/ck/ - Food & Cooking

>>12610954
That really looks good but shouldn't the celery be a lot more broken down? Everything should be.
I think this is a raw stew Anon, this has a couple of re-heatings with 2+ hours of just-below-simmer before it is perfect IMO.
Or is that bring it out of what you're trying to accomplish here.
Please Anons respond I don't want this discusion to die.
Last time I pulled my carrots and kept the meat and celery braiing until the celery was mostly broken down then I re-introduced the carrots.
Total was about 6-8 hours of cooking or so, this is like halfway through.
Sear, sautee, wine deglaze, braise, separate, braise some more, put back in, braise some more, eat.

>>12506940
>outgrows 'vinegar'
>'grows into' salt
Cholula wrecks the salt balance of almost every dish.
It's ok but Tobasco is clearly better, they use the fermentation process to cure better than Cholula which uses salt to control it.
>>12506982
Never tried.
>>12506854
Every single Tobasco sauce is Paco-tier. That's good by the way, Paco rocks.
>>12506725
>>12506603
>Buh-but I hate saurkraut, it tastes sour!
>Wha-what is fermentation?
>No-no way, how can bacteria develop flavors?
There's no helping some folk.
>>12506518
And here we have a 20-something who just discovered MR steaks. Now he's going to go around on /ck/ claiming scrambled eggs have to be wet and raw, and Tobasco is bad.