What game changing cooking advice would you give your younger self?

What game changing cooking advice would you give your younger self?

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  1. 2 months ago
    Anonymous

    Textures hide behind other textures. You can have vegetables on your sandwich or burger and they won't gross you out even close to as much as you think. Just keep chewing through it and it'll be reduced to familiar mouth mush that won't make you gag like an autist in front of the other children.

    • 2 months ago
      Anonymous

      Unbearable brainlet take
      "Bro just trick yourself into eating what you know is fricking disgusting because you feel somehow morally obligated to do so, rather than putting the salad on the side where it fricking belongs"

  2. 2 months ago
    Anonymous

    Keep it simple.

    • 2 months ago
      Anonymous

      this yeah. Also be prepared to wash every single dish you use, every single time. It's bonkers how many dishes you toss in the sink as you learn to cook and mess up.

      • 2 months ago
        Anonymous

        I never left shit in the sink, not even when I was learning to cook. It's so impractical.

  3. 2 months ago
    Anonymous

    use broth instead of boullion or water. yes its more expensive. yes its worth it.

  4. 2 months ago
    Anonymous

    the key to cooking is to know when to stop

    • 2 months ago
      Anonymous

      the only winning move is not to play

    • 2 months ago
      Anonymous

      it's the starting I have a problem with

    • 2 months ago
      Anonymous

      also, don't over-season things. and when cooking for strangers don't make your food too spicy.

      good advice

      use broth instead of boullion or water. yes its more expensive. yes its worth it.

      if i had learned to make my own broth by saving bones, skin, fat, and onion/carrot ends, my life would have been better

    • 2 months ago
      Anonymous

      My wife is much better at cooking with vegetables than I am because she knows when to stop. I cant help myself and everytime I make something like shogayaki or buta kimchi everything turns to brown mush.

  5. 2 months ago
    Anonymous

    adding salt really brings out the flavor

  6. 2 months ago
    Anonymous

    don't waste money or time making or buying stock just use the stock cubes. i know it seems fancier but the taste difference is negligible

    • 2 months ago
      Anonymous

      You should try better than bouillon

  7. 2 months ago
    Anonymous

    eat the fricking onions
    eat the fricking lettuce
    eat the chunks of tomato in the sauce
    just fricking eat it and get over every weird autistic hangup you have and you will enjoy food more
    also if it feels like it's missing something but it's not salt, it needs acid

  8. 2 months ago
    Anonymous

    Get a nonstick pan and stop being an elitist homosexual. Nonstick pans are great when used properly.

  9. 2 months ago
    Anonymous

    give up cooking until you find a qt to cook for/with

  10. 2 months ago
    Anonymous

    make your own stock instead of buying it or using bouillon. it's easier and cheaper than you think and way better

  11. 2 months ago
    Anonymous

    you got it right, that shit you don't like is shit. you still won't like it when you are older.

    • 2 months ago
      Anonymous

      such as?

  12. 2 months ago
    Anonymous

    Stock money instead expensive broth or boullion. Great flavour form and soup checks

  13. 2 months ago
    Anonymous

    Invent cronut. Acquire currency.

  14. 2 months ago
    Anonymous

    brazilian lemonade

  15. 2 months ago
    Anonymous

    >What game changing cooking advice would you give your younger self?
    You don't have any allergies. Eat whatever has the most calories.

  16. 2 months ago
    Anonymous

    bitches and friends aint shit, get that money

  17. 2 months ago
    Anonymous

    Invest in gold bullion. Stocks and soup are a waste of money with little payout.

  18. 2 months ago
    Anonymous

    Your instincts are correct.

  19. 2 months ago
    Anonymous

    don't do heroin

    • 2 months ago
      Anonymous

      line chef detected

  20. 2 months ago
    Anonymous

    Get a smoker ASAP. Life changing.

  21. 2 months ago
    Anonymous

    Kill her before she cheats on you and dumps you.

    • 2 months ago
      Anonymous

      This, I'd be getting out in 5 more years... but I'd be unbroken.

  22. 2 months ago
    Anonymous

    Buy bitcoin and nvidia

  23. 2 months ago
    Anonymous

    pre heat your pans
    on your shitty electric stove you really only need the heat between 2-5 out of 10 for basically everything and even then it will burn shit if you aren't vigilant

  24. 2 months ago
    Anonymous

    Learn how to cook much earlier. I wish I'd learned around age 12.

    • 2 months ago
      Anonymous

      hell in 6th grade we spent a quarter of the year each in woodwork, metal shop, sewing, cooking
      everyone had to do this
      I'm so glad I learned to use a needle and thread

  25. 2 months ago
    Anonymous

    use all the bullshit gadgets that your parents bought and never used, they often actually make things easier, ie. garlic press, ricer, rice cooker, slow cooker. Also start cooking the second ma starts drinking heavily, itll give you a few more years of good food and save you quite a few burnt and shitty meals.

  26. 2 months ago
    Anonymous

    Add rat poison for a kick

  27. 2 months ago
    Anonymous

    "Take a year off after high school and get a job as a line cook in a decent restaurant - then never work in a restaurant ever again."

    That's a lifetime's worth of cooking knowledge, and more experience than most people get in their lifetime.

  28. 2 months ago
    Anonymous

    Put every penny into apple, amazon, and bitcoin.

  29. 2 months ago
    Anonymous

    Slow cooking isn't gay for gays, it's actually pretty neat

  30. 2 months ago
    Anonymous

    bacon should be cooked on the highest heat. high heat basically makes food explode. neopolitan pizza is cooked upwards of 800 degrees which is what causes the dough to basically explode and form all those light little air pockets that bubble up everywhere. bacon on the highest heat bubbles the bacon up basically creating small explosions everywhere that make it so light and crisp but stays nice and flat without curling up. low heat bacon curls up and can't form all those light airy contours and crispy bubbling

  31. 2 months ago
    Anonymous

    eat more estrogen and anti androgens

  32. 2 months ago
    Anonymous

    perfect schnitzel needs to be "dry brined" with salt in a plastic bag overnight or it will be tough and dry. it needs to be fried in enough oil that it can "swim" in the oil and most importantly the oil should actually only be low to medium heat so the crust can form and cook before the meat starts to cook. this low heat staggers the cooking into stages whereas on a higher heat the crust and meat cook together instantly which bonds them together like glue. low heat lets the crust and meat have time to separate and give you that classic schnitzel loose baggy but crunchy and airy crust that defines the dish

    • 2 months ago
      Anonymous

      >oil
      That's a parm my guy. Schnitzel is done best in butter. And a frickload of it. I usually pound the shit out of it with a hammer, dredge in egg salt pepper and dunk it in breadcrumbs. Then I fry it on medium for a couple of minutes. Comes out great every time.

      • 2 months ago
        Anonymous

        yeah i know about that but i can't justify using that much clarified butter to fry something. i mean it has to swim around in it you would need to use so much. i do break off a couple chunks butter mid way and let it bubble up. i use this trick for french toast. it does add a whole new flavor

  33. 2 months ago
    Anonymous

    mushrooms should always be slow roasted in an oven

    • 2 months ago
      Anonymous

      broccoli too

      • 2 months ago
        Anonymous

        >broccoli
        what results are you getting that way? i like to blanch green vegetables just so it stays bright green and it looks good. then i saute them in a little butter or those la tourangelle oils for a few seconds just to bring them back to heat. also always blanch your basil when you make pesto so it stays bright neon green instead of turning dark brown

        • 2 months ago
          Anonymous

          I bake brocolli at 450 for 12 minutes or so. I toss in oil, salt, pepper, onion powder and red pepper flake.
          They get a little char on the flower parts and are still soft, smaller bits turn almost chip like.
          I also, blanch my brocolli as well, but I probably would have eaten more as a kid if it was baked as well.

  34. 2 months ago
    Anonymous

    Take the pan off the heat to adjust temperature rather than screwing with the dial.

    • 2 months ago
      Anonymous

      yeah thats a game changer

  35. 2 months ago
    Anonymous

    i'd go back in time 20 years and tell myself to spend $50 on a slow cooker
    shit's fricking invaluable

  36. 2 months ago
    Anonymous

    instead of adding pasta water to form pasta sauces, make a little bit of cornstarch slurry and stir it in instead. this is the trick restaurants use

    • 2 months ago
      Anonymous

      what does it do?

      • 2 months ago
        Anonymous

        starch in pasta water thickens your sauces but theres usually not enough starch in pasta water unless you use freshly made pasta that has been heavily dusted with flour to prevent sticking. traditional recipes expect you to use pasta like that not cheap brands like barilla when they say add pasta water. cornstarch slurry just adds a higher amount starch as a work around for that. and it works well you'll get a perfect sauce every time.

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