In cooking, it would seem that the difference between a professional and an amateur does not matter as much as in many other areas of human activity. For example, you are unlikely to trust an ordinary fan of flight simulators at the controls of an aircraft during your flight, and you definitely don't want to go for a medical consultation with a dude who has reviewed all the seasons of House M.D.
On the other hand, how often does it happen that meals prepared by home cooks are no less tasty than the best samples from famous and expensive restaurants? Or are training and experience game changers here too? Netizens from this viral thread in the AskReddit community are trying to find the answer to this question.
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#22
Low water content butter. ( Irish butter, French butter). More expensive but mikes above regular butter. When I was a teen, I worked in a small French resturaunt. Heavy cream and stupid amounts of butter were used. Fresh everything. No cans of anything. Tomato sauce made from bushels of fresh tomatoes every day.
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15points
#24
Sumac.......my life changed after trying that with vegetables like onions and carrots in a salad form.
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13points
#25
Not really an ingredient, but warm plates. Putting your warm food on a warm plate automatically elevates the atmosphere and doesn't drain any heat from the food, while also keeping your food warmer for longer.
Just put your plate in the microwave for a minute.
Edit: For everyone concerned about damaging your microwave - even empty, one minute won't harm it. 2-3 minutes is still typically going to be fine. Ceramic plates don't absorb quite as well as food, but they do absorb some, which extends that safe duration even more. But you're only putting it in there for 1-2 minutes, where you'd be fine even with an empty microwave. The damage comes from parts overheating, so there's also no risk of damage over time unless you do it repeatedly quite a number of times.
If your oven doesn't have a built-in plate warmer, you can buy standalone ones for under 20$ (a brief price check on google found one for 18$ CAD). Many have said hot water, and that's also an option, I just prefer a microwave because it's easier, faster, doesn't waste water, doesn't need to be dried off, and my water tends to take several minutes to get hot. But if you're heating a large stack, a hot water bath maybe even topped off with a boiling kettle will be faster.
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10points
#28
- Vermouth and cognac - who stocks those?
- Japanese mayo and the thicker soy sauce (I'm looking at you, SamTheCookingGuy)
- Nutmeg in seed form
- Cream of tartar
- Chives - I'm sorry, can't we just use the green parts of green onions and chop them up?
- Japanese mayo and the thicker soy sauce (I'm looking at you, SamTheCookingGuy)
- Nutmeg in seed form
- Cream of tartar
- Chives - I'm sorry, can't we just use the green parts of green onions and chop them up?
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7points
