Ctrl-F no vegan.
Share pics and recipes of your dank-ass vegan food.
Gots me some vegan lasagna for the first time.
Chill though, this isn't /pol/
I want to try a can or two of hominy in my chili. Is this a bad idea? Have you seen/tried/done it before? Am I and idiot sammich?
I know it's not going to 'infuse' flavor, but I love hominy and I was more or less hoping the hominy would absorb the chili flavor a little bit. I've tried hominy in bean and cheese burritos before and was disappointed, but it is an awesome side for burritos? It's weird.
Yeah I didn't plan on putting it in immediately with everything else, would turn to mush I'm sure.
I got one of these bad boys for my birthday.
Looking for some Recipe Recommendations, thinking of doing some Beef Stroganoff for the weekend.
I'm on such a broccoli high right now
This is the Stroganoff recipe I found
Which I should've linked off the bat
A bunch of them used Mushroom soup as a base, but that seems pretty bitch tier.
Is this Maillard Reaction? Because to me tasted like overcooked as fuck. Is the maillard reaction a troll?
I have only one kidney /ck/
I have to limit my sodium intake to 2.4 grams per day max
I have been doing so for quite some years, although occasionally I 'cheat' when Im too lazy to cook proper food (frozen pizzas & shit)
It basically boils down to me using no pre-made shit; no seasoning mixes, no frozen food, no microwave stuff etc.
Soooo, let's have a sodium free/reduced sodium cooking tips thread!
I'll start off with a couple of things I have 'discovered' over the years (next post)
Any other anons like me?
First thing is the most basic one:
I just use 0 salt when I cook. This works for pretty much the most dishes I cook. I've gotten used to tasting little to no salt, but sometimes you really do miss it, like soups or sauces. In that case, an ingredient which almost always fixes the problem is dried and crushed celery, or bay leaf. Mostly works with soups/sauces. If that somehow doesn't fit the dish or whatever, spice that shit up with whatever kind of peper you have lying around. But that is kind of my plan B, since too much pepper may ruin certain dishes.
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MAMA ramen comes with a little package of pork fat. This is a fucking revelation. Do any other instant ramens do this? Any other instant ramen with neat little tricks like this?
the ramens with paste-based tonkotsu/miso flavoring are really good
also check theramenrater website for some neat instants
Do you like vietnamese food?
What foods to increase the sexualities?
The ordinary "rod" style sharpeners seems to be what most of the rad chefs are using, but a decent one seem to cost at least $35, which is half the price of the knife I'm planning to use it for.
Is there any reason to buy one of the $35 sharpeners instead of paying $8 for a sharpener like the one picture?
Honing rods realign an edge that has been slightly bent out of shape, they don't quite sharpen the knife and a cook's knife will be whetstoned or taken to a grinder when honing is no longer sufficient.
Carbide knife shredders physically strip metal from the blade and soon all your knives come out of it shaped like khukuris or falcatas, no longer able to even touch the cutting board.
I want to grow some mint for tea, what's the strongest mint?
GUYS I NEED FOOD SAFETY EXPERTS HERE
I've taken Servsafe classes and I should be still certified, probably gonna expire in a year or so...
But anyways, what about cooking meat with COLD instead of heat?
I understand to kill parasites in sushi a hard freeze and good thaw SHOULD in THEORY disrupt cell membranes in parasites enough to basically kill them.
What you froze a steak of any meat, thawed in the fridge, and froze it again before bringing it up to room temperature sous vide style?
Would it be perfectly safe to eat?
>Thawing meat is the same as cooking it with cold
ITT: food items that are not edible and should not exist in the world
I bought these on accident looking for regular bamboo shoots and just opening the package has made my house smell like a rotting corpse filled with cat shit for the last week. these ungodly fucking things should be wiped from the face of the earth, they have no place in a functioning society
If that's anything like this, I know your feel. The smell is horrifying.
Yo /ck/ i'm real bad at serving literally anything at all and tl;dr give me some tips in making the perfect grilled cheese
/ck/ this needs to be settled once and for all.
Good for you or bad for you?
According to the New York Science Center of Manhattan, 4/5ths of all oil were thoroughly examined. In 1996, it was revealed that coconut was not adverse to the health of mankind. That allowed the FDA to further its research on food oils. Way back in June, 2003, coconut was determined to be healthy.
Don't over-simplify the question, literally anything can be good or bad for you in sufficiently high or low amounts; the answer is going to depend on a lot of factors including, most importantly, how much you're eating. In small enough amounts it won't hurt or help you.
Is there any nutritional value to a bagel with cream cheese? It's the carbiest bread combined with the fattiest, lowest protein, cheese