Motorhead1066

Motorhead1066 , 1 year ago

on the pan test, I just run a bit of water onto my hand and flick droplets off my fingers. My reason is that I absolutely LOATHE having anything plastic near the stove. I’ve had far more mishaps involving errant plastic containers than any other.

Besides, If my hand bacteria can make it into the water and survive a 300+ degree pan, it deserves to outlive all of us.

I’ll echo the other comment about deglazing with other flavorful juices to make a better pan sauce (even if it’s not going to be a sauce), since I just prefer it that way. BUT, a splash of water into a pan sauce that’s simmered for too long WILL restore its glossiness and re-thin it.

Motorhead1066 , 1 year ago

Biggest hack? Realizing that humans have been cooking for millennia, and that it’s in the best interest of big business to convince you that it’s difficult/expensive/extremely complicated.

You don’t NEED the fancy equipment every company out there is trying to sell you.

Not everything needs to be gorgeous on the plate, or a whole production to make.

The poorest people in the world cook delicious food every day.

For instance, you don’t need NEED a +$150 Japanese chef knife to cook at home. What you need is something that can hold an edge through general maintenance, a whet stone, a kitchen towel to dry off your blade immediately after you hand wash it, and a little bit of patience.

IKEA sells some surprisingly great single construction (steel blade, steel handle) knives, and their single body chef knife is like $25. Just get an honing rod for use before you start slicing, and a whet stone for periodic sharpening (there’s TONS of YouTube videos of all the different ways of sharpening your knife), and remember to wash and hand-dry after you’re finished. My chef knife cost me barely anything, and I’ve used it for years and years, and it still slices through a tomato without a problem. Also, I only cook for myself, so I can absolutely 100% guarantee my whet stone will “outlive” me.