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34 / M / Off the map.
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Posted 3/20/16 , edited 3/20/16
- If you are going to poach with beer or tequila, keep the heat medium low on the stovetop until the alcohol burns off. It will foam a lot at medium to high heat and get messy.

- Add 1 part tequila and 1 part hard cider + spices to marinade your meat in a ziplock bag. It imparts a sweetly bite.

- Malty beer is a great substitute for chocolate in cheesecake. Beer in cheesecake in general throws anyone off.

I like to use alcohol a lot in my cooking, one way or another. Good thing I do not cook as often as I should.
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34 / F / The Bahamas
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Posted 3/20/16
My two best tricks:

1) If you've got an especially tough piece of meat, dark beer is your friend! It doesn't even have to be expensive beer but it better not be skunky. If you don't drink beer ask someone you know who does to recommend you a cheap, dark brew.

Soak the meat in the beer for about two hours and when you cook it it'll be nice and tender (and there's a hint of beer).


2) Substitute the water with coffee when making chocolate cake. Do eeet.
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Posted 3/20/16 , edited 3/20/16

Baha_Java wrote:

My two best tricks:

1) If you've got an especially tough piece of meat, dark beer is your friend! It doesn't even have to be expensive beer but it better not be skunky. If you don't drink beer ask someone you know who does to recommend you a cheap, dark brew.


I don't, what should I use?

Probably the only time I ever go to the liquor store is to get a little $2 1-shot bottle of Bailey's, to microwave for 45 seconds, let cool, and then mix with half a store-bought can of vanilla frosting, when making chocolate cake. I could probably make the real frosting if I had cream and six boxes of powdered sugar, but I don't.


2) Substitute the water with coffee when making chocolate cake. Do eeet.


And strain it (or use instant) to just the liquid before putting it in, or you'll have a cake that will keep you up till 3am per slice. Trust me on this one.
(Coffee is more recommended, since it's more acidic to get the baking powder up and bubbling, if you're not using went-bad-in-the-refrigerator sour milk instead of buttermilk.)
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Posted 3/20/16
You learn to cook by cooking as often as possible.
Most 'cooking tips' people will give you are their personal preferences, so it is important to start cooking with a recipe and follow it exactly.
Before you begin cooking, gather all the ingredients you will need for your recipe, measure out what you need, and perform all other preparation steps. This way you have everything in place already and never end up wasting time while you're burning water because you forgot a step.
Timers are your best friend. You may end up eyeballing it eventually, or cooking it 'to the touch', but timers are forever.
It is probably best to start cooking also by cooking what you grew up eating, as you'll probably know what that is supposed to taste like, to you, and will have a basis for comparison on how well you are or are not doing.
Alcohol does not burn off completely.
A watched pot never boils over.
Don't stir or turn things too much or too little, but that comes with experience, I suppose.
Keep your knives sharp.
Approach cooking as a science, not an art. It will save you many tears. Artistry comes later, if ever.
Never, ever, let milk boil over or candy solidify in your pot.
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Posted 3/20/16

Ejanss wrote:

Well, it's "100% Juice" in the US--as opposed to, say, clearly labeled "18% Juice" for V8 Splash--because we have parents more paranoid about injecting High Fructose Corn Syrup into their kids.


I wish parents would be more wary of HFCS. It's an especially subtle, insidious kind of evil that should be avoided more.
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Posted 3/20/16
When you cook, the food will continue to cook for some time even after you turn off the heat. This is really important to understand if you are baking. Also for eggs and other delicate, fast cooking items.
Posted 3/20/16
Please don't cook my tip.
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34 / F / The Bahamas
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Posted 3/21/16

Ejanss wrote:


Baha_Java wrote:

My two best tricks:

1) If you've got an especially tough piece of meat, dark beer is your friend! It doesn't even have to be expensive beer but it better not be skunky. If you don't drink beer ask someone you know who does to recommend you a cheap, dark brew.


I don't, what should I use?

Probably the only time I ever go to the liquor store is to get a little $2 1-shot bottle of Bailey's, to microwave for 45 seconds, let cool, and then mix with half a store-bought can of vanilla frosting, when making chocolate cake. I could probably make the real frosting if I had cream and six boxes of powdered sugar, but I don't.


2) Substitute the water with coffee when making chocolate cake. Do eeet.


And strain it (or use instant) to just the liquid before putting it in, or you'll have a cake that will keep you up till 3am per slice. Trust me on this one.
(Coffee is more recommended, since it's more acidic to get the baking powder up and bubbling, if you're not using went-bad-in-the-refrigerator sour milk instead of buttermilk.)


I don't drink beer a lot either but I've gotten great results with Guiness.

You should try making the Baileys cheesecake, it's scrumptious!
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