8/16/2023 0 Comments Favorite recipes reddit![]() The point is that the food lab and Kenji's youtube channel are really, really, really good resources for learning about all of these things. Once I got a better idea for how what I make affected the progress bars on that site I found a rhythm that let's me hit all those micro/macronutrients most days while still looking forward every meal AND I lost weight at the same time. I tracked my intake on for a week too, which helped a lot when learning to eat healthier. That meal in particular is super filling, tastes awesome because of the sauce/curry, is fairly low calorie, and fills a lot of vitamin requirements. It means I can quickly make something like a big bowl of quinoa and/or beans, throw in some raw spinach and parsley, and add a chunk of microwaved frozen sauce. I like making really heavily spiced sauces in 2-3 qt batches, freezing them, and breaking them into smaller chunks while they're still soft. Spices can give your foods flavor without calories, and many are good for you on their own. When you learn how to substitute things in a recipe for what you have/what's available/what's healthier without affecting the end product negatively, cooking gets way easier and less intimidating.Įventually what made me start cooking/eating much healthier is figuring out spice combinations and sauces that I really like. Over the course of a few months of cooking every day I learned what different ingredients bring to the table in a recipe, which let me branch out into substituting. By learning techniques, getting a better sense of how cooking temperatures work, and practicing all of my (still unhealthy but now less processed food got way better tasting. I thought that food that's good for you wouldn't taste very good without adding enough ingredients until it was unhealthy. Happy cooking!įor me, learning techniques and why they work the way they do "leveled up" everything I made. His book and YouTube channel are amazing. All of his “cooler-cooked” recipes are made a lot easier with sous vide. If you have the cash, I would 100% recommend picking one up (if you don’t already have one). It doesn’t always work out, but it’s all a learning experience and that’s the fun of cooking!ģ) A smaller note, but his book was written when sous vide machines weren’t as readily accessible to the home cook. He’s made some minor adjustments to the recipes over the years that aren’t in the book.Ģ) Experiment! The first time I make a recipe I try to follow it by the book, but times after that I find it fun to play around with the recipe a little bit based on what I have in my kitchen. It’s useful to cross-reference the books recipes with their online counterparts. People are listing a lot of really great recipes (they’re all really good, tbh) so here are a couple general tips:ġ) Kenji has mentioned this a time or two on his YouTube channel. Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption The Food Lab: Better Home Cooking Through Science For the love of all that's holy, be humane! ![]() Frame any criticism you may have in a constructive way. If your post has to do with a cookbook or book by a Serious Eats contributor, explicitly mention that in the post or in a follow up comment.īe polite to other users, no flamewars, insulting, etc.īe kind to one another. Please provide a link in the post itself or in a follow-up comment to a relevant article or recipe on Serious Eats. You must link to or explicitly mention a book by a site contributor. r/seriouseats is dedicated to conversation about and its contributors. Whether it's burgers, pizza, cocktails, or some fun & nerdy food science, fast food to fine dining, restaurant kitchens to yours, from coast to coast, and around the world.įeel free to post any Serious Eats articles, videos, or anything about Serious Eats!Īll posts must be related to Serious Eats. is the source for all things delicious from meticulously tested recipes to product and equipment recommendations to restaurant reviews.
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