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   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 12-Nov-2025 03:48:12 JST Adrianna Tan

   Very few ‘cooking hacks’ and viral recipes impress me, even fewer have changed my cooking life as much as José André’s microwave omelette

   Now I do variations of it.

   https://www.allrecipes.com/we-tried-jose-andres-microwave-omelet-11752917

   #Food #Cooking

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 12-Nov-2025 03:51:48 JST Adrianna Tan

     in reply to

     My main variation is I add crème fraiche AND Boursin instead of mayo (I also like the mayo one). This takes 50% longer to set but I like the silky texture and I put random things in it, and a bunch of spices so it comes out of the oven almost exactly like an omelette I would make on the stove.

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 12-Nov-2025 03:52:01 JST Adrianna Tan

     in reply to

     • Wendo, vertical drinker 🇺🇦

     @wendinoakland haha, that’s just salt for me

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     Wendo, vertical drinker 🇺🇦 (wendinoakland@beige.party)'s status on Wednesday, 12-Nov-2025 03:52:02 JST Wendo, vertical drinker 🇺🇦

     in reply to

     @skinnylatte Nothing has improved my cooking as much as Vietnamese fish sauce. That’s one of those “cooking hacks”.

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 12-Nov-2025 03:56:57 JST Adrianna Tan

     in reply to

     When I want a scrambled eggs shortcut that works every time and I still want to use a stove, I use Mandy Lee’s recipe (Kenji also riffed on this in a NYT Cooking recipe): adding cornstarch (or potato starch) slurry to eggs and scrambling them, helps you get a texture that looks like you stood there for 25 minutes doing it.. in 15 sec

     This is also how Chinese style Whampoa eggs are made

     https://ladyandpups.com/2015/02/03/magic-15-seconds-creamy-scrambled-eggs/

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 12-Nov-2025 04:09:18 JST Adrianna Tan

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     • Wendo, vertical drinker 🇺🇦

     @wendinoakland fish sauce originated in southern China, we use that in everything. I use the Vietnamese and Thai brands here too. We also use the water from soaking good quality dried mushrooms for broth

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     Wendo, vertical drinker 🇺🇦 (wendinoakland@beige.party)'s status on Wednesday, 12-Nov-2025 04:09:19 JST Wendo, vertical drinker 🇺🇦

     in reply to

     @skinnylatte Probably started a dozen years ago, but it’s still something people don’t know about. And also capers, another umami-packed salting ingredient with a really unique signature.

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     Steve Gisselbrecht (stevegis_ssg@mas.to)'s status on Wednesday, 12-Nov-2025 04:11:16 JST Steve Gisselbrecht

     in reply to

     • Wendo, vertical drinker 🇺🇦

     @wendinoakland @skinnylatte

     Alas, every one of these "doesn't make it taste fishy, just adds depth" ingredient hacks makes my food taste revoltingly fishy to me.

     Different tastes, huh? It's wild!

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     Steve Gisselbrecht (stevegis_ssg@mas.to)'s status on Wednesday, 12-Nov-2025 04:11:16 JST Steve Gisselbrecht

     in reply to

     • Wendo, vertical drinker 🇺🇦

     @wendinoakland @skinnylatte

     (However I am FINALLY on board with miso! Miso rules!)

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 12-Nov-2025 04:11:16 JST Adrianna Tan

     in reply to

     • Steve Gisselbrecht
     • Wendo, vertical drinker 🇺🇦

     @stevegis_ssg @wendinoakland the first time I went to Vietnam, business partners showed me all kinds of fermented fish products they use (way fishier than fish sauce) and I just ate them all happily. Where I come from there is probably fermented fish and shrimp in everything. Including in the batter of fried chicken. It’s amazing. If it’s revolting we also have another fried chicken version where the batter is made with.. fermented tofu.

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 12-Nov-2025 07:21:45 JST Adrianna Tan

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     • tekhedd

     @tekhedd this is also why i hate eating eggs at american diners. i really dislike overcooked and firm eggs

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     tekhedd (tekhedd@byteheaven.net)'s status on Wednesday, 12-Nov-2025 07:21:46 JST tekhedd

     in reply to

     @skinnylatte I, er, go to great lengths to avoid that texture, but now if I want to achieve it I know how! ;D

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 12-Nov-2025 08:31:09 JST Adrianna Tan

     in reply to

     • cpm

     @cpm yeah I hate eating eggs at American diners coz I think they are 40% over cooked for me

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     cpm (cpm@spore.social)'s status on Wednesday, 12-Nov-2025 08:31:10 JST cpm

     in reply to

     @skinnylatte
     hmmm

     we clearly have different standards for scrambled eggs.

     I salute you.