"Professional" cooking tips you ignore
- Thread starter snotnose
- Start date
- I use Pre-Minced garlic a lot. Yes, fresh is always better but the Jarlic is just too damn convenient for cooking after work and is 85% as good and 5% the effort.
- I make enchiladas like a lasagna instead of individual rolling. I do make them the traditional way occasionally, but the casserole approach is great for freezer meals (plus saves my damn fingers).
- My best results with smoking ribs is.....long time at low temp. All the other methods never seem to do better than that.
- I never bring eggs to temp when baking. I have not been bitten by this yet.
- My wife breaks pasta before boiling it, she is gradually wearing me down on this. I still cringe when I hear the sound.
- Whenever I see recipes with a long list of spices, 80% of the time, I can substitute Italian seasoning or herbs de province. I love my cheater spices.
My wife had a coworker declare that "every piece of garlic deserves individual attention, ginger should always be fresh grated". Tell me you don't have kids without saying you don't have kids
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I'm pretty sure I've never peeled asparagus in my life. Maybe that's an alternative to breaking off the harder ends?
Bending it until the end snaps off, toss in olive oil, S&P, grill.
Your way is traditional too. Enchiladas Sonorenses are common to Sonora and layered flat.
Yes, I’m pretty sure that the recommendations I have seen are to peel the couple of inches that you would otherwise break off.
I saw this exact recommendation, and can confirm that just peeling the part we normally snapped off the stalk was edible. It definitely felt wasteful to toss so much before. But I cannot imagine peeling the entire thing!