Let's help each other become the best sloppa crafters we can be.>soaking a cast iron pan strips the seasoning>baking soda can be used to make meat more tender>salt can be sprinkled onto garlic to produce a finer mince
put salt in your vinegar to boil coffee faster
You can use salt as an abrasive to scrub pans.You can keep glasses/mugs in the freezer for extra-frosty drinks.Lining a baking/roasting tray with aluminum foil is a good way to catch the drippings and not have to clean the tray much.Food tastes better when you eat with other people.
>>22264935>baking soda can be used to make meat more tenderYou need to rinse it off and pat dry before cooking or it makes the meat taste metallic.
>>22264971nta but the technique is called velveting, i just do it with cornflour instead to avoid that problemi never bothered with baking soda though because i assumed it would negatively affect the taste so i dunno how it compares, seems fine to me though
>>22264962OK I was just gonna shitpost but here is a really useful one. You can use salt and alcohol to clean the inside of bottles out that can't be reached by brushes. Like olive oil carafes. Just dump some 70 or 90% alcohol in and and couple spoonfuls of coarse salt and shake vigorously for a while then dump it out. Then just rinse and dry.>>22265106on the baking soda note if you add baking soda to bean cooking water they will soften faster
>>22264935>baking soda can be used to make meat more tenderAnd it ruins the flavor.
>>22265120I typically marinate my meat at the same time as velveting. Comes out tasting fine
>>22265126Tasting basic (opposite of acid) is no good.
>>22265166>>22265120uh, you dont need that much for it to work
>>22265118>OK I was just gonna shitpost but here is a really useful one. You can use salt and alcohol to clean the inside of bottles out that can't be reached by brushes. Like olive oil carafes. Just dump some 70 or 90% alcohol in and and couple spoonfuls of coarse salt and shake vigorously for a while then dump it out. Then just rinse and dry.This method is good for cleaning bongs.
>>22265172i use the alcohol on my glass pipe. hadnt thought to use it on non-drug related items lol
>>22265169The amount you need is more than enough to spoil the taste. But it's a matter of choice, meat that tastes wrong but is softer.
>>22265118>>22265172>>22265173>alcohol>steel ball bearings or steel shot shot if you're a hunter>strong magnetyou're welcome
>>22265179I've done the baking soda tenderizing thing few timesI use set amount of soda per kg of meat, let it rest 40 mins. Then I wash the meat thoroughly to remove as much of the bad taste as possible. multiple timesThen I usually mix it with cornstach, water, oil, salt/oyster sauce. I think the flavor is mild enough by then that any sauce you use on the meat will mask it.
>>22265195this just seems like a less effective, less food safe, and more damaging method than salt. but live your life king I support you
>>22264935You’d be surprised people like myself didn’t know, but sprinkle your meat with cornstarch before you put it in the pan with oil and it will be more like a deep fry
>>22265237>>22265179jesus what are you guys doing? try to velvet a whole cow leg? never had this problem. a touch of soda in the marinade for some nice sliced beef... dont even have to wash.weirdos.
>>22264935>when making grilled cheese, butter the bread, salt the pan>when making french onion soup, vegetable stock with beef bullion added is better than beef stock>when using a trapezoid cheese grater, lay it down on it's side because the opening is there to catch the cheese, no plate needed>when making burgers, use 90% black pepper to 10% white pepper as your pepper blend>when making fried chicken, add the hot sauce to the buttermilk>buy a fucking butter dish, use it>oregano is for meat, not sauce>when roasting any full bird, place pats of butter and onion between the skin and the breast, it will never be dry>when pan frying any bird breast, use a lid, flip only once, it will never be dry
>>22265172>>22265173alcohol and salt causes striations that weaken glass.just boil them.
To clean coffee and tea residue from stainless steel thermoses: place one dishwasher tab in the thermos, pour in boiling water. Let stand for around 2 hours. Rinse. If it's a horrific thick patina of years accumulation, you might need to do this twice. It's the only thing that works. Vinegar alone doesn't, vinegar and baking soda doesn't, dish soap + boiling water doesn't.To clean stained plastic cutting boards: Bleach. Yes bleach. Rinse well. That's it.
>>22264962>Food tastes better when you eat with other peoplesorry this is a falsehood, if i do this then they can shame me for eating
>>22265575>using bleach on a plastic cutting boardbruh
>>22265614yeah I just fairyit's made out of angels tears
>>22265172Acetone works best faggots.
>>22265614Yes
poop does not taste very good
>>22264935>sprinkle salt onto garlic>peel the fucking garlicwhat
Make garlic bread with just butter and garlic salt.Mix peanut butter and icecream.Citric acid will make citrus extracts actually taste like they should. Good for ice cream.Tip an electric frying pan with a baking sheet and use a tablespoon of water to make a steamer.Steam frozen hamburger and hotdog buns.Gummies are jello with less water.Pies can be improved by ignoring the crust entirely.Pie filling on pancakes.Milk freezes without issue.Cheese freezes but may become crumbly which doesn't matter for most uses.Ketchup and mustard don't need to be refrigerated.Save grease in bottles to pour down the drain before moving.
>>22265732Theres a youtuber meme where if you chop garlic finely, then mince garlic by pressing on it with the flat side of a knife and you add salt since it seems to make it more efficient. It draws moisture out at least. I just use a grater on my garlic since it works fine.
>>22265245did you look at the posts I responded to? I meant to clean resin out of your bong, Gordon. it's an upgrade from using salt which isn't ferrous and thus cannot scrub nearly as effectively as dragging steel balls around the chamber with a magnet.
>>22265736>Save grease in bottles to pour down the drain before moving.Kek, based
>>22265443> >when roasting any full bird, place pats of butter and onion between the skin and the breast, it will never be dryA little butter’s ok but onion just creates steam. If a basic chicken is coming out dry, you’re overcooking it.
>>22265575>using plastic cutting boardsbruh
>>22264962>Food tastes better when you eat with other people.they eat so slow it becomes an annoyance
>>22265736>Milk freezes without issue.freeze milk but pour the faster melting fat off for a creamier milk shot/glass leaving behind skimmed
>>22265443>salt the panYeah, ok ragusa. The butter is salted, the bread is salted, the cheese is salty. It doesn't need any more and if it did why wouldn't I just salt it directly?>vegetable stock with beef bullion added is better than beef stockIt just isn't, unless your beef stock is absolute shit.>it will never be drylearn2thermometer. If your meat's dry you overcooked it, the solution is to not do that.
>>22266155>learn2thermometer.seriously this and digital scales. technology is invented to make life easier
>>22265443>buy a fucking butter dish, use itwhy>oregano is for meat, not saucebullshit
>>22265443for my grilled cheese i throw butter in the preheated pan and smear the bread on it. i never spread butter on bread, it's a waste of time. i cook both sides of the bread. once the first sides are cooked, i flip them over and salt the toasted side directly. then i add cheese, cut the heat off, add the cheese, assemble the slices immediately, and flip to finish the remaining side.i'm typically using wax-coated shredded cheese which prevents it from melting as easily, so the bread it comes in contact with really needs to be hot first. it also helps to spread out the cheese you're using on a plate step 1 so it can get up to room temp while you're prepping everything else.i've made many a shitty grilled cheese burnt on the outside and cheese unmelted in the middle, so this strategy eliminates the chance of that almost completely.
Always always ALWAYS chill cookie dough before baking. Give the flour time to absorb the sugar and the flavor profile will improve tenfold. You can test for yourself how different the end products are.
>>22266199I put my cheese sandwich in an air fryer on medium low for 15 minutes, did it drunk one night I was too lazy to cook and it turned out great. Dunno if it's related to how an air fryer works or if it'd be just as good in an oven.I hand grate the cheese though, there's a farmer near my town that sells his stuff in a vending machine a minute's walk from my apartment.
>>22265736>Ketchup and mustard don't need to be refrigerated.but it says to refrigerate on the back of the ketchup bottle, does this depend on the brand?
>>22266822i'm pretty confident it's because it oxidizes. old ketchup gets dark and the taste isn't as nice. kind of bland? loses its sharpness.restaurants keep it out on tables but they go through it pretty quickly so that it's not a problem. i just keep mine in the fridge.
