So true. Figure out what u want to eat first.
Cooking tips for beginners AMA
- Thread starter Caca-faat
- Start date
So true. Figure out what u want to eat first.
Golden brown and slightly rich
WaveMolecules
Superstar
Lets say I'm starting from scratch.
What kitchen tools I.E. pots and pans are essential and should be bought first.
Specific with amazon links if possible
What kitchen tools I.E. pots and pans are essential and should be bought first.
Specific with amazon links if possible
Berniewood Hogan
IT'S BERNIE SANDERS WITH A STEEL CHAIR!
I'll have to try washing some chicken then, I guess.I am only going to address this one time. I can only think of one way to explain it and I hope it makes sense.
You know when you are trapped in an elevator with a sweaty white person and they have that smell; not armpit funk, that "raw" smell. That raw smell is what unwashed chicken taste like whether its marinated or not. Like a raw egg smell, the smell that makes u want to barf, you can taste that on the chicken. Washing your meat, with salt or acid gets rid of that taste. Heat will not destroy that taste, only washing the meat does. If you say you cant taste it that's because you have always cooked unwashed meat.
When you wash your chicken with salt or acid in the manner explained above, it gets rid of that mucus/slime that sits between the skin and muscle. After washing your chicken you can feel the difference in the texture of the meat. Like when you shower if you still feel greasy you missed a spot, the chicken is supposed to feel like how your skin feels fresh out the shower before you moisturise your skin. CLEAN
As previously explained, acid will start to cook the meat a little when it's sitting in the briny water.
People who don't wash their chicken makes me think they also dont clean their chicken. I inspect my meat for any anomalies, remove excess feathers, look for bruises where blood has seeped into the meat, because the chicken has been manhandled during processing. If I joint the chicken into parts I remove the marrow from the back bone and thigh area as well. This is all apart of the meat cleaning process related to poultry specifically. Not washing your meat is laziness in my opinion, why would you just want to take it out the packet and rinse it with cold water and start cooking.What is the purpose of that quick rinse?
Can't say I've ever heard of a restaurant that does this, however.
Sounds like you need to add eggs or melted butter to me, just look for a recipe. They both add richness. The egg will also help with the colour. Try this recipe Fluffy Belgian Waffles
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I'll have to try washing some chicken then, I guess.
Can't say I've ever heard of a restaurant that does this, however.
Restaurants don't care about you bruh. They will and have knowingly sold food unfit for consumption. You think they care about washing their chicken? I NEVER order chicken when I go out,regardless of how fancy the restaurant they always give you breast regardless of which kind of poultry you have, Guinea fowl, Pheasant, wood Pigeon. Even then those birds still have feathers in them anf they still put it on your plate. Stop putting the choice in their hands. There is a reason why Jamaica has the best tasting KFC in the world, of all the KFC's. People are like, "theres something about it." That raw taste has been removed.
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I'll have to come back and post links. Do you have any of the above items? They are a good place to start.
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Piffiztheanswer
L'immortale
Bump
General tip
When boiling rice or quinoa, swap water for chicken broth for richer flavor.
When boiling rice or quinoa, swap water for chicken broth for richer flavor.
I made some videos but they wont post. The link is below, theres more but I have to upload them. Butterflied chicken https://imgur.com/gallery/hIQzzkH
Baking
I'm not an expert baker but here are a few tips.
Always Always Always, follow the recipe,whichever recipe you choose will have each ingredient to balance out the other. If it calls for 2 cups sugar, theres a reason do not substitute for another kind of sugar unless you know the consequences. If it calls for 2 eggs dont use 3.
Always pre heat your oven. This helps to cut baking time. Recipe times always start from when the oven is at its required temperature.
Find out if your oven, is gas, fan or convection, recipes have temperature changes and time difference based on which oven you have.
Some ovens have hot spots, it could be top right, bottom left, when you bake a cake you will notice which side starts to rise and brown first. Place your food in the appropriate place.
Avoid opening your oven unless necessary, this let's the heat out and your oven has to get back up to temperature throwing off your cooking time. Do not leave your oven open when doing anything, make sure you have a spot on the counter ready, and already have on your oven gloves. The longer the oven is open the more heat escapes.
When dealing with pastry in the oven, shop bought croissant pastry, biscuits or any kind of dough based pastry they will require an egg wash to give it a nice colour on the outside.
An egg wash (beaten egg) can be substituted with a milk wash.
When buying shop bought croissant pastry unroll each croissant, spread butter on the inside and re roll, taste just like home made. Trust me.
Make sure you have oven proof dishes.
If your tin is not non stick always butter and flour your tin.
Always ensure your butter is room temperature unless the recipe calls for it.
Biscuits for example call for really cold butter. In this case, freeze your butter and grate it. The cold butter releases steam into the pastry allowing it to puff up and become light.
I'm not an expert baker but here are a few tips.
Always Always Always, follow the recipe,whichever recipe you choose will have each ingredient to balance out the other. If it calls for 2 cups sugar, theres a reason do not substitute for another kind of sugar unless you know the consequences. If it calls for 2 eggs dont use 3.
Always pre heat your oven. This helps to cut baking time. Recipe times always start from when the oven is at its required temperature.
Find out if your oven, is gas, fan or convection, recipes have temperature changes and time difference based on which oven you have.
Some ovens have hot spots, it could be top right, bottom left, when you bake a cake you will notice which side starts to rise and brown first. Place your food in the appropriate place.
Avoid opening your oven unless necessary, this let's the heat out and your oven has to get back up to temperature throwing off your cooking time. Do not leave your oven open when doing anything, make sure you have a spot on the counter ready, and already have on your oven gloves. The longer the oven is open the more heat escapes.
When dealing with pastry in the oven, shop bought croissant pastry, biscuits or any kind of dough based pastry they will require an egg wash to give it a nice colour on the outside.
An egg wash (beaten egg) can be substituted with a milk wash.
When buying shop bought croissant pastry unroll each croissant, spread butter on the inside and re roll, taste just like home made. Trust me.
Make sure you have oven proof dishes.
If your tin is not non stick always butter and flour your tin.
Always ensure your butter is room temperature unless the recipe calls for it.
Biscuits for example call for really cold butter. In this case, freeze your butter and grate it. The cold butter releases steam into the pastry allowing it to puff up and become light.
I do.
everybody be telling me I should make videos
I made one video and gave up after trying to cook and hold the phone