It's incredible how bad the average person is at cooking. It's a skill that takes a few years, max to get good at. People have no clue about the properties of basic substances. What salt does, what acid does, what starch does, what oil does, how to sear meat, what level of heat to use and when, how to deglaze, etc. I think the median person is just clueless on all of it.
>>22066982Marco is such a rebel. On a TV cooking show he has revealed his love of ketchup. Also popped the lid off a bottle of Worcestershire sauce so he could empty to the contents into a disk.I remember on an episode of celebrity cooking fuck up or whatever it was that a famous comedian was telling Marco about a childhood food memory of eating sardine and tomato paste sandwiches and Marco's face lit up with boyish delight.Marco gets food and people. He's not a snob, he was just ambitious.
I just use knorr tho
>>22066982I think most of the blame goes to the weird veneration of chefsCooking started to be treated as a trade rather than just a standard life skill so people don't bother to pick up the basics unless they intend to really dive into it
>>22066982>I think the median person is just clueless on all of it.it's because we live in a society of convenience.100 years ago every woman knew how to cook.
>>22067052I wonder how many were bad cooks. I can’t imagine working 12 hours farming just to come back to eat some bland boiled cabbage and rubbery dense bread
>>22066982Is this an actual quote because I read it in his voice
>>22067346perhaps the threat of violence provided the motivation to make good food. and no I’m not saying that’s a good thing.
>>22066982>It's a skill that takes a few years, max to get good at.One must eat more or less daily. There really isn't any excuse not to have a handle on it within a year. But that's their choice to be slow.
I can't get my head around his 1 hour rabbit soup. Just wait another hour or two and it'll be so much better.
>>22067052>100 years ago every woman knew how to cook.lol lmaojust because they were forced to prepare food doesn't necessarily mean they made good food
>>22067407Does he say that you aren't allowed to do exactly that if you want or something?
>>22066986>Marco is not a snobYou say that, but last time I was cooking at his place he was giving me the evil eye when I only put one stock pot into my bechamel!
>>22067407>>22067534It's your choice.
>>22067492>forcedThey could have been spinsters and cooked for themselves and only for themselves. Many women did. I'd trust their cooking more, to be perfectly honest.
>>22067534So why make a half-assed rabbit soup at all? There are plenty of amazing dishes you can make within an hour.
>>22066982This guy takes himself WAY too seriously
>>22067549Marco didn't make you cook the soup. It was your choice to cook the soup.
>>22067560maybe but I don't understand the soup
>>22066982What does oil do then anon
>>22067563It significantly improves the thermal contact between your pan/pot/wok and the food you're cooking and is able to reach much higher temperatures than water, which is ideal for many applications (e.g caramelization, the maillard reaction). Oil can also be used for various sauces as it is necessary for emulsions, or if you're using something like extra virgin olive oil or butter, you can add it to your cooked dish to add some nice flavor.
>>22067563>oil
>>22067597I don't think I ever use emulsions in my cookery.
>>22067052Women sucked at cooking. Always.
>>22066982U have anything original other than shit u read in that book?>>22067346What do u expect farmers to eat? Filet mignon? Foie gras? Caviar?U faggots should really put on dresses n play house with each other. Fast food has existed since antiquity because ppl had shit to do n cant stay in their moms basement all day reading cookbooks. And 100 years ago, farmers ate whatever the fuck their wives, who take care of the dozen children in the house, put on the table. They dont whine like little bitches because "the steak wasnt seared well enough" lmfao.
>>22067616I do, occasionally. Mainly to make homemade alioli. A bit time consuming to make but very tasty. And as the name suggests, all it takes is garlic and oil.
>>22067616you've never made sauces, salad dressings, mayonnaise...?
>>22066982Yeah I guess. Anyway ive been waiting for 15 minutes go get started on my order
>>22066982Most people have jobs and families to deal with.
>>22067677Sauces? Yes, but that's more of a roux, not an emulsion.
>>22068096Go ahead and google what a roux is, I'm reasonably certain you mean something else. It isn't 'oil' related per se but if you have ever made sauce by mixing pasta water and butter, congrats, you've made an emulsion.
>>22067671Ben Franklin famously ate takeout for like 90% of his diet. Even in the early 1700's you could just go out for lunch if you lived in any town that wasnt a no-name dump.
>>22068132Go ahead and jump into an incoming train and kill yourself.
>>22068096depends on the sauce. any butter or egg based sauce uses emulsion. and anybody that takes cooking seriously should at least know how to make a basic salad dressing/vinaigrette and mayo, even if they don't do it very often.
>>22066982What do anons recommend to a complete noob like me to be decent in cooking 'I can only cook an omelette' .
>>22067052>100 years ago every woman knew how to cook.Cooking by tradition is hit or miss, and not a true understanding of why a recipe call for x and y.
>>22068315how about you learn to cook first. oh wait, that'll never happen cause you're an ignorant faggot who takes pride in being an ignorant faggot.
>>22068335practice and curiosity. the biggest thing is just practice, just keep cooking. it takes time and exposure to get acquainted with your tools and with ingredients and how things in the kitchen interact with eacother. the other part is curiosity. when you're following a recipe, don't just go on auto pilot following rote steps, actually think about what you're doing and why. read about cooking in places beyond just recipes. watch videos. just be curious and absorb as much information as you can, and then try to apply it. and don't be afraid of failure.
>>22066982me after I cooked a french omelet at age 16
>>22068335You learn by doing, repeatedly. Like music, certain techniques and principles learned on one dish can apply to many more, so the more you learn the faster your progress gets. Don't be fooled into thinking you need expensive gadgets or top tier ingredients to cook. Beyond that, try new things, and above all PAY ATTENTION during the process, don't scroll 4chan, don't watch TV, COOK! Use all your senses. You will see what works and what doesn't. You will notice how garlic burns and stops being a nice fragrant smell in the dish, or how too little heat in the pan when adding your meat will give you a mediocre noise as feedback. New cooks also have a tendency to overcook things out of fear of poisoning themselves (this is what makes beef or eggs an easy beginner medium, just buy a decent thermometer to take the guesswork out.
>>22066982The average person is a braindead shitwit and we need to stop feeding them.
>>22067346If my Yugoslavian grandmother and great-aunts are anything to go by, the food back then was fucking fantastic.That woman would whip up a multi course meal for a simple lunch.
>what acid doesok, what does it do?
>>22068335Congrats, a decent omelette isn't beginner.If you can do that just take a swing at anything entry level.
>>22066982Yeah. We know. Americans don’t know how to cook. Shocker.
>>22067558Americans don’t take themselves seriously.
>>22068353>invite a pointless discussion about emulsions>ERM, YOU CLEARLY DON'T KNOW WHAT A ROUX ISnah, fuck you and kill yourself, do you think I am a literal retard who doesn't know what a two ingredient combination is? Fucking grow up.
>>22066986>revealed his love of ketchupKetchup is a good condiment and great sauce finisher. If I bottled it and sold it to urban snobs as "Artisan Puree of Tomato Chutney" you would not be able to keep it out of your social media feeds. Ketchup hate is the ultimate midwit flex.
>>22068578balances flavours by cutting through fats and sugars. it also tenderizes proteins which is why it can "cook" things like ceviche. and can be used for preservation. honestly think lack of acid is one of the biggest mistakes amateur cooks make. acid should be like salt in that it's in pretty much everything as a flavour enhancer. if I see you have a big vinegar collection, I know you can probably cook.
people lack agency now. Everything has to be outsourced to "experts" because heaven forbid your layman ass actually tries
>>22068862Americans gave up 20 years ago.
>>22068691Just call it tomato chutney.
>>22068376>>22068557Thanks anons, I guess ive just been doing it like that, cooking different styles of eggs, temperatures, using oil vs butter, why one tasts better than the other etc. So thanks, I'll keep on going. Just curious, what can you guys make? Or the 'hardest' meal you can make?
>>22066982>heatHonestly, this is the root of everything. Heat control underlies everything in cooking. Everything else is secondary.
>>22068621yes? unless you were seriously implying that every single sauce you have ever made was based on a roux. which would be genuinely insane. i agree, this discussion is pointless, we get it, you're retarded, fuck off.
>>22069065>Just curious, what can you guys make?I mean not to sound arrogant, but most things? with the exception of certain cuisines (mostly Asian) where I'm not familiar with the ingredients and flavours used. but for the most part I am pretty confident in the kitchen even when cooking something for the first time.what you'll learn as you keep cooking is that the key to cooking isn't knowing recipes, but knowing techniques, ingredients, and flavour. once you understand the fundamentals of cooking an onion, you can apply that to any dish that uses onion. once you understand how to use heat in your frying pan, that applies to any dish you cook in it. once you understand how acidity or salt effect flavour, that applies to any dish. so when you're practicing your omelettes, you're not just learning how to cook an omelette, you're learning how oil and butter are different broadly, you're learning how heat works, you're learning to trust your tastebuds - those are things you can apply to all your cooking. so I don't necessarily think in terms of dishes anymore, I think in terms of the techniques and ingredients that make them up. so then even when you're cooking a dish for the first time, you can be confident because you already know the building blocks that it's made of. of course there are certain things that have some specific technical skills involved, but generally speaking this is how I approach cooking.
>>22069185Cringe.U see >>22069065, he never actually answered your question cause he cant cook for shit. Ppl who runs their mouth like this r always just posturing. Dude sounds like a 1st yr culinary student.
>>22069194it's a dumb question but I didn't wanna say that outright cause I was trying to be nice and help the guy
>>22069194It's like asking a musician what songs they can play. If you know your instrument and can read sheet music, you can play any song. You might be more comfortable with songs you've played a lot, but still.
>>22069231My fault, I guess i didn't word it properly, but ive got the answer, cheers mate.
>>22069263>and can read sheet musicIf you play long enough you can just play anything by ear.Great trick to amuse people who can't play any instrument. They play you their favorite song and you just repeat it even though you hear it for the first time. People see it as magic
>>22068335don't be afraid to make suboptimal meals in order to experiment. push the variables, sometimes you'll go too far but as long as you're not dumping in cloves or thyme it should still be edible.
