Cooking
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.
view the rest of the comments
My partner had to eat low FODMAP for a few years but eventually their gut reset and now they can have small to moderate amounts of onions and garlic again. After the onion and garlic, the biggest hurdle to keeping low FODMAP is cutting out high fructose corn syrup because it's in so many packaged foods you wouldn't think about like certain brands of breadcrumbs (Progresso).
My number 1 suggestion is to make your own onion infused olive oil: put a roughly-chopped onion in a pot with a whole bottle of olive oil, warm it up (it should be warm not hot), let it cool, take out the onion pieces, and pour it back in the bottle (store in the fridge to preserve the flavor longer). You can do this for garlic as well but garlic-infused oils are a lot easier to find at the the store (just make sure you get infused oils that don't contain actual bits of garlic or juice, Boyajin was a brand I liked a lot).
I used to make fajitas without onions by using my infused oils in the marinade and upping the amount of bell pepper.
The recommendation is to only make as much onion or garlic oil as you can use at the time as they are a risk of botulism. The commercial products have additional processing (usually acidification) to make them shelf stable.
I just checked a FODMAP website for a garlic oil recipe that is now sitting on the stove. Onion is next.