I mean I don't disagree, but if you're trying to share recipes. Especially with people who aren't that talented at cooking it's very helpful.
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New to cooking. Is this legal?
- Thread starter b3llydrum
- Start date
- Weekend Era
If I'm cutting something greasy, I'm gonna want to wash it properly.
Fair enough. Just do me a solid and try it once and you might decide that is more than "properly" enough, save yourself some effort going forward.
A US stick of butter can be easily notched in half to get 2 x 4 T, then again, to get 4 x 2 T, then again to get 8 x 1 T. I've never cut through wax paper in 25 years of cooking because this bisect rule is to trivial to apply to subsections of the stick.
heres a cooking tip: when referring to recipes, instead of looking at the amounts, look at the ratios. much easier to adjust on the fly. (same with cocktails) though by the looks of your dish you probably arent a total noob. also, my advice does not apply to baking.
This is the way to go, sure you can follow "recipes" to the letter, but you spend so much time measuring instead of cooking, extra dishes to clean as well.
Live a little OP, embrace the art side of cooking instead of the lab rats measuring everything to the gram. Make sure to experiment abit and throw random ingredients in as well that sound good, you'll come up with some amazing dishes(then never be able to recreate them cause you didn't measure anything but life is fleeting yo).
Get a butter crock (one that you store in water) and you'll have perfect spreadable butter 24/7. Just change the water out every 2-3 days.
Some other tips I live by:
-It's OK to use Dish soap on cast iron. Modern soaps don't use lye which was the agent that caused issues before. But still season it every so often.
-Don't put oil in your pasta water, it just coats the noodle and makes it hard for sauces to cling to. 1000% salt the water though.
-Use 1/4 tsp of baking soda to reduce tomato sauce acidity. Perfect for chilis, soups, or anything else needing tomato sauce.
-Store your condiments in the pull out drawer of your fridge, and produce in the door. Honestly it's the best thing I've done with my food storage. You'll be more inclined to use them, sauces take up less fridge space, and the air circulation will be better for your produce to not get moldy and gross. I haven't had to throw away a moldy bag of lettuce since.
Some other tips I live by:
-It's OK to use Dish soap on cast iron. Modern soaps don't use lye which was the agent that caused issues before. But still season it every so often.
-Don't put oil in your pasta water, it just coats the noodle and makes it hard for sauces to cling to. 1000% salt the water though.
-Use 1/4 tsp of baking soda to reduce tomato sauce acidity. Perfect for chilis, soups, or anything else needing tomato sauce.
-Store your condiments in the pull out drawer of your fridge, and produce in the door. Honestly it's the best thing I've done with my food storage. You'll be more inclined to use them, sauces take up less fridge space, and the air circulation will be better for your produce to not get moldy and gross. I haven't had to throw away a moldy bag of lettuce since.
Looks tasty! Got a dairy free option?
I did it. It was all worth it
OP
OP
Where did you get that idea? I don't want to eat the paper
Legal? lmao. Man, sometimes ResetEra really makes me laugh. Came in this thread expecting Hannibal or something.
Err nevermind I misread. I thought you said "if it can cut everything, use