All my life I would just slice open baked potatoes then use a knife to sort of score the potato halves and make them easier to scoop outSaw you were “supposed” to poke with a fork then squeeze each end by Alton BrownDo itWoah that is way better wtfAre there any other basic but sometimes ignored techniques one should know about
BumpI can’t really think of one other than salting eggplant before frying/cooking.Almost every recipe for an eggplant thing leaves that out, but it helps create a better texture in everything I’ve tried it on
>air fry your frozen vegetables for about 8 minutes before throwing them into the pan to fry in butter. Cuts down MASSIVELY on soggyness>mashed potatoes: cut your potatoes into cubes before boiling. They cook faster and more consistently.>put a bit of olive oil in the pan when frying things in butter. The olive oil stops the butter from burning so fast>pork chops: marinate in light beer, applesauce, lime juice, brown sugar, garlic, salt, pepper for at least 3 hrs (12 hours is ideal) >fruit smoothies: always add yogurt, a scoop of peanut butter, and a small handful of dry oatmeal. Healthy, filling, packed with protein, lots of fiber, steady energy
Foolproof pasta sauce: >heat medium sized saucepan on medium heat>loosely chop up 1/4 of an onion (yellow or white) >add to pan>sweat onions until fragrant>add 1 can of diced tomatoes (don't drain juice)>add 1tsp of finely minced garlic. Fresh or from jar (more garlic if preferred)>allow diced tomatoes to boil off some of the water>turn heat down to low>add a big glug of red wine or potato vodka (NOT BOTH) >stir and cook for 5 minutes>add 1 can of tomato sauce (regular generic tinned tomato sauce, not prego or pre-made jar sauce) >turn heat to low simmer>add salt, pepper, generic "italian" seasoning (all spice amounts to preference) >stir and slow simmer/cook for 30min up to 3 hours. Add water if sauce gets to thick>serve with your favorite type of pasta noodles>add 1/2lb of cooked hamburger or pork if desiredFeeds 4 or 5. Wholesome and simple. You probably have all this stuff in your pantry/cabinet already. Easy to modify/add to. Easy way to trick picky kids into eating onions and tomatoes. VERY cheap per serving price. Leftovers keep well for about 3 days in fridge.
This is only relevant for a small number of people but gluten free bread is better when turned into French toast. Even for a savory sandwich, dip it in egg and toast it in butter. Just don’t add sugar/cinnamon/powdered sugar. You have to really whip the egg until it starts to foam and there’s no apparent white vs yolk, if that makes sense…Tamari is a better soy sauce replacement than coconut aminos, just add some sugar.
>>21983897Wtf are you talking about? Onions and garlic are delicious and very healthy. Boost testosterone, packed with antioxidants and vitamins.
>>21983902He says that to people all the time, no one knows whyIt's probably just bait
Foolproof Ultimate butter-garlic mashed potatoes:>get desired potato (I like russets, but you can use almost any kind)>boil water. Add salt. Add olive oil>peel potatoes >cut into cubes>potatoes in water. Add 1 tsp of finely minced garlic>boil potatoes until tender (use fork to poke)>drain 99% of the water. Keep a little bit (about 1/4 cup or less) of the starchy water>keep in the pot you boiled it in>Add 3 tbsp of butter (cut butter up so it melts faster)>mash potatoes (I use a fork to avoid chunks)>keep potatoes on the still-warm burner>Add milk and/or heavy cream>Add Shredded cheese>mash and mix until done (Add more milk if the mash is too thick, add more cheese if mixture is too runnyNo gravy required. DELICIOUS. Most likely won't have any leftovers, but IF you do, they keep well for about 2-3 days in fridge. Pairs with steaks, burgers, pasta, pork, etc. Easy to make, wholesome, filling. cheap price per serving. Try with cream cheese instead of shredded cheese
If you microwave garlic cloves for 5-10 seconds the skin falls off easily
>>21983924I never said it was authentic old-country Italian red sauce. I said it was easy, reliable, cheap, and foolproof. If you want nana's proper old country sauce>boil tomatoes (has to be a specific kind, I forget which breed)>peel tomatoes>mash through sieve or cheese cloth>put into Mason jar>add 1 bay leaf per jar>boil the jar(s) to sealThat's true authentic wop dago red sauce. Boiled/mashed tomatoes and bay leaf. No red wine. If you even add salt or pepper, it's no longer authentic. What now, Gordon Ramsay? Does that sound delicious? Dumb fag. Being "authentic" doesn't mean shit. Being delicious is the most important thing.
>>21983935Just smash them with the flat of a knife. Skin comes right off
>>21983892I would do this if the jarred pesto that I get wasn’t more cheaper and more delicious than your sauce. It’s also convenient, so why should I bother?
>>21983942You don't know shit. Show me your most tantalizing meal you've made. I bet it looked and tasted like shit. You have probably never even been dish-bitch in a restaurant. I could easily shove you to the ground and rape you. Your knife skills are terrible. You don't properly clean your cutting board.
>>21983941Anon please
>>21983945>cheaperProbably>better tastingNo chance Also jar sauce is filled with preservatives and sugar. At least mine is all natural ingredients
>>21983951>Letting sauce boilYeah, you're too retarded to even be allowed to breathe.
>>21983935this ruins it frequently, as the heat from the water molecules sperging out softens the clove to the point where it's not firm enough to hold a fine mince. For recipes requiring smashed/pureéd garlic I suppose it's fine.
>>21983957Raping you in your tight pink little boypussy would feel so good.
>>21983951looks like it stinks
>>21983491lentilsjust lentils. if you dont have lentils in your home you are a FUCKING idiot
>>21984001Lentils are fucking gross. It's like beans for people even poorer than the poor people who eat beans. It is one step above eating your shoes for the nutritional value of the leather.
>>21984004shut up
>>21984034Lentil lovers should shut up
>>21984045shut up
>>21983892>sauce “recipe”Just heat up some canned shit Bro!Fucking shitalians
put garlic in microwave for a few seconds to make peeling a million times easier
>>21983941You're correct but you shouldn't be arguing with the retard
>>21983892>can of dice tomatoJust... Dice a tomato instead?
>>21983941That's a known sperg, don't respond
>>21984004Did a lentil rape you when you were a young lad?
whenever you trim your pork (the pork fat, skins), save it to cook into some beans. dried pinto beans + water + leftover pork trimmings is all it takes for the secret magical refried beans texture. as a bonus, you have less food waste and a tastier version of the same side dish you tried to make for years
Does the parboil + careful shake roast potato technique count as a "secret"?>peel and chop potatoes>put in cold water, put on heat, bring to boil, reduce heat>simmer covered for 10-15 mins until they fall off a knife when poked but aren't falling apart>drain, re-cover and leave them to emit steam for 5 mins>shake the potatoes carefully, the goal is to rough up the outsides a little bit NOT break them or make them mushy>there really is no describing the exact amount to shake, you just have to watch it done or try it yourself>your oven should be hot and there should be a pan of fat in there, oil works but liquified fat is better>transfer potatoes into the hot fat, turn them quickly to coat>total of 45-50 mins in the oven, turning occasionallyit's a complete faff but it gives you the best possible roast potatoes.
>>21983892I prefer using actual tomatoes. Blanching doesn't take much longer. Depending on the time of year, I probably at least have jarred tomatoes from last year's garden. Plus, tomato sauce and paste are basically the same thing at different levels of reduction, so why bother. Other than that, solid basic utility red sauce.
>>21984289This but with bacon fat instead.
>>21984894i added my bacon fat to em too
you dump the ramen flavor packet in the water before boiling it to make the broth better.then you boil the noodles for 3 mins. before straining the broth right down the drain.
>>21984981I’ve always boiledDrained almost all the waterPut it back on the heat then do flavor packetProbably a similar effect
>>21983869>>air fry your frozen vegetables for about 8 minutes before throwing them into the pan to fry in butter. Cuts down MASSIVELY on soggyness Don't do this. It makes mustard gas.
>>21984840I tried similar before but overboiled the potatoes initially, going to try it your way next time. Thanks!
