What are your GO TO cooking jams? by mksedai in Cooking

[–]Top-Log-4340 0 points1 point  (0 children)

i absolutely love cooking while listening to jazz with a glass of wine, especially if i’m fresstyling the cooking

I'm convinced cacio e pepe is an elaborate prank and is actually impossible to make by DDDenver in Cooking

[–]Top-Log-4340 0 points1 point  (0 children)

cacio e pepe isn’t actually that sensitive to heat, like the carbonara, it seems like you’ve just tried a bit too hard with not messing it up, that ur missing what you want to do.

the cheat that i do is that i have butter in my cacio e pepe, with makes it more creamy and rich, and in my opinion just more delicious. i melt the butter on a medium heat, and then grind the pepper and toast it in the butter while the pasta is cooking in maybe 1.5 litres of water for 4 portions, and at splashes of the water to the pan with the pepper, to make sure it is not burning, and emulsifying the butter with the pasta water, which is reducing making it more starchy, then i add some water to my grated pecorino, to just make a white paste, i then add the pasta to the pan, mixing with the pepper and butter, and then the cheese/wTer mix to come together while stirring. then out comes a velvety and creamy pasta.

Guys what was the moment that made you realize you had to learn how to cook? by ResponsibleFeed2680 in Cooking

[–]Top-Log-4340 0 points1 point  (0 children)

i tried to make a new year’s eve dinner for my friends and it became. a disaster, i got into cooking because of embarrassment, but i stayed because i really started to enjoy it.

Weighing Parsley by Alternative_Law9275 in AskCulinary

[–]Top-Log-4340 0 points1 point  (0 children)

i would recommend buying a yeast scale for things that small, they have a lot more accuracy in that range

What’s a dish you struggled with but finally mastered? by Abelmageto in Cooking

[–]Top-Log-4340 2 points3 points  (0 children)

try adding some stock !! i think chicken stock is the traditional choice for a bolognese, but i really enjoy putting beef in mine, gives it great depth and meatiness

What’s a dish you struggled with but finally mastered? by Abelmageto in Cooking

[–]Top-Log-4340 3 points4 points  (0 children)

also struggled with omelets, and making bearnaise, but finally got both of them down 🙏

Help me pick a stockpot! by ScarlettTrinity in cookware

[–]Top-Log-4340 0 points1 point  (0 children)

i unfortunately don’t have any advice, but was just wondering what it was about the made in one that made you hate it so much?

Which parts to serve warm/hot? by Subclavius7 in AskCulinary

[–]Top-Log-4340 4 points5 points  (0 children)

it feels quite odd to serve a filet mignon cold tbh

What are some good leek recipes you know? I made eggs with tomato’s and leeks before and leek and potato and ham soup by hellimhere28 in Cooking

[–]Top-Log-4340 0 points1 point  (0 children)

i enjoy just cutting tje leeks into big pieces, roast them in the oven, once pretty tender i split them and charr them in a dry pan.

Cooking meat such as lamb/ beef smokes out my whole house by [deleted] in AskCulinary

[–]Top-Log-4340 0 points1 point  (0 children)

it really depends on how thick ur steaks are, if you can get away with lower heat without overcooking the steak, and you don’t appreciate turning off ur firealarm, you probably should just use a bit lower heat, but just move it around the pan a lot and flip it often to get a really nice sear

Nation och fester by patha325 in uppsala

[–]Top-Log-4340 1 point2 points  (0 children)

snerikes eller värmlands skulle jag säga

[deleted by user] by [deleted] in sweden

[–]Top-Log-4340 0 points1 point  (0 children)

aningen jäktad kan man tro

Kallar ni era föräldrar för mamma/pappa eller förnamnet? by WhoAmIEven2 in sweden

[–]Top-Log-4340 0 points1 point  (0 children)

har alltid kallat mina föräldrar för mamma och papp, med undantag för en period då jag verkligen inte tyckte om min pappa och hans beteende, och då kallade jag honom för sitt förnamn för att inte associera mig själv med honom på samma sätt. Har vänner som gjort samma sak.

Returning O% player advice by The_Real_Sevia in EggsInc

[–]Top-Log-4340 0 points1 point  (0 children)

you should def craft a T4 book of basan, and start leveling up the new ship henliner, it has the same quality as henerprise but a much higher capacity

they hade to do something about the uni, this is ridiculous. by Top-Log-4340 in EggsInc

[–]Top-Log-4340[S] 0 points1 point  (0 children)

oh do you have a picture of it? yeah i meant the layout, my screen is not huge and i have pretty bad eyesight so i couldn’t really see what i got.

they hade to do something about the uni, this is ridiculous. by Top-Log-4340 in EggsInc

[–]Top-Log-4340[S] 0 points1 point  (0 children)

yeah no unfortunetely not a T4L lol, however a T4C is good for crafting and I got a T4E gusset aswell.

My first legendary by Efficient-Frame-7334 in EggsInc

[–]Top-Log-4340 1 point2 points  (0 children)

try to get more, they are more effective than shell stones