/ck/ - Food & Cooking

>>11768275
Sure, if anon is a complete retard he or she might need that degree of handholding.
I was assuming that anon was not a braindead retard.

>>You can't learn from a book how the egg is supposed to look, how you're supposed to handle it, etc.
lolno.
Jacques Pepin's La Methode and La Technique
Pic related.

>>11742113
>. I suppose that's what you're taught in cooking school, I want that in a book.
Pic related is the standard. It's a culinary school textbook. Like most college textbooks the current edition is expensive but you can buy earlier editions for pennies on the dollar. I've given many of these as gifts, you just can't compete with the value for money.

Other good choices are:
Modernist Cuisine
and
La Methode and La Technique - Jacques Pepin (or the later compilation "Complete Techniques")

>>11706129
>not all pies have an "enclosed pastry crust" dum dum
If you're talking about how people refer to them in casual conversation, I agree with you. But if we're being pedantic, which we should be if we are discussing definitions of words, then I disagree.

>>11706135
Yes. We call those "pies" but that is technically incorrect.

>>11706181
>Only single serving unenclosed pies are tarts.
Nope. Tarts can be large or small, serving size has nothing to do with it. Hell, do a google image search for "tart" and note that most are far larger than single serving.

>>11292715
>I mean more things like chopping, slicing knife skills in general, mixing stuff etc.
Sure. Just google "kitchen knife skills" or "how to cut an ____"

Better yet, get the book "Jacques Pepin's Complete Techniques", or pic related. And don't forget that part of efficient prep is having a sharp knife.

>>11202775
>Btw, there is no need to have thick "seasoning" oil film on you CI pan if you clean it the way I describe it.

Except for the fact that a properly seasoned pan is LESS work to maintain than your silly method, and it doesn't get rancid either. You, for some reason, are doing MORE work for a WORSE product.

>>You are unnecessary complicating things.
You have that backwards. You're the one doing additional, unnecessary, and counterproductive steps.

Educate yourself.

>>11159358
>I'm pretty sure 'A' is usually just called sauteed onions.
Correct.

>>11159366
>>but but muh youtubers
People are idiots, anon. there is no barrier to entry on youtube. Any fool can post/say whatever they like, even if it's wrong.

Check any competent professional, or a culinary school textbook like pic related.
A is sauteed onions.
B is caramelized onions, though I've never heard of it taking 2-3 hours. About 45 min to an hour seems about right based on my experience.

>>11159375
The results are very differnet between the two.
A mainly gets the malliard reaction which tastes savory/umami, and the onions retain their natural moisture.
B cooks most of the water out of the onions (which is why it takes so long), and then the natural sugars caramelize. There is less malliard reaction and more sweetness, and a totally different texture. This method also loses a lot of volume (in other words, it takes multiple cups of raw in order to get a single cup of carmelized).

>>11141645
>Stock is made with bones and broth is made with meat only.
My culinary school textbook disagrees with you. Stock is what you get from simmering some combination of bones, meat, and veggies in water.

Season it and you end up with broth. Stock is an ingredient. Broth is a finished dish on its own, or can be enhanced further to make soup.

>>11066566
Who said anything about Americans?

Ask any chef, or check any pro cookbook like pic related (or the one by Ruhlman posted above) and there is no requirement that a sausage be inside a casing.

>>10921875
Also, this baby right here. This book is not targeted at home cooks, but rather it is a textbook used in cooking schools. Like most college textbooks the current edition is expensive, but prior editions are just as good and cost pennies on the dollar.

It's amazing how much information is in this book. It covers safety, sanitary practices, how to select ingredients, how to hold a knife, how to use all common kitchen gear, how to cut meat, how to prep fruit and veggies, etc. And it contains hundreds of solid recipes. IMHO this belongs on every cook's bookshelf whether you are a noob or advanced. Find somewhere that sells used texbooks (I use Amazon) and snag yourself a copy. The value for money with this book is absolutely insane if you buy a used one.

>>10811995
I have that book. It's not bad, but it's basically a simplified version of pic related.

The Professional Chef is a much better buy IMO.