I understand what you are saying, I don't know that I taste it, even in the same batch that others do. My thoughts are it comes to experience. I don't use olive oil, or butter, alone, just in cooking, but if I sample it, it always tastes fine. But with tea, then ya, it was too hot water, or over steeped. But I do drink a lot of tea. Maybe we both could benefit by going to some tastings. And bring some rancid oil with us to compare? Not sure how popular we would be ☠️
I have yet to notice anythig different about the time to pour soy sauce in a dish. In any case, soy sauce first, then salt.
Unless you happen to have made a soup that taste bland (we all make mistakes), then a dash of soy sauce can help.
I cook mostly asian food at home, and a lot of the dishes I make have sauces that are soy sauce based. I usually add it around the second half of cooking time, after cooking the meat/protein and mixing in the sauce ingredients (soy sauce, mirin, sesame oil, etc.). As the other comment said, be careful with the salt as soy sauce is already salty to begin with. I usually season with garlic, onions, and pepper only as the soy sauce takes care of the saltiness.
Depending on the variety you’re growing they can be extremely sweet. Like candy. This is because heirloom varieties in particular, when frozen, will convert their starches to sugars in an attempt to survive.
Most carrots sold to supermarkets or grocers are not able to do this, and they’re less sweet (but still fairly sweet, for a vegetable.).
part of the science of why we’re so keyed for sweet things… is because sweet meant it was ‘in season’.
Most recently, I used this flour tortilla recipe and was happy with the results. I found having a video helpful as another form of feedback to see if I was following the recipe correctly.
This is my goto recipe. I use the butter variant and they’re fluffy, chewy and perfect every single time. I used to use a press, but didn’t care for how small the tortillas ended up so I mostly smash the dough balls with a large pan or something similarly silly.
I make tortillas almost every week and use flour, salt, baking powder, vegetable oil and warm water. The thing with tortillas though is that you have to go by feel. I hand knead the dough and have to know when to add more oil, water, or flour based on the consistency of the dough. It’s something you learn with trial and error.
There’s also an old wives tale that says your tortillas will never turn out properly if you are in a bad mood when you make them!
At least for corn tortillas, placing them in a tortilla keeper (steaming basket) after you cook them makes a world of difference when it comes to having pliable tortillas - you can just use a pot/saucepan with a lid.
Baking powder in flour tortillas is common, helps them come out more like a light fluffy tortilla and less like a flat flour brick
Great topic, I love reading the other responses too
The Mia Cucina brand sauces are the only jarred tomato sauce allowed in our home. The one with wine mixed in is my preference, but I haven’t had one I disliked yet.
I’m a fan of the Steve’s and Ed’s brand Buffalo sauce, though I’m not sure how it does poured over carbs.
I like to stir fry noodles and dress them with hot pot seasoning and eel sauce, but maybe that’s some stoner food shit.
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