Cooking Tips

[BrokenQuill92]

Ordering take out is a better idea than cooking hammered.

No drunk cooking 🥘 is the best! That’s when I break out the opera

[Athene]

Tips from the American South:


*However much butter a recipe calls for, double it. Then work from there, adding more if needed.

*If all else fails, try frying it. Doesn't matter what it is.

[BrianSoddingBoru4]

Ordering take out is a better idea than cooking hammered.

No drunk cooking 🥘 is the best! That’s when I break out the opera

Dishes I've created while cooking drunk:

-Peanut butter omelette.

-Sardine fudge.

-Corn flake salad with Italian dressing.

-Enamel steam.

Boru

[Chad32]

Tips from the American South:


*However much butter a recipe calls for, double it. Then work from there, adding more if needed.

*If all else fails, try frying it. Doesn't matter what it is.

In the south, you can fry anything. We have fried ice-cream. And yeah, you can't really have too much butter.

[EgoDeath]

I usually take chicken off the grill just before it reaches 165F, because by the time you put it under foil to rest, it will reach 165F. If you take it off at exactly 165 degrees, it will be slightly overcooked and tend to come out dry.

I also score chicken with the knife before marinating it; this simply makes the chicken look nicer when it's cooked and also let's the marinade get in all those nooks and crannies.

[Brian37]

This is NOT a recipe thread (not yet, at least : ), but a place to share cooking tips and tricks you've picked up along the way.  Here's a few:

-If you've batter-fired anything, don't drain it on paper towels. This traps the steam and runs the risk of making the bottom soggy.  Use a narrow gauge cooling rack or a sheet of slightly crumpled foil.

-Even if the recipe doesn't call for it, add a smidge of corn flour to any tempura batter. It makes the batter adhere to the food better.

-You can disinfect wooden cutting boards with white vinegar.  It's acidic enough to kill any lurking salmonella germs, and won't change the taste of the next thing you cut.

-Meat, veg and eggs should always be at room temperature before you start cooking them.

-Parchment paper is king.

Any others?

Boru

I am a lazy fuck, I order out.

If I cooked I could burn boiled water.

[The Valkyrie]

No drunk cooking 🥘 is the best! That’s when I break out the opera

Dishes I've created while cooking drunk:

-Peanut butter omelette.

-Sardine fudge.

-Corn flake salad with Italian dressing.

-Enamel steam.

Boru

I have never been drunk enough to make sardine anything.

[Little lunch]

Deglaze it with wine and if you've got fire, flip it all near the flame and you can burn out the alcoholic content.

Not to be a nudzh, but this bit's largely a myth.  It takes an awfully long time (in cooking terms) to burn off the alcohol.

Boru

Oh, I thought that was true. :-)
It looks good though.

[Pat Mustard]

No drunk cooking 🥘 is the best! That’s when I break out the opera

Dishes I've created while cooking drunk:

-Peanut butter omelette.

-Sardine fudge.

-Corn flake salad with Italian dressing.

-Enamel steam.

Boru

You forgot the meat pie floater.

[Gawdzilla Sama]

I have got to stop reading the thread title like I do.