Cooking
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
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- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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not a technique per se, but whole garlic bulbs are usually significantly less expensive than the jarred minced, with shitloads more flavor (and more you can do with it.). and an extra-fine microplane grater will turn that clove into paste in seconds. (or ginger, super fine zest, super fine cheese if you wanna nice melty shred.
as for tomatoes... the reason canned tomatoes taste better is that the canners set up shop near the farmers, so they don't have to pick them green. same with a lot of frozen fruits/veggies. with fruit, you tend to loose some texture (strawberries going 'soft' is an example,) but, if you're not needing the whole fruit, they're going to be better.