Cooking Secrets Learned Abroad

One of the best parts of traveling is eating your way around a new destination and learning about lots of new flavors, recipes, and culinary traditions. So redditoryou learned from your travels?" Here's what people said ."I learned a trick for making scorched onions that makes the biggest difference for things like lo mein and fried rice.

"In Cuba I was exposed to ceviche that had green olives in it. I never had ceviche like that before, but it really opened my eyes. The briny olives work so well with the lime and fish.". They are sato , shio , su , seuyu , and miso . This also represents the correct order of adding ingredients in the cooking process since vinegar, shoyu, and miso can lose their flavor if added too early.

"When I was in South America, I learned a trick for cooking meat or chicken empanadas: make the filling a little saucy and add some gelatin to the hot, juicy mixture before cooling it to fill the pastry. The gelatin will set, making the pastries easier to fill. When they are cooked and hot, the filling will be extra juicy with a great rich mouthfeel."

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