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Condiments by Paul Jullemier - Sat, 23 Sep 2017 19:23:56 EST ID:fNxacAsZ No.153227 Ignore Report Quick Reply
File: 1506209036965.jpg -(151001B / 147.46KB, 1280x1024) Thumbnail displayed, click image for full size. 151001
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
Guillaume Tirel - Sat, 23 Sep 2017 19:31:20 EST ID:GzSuhlcl No.153228 Ignore Report Quick Reply
Some nice extra virgin olive oil certainly goes a long way my man.

Other condiments I use myself include reduced sodium kikkoman soy sauce, mayo and whatever hot sauce I have on hand. I am also a big mustard guy, and usually keep around 2-4 mustards on hand. One regular scandinavain style, one dijon, one hot and sweet, and one regular yellow american.
François Vatel - Sat, 23 Sep 2017 19:59:02 EST ID:k+n/3vTx No.153229 Ignore Report Quick Reply
been goin hard with that white pepper lately
Andrew Zimmern - Mon, 25 Sep 2017 09:24:10 EST ID:Ey1qkm1G No.153242 Ignore Report Quick Reply
1506345850944.jpg -(33686B / 32.90KB, 530x444) Thumbnail displayed, click image for full size.
olive oil
sesame oil
some spicy shit I bought from an asian guy
Jerry Jerrison - Tue, 24 Oct 2017 23:19:04 EST ID:fn+PeqQE No.153524 Ignore Report Quick Reply
1508901544895.jpg -(12806B / 12.51KB, 185x272) Thumbnail displayed, click image for full size.
This one
Beau MacMillian - Wed, 25 Oct 2017 10:37:16 EST ID:bnDwnI8O No.153525 Ignore Report Quick Reply
>I use that for literally everything, from salads to stir frying shit for pasta sauces
Olive oil isn't for cooking, Paul. It has a low smoking point so when you cook with it, it has a higher chance of burning and being carcinogenic. Add it after if you like but there's no real reason to use it for cooking, generic vegetable oils are healthier and mostly flavourless so you can control the flavour of the food better through what you add to it.
4/5 sunflower oil 1/5 sesame/roasted sesame oil is great for stir fries.
Tyler Florence - Wed, 25 Oct 2017 14:59:46 EST ID:8eaqa6FP No.153526 Ignore Report Quick Reply
> generic vegetable oils are healthier

that sounds quite the opposite of true
Marie Troisgros - Wed, 25 Oct 2017 16:25:14 EST ID:AbJGbxJ4 No.153527 Ignore Report Quick Reply
Gotta be 18 to post here kiddo
Giada De Laurentils - Fri, 27 Oct 2017 15:40:33 EST ID:LHLk/N8y No.153535 Ignore Report Quick Reply
Nah he's right. Olive oil has a low smoke point and shouldn't be used for frying. Avocado and safflower are great for high-heat cooking as they both have smoke points above 500F.

>It has a low smoking point so when you cook with it, it has a higher chance of burning and being carcinogenic.
>4/5 sunflower oil 1/5 sesame/roasted sesame oil is great for stir fries.
What nobody told our good pal Beau MacMillian is that the smoke point of sesame oil is 350F, 25 degrees lower than the smoke point of olive oil.

A good rule of thumb for oils is that, the more refined it is, the higher heat in can withstand. Fragrant oils tend to be less refined and less suitable for high-heat cooking. Take it from me. I studied the wok.
Rokusaburo Michiba - Fri, 27 Oct 2017 16:55:17 EST ID:yU/V4d0T No.153536 Ignore Report Quick Reply

Also when you mix two oils the smoke point of the resulting solution is lower than that of either of the individual oils.

Source: I went to college for fucking chemistry fight me faggot
Pierre Gagnaire - Fri, 27 Oct 2017 18:56:48 EST ID:u2Qw1mCc No.153537 Ignore Report Quick Reply
I actually knew some girls who had a tin on their table which contains sachets of sauce they'd taken from places and condoms they'd been given by family planning because they liked this really shit pun. They were students so this is par for the course. So ironically in their case this was relevant. Though who the fuck would use a condom named "Trojan"? My mind boggles. Those outlasted the ketchup AND the vinegar.

I don't use many condiments because I cook with a lot of spices. Garlic and stock are heavily abused. And if there's no chilli I'll use pepper though. I do like mustard for certain things though.
Richard Leblanc - Sat, 28 Oct 2017 21:39:03 EST ID:6ChI6gUn No.153539 Ignore Report Quick Reply
Damn man that's some interesting shit. You're a chemist huh? That's pretty cool.
How make heroin?
Geoffrey Zakarian - Sun, 29 Oct 2017 00:58:49 EST ID:yU/V4d0T No.153541 Ignore Report Quick Reply
much like a cook without a kitchen is not a chef, I have no lab and thus, am no chemist

just some dude who went to college years ago but never got a job in my field because the shit you think you want to do with your life when you are 18 is rarely the shit you actually end up wanting to do with your life

who would have thought
Marc Forgione - Sun, 29 Oct 2017 07:29:09 EST ID:P7bzTE9O No.153542 Ignore Report Quick Reply
Every kind of pasta sauce is cooked with olive oil in Italy
François Pierre de la Varenne - Sun, 29 Oct 2017 08:21:03 EST ID:euVVSprZ No.153543 Ignore Report Quick Reply
>Olive oil
I've had many discussions about this particular oil... Some fry in it and some veer away.

It comes down to how long and how hard you fry the oil... Most young kids today only have two settings on the stove, off and max heat.
among other things, I use olive oil for frying off the meat for sauce bolognese, but never on max heat, as it can make the oil bitter.

Likewise, sesame oil can be cooked, just mind the temperature.

Another very good example is truffle oil, which has a very low smoke point, and is completely unusable for frying... it does wonders with mushroom soup and sauces, however

Olive oil is really good, especially if it hasn't been processed to shit before hitting the store shelf. Fresh olive oil has a very different taste from even the most expensive hyper virgin oil you can find...
It also behaves quite differently than store-bought oil when heated (lower smoke point, more taste) and there is a greater risk of things going wrong.
Store-bought oil is usually mixed up with other oils to make it easier to use and increase profits for the manufacturer...

I've become fond of "ajvar" as well... it's basically baltic pepper salsa. It goes great with a lot of things, including salads and even just spead on a piece of bread.
Toshiro Kandagawa - Sun, 29 Oct 2017 11:03:47 EST ID:LHLk/N8y No.153544 Ignore Report Quick Reply
>Store-bought oil is usually mixed up with other oils to make it easier to use and increase profits for the manufacturer...
If I might add to this, such oils are often falsely labeled as pure olive oil too, at least in the US. Even companies from Italy have been caught red-handed diluting oils.

I previously posted against frying with olive oil, and while I maintain that position, I'd like to cite a friend of mine who studied health science in undergrad and public health in grad. He told me that some of his professors were sharing research with his class about olive oil being a bit of a bizarre oil, in that, for some reason that I didn't retain, you can cook with it on higher heats than you can with oils of similar smoke points.
Toshiro Kandagawa - Sun, 29 Oct 2017 18:03:44 EST ID:aQ9j01ks No.153547 Ignore Report Quick Reply
Garlic paste and cubed onions. I know its a cheap trick, but I mostly only cook for myself anyway.
Curtis Stone - Wed, 01 Nov 2017 22:41:01 EST ID:yU/V4d0T No.153567 Ignore Report Quick Reply
onion and garlic is an aromatic base not a condiment
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.

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