[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

Search:


View post   

>> No.5126641 [View]
File: 36 KB, 285x285, jaccard.jpg [View same] [iqdb] [saucenao] [google]
5126641

>>5126618

>he doesn't punch holes in his steak
>laughing girls

>> No.5004694 [View]
File: 36 KB, 285x285, Jaccard 15 stainless columns.jpg [View same] [iqdb] [saucenao] [google]
5004694

>>5004678

Jaccard it and pack it in PHS for 2 hours, then sous vide it. After you've done with the sous vide, freeze it with liquid nitrogen, pacojet the frozen block, and make PHS steak sorbet.

>> No.3784192 [View]
File: 36 KB, 285x285, Jaccard 15 stainless columns.jpg [View same] [iqdb] [saucenao] [google]
3784192

High end steakhouses use these.

inb4 durr durr outback. No, even your favorite fancy steakhouse uses these. Deal with it nerds.

Navigation
View posts[+24][+48][+96]