Myles

@myles-cooks

86 Following

2530 Followers

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never thought I would consider anything other than diamond crystal but here we are

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Salt is the most important ingredient in cooking, bar none. It's what we use to draw out existing flavors in food. It literally makes foods taste more like themselves. I've done a bunch of research on salt given how important it is. I wanted to track down the best salt on the market. My personal favorite brand is called Vera Salt. Unlike most salts sourced from modern oceans, Vera Salt is sourced from ancient mountain salt deposits that are free of microplastics, heavy metals, and contaminants. I use their fine salt as my everyday cooking salt. They also make a flaky salt now that's great. And another brand called Only Salt makes a good microplastic-free flaky salt and is available on Amazon. Learning how to use salt properly is probably the highest-leverage skill you can develop as a cook. I put together some tips here: https://mylescooks.substack.com/p/the-salt-guide

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Just posted it haha. I'm trying to do a better job of regularly cross-posting. I've been running into some issues lately uploading images and videos via Warpcast, especially on mobile. Any idea what's going on? Pretty sure I have the latest version of the app. https://warpcast.com/myles-cooks/0x336ce178

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One of the absolute most important cooking techniques to master is the braise. - Takes tough cuts and makes them fork-tender. - Amazing source of collagen and gelatin. - Best way to cook a lot of off cuts/cheaper cuts. - Near infinite options for different braising liquids and flavor profiles. - Once you learn the core technique you can do it with basically any other cut and start customizing the flavors. - Braised meat is incredibly versatile. And the best part is it's super easy. Study this: https://mylescooks.substack.com/p/a-simple-technique-for-braised-meat

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Thanks for sharing brother!

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Wrote a newsletter today with a recipe, step-by-step photos, and some suggestions for where to source the best flour and fat. Also included a sourdough version, which is a must-make if you've got a starter. https://mylescooks.substack.com/p/flour-tortillas

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A few notes on flour tortillas from some recent experiments. - Lard (traditional), duck fat, and beef tallow all work great for fat options. I love the flavor of beef tallow tortillas and it’s probably the healthiest option, so that’s what I use. - VERY important to rest the dough. I’ve realized recently this makes a huge difference. Make the dough, roll into a ball, cover and let rest for at least 20 min. Then roll into individual balls, cover again and rest 20 min more. This allows the dough to relax and rolling out is way easier. - If you can find high-quality Sonora flour, use it. It’s an heirloom wheat varietal bred specifically for tortillas. It’s delicious.

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Dinner last night. Saffron risotto, short ribs braised in red wine and tomato paste, Parmesan and parsley to finish.

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I’m so glad to hear this! Can’t wait to check it out! All sounds incredible.

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ted (not lasso) pfp

ted (not lasso)

went to RVR (cc @myles-cooks) and this is the only photo i got !! the maitake mushroom with miso butter was to die for, already backchanneled trying to get the recipe already their plum negroni is my new favorite twist on the cocktail, hand rolls were fresh, didn’t try the ramen vibes were immaculate

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I'm like 90% BTC and the rest SOL and a few memecoins. I own basically zero ETH (I know that's not very popular here). But I also optimize for not having to trade the core portfolio much. Just buy and hold.

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My thoughts related to this: https://x.com/myles_snider/status/1851023975633338747

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Does anyone have a list of fintech apps built around stablecoins? Any apps that are doing payments, savings accounts, or other neobank-style stuff on stablecoins? Thank you very much!

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Sierra ceviche tonight!

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Somehow we've arrived back at the "enterprise blockchain" era. Time is a flat circle.

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Underrated: raw egg over hot rice as a condiment. Steak bowl with sauerkraut, avocado, fermented chile paste, Noma Dashi RDX, and green onion.

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Was so busy cooking for a huge crew that I didn't take any lol

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https://www.myles.cooking/stock-your-kitchen/

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Stainless steel is the overall best and most versatile. No seasoning required, non-reactive metal. You can cook anything with it, and used properly it's very non-stick. Carbon steel is the next best. Gets you all the properties of cast iron but it's way lighter and heats up and cools down much faster. It's reactive metal so just slightly less versatile than stainless steel. Once it's well-seasoned it's completely (naturally) non-stick. If you really struggle with not having non-stick, buy one ceramic pan to use for things like scrambled eggs. But know that you can't use them for things like high heat or searing. My (minimalist) cookware collection includes: - stainless steel pan (De Buyer) - carbon steel pan (Made In) - stainless steel saucier (Made In) - stainless steel saucepan (Made In) - stainless steel stock pot (Made In) - ceramic pan (Caraway) Can cook everything I need with just those. https://x.com/FoodnNutriti0n/status/1848280600542654623

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