Monday, January 6, 2014

Cooking Secrets

There are two things that you hear time and time again that make good food amazing.
  • Use the best and freshest ingredients.
  • Butter. Lots and lots of butter.
The first applies to pretty much everything you can make. Fresh ingredients are always going to taste better than frozen, and if you can find a reliable source of a "good" ingredient, it's worth the extra cost if you care about taste (not worth the extra cost if it means you're not getting enough calories to live on obviously...well, maybe in some situations).

The second applies to only, well, pretty much everything also. Whatever it is that you're cooking, butter will probably make it better. Eggs, vegetables, fish, steak, pancakes, everything. If there's heat enough to melt butter involved in the preparation, then butter should enter into the mix at some point in the recipe.

And by the way, when I say use butter, I mean, a LOT of butter. You can't be worried about eating healthy if you want your food to taste the best, and any recipe that doesn't have butter probably has a poor substitute for one.

I recently made some chocolate coffee chocolate chip cookies and the recipe called for so much vegetable oil and water. Upon careful consideration, I substituted two sticks of butter.

I've recently mastered cooking pancakes (they're cheap, quick and easy and if you make the batter in a tupperware container, you can save it for future uses), and the number one secret is to add more butter for each pancake (at that point, you don't need to spread butter on them after either).

And, if you think that you can get away with skipping butter by using margarine, well you're correct, if you want your food to taste terrible and completely destroy the point of using butter in the first place.

Now, I'm not saying or advocating a butter only diet any more than I'm advocating a bacon only diet. I'm just saying that it tastes freaking amazing to add butter to your food while cooking.

By the way, I actually don't like butter as a condiment usually.