Comment on Cooking 😋

yesman@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

• danc4498@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  Why does it taste good starter pack.

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  • Agent641@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Salt, sugar, fat, acid

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    • idunnololz@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

      And Umami

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      • AFLYINTOASTER@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

        And my ass

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    • phlegmy@sh.itjust.works ⁨2⁩ ⁨weeks⁩ ago

      Why am I tripping balls starter pack

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      • ivanafterall@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

        Acid, Mushrooms, Ayahuasca, Ibogaine, DMT

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    • tfw_no_toiletpaper@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

      I have so many sauces like this, works for many dishes. E.g. soy sauce, honey, rice vinegar, chili / ginger. Fat from whatever is sautéing rn

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    • AtariDump@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

      Sugar fat acid heat

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• Eq0@literature.cafe ⁨3⁩ ⁨weeks⁩ ago

  It makes the onions fry quicker in oil!

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  • BroBot9000@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Cause it draws out the moisture

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  • TwoBeeSan@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Oops I had been adding sugar.

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    • humorlessrepost@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      Found the american

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      • bitjunkie@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

        They said sugar, not corn syrup

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    • tfw_no_toiletpaper@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

      You actually cook onions because they already contain a lot of sugar…

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    • Catoblepas@piefed.blahaj.zone ⁨2⁩ ⁨weeks⁩ ago

      That should technically work as well, since sugar also draws water out. It’s also a common tip in those recipes that use quick ‘caramelized’ onions, since it also browns faster than real caramelized onions. If you’re wanting to lower your sugar intake and aren’t worried about upping your salt (no high blood pressure, kidney problems, etc) then salt probably works better for drawing out moisture and getting cooked onions. But if you’re wanting the caramelized onion taste the trade off will be longer saute time to actually caramelize the sugars in the onion.

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• Dave@lemmy.nz ⁨3⁩ ⁨weeks⁩ ago

  Honestly, salt is my secret ingredient. Way more than anyone else is brave enough to put in, but it makes things delicious.

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  • SatansMaggotyCumFart@piefed.world ⁨3⁩ ⁨weeks⁩ ago

    I only use the LD50 but that's mostly to stop people from getting seconds.

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    • Hazmatastic@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      Not that it matters at that point but is it scaled to one LD50 per serving or nah?

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      • SatansMaggotyCumFart@piefed.world ⁨3⁩ ⁨weeks⁩ ago

        It wouldn’t work well if it wasn’t.

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  • ryedaft@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

    Who needs to functional kidneys anyway

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    • Dave@lemmy.nz ⁨3⁩ ⁨weeks⁩ ago

      I want some big, strong kidneys! Got to train them every day.

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  • Toes@ani.social ⁨3⁩ ⁨weeks⁩ ago

    I started cooking for elderly people and I’m not allowed to use salt at all. But I’ll see them dumping salt on it at the table.

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    • Swedneck@discuss.tchncs.de ⁨1⁩ ⁨week⁩ ago

      i’d assume this is still better because they clearly see how much salt goes on it

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  • ArchmageAzor@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

    Growing up my mom would tend to oversalt the food she cooked, which lead to me thinking most normal food tastes bland without more salt

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    • Dave@lemmy.nz ⁨2⁩ ⁨weeks⁩ ago

      Who told you she over salted it, the people making the bland food? 😅

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  • MisterFrog@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

    This is probably a joke, but do try to limit your salt intake to something healthy: www.betterhealth.vic.gov.au/health/…/salt

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    • Dave@lemmy.nz ⁨2⁩ ⁨weeks⁩ ago

      I’d be curious to know how much salt you actually end up eating. It’s all fine to say no more than 5 grams, but how do you go about working out how much you actually had?

      E.g. I cook pasta with heaps of salt in the water, salty like the sea, but the vast majority of the salt goes down the drain when the pasta is strained.

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      • MisterFrog@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

        Of course, unless you’re being terribly precise, you don’t know very accurately.

        Though, with the exception of pasta water, you can keep track via number of teaspoons as an approximation, or if you have precise scales tare off your container to see how much you’re using.

        Packaged foods are much easier.

        I personally just try to keep it minimal while keeping the food taste nice. I don’t measure my salt.

        I’m not saying change your habits, just be aware that excessive salt can he unhealthy!

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    • Swedneck@discuss.tchncs.de ⁨1⁩ ⁨week⁩ ago

      i remain extremely unconvinced this is any better than people freaking out about fat back in the day.
      You can’t take population-level recommendations and apply it to yourself as an individual, needs can vary HUGELY from person to person and if you keep finding salt tasty then for all you know you actually NEED that extra salt to be healthy and reducing your intake would be bad. There’s no one universal amount of salt that is healthy.

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      • MisterFrog@lemmy.world ⁨1⁩ ⁨week⁩ ago

        No one’s freaking out, just don’t eat too much. Many, many packaged things have a bunch of salt in them. And in general, it’s good to be aware of.

        Salt requirements obviously vary from person to person and depend on your activity that day (losing it to sweat) etc.

        You’re not gonna die from a bit too much salt every now and then.

        But as all things: In moderation.

        Just because the situation with fat was stupid (and, in my opinion, was because of marketing by vested interests to take the heat of sugar) doesn’t mean all health science is quackery.

        “Too much salt is bad for you” isn’t a radical take.

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  • Bruhh@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Yup. It’s always what one considers too much plus one more shake to season perfectly…but that still doesn’t stop me from under seasoning when cooking new dishes. Can always salt later.

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    • Dave@lemmy.nz ⁨3⁩ ⁨weeks⁩ ago

      Taste as you go!

      Though I have definitely been caught out by salting it perfectly then it reduces and is then too salty.

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