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Condiments by Paul Jullemier - Sat, 23 Sep 2017 19:23:56 EST ID:fNxacAsZ No.153227 Ignore Report Reply Quick Reply
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What's your go-to condiment? I basically only have olive oil (extra virgin) which I usually add last to avoid altering its organoleptic properties. I also prefer its raw taste rather than cooked.
I use that for literally everything, from salads to stir frying shit for pasta sauces and so on. Except when baking pastries or cooking eggs, of course, for which I use standard fresh butter from cow's milk. Though I don't remember the last time I baked something. I don't deep fry stuff, not anymore at least, but back when I did I was using sunflower seeds oil.

Yeah my cuisine is pretty boring I guess, yet simple and time saving... and maybe healthy. But I don't give much fucks about that as I'm an alcoholic drug addict piece of shit
17 posts and 2 images omitted. Click Reply to view.
Caesar Cardini - Wed, 01 Nov 2017 23:08:11 EST ID:3B7/veQ2 No.153568 Ignore Report Quick Reply
  1. black pepper
  2. white pepper
C-Higgy !lfsExjBfzE - Thu, 30 Nov 2017 19:14:40 EST ID:OPlZ98fo No.153779 Report Quick Reply
Buffalo sauce, ketchup and mustard are my main condiments of choice. I like any kind of olive oil though if there was a spicy one, I’d be all over that.
Madame Mérigot - Mon, 04 Dec 2017 14:32:53 EST ID:SIaTLrIe No.153785 Ignore Report Quick Reply
  1. cumin
  2. smoked paprika
  3. kimchi
Masaharu Morimoto - Sun, 17 Dec 2017 21:10:53 EST ID:ZxnQ1xsy No.153910 Ignore Report Quick Reply
you could infuse olive oil with hot chilies to accomplish spicy olive oil
Rokusaburo Michiba - Tue, 09 Jan 2018 07:44:40 EST ID:w5tP8FoA No.154085 Ignore Report Quick Reply
I live in the multicultural part of town, so I have a bunch of Turkish stores, a Thai store and an African store practically next door, which is really great to up your condiment game.
a new one I've began using recently is pinakurat, it's a kind of hot fermented cocunut vinegar. Also use dark (cooking) rice wine, Dou ban jiang and fermented black beans often. And fish sauce! Especially fish sauce, use it in almost anything instead of salt.

From the Turkish store I use a lot of tahin, harissa and pomegranate molasse.

Disgusting pictures of food by Auguste Escoffier - Mon, 18 Dec 2017 13:46:23 EST ID:Tb/hcyRV No.153913 Ignore Report Reply Quick Reply
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I know you've got em. Anything that either turns the stomach or confuses the eyes!
26 posts and 18 images omitted. Click Reply to view.
Keith Floyd - Sat, 23 Dec 2017 18:04:55 EST ID:3/M5dTQB No.153961 Ignore Report Quick Reply
This is for people with too much self awareness
Raymond Blanc - Mon, 01 Jan 2018 21:05:03 EST ID:2J0IUQcn No.154013 Ignore Report Quick Reply
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Lancelot de Casteau - Mon, 01 Jan 2018 21:31:45 EST ID:9p3SeLK0 No.154015 Ignore Report Quick Reply

God damn it, fat people are disgusting.
James Martin - Tue, 02 Jan 2018 07:41:25 EST ID:GzSuhlcl No.154016 Ignore Report Quick Reply
Now THIS is what I call cooking!
Guy Fieri - Wed, 03 Jan 2018 03:26:04 EST ID:4KmmhmSM No.154021 Ignore Report Quick Reply

I would eat the fuck out of that

BOUTS TO DRINK A COFFEE by Toshiro Kandagawa - Fri, 12 May 2017 12:17:09 EST ID:GKKHghvU No.152168 Ignore Report Reply Quick Reply
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Bialetti Espresso Percolator, Kenyan with a dash of honey, cocoa and splash of milk.

Need this to get me going for wrk. Hope I dont get _ragemode this time.

Gonna drink this n take a big dump

How u drink urs??

Instant Coffee drinkors not welcome, go back to the future hurrr
16 posts and 5 images omitted. Click Reply to view.
Seymour Karp - Sun, 24 Dec 2017 19:35:04 EST ID:+NJAlw4Q No.153972 Ignore Report Quick Reply
I grow the beans and feed them to bats myself
Nicolas Appert - Thu, 28 Dec 2017 21:39:33 EST ID:8eaqa6FP No.153990 Ignore Report Quick Reply
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  • grind a double shot and put it in the cafetiere with "the right" amount of water
  • put the whole thing in a water batch to rapidly cool it for about 20 minutes, then transfer for the freezer for another 40min-1hour
  • tall glass, few big cubes of ice
  • tiniest dash of oat milk - just enough to cause a little clouding and lighten it a few shades
  • a long wide colourful straw

this is my favorite thing
Joël Robuchon - Fri, 29 Dec 2017 16:02:36 EST ID:yU/V4d0T No.153994 Ignore Report Quick Reply
that's how I drank mine as well but it's because my addictions make me feel so shitty in the mornings that it's all I can manage
Emeril Lagasse - Sat, 30 Dec 2017 10:23:31 EST ID:+sqijD3K No.154002 Ignore Report Quick Reply
I drink coffee with cream (actual full fat cream, not milk) and two heaped teaspoons of vanilla sugar.

But only around Christmas, otherwise I drink my coffee black with no sugar.

Shits tasty as fuck, but it's pure indulgence.
Lancelot de Casteau - Sun, 31 Dec 2017 11:31:47 EST ID:UPqReuV/ No.154008 Ignore Report Quick Reply
You don't press cold brew coffee. You get a bucket and fill it with coffee and water and let it sit for a day or two then drain through a filter into storage. The result is smooth coffee concentrate that you can store in the fridge for weeks.

The change in taste is clear and noticeable. The coffee has zero bite or acidity but the rest of the flavor. Often shops will serve it straight or over ice but most people at home go 50/50 coldbrew/water and nuke it for a good cup of coffee. I would bring a jug of it to work and just use hot water from the cooler and instantly have a smoothe cup of coffee at the perfect temperature.

The process is a PITA if you aren't using a kit like I finally am. If you try DIY you're going to run into problems with getting a good filter to keep the grounds out of the brew. There are different processes but the one you want is something like what the Toddy kits do: a big'ol bucket with a hole in the bottom that has a removable filter and a plug. None of that "steeping" bullshit; big bucket of coffee mud. Look up rules for how to add coffee and water together because you want even mud but you don't want to stir. Unplug and drain into a carafe after 1 or two days.

PULLED PORK by Curtis Stone - Thu, 14 Dec 2017 17:39:12 EST ID:T4GfoUN6 No.153887 Ignore Report Reply Quick Reply
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I just bought a slow cooker

does anyone have a really good recipe for pulled pork. Im Canadian and want to know how to many it like southern fat americans do.
8 posts and 1 images omitted. Click Reply to view.
Pierre Troisgros - Tue, 19 Dec 2017 21:49:41 EST ID:zohOFSnN No.153937 Ignore Report Quick Reply
I'm realizing I worded part of my recipe very poorly. Pull the pork from the smoker and let it rest[/] for an hour, and while it's resting make sauce. After its rested, then pull it apart.
Auguste Escoffier - Wed, 20 Dec 2017 18:15:44 EST ID:3/M5dTQB No.153949 Ignore Report Quick Reply
Well he said it's very aggressive. I mean sure maybe he means you could pull it with much less effort, or maybe it means you should take longer and be less intense. Or maybe he meant the wording. It was a stupid comment so I made a stupid reply.
Bernard Loiseau - Wed, 20 Dec 2017 21:27:50 EST ID:W1JYDu9Y No.153950 Ignore Report Quick Reply

Fuck a slow cooker, a roasting pan with tinfoil after 4-6 hours over applewood or hickory. Oven at 260 until center is 210, rest for an hour covered

Full pork shoulder
half dr pepper quarter mtn dew quarter coke more than enough to cover
5 large carrots, 2 white onions and whole celery stalk rough chop skins thrown in
Black peppercorns whole, garlic, smoked paprika, TINY amount cumin NO salt
Salt will kill the pop's carbonation

pull apart well with 2 forks, remove large chunks of anything not meat but leave some fat and skin in

Mix with a generous amount of sweet bbq sauce mixed with a bit of extra salt

Legit the best P Pork recipe I've ever seen was from one of my old 400lb chefs
The acidity in the pop breaks the protein down like a charm
Bobby Chinn - Tue, 26 Dec 2017 03:47:29 EST ID:+NJAlw4Q No.153976 Ignore Report Quick Reply
Maybe there could be a market for aggressive, degrading recipes.
Like some people like getting cuckolded because it degrades and humiliates them and that is comforting or enjoyable somehow.
Maybe some lady reading a recipe that calls her fat and stupid and unworthy of a husband will be comforting because her mother used to say such things before she died.

Just a thought.
Wolfgang Puck - Tue, 26 Dec 2017 11:24:44 EST ID:0d3xbRDH No.153977 Ignore Report Quick Reply
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maybe Don Rickles should've made a cookbook.

Tuna by Michel Roux Jr. - Fri, 30 Jun 2017 19:39:10 EST ID:JA3/e1UM No.152633 Ignore Report Reply Quick Reply
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Quick one about tuna steaks; if I have frozen ones and fully defrost them, is it wise to try and pan-fry them 'medium-rare' or is this asking for bacterial devastation?

Also tuna steak thread because why not
Frédy Girardet - Sat, 01 Jul 2017 18:09:59 EST ID:rtQ6om+4 No.152639 Ignore Report Quick Reply
just cook em all the way and have fish tacos
Ted Allen - Tue, 04 Jul 2017 01:14:48 EST ID:ZxnQ1xsy No.152644 Ignore Report Quick Reply
if you defrost it safely you don't need to cook tuna at all. make some tartare. or just give the steak a quick sear, like blue rare. raw tuna is so nice, to me at least it feels like ruining the cut to cook it through.

what fredy said works too tho
Troisgros family - Wed, 05 Jul 2017 08:14:59 EST ID:8eaqa6FP No.152646 Ignore Report Quick Reply
this depends almost entirely on what state they were in before they were frozen, since it simply halts whichever bacteria was currently in action - to be resumed upon reaching above freezing

besides that though the texture would be quite spoilt. id recommend the taco idea...or making a tuna pasta bake with some penne, raw red onions roughly chopped, jullienne green bell peppers and spring onions, and plenty of cheese

and something tomatoey.

youd really be amazed. Give the tuna a quick sear beforehand, boil the pasta until al dente, cook down a tomato sauce from tinned tomatoes or whatever you have, combine it all with lots of grated cheddar over the top and bake at something like 180C for 20-30 min

torrents of flaky sea salt and ground pepper is a must
Michel Roux Jr. - Sun, 24 Dec 2017 11:34:29 EST ID:tid0NmRn No.153967 Ignore Report Quick Reply
yeah imo there is no point in trying to achieve the red rare goodness with frozen tuna. you have to have fresh fish for that

Mayo by Michel Roux - Thu, 03 Aug 2017 10:25:11 EST ID:8CLMcOK2 No.152857 Ignore Report Reply Quick Reply
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Mayonnaise - disliked by black people (allegedly), dieters, and food snobs. It's one of those foods that a sizable chunk of people just can't stomach. And yet, all it takes is a simple name change, and suddenly the food becomes entirely appealing to black people, dieters, and food snobs. Meet, Aioli
39 posts and 8 images omitted. Click Reply to view.
Chaz Fable - Sun, 12 Nov 2017 03:58:50 EST ID:chjONHZj No.153636 Ignore Report Quick Reply
actually it is more like 83.333333333333333333333333333333% vowels, just super sayin
Andrew Zimmern - Tue, 14 Nov 2017 01:27:15 EST ID:yU/V4d0T No.153645 Ignore Report Quick Reply
did they eat it in front of you?

it may have been for some sexual stuff back at home
Marcus Samuelsson - Fri, 17 Nov 2017 16:17:50 EST ID:4m2TLKmb No.153681 Ignore Report Quick Reply
I'm surprised undercover brother has had this much influence over how we think about black people's diets.

Koumei Nakamura - Thu, 23 Nov 2017 07:08:43 EST ID:YE5l9EDB No.153725 Ignore Report Quick Reply
Shelton X Benjamin.
Lancelot de Casteau - Thu, 21 Dec 2017 23:33:03 EST ID:W1JYDu9Y No.153956 Ignore Report Quick Reply
Real aioli is simply olive oil and garlic, north american versions is literally mayo (oil, egg yolk, lemon and or mustard) with garlic. Restaurants that market "fine dining" to idiots who can't tell the chicken comes in frozen like to take out of house mayo, mix it with lemon zest and call it "citrus zested aioli"

Eggnog by Michel Bras - Tue, 19 Dec 2017 21:11:04 EST ID:19pS2sQs No.153936 Ignore Report Reply Quick Reply
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Hey you fucking fuckers, how is almost Christmas and not one of you has thought to make a thread to the nectar of this magical season?

How do you 'nog? I got some Hood brand Eggnog and I'm using cinnamon in it because I keep forgetting to buy nutmeg at the store. I'm about to go pour a glass and pair it with some peanut butter cookies.

Prices seem steep this year, half gallon of Hood is 4.40 (u.s. dollars) and the other brands are similar, both national and regional.
Pierre Troisgros - Tue, 19 Dec 2017 22:09:13 EST ID:zohOFSnN No.153939 Ignore Report Quick Reply
I found some chai-spiced rum at the liquor store last week, fuckin magical in eggnog
I ought to make my own but I always just buy some. Anybody got any eggnog recipes from their granny they'd like to share?
Rashma Beharry - Wed, 20 Dec 2017 05:43:24 EST ID:SRGiCPu/ No.153941 Ignore Report Quick Reply

This drink scares me as much as White Russians. If I puke, I blow curdled milk or in this case I guess it'd be scrambled fucking egg.

...I'd still like to try it tho.
Paula Deen - Wed, 20 Dec 2017 08:38:53 EST ID:eI/romS5 No.153942 Ignore Report Quick Reply
You don't need to put alcohol in it. I don't like mixing milk and alcohol either so I just drink eggnog as is.
Curtis Stone - Wed, 20 Dec 2017 09:39:35 EST ID:EqGgtpy/ No.153943 Ignore Report Quick Reply

But how do you feel about Bailey's Irish Cream?
Auguste Escoffier - Wed, 20 Dec 2017 12:59:06 EST ID:3/M5dTQB No.153947 Ignore Report Quick Reply
Yeah but it's pretty good with a little rum.

I've made my own before and it was great.

Google it until you find a bunch of very similar recipes, then when you've chucked out any weird or "alternative" recipes, go to town using any one of the remainder, or make a meta recipe. It's worked for me quite a few times.

giblets and offal by François Vatel - Wed, 22 Nov 2017 17:15:36 EST ID:JA3/e1UM No.153723 Ignore Report Reply Quick Reply
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I found some chicken livers in the freezer section of my local supermarket for pretty cheap and, having never tried them, decided to grab some with the last of my small change. Cooked them up with scrambled eggs the next morning and they were dank, so I had the rest today coated in flour, paprika, cayenne and garlic salt with smoked bacon on toast. Nicest breakfast I've had in months.

Any delicious recipes you guys have for these things? Also general thread for parts of animals nobody ever eats but they totally should.
8 posts omitted. Click Reply to view.
Alton Brown - Thu, 07 Dec 2017 09:16:40 EST ID:SIaTLrIe No.153816 Ignore Report Quick Reply
>I don't know why its not eaten more but cow tongue is dope
It's a texture thing, for me at least. If you can slice it razor thin, I'll eat it. Otherwise, I don't like the chewiness.
Bobby Flay - Thu, 07 Dec 2017 16:45:33 EST ID:ucYLGzQP No.153823 Ignore Report Quick Reply
we don't outright sell alcohol in stores (obviously because of the islamic law of the land) but people who have money have connections to drugs/alcohol. Persia actually has a history of alcohol too (we have something akin to vodka and created shiraz/syraz wine before france popularized it), its mostly Islam's fault for stopping the fun since y'know ultra-conservatives in any religion is against fun (promiscuity, drugs, etc lol).
Marcelo Zana - Sat, 16 Dec 2017 02:13:30 EST ID:ZxnQ1xsy No.153905 Ignore Report Quick Reply
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it's probably not very good for me but once in a blue moon i'll fry hearts and livers up in butter for a snack
Jose Garces - Mon, 18 Dec 2017 19:17:15 EST ID:8eaqa6FP No.153925 Ignore Report Quick Reply
hey i remember this building, you need to shit eggs into a bucket in order to drain the water submerging it

then inside the floor is a letter-grid, and you need to ground-slam on the correct sequence of letters to enter cheat codes
Raymond Blanc - Tue, 19 Dec 2017 10:45:19 EST ID:bnDwnI8O No.153932 Ignore Report Quick Reply
you fool! you're on the short road to dying from a heart a-snack!

Help please, I really need to get my diet in order by Rashma Beharry - Sun, 17 Dec 2017 12:23:56 EST ID:tQxvu1oo No.153909 Ignore Report Reply Quick Reply
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I'm the type of person who just doesn't notice when they're hungry and I don't really like to cook all that much. Normally I eat the same stuff every single day but if there is ever a hiccup in this routine then I start to lose control of my diet. I've reached a healthy weight after several years of work, and now I've reached the point where I really need to keep my diet in check or I'm not going to gain any muscle, or I might start losing weight again.

Any easy recipes with little clean up would be nice, thank you. Normally I eat bananas, oranges, almonds, bread? I guess? I'm like 220 pounds and 6'4''. I dunnoh man I think I'm losing control of my life too maybe throw in some life advice with your recipes, thanks again

Whats good at subway? by Lucien Olivier - Wed, 29 Nov 2017 19:31:39 EST ID:KU7tfmfl No.153767 Ignore Report Reply Quick Reply
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Im really hungry
I only like spinach as a veggie
What should I get at SUBWAYYYYYY
I had a big math exam today so I want to treat myself to a nice toasty sandwich and enough concentrated marijuana to dissociate myself into passive contentment


I usually get herbs and cheese bread, double steak, pepperjack cheese, spinach, mayo/mustard, oregano, salt, pepper.
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Heston Blumenthal - Fri, 15 Dec 2017 09:27:06 EST ID:0zGhKdal No.153898 Ignore Report Quick Reply
>side and drink

don't be a sucker, a bowl/burrito is over 1000 calories already, just get a cup for some water.
Tyler Florence - Fri, 15 Dec 2017 12:05:10 EST ID:ucYLGzQP No.153899 Ignore Report Quick Reply
I split the meal in half usually for lunch and dinner, or dinner and lunch for the next day. But thanks for the insight.
Lidia Bastianich - Fri, 15 Dec 2017 16:41:29 EST ID:nCG855F0 No.153901 Ignore Report Quick Reply
so then it's $13 for 2 meals...
Gaston Lenôtre - Fri, 15 Dec 2017 19:15:15 EST ID:JDAGjiPd No.153902 Ignore Report Quick Reply
for them, Chipotle, and most people who eat there a single bowl/burrito with side and drink is one meal.
Spike Mendelsohn - Sat, 16 Dec 2017 05:01:55 EST ID:yU/V4d0T No.153906 Ignore Report Quick Reply
I eat at chipotle less than once a year but when I do that entire football sized burrito (that's right motherfucker gimme the extra meat the extra rice the extra whatever I don't give a fuck) is completely consumed in under ten minutes

Your go-to grocery store by Duff Goldman - Sun, 04 Dec 2016 03:21:00 EST ID:OVgo2yyh No.150337 Ignore Report Reply Quick Reply
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>Cheap as fuck prices
>Quality food
>Good wine selection

I fucking love Trader Joes.

Especially those Super Burritos.
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Beau MacMillian - Sun, 26 Mar 2017 20:22:54 EST ID:8Efkep49 No.151483 Ignore Report Quick Reply
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Fucking poor people in this thread. I bet their grocery stores don't even have rotundas.
Vincent la Chapelle - Mon, 11 Dec 2017 14:51:07 EST ID:o1mn8sko No.153858 Ignore Report Quick Reply
TJ's sushi is fuckin' terrible

i'd rather eat tostinos from the microwave, and i don't even like those stupid salt-bombs
François Pierre de la Varenne - Mon, 11 Dec 2017 16:33:50 EST ID:ucYLGzQP No.153859 Ignore Report Quick Reply
HEB, mo'fuckas
Philippe Édouard Cauderlier - Wed, 13 Dec 2017 03:12:20 EST ID:+NJAlw4Q No.153876 Ignore Report Quick Reply
the part of the state that I live in doesn't have HEB but when I go southward to visit family and shit I always stop at HEB and stock up on Whataburger Spicy Ketchup and some other stuff.
I wish HEB would keep expanding. It's a pretty dope store. But up here we have Kroger and Tom Thumb and they're both good so oh well.
Alfred Prunier - Wed, 13 Dec 2017 07:59:01 EST ID:ucYLGzQP No.153877 Ignore Report Quick Reply
part of the state being TX, i assume? if so, dats fucked up mang, i feel ya pain. and would be surprised they don't have them in spotted through out tx 'cause i even know they have some locations in mexico too lol

DUCKS by Marcel Boulestin - Sun, 19 Nov 2017 18:24:49 EST ID:ImVCYeW3 No.153697 Ignore Report Reply Quick Reply
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so it's just gonna be me and my woman for thanksgiving this year. I'm gonna buy a duck. /nom/, how should I prepare this duck
3 posts and 2 images omitted. Click Reply to view.
Michel Guérard - Mon, 20 Nov 2017 19:43:22 EST ID:4m2TLKmb No.153711 Ignore Report Quick Reply
You don't need to brine a duck for days.

You want 10 oz kosher salt per gallon of water if you're doing a wet brine, and you want to brine it for ~10 hrs.

You want 1/2 teaspoon kosher salt per pound of meat for a dry brine, and it needs like 3-5 hrs.

I've never used curing salt, so I can't help you there. I assume the more you use the more hammy your duck will turn out though. Why not just use all kosher salt?
Marcus Samuelsson - Tue, 21 Nov 2017 14:13:17 EST ID:ImVCYeW3 No.153714 Ignore Report Quick Reply
>Why not just use all kosher salt?
i've got curing salt on hand and i've never used it. you're right, though, i'm probably not gonna be happy if I make duck pastrami.
i'll wait until tomorrow night to wet brine it, but like.. what happens if I over-brine the duck? too salty?
Michel Guérard - Tue, 21 Nov 2017 17:40:58 EST ID:4m2TLKmb No.153715 Ignore Report Quick Reply
>what happens if I over-brine the duck? too salty?
Yeah, but if you start it tomorrow night, you should be fine. If you're worried that you over brined it, you can cut off a little piece of meat somewhere, pan fry it real quick and taste it. If it's too salty, you can soak the bird in plain water.
Jose Garces - Sun, 26 Nov 2017 09:11:43 EST ID:GzSuhlcl No.153745 Ignore Report Quick Reply
If you wet-brine you can remove any danger of too much salt flavour by just not making the brine all that salty. Osmosis and whatnot.
Marc Summers - Wed, 29 Nov 2017 09:37:34 EST ID:iDxiomvz No.153761 Ignore Report Quick Reply
ay nigga peach garden oath bitches let's bring an end to the chaos liu bei

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