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Yes. It's better and faster. Volume might as well be eyeballing it.
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Jan 13, 2020 16:51
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Just start using fish sauce everywhere you "salt to taste". I'll wait here.
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Feb 10, 2020 15:47
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DildenAnders posted:Chocolate Chip cookies? I'd try it before dismissing the idea entirely!!
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Feb 10, 2020 21:37
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You really should use a mortar and pestle and it's less work than you'd think. E: get a bigger mortar and pestle Sextro fucked around with this message at 19:11 on Feb 24, 2020 |
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Feb 24, 2020 19:08
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I always feel a little bad that I like the salt levels in Kenji recipes as is. Hypertension here I come 
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Mar 5, 2020 02:40
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Always eat your potato skins, they've all the good stuff! and any excuse to post this again https://www.youtube.com/watch?v=pJ0uz6YdTcM&t=441s
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Mar 25, 2020 00:59
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Corla Plankun posted:How many have you had? If it has only been a few it might just be that you've never had a ripe one, but I don't understand people who don't like certain food textures so maybe your texture issues are just ruining the experience. It's this. Avocados need to be perfectly ripe and most places serving them aren't nearly picky enough.
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Apr 7, 2020 21:10
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PRADA SLUT posted:I'm making overnight steel cut oats in a Zojirushi. I load it at around 9-10PM, and it starts cooking at 6AM. It breaks the rules of food safety and I can't recommend you do it. That said I used to do it all the time when I ate oatmeal.
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May 21, 2020 17:07
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Nobody should be doing new natural gas installs, natural gas is a fossil fuel.
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Nov 28, 2020 19:05
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How long will you keep your stove, and how long do you think it will be "OK" to be burning any amount of fossil fuels? Deciding to purchase something that you use as long as you use any appliance dependent entirely on a fossil fuel in the year 2020 is, while incredibly normal, is entirely stupid. Especially considering that viable price comparable alternatives exist.
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Nov 29, 2020 01:13
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If there's anything I hate more than cleaning up after cooking it's having to wash 7 different cups and spoons just from assembling my mise. gently caress that it all goes in a bowl/pot on a scale.
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Feb 4, 2021 17:00
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The Midniter posted:If you have the money (and space, obviously), I'd recommend the Breville Smart Oven. Since I got one, it's been used probably 3-4 times a day, and I've turned my large oven on about one time in the past three weeks. It's incredible. I will 2nd this, but add the caveat that it never actually gets any color on my toast unless I run it through 2 cycles.
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Apr 13, 2021 14:44
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Italian’s aren’t real and they can’t hurt you. Make the pressure cooker risotto, put cream wherever you want and pineapple is ok on pizza.
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Apr 14, 2021 15:01
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I don’t know where the limit is, but I’ve definitely turned a case of 25lbs of carcasses into 8qts of really rich stock.
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Jul 7, 2021 23:14
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Some people like to drop everything on the floor for extra drama at dinner time. E: that’s what I get for forgetting to refresh the awful app.
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Dec 20, 2021 17:40
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Personally I think every meal should hit 11 on all 5 tastes.
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Jan 23, 2022 18:27
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Sweet is a flavor too and pigeon holing sugar to “only breakfast and desserts” is a weird culinary corner to paint yourself into.
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Jan 30, 2022 21:09
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There’s not many things you can’t reduce and make something tasty. Some ingredients might require more mechanical and thermal persuasion than others.
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Feb 16, 2022 18:53
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I too have been pronouncing that YouTube channel as “Microsoft binging with babish”. I like bing, using it gives me free Xbox live.
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Feb 23, 2022 17:04
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Kenji’s brain has been sufficiently melted by liberalism. Meaning that he can no longer understand studies that disagree with what will give him the most engagement from his target audience.
Sextro fucked around with this message at 13:20 on Mar 7, 2022 |
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Mar 7, 2022 13:16
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https://modernistpantry.com/products/amylase.html Chef steps has a macaron recipe using this product. It handily solves the question of “how make corn flavor”.
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Aug 28, 2022 12:46
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I just start adding celery to any dish I’m sautéing onions for. Or stir frying it into things. I like celery tho.
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Oct 30, 2022 17:22
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dino. posted:I don’t quite know of someone whose whole rear end dinner plans are now fuckt because a few ingredients didn’t quite make it. But then, I’ve never considered a meal kit either, so there you go. During the early phases of the pandemic I struggled to keep enough fresh produce on hand to allow for the kind of flexibility in meal preparation you’re assuming being possible. That experience triggered a whole new approach to food prep/grocery shopping on our part to avoid that issue though.
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Nov 10, 2022 14:34
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There's always Drinkmate, and they get bonus points for making the omnifizz designed to be washable so you can fizz juices/things that would void your sodastream warranty. https://idrinkproducts.com/
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Aug 28, 2023 03:16
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Bell and Evans also has the most preem packaging and do the air chill thing so their chickens aren't "up to 6%" chlorinated water by weight. I want to prefer buying local farmer chicken from farm stands/farmers markets but around here those are only sold frozen and whole and even more expensive than Bell and Evans... Other than the morals/principals of wanting to buy local it's an inferior experience and the quality is actually lower in the case of the farms around here.
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Nov 21, 2023 15:53
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Aramoro posted:Anything makes pesto if you're brave enough Well I did a pesto with Collards, Cream Cheese and Almonds. Was super good on penne alongside leftover turkey and roast sweet potato cubes. Pesto going into the weekly rotation now thanks to this thing.
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Nov 27, 2023 02:49
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Eeyo posted:They even make ones with a little water seal so it stays fresh longer Worth mentioning, but this style doesn't work out so well when your "room temperature" is above 74F or so.
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Jan 13, 2024 17:47
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Not all ramen is pork broth and not all pork broth is so rich it is creamy with fat! Have you tried a shio or miso ramen??
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Jan 16, 2024 15:58
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