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@jestdotty I seem to have low pressure too, due to exercise. So I should have more leeway here but I’m still experimenting.
I’m reading about fats next. -
@MammaNeedHummus needs plenty of salt though
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@tosensei I think you’re taking my statement to mean “just use salt” or “use more salt”, which is not really what I mean or I’ve been experimenting with. Unless smoked paprika has the same chemical reaction and I’m unaware of it.
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@ars1 nope, i took your statement as "you learned the basics of using salt properly".
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And my spaguetti code a la parmessana is ready
How many devranters here cook? Post your latest creation!
Pic related, chicken pie I helped make with my girl...
I’m getting good at cooking. The fucking marvel that salt does when I leave salted chicken for a few hours or overnight is something else.
It feels that this already made anything I make around 50% tastier. The hard part is keeping it to a very low minimum to have a reasonable amount of sodium. The other day I had some thin chicken breast slices that were left salted for a few hours, then I cooked them in unsalted butter with a modest amount of pepper and herbs.
And I’ve just read a few pages of the damn book, I’m so excited for the rest.
random
cooking