Also, drink lots of water. That's all the detox you need.

Maybe it takes 25 minutes to cook but who will talk about the extra 50 mins to soak ingredients, cut, chop other things, make pastes/spice mixes.

This! Take a moment to learn how long your oven needs to pre-heat, and just start pre-heating then. My oven is very fast so it is not unusual for me to have almost finished the work before I turn on the oven, and more often than not my oven still beats me to it.

Carbohydrates are healthy. Salt is healthy. Fat is healthy. Water is healthy. But in moderation. Even water can cause harm if you drink too much clean water, you will demineralize your body and you will have headaches. If you don't eat enough salt, you will have muscle cramps, if you eat too much your heart will race like crazy. Moderation is the key for good life.

I kind of agree, but it's undeniable that some foods are more nutrient dense than others and, if possible, these should be favoured.

my approach: just use a pinch while cooking and have the others salt it to their tastes

Our son was challenging my husband and I the other day about us teaching him not to put the garlic in to the pan until the onions are cooked. We had to admit we have no idea why so many (otherwise good) recipes state to put the garlic in at the same time. It burns and sticks. The garlic just needs heating through enough to remove the 'sting'.

I think they just say this for people who didn’t grow up with olive oil. Where I live olive oil is a relatively recent addition to the local cuisine and I know of people who have tried to heat like other, much more temperature tolerant oils. It is just easier to say that you cannot cook with extra virgin olive oil, than give specific temperatures. Maybe one day in the future olive oil will be as common as in Mediterranean cultures, but for now it just wouldn’t work, I think.

I do not think that a normal user cares if it is called air frying or convection baking. The ease of use and the final result matters.

I never use soap with a cast iron pan. Vinegar is a perfect, natural and cheap solution for that fish taste OP is talking about.

Not all fat is made equal. Some are way healthier than others. And needless to say, fat is more caloric dense than protein or carbs. If your food choices are not on point and you eat a lot of fat, you're gonna get... Well... Fat.

Your body will automatically correct the pH. That is called homeostasis: a self-regulating process by which an organism can maintain internal stability (normal pH) while adjusting to changing external conditions (higher pH).

I'm just going to say that: toasted bread, cheese and anchovies... You're welcome.

Did you know that tomatoes and salt form msg when you cook them together. As in most dishes with tomato base have it naturally. So does everything with umami.

Well, it only takes me about 2 hours.

It's not just temperature, it's also time. I never liked chicken breasts until I got a sous vide. Long, slow cook and they are tasty, succulent and safe.

True... but salt makes the magic in some moments engraved in my soul. Pear tomatoes just gathered, still warm by the sun, and salt. I'm 50 yo and I can close my eyes and jump back to when I was 10 yo and almost can touch the scabs on my knees.

Stand still laddie.

Do NOT put oil in your pasta water. It will then prevent the sauce from sticking to the pasta. If you don't want your pasta to stick, you just need to have enough water, and the right level of boil

Baking IS a science. And as any science, as soon as you've learnt how it works, you can create new recipes. But that's not 'wiggle room'. You can't wing it. You have to know what you're doing and still measure within the framework and balance the ingredients with each other.

A little bit of lime juice will help it keep the color plus it's good for the flavor

Some people don't know that meat continues cooking 'at rest' which is where a lot of the problem stems from

Hmmm...I think I'm going with personal taste on this one.

For any ingredient, there most certainly is such a thing as "too much."

That's a weird way to cut garlic🤔

It's true. I grew up in Rome and I learned to cook observing my mother and various relatives. We don't use very much garlic at all. In fact, my mother used to add it to the sauce and then remove it before serving. What you want is a balance of flavors. Sometimes (rarely) I eat in restaurants where they obviously use way too much garlic, and mind you: I eat a lot more garlic than I used to, but I can't stand it when it's overused.

Just don't burn it... if you do it gets bitter as all hell!

Finally someone has said it! I know y'all love your garlic but go to any good restaurant that knows what they are doing and you won't find it in such a quantity. While cooking for my parents I always need to keep and eye on the pot if I don't wish to smell it on me a week later.

Went to a local burger spot that was supposed to be da bomb dot com. Got a BBQ garlic burger. There were about 4 ounces too much sauce and 12, yes, 12! Whole garlic cloves. Too much

I put waaaay too much garlic in my basil pesto... I mute it with avocado which also helps create a more sauce like texture and I blend the ingredients instead of just chopping the pine nuts and basil etc... I top with a generous portion of fresh parmesan and it's much heartier and less oily that way... My point is start with basic advice but slowly become comfortable with experimentation and deviation because you can reinvent yourself some personal classics

For me, garlic has always been a spice, not a full on ingredient. Garlic in pizza yes, garlic on pizza no

To me its a seasoning. To my wife it's a vegetable.

I’m Italian and fond of garlic. Indeed, I probably use more than my kin but sorry, that’s just my taste. :-)

I agree with this. I love garlic but it shouldn't over power the taste of everything else.

I LOVE garlic so personal on whats too much

Probably just to add photographic/visual interest but still, who cuts garlic like that?

Plus--and this won't make me any friends--the more regular heart-pumping physical activity you engage in, the more you circulate blood through the liver and kidneys, and the more capillaries you'll have for your blood to access waste products.

and a sharper knife is safer than a dull one. Sharp knives easily cut through whatever you are cutting, causing less chance of knife slipping and cutting your fingers

I used to like Alton Brown's Good Eats because he would say WHY you do things and show the science behind it.

Some people genuinely can't tolerate it, and I.really hope you don't feed it to this people to PrOvE a PoInT

But they do interact to give a great flavour in certain dishes.

What? No! A big, huge no! Don't wash the fresh meat. Don't do that. You're going to cook that meat, true? That should be enough for pathogens like salmonella. Washing the meat could actually spread any pathogens around your kitchen.

Well, if someone is able to sell a can of Sprinte for $10, there must be some kind of talent there.

Depends on the cut, the method, the type/style of salt, and desired result.

What? Please, don't follow this advice. Use a thermometer; it's an ally.

I'm afraid this person is badly informed. But at least I won't have to share my mushrooms with them