What's the most surprising thing you've learned about food by cooking?

milktart · 4 months

When melting chocolate, even the TINIEST bit of water will cause the chocolate to become grainy and unpalatable.

FLYBOY611 · 4 months

Adding a degree of salt to chocolate or sugary confections makes the end result taste sweeter.

thetruthoftensux · 4 months

That it's not really difficult or expensive to make good food.

averyv · 4 months

milk expands faster than a motherfucker when boiled. watch that shit.

Tarpo76 · 4 months

Not everyone thinks Cilantro tastes like soap.. and not everyone thinks Rosemary tastes like a shitty pine tree.

Gollygoshdarnscurvy · 4 months

Even if you mess up, 90% of the time, the resulting product will still be edible. And even tasty.

So there is no need to stress and bother when you try out new recipes.

Powdertok1n · 4 months

Butchering a Duck (Or any animal) is NOT something you can read about and then do, it takes a few times to get it right.

mynameishutch · 4 months

That it's not as easy to fuck everything up as I thought it would be.

alphagirl · 4 months

Cold onions make you cry less.

nata156 · 4 months

Better butter brands actually DO make a difference. I've gone through many brands while trying to make pie crusts and desserts. Makes a world of a difference.

shrimants · 4 months

for one thing, I learned that food keeps cooking after you take it off the heat, so you either need to take it off ahead of time or you need to figure out how to make it stop cooking.

For another thing, I learned what kind of ridiculous difference it makes when you switch from in-store pre-made seasoning packets and "quick meal" ideas to making things from scratch using your own blends, no matter how basic the blend is. The expection to this is The Joy Of Cooking's recipe for Chili. I fucked that up BADLY.

chipsambos · 4 months

Picking up a hot pan with a wet cloth was surprising to me (although obviously it shouldn't have been)... a mistake you make exactly once :(

CakeEater · 4 months

Rice...don't fuck with it

drinkalcohol · 4 months

Most breads, flatbreads, pastas, etc. are the same 4-8 ingredients, just in different proportions.

After you become used to making a bunch of different kinds, you really get a feel for how the different ingredients affect each other. This is when you gain the ability to troubleshoot on the fly, which is what it takes to be a good baker, because recipes often require adjustment due to humidity, the brand of flour, the size of the eggs, etc.

millerhighlife · 4 months

Butter and margarine are in no way related to each other and you should never try to cook with margarine.

macros-the-black · 4 months

Red onions go flouro pink when you put vinegar on them.

PedroTheWizard · 4 months

I learned that the different cooking methods impact the taste of food. When I was a kid, I hated when we had asparagus for dinner. It meant that it was boiled and came with a side of mayo. Not until I learned to cook for myself that I learned that if I grilled the asparagus, it tasted so much better!

Sindja · 4 months

Everything tastes better if you use fresh herbs instead of dried.

On that same note, I've also learned that letting your herbs flower is BAD!

ColdYogurt · 4 months

Do your prep work before you start cooking, not during.

On second thought, that is pretty Captain Obvious. Oh well, standing by it.

smalleyes · 4 months

that if you're wanting real authentic foods of other cultures in your own home you can't use the same cooking techniques you use for your own types of food.

aka: french cooking methods don't work when you're trying to cook japanese food.

big_gordo · 4 months

Basil seriously goes with EVERYTHING!

GrammaMo · 4 months

Boiling sugar is extremely hot AND sticks to you.

stkerr · 4 months

Given 16 hours at 400 degrees, most food will turn into black, inedible dust.

SeniorJaleaDeUva · 4 months

You can actually dry out meat or fish while braising or poaching. Nuts.

ferality · 4 months

You'd be surprised how often you get a LOT more food than you were originally planning for.

drinkalcohol · 4 months

DOP certified San Marzano tomatoes

Real San Marzanos will take your tomato sauces to another level. I am all about fresh ingredients, but this is one of the rare areas where canned is better.

Yes, they are expensive. Yes, they are worth it. The Cento brand can be found in most US grocery stores. It's the big yellow 28 oz can that costs $5. It must say "DOP Certified," not just "Certified"... Cento sells a few different types, so be careful.

atavist · 4 months

I was surprised by how easy it seemed once I started to think of everything in terms of heat management.

AxisOfAwesome · 4 months

The harder a dough is to work with, the better the end product is going to be.

gainfultrouble · 4 months

I can cook over an open fire better than I can on a stove.

KissMeAlice · 4 months

When I started making homemade tomato sauce or marinara, I learned that a longer cooking time really does make a difference. I now cook mine for 6 - 8 hours. I cannot believe how much better it tastes after 6 hours compared to trying it after 1 - 2 hours. :)

Brastafarian · 4 months

Do not microwave whole olives, it reacts just like metal.

desultorypawn · 4 months

That food is so tasty. I used to hate eating.

QuasarCustard · 4 months

The biggest surprise for me was learning that searing meat does not "seal in" the juices but is what's known as the Maillard Reaction. It was doubly surprising because my father was a chef and I've grown up believing this because he taught me this.

Now, I sear my steaks to get that tasty caramelised crust, then finish them off in the oven on low heat to whatever the preferred "doneness." Usually 180 C for 10-15 minutes for medium-rare.

joekewle · 4 months

Sometimes things taste better after they sit in the fridge for a while. I noticed this especially with this recipe.

This is my go-to meal for feeding a small group of people, since I can divvy up all the other stuff that goes into a taco, I can make it early and warm up the day of, and who the hell doesn't like tacos?

dawbeachjack · 4 months

vinegars are as nuanced as wine, keep several bottles.

60secs · 4 months

The secret to delicious, juicy meat is an accurate food thermometer (overcooking meat even a small amount makes it very dry).

mamacrocker · 4 months

That quality ingredients - and tools - make all the difference in the world.

countontomorrow · 4 months

A lot of the ingredients may have an equivalent for substitution. My favorite substitutions so far include plain yogurt for mayo, white sugar and molasses for brown sugar, and milk plus vinegar/lemon juice for buttermilk.

Common Substitutions

Also, garlic is very pungent when eaten raw.

LittleBlarg · 4 months

Meat comes from animals!

Nyx_The_Night · 4 months

When cooking chili or any other spicy dishes, adding a little bit of apple sauce to the recipe will make it taste richer and spicier.

LongLurker · 4 months

I can cook just about anything as good or better than I eat in restaurants. With a little research, patience, and experimentation I can cook just about anything.

woofers02 · 4 months

SALT AND/OR PEPPER ALL THE THINGS!

mariahmce · 4 months

Every vegetable tastes better when it's been roasted in olive oil.

bobroberts7441 · 4 months

Nothing ever goes to waste if you have a dog.

2cats2hats · 4 months

Temperature and time are great ways to have better results.

jayaiyaaya · 4 months

Marinate chicken in milk or buttermilk for a couple hours in the fridge.

millerhighlife · 4 months

Oh and about garlic...I've found that when I chop strong garlic it makes me cry just like strong onions.

upgrayedd08 · 4 months

Put Sliced grapes in chicken salad. WOW.

kirkt · 4 months

To the OP: The garlic smell on your fingers is easily removed by rinsing you hand under running water with a piece of stainless steel. Try a spoon as you knife can be dangerous.

CactaurJack · 4 months

Raw ginger is super spicy and will make your tongue hurt

smootie · 4 months

If your baking never seems to come out right, let your oven preheat an extra 15 minutes. My brownies are now fucking AWESOME.

jenniferjuniper · 4 months

That if you over salt a dish, throwing in some potato will solve everything (remove potato after). Also, Baking Powder is really just baking soda + Cream of Tarter. MIND BLOWN!

crusader561 · 4 months

Burning oregano smells exactly like marijuana smoke.

EDIT: I was almost fired from my cooking job because I threw dried oregano on a burner. Supervisor thought I was getting high in the kitchen.

jordan22 · 4 months

That salting water before it boils doesn't lower the boiling point . . . it adds flavor.

I felt a little dumb when I learned that one.

EDIT: Downvotes: How do they work?

WaxProlix · 4 months

Pretty much everything I eat is just dead or dying stuff.

adambelanger · 4 months

It makes a big difference when you add butter to a cast iron skillet, especially when making scrambled eggs. If you add the butter before the pan is hot enough, it'll soak into the pores instead of creating a coating to cook on. This is, of course, an assumption based on my experiences. Others may find my comments ridiculous.

Benthedude · 4 months

Cooking is all about timing, experience in how long stuff takes.

The_Bard · 4 months

I thought I knew how to make rice until I got a rice cooker.

mrmunch · 4 months

Acids and dairy products don't mix very well. "hrrm maybe if I just whip in some lime juice.... fuck"

AncientMarinade · 4 months

The mysterious, wonderfully universal application of crushed red peppers

Rusty_Battleaxe · 4 months

all noodles are not created equal

_do_ob_ · 4 months

If you put chocolate powder in a hot coffee, everything turn into a volcano.

Tarkaan · 4 months

Cakes are muffins are pancakes are quick breads...Pizza and spaghetti are the same thing. All these things are the same, they're just mixed differently.

coolkid9 · 4 months

Shit is delicious.

MikeyToo · 4 months

Brining chicken gives it incredible flavor.

mannyderts · 4 months

that it ALWAYS tastes better when somone else cooks it.

a_large_rock · 4 months

Onions are amazing. One of the most delicious soups you can make has (or can have) nothing but onions and water in it.

4 months

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luurrvezemusack · 4 months

I have to roast a chicken for an extra hour than expected. I always have pink legs when I follow the guidelines ...

Willravel · 4 months

I thought I could cook an omelet. I most certainly couldn't.

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