Cooking
- Thread starter Cenna
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Alexander II
Active member
I can cook eggs... And pasta out of a box... That's about it
Infinite Citadel
Odium
I cook, too many things to list. Definitely something you guys should pick up when you go to college/before that.
Best Korea
Best Leader
^
Robert E Lee
Well-known member
Cenna
Well-known member
Sebastian Castellanos
Member
Does meth count? If so then I still can't cook anything??
Rin
Oathkeeper
I can cook at a professional level! I opened up a cafe for a while but later realized that I wasn't willing to work that hard for money.
I get really obsessed with food science; my kitchen is full of weird equipment from breadmakers to those long range thermometers to tell when my steak is done.
I'll give two lifechanging tips to cooking: cutting and marinades.
When you cut, hold the knife properly. Get one proper knife for your kitchen - a heavy, solid chef knife that you don't have to keep sharpening. You don't need a lot of special ones.
A good knife and technique will save you hours, and minimize injuries in the kitchen.
Marinades
Marinades are not as good as people think. It's surface only. It may be effective for a half hour, but after that it really doesn't matter if you marinade for 24 hours or whatever. In fact, if you marinade too long with the wrong ingredients, it can actually make things worse.
Only one thing penetrates deep into the meat - salt. There's a technique called brining. You cover something in salt and leave it like a marinade for a few hours. This actually tenderizes the meat. Brining is perhaps the single best cooking technique out there.
Acids - vinegar, lemon, lime, etc will actually denature protein. This creates a cooking effect and toughens meat. You can actually create a crusty exterior effect with acids, but you need to get the timing and proportions right.
Some things like fruit (papaya, pineapple) and dairy (yogurt, milk) do a good job of tenderizing meat. Dairy is safer because it doesn't make meat mushy. But usually a marinade will just tenderize a surface. The proper technique is injection.
People will give you all kinds of bull about wagyu beef vs angus vs grass fed. Ribeye vs tenderloin. Medium vs medium-rare. It matters but not as much as the price suggests.
If you want good meat, you cover it with the right amount of salt, leave it for 2-3 hours. If you have any other marinades, you can do it 30 minutes before cooking.
K, I'm done ranting.
I get really obsessed with food science; my kitchen is full of weird equipment from breadmakers to those long range thermometers to tell when my steak is done.
I'll give two lifechanging tips to cooking: cutting and marinades.
When you cut, hold the knife properly. Get one proper knife for your kitchen - a heavy, solid chef knife that you don't have to keep sharpening. You don't need a lot of special ones.
A good knife and technique will save you hours, and minimize injuries in the kitchen.
Marinades
Marinades are not as good as people think. It's surface only. It may be effective for a half hour, but after that it really doesn't matter if you marinade for 24 hours or whatever. In fact, if you marinade too long with the wrong ingredients, it can actually make things worse.
Only one thing penetrates deep into the meat - salt. There's a technique called brining. You cover something in salt and leave it like a marinade for a few hours. This actually tenderizes the meat. Brining is perhaps the single best cooking technique out there.
Acids - vinegar, lemon, lime, etc will actually denature protein. This creates a cooking effect and toughens meat. You can actually create a crusty exterior effect with acids, but you need to get the timing and proportions right.
Some things like fruit (papaya, pineapple) and dairy (yogurt, milk) do a good job of tenderizing meat. Dairy is safer because it doesn't make meat mushy. But usually a marinade will just tenderize a surface. The proper technique is injection.
People will give you all kinds of bull about wagyu beef vs angus vs grass fed. Ribeye vs tenderloin. Medium vs medium-rare. It matters but not as much as the price suggests.
If you want good meat, you cover it with the right amount of salt, leave it for 2-3 hours. If you have any other marinades, you can do it 30 minutes before cooking.
K, I'm done ranting.
Patrick MacFarlane
Commander-in-Chief of Russian Armed Forces TKR RP
Well... That was a lot to take in.
I can cook it if it has simple instructions on the box or online
I can cook it if it has simple instructions on the box or online
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NerdDragon
Active member
I can cook just about anything but deserts
John Henry Eden
President Of The Enclave
I can cook one hell of a rack of ribs
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