food lies

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Anon09/07/26, 14:46No.22190022

op...

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Anon09/07/26, 15:11No.22190040

Those are fool proof instructions for cooklets. Adjust proportions to your preference.

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Anon09/07/26, 15:56No.22190106

>low sodium >not a low sodium food

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Anon09/07/26, 16:51No.22190205

You can switch the water for chicken goo, or beefsco

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Anon09/07/26, 16:52No.22190206

I like it like that. You're probably one of those people that likes their pasta half cooked.

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Anon09/07/26, 18:40No.22190352

It was accurate with the humidity/stove/etc in the test kitchen. The first thing I was told on day one at the bakery I used to work at was that all the times in the recipe book were wrong

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Anon09/07/26, 19:04No.22190397

Yeah that really confused me too when I first started cooking on my own. Just turns into straight up mush. I usually do something like 1 part rice and 1.2 parts water.

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Anon09/07/26, 19:05No.22190398

>the cheese is already salty enough

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Anon09/07/26, 19:33No.22190436

wet soft/sticky rice is east asian style, the rice must clump together so it's easier for the chopsticks to pick them up. You'll notice it's mostly east asians who use the finger measuring method, this makes soft and sticky rice. Dry, grainy rice is middle/south asia style because all their rice recipes use it. If it's too wet they will throw out the excess water while cooking, meanwhile an east asian will just open the lid to let the excess water evaporate

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Anon09/07/26, 23:28No.22190797

>cook onions until caramelized, 5-10 minutes >cook dry beans until very soft, 1-1.5 hours

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Anon09/07/26, 23:32No.22190807

Many Indians cook rice like pasta. Add 1 cup of basmati rice and multiple cups of water. Simmer for 10-12 mins until rice is soft. Then strain it with a colander. Rinse rice under running water to remove starch. Then put it back in the hot pan with the lid on to dry out.

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Anon09/07/26, 23:33No.22190810

>salt makes food taste betterI might be a tastelet but I hate salt

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Anon09/07/26, 23:34No.22190812

Yeah it's 1:1 ratio I do not get this. I remember my mom used to tell me the altitude had something to do with it. In Denver, Seattle and Idaho panhandle it's all been 1:1 for me

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Anon09/08/26, 12:48No.22191600

>make recipe "korean BBQ shaved pork" >just tastes like sloppy joes gochujang is just korean sloppy joe paste

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Anon09/08/26, 19:33No.22192132

In my high elevation state, pasta always takes close to twice as long to cook as what it says on the box. None of the pasta that gets shipped and stocked around here is labeled to account for how our water boils at a lower temp

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Anon09/09/26, 09:22No.22193109

Strawberries. >not a straw >not a berry

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