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A lot of good cooking is in technique. What's something that you discovered or was told that really changed something meaningful for you? For me, I had struggled a lot to make omelettes. They always wound up becoming scrambled eggs because I sucked at flipping them over to cook on the other side (I like my eggs cooked pretty well so this was important to me.) Finally, watching someone else make an omelette, I noticed they didn't flip it. They put a lid on the pan, turned the heat down, and let the top cook that way. I tried it myself and now I make almost perfect omelettes every time. Have you had anything like this happen to you? If so, what was it?

So I have never had this dish! Most dishes I cook I have tasted a variant of it so I know how it should taste when I make it, but Cajun/Creole/Louisiana food in general is something I’ve never had the pleasure of trying first hand but the spices always look really tasty. Does anyone have a good recipe to share with me, with maybe some notes about how it should taste? I usually don’t cook with meat at home, so meat substitutes would be useful, but I still use chicken stock and enjoy cooking with sausages like andouille and kielbasas. I think my kitchen is pretty well stocked other than the meat bit! I do lack an instant pot, but I’ve got a Dutch oven and a slow cooker and a rice cooker, etc.

For example, pad thai should be balanced between sweet, sour, and salty. Indian dishes don't have meat as the feature in a dish but rather it's added for some texture; the dish itself is the feature. Hunan cooking is dry and hot and often sour and differs from Sichuan cooking which it's often compared against. Generally speaking in Asian cuisines, if you don't cook the spices exactly correctly, it will change the taste of the dish quite a bit.

As a francophone, i can say that french-based cooking is an art as the ingredients are traditional basics that are in season. The food should be delicate or have a cut (e.g. a creamy cheese should have something acidic to cut it like a nice wine). It is the combination of the techniques (method of cutting ingredients like julienne style or method of cooking like flambee, saute, etc.) to create the dish.

I’ll read how a cooking oil will become rancid, or the oil in nuts, or the oil in whole-wheat flour. But I never notice. I never find that something has now become disgusting in that way.

(Although I’m not crazy about nuts to begin with, and I’ve never had a fresh one from a tree or anything, so it’s possible I’m reacting to something there.)

How much do you notice rancidity? Do the people around you detect it similarly?

Some discussions online mention rancidity in connection with supertasting, but I strongly suspect I am a supertaster because I have to go very light on most bitter ingredients, cut back on sugar in a recipe so it doesn’t just taste like sugar, find too much fat to be gross, and so on. [Reading about supertasting is such a blend of sadness and vindication. You mean grapefruits are genuinely supposed to taste good? And an avocado all by itself? And raw pineapple? Honestly?]

Thanks for the suggestions for the tuna recipes! I just wanted to share that I made some of them and will be making more next week. So far I’ve made a few different adjustments to my onigiri, adding gochujang, kimchi or both. I also had a rice bowl topped with tuna and pickled ginger, and made my very first tuna melt with tuna, mayo, siracha and sourdough. I was going to take a picture of the melt, but it fell victim to my ravenous hunger before I could get my phone out. This pic is of the tuna, kewpie mayo and gochujang onigiri I made as I was preparing lunches for the next day. Thanks everyone for the ideas!

Any kind: Tomato, Alfredo, peanut. Anything you could put on pasta, rice, or other carbs. Just want to know which brands are good.

I usually make sauces from scratch, but I'm trying to reduce my workload by having some store-bought meals. I don't tend to care for sauce in a jar, but maybe you guys know some good ones.

Do you use them when you don't have time to cook or don't want to? Do you use them to avoid gaining weight? What is your opinion about their potential health implications?

I'm Korean and grew up eating anchovies in a variety of Korean dishes. Usually tiny ones that are stir fried with seasonings, or dried and salted ones. I use fish sauce, made from anchovies, pretty often in dishes, but I've never really tried making anything with the bigger, sardine style ones. I've been meaning to put some in pasta sauce. I've read they just dissolve as it simmers and adds good flavor. If you cook with anchovies, what are your favorite ways to use them?

I think everyone is picky about certain things but what is the pickiest you've seen someone be?

Every Thanksgiving since I was a child, I've had to make something for Thanksgiving. Typically, and I think this goes for many Americans (and presumably Canadians cause they have a similar Thanksgiving), this involves sharing the kitchen with way too many cooks. It can be difficult to know what tools you'll have in an unfamiliar kitchen, and when/if you'll be able to use the stove, oven, etc.

I'm trying to move things towards a better model, where I make the entire menu, and other people are responsible for drinks and cleanup, but there are always holdouts determined whatever particular dish they feel strongly about.

My normal approach is:

• Insist on making the turkey. The turkey is the most common thing people mess up, and it sucks to have to choke down dry turkey.
• Bring an insane amount of my kitchen with me. Words can't describe how frustrating it is to try to cook with only the world's dullest knives, a thermometer that starts at 160 F for "rare beef", and only a salt shaker of iodized salt.
• Do as many "make ahead of time" or "make outside of the kitchen" dishes as possible. Sous vide sweet potatoes, salads, etc.

What are your methods for ensuring that your Thanksgiving meal doesn't suck?

P.s. My packing list for things to bring to cook at another person's house contains:

Thermometers, knives, shears, a scale, cutting boards, rimmed baking sheets, cooling racks, a vegetable peeler, a microplane, a pepper grinder, kosher salt, aprons, a big mixing bowl or two, a cake tester, a bread knife, a citrus juicer, a few Mason jars, butcher twine, a gravy separator, all the herbs and spices I'll need, a high wall saute pan, a sturdy frying pan, baking soda, baking powder, yeast, lemons, limes, butter, my sous vide circulator, heavy duty foil, and a liquid measuring cup.

Anything you think I'm missing?

Hello everyone, I'm curious about how everyone here store their recipes and organize them (and looking for ideas for me too).

At the very beginning, I started with paper recipes in a simple file organizer. Either printed or wrote by hand. But it quickly became too big, dirty, wet, and full of food stains.

I switched to following recipes on my phone when I cooked. First with a folder structure of bookmarks from my favorite websites. But it had several issues: a lot of recipes websites have crazy amount of bullsh*t writing around the recipe, and I cannot edit and adapt the recipe with my touch.

I tried a lot of android app during the years and finally converged to "whisk", now called samsung food. I liked it because it could do meal plan and grocery list automatically on top of holding the recipes. But since it was bought, it's getting worse and worse.

As my familly and friends know that I like to cook I received quite a lot of recipe books over the years, but I barely use them. Usually I read them once and copy the few interesting recipes i like in the app I am currently using.

I recently found that Nextcloud has a "cookbook" plugin. As I'm already self hosting a next cloud instance it's perfect. It looks straight to the point, with all the basic features needed and no crap around. However it's not doing meal plan and grocery list (yet ?).

As there is no automatic transfer possible between whisk and nextcloud, before I'll spend hours to transfer my recipes I wanted to hear what other people are using !

I was watching Mythical Kitchen's Last Meal series and caught the episode with Padma Lakshmi, and it got me thinking. I'm a big fan of hers. Her story is super interesting and she has this great balance of classy and elegant, while still being very relatable to all levels of cooking. I very much enjoyed her Taste the Nation series because she not only highlights different cultures' food, but their way of life and how food is such a big part of culture. I think it's easy to write her off because she's beautiful as well as having been a model, but she is incredibly knowledgeable about cooking and she understands the cultural connections to food I love to learn about. I'm Korean myself, and food and eating infiltrates so many aspects of socializing and I think it's super interesting how that applies to other cultures.

I like that there are so many now and food from all around the world gets a spotlight in many different avenues nowadays. Food is one of the few things that connects us as a species and there are amazing dishes that many people will never get to experience in person, so it's great to me that dishes can be showcased on a global scale.

So who are your favorites? Or do you dislike the concept? Also, if you have any food related YouTube channels you enjoy, please share! A few of my current favs are Maanchi, Mythical Kitchen, Sorted Food, JOLLY, and Korean Englishman.

Hello all,

Thanks for being patient with us during this “merging” process. We think this is the best thing for us short term and will help us grow in the long run. And according to the vote results, it seems most of you agree. So since we anticipate more types of posts here in !Cooking, we have updated the rules as well as instituted a tagging system that should help keep posts organized and easier to find what you’re looking for. Lemmy doesn’t currently have tags built-in so adding post type tags to the title is the next best option we have.

You’ll find a list of approved tags in the sidebar as well as the text copied below. For now, while we are in the early stages, we want to be very lenient with what tags are used. We have a few ready to go but we expect there to be more that come up organically, so for now use your best judgement and if something doesn’t fit, make your own. We will be adding to the sidebar as time goes on until we have a small but useful list. Please also familiarize yourself with the rules and other information there.

Again, thanks so much for your help and feedback during this process and taking part in this community. We look forward to talking with you all in the comments!

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Posts in this community must be food/cooking related and must have one of the "tags" below in the title.

We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.

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.

FORMAT:

[QUESTION] What are your favorite spices to use in soups?