/ck/ - Food & Cooking

>>11671959
>Oh fucking god boomers and their goddamned salt.

This. My mom literally never added salt to anything she cooked. It was like she had an irrational fear of salt. Her excuse for not salting meatballs was "there's enough salt in the (jar of) sauce."

One time I went home for a visit and decided to cook pork chops with dirty rice and fried okra (the food of my homeland). Her brain nearly exploded because I...salted the fried okra. She actually said "I NEVER would have even thought to salt the okra." Sad.

>>11618354
The thickness of the patty shouldn't matter. You can always sear the outside and then finish cooking via indirect heat. The key is not to overcook the middle by leaving the patty over high heat for too long.

Or you could try reverse searing the patties. Cook them via indirect heat until the middle is nearly done and then finish by searing. Either way, a skilled cook should be able to produce a juicy, seared patty that is still slightly pink in the middle (about medium doneness). Only an unskilled dumbass would produce a dried out patty.

>>11117412
Take a vegetable peeler and cut thin ribbons off the zucchini until you reach the seeds. Let the ribbons dry for a few hours and then saute them in butter with a little minced garlic and some lemon juice. Congratulations, you just made zucchini noodles.

>>10735801
>He tries to make everything as un-fuckable as possible, but that often makes them more complicated than they actually need to be and discourages people from trying at all.

No, it doesn't. Creating idiot-proof recipes is actually very appealing to a lot of people. A large part of AB's fanbase are people who thought cooking was intimidating until they saw how simple the Good Eats recipes were and understood why each step was performed.

In fact, the sous-vide and Instant Pot(TM) movements are each examples of this: it's idiot-proof cooking for people who are too unsure of themselves to use the stovetop like a grown up.

What AB, sous vide, and Instant Pots offer is the safe space of repeatable outcomes regardless of the competency of the cook involved. That's an awfully big value proposition to an awfully big population.

>>10703484
>that's like $30 of asparagus in the shops right now

what's your point? that recipe is meant for entertaining. are your friends not even worth $30 to you? or are some kind of poorfag?

>>10667969
you should add a clip of Babish making that in real life. He had to buy a new waffle iron because Homer's dipshit "recipe" ruined one.

>>10195880
>rice was watery and flavorless as was the chicken

my mom ALWAYS cooked without using salt. She read that salt was bad for you when she was 15 and vowed never to use it in her cooking.

I made fried okra for a family get together when I was 25 (almost 10 years ago) and her comment was "OMG! Anon, I can't believe how good this is! I never would have thought to salt it like that."

She freely admitted to not knowing that fried savory food needs salt. I'm so glad I taught mysellf to cook.

>>9851029
>Adding Cilantro/Coriander to anything.
>>9851036
>Fuck coriander. It's not even a genetic thing, they just have a soapy flavor when you bust into those pods

inferior genetics detected. if you're not putting cilantro on top of your Sichuan hot pot, you are an uncultured swine. Period. End of discussion.

>>9763246
>What is a non retarded way to roast them in the oven?

Use a probe thermometer. Set the oven to 400 F, insert probe into the thickest breast, and don't take the chicken out of the oven until the probe thermometer reads 155 F.

After you take the breasts out of the oven, let them rest until the probe thermometer reaches 165 F. Enjoy your juicy, roasted chicken.

You can add seasonings and shit to the outside of the breast for better flavor, but consider the surface-to-mass ratio of the chicken breasts before you do that. I would start with just salt & pepper on the outside of the breasts while they cook and then make a sauce to apply when served.

>>9681170
kukukukukukuku