/ck/ - Food & Cooking

>>11140808
What foods are highest in carbs? I often fall behind in getting enough of them for my diet without eating a shitload of raw bread or plain rice

>>11141034
Potatoes

>>11141034
>What foods are highest in carbs?
Sugar. Corn syrup. Honey.

>>11140808
>>11141176

proper thread

>>11124441
>>11124441
>>11124441
4th edition here

>>11141226
A picture of Homer Simpson doesn't make it proper because you said so, turbonigger

>>11141229
Technically 5th, 1 edition got burned

>>11141231
I'm the OP

That's not why it's proper, it is because it links to past ones and it has everything else. We need to build it up with some links to some good sites, meet me over there.

>>11141239
>namefagging
>tripfagging
>"I'm the OP" so I own all /sqt/ threads
This thread precedes yours by like 90 minutes, fuck off

>>11141249
>caring about namefags
>thinking it actually matters
My threads so far if you look at each one have been succseful, I've been contributing to each one. Seriously anon, you fuck off.

>>11141283
Literally ONE of those threads made it to bump limit before going into the archive; that was the one that I made. The rest had 60 replies or less. Do you know why? Because you're a fucking 9gag retard who doesn't know how to manage a thread. But fine, the operation is all yours, newfag.

>>11141034
>Pasta
>Vegetables
>Fruits
>Dairy
>Beans
>Candy and junk food (sugar, corn syrup and starches)

i recently bought a leafy green vegetable from a supermarket in the UK, it was sold as "fresh greens" and i don't have a fucking clue what plant it actually is

it looks like a brassica version of romaine lettuce, tough fibrous stem, smells similar to kale or cabbage when cut, according to the packaging it requires cooking, nice when sauteed for a few minutes with a bit of minced garlic

what the hell have i been eating?

>>11140808
I don't have any proof but I have a notion that stainless steel cookware is the best. Is this true?

1. No chemical non-stick coating that we may find out in 20 years causes your balls to shrink and your sons to be born as girls
2. No aluminum
3. Not heavy as fuck like cast iron

Am I missing something?

>>11141602
Doesn't the package say what kind of greens it is?

Here in the states we can buy collard greens, turnip greens, mustard greens, etc. They're labeled. I would think you guys have similar food labeling laws to us, so doesn't it say on the packaging what it is?

If not, post pic.

>>11141618
There's no such concept of "the best" with cookware. Different tools for different jobs.
Generally speaking:
Stainless is good for general purpose use, especially when you want to create fond so you can deglaze and make a pan sauce. It's ideal for saucepans and stockpots.

Nonstick is preferable for foods that stick easily. PTFE works the best of all the options but they do wear out over time (con)

Cast iron is thick and heavy which is good for high heat use and searing. The black color absorbs more heat in the oven for baking.

Copper reacts fast to temperature changes and is good for delicate emulsified sauces.

>1. No chemical non-stick coating
Good for high heat use, not so good for food that sticks easily.
>2. No aluminum
Aluminum is harmless.
>3. Not heavy as fuck like cast iron
Could be a pro or a con depending on what you want. But a proper stainless pan should be every bit as heavy as a CI pan. If your pan is lightweight it's a cheap piece of shit.

>>11141682
>The black color absorbs more heat in the oven for baking.

I think that's light only, not heat.

Great post with a lot of information. I meant the best all-rounder, like best to buy if you could only choose one.

>Aluminum is harmless
In honor of your great informative post I will not respond to this with a brainlet meme.

>>11141649
after some research ive found out they are this
https://en.wikipedia.org/wiki/Spring_greens
maybe they cant label them as spring greens because it isnt spring? i dont know
they look kinda like longer collard greens and are cheaper by weight and the texture is a lot less shitty than kale

>>11141310
Bud, I was asleep likely or not around, I was busy. Now we have 2 threads opened. This is going to be annoying.

>9gag
1. fuck that site
2. Don't fucking assume shit. Thank you tho for making the last thread. Lets not fight and try to help people cook. You and I both know that's the better option here.

I bought some CopperChef pans awhile ago, and they are starting to stick. I've "seasoned" them lately so that shouldn't be a problem. The sticking usually isn't that bad and its super easy to clean if it does get bad, but I'd rather it not stick at all.

>>11141758
>I think that's light only, not heat.
It's both, anon. Read up on the physics of heat section in Modernist Cuisine.

>>11142394
>>I bought a shitty infomercial tier product and it's starting to fail!
Hardly surprising.

>>I've "seasoned them lately"
Seasoning can only be done to carbon steel or cast iron. Whatever goofy crap you did to your "copper chef" pans isn't seasoning.

>>I'd rather it not stick at all
Throw out that copper chef bullshit. Get a teflon nonstick pan. Get T-fal if you're poor. Get Tramontina, Eagleware (aka Alegacy) or other restaurant-supply brand instead if you are not. There's a reason why restaurant kitchens never use ceramic or "copper chef" nonstick--they work fine briefly, then they fucking fail. PTFE is not perfect and you cannot use metal utensils in it but it will maintain its nonstick properties far longer.

>>11142429

Okay. Which page? Where specifically does it say that black stuff absorbs heat better as opposed to light (including infrared, which is what a lot of electric units put out).

I've downloaded the book so please do me a solid and narrow it down.

>>11142435
>How can I fix this pan?
>Throw it away
that's enough autism for one day folks

>>11142429
So I've read it and while it very very occasionally uses heat and light interchangeably, it is clear that the intended thing to be understood is that common heating elements heat things up using infrared light, which is why dark items heat up quicker and it has nothing to do with absorbing heat fast. Just the light energy.

how long do the following last in a fridge if I cook them and vacuum seal them first
chicken
beef
tuna
lamb
pork
bacon

also is it true freezing and microwaving break down nutritional values of food?

>>11141618
You are spot on, stainless steel will do the job for everything.
Non-stick are literally cancerous.
Cast iron is useless apart from a couple of minor applications.
Aluminium causes Alzheimer.

Stainless steel is the only choice.

>>11142649
>An anon who goes outside so infrequently he doesn't even notice the difference between wearing white and black in sunlight
Keep in mind that "light" is a type of electromagnetic radiation that carries energy and therefore heat. Black materials absorb most wavelengths of electromagnetic radiation, white materials reflect most. It's the whole reason they have specific colors.
While not all heat energy when cooking is transferred as EMR (Some is transferred directly as heat energy), there is still a portion that is transferred as EMR, especially in electrical heating elements.

What do you guys use to spice up salads, in addition to dressings of course? Been playing around with nasturtium leaves, pepperoncini and red onion

the last time I made home fries they came out really crispy but still undercooked inside, so I was thinking I'd boil the potatoes first this time, then transfer them to the frying pan to finish cooking and get crispy
what I'm wondering is, should I cube them before or after boiling?
if I do it first, I'm worried they might get soggy or fall apart in the pot, but if I do it afterwards they'll be really hot, and I don't have a cutting board that can handle high temperatures (I knew I should've gone with the bamboo one, but it was three times the price of the plastic one)

>>11144303
Not all heat is light, retard. What part are you not understanding? He said black object absorb heat better.

>>11145420
The majority of the heat in an oven is radiant, aka light, you dumb fucker.

>>11142675
The pan cannot be fixed.

What's the point of wasting time and effort trying to repair junk anyway? Accept the fact you made a dumb purchase and learn from it.

>>11145420
Yes. I already acknowledged that (see >>11142763)

All infrared is heat all heat isn't infrared. All light imparts heat (absorbed better by black object) not all heat is light. Am I wrong in saying not all heat is light?

>>11145436
No, I'm not wrong. Like an induction rangetop works by moving the molecules in the magnetic metal. That is not light, it's kinetic energy. And a cast iron would not heat up faster because it's black. It would heat up the same irrespective of color.

I'm right.

>>11143940
>how long do the following last in a fridge if I cook them and vacuum seal them first
Depends on the temp of your fridge. It also depends on the nature of your ingredients too.

for example, old-school dry cured bacon will keep for months even without a refrigerator. Modern salterwater-injected stuff only keeps a few weeks (there's a date on the package for you).

>>also is it true freezing and microwaving break down nutritional values of food?
Freezing, no.
Microwaving, maybe. Not because of the microwaves themselves, but because the food is being heated. Heat destroys some nutrients. Then again, it also "unlocks" others.

>>11145436
>All infrared is heat all heat isn't infrared
Right.

But the overwhelming majority of the heat in an oven is radiant, aka infared.

There are three kinds of heat flow: conduction (like putting a steak on a hot pan), radiation (aka infared), and convection (a hot fluid, such as air or water, moving around--i.e. dropping some pasta in a pot of boiling water).

An oven does not heat food via conduction. It primarily heats by radiation, and also has convection present (i.e. the hot air inside the oven). Of the two, the radiation is the far more significant one. That's why the color and finish of your cookware affects baking times.

Ever read the instructions on a box of cake or brownie mix? It will have different cooking times depending on the color of your pan.

>>11145456
This is true. I'm not denying it. I didn't start this conversation, after reading "the black color absorbs more heat" by calling anon a retard. I said "I think that's light only, not heat. " (>>11141758) to which an anon said "It's both." Which is wrong (https://www.youtube.com/watch?v=V3y3QoFnqZc))

>>11145467
why do you keep posting if you agree?

Nobody gives a shit about your little sperg misunderstanding.

>>11145517
>I don't care about this conversation I'm not party to.

k

>>11144456
try some fresh or dried fruit

>>11143940
Why the fuck would you vacuum stuff for the fridge, just put them in the freezer

Any type of heating will break down nutrients. Also, reheating precooked food may lead to a rancid flavor/smell