/ck/ - my ribeye turned out good like usual I've started cooking at higher heat though, and salting right before instead of hours before after these changes A LOT of sharp white smoke fills my kitchen. Why? the steaks still turns out fine, but I'd like to kn

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Anonymous 04/23/2025 (Wed) 17:17:57 No. 1722

my ribeye turned out good like usual I've started cooking at higher heat though, and salting right before instead of hours before after these changes A LOT of sharp white smoke fills my kitchen. Why? the steaks still turns out fine, but I'd like to know the reason for the smoke. Is it the salt burning? the pan? what's used: >carbon steel pan >tallow >coarse salt >fat ribeye

Anonymous 05/25/2025 (Sun) 19:47:39 No. 1765

I'd be too much of a pussy to eat something that red but it still looks damn good. Where the hell does someone find tallow, farmer's markets?

Anonymous 05/29/2025 (Thu) 03:23:02 No. 1767

>>1765 >I'd be too much of a pussy to eat something that red it will never not be funny when thirdies self-report lol

Anonymous 05/29/2025 (Thu) 22:40:37 No. 1768

>>1722 >I've started cooking at higher heat >A LOT of sharp white smoke fills my kitchen. Why? Murrica's greatest mastermind at work >Is it the salt burning? topkek >>1767 Bro in your shoes I'd be real quiet about self-reporting

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