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/ck/ - Food & Cooking

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15571003 No.15571003 [Reply] [Original]

*does nothing*

>> No.15571005

You absolute idiot. There was a fast food thread that you just bumped off page ten.

>> No.15571015

>>15571003
If you can't taste the malt in a guiness based chili you literally have no taste buds.

>> No.15571022
File: 150 KB, 1720x606, vlaamse stoverij.jpg [View same] [iqdb] [saucenao] [google]
15571022

>>15571003
>not putting in 10 euros worth of luxury beer
ngmi

>> No.15571027

>>15571022
I want to let you know that this post is autofiltered for me so clearly you typed out something retarded. Fix yourself.

>> No.15571034

absolute tastelet

>> No.15571037

>>15571015
This. That is the bitter malty fluid from a bunch of yeast and grain. Some anti-alcohol or lazy troll is probably at work here.

>> No.15571064

I was on homebrewing forum and we did tests and did a poll, most people could not taste the beer in most of the food preparations over plain water.

>> No.15571120

>>15571027
I want to let you know that this post is autofiltered for me so clearly you typed out something retarded. Fix yourself.

>> No.15571255

>>15571027
based

>> No.15571276

>>15571027
ngmi

>> No.15571278

>>15571064
Most people cannot breakdown individual tastes and aromas in food let alone actually know how to taste for them. Beer vs water is a fairly easy thing to separate even if its just "this version has more depth". Beer will add sweetness and bitterness depending on what beer you're using which both enhance flavors particularly long simmered dishes. Use enough of it and you'll even be able to taste the fermented bit of it. Polling people on such things is a massive waste of time.

>> No.15571281

>>15571003
Genuine question- Alton Brown says to add wine to tomato sauce becaue caertai9n flavoinoids only dissolve in wine. But based Gino says to cook your wines so the alcohole dissolves and doesn't make anything bitter. Where do the flavoinoids go frens?

https://www.youtube.com/watch?v=QKImPsTICR8

>> No.15571299

>>15571064
i literally can't believe this. i'll admit, quite often i can't taste the wine in a risotto, but not being able to taste the alcohol in stews/braised meats? i don't buy it. i literally do not believe you.

>> No.15571373

>>15571281
alcohol dissipates from cooked food much less than people assume it does, a pretty significant quantity remains in the finished product if it isnt a long steady simmered dish

>> No.15571383

lads can i use alcohol instead of butter or olive oil to make grilled cheese and fry shit? i need to know right the fuc now

>> No.15571394

>>15571383
you can't

>> No.15571401

>>15571394
whhyy i want guiness grilled cheese man why wont you let me have it

>> No.15571414

>>15571401
it's mostly water, it'll evaporate when you warm it. what doesn't evaporate will get absorbed in the bread and make it soggy. harder alcohols will catch fire and maybe flambe the sandwich? idk.
britbong welsh rarebit sandwichess use guiness in the cheesy batter, you can try those.

>> No.15571433

>>15571414
>>15571414
what if i combined the guinness with something? should i marinate my cheese is in giness?

>> No.15571490

>>15571433
not sure. i suppose if you grate the cheese in a bowl, then add a bit of beer to the grated cheese and stir it around until it's all coated and mixed in together, you might be able to impart some kind of beery flavor to your grilled cheese

>> No.15571501

>>15571005
it wasn't fast enough then

>> No.15571509

>>15571005
> Look at this homo
> She doesn't know how to use the Catalog.

>> No.15571513

>>15571490
sounds hard think ill just dip the sandwich into my pint cheers

>> No.15571517

>>15571027
> He types this as a black mans semen leaks all over his gaming chair......

>> No.15571524

>>15571278
Are you American?
Most people I know, CAN differentiate between tastes, or are you clowns just tastelets?

>> No.15571529

>>15571281
>Alton Brown
> The best "cook" America has.
> he has an opinion on real food.

>> No.15571542
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15571542

>>15571513
cheers hope you like it

>> No.15571551

>>15571433
if you have to ask on a turkmenistani stamp collecting website how to make a cheese toastie then you really are hopeless. oil and water are not of the same family

>> No.15571786

>>15571003
well no shit it does nothing, because you've diluted your chili with tomatoes and beans

>> No.15572136

>>15571003
Based. Soibois and their IPA mustards and Guinness chili seething ITT

>> No.15572815

I find coffee is more effective, but it definitely adds something

>> No.15572823

>>15571509
the catalog lets you go to page 11? amazing

>> No.15572824

>>15571501
Idiot

>> No.15572827
File: 2.41 MB, 1392x2088, beer cheese pretzel.png [View same] [iqdb] [saucenao] [google]
15572827

>>15571401
All the people replying to you are wrong, but not for the correct reason.
Make beer cheese with Guinness and sharp cheddar, dumbass. Then make a grilled cheese with that. Or spread it on pretzels. I don't care.

>> No.15572838

>>15571022
>euros
Pathetic.

>> No.15572845

wine in food > beer in food
prove me wrong

>> No.15572856

>beer chili
That's a thing?
Any kind anons wanna share a recipe? It's cold as shit so the perfect weather to try a new kind of chili.

>> No.15572883

>>15571433
>should i marinate my cheese is in giness?
Oh lord.

>> No.15573020

Beer in food doesn’t do shit. Literally a Reddit banish meme

>> No.15573063
File: 85 KB, 1198x564, 1611276763331.png [View same] [iqdb] [saucenao] [google]
15573063

>>15571003
>when pretending to love the taste of beer is your personality and you can't drop the act, so you take it to the next level and pretend to like it in your food also

>> No.15573090

>>15573063
This guy's such a douche. I don't know how he got popular.

>> No.15573129
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15573129

>>15573063
I've never understood which one I'm meant to identify with, which just makes me hate them both.

>> No.15573272
File: 340 KB, 300x751, houblon_chouffe-300x0-c-default.png [View same] [iqdb] [saucenao] [google]
15573272

>>15571003
Belgian here, you're supposed to use strong brown beer.

>> No.15573519

>>15573020
>adding a substance with flavor doesn't change the flavor of a dish
chain-smoker tastebuds

>> No.15573533

>>15571003
I don't know about in chilli but I poured a nice dark beer into the pot last time I did oxtail stew and it definitely made a difference.

>> No.15573686

>>15571281
They don’t go anywhere. Adding booze to your dishes is a meme

>> No.15573867

If you want a dish to taste like a single ingredient, eat sushi, a steak, or fucking caviar with blinis. If you're cooking a hearty, complex stew you are trying to achieve the exact opposite: no individual flavor is overwhelming and every ingredient contributes to the total umami.

If you can taste the beer in your chili, that's gross and you fucked up. The point of the beer is to bring bitterness, which counterbalances the sweetness of the tomatoes, brown sugar etc. Other ways to add bitterness to chili include coffee grounds and cocoa powder. Is this because you want your chili to taste like a mochaccino? Obviously not. Grow up, learn to cook.

>> No.15573882

>>15573867
>contributes to the total umami
Seared bite!

>> No.15573956

>>15573882
yeah man, I guess you're right, all food tastes the same and everyone is just lying

>> No.15574028

>>15573956
IT'S TASTES Like UmAMI!!

>> No.15574293

>>15571524
Not him but I'm American and I cant taste the difference either. That's why I dont drink water, just beer instead. Also I'm really overweight not sure if that matters.

>> No.15574305

>>15571027
filtering anything makes you gay

>> No.15574515

>>15571022
>10 Euros
are you cooking for 12 or a dirty foreigner?