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/ck/ - Food & Cooking


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13201689 No.13201689 [Reply] [Original]

Remember /ck/, hot roux, cold milk, no lumps.

>> No.13201806

What do I think about Chef John?

>> No.13201827

Yes sir, Mr Chef John

>> No.13201858

Is this chef john from foodwishes dot com?
his daughter is cute

>> No.13201863

>>13201858
isn't that the cooking with laura bitch. She didn't deserve to fucking win anything

>> No.13201908

>>13201689
I can see Chef John being a Mason.

>> No.13202097

>>13201689
Hot oven, cold jew. No lumps

>> No.13202106

>>13201689
i've heard other chefs say the exact opposite. which one is actually true? iirc chef jon also just adds all the milk at once while pretty much every other chef does it incrementally with hot milk. i guess both work so it doesnt matter lol

>> No.13202144

>>13201863
why?
she’s a good cook

>> No.13202154

>>13202144
i've never seen a recipe of hers that looked remarkable. All of them range from mediocre to bad, and the worst part is her cringe fanbase act like she's some kind of cooking god

>> No.13202159

>>13202154
i wanna suck on her fat fucking titties and use the milk for my roux

>> No.13202229
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13202229

so, i just checked out he youtube channel
garbage

standard white lady food

>> No.13202234
File: 200 KB, 1080x1349, 36837260_554586714943908_5120922174542053376_n.jpg [View same] [iqdb] [saucenao] [google]
13202234

>>13202159
But wouldn't the milk fresh from her breasts be too warm for a proper roux?

>> No.13202236

>>13202229
Yeah it's pretty shit.

>> No.13202242

remember, you are the adolf hitler, of your apple fritter

>> No.13202296

You are the Che Guevara of your carbonara.

>> No.13202302

>>13201689
Just sift the flour into the butter and stir frequently. No lumps form at all and none get into your sauce.

>> No.13203321
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13203321

>> No.13203468

>>13202296
You are the Chairman Mao of your xiao long bao
You are the Vladimir Lenin of your beef tendon
You are the Enver Hoxha of your salsa roja

>> No.13203783
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13203783

>>13202159