Secrets you use when cooking... - Page 2 - TigerDroppings.com

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LSUBoo
Bowling Green Fan
My Posting Goes To 11.
Member since Mar 2006
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re: Secrets you use when cooking...


quote:

2. Add more garlic than the recipe calls for - maybe that's just me...


Every single time, unless it's something sweet.






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W
LSU Fan
Baton Rouge
Member since Nov 2007
6100 posts

re: Secrets you use when cooking...


When I boil edamame, I add a cap full of liquid crab boil to the water.




This post was edited on 7/14 at 5:32 pm


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LouisianaLady
USA Fan
Baton Rouge, LA
Member since Mar 2009
53489 posts
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re: Secrets you use when cooking...


quote:

2. Add more garlic than the recipe calls for - maybe that's just me...




ALWAYS.






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LSU Tammany Tiger
LSU Fan
Folsom, LA
Member since Dec 2007
1595 posts

re: Secrets you use when cooking...


quote:

Stock > water.


I am finding this to be very true....






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AlxTgr
LSU Fan
Kyre Banorg
Member since Oct 2003
33615 posts
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re: Secrets you use when cooking...


quote:

1. Add a pinch or two of sugar - sugar, like salt will bring out flavors of savory dishes
My mother did this. Amazing what it can do.

quote:

2. Add more garlic than the recipe calls for - maybe that's just me...
I have never said, nor heard: "This would be good, but there's too much garlic."

Is there even such thing as too much garlic?






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
25243 posts
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re: Secrets you use when cooking...


Buy a chimney starter for your charcoal grilling.





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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
36045 posts

re: Secrets you use when cooking...


quote:

Is there even such thing as too much garlic?


Yes, my last batch of salsa had about 4 cloves too many, but that was a first!






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AlxTgr
LSU Fan
Kyre Banorg
Member since Oct 2003
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re: Secrets you use when cooking...


I've eaten straight garlic that could have used garlic powder.





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Dale Doubak
LSU Fan
Somewhere
Member since Jan 2012
1806 posts

re: Secrets you use when cooking...


I use a lot of kitchen bouquet and definitely more that normal garlic





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Sus-Scrofa
Arkansas Fan
Member since Feb 2013
1176 posts

re: Secrets you use when cooking...


If you're oiling a pan so that food doesn't stick to it while baking throw the oiled pan in the oven for a few minutes before putting the food you're baking on it.





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BoogaBear
LSU Fan
Member since Jul 2013
217 posts

re: Secrets you use when cooking...


quote:

Allowing any meat to come to room temperature before cooking. It's not really a secret, but mandatory for best results. Nothing gets cooked straight from the fridge


If there is one thing in this world I wish would go away it's cancer. If there are 2 things it's cancer and steak myths. It would take hours for your meat to reach room temperature all the way through. After an hour the core temp of a steak will rise maybe 2° sitting on the counter. Then you have a warmer crust and a cool center which could make cooking more inconsistent.

Next time you cook steaks leave one in the fridge and one on the counter and keep checking temps.

The best way to get even cooking and a great sear is the reverse sear method.






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LSUBoo
Bowling Green Fan
My Posting Goes To 11.
Member since Mar 2006
58465 posts
 Online 

re: Secrets you use when cooking...


quote:

When I boil edamame, I add a cap full of liquid crab boil to the water.



I add a little crab boil whenever I boil anything... pasta, lentils, potatoes, etc.






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W
LSU Fan
Baton Rouge
Member since Nov 2007
6100 posts

re: Secrets you use when cooking...


quote:

I add a little crab boil whenever I boil anything... pasta, lentils, potatoes, etc.






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AlxTgr
LSU Fan
Kyre Banorg
Member since Oct 2003
33615 posts
 Online 

re: Secrets you use when cooking...


quote:

It would take hours for your meat to reach room temperature all the way through
...and I give it hours.

quote:

Next time you cook steaks leave one in the fridge and one on the counter and keep checking temps.
Have done it. Not on purpose, but just by accident. Someone showing up with cold meat at last minute. They cook differently every time.






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hiltacular
Georgia Tech Fan
FILA
Member since Jan 2011
8486 posts
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re: Secrets you use when cooking...


quote:

If there is one thing in this world I wish would go away it's cancer. If there are 2 things it's cancer and steak myths. It would take hours for your meat to reach room temperature all the way through. After an hour the core temp of a steak will rise maybe 2° sitting on the counter. Then you have a warmer crust and a cool center which could make cooking more inconsistent.

agreed. Although letting the steak sit out isn't really hurting it in anyway and you are usually just picking a fight if you try and tell someone otherwise

hot-tubbing or reverse sear is the way to go if you are really trying to get the perfect steak



This post was edited on 7/15 at 9:28 am


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BoogaBear
LSU Fan
Member since Jul 2013
217 posts

re: Secrets you use when cooking...


quote:

agreed. Although letting the steak sit out isn't really hurting it in anyway and you are usually just picking a fight if you try and tell someone otherwise


Not saying either way is right or wrong because the difference is negligible. I just don't really like having a nice steak sitting out for 5 hours to make a 10 degree difference. Just my 2 cents!






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Zach
LSU Fan
Member since May 2005
62567 posts

re: Secrets you use when cooking...


quote:

Although letting the steak sit out isn't really hurting it in anyway


It can be very dangerous if your dog can counter surf.







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ShoeBang
New Orleans Pelicans Fan
Member since May 2012
4616 posts

re: Secrets you use when cooking...


Cavendar's Greek Seasoning on a steak. People will want to know WTF you just did. Just throw it in with your regular dry rub on your ribeyes. It compliments everything and adds a flavor that people notice.






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Tommy Patel
Gonzaga Fan
New baton Rouge
Member since Apr 2006
6816 posts

re: Secrets you use when cooking...


quote:

fatboydave


quote:

Cream of mushroom


grandfather called this New Jersey Roux







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Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
24108 posts
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re: Secrets you use when cooking...


quote:

Cavendar's Greek Seasoning on a steak


A really good seasoning for a lot of things. I use it on grilled fish quite often, as well. It's my "Tony's".



This post was edited on 7/15 at 11:35 am


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