Post your cooking tips, general culinary tips, or cooking life hacks

Ill start

1. It is very easy to remember the general oven temperature and length for different meats, they are as follows:

Pork (non roast) - 325f- 1 to 1.5 hour
Pork (roast) - 325f - 2 hours or 20 mins per pound
Chicken - 350f - 1 - 1.5 Hour
Beef (non roast) - 350 1.5 hours
beef (roast) - 425f - 2 hours or 20 mins per pound
Fish 450f - 1 - 1.5 hour
Turkey: - 350f - 20 minutes per pound (big turkeys 14lb+ you can go to 375f)

2. Contrary to some beliefs; refreezing meat and then re thawing meat will NOT make you sick. It will not make the meat un edible. You can safely freeze and re freeze meat without the threat of dying. What actually happens when you re freeze meat is the flavour gets noticeably reduced, so it is not ideal. You dont need to throw away that 10-20 dollar piece of meat just because you pulled it out of the freezer and the family didnt eat it so its sitting in the fridge for a few days. you can refreeze it.

3. Cast iron pans are best used for cooking meat, or stews over several hours. To truly get the full flavours of a meat stew the chef should be scraping the bottom of the cast iron pan collecting the charred crust periodically as it slow cooks.

4. Put freshly bought fruits like pears and peaches in paper bags and leave in cupboard for a couple days to allow them to ripen and get very juicy. Don't forget about them...

5. Store bought frozen foods are loaded with preservatives and have likely been in a warehouse for 6 months to a year before even hitting the shelves. Do not buy frozen prepared meals. Consider every single fast food product a frozen meal. Prepare your own meals as much as possible.

6. Diet and exercise is the solution to almost all common ailments. Most back pain, sleeping trouble, periodic headaches, random constipation, even depression, or fatigue, or brain fog, or memory, or energy levels, impotence, restlessness, type 2 diabetes, hair and nail health, skin health - are all controlled through diet and exercise. Instead of reaching for a pill, consider this.

7. Do not make considerably important decisions in your life when you are hungry. Keep snacks in your car if needed. Eat food before you go to the grocery store so you buy less crap. Also feed your kids before you bring them to the store so they grab less crap.

8. Your nose is your best tool for determining if a food is 'still good to eat' or not. Do the smell test. Something smelling a bit 'off' does not necessarily mean it will make you sick or you shouldn't eat it. When something smells bad to you, that is when it should be discarded. Trust your nose, because:

9. Best before dates are a scam. Do the smell test for parishable items. Most non perishable items last a decade if not longer as long as it hasnt been contaminated with oxygen

This post was edited by Crunkt on Dec 9 2022 08:28pm

What is non-roast pork?

If an oven is involved, doesn't that necessarily mean you are roasting?

Like a Pork shoulder slab of meat, or a tenderloin is a roast. When you just put the giant hunk of raw meat in the oven and expect delicious food as as result... That is a Roast. You have to cook roasts longer because the thickness impedes the heat penetration to cook the very centre. Pork itself does tend to dry out especially roasts indeed the outer layers of meat because it is exposed longer than typica non roast baking length, so it is advised to baste particularly pork roasts for that reason.

https://www.thespruceeats.com/top-tips-for-perfect-roast-pork-435900


Pork chops for example like the shake n bake stuff or a thinkly sliced pork that you want to bake instead of fry would be non roast style pork.


the common difference between 'baking' and 'roasting' is literally just oven temperature with roasting being 400f and above, so its not a real difference imo..

a roast is a noun meaning a piece of meat suitable for roasting, which again, you can also just cook under 400f and its the same thing but now you are baking, etc etc etc

This post was edited by Crunkt on Dec 12 2022 01:00pm

you have an air fryer? makes the best tri tip aint no joke.

Chef Jean-Pierre is an excellent YouTube channel to learn how to cook and explore recipes. Good for the non-skilled and the skilled. He goes into details about the steps and isn't just cooking food in front of an audience. The production quality has a classic broadcast feel to it, unlike the smug elitist Bon Appetit garbage (exempting early Brad vids).

Learn how to cook rice. Impressive ANY asian person by showing that you can cook rice without using a colander.
Option 1) Use a rice cooker (this is the true azn way)
Option 2) Grab pot. Add rice. Add water. Rinse. Throw water out. Add water until 1cm above rice (for basmati, depends on ur rice). Cook until perfectly dry. Optional: add turmeric to water for yellow and tasty rice. Turmeric has anti-inflammatory properties.


Buy a kadai. Thank me later.

/e tbh asian people will not be impressed when you do not use a colander. They will just be utterly amazed at your incompetence when you do use one, and my teachings has given you means to prevent that.

This post was edited by Leeevee on Jan 21 2023 12:33pm

always proof your yeast before use.

i love it

Saw this post and tried tumeric

deeecent

Buy a digital scale and an instant thermometer. Cooking is a science, and these tools takes the guess work out of it.
Create recipes by weight not volume. Volume measurements are inconsistent by nature and things like salt (sea salt/kosher) or pepper (depending on the coarseness) can vary greatly in a volume setting.
Use MSG. It is the most affordable and best flavor enhancer outside of salt.