• conciselyverboseEnglish
      5·
      2 months ago

      I really like his approach to cooking. The Food Lab is awesome, but the philosophy of not just testing recipes (I’m sure plenty experiment some), but regularly documenting what specific changes do to the end result as part of his teaching process is available on a bunch of his other resources as well, and is awesome.

      You can find recipes for just about anything online from a bunch of different places, but almost none of them are more than a list of ingredients and some very basic steps. I find J Kenji’s presentation of what you’re looking for with each step and what you need to correct vs what you can ignore incredibly helpful.

      • kevlar21@lemm.eeEnglish
        3·
        2 months ago

        100% agree! I mostly watch his videos online but I also bought The Food Lab.

  • 0ops@lemm.eeEnglish
    2·
    2 months ago

    Tbh I kinda wing it every time I make it, but often besides the regular stuff like salt, pepper, red pepper flakes, garlic, and onions, I’ll also do a couple shakes of Tapatio and Worcestershire. I like my gravy savory and a bit spicy.

    Also, life hack: bagels and gravy

    • DominusOfMegadeusOPMEnglish
      1·
      2 months ago

      I’ve seen Worcestershire in a number of recipes actually. I like adding it for the flavor, but it bugs the cream crap out of me that it turns the gravy brown. I also like a good amount of Bell’s Seasoning.