Cooking
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FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
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!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
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not a technique per se, but whole garlic bulbs are usually significantly less expensive than the jarred minced, with shitloads more flavor (and more you can do with it.). and an extra-fine microplane grater will turn that clove into paste in seconds. (or ginger, super fine zest, super fine cheese if you wanna nice melty shred.
as for tomatoes... the reason canned tomatoes taste better is that the canners set up shop near the farmers, so they don't have to pick them green. same with a lot of frozen fruits/veggies. with fruit, you tend to loose some texture (strawberries going 'soft' is an example,) but, if you're not needing the whole fruit, they're going to be better.