Ask anyone who hates cooking what their beef is with it, and you’re likely to hear a host of excuses. “I’m no good at it!” “It’s not fun!” “It’s so booooring!” And you can almost guarantee you’ll hear, “I just don’t have time!”
But nobody will deny that nothing beats a warm, home-cooked meal. The smell of lasagna baking or vegetables roasting in the oven makes me salivate just thinking about it, but unfortunately, we don’t all have time to peel and chop vegetables or blend up a fresh tomato sauce every evening when we get home from work. There is no shame in the shortcut game when it comes to cooking, especially if it means you can still prepare a home-cooked meal, rather than opting for expensive takeout that’ll be cold by the time it reaches your apartment.
Amateur chefs on Reddit have been sharing their best lazy cooking “cheats”, so we’ve gathered the most brilliant tips down below to inspire you all to channel your inner Gordon Ramsay. Whether these suggestions will save you several dollars at the store or keep your fingers from smelling like garlic for days on end, we hope you enjoy this list and learn something that'll help you out the next time you host a dinner party.
Keep reading to also find interviews with Trevor and Brittany of Mediocre Chef and the home cook on Reddit who started this conversation in the first place. Be sure to upvote the hacks you wish you had thought of yourself, and feel free to share any of your own tips in the comments section. Then, if you’re looking to read another Bored Panda article featuring easy and convenient kitchen swaps that might blow your mind, check out this list next.
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Cheap rotisserie chicken, at least once a week. I break it down and serve it for a couple meals, use the little bits stuck on the bones for salads, and I save the bones for stock. I could roast my own, sure. But the rotisserie chicken is
a) already done and
b) cheaper than I can buy raw.
Wins all around.
It’s not actually cheaper per pound. The rotisserie birds are much smaller than the raw birds and you typically pay as much as or more for them.
Not at Costco they aren't. They're at least the same size as the grocery stores near us, and usually larger. And definitely cheaper.
Load More Replies...My cheap protein is legumes. Chicken, if ethically produced, isn't cheap. I only buy free range chicken. I'm a pensioner. I don't have much money. I can't bear to think of an animal (even one as daft as a chicken) living its life in a cage with no exposure to the outside or any kind of life. Same with eggs. It's not snobbery, it's honestly liking chicken, understanding I'm higher up in the food chain, and I want to treat animals well.
The term "free range" chicken is meaningless. There are no real government rules about it and what is there is never enforced.
Load More Replies...If it's any comfort, they're already dead by the time they're rotisseried.
Load More Replies...Not the prices here. A rotisserie chicken today is about 70 skr and you can buy a whole raw chicken for 40 skr.
I can't find any that are from humanely raised/pasture raised chickens though. 😢
To gain some more cooking tips and insight about how to improve your cooking skills, we reached out to Trevor and Brittany of Mediocre Chef. First, we wanted to hear what inspired them to start their own cooking blog and what being a mediocre chef means to them. "We started getting together once or twice a month to try new recipes back in 2017," the told Bored Panda. "For a lot of the recipes we tried, we found ourselves asking questions like, 'Wait, what does this mean?' or we would make something and go, 'We really wish we had done this instead' or, 'Next time we should do this differently'. We thought, 'Wouldn't it be nice if someone who was just a normal, average cook, annotated some of the recipes to give guidance for other normal, average cooks?'"
"To us, being a mediocre chef means just being a normal, average person who wants to get better at cooking," they shared. "Neither of us went to culinary school, neither of us were food prodigies or anything. We're just two normal people who wanted to get better at cooking and really like food. Being a mediocre chef is having the skills to go a bit above 'normal', but also being cool with eating frozen pizza from time to time."
Never waste a precious drop of your Nutella again. Instead, pour warm milk into the dregs of the jar to create Nutella hot chocolate and happiness.
Nutella aka Ferrero is as evil a nestlé.... Fúck that hype for this s**t. --> https://actions.sumofus.org/a/ferrero-stop-profiting-from-the-exploitation-of-millions-of-children-in-cocoa-plantations Downvotes incoming....3..2..1... Suck a lemon...
Ow f**k, another company to let go of. Not Nutella, but 'Ferrero Rocher' as a rare treat. Though the only thing i bought from Nestle Was 'Sanpellegrino Limonata', but never again. Now i cant find any good lemon beverages. Any tips? (Sweden).
Load More Replies...I don't understand why people love Nutella so much. It's way too sweet (and I'm American, so that definitely says something)
Some woman sued because Nutella advertises as " healthy " and turns out , nutritionally, worse than canned chocolate frosting. Frosting that, like Nutella, I eat straight out of the can.
Load More Replies...this is kind of nasty if you think about all the crumbs in that jar
I'm sorry but I think that stuff is nasty. You could not pay me to eat it.
I feel like I'm missing out not thinking that Nutella is really good. :(
Just make sure it isn't really hot, otherwise plastic will seep into it
We also asked Trevor and Brittany what their favorite thing about cooking is. "Getting a chance to try out new dishes from different cuisines. There’s so much good food that we missed out on for a long time simply because we didn’t cook enough/weren’t comfortable enough with our skills to try."
And their least favorite? "Doing the dishes. Dishwashers were the best thing ever invented," they shared.
"Another contender for least favorite: Trying to interpret old family recipes that have no measurements for ingredients or vague instructions," they added. "What do you mean by one onion? What size of onion? When a recipe just says 'simmer', am I supposed to simmer that covered or uncovered?"
Frozen peas have a permanent place in my home. Pasta dish that needs a little green? Add peas. Need a quick side? Peas!
At my house we have "first aid peas". The bag of frozen ones that are too old to eat by now, but work great for slammed knees.
I hate peas added for color, they DO have a flavor too... One that I do not like!
I hate them too I can't even swallow them yuck!
Load More Replies...Yesterday, 5 October, I had a strong desire to eat peas. I had not eaten peas in a long, long, long time. Perhaps several years. I found a can of peas in the back of a cabinet. The Use By date was good. I put a bowl of peas in my microwave oven. I set the timer for 40 seconds, and then pressed the Start button. The microwave oven made a snapping noise, then a crackling noise, then the lights went out, and the microwave oven died. Thanks for listening.
I have been using peas for ages. I actually drop them in the pasta pot right before straining it, then I put the whole thing in a pan with either bacon or butter sauce. They get flash steamed but not overcooked. Delicious. They also go well with mushrooms.
Frozen peas are delicious if not overcooked. You want your peas to have a little snap, rather than mushy canned peas
Please help me teach the germans how to cook veggies! I grew up with veggies still colourful after cooking, cooked seperatly, having that snap you talked about. Yummy! Most germans cook veggies unedible
Load More Replies...We also asked Trevor and Brittany if they could share some of their best lazy cooking tips. "OP in the Reddit thread talks about using jars of pre-minced garlic because they hate mincing garlic by hand. We hate mincing garlic too, but the jarred stuff tastes a lot different versus freshly minced garlic," they explained. "We don’t usually like one-trick gadgets, but a garlic press is great if you’re a garlic lover! It makes mincing garlic a breeze."
"Using frozen puff pastry," they added. "Nobody has time to make puff pastry from scratch. It’s exhausting, and butter is expensive."
"If a recipe calls for wine, cheap wine will almost always do. If your dish needs to be simmered (soups, stews, etc) it can almost always be turned into a slow cooker recipe."
"Air fryers are your best friend if you’re cooking for one (or two) and want food fast," the Mediocre Chefs told Bored Panda. "They take way less time to cook versus an oven. We love potatoes (wedges, fries), chicken wings, and veggies (broccoli, brussel sprouts) in the air fryer!"
If I can get away with not peeling a vegetable, I don’t.
Vegetable peels are where the majority of the pesticide residue is found. You don't want to be eating any more of that than you absolutely need to.
So clean your produce, lol. It's not hard and then not peeling them requires one less step. YAY!
Load More Replies...Small hack. Use one of those scrubby sponges. It gets them clean without wasting any of it.
I like roast potatoes skin on, but for an English roast skin off to get that all round golden crunch
Load More Replies...If it's gonna get cooked, I don't peel it. If it's gonna stay raw, I mostly peel it.
carrots, potatoes, sweet potatoes, pumpkin, I cook them un pealed, potatoes only get pealed for a English style roast or an Irish stew, pumpkins only for when they are going in to soup
Trevor and Brittany also shared their tips for people who want to learn how to cook but just don't know where to start. "Choose a dish that you really like, and make it regularly to build your confidence. Love macaroni and cheese? Practice making macaroni and cheese a lot. Adapt and change the recipe you start out with to fit your tastes — this will also help you gain confidence and learn what works and what doesn’t work when trying to alter recipes."
"Out of our friends that don’t cook, we find the biggest obstacle is lacking confidence," they noted. "Practice makes perfect. You won’t become a master cook overnight. Additionally, start small. If you’re a beginner, don’t try to cook a 5 course French meal from scratch. Simple is best."
I like to pride myself on doing everything from scratch. I make my own bread/pastry, my own jam, my own butter, I pickle my own vegetables — I’m not afraid of putting in the work to do things “the right way” (to me).
However, I shamelessly use jars of preminced garlic almost exclusively. I Hate mincing garlic by hand.
For ginger just freeze it and grate into dishes using a micro plane grater! Super fast and the ginger keeps a long time!
Load More Replies...See, this is why I love my garlic press. Just be sure to rinse it out right after you're done with it; it's easy to clean right after dirtying, a huge pain in the neck to clean if you let it sit.
Grew up canning in Alaska, but after living in the lower 48 we kinda stopped. But now that I have 2 fig trees I have gotten back into canning/jarring. Don't want to waste all those figs. Very hard to get fresh figs in WV. Now making chutneys, pickled onions, pickles, ginger/fruit marmalades, pepper jams.
I used to do the same but my wife is Asian and that's a huge NO, NO. It's fresh garlic or none. Took me 10 years to convince her that ginger powder is an acceptable substitute. I win the small battles but never the war...
I can't get past the taste of the preservatives in it. As long as the "paper" is off of it, it'll soften once cooked. Why mince at all?
Never buy preminced garlic from China .. they use prisoners to 'process' the garlic in disgusting conditions .. YouTube it for yourself
Use a food processor for garlic! It’s easy to peel by crushing it with the flat of your knife and the paper just comes right off!
"Try to find a video of the recipe on YouTube (or Facebook, or Reddit)," the Mediocre Chefs recommended. "Sometimes chefs aren’t the best at describing what they mean when they write recipes, so having a visual aid helps. Plus, we all learn differently!"
"Try to sample as many different styles of food as possible. If you want to be a good writer, you should read a lot of different books. If you want to be a good musician, you should listen to a lot of different music. If you want to be a good cook, you should eat a lot of different cuisines. You’ll probably find a bunch of flavors that you really like, and it helps to develop your palate."
If you'd like to learn even more tips from Trevor and Brittany, be sure to check out their blog Mediocre Chef right here.
I boil water in my electric kettle instead of in a pan on the stove. Saves time and also money on gas (which is going to cost us 1.5 as much as of next month)
Why would anyone _not_ do this. It's completely the norm and has been for ever. Boiling water in a pan is ridiculous.
I'd never even heard of an electric kettle until I was in Greece and my in-room coffee maker was a kettle and a French press. Now I can't imagine life without it. I do pour-over coffee now because ants would move in to my auto-perc coffee maker and cleaning is harder.
Load More Replies...True. Fact is that not everyone can get gas and in some countries new gas ovens will be banned from sale as governments plan to phase them out.
Load More Replies...As a German that's completely normal for me Was the norm with my parents Plus it's also much saver for kids to use
I can't go back to boiling in a kettle on the stove. My electric kettle has spoiled me. So quick!
We also reached out to Reddit user ChallengeLate1947 to hear what inspired him to start this conversation in the first place. "Mostly I was looking to still make quality food without taking hours to do it," he told Bored Panda.
"I spend roughly 3 hours a day cooking for my household, and as much as I love it, some time saving tips are always welcome," he shared. "I enjoy baking primarily — I do pastry and make all my own bread. I have a fondness for dumplings."
And as for what he learned from this list, he told us, "I mainly learned what not to cut corners on."
I'll take a fresh flour tortilla, spread a spoonful of marinara, a sprinkle of mozzarella and pinch of parmesan, and then what ever toppings I have on hand, usually pepperoni or spinach. Throw it in the oven for 5min, and I have an amazing thin crust personal pizza.
As a child we barely ever had Pizza but we had bread, Ketchup and cheese we but in the microwave. Not that good as Tortilla in the oven but for us it was as close as it could be to Pizza. And very quick (oven needs time and energy)
I've done a version of that where I made garlic toast, extra buttery, and then put marinara and cheese on top of that and melted it in the oven. I've even added diced ham or olives or pickled jalepeno slices. EDIT: Re-worded because the original sounded judgemental. Sorry, Mia, I meant no offense.
Load More Replies...Tell me you’re American without telling me you’re American 🙈 It’s most certainly a nice snack but putting this even remotely on the same level as a pizza, no no no no …
Tortilla dough is just pizza dough without yeast. It should just be called a flatbread. The picture doesn't look very appetizing though.
Load More Replies...Mom did that for us with English muffins, Lots of variations on this theme — all of them handy & tasty
Our cheap go to was lightly toasting English muffins under the broiler, then adding a slice of Velveeta (and one of tomato if available), run under the broiler again until bubbling and brown. Worked great feeding four kids on a budget. Never had actual pizza until I started dating in my teens.
Load More Replies...Cooking is one of those things that most of us wish we were better at or had more time for, but it can easily be put on the back burner time and time again. Why spend time learning how to cook when frozen foods and takeout exists? But the thing is, a delicious meal does not have to take hours to make. In fact, even spending 15-30 minutes preparing dinner will likely result in a more fulfilling and wholesome meal than spending 15 minutes running to the nearest takeout joint.
If you’re short on time, the tips on this list can go a long way in your kitchen. Don’t get enough vegetables in your diet? Keep bags of frozen ones on hand to eliminate the time it takes to wash, peel and chop. In certain recipes, you won’t even be able to tell the difference once it’s finished. I make curry at least once a week using whatever fresh veggies I have on hand, but I always toss in some frozen ones as well to bulk it up. And I assure you, I cannot tell which is which by the time everything has soaked up the liquid. Plus, I save myself valuable time by simply dumping out a bag rather than spending time fussing with produce.
You can also thicken soups with instant potatoes! I find it easier than flour or corn starch. No need to make a roux or slurry. Just pour some in and stir until you get a consistency you like.
Here’s another one. Stir a little cooking oil in your Kale while cooking it. Makes it much easier to scrape into the garbage when it’s done.
On a similar note, pre-prepared seasonings and broths can be a godsend. Curry paste? My best friend. Mushroom or vegetable broth? My right-hand man. I have various seasoning mixes as well that I rotate through depending on what culture of food I’m making that evening. Many people who responded to this thread also mentioned the value of having a handy-dandy bouillon on hand, and I could not agree more. A cube of stock or a splash of broth concentrate adds so much flavor and salt that it can be a huge shortcut in cooking many dishes.
We all know meal-prepping can save lots of time and energy as well, but themed days of the week can have the exact same effect. In my humble opinion, half of the struggle of cooking every day is just deciding what to make. 6 days out of the week, this can be a problem. On Sundays, however, my partner and I always make pizza for dinner. We mix up the type of crust and the toppings of course, but Pizza Sunday is a beloved tradition that saves us both time and energy. We usually have most of the ingredients on hand already, and the process runs smoothly because we’ve got it down to a science. If you’re too exhausted to think about what to make each day, consider introducing Taco Tuesday, Pasta Saturday or Pizza Sunday to take the guesswork out.
Frozen puff pastry even though I love to bake. As long as it's made with all-butter then it's good enough for me. Making puff pastry from scratch can be such a hassle. Plus, I don't even like puff pastry all that much anyways. I much rather be making a tart or pie crust because I like them way more.
My mother asked my dads mom how to make biscuits. My grandmother ( who was born in 1898 ) replied " ah hunny , just buy them in the can."
Sounds like your grandmother was a treasure.
Load More Replies...This isn’t really a hack, is it? Just common sense. What percentage of home bakers makes their own puff pastry? 0.1%? It’s so much work and has so little benefit. And these days you can even get large sheets of fresh puff pastry, which is even better than frozen.
I think a lot of home bakers are tempted and many try it once and only once
Load More Replies..."Making puff pastry from scratch can be such a hassle" - IT IS a hassle. teehee
I usually have puff pastry in the freezer. I make a galette as a side to bring to dinners. Sometimes fruit, but I got creative one day & made one with caramelized onions, dried cranberries and blue cheese. Delicious!
I've got a puff pastry recipe that takes 5 on the stove and under 20 in the oven
my mom does a mix of store bought and made from scratch when it comes to baking lol. like she'll use canned stuff to make pie crust, but typically with say apple pie she cuts it up and makes the filling herself. she also always gives us some raw pie dough bc its the bomb. idc if im risking salmon vanilla, I will nibble on my little ball of pie crust like a mouse and cheese
Another time-saving tip that is mentioned several times on this list is having ingredients that can be used many different ways. For example, rotisserie chicken, tofu, a vegetable that can be used alongside many dishes like peas, etc. Rice is a great food that can be used in many ways as well, as a side, in a stir-fry, in a risotto, in burritos; the possibilities are endless. So when you make rice, prepare more than you need and use the leftovers throughout the week. If I make a curry with rice one evening, I can use that same rice for a completely different meal the next day. I’ll prepare a different protein, some more vegetables and perhaps make a new sauce if I’m feeling fancy, but knowing that the rice is already there helps me decide what to make and allows dinner to run even more smoothly than usual. No need to wash and prepare the rice, and that’s one less pot to clean afterwards. It’s a win-win every time.
Giving things that take forever to heat through (especially roasted/baked items) a running start in the microwave. Frozen lasagnas and casseroles, potatoes, carrots, whatever.
The microwave gets the inside hot first (or at least warm) in a few minutes, then the oven or pan finishes the outside in about half the normal time, and with zero mushy, microwaved texture left at the end.
That (heating the inside first) is not how microwaves work. But this method still works well, is something I do all the time, also sometimes with a whole chicken to roast if I'm short of time. Just bang it in the microwave for five minutes while the oven's pre-heating.
I don't know how this myth persists. Who has not had hot food with it cold in the middle?
Load More Replies...I have a combi-microwave that will actually oven cook and microwave at the SAME time, though I've never used this feature.
I have a large one... use it ALL the time, from reheating soup to roasting great with roast pork flip it from microwave/convection to microwave/grill 15 minutes before the end to get the perfect crackling - coincidently today was the first time I've turned on my normal oven in 3 or 4 years as a relative came over was wanting to cook some scones and refused to believe a microwave of any sort could do that (have done scones in it myself, many times) - turn the normal oven on and after all that time it must have started to burn off the dust that had settled (choke! cough cough!) ... yep that's how long it's been that' I've exclusively used my convection/griller microwave.
Load More Replies...Parcook veggies in the microwave before roasting to save time. Works beautifully.
Always start my baked potatoes this way, then pop them in a 400F oven for about half the time. No one can tell the difference.
Love how they say microwaves heat the food but pass through the bowl/plate. Do you know how many times my dish was molten hot, but my food still cold, and colder in the center.
If I know I'm going to have left over meat, I pull the extra portions out once they are safe to eat but before they are at the done-ness I prefer. When I heat in the microwave, the meat is juicy and perfectly done.
or get a convection/griller microwave and just let it do the lot - coincidently today was the first time in maybe 3 or 4 years I've used my normal oven - at the insistence of a relative who wanted to bake some scones and didn't believe you could do that in a microwave of any sort (i would have tried to prove her wrong, have done it my self many times, but didn't want to argue)
I do that too. I also cook my spuds in the microwave, let them cool then pop them in the oven or the deep fryer.
Yacht chef here. I specialize in easy, quick and fancy. 1. Read Harold McGee. Understanding a few basic scientific principles will improve your cooking dramatically. 2. Turn down the heat on the stovetop when cooking everything but meat. Then turn it waaay up. 3. Don't forget to season with an acid (i.e. citrus or vinegar) just like you would with salt. 4. For great mash potatoes, add xanthan gum to your melted butter and cream for a stable hydrocolloid before adding it to your potatoes. You can add a lot more flavor (butter) without it separating. 5. Xanthan gum works wonders in most homemade salad dressings too. So many uses in a kitchen. 6. Use a digital thermometer with an oven safe probe. Use it for everything. Temperature is really important in everything you do. Even things like bread and pastries. 7. Use the big sheets of parchment paper on all your pans and kitchen surfaces. It makes cleaning up a lot easier. You can get boxes of 3000 sheets for like 40 bucks and it will last you a year. S**t is magic. 8. Sharpen your knives. A sharp knife is not only safer but will change the way you cook. A dull, s***ty knife will slow you down by half during prep. 9. Don't 'eyeball' amounts and don't cook by time. Cook by weight and temperature. Use a scale. Your pastries and will improve dramatically. 10. Don't keep eggs in the fridge. 11. Always put a wet rag under your cutting board to keep it from moving. 12. Learn how to blanch vegetables. The first time you see the difference between blanched asparagus and regular asparagus it will blow your mind. 13. Put lemons and limes in the microwave for ten seconds before you juice them. Much easier to juice. 14. Immersion blenders are indispensable. 15. Fish cooks surprisingly well from frozen. Try it, you'll be amazed at how you can develop great flavors on the outside without overcooking the interior. Just don't try it on something over about 1.5" thick. 16. Dried beans taste better, are way cheaper than canned beans and are a lot easier to portion. You might be surprised by how much better they taste. Just soak them overnight. 17. If you have a stand mixer, get the food grinder. Freshly ground meat cooks more evenly, tastes better and is easier to work with. 18. Make your bread awesome by increasing it's gluten content. Buy gluten at the store and add a tablespoon per 3 cups of regular flour. 19. Cut evenly to cook evenly. 20. Use fresh herbs but don't buy them in the package if you can. They often sell the plant in a plastic pot in supermarkets and the price is usually about the same for the same amount. The upside is you don't have to worry about your herbs spoiling. 21. Put an egg yolk, a little salt, a touch of lemon juice and a teaspoon of mustard in a glass bowl. Beat the s**t out of it with a whisk for about thirty seconds. Then slowly add (I mean drop by drop at first) a cup of oil while beating the s**t out of it (wrap a towel in a circle and use it as a base for your bowl if you don't want to hold it). As it thickens, keep adding oil in a very slow stream. It will slowly form mayonnaise and it if it's your first time tasting real mayo you might want to give yourself time to forget the mayo lie that you've been living. As you get better, this will only take a few minutes to make a bunch of mayo. For me, this is kitchen wizardry. 22. If you're doing a bunch of cooking (especially with flour) it takes about twenty seconds to plastic wrap your prep counter. It saves about 10 minutes of cleaning. 23. MSG is not bad for you. Use it sparingly and it can really improve your food. Try it with soups first and experiment with it in other things. It's not for everything but can mean the difference between good and great. 24. Salt your eggs before you cook them. They are more tender.
Eggs should not be left out on your counter if you purchased them in the USA or Canada
Was about to add this. In the US (Canada, also, I guess) eggs are washed before sale, which removes a natural protective coating. As a result, he FDA requires that eggs must be sterilized and chilled to reduce the likelihood of salmonella infections.
Load More Replies...To clean oil or other sticky stuff you actually use so much water that it's better to waste a little paper.
Load More Replies...My dude should take his own advice in 14 and use that immersion blender to make his mayo in 21. So much easier than doing it by hand.
If you wonder why you can't get that amazing flavor when trying to cook some Hispanic foods at home, try Sazon! It has MSG and is magical.
Chicken breast with Sazon and rice with Sofrito. Darn, now hungry.
Load More Replies...Private University Chef here, and I specialize in cooking from scratch and quality. Having said that, much of this one is pretty accurate.
Thank you for backing this up. I do most of the things listed and it's nice to know I'm not being a complete dumba$$ in the kitchen lol.
Load More Replies...I started making my own mayo, because I like the kind with avocado oil, and getting that stuff pre-made from the store is really expensive. I buy the oil online by the gallon, so it's cheaper. I use free-range eggs from a small local farm. 1 egg, 1/2 tsp of salt, 1 Tbsp of ACV, 1 cup of avocado oil.
I recycle paper bags on my "cooking area," especially when baking. No need to use fresh parchment paper nor cling wrap
MSG. Yep, just a pinch and you’re done.
Why are people being downvoted for saying MSG gives them migraines? I would end up in the emergency room, and have, eating too much MSG and by that I mean anything that has it in it except in some teeny, last ingredient amount. People are allergic to all kinds of things that are "safe". Peanuts kill some people and they're safe for others. Yellow Dye #5 and soy make some people very sick. Natural MSG as found in a tomato or beet (which I can't eat...) are different from chemically produced MSG. It's not a downvote....it's their personal experince. Some people get sick from eating shellfish. I'm deadly allergic to "safe" lobster. Is that a downvote?
You may be one of the rare ones. I'd guess 95% of the people who say they react to MSG are experiencing the placebo effect. Ask those if they eat any type of chips - full of MSG.
Load More Replies...MSG naturally occurs in some foods like tomatoes and cheeses. Small amounts used infrequently are not going to be harmful. Of course, just as with any other substance, there are going to be some who react badly to it. But mostly it is simply going to boost flavors.
Reminds me of Gluten. One person said it's dangerous for you, but later had to retract his proof. It is only truly bad for people who have reactions to it. I'm not saying it's totally healthy, but it's also not totally bad.
Load More Replies...Also, a paste made from MSG will sooth a bee sting, just like a baking soda paste
Ah yes the whole good or bad for you, for my family we try not to use this stuff because my grandma was allergic to it, was allergic to alot of things really but this would out her in the hospital
My wife is hyperallergenic, chilis and sweet peppers will put her in hospital or even kill her. It doesn't mean I don't cook with them, I just don't cook her anything with them in.
Load More Replies...Uncle Roger will be so happy if each of his niece and nephews give him one pack
Oftentimes, people are deterred from cooking because they have an "all or nothing" approach. "Either I make the entire meal from scratch, or I order something in." That's too much pressure! Maybe on Thanksgiving or a Saturday when you have all the time in the world you'll want to prepare each ingredient by hand, but on the average day, take some shortcuts. When I make pizza, for example, I won’t pull out the flour, yeast, water and salt hours in advance. I will typically use frozen puff pastry as the crust or sometimes a pre-made frozen pizza crust. I’m not always making my own tomato sauce either. And you know what? It doesn’t matter. My pizza tastes delicious and homemade anyway, with the freshly shredded vegan cheese, fresh veggies, basil from my balcony and the fact that I get to eat it as soon as it comes out of the oven. There is no shame in adapting your meals to your own tastes. Who cares what Gordon Ramsey would say? If you like it, that’s all that matters.
Cut up an apple, add a spoon of butter, cover in some brown sugar, cinnamon, and salt. Microwave until the apples are cooked, then sprinkle crushed graham crackers on top. Now you have a lazy apple desert thing
Aren’t they crepes in the pic? Prefer those and a dollop of cream
Bored Panda is FAMOUS for featuring pictures that don't go with the content.
Load More Replies...I have a lot of apples right now (apple trees)... this sounds rather nice. Though would need to get the biscuits (UK equivalent to the graham crackers I mean).
I love any sort of lazy dessert. Only 2 people live in my house (myself included) so making a whole pie is overkill by A LOT. During quarantine I messed around and figured out how to make lazy fudge. It makes like 4 small servings and takes *maybe* 15 minutes.
I use lemon/lime juice from a bottle. I try not to when it matters, but it’s nice to have them on hand.
It’s less of a laziness thing - though I will rarely juice more than one fresh citrus and more of a convenience thing — I’d rather have it in my fridge knowing it’s there if I want it.
Nothing tastes exactly like the original, but that isn't what this post is about. It's about short cuts and things people do and use to make life easier. I always have the squeezable lemon (and lime) juice in the fridge for some uses. But if I need it for a main dish or dessert, I will buy a lemon or lime.
Load More Replies...I use it too but last year my dad shared this with me: always have a lemon (organic) in the freezer and just shred it (Part of it) over your dish right of the freezer. You can use the hole fruit, it does not taste bitter and is very easy to do with a cheese grater
Don't forget the pancakes on Jif Lemon day... (this was an ad slogan for those who won't know)
Load More Replies...I have a massive lemon tree so lemon goes in everything, lol. I juice a bunch of them and freeze them into ice cube trays for later use so I don't waste any lemons.
Bottled lemon juice always tastes blegh. I juice a couple of lemons, strain out the seeds, and freeze the juice in ice trays. I measure it in so every cube is 1 tablespoon. Once they're frozen, you can move them into a freezer bag. Use however many you need, without waste or fuss.
I use it to make lemon-flavored ice cubes for soft drinks. It's cheaper and quicker than squeezing lemons.
I will buy enough lemons for however much zest I need. I’ll use however much juice is in them and top it off with the bottled stuff.
Jif lemon is for pancake day and then left in the cupboard the rest of the year.
I got quite the shock when moving from San Diego to Springfield, OR. The price for citrus is ridiculous!
Moderate priced wine... two glasses poured, then the rest into my cheap ice-cube tray. Freeze for a couple days, then add them to my tupperware of wine cubes in the freezer.
Random dishes immensely improved by just dropping in a wine cube or two while cooking...
I love to cook with wine. I always make sure to taste it multiple times if it's good and a bit later i forget what i wanted in the kitchen. 🤭
Yeah, I never have enough left over to put in ice cube trays.
Load More Replies...Serving tip: - if you cook with wine, serve that same wine with the meal - pairs perfectly!
If you like cooking with white wine (chicken or pork especially) try cheap cider instead. Cheaper and a bit appleish but works well in casseroles. Beer and beef go very well too.
If you’re still not sold on why it’s better to be preparing your own meals, even if they include shortcuts, let me address some of the reasons why home cooked meals are top tier. According to research, meals made at home are often healthier, even if that wasn’t the intention. When we are in control of the ingredients, we are mindful of how much salt, oil, fat, butter, sugar, etc. we include. When something is made in a factory or a restaurant, taste and cost are the only factors considered. Preservatives and excess amounts of fat, sugar and salt are often added to make up for a lack of fresh ingredients or to get customers hooked. But when we make something ourselves, we might realize that, actually, we don’t need that much oil. And the meal still tastes great.
Garlic and onion powder have their place. Also, they can be bloomed in water to revitalize more of a pungent flavour.
Oh, my! Your bloomed garlic powder is so pungent. How do you do it?
They actually mean *minced* garlic and onion. Blooming is pretty much rehydrating it. It brings out a better flavor
Load More Replies...For those who have digestive sensitivity to onion and garlic, the powdered versions have less of an impact.
This! I know someone with the sensitivities and it helps them. Though, I don't know if it would work for everyone.
Load More Replies...Hold up....you can bloom garlic and onion powder? How am I just now hearing about this‽ I'm going to try it tonight.
I always use garlic powder when a recipe calls for garlic salt! I'm not a fan of salty, so this way I just salt my own plate if necessary.
Onion powder is incredible for me,I have sensory issues and can't stand the texture of onion, so onion powder allows me to get the flavour without the texture
They said powder, but I assume they mean the dried, minced stuff. You rehydrate it, and it opens up both flavor wise, and physically , in other words "blooming". If you bloom the powder, you'd have paste
Load More Replies...
Some of my cheats:
* smoked paprika when I want some smoke flavour without hours on the grill.
* Some pre-mixed spice grinders (PC Brand) for seafood, chicken, etc. Good mix of seasonings, without much, or any salt.
* Stock concentrates
* A couple slices of Kraft singles in a mornay/cheese sauce will keep everything emulsified (Thanks sodium citrate)
If using spice mixes, please do always check the salt content before buying. Many are... well, primarily salt. Sometimes you can just look at the ingredient list, and use it to recreate the mix at home for much cheaper.
Yes. And pre-mixing a batch usually doesn't take a huge amount of time. I do that sometimes, but I am also quite lazy and often in a hurry, so I admit, I'll pay the premium for a few spice blends that help me get that work night meal on the table faster. Some of them do have salt. Penzey's actually offers quite a few without. A 1/2 cup jar of one their blends is about $10. If I use an entire teaspoon in a meal, that's 83¢ in spices. Maybe I'd knock that down to 50¢ if it were salt free. So one night of elevated laziness and a pizza would equate to about 3 months worth of meals paying that extra bit for the spice blend with salt. I know my level of lazy. I'm cool with the extra 33¢.
Load More Replies...Yes! Liquid smoke is the best. And it is not an "artificial flavor."
Load More Replies...Also, liquid smoke will give you that smoky taste too. I love putting that in my burgers. Takes it to a whole new level
The smoked paprika is something I only recently tried, but I will never stop having it on hand, and stock is indispensable
Every grocery store I have ever been to is always out of smoked paprika and they only have regular, non-smoked paprika left. But for stock, Better Than Bouillon is AMAZING.
I use Trader Joe's 21 season salute as my go to flavor salt free. Then add other spices to kick up the flavor according to the dish.
I do mostly vegetarian cooking and use smoked paprika instead of ham, bacon or liquid smoke for things like dried bean dishes. Great on deviled eggs too. My son loves American cheese although we mostly eat real Cheddar, etc. A slice or two stirred in will upgrade that blue box mac that kids seem to adore.
If a recipe calls for chopped onions, chopped peppers, and chopped tomatoes, I'll always use pico de gallo instead.
Grocery store pico de gallo and a couple avocados, little salt: boom, the best guacamole.
Yes! That's how I make guacamole, too. Also, my quick, cheap, and cheerful lunch: leftover rice (which I almost always have in the fridge), can of black beans, pico de gallo.
Load More Replies...If you avoid the kitchen because cooking just takes too long, let me point out that eating out might not actually be saving you any valuable time. Sitting in line at a drive-thru, waiting for a table at a restaurant, or standing by the door waiting for your Uber Eats to arrive during rush hour traffic can take much longer than simply firing up the stove and throwing whatever ingredients you have on hand into a pan. It depends on the meal you plan to make, of course, but there are plenty of delicious 30-minute meals out there that you can make. And considering how long it will take to get to a restaurant, get a table, order your food, eat and return home, lack of time just doesn’t seem like the most valid reason for skipping out on cooking at home.
Not a 'hack', just a damn good idea. Slice potatoes chunkily. Parboil as many as will fit in your pot. Drain and store in the fridge. Then, when you want breakfast taters, you have more than enough to just dump into a hot pan with too much butter. Easy peasy! And also the best damn potatoes you'll ever have. The key is 'too much butter.'
I'm always repurposing leftover French fries from my kids into potatoes O'Brien. Dice them, add peppers and onions...throw them in a skillet. They always come out great.
The key to everything good to eat is "too much butter" or "bacon."
I add a bit of sour cream to mashed potatoes (with too much butter).
I love to bake but I don’t like to reinvent the wheel. If something is great, why make it from scratch? So I unapologetically use brownie mix. Also, anything Krusteze brand.
I would look at the list of ingredients. Cakes and biscuits/cookies from scratch are just as quick and easy and have nothing added you don’t want added.
"Cakes and biscuits/cookies from scratch are just as quick and easy" Can I have what you're smoking?
Load More Replies...There is always this slight taste that boxed cake mixes have. Not unpleasant but just... there. I love baking but I'm making my husband fat! Cruel really... I don't have the sweet tooth he has.
Load More Replies...Krusteze makes a cheap cornbread mix that is an incredible base for really great strawberry shortcake or dessert bread, too. Add lemon or a packet of dry vanilla pudding mix to the bread mix and add milk accordingly. Amazingly light, slightly sweet bread even for a snack but great with meals. Cheap mixes - vanilla cake, brownies, muffins - are wonderful for creating your own thing but having most of the work started for you. I won't tell if you dont!
Pancakes from scratch are pretty easy. I like to add just a little bit of cinnamon, nutmeg, clove and black pepper to mine.
Do box mixes save anything? You still seem to have to add wet ingredients to dry and mix. I've never used one so this is a genuine question. 🤷
Load More Replies...For brownie mix, use melted butter instead of oil, and either coffee or red wine instead of water. Haven’t tried it with wine yet, but I read about it recently and I’m eager to try it!
Immersion blender hollandaise. No more endless whisking on a double-boiler and even if you do it perfect, it can still randomly decide to break. Put ingredients into cup, insert immersion blender, touch a button. boop! It's done.
We have a Kitchenaid immersion blender that is both large enough to handle most jobs and can be used in hot pots - while you're cooking. Transferring hot soup from a pot to a blender and back to another pot gives you an unholy mess (because you are GOING to dribble), and a bunch of extra stuff to wash. The immersion blender blade attachment is dishwasher safe and you don't have to muck around washing a blender, a bunch of cups, and an extra pot.
Why would you transfer the hot soup from a pot to a blender and then into another pot? Why not just put it in the original pot? Why dirty a second pot unnecessarily?
Load More Replies...I'm a huge immersion blender fan but I just make mine with no stove or blender necessary. Whisk egg yolks, lemon juice, dijon, salt and cayenne pepper until frothy in a bowl that you have steadied with a damp towel. Pour hot melted butter (i legit just melt in the microwave) slowly with my left hand while still whisking with my right. Works perfect every time and clean up is so SO easy. Immersion blender is just extra cleaning steps that I don't want to deal with at breakfast time.
I learned to make hollandaise from a Betty Crocker cookbook. No double boiler, just a skillet, and never had it break. Just took ultra low heat and never stop stirring (with a spoon!). Didn't even take that long, maybe 5 minutes.
Immersion blender hollandaise all the way, especially if you've got arthritis and still like to cook
I’m sure this point will come as no surprise, but cooking at home can save you large amounts of money as well. On average, a meal you buy from a restaurant will cost about $13, not to mention tips or delivery fees if you don’t go there yourself, while the average homemade meal costs about $4 to make. Sure, you might have leftovers if you’re eating out. But are you likely to eat that meal 3 times or more? You might have leftovers from your $4 meal at home anyway! We’ve all felt the effects of inflation and skyrocketing grocery prices this year, so why not save some money by spending more time cooking at home. You’ll be cozier in your own kitchen, and you might have some extra money laying around at the end of the month to splurge on an occasional meal out that you'll really appreciate.
Alton Brown calls quiche refrigerator velcro, and he's not wrong. Almost any savory item, fresh or leftover, can be worked into a quiche, or a frittata.
My guess would be it "brings everything together" eg. Any leftovers in the fridge can go in the quiche
Load More Replies...I’ve been doing this for a while. Craving Mexican food? Put beans, chili peppers, corn, tomatoes, jack cheese, and serve with avocado. Italian, use mozzarella, sun dried tomatoes, and basil. Possibilities are endless with quiche!
A very common way to use holiday dinner leftovers that need to get used is a dish called bubble and squeak. Just add the chopped meat, vegetables, and mashed potatoes into a bowl and stir it all together. Sometimes my mum would add shredded cabbage. It bubbles and squeaks.
Quiche and hash both are great for using uo bits and pieces of leftovers in a tasty way.
My mom did this about once a week. Whatever we had in left in there, eggs, and cubed potatoes.
Buy the box cake mix, then add double butter for oil and equal milk for water, plus one extra egg. A little vanilla extract and almond extract and NO ONE will ever know.
... Sounds a little like you could already do it from scratch if you already add Most of the ingrediences
Oh, it's worth it. Tastes amazing, and you don't have to measure and sift the sugar, flour, etc.
Load More Replies...Why bother to buy the cake mix then? This amount of effort makes the box mix pointless.
So, why not just grab some flour, baking powder, salt, and sugar - while you're at it, put the box back in the cupboard.
In cake baking there is a reason why we use oil instead of butter. Cakes with butter tend to end up being dry, while with oil moist...every traditional home cook lady knows that...
It’s not wrong lol. Except for like the really crappy fast food places that make it their goal to give you the greasiest fattiest deep fried gunk in the world
Load More Replies...I "cheat" when making cornbread. I start with a box of Jiffy mix, but I add more flour, baking soda & powder, a little salt & sugar, oil, buttermilk, 2 eggs (instead of 1) and half a small can of creamed corn. It comes out super moist.
I'm a from scratch person too but I'm a shameless user of instant mashed potatoes.
Ewww, no, never. Those aren't mashed potatoes, they are reconstituted potato flakes.
have you ever gotten the good kind? Like the brand called "Idahoan"? Its actually delicious. I dont know where your getting "flakes" from because none i have ever had has had flakes
Load More Replies...I grew up on Yeoman Instant Potato mix, which was a powder rather than flakes. With a good k**b of butter it made a lovely creamy smooth mashed potato. Can't get it any more, so on the odd occasion we do have mash, we get rid of the day's aggression on the poor spuds.
I use these to coat boneless, skinless, chicken breasts with some seasoning, and Voila! Oven friend chicken.
I like the idea of oven friend chicken very much! 😉😁
Load More Replies...The ONLY time I use these is when I'm making a shepherd's pie or pate chinois. I mix the potatoes with grated cheese and it makes a quick and tasty job of covering a dish. Also, the grated cheese makes for ever better flavour. I'm picky about my brand though. I'm sure not all boxed mashed taters are good.
The zsecret to good ones? Use whipping cream and butter instead of milk or water and up the butter. I will do this and let them come together in the crock pot for an easy big side for the holidays. My gran used to do this in her giant electric roaster with industrial size packaging from Costco for Thanksgiving at her church. Nobody ever suspected ! She saved herself peeling about 50 pounds of potatoes this way.
They are an excellent base for those who gobble down a pound of hamburger mixed with gravy and think they've gone to heaven. I should know. I've made that once a week for 30 years for an undiscriminating big eater.
I just can't lol. I cube and boil potatoes and run them through the potato ricer for a single serving of them. Add butter, salt and cream? Perfect every time.
Cooking can be daunting if you weren’t raised in a household that prepared many meals from scratch or you never learned how to make anything more than oatmeal, toast and spaghetti. But hacks like these can go a long way in helping you start your cooking journey. Maybe over time you will actually want to mince your own garlic or prepare broth from scratch, but there’s nothing wrong with starting with baby steps. The more often you cook your own food, the more creative you’ll become in the kitchen as well. How do you even know what you like if you’ve never experimented with different cooking methods or styles? Trying out new recipes, or even new shortcuts, might be exactly what you need to light your fire in the kitchen.
I buy a huge thing of peeled garlic from Costco, chop it in the food processor and then freeze. Whenever I cook with garlic, I just break a chunk off and throw it in the dish.
If you want the fresh taste of garlic, you need to peel it fresh. 2 minutes?
For people who sometimes have trouble using their hands, it is nice to have things prechopped. Otherwise it is cereal for dinner.
Load More Replies...Most peeled garlic comes from China. https://nypost.com/2018/01/16/the-terrifying-secrets-behind-your-favorite-foods/ Chinese garlic is reportedly bleached and could be polluted with heavy metals. There’s another concern, as well. As “Rotten” demonstrates, much of the pre-peeled fresh garlic that ends up in stores is processed by Chinese prisoners, which would make its importation illegal under US law. The job is so grueling that prisoners fingernails fall off, leading them to peel the garlic with their teeth.
I didn’t know this. Just 1 more reason not to buy it! I wish this was much more commonly known.
Load More Replies...I use the garlic press from pampered chef (no I don’t sell it). The garlic clove (skin and all) goes into the press, a quick squeeze and minced garlic. No fuss and a super quick clean up. Dishwasher safe
Same package, but I freeze the package and take out what I want to mince. It defrosts instantly.
Leftover mashed potatoes into tater cakes or pierogies
The first problem is getting leftover mashed potato - mash is so popular in our house it seems like you never make too much.
Please, come over and let me show you the way of my people! 🤣🤣 JK, but I either make enough to feed an entire football match, or not enough for my household. No in-between!
Load More Replies...I love to use them for potato tacos since I'm vegetarian. I heat oil, put the mashies in a corn tortilla, and fry them in the oil...top them with standard taco toppings. They're amazing!!
Thank you for the idea! Something different from beans.
Load More Replies...Bubble and squeak, potato bread, fishcakes, croquettes, crispbakes. So many uses.
I make creamy potato soup from leftover mashed potatoes. Just cook a diced potato till tender then add your milk, butter, seasoning & leftover mashed potato. (I don't use onion or garlic in my food because of a picky eater, but they do add great flavor to potato soup.)
I make "bubble & squeak" out of left over mash with peas, carrot, beans & corn.
Traditionally, bubble and squeak has cabbage cooked with potatoes. Its the sqeak from the cabbage as its cooking, that gives it its name….and very yommmm.
Load More Replies...Fried potato cakes were a treasured Sunday supper thing at my grandmother's house. Leftover potatoes mixed with a beaten egg, seasoned, dusted with flour, and fried in bacon fat. We consumed them with some fried eggs and a mug of hot, milky tea.
Boxed pizza, turned deep dish. Thawed 20min to drop into oiled cast iron. Add all the toppings you want, and bake an extra 10min or so.
Pizza cheat - when you take the frozen pizza out of the box, crack it length-wise against the counter edge holding each side firmly so the "hit" is even down the center and pre-cut it, if you will. Most have wrap around them so if you smack it evenly 3 or 4 times you'll end up "cutting" 6 or 8 "slices". Put them in the oven and cook as usual. Every edge will be crisped and you don't have to mess with a scalding hot molten pizza when it's done and time to eat.
Hmm, I may have to try this. In my mind, I can't imagine the frozen pizza breaking evenly at all, but it seems like the middle of my pizza is frequently undercooked even when the edges are dark brown.
Load More Replies...They are saying they take a store bought pizza, put it in a cast iron skillet after thawing for 20 min and then they add additional toppings to make it a deep dish pizza.
Load More Replies...Never really liked deep dish, this looks like you'd have clogged arteries after eating it
This was a recipe from Mr. Food many years ago, more of a casserole than a pizza.
THIS! I also add just a bit/few drops of water prior to putting in the cast iron pan....
Hmm. Yes please, I don't appear to have enough salt and grease on my prepackaged salt and grease bomb. I have cunningly devised a way of adding more salt and grease to it.
I don't buy frozen pizza because it's healthy. I buy it because it's edible and I don't get to do much to cook it.
Load More Replies...We all have a kitchen, so we might as well use it! We hope you’re learning some great tips from this list that might make cooking feel more approachable (or even exciting!). Keep upvoting the lazy shortcuts you plan to implement soon, and feel free to share even more of your own tips in the comments. Then, if you’re feeling like expanding your cooking knowledge even further, don’t forget to check out another Bored Panda piece I recently wrote featuring easy kitchen swaps right here.
Packaged stock and stock concentrate.
Is it the same as homemade? Not even close. Can I tweak it to make it what I want without spending literal hours doing it the "right way"? Totally.
Take the help where you can get it!
How I modify my stock mix:
1) Use unsalted stock, chicken or beef.
2) Add 1/2 tsp Better Than Bouillon per cup of stock.
3) Throw in some rough chopped mirepoix, herbs, and garlic powder.
4) Simmer like 30 minutes and finish with a tsp or two of bloomed, unflavored gelatin.
This isn't fancy, it's not the real thing, and I don't care. It gets the job done.
Wow! That's almost as much work as making the stock in the first place. Grab your box of scraps and peelings from the freezer, bung them into a pot with a bouquet garni and water, and leave to simmer. Bish bash bosh done. I don't see how this tip is saving on anything.
You forgot about making scraps in the first place, that is why you don't see it. I don't have many scraps and I don't keep a box of them. So this is obviously MUCH easier.
Load More Replies...Balsamic vinegar is the best thing to add a robust flavour to stock, stews and casseroles. The acidity disappears with cooking, but it helps tenderise the meat.
I rarely remember to soak beans the night before I want them, so I pressure cook them from dry. I hate kneading, so all my bread — from baguettes to rolls to pita — is baked from the same no-knead dough I make every ten days and keep in the fridge. I buy ginger in a tube!
That's interesting. How does it taste compared to fresh? Does the tubed avocado have many additives? I'm not the kind of person that's too concerned about additives from a health perspective, I just think it might affect the taste. Anyway, thanks for bringing this to my attention!
Load More Replies...I do the pressure cooker beans too, but I still do it in 2 steps, so I can drain them and finish them with fresh water. They're supposed to give you less gas that way.
I don't soak beans overnight. I sort and wash them (pinto beans are notorious for containing small rocks and tiny dirt clods) then place in the pot and cover with cold water. Bring them to a boil for a couple of minutes. Then drain the whole thing through a colandar, refill the pot with cold water again and bring to a simmer for the remaining cook time. It works the same way soaking does.
So sorry - but prefer to soak not pressure cook beans....I just cant do it any other way
I have a bread maker that I use for rising & kneading - I like to shape my own loaves.
You don't have to presoak or use a pressure cooker. Just put them on a low burner with a lot of water and let them go until they're done.
I no longer presoak my dried beans - and I cook a lot of them, all kinds. You can sort and rinse the beans, cover with water, and bring to a boil, turn off the heat, let sit for 20 minutes or so, dump the water and add fresh. Proceed from there. But for most of my beans, I just sort, rinse, cook. Like the bread idea!
I soak beans one night, then put them in the freezer. So if I want to cook anything I have the already soaked beans.
Frozen biscuits. I am a pastry chef, so this is a bit of a heresy. I only use them at home.
As Gordon Ramsay would say "That ain't no ****ing biscuit". Biscuits are something else entirely here and there are a huge variety of them.
well, he would only say that b/c "biscuits" in britain what americans call "cookies"
Load More Replies...I've never had those in the picture, but I hate the flavor of the bread products in the refrigerated cans.
Frozen biscuits are quite different from the tube kind. There are some brands that are pricier than Pillsbury, but are quite good. Essentially frozen dough pucks that you bake and have biscuits with the same texture and taste as fresh.
Load More Replies...NO - homemade biscuits, even tortillas and corn bread need to be scratch made - you cant replicate that from frozen or pre-made
As long as it's NOT Pilsbury. That distinct flavor is a "no" for me. Grew up eating those with my dad as a meal - (with jelly, or margarine or similar). Poor as hell apparently. :D
Wow. You just described the breakfast of my childhood
Load More Replies...When making chicken soup I just use the leftovers of a store-bought rotisserie chicken. Throw the whole damn chicken in a pot with some frozen veggies, salt and pepper, and that's it.
Bag of slaw! Just tonight I made a one pot casserole that includes minced beef, rice, sliced cabbage (and other chopped vegetables) and curry powder. It’s an old fashioned comfort food but I couldn’t be bother chopping all the veggies so I bought a nice bagged coleslaw mix and added that in place of all the vegetables. I was tickled pink with my life hack! It’s the only way I’ll make that dish from now on.
A food processor will slice the veg in seconds. Plastic bags of chopped veggies or salads are one of the most wasteful parts of the food industry. So many of them end up in the bin unopened, and the plastic is usually not recyclable.
The plastic bag is recyclable where I live. You put it in a bag of bags and in your recycle bin. Canada.
Load More Replies...Have a look at the frozen section of your supermarket, there are lots of veg mixes available, including soup and casserole veg mixes. More convenient, and less waste.
what was wasted besides the dressing mix which sucks anyway LOL
Load More Replies...Buy powdered buttermilk instead of real buttermilk. I once let half a container of buttermilk rot in the fridge and it was so gross
Just the threat of buttermilk not just spoiling but ROTTING is enough to completely convince me to only use powdered buttermilk in the future.
TIL this is available. It will meet my pantry soon 🤣
Load More Replies...Making a roux in the oven instead of on the stovetop. Takes longer, but it's almost totally hands-off.
Pillsbury dough for chicken and dumplings. Everything else from scratch but just cut up some prepackaged dough.
Works great it's the only way I make it now way less mess..
Load More Replies...I cut up canned biscuits. Makes chewy dumplings, which I prefer to fluffy ones. Weird, I know.
Using a handheld cheese grater instead of mincing garlic or onions with a knife. so much quicker, and it’s way less cleanup/dishes.
A Microplane for the garlic is greate! Though onions with knife if im lazy, otherwise if i have the strength to hand dish I will use the 'small food processor' that came with the immersion blender.
When sauces are too watery or oily just sprinkle a little bit of instant mash powder /flakes brings it to a nice and creamy texture without removing oil or waiting to reduce water
Using a hand/stand mixer to pull chicken. Never will I spend 25 minutes hand pulling meat apart
cook boneless chicken ( i do it int he overn) then throw the pieces in your stand mixer. Process 30 seconds ish. Tada!
Load More Replies...Well, that makes sense, when I saw the picture I was very confused.
Load More Replies...It takes about 5 minutes to break down a bird. All you need is a good knife.
I use boneless skinless chicken breasts for chicken and dumpling, chicken salad, etc. I boil them, throw them in the Kitchenaid with the paddle attachment. It takes about 3 minutes to shred. But be careful, you can risk turning it into dust if you go too far.
Load More Replies...25 minutes? How much chicken is that? I could break down and shred 2-3 chickens by hand in 10 minutes tops, probably closer to 5.
When you have chicken breasts you need shredded, if you use your mixer while they are still warm it will shred them perfectly.
Put peeled garlic cloves (you can buy them vacuum sealed from Kroger) into a mortar and pestle. Becomes garlic paste in a few seconds and barely any residue is left unlike a garlic press. Plus cleaning is crazy quick and easy. My shameless cheat is buying refrigerated containers of Alfredo sauce. Homemade takes too long and the refrigerated stuff is honestly really good. The jars in the aisle next to pasta sauce though….gross. If it’s not refrigerated you know it’s not even really Alfredo sauce.
I microwave almost every side dish
Take a drink every time the first comment is "Why don't you do it from scratch?" I don't think people understand the word "lazy".
Yes! "It's so easy to make from scratch and it only takes 15 minutes!" Yes Carol that's lovely and all but if I use this box of mix it only takes 2 minutes and 1 bowl.
Load More Replies...Make any meat tender for stir fry, even cheap beef cuts. Slice thin, put one pinch of baking soda per pound, 1 tsp of soy sauce, stir it around, let sit for 5-10 min. It will be butter soft and stay soft after stir frying. It breaks down the muscle tissue. Secret Chinese cooking hack!
I prefer the Chinese secret hack of just coating the meat with corn starch before stir frying.
Load More Replies...I'm disappointed. Most of the "hacks" are: use some instant stuff, buy immersion blender or use a microwave.
that is what cooking hacks are like. You don't have to do so
Load More Replies...As an old age pensioner I have time to cook, and use it, but often I make a double portion from a recipe that is for 4 persons. I do that, because I often have to buy severel ingredients that are not available in a size for one person. The best way I find, to save time and money is to invest in 20 or more small boxes to freeze single portions in. They have to be the same size and shape, for them to be stacked! And they must be microoven safe!
I do this with meals too. We're only two now so I cook something that will last 2-3 nights. If we don't want the 3rd night, we did invest in great leftover boxes too so we freeze. Yesterday, I had to stay in bed for 24 hours and they specifically said "no cooking" so we took out whatever we felt like eating (and it doesn't need to be the same either). So practical!
Load More Replies...Boxed cake mixes. I am the go to person in our group of friends for birthday cakes. I do a great job making them pretty. No one ever suspects that I use box mixes and they always compliment the taste and appearance. I also use fillings like instant pudding and no bake cheesecake. My cakes are a huge hit!
I actually take the carrot cake mix and doctor it with crushed pineapple, raisins, maybe walnuts and mix then bake. Best carrot cake.
Load More Replies...My husband and I work two jobs and come home to a hungry kid between them. I try to do everything I can to cut corners so I can spend my time with them and not the kitchen. 1. When making ball potatoes I'll save the scraps and also make mashed potatoes. The balled ones have to marinate anyways so mash is for the day of. 2. My grandma taught me to make fried leftovers for the day after Thanksgiving. Just press turkey and veggies into mashed potatoes and wash with an egg. Then fry on a pan. Kids eat them, brussel sprouts and all. 3. Left over meat and veggies are good for soup. I cheat and often use packets of Mr Noodles. They come with the seasonings and are like 25 cents per pack. If I want more veggie variety I'll just add frozen veggie mix into the pot. Everything boils in one pot and you can sit back and relax.
Your thanksgiving leftovers are what we call Bubble and Squeak in Australia, a great way to use leftovers
Load More Replies...I have become interested as I like semi homemade. Taking Prego sauce and doctoring it for lasagna. Love Better than Bouillon as I have gotten numerous people addicted like me. Sister-in-law has 4 jars in her fridge now. Lol Another tip is using the squeeze tubes of tomato paste. No one ever needs a small can and the tubes are amazing. I often use the store pizza dough to make monkey bread too.
I have such severe allergies....including MSG!!.....that everything has to be made from scratch. I've stopped nearly all baking, and cook the simplest meals I possibly can without making things that hurt me. ALL processed foods---commercially-made-for-the-market foods, that is---are harmful to a body that cannot process the (unnecessary) additives that are included because the "FDA" makes it a law that harmful things have to be there to make the food "safe." Bunch of idiots who set themselves up as watchdogs decades ago, and who need to get their heads out from where the sun doesn't shine!
Fast hack - if you are using whole, hard boiled eggs to then make egg salad or even need to dice it up for garnish - use a nylon mesh bag like the type garlic or oranges come in. You can find any size "holes". Place the egg in the clean bag and squeeze with your hand pushing the egg thru the mesh. In 2 seconds you have perfectly diced ot shredded or cubed egg.
Take a drink every time the first comment is "Why don't you do it from scratch?" I don't think people understand the word "lazy".
Yes! "It's so easy to make from scratch and it only takes 15 minutes!" Yes Carol that's lovely and all but if I use this box of mix it only takes 2 minutes and 1 bowl.
Load More Replies...Make any meat tender for stir fry, even cheap beef cuts. Slice thin, put one pinch of baking soda per pound, 1 tsp of soy sauce, stir it around, let sit for 5-10 min. It will be butter soft and stay soft after stir frying. It breaks down the muscle tissue. Secret Chinese cooking hack!
I prefer the Chinese secret hack of just coating the meat with corn starch before stir frying.
Load More Replies...I'm disappointed. Most of the "hacks" are: use some instant stuff, buy immersion blender or use a microwave.
that is what cooking hacks are like. You don't have to do so
Load More Replies...As an old age pensioner I have time to cook, and use it, but often I make a double portion from a recipe that is for 4 persons. I do that, because I often have to buy severel ingredients that are not available in a size for one person. The best way I find, to save time and money is to invest in 20 or more small boxes to freeze single portions in. They have to be the same size and shape, for them to be stacked! And they must be microoven safe!
I do this with meals too. We're only two now so I cook something that will last 2-3 nights. If we don't want the 3rd night, we did invest in great leftover boxes too so we freeze. Yesterday, I had to stay in bed for 24 hours and they specifically said "no cooking" so we took out whatever we felt like eating (and it doesn't need to be the same either). So practical!
Load More Replies...Boxed cake mixes. I am the go to person in our group of friends for birthday cakes. I do a great job making them pretty. No one ever suspects that I use box mixes and they always compliment the taste and appearance. I also use fillings like instant pudding and no bake cheesecake. My cakes are a huge hit!
I actually take the carrot cake mix and doctor it with crushed pineapple, raisins, maybe walnuts and mix then bake. Best carrot cake.
Load More Replies...My husband and I work two jobs and come home to a hungry kid between them. I try to do everything I can to cut corners so I can spend my time with them and not the kitchen. 1. When making ball potatoes I'll save the scraps and also make mashed potatoes. The balled ones have to marinate anyways so mash is for the day of. 2. My grandma taught me to make fried leftovers for the day after Thanksgiving. Just press turkey and veggies into mashed potatoes and wash with an egg. Then fry on a pan. Kids eat them, brussel sprouts and all. 3. Left over meat and veggies are good for soup. I cheat and often use packets of Mr Noodles. They come with the seasonings and are like 25 cents per pack. If I want more veggie variety I'll just add frozen veggie mix into the pot. Everything boils in one pot and you can sit back and relax.
Your thanksgiving leftovers are what we call Bubble and Squeak in Australia, a great way to use leftovers
Load More Replies...I have become interested as I like semi homemade. Taking Prego sauce and doctoring it for lasagna. Love Better than Bouillon as I have gotten numerous people addicted like me. Sister-in-law has 4 jars in her fridge now. Lol Another tip is using the squeeze tubes of tomato paste. No one ever needs a small can and the tubes are amazing. I often use the store pizza dough to make monkey bread too.
I have such severe allergies....including MSG!!.....that everything has to be made from scratch. I've stopped nearly all baking, and cook the simplest meals I possibly can without making things that hurt me. ALL processed foods---commercially-made-for-the-market foods, that is---are harmful to a body that cannot process the (unnecessary) additives that are included because the "FDA" makes it a law that harmful things have to be there to make the food "safe." Bunch of idiots who set themselves up as watchdogs decades ago, and who need to get their heads out from where the sun doesn't shine!
Fast hack - if you are using whole, hard boiled eggs to then make egg salad or even need to dice it up for garnish - use a nylon mesh bag like the type garlic or oranges come in. You can find any size "holes". Place the egg in the clean bag and squeeze with your hand pushing the egg thru the mesh. In 2 seconds you have perfectly diced ot shredded or cubed egg.
