/ck/ - Food & Cooking

>>19830191
>no oil or butter
You must be blind. That is clearly butter, and the scalloped front handle seems to indicate it's Le Creuset.
>>19830182
Looks like a good pan anon. The trolls here are getting out of hand...As intended.

>>19531591
That's a fair point.
I personally do the same.
I suppose some people grew up with the mentality that condiments are to KILL THE TASTE of the shitty food they were served.
I never had that problem, so I value simple foods for themselves. Sometimes, a bowl of quality rice with nothing more than a little salt is more expressive tastewise than a highly seasoned dish with 20 different elements.
I like both.
>>19531613
IDK... it seems most cultures tend towards accusing others of "All looking the same"--I think it has to be a midwit mind thing, since the differences are apparent to anyone who actually LOOKS at other people.
It prolly doesn't help that women will always wear make-up to homogenize themselves into the current likeness of beauty.

>>19141563
Your (you) anon...
beat me to it.

>>19138818
MSG is not nearly as bad as HFCS, Sneed oils or Glyphosate soaked grains.
Look into glutamine, and don't sweat the small stuff.
>UMAMI condensed
>pic unrelated

>>18936249
Veggie chips and Kale straws?
Sounds kinda cool, really.
truly though, IDK why popcorn WITH butter is a problem.
What's the end goal?
the biggest problem with those chips is the oils they are cooked in.
If you are going Keto, pork rinds.
If it's calorie reduction...
Again WHY are you getting rid of chips?

>>18403947
Ok, anon, I'll set you up with some truth:
Botulism is from an Anaerobic bacteria--in a basic no oxygen environment--there will be none of that unless you for some reason had a dented can in the refridgerator and it exploded all over it.
Maître d'Hôtel butter, a compound butter, is usually mixed with herbs and spices, rolled into alog while soft, then stored in the freezer for months. It's butter though, and WILL pick up pungent flavors from other foods in the fridge--that's why there is almost always a separate butter compartment in them.
just plain garlic butter, in salted butter should last for at least as long as regular butter.
https://www.greatbritishchefs.com/recipes/maitre-d-hotel-butter-recipee
freezer?: indefinitely.
you could also use the ice cube tray method that works well with pesto for this, just put the cubes in a freezer bag,(or 2,) so they don't pick up off smells
hope that helps.