Unconventional techniques

[Anonymous No.15226885]

What are some unconventional techniques or ingredients you guys use?

I really love adding beef gelatine to my basmati rice in my rice cooker. Makes the rice have a nicer texture and makes it fluffier.

Also I use less water than is normally reccomended for pasta and then use the starchy liquid to thicken my pasta sauce. I know this isnt anything new, but I always hear everyone saying to use a lot of water..

Thats spaghetti with calatura di alici or italian anchovy fish sauce, garlic, parsley, evoo, and chili. Insanely delicious.

[Anonymous No.15226958]

Adding miso paste to stir fries. Really makes the vegies come together, improves the falvour and gives it a thicker and saucier texture.

[Anonymous No.15226991]

>>15226958
Nice. I love using miso for lots of stuff. Sweet miso in a green salsa or guac. I have 4 different types in my fridge and am making some right now as well. I got my favorite crackers "finncrisps" and am making a miso out of the crackers. Caraway and rye flavored miso paste. The tamari coming out of it is unbelievable.

[Anonymous No.15227123]

Not washing your vegetables saves time

[Anonymous No.15227190]

>>15226885
we always cook rice with beef or chicken stock, dunno why indians and east asians haven't had that figured out

[Anonymous No.15227210]

>>15227190
Too much calories.

[Anonymous No.15227218]

>>15227210

[Anonymous No.15227246]

>>15226885
I replace the salt in pancake batter with my semen.

[Anonymous No.15227315]

>>15227190
That's an interesting question actually. Maybe because a lot of indian cuisine is vegetarian, stock goes bad too fast especially unrefrigerated?
I like using homemade stock as well, but it's too precious to use in rice most of the time. Thats why I like to just use the gelatine.

[Anonymous No.15227330]

>>15226885
sometimes when I'm really hungover I'll microwave bacon

[Anonymous No.15227358]

I know some Italians tend to sperg out if the dishes aren't kept traditional but I always add soy sauce to my pasta sauce in pasta dishes. It adds a nice savoury, umami flavour that works really well with the pasta.

I go a step further with Lasagna and add soy sauce and a little bit of miso paste.

[Anonymous No.15227398]

>>15227358
I do the same. Usually 2:1 white to red miso. I recently got this stuff, calatura di alici and it does the same thing, but stays traditional and is better than any asian umami booster imo. Stanky af, but it goes away with cooking and doesnt really taste fishy at all.

[Anonymous No.15227404]

>>15227398
Better for italian food I mean..

[Anonymous No.15227411]

>>15227123
If you don't wash your vegetables, then you're eating the toxicants from the chemical/pesticide spray, anon.. that shit is cancerous.

[Anonymous No.15227809]

>>15227411
Or decayed shit from organic...

[Anonymous No.15227821]

>>15227358
upgrade to oyster sauce, especially if you're making something like lemon shrimp pasta
shit fucks

[Anonymous No.15227825]

>>15227411
Washing it helps, but it's sitting in that shit. It's absorbing that shit. It's marinating in that shit. Not much we can do about that/

[Anonymous No.15227833]

>>15227190
>dunno why indians and east asians haven't had that figured out
It's called congee/jook.

[Anonymous No.15227834]

Cottage cheese inbetween grilled cheese sandwich.

Store bought "guacamole" in pasta with shredded cheese.

Coconut fat in black coffee.

[Anonymous No.15227844]

>>15227821
I like making a spin on pasta aglio olio by replacing the parsley with a bit of dry rosemary and a splash of oyster sauce.

[Anonymous No.15227875]

I can't do a "normal" grilled cheese anymore, I always give it some sort of filler

Tuna, pepperoni (really any type of salami or ham), tomato, pulled pork, roast chicken. Even once sprinkled some parmesan cheese in the middle of the gouda/cheddar blend. Weirdest I've ever done was probably chunks of Oranges, it was surprisingly enjoyable.

I even did kimchi once, but that was fucking horrible

[Anonymous No.15227945]

>>15227875
I am a big fan of turkey and having a nice side station on the plate.
Grilled cheese With 2 slices Swiss and a little bit of thick shred cheddar and 3 slices of mesquite turkey.
On the plate goes a dollop of sweet mustard, 6 or 7 grape tomatoes, handful of Heb mesquite BBQ kettle chips, cowboy candy and a dill spear.

Sweet, sour, acid, fat, salt, spicy. It's all there. My mouth is watering.

[Anonymous No.15227966]

>>15226885
These days I always make my sauce in a pressure cooker first, then pass through food mill, then start cooking proper.

[Anonymous No.15228309]

>>15227966
The food mill is an unsung hero of kitchen gadgets if you arent too lazy to use one. Mashed potatoes made with a ricer are unparalleled in smoothness and the ricer doesnt break the cellular structure like a blender does, which makes gooey mash.

[Anonymous No.15228333]

You can make pizza in an electric frying pan.
>Heat pan
>cook pepperoni then set aside
>spread dough in pan
>sauce, top, put on lid until cheese melts; 5-10 minutes
>remove to paper towels, slice
>cook slices upside down a couple at a time until cheese is done
>use either spatula or fork to remove

[Anonymous No.15228350]

>>15227190
They just eat plain rice as a side just like germans eat plain boiled potatoes.

[Anonymous No.15230191]

>>15226885
spagetti with butter, a lot of blackpepper, a lot of salt, and a handful of sugar

[Anonymous No.15230211]

>>15228333
This sounds dangerously good
Check’d

[Anonymous No.15230327]

>>15226885
>Microwave a cup of shredded cheese
>eat it

This is a masterful tip anon, I hope you use it with care

[Anonymous No.15230446]

>>15226885
i make fried rice in a stainless steel pan

[Anonymous No.15230585]

>>15226885
Mirin in scrambled eggs