TOP SECRET! TOP SECRET! TOP SECRET! TOP SECRET! TOP SECRET! TOP SECRET!

[Anonymous No.7625408]

Your best cooking secrets;

>for perfect mushroom sauce, roast thinly sliced mushrooms dry in a buttered pan (just enough so they don' t stick) until they release their water, then add flour to soak it all up, then butter to form a blonde roux strongly imbued with mushrooms. add cream and stock @ 1:2 which should be almost freezing and reduce until au sec on low heat to avoid curdling the cream.
>for perfect chicken, sear tenders/breast/thighs in clarified butter, butterfly and sear the inside, batonnet and sear on high heat with roasted black pepper garlic.
>for perfect eggs, grease pan liberally, crack 3 eggs and allow the white to set, pop the yolks and mix with any remaining white, top with course black pepper, course sea salt, and sriracha. turn the heat up to max, Flip and sear just long enough to set the top without cooking the yolk through.
>for perfect garlic, roast cloves of garlic whole, rough chop and add pepper, roast again, chop fine and add clarified butter, roast once more. Melt butter and add to jar 1/4 the way up, add roasted garlic while butter is still hot and allow to cool before use.

[Anonymous No.7625569]

Top secret is

Dont microwave

[Anonymous No.7625577]

>>7625408
Confused by your garlic. Are you making a jar of garlic butter?

[Anonymous No.7625616]

>>7625577
nah its mostly garlic, the butter just keeps it airtight.

[Anonymous No.7625628]

I put ketchup in my chili

[Anonymous No.7625645]

Many kitchen tools are worth their price tag many times over in money saved.

Rice Makers are particularly valuable, Steam fish over rice and you've made a dirt cheap dish that tastes, quite delish.

[Anonymous No.7625650]

>>7625645
indeed. I seldom use mine for rice, usually veggies and fish soup.

[Anonymous No.7625688]

>>7625408
water and sugar

[Anonymous No.7626162]

>that egg recipe
Fuckin dropt m8

[Anonymous No.7626169]

>>7625645
Agreed. A toaster oven is worth it's weight in gold and can pull off almost anything your conventional oven can if you're only serving 1-2.

[Anonymous No.7626171]

>reduce until au sec
>reduce until until dry

Fucking fag

[Anonymous No.7626192]

>>7625408
>top secret
https://www.youtube.com/watch?v=TxsffsSyFaM

[Sage No.7626696]

>>7625616
Wat do u do with it

[Anonymous No.7626728]

>>7626696
I put it in my ass, garlic is full of antioxidants which are absorbed better through the rectum. The butter just helps it slide in more easily.

[Anonymous No.7626839]

>>7626696
Use it in anything that calls for garlic really, with the butter already there it is also pretty convenient for making some tasty sauces.

[Anonymous No.7626842]

Egg recipe
1/5

[Anonymous No.7626845]

>>7626842
2/5

[Anonymous No.7626848]

>>7626845
3/5

[Anonymous No.7626850]

>>7626848
4/5

[Anonymous No.7626857]

>>7626850
5/5 egg with mushroom sauce on top, next recipe is mushroom sauce :D

[Anonymous No.7626861]

>>7626857
Mushroom sauce 1/5

[Anonymous No.7626864]

>>7626861
2/5

[Anonymous No.7626867]

>>7626857
Looks tasty, keep it up!

[Anonymous No.7626868]

>>7626842
>>7626845
>>7626848
>>7626850
>>7626857
>>7626861
>>7626864
>implying I would even use a b8 image

[Anonymous No.7626872]

>>7626864
3/5

[Anonymous No.7626876]

>>7626872
4/5

[Anonymous No.7626879]

>>7626876
5/5
Mushroom sauce at au sec, just moments before being put on my eggs.

[Anonymous No.7626884]

>>7626867
Glad you like it! Try them out I'm trying to put together a cooking web series and trying to find the best format.

[Anonymous No.7626937]

>>7626872

What do you add here?

[Anonymous No.7626943]

>>7626937

It's either milk half/half or cream.

[Anonymous No.7626949]

>>7626943

Yeah I was going to say... it wasn't exactly following the recipe listed in the OP.

[Anonymous No.7627015]

>>7626937
1:2 cream and stock.

[Anonymous No.7627018]

>>7626937
Also I forgot to take a picture of me making the roux, don't forget that or it will just be watery.

[Anonymous No.7627036]

Use original flavor coffee powder coffee creamer and water instead of milk for cooking.

About 2-3 spoon fulls per cup of water.

[Anonymous No.7627047]

>>7626857
With this damn picture, I feel really hungry
Thanks Anonymous man xD

[Anonymous No.7627414]

I don't know how many people know about it, but to me, vinegar is like a second salt. Any time any of my sauces or anything I make is bland, I put vinegar in and it all suddenly comes to life. I have no fucking clue how it works, but there you go.

[Anonymous No.7627440]

I use Contadina because of I trust its high salt content

[Anonymous No.7627665]

>>7625408
egg recipe is a bit shit to be honest

[Anonymous No.7627691]

>>7625408
It's not a secret, but I implore everyone I know to brine their skinless boneless chicken
Not everyone is into it, I even had one chick I know say that it would probably taste awful because her mom fucked up a brined beef recipe
As if your mom couldn't have possibly fucked up

[Anonymous No.7628077]

>>7625645
>>7625650
Can you guys elaborate on using your rice cooker to do things other than cook rice? I only used mine for something other than rice once and it didn't turn out:

>steam broccoli 8 min in pot
>bright green, still crunchy everytime
>steam broccoli in rice cooker, 8 min as rice is finishing
>soggy and brown colored

[Anonymous No.7628102]

>>7627665
I like it, I didn't say it had to be amazing or everyone had to like it. That is how I like my eggs, and that is how I'm gonna make them whenever I want eggs.

[Anonymous No.7628118]

>>7628077

Rice cookers are sealed environments. It's not quite a pressure cook, but try a shorter steaming time.

[Anonymous No.7628133]

>>7628102
It's shit.

[Anonymous No.7628256]

>>7626169
This.

I haven't been able to afford nice apartments/houses where I live, and every one I've been in has a broken oven/no oven. I saved up for a decent toaster oven since there's just me and my roommate, and I've been able to bake everything I normally would.

It fits pies, cookies take longer since I can only fit 4-6 at a time, casseroles, pretty much anything. It bakes a little unevenly so sometimes you need to make adjustments but overall it was the best investment I've made.

[Anonymous No.7628598]

>>7626879

nice. I usually do mine as a slow cook with garlic and butter in a covered pan, no extra liquid. 45 minutes and then I add milk and make the sauce, eat on toast

[Anonymous No.7628616]

>>7628256
This again.

If you're living solo or duo, there aren't a lot of things a quality toaster oven can't do. A really nice 4 or even 6 slice toaster oven is worth it's weight in gold.

[Anonymous No.7629779]

>>7628133
Oh so you made it? And tried it?

[Anonymous No.7631101]

>>7625408
None of this is really secret by any stretch of the imagination, but

>sub neufchatel for any recipe that calls for cream cheese as the two taste exactly the same, have the exact same consistency but neufchatel is cheaper and a quarter less fat.

>add 1/2 cup of chicken broth and ~1 tsp worcestershire sauce to cheddar roux to be used for mac & cheese

>feed the yeast with honey, rather than sugar and add a few pinches of garlic powder or garlic salt to the flour when making homemade pizza dough

[Anonymous No.7631107]

>>7625408
I steam my burger patties.

[Anonymous No.7631296]

>>7627691
What kind of concentration and for how long would you suggest, anon?

[Anonymous No.7631662]

Be sure to always clean your hot oil pans with cold water!

[Anonymous No.7631843]

>>7628118
Sealed except for the anal-gaping steam vent that all rice cookers have...

[Anonymous No.7631947]

>>7625408
PRO TIP: be a professional by using the metric system and cooking with ratios and percentages instead of adding a cup of this and a cup of that like some kind of a fucking flyover suburban white trash single mother who can't pronounce "mise en place". You too can into good culinary practice with the low price of a kitchen scale.

How to salt your food:
Sweet foods: 0.1% - 0.5% total salt by weight.
Savory foods: 1.0% - 1.5% total salt by weight.

How to adjust the richness of your food:
Basically everything you put in your mouth should have a minimum of 3% fat or it's going to suck.
For most foods 10% - 20% fat content is a good rule of thumb, assuming you only care about taste and not about maintaining your figure.

Everything with a lot of fat should also be accompanied with something acidic to cut through the richness, either by adding something like wine, vinegar or lemon juice into the food or serving it with something acidic on the side, like a pickle. Similarly, everything acidic should be balanced with something sweet, for example adding sugar into tomato sauce. Everything sweet benefits from a little salt. You can see it's basically rock paper scissors, and often a good meal contains all of the elements in a good balance - fat, acid, sugar and salt.

[Anonymous No.7632102]

Anybody have a secret way of cutting chicken so that when you bake it the bones aren't bloody. Sometimes I'll bake chicken for 1 hour at 400 and it'll still be bloody.

[Anonymous No.7632114]

>>7631662
Stop trolling dude everyone knows that direct flow of cold water makes the grease harder to clean, you have to shock it first by throwing in a handful of ice duh

[Anonymous No.7632142]

>>7632114
>>7631662
No you morons, you're supposed pour some bleach on the pan so it dissolves the fat, then a minute later add in some ammonia to neutralize the bleach so it doesn't hurt the metal. After that you can just continue with the usual practice of washing a pan: empty your lungs, get your face right down to the pan, inhale, wash the pan with detergent, rinse with water and dry. Great results every time.

[Anonymous No.7632155]

>>7625408
that mushroom sauce can be done easier with about the same taste, probably even better taste since you don't dilute the juice of the mushrooms with butter and stock

sauttee shrooms, add white pepper, salt, tarragon, a bit of flour, add cream, stir a bit until it thickens

voallah

[Anonymous No.7632157]

>>7632142
This guy gets it

[Anonymous No.7632204]

Use oil, anchovy, onion and garlic as a base for tomato sauce, it's tastes great and is a substitute for salt. Just leave it simmer till the anchovy dissolves.

[Anonymous No.7632942]

>>7625569
Liar, a microwave is the perfect way to remove moisture from root vegetables before a proper roasting.

[Anonymous No.7632977]

I like to literally greasy my pan with butter when it's still cold.
Put it on the heat, crack eggs into it carefully and just cook it on low till the whites are set.


Also, I never add a rouc or flour when making mushroom sauce, it still thickens on its own.

Saute mushrooms in generous amount of butter, add some parsley and chives, add a bit of stock and cream. Simmer till thick. Add some more fresh herbs. Lots of black pepper and some salt. Done.

[Anonymous No.7632994]

>>7632977
Fuck, I meant roux.