Soy sauce, chili sauce, chili crisps, rice vinegar, curry powder, or any combination of them. Adding scallions or grapes is also good (maybe not both, never tried it).
Lemon juice, pepper, and parmesan is also good.
Both of the above assume some mayo is used as a base binder.
Basically fat, acid, salt, and heat (in this case spice, but you can also add bread crumbs and egg to make tuna cakes)
Kenji has convinced me that it’s not worth trying to get a good sear on ground meat in chili and bolognese. In his recipes the ground beef is cooked with the chili paste, garlic, and onions (or with other stuff in the ragu). The lost maillard flavors can be recovered with soy sauce, fish sauce, marmite, and MSG.
So to answer your question, during. Kind of, since it gets flavored by the other stuff.
I think the only wrong answer is before, because that will give the meat a sausage consistency. I don’t want rubbery beef in my chili.
Also well done on asking a chili question that doesn’t start a war about beans.
I picked up a bunch of unflavored instant ramen packets with the intention of making my own. I’m a big fan of Korean Ramyun packs and make them often, but they are getting pricy nowadays. Does anyone else in c/cooking do this as well? What are your favorite quick broth recipes?
Miso paste, dashi powder, chicken buillion powder, sesame oil, soy sauce, chili powder or oil, and a raw egg.
Mix well, combine with noodles reserving cooking water. Mix to thoroughly coat noodles. Add reserved cooking water to desired consistency.
You can skip or adjust any ingredients as you prefer. It is easy to make it too salty though. I would say it is most important to keep the egg in there. It helps get the consistency and thickness of a proper broth.
Ways to spice up a can of tuna? [Question]
(Sorry in advance for the lack of proper tags, I’m not sure how to add them on mobile)...
#Question - When you are making chili
With ground beef, do you season the meat before, during, or after sauteeing, or any combination?...
[QUESTION] Do you have any favorite quick broth recipes for homemade instant ramen?
I picked up a bunch of unflavored instant ramen packets with the intention of making my own. I’m a big fan of Korean Ramyun packs and make them often, but they are getting pricy nowadays. Does anyone else in c/cooking do this as well? What are your favorite quick broth recipes?
Rogue ‘Killers of the Flower Moon’ Intermissions at Movie Theaters Spur Studio to Intervene (www.hollywoodreporter.com)
😂👍