food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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If you ever need a nonstick substitute, parchment paper in the bottom of your pan will do the trick 95% of the time.
If you fold and fold and fold and fold, ending up with a narrow little wedge of paper before tearing the excess so the paper fits within the radius of the pan, you'll get a neat little circular parchment lining, if it's necessary to cover the whole pan.
I still have one Teflon pan that I use for making crepes because occasionally one needs to feel a little glamour in their life, but otherwise I could live an existence where I never see one more piece of Teflon-coated cookware in my life and my accumulated PFAS load would still be too damn high.
More butter = more better (an ancient culinary proverb)
If something like eggs are just not responding to anything else, no matter how much you add, this can really come in clutch. You'll probably only use this trick once in 5 years' time but the people around you are gonna think you're the pan whisperer when you pull it out.