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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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6126497 No.6126497 [Reply] [Original]

post cookware memes

>> No.6126512

>muh khast irn

>you never need soap!
>all of the extra maintenance is worth it!
>no, i don't own any fedoras, why?
>no, teflon sucks because it scratches easily! fuck your rubber spatula
>where's my craft beer?

>> No.6126521

Fuck off retard

>> No.6126543
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6126543

>> No.6126551
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6126551

>> No.6126736
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6126736

>>6126543
Wait was/is this a thing?
I mean I can imagine them trying to sell this concept in the UK where a knife is the top end of the deadly weapons.

>> No.6126847

>>6126736
Yep. UK knives are usually sold as being "stab-proof."

>> No.6126849

>>6126847
It's weird because I watch a lot of uk cooking shows, and they just use normal knives, I was just taking a stab(kek) at who that would be marketed at.

>> No.6126858
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6126858

>>6126849
I'm watching james martin home comforts right now. I wish they did a cut away shot of his kitchen because this nigger has the biggest clock I've ever seen in a house.
That clock starts pretty close to 90% of the way up his refrigerator.

>> No.6126860
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6126860

>cast iron

>> No.6126862
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6126862

>>6126858
it seems i exaggerated. It's not THAT big.

>> No.6126868

>>6126860
Really, what are all these webms of that guy from?

>> No.6126881

>>6126847

Fuck off are they. In all my years living in the UK I've not once seen such a retarded thing. And I buy a lot of knives.

>> No.6126883

>>6126881
antisocial behavior.

>> No.6126886

>>6126736
It makes sense though, I never use kitchen knives to poke holes in things. That's not what they're for.

When was the last time you stabbed something while you were cooking? Now, when was the last time you stabbed something that wasn't your own hand?

>> No.6126889

>>6126886
I literally can't remember the last time, I generally use a cleaver for all of my chopping though.

>> No.6126893
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6126893

Holy shit these brits go hard or go home when it comes to "fashion"

>> No.6126974

>>6126886
Having a sharp tip on the knife is useful if you're trying to do something that requires a lot of precision like a thin julienne. Hell I even get use out of it when I'm mincing garlic; lightly crush the clove with the flat of the blade, cut thin strips with the tip of the knife, then chop it into the size you need. A dull tip would be kind of useless to me in all honesty.

>>6126512
>muh kazt ayerin
Man say what you will about the people who autism about their perfect, slicker-than-teflon seasonings but if you can find me a pan with better heat retention and durability please let me know.

>> No.6127114
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6127114

>> No.6127126

>>6126974
>heat retention
i could give a fuck about heat retention. in fact, i'd rather the shit cool down faster and have less of a thermal gradient. gimme dat low biot number

>> No.6127140

>>6126862
I mean it's pretty fucking big. Also what's up with the random words he has lying around?

>> No.6127172
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6127172

>>6126886
>It makes sense though, I never use kitchen knives to poke holes in things. That's not what they're for.

a knife is a knife. you shouldn't limit an items universal usability like that

>> No.6127211
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6127211

>>6127114
I'll see your knork and raise with my sporknife

>> No.6127484
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6127484

>> No.6127516
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6127516

>> No.6127600

>>6126974
Why do you need the tip of the knife for that?

>> No.6127727
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6127727

>>6126497
Got one right here.

>> No.6127738
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6127738

>>6127516
Whoever put those two images together must have been a tard. lol

>> No.6127749

>>6126886
>When was the last time you stabbed something while you were cooking?

Every single time I'm butchering animals. If I had a knife that had a blunt tip, butchering would be quite difficult.

>> No.6127833

>>6126860
>holding a wine glass by the bulb not the stem

Every fucking time

>> No.6127843

>>6126512
>>6126860
>>6126974
>>6127126

Heat retention is important if you're trying to get a really good sear quickly, less of an issue otherwise. The other problem with non-stick coatings is that they tend to fail if you heat them to a high temperature often, which is why all of the pans have bullshit guidance like "only use on a moderate heat, it does not improve food to cook on a high heat". Non-stick also has a tendency to fail after a few years regardless of how carefully you treat it, meaning that you have to keep replacing your cookware. That's not to say that it doesn't have its place, just that it's ill suited for a lot of uses.

>> No.6127859
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6127859

/k/ommando here, this seems like an appropriate place to ask this question.
What is this film in the pot after I make rice? Just starch from the ride or something? It comes off easily, flakes off actually, is this common though?

>> No.6127879

>>6127859
starch

common if you don't wash your rice enough

>> No.6127914

>>6127516
Epicanthal folds, and low nose bridge don't apply to reviewbrah. People with real FAS are easy to spot since it looks like their nose sprouted from the center of their face like a potato and their eyes are squinty as fuck.

>> No.6127978
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6127978

>>6127879
I didn't even know I was supposed to do that.
>la abuela me perdone

>> No.6128027

>>6127859

>2012+3
>not rinsing your rice before cooking it

>> No.6128052

>>6127978
>>6128027
>>6127879
You're not supposed to do it with brown rice/whole grain rices since it washes away the water soluble vitamins. Even the Lundberg rice packets say/said that on the sides.

You shouldn't be eating polished enriched white rices in the first place.

>> No.6128072

>>6128052
Ok! Fine! I'll make the switch.
I just grew up with white rice with everything so it's engrained.
But no, I'll start buying better rice.
Suggestions?

>> No.6128089

>>6128052
>>6128072

Ignore that faggot, eating white rice is fine so long as you're not a diabetic.

>> No.6129492
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6129492

But then I also own three LE creusets

>> No.6129525

> I'm too inept to take care of cookware that humans have used for hundreds of years
> need to mask insecurity towards superior cooks who can, but not witty enough to insult properly
> better call them spergs who wear stupid hats, that'll show 'em

>> No.6129546

>>6127833
what if the wine u were served was very cold and you want to warm it up?

>> No.6129565

>>6129492
Why are those things so ungodly expensive again?

>> No.6129594

>>6127600
Alright, so the thin julienne was probably a bad example, but I still hold that having a sharp point is handy for doing something like the garlic mincing method I mentioned.

>>6127126
It's of course all preference, but I definitely like the good sear a pan with high retention gives. I also appreciate the fact that adding food to the pan doesn't lower its temperature as drastically as it might were one using another pan.

>> No.6129603

>>6129565
Le Creuset is expensive partially because it's a well-known brand name. Other than that I'm not too sure; maybe something to do with the coating on the inside? If I recall properly most of those have a white coating that might be ceramic, but I'm not really all that sure.

>> No.6130071

>>6126543
>Cutting yourself with the tip of a knife

>> No.6130246

>>6127114
kek

>> No.6130250

>why have shartp knife


to stab

>> No.6130252

>>6126860
I guess they're right. Only fedora tipping weeb autists are in to Asian girls.

>> No.6130265

>>6126551
I refuse to believe

>> No.6130266

>>6130265
No it's true. But that only works in the southern hemisphere. Up north you have to flip it the other way.

>> No.6130268
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6130268

>no pink Himalayan salt block mentioned

/ck/ is truly dead folks

>> No.6130274
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6130274

>Cast iron pans aren't great
Nice meme guys really

>> No.6130277

>>6127114
>take a bite of food
>slice mouth open as you remove it
DO YOU WANT TO KNOW HOW I GOT THESE SCARS

>> No.6130466

>>6127114
I've got a picture of a pastry fork I use for that thread. Saved.

>> No.6131782

>>6129492
I buy mine second hand stock @TJ maxx for like $120

It's just a little cosmetic defect but like 60-80% off

>> No.6131801

>>6130274
most of /ck/ has electric coil stoves and no oven, remember.

this is the board where everyone eats fast food and boils water in the microwave.

>> No.6131889

I can understand things like "organic water", "organic salt" "artisanal sun dried tomatoes", et al

But the shit you're posting is normal fucking stuff that everybody uses and isn't just some fedora bullshit.

>> No.6131898
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6131898

>>6127211
but this is not a sporknife but a knorkspoon ...

>> No.6131905

>>6127859
rinse the rice, faggot.

>> No.6132326

I use a cast iron skillet because I can use it anywhere, like cooking in coals or over a fire or something like that. I can also beat the shit out of someone with it and cave their face in if I were ever robbed.

>> No.6132363

>>6127727
electric stoves are shit at temperature control

>> No.6134662

>>6126497
bump

>> No.6134675

>>6131801
everyone has an oven

>> No.6134882
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6134882

>>6126512
Dude you're angry

>> No.6134893

>>6127833
The optimal serving temperature of red wine is generally (depending on the wine) between air temp and body temp.

Furthermore, the introduction of body heat enhances the bouquet, so it's very common for wine tasters to grasp the glass by the bowl between sniffs. Cf. Brandy

>> No.6134894

>>6127211
Question, do these come in left handed?

>> No.6134899

>>6127738
One of the decorations is missing on the plant

>> No.6134902

>>6134893
That's definitely wrong.

>> No.6134914

Teflon is meme worth tbh.