best way to cook food?

[Fumo Bnnuy n Frends]

from oven stir fry pan roasted grilled deep fried etc

whats in your words

the best way to cook foods?


for me its grilling over a charcoal / wood mixture.
gives food a unique smell that varies and since you can only taste like 5-6 flavors but can smell 100000+ smells and memorize them it's safe to assume half the food presentation is in the smell and looks

[Birds]

heating it

[Fumo Bnnuy n Frends]

Originally posted by Birds:

heating it

how?

[Maria]

Eat it RAW

[Fumo Bnnuy n Frends]

Originally posted by Maria:

Eat it RAW :CVRChanDerp:

so sushi?

[Pierce Dalton]

Originally posted by Fumo Bnnuy n Frends:

for me its grilling over a charcoal

Yes

[90054321564584560]

it depends on seasoning too

[⍚MagusFromHeaven⍚]

with fire

[Fumo Bnnuy n Frends]

Originally posted by 90054321564584565:

it depends on seasoning too

what are seasonings but dried cooked plant stuff?

[Angel]

Flambéing

It's a French method of adding alcohol (such as Brandy) to the dish, igniting it to sear the surface of the dish, keeping the alcohol flavours but burns away the actual alcohol content.

[Birds]

Originally posted by Fumo Bnnuy n Frends:

Originally posted by Birds:

heating it

how?

it depends on the meal.

in ceviche for instance enzymatic action from proteins undergoing minute energy exchanges results in a net loos and gain of heat along the enzyme that induces contraction and actions the it, denaturing the ezymatic target. normally this achieved by placing raw pineapple in with and mixing them up.

in sushi it is the residual heat of the fish, its whole life cooking it. until it is frozen at low temperatures to remove (most) parasites, then warmed again.

[Pierce Dalton]

Originally posted by Angel:

Flambéing

It's a French method of adding alcohol (such as Brandy) to the dish, igniting it to sear the surface of the dish, keeping the alcohol flavours but burns away the actual alcohol content.

Have you actually tried doing that?

[Angel]

Originally posted by Pierce Dalton:

Originally posted by Angel:

Flambéing

It's a French method of adding alcohol (such as Brandy) to the dish, igniting it to sear the surface of the dish, keeping the alcohol flavours but burns away the actual alcohol content.

Have you actually tried doing that?

Yes but only with a saucepan, a wok and I did it once with a crème brûlée (to entertain guests) which surprisingly worked but most people use a blow torch. Wok is by far the safest way I've done it and I have a wok burner (high temperature flame at home).

[Haruspex]

Originally posted by Angel:

Originally posted by Pierce Dalton:

Have you actually tried doing that?

Yes but only with a saucepan, a wok and I did it once with a crème brûlée (to entertain guests) which surprisingly worked but most people use a blow torch. Wok is by far the safest way I've done it and I have a wok burner (high temperature flame at home).

I do this with bananas foster on French toast. It's never something I just do. Usually only when I have guests. Throw a little cinnamon on the flames too for a sparkle effect that usually impresses.

[↑↑↓↓←→←→BASelect]

Stove top or oven.

[Angel]

Originally posted by Haruspex:

Originally posted by Angel:

Yes but only with a saucepan, a wok and I did it once with a crème brûlée (to entertain guests) which surprisingly worked but most people use a blow torch. Wok is by far the safest way I've done it and I have a wok burner (high temperature flame at home).

I do this with bananas foster on French toast. It's never something I just do. Usually only when I have guests. Throw a little cinnamon on the flames too for a sparkle effect that usually impresses.

Yes, exactly that; it's a crowd pleaser. My trick is just to do a small flame as I'm not a pro cook (and don't want to burn down my house LOL). And I should try your banana foster method.