/ck/ - Food & Cooking

[Anonymous No.20340716]

Post ingredients you literally always double or triple up on
>garlic
>parmesan
>worcestershire sauce

[Anonymous No.20341037]

>>20340716
Anchovies

[Anonymous No.20341038]

>>20340716
Salt

[Anonymous No.20341047]

Cum

[Anonymous No.20341054]

>>20340716
If they say use a clove of garlic, use half a head. Don't ever measure black pepper or smoked paprika (unless you don't want your cream-based soup to look red).

[Anonymous No.20341092]

if they say use one cum splurge, use 2

[Anonymous No.20341185]

>>20340716
Smoked paprika and nutmeg

[Anonymous No.20341206]

>>20340716
no it's pronounced Worcestershire

[Anonymous No.20341298]

>>20340716
Liquor

[Anonymous No.20341446]

>>20340716
Baking powder

[Anonymous No.20341463]

>>20340716
vanilla extract

[Anonymous No.20341477]

>>20340716
Salt.

[Anonymous No.20341486]

>>20340716
Extra large pizzas. One is never enough.

[Anonymous No.20341583]

>>20341054
>>20341185
If you use too much paprika it makes a sauce gritty. It takes multiple tablespoons to accomplish but it is possible.

[Anonymous No.20341591]

>>20340716
Cocoa powder
Green onions

[Anonymous No.20341605]

>>20340716
Butter
Heavy Cream
Liquid Smoke

[Anonymous No.20341952]

>>20340716
mustard
black pepper
lemon zest

[Anonymous No.20341955]

>>20340716
Horseradish

[Anonymous No.20341966]

>>20341591
Great mix, Dude.

[Anonymous No.20341970]

>>20341298
This anon gets it. But yeah, also garlic

[Anonymous No.20341976]

if y'all ain't sneezin it ain't seasoned

[Anonymous No.20341990]

>>20341463
I skip vanilla extract entirely. That stuff is cancer.

[Anonymous No.20342143]

>>20340716
>Oil
>ginger
>red crushed pepper
>shallots
>leeks/green onions
>bay leaf (sometimes 4x)
>anchovies

[Anonymous No.20342152]

>>20341990
I have a private source for fake vanilla

[Anonymous No.20342188]

>>20340716
Garlic, and it's more like 10x whatever the recipe requires, while also eating several cloves while I'm cooking. Then I can pretend that I'm single because I've got garlic breath that can strip paint.

[Anonymous No.20342210]

>>20342188
unfathomably based

[Anonymous No.20342222]

>>20340716
Extra sauce every time for fast food burgers.

[Anonymous No.20342223]

>>20340716
Every single spice in the recipe
If something says "teaspoon" then it's made for grandparents
How the fuck are you supposed to taste a fraction of a teaspoon of anything in a stew or a big skillet meal?

[Anonymous No.20342226]

The only spice I don't add more of is turmeric, because too much of it will ruin anything

[Anonymous No.20342235]

>>20340716
Paprika and bay leaves... and it still don't taste liek shit all.

[Anonymous No.20342251]

>>20340716
Onions or shallots.

[Anonymous No.20342619]

>>20342235
I once used 2 bayleafs instead of 1 and it overpowered the whole stew.

[Anonymous No.20342633]

>>20341446
Consider switching to an aluminum-free brand.

[Anonymous No.20343339]

>>20341206
Oh? How'd I pronounce it?

[Anonymous No.20343372]

>>20342619
This. Bay leaves taste of nothing proponents are retarded, put ten bay leaves in your dish and tell us how it goes.

[Anonymous No.20344247]

>>20340716
MSG

[Anonymous No.20344922]

>>20340716
I don't know if you consider this 'doubling' up on, but I put garlic into every single thing I make. It's healthy for you too. Also my favorite food is pizza so I don't mind it.

[Anonymous No.20345010]

>>20342223
Try using more than a teaspoon of five spice in anything.

[Anonymous No.20345013]

>>20340716
pepper

[Anonymous No.20345208]

>>20345013
I was trying to think of something and it was this. Also healthy for you. I use the medley version that has 4 or 5 different corns.

[Anonymous No.20346519]

Cheese - across the board with no exceptions to include bleu and gorgonzola

[Anonymous No.20346528]

>>20342633
Fuck off, sciencelet. Clabber Girl is the only kind I ever get consistent results with.

[Anonymous No.20346533]

>>20340716
You must smell horrible.

[Anonymous No.20347859]

>>20340716
based
also:
>pure vanilla extract
one drop? ah yes that must be a typo they meant half a bottle

[Anonymous No.20347864]

>>20346533
I smell good enough to have sex on the reg, so it must be something other than the garlic that's causing your problems.

[Anonymous No.20348362]

>>20340716
>black pepper
>rosemary
>paprika
>chives

[Anonymous No.20348367]

>>20347864
>>20342188
Good news and bad news garlic bros
>https://pubmed.ncbi.nlm.nih.gov/26551789/
Garlic is based and that's not why you can't get laid. If anything its helping

[Anonymous No.20348817]

>>20341047
Based coom lord.

[Anonymous No.20348844]

If you double Parmesan in a carbonara, you’ll wonder why the sauce is so dry. If you double garlic in hummus, it will be overpowering. Never double anything if you’re following a recipe.

[Anonymous No.20349808]

>>20348844
>making hummus
>follow the recipe
Tastes like bland thirdie bean paste
>making hummus
>double the garlic
Finally, some good fucking food

[Anonymous No.20351596]

>>20342152
awwwwwwwwww

[Anonymous No.20351700]

Whenever a recipe mentions using a clove of garlic I use the entire bulb.

[Anonymous No.20351704]

Ammonium chloride, its what gives very salty licorice its kick, don't eat too much though or your heart will explode

[Anonymous No.20351710]

>>20348844
>>20349808
>Never double anything if you’re following a recipe
It fine following a recipe to the letter if it's the very first time making it. If you can't work outside the recipe then you simply can't cook.
There's a reason most ancient and medieval recipes were basically "Here's a bunch of ingredients. Figure it out and go to town like the first crusade on Acre".

[Anonymous No.20351732]

>>20341054
I genuinely never measure when using spices. I just know what looks good based on past meals.

[Anonymous No.20351788]

>>20341054
>>20351732
I see we got some real chefs in this thread.

[Anonymous No.20351810]

>>20340716
garlic
onion
salt
pepper
most spices barring a few specifics, like nutmeg/clove/cinnamon, too much of that can really fuck a dish

[Anonymous No.20351816]

>>20351710
agreed. its also how the chinks cook and why they dont really have much resources for recipes. in my research on chink cooking, most of their food is very samey, just some parts of china prefer spice, others salt, etc (same can be said for lots of the world to be fair)

[AnavarGuy !pPwhJ786us No.20351832]

>>20340716
Baking powder
For some reason Japanese baking powder is weak af. I've just switched to using soda in most cakes.