This book
was a lifesaver for me fresh out of college and not knowing what the hell to do in the kitchen.
i make my own noodles thanks to babish.
babish is cool.
or was when he taught me about noodles.
He was better before he paywalled all of his old recipes that used to be free.
cooking does often involve many ingredients
My favorite is when you get told to cook something in water and there’s always just this implicit “with salt” in there.
Except when it isn’t. For example, you should only add salt to lentils after cooking, otherwise their hull turns hard.
Well, and they also don’t tell you how much salt to use. Yesterday, I cooked millet and just added as much salt as I would add to noodles.
But then I had to leave them in the pot to soak for half an hour, because they wouldn’t soften (is that also from the salt?). Which meant they had soaked up all the salt water and the millet was far too salty in the end.
