear

[Anonymous No.8448746]

>a thimble of chicken stock

[Anonymous No.8448756]

>(homemade or store bought)

[Anonymous No.8448771]

>>8448702

I never said it wasn't meant to be cooked anon, I said it wasn't meant to be cooked FOR A LONG TIME.

I was also quite specific regarding HERBS, not food in general.

You might want to work on your reading comp; you're drawing conclusions that simply weren't stated.

[Anonymous No.8448774]

>>8448481
>a gaggle of garlic

[Anonymous No.8448786]

>>8448697
>treating all herbs the same
>giving "pro tips"
>Savory herbs that tend to grow in hot, relatively dry climates— like oregano, for instance—have flavor compounds that are stable at high temperatures and are well contained within the leaf. They have to be, in order to withstand the high temperatures and lack of humidity in their natural environment. With these dried herbs, as long as you cook them for long enough to soften them, the flavor is just as good as with fresh—and they're a whole lot cheaper and more convenient to use.

[Anonymous No.8448944]

yes im so fucking triggered with that..

[Anonymous No.8448956]

>>8448481
>a rasher of bacon
>a squib of cum

[Anonymous No.8448962]

It's weird to see little memers from /tv/ and /mu/ try to make /ck/ their new epic board.

[Anonymous No.8449874]

>>8448738
>visiting girlfriend's family over Christmas holidays
>get roped into cooking Christmas dinner
>didn't bring my probe thermometer
>have to stab the turkey with a knife to see the "juices"

fuck me man, that shit is so dumb

[Anonymous No.8449908]

>>8448962
you can thank clover for bringing those people here