/ck/ - Food & Cooking

The culinary world has already rediscovered this it's only seesnin' nog larpers who can't wrap their two braincells around it

Just call it poaching, it's the new retard

>>19938456
people will bring it back and give it a disgusting term like springwater braise.
your monkeys paw has 2 uses left

>>19938466
if they can't get me to say chicken kyiv, i aint saying springwater braise

>>19938466

>>19938456
don't know about straight up boiled meat unless it is like a sausage or something

>>19938464
Sous vide

>>19938456
You don't even sear it or anything? You just boil it and serve it after sucking all the flavor out of it?

>>19938514
If you don't make gravy with the boil water what are you even doing

>>19938513
Thats boiled plastic
>>19938514
Thats right. And theres no flavour sucking of any kind. When its boiled with plenty of vegetable its very flavourful.

A boiled ham is godly.

Very based and traditional steppe cuisine pilled. There is nothing better than succulent broken down connective tissue of a tough cut of meat, such as brisket. I like to sear first for greater flavor, but the broken down collagen etc is the main payoff.

>>19938702

>>19938513
>boiled meat: >:|
>sous vide: :O
It blows my mind how boiling food in plastic is le trendy. Not too long ago some girl got fired from Panera Bread for posting a video to social media of boiling mac n cheese in plastic bags. https://youtu.be/CfeQ9fIuuFQ?feature=shared

>>19938720

>>19938466
Where's my free frogurt?

>>19938456
little bit of horseradish, parsley and milk roux sauce and it is good

>>19938841
optional beef broth and capers

>>19938528
>boiled with vegetables
Just make a stew at that point.

>>19939236
Whats the difference?

>>19938514
You put some pasta and cabbage in the leftover water and make soup for the next day. Nothing gets wasted

>>19938456
What advantage does boiling offer over braising? To me, braising seems to give you all the benefits of boiling while also giving a better mallard reaction.
>>19939292
Stew meat is braised, not boiled.

>>19938782
That's good!

all that shit about browning meat etc is just extra effort for no reason, it makes no difference

>>19938721
Sous vide doesnt use boiling water, silly goose

>>19938456
>>19938514
It works with corned beef. On accounta the brining. Azorean Sopas is pretty good too because it has a lot of spices and sometimes salt pork or linguica added.

>>19940642
>mallard reaction
Thats the advantage. That it has no my yard reaction. Not everyone wants that brown outside everytime. It has a different milder flavour.

>>19940642
Same with braising vs boiling. When braised in small amount of liquid, the flavour is very concentrated and i feel the meat a little drier. Compared to boiling, where the meat is more moist and the flavour milder.

>>19940642
>What advantage does boiling offer over braising?
no advantages, it's just a different cooking method with a different, more delicate taste.
that would be like asking, why making focaccia, when you can have a pizza?
I like braised meat, but sometimes I fancy a nice piece of juicy boiled meat served with horseradish or other sauces.

take the bollito misto pill.
different cuts of meat boiled for a few hours:
chuck
ribs
calf head
sausage
cow tongue
oxtail
shank
10/10 sunday lunch dish

>>19941595
Besides the sausage what do you season that with?

>>19941611
it's a typical northern Italian dish, usually served with many different sauces:
cren (horseradish)
salsa verde / bagnett verd (made with parsley, anchovies, boiled egg yolks, stale bread soaked in vinegar, capers and olive oil)
bagnett ross (spicy tomato/onion sauce)
mostarda (candied fruits in mustard flavored syrup)
savory onion or fig confit (also mustard flavored)

>>19938456
>boiled meat, great britain
:\
>boiled meat, vietnam
:0

>>19941697
Sounds good. Those are some interesting sauces. My wife’s family is from Piedmont and they eat bagna cauda which sounds similar to the sardine sauce. I like pickled anchovies a lot better though. The candied fruits in mustard sounds divine.

>>19941611
>sausage is a seasoning
do burgers really?

>>19941595
doesn't look too appetising fra

>>19941726
When you boil sausage the broth takes on the flavoring of the sausage. I very much consider it a vital seasoning component to any dish that calls for it and I’m really loathe to ever sub sausages for something that isn’t region specific to the dish I’m making because of that. Sausages are packed with salt, spices, and herbs. Might as well be a meaty little poultice.

>>19941595
oil that damn wooden cart

>>19938456
a br*t made this thread
oi luv me sum boiled steak with mint, now dats tru couisine m8

>>19941743
The boil of the sausage seasons the water.

>>19941595
the best part is the broth

>>19938456
Tell me about the pretending you've been doing. Why? Did you previously make threads shitting on boiled meat because you were "pretending"? What does this pretending entail? Is it inward or have you been outwardly pretending all over the place too? I don't know what you meant there, OP.

>>19938721
>le

Stop that.

>>19941373
I refuse to believe you are actually this ignorant. It makes all the difference in flavor. Next time you make a hamburger, boil it instead. Oh, maybe you already do that. Maybe that explains you being such a retard.

>>19941432
>>19941452
>>19941526

You're all alone here, pal. It's a good thing you're not a chef. I pity anyone you cook for at home.

>>19938507
I slow cook chicken in broth, its a good retard proof way to make shredded chicken.

>>19938721
you aren't boiling food, food is pasteurized at about 165 degrees, more or less making it safe to eat, however if you cooks the same food at lets say at 145, the lowest I can find you can do this at, it takes 30 minutes. you can go lower but i'm not putting effort in to find that, the food tastes perfectly cooked, but looks unappetizing. essentially suve is retard proofing cooking food at lower temps, you can do other things like marinate in the bag and shit but for the most part, its just to make the best food possible with the least skill needed.

>>19938456
Why don't whytpipo like flavor in their food?

>>19938456
Looks good anon

>>19938456
Ignore the tasteless in the thread OP, they just base their tastes on whatever trend is popular atm

>>19938456
You mean like chicken soup?
A dish with a good meat broth is indeed very based

>>19938456
I wouldn't want to eat a plate of plain boiled meat but I agree that it's good in some circumstances. Deeply browned meat is great but not every dish needs to have that flavor. There are certain soups and stews where I actually prefer the lighter flavor of unbrowned meat.

The current online cooking meta worships the maillard reaction and insists that meat always be browned or else you're a hack cook but I think in time more people will come to realize that unbrowned meat has it's own merits.

>>19938720
plov isn't boiled meat
bebarmak is boiled meat
Kazakhstan
beef, horse, or lamb
slow simmer until tender
separately simmer sliced onion in some broth for a short time
while slicing the meat, boil broad thin pasta in the broth
big, big plate
spread the noodles
meat on top
onoins on top of that
yummy

pic?
in KAZ, to show they've slaughtered a sheep for your visit they put the cooked head on top

i love boiled ham hocks.

>>19938456
It's cool if you like larping as a knight who's eating shitty meat from his inventory