Cooking
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].
Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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Buy a proper instant read meat thermometer and learn about carryover heat. Seriously, just cooking meat to where it needs to be and no more makes such a difference when cooking.
Along with that, learning when things need to be cooked to higher temps for structural reasons.
Finally, learning how to get good browning or crust formation. Its all prep and heat control but damn a steak with a good crust is life changing.
I've taken up bringing an instant read with me when I expect I may have to cook at someone's house. Nothing worse than trying to make a prime rib at someone's house, a getting handed one of those analog dial thermometers that doesn't even have numbers on it, just "rare, medium, well done".
Same. Its so nice for consistency. I also keep a basic knife sharpener in my cooking bag.