Iodized salt = shitty cook?
Skill issue.
this post was submitted on 30 Dec 2023
-44 points (34.3% liked)
Memes
45679 readers
750 users here now
Rules:
- Be civil and nice.
- Try not to excessively repost, as a rule of thumb, wait at least 2 months to do it if you have to.
founded 5 years ago
MODERATORS
Actually, being a shitty cook would mean you can't make anything good with those ingredients.
using pre minced garlic means being a bad cook??
op is the true bad cook here
While it does work, it's the form of garlic that is the most destructive to the flavor compounds in garlic. Hence most cooks who know something about garlic, avoid it. Garlic powder and flakes are the most effective preserved forms of it.
But even with that this "meme" doesn't have a leg to stand on. You can make do with pre-minced garlic, though you'll end up with a lot more of it in your dish to get the same taste.
Tbf minced garlic isn't great imo - granulated garlic works much better but this is some weird shade to be throwing around
... I'm deeply offended. You can still make delicious food with those ingredients.
Except maybe the sawdust powder.
We hating on salt and lemon juice now?
Whatβs next, hating on butter and flour?
tbf, packed lemon juice doesn't stand a chance compared to fresh pressed.
Sure. But buying and storing fresh fruit just to juice occasionally seems... Bougie AF. Like meal planning π€£
Depends on how you weight the (dis-)advantages.
My bottle of direct lemon juice can sit in my fridge for months without going bad. Also I don't have to use the whole bottle at once or at least half of it, like you have to with fresh lemons. And when used in cooked or baked dishes, the difference in aroma isn't worth the hassle.
Salt is salt in damn near everything
You're insulting garlic.
I'm a barbarian in most regards and even I'm confounded by your lack of refinement.
Am a vampire, I agree with OP. Don't use garlic, it makes you a terrible cook. It's really really bad. Countries should ban garlic so people don't fall into the trap of being bad cooks.
Thatβs not garlic, thatβs its drunk uncle jarlic.
He's insulting precut, oil soaked garlic. Garlic is kinda like coffee. It's best when you break it up right before you use it. But that doesn't excuse OP being a dick to people who don't have time to make their own food perfectly nor the money to pay others to make food for them.
Considering eating a meal of just those four ingredients just to spite OP.
i sometimes just drink the 100% lemon juice
It's good stuff
Same π€£
Bitch about the food, you don't need to eat it. π€·
To those who use the jarred garlic, you should try getting a small food processor. It makes getting a bunch of minced garlic a breeze, and there really is a big difference.
It isn't the cutting it that's the problem for me, it's the peeling
Hammer it, pull the peels off real easy, five dollar Walmart garlic press
I also hate the smell that lingers on my hands for days after touching it. Would much rather just scoop it with a tablespoon and call it a day.
If you donβt want to crush them with the side of a knife to loosen the peels (it works great but then the squashed garlic is hard to hold if youβre grating it), a trick I saw was to chop the bottoms off the cloves and then throw them in the microwave for 10-20 seconds. The skins start to fall right off and peel like magic.
tbh I'm not sure if nuked garlic is going to be much better than pre-minced and jarred garlic
You're not wrong, but just about everything I've read says in most cases the difference is too small to matter. So if you're looking for convenience or less spoilage, this gives you that with almost no downside.
-
Fresh minced garlic is easier to use and likely better, but the jarred stuff probably works fine in a pinch. I stopped making fresh ginger and used jarred for that now because it's such a pain in the ass to prep. Garlic is too easy though, I never use jarred. I see the appeal though.
-
I know some people think there's an aftertaste with iodized salt. I don't have that experience. Is sea salt or kosher salt better than table salt? Maybe? There honestly isn't much of a difference unless your recipe calls for a more coarse grind, in which case you need to adjust to prevent oversalting.
-
The prepackaged parmesan (which I like to call wood pulp) has a hugely inferior taste to freshly ground Parmesan. Big difference in flavor, but it also does depend on the application. Mixing a large quantity into a sauce? Yes, absolutely get fresh. Using as a garnish? Who cares?
-
This is lemon juice. Chill out.
OP microwaves dino tendies.
Let's not be gatekeep-y here. All four of these things can be used to 95% effectiveness (compared with their fresh counterparts) in most recipes.
There's only one ingredient that should be on this list, and it's missing. Velveeta.
You forgot shit like "fondor", the poor natrium glutamate imitation from Maggi. Many cantina cooks also use gallons of Worcester sauce (pronounced "Wooster" btw, and that's a law)