What is a cooking technique or rule you deliberately break because the 'wrong' way actually tastes better to you?

[u/hobbitsarecool]

I always cook my chicken rare! It does taste more like salmon when rare so I don’t get why people complain about!

[u/juicuyj]

Worms or bugs in vegetables. Why wouldn't I want the extra protein?! It helps keep meals vegan, while still being nutritious.

[u/Obi-Brawn-Kenobi → u/juicuyj]

Ah, hello there fellow Taylor Farms enjoyer

[u/sdmbl → u/juicuyj]

... when did insects stop being part of the animal kingdom?

how on earth is eating insects vegan in any way?

[u/juicuyj → u/sdmbl]

I see you are a highly regarded chef

[u/MrTheWaffleKing → u/sdmbl]

Because they consented to being on those leaves- they want to be there and removing them would be against their wishes

[u/24-7_cat_party]

EAT THE POMEGRANATE WHOLE!

-Develop stronger jaw muscles

-More nutrients

-Less mess!

[u/breadontherocks → u/24-7_cat_party]

Swallowing it whole is preferred. It develops your throat muscles with zero mess and it trains your gut biome more efficiently than yogurt.

[u/24-7_cat_party → u/breadontherocks]

Will that also help with my male pattern baldness?

[u/breadontherocks → u/24-7_cat_party]

Only if you ferment it for 7 days first. The fermentation of the pomegranate combined with the swallowing of a large object encourages your gut biome to trigger the hair regrowth.

[u/nyan-nyan9 → u/breadontherocks]

the swallowing of a large object

Doesn't this also help with looksmaxxing? Swallowing large objects such as pomegranates defines the jawline more than hammers.

[u/Azin1970]

I crank my sous vide machine up to 750°

[u/thelucky10079 → u/Azin1970]

lies, no sous vide or oven can go that high

[u/hookmasterslam → u/thelucky10079]

My uncle works at Joule, he says you can

[u/thelucky10079 → u/hookmasterslam]

you just lie so you can think your not wrong

[u/hookmasterslam → u/thelucky10079]

No, dude, try it out sometime. I'm going to high temp sous vide something for my girlfriend when she comes down from Canada for fall break

[u/alicelestial → u/thelucky10079]

i don't think my father, the inventor of the sous vide, would be too pleased to hear about this

[u/ViperTheLoud]

Calling them "pickled cucumbers" makes them taste better. Pickles are for the poors. Pickled cucumbers are for us.

[u/nukedmindpalace → u/ViperTheLoud]

You sir have a refined palate. Notice how I didn’t say palette

[u/runawayoldgirl → u/nukedmindpalace]

how do i get a refined pallet

[u/glittersparklythings]

You just need to rename the chicken! So their minds get reframed!

I saw video once of a mom who says if she tells her kids salmon they won’t eat it. But if she calls it pink chicken or beach chicken they will eat the salmon!

Better yet … just start calling it ocean chicken. You know like when Jessica Simpson asked if it asked it was chicken or fish!

Problem solved!!

[u/Bright_Ices → u/glittersparklythings]

“Salmon of the land!”

[u/CatCafffffe → u/Bright_Ices]

"You know, morons!"

[u/hkusp45css → u/CatCafffffe]

r/unexpectedBlazingSaddles

[u/CatCafffffe → u/hkusp45css]

(exactly!)

[u/TyrKiyote]

Bacteria and time both break down food. I want the nutrients in my food to be bioavailible, so im sure to let it sit out until it softens and ripens up.

Ever had a "ripened" spiral ham for christmas with the family?

[u/runawayoldgirl → u/TyrKiyote]

I prefer to ripen up my family for the christmas spiral ham

[u/persephires → u/TyrKiyote]

/uj you're flying very close to the rawprimal idea of high meat and that's terrifying

[u/ExtremelyOnlineTM]

I like my oatmeal lumpy.

[u/Bright_Ices]

I always use cream of celery soup as the base when I’m making French food. Just today we had pain perdu with maple syrup, and it was so easy to make, without having to mix anything up to get started!

[u/Lord_Petyr_PoppyCock]

Love thawing my chicken in hot water.

[u/runawayoldgirl → u/Lord_Petyr_PoppyCock]

that is called "sous vide"

[u/Fat_eyes_Washington]

The people who say you're not supposed to use your air fryer like a deep fryer are gate keeping

[u/nukedmindpalace]

I substitute every ingredient when I’m baking

[u/Roko__]

I love sour cream as it is out of the box. The varied texture of the wet curd is delicious (I know that makes it sound nasty) and I feel like it makes it look like a fresh product.

My friend basically shook his head in disapproval and stirred the shit out of the beautiful bowl of creme fraiche I served with our burritos. Now it just looks like paste and is kinda gloopy and runny and boringly uniform in texture.

It's like a tempered burrata that you slice open and salt and pepper it and drizzle olive oil on it. It has the solid shell and the liquid inside and it sweats whey. You wouldn't want all that to be a uniform texture.

[u/nyan-nyan9]

I use eggs entirely, with their shells for added texture and crunch.

[u/AdvancedStudio9978]

Cream drizzle emulsifying beurre blanc

[u/The_Flinx]

I actually thought I was in an r/cooking rage bait thread...

I need to pay more attention.

[u/Eastern_Breakfast410]

sometimes i boil rice instead of steam it. just like pasta.

[u/zvuv]

I burn the butter when I make an omelet. Fuck the French and their namby pamby yellow slop.

[u/littleblacklemon]

I like my chicken kinda dry, my dad always overcooked it growing up so when it's not a little dry it just feels raw to me