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What's the most impactful cooking lesson you've learned recently? (kbin.melroy.org)
submitted 1 month ago by to c/cooking@lemmy.world
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Pati Jinich really opened my eyes to guacamole's full potential. In the states, a lot of food people have an incredibly rigid idea of what is and is not guac. Pati revealed to me that in Mexico there are no rules with guac. Makes the purists here freaking out look super silly. Guacamole is a mole. And like all moles, there are infinite variations, the only necessary thread being the aguacate.

So what about you? Any food/cooking lessons you'd like to share?

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[–] 3 points 1 month ago

Indian cooking techniques when it comes to spices, like tempering and blooming and dry roasting spices, map over to other cuisines. I got myself a little frying pan specifically for the task to reduce friction. I've also improved my spicing by learning when to add certain types of spices, e.g. ground spices not too early or they'll get bitter.

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