â„–3256977[Quote]
Its salt. Its always been fucking salt. Now that I live alone I've had the oppurtunity to fuck around with so many different recipes that I see on nigtok and other sources. But I've been under a delusion this entire time that the quality of flavour that you produce comes from the ingredients you pick, the way you prepare them and some other bullshit in the cooking process. But its all a fucking scam. When some people tell you to homecook certain dishes and say: "oh you need to add more [spice] or [aromatic] and maybe even a little [vegetable] sauted wouldn't help !" ITS ALL FUCKING POINTLESS. YOU KNOW WHY ??? BECAUSE ALL OF THOSE PROBLEMS GET SOLVED WHEN YOU ADD SALT. I'VE TRIED OVER LIKE TEN DIFFERENT RECIPES WITH AND WITHOUT SALT BEING ADDED. ALL OF WHICH I TRY TO SELECT AS MUCH VARIETY IN INGREDIENT PREP AS MUCH AS POSSIBLE. WHEN I FINALLY FUCKING ADD SALT IT MAKES IT GO FROM BEGINNER LEVEL BULLSHIT TO TASTING LIKE RESTRAUNT QUALITY . ITS ALL BULLSHIT, MIREPOIX, SAUCE REDUCTION, JULIENNE, ITS ALL JUST PRETENTIOUS BULLSHIT MADE UP JUST TO MAKE YOU THINK THAT GOOD FOOD CAN'T BE MADE JUST BY ADDING A GENEROUS PINCH OF SALT. IT REALLY DOES NOT MATTER.
eggs + milk scrambled with porcini mushroom, garlic and springonions in butter, tastes like bland beginner level bullshit, with salt it tastes like gourmet buffet level shit
lamb ragu made with cherry tomatoes and eggplant cooked until liquified mixed into diced celery, carrot, bell peppers panfried with garlic and onions mixed in with ground lamb and all seasoned by paprika, chili powder, pepper and garlic powder. I mixed it all and emulsified with milk, the sauce tastes spicy but it every flavour all have their own individual taste that don't blend with each other properly. the vegetables are just texture at that point. BUT ONCE I ADD A TABLESPOON OF SALT, its like im a pro level chef.
EVEN FUCKING PORK CHOPS. I drizzle olive oil mixed with garlic powder, ground pepper, parsley and italian seasoning and let 2 pieces marinate for over an hour, one with salt and one without. I finish cooking them both and ONE OF THEM TASTES LIKE RUBBER COVERED IN THE GARLIC SEASONING AND THE OTHER ONE HAS A PERFECT ROUNDED OUT TASTE ON THE SAME LEVEL AS A PROFESSIONAL CHEF
I BET YOU COULD FUCKING FEED MILK, CHICKEN STOCK AND SALT AS A SOUP TO A MILLION PEOPLE AND I BET 95% OF THEM WILL ALL SAY LIKE "wow this is restaraunt quality are you a chef ????"
MY ENTIRE PERCEPTION OF COOKING IS SHATTERED. SALT IS THE ONLY THING THAT MATTERS, except when it comes to baking o algo
â„–3256989[Quote]
>>3256977 (OP)>Its salt. Its always been fucking salt. Now that I live alone I've had the oppurtunity to fuck around with so many different recipes that I see on nigtok and other sources. But I've been under a delusion this entire time that the quality of flavour that you produce comes from the ingredients you pick, the way you prepare them and some other bullshit in the cooking process. But its all a fucking scam. When some people tell you to homecook certain dishes and say: "oh you need to add more [spice] or [aromatic] and maybe even a little [vegetable] sauted wouldn't help !" ITS ALL FUCKING POINTLESS. YOU KNOW WHY ??? BECAUSE ALL OF THOSE PROBLEMS GET SOLVED WHEN YOU ADD SALT. I'VE TRIED OVER LIKE TEN DIFFERENT RECIPES WITH AND WITHOUT SALT BEING ADDED. ALL OF WHICH I TRY TO SELECT AS MUCH VARIETY IN INGREDIENT PREP AS MUCH AS POSSIBLE. WHEN I FINALLY FUCKING ADD SALT IT MAKES IT GO FROM BEGINNER LEVEL BULLSHIT TO TASTING LIKE RESTRAUNT QUALITY . ITS ALL BULLSHIT, MIREPOIX, SAUCE REDUCTION, JULIENNE, ITS ALL JUST PRETENTIOUS BULLSHIT MADE UP JUST TO MAKE YOU THINK THAT GOOD FOOD CAN'T BE MADE JUST BY ADDING A GENEROUS PINCH OF SALT. IT REALLY DOES NOT MATTER. >>eggs + milk scrambled with porcini mushroom, garlic and springonions in butter, tastes like bland beginner level bullshit, with salt it tastes like gourmet buffet level shit>>lamb ragu made with cherry tomatoes and eggplant cooked until liquified mixed into diced celery, carrot, bell peppers panfried with garlic and onions mixed in with ground lamb and all seasoned by paprika, chili powder, pepper and garlic powder. I mixed it all and emulsified with milk, the sauce tastes spicy but it every flavour all have their own individual taste that don't blend with each other properly. the vegetables are just texture at that point. BUT ONCE I ADD A TABLESPOON OF SALT, its like im a pro level chef. >>EVEN FUCKING PORK CHOPS. I drizzle olive oil mixed with garlic powder, ground pepper, parsley and italian seasoning and let 2 pieces marinate for over an hour, one with salt and one without. I finish cooking them both and ONE OF THEM TASTES LIKE RUBBER COVERED IN THE GARLIC SEASONING AND THE OTHER ONE HAS A PERFECT ROUNDED OUT TASTE ON THE SAME LEVEL AS A PROFESSIONAL CHEF >>I BET YOU COULD FUCKING FEED MILK, CHICKEN STOCK AND SALT AS A SOUP TO A MILLION PEOPLE AND I BET 95% OF THEM WILL ALL SAY LIKE "wow this is restaraunt quality are you a chef ????" >>MY ENTIRE PERCEPTION OF COOKING IS SHATTERED. SALT IS THE ONLY THING THAT MATTERS, except when it comes to baking o algo â„–3256993[Quote]
We gave him a smartie and told him it was a perc
â„–3257040[Quote]
salt fucking won holy shit
â„–3257043[Quote]
I love to put salt on my chicken nuggets
â„–3257056[Quote]
>except when it comes to baking
Ev&oe it's also used occasionally too
â„–3257066[Quote]
>Its salt. Its always been fucking salt. Now that I live alone I've had the oppurtunity to fuck around with so many different recipes that I see on nigtok and other sources. But I've been under a delusion this entire time that the quality of flavour that you produce comes from the ingredients you pick, the way you prepare them and some other bullshit in the cooking process. But its all a fucking scam. When some people tell you to homecook certain dishes and say: "oh you need to add more [spice] or [aromatic] and maybe even a little [vegetable] sauted wouldn't help !" ITS ALL FUCKING POINTLESS. YOU KNOW WHY ??? BECAUSE ALL OF THOSE PROBLEMS GET SOLVED WHEN YOU ADD SALT. I'VE TRIED OVER LIKE TEN DIFFERENT RECIPES WITH AND WITHOUT SALT BEING ADDED. ALL OF WHICH I TRY TO SELECT AS MUCH VARIETY IN INGREDIENT PREP AS MUCH AS POSSIBLE. WHEN I FINALLY FUCKING ADD SALT IT MAKES IT GO FROM BEGINNER LEVEL BULLSHIT TO TASTING LIKE RESTRAUNT QUALITY . ITS ALL BULLSHIT, MIREPOIX, SAUCE REDUCTION, JULIENNE, ITS ALL JUST PRETENTIOUS BULLSHIT MADE UP JUST TO MAKE YOU THINK THAT GOOD FOOD CAN'T BE MADE JUST BY ADDING A GENEROUS PINCH OF SALT. IT REALLY DOES NOT MATTER.
>
>eggs + milk scrambled with porcini mushroom, garlic and springonions in butter, tastes like bland beginner level bullshit, with salt it tastes like gourmet buffet level shit
>
>lamb ragu made with cherry tomatoes and eggplant cooked until liquified mixed into diced celery, carrot, bell peppers panfried with garlic and onions mixed in with ground lamb and all seasoned by paprika, chili powder, pepper and garlic powder. I mixed it all and emulsified with milk, the sauce tastes spicy but it every flavour all have their own individual taste that don't blend with each other properly. the vegetables are just texture at that point. BUT ONCE I ADD A TABLESPOON OF SALT, its like im a pro level chef.
>
>EVEN FUCKING PORK CHOPS. I drizzle olive oil mixed with garlic powder, ground pepper, parsley and italian seasoning and let 2 pieces marinate for over an hour, one with salt and one without. I finish cooking them both and ONE OF THEM TASTES LIKE RUBBER COVERED IN THE GARLIC SEASONING AND THE OTHER ONE HAS A PERFECT ROUNDED OUT TASTE ON THE SAME LEVEL AS A PROFESSIONAL CHEF
>
>I BET YOU COULD FUCKING FEED MILK, CHICKEN STOCK AND SALT AS A SOUP TO A MILLION PEOPLE AND I BET 95% OF THEM WILL ALL SAY LIKE "wow this is restaraunt quality are you a chef ????"
>
>MY ENTIRE PERCEPTION OF COOKING IS SHATTERED. SALT IS THE ONLY THING THAT MATTERS, except when it comes to baking o algo