Iodized salt = shitty cook?
Skill issue.
I mean, it tastes pretty bad 🤷♂️
You’re supposed to add it to food not just eat it by itself
Iodine is tasteless tho.
But not odorless.
I tend to use sea salt, but that reeks of iodine all by its natural self.
What??? It’s the same taste as any salt!
Is it like how some people can’t taste the difference between sugar and other artificial sweeteners?
Actually, being a shitty cook would mean you can’t make anything good with those ingredients.
using pre minced garlic means being a bad cook??
op is the true bad cook here
While it does work, it’s the form of garlic that is the most destructive to the flavor compounds in garlic. Hence most cooks who know something about garlic, avoid it. Garlic powder and flakes are the most effective preserved forms of it.
But even with that this “meme” doesn’t have a leg to stand on. You can make do with pre-minced garlic, though you’ll end up with a lot more of it in your dish to get the same taste.
Tbf minced garlic isn’t great imo - granulated garlic works much better but this is some weird shade to be throwing around
We hating on salt and lemon juice now?
What’s next, hating on butter and flour?
tbf, packed lemon juice doesn’t stand a chance compared to fresh pressed.
Sure. But buying and storing fresh fruit just to juice occasionally seems… Bougie AF. Like meal planning 🤣
Salt is salt in damn near everything
You’re insulting garlic.
I’m a barbarian in most regards and even I’m confounded by your lack of refinement.
Am a vampire, I agree with OP. Don’t use garlic, it makes you a terrible cook. It’s really really bad. Countries should ban garlic so people don’t fall into the trap of being bad cooks.
Considering eating a meal of just those four ingredients just to spite OP.
i sometimes just drink the 100% lemon juice
Same 🤣
It’s good stuff
To those who use the jarred garlic, you should try getting a small food processor. It makes getting a bunch of minced garlic a breeze, and there really is a big difference.
It isn’t the cutting it that’s the problem for me, it’s the peeling
Hammer it, pull the peels off real easy, five dollar Walmart garlic press
I also hate the smell that lingers on my hands for days after touching it. Would much rather just scoop it with a tablespoon and call it a day.
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You’re not wrong, but just about everything I’ve read says in most cases the difference is too small to matter. So if you’re looking for convenience or less spoilage, this gives you that with almost no downside.
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Fresh minced garlic is easier to use and likely better, but the jarred stuff probably works fine in a pinch. I stopped making fresh ginger and used jarred for that now because it’s such a pain in the ass to prep. Garlic is too easy though, I never use jarred. I see the appeal though.
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I know some people think there’s an aftertaste with iodized salt. I don’t have that experience. Is sea salt or kosher salt better than table salt? Maybe? There honestly isn’t much of a difference unless your recipe calls for a more coarse grind, in which case you need to adjust to prevent oversalting.
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The prepackaged parmesan (which I like to call wood pulp) has a hugely inferior taste to freshly ground Parmesan. Big difference in flavor, but it also does depend on the application. Mixing a large quantity into a sauce? Yes, absolutely get fresh. Using as a garnish? Who cares?
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This is lemon juice. Chill out.
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Let’s not be gatekeep-y here. All four of these things can be used to 95% effectiveness (compared with their fresh counterparts) in most recipes.
There’s only one ingredient that should be on this list, and it’s missing. Velveeta.
OP microwaves dino tendies.
You forgot shit like “fondor”, the poor natrium glutamate imitation from Maggi. Many cantina cooks also use gallons of Worcester sauce (pronounced “Wooster” btw, and that’s a law)
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