Cooking 😋
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A second hand mandoline a game changer in that regard! Chopping/slicing/cutting evenly suddenly to a fraction of the time. Would drivel recommend (second hand because first hand are stupidly expensive if you rent good quality)
Yeah, I've used a mandoline to do it before. Frankly, that's really the only way I'd do it these days. But, even then, it's a lot of work and it's hard on the eyeballs. Plus, mandolines are scary. I know what not to do when using one, but it's like a fear of heights. Even if you know you're doing it safely, it's still nerve wracking. Maybe if I had a chain-mail glove I could do it without fear, but I don't have one.
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I have seen this picture of an onion before
That's what a generative AI would say
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shallot, butter, white wine
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I didn’t know the half of that, and I was mildly happier for it
Usually Chinese garlic is also a different plant than European garlic. You can notice it by the fact that the roots of the garlic fall off in a neat chunk for Chinese garlic but stay attached for European garlic.
I don't tend to check individually every time I buy just to make sure, but from what I read and on occasions where source was actually identified so that I could check, almost all the garlic sold here in Australia is from China.
I have not really observed this phenomenon with the roots that you're describing. Also, it's kind of hard for me to say what particular characteristics Chinese garlic has because assuming that the garlic I'm buying really is coming from China, then it seems they grow several varieties that all gets sold as just "garlic" because in any given trip to the same supermarket you get noticeably different attributes to the size and appearance and physical characteristics of the garlic sold.
I don't really notice much difference in cooking with them or eating them though. Occasionally you get some much stronger flavoured ones, but it's just the same taste but stronger rather than detectably different and often this doesn't really seem to couple with which type they happened to sell this week. Any attributes of the garlic's appearance that seem distinct to what's available this week, don't seem to reliably signal what it will taste like the next time you see those same attributes again the next time they're on sale.
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A better combination is onions, carrots and celery
You mean a mirepoix?
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My dad hated onions, he'd pick them out of his meals like a 5 year old. One day after I found a love for cooking in highschool this happened and he decided to try my dishes. He was very proud that he only picked out 3 onion pieces and kept the rest lol.
Honestly I don't like onion pieces either, but I find that if I chop them small enough I don't mind it.
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Honestly, salt is my secret ingredient. Way more than anyone else is brave enough to put in, but it makes things delicious.
Growing up my mom would tend to oversalt the food she cooked, which lead to me thinking most normal food tastes bland without more salt
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Salt, sugar, fat, acid
I have so many sauces like this, works for many dishes. E.g. soy sauce, honey, rice vinegar, chili / ginger. Fat from whatever is sautéing rn
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Oops I had been adding sugar.
wrote on last edited by [email protected]You usually cook onions because they already contain a lot of sugar...
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Growing up my mom would tend to oversalt the food she cooked, which lead to me thinking most normal food tastes bland without more salt
Who told you she over salted it, the people making the bland food?
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Salt, sugar, fat, acid
Why am I tripping balls starter pack
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You mean a mirepoix?
You mean soffritto?
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Yeah, I've used a mandoline to do it before. Frankly, that's really the only way I'd do it these days. But, even then, it's a lot of work and it's hard on the eyeballs. Plus, mandolines are scary. I know what not to do when using one, but it's like a fear of heights. Even if you know you're doing it safely, it's still nerve wracking. Maybe if I had a chain-mail glove I could do it without fear, but I don't have one.
wrote on last edited by [email protected]This post did not contain any content. -
The bummer is that garlic that big tends to be less potent. I think that's elephant garlic? Bought it once, was very disappointed.
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Been trying to figure out how to explain to my little kids that they don't like the taste of onions, they like the flavor.
They love McDonald's cheeseburgers, chips of all sorts, all with onions. They're small, biting an onion is too much for their taste buds, so they think they hate onions.
Anyone help me articulate the idea? LOL, it's funny I think on it so much.
You don't drink ketchup.
You don't eat salt.
But if you try unsalted fries without ketchup you'll understand what salt and ketchup are for. -
Yeah, I've used a mandoline to do it before. Frankly, that's really the only way I'd do it these days. But, even then, it's a lot of work and it's hard on the eyeballs. Plus, mandolines are scary. I know what not to do when using one, but it's like a fear of heights. Even if you know you're doing it safely, it's still nerve wracking. Maybe if I had a chain-mail glove I could do it without fear, but I don't have one.
I found a plastic handle for the mandoline. If you mess up, the handle gets cut but your fingers survive unscathed.
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You mean soffritto?
You all talking about mixing onions, carrots, and celery?
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Why am I tripping balls starter pack
wrote on last edited by [email protected]Acid, Mushrooms, Ayahuasca, Ibogaine, DMT, Butter
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This is the contrary to a shitpost IMO!
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I read somewhere that if you’re cooking dinner and shit falls behind just start sautéing some onion and it will smell so good people will happily wait and be ready to eat when you are ready to serve, 15-30 minutes.
