Vibes based cooking

[godnroc@lemmy.world]

Jazzy Chemistry sounds like the title of a textbook that is attempting to be more attractive to students.

[droggelbecher@lemmy.world]

I had to bake by vibes one time because I started a recipe then realized I didn't have eggs and the friend the cake was for is lactose intolerant. Used a can of coconut milk. Turned into brownies instead of chocolate cake, but they were good enough that I've been intentionally making them since.

[droggelbecher@lemmy.world]

Rationing

[ashiette@lemmy.world]

I have a Master's Degree in chemistry, I can't bake for shit. Cooking, on the other hand, I excel.

[dragonfucker@lemmy.nz]

Baking is actually ranching.

Yeast is closer to the animal kingdom than the plant kingdom. It's a living organism you need to feed so it will grow your food. You need to make it comfortable and give it an environment to thrive and then kill it when it's the yummiest.

[dylanmorgan@slrpnk.net]

Either of the “as directed” users are just cowards with no taste buds.

[gandalf_der_12te@discuss.tchncs.de]

also, if you do write down the recipe and try to recreate it on another day, it doesn't work because your mood has changed and now the flavor doesn't match anymore.

has happened to me many times now.

[tfw_no_toiletpaper@lemmy.world]

Isn't this just a sign of inexperience? If you have been cooking for a reasonable time, you will know which spices to use when going for what sort of flavour.

[mycatiskai@lemmy.ca]

If your chef has a nose and taste buds he should be able to figure it out by remaking it a few times.

[refurbishedrefurbisher@lemmy.sdf.org]

I don't even sniff them; I just remember how they taste/smell, and then I end up adding vanilla extract to savoury dishes and it tastes amazing

[fishbone@lemmy.dbzer0.com]

Powerful eldritch knowledge tends to come at a terrible price.

[gandalf_der_12te@discuss.tchncs.de]

yeah but there's also a lot of people just seeing cooking as a chore and never really paying attention to it, therefore not learning much or anything at all.

it takes patience and a bit of dedication to actually learn cooking in a reasonable way. otherwise you're just following recipe.

[gandalf_der_12te@discuss.tchncs.de]

for me it's easy because i mostly remember what i just made. but that's also because i pay special attention to what i do and what comes out afterwards, kinda to do semi-structured research.

[qyron@sopuli.xyz]

Considering the majority of flavours we experience are in fact smells, if you can cook by your nose you're usually pretty safe on how the end result will come out.

I'm not a foodie nor a chef but I've been able to break apart and reproduce restaurant dishes just by smelling.

[shinkantrain@lemmy.ml]

It's biochemistry

[thatweirdguy1001@lemmy.world]

It's not that he can't recreate it, it's that my coworkers can't.

[cgh10n4co2@lemmy.cafe]

Wait until OP discovers that spices don't always taste like they smell...

[insomniac_lemon@lemmy.cafe]

According to the label? I just checked most of it (GV, McCormick) has no info whatsoever.

The exceptions are spice mixes (rotisserie chicken, old bay) and a single expired bottle of Durkee celery seed (maybe their other spices are like this, but afaik this is the only one we have).

Best I can do is try different spices when sautéing vegetables.

[triflingtoad@sh.itjust.works]

tried beer for the first time yesterday, thought it would be better than the smell. Nope. Struggled through 3 sips then gave it to someone else
I don't really get alcohol tbh. Ive only had like 3 or 4 drinks but no matter what it is they all taste bad

[skyezopen@lemmy.world]

It's an acquired taste.

Unless it's an IPA, they're gross and if someone drinks them then I assume they're just suffering to be pretentious.

/s?