Cooking
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FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
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To actually cook things enough. I wasn't cooking them to unsafe levels before, and please don't cook my steak above medium rare, but some foods just taste better cooked more. Almost no one cooks ground meats enough, who the hell wants grey beef, get some color on that bitch. Also if you cook sausage meat enough it gains color and the flat renders out a little it tastes better. Get some colour on those roast veggies and no one likes a pale insipid fry. A change in color is flavor, use it to your advantage. And yes sometimes you want your veggies firm and for the love of god don't overcook your garlic.
Certain cuts of steak tend to be better at medium. Ribeye is one of them, as it gives more time for the fat to render.
I agree with you on getting color in your food. I think the best way to do that is to cook it at the right temperature (don't be afraid of heat!) and don't crowd the pan. And don't be too stir-happy.
Ground beef, for example. You don't have to cook it long it you start with a hot pan that's big enough. Get a pan with a heavy bottom and heat it up empty for a minute or two on medium or medium- high heat. Plop the meat in. It should sizzle. Break it up enough for it to cover the pan, and then don't stir for a couple minutes. You can stir it when you see some brown forming on the bottom layer.
That was the hardest thing for me to learn to do, to just let the food be and not stir it all the time. Stirring feels like you're doing "something" lol.
Crowding the pan is my most frequent error due to laziness & rushing. I'm learning to do things in batches.
Also, chopping my vegetables in smaller pieces when stir frying.