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What you should focus on OP is cooking techniques, what goes well with what and how flavours combine is a thing you get with experience. Once you know how to make a good onion soup for example you know enough to make just about any other kind of soup or sauce.
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Nov 10, 2023 17:04
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| # ¿ May 16, 2024 22:51 |
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Also pesto is just amazing for adding fresh flavours to starches(or salads or tomato sauce) and incredibly easy to just grind in large quantities, divide to containers and freeze. Good for about three weeks and you'll finish it much quicker than that, you glutton.
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Nov 10, 2023 17:08
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Plenty of veggies can just be washed and put in the oven (olive oil, salt, pepper). Baked succulents can be ground to a paste and added to anything or frozen for a later date.
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Nov 10, 2023 17:13
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the holy poopacy posted:
Or they're loving cowards who'll never know the joys of the stinking rose and die unloved. 
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Nov 10, 2023 17:14
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My considered opinion is to buy a cooking encyclopaedia, doesn't have to be Larousse Gastronomic but you want something that'll teach you many cooking techniques rather than another recipe collection you'll never use because internet.
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Nov 10, 2023 17:26
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