Zoobin @fullmetalcupcake - Tumblr Blog

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fullmetalcupcake

I'm remaking!! I won't delete or wipe this blog because ✨️nostalgia ✨️ but I'm going to start a clean slate here:

New blog!! My old one is @fullmetalcupcake in case you knew me

fullmetalcupcake

I'm remaking!! I won't delete or wipe this blog because ✨️nostalgia ✨️ but I'm going to start a clean slate here:

New blog!! My old one is @fullmetalcupcake in case you knew me

fullmetalcupcake

I'm remaking!! I won't delete or wipe this blog because ✨️nostalgia ✨️ but I'm going to start a clean slate here:

New blog!! My old one is @fullmetalcupcake in case you knew me

I'm remaking!! I won't delete or wipe this blog because ✨️nostalgia ✨️ but I'm going to start a clean slate here:

New blog!! My old one is @fullmetalcupcake in case you knew me

morakh-deactivated20240304

love is when your inner child feels safe to come out

catchymemes

smute

“you are a lawyer and he is a hamster” is one of the funniest statements ive ever had the pleasure of reading

chadhulk

I have mixed thoughts on sex work. I love sex, but I hate work!

kybercrystalgems

“Yeah, we hate seeing you work too!”

burglarsonarceny

how does this post keep getting better

natalieironside

Ever since they made tags visible it's felt like I'm being followed by a bunch of passive-aggressive Python programmers

natalieironside

# it's fine if you want to write it like this

# no really I mean it it's fine

# I wouldn't have written it that way

# but it's fine

omnybus

I didn't know python was an actual programming language so i pictured actual snakes

unfortunately I don't know enough about programming to make a decent snake-themed programming pun so here's a literal python programmer misunderstanding what kind of "mouse" they had

foggyroses

The best way this post could have gone

natalieironside

Yeah I like the post way better now

natalieironside

omg i just noticed his little tie

goopy-amethyst-deactivated20250

Begging Staff to let me get a look at how the fuck does Tumblr's algorithm work

goopy-amethyst-deactivated20250

oak23

Anyway some things to follow when youre a beginner cook:

Don’t constantly shift your food around in the pan if you want to form a crust on it, the less you move it the better.

Don’t be afraid to add water if youre frying up food and the food/sauce looks a bit dry.

Don’t fry up your garlic early on in the cooking process (unless youre making a quick garlic oil) as the garlic flavour can straight up disappear if overcooked for too long and/or the garlic can become bitter if burnt

Don’t overcook your vegetables. Look up recommended cook times for them. Your distaste for vegetables stems from them being overcooked and being poorly seasoned.

Don’t microwave stuff for more than 2 minutes at a time unless you know what you’re doing. Reheating stuff tends to fare better when you mix food between microwaving times since microwaves develop hotspots if you microwave it uninterrupted for too long.

Don’t try cooking everything at the hottest setting. It’s super tempting to have a high flame and do a meal quickly but actually follow directions and cook at medium or low heat.

lukewarmorangejulius

These are such good tips!! It’s crazy how many adults don’t know some of these- once you learn them you’ll wonder how you ever lived without them

I’m currently in culinary school so I hope you don’t mind if I add a couple tips myself:

Salt and pepper are your bffs, salt especially. Even a little bit of salt can have such an impact on a dish and it helps bring out and amplify all the other flavors in a dish

When you’re cooking green veggies, never EVER cover them. You may have grown up hating broccoli, green beans and brussel sprouts that were limp and that horrid shade of olive puke green. It’s because if you cook or steam green veggies in a covered pot the enzymes and parts of the plant that make it green will break down and turn that nasty shade

Speaking of cooking vegetables, I’m begging you to please please look up and try roasting veggies if you’ve never done it before!! It’s so so easy, it works beautifully with practically any vegetable you can imagine and you can season them however you wish!

My last tip is if you’re going to invest in any sort of kitchenware, have it be a good sharp knife and good quality pots/pans. And if you do end up getting these items, make sure you take good care of them! Most metal kitchenware will last longer if you hand wash them, as opposed to always running them through the dishwasher which will rust them so much faster. So make sure to look up proper care if you’re unsure

And most importantly, don’t be afraid to make mistakes or mess up!!! Even in a professional kitchen accidents happen or things don’t go as planned! Cooking is both a science and an art, and it’s just waiting for you to come be creative and experiment!!!

bethany-sensei

•if you want to heat something up in the oven but don’t know what temperature to use, 350°-375°F/177°-190°C works great for most things

peashooter85

When making brussel sprouts, blanch them for just a few minutes, cut them in half, then saute or roast them. Don’t just boil them to death.

Pressure cookers can turn weird looking pieces of chewy gristle filled meat that no on else wants to buy despite being on sale for $3 into melt in your mouth gourmet.

Pasta water can be used to thicken sauces. In a pan just a tablespoon or two can turn scampi from watery and runny to thick and creamy.

When you are baking you must follow the instructions to the letter and measure your ingredients accurately. Baking is an unforgiving science that has zero room for error.

kelpforestdwellers

if you don’t have the capacity to roast vegetables, a quick and fairly easy way to cook them is microwave steaming. you can get a microwave steamer or just put them in a covered bowl with a little water. start with just a minute and increase in 15 second increments till its almost done but not quite - microwaved foods keep cooking after the microwave stops.

this is better than the nasty boiling methods because it leaves vegetables crisp and fresh tasting as long as you don’t overcook them

squishmelo

If you’re trying to sear meat and it’s stuck to the pan: it’s not done searing!!! It’s okay!! Once it’s done forming a sear it will let go of the pan and you can flip it. Do not be alarmed or think you’re doing something wrong bc your chicken/steak is gripping the pan for dear life; its just not ready to be flipped yet. It will let go, don’t panic.

livebloggingmydescentintomadness

i’d like to add a little bit about kitchen knives.

it’s very common to think that a small knife is safer to chop with than a large knife, but a paring knife (3-4 inch blade) can actually be more dangerous than a chef’s knife (7-9 inch blade) when it comes to chopping.

a paring knife should be used for a job that needs small, dexterous work, like pitting a peach or peeling a mango, but if you’re chopping, dicing, or mincing anything, even as small as garlic, most of the time you have more control over the large blade, and it’s safer because the tip isn’t so close to your fingers.

you might also think that a sharp knife is dangerous, but in fact it’s a dull knife that’s likely to injure you. a very sharp edge immediately cuts into the food, but a dull edge will slip around when it meets resistance. you can get your knives professionally sharpened or buy fancy whetstones, but even just a cheap little knife sharpener will make a significant difference if you put some elbow grease into it.

now, as to how to use your knife, let me defer to this great introductory video.

(although, i do think that “hone your knife every ten minutes” is rather extreme. run your knife through the sharpener every few uses, or when it noticeably dulls.)

also, you really don’t need a super expensive knife. quality is nice, sure, but if you’re not a chef doing serious precision work… you don’t need to spend more than $50. $20 is probably fine. just try to make sure it’s comfortable to hold, and wash it (carefully) by hand, not in the dishwasher, as that will dull it faster.

now, if you’d like some recipes, i highly recommend brian lagerstrom’s youtube channel. his videos are gourmet in a super no-fuss, easily accessible way, and cover everything from bread baking to 15 minute dinners.