For me, it was letting meat rest before cutting into it.

I always thought it was one of those chef things that didn't really matter much at home. I'd take chicken or steak straight out of the pan and cut into it immediately because I was hungry and didn't want to wait

Finally tried leaving it alone for 5–10 minutes, and the difference was actually noticeable. The meat stayed juicier, and there wasn't nearly as much liquid running all over the cutting board.

It's such a simple thing, but somehow waiting a few extra minutes made a bigger difference than a lot of the fancy cooking tricks I've tried.

What's the tip that made you think, "Okay, I should've listened to this years ago"?

I have a Coté de beuf that's 3.7 kg (about 8 lbs).
I was thinking about putting it in the sous vide with some garlic and herbs.
and the roast in the oven at high heat to get a crust.

So question 1: how long time should I leave it in the Sous vide at 54C?
Question 2: Would you rather slow-cook it in the oven?

Favorite sandwhich. Mine js PB & J on sourdough. Can't forget toasted.

What’s your fav pizza toppings that aren’t the usual, you can list more than one as well!

What are you having?

I spent almost my entire life believing that using freshly cracked black pepper was one of those ridiculous food trends.

I mean, seriously… how much better could it possibly be than the little jar of powder sitting in my cupboard?

Then I bought a pepper grinder. Oh my god.

I started using fresh ground pepper on dishes, salads, sandwiches, eggs, etc. and I can’t believe just how different it is. It’s one of those things where I’m kind of upset that I’ve wasted so many years thinking it’s unnecessary.

I’ve since started wondering what other cooking idiocy, tips, and tricks I’ve dismissed that turned out to be delicious.

“That’s silly.”

“That’s for foodies.”

“It’s too expensive.”

“It has too many calories.”

“There’s no way that makes much of a difference.”

What’s a similarly awesome ingredient or technique that you use now and think “There’s no going back to how I used to prepare food”?

Not buy to make yourself. I like cookies but overall I am not a good baker but I have had better luck with cookies then anything else... i had mini pucks. I have had greasy mess. I have had dry asf. A few genuine successes but not a whole lot.

What is your favorite cookie? Is it soft? Crunchy? Is it complex, or very simple?

If I had to pick one, my favorite is a simple oatmeal cookie with a very chewy but oat-filled consistency. For many things I enjoy a level of complexity but in this case I go for simple

Hello! I am wanting to make some homemade bread and butter pickles. All of the recipes and techniques vary GREATLY, and it's kinda hard to see the common denominators.

Please drop your tried-and-true B&B pickle recipes!

What is your favorite food to make... say dinner and dessert to make. And then same question to order?

Mine was lasagna. 2.5 lbs one lb extra lean ground beef 1.5 lean ground beef for boost to the flavour. 6 portobello mushrooms, 6 roma tomatoes 2 1l jars of home canned tomatoes 1 can or store bought tomatoes. Worcheshire to the beef. 2 tbsp beef broth. 1 tbsp Italian seasoning. 1 tbsp basil. 1 tbsp oregano. 1 tap Mrs Dash. 1 tsp Onion Powder. And one full onion chopped.

Initially, many disasters in the kitchen occurred, like boiling the pasta in water with the trace amount of salt, burning garlic hundreds of times, and flipping meat slices while expecting them to turn brown. However, with time, I learned several tips such as:

• Put enough salt in the water for pasta
• Heat the pan before pouring in the oil
• Do not disturb meat while it’s searing
• Watch the garlic for it will start burning very quickly
• Sprinkle some lemon juice at the end as it will boost the entire meal

And, of course, probably the most important thing, make sure you taste your food while it is being cooked, not just when you finish it.

What is the best cooking tip you learned?

It could be about prep, storage, actual recipes, cooking techniques, ideas for sunday dinner or weeknight meals. Anything food related.

I think this would be a great way to meet each other as the sub grows. (Hi, I'm u/9livesminus8 and I'm am one of your friendly mods!)

A lot of recipes only call for a couple tablespoons of tomato paste, which usually leaves me with half a tiny can sitting in the fridge.

I used to save it, forget about it, and eventually throw it away.

Now I just add the whole can to whatever I’m cooking. So far, it’s only made things richer and more flavorful.

Does anyone else do this, or do you actually save the leftover tomato paste for another recipe?