381–390 of 747 posts
Earlier quoted context omitted.
I can't respect any claim that toasting cumin seeds on the stove doesn't add new flavors to the cumin seed that did not exist before toasting.
By that logic, why cook anything then? It makes a big difference! https://www.seriouseats.com/toast-grind-whole-spices-for-mor...
My sister in law writes recipes. She has a recipe column in a newspaper and wrote a few high quality recipe books. I saw them in a bookstore. So she's reasonable successful. Her pieces are charming, her recipes inspiring. The thing is. At a birthday party when I was talking to her, she confessed to me that she never actually tries her recipes. When it's time to do a new piece, she sits down at her computer and makes…
As for quality, I expect a bread recipe printed on a flour package to have better chances of having been verified.
Earlier quoted context omitted.
You can conceivably get a Maillard reaction with toasting some spices (e.g. cumin seed) where you wouldn’t just by throwing them in a stew. But I agree with your overall point. The 1-2 tbsp olive oil is -everywhere-. Also, better to use canola oil for browning meat.
Olive oil is fine for browning as long as it isn't extra virgin olive oil. Refined olive oil can actually have a higher smoke pointe than rapeseed/canola oil.
Earlier quoted context omitted.
Sure it does. https://www.amazon.com/Professional-Chef-Culinary-Institute-... Would be useful for any home cook (I have it in my kitchen)
The CIA has a huge blind spot for non-European food. Check out the Chinese Cooking Demystified youtube channel. They did a video on the CIA's laughably bad mapo tofu recipe. It was bad enough that simply following the instructions got their neighbors up in arms.
My sister in law writes recipes. She has a recipe column in a newspaper and wrote a few high quality recipe books. I saw them in a bookstore. So she's reasonable successful. Her pieces are charming, her recipes inspiring. The thing is. At a birthday party when I was talking to her, she confessed to me that she never actually tries her recipes. When it's time to do a new piece, she sits down at her computer and makes…
Almost none of the examples that he gave never mentioned the term "caramelized"
Most recipes don't require caramelized onions. In fact, they can be overwhelming in most recipes.
Earlier quoted context omitted.
The CIA has a huge blind spot for non-European food. Check out the Chinese Cooking Demystified youtube channel. They did a video on the CIA's laughably bad mapo tofu recipe. It was bad enough that simply following the instructions got their neighbors up in arms.
...The world, for just a moment, was a far more interesting place. Then the realization that no, the Central Intelligence Agency does not have a crack division of crypto-culinary experts in the midst of a cold war, attempting to thwart or coordinate psyops in which they sabotage other nations morale through spreading deliberate, yet subtly disasterous cooking advice.
Earlier quoted context omitted.
As if I needed more fuel on the fire of my burning hatred for recipe collections. Everyone who is interested in cooking should do themselves a favour and buy a proper cookbook. Something that starts with the basics, and works itself up to full meals. It should have cheat-sheets for basic ways to cook all your staples, here's all the ways you can cook a potato, with times and temperature. Here's all the ways you can s…
No such book actually exists. There's a french book that covers basic/common procedures and a reader's digest book but those are about it; and they definitely are not beginner oriented.