For me it was using a pizza cutter to slice the dough while making homemade noodles, I felt like fuckin' Einstein. I'll never use a knife again if I can help it.
That is ingenious but you couldn't pay me to make homemade noodles when they come so nice mass produced
Same, but I am paid to make them at work and bring them home and they acrually are soooooo much better. It levels up your pasta so much.
I have a shaker of the stuff in my cabinet, they aren't kidding when they call it "makes shit good".
I have a jar labeled "magical crystals" I show to people in my kitchen before I cook for the mystiqué. Inside is just monosodium glutamate lol. Everyone always loves the taste though, and presentation is an important part of cooking.
Avoid anything and everything possible that sticks extra sugar where it isn't needed, especially that high fructose corn syrup poison.
In only a matter of months, you are likely to not miss the difference at all, be healthier for it, and really notice the difference in a bad way if you taste it later. :the-more-you-know:
Salt your food people. It activates taste receptors in your brain that let you taste the food!
holding a knife
gripping the blade itself with just the thumb and index finger increases your cutting precision by a few thousand percent
Honestly, just having patience is a game changer. Also, having a small herb garden does wonders for your cooking. Fresh basil and rosemary? :chefs-kiss:
Using kitchen shears to cut pizza. Don’t look at me like that!
Use fresh ingredients if possible, follow the instructions as best you can.
sweet, salt, fat, sour, pick three (green, brown, hot, cold, pick three)
True, you can get a lot of mileage out of limitations. Let each ingredient shine rather than drowning them all together. Solid advice, thank you.
Let each ingredient shine rather than drowning them all together
Le :reddit-logo: meme food in shambles :wojak-nooo:
You can’t tell me what to do I’m picking 4
Seriously it's all four when possible. Sugar, salt, and acid all carry flavor, and small quantities of each disappear seamlessly into dishes while boosting everything else. And fat is just something that's involved in physically cooking most foods.
Actually making something taste overtly sweet or sour is more a "what is the dish" sort of thing.
Making my own mayo. Turns out if you use local eggs from pastured chickens, good Dijon mustard and white wine or champagne vinegar, mayonnaise is actually good.
Idk no one told me what to actually do with it. Now I have rooms full of jars of pasta water
Add a little bit to your sauce if it needs it. The starch helps emulsify the oil in and loosen the sauce if it’s too thick.
