Something that changed how you cook, a tip most people don’t know or something you discovered yourself. Or even something that you just think is cool.
You must log in or register to comment.
Did you add too much garlic? No you didn’t. Add more
I made humus once with so much garlic that it physically hurt to eat but that only happened one time
I did that a couple days ago
still ate it all
Use a probe thermometer
Learning to use acid as a seasoning has been life changing
A little splash of vinegar or lemon juice can really brighten up something without having to dump in a bunch of salt
That and MSG
If you’re cooking anything savory, you put some MSG in it and it instantly gets better
A thousand times this ^. Tajin is also a handy way to add acid with a little bit of added seasoning. It’s like a bit of citric acid from dehydrated lime and chili powder.
Also, MSG has a bad rap because some midwestern white woman got a headache from it once and a local news station picked up the story. It’s not at all harmful in moderation, billions of people have it in their regular diet.
Yeah, I am speaking hyperbolically on that. I presented it dismissively as a course of some of the stigma that surrounds MSG in certain… White socal circles. And how local news media loves to pick out a couple of lines from a study and present some conclusion that is wildly off base. Add in a little man on the street interview with leading questions and the bs spreads. My overall point is that it’s safe, and there’s clearly racist underpinnings to the whole thing.
Can’t have white people knowing that there’s any flavor beyond ham and potato, ya know?
Apparently, you can buy acids as a powder to use as a dry seasoning. This helps when you’re trying to limit liquid content as in a cocktail or puff pastry filling. More info here: https://youtube.com/watch?v=VRCQFwgwLE4
I found a YouTube link in your comment. Here are links to the same video on alternative frontends that protect your privacy:
deleted by creator
Lol this thread has been racioed
deleted by creator
Temperatures have been something I’ve been trying to learn. I don’t cook meat so I’ve never worried about safety but lately I’ve been figuring out how to cook different components at the correct temperature for that ingredient.
Same for acids, lemon juice, cider vinegar, white vinegar, even citric acid powder. Sometimes something just needs a little vinegar.
Control the temperature of your frying pan or skillet. You need to pre heat your pan with nothing in it, then add oil/fat and wait for that to heat up, before adding what you need to cook. Avoid overcrowding the pan. It’s way easier to do this on gas stovetops. If you don’t do this, you’ll never get any colour, sear or caramelisation on what you’re cooking. The mallard reaction is very important for the flavour of your food. Also avoid turning up the heat too high if you’re cooking something thick only on the stove, you’ll burn the outside and inside of your vegetable or meat will be raw.
- the mallard reaction
Dropping a comment here. Leftists are objectively better at cooking than any rightoid, it’s not even close.
That’s because we know there are more ingredients than meat and butter and salt.
also we dont eat raw meat lol
I eat the fuck out of raw meat, speak for yourself!
This is sashimi erasure
I’m erasing sashimi on purpose I don’t like it
vinegar / acid is a often times oberlooked component that can add a lot. and Fishsauce.
Stop making carbonara with cream
make it the traditional way
egg yolk, parmesan, 2 whole garlic cloves, pancetta.
so much better
Traditional would be pecorino instead of parmesan and guanciale instead of pancetta.
But as my Italian chef once said: Sometimes you can’t be fucked separating eggs and all you got is bacon. Might be why he was forced out of Italy, but I digress.
Pretty sure garlic isn’t traditional either. Not that I’m a carbonara snob, make it however you like
yeah true
point stands no cream
cos that’s the kicker
Pecorino is stupidly expensive, I’ve had both it and parmesan carbonara before and the difference shouldn’t be a deal breaker. We get it, sheep’s cheese = fancy.
There are only two good electric kitchen gadgets: stick blender and electric pressure cooker (instant pot).
Stick blender let’s you make gravy, salad dressing, milkshakes, every creamy soup/curry and allows easy unfucking of sauces and whatnot that break or burn.
Instant pot makes stuff that takes forever like dried beans and stock take less than an hour and you can also make all the traditional pressure cooker recipes and instant pot ones too.
Wrong, rice cooker
Pressure cooker does rice faster and easier
This is tea kettle erasure
Didn’t think of boiling water as cooking. After careful consideration, 2.5 electric kitchen gadgets…
Don’t salt your pasta sauce. Instead, heavily season the water you boil your pasta in.
Salt both, salt everything you cook
I mean you probably should salt your pasta sauce anyways unless you’re putting in ingredients that contain a shitton of salt already.
Unless you’re aiming for a dish that let’s the ingredients speak for themselves, then that’s always cool
The first cooking tip I ever learned when starting to live on my own was: green vegetables like broccoli and brussels sprouts can be cooked to the point of being almost black and they won’t taste burnt. In fact, they’re really good like that. Really helped me wake up to the idea of actually choosing to cook and eat veggies, at a time in my like when dinner was primarily pizza rolls or chicken nuggets
Broccoli is my favorite go to veg. It’s great in stir fry, fried rice, lots of currys, in salads and so many other things. It’s far more versatile than most people seem to think
Instant pots let you cook beans in under an hour and with a quarter the electricity and less water, and it’s automatic. You can pick one up at a thrift store near you probably (there’s more than one brand doing automatic pressure cookers) I also use mine for steel cut oatmeal which if you’ve never tried it is a completely different thing from rolled oats.
Making a no knead dough is ridiculously easy and quick, and letting it sit in your fridge for 4 days gets you a very flavorful sourdough-like situation. That can be pizza, focaccia, bread sticks, buns, tons of stuff.
You can just say fuck it and run onions through a cheese grater it’s fine. Microplane grater is good for ginger.
Didn’t the instapot go under?
Onion in a cheese grater sounds like a mortal sin for some reason. I also can’t imagine the tears I will cry lol
LPT: STEAL! STEAL! STEAL! STEAL RAMEKINS FROM THE STORE AND THEN PUT THINGS YOU CHOPPED IN THEM TO CLEAR CUTTING BOARD SPACE.
