/ck/ - Food & Cooking

Cordon Bleu cooking, idiot.

>>13710840
you use whatever is available

they use butter in place of liquids in their breads iirc

>>13710840

I understand it originally depended on where in France you are. Nowadays everyone everywhere cooks in olive oil because the celeb chefs told them to.

Butter burning and causing off flavor isnt fun so olive oil tends to win
Even if you do cook with butter they tell you to use olive oil so it wont burn, so why bother. just oil

>>13710845
This. The observation that the French cook with large amounts of butter was made by the likes of Julia Childs in relation to cordon bleu cooking, not everyday cooking.

>>13710840
That looks like a filled Doomsday Machine from the original Star Trek

>>13710903
Child not Childs, remember that she was an OSS secret agent during WW II.

>>13710840
>So what's the truth?
you're a fag

>>13710840
>cooking with butter in the north
>cooking with olive oil in the south

Here's the truth.

>>13711632

>>13711632
Reality :
>cooking everywhere with olive oil except for specific dishes

>>13711637
you are wrong, no offense.

As a kraut, I love visiting the Provence in august and buying olive oil of the highest quality. i could drink that shit. shoutout to my freres!

>>13711642
So tu cuisines tout au beurre bonjour ton cancer. Personne fait ça, même dans le nord. Le beurre c'est pas fait pour griller.

>>13711648
On ne parle pas de santé là, on parle de cuisine. De plus, si tu ne sais pas cuisiner au beurre sans le brûler, peut être que le problème ne vient pas du beurre. Autre chose ?

>>13711657
>Autre chose
Oui je pense que c'est ta maman qui cuisine a la maison.

Easy answer France is at the crossroad of several culinary traditions. You have wine and olive oil in the South, butter and cider in the West and unsalted butter or lard and beer in the North and East.
Lines have blurred a bit but it's still mostly true

>>13710840
I hate this olive oil meme. In the north of France we cook everything with a shit ton of butter.

>>13711919
I bet it's unsalted yikes

>>13710900
Salted butter tastes better than olive oil. If you want to preserve the food’s flavor olive oil makes sense. For something cheap like a fried egg, it’s way better cooked in butter.

>>13710900
>why bother
because olive oil taste like shit

>>13710900
olive oil, extra virgin in particular isn't so good for high temperature

>>13711926
>>13711932
Salted butter is just for preservation. Useful in the US, where it's harder to get fresh products.
It's bad for taste. If you want something to be saltier, you can always add salt, but you can't take salt out.

Northern Europe doesn't grow olives, so we use butter. Olives grow in southern Europe, so they use olive oil. France spans across the south and north, so they use both.

>>13710840

Traditional french cooking is essentially food-flavoured butter. Butter this butter that. The historical french chefs would be proud and awed by modern american culinary creations.

As for olive oil, the olive oil industry lobbied and advertised the everloving shit out of themselves (easy to do when it's majority mob controlled) and now obnoxious and pretentious people think you need to put olive oil in virtually everything, because it's the "quality oil". It's one thing when cultures from olive-rich regions have a taste for local produce, that's normal, but most people who espouse the stuff haven't even tasted proper olive oil. the majority of the stuff on international shelves is intentionally cut with cheaper oils and sold rancid, and thanks to extra virgin's terrible shelf life, the stuff that's not intentionally bad will usually be bad by the time you buy it anyway. they can get away with it because of idiots who aren't buying it for the taste or quality, so who cares if they sell a little bad oil? The delicious taste of plasticine!

>>13711991
>Salted butter is just for preservation
That's a meme, rock-salt butter is superior in every ways

>>13710840
The french invented margarine but it was originally made of beef tallow not industrial agriculture waste products like it is today.

>>13712022
No, that's the actual reason. Just add rock-salt to your dish, there's zero reason to add it to the butter.

>>13711991
If I'm buying farm fresh butter, i'm buying salted because fuck adding salt to EVERYTHING.

I have no problems using unsalted butter if that's what i have, but im not gonna specifically buy it.


And it's not added to preserve anything, the butter i get is made on the same day regardless of if it's salted or unsalted.

>>13712079
Not exactly difficult to add salt to something, I prefer to have control over what I'm doing.

It is added to preserve. Americans have just grown used to it, so now they even add it to fresh products.

>>13711731
Effectivement, ma maman cuisine quand elle me reçoit. Avec du beurre, et beaucoup de crème. Ne sois pas jaloux camarade.

>>13710888
only americans put butter in bread.

>>13711967
Which thankfully is why nobody cooks with extra virgin olive oil. Olive oil is perfectly fine at high temps, just shouldn’t be used to deep fry anything with

>>13711967
For some reason theres like 10 brands of estra virgin olive oil for 1 mild/neutral olive oil thats better for frying.

>>13712100
This is not about americans, do you salt tour buttered toasts?

The French fucking love dairy. I think it's some kind of "getting back to your roots" nationalistic thing. Of course they don't cook everything in butter, but they love butter, cheese, and yogurt (the French love yogurt). They have some of the best bread and cheese in the world, but they still butter the bread before adding cheese to it.

>>13712100
>but I can salt my own butter!
Do you think that we don’t have unsalted butter or something?
Are you going to salt your frying pan after you put the butter in?

>>13711940
not all olive oils taste the same though. that's like drinking one overextracted cup of shit and declaring all coffee sucks

>>13711632
Also cooking with duckfat in the soutwest

>>13712268
No.

>>13712288
Why does the salt need to go in the butter? I'm cooking something with the butter, and if I think it needs salt, I can toss some on.
Unless you're eating a stick of butter, there's no reason to salt the butter itself.

>>13712437
Because butter tastes better with salt duh

>>13712437
>Why does the salt need to go in the butter?
It's for when you're using butter as a condiment, not for cooking. On a side note, I spent some time in Bretagne and was told that they invented salted butter and that it's the only place in the world you can get it, so I don't really understand everyone saying that the North only uses unsalted butter. From my limited experience they think that they literally invented salted butter.

>>13712471
Sure, if you plan to eat a stick of butter, eat a salted one.

>>13710840
French here.
Just like many other places in the world, your average French doesn’t know how to cook anymore. And they got memed into thinking butter=bad.
My family is from Normandy so we still use a lot and I really mean a lot, of butter.

>>13712288
>>13712079
>>13712022
you people are literally retarded.

you buy unsalted butter so you can use it in multiple different things and adjust the salt content yourself. salted butter isn't better or worse given the same freshness, but it's less versatile. you can salt your own butter if you want. it might save you like two seconds buying salted butter if you eat a lot of butter with bread or whatever, but it's obviously not the *superior option*. what you're saying amounts to the same thing as claiming pre-marinated steaks are better than an unprepared cut of meat, or garlic bread is better than bread. maybe you like the marinade or the garlic, but a cook who actually cooks their food will add all that shit themselves and it will be better for it

>>13712542
There's nothing better than fresh bread with butter, why would you eat a "stick" of it

>>13712637
I don't want salt on bread.

WTF is wrong with cooking with olive oil?
You're supposed to use only what is necessary for the task at hand. You use oil for high heat applications. You use butter for low heat high flavor applications.
Not everyone is a fucking stereotype faggot. French people are people too, so they're going to cook using whatever fats they want.

>>13712699
>french people are people too

>>13712687
You're barely human

>>13712764
Degeneracy. Then again, American bread barely counts as such, so who even knows.

>>13712564
There is NOTHING i wouldn't add salt to, if it needs MORE salt, i add salt on top of the salted butter.

I have NEVER run into a situation where using salted butter RUINED my dish.

>>13712100
>It is added to preserve
Not really, when salt was added for preservative reasons it made up a much larger % of the total volume in the butter than we have in salted butter these days.

It's purely for taste, has literally nothing to do with preserving it these days. If it WERE about preserving butter, you'd need 10x the amount and it would taste VASTLY different.

Modern salted butter is 1-2% salt. Ancient butter that used salt to preserve it, was 15-20% salt by volume.

>>13713021
Did you read the rest of the sentence?

>>13713169
It's nowhere near enough butter to preserve, so no that's not why it's added.

It's standard in ALL butter across the developed world. It might be a bit more prevalent in the US than in europe, but even in europe you can find butter both salted and unsalted in every single grocery store.

And none of these people are adding salt to preserve it.

>>13713183
Salted butter is a niche product in Europe, and its salt contents are generally only around 0.5%.

The point of adding salt to butter was to preserve it. People got used to it, now it's a thing.

>>13713219
>niche product in Europe
Not where it counts

>>13713219
maybe eastern europe

>>13713274
Never been past Poland, so no idea what they do.

>>13710845
What is that?

>>13713288
I have. It was pretty good.

>>13713431
Open up a book, nigger

>>13711991
>Useful in the US, where it's harder to get fresh products.
Nigga wut

>>13713611
he's just a seething eurotard, feel free to ignore.

>>13713583
I'm not going to buy a book on french culture right now, if you told me it might be quicker.

>>13710840

>>13711011
that's an impressive find

>>13713010
You know what I think this is actually true for me I cant recall ever having a disaster in the kitchen from using salted butter

>>13711011
Go to bed, Mike

>>13711644
Do you have to conciously surpress your invasion.exe programming when you cross the border?

>>13710900
>what is ghee
ghee is the superior oil

>>13714959
Ghee is an Indian shit.
In the west we use clarified butter.

>>13713632
It's true though that fresh products can be hard to come in certain areas of the US

>>13710840
Northern french and haute cuisine is what came to america after ww2. for whatever reason the idea still sticks. americans arent great at geography and dont realize southern france is mediterranean.

>>13715320
Besides fresh ocean fish in the mid west, I can't really think of much, and you can easily fix that if you're willing to pay to overnight or same-day ship the fish in from the coast.

>>13715333
American veggies are awful and can't be decently described as being "fresh"

>>13715334
That's absurd and simply untrue.

Maybe some region specific or climate specific niche veggies, but the standard run of the mill veggies? Come on.

You're either an actual retard, or you're simply LARPing and have no actual experience.

>>13715340
enjoy your chemicals bro

>>13715345
The US is one of the largest producers and exporters of fruits and vegetables (around $40B a year exported)
Yet somehow American grocery stores according to you are simply unable to stock quality veggies.

Cool story

>>13710840
Robuchon

>>13715354
yes they export them but it doesn't mean that they have qualities other than glowing in the dark.
In my experience they're closer to plastic than to organic life but hey it's just my opinion.

>>13715368
Yea clearly you're a seething eurotard as I said hours ago.

>>13715372
Why are we allowing americans in butter threads already?

>>13711657
why do you use on and not je

>>13712192
Apprend à utiliser autre chose qu'un micro onde et on en reparle ok?

>>13715379
try keeping them out. shoving blocks of butter down their fat gullets is an american pastime

>>13713684
what is google?

>>13713219
>Salted butter is a niche product in Europe
HAHAHA, OH WOW

>>13714407
That chart is appallingly inaccurate.

>>13710840
I'm French, it depends on what you're cooking, and it depends on people.

When I make myself a steak, it's butter, when it's poultry, fish, or grilled vegetables, it's olive oil, when it's an egg, it's sunflower oil, when it's crepes, it can be butter or sunflower depending on the mood, and when it comes to potatoes, it's always goose or duck fat. But that's just me, others will have different habits.

Now just because we use butter doesn't mean we put a ton of it, we put what is necessary, nothing more, nothing less.

>>13713219
>Salted butter is a niche product in Europe, and its salt contents are generally only around 0.5%.
Got literally ANY source on that?

>>13710840
I sometimes cook with butter, I didn't know it was against the law. thank you American world police for correcting my behavior.

>>13713021
Salt is a preservative. Salted butter lasts longer on the shelf. It's just a fact. Ancient butter has nothing to do with this and you really shouldn't trust anything out of that kike ragusea which I presume you watched.

>>13714407
>Wine
>Brittany/Normandy

>>13716194
>kike
Typical unsalted butter eater behaviour

>>13710840
Norf: Butter
Souf: Olive Oil
Simple as

>>13710888
Brioche (which is not Bread by any means) has Butter, but nowhere close to the same quantity of water in bread.