Which French technique changed how you cook?
butter on everything
surrender
>>22041349"on" is only half of it, don't forget "in"
I use knorr stock cubes in my meals instead of plain water + salt
>>22041344sous videmakes it infinitely easier to just ensure trickier meats to turn out perfectly, and avoids a lot of problems with finnicky recipes like wellingtonslike sure, i can make a wellington normally and have it turn out great, but when the extended family is wheeling me into cooking a holiday feast for the nth time and i'm juggling 15 sides and 3 mains, it's nice to get some of the moisture out ahead of time then just wrap and let it rip until the pastry is donethen with cooking for myself it's nice to be able to vacuum-seal prep and freeze things and just chuck it right in the pot halfway through the day and sear off a steak or duck breast later on and have it be perfectfun for simplifying infusions tooi think a lot of people doing sous vide at home are cucks and overuse it, but for me it's just making my most-used cuts of meat (duck, pork tenderloin, occasional steak) effortlessly perfect on busier days
>>22041344is boiling french?
>>22041438if you boil bones in water for 12h, that could be frenchy
>implying the French do anything good related to cooking and they should be listened to... ever. https://files.catbox.moe/fvdcof.mp4
>>22041455French food is extremely overrated
>>22041366>He heats his food in plasticMight as well eat the plastic outright.
>>22041503crimes of the future was based actually
>>22041462you can have that opinion but french cooking techniques are institutional even if you dont realize it
>>22041366More like soy vide amirite?
>>22041366Yummy. Micro plastics hot injected straight into my meat
>>22041344I drink two or three bottles of wine and get extremely drunk while cooking and I've found it's improved my dishes 10x
If you're going to use butter then use it. It's not a toy. Some people might say, "Using that much butter, is a crime." But lets be brutally honest:
>>22041366I don't understand how sous viding a beef wellington doesn't lead to the meat being tremendously overcooked by the time the pastry is done. I can already do a perfect one with just a normal roast.
>>22042676you only need to start denaturing the proteins for the water removal, then chill before actual usein a proper oven the pastry only needs ~20-25 minutes, at which point the par-cooked beef has come up to temp at around 115-120this is pretty typical in volume operations as well
>>22041344washing all my meats off in cold water french style. beef steak, chicken meat and pork meat. makes the meat juicy and taste so much better. rinsing ground lamb added a depth of flavor i had never imagined. makes the best shawarma ever..
>>22042676I fear there’s a lot you don’t understand…
>>22042667Shut up, you twat
more like sous gay..deglazing... i use the method whenever i can. theres no way your not doing it, maybe u just dont know you are
>>22041344pulling the eggs towards the center of the pan in a calm manner when making omelets.
>>22043600Like... Before cooking it?
>>22041366>my secret technique? boil everything in a plastic bag!
>>22043702scrambled eggs, not omelets
>>22043738>boilDumb cooklet.
>>22041344Drenching everything in sauces.
