>I rest my steak out of the fridge for 5 minutes to bring it up to room temperature

>>22172440
>>msg is bad for you

On the other side of this is people who think MSG has mystical powers to make shitty food taste good.

>>22172440
I remember seeing an episode of 60 minutes years ago where they were debunking MSG shit. They had a whole room full of people come in and made them wait for an hour before starting with a pile of free snacks available. Every person grabbed and ate some and they all had MSG of course (doritos, funyuns, etc). Then as they started asking them what they thought of MSG literally 3/4ths of the room said it gave them headaches. They asked if any of them had a headache and everyone said no. They then revealed that all the snacks they ate had MSG and I shit you not half the fucking room suddenly grabbed their skull like it was on fire.

>>22172440
>spices were used to mask rotten meat back in the day
Never seen anyone say this anywhere except here, and I think it's just one turbosperg who kept trying to push it as a meme for a few months and gave up

>>22172440
>>keeping the shrimp tails on enhances the shrimp flavor
not actually wrong

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>>22172472
It's only wrong when used in generalities though. Some dishes are in fact heavily spiced because it was originally made with old/less than ideal meat.

See: peposo or a lot of creole cuisine. You didn't use an entire pound of pepper in a dish 200 years ago just because you liked pepper.

>>22172476
spices were more expensive than meat. it would've made no sense to waste them on off-tasting meat

>>22172481
>Is a tuscan miner
>Have ten pounds of pepper for the year
>This week's beef is old as fuck
>Hmm, do I waste a shitload of my pepper or do I eat beef that makes me wanna hurl?
>Hmm...

You're forgetting the most important part: no grocery stores. If you have lots of pepper and shitty beef that's what you've got. Wish for better beef all you like, it's not happening.

>>22172485
if you had ten pounds of pepper you could afford fresh beef

>>22172485
>anon simply doesnt understand how spices are/were obtained and distributed
Thanks for adding to the retarded shit list

>>22172493
Not how it works man. If the only cow slaughtered in town was two weeks ago your ass is getting two week old beef.

The only people able to afford to have meat slaughtered specifically for them was royalty.

>>22172472
>Never seen anyone say this anywhere except here

zoom zoom zoom

It was an incredibly common meme before 10 years ago or so when anything that made non-whites look bad became verbotten.

>>22172496
>The only people able to afford to have meat slaughtered specifically for them was royalty.
and rich merchants
>Not how it works man. If the only cow slaughtered in town was two weeks ago your ass is getting two week old beef.
yes, but if you can afford pepper (the top 5% of society), you can afford to source fresh meat from outside of your local village

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>>22172440
>>american cheese is fake
As a burger, there's literally fake cheese among the sandwich slices (really, the bulk of it). In the 80s, it was harder to get presliced real cheese in most grocery stores (now you have stuff like Sargento with coolers all to themselves). If you wanted real cheese, you were buying a block and cutting it yourself.

>>22172440
You're doing it wrong. You're supposed to include something stupid that people can argue about but you just posted nothing except things cooklets actually say.

>>22172472
There are individual cases when this is true, like in the phillipines when people make adobo chicken out of pagpag. It's unfair to say it generally about spiced food though, some cultures just prefer punchier spicy flavors.

>>22172495
Exactly, they don’t understand that it depends on where you were in the world too. Pepper prices were actually on the down trend in that area due to a new, faster spice route around the time of this dishes invention.
Neat.

>>22172546
Where and what time period are you referencing? Just England or something?

>>22172575
Exactly. “Civilized” society didn’t waste resources and lives to go around the world for spices just because they wanted to mask the flavor of their rotten meat, right? It was because spices are good

>>22172448
QRD?

>>22172496
if you lived in a place with access to ample spices there'd be veal, chicken, pork, fish etc available. consider the price of saffron in modern times. would you use some of your expensive saffron to mask the taste of rotten beef? you'd be insane to

>>22172657
Yeah pretty much. If you want to get reductive about it, salted pork and other meats count as heavily spiced but that was for preservation to keep them from spoiling to begin with, not to cover spoiled smells or flavors.
I believe the spice to mask spoilage myth goes back pretty far and it's got sticking power because it intuitively makes sense on its face and appeals to a person's sense of skepticism. The same part of the brain that likes to believe conspiracy theories, which I guess this sort of is on a nebulous level. Spices were foreign fare too and people are also distrustful of foreign things so that probably played into it a bit too.

>>22172668
Not even remotely true. Just because a laborer could buy some spices doesn't mean they suddenly have steady access to a fresh market nor that any fresh meat was available even if they did. It was a dish created by miners. They were NOT going to whole foods every Friday, I can assure you. And if it was winter time for instance, even if they saved up all year long: if trader John only has enough lamb to feed his family you're not fucking getting any.

>>22172673
this is a totally contrived argument because spices basically keep indefinitely and you wouldn't waste them on food you knew that was bad for you. people didn't buy meat that was bad, because it was unlawful and there other fresh options if you desired them, like offal

>>22172678
It wasn't for rotten meat. It was old/gamey meat. Obviously they didn't just fucking eat botulism. You understand that tuscan miners 200 years ago weren't riding into town to trade everyday, yes? They were sitting at the mine for weeks at a time. The beef got old and kind of gross so they put entirely too much pepper and wine so it's palatable.

>>22172682
so the tuscan miners decided to stock up on 10lbs of pepper and fresh beef instead of a reasonable amount of spice and preserved meat? your argument's falling apart. people didn't waste spices on rotting meat

>>22172688
The pepper and preserved meat is what they have year round. The fresh meat is what they had when they went into town for fresh supplies. It's not unique to Italy anon. Basically every western nations laborers lived like this.

You think cattle drivers in the American west were only eating mostly beans and bacon and coffee for the love of it? How come they weren't eating fresh steaks everyday when surrounded by them even?

>>22172691
>The pepper and preserved meat is what they have year round. The fresh meat is what they had when they went into town for fresh supplies.
nta but you're a fucking idiot. Yeah people go in and get fresh meat for as long as it would keep per their rate of consumption. When it goes bad you don't fucking eat it because getting food poisoning out in the mines or anywhere, even cities during those times was probably a death sentence. Nobody ate spoiling meat unless the only other option was starvation. That's why they would get preserved meat that wouldn't go bad instead of getting fresh meat expecting it to go bad so they could cover up the flavor. Nobody is ever intentionally getting fresh meat that they intend on going bad to eat in a more heavily spiced preparation because at that point the taste is the least of your worries. They ate salted preserved meat and when meat went bad you didn't fucking eat it unless you starved otherwise.

>>22172691
>>22172688
>>22172682
>>22172678
just kiss already
most spices with preservative properties were used for just that, capsaicin is the exception because it WAS used to mask off flavors

>>22172699
Correct. And sometimes the only fresh meat available wasn't the best. Hence: peposa.

if you actually think putting a bunch of pepper on rotting meat makes it palatable, go ahead and try it yourself. nobody bought or consumed rotting meat. when fresh meat was purchased it was consumed that day or it was preserved for later consumption because of how valuable meat is. you wouldn't buy it if it was rotten in the first place

>>22172704
>the only fresh meat available wasn't the best
And if it started to spoil people weren't just putting pepper on it, they weren't fucking eating it unless the only other option was starvation. Fresh meat would be eaten quickly, there was no chance of that stuff spoiling. They'd spice it to make it taste better but you saying that they'd realize fresh meat was spoiling and they just ate it anyway with spices is fucking stupid. That was very unlikely to happen and if it did nobody is eating bad meat unless there's no other option, and if you're eating fresh meat then you no doubt have salted rations too because you eat fresh first.
You said that "if it got old and gross they'd put too much pepper and wine on it to make it palatable" and that's fucking wrong. If it gets "old and gross" (read:spoiled) fresh meat wasn't getting eaten.

>>22172707
That's a false argument right from the get to. Nobody is actually claiming people ate rotten meat. It was done for meat that was no longer fresh but hadn't yet rotted. Specifically because, yes, meat is expensive and you're not going to waste it.

>>22172710
i've tried to be charitable but you seem kind of retarded. you've diminished and narrowed your argument from "people used spices to mask rotten meat" to "they only kinda used it on somewhat old meat that wasn't actually rotten" (which wouldn't have happened). I ACCEPT YOUR CONCESSION

>>22172710
>Nobody is actually claiming people ate rotten meat.
>"The beef got old and kind of gross they ate it with pepper and wine"
Yes that's called spoiled and rotting. Yes you may backpedal and pretend you didn't make this claim. No, nobody will believe you. Anon looks done with your bullshit and I probably am too, you lying fag.
>meat is expensive and you're not going to waste it.
Fresh meat was eaten quickly for this reason, the only thing being stretched was salted preserved meat that was already heavily spiced.

>>22172717
You're very upset about being wrong, I see.

>>22172731
You said that people ate spoiled fresh meat after it got old by spicing it and that's wrong twice over. Avoid this all you want.

>>22172736
It's right though.

>>22172744
Eating spoiled meat on olden times was something you'd only do if you were on the verge of starvation because developing food-borne illness was in itself a death sentence, doubly so outside of population centers.
Fresh meat was eaten first due to its short shelf live and not because of this not stretched. That was for preserved rations so fresh meat was rarely old and rotting because it was eaten first before time could ravage it.

For these two reasons you are a retard and you will only find accounts of people eating actually spoiled rotting meat when they are about to die otherwise. It was not a normal part of anyone's routine.

>>22172749
Eating three day old beef was absolutely part of a miners routine.

>>22172750
You didn't say 3 days, you said weeks at a time and then never specified after that. I'm sure you're going to shift the goalposts on that too and say "oh well just for 3 days actually".

>>22172755
I've never once said they ate rotten beef. They ate the beef they could get. Sometimes it needed a fuckton of pepper and wine.

>>22172654
anywhere west of persia before ca 1750
not including the zanzibar coast i guess
pepper was expensive enough that you could buy a cow if you had less than a pound of it

>>22172760
After I said here >>22172736
that it was wrong for two different reasons to say that they ate spoiled unpreserved meat, you said here >>22172744
that that it was actually correct to say so.

>>22172717
Put on your nuance hat here, there’s a period between fresh and rotten where it’s not great tasting but it’s not going to make you sick.

>>22172767
Exactly. Miners weren't using that much pepper in a dish because they felt like it. It's because it tasted like shit otherwise.

>>22172440
>Retarded shit cooklets say
That. They say that.
>>22172472
That's because you're not white. Every boomer and parent of a boomer used to say that often. I've heard that all through my life from old people.

>>22172779
You have very bad reading comprehension, Jadarius.

>>22172440
Being gay like op

>>22172778
He said that they eat rotten meat so sure there's a period between the two but he wasn't talking about that.

>>22172750
idk why you keep bringing up miners when referring to peposo, a dish famously associated with brickmakers and builders.

>>22172546
Maybe in the middle ages, but by the 17th century pepper became a common househole thanks to the portuguese and dutch merchant empires. This also happens to be the time when high cuisine switched from focusing on spice to focusing on freshness

>>22172485
>You're forgetting the most important part: no grocery stores
imagine thinking history is accurate.
we've always had electricity, coolers, automatic doors, self check-out, customer service, and blue rhino.
always.
the fact that europe still hasn't bought into the american way is just their obstinate defiant disorder.

>>22172845
>high cuisine switched from focusing on spice to focusing on freshness
next up you're gonna tell us that's when Subway was started

>>22172794
I am white though it must be Amerilard retardation

>american cheese is fake
Its true though. That crap is cheese product. It doesn't even melt lol

>be you european with access to fire and salt
>smoke or salt meat
>if hard times fall chickens goats sheep etc dont die at first frost like dandelions
>butcher goat smoke meat survive winter
>also its winter it is essentially giant freezer.

>be thirdie ass jungle bunny
>never winter meat spoiled rapidly
>dont kill animal until its meant to be eaten by giant thirdie family
>could also smoke and cure

tHeRe WaS nO gRoCery StoRe!! rangeban mutts please.

>>22172568
american cheese is cheese with milk and stabilizer. it has to much water in it to be called cheese (as per the USDA) but that doesn't make it "fake" its a food you can literally make at home from cheese scraps, milk, and gelatin.
https://www.youtube.com/watch?v=0aGNAxN5Z-o

>>22172962
>it has to much water in it to be called cheese (as per the USDA)
Some is, some isn't. Saying that all american cheese isn't cheese per USDA is wrong.

>>22172966
literally tell me one american cheese brand where thats the case.

from the wiki because i don't care about this anymore
According to the Standards of Identity for Dairy Products, part of the U.S. Code of Federal Regulations (CFR), to be labeled "American cheese" a processed cheese is required to be manufactured from cheddar cheese, Colby cheese, washed curd cheese, or granular cheese, or any mixture of two or more of these.[15] The CFR also includes regulations for the manufacturing of processed American cheese.[16][17]

Because its manufacturing process differs from traditional cheeses,[18] federal laws mandate that it be labeled as "pasteurized process American cheese" if made from more than one cheese. A "pasteurized process American cheese" must be entirely cheese with the exception of an emulsifying agent, salt, coloring, acidifying agents, and optional dairy fat sources (but at no more than 5% of the total weight).[8] A "pasteurized process American cheese food" label is used if it is at least 51% cheese but other specific dairy ingredients such as cream, milk, skim milk, buttermilk, cheese whey, or albumin from cheese whey are added.[19] Products with other added ingredients, such as Kraft Singles that contain milk protein concentrate, use legally unregulated terms such as "pasteurized prepared cheese product".[20]

>>22172972
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-133#page-top
American cheese is cheese per FDA, and there are other products that are "cheese product".
I'll level with you and say that I don't care enough myself to parse out the exact sub-paragraph 185B that would explain it in the most unclear terms possible but it's there. I'm not defending it as high quality or anything and if you said this was a statement on the awful standards of US federal regulations then I would agree.

>>22172906
My family are Swiss. : )
They're the ones I've heard that from.

>pre-minced garlic tastes just as good as the fresh stuff
>seed oils are bad for you
>the chinese use gutter oil for their food

>>22173032
>My family are Swiss. : )
i'm guessing they have holes?

>>22173042
Just as everyone else does, yes.

>>22173032
>Swiss-Irish-Cherokee-American

>>22172663
It's called tempering. If you're going to cook meat, it's best to take it out of the fridge for like 15 minutes until it's room temp. Only really matters if you're searing a steak on max heat, in which case those extra few degrees of temperature difference from tempering could be the deciding factor between raw and rare steak.

>>22173051
nice

>>22172810
Tag a post where he verbatim said that.

>>22172440
>pizza is better the second day

>get the cream sauce

>carbs are bad for you

>>22173437
this is true though, same for wings

>>22173442
>toast is better when its stale

>>22173444
I think bread is better stale. Like rock hard stale but that's probably because modern bread never goes stale anymore and I miss the texture of stale bread.

>>22173445
just bake it. you're describing croutons.

>>22173458
I've never had croutons. Also I do like semi soft stale bread. What the fuck do I use croutons for? I usually use stale bread for french toast though.

>>22173466
generally you put them in salad

>>22173469
Salad fucking sucks. Cabbage is superior to lettuce. I will take my vitamin K from a superior leafy green than have a shitty salad. I will find another way to enjoy this jewly discovered concept of croutons.

>>22173471
just make a salad with cabbage man nobody is stopping you

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>>22173296
>If you're going to cook meat, it's best to take it out of the fridge for like 15 minutes until it's room temp.

>>22173475
You can make salad with cabbage? Holy fuck. That's amazing. Whu didn't I rhinl of that.

>>22172440
>Bread and all carbs are bad for you

>>22173066
No. Just Kazakh-descended Swiss.

>>22172467
Same thing with the Pen and Teller organic episode where they sliced a non organic banana in half and had people taste it and compare it as organic vs not.

>>22172440
>spices were used to mask rotten meat back in the day
True.

>>22172972
Kraft's "Deluxe" line of products is legally cheese as per the FDA yet is still ostensibly American cheese as per the manufacturing process.

>you have to pinch the blade of the knife when you use it
>the pasta box says boil it for 8 minutes
>i have to make room in the fridge for this birthday cake because it can't be left out
>it's 165° for chicken, make sure the probe is in the center of the meat
>let's add nuts and raisins to this to make it more low-calorie and healthy
>i got halfway through the recipe and realized i don't have enough ingredients
>I'm panicking now because my meal is cooling down too much and you haven't tried it yet

>>22173525
Cake is better cold, even when it has buttercream frosting.

>>22173296
BROTHER PEOPLE COOK GREAT STEAKS STRAIGHT FROM FROZEN

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3.6 MB WEBM

>>22173613

>>22173483
>>22173613
It's more of a general rule of thumb. Exceptions exist, but they are only exceptions.

>>22173688
It's nonsense. You can leave your steaks out for more than an hour and it won't make an appreciable difference.

>>22173613
A steak won't be great if you don't give it time for the salt to permeate the meat. Tempering is bullshit but taking it out and salting it an hour before cooking is very legit. Salt it, let osmosis do it's thing then pat it dry. Otherwise you'll have a bland piece of meat with a salty crust.

>oil the pasta water so the noodles don't stick together!
congrats you just ruined your spaghetti by making sure the sauce wont cling to shit

>>22173613
>>22173656
From frozen is the best way to go if you have a skinny steaklet piece like in the video honestly regardless of method, otherwise zero chance of getting the exterior right before the inside is overdone

>>22172575
>>22172672
>It's unfair to say it generally about spiced food though
Nobody thinks that statement is meant to be about all spiced food unless they're autistic and braindead.
When they say "spices were to cover spoiled meat", 9/10 they're specifically talking about Indians, they just don't want to say that for fear of being called racist.
I know this for a fact from firsthand experience living in a sharehouse with an Indian. The ingredients for his pressure-cooker-curries would be rotting by the time he cooked with them and it didn't matter at all, he'd just douse everything with spices and that was the end of the discussion.

>>22172440
>seed oils are to be feared and avoided
>using a plastic cutting board or plastic bags means you're ingesting microplastics
>oil is the same as water and it boils when heated
>cold water boils faster than hot water
>"dry brining" is a thing

>>22172472
That's the only one in the OP that's true. Not even sure how you could dispute it.

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>>22172472
>push it as a meme

There was a Seinfeld episode in the 90s that featured that.

>>22173774
yeah well my anecdotal evidence argues otherwise

>>22172672
How can you possibly look at all of history and conclude that no one ever used spices to mask the off smell of spoiling meat??
How are you comparing that to conspiracy theories?
You could never know for sure that something HASN'T happened. It does make sense and it has been done probably millions of times since the advents of cooking and spices.

You're strange in the way you assume things about the world.

>>22173296
It's called bullshit. It does nothing. It's genuinely fascinating how steaks are such a magnet for retardation.
>nooo you have to pull it out of the fridge!
You don't. That's not how cooking works.
>you can only flip it once!
You don't. That's not how cooking works.
>You have to let it rest after cooking or you'll lose the juices!
You don't. That's not how liquids work.
>You have to do x y and z with the seasonings!
You don't. None of this shit matters.

>>22172496
No, you wouldn't get any beef. Retard.

>>22172710
>it's just this mystical beef that sat at room temp in fuckin Italy but is still not rotten after two weeks
No, this never happened. If it wasn't going to be eaten fresh it was dried, made into sausage, salted, etc.

>>22173798
>haha yes I will use a thousand dollars to save five, I am very smart
The problem is you think the past was a fantasy RPG and everyone in it was a retard.

>>22173852
Why do you think spices are so expensive?

>>22173847
You really think there's no point in between fresh and rotten?
It's like you've never been around meat.

>>22173871
You really think you're leaving beef around before refrigeration without any preservation and it's not garbage that will kill you? Try it.

>>22173870
For the exact same reason other luxury goods were expensive: They were produced in far off places and required vast amounts of manpower to harvest, process, and transport.

>>22173873
Where are you getting "before refrigeration"? Also, there's still a point between fresh and rotten. There's a smell meat gets when you know the clock is ticking. You may want to cook it well done, but it won't make you ill to consume.

>>22173880
When? The contention was that spices were NEVER used to cover the smell of spoiling meat. That's something that cannot be proved. And likely there are lots of examples of the opposite occurring.

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>>22173894
>Where are you getting "before refrigeration"?
Oh so spices were used to make 1950s beef that was a week old taste better now? That's how far the goalposts have moved?

It's okay, you can just admit you were wrong and take the downvote.

>>22173899
What goalposts? I guess I missed the post ITT where there was some specificity to the claim.

Can you point me to where the goalposts were?

>>22173737
it's only a few drops of oil, not a whole tablespoon

>>22173900
>>22172440
yeah they were here, hit your head recently?

>>22173728
>>22173728

>>22173902
I still don't see them. You can stop arguing your impossible point now.

>>22173904
Obviously, you're illiterate.
>impossible point
Glad you acknowledge nobody ever used spices to mask rotting meat, and at best it was a trick by your mom who was a shit cook who raised a shit son.

Trolls are so annoying. I'd like to get one into an interrogation room and torture him until he breaks down and admits he's just a piece of shit and knows he's arguing against all logic.

>>22173905
Yeah, my mom did it because she bought clearance meat and let it sit too long.
Guess you're disproved now and can go fuck off.

>>22173703
Not for an hour, lil guy, for about 15 minutes tops. Tempering works, but again, only on specific cuts for specific things.

>>22173835
Retarded, the post.

>>22173917
You cook bad steaks.

>>22173919
You cook no steaks.

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>>22173923

>>22173926
And you really believe seasoning the meat early or bringing it to room temp or resting before slicing has NO effect at all?

I'm sorry, but you're objectively wrong. Go ahead and test it yourself and you'll see and taste the difference.

>>22173927
>And you really believe seasoning the meat early
No effect except cooking the seasonings differently. Has an effect, may or may not be desirable depending on spices used. Salt is an exception since it actually penetrates the meat.
>bringing to room temp
Makes it cook a tiny bit faster and results in a larger grey band. Has an effect, not particularly desirable.
>resting
More carry over cooking, more juice lost as steam rather than winding up on the cutting board-loss is the same, ZERO effect on flavor.

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>>22173932
Well with a seasoning blend the spices penetrate with the salt. I use garlic salt on my steaks and the garlic is discernible throughout.

And the opposite is true about room temp. This picture is of beef where the steak was out for 90 minutes before cooking.

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>>22173932
And this beef came right out of the fridge. Inner portion is a darker red surrounded by grey.

I cook steaks nearly every day at work and at home. These things matter. I'm not the person who originally made all those claims about beef, but some of them are observably true.

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Even more obvious here.

>>22173911
>Not for an hour, lil guy, for about 15 minutes tops.
>lil guy
Cute, but being cute doesn't make you not wrong. That 15 minutes isn't doing jack shit and even an hour isn't getting you to room temperature. Kenji Lopez-Alt did a whole thing on this and if you don't want to listen to him Alton Brown also does steaks straight out of the fridge. Salting your steaks and leaving them on a drying rack for several hours in the fridge does much more than setting your steak out for 15 minutes. Defending your cooklet opinion in this thread about cooklet opinions does exactly as much for your steak as those 15 minutes.

>>22173938
>I use garlic salt on my steaks and the garlic is discernible throughout.
Nasty stuff, I use actual garlic.
>These things matter.
The things that matter are not universally beneficial.
>>22173941
>>22173939
Examples of uneven cooking and poor temperature management, not the value of tempering.

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>>22173944
The second one is cooked unevenly symmetry wise.
There's nothing wrong with temperature management. It's absolutely due to "tempering" the meat. That's the only difference. They were cooked the same way at the same heat in the same pan.
If you intend to cook a cold steak to a specific level of doneness it's going to look different than one cooked from room temp. I can find you dozens more examples because I document a lot of my cooking and didn't start always pulling my steaks out ahead of time until about six months ago. There's a clear cut line between what the steaks all look like before that change and what they look like now.

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>>22173944
Yeah, I use real garlic too.
That doesn't mean garlic powder and garlic salt are "nasty" and don't have a place in cooking. I use fresh garlic in conjunction with the garlic seasoned steaks. You can't coat a steak in raw garlic and expect it not to burn when you sear it.
I suppose you could pack a steak in salt and fresh garlic and then discard it before cooking, but I don't think you're doing that.

>>22173894
stupid pedantic faggot i swear to god
>NEVER
i have personally used spices to mask the smell of questionable 50% off manager special meat. now you can go to bed satisfied

>>22173954
>That's the only difference.
That's the problem.
>cook a colder steak the same amount of time and it's less done
Shocking I tell you. There's no magic to it. Flip frequently, manage heat, cook to desired doneness, slice immediately, perfect steak regardless of starting temperature.
>>22173968
>That doesn't mean garlic powder and garlic salt are "nasty"
Can't stand em, if you like it that's great.
>You can't coat a steak in raw garlic and expect it not to burn when you sear it.
Of course. I add garlic towards the end of cooking, or serve with a garlic+caramelized onion compound butter.

>>22173980
lol, chill out. What were the criteria of the argument? I saw the OP and it seemed like people were actually claiming it never happened.

>>22173983
>I add garlic towards the end of cooking, or serve with a garlic+caramelized onion compound butter.

That's not the same as getting garlic permeating to the center of the meat using it with salt.

>cook a colder steak the same amount of time and it's less done
I didn't say the same amount of time. There's a difference to the meat that isn't doneness. Like how a prime rib is consistently red throughout but it's still rare and a grilled steak from the fridge is still also rare but it's grey and purple. I sear my steaks dark so I'm not going to take a cold steak and put it in a medium hot pan and flip it 100 times until it's an even redness. That's just a sped up way of tempering it.

>>22172575
couldn’t have used a worse example since these poorfags eating pagpag don’t have spices at all and adobo itself is not a spiced dish, like most philippine dishes

>>22173415
I said here >>22172736
that saying him saying people ate spoiled fresh meat was wrong, and he replied to me here >>22172744
saying it's right. It wasn't a long post that he replied to, I only made one claim, which is what it was wrong to say that people ate spoiled meat, and he said that it was right to say that.

>>22173942
Never argued against dry-brining your meat, lil buddy. Pretty much everyone knows about that one atp, keep up. But may as well do everything you can, since sometimes all the little tricks add up.

>>22173798
>conclude that no one ever used spices to mask the off smell of spoiling meat??
I never said that, what I said was a myth what OP posted, which is that it was done generally or in a common or widespread manner as I interpreted it.
>why are you comparing that to conspiracy theories?
Because I'm talking about the notion that it was done in a more common/widespread way, and how believing that idea is likely appealing in the same way that conspiracy theories are. I can spell out how if you can't put two and two together there.
>really you think it NEVER happened?
Yeah no shit almost everything has happened once, or rarely. You don't get notions like OP's from the idea that something happened once, but from the misconception that it happened often.
>strange in the way you assume things
This is incredibly ironic considering your entire post hinges on the assumption that I think that this has never ever happened even once when I never said that.

>>22174004
The vinegar does the same thing, and it also uses soy sauce, garlic, and pepper. Yeah these poorfags do have access to those things because they are cheap just like pagpag is, especially if you reuse it over and over.

>>22174141
I don't know how you think it's some kind of myth. Why you believe it didn't happen often. Who is spreading the idea that it did?
Why is this even an argument?

>Of course it must've happened some, but not as much as people believe!

Pointless.

>>22174155
Never happened.

>>22174155
It's a myth that it happened with any sort of regularity yes, unless you can give me evidence to the contrary. It would get people sick regularly if it was done regularly and the people doing so would be punished and have their livelihoods done for.
It's crazy that you really assumed I thought nobody ever once in the history of the world had ever done it. That's such a retarded assumption to make.

>>22174132
>dry-brining
Here I'll refer you to someone else:
>>22173780
>"dry brining" is a thing

>>22174162
wow that guys is retarded
never refer me to someone that dumb ever again

"GMOs are bad for you"

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>>22174191
I can and will. You'll be in good company.

>>22173780
>dry brining
Is a misnomer. Once salted, the meat/vegetables sit in a brine if their own liquids, leeched out by the salt. It's only called "dry" brining because no additional liquid is added. It is very much a thing, just like how "dry" cleaning actually does use liquid, too.
Now can you stop being wrong and retarded for a minute?

>>22174467
>YOU CANT BRINE WITHOUT LIQUID!
>chicken is 70% liquid
>NO NOT LIKE THAT!

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>>22173780
> feared
You don’t think that’s a little pathetic?

>>22174474
Yeah, exactly. That's why that retard saying dry brining isn't a thing is retarded. I've argued with him or someone like him about it a few times here before and each time I point out what I just pointed out s little earlier, he stops posting. It's called dry brining because no additional liquid is added. The end.
And I posted this under the assumption that your reading comprehension isn't shot to shit to the point where you thought I was arguing that dry brining isn't real. You weren't doing that, right?

>you left your food out of the fridge for an hour, now its unsafe to eat

>>22173656
Thermometer?

>>22173901
how about you just stir your fucking pasta for a few minutes

>>22172465
It's true about msg though it's why Doritos are so addictive

>>22173780
Seed oils are bad tho, who cares if people exaggerate and say it must be "feared"

>>22176480
See >>22174497

>>22174514
Dry brining is a completely different technique from wet brining that produces different results.

However redditbrained retards absolutely have to demonstrate their midwit IQ, so they'll go "UHHH ACSHUALLY IT'S NOT DRY, THERE'S WATER IN THE MEAT!!" That's great, everyone already knows that. If I tell you to brine your steaks you'll soak and ruin them. That's why it's called dry brining, to differentiate it in a useful way. That's how language works.

Only retarded people care about language being entirely literal. You have a mental disability. That's why you're like this.

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>>22172440
>dont add too much butter, its bad for your heart!
yeah fuck off margarine tastes like dogshit, i Only live once, and Im already thin as a skeleton with genetically low blood pressure, im going to eat as much butter as I like!

>>22172440
>spices were used to mask rotten meat back in the day
>american cheese is fake
these are true

>>22176480
>tho
opinion discarded

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>>22176480
They are not bad though. You can read for yourself:

https://en.wikipedia.org/wiki/Seed_oil_misinformation

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>cook xyz bird hours per lb
>sear to lock in the juices
>only eat shellfish in months ending in R
>xyz tastes better the next day (some are correct but its just broadly applied to fucking every dish thats liquid based)
>don't make loud noises while someone is baking something or stomp even though its not an aerated baking product
>salt makes beans hard!!!!

>>22172440
>>22172472
>spices were used to mask rotten meat back in the day
this is actually true for ketchup and cheap, not rotten, meat in Chicago. It's why ketchup on a hot dog is taboo there.

Cheese doesn't go with seafood
They use less salt than necessary and wonder why their food is bland
Garlic and Onions shouldn't go together
Have to follow the recipe!
Only drink cold beverages in summer

>>22176815
>Garlic and Onions shouldn't go together
ive quite literally never once heard this one

>>22176815
>Cheese doesn't go with seafood
kek this one is so fucking funny
I get it for texture reasons but uhh lets just ignore the multitude of cheese and fish dishes that exist
its definitely a hangover from either uk/american cuisine

>>22176817
The BMW keys guy who died would cite this as some sort of Italian guideline.

>>22172440
Spices are used to cover shit meat in supermarkets you retard

>>22172440
>>22172448
>>22172465
>>22172467
>>22172472
>>22172474
>>22172476
>>22172481
>>22172485
>>22172493
Dafuq is a cooklet

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>>22176786
>be a good human

>>22176977
lurk moar

>>22172440
>>american cheese is fake
Yup. And so is their bread.

>>22176540
Way to miss the point entirely. You're very, very dumb. It's astounding.

>>22172472
I was told that regularly in school growing up

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>Seed oils are bad
>MSG is bad
>Food that has been processed in any way that i dont like is bad
>Food from other countries is bad
>Spices are bad
>Aspartame is bad

>>22177672
"american cheese" is a type of cheese, numbnuts. we have real cheese.

>>22176977
kys newfag you probably can't even into triforce

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>>22176977
If you have to ask what a cooklet is, you might be a cooklet.

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>>22173835
>>22173942
Depends on the cooking method. If you're using an oven then you don't need to. The oven will provide an even cook throughout the cut even straight from the fridge. But starting a full pan fry or grill cook straight from the fridge will result in a shit tier uneven cook.

>>22173296
15 minutes won't do shit for a proper thick cut, it needs more like 30-40

>>22173735
>an hour before
>salt permeate the meat
lol. Do it the night before and let it sit on a rack in the fridge next time.

>>22177774
The point is "it's not dry! Hahaha get it? So it's the same as brining!" Except that's retarded and only an imbecile would try to argue it.

>>22177932
30-40 minutes doesn't do anything either.
>shit tier uneven cook
Is what you get when the surface is much warmer than the center, ie whenever you 'temper' your meat. You are not getting anywhere near an even internal temperature or raising anywhere close to room temperature.

>>22177960
> You are not getting anywhere near an even internal temperature or raising anywhere close to room temperature.
Good thing I didn't say that dumbo. Yet thermodynamics still exist whether you can grasp it or not.

>>22178002
>I didn't say that!
Did I say you did? No, I am telling you what is actually happening, since you have no clue steaklet. I don't care even slightly what you say, since you think leaving a steak out for 30 minutes will magically make it better.

>>22178019
My original post already explained how this is applicable to some cooking methods and not others. You're just upset you suck at steak (literally the easiest thing to cook)