cooking retard here
I'm about to grill a pork steak. Thinking of covering it with BBQ spice before I stick it in.
Is there anything fancy I can do to make it more exciting?
GUYS I NEED FOOD SAFETY EXPERTS HERE
I've taken Servsafe classes and I should be still certified, probably gonna expire in a year or so...
But anyways, what about cooking meat with COLD instead of heat?
I understand to kill parasites in sushi a hard freeze and good thaw SHOULD in THEORY disrupt cell membranes in parasites enough to basically kill them.
What you froze a steak of any meat, thawed in the fridge, and froze it again before bringing it up to room temperature sous vide style?
Would it be perfectly safe to eat?
>Thawing meat is the same as cooking it with cold
>when you sprinkle the flavor packet from top ramen in your quesadilla
Ctrl-F no vegan.
Share pics and recipes of your dank-ass vegan food.
Gots me some vegan lasagna for the first time.
Chill though, this isn't /pol/
Time to Netflixandchill with DORITOS® JACKED™ Spicy Street Taco Flavored Tortilla.
I am totally hooked on the new #DORITOS tortilla.
Is there a way to get guacamoles to ripen faster? I've had them on the counter since the weekend, next to some other fruit, and they're currently brown but not soft like they should be.
I sort of need them by tomorrow evening.
I'm making noodle soup tonight, but I accidentally bought Shanghai Style noodles instead of Udon noodles. They looked really similar so I guess I just grabbed it.
Can I use them for soups? Are the noodles the same?
They are not the same thing. See how the "Shanghai noodles" are yellow? That comes from alkali salts added to the dough which gives those noodles a firmer texture.
You certainly can use them for soups, they're just a little different than udon.
Old one on the way out and the weekend still under way!
Buying, cellaring and maybe even drinking?
I opened this porter up tonight, love the coffee tones on it!
I only cook with olive oil. Is it bad to do so?
Depends on what kind of olive oil you are talking about.
Extra-virgin has a very low smoke point and thus can burn very easily--it's not so good for cooking with, it's mainly used for low- or no-heat applications, like making dressings or sauces. It would not be good for high-heat use like sauteing.
On the other hand, refined aka "light" olive oil has a high smoke point and neutral flavor and is ideal for most cooking tasks.
Say you want to decide between light olive oil and sunflower oil, which one is better? I think it is dependent on what you are trying to cook but I am a beginner so would love to know when to use each.
> Find yourself in Italy because of work
> Italian pizzeria
> Order a supplì
> Fresh out of the oven
> Hot mozzarella drips outta it like a rope
Looking for some help making both Sauerkraut and Kimchi. I've tried making them both before but every time the fermentation process does not go well. I can't explain to you what I might be doing that's wrong but maybe you could give me some tips and pointers.
Find a flaw.
>Good foods that are not as good as people say
I just don't get it. When it comes with the dish or its an integral part like guacamole-chicken-pizza its nice. But who are these people that are paying an extra 2-5 dollars to have a little tiny scoop of guacamole with their Mexican food? Its just not that good
The extra cost is that guacamole is a pain in the ass to make at home from scratch. You need specific chiles and the flavors need to meld. It's like tuna salad but with ingredients that are more annoying to procure.