to fucking hate poncy sleb chef types.

[AtYourCervix]

for the following reasons.#

none of them speak clearly

theyuse twattishprases liek 'de-glazing' 'sweating'and' jus' which are made up and bollocks.

they do wanky things like putting their fces too close to the roasting try while they sprinkle on herbs

and they tap the chopping boqard with their knives before chopping stuff.

fucking stupid twatty wanky bollocks.

I don't think sweating is made up is it? I sweat my onions.

no you bloody don't - you fry them.in a frying pan.

That's a whole lot of lot of venom for a bunch of people you've (presumably) never met.

And come to think of it I de-glazed my frying pan only yesterday with a bit of wine. Best way to get the stuck on bits of meat off.

Am pondering jus.

Oh yes I bloody do
[folds arms]

Frying is totally different to sweating. You don't want brown crunchy onions in a nice soup. You want transparent sweated ones.

Oooh I like a nice jus :) and I do sweat my onions..........

i am in a bit of a mood its true. i hurt.

but so utterly poncy and wanky.

and always so short of time they don't finish stuff properly.

you are bloody not. onions don't have fucking sweat glands. you just fry them gently, a bit, and stop before they go brown and crunchy.

I like the fact that when something is so obviously burnt its actually 'caramelised'. I must be an expert in caramelising then..

you don't have a 'sweating' pan do you? no. you have a frying pan, for frying.

cramelised leeks? no. burnt ones.

tapping with the knife is to balance it, so it is easier to control while chopping

bollocks it is. how does tapping it baalnce it?

But I don't use a frying pan to sweat onions. A frying pan doesnt have a lid for starters.

theyuse twattishprases liek 'de-glazing' 'sweating'and' jus' which are made up and bollocks.

they are proper chef terms, im a chef and use them

i think you really are a twat!

mine does.

AYC, may I say that you make your points with compelling conviction!

It's culinary terminology. They're not literally sweating, but you're releasing the moisture from them and cooking them at a sufficiently low temp so as not to brown them. Of course the phrases are 'made up', but so are most technical terms. Someone has to come up with them! I'd feel like an arse if I served my DH and DD fish fingers with a 'jus' of some sort, but in the context of cordon bleu (or whatever) cooking, I can forgive it.

How's the arm btw? Do you need ?

I so fucking am sweating my onions.

It's not literal is it you nowty onion cooking term prescriber. To Fry means something to sweat means something else.

Sweat onions for 10 mins in the recipe. Yeah ok I know where you are at.

Fry gently for 10 mins, well that is two words when only one will do and is far too nebulous a term for precise onion cookers like me.

nonsence goth. any 'profession' that feels it must use different words to increace the mystery of their actions is bollocks and twattish. i know, i do it all the time. why can we not just use proper words.

jus i simply refuse to believe that is real.

You've been watching too many Knorr ads.

Though any reference to a "little" sauce or a "little" salsa always makes me cringe.

My frying pan has a lid

(is this thread joke cross or properly cross? Cos if it,s properly cross I'm outta here with my sweated onions)

MissP - the arm is a pain in the fucking arse. i am very grumpy.

it slides it to the right spot in your palm, where you can totally control the blade. I don't know the exact physics, but I know it works

what, like when you pickit up?