The super-basic questions thread for non-cooks

RIP that fern

Even if you towel dry mushrooms, they still release a ton of water when you cook them.

this is true. Mushroom lovers should look up Julia Child's recipe in which they sweat out then re-gain all waters/oils and result in divine deliciousness.

ste i would say also you could probably do w/ a lil bit more than just a pinch of salt (but then i always say that abt salt)

salt, pepper, butter. a dash of milk if you want.

and if you can find farm-fresh eggs, they're worth it.

ste i would say also you could probably do w/ a lil bit more than just a pinch of salt

^^^ I agree w/this. The 3 foods whose flavors really bloom with generous salting are eggs, potatoes and corn, imo.

otm

i find that it's really easy to over-salt eggs. hard to over-pepper, though.

when my parents scramble eggs for used in fried rice they oversalt the eggs but don't really salt the rice, I find it's a great balance

(and i love salty food)