Back

When I cook soup, I love adding random things to help smooth out some edges. Many tricks I’ve learned from older people in Asia.

If something is way too salty, instead of just adding water, do that and also add an apple or pear core.

If you’re making something savory and it feels like it’s missing some oomph but you can’t put more salt, put a tea bag in there for a few min (remember to take it out before it gets bitter)