Not really a hack but just something important, always remember to account for how much salt you need if you don't have the recipes specific type of salt because different salt types have different shapes and sizes
this post was submitted on 24 Jun 2023
15 points (100.0% liked)
Cooking
8567 readers
83 users here now
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
founded 2 years ago
MODERATORS
Also (and I know this is obvious to many) aim to undersalt your dish. You can always add more salt but it's hard to fix oversalting. If it needs more flavors, use herbs and spices. If you've already added a good bit of salt and you're nervous about oversalting, add some acid. Wine, vinegar, lemon juice, lime juice, etc. That might reveal flavors that the salt was trying to bring out!
Mine is to salt or season from up high.
Use a meat thermometer! All your meat will come out perfect, without being under or over cooked.
load more comments
(1 replies)
I'm a big fan of frozen herbs, frozen cubes of garlic save a ton of time breaking open cloves, frozen basil still has that fresh taste and smell relative to dried.
If you make pizza in a home oven, baking steel is a game changer. It gets nice and hot and makes your crust crispy. Like a pizza stone but better.
If you have a blender, try making your own almond milk for a fraction of the cost. It's easy.
Elaborate on the almond milk, and does it work with oat and cashew as well?
load more comments
(1 replies)
Always salt your pasta water to the equivalent of sea water salty. It'll make your pasta taste much better.
load more comments
(1 replies)
Instead of using a pastry cutter to incorporate butter, freeze the butter then grate it with a box grater then mix it in. It stays much colder. Perfect for pastry or biscuits.