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User Online Had To Find Out “Is There A Food You Intentionally Cook ‘Wrong’?”, And 30 Folks Delivered
There are people who love to cook and who find that the best way to make themselves a delicious meal is by following a recipe. And there are those who like to improvise with what they have and what they know. A lot of things can happen during the cooking process and it might seem that the dish is ruined, when in fact, a little mistake just made things better. Having this in mind, Reddit user @ThymeandGarlic decided to ask others what is that one dish they cook “wrong” on purpose because it tastes so much better. The question that received more than 8K upvotes was answered by many cooking enthusiasts who revealed their little secrets that make their food taste better.
Some users revealed that they prefer over-cooked meals while others don’t bother waiting until they are fully cooked. Other members revealed that they like rich tastes so they don’t limit themselves when it comes to putting sauce or gravy on their food. Which food do you intentionally cook “wrong”? Share your thoughts and experiences in the comment section down below!
More Info: Reddit
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#1
"Add one clove of garlic."
Oh, bless your sweet soul. It's like those recipes from the fifties that suggested a few grains of cayenne added to an entire pot of food. I don't get out of bed for less that 4 cloves of garlic.
Flying Captain 3 years ago
On garlic/cheese and "is there anything you intentionally cook wrong?" my take is "nah, you were wrong from the start with one clove. Here, lemme fix it for you."
Peej Maybe 3 years ago
I am constantly told off for doing this at home. Boo hiss. I want all the garlic in there. ALL THE GARLIC!
Touch Connors 3 years ago
16yo me cooking for my GF and thought bulb and clove were the same thing. It was so very garlicy. *this is pre internet*
Reagan Maher 3 years ago
Yess, you can barely even taste the garlic if there are lots of other spices as well
RELATED:
#2
Hella. Vanilla. Never measure it. Just hella vanilla.
Kookamunga 3 years ago
Add a couple of drops of vanilla to your pancake batter. Thank me later.
AzKhaleesi 3 years ago
You think that's good? Put some Tequila Rose in strawberry muffin mix, thank ME later ;)
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Monkey Spunk 3 years ago
If that bottle above is "pure natural vanilla" it's worth a hell of a lot.
Marcellus II 3 years ago
Fact that it's not, like, a vanilla pod but a bottle makes it far less so...
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Paula Marowsky 3 years ago (edited)
Smells all right... I just can't stand the artifical flavor. Yikes
Load More Replies... Reagan Maher 3 years ago
I don't think I've ever measured vanilla , couple slpashes is always good
Bob Belcher 3 years ago
Exactly! 1 teaspoon my ass. When I make pancakes I use like 2 tablespoons and a lot of cinnamon and a little all spice. Taste so damn good.
Peej Maybe 3 years ago
Agree with this, unless it's the fake stuff they extract from beaver butts
jon beatty 3 years ago
When I make French toast, I like to make scrambled eggs or cheese omelettes with the left over batter
#3
I know it's traditional to cook quesadillas in a dry skillet, but if you butter them first, the flavor is really quite good.
Reagan Maher 3 years ago
I think it makes them crispy without burning them to much or completely melting the cheese all over
Paola Martz 3 years ago
In Mexico is quite common to cook quesadillas in an oiled comal/pan, so, you're doing it right ;)
Xandros Raygoza 3 years ago
Depends on what part of Mexico tho, there's places where the quesadilla doesn't even have cheese xD
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Pungent Sauce 3 years ago
No place I’ve ever worked has done them “dry”, there’s -always- butter or oil involved.
The Penguin Bandit 3 years ago
You're NOT supposed to butter them??!? I don't want to live on this planet anymore.
Valerie Dunham 3 years ago
Hahaha, butter and garlic 🧄 are in their OWN food group 😂😊😍
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GoddessOdd 3 years ago
My friend's Mexican mama used to butter tortillas very lightly before frying them, and they were delicious. I don't know if that is common in Mexico, or just their particular family way.
Scorpio Karpus Cuore 3 years ago
It's common when using wheat tortillas, but not with original tortillas. Greetings from México
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EmotionalSupportDumpster 3 years ago
I'm not generally a fan of mustard, so I'm not even sure how I discovered this (mtl drunk and low on ingredients): mix a little mustard in the skillet with the melted butter and fry up a simple cheese quesadilla. It's so incredibly good. Even better if you have some onion and tomato for the inside and add a little garlic to the butter/mustard mix.
Ashley Shaffer 3 years ago
Wait what. I thought you were supposed to put butter. Oh well. It's good
#4
I drain the water out of my ramen and eat it like a pasta rather than a soup. My girlfriend makes fun of me for my "dry ramen" but I cant eat it any other way
Pezor Zass 3 years ago
had a gf who cooked and drained the noodles, then added a spoonful of butter with the spice pack. salty af, but i can't say it wasn't tasty.
Tuna Fish 3 years ago
I cook the noodles with the spice pack, drain the noodles, and then add butter (salted). I also put the fried egg on top when my honey is home to cook it ( I suck at fried eggs.) MMMMMMMM noodles.
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Mermaid Elle-Jaye 3 years ago
Raised by Asians and they do it both ways too, depending on the dish, but dry ramen is a thing
Karis Ravenhill 3 years ago
I totally understand! If i got the british Pot Noodle or Super Noodles, i'd add just enough water to make the noodles wet and cooked, then pour in the spice packet. The spice would stick to the noodles making them dry and spicy. I don't like the 'soupy' version of stuff either, can't bring myself to eat real Japanese ramen or some Pho, just too 'wet'.
Khavrinen 3 years ago
I don't drain the noodles, I just start with less water in the first place, so that by the time it's finished in the microwave, nearly all of it has either been absorbed by the noodles or evaporated. Saves a step. Also, I'm one of those blasphemers who breaks up the noodles before cooking, because I seriously dislike how slurping them up flings broth all over the place. ( Same with spaghetti/sauce. )
Who Panda 420 3 years ago
I had a bf that would add enough water to boil it out then (chic ramen) he'd crack in an egg, add parmesan and it was actually good
Ann Coffman 3 years ago
Yum, a very softly poached egg, that's the ticket!
Load More Replies... GoddessOdd 3 years ago
I cook mine in a little water added to a can of stewed tomatoes mixed with the seasoning packet.
Huddo's sister 3 years ago
That's a good idea. I've been wondering how to bulk up my noodles, now that I can't eat the flavour sachets or veg.
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#5
I was drunk one night making tacos and halfway through realized we had no tortillas... so I changed it to sloppy joes, but already had put in the taco seasoning. We liked it so much that we make "Taco Joes" as a regular thing now.
Tammilee Truitt 3 years ago
Depends on if you're drinking or not, I guess lol.
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Izzy Curer 3 years ago
Sloppy joe meat is ground beef that's sort of sweet and spicy, with the beef broken up in a sauce. You normally put it between hamburger buns and that's the sloppy joe. Taco beef (in the Us, because that's what they tell you to do on the packet) is normally just browned ground beef with chili powder, spices, and salt. They're pretty different. Once the guy realized no tortillas, he used the seasoned taco beef to make the sweet, syrupy sloppy joe meat. So, imagine sweet, salty, spicy, gooey meat between bread.
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Rench 3 years ago
I worked at a small taco restaurant many years ago. They had taco burgers on the menu.
Rose Romano 3 years ago
If people got over the idea that what they like is good and what they don't like is bad, the world would be a better place.
Mimi M 3 years ago
I make a bean-less chili that is basically ground beef with chili-type seasonings. It's delicious.
Huddo's sister 3 years ago
Sounds good. I can't eat beans anymore and I really miss chilli con carn. I might try it without the beans, or replace them with chickpeas.
Load More Replies... Tammilee Truitt 3 years ago
Taco Bell used to have "Bell Burgers". Taco Casa still has 'em. Fantastic sandwich.
Walking On Sunshine 3 years ago
They used to have those at Taco Bell in the 80s. They were called the Bell Beefer. I miss them so much.
LynzCatastrophe 3 years ago
How do drunk people cook? The most I'm capable of doing is taking food from the fridge and eating it as I found it
#6
I prefer dry cereal.
Who Panda 420 3 years ago
Dry cereal with a cup of milk to wash it down. Then the cereal stayed crunchy. I like raisin bran
Mermaid Elle-Jaye 3 years ago
Was about to agree all the way until I saw the cereal choice 😆 you’re either brave or a seasoned stoner I tip my hat too
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LynzCatastrophe 3 years ago
I've convinced myself it's better than chips. Don't tell me otherwise.
Jenny Gordon 3 years ago
My 12 year old son will ONLY eat his cereal dry! Every morning, a bowl of dry cheerios! If I suggest putting milk in it, he looks at me like I'm the anti-Christ!
Patti Vance 3 years ago
never had dry cereal until i became lactose intolerant. now, cocoa puffs with a cuppa is great
Jennifer Norton 3 years ago
my youngest will only eat cereal dry. I don't get it but whatever floats her boat, ya know!
Ringa Wesley 3 years ago
i used to get RELENTLESSLY made fun of for eating cereal dry, who tf cares how i eat it?
#7
I love burning vegetables a little bit when I roast them. Not until they’re blackened or charcoaly, just past the point where their natural color disappears. I’ve been doing it a lot with zucchini lately and it’s magical.
Bob Belcher 3 years ago
Yes!! I'll half the Brussels sprout, toss in olive oil and add sea salt to it. Then put on a baking sheet in the over at 350 for 30 minutes. Always so crispy. You can do the same thing with kale and broccoli.
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Łukasz Markuszewski 3 years ago
This is actually very pro. Vegs, when burnt a little, add a lot of flavour to the dish. When cooking veggie gulash always burn both veggies and mushrooms a bit.
Jo Johannsen 3 years ago
One of my favorite meals, but hard to get a really nice variety when cooking for one.
Cathy Marcelo 3 years ago
Yes, there is a distinct flavor when roasting them, the burn is essential!!
#8
I like my salmon overdone on the edges... nice and crispy but not dry as a bone on the inside. It’s a fine art haha
Pezor Zass 3 years ago
just have to cook it at a high enough temp. i like salmon and tuna crispy outside and near raw inside
Jef Bateman 3 years ago
Exactly. Crisp on the outside does not mean overdone.
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Mimi M 3 years ago
I cook salmon in the microwave. Two ways: Either with butter and lemon (and then serve with homemade tartar sauce), or cooked smothered in ginger/soy/sesame dressing and fresh lemon juice. Gotta cut it up or score it well so that it cooks evenly. And cover tightly. No more than 2-3 minutes.
Romain Dranreb 3 years ago
This needs upvotes. Microwaves basically fry the salmon in its own fat. A-f*cking-mazing.
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Karis Ravenhill 3 years ago
I double cook salmon. When raw soak it in lemon juice, the acid 'cooks' the fish. Then cook it in a frying pan or oven. Double whammy that biatch.
Patti Vance 3 years ago
when it comes to fish it is most definitely a fine are to get it crispy on the outside and moist on the inside. my achilles culinary heel is pork chops. no matter how careful i am it seems that the end result could be used to resole my shoes. the crazy part is that i am jewish and never cooked pork until i was married (for my hubby only). now that i am divorced, no worries
#9
I actually really like instant mashed potatoes. I can make some really good dishes with potatoes from scratch, but that cheap instant stuff is like crack to me.
Reagan Maher 3 years ago
My family always buys the best instant mashed potatoes from Costco. Add a little butter and some herbs😗🤌
Rebekah Krause 3 years ago
Costco does have amazing instant potatoes! Are you talking about the ones in the individual packets? Call something like Idaho gold instant potatoes (wish I could remember the exact name) My mom first made those for a family dinner years ago and I couldn’t believe they were instead. They are a long way from the gross boxed ones you get at the grocery store. I cannot believe they aren’t fresh! So potato-y! We just got a cost commercial this month that I have to remember to pick some of those up! Thanks for the reminder!
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Who Panda 420 3 years ago
I put in extra butter salt and Parmesan cheese. I can have just that as a meal. Course I grew up poor and sometimes you have to be creative you should see what I can do with Ramen noodles.
Mary Rose Kent 3 years ago
Right before my parents declared bankruptcy and we lost our home, we were surviving on beans: a big pot of navy beans, followed by a big pot of pinto beans, followed by a big pot of white beans. If we were really lucky, my mother would be able to wrangle a few big bones with a little meat left on them.
Load More Replies... Karis Ravenhill 3 years ago
I'd never seen instant potatoes until I moved to USA. Tried once, spat out some kind of gelatinous potato-jiz* and used my nails to scrape it off my tongue. Tasted like that glue paste they give small kids to use for arts and crafts.
Who Panda 420 3 years ago
It's all in how you make it hun. Extra butter and salt. Cheese & herbs
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Jenny Gordon 3 years ago
ARGHGGHHHH!!!!!!!! I loathe instant mash! I treat mashed potatoes like an art form and have it down to perfection now, so the idea of that salty, powdery stuff just makes me irrationally angry. I get that finances play a huge part in our diet, I grew up poor and there was a lot of stuff that we couldn't afford food wise when I was young so I don't want people to think I'm a snob or anything, far from it! My mum was very clever at making a tin of corned beef feed 2 adults and 4 kids. She'd make a stew out of it and we'd have it with bread and butter to bulk it out!
Lillukka79 3 years ago
Amen! Potatoes are cheaper than the instant wallpaper glue. Yes it takes a bit of effort, but the end result makes it worth it.
Load More Replies... GoddessOdd 3 years ago
I think it depends on the brand. I use instant mashed potato flakes to thicken soup sometimes, but they often have a weird processed taste. A former boyfriend LOVED them, because that's all his mom ever made. Nothing else tasted "real' to him.
Rose Romano 3 years ago
There you go. It's mostly what you're used to. The food we grew up with tastes like home to us. Even if we had a crappy childhood, we like the taste of home.
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#10
Mushy cereal and melting ice cream. Just leave it on the counter for like 10 mins.
Jennie Pants 3 years ago
Incorrect! Form a ball of vanilla ice cream. Roll it in crushed corn flakes and cinnamon. Put it back in the freezer til it gets hard. When you remove it, drizzle with honey and maraschino cherries. Voila! White trash fried ice cream.
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Darcy Marie 3 years ago
I actually microwave my ice cream for 15 seconds to get it soft. Not super melty but soft. And then sometimes add a tiny splash of milk and mix it.
#11
I make "baked potatoes" in the microwave.
Paul C. 3 years ago
Rub oil into them, prick them, sprinkle with a little salt, microwave for about 9/10 mins, put them in the oven, 170 ish, for about 40 mins. Crispy outside, soft inside, lashings of butter.
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David Martin 3 years ago
Listen, if they didn't want us to bake potatoes in a microwave, there wouldn't be a designated "potato" button right there; Fight me, this is the hill I'm willing to die on ^_^
Leet_loves_space 3 years ago
baked potatoes in the microwave = quick but decent and cheap meal
GoddessOdd 3 years ago
For me it's all about the time needed. It's easier just to scrub and pop in the oven, but if I am in a rush, I microwave until soft and crisp the jackets up in the oven.
Karen Evans 3 years ago
I bake potatoes until soft in the microwave then put in the oven while cooking steaks. gives them the oven-baked flavor (pre-microwave era...lol)
Beeps 3 years ago (edited)
Did you even know that those f*****s can catch on fire? Commenting for a friend.
Panda-riffic 3 years ago
Anything can catch fire in a microwave if you set the timer too long and walk away from it.
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life is good 3 years ago
Cube potatoes. Add a bit of water and nuke for 10 minutes. Drain; dump into a cast iron skillet w/ olive oil, Italian seasoning, salt and SHAKE HARD to coat and "rumble" the edges. Roast @ 500° for another 10 minutes. Best. Homefries. Ever.
#12
I burn my grilled cheese sandwiches. I grew up with a mother who always burned them, so its become a comfort flavor for me.
Jo Johannsen 3 years ago
Not picked up from Mom. Cheddar on sourdough, put butter in pan, then add sandwich once butter melts. Turn heat down really low, set the timer for 10-15 minutes. If really well browned, pick up sandwich, add more butter and flip. Give the same amount of time to the second side. Solo crispy, and the cheese that oozes out and gets crispy...Mwah! Also, try tomato or V-8 juice as a side.
Wood Carver 3 years ago
A 30 minute grilled cheese is so amazingly extra I want to try it
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Brian Kirk 3 years ago
Just please do NOT smash the damn sandwich. Leave the bread as fluffy as possible.
Laura Probst 3 years ago
I cover the pan while my griddled cheese initially cooks to help the cheese melt. Then I uncover and cook each side long enough for the extruded cheese to brown and crisp up. Those lovely lacy edges it develops are just the best!
Jo Johannsen 3 years ago
There is one other version I love, ham and Swiss on rye. Same melt butter in pan technique.
Load More Replies... GoddessOdd 3 years ago
Lots of trends in this post seem to be from parents or grand parents who weren't necessarily the best cooks... we love what we grew up with.
Alana Voeks 3 years ago
You want extra cheese? Put Mexican blend in the pan, let it melt some, then put the sandwich in. Before you flip, add more cheese to the pan.
Krista 3 years ago
I do this with cheddar (parm too), and I just let the sandwich and cheese stay in the pan until the cheddar is almost burnt. Flip and repeat. I love super-crunchy cheddar.
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Rose Romano 3 years ago
Try making grilled cheese sandwiches with mozzarella. Not the dry sliced kind meant for sandwiches but the kind that comes in a lump in a plastic bag and is wet. Use olive oil and brown the bread as you like. I love it.
Nightshade1972 3 years ago
I like mine golden brown, my wife likes hers almost black. When I make them, I take mine off the fire first, then I leave hers on for a little bit longer.
Leslie Crittenden 3 years ago
The one in the pic is not burned. My daughter likes them that way.
#13
I prefer my bacon soft and chewy.
I consider it done when caramelization starts to occur on both sides.
Martin Kaine 3 years ago
I know it is crazy....hear me out....most cooked meat requires chewing and there may be a little crunch. Putting an overcooked piece of bacon in my mouth only to have it disintegrate on my tongue is just gods awful.
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Leodavinci 3 years ago
Ugh! Can't stand under cooked bacon. Might as well eat it raw. Has to be crispy... that's crispy, not crunchy. There's a big difference.
Jean Peterson 3 years ago
Yes, exactly! In the oven 18 minutes, that's it, perfect every time. No bacon dust, and no fat strings when you try to take a bite and your sandwich pulls apart because the bacon isn't cooked properly and the fat is still too chewy. Bacon should still be crispy and slightly chewy, but you should be able to bite through it in one bite, not gnaw on it like it's freaking jerky
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Quicksilver40 3 years ago
The People's Front of Judea will have a meeting on this soon.
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Leodavinci 3 years ago
I think most of the complaints here about "crispy" bacon are really about over cooked, hard as a rock, CRUNCHY bacon. Yeah... that's bad. As bad as soft, limpy-wimpy, under cooked bacon. Blleeaagh! I think the issue is that bacon is one of those things that has to be done just right (crispy, not crunchy) and that's actually hard to do. Maybe because bacon is very inconsistent in quality. Too much fat sometimes, at others, not enough. Makes eating out and getting a perfectly done BLT difficult because the bacon comes out either limp and chewy or hard as a rock. 3/4s of the time, I'd say I get a way less than perfect BLT.
WatermelonTheDutchie 3 years ago
i love when its kind of chewy but not fully yknow? but we use turkey bacon so it might be different lol
Annamagelic 3 years ago
We call it floppy bacon in my house. The kids and I like floppy bacon, my husband prefers crunchy bacon.
Dave T 3 years ago
We all call it floppy bacon, but everyone does it derisively.
Load More Replies... #14
I don’t cook my cookies. They never make it to the oven.
Karis Ravenhill 3 years ago
If they just vaccinated the chickens against salmonella like we do in the UK, the issue of eating cookie dough raw would not be a problem anymore.
HarriMissesScotland 3 years ago
Or, if I do bake them, I take them out when they are just warm. So soft and gooey.
Kori Chamberlain 3 years ago
When you realize you’re a thousand times more likely to get salmonella from peanut butter or lettuce then raw eggs. (At least in the US.)
GoddessOdd 3 years ago
I think this is dangerous, but I occasionally enjoy a pinch of raw dough. It's probably safer to buy "cookie dough" that is safe to eat raw... like the kind in cookie dough ice cream. Both raw eggs and flour can harbor salmonella.
Synlover Too 3 years ago
There are LOTS of recipes online for raw cookie dough & even raw cookie dough truffles! They are egg-free & the flour is heat treated by oven roasting it.
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Alya 3 years ago
I get sick from eating just about anything but I've never had an issue when eating raw cookie dough
Alya 3 years ago
Watch it have been that the amount of raw cookie dough I've eaten through my life is what triggered my chronic gastrointestinal issues lmao
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Sofia Gonzalez 3 years ago
I LOVE raw cookie dough but one of my friends (who is in high school) has NEVER had it!
snipergun 3 years ago (edited)
It's not gross, it's actually real good. Did you think about why Ben and Jerry's made ice-cream taste cookie dough? There's tiny chance of salmonella but that depends on ingredients and amount. I'd never eat all intentionally but God knows I would love to!
Load More Replies... Cathy Marcelo 3 years ago
Hahahaha!! I use to take Paxil, and could NOT get enough of the cookie dough!! Then chocolate bars too.....Glad I'm I'm not on that medicine anymore!
#15
i swear the veggies come out better in the oven if you dont turn them. Having one side really well done and the other not is the superior way to roast veg.
Pezor Zass 3 years ago
if you want them evenly done, yes, you should turn them because the side in contact with the pan will always caramelize more. what you yourself should do just depends on what you like, though.
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Rose Romano 3 years ago
I would never turn over all that, just on principle. I like to cook vegetables with olive oil instead of water. To me, it's got more taste that way.
Peter Buckley 3 years ago
Never turn them, I was a chef, never turned them, spooned the oil over them but never turned them.
Kate Jones 3 years ago
I like them a little burned on the edges. There's nothing tastier than a carrot with a little char on it at the bottom of a baked ham pan. Mmmm
Noah Jordan 3 years ago
Why aren't the carrots cut? No one wants a full length carrot on their plate.
life is good 3 years ago
I roast enough for one serving in a cast iron skillet w/ butter or olive oil.. I've never turned them as they come out caramelized on all sides.
#16
Extra lemon in my hollandaise.
Am I out of touch? No, it's the recipes that are wrong!
Amelia Williams 3 years ago
take it one step further and just put extra lemon in everything that uses it.
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Rose Romano 3 years ago
I like to drink lemon juice and water. No sugar, not lemonade. It really quenches a parched throat.
Zophra 3 years ago
Lemon in chicken soup... I just started doing this - how did I not know about this earlier?
Joel Hopkins 3 years ago
I think the recipe for hollandaise is more of a guideline than a rule.
Mary Rose Kent 3 years ago
Hollandaise should definitely be made by tasting it as you go along so that you get it to what you consider the perfect level of lemoniness!
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Samantha Melnychuk 3 years ago
I always use a whole lemon in my hollandaise, I'm not going to use the other half in my water. I also don't clarify my butter. Still tastes like hollandaise.
Nightshade1972 3 years ago
When we moved to the UK, I discovered a particular store's generic mayo has a pronounced lemon flavor, which I really like. I *can* get Hellmann's over here (which I used to buy in the US), but I prefer the grocery store generic because of the lemon flavor--and it's cheaper.
#17
Way too much black pepper in everything.
Libstak 3 years ago
No such thing as too much pepper. Whenever I order a sandwich and am asked if I want pepper I tell them to paint it black.
Your Bestie Dawn 3 years ago
Same. I love pepper on everything, ramen and Mac and cheese and eggs. Everything
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Walking On Sunshine 3 years ago
I always laugh because the pioneer woman is on the Food Network and she is from Oklahoma. Every time she has black pepper she says, "because Cowboys like black pepper!" And it's like no you idiot, everyone likes black pepper.
Deanna Crichley 3 years ago
My mom would always crab at me because my baked potato was making her sneeze.
Jo Johannsen 3 years ago
I always feel a bit guilty when the server offers the pepper grinder...cause I don't say when until their arm is getting tired.
Who Panda 420 3 years ago
Or the poor cheese grinder at an Italian restaurant
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Lindsey Leigh Phillips 3 years ago
I've dispensed with all pretense and now just deliver my pepper by way of a civil war black powder flask.
life is good 3 years ago
I recently discovered pepper gravy on biscuits. I feel like I've been lied to all my life!
Libstak 3 years ago
Black pepper steak and pepper gravy on biscuits would be heaven on a plate.
Load More Replies... GoddessOdd 3 years ago
Pepper is one of my favorite spices, but it needs to be the correct pepper for the job. Cracked peppercorns are great in pasta or salads, but not good in eggs. White pepper is better in light dishes appearance-wise.
#18
I like my pasta overdone. Like not mushy but definitely past al dente
GoddessOdd 3 years ago
This is far too common. I know a lot of people like mushy pasta, and I'll eat pasta in any form, but I prefer it with a little toothiness left in it.
Rose Romano 3 years ago
I can't stand overdone pasta. As soon as it gets soft enough to twirl around a fork, it's ready.
Drengr 3 years ago
I grew up only eating slimy mushy pasta and my parents never went to restaurants, so when i first made my own spaghetti I was dumbfounded. Same with steak; steak night was fancy, but the rubbery well done chuck steaks turned me off of beef for several years until I made my own steak.
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Jef Bateman 3 years ago
Overcooked pasta swallows the flavor of the sauce. Also, always salt the water.
Leslie Crittenden 3 years ago
No. Do not salt the water! Americans eat far too much salt. Perception of saltiness is based on how much salt you've had in the previous 24 hours. If you eat less salt for a few days, your perceptions will change, and the food you are used to now will taste too salty. The less salt you eat, the less you will want. Recently saw an article about professional chefs, names you would recognize, who cooked Italian food and real Italian grandmothers tasted it. People who live the Mediterranean diet because that's just how they eat in that area. And all of them said the chef's Italian food was too salty! Less salt, not more.
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#19
I grew up eating canned green beans. I don't like crunchy green beans, slow cooked is the best!
I love Southern Style green beans, of course.
GoddessOdd 3 years ago
I was raised in the south but by a Yankee mother. I can't do mushy green beans, but that is how most southern cooks do them... usually with fat back or some other meat in there. My friends grew up loving them, but I never learned to enjoy them that way.
Fiona Parky 3 years ago
I’m sorry but no. There’s a line and canned mushy beans is so far across it.
Karis Ravenhill 3 years ago
Agreed, vegetables are not supposed to be mushy, all the goodness has been cooked out of them. You're just ingesting fiber at that point.
Load More Replies... Cathy Marcelo 3 years ago
Try sauteed green beans with a little bacon and slivered almonds......
Leslie Crittenden 3 years ago (edited)
Soft green beans came from the home canning methods used, they had to be processed in a boiling water bath for three hours or more to kill botulism. It's no longer recommended to can beans that way, now a pressure canner is used. But people of my parent's generation, and some of mine, were used to eating them soft for that reason.
#20
Not actually cooking I guess...but stale marshmallows. Not rock hard, but that...crunchy-chewy stage? I will purposely leave the bag open in the pantry to get that treat.
kaycee14 3 years ago
My family does this with Marshmallow Peeps. My mom always liked them at the chewy stage, so would open the package the week before Easter. Now we all prefer them that way.
David Martin 3 years ago
I absolutely LOVE Peeps after the package is open to air for a few days, people have thought I was nuts for years now, so I'm glad to have found my tribe
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featherytoad 3 years ago
When I would roast them as a kid over a bon fire I would catch them on fire for a few seconds. That burnt flavor combined with the marshmallow gooeyness was heaen.
Jennifer Gruber 3 years ago
I am one of those who likes circus peanuts I mean banana flavored marshmallow. But stale ones are life changing.
Koralie kora-lee Palmer 3 years ago
I don't eat marshmallows anymore, but I would always open my peeps about a week before eating them!
A Strike 3 years ago
You can buy bags of marshmallow charms by the bulk by the pound from so many places online! Amazon sells it by the pound. There’s no cereal, just a massive bag of the little crunchy marshmallows that melt as soon as they hit your tongue.
I said this 3 years ago
Big Lots sells bags of them for $4.50. I like them, but actually got sick of them after a while.
Load More Replies... #21
Risotto. Julia Child puts it in the oven and it's never failed me. Every time I try to make it on the stove, it doesn't come out right. If it's good enough for Julia, it's good enough for me.
Monkey Spunk 3 years ago
Chefs pan on the stove every time, smoked haddock, peas, asparagus, broccoli, courgette and creme fraiche.
Viau Anna 3 years ago
Then it's not risotto. It's a rice dish, but not risotto.
Load More Replies... Peej Maybe 3 years ago
Start on the hob, finish in the oven (if you've got an oven-proof hob pan all the better). It helps the risotto to dry out a bit if it's got too much liquid in it too (unless you're one of those weirdos who likes eating plates of savoury rice pudding)
Cydney Golden 3 years ago
Oven baked risotto is so much easier and comes out delish every time!
GoddessOdd 3 years ago
Julia Child is a famous American cooking teacher, author, and one of the first women to have her own television cooking shows.
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#22
Way too much vinegar in everything. I would never serve my salad dressing to guests, but I definitely love that sour pucker.
Pezor Zass 3 years ago
i could do vinegar shots. I'm sure my teeth have suffered from my love of sour
Jods 3 years ago
I’m the same with lemons and lemon juice. Tooth enamel totally screwed. Dentist asked if I had or had had an eating disorder!
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Huddo's sister 3 years ago
Balsamic is amazing, I will add it to all sorts, including plain pasta.
Karis Ravenhill 3 years ago
As a kid my cravings found me standing in front of the kitchen cupboard, bottle of Sarason's Malt Vinegar held to my lips, gulping down the vinegar like it was coca cola. Any other vinegar freaks out there?
Auntriarch 3 years ago
My Nan's pickled onion vinegar - nectar. I also discovered how to make sauerkraut, and I love the liquid from that
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Jo Johannsen 3 years ago
YESSS! Coleslaw without vinegar is just chopped cabbage.
Load More Replies... Jo Johannsen 3 years ago
When I was a teenager, I had to make my own separate salad dressing: 1 part oil, 2-3 parts vinegar, and a bells lot of black pepper.
GoddessOdd 3 years ago
I drink vinegar and lemon juice in a large glass of ice water... very refreshing.
RoseAnne Hutchence 3 years ago
Mustard with pickle juice, or vinegar, makes a superior salad dressing!
#23
There’s one particular pasta dish from my childhood which isn’t properly nostalgic unless I put that s***ty pregrated Parmesan on it
May 3 years ago
I have nostalgic stuff like that too - like my mom used to make this really weird pizza with a saucemix from a packet - called oriental casserole. It's bizarre, but it tastes like childhood.
GoddessOdd 3 years ago
My childhood guilty pleasure is mac and cheese from a box... and yes, sometimes I need some good old kraft grated parm from the can.
Load More Replies... Peej Maybe 3 years ago
The stuff in the picture is not as bad as those horrible little cannisters of grated foot cheese that some folk think is parmesan.
Salty Wild Hair 3 years ago
That in the photo is not the type of pregrated parm they are talking about. The stuff comes in a container and looks like sawdust.
Michelle Nemec 3 years ago
That picture isn't even close to an accurate representation of fresh grated parmesan from the deli. I don't know what store they shop at but mine looks nothing like that! Hell, it's orange! Are they sure it's parmesan? I think they're wrong about the kind of cheese that is lol
#24
I know pink pork is safe, and I always temp my meats, but I like it above where most sites say it's "perfect."
Karis Ravenhill 3 years ago
Gregory House blew this one for me, the episode where the patient had loads of tapeworms in her system from eating undercooked pork. From that day on I overcook pork always.
Matthew Wilkins 3 years ago
You can get them from undercooked beef or raw fish also - just saying.
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Hugh Walter 3 years ago
I like all meat 'over' cooked, lamb knuckles, beef falling apart, chicken and pork BBQ'd to death, crispy burgers and sausages, pink meat is not right!
Jazmine Conway 3 years ago
I really just don't understand how people eat meat that raw
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Gladys Hayes Southerland 3 years ago
Grandma & mom scared me to death with stories of huge tapeworms soooo.... My pork has to done.
#25
I intentionally burn my rice. I think the crispy part is very tasty.
GoddessOdd 3 years ago
Tah-dig. Persian rice with crispy bottom. I LOVE this. My Iranian friend taught me how, and it's just delicious.
Joel Hopkins 3 years ago
Socorrat? ( I think that's the spelling? ) but that's the crispy bit of rice stuck to the bottom of the paella pan. So good.
AxleMunshine001 3 years ago
Spelling is: socarrat. You almost got it. It's a Valencian word meaning burnt. And you are right, in gatherings where there is a paella, people "fight" to get some it. So delicious.
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Chris Lieu 3 years ago
The stuff that sticks to the inside of rice pots actually have a name in most asian cultures and are a bit of a treat for the kids.
Cathy Marcelo 3 years ago
Make rice one night leave it overnight (or just the leftovers) in the am sprinkle some water and salt, then fry all in a hot, hot pan, fry some eggs and mix all together. Delicious!! .....Just a typical Asian breakfast, but didn't know what I was missing until I was 19! extra delicious if you sautee garlic and onion, add a bit of fish sauce, to taste...
Leslie Crittenden 3 years ago
Crispy rice is a real thing in some types of Asian cooking,I run across recipes for it regularly.
#26
When I cook Kraft dinner, which is rare now, I add way too much milk. I love it saucy!
KatHat 3 years ago
Has to be called "Kraft Dinner" in Canada because it doesn't contain enough actual cheese to have "cheese" legally in the name. Which doesn't make it bad; just an interesting fact.
Henry Crank 3 years ago
Trust me... There's a lot of us in the US (where this abomination came from) that feel the same way.
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Pezor Zass 3 years ago
my guess is that's it's a childhood nostalgia thing. i don't think too many adults would taste kraft dinner for the first time and think "hey, this is awesome!" but if it's something you grow up with, homemade macaroni and cheese will never have the same impact for you. it's just not the taste you are expecting and doesn't have the associations. I hate the stuff, myself, though i have had it as an ingredient in a casserole that was actually pretty good.
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Amy Stone-Chandler 3 years ago
Don't add milk at all! Just melted butter. Mix cheese in it then mix noodles. TRUST ME
Jennifer Norton 3 years ago
add the milk and the powder cheese but then throw in some grated cheese too. We always put in at least two different grated cheese. Makes it soooooooo good!
Haunting Spirit 3 years ago
Kraft dinner? Ohw wow, the sweet cuisine of the US amazes me every time. So outstanding.....
A Strike 3 years ago (edited)
Canada :) it’s an American product but calling it “Kraft dinner” is a Canadian thing
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Sea otter simone 3 years ago
i do too i like it when the noodles are only like, noodle-y and not too chewy or cheesy jus soaked in cheese sauce
Leesa DeAndrea 3 years ago
I add extra milk to Kraft mac & cheese too, maybe 1 to 2 tablespoons more. Otherwise it is not creamy enough.
#27
No but sometimes I prefer white wine with red meat.
AxleMunshine001 3 years ago
To be honest, there is a lot snobbery in the wold of wine. My advice is jus drink whatever wine you like with whatever meal. If you like it an enjoy, that is all that matters.
Naesil 3 years ago (edited)
There is lot of snobbery in the world of alcohol drinking in general, like people will consider some things as a sin, but the best advice I heard from some very knowledgeable whiskey guy (like the type of guy who teaches how to drink their hundreds of dollars per bottle whiskey kind of guy) that even if there is preferred way to get all the aromas etc from it, who gives a f**k how you enjoy your whiskey, if you like it with bucket of ice then so be it, its your drink.
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Edmond Woychowsky 3 years ago
As long as you're not a Bond villain, it's fine. If you are Bond villain, it's a tell.
Monkey Spunk 3 years ago
I don't like red unless it's really fresh and light so it's a given I'll have white with meat.
Mermaid Elle-Jaye 3 years ago (edited)
And wine tasting aside, some menus I would just make it up - the pairings - based on imagination and google 😂 rich people are fun in hospitality, they think we are low level uneducated idiots but yeah, enjoy your 200% mark up on a $10 bottle of wine 🍷 and 20$ cut of steak
GoddessOdd 3 years ago
I don't eat meat, but I prefer to drink red, so with my typically white wine type dishes, I drink a robust red.
GPZ 3 years ago
The red wine with red meat/white wine with lighter meat is an old concept but the basis of it is that the flavours should complement one another not overpower one another. The other aspect is that there are always new wine style in development. At the end of the day it's down to what you like.
#28
French fries... I like em soggy
Your Bestie Dawn 3 years ago (edited)
I feel like none of the restarunts make ‘em salty enough… also nice pfp 😂
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Kimi Tomminello 3 years ago
Add gravy 😉 it's heavenly!! Poutine is the best!!
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Lukas-not-Luca (he/him) 3 years ago
I like when it's crispy on the outside and soft on the inside
Viau Anna 3 years ago
I think most people on BP have no idea such fries can even exist, judging by their comments here...
Load More Replies... #29
Honestly? I like my chicken a little dry. Obviously not hard to swallow dry, but I don’t enjoy a really juicy chicken breast/tenderloin/etc.
Viau Anna 3 years ago
Depends on how the chicken is cooked. Can be juicy and fall off the bone.
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itzybitsy 1111 3 years ago
OH GOSH, YES. I always crave a good juicy/not that juicy piece of chicken…
GFSTaylor 3 years ago
I had a neighbour in the flat downstairs, who loved a fresh roast chicken. She would cook one for herself, or herself and just one friend, occasionally. She only liked the fresh, hot breast meat. She would give me the rest of the barely touched bird the next day. I would get several meals and treats for the cats from it. I miss her.
AxleMunshine001 3 years ago
What? Don't you like your chicken nice and pink? I certainly can't live without my salmonella!
Leslie Crittenden 3 years ago
Unfortunately it's very hard to find commercial chicken that hasn't been injected with a sodium and water liquid, at least in my area, so I don't like them juicy only because I know it's from the salt and water, not because it's naturally good.
Nancy Lynch 3 years ago
As a kid, we would have dry turkey on Thanksgiving. Nowadays, I can't eat it moist.
#30
My grandpa is a terrible cook so when he makes pancakes they’re always burned on the outside and basically raw batter on the inside, but they taste soo good like that. He always asks: how are they? are they fully cooked? and we all just say yes because we purposely want him to keep making them like that
Who Panda 420 3 years ago
It is. Liked it that way when I was younger though
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Poultry Geist 3 years ago
My grandpa use to make me “Mickey mouse “ pancakes when I was little!
Kayley Meredith 3 years ago
Extra thin batter, shallow fried in butter. Yum! They're crispy and delicious rather than thick and chokingly dense
pat hayes 3 years ago
for really thin pancakes, i have used club soda instead of milk for about 25yrs now...they are almost like crepes,oh, and i add vanilla syrup too.
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#31
I only ever fry gnocchi
Pezor Zass 3 years ago
i've never had gnocchi that i liked. I say that and people will tell me "oh, you've never had the gnocchi at xyz! they do it right and it's delicious!" so i go to xyz and it's gloppy, gluey, flavourless lumps. I accept the theoretical possibility that good gnocchi exists, but have never encountered it in person.
AxleMunshine001 3 years ago
Yep, me too. I boil the gnocchi in chicken stock for 3mns or until they start floating, and then I shallow fry them in olive oil until they take some nice colour. Sprinkle with parmesan and "presto!"
Peej Maybe 3 years ago
Gnocchi is some horrible stuff. I used to boil it (like pasta) until it floated and it was like eating slightly warm potatoey dough. Horrible stuff. Then I discovered soaking in boiling water for 2 mins before baking (along with a LOT of cheese and sun-dried tomatoes). Way better way to prepare the stuff.
Bettie-Jean Neal 3 years ago
My ex-husband (who is an exec chef) had a dish that the gnocchi was sautéed in duck fat. I forget what else was in the dish.
LynzCatastrophe 3 years ago
Wait.... this isn't normal? Because that's how I've been cooking gnocchi ever since I first discovered it.
Kristoffer Rahbek-Jensen 3 years ago
Yes, i fry it in the pan where i have fried my meat for taste. I do cook them first though
#32
"Cook until softened, not browned," nah I want that maillard reaction you do you.
Aunt E 3 years ago
Browning isn't overcooked. It's just more cooked than softened. Good cooks know this.
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#33
I bake drop biscuits a little too long as I like them extra crunchy.
M M 3 years ago
What do you eat with this biscuits? I've just checked the recipe for this and it's like bread with baking powder and a little more fat. But what goes with it?
GoddessOdd 3 years ago (edited)
Biscuits are described in the south as the food where flavorless (flour) meets flavorless (water) and becomes magic. There are all different kinds of biscuits, drop, rolled, flaky, etc. but they, with cornbread, are staples on the southern table. Lots of southern kids grew up eating ham on biscuits for breakfast, or sausage and gravy, or in my case, egg and cheese. Add honey, butter, jelly, syrup and you've got a delicious sweet treat, biscuits do everything.
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Peej Maybe 3 years ago
I am guessing these are like scones (in the UK) in which case slightly overcooking cheese scones is definitely better than eating 'em doughy
Victor Botha 3 years ago
Yes I think it's what we would call scones as well. South Africa here
Load More Replies... Huddo's sister 3 years ago
It is interesting to me when the same word is a very different in another state or country. In Australia drop biscuits are (cookie) dough dropped on the baking pan about a teaspoon size, then often pressed with a finger or spoon lightly and a dollop of jam on top.
Mer☕️🧭☕️ 3 years ago
YES!! IMO, the best biscuits are made with buttermilk and butter, brushed with salty butter or bacon grease, then baked until nicely browned on top so that they've got a nice, tasty crunch that holds up under gravy or runny egg yolk. Or just grab one and eat it as you go. Or all of that because you can't beat that lovely, tasty crunch!
#34
I love eating dry oats as a snack. Just put them in a cup and eat them with a spoon. My husband always asks if I would like a feed bag...haha!
The Penguin Bandit 3 years ago
If you think that's amazing, try that with a flavored instant oatmeal packet. Game changer.
Hugh Walter 3 years ago
We used to eat barley off the stalk, and if you can fight the urge to swallow, and keep adding a few grains, after about ten minutes you have biscuit'y chewing-gum, you can add to all afternoon!
Jennifer Norton 3 years ago
I mean.... I guess it's not different than eating nuts right. Those are pretty dry too.
xXCloudy_PuffXx 3 years ago
Just adding cold water in to those little paper packs of flavoured oatmeal is awesome imo
#35
Frozen waffles: I wait for them to cool off after toasting because I prefer the butter to stay unmelted. Then I just dip the butter side into syrup.
I said this 3 years ago
I used to eat toaster waffles with butter and cinnamon sugar; just like cinnamon roast, but with pools of melted butter in the little waffle squares. Yummy!!
#36
I like to make string cheese sandwiches, if that counts
Big Blue Cat 3 years ago
How do you use string cheese 'properly'? I love cheese but string cheese is something I've never tasted.
Metallicd3ath 3 years ago
Most people I know just peel layers/strings off of the stick and eat then that way. Personally I've never looked string cheese and I don't know why that's any different from regular cheese
Load More Replies... Leet_loves_space 3 years ago
wrapping the cheese sticks in a little ham slice then a little time heating to make cheese gooey is SOO good like this
AxleMunshine001 3 years ago
As long as you don't make anyone else eat that atrocity, you do you.
#37
I like thick pancakes with just a bit of gooey batter in the middle. Like a custard pancake.
Return of Saturn 3 years ago
Ok but this is like, my guilty pleasure. Pancake batter is just so good!
deathrose 3 years ago
Custard pancakes are made with custard powder btw not undercooked pancake batter
Load More Replies... #38
Summer sausage- I like it cooked in the microwave until crunchy
Brett Layton 3 years ago
But sumemr sausage is more along the lines of a lunchmeat akin to pepperoni
Load More Replies... Victor Botha 3 years ago
What is summer sausage. Is it made with beef or pork ot a mi of both types of meat. Serious question. Not familiar with a lot of American foods
Huddo's sister 3 years ago
That's what I was wondering. I looked it up and it is a cured sausage with a mix of meats usually. In Australia it is apparently similar to salami.
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#39
I much prefer burnt popcorn.
Ponda 3 years ago
When im high and half way through the bag without realizing it
Load More Replies... A Strike 3 years ago
My daughters are so strange with popcorn. The weirdos eat all the unpopped kernels at the bottom of the bag. They crunch them raw. Little idiots do this even after I yell at them about what it’s going to do to their teeth. No idea why they do this or where they got it from! College fund? More like inevitable dental emergency fund. :/
New Everywhere 3 years ago
The smell must be permanently etched in your nostrils. It lingers so hard.
Suzanne Clark 3 years ago
If you burn it in the microwave it stinks up the entire house or even worse, the entire office.
#40
Apparently everything because I don't use onion or garlic
KatHat 3 years ago
There's a type of eating issue where alliums (which include onions and garlic) make people feel very sick. It's all to do with how the food ferments in the gut and the list is interesting; stuff you might not think goes together at first glance. If anyone thinks this might be them, look up low FODMAP foods. I know two people who have to eat this way and there are a lot of foods they miss but they feel so much better.
Hannah Young 3 years ago
My mom has gotten really sensitive to flavors like that as she has gotten older, I've introduced her to low fodmap ketchup and pasta sauce and she seems very pleased with it
Load More Replies... Huddo's sister 3 years ago
I have to cook without onion and garlic due to low Fodmap diet, but I can use garlic infused oil. I don't think I miss them much because I just find other things to flavour the dishes.
H.L.Lewis 3 years ago
Some men hate eating onions. Mnemonic for the great lakes, but true. Why add onions or garlic if you don't like them? I am a firm believer in food should make the person eating it happy. It's is vital to our survival. Going to upvote you now, since you have a down vote you don't deserve. You do you!
H.L.Lewis 3 years ago
Btw, for those who don't know: Superior, Michigan, Huron, Erie, Ontario. The great lakes.
Load More Replies... Paula Marowsky 3 years ago
My whole family and I hate onion. Food is way better without it. Good for your breath to.
What do you think ?
GoddessOdd 3 years ago
I always over bake my mac and cheese. I like the crispy crust it gets when it spends a little too long in the oven 😋😋😋😋😋😋
Who Panda 420 3 years ago
My weirdness was dunking fries in my choc frosty at Wendy's! That mix of salty and sweet! Omg
Raiden Prime 3 years ago
I thought I was weird for doing that until I got older, and found almost everyone does that.
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Pungent Sauce 3 years ago (edited)
This is a re-written/lightly adulterated article from The Takeout on Monday, at 15:00CST hardly enough time to even cool off…. https://thetakeout.com/which-foods-do-you-cook-wrong-on-purpose-1848492974 (Just giving credit where credit is due)
Hermitbunny 3 years ago (edited)
The list that list is about is from buzzfeed lol (https://www.buzzfeed.com/hannahloewentheil/foods-that-taste-better-cooked-incorrectly)
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Fiona Parky 3 years ago
My personal thing is adding a tablespoon of brown sauce to braised beef. It’s a hit of sweet, salty, sour and fruity all in one . It’s basically tamarind paste with added punch. It’s a bit frowned upon for being the cheap stuff you smother over bacon. It’s amazing in slow cooked food.
Cat Monaghan 3 years ago
I ALWAYS overcook my salmon. Years ago I went out to dinner and got what I thought was half-cooked salmon. The feel of that salmon in my mouth was gross and I haven't half-cooked it myself. BTW...I sent it back to be cooked well-done
Patricia Michelin 3 years ago
I like all my fish to be cooked well done. No wer fish for me!
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Troux 3 years ago
Tortillas are the 1-ply industrial toilet paper of flatbreads, and I suggest you start making tacos, burritos, quesadillas etc. using Indian flatbreads. Naan, paratha, kulcha etc. are all available frozen and easy to heat up. Just wait until you stuff your taco ingredients into a fluffy, spinach and paneer-filled kulcha! 🤤
Poseidon’s waifu 3 years ago
I like corn tortilla more than flour so if they r all made from wheat flour or something alike than I pass:/. Something about corn tortilla is so much better than flour tortilla.
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ispeak catanese 3 years ago
Growing up in Puerto Rico most of our food was imported by ship, of course. When I came to the US and had a crispy fresh Oreo it was sooo strange because I was used to them being soft because of transit. I still find a crunchy oreo strange but they don't last long enough to get stale. 😋
Ringa Wesley 3 years ago
Worsteshire sauce all over Kraft Mac n Cheese, i swear i can’t eat it if it doesn’t have worseshire sauce on it, it adds such a nice kick. Also uncooked minute rice, no clue why but it tastes great to me
Huddo's sister 3 years ago
I used to eat uncooked 2 minute noodles as a kid, until I ate too many in one go and got sick. I steered clear of them after that!
Load More Replies... GoddessOdd 3 years ago
I always over bake my mac and cheese. I like the crispy crust it gets when it spends a little too long in the oven 😋😋😋😋😋😋
Who Panda 420 3 years ago
My weirdness was dunking fries in my choc frosty at Wendy's! That mix of salty and sweet! Omg
Raiden Prime 3 years ago
I thought I was weird for doing that until I got older, and found almost everyone does that.
Load More Replies... Pungent Sauce 3 years ago (edited)
This is a re-written/lightly adulterated article from The Takeout on Monday, at 15:00CST hardly enough time to even cool off…. https://thetakeout.com/which-foods-do-you-cook-wrong-on-purpose-1848492974 (Just giving credit where credit is due)
Hermitbunny 3 years ago (edited)
The list that list is about is from buzzfeed lol (https://www.buzzfeed.com/hannahloewentheil/foods-that-taste-better-cooked-incorrectly)
Load More Replies... Fiona Parky 3 years ago
My personal thing is adding a tablespoon of brown sauce to braised beef. It’s a hit of sweet, salty, sour and fruity all in one . It’s basically tamarind paste with added punch. It’s a bit frowned upon for being the cheap stuff you smother over bacon. It’s amazing in slow cooked food.
Cat Monaghan 3 years ago
I ALWAYS overcook my salmon. Years ago I went out to dinner and got what I thought was half-cooked salmon. The feel of that salmon in my mouth was gross and I haven't half-cooked it myself. BTW...I sent it back to be cooked well-done
Patricia Michelin 3 years ago
I like all my fish to be cooked well done. No wer fish for me!
Load More Replies... Troux 3 years ago
Tortillas are the 1-ply industrial toilet paper of flatbreads, and I suggest you start making tacos, burritos, quesadillas etc. using Indian flatbreads. Naan, paratha, kulcha etc. are all available frozen and easy to heat up. Just wait until you stuff your taco ingredients into a fluffy, spinach and paneer-filled kulcha! 🤤
Poseidon’s waifu 3 years ago
I like corn tortilla more than flour so if they r all made from wheat flour or something alike than I pass:/. Something about corn tortilla is so much better than flour tortilla.
Load More Replies... ispeak catanese 3 years ago
Growing up in Puerto Rico most of our food was imported by ship, of course. When I came to the US and had a crispy fresh Oreo it was sooo strange because I was used to them being soft because of transit. I still find a crunchy oreo strange but they don't last long enough to get stale. 😋
Ringa Wesley 3 years ago
Worsteshire sauce all over Kraft Mac n Cheese, i swear i can’t eat it if it doesn’t have worseshire sauce on it, it adds such a nice kick. Also uncooked minute rice, no clue why but it tastes great to me
Huddo's sister 3 years ago
I used to eat uncooked 2 minute noodles as a kid, until I ate too many in one go and got sick. I steered clear of them after that!
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