how to fix clueless chefs

>friend wants to cook for me
>bbq beef brisket
>taste it
>fricking bland
>ask if they put any salt
>no i dont use that i dont want it to be salty
>just add some afterwards if you want
what is it with morons and their aversion to using any salt
how do i correct this dumb b***h

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  1. 1 month ago
    Anonymous

    >just put some on afterward
    There is no saving them. They have terminal moronation.

    • 1 month ago
      Anonymous

      Why not just put some afterward? He put in the effort to cook for you. You should say thank you, you ungrateful piece of shit troglodyte.

      its not the same when you put it afterwards, it doesnt balance out into the flavours of the dish it just becomes salt on top of the dish
      [...]
      ive cooked plenty of things for them and i explained many times and they never learn

      I never use salt, I don't like it. I like """bland""" food, otherwise it's too stimulating and it's hard to eat enough.

      Just remember that salt isn't just necessary for people but back in the olden times it was worth more than it's weight in gold.

      https://i.imgur.com/LgftTPA.png

      so this is true mental illness

      >add salt to food before, or during cooking
      >it tastes like no salt was added
      >add more salt
      >get too much salt
      >feel like shit

      VS

      >cooking food
      >add no salt
      >sit down to eat
      >add a little salt
      >tastes like salt
      >OKAY
      >people are actually mad about this

      THINK you STUPID FRICK

      • 1 month ago
        Anonymous

        >the heat of the food cooks the salt flavor away

      • 1 month ago
        Anonymous

        see

        Salt is really weird when you think about it. The entire purpose of it is to dry out the exterior of meat so that it goes through maillard reaction better. That's why we rub steak with it half an hour before we cook it otherwise you end up with mostly boiled steak.

        • 1 month ago
          Anonymous

          stop relinking your wrong and stupid post. if you don't want to do the slightest bit of research into why salf is such an important part of how our electrochemical processes work, why don't you lick a salt crystal and notice that it has a flavor

          • 1 month ago
            Anonymous

            salt doesn't have flavour. when you lick a salt crystal it's just enhancing the flavour of your tongue

            • 1 month ago
              Anonymous

              >salt doesn't have flavour. when you lick a salt crystal it's just enhancing the flavour of your tongue

            • 1 month ago
              Anonymous

              >It's just enhancing the flavor of your tongue
              Holy frick my sides have entered orbit

      • 1 month ago
        Anonymous

        skill issue.

      • 1 month ago
        Anonymous

        its not supposed to taste like salt, adding it early in the cooking process lets it absorb in to the dish and enhance the rest of the flavors
        adding it afterwards does nothing except put salt on top of your food

      • 1 month ago
        Anonymous

        Salt affects texture, especially with meat. Makes it more tender and helps it retain moisture during cooking. Although that's more with brining, just sprinkling salt on meat right before cooking won't change much.

        I notice a big difference when making beans too, adding the right amount of salt to the cooking liquid makes the beans come out more tender and flavorful too.

      • 1 month ago
        Anonymous

        You should be kidnapped and murdered by a Mexican cartel

        • 1 month ago
          Anonymous

          I don't even think he merits Mexicans, tbh
          Like, I feel like he should be kidnapped an murdered by some weird sex gang from Alberta

  2. 1 month ago
    Anonymous

    Why not just put some afterward? He put in the effort to cook for you. You should say thank you, you ungrateful piece of shit troglodyte.

    • 1 month ago
      Anonymous

      its not the same when you put it afterwards, it doesnt balance out into the flavours of the dish it just becomes salt on top of the dish

      It's simple, you make a bbq beef brisket of your own. If they think it's better, tell them what you did. If you aren't willing to do that then shut the frick up and stop being an ungrateful c**t.

      ive cooked plenty of things for them and i explained many times and they never learn

      • 1 month ago
        Anonymous

        >its not the same when you put it afterwards
        Lmao.

        • 1 month ago
          Anonymous

          its clearly not the same you moron

    • 1 month ago
      Anonymous

      It's simple, you make a bbq beef brisket of your own. If they think it's better, tell them what you did. If you aren't willing to do that then shut the frick up and stop being an ungrateful c**t.

      >t. Shit cooks who have received this complaint previously

  3. 1 month ago
    Anonymous

    It's simple, you make a bbq beef brisket of your own. If they think it's better, tell them what you did. If you aren't willing to do that then shut the frick up and stop being an ungrateful c**t.

  4. 1 month ago
    Anonymous

    >aks how to fix others when he himself doesn't know shit about shit
    salt is to be added at the table as a blessing, not during cooking.

    • 1 month ago
      Anonymous

      It's been a while since I've been to a wedding but salt is also thrown over people's backs as a blessing and to wish the newly married couple good luck.

      • 1 month ago
        Anonymous

        'tis the point of salt.

    • 1 month ago
      Anonymous

      lotta fricking morons in this thread

      especially this guy

  5. 1 month ago
    Anonymous

    A meat tenderizing mallet right to the head might work

  6. 1 month ago
    Anonymous

    >offer your advice
    >listen to some bullshit tier complaints and excuses
    >accidentally spill lighter fluid on him and fumble with matchsticks
    >case closed

  7. 1 month ago
    Anonymous

    I never use salt, I don't like it. I like """bland""" food, otherwise it's too stimulating and it's hard to eat enough.

    • 1 month ago
      Anonymous

      so this is true mental illness

      • 1 month ago
        Anonymous

        FRICK ANIME!!!!!

    • 1 month ago
      Anonymous

      Turbo'tism.

  8. 1 month ago
    Anonymous

    Salt is really weird when you think about it. The entire purpose of it is to dry out the exterior of meat so that it goes through maillard reaction better. That's why we rub steak with it half an hour before we cook it otherwise you end up with mostly boiled steak.

    • 1 month ago
      Anonymous

      Just remember that salt isn't just necessary for people but back in the olden times it was worth more than it's weight in gold.

      • 1 month ago
        Anonymous

        It's where the words "salary" as well as "salad" are derived from.

      • 1 month ago
        Anonymous

        No it wasn’t.

        It's where the words "salary" as well as "salad" are derived from.

        No it isn’t.

    • 1 month ago
      Anonymous

      What the hell cooking style are you using that it ends up boiled because you didn't salt it? That makes absolutely no sense at all.

      • 1 month ago
        Anonymous

        In order to get a good maillard reaction (aka mouth watering crust) on a steak there has to be as little water as possible on the surface. Patting it dry with paper towels helps but salt really forces the water out. The only problem is it takes time but 30 minutes is usually more than enough.

        Ironically it's the same reason why you DON'T want to add salt to soups/stews early on because it dries out the meat too much.

        • 1 month ago
          Anonymous

          Salt draws moisture to the surface dummy, you should put it in a fan oven for a few minutes at low temperature or use a blow dryer if you want to dry the outside

          • 1 month ago
            Anonymous

            Heat, even if low is too aggressive and begins to cook the outside. I find salt at room temperature over 30 minutes extracts the "right" amount of moisture from the surface.

            Yeah it's a pain in the ass having to pat it dry with 20 pieces of paper towels before and after you salt it but it's a labor of love and the resulting crust is like a small electric shock in your mouth followed by pure bliss.

            • 1 month ago
              Anonymous

              What about a hair dryer that lets you turn off the heating element? I use one for pork skin, but ofc that is not the same as muscle.

  9. 1 month ago
    Anonymous

    Most things taste better without added salt. This changes when you're in your 60s because your tastebuds start to die, but I doubt you're there yet. Smokers also have trouble tasting well, which is why restaurant food is usually too salty. The cooks all smoke. I think black people have genetically dull taste, too, but I'm only speculating there.

    • 1 month ago
      Anonymous

      You constantly replace your tastebuds every few days, smoking does not alter your ability to taste or smell, you absolutely require salt to live and we all are genetically disposed to enjoy salty food, and restaurants cook with a lot of fat which requires additional salt since fat masks our ability to taste salt

      • 1 month ago
        Anonymous

        None of which changes anything I said, except the false claim about smoking. Smooch a smoker. If you don't smoke, you'll notive an odd flavor that they in their mouth all the time. There's no way that doesn't alter your reception.

      • 1 month ago
        Anonymous

        >smoking does not alter your ability to taste or smell
        Holy fricking moron alert

  10. 1 month ago
    Anonymous

    I don’t understand chef culture. I hate watched the bear. It did not help. You’all are living in some kind of alternate reality that the rest of us have no access to.

  11. 1 month ago
    Anonymous

    Did they attend the Franklin culinary institute?

  12. 1 month ago
    Anonymous

    i reinstalled

  13. 1 month ago
    Anonymous

    You know how anon

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