Cooking with satan

what does it smell like

did you crack and drop or did it explode in the oil?

olive oil, fries and an egg you stupid faggot

magic

a fried poached egg?

Isnt this how custard gas is made?

meh.
il do an uncracked egg in a bit and see what happens

let us see the final product already faggot

i will in a bit. im eating my fries

Cover oil in case of explosive decompression. Its unlikely, but rapid heating of fluids in the egg will lead to an increase in pressure depending on the thermodynamics involved.

Take care, dark lord.

>frying with olive oil

You really are Satan, aren't you?

>olive oil
>deep frying
YOU DUMB NIGGER

lol nice """""""science"""""""

froached

i tried to convert to gif. it wouldnt let me upload

onlineconverter.com/convert/10cc7267c42c42cba133f21f9e69bb08c4

whats wrong with frying in olive oil?

Everything

Frying is done at 325 and higher. This higher than the boiling point of water. The science checks out. It just depends on how fast steam accumulates and the gas permissivety of the egg shell. Its likely to just crack in a non violent way, but until its done, you shouldn't assume its safe.

The smoke point, look it up

stop making up words

been deep frying with it for a long time. works fine. fryer is set to 360f

It imparts way too much flavor, lower smoke point than 'general frying oils', and the cost makes it absurd to use for frying.

However, most "olive oil" isn't really olive oil, so you're more likely frying with rapeseed oil with maybe a little actual olive oil.

kek

>il do an uncracked egg in a bit and see what happens
My cock has never been harder! Do it faggot

well my 100% olive oil was $1 a bottle.

heres the poor egg

Itz only smellz

i posted a link to the gif

YOU FOOOL

OMG he actually did it.
The absolute mad man

That link sucks. Learn how to use the intarweebs, Lucifer.

online-convert.com/downloadFile/ca39c97a-537c-4934-bd6d-a340e1b0914b/05063411-f047-4496-94c6-903da384d5fd

Holy kek that is a lot of olive oil.
Am curious about egg.

>deep frying with olive oil
>deep frying an egg
>having that much olive oil

you faggots made me waste an egg

it was $1 a bottle. i bought all of them

Lmao get rekted son

Not if you eat it fuckhead

>nmd thread
>usually not bad

This one tho:

Frying@Home/10

Fuck lol. If this makes it to leddit, post me in the screen cap at a 45 degree angle plox

>deep frying in extra virgin olive oil
Just when I think this board can't get anymore retarded.

>It imparts way too much flavor

This is specifically why I fry certain things in olive oil. Delicious.

Turns you gay but thats too late so go ahead

actually its about 80% olive and 20% coconut oil. but the makeup oil is olive so it keeps increasing

>Veeky Forums made me waste an egg after not only making a thread about deep frying eggs but posting several pictures detailing my process as well as my assload of olive oil

Shut the fuck up you fucking maggot

I WANT THE NAME FAGS GONE NOW!

NOW! NOW! NOW!

Well, I guess I would expect satan's house to be on fire.

lol! not me

Haha, disregard that! I suck cocks!

my wheat sourdough starter is doing well

Awesome.

I'm baking today too using my starter. Everything is in a low oven proofing at the moment. Will post some pics later. Oh shit, actually its been proofing for about an hour, i should go muxor with that shiz.

Dear lord, I just want to fuck this dough.

rape it. and post pics

jesus. just kys already

Raped it , reshaped it.

Deepfry the sourdough

Is there a slower website available anywhere?? Perhaps in North Korea?

Here:
imgur.com/Om9lA3I,mp4
imgur.com/Om9lA3I.gif

I'd upload it but the GIF is 20Mb and even the MP4 is 4.3Mb, both of which are over the limit.

This. Why didn't you eat it, OP? The most important thing, after all, is how it tastes.

Shaped and proof a final time...

...

Why does your mixer have the Nine Inch Nails logo on it?

my grandma tried to make a fried egg once, she doesnt know how to cook and deep fried it
Its pretty disgusting

why would it not?

...

different levels of 'olive oil' user.

Pomace Olive Oil has a very high smoke point and is used for frying, look it up.

>extra virgin olive oil is the only type of olive oil to exist

look up the smoke point of refined olive oil idiots. also yes I can see OP is using EVOO that he posted after your retarded posts

Someone deep fry spaghetti

For you in simple words: Quickly getting hot makes egg go boom. But we do not know how hard it go boom.

Prooved, yo.

i cant get my starter to activate

Mine was real slow today... 2.5 hours to double.

I didn't take it out of the fridge yesterday, to let it get happy overnight, so part of it was waking up... Which I thought it might do during the first 2 or three hours of bulk fermenting and folding...

I'm getting good oven spring this time.

i ended up adding a bit of yeast

Kek

That's using the ol' noggin.

An orchestrial version of NIN's Hurt came on Pandora as I was putting the bread in the oven. Meant to be I guess.

fuck. johnny cash's was bad enough

10 minutes at 475. Baking stones were at 425. Then 325 for 16 more minutes. Took it out of pan for last 10 in oven.

why do you have a Nine-Inch Nails brand mixer?

Because he's a tripfag attention whore who wants to be identifiable as possible

Tips on making a starter and keeping it alive? Is it as easy as the internet would have me believe?

I'm making rolls today (pic related, before I shaped it and put it in a bowl to rise), but I've only ever used commercial yeast.

its a fucking sticker you faggot

gonna need a crumb shot and recipe for that loaf, buddy

2 hours to cool... Then, you got it.

Nice artisan loaf look. Are you trying to compete with wonderbread?

Don't hate my bread because its beautiful.

There's a time and a place for an artisan boule, and there's a time and a place for a loaf of sandwich bread.

This is artisan wild yeast starter sandwich sourdough.

That looks incredible.

Try to deep fry a frozen egg

Take the shell of a hard boiled egg, cover in batter and fry

Thanks.

I used pic related as the recipe but increased everything 30%. Original recipe makes dinner rolls and cones up short for a loaf. I would still increase this by about 10% more.

I used starter instead of yeast as well... So I used 200 grams of starter and then had to adapt the liquids and flour by 100 grams each to offset the starter.

Even then, I found I needed to add about 80 more grams of flour to get the dough where I wanted, most likely because my starter is just eyeballed and wasn't really 50% hydration.

Also, as usual, I'm an American, so I bumped the salt and sugar up about 25%.