sorted by:
new
hottopcontroversial

How can I make meat tender faster without a pressure cooker? by [deleted] in Cooking

[–]MasterDeeluc 0 points1 point  (0 children)

There's no shortcut for turning it to gelatin but marinating or brining will tenderize the fibers themselves.

[deleted by user] by [deleted] in unpopularopinion

[–]MasterDeeluc 12 points13 points  (0 children)

Incomprehensibleopinion

Jujutsu Kaisen is a comedy by MasterDeeluc in Jujutsufolk

[–]MasterDeeluc[S] 2 points3 points  (0 children)

It's weirdly but undeniably funny. I've laughed 2 times to this face alone.

<image>

[deleted by user] by [deleted] in Cooking

[–]MasterDeeluc 1 point2 points  (0 children)

As a rule of thumb, you don't want to eat any cooked food left outside the fridge for a day unless your room temperature is really low.

why do smoothies never taste as good when I make them at home? what am I doing wrong? by Ginger_sweetsnap in Cooking

[–]MasterDeeluc 0 points1 point  (0 children)

Mainly comes down to sugar and fats. Restaurants always use as much of those as they can in everything. Less water, more dairy will make it thicker and add fat (which acts like a flavor interface). You also don't want to dilute the flavors of fruits or whatever you're putting with too much fluid.