/ck/ - Food & Cooking

[Anonymous No.6089154]

I absolutely hate it when somebody is cooking for other people and they salt it to their liking - salt is on the table for a reason. I can't unsalt my food cause you have shitty tastebuds asshole

[Anonymous No.6089166]

but salt isn't on my table.

[Anonymous No.6089175]

>>6089154
I'm insulted if someone asks for salt.

I cook the food, the way I think it's best (not only for me, but for everyone). If you don't like it, cook your own.

[Anonymous No.6089176]

>>6089166

Nevertheless it doesn't change the fact that you can easily add additional salt/pepper if you want to.

[Anonymous No.6089185]

>>6089154
Throw a potato into it then throw out the potato.

[Anonymous No.6089187]

[Anonymous No.6089191]

>>6089176

i haven't added salt to my food in about ten years, idk i just don't see it as a big issue. do you often find that people add too much salt?

[Anonymous No.6089194]

>>6089187
It's okay, it's reduced sodium.

[Anonymous No.6089212]

>>6089187
who the fuck puts salt on pizza?

[Anonymous No.6089230]

>>6089191

It's a preference of taste, just like with coffee/tea. Some people take three sugars, some people can't stand it. If someone puts sugar into your coffee and you don't take sugar, would you not be upset?

[Anonymous No.6089261]

>>6089187
>reduced sodium salt

absolutely disgusting

[Anonymous No.6089269]

>>6089230

generally there is a fairly objective minimum quantity of seasoning. you add that and people with a major salt boner can do what they want.

[Anonymous No.6090902]

>>6089154
Feel your pain op, I hate salt. Honestly, unless it's like cookies or something, I don't put any salt in at all. Aren't most ingredients salty enough as is?

[Anonymous No.6090913]

>>6089176
Actually you can't. Added salt later usually just sits on the surface of the food.

You really think salt crystals you sprinkle on top after cooking magically worm their way into cooked vegetables, pasta, rice, etc?

No, you're just seasoning the exterior. And when you bite into it you get a sudden dose salt, then a bite of completely bland.

Only an idiot doesn't season along the way while cooking.

[Anonymous No.6090921]

>>6089261
>Reduced Sodium Salt

[Anonymous No.6090923]

>>6090913
>No, you're just seasoning the exterior. And when you bite into it you get a sudden dose salt, then a bite of completely bland.

I agree with the sentiment of your post, but I usually chew my food so a seasoned exterior doesn't bother me

[Anonymous No.6090929]

>>6090923
Except it's not a spice. It's a seasoning. The salt will not enhance the dull interior of your food because you failed to salt the pasta water. It's too late to mix, there will be a taste of complete dullness with every chewing action.

But you know what, whatever. You don't have to listen to me. Look up any good chef's opinions on when to season food. The correct answer IS all throughout the process of cooking, unless you're suffering from kidney failure I suppose.

[Anonymous No.6090943]

>>6089175
If you can't handle people with different tastes, don't cook for people, or get a job in one of those restaurants where the attitudes "costumers are too dumb to know what's tasty

[Anonymous No.6090949]

>>6090929
I told you I agree with you.

I just don't believe it's as bad as you think, I've had terribly under seasoned food made much better with just exterior salt application.

Obviously it's ideal to season it adequately as you go if possible.

But just think of something like french fries, there is no salt penetrating the interior, but they still taste great with enough exterior salt.

[Anonymous No.6090954]

>>6090949
french fries are not cooked
salt doesnt dillute in oil
youre either underage or legit retarded

[Anonymous No.6090957]

>>6090954

what

>>6090949

>there is no salt penetrating the interior

depends how they're made

[Anonymous No.6090963]

>>6090957
what what?

[Anonymous No.6090966]

>>6090963

i can't work out if you meant those first two sentences as greentext, and even if you did why you thought he was implying those things.

[Anonymous No.6090971]

>>6089175
I feel like the salt issue is almost a trend at this point people adopt because it's a culinary cliche thing to act mad about, like who cares...some people like salt, some don't. People need to stop pretending their home cooked meals are like some fancy restaurant and that they're a world renowned chef when really nobody gives a fuck.

You're a host, not a world renowned chef...if your guest wants salt give them salt or don't entertain company, the burden is on you to make them enjoy it not them to feel obligated to...maybe your food stinks.

[Anonymous No.6090973]

>>6090966
why should they be greentext?
theyre facts.
im implying that hes retarded for chosing french fries as example in a discussion about salting food.

[Anonymous No.6090975]

>>6090973

french fries are cooked though. i don't understand why you brought up oil solubility because that has no bearing on the fact that they taste good with salt on the outside. but seriously how the fuck are you gonna say that 'french fries are not cooked', what the fuck?

[Anonymous No.6090977]

>>6090954
>youre either underage or legit retarded
oh you're just a cunt and don't want to discuss things. never mind

[Anonymous No.6090983]

>>6090954
>french fries are not cooked

[Anonymous No.6090986]

>>6090973
>French fries are not cooked
>Facts

The sky is pink, the Earth is cuboid, you're not a moron: facts like those?

[Anonymous No.6090988]

>>6090971
>You're a host, not a world renowned chef
I'm both, but I still have salt if people want it.

Some people just like more salt than others, I try to season things perfectly but some people want more, like smokers for example seem to need more salt.

[Anonymous No.6090990]

>>6090986
Sky is pink right here actually, happens around sunrise.

So that's fact.

Y'know just to be pedantic.

[kurt !fr.s3OkxTY No.6090992]

>>6089212

don't worry, it's reduced so you'll barely taste it

[Anonymous No.6090993]

>>6090975
french fries are fried not cooked.
salt doesnt dillute in oil. it does in water.
you salt when cooking, you dont salt your frying oil.
how can you be this dense?


>>6090983
>>6090986
yeah i bet you cook with a microwave too.

[Anonymous No.6090996]

>>6089185
>brought to you by 9gag lifehax

[Anonymous No.6090997]

>>6090993
He said cook, not boil they don't mean the same thing regardless of what tihuana primary school might have taught you.

(transitive) To prepare (food) for eating by heating it, often by combining it with other ingredients.

(intransitive) To prepare (unspecified) food for eating by heating it, often by combining it with other ingredients.

[Anonymous No.6091002]

>>6090988
>I'm both
No you aren't.

But yeah, it is kind of silly don't you think...if you invite guests over to eat, you should be hospitable...if you prefer no ice in your beverage, would you be mad if somebody asked for some? No, it's be retarded...same as the salt thing. Would you fix somebodies coffee without asking what they like in it first, and just assume they MUST like what you like? Certainly not, because it'd make you a gigantic cunt with no manners.

[Anonymous No.6091004]

>>6090993
I only brought up the subject of french fries because it's an example of food that is only seasoned on the exterior, and still tastes great.

It was my intent to give an example that shows the season as you go mantra is not as important as you think. Because food is chewed you can get an adequately seasoned bite with just exterior salt, there is no magical bland bit that somehow avoids coming in contact with the salt in your mouth.

[Anonymous No.6091005]

>>6091002
>No you aren't.
h-how did you know :_:

[Anonymous No.6091010]

>>6090993

Frying is a means of cooking you sperg. or do you think fries are raw? Besides they are almost always precooked in water these days. And again, no one has suggested they don't know salt is insoluble in oil, this is a retarded tangent you're exploring.

[Anonymous No.6091115]

>>6091004
Fries are parboiled in salted water.

[Anonymous No.6091346]

>>6091005
>that image

[Anonymous No.6091402]

>>6090993
>french fries are fried not cooked.
>fried not cooked
>fried
>not cooked

[Anonymous No.6091411]

>>6089154
>Everything has to be how I like it

Accept the generous gift of food from another, accept that they made you THEIR food. It is how they want it to taste and they like you enough to want you to try their food. Fucking selfish cunt.

[Anonymous No.6091462]

>>6091115

One of these days, I'm going to have to try parboiling fries in water first.

To me, it sounds illogical. Wouldn't parboiling them in water, salted or not, mean they soak up more water?

For what it's worth, I have heard people refer to first boiling them in oil at a lower temperature as "parboiling" in spte of the fact that no water is involved. However, this does not seem to be a common interpretation of the word.

In any event, if you boil them in water and then in hot oil to seal the outside, wouldn't you be sealing more water inside the fries making them far more likely to be soggy and unappealing?

[Anonymous No.6091466]

salt is usually not a problem. canned/processed foods have way more salt than people put on things generally.

[Anonymous No.6091476]

>>6091462
>To me, it sounds illogical. Wouldn't parboiling them in water, salted or not, mean they soak up more water?

No. Potatoes (or really any veggie) are already 90+% water anyway. They don't really soak anything up when parboiling.

The purpose of parboiling (in water) is twofold: 1) it partially cooks the fry
2) it dissolves the outer layer of starch from the fry, leaving a rougher texture on the surface. Later, when the fry is cooked at high heat this becomes an extra crispy surface.

You certainly can double-fry as well. That achieves the former goal but not the latter.

>>wouldn't you be sealing more water inside the fries making them far more likely to be soggy and unappealing?

no, because you're never adding any more water than there already was.

[Anonymous No.6091477]

>>6091462
I've never heard of parboiling fries in water outside of this thread.

The whole reason for cooking them in low temperature oil first is to get the water out so when you go to fry them at high heat they maintain a crisp texture for longer than 20 seconds.

Bringing water into the mix for french fries makes no sense to me.

[Anonymous No.6091480]

>>6091477
>The whole reason for cooking them in low temperature oil first is to get the water out

No. The water doesn't go out. Weight the fries before and after....they do not lose any water weight.

The purpose of the low-temperature fry is to cook the interior of the fry, that way when you later use the high temp oil it crisps the exterior.

If you skipped that step and used high temp oil only the inside of the fry would be undercooked by the time the outside is perfectly golden brown. You do the pre-cook at a lower temp in order to get the timing correct, so the inside is tender and the outside is crisp.

Same thing with roasted potatoes: parboil them, then roast in the oven.

[Anonymous No.6091496]

>>6091480
You are completely wrong. It's easy to get fully cooked potatoes in hot oil, they just turn soggy really fast without the pre-fry

Everything in your post is incorrect and you obviously know nothing about fries. The point is to get the water out without sealing the outside in a crust.

Fries without a pre cook turn soggy extremely fast, getting the potato fully cooked is not even remotely part of the issue.

[Anonymous No.6091497]

>>6091476

The reason to cook the fries frist in oil at a lower temperature, the purpose is two-fold. The first is to cook the inside of the fries adequately. The second is to reduce the water content of the fries.

Cooking the fries without sealing the outside of the fries lets the water escape much better than one cooking in hot oil.

One main reason that so many fries are limp and unappealing is because of the water trapped in the fries. Once removed from the oil, they don't stay crisp long at all.

Properly frying them first in lower oil is going to reduce the water content and enable them to stay crisp longer -- hopefully long enough to eat them.

Even if parboiling in water does not add water, it certainly isn't going to reduce the water content and so when you fry them in oil at high temperatures, you are going to trap the water inside the fry. You'll be lucky if they are still crisp by the time you take your first bite.

[Anonymous No.6091507]

>>6091476
>>>wouldn't you be sealing more water inside the fries making them far more likely to be soggy and unappealing?
>>no, because you're never adding any more water than there already was.

You don't get it. The water that is naturally in the potatoes is already enough to ensure that they turn soggy quickly after cooking.

Ideally, fries should stay crispy after cooking for a fairly long time. If they are at all soggy at any point before you finish eating, then they were improperly cooked.

[Anonymous No.6091512]

>>6090921

Oh fuck you got me good

[Anonymous No.6091643]

The closest I come to parboiling french fries is when I make country potatoes with onions.

I slice the potatoes into rounds about 1/8 to 1/4 inch thick and parboil until close to done but before they start to disintegrate. While doing this, I slice an onion and saute the resulting rings in either olive oil or butter in a pan. When the potatoes are ready, I remove the onions, place the potato rounds on the pan trying to keep them one layer deep, drop the sauteed onions back on top, apply some freshly/coarsely ground pepper, and fry them until golden brown. Flip and cook until golden brown on the other side as well. Remove and salt.

They don't turn out crisply at all, but they do come out really good.