#Cooking (Tips) | Explore Tumblr Posts and Blogs

nil-the-glitch · 2 months

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actually yknow what, no. this is not being limited to discord, yall get it too.

some general cooking tips (in which there is a brief senshi posession):

moisture is the enemy of crispy skin. pat dry with paper towel, and if you have the time and spoons, give a thorough but even coat of baking powder and let sit uncovered in your fridge overnight. this will dry out the skin nicely. for pork belly, create a tight foil boat so that only the skin is showing, and cover in salt to draw out moisture, repeating a couple times if necessary.

furikake seasoning, for the fellow rice lovers, is just nori (seaweed), sesame seeds, sugar, and msg/salt. you might have most if not all of these things already in your kitchen.

chai spice mix is just cinnamon, ginger, cardamom, cloves, nutmeg, & allspice.

pumpkin spice is just cinnamon, nutmeg, cloves, and ginger.

to cure your own bacon, you only need water, white and brown sugar, and a non-iodized salt - himalayan pink salt is not iodized, if you cannot find butchers curing pink salt. from there, you can add any seasoning/flavoring you want.

the truly adventurous may cook their rice in green tea for a fresh clean taste.

you can tell if a fish is truly fresh by their eyes - clear and bright is fresh, while cloudy is older or potentially has been frozen.

it's cheaper to buy a large block pack of ramen from your local asian market and repackage the bricks into sandwich bags, than to buy a box of individually packaged ones such as maruchan or top ramen.

when buying meat, look at it's fat content - more fat marbling usually means more tender + flavorful.

you can save onion skins and other vegetable scraps to make your own broth with. you can also save bones for this. mix and match ratios to create your ideal flavor.

bay leaf will always make a soup or broth taste better, but Watch Out (they are not fun to bite into on accident).

msg is, in fact, not The Devil, that was just a racist hate campaign against the chinese and other oriental races. it's literally just a type of salt. it is no more dangerous to eat than any other type of salt.

washing your rice is important because it not only improves flavor and texture by removing excess starch, but it also helps reduce any residual pesticides or dirt, or even insect fragments (please remember that rice paddies are essentially giant ponds that all kind of things live in and swim around. you should also be washing all your produce in general.)

please salt your cooking water for pastas, it just tastes better and you will be happier for it.

boiled potatoes are also improved by salt water.

if you hate vegetables, please consider trying them fried in butter or perhaps bacon grease. it is healthier to eat them fatty than not at all.

healthy food does not in fact have to taste miserable. thats a lie. they are lying to you. free yourself from your blandness shackles. enter a world of flavor.

#cooking #cooking tips

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lowspoonsfood · 7 months

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On a day you have slightly more energy than usual, get a whole bag of yellow onions, slice them into thin slices, and throw them into a slow cooker on low with half a stick (or more, butter is good for you) of butter for 8-12 hours. When they are nice and caramelized, spread them in a thin layer on a cookie sheet to freeze, but kind of score the layer in a grid pattern so you can break them into squares once frozen. That will give you enough caramelized onions for literal months, just throw a square or two into any soup, hash, sauce, whatever and it will taste like it took hours with no extra effort at that time.

🧅

#slow cooker #onion #vegetarian #cooking tips

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1000-life-hacks · 2 months

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#food #cooking #cooking tips #eggs #life hacks #life hack #fact #cook

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thestarvingchef · 10 months

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A Warm Welcome!

You can call me Tay. I’m a former chef with experience in fine dining, fast food, pizza whatever you name it. I spent a lot of time in my life experiencing food in all its forms. I haven’t used tumblr since I was a young teenager so I’m a little rusty here.

I’m gonna be completely honest here, I wanna post content and stuff on here but I have no idea whether there’s even an audience for it here. If you have any requests let me know, even if you just want cooking advice hit me up, otherwise imma just do me on here. If that appeals to you, chuck me a follow. DMs are always open aswell.

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daily-deliciousness · 5 months

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How to bake frozen chicken breast

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good-advice-ganondorf · 1 year

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Hey goondorf do you have any cooking tips

#loz #tloz #ganondorf #the legend of zelda #good advice ganondorf #cooking tips #good advice

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hometoursandotherstuff · 1 year

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#cooking tips #just sayin'#other stuff

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aesethewitch · 23 days

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I think the reason garlic lovers (me included) are always like, "that isn't enough garlic, double it" is because we're cooking all the damn flavor out!! Like, yeah, sometimes you need more. But listen. Listen. If you want that mega sharp flavor? Ultra garlicky goodness?

Don't saute your onions and garlic together and then throw your other veggies or whatever in the pan. Don't do it! Garlic's flavor becomes super mellow as it cooks, which is why you can't taste its telltale sharpness in the end. If you saute it for 10 minutes, that flavor will basically be gone, and you'll need two or three times as much to replace it when you want that zing of garlicky goodness!!

Mince up those measly two cloves and throw them in for only the last minute of cooking. You'll get that tasty garlic aroma and flavor without using a whole head.

#aese speaks #cooking #cooking tips #kitchen witch #garlic #i love garlic and these recipes are KILLING IT #also throwing in garlic powder will help but like #if you want Super Sharp Super Garlicky Flavor. don't overcook it!

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reality-detective · 2 months

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Did you know lemon peels are packed with vitamin C and entirely edible? 🙌🏻

Don’t throw them out! After you’ve peeled your lemons, store in the freezer, then when you’re ready, dehydrate them either in the sun, or on the lowest setting of your oven until they are hard to the touch. Blend them up and you have lemon peel powder (similar to lemon zest). You can add a tablespoon of that lemon peel powder to 1/2 cup of salt for lemon salt (or the same with pepper)! This adds a beautiful citrus note to things like pasta, stir fries and more. 🤔

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bootleg-nessie · 1 month

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Not enough people know that vegetables are a human construct

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taintthesaint · 4 months

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Cooking bacon with my shirt off just to feel something.

#delicious #menshealth #culinary #cooking tips #mental health tips

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the-witchhunter · 10 days

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Want to upgrade your soup game?

At the end of cooking take a microplane aka the long thin very fine grater every chef seems to have and use for zesting or grating nutmeg, yeah that thing, and take a clove or two of garlic and grate it in

It basically becomes a paste that stirs right in. Gives it a nice pungent garlic flavor but without the experience of biting into raw garlic. Apparently it’s a trick used in making minestrone but I do it with most soups

I just made a roasted red pepper and tomato soup and did the garlic trick and damn I’m happy

Is a microplane a non essential kitchen utensil? Yes. Do I think the 5-10$ I spent on one years ago was well worth it? Also yes

#soup #cooking tips #cooking #garlic #I also like getting the wedge of Parmesan and it’s the ideal tool for grating that over my pasta #it’s good soup

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lowspoonsfood · 7 months

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You do not have to cook a recipe all at one time. Throughout the day, I will prepare the ingredients for a recipe and set them in the stove as I have energy to do. This includes any chopping of vegetables, and measuring out sauces or spices. Around breakfast I'll heat up pancakes in the microwave and pull out sauces. Around lunch I'll reheat yesterday's leftovers and chop up a vegetable. By the time I get to dinner, most recipes become some variation of "assemble in cooking vessel and apply heat."

🍲

#cooking tips

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comingfromastatechampionasshole · 9 months

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Wilt-resist your whipped cream! (A cheat, by Doc)

Okay, the phrase "by Doc" is doing a lot of heavy lifting here--I actually learned this tip from a gal I was competing with years ago in state fair (she beat my ass) and I'm sure other aunts and grandmas know it. But, whomst else on tumblr will deliver it to your eyeballs?

Because you know the trouble with whipped cream and whipped cream frostings is they tend to wilt over time, especially if they have to deal with absolutely any level of heat. A simple room temperature can make your pie or cake look weepy and sad. Your bowl of fresh whipped cream now looks worse than the fuckin' cool whip. Tragedy.

Now, I assume you, erudite and exceptional readers of this blog, are already using powdered sugar/icing sugar instead of standard sugar to make your whipped cream, not only because of greater stability but because it functionally removes the possibility of graininess. This is a "I want to make this whipped cream the night before" tip. Other tips like milk powder, I find, just don't have the same longevity as what's below:

Professionals use gelatin or agar-agar, which I don't like for two reasons: 1) Gelatin is not vegetarian and in the US is often made from pork, so fuck your Jewish or Muslim guests and 2) you have to bloom the gelatin or agar-agar, and it can be tricky to work with, and if you aren't the 'working with high-level mousses and creams often" type, it may be a waste of space in your kitchen.

But gee whiz, did you know there's a very cheap and intensely easy solution for busy housewives to keep her man loving her whipped cream, and by extension, her? Tell her, Don!

Why little lady, it's Jell-O (tm) brand instant pudding mix! Don't tell the ladies at the church bake-off...we won't.

This is the easiest possible way to get nice, stiff whipped cream that holds up for, I think my record is three days. It can also tolerate sitting in a warm room much much better than whipped cream really ought to be able to.

"But Doc, isn't Jell-O, uh, gelatin?"

Jell-O itself is, but Jell-O pudding is actually kosher. I assume other brands are as well, but I don't know this for a fact--so make sure to check the label if you're using a different brand. What's doing the work here is 'modified food starch' which is a stronger version of cornstarch, which I find, added to whipped cream, to require too much to be added, and the texture gets odd.

This is cheap! Your grocery store may vary, but this small box was 99 cents.

This is easy! All you do is add about 1 tablespoon of pudding mix per one cup of heavy/whipping/double cream* and then whip as usual.

It does lightly flavor the whipped cream, which I've never found to be a problem--I use regular vanilla mostly, but french vanilla is nice for banana cream pie, I used coconut cream for the pie I just entered WHICH WON BEST IN SHOW I MIGHT ADD. Chocolate is great for chocolate whipped cream. You're smart people, you got this. The only ones I don't recommend are tapioca (pearls) and Oreo (having about three bits of oreo in the whipped cream looks dirty rather than intentional.)

Go forth, and set your whipped cream on the sideboard with confidence!

*I'm aware these all actually contain different levels of fat, but let's get real here, they are often used interchangeably and only the craziest among us is going to seriously get into "What cream should you be whipping?" discourse.

#cooking tips #baking tips #recipe #kinda I guess

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bestrecipehealty · 3 months

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Easiest pancake recipe for coffee lovers☕️🥞 they only require a few pantry staples and a blender and they are absolutely delicious🥰 ⁣ ⁣ @fairtradech has once again launched the Fairbruary campaign and it’s my second year participating🥰 have you signed up yet?🌱 Join the challenges to win cool prizes!🏆(fairbruary.com) // Advertisement ⁣

🥞coffee oat pancakes🥞⁣ (Makes 2 servings) ⁣ - 100g oats (~1 cup)⁣ - 1 banana*⁣ - 100ml soy milk⁣ - 100ml coffee*⁣ - 1 tsp baking powder⁣ - 1 tsp cinnamon*⁣ - Pinch of salt ⁣ 🌟method🌟⁣ 1. Blend all the ingredients together until you have a smooth batter. ⁣ 2. Cook your pancakes on a pan in a little oil on both side! You can pour it on the pan directly from the blender so you don’t have extra dishes to clean😉⁣ 3. Add your favorite toppings!⁣

⁣

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hippieghost · 6 months

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Random cooking tip:

Melt some butter in a pan and mix in some flour to make a roux, which you can use as a thickening agent for any sauces you were going to use butter in anyway. Works extra good for cream sauces, but also is nice for hearty stews.

Making gravy instead? Mix a little water and corn starch in a separate container and pour a little bit into your meat juices at a time while you whisk it really quickly. Gives it some body. Season to taste.

#food #cooking tips

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