/ck/ - Food & Cooking

>>18327730
>bacon DRIPPING grease
normally pat your bacon dry with paper towels do you bud?

pathetic

cooking isn't about spices, it's about technique, fresh ingredients, not overcooking things, and using enough salt.

americans love japanese food because it's sweet and bland

the actual focus on the cuisine is on execution and ingredient quality but neither of those things happen for them

>>16605816
>you can show off your skill in front of her.
>>16605604
>Is a wok mandatory for a stir fry?

>show off his skill

>>16586502
>In fact it's very healthy

This is the major misconception Tofu in the west faces. The best tofu dishes are not healthy.
They're
>fried tofu
tofu is delicious fried as a snack with a dipping sauce but it's fucking fried
>mapo tofu
The single most famous tofu dish
swimming in a sea of chilli oil and pork fat and pork mince
>fried rice/ noodles (pad thai etc)
always made better with the addition of tofu, better yet, fried tofu, also, very oily dishes


The last two bring up the other contradiction. That tofu is some 'vegetarian' food. Actually a lot of great tofu dishes (or it's use in Japanese cuisine) are alongside meat/fish.

Japanese food and culinary ethos is genuinely great but most of the people who defend it here are absolute babby palette weebs who like it purely for being sweet and bland.

Retardation, the thread.

>>12706185
absolutely delusional palatelet

i like that one which tastes like soy sauce, mirin and dashi

>>12573885
>British whitetoids rule India, and create a bland shitty, mass processed, white boy version of their food using french technique
>Whiteoids introduce this 'curry' to the Japanese navy in the late 19th century
>Japanese navy adapts this slop to make it even worse and more bland
>American mutts annihalate Japan and turn their people into effeminate cowards
>Childish feminine escapism, anime, reaches round back to America and brings with it the special needs class, chinese whispers version of curry
>Amerishart on /ck/ finds 'authentic' american recipe for the the american version of the japanese version of the british version of the french version of authentic Indian food
>his 5 year old has good sense and rejects it

Vegans and Anti-vegans are equally obnoxious

>>12562771
Japanese food is very appealing to babby tier palates because it's sweet and bland
But the core ethos of better Japanese food, which is, high quality fresh ingredients treated simply, is highly sophisticated and the basis of many great cuisines. It's even in Chinese cooking, for dishes like steamed fish or white cut chicken. That's really the lesser known side of Chinese cooking, delicate flavours, finesse, and expensive ingredients. Not slop. Peking duck is incredible but it's still very much inline with the punchy big flavours, sweetness, and overcooking things people know and love. It's not refined and if it's been hanging all day in a window it's certainly not sophisticated.

It's still like takeout tier.
Pick something else to act superior about anon.

>>12562266
Chinese soy sauce that i've tried like Pearl River just tastes far less refined. Straight up not good enough to use as a condiment, and I don't see the point in cooking with it either.

Dark chinese soy sauce is worth buying though. It's milder, thicker, somewhat sweet, less salty and has a deeper colour. So it can really add extra depth and colour to richer meat dishes. Although i still use kikkoman or yamasa for the majority of the flavour, and just add a little dark soy, generally at the end.

Regular kikkoman or yamasa counts as 'dark' soy to nips, even though it's more akin to chinese light soy sauce. Which is a bit confusing. I've never tried 'light' jap soy sauce and i imagine it's a pretty subtle and mild sauce which would get lost in chinese cooking or is best as a condiment. The japanese kind of 'bring garlic into the room while you're cooking then throw it away' ethos soy sauce.

If you want the punchier chinese-esque flavours in food, instead of their soy sauce, get some shaoxiang wine, chiankiang vinegar, doubanjiang (fermented chilli bean paste) and hoisin and oyster sauce and use those instead with kikkoman. Lots of local chinese places to me use Kikkoman. Although possibly what you get in presumably murrica is different to what we get in NZ. Also everyone saying low sodium or tamari is just a baka gajin health retard

>versatile king oils
Rice Bran
Peanut

>meme flavours but genuinely delicious
duck fat
goose fat
ghee

>based and flavourpilled seasonings
sesame oil
butter
lao gan ma
expensive olive oil

>retarded meme oils
avocado
coconut
bacon grease
lard
shortening
tallow

>gutter oil poorfag tier
olive oil
canola oil
'vegetable' oil
aerosol of any kind

>>12440779
japs love boiling beef, sukiyaki is their national pride

>>12435653
let me run it down for you then
the older chinese people who don't speak english say panda express tastes good when they try it

the whingy american chink millenials cry that it isn't 'authentic' and tastes terrible

>>12251327
okay lad

>>12241945
>>>/a/187595085
>So... he finally had some pizza yesterday night. But why is he eating leaves again? Why do Italians like to eat leaves?

fuck off weeb

anti-vegans and vegans will both burn in hell

Benriner Mandoline
a legit Microplane

those are two of my favourite kitchen utensils
i think from japan & murrica respectively

>>12192766
necessity is the mother of invention anon and all cuisines are based on arbitrary limitations plus asian food is just in general based as fuck and i would never watch any of those cunts but ive got mad respect if they can travel and make money memeing zoomers with videos
im jealous infact

>boil beef (sukiyaki). That's one of your national dishes. Boil. Beef.
>everything tastes the same and is seasoned with mirin, soy sauce, and dashi
>put noodles in a hot dog bun and cover them in mayonaise (yakisoba pan), also very popular
>eat live seafood
>spend 10 years learning to cook rice
>despite spending thousands of years raping and stealing from china and korea, never learn about chilli, all food is bland and sweet, basically japanese food is suited for people with children's palettes
>go to extremely autistic lengths for no reason with just about everything
>fancy formal cuisine consists of putting terrible dishes in thousands of tiny little bowls and wearing dresses while you eat it - oh look, a little dish of braised radish! some raw tofu! how exciting, i can't wait for the other thousand little terrible dishes which are going to cost me a fortune!
>if you're drinking there will probably be organs
>curry is literally a bastardisation of british army rations and no one has every thought to improve it with fresh spices or aromatics or borrowing from a good cuisine
>but they will steal garbage and make it worse 'hamburgah' - no bread of course just a sweet slightly salty sauce
>if you do get bread it's going to be airy and sweet, again, for children
>snot beans, natto, horse meat, whale meat, semen, all delicacies

sugoi!

https://www.seriouseats.com/2017/05/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety.html

This is a great write-up on just what 'sushi-grade' means and how to navigate it.

>>12101985
no, haute cuisine is based
kaiseki is just centuries of unchecked autism