Ask a Chef anything about food or cooking

Ask a Chef anything about food or cooking.

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i'm supposed to pick that up to eat it, yes?

How do I cook a chicken breast in the pan without either having to cut it into a million pieces to check if its ready or not drying it completely in one piece?

oh hai

ah no

How long have you worked at Wendys?

butterfly it

I have never worked in fast food mister 14 year old

Every time I make a burrito the filling escapes from the back when I eat it. Help me

What cuts of beef go into mince meat?

How do i boil water?

What's your favorite beef roast recipe?

Best use of ground sausage?

I have beef stew mate, any recommendations?

too fru-fru for me then. if i was an artist.. then could i pick it up? a diplomat? el presidentalo?

those are meat handles, after all.

Why do some people insist on making attractive girls in compromising positions eat a bowl of eggs? Hard boiled? Scrambled? WTF???

Are you Connor? If so, this is your dad. ;-)

you need to fold one end up making it the bottom the eat top down

whatever you want...it's a mince

>WTF???

Answered your own question there, m99.

Please post the recipe for your pic, it looks delicious :)

What is in a hot dog?

How to cook a perfect chiken?
What is the most tastieiest thing you ever ate?

I want to know things too

Quit pretending to be OP

my fave roast is tenderloin
but for slow cooker, chuck roast
ground sausage...love those breakfast patties or like a burger on the bar-g

OP here...I don't even want to know

Said me a good, energetic and healthy food

said? do you mean tell?

That's what I do but it comes out of the folds and cracks

Just eat all the fucking eggs will you!

Imperfect porkchops. Come on, Steven! We've talked about this!

my mom used to make this for me.

my fault

Then I'm not sure of the problem

why is this one of the best foods?

Thats cuy, a Peruvian dish. The guinea pigs are specifically farmed to eat and not just somethingfrom a pet store.

All fresh food is good for you. No additives, preservatives, food colouring, msg, sulfites.
Meat, no antibiotics or growth hormone, Beef, Lamb or Bison. Chicken free range only and no farmed fish.

Poison!!!!

How much saffron should I put in my watermelon crepes?

How the fuck do I bake bread with a soft crust? All my dough turns out with a crust like a brick after baking.

OP here thank you
I did not know what that was
looks disgusting but I bet it is delicious

do i need experience to get into a apprentice ship? i mean i cock daily but its boring and just functional

What's the best cut of beef for a steak?

Do you have any Michelin stars?

Proficiency in English would be a good start.

I don't think there is a right or wrong answer to this...just a small amount but keep tasting to make sure the flavour is subtle

I had it once and it was ok. I feel like the restaurant i had it at was not very good (it was a clean, nice place, but everything had so much salt it was almost inedible) the meat itself was tender and gamey almost wild boar.

>Line cookfag from NJ here
>Pork Roll is God's Meat

>He probably has 4 michelin tires....

we dont speak english here

freudian slip kek
just make up a resume of things you like to cook and how
be ready to start at the bottom....washing dishes, serving, then prepping salads....it's a bit of a hall but if you are passionate about doing it you will succeed

if you don't know, why are you in this thread!!!

Best way for you to make mayo?

Michelin stars are not given out to North American restaurants, but my owner has many.

>take 1/2 doz eggs
>place directly into toilet
>eat like a non bottom feeder

What's this obsession with making tiny little plates that look fancy but lack real substance like in this photo? Fuck that shit, I don't get good food so I can look at it on a plate, I get it to fill me up and taste good in the process

The french started it.

for me or you
4 ingredients
you tube it
simple

Is there some way to improve food very simply? like I often put some additional salt, pepper, chili and / or fat/oil to it if it doesnt taste as nice as I want it to. Any more like that?

Fat AmeriKan detected! That is a huge piece of lamb faggot!

Confirmed for lying

What is your favorite way to cook chicken breast or thigh? I am looking for new recipes.

because of the events leading up to the French revolution
>nearly a decade of crop failures
>very little food
>French start trying to figure out how to cook things that aren't normally food
>frogs
>snails
>potatoes
>try to make what little there is to eat look appetizing
tl;dr French cuisine is famine cuisine

different spice can change the taste dramatically but also the way you cook it. Give me an example of something you cook regularly and want a new taste to it

They also stopped bathing and using pungent oils to mask their filthy French odors...

Friggin Frenchies.

too many to say....dozens!!!!

brisket, shoulder, low price cuts

I'm 5'10 and 140 lbs faggot and what are you a fucking bird? Huge piece my ass, look at the size of the fork and hand in the background. That's a tiny ass piece of finger food, probably a solid 140 calories if you include the bone

Napolean use to send Josephine a note a fortnight before he returned from battle not to bath. It's all about musk and pheromones you ignorant virgin faggot!!!!

youtube.com/watch?v=-CEyAzu1duU

6'2 195 lbs
there are 5 courses from start to finish
no wonder you faggots are so fat
oh and by the way little man
have another drink!

simple: spaghetti with a glass of tomato sauce and a can of tuna in oil.

or ravioli in a ham + garlic + onions + cream + parmesan + italian spices sauce.

or just instant noodlesoup

>ignorant virgin faggot

nailed it.

Seriously though, the French are gross.

Damn, I was hoping this was the real thing.

Excuuuse us, Mister All High and Mighty Food God, but the only chefs who post on Sup Forums work for Wendy's. You should know that by now.

How do you make a potato my dad aways would cook potatoes but I can't figure it out it's all ways so hard or to salty I can't cook potato right

When will there be a good vegan substitute for cottage cheese?

Walnuts, raisins, glaceed fruits, rum or brandy.

there is a huge difference between pheromones and smelling like month old sweat, shit, and piss

>5 courses from start to finish
Right, everybody at home makes 5 course dinners for themselves every night. Any dinner you eat out that has 5 courses is ridiculously overpriced because it requires so much more time and wait staff attention. I'm practical when it comes to food, just let me order a drink, make one god damn meal that has everything I need and then I can be on my way without draining my bank account

Use a thermometer

Fuck around with soft tofu, probably the best you are going to do. Not OP, but what the hell...

Is it hard to make a decent Prime Rib? Also, is it more like a steak, a roast, or something else beyond my plebeian comprehension?! I've never had it, but noticed the cut in my grocery store recently. I love dead cow flesh.

Have you used coconut oil to masturbate yet? or any oil that's food related

Not OP but I'm a chef. Prime rib is over rated as fuck. Strip loin is where it's at.

Burblanc sauce, goes with what meat?

You hiring?

whats inside of gobstoppers?

I got a question about steak.

I often try to make it red/medium rare, but it always ends up well done.

Here's what I do:
- Heat Pan through and through on max at stove flame
- melt butter until bubbles are gone and becomes brown (happens quite fast when the pan is that hot)
- put steak in. Sear for 1 min each side on high temperature
- turn gas on medium (still biggest flame on the stove) and proceed cooking the steak to guideline times to each side.
> regularly flip the steak (no fork)and move it around the pan.
> remove steak when time is up and put in tin foil for some mins.

> cut open steak - well done.
> feel like a miserable failure.

What did i do wrong?

Is your last name Boyardee?

Could human meat actually taste good ?
And what would it come the most close to ? Beef ? Pork ?

Chicken or fish.

Not OP but I'm a cook also. Every steak is different. Get a thermometer. Take temp near the bone, or in the thickest part if boneless. For medium rare, shoot for about 120F and let it rest for at least five minutes.

change the spaghetti to bow ties
forget the tomato sauce
roast some garlic in you oven days b4
lasts weeks in the fridge
while cooking the farfalle
saute onion, red pepper, and mushrooms. when done throw in your roasted garlic.
Drain farfalle.
Dish pasta, saute, virgin olive oil, salt and pepper and reggiano parmesan....profit.

When you remove meat from heat, it continues cooking due to carry over heat. It's called a rest period. If you want it medium rare, pull it out when it's rare to let it rest to medium.

Chef, why is Moroccan and African food superior to European and American food ?

And more importantly, why do westerners do not eat bread with their meat ?

Who's the best chef?

Didn't we do this a few nights ago?

Thermometer, yes. But avoid touching bone with the probe.

cook PEI potatos

What would you recommend for a pork cutlet that will be pan seared?

What is that?

just keep grinding up those nuts to taste like cheese....kek