/ck/ - Food & Cooking

>>14806510
I only add it if my sauce got too thicc.

Throwing a fit whenever fish and cheese mix

So starch doesn't exist or affect food at all?

>>14806517
Fair enough but regular water thins the same.
>>14806527
Did I fucking say that? No. I said adding pasta water to sauce doesn't do shit that normal water won't. But every dumbass on here acts like it's some golden amazing secret to a good pasta sauce. Fuck them. Pour it out.

>>14806557
What is the difference between regular water and pasta water? Pasta water is starchy. So if you try to deny that pasta water doesn't help with the final product then you're just choosing to be ignorant of basic food science. Seethe, cope, dilate, have sex, post wrist, and then kys.

>>14806510
>You shouldn't use garlic/onion powder bro. Don't you know fresh garlic/onion is better?
Anyone who says this is a fucking idiot. If you think powders and fresh ingredients are interchangeable you have no clue what you're talking about. Different tools for different jobs.

>>14806557
If you bought a quality pasta you would know that the water is almost milky when it finishes cooking. You add that to the pasta sauce with the pasta and then cook it all together while stirring until the sauce has the consistency you want. The extra starch gives the sauce a more silky and smooth texture. Learn something instead of sperging out maybe. You'll be happier.

I'm just here to say I'm stingy so I use just enough water to not need to strain it when cooking.
Yes it tastes good, yes it's texture is terrible, yes I'm being a Jew about it. Fuck you water is expensive

>>14806557
>Did I fucking say that?
You implied it retard

>>14806510
The cooking liquid can help to provide a bit of starch to your sauce, and it's also handy since it's hot and ready to go.

Some idiots act like it's precious, I agree, but it has its uses depending on what you're making.

>>14806521
It's a bad combination, but to each its own, I guess.

>>14806602
Garlic and onion powder are nice for certain things like rubs or dredges, but they shouldn't be use in, say, a stir-fry or something like that.

>no change to flavour
yes
>no change to consistency
no
it's a thickener

>>14806659
>bad combo
ah so that's why cream cheese and salmon are the most common sushi rolls on the planet
the midwest didn't actually make tuna bakes
indians don't really enjoy paneer fish cakes
korea's obssession with cheese
i can go on
fish and cheese is a perfectly valid combination, and what's even better, a MASSIVE pleb filter

>>14806683
It doesn't work well from an Italian or French standpoint - strong fish and potent cheese - smelt and butyric acid is a solid recipe for hot garbage.

That said, cod with a lemon-heavy tomato sauce and a bit of hard cheese like pecorino is pretty god damned alright.

>>14806659
Yeah obviously. But there is a legion of retards on the internet that like to pretend to be superior for not using garlic powder as if it has absolutely no culinary use whatsoever.

>>14806732
you've never put parm on your tomato deenz before?

>>14806747
canned deenz go stright into my face 99% of the time, but fresh deenz could easily swap in for cod with the sour-tomato-cheese thing, especially with a bit of hot pepper.

>>14806735
I can't really think of a use for it besides maybe putting it in pizza dough? Otherwise there's just objectively no situation where fresh isn't better.

>>14806683
Cream cheese isn't actually a cheese, it's a processed milk spread.

Think about tuna melts, made with American Singles. Again, not a real cheese.

We are, obviously, talking about real cheeses.

Imagine adding pecorino to salmon or gorgonzola to anchovie.

>>14806771
Fresh is better in pizza dough if you dehydrate it and grind it first.

>>14806773
tuna bake is a casserole and not a sandwich
>hurrrrr muh Real Cheese
Rogue River Creamery says hi
Also see >>14806747
please go back to redd¡t

>>14806773
>ignores the other cultures just to cry about americans
seriously go back
t. Canuck

>>14806773
gorgonzola, anchovie, speck and melon in a pickled cherry bomb.

Pecorino and potato coated salmon with dill and bearnaise.

>>14806789
Check your paranoia.

Cream cheese sushi is eaten all over the world.

>>14806792
>Pecorino and potato coated salmon with dill and bearnaise.
anon please i can only drool so much

>>14806801
>deliberately ignores India and Korea
>pretends it was just about the westernized sushi
ok

>>14806510
>t. guy who has only made blue box

>>14806803
it works in an oven, but if you're confident enough in your potato-cheese-coating/batter, deep frying this is really the way to go.

>>14806807
I don't know much about Indian food in general, m8, so I can't comment on what they do. From what I've seen, paneer is a type of firm ricotta, and personally I don't think it would work with fish, at least for my taste.

Korea doesn't have much of an original food culture other than kimchi. Most of what they eat is a version of something Chinese or Japanese, which makes sense given their history. Their recent love of cheese is a result of the cultural exchange that happened after the war, and it really exploded in less than 20 years, I would say... So obviously they are going through a process of taking in certain non-traditional foods and applying them to their dishes, even if the result is terrible.

>>14806803
>Pecorino and potato coated salmon
How do you coat salmon with potato? Honest question. I don't understand it. Are we talking chips?

>>14806510
>wasting fresh water in a kitchen
You could never be a pirate
Seriously though, wasting anything in a kitchen should be punishable by death

>>14806807
I don't know much about Indian food in general, m8, so I can't comment on what they do. From what I've seen, paneer is a type of firm ricotta, and personally I don't think it would work with fish, at least for my taste.

Korea doesn't have much of an original food culture other than kimchi. Most of what they eat is a version of something Chinese or Japanese, which makes sense given their history. Their recent love of cheese is a result of the cultural exchange that happened after the war, and it really exploded in the last 20 years, I would say... So obviously they are going through a process of taking in certain non-traditional foods and applying them to their dishes, even if the result is terrible.

>>14806643
Me, too. I also don't leave it on a full rolling boil. Simmer works just as well.

>>14806845
not sure, let's hope anon explains
>chips
i had fried fish encrusted in a batter made from crushed Misa Vickie's salt and vinegar once
was insanely good

>>14806845
Mash usually. You can do very thin slices, soaked in cold water with a bit of base added to help you fold them around the fish, but that's harder. I save the slices for small groups, and the mash for larger ones.

>>14806771
>there's just objectively no situation where fresh isn't better
There is if I don't want fresh garlic flavor. Garlic power and fresh garlic taste completely different. The point I'm trying to make is that you should just buy one and not the other, because they are used for different purposes.

>>14806602
Basic bitch lazy American detected.

>>14807160
But I use both.

>>14806659
>It's a bad combination
The only time I will combine the 2 is if I'm making a smoked fish pie which you top with grated cheese before baking, and occasionally I'll put a slice of cheese on a fish sandwich so it melts on top of the crumbed fillet.

>>14806683
>ah so that's why cream cheese and salmon are the most common sushi rolls on the planet
You mean Salmon and avocado?

>>14806846
>Seriously though, wasting anything in a kitchen should be punishable by death
My mum will save a tablespoon of dressing, a tablespoon of sauce etc. On more than once occasion I've cleared the fridge out of little amounts of condiments that have sat there for months and become moldy. I've filled baskets and buckets with jars I've cleared out from the fridge.

>>14807210
So your mom is autistic and never diagnosed?

>>14807254
She procrastinates on such a high level she has ascended into the fourth dimension. She saves the oil from sundried tomatoes to make balsamic vinaigrette but then never gets around to it. It takes her like an hour to do the dishes. She'll start them and get about 3/4 of the way through then feel like she's made good progress or some shit then fuck off and do something else for a half hour then come back to the dishes.

>>14806673
>adding water to a sauce will make it thicker

>>14807339
He’s retarded but what he’s trying to say is that the starchy water is a better way to modify the soup thickness than regular water because the starches are a thickener

>>14807357
just reduce the sauce more

>>14806658
You run your fucking mouth a lot. You got a girlfriend?

>>14807339
>>14807357
>>14807368
Sauce? My mistake. I was talking about fattening up your mum. I like 'em chunky.

>>14806510
i know this is bait and you're not really this stupid but, adding the water to aglio olio e peperoncino is the difference between having pasta with flavored oil vs having pasta with sauce

>>14807339
Cornstarch slurry would like a word with you - actual retard.

Fish and cheese don't go together.

>>14807401
Good luck, I can barely get her to eat a few grains of rice

>>14807368
reduce the sauce more? if my sauce is chilli flakes, garlic and olive oil there is no sauce to reduce until I add the starchy water. next you'll be telling us to skip the egg yolk in hollandaise and just reduce it more.

>>14806849
>my taste is objectively good, those cultures are weird and wrong eating thing i don'tr like.
Off yourself.

>>14807402
All in your head, schizo.

>>14807422
The concentration of starch in that is far higher than fucking pasta water

>>14807425
Fact

>>14807447
we're talking about tomato sauce

if you have tomato in your sauce, its primarily water

Also, that's not how emulsification works

>>14807487
The water makes no difference, you have complete control over how much water is in the finished product just by letting it simmer longer. The addition of starch is what matters.

>>14807492
Yes it fucking is how emulsification works! basic science
oil: olive oil
emulsifier: pasta starch
water: pasta water

Also, tomato sauce was not specified

>>14807487
>>14807425
you retards realize anchovies on pizza is one of the most classic combos that exist right?

>>14807513
>The water makes no difference, you have complete control over how much water is in the finished product just by letting it simmer longer.
The water makes it thinner desu, and every tomato sauce is primarily water. So if you want to make a thicker sauce, all you need to do is simmer it for longer/higher my friend

>>14807160
they taste different, sometimes i use both fresh and dried

>>14807569
This, if you are making a batter or any kind of dough there is a large difference Between using raw garlic and garlic powder, for example, there are something that just required powders.

>>14807579
i sometimes use the powder to dry up my pizza if its to greasy, it absorbs the cheese and pepperoni grease and really boosts the flavor

>>14806643
Since when is water expensive? Do you live in the desert or something?

>>14807737
some people have to buy bottled water due to ground water contamination, if you're filling a large pot it could take two gallons, that shit starts to add up plus its a pain in the ass to lug home a weeks worth of water especially if you have a large family. I was carrying in like 30 gallons a week, shit got old quick

>>14807774
Damn, that sucks. I kinda always forget that not every place has amazing tap water.

>>14807398
Well, no. I just fuck yours. And your mom.

>>14806510
You're literally adding starch to the sauce. It's the same as adding flour. It will thicken the sauce.

>>14806773
I've had a few crumbed fish fillets that use parmesan. It's not bad (not amazing either).

>>14806510
>mom thinks fats of all kind are unhealthy, even olive oil
>thinks a tiny bit of salt will kill her
>somehow the chocolate bars inbetween meals won't
>only cooks rice in bags because it's supposed to reduce toxic elements (you ditch the rice water afterwards), but yes, heating plastic to a boiling point for several minutes is healthier for sure
I could go on, we usually get along just fine, but I swear we live in two different worlds when cooking together

>>14806510
That op isnt a fag.

>>14806510
>noooo you can't mix milks with citrus when you eat. You stomach will explode!!!!

>you can't eat frozen tendies you have to cook them
Oh I'M SORRY. I didn't know everyone else had such WEAK TEETH

Same w salt and oil. Makes no difference

>>14808037
huh, bowl of cereal and a tall glass of OJ is the quintessential American breakfast

>>14807737
California is a desert anon, and expensive to live in disregarding the desert part

>>14806510
Of course if you're boiling two servings of macaroni in 10 gallons of water there's not going to be enough starch to make any difference, dum dum.

>>14808037
who ever said that

>>14808578
A boomer, probably.

When I was a kid, my mom told me I couldn't drink milk after eating a mango because it would give me indigestion.

>>14806510
Don't have to but it helps with tomato sauces.

>>14806602
I'd like to hear your stance on when to use powdered. I know when to use fresh, but I've been using the powders interchangeably with its fresh counterpart.

You get salmonella if you eat raw chicken.

>>14808591
that's possibly true, the milk slows digestion and your body releases different types/strength of stomach acid for different foods so it's not unreasonable to assume that combination might work well together, not to says everybody will have a problem with it but some people like you mom might.

>>14808630
here you go >>14807708

>>14808643
as long as you put hot sauce on it you'll be fine

>>14808654
I wouldve never thought about that. Ill give it a try, also read that putting it in the crust would be a good idea in an earlier post.

>>14808630
dry rubs/brines

>>14806613
>buying pasta
ngmi

>>14808684
i tried putting it in the dough but it just made it hard to work with, i do however sprinkle it on top of the crust right before it goes in the over and it seems to stick nicely and make the crust a lot less bland

>>14806659
>he hasn't tried broiled parmesan tilapia

>Msg is bad for you

I have heard this retardation before

>>14808715
I do the same with crust but I do a mixture of fresh chopped garlic and oil and brush it all over the dough and crust before adding the sauce. Learned that from pieology.

>>14808715
>crust a lot less bland
how long are you fermenting the dough? If you have the willpower, let the dough sit in the fridge for 3 days minimum. You'll get serious natural flavor.

>>14808785
It is.

>>14806683
>ah so that's why cream cheese and salmon are the most common sushi rolls on the planet
I'm laughing at you from Tokyo.

>>14808804
if i'm trying to impress someone i do a proper hand kneed and let it sit over night, but if i just want some pizza i cheat and use a bread machine to make the dough (takes a hour and a half) but comes out i'd say 70% as good as proper dough, but it is a lot harder to work with and needs quite a bit of seasoning. I wound up growing a metric ton of tomatoes this year so i have a bunch of homemade sauce which really made a big improvement and helps a lot to add flavor.
I don't know if it blasphemy but i make kielbasa sausage with onions,peppers and carrots then blend up the leftover sauce and use that on the pizza and it is flavor overload

>>14806683
>The midwest
Filtered

>>14806510
Nigger have you ever had a caesar salad? Anchovies and parmesan bitch

>>14808967
i want a caesar salad so bad, can't buy lettuce because of covid-19

>>14808866
never tried a bread machine. Yea from what I heard, fresh produce cant be beat. Tried growing some stuff this year but aphids got to them and I wasn't prepared to deal with them. That sauce thing sounds like a good idea. Ive only experimented once with sauce, and that was when I made a curry sauce for a deep dish pizza that came out amazing.

>>14809009
just know that making sauce is a pain in the ass, i wouldn't bother with store bought tomatoes unless they're a sale

>>14808846
nobody eats actual japanese sushi bro
besides actual japs obvi

>>14808960
not even American
love seeing you triggered though

>>14808819
It's literally better for you than salt. There is zero evidence it has any adverse effects whatsoever.

>>14809528
>no one eats it besides the people who eat the most of it
fucking cream cheese and salmon? wanting pasta sauce to be 'starchy'? do amerimutts really?

>>14807551
based wanna eat anchovy pizza rn

>>14808646
Don't you ever talk about my mom again, fucker.

>>14808785
this is one of the most obnoxiously prevalent boomer myths there is, right up there with margarine
now when my parents visit i put a bit of msg in everything they eat, and they haven't complained
go out to Chinese food once though and "oh i got a headache from the msg"

>>14809528
You're an idiot.

>>14809642
my mate does the same to his sister when we make shakshuka

>>14809573
damn your reading comprehension sucks dick

>>14809573
>he's never had cream cheese and salmon
don't pretend you're actually european for even a second you enormous faggot
bagels and lox
you are so fucking stupid, don't reply to me again

>>14806557
Tbh I think OP is mostly right- the amount of starch in pasta water if you're cooking at home usually isn't enough to do anything. Most people boil a handful of pasta in half a pot of water- the residual starch is so diluted it won't be that effective. If I intend to use the starchy water, I purposely boil in less water. But if I'm cooking the pasta in the sauce, the pasta itself continues to release starch which creates that nice sauce, though you may have to cook longer. So I compensate by pulling my pasta out of the boil when its just beyond al dente and adding to the sauce to cook longer.

Its different in restaurants where they boil so much pasta that the starchy water makes a big difference to the sauces immediately.

>>14806557
The problem I have is that I want the sauce and pasta finished and ready at the same time. Adding pasta water ruins this.

i dump a canning salt in my pasta water and it's salty as fuck and totally tastes good in the sauce

>>14806643
I'd just give up on making regular pasta at that point.

>>14809935
it's perhaps my least favorite boomerism

>>14810771
Finish cooking your pasta in the sauce

>>14808037
Last time I put a lime in the coconut I had to call a doctor. So this is serious shit. I even woke him up with the call.

>>14809628
we don't do much talking

>>14806510
your all retarded>>14806683

>>14807185
more like lox and schmear

>>14806683
>we don't have a cream cheese here
>would you like some sushi instead?

>>14806801
Yeah, by tastelets

>>14807708
>i sometimes use the powder to dry up my pizza if its to greasy, it absorbs the cheese and pepperoni grease and really boosts the flavor
you're supposed to say it really elevates the dish

>>14806510
i thought the starch in pasta water helps emulsify the sauce

>>14806510
try making a good aglio e olio without using the starchy past water. you'll end up with just oily pasta.

>>14812787
it does that also

>>14810222
The context being discussed was inside sushi you fucking imbecile.
>hurrr durr letsbjust what we put on bagels inside rice and seaweed and pretend its a foreign delicacy
As a nonamerican I don't put retarded stuff in sushi. Just continue eating literal shit out of the garbage you absolute tastelet

>>14813042
I'm not American either you seething fucking retard

>>14813052
Then why did you post to defend american food. Lmao imagine

>>14806510
>Repurpose used water so you dont have to reach in the pantry for flour
You will never make it if you get butthurt over something so simple

>>14806683
>ah so that's why cream cheese and salmon are the most common sushi rolls on the planet
Philly rolls are not common at all outside of burgerland.
Also california rolls aren't sushi.

>>14813105
Brazilian here... you are wrong they are very common here as well.

>>14813042
>The context being discussed was inside sushi
THE CONTEXT IS FISH AND CHEESE BEING MIXED YOU MONGOLOID!!!!
Don't try and change the subject just because you don't have any argument against this perfectly fine combination.

>>14809642
are you seriously implying that margarine, fakebutter made of inflammatory vegetable oils or in the worst cases coming form chemical products example in a lab is better than natural butter?

>>14813105
In what way are they not sushi?

>>14806659
>It's a bad combination, but to each its own, I guess.
it really depends on the recipe.
scallops au gratin develops a better, tastier crust if you sprinkle them with a bit of parmesan, a few traditional baccalà/bacalau recipes (made with dried or salted codfish) require parmesan as well...

N...nooo sushi doesn't have to be authentic! My heccin creamcheesarinos!

>literally whining about processed cheese
food puritans are insufferable faggots.

>>14813256
this

>>14806846
>wasting anything in a kitchen should be punishable by death
it is not possible to waste something. you're quite arrogant to think that anything is going to waste if it is not used by a human.

>>14807210
my mother had a bunch of some kind of lamb steaks in her freezer, they were there for years, the fell out of the package and were freezer burned but she would never let me throw them out when I would visit.

So one day when she was in the hospital I went through the freezer and threw away a 30 gallon trash can full of freezer burned food and meats that were 2, 3, and 4 years old.

I found food that was 15 years old in here cupboards that were stale and opened. Black Pepper from when I was a teenager (she never ate pepper too spicy).

She never noticed when she got out of the hospital.

When she went in to a nursing home we went through her "emergency" closet and threw away survival food, "MRE's", hard tack, and all sorts of stuff that was long past any expiration dates and even steve1989mreinfo probably would not have eaten.

>>14808210
>bowl of cereal and a tall glass of OJ is the quintessential American breakfast
in TV commercials but nowhere else.

>>14806510
>people who like beer, coffee, wine, whiskey, or all sorts of vegetables have highly refined palettes and an excellent sense of smell.

It's quite the opposite the more you like bitter, and foul smelling things the less nuanced your sense of taste and smell is.

>>14813363
i have always had OJ in the fridge and ate cereal all the time as a kid , maybe it was because i was a poorfag

Does beer can chicken even do anything? My family, i live them to death, but theyre yokels. We make beer can chicken for gatherings and i dont think i taste any difference from a regular bbq chicken kek
It is fun tho i guess?

>>14813150
A rice burrito with cooked fish and cheese and 3 toppings isn't sushi. Don't even pretend it's a type of makizushi.

>>14806510
protip: combine it with yeast and make bread

>>14813136
no, boomers believe it

>>14813382
You can get used to certain things. I have no problem with bitter tastes, high proof alcohols, what have you - because I developed a taste for them - but I can pick out aldehydes, esters and phenols in beer, coffee and marijuana because I've developed a taste for them as well. I can also pick out near-to-burning out light and video fixtures by smell from 50' away because my job for the past 5 years has been to make them work by show time, by really any means necessary.

I've set up shows at rendering plants where people left camembert and gorgonzola on cheese plates because of the smell. My dad will drink straight scotch but doesn't like the yeasty taste of beer, wine and cider.

In short: there are variables at play.

Dumbest food myth I know of is that you can't wash cast iron pans with soap because it will destroy the seasoning. The seasoning isn't even fat anymore, retards. It won't instantly come off the pan with soap like grease does, it's chemical structure changed when you seasoned it. It's like trying to say that a petrified tree is still made of wood. Just don't do something retarded like scrape the cast iron with steel wool and you'll be fine. Relax.

>>14807774
Maybe you should lift a weight once In a blue moon, fuck boy

>>14815671
He did. About 275lbs over the course of the week.

>>14806643
>water is expensive
What third world country do you live in?

>>14815732
this, but it was all at once at the beginning of each week

>>14806557
Bruh if your normal water contains starch you need to get it checked out.

bump

>>14808630
Dry rubs, brines, seasoning rice or really anything. Pretty much any time I want garlic powder flavor I guess. Like I said. Fresh and powder taste nothing alike.

>>14806846
>wasting water
oh shut the fuck up, jesus

>>14812787
I have yet to master the art if food levitation. I'm a shit chef