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Spanish Manlove posted:really? there's not links to videos on cutting techniques or methods of cutting? smdh youre not allowed to post those here for obvious reaasons. |
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Apr 1, 2015 20:23
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Thanks, especially the Nike band. I kinda assumed a lot of that stuff like Pebbles and w.e were trashy. I think a band would be good compared to an app cuz I have a phablet and I don't want to destroy it accidentally running. Spanish Manlove posted:really? there's not links to videos on cutting techniques or methods of cutting? smdh I think you can find extremely basic knife tutorials in GWS, but noone is telling anyone how to butcher a chicken or scale a fish or anything as far as I know.  Hell I'd be suprised if there was even like a filet knife tutorial, or anything out of standard chef knifery |
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Apr 1, 2015 20:25
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vice.com op-ed posted:youre not allowed to post those here for obvious reaasons. lol |
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Apr 1, 2015 20:27
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gently caress. marry. t-rex posted:Thanks, especially the Nike band. I kinda assumed a lot of that stuff like Pebbles and w.e were trashy. I think a band would be good compared to an app cuz I have a phablet and I don't want to destroy it accidentally running. Now I'm wondering if the brewing thread is just them obsessing over brewing equipment because I assumed it was going to all me recipe and process advice |
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Apr 1, 2015 20:28
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my uncle makes knives out of old metal files and recycled materials theyre cool 
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Apr 1, 2015 20:30
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thank u bacalou
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saboten posted:my uncle makes knives out of old metal files and recycled materials theyre cool i'll take one. |
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Apr 1, 2015 20:32
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this is a good no nonsense salmon filleting tutorial if you know how to fillet one fish you basically know how to fillet them all more or less cutting fish is much more about feeling where the bones are with your knife and keeping along them as closely as possible i have personally cut over a thousand salmon and many other types so feel pretty good about talking cutting fish in detail https://www.youtube.com/watch?v=ENVpNG8N4IY |
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Apr 1, 2015 20:40
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i have a bunch of hand-me down pans from parents and stuff bopepper what do you think of that? they are terrible pans but i still have money in my pocket from not buying a useless commodity to improve the quality of time i spend doing a task i rarely enjoy anyway
paul_soccer12 posted:everyone in the idf must die |
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Apr 1, 2015 20:45
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practice and watching videos definitely helps with that. the first time I filleted a salmon was an absolute mess, but now I can cleanly get nice full slabs of meat and remove the pin bones without a fuss or damaging the flesh at all. |
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Apr 1, 2015 20:45
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CAT BRUSH posted:i have a bunch of hand-me down pans from parents and stuff bopepper what do you think of that? they are terrible pans but i still have money in my pocket from not buying a useless commodity to improve the quality of time i spend doing a task i rarely enjoy anyway they're probably better than you think if they've lasted decades. any griswold or wagner cast iron? |
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Apr 1, 2015 20:46
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BYOB Rachel posted:this is a good no nonsense salmon filleting tutorial if you know how to fillet one fish you basically know how to fillet them all more or less cutting fish is much more about feeling where the bones are with your knife and keeping along them as closely as possible i have personally cut over a thousand salmon and many other types so feel pretty good about talking cutting fish in detail they do this for me at the grocery store so i don't have to do it myself paul_soccer12 posted:everyone in the idf must die |
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Apr 1, 2015 20:46
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joke_explainer posted:they're probably better than you think if they've lasted decades. any griswold or wagner cast iron? i think they were from walmart paul_soccer12 posted:everyone in the idf must die |
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Apr 1, 2015 20:46
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CAT BRUSH posted:they do this for me at the grocery store so i don't have to do it myself yeah but if you buy a whole fish from fishermen or fishmongers you generally get a better deal than the grocery store and if it only takes you like 20 minutes, you're still way ahead on time |
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Apr 1, 2015 20:46
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CAT BRUSH posted:i have a bunch of hand-me down pans from parents and stuff bopepper what do you think of that? they are terrible pans but i still have money in my pocket from not buying a useless commodity to improve the quality of time i spend doing a task i rarely enjoy anyway if you don't cook or really like to do it that's fine it's a shame but that's fine i guess it's also fine that you molest barnyard animals but this is god's america and you can do whatever you want |
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Apr 1, 2015 20:46
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BYOB Rachel posted:if you don't cook or really like to do it that's fine it's a shame but that's fine i guess it's also fine that you molest barnyard animals but this is god's america and you can do whatever you want my rear end is normally colored and proportioned paul_soccer12 posted:everyone in the idf must die |
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Apr 1, 2015 20:49
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april fools it's actually doughy white and spotted with red blemishes
paul_soccer12 posted:everyone in the idf must die |
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Apr 1, 2015 20:50
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cooking is an almost universally shared task and not investing a modicum of effort into your diet and making the act of cooking more civilized seems foolhardy but hey whatever thanks obama |
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Apr 1, 2015 20:52
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BYOB Rachel posted:cooking is an almost universally shared task and not investing a modicum of effort into your diet and making the act of cooking more civilized seems foolhardy but hey whatever thanks obama i cant wait to pan fry some chicken in my lovely pans and torture you with photos of it paul_soccer12 posted:everyone in the idf must die |
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Apr 1, 2015 20:54
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i am a really good cook
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Apr 1, 2015 20:54
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Bwee posted:i am a really good cook paul_soccer12 posted:everyone in the idf must die |
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Apr 1, 2015 20:55
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CAT BRUSH posted:i cant wait to pan fry some chicken in my lovely pans and torture you with photos of it i bet you have lovely pots and pans that you buff to a gleaming shine and hang on delicate wrought iron hooks Bwee posted:i am a really good cook what do you like to cook bwee |
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Apr 1, 2015 20:56
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last night i made flash-fried brussel sprouts and modernist cuisine cacio e pepe (using sodium citrate to emulsify the pecorino to make it a rich velvety sauce)
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Apr 1, 2015 20:57
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My greatest loss when I moved recently was my hanging pot rack. gently caress cabinets of pots 
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Apr 1, 2015 20:58
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Do you just have a jar of citric acid? Also what is that process |
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Apr 1, 2015 21:00
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Bwee posted:last night i made flash-fried brussel sprouts and modernist cuisine cacio e pepe (using sodium citrate to emulsify the pecorino to make it a rich velvety sauce) that sounds like some good pasta. I never had an emulsified sauce with sodium citrate before, tho there's lots of emulsified sauces in cooking. I bet you make some really good food tho. i would eat that. |
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Apr 1, 2015 21:01
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gently caress. marry. t-rex posted:Do you just have a jar of citric acid? Also what is that process its sodium citrate so it's a white powder/salt. essentially its the same process that kraft and velveeta use to turn crappy fake cheese into meltable cheese, but this way you can turn fancy cheese (gouda, parmesan, blue, whatever) into meltable cheese http://sciencefare.org/2013/08/14/the-best-macaroni-and-cheese-traditional-vs-modernist/
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Apr 1, 2015 21:01
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Bwee posted:last night i made flash-fried brussel sprouts and modernist cuisine cacio e pepe (using sodium citrate to emulsify the pecorino to make it a rich velvety sauce) that sounds excellent i received the modernist cuisine book for christmas once and have barely cracked it open i really should look at it more |
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Apr 1, 2015 21:02
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also it's only been a few hours and we lost bwatts for a month |
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Apr 1, 2015 21:02
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BYOB Rachel posted:that sounds excellent the at home one or the real chef one? either way i will buy it from you if you don't use it
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Apr 1, 2015 21:03
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Stormyish posted:also it's only been a few hours and we lost bwatts for a month i really need bwatts to be unprobated so we can moderate this forum togetehr
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Apr 1, 2015 21:03
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that's some molecular gastronomy stuff. cool. i should pick up that cookbook |
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Apr 1, 2015 21:04
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i don't get to cook like i'd like to very often these days because i typically have a small toddler sitting next to my cutting board saying "dada cooking?" or "pastaaaa!!!" |
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Apr 1, 2015 21:04
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Bwee posted:its sodium citrate so it's a white powder/salt. essentially its the same process that kraft and velveeta use to turn crappy fake cheese into meltable cheese, but this way you can turn fancy cheese (gouda, parmesan, blue, whatever) into meltable cheese THAT"S WHAT THAT IS? I've been to a kraft facility and it was the most unholy place I've ever experienced. So much mayo. So much. uguhguhguhghkuybkakdhgdsas |
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Apr 1, 2015 21:04
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yeah it's REALLY easy and makes amazing mac and cheese (i just adapted it to cacio e pepe), it eliminates any "floury" or "doughy" taste you'd have from a traditional mac and cheese made with a bechamel sauce also you don't have to make a bechamel sauce
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Apr 1, 2015 21:04
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Spanish Manlove posted:THAT"S WHAT THAT IS? they usually use sodium phosphate which is harder to get food-grade from the grocery store or online, though we have a big thing of it in lab. sodium citrate works exactly the same but has a SMALL SMALL hint of acidity/sourness that is overcome by the massive amoutn of chees e in the sauce
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Apr 1, 2015 21:06
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Do you like shred it and sift some acid into it? Or what lol |
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Apr 1, 2015 21:08
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recipe: add 12 g (~5 teaspoons) sodium citrate to 1.25 cups water or milk (milk works well for mac and cheese, starchy pasta water works well for other things, etc) bring to a simmer drop in a handful of shredded/crumbled cheese use an immersion blender to mix, mix mix add more cheese mix mix mix etc., until it's thick enough/tastes cheesy enough pour over pasta
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Apr 1, 2015 21:10
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gently caress. marry. t-rex posted:Do you like shred it and sift some acid into it? Or what lol iirc it was just powders+oil=cheese but I was doing robot things in the warehouse and didn't want to go through the assembly lines more than I had to |
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Apr 1, 2015 21:10
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Spanish Manlove posted:iirc it was just powders+oil=cheese but I was doing robot things in the warehouse and didn't want to go through the assembly lines more than I had to yeah the oil is the fake cheese (well like the whey or whatever, cheese food) and the powders are probably sodium phosphate to emulsify the fake cheese oil into a brick of cheese
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Apr 1, 2015 21:11
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gently caress. marry. t-rex posted:Do you like shred it and sift some acid into it? Or what lol why do you keep thinking sodium citrate is an acid ( joke_explainer fucked around with this message at 21:14 on Apr 1, 2015 |
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Apr 1, 2015 21:12
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