really simple things you do that impress normies

this is a thread for low effort easy methods that improve your food but that don't seem to occur to most non Culinaly people
>put a bit of salt and a spoon of brown sugar into ground beef and mix through, then leave for 30 or so minutes before cooking
>dry brining in general
>toast sandwich bread on one side in a frying pan
>when cooking a fatty meat, cook the meat first in a dry pan then remove it, and use the rendered fat to fry your veggies instead of using oil
>using fresh cherry tomatoes instead of tinned in pasta sauces
>sprinkle flaky salt on top of sweet pastries, cookies, cakes etc
this shit is so basic but my family and girlfriend are always surprised by simple moves like this for some reason
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  1. 2 weeks ago
    Anonymous

    >using fresh cherry tomatoes instead of tinned in pasta sauces
    This is a meme and an effort flex. Canned sauces are shit but canned tomatoes are acidic enough to not need preservatives aks they're just tomates

    • 2 weeks ago
      Anonymous

      the taste is totally different. even adding just a few cherry toms to a sauce that's mostly tinned makes it so much brighter and fruitier. maybe the tinned tomatoes where i'm from are just shit idk but it's night and day for me, to the point where i never use tinned toms unless i have literally nothing else in the house

      • 2 weeks ago
        Anonymous

        its less likely your canned toms are good, more likely the cherry toms he tried cooking with are shit. a lot of the fresh ones in the supermarkets near me are almost as tasteless as canned stuff if you buy the cheapest ones, its like theyve somehow bred the flavour out of them to encourage people to buy the ones that are 20% more. if you've never tried cooking with the good ones you wouldnt know

        • 2 weeks ago
          Anonymous

          Tomatoes are picked early so that they can arrive at the supermarket looking ripe. This means they are always going to take like shit.

      • 2 weeks ago
        Anonymous

        expensive canned tomatoes are actually a lot better

    • 2 weeks ago
      Anonymous

      the taste is totally different. even adding just a few cherry toms to a sauce that's mostly tinned makes it so much brighter and fruitier. maybe the tinned tomatoes where i'm from are just shit idk but it's night and day for me, to the point where i never use tinned toms unless i have literally nothing else in the house

      A can of San Marzano tomatoes is the good stuff that's great in sauces. Too bad they're like $5 a pop

  2. 2 weeks ago
    Anonymous

    Apparently making marshmallows blows all my coworkers minds.

    • 2 weeks ago
      Anonymous

      It's making buttercream for me. I don't even bake my own cakes from scratch and use cheap-o box mixes but I just can't eat a shopbought frosting. They're horrid and have a bizarre texture/consistency.

      • 2 weeks ago
        Anonymous

        >buttercream frosting
        Growing up i always got to bake a cake for my birthday. Had no concept of byttercream until my sister had gotten one of those sheetcakes from a store. She and her friends ate a bunch of it and threw up later. I ate a little bit and hated it. Years later I tried making it and still hate it. Way to rich and sweet. Do you do regular or a Swiss version?

        • 2 weeks ago
          Anonymous

          >Do you do regular or a Swiss version?
          Had to look this up. I had no idea there was a "regular" version without egg. Sounds far too rich. No, I do neither. According to what I've read, I guess I do
          Italian buttercream, which makes sense since I'm from Italy.

          • 2 weeks ago
            Anonymous

            Now I'm intrigued. Post recipe plz ?

            • 2 weeks ago
              Anonymous

              Make a syrup, get it to 115ish° (idk what that is in Fahrenheit; I brought my mum's thermometer with me when I moved to the US), stream it into either
              1) albumens you've beaten to soft peaks in a stand mixer OR
              2) yolks you've beaten with sugar until creamy and no longer grainy-looking in a stand mixer
              then continue beating until the bowl of the mixer is cool.
              Add the butter and beat until the texture is right.
              The white version with the albumens is less rich and more stable, perfect for a proper external frosting, especially if it's hot out since it's less likely to melt.
              The yellow version with the yolks is richer due to the lack of air that gets trapped in the albumens and it's sweeter due to the additional sugar creamed into the yolks but it works better for a crumb coat and in-between layers of cake.
              From what I gathered, the Swiss version is uncooked and the American version lacks egg completely and uses double the sugar AND the sugar is powdered.
              I do use powdered sugar to make a different sort of frosting, too, something similar to whipped cream but there cream is heated, mixed with a roux and cooked all over again. The cooled, roux-thickened cream is then whipped with powdered sugar. idk what this frosting is called, tho.
              In the US, I've taken to cheating and swapping the roux out for instant pudding powder lmao
              I got the idea after seeing cooked cornstarch in little sachets in the baking aisle at ShopRiteb and how they're supposed to help with making whipped cream. Knowing that cooked cornstarch is exactly what instant pudding is, I made the frosting with a packet of chocolate peanut butter instant pudding instead of the roux and melting PB or chocolate into the cream and it worked beautifully so I don't even bother with roux frosting anymore.
              t. former pro baker

              • 2 weeks ago
                Anonymous

                >mixed with a roux and cooked all over again
                Mixed with a roux and COOLED all over again, sorry.

  3. 2 weeks ago
    Anonymous

    Add more butter to whatever you're cooking = normie mind blow
    Add sugar to anything= they will go insane

  4. 2 weeks ago
    Anonymous

    I like pissing off butthole c**ts that dont understand, idiots calling off others off as "normies"
    What the frick are you buttholes?
    Hypocrites, this was always fun back in high school and other school days dealing with chumps that would wear a in a circle in their stupid pleather jackets. Easy to destroy.
    The types that are easy to complain but cant do jack. Yammering b***hing c**ts.

    • 2 weeks ago
      Anonymous

      Shit the frick, Normie Norman.

    • 2 weeks ago
      Anonymous

      You're the fricking "normies" you can't do jack shit on your own.

      You idiots yammering about "normies" are the ones that you're yammering about. Now piss the frick off.

      oh my god you fricking moron obviously normies is accepted internet slang for people who aren't into the thing you're currently discussing (cooking in this case) it's not a slur hahahha
      and what in the frick do pleather jackets have to do with this you projecting dork

  5. 2 weeks ago
    Anonymous

    You're the fricking "normies" you can't do jack shit on your own.

  6. 2 weeks ago
    Anonymous

    You idiots yammering about "normies" are the ones that you're yammering about. Now piss the frick off.

  7. 2 weeks ago
    Anonymous

    Stretching out mince for a BBQ by adding a heavy pinch or 2 of white flour to ground beef with some salt, pepper, garlic powder & dried oregano (chili flakes if you're feeling adventurous) and an equal volume of water to the flour. Mix it together with your hands, form patties and watch everyone be impressed when your burgers don't shrink like a limp dick as they cook, and have a "crisp" consistency when people bite into them, just like at their favourite burger restaurant!

  8. 2 weeks ago
    Anonymous

    What are they saying?! I wish I could learn the secret language of birds.
    Reverse searing seems to impress people. Simple recipes done even semi-competently impress people. Chicken Paprikash, Greek marinated chicken, lemon/artichoke chicken, just basic stuff. People can't do it. Even a decently cooked egg. Me? Seasoning impresses me. I always add too little or too much.

  9. 2 weeks ago
    Anonymous

    >this is a thread for low effort easy methods that improve your food but that don't seem to occur to most non Culinaly people
    but tbh the thing that impresses people most is time & space management. I can't count how many times someone's offered to cook for me and their main is served separate from the sides because they didn't do any prep and forgot they need the oven for all their dishes. Even for basic shit like wings for the superbowl that they were gonna serve with oven fries and neither are ready on time because they crowded the oven space with both, or do them one at a time.
    The most impressive thing you can do for a guest is wheel out a full multi-dish meal with everything cooked and finished, or else a multicourse meal where everything is served seamlessly.

    • 2 weeks ago
      Anonymous

      This. Timing is key.

      For me its a bit of salt, pepper and garlic powder for steaks. Works every time

    • 2 weeks ago
      Anonymous

      yeah this is it. Mis-en-place, time management, and multitasking is the biggest flex. Bonus points if you wash as you go and come out of a clean kitchen with multiple courses. It blows people's minds. And the thing is it's not that hard to do, it just requires thinking ahead and making good use of downtime. We all have that friend who "doesn't do sides" and still manages to leave a mess of dishes in their wake, or the family member who works themselves into a meltdown on thanksgiving because they didn't plot things out properly. They make it seem like cooking is the most stressful, time consuming thing in the world. It's not like you're in a restaurant having multiple orders shouted at you, you can just do some light prep work, it goes smoothly and people think you're Gordon Ramsay.

  10. 2 weeks ago
    Anonymous

    Use brine.
    Not many ingredients are cheaper than salt and water. One comes straight from the sky and the other comes straight from the ground, and both are practically free.
    But it's the easiest way to get meat that's juicier, tastes better, and lasts longer.

  11. 2 weeks ago
    Anonymous

    OP some of those things are normal and everyone knows this and other things are flat out wrong and you should not bother trying to sell them as good ideas

  12. 2 weeks ago
    Anonymous

    >salt and a spoon of brown sugar into ground beef and mix through, then leave for 30 or so minutes before cooking
    for what reason

    • 2 weeks ago
      Anonymous

      it tastes really good and the sugar helps the beef to brown. you dont need much, like 10g salt and 20g sugar for 1kg of beef is enough, it doesn't make it sweet but just gives an extra hint of flavour

  13. 2 weeks ago
    Anonymous

    Not improving the dish but cracking an egg with one hand impresses cooklets. Always irks me when I see a video of someone who obviously knows how to cook doing it all slow and gay with both hands

    • 2 weeks ago
      Anonymous

      i think this is kind of a pointless flex. sure if you're in a rush and you've got something in your other hand, but if you're not i don't think its worth the risk of showering your food in eggshell shards

  14. 2 weeks ago
    Anonymous

    Frying onions
    >ooh whats that smell

  15. 2 weeks ago
    Anonymous

    cut circular veggies and lay it in a spiral. can also work with salami. long diagonal cut on veggies like the azns do. get a sushi press and quickly press out a bunch of little tasty sushi balls, forget what they're called.

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