So redditoru/FeatherMomasked, “Any [cooking] changes you’ve made thatblow your mind?”
Here’s what home cooks said.
“I’ve started using smoked cheeses in my pasta.
Im vegetarian, but my husband isnt.
He flat out asked me if I added bacon when all I used was smoked Gouda.”
“Acid is so crucial for kicking any meal into high gear.
“Add fish sauce to anything that needs a savory kick.
The fish sauce is nice and light, while Worcestershire is considerably more pungent.
“I’ve started adding garlic later in the cooking process rather than as one of the first steps.
you could taste the flavor so much more.”
It adds huge flavor.”
“I’ve started rendering my own fats.
I used to toss so much fat when I trimmed my meat.
The San Marzano sauce was so much better.
It tasted like ripe, rich, summery deliciousness.”
“Preheating the baking tray for roasted veggies.
Preheating the tray is the difference between beautiful roasted veggies and half-steamed sadness.”
“Quick pickling veggies is an amazing way to add an acidic hit to a dish.
The liquid reduces and I use it as the base for the sauce.
This allows it to melt slowly without the oils breaking apart.
“I always pre-marinate my proteins the moment I get home from the grocery store.
I marinate anything from hard-boiled eggs and tofu to tempeh and chicken.
These pre-marinated proteins live in my fridge or freezer, ready to cook.
Even a simple salt, garlic, and lemon marinade helps any protein taste better.”
“I’ve started making garlic confit.
Now I have a jar of it handy to use in all kinds of dishes.
My favorite is toasted sourdough, goat cheese, garlic confit, and a little salt on top.
So incredibly good and easy.”
“Sous vide or low-temperature cooking.
This revolutionized my ability to get all of my grilled proteins just right.
“I’ve started making my pasta dough in a food processor.
I no longer spend 10-15 minutes kneading my dough by hand.
The food processor achieves the same (if not better) result in less than a minute.”
“Finishing oil is so vital.
A light drizzle imparts a huge flavor to whatever I’m serving.
I now have store-bought oils and I also make my own.”
“After jumping on the cauliflower rice train, I just started ricing other veggies.
My current favorite is riced broccoli, which has become a staple in my home cooking.
IMO it tastes more vegetal and satisfying than bland cauliflower rice.”
“Refrigerating meatloaf before cooking it.
I discovered this by accident.
A couple of years ago I covered my prepared meatloaf with plastic wrap and stuck it into the fridge.
I realized that leaving the meatloaf in the fridge overnight was totally game-changing.
“I now use sour cream in lieu of heavy cream in many dishes.
“I’ve started finishing my food with butter.
I use less butter while my food is cooking at a high heat.
Note: Submissions have been edited for length and/or clarity.
