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FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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I'm a big fan of frozen herbs, frozen cubes of garlic save a ton of time breaking open cloves, frozen basil still has that fresh taste and smell relative to dried.
If you make pizza in a home oven, baking steel is a game changer. It gets nice and hot and makes your crust crispy. Like a pizza stone but better.
If you have a blender, try making your own almond milk for a fraction of the cost. It's easy.
Elaborate on the almond milk, and does it work with oat and cashew as well?
@HappycamperNZ
Soak raw almonds overnight.
Blend at 1 to 4 ratio. Ex: 1 cup almonds, 4 cups water. Strain through nutbag or cheesecloth. Save pulp for recipes (Google will help)
Some people drink the milk as is but to me, but it tastes even more amazing if you cook it on a stove just until it starts to boil and immediately turn off heat. Add a tablespoon sugar.
Cashews: same but don't need to boil. These don't strain as well so some people prefer using high speed blender and not strain but I didn't care for it that way. I haven't made oat milk that I'm happy with so no advice on that