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What is your cooking tip to bring someone’s cooking to the n

 
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clinthulk2



Joined: 14 Apr 2020
Posts: 1

PostPosted: Tue Apr 14, 2020 4:28 pm    Post subject: What is your cooking tip to bring someone’s cooking to the n Reply with quote

I would venture to guess that most people subscribed to this sub are regular home cooks. I would love to compile a list of tips that can take someone’s cooking from “good cook” to “restaurant quality cook” I.e. reverse searing steaks to cook them evenly all the way through while still getting an excellent sear.

Anything from methods, to ingredients and seasonings, to more trivial things like serving on warm plates to keep a meal hot at the table. I think everyone could benefit from tips from other cooking enthusiasts, that don’t cater to entry level like most threads (use more salt, read a whole recipe)

Cheers!


Last edited by clinthulk2 on Mon Apr 20, 2020 10:10 am; edited 1 time in total
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Dilbert



Joined: 19 Oct 2007
Posts: 1246
Location: central PA

PostPosted: Wed Apr 15, 2020 7:45 pm    Post subject: Reply with quote

interesting idea - it's a very extensive topic with a lot more detail than anything that fits a "10 kitchen tricks" type approach.

as in the example of reverse searing... a raw surface sears differently than a cooked surface. instructions on reverse searing mention you need something really _hot_ to reverse sear - precisely for that reason. many people are too timid to bring a pan up to those kinds of temperatures....
some wimpy residential cook tops might not even be able to get there... enter the propane torch!
or - I do a super hot pan sear with an medium hot oven finish...

something as simple as browning chicken pieces - well, for chicken&sauce over rice, that has to been cooked through. for a chicken stir-fry, a very hot browning to almost burning is needed, but not cooked through because adding it back to the stir-fry can easily over-cook it to tough.

good eateries usually have yummy sauces&drizzles. well, somebody has spent a lot of time reducing things down, blending, thickening, etc. etc.
can be done at home; few people will take all day to do that for 2-3 tbsps of sauce. a restaurant makes it by the potful for dozens of plates....
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sensiblewall



Joined: 28 Nov 2017
Posts: 1

PostPosted: Thu Apr 16, 2020 2:28 am    Post subject: Reply with quote

great topic. homemade foods are healthier. Thanks for sharing tough.
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SmartShabby



Joined: 28 Nov 2017
Posts: 9
Location: Calabarzon, Philippines

PostPosted: Thu Apr 16, 2020 6:35 am    Post subject: Reply with quote

finds interests on a healthy hearty meal recipe, hope somebody could share, thanks in advance.
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