Your best cooking secrets;
>for perfect mushroom sauce, roast thinly sliced mushrooms dry in a buttered pan (just enough so they don' t stick) until they release their water, then add flour to soak it all up, then butter to form a blonde roux strongly imbued with mushrooms. add cream and stock @ 1:2 which should be almost freezing and reduce until au sec on low heat to avoid curdling the cream.
>for perfect chicken, sear tenders/breast/thighs in clarified butter, butterfly and sear the inside, batonnet and sear on high heat with roasted black pepper garlic.
>for perfect eggs, grease pan liberally, crack 3 eggs and allow the white to set, pop the yolks and mix with any remaining white, top with course black pepper, course sea salt, and sriracha. turn the heat up to max, Flip and sear just long enough to set the top without cooking the yolk through.
>for perfect garlic, roast cloves of garlic whole, rough chop and add pepper, roast again, chop fine and add clarified butter, roast once more. Melt butter and add to jar 1/4 the way up, add roasted garlic while butter is still hot and allow to cool before use.
Top secret is
Dont microwave
>>7625408
Confused by your garlic. Are you making a jar of garlic butter?
>>7625577
nah its mostly garlic, the butter just keeps it airtight.
I put ketchup in my chili
Many kitchen tools are worth their price tag many times over in money saved.
Rice Makers are particularly valuable, Steam fish over rice and you've made a dirt cheap dish that tastes, quite delish.
>>7625645
indeed. I seldom use mine for rice, usually veggies and fish soup.
>>7625408
water and sugar
>that egg recipe
Fuckin dropt m8
>>7625645
Agreed. A toaster oven is worth it's weight in gold and can pull off almost anything your conventional oven can if you're only serving 1-2.
>reduce until au sec
>reduce until until dry
Fucking fag
>>7625408
>top secret
https://www.youtube.com/watch?v=TxsffsSyFaM
>>7625616
Wat do u do with it
>>7626696
I put it in my ass, garlic is full of antioxidants which are absorbed better through the rectum. The butter just helps it slide in more easily.
>>7626696
Use it in anything that calls for garlic really, with the butter already there it is also pretty convenient for making some tasty sauces.
Egg recipe
1/5
>>7626850
5/5 egg with mushroom sauce on top, next recipe is mushroom sauce :D
>>7626857
Mushroom sauce 1/5
>>7626857
Looks tasty, keep it up!
>>7626842
>>7626845
>>7626848
>>7626850
>>7626857
>>7626861
>>7626864
>implying I would even use a b8 image
>>7626876
5/5
Mushroom sauce at au sec, just moments before being put on my eggs.
>>7626867
Glad you like it! Try them out I'm trying to put together a cooking web series and trying to find the best format.
>>7626872
What do you add here?
>>7626937
It's either milk half/half or cream.
>>7626943
Yeah I was going to say... it wasn't exactly following the recipe listed in the OP.
>>7626937
1:2 cream and stock.
>>7626937
Also I forgot to take a picture of me making the roux, don't forget that or it will just be watery.
Use original flavor coffee powder coffee creamer and water instead of milk for cooking.
About 2-3 spoon fulls per cup of water.
>>7626857
With this damn picture, I feel really hungry
Thanks Anonymous man xD
I don't know how many people know about it, but to me, vinegar is like a second salt. Any time any of my sauces or anything I make is bland, I put vinegar in and it all suddenly comes to life. I have no fucking clue how it works, but there you go.
I use Contadina because of I trust its high salt content
>>7625408
It's not a secret, but I implore everyone I know to brine their skinless boneless chicken
Not everyone is into it, I even had one chick I know say that it would probably taste awful because her mom fucked up a brined beef recipe
As if your mom couldn't have possibly fucked up
>>7625645
>>7625650
Can you guys elaborate on using your rice cooker to do things other than cook rice? I only used mine for something other than rice once and it didn't turn out:
>steam broccoli 8 min in pot
>bright green, still crunchy everytime
>steam broccoli in rice cooker, 8 min as rice is finishing
>soggy and brown colored
>>7627665
I like it, I didn't say it had to be amazing or everyone had to like it. That is how I like my eggs, and that is how I'm gonna make them whenever I want eggs.
>>7628077
Rice cookers are sealed environments. It's not quite a pressure cook, but try a shorter steaming time.
>>7628102
It's shit.
>>7626169
This.
I haven't been able to afford nice apartments/houses where I live, and every one I've been in has a broken oven/no oven. I saved up for a decent toaster oven since there's just me and my roommate, and I've been able to bake everything I normally would.
It fits pies, cookies take longer since I can only fit 4-6 at a time, casseroles, pretty much anything. It bakes a little unevenly so sometimes you need to make adjustments but overall it was the best investment I've made.
>>7628256
This again.
If you're living solo or duo, there aren't a lot of things a quality toaster oven can't do. A really nice 4 or even 6 slice toaster oven is worth it's weight in gold.
>>7628133
Oh so you made it? And tried it?
>>7625408
None of this is really secret by any stretch of the imagination, but
>sub neufchatel for any recipe that calls for cream cheese as the two taste exactly the same, have the exact same consistency but neufchatel is cheaper and a quarter less fat.
>add 1/2 cup of chicken broth and ~1 tsp worcestershire sauce to cheddar roux to be used for mac & cheese
>feed the yeast with honey, rather than sugar and add a few pinches of garlic powder or garlic salt to the flour when making homemade pizza dough
>>7625408
I steam my burger patties.
>>7627691
What kind of concentration and for how long would you suggest, anon?
Be sure to always clean your hot oil pans with cold water!
>>7628118
Sealed except for the anal-gaping steam vent that all rice cookers have...
>>7625408
PRO TIP: be a professional by using the metric system and cooking with ratios and percentages instead of adding a cup of this and a cup of that like some kind of a fucking flyover suburban white trash single mother who can't pronounce "mise en place". You too can into good culinary practice with the low price of a kitchen scale.
How to salt your food:
Sweet foods: 0.1% - 0.5% total salt by weight.
Savory foods: 1.0% - 1.5% total salt by weight.
How to adjust the richness of your food:
Basically everything you put in your mouth should have a minimum of 3% fat or it's going to suck.
For most foods 10% - 20% fat content is a good rule of thumb, assuming you only care about taste and not about maintaining your figure.
Everything with a lot of fat should also be accompanied with something acidic to cut through the richness, either by adding something like wine, vinegar or lemon juice into the food or serving it with something acidic on the side, like a pickle. Similarly, everything acidic should be balanced with something sweet, for example adding sugar into tomato sauce. Everything sweet benefits from a little salt. You can see it's basically rock paper scissors, and often a good meal contains all of the elements in a good balance - fat, acid, sugar and salt.
Anybody have a secret way of cutting chicken so that when you bake it the bones aren't bloody. Sometimes I'll bake chicken for 1 hour at 400 and it'll still be bloody.
>>7631662
Stop trolling dude everyone knows that direct flow of cold water makes the grease harder to clean, you have to shock it first by throwing in a handful of ice duh
>>7632114
>>7631662
No you morons, you're supposed pour some bleach on the pan so it dissolves the fat, then a minute later add in some ammonia to neutralize the bleach so it doesn't hurt the metal. After that you can just continue with the usual practice of washing a pan: empty your lungs, get your face right down to the pan, inhale, wash the pan with detergent, rinse with water and dry. Great results every time.
>>7625408
that mushroom sauce can be done easier with about the same taste, probably even better taste since you don't dilute the juice of the mushrooms with butter and stock
sauttee shrooms, add white pepper, salt, tarragon, a bit of flour, add cream, stir a bit until it thickens
voallah
>>7632142
This guy gets it
Use oil, anchovy, onion and garlic as a base for tomato sauce, it's tastes great and is a substitute for salt. Just leave it simmer till the anchovy dissolves.
>>7625569
Liar, a microwave is the perfect way to remove moisture from root vegetables before a proper roasting.
I like to literally greasy my pan with butter when it's still cold.
Put it on the heat, crack eggs into it carefully and just cook it on low till the whites are set.
Also, I never add a rouc or flour when making mushroom sauce, it still thickens on its own.
Saute mushrooms in generous amount of butter, add some parsley and chives, add a bit of stock and cream. Simmer till thick. Add some more fresh herbs. Lots of black pepper and some salt. Done.
>>7632977
Fuck, I meant roux.
