>pointless cooking rituals

>pointless cooking rituals

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  1. 1 month ago
    Anonymous

    bump

  2. 1 month ago
    Anonymous

    Humiliation ritual*

  3. 1 month ago
    Anonymous

    Not pointless at all. Easier to skim of the scum when the cloves and bay leaves aren't swimming on top.

    • 1 month ago
      Anonymous

      Cloves and bay leaves are scum.

    • 1 month ago
      Anonymous

      >skim the scum,
      is this stealing money from criminals?

  4. 1 month ago
    Anonymous

    That's one weird looking lemon pig.

    • 1 month ago
      Anonymous

      Only four months in?

  5. 1 month ago
    Anonymous

    >4 cloves
    >1 bay leaf
    dafuk

  6. 1 month ago
    Anonymous

    >preheating the oven when baking
    >mixing dry and wet ingredients separately

    • 1 month ago
      Anonymous

      i wonder if anyone has done experiments on whether you can just increase the baking time by around 15 minutes to omit the preheat step

      • 1 month ago
        Anonymous

        Nah. pre-heating is objectively superior.

        Pre-heating puts the oven into a steady state mode. once you put something into it the only new variable is the mass of the food you put into the oven, time for that to finish is controlled via the recipe. Even then, that only gets you close, there are environmental and stove variables that mean you need to check after 10-15min (or whatever) to determine if your food is done.

        If you don't pre-heat now you have to worry about two additional variables that cannot be controlled for: initial temperature (which change based on weather, time of year, location, internal kitchen temp, etc.) and the time it takes for the oven to reach steady state (which can change based on the temp of the surrounding environment, amount of heat oven can deliver, insulation of oven, etc...). You cannot account for all that. You're fricked.

        • 1 month ago
          Anonymous

          i see

          • 1 month ago
            Anonymous

            That lemon pig's

            https://i.imgur.com/uyqHq72.jpg

            >pointless cooking rituals

            not seeing much of anything.

      • 1 month ago
        Anonymous

        even better: turn the broiler on and knock that sucker out in 4 minutes. baking is a lot less gay when you cut out the loading screens

        • 1 month ago
          Anonymous

          Even after the broiler treatment you still have let it sit for a year or three.

        • 1 month ago
          Anonymous

          i still don't know the difference between oven and broiler

          • 1 month ago
            Anonymous

            I've never used it but the broiler is one on the bottom of some ovens, I think it heats from above instead of all around like ordinary ovens. I know that I'll get corrected.

          • 1 month ago
            Anonymous

            I've never used it but the broiler is one on the bottom of some ovens, I think it heats from above instead of all around like ordinary ovens. I know that I'll get corrected.

            You're right. The oven heats around the food evenly. The broiler is usually a heating element that runs down the top center of the oven, above the food. It gets much hotter than the rest of your oven can, and is used for charring/browning stuff without overcooking.

    • 1 month ago
      Anonymous

      >preheating
      Depends entirely on what you're making but never hurts to do it right.

      >mixing dry and wet ingredients separately
      This is mostly just trying to teach you how to eyeball over-mixed from properly mixed. If you know, there's no point, but people following recipes are often new and it's a good idea to make the textured step a key one.

    • 1 month ago
      Anonymous

      both of these are super important for baking bread.

  7. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      I am a follower. Good job

    • 1 month ago
      Anonymous

      Idiot, use a proper onion pique or onion cloute

  8. 1 month ago
    Anonymous

    >he doesnt know that the oil of onion saturates the cloves and aromates through osmosis
    kekekekeke
    LEARN TO COOK LOSER

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