*smirks*

lmao, holy shit no mate ffs, an hour? what the frick, you are doing everything wrong what this anon said

I've cooked raw onions like that on burgers before. They don't burn because the fat and moisture from the meat prevents them from charing. It's tasty, try it.

if done right it chars lightly caramelizes and is delicious, also no onion takes an hour to fully caramelize thats mental

no caramelized
>an hour
lmao, I'm a chef mate

aye

no its very easy you have no idea what you are doing, also brown sugar and a little balsamic in a pan, if you pay attention 5mins on high heat

tell me where you work so i can never eat there in my life. i dont want to wait an hour for my food.

LOL! If you think I didn't extrapolate you being afraid of high-heat from taking longer than 5min to caramelize some onions, I don't know what to tell you. I'm glad you're having so much fun learning all the positions of the kitchen.

No, I've had better

its time to stop posting cooklet

>learn to cook properly
take those words to heart because you are clueless

So you reply to a different anon instead of the other one who BTFO'd you?

LOL! If you think I didn't extrapolate you being afraid of high-heat from taking longer than 5min to caramelize some onions, I don't know what to tell you. I'm glad you're having so much fun learning all the positions of the kitchen.

Typical cooklet. Enjoy working for minimum wage at the bottom tier of your industry for the rest of your life. You will never be able to handle the heat if you can't prep onions on the fly within 5min.

he's already admitted that he just fakes it by putting sugar and vinegar in to the pan and caramelizing it on to the undercooked onions, something which CAN be done in a few minutes. It's honestly sad that he has to come in and scream about being the real chef here, maybe someday he'll manage to convince himself it's true.

you never told me how much concentrate you add to stock btw

lol if you can't caramelize onions in 5mins on the fly you will never make it, I said I can do large bulk caramelized w/e I want cope and seeth

How much concentrate do you add to your stocks, ""proper"" """"""""chef"""""""?

>put onions in pan
>add little bit of water and sugar
>cook until they're brown (7-8 minutes)
>???

I just laughed for the first time in a week. Based post. I dont want to go in today bros. I want it to be Monday again.

if you don't I'll be lowkey mean to you rest of the week

retail/office workers will never know this pain. no sick day goes unnoticed. everyone feels it, and they want revenge every time.

your cleaning out the salad bar deep clean next arvo if you do

make sure you scrub down the corners, you always miss that shit you slacker

Based raw onion enjoyer. I prefer the cronch and the eyewatering sting

>raw onion makes my tummy hurt
No food is worth this kind of suffering.

Good food is not for the weak
~t. horseradish enjoyer

that's Burger King and they haven't done this in quite a few years

>good quality American cheese.
Contradiction in terms. Like American chocolate, it means low quality.

>Where do you even get “high-end” American cheese?
at the actual cheese counter in your grocery store, not the aisle full of vacuum packed kraft dairy product not legally allowed to be called cheese

you get it from your suppliers, idk where you'd get it in a supermarket, you order it from your supplier

i've never seen proper american cheese in a supermarket i have no idea I order it in bulk and yes I already replied to you here [...]
just trying to clarify

Interesting, I’ll try asking about it next time I visit a good upscale supermarket. Never realized American cheese existed outside of the crap that doesn’t actually qualify as cheese.

american food can be sumorized with 3 things:
>european but worse
like taking something wich was good and had soul and turn it into litteral slop like deep dish pizza
>heart attack before age 40
comes from all the grease and plastic in your shit food
>as big as an americans ego
gotta make up with quantity when the quality is shit
> Guess you can’t name any
the shit i just posted mogs anything americans ever invented while being actualy healthy
> BBQ that makes me fun cum in my pants
immidetaly starts to cum in his pants over the thought of litteral unhealthy slop, can't make this shit up. you are a walking stereotype of a dumb mutt

>authentic
lmao thats were you are making your mistake

Authentic dude pease go to New York or LA and tell me the food is not authentic. LA has Thai food better than most places in Bangkok. Get real and stay mad. Still waiting on your awesome euro cousin (can’t use Italy they are the only decent euro’s making food)

>goes to big american city
>gets food delivered from some chain instead of going to one of the thousands of authentic places because he's a bugman terrified of human contact and doesn't want to have to not tip in person
>blames america

Stay mad. 0 German places that are popular in any American city. Plenty of Thai, Korean, Italian, even Greek.

No German places because German food sucks

We have the option to cook our own food or go legit eat from people that grow their own stuff. Every good Thai restraunt worker grows most of the shit they need so I don’t know what you’re on about. Don’t need to change recipe unless you’re going for profit like shorty Chinese places. But you can get good China food dim sum etc in big cities.

American is melting pot that has made an amalgam of all cousins to create the best / most choices / delicious places on this planet. There’s a reason most high dining is in America.

Go eat snails in frog land and a baguette

I promise you I could make you a steak that would turn you gay.

I can’t cook many dishes well yet but I use USDA prime (good luck getting that quality for 10$ a steak in euro poor land(

Salt — allow to dry in fridge 24 hours (depending on thickness but I only cook 2inch plus since I can bulk buy at Sams (seethe euro)

High smoke oil or mayo light coat on steak after pat dry

Reverse sear - oven first 15 mins 225 pat dry again.

Cast iron being cast iron to hottest possible while steak is in oven

Sear 30 seconds no longer than 1 minute on each side

Go around edges if cut has fat to render

Finish with butter and baste be quick to not burn butter this is last step (will admit Kerrygold euro butter is better here)

Let rest for 1 - 5 mins and set on WARM plate both important

My taste buds would rape yours

Nice cum back. Seethe homosexual go eat your euro slop and don’t ever step to America again (or we will stop funding nato and let daddy Putin inside your hole)

Black pepper burns on my cast iron and makes a bitter taste similar to butter I add both afterwards or at the last 10 secs of a sear

I soak in salt to draw water out to give a better crust to sear

Idk ghee can’t compete with mayo or avacado oil I want high smoke on a pan sear to avoid making the entire house Smokey

No it doesn’t look of mallard reaction. Plus this is how they cook it in very high scale places. Look up dry aged beef and cost.

Pepper does burn on a hot cast iron you’re moronic

Garlic is done after the steak and pan deglazed usually with some onions I have in the oven and I set my steak on the bed of clovers and onions not instead like a moron

>ghee can’t compete with mayo or avacado oil
in addition this makes me sad and disgusted on a visceral level, do better.

>you know that salt absorbs moisture, correct?
tell us more, mr dunning-kruger

this, stop pre-salting your steak please just stop

ok bud, I don't need to look it up but go on keep fricking up your steak

oh, i get it. you're reading directly from those seriouseats articles published a few months ago. it's all youtube cook horse shit

Not to get a solid crust which is the best part of a steak and then the insides still red like your mother’s used teets after she brought you into this world

First result in google:

https://thesteakcoach.com/how-to-properly-salt-a-steak-the-dos-and-donts-of-salting-your-steak/

Stay mad & wrong manlet

you're paid to pretend to know how to cook on Cinemaphile?

You can’t comprehend reading

Salt brine is for LARGE meat like a whole chicken Turkey

I am salting the outside of thick meat for 2-4 hours depending on thickness so I can get a good crust on my pan seared cast iron

Maybe you suck dick for money doesn’t mean I want your secrets. Plus if I was s cook at a non Michelin star restaurant I would rope

Read again homosexual

I salt my meat to draw water out to get a better mallard reaction. Tell me what fast food chain you work at so i can avoid it. I

Nope dry aged tomahawks for 4days is elegant. Enjoy your gross cookings while me and the other chefs enjoy meat from God

it was already pathetic, now we are getting into truly delusional, just stop jerky anon, you are wrong on every level

https://www.allrecipes.com/article/why-salt-meat-in-advance/

Cope moron all this shit is common knowledge but autistic morons will forever stay losing

yea already said you are not only amatueur you are kinda stupid, I have no desire to try your jerky, wtf? stop going to that website lmao, you really thought that was good advice?

NO YOU DONT

Salt draws out the moisture from the meat. And then you wipe it down to get rid of excess salt.

You can Google this man geez so many people LARP as being able to cook without the very most basic understanding of chemistry

LEEE SALT ABSORB WATER

That’s the ducking point moron I am trying to get a good sear and good crust. Go fricking look up how not to be moronic in the kitchen

ok bud, I don't need to look it up but go on keep fricking up your steak

this, stop pre-salting your steak please just stop

you know that salt absorbs moisture, correct? you only want to salt right before you throw the steak on the pan. you let it sit until it reaches room temperature then pat it down with paper towels and it's dry. cast irons are universally shit with uneven heating, reverse searing is a waste of time, avocado oil is overkill, just sear it in clarified butter, basting is a waste of time if you're not going to de glaze and make a pan sauce

salting causes meat to retain more moisture as it cooks

will you gays get a room already

america has plenty of first gen immigrants cooking auntie's duck piss stew in our major cities if you want that, and we also have hyphenated-american slop, fusion, etc. if you want that so there's no reason to argue

>america lacks some ingredients
>therefore every single foreign dish here is fake and gay

the binary of the autist

again, unless you're willing to walk up to every single first gen immigrant cooking literally the same shit with the same ingredients they would have made at home and tell them their shit is fake then it seems that you have no case.

lol, my tikka chicken is better then any indian i've ever encountered I was flown to india to cook for a very high end indian wedding just because my tikka chicken was that fricking good, yes you have no idea what you are talking about, little old indian moms were fawning over me asking how I did it.

you obviously, was that unclear somehow?

eh its late or early depends how you look at it, I replied to the wrong person w/e thats not "curious" its just me being a tad druk

LOL GERMAN FOOD IS FUKING TRASH lived there and studied for 2 years and it’s nasty. Even Germans just cried kebab shops. Thankfully there was some decent Asian food in köln.

Schnitzel - fried breaded chicken no flavor. Koreans make fried chicken 100x better (and I can get it authentically)

Authentic =/= good. Thai food is evolving constantly due to their huge amalgamation of cultures.

You outed yourself as a dirty kraut go eat a brot that’s your only contribution that and bread/pretzels and beer which Americans have made even better with craft beer

I will admit German bread fricks ours but you can go to small shops and get food quality but that’s annoying

Mmmm yes I love the sweet tase of half of Mendeleiev board in my mouth. Also abaut euro food.
>Slavic cuisine
>Greek
>Austrian

Wanted good euro food i gave you examples any question?

Greek food isn’t that good sorry dude. It all has the same white sauce that has the same consistency and taste as cum (don’t ask me how I know)

Also their hair falls into it. Went to Greece not impressed. Rome was a fricking trip Italians MOG entire continent of Europe single handedly (whit peopul dun sea son Dey food)

>and taste as cum (don’t ask me how I know)
>American
>homosexual
No wonder everyfin that is not semen taste like crap for you.

greek food takes a huge sht on anything americans ever invented, sorry dude but europe mogs you in terms of food

don't forget flavorful goat cheese instead of plastiic cheddar kek

Diaspora gays are always like that. They are so empty in their life that they autisiticaly vling to any identity. See:Irish americans, or BalkanBlack folk in western countries. They see themselfs like some great partiots that remember their roots but only on some holidays then it comes back to beeing a mystery meat mutt.

but the merican cousin who is he? sounds like a chill guy

their is nothing funny about my mums hairy c**t, that shit is lovecraftian levels of wrong

no I just thought your cousin sounded like a cool guy to hang with, why? you looking for someone to bum you?

>authenticity
no lmao, you're a simpleton for believing any of that shit is authentic
>variety
yes

Chefs delegate literally all their work and don't do shit. They promptly forget how to actually be proficient at cooking, too.

lol go back to the wash station fricking dishy's

Yeah… shifts and no responsibility sounds real hard. That’s why they’re all athletes. I’m not saying they’re easy, but driven chefs put way more work in and its also physically demanding

Not all places on earth have horrible summers, and most kitchens are hotter than a summer roof

>idiot druggie not watched over by real chef fricks up order
>kills customer with food posioning
uh huh
I'll tell you a real story I knew a californian guy who was japanese grew up in that state, he did ok their and then tried to opened a restaurant in aus melb, his sushi was pretty brilliant really damn good stuff also amazing presentation, he had been running for 6 months, one day he catered to a school faculty all the teachers, very high end private school the guy also had a food truck, he didn't really understand 40+ degree weather we get in summer, he fricked up his rice went bad in the heat and he poisoned the entire faculty not only did he ruin any chance of his business working, he got sued of course 2 teachers nearly died all of them were hospitilized and he was deported, lost everything, because the dumb frick didn't understand that leaving rice out in 40 degree heat with raw fish was a bad fricking idea. literally over a million lost and lives ruined in a single afternoon

>reverse pretentious
oh sorry didn't realize your an idiot

>pretentious: attempting to impress by affecting greater importance or merit than is actually possessed
>cooking a cheeseburger can make a professional chef reevaluate their motivations beyond what they already know
It’s typical gay Hollywood hamfisted pretentiousness. Again I say, not a chef in the entire world has ever gotten anything out of making a cheeseburger except a greasy apron

I simply did what the films’s writers did, which is provide a realistic take on the revelations of cooking a cheeseburger :^)

he didn't make assumptions he tasted what the chef was serving first and found it wanting, you really didn't any attention at all did you?

Nothing about it was pretentious, every experience at those places I went to I will remember forever. It wasn't just the food, it was the atmosphere of enjoyment and celebration from everyone in the restaurant, the amiable and genuine service, and sharing unique and delicious food and wine with people I love. You sound so, so bitter. Maybe one day, you'll understand.

now imagine if the food was actually cooked correctly how much better that would've been

format your fricking posts reddit, insta-hide seeing all that space

I love the scene, I'm saying you need to shrink that down into a greentext next time. Redditboy.

I'm not OP. Why would I automatically HAVE to be OP? Have you ever used this website in your life? Jesus fricking christ. I've been arguing for the scene this entire thread. I've been dunking on the cooklets for not understanding how to caramelize onions because they're pussies. Why do you insist on me being the moronic OP and his defenders? Please, sir, we are on the same side here. You're reddit as frick and you cannot post without being reddit. Stop while you're ahead.

yes I know, they use shitty rice replacements for the poorest people in asia instead, and charge a ludicrous amount for it

Reminds me of ISIS poseidon.

good lad, some char on the edges is what you want