ck/19159766.txt

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--- 19159766
Why is it that no matter what I make it's never as good as it's fast food? What their secret? What's in it?
--- 19159774
drugs
--- 19159775
>>19159766 (OP)
The secret: you're fat and a shit cook.
--- 19159779
>>19159766 (OP)
They add the secret goyslop syrup to it.
Either that or MSG.
If it's fried, the breading they use has a long list of ingredients beyond what you would use to make at home.
--- 19159784
>>19159766 (OP)
You should try experimenting with herbs and spices, either marinating the chicken overnight with the mixture or combine it when breading the chicken.
--- 19159789
>>19159766 (OP)
way more salt they a rational person would ever use
--- 19160256
>>19159766 (OP)
They use MSG and more salt, and when you cook at home your sense of smells desensitizes which makes your food taste less good
--- 19160259
>>19159766 (OP)
you're not brining optimally
--- 19160261
>>19159766 (OP)
food prepared by other people always tastes better than your own, it's a psychological thing, that's why the rise of the fast food industry correlates precisely with the decline of the marriage institution. they had to brainwash women out of cooking for men or no one would have ever bought their garbage
--- 19160286
>>19159766 (OP)
because you suck
--- 19160408
>>19159766 (OP)
They've had decades of experience honing and perfecting their craft in a cutthroat business environment, making extensive use of market research, promotional experiments, tasting panels, economies of scale, access to specialized suppliers, and contracting the best and brightest chefs and food scientists from all over the world to develop a menu of flavors that will please any palate. In short, a podunk home cook like you never stood a chance.
--- 19160419
>>19159766 (OP)
They literally have special concoctions of preservatives, nitrates, sugars, fats, salts and other shit that is literally supposed to get you as addicted to it as possible so you keep coming back. Fast food addiction is a very real thing for people, as is sugar addiction.
--- 19160422
>>19159766 (OP)
Salt and butter
--- 19160431
>>19160408
Any competent chef can blow any fast food garbage out the water. They just load their food up with MSG, sugar, salt etc.. to get you hooked. No one is eating the garbage that is KFC and saying "this is better than what I can get from a gourmet cook".
--- 19160443
the chicken is probably brined
--- 19160450
>>19159775
This guy got it.
--- 19160456
>>19160431
>No one is eating the garbage that is KFC and saying "this is better than what I can get from a gourmet cook".
Wrong. Take some vegetarian/vegan chef who only has real exposure to tempura and I'd pick KFC over their attempt at fried chicken. The chefs who can make fried chicken that's not embarassing likely follows a public domain recipe without understanding the nuance, and the ones who excel above fast food definitely do it as a living precise because fried chicken is so good yet so profitable.
If they ain't selling it, they ain't good at it.
--- 19160458
>>19160431
Any competent chef can't prepare the same meal the same way in 500 locations simultaneously 18 hours a day and satisfy hundreds of thousands of patrons weekly. Any competent chef isn't the go-to meal for a working-class family of four on a Friday night. Any competent chef isn't the comfort food and 'guilty pleasure" that any competent chef craves and can pick up with no wait on the way home after a hard day in the kitchen. Fast food > competent chef on several orders of magnitude.
--- 19160471
>>19159775
>>19160286
To add to >>19160450, the secret in deep frying remains a understanding of deep frying - which, strangely enough, loops back to water.
A really good explanation done by the only chef I've seen on video whose obvious mastery scares me: https://youtu.be/iumovkRVg0Y?t=6m12s [Embed]
Tldr: start using starch exclusively for your batters as opposed to flour.
--- 19160473
the deep fryer
--- 19160480
you could just be a shit cook but they also probably just use a lot more fat and salt than you would think
--- 19160482
>>19160458
They have the food shipped in packaging and they just prepare it the way corporate tells them too. They're not chefs in the slightest, they're sub-par line cooks because line cooks at least have to do prep work that will actually impact the dish. You're acting like these fast food cooks are on par with michelin chefs.
--- 19160483
>>19160408
>They've had decades of experience honing and perfecting their craft in a cutthroat business environment, making extensive use of market research, promotional experiments, tasting panels, economies of scale, access to specialized suppliers, and contracting the best and brightest chefs and food scientists from all over the world to develop a menu of flavors that will please any palate. In short, a podunk home cook like you never stood a chance.
And then they hire a retarded wagie to completely fuck it up.

All fast food at it's pinnacle is excellently designed, but after you factor in the complacency of not just the mongoloids they hire to prepare it, but the apathy and cut corners that exists all the way up their supply chain, the end product is reliably a pale imitation of what it was designed to be.

>>19159766 (OP)
>Why is it that no matter what I make it's never as good as it's fast food?
It's because you're not a good cook. It's not easy to be a good cook; it takes experience and knowledge. I highly suggest you choose a single recipe that you like and just make it a bunch of times. Eventually you will surpass fast food tier quality.
--- 19160485
>>19159766 (OP)
Salt, sugar, MSG. Too much fast food has fried your tastebuds. Don't eat fast food for a month and watch yourself loving the food that you make yourself
--- 19160486
>>19160480
>Use more fat
>In deep frying
Jesus anon do you get tired of being retarded?
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>>19160471
Dogshit recipe you posted, please dont do that again
--- 19160497
>>19160486
to be completely honest, yes I do
--- 19160566
>>19160456
Vegan fried tempura isn't the same thing as a carnivorous meat inclusive deep fried recipe, you absolute fucking idiot. No shit they're going to taste a lot different. They're different ingredients. Are you a literal shill or do you weigh over 400 pounds?
--- 19160575
>>19159766 (OP)
msg
--- 19160583
>>19159766 (OP)
Sometimes they double-fry it for extra crisp.
Also what >>19160575 said. MSG in the flour + seasoning mix goes a long, long way.
--- 19160852
>>19160495
He merely shows you what's possible. Making it non dogshit is your own job.
--- 19160870
>>19159766 (OP)
>What's in it?
Love.
--- 19161075
>>19159766 (OP)
Fat salt spice
Msg.
--- 19161083
>>19160431
Gourmet cooks can't fry for shit outside of small pieces of tempura
--- 19162452
>>19159766 (OP)
They make it with hate
--- 19162827
Its pressure cooked
--- 19162845
>>19159766 (OP)
here's one tip. next time you make a burger, wrap it in foil or greaseproof paper and let it sit for 10 minutes before you eat it. the patty steams the bun and it all feels much more fast food when you eat it.
--- 19162852
>>19159766 (OP)
pressure fryer is what you need 
you cant do it without the pressure really get that chicken steaming inside
--- 19162855
>>19159766 (OP)
Their secret is they tried to do it more than once.
--- 19164001
>>19160482
I'm not just talking about the cooks, they're only a small part of the complex machine that is industrialized fast food, which blows micheliners out of the water, let alone their line cooks. How many michelin star chefs have even attempted to create a dish that is intended to be reheated by an entry-level wagie, let alone succeeded in serving it in scale to a receptive audience?
--- 19164020
>>19164001
>blows micheliners
No. I have a certain amount of respect for the design of fast food, even though the end product is always low quality, but you're just being an idiot.
--- 19164091
>>19159766 (OP)
They cook their french fries twice. They use different fry oils. High quality tempura restaurants fry their food in sesame seed oil. Good luck buying enough of that to fill a deep fryer at home.
--- 19164275
>>19159766 (OP)
My homemade fried chicken is way better than any Iv bought anywhere else, you must just suck at cooking
--- 19164289
Reading through this thread and it's hilarious how much amerifats worship goyslop and the corporations producing it, they way you diabetics talk about this stuff is hilarious
--- 19165208
>>19159789
>>way more salt they a rational person would ever use
Your body will piss out any salt it doesn't need. Unless you are sick with some other illness salt can't hurt you.
--- 19165219
>>19165208
You are absolutely retarded and it's showing.
--- 19165225
The heat of the salt is not cooking your kidneys
--- 19165232
>>19165219
https://www.youtube.com/watch?v=kXZo0hSHDoY [Embed]

Learn something about your body.
--- 19165234
>>19165219
he's right take some B complex see it for yourself
--- 19165248
>>19165232
Maybe learn something outside of YouTube.
--- 19165300
>>19165248
Salt doesn't raise the blood pressure of healthy people, as you digest the salt your body will being to filter out unneeded salt. The only way salt raises blood pressure for the long term is if you are already sick. 

The doctor actually explains why salt is incorrectly linked to high blood pressure in like the first 60s. 
If you are not sick salt will not make you sick. Everyday your body will filter out a pound of salt from your body and then either retain it or remove it as the chemistry of your blood and body demands. 

You might want to stop and listen to an expert not just reading headlines from search results.
--- 19165313
>>19165300
>TRUST the SOYENCE
no
--- 19165326
>>19165300
Complete nonsense.
>You might want to stop and listen to an expert not just reading headlines from search results.
Pot, meet kettle. The fuck you doing on a cooking board for adults. 
>"as you digest the salt your body will being to filter out unneeded salt"
Is exactly why. Go to school. You're making a fool out of yourself. 1) Syntax 2) No, your body doesn't "just" filter out "unneeded salt" "for free". Jesus Christ.
--- 19165331
>>19165326
It does try some B multivitamins, see for yourself
The high blood pressure thing is to sell people drugs
--- 19165334
>>19165326
>Is exactly why. Go to school. You're making a fool out of yourself. 1) Syntax 2) No, your body doesn't "just" filter out "unneeded salt" "for free". Jesus Christ.
Yes GFR is fake.
Also what the fuck nonsense are you trying to suggest? That you must pay your body to have your kidneys function to filter your blood?
--- 19165339
>>19165300
Did you bother reading any of the "headlines" or as some might like to call them scientific papers. The first one is free and after looking through it for 60s I found that paragraph. 

>Epidemiological studies have shown that nonacculturated tribes who have a salt intake of less than 3 g/day have a lower BP, for example 96/61 mmHg for adult Yanomamo Indians, and their BP does not rise with age [21], however, undeveloped tribes who have access to salt, for example the Qash'qai in Iran, develop high BP and a rise in BP with age similar to that which occurs in Western communities, but they live a lifestyle similar to nonacculturated societies [22]
He et al.

I'll probably find more examples going through a couple of them that show that high BP is caused from a diet containing too much salt. It's obviously way worse when you already have coronary diseases.
--- 19165341
>>19165326
>tries quoting words anon never said
yike-ohs

captcha = PSHHSH
--- 19165351
>>19165339
Show a study of people with high salt intake but no other illnesses and their blood pressure compared to a group with low salt intake by an metabolic disease that causes high blood pressure. 

Salt doesn't cause high blood pressure. Also how are the lives of Yanomamo vs the Qash'qai? What do they do and how do they live, what do they eat what was the sample size of both studied. 

Salt doesn't make you sick. The fact that you need to search the Earth to find a group to make your point isn't representative of human health it's cherry picking.
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>>19165351
The ref is linked look for yourself
--- 19165357
>>19165351
>reddit spacing + copium overdose 
Stop trying to outsmart common wisdom AND scientific knowledge at the same time. Salt's bad in large quantities.
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>>19160261
My mother thinks this. I don't see how anyone could think that someone else doing literally anything is better than having control yourself.
--- 19165401
>>19160471
Didn't watch but pretty much. You need to control moisture or you are boiling instead of frying.
--- 19165403
>>19165357
Salt will make me sick. I can't eat any salt.
Nooo too much salt in my food I'm going to die from high blood pressure.

Here's a test take your blood pressure, then go eat some salty food, wait an hour or two to allow digestion and test it again. Keep testing it and chart the the difference. What you will find is that it has no effect on your blood pressure if you are not already sick.
--- 19165443
>>19165401
My bad, video is retarded and has soy for days.
--- 19165449
https://academic.oup.com/ije/article/34/5/972/645875

>The randomized studies since 1973 have now eliminated this controversy, because supporters and sceptics have, in meta-analyses, agreed that sodium reduction decreases blood pressure by about 4/2 mm Hg in hypertensive persons.
>However, the randomized studies have shown an effect of sodium reduction not only on hypertension, but also of about 1 mm Hg in healthy, normotensive persons.

So if you cut your salt you can gain 1mm of mercury in your blood pressure go and from 120/80 to 119/79. 
Fuck off salt haters you're full of misinformation and bad science from 100 years ago. I'd bet you are the same people that think eating fats make you fat.
--- 19165833
>>19165449
its literally in the name bro of course fat makes you fat
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>>19165833
>what triggers insulin
>what hormone is needed to retain salt
btw salt does get flushed for free, by default get all the way rekt
--- 19166502
>hey ck why is my cooking not good as restaurants thanks ;^)
>FUCK YOU FATASS YOU FUCKING SUCK
--- 19166874
I've eaten at a ton of people's houses and not once had better friend chicken or burgers than a restaurant, and most fast food places even. They just have tools and secret ingredients you dont.
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>>19165208
Dumbest post I have ever seen on this board.
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>>19166502
this but unironically
--- 19167510
>>19159766 (OP)
You're using less less salt, less sugar, and no msg
--- 19167715
>>19166881
You think salt hurts you and your body doesn't regulate the amount of salt you retain?
--- 19167729
>>19167715
>Sodium intake from processed and restaurant foods contributes to high rates of high blood pressure, heart attack, and stroke. Because nearly 500,000 deaths each year are related to high blood pressure, reducing sodium intake could prevent thousands of deaths annually.
i mean i can google it, and read this, or i can take the work of a sperglord on /ck/ who likely only posts on fast food thread like the proper loser he is
--- 19167747
>>19167510

This

Take out is just more salt, more fat and more flavour enhancers then your standard at home cooking.

It’s psychology as well, you expect take out to be better.
--- 19167750
>>19167729
So is that 500,000 deaths from healthy people that ate too much salt or people with underlying conditions that changes how their bodies process and regulate trace minerals and elements?
--- 19167751
>>19159766 (OP)
The secret is MSG. It won't hurt you. It's an amino acid derived from seaweed that gives food umami flavor. It's a salt as well so be sure not to over salt if you're already adding salt.
--- 19167753
>>19167715
Sure but eating too much at once can still fuck with your blood pressure and make you feel bad.
--- 19167762
>>19167753
>>Sure but eating too much at once can still fuck with your blood pressure and make you feel bad.
What's too much? The UN says you can't have more than 5g in 24hr.
--- 19167763
>>19167715

It can over time. A few years ago I had an extra 100k from something and blew it all on Uber eats 4 times a week, trying every restaurant in town from my living room and eating enough for 2 people per order.

After the first month my feet started too swell and I just felt gross.
--- 19167765
>>19167763
And you blame the salt and nothing else in the food you ate?
--- 19167768
>>19167765

I’m not a doctor but I’m pretty sure it was the excess salt. Once I stopped the swelling went away.
--- 19167770
>>19167763
>I had an extra 100k from something and blew it all on Uber eats 4 times a week
holy dogshit, even people with an 10 figure net worth aren't this retarded with money
your ancestors are frowning on you
--- 19167793
>>19159766 (OP)
That's the thing, it's a trade secret.
--- 19167869
>>19160456
First, you immediately switched "competent chef" to "some vegetarian/vegan chef who only...". So the argument is immediately stacked. And your extrapolation that if the rare chef indeed even can manage to make a not embarrassing fried chicken then he's obviously running a chicken business because he's such a rarity and it's basically free money. Holy fuck, dude. Your ignorance of the capabilities of professional cooks/chefs as well as your misunderstanding of the realities and risks of restaurant ownership seriously gives me a headache. Your very process of reasoning and authoritative declaration of your thoughts is confusing to me. You're such a specific kind of idiot that you honestly kind of intrigue me. I find your post the work of an interestingly misinformed mind. If the chef "can make fried chicken that's not embarrassing" why the fuck do they have to "understand the nuance"? What the fuck are you talking about?? Your post is written in a way that I can tell you're not a complete idiot, but the thoughts you express are of the highest idiocy. Maybe MY professional contemporaries are of a better stock than you're familiar with, but it's more likely you just aren't at all familiar with anything you're opining about. Anyone who knows jack shit about professional cooking and has a life in the industry will see right through all the gaping holes in your post, buddy. You should be ashamed of yourself. You could have stuck with 'Wrong', because at least you can make the argument that there is the huge dull populace that just wouldn't appreciate non-fast food fried chicken. But you had to elaborate to truly delusional results. Rock on, man. Immerse and educate yourself in the subjects you wish to discuss if you don't want to be scrutinized or dismissed as a moron who doesn't spell or punctuate terribly.
--- 19167872
>>19159766 (OP)
Steam is the true secret ingredient of fast food.
--- 19167892
>>19165232
Jesus christ you are stupid. $100 says you think the earth is flat too.
--- 19167897
>>19165403
You are more likely to become sick if you ceaselessly exceed recommended intake by a large margin. It's satisfying to know that you aren't watching your salt and that everyone in this thread knows you're either retarded or trolling but either way WRONG.
--- 19168828
>>19167897
>You are more likely to become sick if you ceaselessly exceed recommended intake by a large margin.
5g of salt per 24hr max from all sources. 
If you have a water softener and drink your recommended amount of water you are already triple the recommended amount for sodium before you eat anything. 

The recommended limit was established by the WHO to address the untreated illnesses of people in the shit part of the world by taking the lower limit a human can operate on and then suggesting to apply it to the whole population. In short because of the few people with disorders that cause high blood pressure if untreated the WHO make a blanket recommendation. The WHO then replicated the same recommendation to the wealthy part of the world were people get treated for having illnesses that cause blood pressure problems because it's racist to say only wealthy nations can have tasty food. 

But keep thinking that salt is going to kill you.
--- 19168831
>>19167892
>Jesus christ you are stupid. $100 says you think the earth is flat too.
It's not flat.
Give me my money asshole.
--- 19168855
>>19159775
spbp came here to say this. you just suck at cooking OP
verification not required
--- 19168906
>>19160583
Extra crispy has more coating on it.
If you want more coating you should wait for the flour you dredged it in to soak up moisture then dredge it again.
Just going back into egg after flour will wash a lot off.
--- 19168915
>>19160261
Based, red pilled, and most importantly, correct.
--- 19168919
>>19162845
I apply this theory in making pizza. If you have cardboard put the pizza on it out of the oven. Otherwise paper towel works.

For burgers I cook in fry pan and buns get steamed in there anyway.
--- 19168920
>>19159779
>goyslop
hurrdurr I posted it again
--- 19168931
>>19160486
He didn't mention deep frying you dumb bastard. Using a lot of fat is one of the best ways to help make savory foods good.
--- 19168948
Just a reminder that doctors are one of the leading causes of death.
--- 19169591
>>19159766 (OP)
Salt, butter, herbs and spices with proper cooking methods.
--- 19170018
>too much salt/butter/etc compared to what you put at home
>add more salt or butter to a meal
>it tastes salty or butterry instead of fast foodey
STOP REPEATING THIS LIE