Flavor > Presentation.

And what is with you white people and the need for absolutely crisp vegetables. Its like anything on the plate must be absolutely green and fresh and picked straight from the plant, and we're not allowed to boil, season, or marinate them at all unless they're onions. Like you want all your greens to have a strong scent like cilantro, and you dont want some of that flavor infused into the rest of the sauces and meat instead.

-for better tasting pasta, do not salt water until it comes up and reaches full boil

-when peeling spicy peppers, do not forget to wear the gloves

-a couple of drops of worcestershire sauce can liven up any dull recipe

A Quick way to make a boiled egg is to just stick it in the microwave for 3 minutes. No water needed.

>>1137011
eat with your eyes first, bro.

lrn2cook

add a few drops of green food coloring for a fun twist on classic mac & cheese.

XD

Add a few extra lemons and some more sugar and water for a larger container of lemonade!

Do not thaw frozen meat on the counter. Undesirable bacteria can multiply rapidly and lead to food poisoning.

>a tablespoon or two of baking powder to boiling vegetables will help keep attractive green colour

Then you realise salt does the exact same fucking thing.

Chicken is best served pink

Boil your spaghetti in milk with a squeeze of lemon juice for a more authentic taste and texture

In canada milk comes in bags

Prepare Easy Mac with milk instead of water. Microwave in 15-20 second bursts for the second minute to prevent boiling over.

It will be much richer and better tasting.

To make quick ice cream, mix 3 pints of milk with 200g treacle and 50g salt. Freeze for at least 4 hours. Make the most delicious, smooth, soft ice cream you can imagine

>>1137012
about the w. sauce.. that's because of the amount of salt in the sauce.

You could just as easily add salt to liven up flavor. Just don't overdue it.

>>1137005
It's baking SODA, not baking powder that's supposed to set the color. (Although baking powder does contain baking soda!)

I've tried and never noticed any difference in color. I just add a little salt to the water to bring out the flavor.

>>1137044
Worcestershire is a source of natural MSG

>>1137017
>>1137035
What the fuck is wrong with you guys?

Hint: any knife lasts for ages when honed frequently and sharpened properly.

>>1137035

Fuck yes. I pity the fool who cooks his chicken.

Salt turns into water if boiled long enough.

Hint: Rub a little oil in one hand before handling hot peppers with that hand, and wash the oil off after you've finished preparing the peppers.

>>1137017
yup a trick I learned culinary school. Put the whole egg(shell and all) in the center of the microwave on high for 5 minutes. serve on square plate

>>1137160
That's... an incredibly helpful hint that might just save me a lot of future pain. Thanks, anon!

>>1137161

I was sceptical, but I just tried this and the egg was perfect. Thanks!

Make cookies from peanut butter, sugar and eggs.
Bake in oven for 10-12 minutes.
Tastes good man.

>>1137186

Yup, I have been using this recipe for a couple of years now and am always amazed at how delicious the cookies are for such little effort

>>1137186
JESUS CHRIST MY OVEN

FUCK YOU MAN

>>1137186
hey, if your cookies ever get dry, reinvigorate them by storing them with some bread.

when using tomato paste always make a well in the middle of your pan/pot and cook it off for a couple seconds on a high heat to rid it off its tarteness before incorpirating it into your dish

>>1137224

Take this one step further when making a sauce, soup or stock and cook the paste over high heat until it turns a dark red color, indicating it has begun to caramelize. Some will stick to the pan and it will look like you've made a mess, but simply deglaze the pan afterwards with cooking liquid of your choice and continue with your sauce.

The resulting flavor will be much more intense and less raw. This is a particularly good method when making a rich meat sauce.

>>1137061
>Worcestershire is a source of natural MSG
Actually wheat is the only natural thing containing MSG

>>1137224
Adding a pinch or two of sugar/drops of honey does this much more effectively.

>>1137235

facepalm.jpg

>>1137229
Whenever I make beef stock, I roast the bones for about 3 hours. For the last hour, I take the bones out and smear them with tomato paste. The caramelized paste adds very complex flavors to the finished stock.

Then while the water and bones are waiting to come to simmer, I roast the mirepoix in the same pan. Then I deglaze the pan with red wine after adding the veg to the stock.

-water comes to boil faster if you add salt in it.

>>1137269

Coffee (and tea!) should not be made with boiling water. You want water that is slightly cooler to avoid the bitter flavors to prevail.

if you rub butter on your eyes before cutting onions you will not cry

Add salt to your coffee to reinvigorate your boiling vegetables.

add a little chicory to your coffee to make it taste richer

A mouthful of epoxy will help you lose weight fast.

Hint: hot buttered rum is a tasty treat on a cold winter's day.

for a special treat add pineapple to your jello before it sets

salt is the strongest metal known to man

Hint: Put sugar on/in everything.

dont boil blanch and shock you fucking faggot

when making ice cream salt both the ice and the cream to get it to freeze

Hint: Cooking your foods removes nutrients. Eat everything raw.

Put one raw egg in your spaghetti sauce and mix like a crazy person.

>>1137017
>>1137035
>>1137154
>>1137186
Trolling hard. This is for you guys

>>1137017

This sounds like complete bullshit

brb 3 minutes, trying.

>>1137575

Hint: When you say "pepper" you generally mean stuff like black pepper or white pepper.

One might use the term "pepper" to refer to that which should actually be known as "capsicum". This incorrect usage should be best avoided.

>>1137268
-salt is the miracle mineral

actually, this will make them blue because youre adding an alkali. salt and some acid will help keep them green. also not cooking the shit of them

>>1137005
Could you please elaborate?

http:// at . com/om -- ICARE. Do you?

be sure to get enough fire in your diet to avoid goiter

Always use a dry rub on hitchhikers. Marinades toughen the meat.

A clever way to store lettuce, cabbage and the like is to individually punch holes in the leaves and place them in a ringbinder in the fridge. File cos under 'C', iceberg under 'I' and so on. Simple!

When cooking spaghetti, tie all the ends together. That way you can eat it in one long suck, eliminating the drudgery of washing up knives and forks.

Make a tub of coleslaw last longer simply by grating a carrot, some cabbage and an onion and adding some mayonnaise.