/ck/ - Food & Cooking

>>8316150
I doubt just leaving the cream out to sit will do much good. If anything it will make it taste a bit gross, assuming you're using pasteurized cream. You need to inoculate it with a lactobacillus culture. Raw, unpasteurized cream might undergo some not-gross type fermentation even without an added culture and be alright. Pasteurized products will just spoil because the pasteurization will have killed the good strains of bacteria that would otherwise naturally start fermenting the milk. I used to drink most of my milk raw and I can say the difference between soured raw milk and soured pasteurized milk is really like night and day, the former being sort of "pleasantly sour" and still edible and the latter being just disgusting.

I don't know what exactly they use to inoculate the cream with when they make butter industrially, but you could probably make do with any old fermented milk product, like yogurt. Try mixing a small part of yogurt or some other type of fermented milk product into the cream, then keep it warm for some time (look up the exact process for that type of milk product) and churn it to butter like you usually would.

Have this picture of a not-smug anime girl as amends.
t: smug butter anon

By far the best method, one-sided frying:

>remove the skin
>place skin side up on a very hot cast iron skillet with a good amount of oil or clarified butter
>fry for 1-3 minutes over the stove
>put in a 250 C oven under the broiler for 10-15 minutes more
>remove from the oven and detach from the skillet with a thin metal spatula
>turn over on a plate and garnish with a sauce, a glaze or whatever

The cooking times will wary depending on your equipment and the thickness of the fillet. Some trial and error is required. If you did this correctly you'll have a fillet that's perfectly browned and crispy on one side (the pretty side) and soft and succulent on the other. The idea is to not flip the fillet at all, so the bottom stays soft and you have only a minimal layer of overcooked fish. Frying the one side for a long time also produces a very strong crunch, much crispier than you could achieve by frying the skin.

This is one case where a well-seasoned cast iron skillet is a godsend, because you want something that can take a lot of heat but is also relatively non-stick, so you can detach the fillet from the pan without making a mess of it.

Meat (or meat substitute) on bread.

A hamburger is just meat between two slices of bread. A hot dog is the same, but turned sideways. Pizza is sauce, plus typically some kind of meat, on bread baked in an oven. A burrito is meat inside a rolled up bread. Nachos are thin pieces of dry bread that you scoop up a meat sauce with. All the best foods are bread plus meat or something else savory, no matter the cuisine.

Even the best vegetarian and vegan foods follow the same formula, except with the meat being replaced with some kind of brown mush made from various pulses. Hummus is chickpea mush typically scooped up with pita, naan or other flatbread. Likewise with a multitude of Indian curries eaten with roti or paratha.

There's really no reason for other types of food to exist, as this is the ultimate food - the culinary equivalent of the monomyth. Food has been solved.

>>7460231
Impress her by seducing your boss and calling him daddy as he fucks your boipussy. This will both show her that you share common interests and unambiguously communicates that you would like to do the same to her. She will also be impressed by how confident you feel in your heterosexuality. She is sure to fall for you.

>>6474961
I wish you the best anon.

>>6385205
Hey Bubble, you're great. Keep up the good work m8.

>>6183705
I like your style.

>>5014627
It is. I haven't been eating properly today, so I'm emptying everything in the fridge into the frying pan. Two ryynäri's, three herkkusienis and one medium sipuli, a bit of peuranpaisti, a few spoons of rosolli, and a pair of pottus. Plus some kalja.