This is either a good idea or a bad one, I've never tried it but I'm thinking there wouldn't be enough butter on the wrapper.

Cream cheese for me, game changer.

Not crazy. Also not new at all. Ask the indigenous people of the Americas

I use the bread I tear out to dip into the stuff in my bread bowl!

And a lot more garlic

Fish sauce is an amazing, overlooked ingredient.

Yes. YES! Clean while you cook is the very first law in the kitchen.

Better than bouillon makes all soup better

I was always taught that if you have to add cream to your eggs in order to make them fluffy, you're not doing it right. Super low heat, constant stirring, does it for me.

Save bath water to make a nice bowl of youp!

What does it mean "you can't taste the nutmeg"? Maybe you're using very old nutmegs.

And ffs don't add garlic too early, it burns easily and will make your dish very bitter.

I don't see enough people using salt in their sweets. You should always be adding salt, I usually add more than I should just like I do vanilla.

Yummm

Pro-tip: Make sure that your baking sheet is not completely flat (like many contemporary cookie sheets), otherwise the fat will drip off the edge and cause a grease fire in the oven. I won’t go into details, but I can say that the fire department was extensively involved.

This works even better when you let the stock reduce before for super rich and concentrated flavor

I want to just lower my face into that cake.

Expresso powder intensifies the chocolate flavor in anything, I use it in literally any chocolate dessert.

That's how I do it and it's easy to roll and always yummy and perfect. Never over flour the dough

The reasoning that this should be specifically a can of condensed soup is because a. the flavor is super concentrated in this form and b. It is very thick so it will not water down your dish's texture and will add an overall richness

"improving"?

Love the stuff and so hard to come by in Japan...with pork chops...soooo good!

Also the base of many a casserole and sauce lol

One of my favorite home-assembled (I hesitate to call it "cooking") comfort foods is made with stew meat, cream of mushroom soup with an equal amount of water, and onion soup mix baked in the oven for several hours. Mom used to serve it over minute rice but I prefer to use mashed potatoes. Heck, I've eaten it out of a bowl by itself on more than one occasion!

My grandmother used to make poor man’s steak, crushed up soda crackers soaked in milk then mixed with ground beef (seasoned with salt and pepper) and formed into patties, browned then put into a casserole dish and topped with cream of mushroom soup and baked. One of my childhood favourites.

Cream of mushroom with garlic is even better

They USED to be good, many a year ago

improving a casserole

Since they changed the recipe a few years ago I don’t like it. It’s tasteless and adding salt makes it very runny. At Christmas we always looked forward to canapé cases filled with Campbell’s condensed soups - mushroom for me, chicken for everyone else.

We make several casseroles that include mushroom soup.

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Lady Miss Pie

Lady Miss Pie

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I see this one EVERY TIME. And it’s such a “new culinary school student” thing. As a professional chef, I can say “the thing that’s missing” is *not* always acidity and is often NOT acidity to be honest. It’s often sweetness, or umami, or even just more herbs. Adding more acidity to your tomato sauce? Even the best chefs in the world will tell you: No, a pinch of sugar.

i will definitely try this for my matzah balls. i love them but they do tend to be a little dense. don't think my nana knew about this.

Actually, 7-10 g/l is a very good salt-water proportion for cooking pasta.

UK all eggs are room temperature as they are not bleached as US eggs are so do not need to be refrigerated - and it does make a difference to egg proteins

Proper dark chocolate is a key ingredient in some, but not all, Mexican stews and Casserole recipes which form the basis for what has become known generically as 'chilli'.

Uncle Roger taught me that MSG is very good. But seriously, there's little reason to be afraid.

Nope. Like oil which I've seen suggested loads of time this will simply stop the sauce from sticking to your pasta, so you end up eating buttery noodles with the sauce on the side. Better to cook the pasta just slightly al dente so that some of the sauce is absorbed into it between cooking and serving.

Very niche and if there was something to persuade me to eat chicken livers, this would be it (but there isn’t and I don’t).