![]() ![]() Over the course of a few months of cooking every day I learned what different ingredients bring to the table in a recipe, which let me branch out into substituting. By learning techniques, getting a better sense of how cooking temperatures work, and practicing all of my (still unhealthy but now less processed food got way better tasting. I thought that food that's good for you wouldn't taste very good without adding enough ingredients until it was unhealthy. Happy cooking!įor me, learning techniques and why they work the way they do "leveled up" everything I made. His book and YouTube channel are amazing. All of his “cooler-cooked” recipes are made a lot easier with sous vide. If you have the cash, I would 100% recommend picking one up (if you don’t already have one). It doesn’t always work out, but it’s all a learning experience and that’s the fun of cooking!ģ) A smaller note, but his book was written when sous vide machines weren’t as readily accessible to the home cook. He’s made some minor adjustments to the recipes over the years that aren’t in the book.Ģ) Experiment! The first time I make a recipe I try to follow it by the book, but times after that I find it fun to play around with the recipe a little bit based on what I have in my kitchen. It’s useful to cross-reference the books recipes with their online counterparts. People are listing a lot of really great recipes (they’re all really good, tbh) so here are a couple general tips:ġ) Kenji has mentioned this a time or two on his YouTube channel. Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption The Food Lab: Better Home Cooking Through Science For the love of all that's holy, be humane! Frame any criticism you may have in a constructive way. If your post has to do with a cookbook or book by a Serious Eats contributor, explicitly mention that in the post or in a follow up comment.īe polite to other users, no flamewars, insulting, etc.īe kind to one another. Please provide a link in the post itself or in a follow-up comment to a relevant article or recipe on Serious Eats. You must link to or explicitly mention a book by a site contributor. r/seriouseats is dedicated to conversation about and its contributors. Whether it's burgers, pizza, cocktails, or some fun & nerdy food science, fast food to fine dining, restaurant kitchens to yours, from coast to coast, and around the world.įeel free to post any Serious Eats articles, videos, or anything about Serious Eats!Īll posts must be related to Serious Eats. We will coach and approve or remove the post at our is the source for all things delicious from meticulously tested recipes to product and equipment recommendations to restaurant reviews. Type up a formatted text recipe, in the comments.Ĭopy the url of your new post, and send a modmail, with the url pasted link in the modmail. Recipe titles should be clear and concise.We do not allow hate, spite, bigotry, racism or otherwise mean users here. Be constructive if you criticize, or do not comment with hateful, rude, political or otherwise unnecessary comments to troll. Self posts may contain links, but the recipe must be formatted and approved.Ĥa. We only allow direct post links from and i. Link post must contain the formatted recipe in the comments.No excessive self promotion without engagement. Deletes and reposts without mod direction will result in account removal. Url shorteners, bit.ly and amazon links are not allowed. Blog/YT/IG/Tweeter links can only be in the formatted text recipes and users must follow site wide self promotion guidelines of posting 1/10. All posts must have a formatted text recipe.or try these tips One hyper link per recipe. All posts require mod approval and are auto removed until so How to submit a well formatted recipe can be found here. All recipes must be formatted properly.Share your cooking repertoire with our community!ĭessert Beef Pasta Pork Poultry Seafood Vegetarian Discussion Drink Budget Question Picture ![]()
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