Miso is a crazy addition to braise cabbage. I used the same mix into the glazing for the pork to avoid competing tastes. Delicious.
this post was submitted on 19 May 2026
116 points (94.6% liked)
Cooking
10622 readers
539 users here now
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Yeah not sure about pureed pork xD I tried to pureed a few veggies but meat puree sounds... wrong... as long as I have teeths I guess.
I'm new to asparagus - I wish I tried them way earlier that's absolutely delicious. Especially the green ones.
Caseless Rinderwurst is "an acquired taste", but I wasn't old enough to get a vote, back in the day. 😅
Re: asparagus, I'm a huge fan and love to prepare it simply, to let it really shine.
Snap the bottom sections off by hand-testing their break-points. (You can cut them afterward, if you prefer clean ends, but refrigerating them first can help keep those snapped edges crisp)
Zest and then juice a lemon and set aside.
Set your skillet/pan on High/Mid-high.
Bring ~1tsp/lb of a light oil (eg. veg, rapeseed, etc., not "olive") close to its smoke point. (pay attn, don't burn it, it can ignite!)
Add prepped asparagus (1.↑) to oil in pan and don't move them (need that Maillard reaction)
Season w/ salt & pepper (kosher & cracked are my pref.)
Watch for a toasted, delicious crust forming on their pan-sides. (eyeball it, don't meddle)
Use tongs (spatula if you're brave/confident, or just roll them 180° if you're unsure) to turn them to their opposite sides
sprinkle with lemon zest to taste (I add chili flake here) and wait for that sear again.
Remove from pan, and let rest on cooling rack for a couple minutes only (they're less delicious when cold, but still amazing)
If you're feeling froggy and aren't trying to plate rapidly for a slew of guests, now's a great moment to whip up a quick pan sauce (browned butter, herbed crême, white wine reduction, etc.) to drizzle over them during plating —otherwise, just plate and spritz lemon juice to finish.
Your toilet's gonna smell suuuper loud afterward (why, asparagus, why?), but it's worth it. 🥰
no blanching needed in your recipe then?
Nah, blanching asparagus is mostly a holdover from catering SoP when it's par-cooked first, fridged until day-of, and then seared for looks before being plated/pkgd & held at temp for service.
You can blanch yours, if that's your preference, but they'll lose that brightened snap to their structure and the thinner stalks (=/< ⌀5mm) risk just degrading into mush in the pan or on the plates. I'm not here to judge fellow anons' varied and unknowable palates. Just the facts. 😁
Duck liver puree (AKA pâté) fucking slaps though. And as long as you source the duck liver from an ethical place (not one that pumps food down their throats to fatten them up), it's no more cruel than any other meat. I like to add shallots, black garlic, portobello mushrooms, and a bit of brandy, then chill it and serve it on some nice whole wheat toast. Salt and pepper to taste of course.
I personally only use wild ducks that I hunt myself (or ones that were hunted by friends/family). I'm allowed 6 a year, and I take full advantage if I can. If you can manage to take them in November, the livers are naturally fattier, but not quite on the level of farmed foie gras.
But other than that, meat puree sounds kinda bad.