It looks absolutely delicious! Would love a link to the recipe if you’re able to share. Earl grey cupcakes with lavender frosting were always my favorite seasonal flavor at Georgetown Cupcakes. So delicate and subtle flavors.
Do you use a baking spray for your pan or shortening/flour combo? I sometimes use a spray on regular round or rectangular pans, but I found on bundt pans and fancier pans with lots of crevices, Crisco (shortening) dusted with flour releases the cake the most consistently. I have to be obsessive though and make sure I get the Crisco into all the tiny places. I used to apply with a pastry brush but now I just use my fingers. It’s faster.
It depends on their thickening properties mostly. I'd guess aquafaba would help at least a bit but hummus... I dunno it has fat and protein so maybe super smoothly run hummus would work? No idea. Remember that guar gum is used as a powder so it's kinda different from the others and is used as a thickener elsewhere as well.
Something like corn starch would work too but in my experience it ruins the smoothness adding gritty flour-like texture.
To actually cook things enough. I wasn’t cooking them to unsafe levels before, and please don’t cook my steak above medium rare, but some foods just taste better cooked more. Almost no one cooks ground meats enough, who the hell wants grey beef, get some color on that bitch. Also if you cook sausage meat enough it gains color and the flat renders out a little it tastes better. Get some colour on those roast veggies and no one likes a pale insipid fry. A change in color is flavor, use it to your advantage. And yes sometimes you want your veggies firm and for the love of god don’t overcook your garlic.
I agree with you on getting color in your food. I think the best way to do that is to cook it at the right temperature (don’t be afraid of heat!) and don’t crowd the pan. And don’t be too stir-happy.
Ground beef, for example. You don’t have to cook it long it you start with a hot pan that’s big enough. Get a pan with a heavy bottom and heat it up empty for a minute or two on medium or medium- high heat. Plop the meat in. It should sizzle. Break it up enough for it to cover the pan, and then don’t stir for a couple minutes. You can stir it when you see some brown forming on the bottom layer.
That was the hardest thing for me to learn to do, to just let the food be and not stir it all the time. Stirring feels like you’re doing “something” lol.
The common saying is “as salty as the sea” but that’s actually a lot more salt than you would think. 2-3 teaspoons of salt for a large pot of water is plenty. If your water was actually as salty as the sea, your pasta would taste awful
That sounds like it involves a lot more mess with the addition of a piping bag that can’t even handle the chunks in many of my recipes. How does spooning crumple paper?
Clearly you have a better technique than me. When i spoon batter into paper cups, the spoon inevitable touches the paper, sticks to it, and causes it to fold and stick to the batter in the rest of the cup. At least a third of my cups end up messy and misshapen. Piping works great for me, but I dont do a lot of things with “chunks.”
Not really a hack but just something important, always remember to account for how much salt you need if you don’t have the recipes specific type of salt because different salt types have different shapes and sizes
Also (and I know this is obvious to many) aim to undersalt your dish. You can always add more salt but it’s hard to fix oversalting. If it needs more flavors, use herbs and spices. If you’ve already added a good bit of salt and you’re nervous about oversalting, add some acid. Wine, vinegar, lemon juice, lime juice, etc. That might reveal flavors that the salt was trying to bring out!
If you have access to bulk spices at your local grocery, try mixing the following to your own personal taste: black pepper, white pepper, cayenne pepper, onion powder, garlic powder, paprika, mustard powder, chile peppers, cumin, celery seed. 🤘🏼
p.s. If you have a food dehydrator, try lightly charring some hatch chilis over open flame and then dehydrating them after they’re cooled. Grinding them into powder (+seeds = spicy) and adding that to your mix. 🧑🍳
I never noticed before, paprika is bell pepper, onion powder and celery seed, It’s the Cajun mirepoix. Makes perfect sense it would be predominant in the seasoning.
I'm a big fan of frozen herbs, frozen cubes of garlic save a ton of time breaking open cloves, frozen basil still has that fresh taste and smell relative to dried.
If you make pizza in a home oven, baking steel is a game changer. It gets nice and hot and makes your crust crispy. Like a pizza stone but better.
If you have a blender, try making your own almond milk for a fraction of the cost. It's easy.
Blend at 1 to 4 ratio. Ex: 1 cup almonds, 4 cups water. Strain through nutbag or cheesecloth. Save pulp for recipes (Google will help)
Some people drink the milk as is but to me, but it tastes even more amazing if you cook it on a stove just until it starts to boil and immediately turn off heat. Add a tablespoon sugar.
Cashews: same but don't need to boil. These don't strain as well so some people prefer using high speed blender and not strain but I didn't care for it that way. I haven't made oat milk that I'm happy with so no advice on that
Hope this helps a little and just fyi Im from Germany, so maybe some things are cheap for me but not for you :(
First thing try using the same spices for a lot of dishes and you'll save a lot of money! I thought the spices were the worst money burner when I moved out.
Some good and cheap dishes for me were stuff like
fried rice: cook rice and let it cool down, chop some ginger, garlic, onions and put it in a pan with a little oil. After 1-2min add vegetables you like and you'll come by cheap (frozen is as good as fresh). Add rice and if you like some eggs and stuff like ham. Everything turns out delicious if you use soy sauce.
spaghetti arrabiata: it's just spicy tomato sauce with noodles and if you like cheese. If you have the money to buy arrabiata spices, do it (I think it's great for pizza sauce or a quick bolognese).
spaghetti alio e olio: it's noodles with oil and garlic
peanut rice noodles: add peanut butter, soy sauce, rice vinegar and hot sauce together, put aside and cook some rice noodles and some veggies. If everything is cooked, put everything in a bowl and add the peanut sauce. I eat it at least 2x a month (if you like add garlic and/or ginger to the sauce)
if you know how to do a yeast dough, cheap dishes are easy. If you can do the dough yourself pizza is cheap as hell, but also filled stuff like fake dumplings. If you do it on the sweet side, you'll have some bready and caky stuff (and this kind of dough is great for a freezer)
if you're short on time but not exactly on money try stews and soups. You can add nearly everything you have at home and let it cook and you can eat like at least a week from it
Edit: One dish I like and just want to add is spaghetti carbonara. It's not quiet cheap but super easy to make: Cook noodles (spaghetti), meanwhile mix 1 full egg and 2-3 egg yolks for around 2 people with around 200g parmesan (or 100g parmesan and 100g parmigianino). Fry bacon cubes (pig belly is the best). When the noodles are done add some noodle water (it won't taste salty even if you put a lot of salt in the water) to the cheese egg mix and put the noodles in the pan with the bacon, turn off the heat and add cheese-egg mix to the pan, but be aware that the pan isn't hot anymore, you don't want the eggs to boil.
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