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/ck/ - Food & Cooking

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17243697 No.17243697[DELETED]  [Reply] [Original]

>It's called a tangzhong, it's the Japanese secret that will make your rolls insanely fluffy
Tangzhong is the newest cringe culinary term imported from Japan that food snobs are saying to appear smart. Just like "umami" it's a pointless word that we already had a name for. It's a "roux" or a "flour paste" and there's no reason to use a stupid word like "tangzhong".

>> No.17243701

>>17243697
Holy shit imagine getting so fucking mad over something so benign just because you’re dysfunctionally autistic

>> No.17243723

>>17243697
By that logic there's no reason to use words like spaghetti or croissant when you can say "long tubular noodles" or "flakey butter roll"

>> No.17243727

>>17243697
I don't get why people enjoy fluffy bread so much. It's as if no one has teeth anymore. The obsession with soft foods ought to stop when you reach the age of 10.

>> No.17243736

atk did it two years ago
https://www.youtube.com/watch?v=x2GWOHcEBcM

you better get used to chinese loanwords buddy. your grand children are gonna be speaking mandarin

>> No.17243817

i fucking hate it when people use "roux".
it's a fucking flour paste.

>> No.17243827

>flour cooked in water is a roux
You're just fucking retarded anon, there's no two ways about it

>> No.17243831

Your mom’s a fluffer.

>> No.17243839

>>17243817
fucking retard, it's milled wheat paste

>> No.17243841
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17243841

>>17243736
>t.

>> No.17243846
File: 66 KB, 500x565, ummm.jpg [View same] [iqdb] [saucenao] [google]
17243846

>> No.17243868

>>17243827
This, twice as much flour, no butter, can be made with water "its a roux!!". Reminds me of people making roux and bechamel sauce with oil.

>> No.17243869

>>17243697
This dude looks like he can suck a mean dick.

>> No.17243889

>>17243868
did you know you can make roux with olive oil? it works and is nice.

>> No.17243921

>>17243817
It's not a roux. It's bland gravy

>> No.17244036

>>17243817
>>17243827
>>17243868
>https://en.wikipedia.org/wiki/Water_roux

Luckily I did me research, and it is in fact a type of roux. Better luck next time chuds

>> No.17244044

>>17243697
>tangzhong
>japanese

>> No.17244056
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17244056

>>17243727
>heres your rations anon
>let the tack soak in seawater for a bit
>had a sailor chip a tooth on his the other day

>> No.17244058

>>17243869
which he does. often.

>> No.17244064

It’s not new and it’s not a trend and it’s not the internet’s fault you’re stupid and had to hear it from a YouTuber or whatever you’re talking about

>> No.17244065

Isn't it a specific thing?

>> No.17244100

>>17244044
Uh, yes, actually.
It’s used in Guangdong prefecture in Kyushu.

>> No.17244105

>>17244100
>Kyushu
>Japan
ishiggydiggy

>> No.17244206

>>17244056
Soyboy-proof.

>> No.17244298

>>17244100
>Guangdong
>kyushu

"Guangdong (formerly Canton), a coastal province of southeast China, borders Hong Kong and Macau"

>> No.17244380

>>17244298
Anon plz you can’t fool me with that bullshit.

>> No.17244413

>>17243697
>roux
You do know that is a French word right?

>> No.17244471

>>17244036
Water Roux seems to be an alternative name, I can't seem to find much information on it, which in any case contains a loanword anyway in Roux.

>>17244044
Bit of research points to the Japanese name being Yudane and the Chinese name being Tangzhong, and the latter got pushed in the US because of a writer that, being Chinese, used Tangzhong rather than Yudane.

>> No.17244559

>>17243817
i fucking hate it when people use "hotel".
it's a fucking place of lodging

>> No.17244578

>>17243697
Why are you seething this much at a loanword?

>> No.17244583

>>17243697
literally never heard of this shit because i actually had a family growing up and don't need people with extra chromosomes on youtube to hold my hand through the act of cooking, so thank you for propagating this term and increasing awareness of it.

>> No.17244627

>>17244036
Roux is a 1:1 ratio of fat and flour cooked together and used to thicken a sauce or whatever else. Someone using "water roux" so they dont have to write "tangzhong" is not going to make that change

>> No.17245003

>>17243697
>japanese secret
>is a chinese "secret"
???

>> No.17245078

It's a burrito not a wrap

>> No.17245147

>>17243697
imagine those lips docking on to your angus and taking in a creamy log straight from the tap

>> No.17245160

>>17245147
KYS

>> No.17245228

>>17245147
>not tangzhong from your dong

>> No.17245340

Yes because importing terms from Japan is totally difference from importing terms from france

>> No.17245499
File: 512 KB, 595x595, file.png [View same] [iqdb] [saucenao] [google]
17245499

>>17243697
What the fuck, why is he starting to look like Mike Patton?

>> No.17245564

>Calling sticky rice "sushi"
>Calling raw cuts of fresh fish "sashimi"
>Calling round wheat noodles "Udon"
>Calling noodle soup in broth "ramen"
>Calling sweet and sour soy sauce "Teriyaki"
>Calling fermented soy bean paste "miso"

Hope none of you losers do this

>> No.17245587

>>17245499
because they're both giant attentuon seeking faggots

>> No.17245617

>>17243697
Tangzhong isn't a Japanese word. Did you mean yudane?

>> No.17245663

>>17245564
>soup in broth

>> No.17245671

>>17243697
>tangzhong
Sounds like the most chinese word of all time

>> No.17245686

>>17243727
No idea. I'm not a big fan of it. I like some of the Japanese and Korean baked goods that have weird fillings, but the bread itself is kind of eh to me.

>> No.17245694
File: 57 KB, 1080x1080, 169327322_497867448244156_6904579392408074497_n.jpg [View same] [iqdb] [saucenao] [google]
17245694

>>17244100
kek checked

>> No.17245745

ching chong ping pong nigga i can't hear you

>> No.17245800

>>17244100
It's also well known in Hong Kong, the second biggest city of japan after tokyo

>> No.17246340

>>17243723
>dipshit take
The point is substitution of a word from one's own region with a word from another region for the same thing. You're substituting different words from the same region because you're a fucking idiot that cannot construct a proper or apt analogy. Stop being a cringey tryhard contrarian.

>> No.17246666

>>17244380
Hong Kong is China.

>> No.17246780

>>17243723
Literal retard tier take

>> No.17246796

>>17246340
If I say roux you aren’t thinking about bread making. It isn’t crazy and unreasonable to use another word to describe the same thing used in an entirely different and specific context.

>> No.17246799

>>17246666
China is rightfully Japan.

>> No.17246807

>>17246340
Your own statement makes no grammatical or linguistic sense.
And you’re calling others tryhard.
Holy shit you’re trying harder than anyone. At least do it correctly next time.

>> No.17247563

>>17243697
It's called a midohng, it's the Japanese secret that will make your rolls insanely spaffy.

>> No.17247582

>>17246807
Bro I don't think you know how to read

>> No.17247618

>>17246340
>The point is substitution of a word from one's own region with a word from another region for the same thing
Are you pretending that "spaghetti" and "croissant" are English words?

Why say "sushi" when you can say "rice rolls"?

>> No.17247621

>>17243697
>new
Tanghzhong was a #foodie meme like 10 years ago, how old are you?

>> No.17247643

>>17247621
For some reason, its popularity has increased in the past few months.

>> No.17247658

Just call it what it's called on literally any soft style bread in the store.
>Modified starch
That's just what it is
It's the secret to getting those soft like store bought burger buns
basically you get a 100% water content in the buns because of modifying the starches

>> No.17247689

>>17243697
Never fucking get how cook flour with water makes the bread "fluffy". People never explain it. It's like a meme.

>> No.17247702

>>17243697
None of professional baking books I owned e.g. Professional Baking Wayne Gisslen, CIA Baking and Pastry book even mention this method. Weird shit.

>> No.17247782

>>17247689
The starches in the flour gelatinize when exposed to heat and liquid.

The same process is what happens inside the oven as well during normal baking.

The idea behind this method is that you can increase hydration while also preventing gluten development (because cooked flour loses its ability to become elastic)

I’m unconvinced about this method and will do some tests. I think it’s meaningless myself.

>> No.17247792

>>17243697
Why are there so many retarded schizos on this board?

>> No.17248411

>>17247792
The internet is a magical place.

>> No.17248446

Tangzhong/yudane/whatever you want to call pregelatinized starch doesn’t even make the bread/brioche fluffier, it slows down staling.

>> No.17248456

>>17243697
Tangzhong is a chinese term

>> No.17248468

>>17247702
>CIA
>Faulty information on Chinese “Baking Secret”
>Sudden panic about gap between fluffy biscuits
Just like the other CIA, how cute

>> No.17248471

>>17244056
Sailors soaked hardtack in water or broth

>> No.17248536

when I made it (like 10 years ago, OP, because I saw it on a cooking blog) thought it just tasted like a hotdog bun or something similar (like >>17247658 says). changes the texture a lot but adds no flavor. try it if you want to have wonderbread at home.

however if you replace the water with another liquid you can make novel fun bread rolls that are kinda neat. I made one with sweet concord wine and the flavor really cooked into the flour. it was bread but it was also very grape-y and extremely purple.

>> No.17248661

>Just like "umami" it's a pointless word that we already had a name for
Whats the word for umami? Not arguing, just curious.

>> No.17248693

>>17248661
It's low hanging fruit to declare that umami just means savory. It's creatively bankrupt trolling. That said you're more than likely replying to yourself.

>> No.17248742

>>17248661
Op here. Umami can generally be replaced by “savory” although I admit there is some confusion with savory including salt. So I like the term “protein flavor”, which eliminates any confusion with salt

>> No.17248749

>>17243727
You can have fluffy yet chewy bread.

>> No.17249314

>>17243701
>>17243727
>>17243736
>>17243831
>>17244627
>>17244413
>>17244578
>>17245340
>>17246807
>>17247792
>>17248411
>>17248693
Die bitch

>>17243723
>>17247618
>>17245564
Yes, and that's a good thing. Stop using loanwords.

>> No.17249346

>>17249314
>Stop using loanwords
Sorry grandpa, languages evolve.

>> No.17249359
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17249359

>languages evolve

>> No.17249381

>>17249346
I'm going to kill you, kike. I have a gun and a knife.

>> No.17249384

>>17249314
pork, beef, poultry, waffle are french
cookie is dutch
pizza is italian
you want to start cutting out loanwords from English we are fucked, especially words about food

>> No.17249446

>>17249359
wtf this is just like 1984

>> No.17249451

>>17249384
i don't give a fuck bitch

>> No.17249456

>>17249384
if they havent invaded england they have no right to be part of the english language

>> No.17249491

>>17249451
>>17249456
The subhuman anglo has a meltdown because his country has sunk into irrelevancy.

>> No.17249497

>>17249491
Trump is king. You're going to die.

>> No.17249503

>>17249497
>The subhuman mutt has a meltdown because his country is currently sinking into irrelevancy.

>> No.17249511

>>17249503
Trump won. Get over it. kill the cereanigger /a/ janitor. Trump won. Get over it. kill the miianigger /a/ janitor. Trump won. Get over it. kill the ryuukonigger /a/ janitor. Trump won. Get over it. kill the cereanigger /a/ janitor. Trump won. Get over it.


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>> No.17249515

Soy

>> No.17249535

>>17249511
um no he didn't sweetie take ur meds

>> No.17249542
File: 1.29 MB, 542x1122, winshred.png [View same] [iqdb] [saucenao] [google]
17249542

>>17249491
i wonder if the censors catch this one

>> No.17249543

I brook mainly thedeisc words. You can understand me flawlessly. There are more inborn words in the Anglisc mothertongue than you think.

>> No.17249554

>>17249535
Cope, kike.