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[DISCUSSION] Techniques That Changed Something For You

A lot of good cooking is in technique. What’s something that you discovered or was told that really changed something meaningful for you? For me, I had struggled a lot to make omelettes. They always wound up becoming scrambled eggs because I sucked at flipping them over to cook on the other side (I like my eggs cooked pretty well so this was important to me.) Finally, watching someone else make an omelette, I noticed they didn’t flip it. They put a lid on the pan, turned the heat down, and let the top cook that way. I tried it myself and now I make almost perfect omelettes every time. Have you had anything like this happen to you? If so, what was it?

bizarroland ,

When sauteeing onions and mushrooms, when they're almost done, pour a little red wine into the pan and boil it out. Makes them amazing.

lvxferre ,
@lvxferre@mander.xyz avatar

Adding the same ingredient twice, for two different roles. A few examples:

  • Tomato sauce: a single tomato, diced small, to add near the end, to improve the texture.
  • Curry: half of the onion gets grated and goes in the roux, with a bit of baking soda (so it melts down). The other half is diced larger, and gets added near the end as a plain veg. As a result I get a thicker and tastier curry.
  • Farofa: whatever filling I’m adding (pork rinds, bacon, banana, scrambled eggs…), I reserve some bits to add near the end as garnish. It’s both more pleasing to look and it allows people to pick a bit more of the filling if they so desire.
  • Breaded anything: seasoning goes both in the marinade and the flour / breadcrumbs.
Cadeillac ,
@Cadeillac@lemmy.world avatar

Farofa sounds like a very versatile food. I’m going to have to look it up

Know_not_Scotty_does ,

Buy a proper instant read meat thermometer and learn about carryover heat. Seriously, just cooking meat to where it needs to be and no more makes such a difference when cooking.

Along with that, learning when things need to be cooked to higher temps for structural reasons.

Finally, learning how to get good browning or crust formation. Its all prep and heat control but damn a steak with a good crust is life changing.

henchman2019 , (edited )

Making a proper (?) French omelette. Watched Julia Child do it on TV. Changed my Sunday morning breakfast game big time. Beat two eggs. Heat a 10" non stick pan over medium heat. Throw in a tbsp of butter. When the butter bubbles up, the pan is hot enough. Dump in the eggs. Shake the pan over the flame to move the eggs around. I also use a set of chopsticks to help stir it up good. The eggs set in about a minute or so. Once set, I use a spatula to flip (roll) the egg from the edge of the pan, 2 times. Then plate. Watching a video of her doing it probably makes more sense than my description. Multiple new techniques for me. It’s fast. They are light. Everyone likes them.

droopy4096 ,

the actual technique of using stainless steel pens changed everything for me. Proper pre-heating with minimal oiling and knowing to wait until SS cookware “lets go” of food, followed up by using liquids to separate “stuck” pieces and turning them into delicious sauces. I can fry a sunny side up egg on SS pan in a pinch, but prefer cast iron for that.

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