/ck/ - Food & Cooking

I use mine for burgers and steak a few times a month. Sometimes for chicken breasts too.

I like it and the grill marks it makes. I usually do a cross on either side.

I bought a whole bunch of expensive knives including a couple made of aogami super. I spent a lot of time using them and a/b testing and it turns out I prefer European knives to the Japanese knives.'

I prefer the wusthof ikon 8" chef knife to all of them. It's design is perfect. It becomes part of your arm when using and is comfy as duck while getting to 90% of the sharpness of the Aogami knives. It stays very sharp if you steel it regularly.

You need to learn how to sharpen knives with stones otherwise a expensive knife is not worth it. The factory sharpenings almost always suck.

>>8531634

You would be surprised at just how much intelligence animals can display.

I grew up on a farm and spent a lot of time around animals. It would most likely shock you just what they are capable of. They think they feel they love. They may not be self aware as humans are and incapable of higher thought but they are not mindless drones. Except for chickens fuck chickens. Anybody that thinks a chickens life is worth anything is a fucking idiot that has never been around them.

>>8531605

Thanks for the reccomendation just ordered up a copy. Will check it out when it arrives.

What did you use to sear?

I picked up a searzall and it really does work better with no gas taste.

I like to use a beef stock cube mixed with clarified butter instead of salt and pepper. It's worth a try if you've never done it.

What do you sous vide your steaks in? Try different flavored butters.

>>8531574

Thanks man. I ordered a couple of books and I've been trying to watch some YouTube videos and stuff. I might try to take a class at some point and working on a line would probably be interesting.

>>8531566

Meh I get home from work cook a meal maybe have a drink or bowl and read every day.

I'm not trying to project that I'm some sort of intellectual or something it's just what I do on a daily basis and how my little shit table in my crappy poorly lit apartment looks.

I'm just taking pictures of my food after every meal to mark my progression of learning cooking.

>>8531552

Cause I suck at cooking obviously

I'm trying to get better at it though. It's my newest hobby. I'm trying to experiment with new things and fuck around. I was ok at cooking before but it was extremely utilitarian and meh at best.

It's a fun process.

Whatever. All of you are pieces of shits who don't understand philosophy. I bet you spooked faggots haven't even read Max Stirner... god

>>8531543

What's wrong with Aristotle?

I started to delve into philosophy and started at the beginning and moved forward from the ancient Greeks etc onward.

>>8531523

The chain mail cloth is cool and everything but I really prefer the little brush thing I posted above. It's just a little easier.

Try a bit of salt instead of soap the next time and I think you'll be surprised how good it works.

>>8531525

I cook in cast iron every single day and have found the best way to use it by playing around and trying new things. If you use soap it makes a marginal difference to how the skillet cooks and food tastes the next time you use it. Is it a huge difference? No but it's still a noticeable negative difference.

These little bastards are the absolute best for cleaning out cast iron stuff.

Made by redecker in Germany out of natural materials.

They last for a wicked long time and are cheap.

>>8531504

Yeah you can use soap but you don't need to and it makes shit taste kinda off the next time you use it.

Scalding hot water a good scrub brush and maybe salt is the only thing you should use if you want your food to taste good next time.

Didn't even read the rest of the comments. I cook with cast Iron everyday and prefer it unless I'm using my thick stainless lined copper cookware.

Strip skillet down smear it in Crisco vegetable shortening(you want a thin layer with no white showing) turn your oven on to 450 put the skillet in the oven and let it heat up then after the skillet has reached 450 which is usually like 45 min shut the stove off and let the skillet cool down gradually.

You want to avoid quick temp changes as much as possible.

You can season like this once or many times. The more times you season the better the skillet gets.

I only use hot water and a thick redecker brush that uses natural material(plastic melts when cleaning the skillet when hot) and maybe kosher salt if it's messy.

I take the skillet straight off the stove after using and scrub it out using hot water. Never warped a skillet and I'be been doing it for years.

I keep seeing people reccomending the modernist cuisine books or modernist cuisine for home cooks?

Are they worth the stupid amount of money they cost?

>>8514661

Shit coil apartment stove.

I just got out of a long term live in relationship and moved into a cheap bachelor apt.

When I buy a decent house later this year I will be purchasing a commercial gas range and stove.

http://www.kijiji.ca/v-kitchen-dining/winnipeg/vintage-never-used-copper-pot-set/1233711487?enableSearchNavigationFlag=true

Is this set any good for $350?

So should I just get the thickest cookware I can afford/find?

There seems to be layers of conductive material sandwiched between layers of stainless on the bottom of decent cookware.

Is more layers better? What's the preferred material?

I just searched Ruffoni and wow.

That's some crazy shit right there.

This is a hobby for me and good quality equipment seems to make it all more enjoyable.

I guess what I'm after at the end of the day is the best price/performance ration.

I know thin pots burn shit and have poor characteristics from experience.

Is thicker better? Is there such a thing as too thick?

I mostly use cast iron lodge cookware and debuyer carbon steel pans but I need to get a nice stock pot a couple of sauce pans and a good stainless skillet. I am fairly new to cooking but I want to get good at it.

I have looked at demeyere Atlantis and it seems to be the best. Is it worth it? $1500 for a stock pot two sauce pans and two skillets with lids.

I was looking at the De buyer primary stainless which is designed for commercial applications is this any good?

Is commercial cookware the way to go?

I would strongly prefer plain looking cookware. I prefer function over form.

I'm planning on buying cookware once and possibly adding pieces as needed I don't want to feel the need to upgrade later on.

I will be using this on a cheap coil stove and later on a gas unit.

What brands and lines are worth looking at? I prefer to have pieces made in a first world country.

And for the guys posting about rock chopping with Japanese gyutos with a flat angle that's how I chipped both of my Japanese knives. I was using a 2" thick end grain maple cutting board.

Instead of the gradual rolling profile of a German knife the French styled Japanese knives are more flat and combined with the very hard and brittle material tend to impact into the cutting board when rock chopping. You lose the fluid motion rocking that the German knives have.

It's just not what they're designed to do in most cases. You can't get the correct motion for properly rock chopping with the French style while the German style is ok at slicing so it seems to be slightly more versatile to me.

>>8514126

Sharpening is one of those things that you really should try and learn yourself.

It's very rewarding and connects you to your tools.

You can pick up a set of king whetstones cheap. I use a 220/800/1000/4000/8000 and then a leather strop or sharpening steel for the stainless.

You can get by with just the 1000/6000 stone like $40 on amazon