• melsaskca@lemmy.ca
    2·
    26 minutes ago

    And when you can’t cook at all just throw in some butter and/or bacon at the end and BOOM!..tasty and delicious!

  • Rcklsabndn@sh.itjust.works
    7·
    4 hours ago

    Smoked anything, as well. My guilty vegan addition to too many meals is Liquid Smoke it smoked paprika. Makes nothing ingredients like bland beans and tofu actually taste like something.

    The jury is out as to whether these delicious ingredients will cause cancer. Probably not any more than me overcooking everything to get a delicious char, this setting off the smoke alarm whenever I’m allowed near a burner.

  • Rcklsabndn@sh.itjust.works
    5·
    4 hours ago

    You can also drizzle olive oil and za’attar on top of anything and basic bitches like me will think it’s fancy.

    Go to an international grocery store and buy a jar of anything you have trouble pronouncing.

  • gergo@lemmy.world
    131·
    7 hours ago

    the picture correctly includes double dose of garlic, but i’m missing the paprika and lard/bacon. source: i’m originally from hungary.

  • djmikeale@feddit.dk
    11·
    8 hours ago

    Also use some wine for even more smells! Even when cooking Western food, I’ve grown fond of using a little bit of Shaoxing wine, and replacing a bit of salt with a dash of soy + fish sauce for more complex umami

    • glorkon@lemmy.world
      21·
      4 hours ago

      I see you’re a man of culture as well.

      For European cuisine, I like replacing salt with anchovies as they are basically just salt with benefits.

      Have you ever tried cooking your own Jamaican Jerk marinade? Pimento, chili, garlic, onions, thyme and ginger, nutmeg, cloves plus soy sauce. And since that is supposed to cook for hours… your kitchen will smell lovely for days.

      • djmikeale@feddit.dk
        1·
        2 hours ago

        Ooh interesting! Will have to try that.

        Never even made Jamaican food! Do you have a go-to recipe or chef/youtuber you’d recommend for jerk marinade/Jamaican flavours?

  • WizardofFrobozz@lemmy.ca
    162·
    11 hours ago

    Should be clarified butter or a a more neutral oil.

    Using olive oil for sauteeing isnt the worst but it’s kind of mid. Heat will bring out bitterness and the smoke point is low. Save your olive oil for finishing dishes or using in cool/cooled preparations, where its aroma and fruitiness can actually shine instead of getting dulled by heat.

    • EvilCartyen@feddit.dk
      13·
      8 hours ago

      If you let olive oil get hot enough to hit the smoke point for a sofritto you’re doing it wrong…

        • EvilCartyen@feddit.dk
          9·
          7 hours ago

          If the whole Mediterranean region cooks with oil that way they’re not “off flavours”, are they? Then they’re just the flavours of the regional cuisine.

          • WizardofFrobozz@lemmy.ca
            71·
            7 hours ago

            I didn’t say you can’t, I said it’s a bit mid. Most traditional Mediterranean cooks keep two kinds of olive oil- cheap, refined olive oil for everyday frying and roasting, and more flavorful extra-virgin olive oil for salads and drizzling over finished dishes. Regular olive oil is milder and better suited to higher heat, so you’re not burning off expensive aromas. extra-virgin is basically olive “juice” with all the peppery, fruity notes you actually want to taste, so it is best used raw or at low heat. Outside that region, though, most people (at least here in Canada and I would guess the US as well) just have one bottle of extra-virgin and use it for pan frying too, which works okay but is a bit of a waste of its flavor and price.

            • EvilCartyen@feddit.dk
              5·
              6 hours ago

              Right, thanks for clarifying 🙂 I agree, don’t use extra virgin for frying. Still, I don’t think it gives off bitter flavours whatever you do unless you treat it really bad.

              In Denmark, we traditionally cook using butter, but I like to use whatever fits the dish I am doing.

  • CoffeeSoldier@sh.itjust.worksEnglish
    16·
    12 hours ago

    I’ve long meant to publish a cookbook but since it’s probably not going to happen I’ll share my concept here. It was going to be called “it starts with an onion” About 90% of the dishes I make start this way. Even if a recipe doesn’t call for it, I’ll often just start with some diced onion in oil and then began the recipe. If you have some ingredients around and you are trying to think of what to do with them, envision a Dutch oven or frying pan with some softened salted chopped onions in it and start planning what you will add too it. It’s a solid start to many a meal. Also, don’t underestimate shallots. They are like if garlic and onion had a baby.

    • DasFaultier@sh.itjust.worksEnglish
      4·
      2 hours ago

      It starts with onions,

      nice, small and diced,

      set the pan temperature not too high

      then add some olive oil, you’ll see why,

      and then let them sauté until! They’re! Fine!

  • BurntWits@sh.itjust.works
    27·
    14 hours ago

    I remember reading a comment on here one time that said anytime you’ve got people coming over for dinner, cook some onions and garlic in oil, even if you don’t need them for the meal. The smell alone will both make your guests hungry and also get excited for a good meal (assuming they’re into food).

    • bstix@feddit.dk
      7·
      4 hours ago

      Why’d I want my guests to be excited about a good meal? We are having microwaved peas as usual.

      • Rcklsabndn@sh.itjust.works
        3·
        4 hours ago

        Luxury! We’d get a handful of hot gravel before being forced to play two rounds of strict Catan, and we’d like it!

    • Saapas@piefed.zipEnglish
      2·
      4 hours ago

      Seems weird. I would hope they get excited over the actual meal without me having to trick them lol.

    • axx@slrpnk.net
      9·
      13 hours ago

      I like the idea.

      Also, who’s not into food, people who don’t eat?

      • gerryflap@feddit.nl
        1·
        6 hours ago

        Compared to most of my friends I’m not into food tbh. But not in the way that I don’t care about it. I’ll generally eat whatever and like it. I can enjoy a microwave meal or a frozen pizza. And I get very impatient with people who insist that the rice needs to dry to the air for god knows how long because it makes the taste better. Cooking is something I used to hate, so I’d always go the easy route. Either a microwave meal or something like pasta with pre-cut vegetables and premade sauce from the supermarket.

        Nowadays I have changed to a diet with more vegetables and less overprocessed stuff, so I tend to just grab some veggies and throw them in a pan with some meat (or replacement), some random herbs and spices and a little bit of pasta or rice. Sometimes it’s nice, sometimes it sucks, but I don’t really care because I’ll eat almost anything and I hate throwing away food. Most important to me is that it’s healthy most of the time. But I don’t really care for recipes or spending time to prepare something nice, I have better ways to spend my time. I also really like my rice to be sticky, so I don’t really waste time on washing the rice either.

      • BurntWits@sh.itjust.works
        11·
        13 hours ago

        Lots of people don’t care about food, it’s just something to make them go from hungry to not hungry. “It fills a hole” is something I’ve heard many times, referring to food. Plenty of people just don’t care. I honestly was like that until I moved out and had to do the cooking myself. Now I can appreciate a home cooked meal or fancy restaurant meal more, but I’m still not a foodie. As long as it isn’t disgusting and it fills me up, I don’t really care. I’ll enjoy a nice meal more than a bland one, but I don’t have a strong feeling about it either way.

        Cooking for my dad can be a little annoying sometimes because he’s definitely not a foodie. Many times my mom will make him a nice meal, ask him how it is, and his response is always “yeah it’s good” no matter what. Nowadays she cooks for herself and makes enough for him, because she knows he just doesn’t care, as long as it’s enough to fill him up. And I know a lot of people that are like that too.

        • RebekahWSD@lemmy.world
          7·
          13 hours ago

          I wish I could think of food as just fuel.

          Silly human brain over here that loves food! Thinks about it all the time. All the time…

          Stupid human brains.

        • [deleted]@piefed.worldEnglish
          1·
          8 hours ago

          I have ADHD and rarely remember the details of a meal. Maybe never.

          But I do remember if I enjoyed it, so while I end up sounding like your dad it it is coming from a place of honesty when I say I enjoy something without being able to articulate exactly why or what flavors were in it. I’m also fine eating meh food for sustenance because the experience of eating it won’t even be remembered 30 minutes later, but won’t praise it.

          • underreacting@literature.cafe
            1·
            4 hours ago

            I aim to articulate my thoughts (praise) during the meal, preferably early on, instead of having to recall the experience once its over. It also makes me more mindful of the meal if I try to find things to note while consuming it.

            You likely won’t remember to do so, lol, but if you do, try it!

    • asteriskeverything@lemmy.world
      5·
      12 hours ago

      What meal/cuisine wouldn’t benefit from onion and garlic though? Genuinely asking.

      I add at least the powders to probably everything I cook, sometimes even white rice. But I’ve always wondered if I’m adding “wrong” seasoning to a dish when I use them!

      (Eta: I also regularly cook with them but usually that’s when the recipe calls for it. I add the powders to browning meat or enhancing sauce etc regardless of recipe I just add them. )

      • BurntWits@sh.itjust.works
        1·
        11 hours ago

        Powders, yes, basically every meal. But I don’t always sautée them. Powered doesn’t have the same smell, and you can’t always use sautéed onion and garlic in every meal.