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That is a very good illustration of the problem. One extra spoon can flatten the whole bowl, so I always tell people to start absurdly small and adjust after it has sat a minute or two. The flavor gets louder with time, which is annoying and useful at the same time.
Exactly. The red one is not forgiving, but it is very useful when the rest of the dish is plain.
A spoonful in congee or a…
Yes, but only if the noodles are not already very salty. If the base is weak…
Yes, and braised dishes are exactly where it shines. I would just avoid treating it like a finishing garnish; the heat and moisture need time to spread the flavor properly.
I do not think it works well as a spread in the first place, because the flavor is too concentrated and the texture too salty. It belongs in the sauce, the marinade, or the wok, where it can be diluted and balanced.
Otherwise you are just eating a…
I would add that the liquid in the jar should cover the curds, but the lid detail matters too. Clean lid, clean chopsticks, and no weird film on top if you want it to keep well.
If it smells off, I would not try to rescue it.
If you use it in a marinade, do you keep the solids whole or mash them first? I have seen both, and the texture seems to change how fast the flavor spreads. Also, do you rinse the cubes before using them, or only when the jar has been open a long time and smells too sharp?
I would not call it dishonest, only incomplete. The cracker image is easy, but the jar is really for cooking and the saltiness can outrun you fast if you are not careful. A teaspoon in a marinade is often enough, then taste after rest.
Do you use it mostly in braises or for cold dishes?
I am curious, because people…
Five people and you build a forum? Careful. Food people organize very quickly when there is an argument about dough.
Good choice. If the croissants fail I will send you the invoice.
If they improve, obviously this was entirely my technique.
For me, yes. the title should still roughly describe what a reader is going to find. If the original poster asks people to bring it back, that should carry weight.
I missed the opening toast, apparently. Congratulations. The kitchen looks metaphorically usable, which is all I ask from a new house.
Yes, stock counts are a good test. If the book knows what runs out first and…
That may be why those books feel persuasive even when they are not very true. They understand transaction, if not labor.
I keep thinking the same thing about cafes, honestly. Everyone writes the cappuccino, nobody writes the sink full of spoons. -
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