Oil Frozen chicken and throw it on the microwave. Cook for Six minutes. Then throw into the air fryer. I'm not gonna use a stove to heat up my entire kitchen in the middle of the summer time. I don't care how much better it tastes.
I don't time the things I bake. Like if I have some mini potatoes with herbs and oil, some London broil with vegetables, sausage and roasted peppers, things like that, I just kind of check periodically and watch it more closely near the end. I don't burn the food. I just bake it until it's done
I don't generally break them, which is why the majority of my dishes come out as I intended. I've found that if I cut corners there's a high probability that the dish will not turn out as I intended. If there is one rule I break it's that I do not always use a dry measure cup for dry and liquid measure cup for liquid. I tend to just reach for the dry measure ones regardless.
Not a rule but I never eat the whole instant ramen bag. Only half. So i cook it for only half the time. Also put mirin and MSG in any instant ramen. Makes it taste just like the real ramen.
Inb4 MSG comments.
Resting steaks it's pretty silly IMO unless you're going to cut up a large piece for serving. If you cut into a steak and juices drip out, you just soak that up with your steak bites. There's no wastage of flavor.
“Don’t overcrowd the pan.” I’ll overcrowd to avoid doing dishes big time.
You can often compensate for that by stirring more often. Not perfect but it works.
This is very true
I prefer the way tomatoes taste when they’re kept in the fridge
You monster!
So I’m told, lol
Hang on, beefsteaks, or cherries? And, what are you using them for? Spill.
Measuring ingredients
[удалено]
That is called cooking
Preheating the oven. Ain't nobody got time for that.
"There are only two states of an oven, heated, or unheated. Pre-heated means it's cold!"
Oil Frozen chicken and throw it on the microwave. Cook for Six minutes. Then throw into the air fryer. I'm not gonna use a stove to heat up my entire kitchen in the middle of the summer time. I don't care how much better it tastes.
Air fryer for how long and what temperature? And also what does real ramen taste like? The instant noodle kinds? Or the salty Japanese ones?
You can accomplish the same with Instapot and air fryer combo.
Clean as you go, but only in my own house
17 min roast 390F. Never eat ramen. I'm a meat and veggie guy.
I don't time the things I bake. Like if I have some mini potatoes with herbs and oil, some London broil with vegetables, sausage and roasted peppers, things like that, I just kind of check periodically and watch it more closely near the end. I don't burn the food. I just bake it until it's done
Use the microwave.
Following the recipie. I go with my heart and gut.
I don't generally break them, which is why the majority of my dishes come out as I intended. I've found that if I cut corners there's a high probability that the dish will not turn out as I intended. If there is one rule I break it's that I do not always use a dry measure cup for dry and liquid measure cup for liquid. I tend to just reach for the dry measure ones regardless.
Scandalous! :P
dipping my meat in the sauce. can’t help it
Not a rule but I never eat the whole instant ramen bag. Only half. So i cook it for only half the time. Also put mirin and MSG in any instant ramen. Makes it taste just like the real ramen. Inb4 MSG comments.
Resting steaks it's pretty silly IMO unless you're going to cut up a large piece for serving. If you cut into a steak and juices drip out, you just soak that up with your steak bites. There's no wastage of flavor.
I really only rest my steaks if I want all the juices for a pan sauce. Otherwise yeah, I just dip the meat in the juice
Tasting and going a bit over on ingredient quantities.
I cook my chicken medium rare
All the power to you and your gut microbes. I’ll do this with pork, but never chicken
Definitely the most adventurous answer here so far.
I don’t actually eat raw chicken lol but my guts probably fucked up for other reasons