Members Of This Online Community Are Debunking Cooking “Hacks”, Here Are 30 Of The Worst Ones
Who doesn't love a good trick? Sometimes life can get a little too hectic, and simplifying everyday things might leave you with some much-needed time on your hands. Nowadays, people come up with some of the most inventive hacks that sincerely work wonders – however, with the number of ideas skyrocketing online, sometimes it's hard to tell whether any are worth trying at all.
Many of us find prepping meals a tad bit too time-consuming, and we're constantly on the lookout to make this whole process more manageable. We're willing to try out those "genius" hacks that promise to make kitchen time much less stressful – yet, let's face it, most of them either overcomplicate things or are downright pointless.
"What cooking 'hack' do you hate?" – this netizen turned to Reddit's r/Cooking community to start an open discussion. They revealed their most dreaded cooking tricks; for instance, store-bought herb pastes, anything that’s supposed to make peeling boiled eggs easier, and any microwaveable recipes, such as mug cakes. The post has managed to garner over 5K upvotes and 3.1K comments discussing so-called life-changing kitchen hacks that, in reality, don’t work.
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"Level-up your instant ramen" by cooking an entire f*****g meal from scratch and then incorporating the noodles.
This isn't a hack. This is just cooking.
I mean it still tastes good, but it not a "hack" it's literally a recipe lol
I like to just add some spices and maybe some additional meats or eggs to make it a little more tasty.
When I cook dinner I often keep a bit back (some veggies or bits of meat) which I then pop in my instant Ramen lunch the next day.
So the disagreement is the term used? I like "leveling up" ramen (never heard the term but I think I understand). Also, use a quality ramen, it is worth the money to skip the ubiquitous maruchan brand.
What brand would you recommend then? I'm always willing to try new kinds.
Load More Replies...I like to put in an egg and maybe some frozen corn and peas. It’s still super simple and tastes a lot better
We call it "Faux Pho": Top Ramen with grilled shrimp, garlic chili sauce, sliced green onions, fresh grated ginger, sliced green onions and fresh cilantro, served with a slice of lime. It's wonderful!
Like pasta, ramen noodles are also available in larger portions, without the spices, instead of a single meal, to add to any sort of cooking.
My pet peeve is the 'one sheet pan dinner' recipe videos where they spread everything out on the pan, THEN add oil and seasonings AS UNEVENLY AS HUMANLY POSSIBLE and just shuffle around poorly with their hands.
just toss it all in a big bowl beforehand, goddamn
Oh yes, and then seeing done by a socalled influencer with nails so long it's actually gross ;P
We have been able to make it work with two sheet pans. One for the protein, and one for everything else. If you do it in a single pan, the juices from the protein soak everything else and the protein dries out while the veg and starch stay soggy. But once you split 'em up, it's viable and actually quite tasty.
They're trying to make it look easy. Use the bowl people. Don't be lazy.
This is why I think food from fast restaurants sometimes comes out over or under seasoned. I recently had wraps with friends and we ordered the same thing. They complained about it being too salty but mine was just right...until the last bites. I think the cook didn't season it evenly and it ruined the experience for my friends and me.
Any hack that appears on TikTok gets an instant NO from me. I swear that place makes everything more complicated than it should be, or validates some people's horrific food ideas.
Chopping board, chef's knife, peeler, mixing bowl, frying pan, saucepan/stockpot- 90%+ of kitchen jobs can be solved with these. Good quality ones - you use them every day, so invest in them.
Source: ex-chef from a 2 Michelin star kitchen.
I agree except you can pry my nice large air fryer from my cold dead hands.
How did the cockroach say it to Edgar? Your proposal is accepted?
Load More Replies...TikTok is hands down the dumbest social media ever, and most of it boils down to the fact it caters to youngsters both as creators and users. Very few people there have the actual skills or experience to teach or even show something properly, but they HAVE to produce content. So they make up things. Aviation "secrets"? Bulls*it. Cooking hacks? Bulls*it. Car maintenance advice? Lots of bulls*it. DYI projects? Mostly bulls*it. Dancing? Not bulls*it but let's be frank, they all look like idiots, Challenges? Bulls*it and confirmed idiots.
Great advice except for one thing missing in my kitchen ... I need the 2 Michelin star chef added! I hate cooking but love eating! :D
99 percent of things on that app should be ignored. I'm amazed it hasn't been banned yet
I wish I could show this to my husband without starting a fight. He loves to buy unitaskers like the air fryer or this weird little machine that makes breakfast sandwiches. There's too much stuff in our tiny kitchen.
I volunteer to take the sandwich maker off your counter. I love the crispy edges from those.
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Cooking things in the dishwasher. That started in the 70s, now it's a tik tok thing, but it's always stupid.
Cooking in what? Like in "I like to have pieces of yesterday's pasta in my today's steak"?
They put the ingredients inside those watertight jars which have a metal thing to hold the lid. I don't know what they are called. In theory, the food is cooked at low temperature, which enhances the flavours.
Load More Replies...Saw it with salmon: put it in a bag with herbs, salt,..., seal it (vacuum) and abuse your dishwasher as a sous vide cooker. Or listen to me and good sense and don't.
Load More Replies...Just because you can doesn't mean you should. You could also warm up your food in a Ton-Ton I guess.
Nooo. 😂😂😂😂😂 The food is placed inside a watertight container, like a bag or a glass jar. It is never in touch with the dishwasher water.
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Those tiktok people who think cutting cake with a wineglass is somehow easier or convenient.
Some people enjoy holding a wine glass with fatty cake smears on the outside. That's why... I suppose.
Load More Replies...I sometimes am baffeled by the so called hacks that I see on tiktok.... their sometimes so bad we just have no words to describe how stupid they are... Just think about it, a good wineglass is way to fragile to be handled as a cakeplate, chances you brake it while trying to get the piece out of it to eat it, is actually quite high. Just take a plate ffs ;)
It's not really "cooking" but I saw one that made peanut butter sandwiches 'easier'. It involved creating frozen slices of peanut butter between two small sheets of selophane, which could then be taken out of the freezer and put between bread, and would then melt creating a peanut butter sandwich.
I have no idea how that was less time and effort than just making them the normal way, and it doesn't really extend the shelf life of peanut butter in any meaningful way, and with the added drawback that you can't eat them right away since the peanut butter needs to melt.
Blew my mind for all the wrong reasons.
It’s peanut butter, not rocket surgery. Keep it in the fridge so the oil doesn’t separate and let it warm up on the counter while you prep the rest of the sandwich(s). Please stop with the easy use plastics.
Easy peanut butter sandwich is open jar, scoop some out with knife, spread. You can do it in the same amount of time it took me to type that.
Or make a bunch ahead of time, and freeze the whole damned sandwich!! LOL They thaw by lunchtime. Smuckers thought of this, lol
Load More Replies...Like, a baby can make a peanut butter sandwich. It's literally the easiest thing to make.
Using a plastic water bottle to separate egg yolks. And by extension, using any tool to separate yolks. Just use your hands.
Ditto. Already there, clean, biodegradable, and less messy than using your hands.
Load More Replies...When I was a breakfast cook and had to make Hollandaise sauce I'd have to separate at least 30 eggs on regular day (and 60 or more on weekends). Using my fingers it took a few minutes and I had a bowl of egg whites that I could use if people requested egg white omelets or just mix into our already uncooked scrambled eggs. I've never understood why you'd want to do it any other way.
Just use the shell! Also, egg shell is the best tool to remove any pieces of eggshell from the "whites".
For me it's people saying to use mayo instead of butter on their grilled cheese. Mayo just doesn't provide the flavor or crunch I want. Butter is the way
I try my best not to judge others BUT I judge the ever living he!! out of the mayo is better than butter people. Honestly mayo people, who hurt you?
My Mum, if you're asking, but the mayo spreads edge to edge easier and crisps up evenly and better every time.
Load More Replies...I absolutely love mayonnaise...but it has a place. Grilled cheese is not that place.
Totally agree, this is nonsense, butter is far better for a grilled cheese...
My grandma has been using mayo in grilled cheese since before my mom was born. Use a GOOD, chewy sourdough, not too much mayo (hopefully everyone knows this is spread on the cooked sides?), and stop cooking when it's nice and golden. Best EVER. Mayo is egg and oil, so it essentially deep fries the sandwich. If you don't like it, make sure you aren't using that miracle whip garbage. It's too sweet.
Not that I hate them, but I've tried loads for hummus that don't work.
Blend with ice, blend when chickpeas are hot, used dried/ canned chickpeas, cook them more, take all the skins off, blend the tahini and lemon juice on its own first, soak with baking soda, etc.
Just blend everything together, and make sure there's enough liquid in the blender that it blends properly to get it smooth. Then add salt until it tastes really good
My actual tip would be to reserve the aquafaba (the liquid) from the canned chickpeas, and use it to loosen the mixture if it's too thick/doesn't want to blend nicely. It won't water it down, and it'll be nice and creamy! (I also peel my canned chickpeas first, but that's also because I find that it's creamier that way.)
But hummus that's a little lumpy is fine, imo. It is a dip after all, and most dips are lumpy. It just seems like an extra tedious step to me to peel them. BUT, I haven't had yours, so I could be totally wrong :)
Load More Replies...Supposedly gives a lighter texture. I haven’t tried it, but I think taking the skins off the chickpeas is always a good idea. Rub them gently between your hands in a bowl of water and most of the skins will float to the top.
Load More Replies...Use a blender, not a food processor, for the smoothest hummus. Add liquids first. For a nice sized batch use two cans of chickpeas. Drain and discard all but 1/2 a can of liquid for a thicker result. Purée 1/2 a can of chickpea juice with 1/4 - 1/3 cup tahini, 1/4 cup good olive oil, juice of 1 fresh lemon, & 3 cloves garlic ‘til emulsified. Slowly add in the chickpeas and blend until it looks like soft-serve ice cream. Add salt to taste.
Use water as well as oil. Water helps emulsify the chick peas and helps cut back on the oil. This also helps make the hummus smoother
Only "hack" I would add, is if you use canned chick peas, save the juice in the can to add to the hummus to the consistency you want
Food hacks that show up on 5 Minutes Crafts
Problem is you watch 1 video to laugh at the stupidity and then your algorithm is messed up forever
Load More Replies...Only legit one I've seen is using water on a bandaid so it doesn't hurt as much when you peel it off. As someone who has sensory issues, doing this helps. ... Though, this "hack" has been around for a long time
Load More Replies...This is why I watch How to Cook That instead. No nonsense and she shows how much of a load of bs Five Minute Crafts is.
My husband and I are huge Ann and Dave fans! We always feel terrible for Dave when Ann makes him taste the horrible results of the 5 minute crafts "hacks".
Load More Replies...Most of them are complete BS. Some of them are actually dangerous and ignorant of food safety.
I highly recommend not watching them at all. They are owned by a company (don't remember its name but Ann Reardon from How To Cook That made an excellent video about this) that has dozens of channels that purely cater to the algorithm, a.k.a churn out click-bait. A previous manager (or higher up) has said that they show the results they want, not what they actually get. This is more concerning in their children focused channels where it can proportionally affect them more, especially in a negative way.
yeah 5 minute crafts is all horrible bs...not to mention a lot of their c**p is very unsafe
Sometimes they are outright dangerous, like the eggs in the microwave or bleached strawberries.
some of those really are so silly, that I wonder why someone would do those things ;)
Not just the food hacks. Some of the stuff they do not involving food is dangerous - like some of the cement handling; and that time they were advocating making a mask out of thin cloth to use when working with fiberglass, resin, solvents, and spray foam that offgasses toxic stuff that you need a proper respirator to use.
That the hole in the center of the spaghetti spoon is a single serving. If I wanna eat a whole box I will.
Pasta is measured with your heart. Also, don't buy extra dumb kitchen stuff you don't need - why does anyone need a dedicated spoon for spaghetti?
I think they mean the pasta serving spoon. With the teeth to grab pasta.
Load More Replies...According to my spaghetti box's measurements, I'm am a family of 8.
You mean you don't like noodles with hot dogs and ketchup?
Load More Replies...You never know when you might have to run a marathon the next day and it's just safer to carbo-load just in case.
Ah, yes carb loading. The advice that made sluggish so many people.
Load More Replies...Shrimp alla marinara, shrimp in red sauce. Lots of recipes online.
Load More Replies...Pasta is.....will this be enough....let's add a little more...oh no I've got extra pasta. Lol
Lol - I thought this list might be useful but it's kind of....really absurdly petty. Yes, it's a single serving. You wanting more doesn't change the fact that it's a single serving. You can have as many servings as you want but if someone tracks what they eat they are allowed to have a single serving. This measure it.
This picture.... it reminds me of my Spanish neighbours spagettisauce.... Then we brought over spagetti the way my SO makes it, they had no idea there could be so much flavour in spagettisauce :P She's a person that just heats one jar of storebought pastasauce in a pan and that's it... no extra spices, herbs, veggies or meat, just the plain, boring sauce. Then again, she's done withing about 20 minutes making pasta from start to finish, for us this is just getting started ;)
Peeling ginger with a spoon. I just use a knife and square it off. I’m okay with losing a little bit of it if it means not grabbing a spoon and spending twice as much time prepping it.
Also, a new one I’ve seen is using a cooling rack to dice avocado, mango, egg, etc. whoever came up with that has either never cleaned a cooling rack or doesn’t own a knife.
Agree with the veggie scraps one.
I used teaspoons for peeling ginger even before it was "cool". Spoiler alert: I also get rid of fishscales with a tablespoon. There is nothing wrong with it.
Agreed. It's extra easy if it's frozen or even partially frozen, too!
Load More Replies...It takes no effort to peel it with a spoon and u won’t lose produce..
No, I came hear to say this. I have Asian friends and they say only white people peel their ginger when cooking.
Load More Replies...Peeling ginger with a spoon is an East Asian thing that goes back hundreds if not thousands of years...
No, this one is a good technique. Squaring it off creates too much food waste for me.
Using a straw to de-stem strawberries by poking a hole through the bottom of the berry.
Just rip it off
And if you can't rip it off, use a paring knife. If you don't feel comfortable doing that, there's a little device called a strawberry huller (or corer, I think it's called) and it works. I've tried that straw "hack" and I can confirm that it doesn't work.
Or if you don't feel comfortable doing any of that, just rip it off with your teeth and spit it out on the floor like a caveman.
Load More Replies...Sure, and next you'll tell us not to use geese to clean our gooseberries
And really, if you can't pull the stem off easily, the strawb isn't ripe. Shop bought strawberries usually need the stem cutting off, my home-grown ones release the stem with a satisfying PLOP! And shop-bought are often dull and flavourless.
Use a teaspoon with a keen (slightly sharp) edge. Gives a neat, curved cut.
I grow a bunch and just cut the top off as I am cleaning them and inspecting. Takes me like 10 minutes to do a couple lbs.
Cutting off the top can sometimes leave a bit of the tougher hull inside though. A paring knife is the simplest way to hull a strawberry properly.
Load More Replies...I have very few gadgets in my kitchen, but one that I swear by is called a shark. It looks like a quarter-teaspoon measure with a serrated edge, and it's awesome for de-stemming strawberries and tomatoes, among other things. Think of it like a small sharpened scoop.
Putting olive oil in when the pasta is boiling so it doesn't stick. Give that pasta a stir when you put it in the pot and once every few minutes and save your olive oil for salad dressing. If you don't stir the pasta when you drop it in, no amount of olive oil will keep it from sticking anyway.
Pasta needs to be a bit sticky, its made that way so the sauce will stick to the pasta ;) It's all about timing, so you have your pasta sauce ready when your pasta is done and then serve it.
"Pasta needs to be a bit sticky" yup, and that's also why you don't rinse it before serving (yes, I knew someone who used to do that).
Load More Replies...To prevent the water from boiling over, just put a wooden spoon across your pan and.... there is actually no need to have the heat on high that the water keeps cooking so hard, just lower the temperature a bit and that will also help prevent it boiling over. Then, before rinsing of the water, be sure to check and taste if your pasta has the desired bite ;)
Load More Replies...More than a little, the water should taste like the sea is what the professionals always say
Load More Replies...But it also makes it taste better, also, if you put salt in the water it'll improve the taste and speeden up the boiling time, not a lot mind you.
You add oil AFTER draining for the pasta not to dry and stick if you’re not serving immediately. Otherwise it’s useless.
I grew up putting oil or butter in the water to prevent it from boiling over. I stopped at some point, for some unknown reason, lol
Doing the stupid oil trick also makes sure that when you serve the spaghetti, all the sauce slips off the pasta and into a hidden pool at the bottom of the plate or bowl. Gross. NO oil in the water, half the cooking time in salted water, the other half in the sauce itself.
Breaking eggs with one hand. Get out of here with that black magic b******t
I can crack them all at once by dropping them on the floor.
Load More Replies...I've been able to do that before and have seen chefs do it. I never thought of it as black magic.
That's because OP has no hand skills. I watched a tutorial and mastered it in a week of making breakfast
Load More Replies...Right? I worked at Harvey's in Canada and if it got busy at breakfast you were cracking one egg with each hand in order to keep up
Load More Replies...As someone who worked in restaurants and cooked hundreds of eggs I do this out of habit.
It's just a matter of how often you crack eggs and practice - honestly anyone can do it if I can! I'm not that coordinated but I can do 2 eggs in each hand from when I had a home baking business. Now I don't, so who knows if I still could. Don't doubt yourself! Just practice 🤗🤗🤗🤗
It's actually not super hard to do that. I personally keep the part I hit against a flat surface between my middle- and ring finger, and use two fingers each to pull the two sides of the shell apart once it's cracked.
I once worked with a guy who could flip pairs of eggs in two egg pans in each hand without breaking a yolk. He didn't have to, he just liked to show off. But when you've got skills it's okay to do that.
Me too! I use too much pressure when I use two hands and typically end up breaking the yoke!
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I hate any gadget that a decent knife and a modicum of coordination can replace. I cook multiple times most days but my wife couldn’t make a wish sandwich if you stacked to pieces of bread on a plate for her. So she always shows me videos of kitchen gadgets she thinks I need. 99 times out of a hundred you can do the same thing with a knife in less time and don’t have an extra hard to clean gadget.
Gee. Good for you for having "a modicum of coordination" and not rheumatoid arthritis. I would like to get rid of about five gadgets in my kitchen but then I wouldn't be able to cook half the meals I enjoy. Maybe, just maybe not *all* gadgets are useless. (Also - what's a wish sandwich?)
A wish sandwich in this context is literal - the wife couldn’t even “wish” a sandwich into existence if the two slices of bread were stacked on a plate for her. It’s a pretty mean-hearted comment on his wife’s inability to cook :(
Load More Replies...Let’s start at the very beginning, in case you haven’t heard this story yet. Sam Farber founded OXO when he saw his wife Betsey having trouble holding her peeler due to arthritis. This got Sam thinking: why do ordinary kitchen tools hurt your hands? Sam saw an opportunity to create more thoughtful cooking tools that would benefit all people (with or without arthritis) and promised Betsey he would make a better peeler. When looking for materials to use on his new idea, Sam went with thermoplastic rubber (TPR), which was pretty innovative in kitchen products at the time. Back then, TPR was mostly only for industrial use, its most common appearance in the automotive industry. Sam chose this material for a few reasons. For starters, it’s soft to the touch and non-slip even when it gets wet. The second reason is more technical: TPR is relatively easy to bond with other materials, which means it’s compatible with a variety of materials that would be used in kitchen tools.
And last but certainly not least, it’s dishwasher-friendly. Since TPR is used on the internal gaskets of many products, Sam knew it’d be perfect for kitchen tools that need to withstand years of wear and tear in the dishwasher. Since the kitchen tool market had never seen anything like the Good Grips line before, Sam knew he had to make the big black handles engaging to consumers. And that’s how the “fins” were born. On the sides of each handle were a little set of fins that flexed when you touched them. They invite people to give them a try, and helped get the brand-new Good Grips products in people’s hands.
Load More Replies...I love all the judgement combined with the simple spelling mistakes in this one.
Any gadget that you use often is a good gadget. I use garlic press all the time so it's a good gadget. I find egg slicers silly but egg cookers are actually brilliant. Agree that there is no substitute for a good set of sharp knives though.
I recently got an appel slicer. I never used one in the past, didn't need to, but I've started making applesauce for my son's lunch and when you're peeling and coring 20 apples at a time that thing is a lifesaver!
Load More Replies...I am a fan of certain kitchen gadgets. I have an aid that helps me with pooring water away from the pan. I know most people use a lid, yet i always mess this up. I also have an egg that helps me with timing the perfect boiled egg. Peelers. Some kind of chopper that dices my onion in seconds and really makes a good pesto.
Congratulations on not being disabled. News flash: Some Disabled people can’t cook without them
I have a big wooden spoon that I got from somewhere and I love it for just about anything. It's really old and I can't find another one like it. The new ones I've found are cheaply made and not much good for anything. I use it mostly for mixing meatloaf. I refuse to mix that icky stuff with my hands.
The mini food processor my girls bought me is a great time saver for chopping onions. I also have a tiny galley kitchen and no counter space..but I have a large pantry for storing my kitchen gadgets, lol. I cook all the time and my Kitchenaid mixer with all the attachments will have to pried out of my cold dead hands, lol
My hands have shaken since I was little. I need these 'useless' gadgets. I have a lovely open that opens bottle lids both plastic and metal, pull tabs of all sizes, and metal lids from sauces! Love this thing. <.<
Peeling garlic by shaking it in a container, doesn't work for me. Slicing cherry tomatoes in half by placing a plate on top.
Garlic hates me and does whatever it can to make sure I have a hard time peeling and cutting it; always have a green center that I have to cut out
Like Fat Harry said, crush the garlic with the side of your knife before you peel it. The skin will then be loosened and easier to peel.
Load More Replies...I peel all my garlic the smart way. By buying a bottle at the Dollar Store and peeling the aluminum seal off of the plastic bottle. That's enough peeling for me. :)
The garlic one won't work for just a couple cloves, but if you need the entire head of garlic peeled, it works great.
I vous fb y this awesome tube with a life that goes into it and slices all small circular foods in half. Love it.
I never got this one. Peeling a clove of garlic takes about 4 seconds. I can't get two bowls out of the cupboard that quickly.
I always just smash it with the edge of my knife and peel it from there.
Anthony Bourdain said if you don't have the patience to peel and slice garlic, then you don't deserve to eat it.
Making milk froth for coffee in an empty foaming hand soap bottle. Just BUY A MILK FROTHER they are like $10 at target
Wait, that's not a prank? Sheesh. I don't do this, but I'd spend the $10.
I have to admit I actually tried this one. It took way too long to get the soap bottle completely clean, and then it didn't even work. There may have been swearing...
Use a steamer. The Milk froth you want is the dense layer right next to the milk. The foam on top? Tastes like air. In Italy if you order a cappuccino at rush hour you'll hear incessant bangs from behind the counter. It's the barista banging the steamer to collapse the froth. Then they expertly shake the steamer as they pour, so the froth stays in, but the delicious foam falls into the cup.
My foam on my macchiato has to look like meringue, lol. I have a foamer and it works like a charm. Fun fact: nonfat milk foams up much thicker than whole milk.
Load More Replies...I've tried several brands and I'm loving my $30 Pansonite one...the foamer cup lifts off, and can go in the dishwasher for deep cleaning.
Load More Replies...No matter how well I'd clean and rinse the bottle, I could just imagine getting a mouth full of 'Lavender Winter Wonder' flavored milk. Gag.
Pulling stems of cilantro through a hole (in a microplane, grater, colander, etc) to get the leaves off. Has never worked for me. It's much faster for me to just pull the leaves off by hand.
Or do not have clintaro at all, because it tastes horrible (like dirty dishwater). And no, I'm not picky. I just have an extra gene and better smelling sense that lets me smell and taste the real clintaro. (Google it.)
Extra genes != superior though :) Cilantro / coriander is what makes a curry, in my opinion. That said, who the heck pulls the leaves off? I just chop the whole lot up and it's fine.
Load More Replies...Cilantro is the devil's herb for me, sadly, tastes terrible. I have seen a video where someone does the the pull-thru-a-grater thing with, I dunno, fennel or dill or something, seems terribly inefficient and just dirties up a utensil that doesn't need to be used to begin with, lol
Ur supposed to leave the stems on cilantro bcuz they're not woody like parsley and other herbs.
It's helpful if you're doing like a thousand, not so much for daily cooking
Any microwave plate or tray that is supposed to "cook" an item better. Anyone remember the "Bacon Wave" that came out in the 80's? It was a tray that was supposed to cook bacon crisp in the microwave and drain the fat at the same time. Problem was that it splattered grease all over your microwave and took about the same time as it does to pan fry it.
I've seen these for every type of egg dish, bacon, coffee, ramen noodles, steaks, and just about anything else. A pointless waste of money.
And Foreman Grill types of presses. It's an over glorified sandwich press and only good if you have no other cooking options. (I admit I had one when I lived in the barracks and had no access to a kitchen.)
The one microwave device I like is the "potato pocket". Makes a pretty decent "baked" potato in a small fraction of the time it takes in the oven.
Just stab it with a fork and microwave it - nothing else needed.
Load More Replies...Not gonna lie, I miss that 80s bacon plate. We had one growing up and it channeled all the grease down into a reservoir that mom could easily pour away to cook with later. Bacon doesn't make a mess in the microwave if you cover it w a paper towel. Mom did it then and I do it now. Mmm crispy bacon!!!!!
Yes, paper towel works as well or the microwave lid as well. I just love bacon in microwave. 😄
Load More Replies...I mean, how are you going to grill a chicken breast in a sandwich maker? Or a sausage or bacon? You'd cook them in their own juice 🤮 Forman grill all the way.
Load More Replies...Uh, the bacon wave has a...lid. My wife uses hers every day. Pans have to be watched or the bacon will burn (my wife has a short attention span and usually wanders into another room). The microwave has a timer so the bacon is not burned and the grease has drained away.
Those dumb videos where people dumb dry pasta and slices of cheese and milk in a casserole dish and cook it all at once.
Pasta with milk and cheese sounds terrible, but the general concept isn't wrong. How do you think Lasagna is made?
It's called macaroni and cheese. Very popular in the US, especially with children.
Load More Replies...There have been many times I've cooked dry pasta in a sauce pan by covering it with sauce and other ingredients. Works great.
LOL there's this Italian guy who does reaction videos to people making "Italian" dishes in this manner.
I cook my mac&cheese sort of like this. There is an actual recipe, from my mother, and it comes out perfectly. But, yeah, there is an art to it. Not just w***y-nilly throwing it together.
I mean, this works, I do similarly all the time. Also with rice. Just make sure you have enough liquid to cook it all, throw it all in the pan and put it in the oven. I usually go in and mix it half way through, and it's all cooked, and the flavour is right through everything. It's the easiest way to make a casserole
"Use your garlic press to quickly press ginger as well"
Would not recommend.
I never tried it so I'm interested in why shouldn't I do it? If the ginger is still fresh and crispy that would be a good solution.
Just grate it. Much easier, tidier, and less to wash up.
Load More Replies...It works if you chop it up a bit, however you will get ginger juice squirt in your eye, so maybe don't do this. I speak from experience, and no I did not try it because of a trend, I just thought I'd give it a go many years back.
Using a garlic press at all. Never do that. Total waste of tasty fluids.
I used to use our garlic press to prepare a small amount of cheese for a sandwich topper (as a child about 30+ years ago)
I've legit broken 2 garlic presses just using them on garlic. It would never work on Ginger. I've grated it though.
I'll go first. I hate saving veggie scraps for broth. I don't like the room it takes up in my freezer, and I don't think the broth tastes as good as it does when you use whole, fresh vegetables.
Honorable mentions:
Store-bought herb pastes. They just don't have the same oomph.
Anything that's supposed to make peeling boiled eggs easier. Everybody has a different one--baking soda, ice bath, there are a hundred different tricks. They don't work.
Microwave anything (mug cakes, etc). The texture is always way off.
Saving veggie scraps for broth helps you to save money and being more eco friendly at the same time. It doesn't take up too much place in your freezer (except if you have a tiny one) and you can make it as soon as you peel the vegetables. I usually make the veggie meal, then the broth, put it for one night in the refrigerator and the next day I make a yummy soup or other meal out of it.
I actually do this, even potato peels, and then they all get tossed in a little oil and roasted, then cooked into stock. I have a teeny kitchen with a very small freezer and the gallon Ziploc bag doesn't take up much room at all. Then I freeze the stock into cubes and put THOSE into a gallon bag so I can add a cube to sauce or whatever I'm making.
Load More Replies...I have peeled thousands of eggs in my life and it definitely is easier when you've plunged them in cold water.
Also stops that grey ring forming around the yolk.
Load More Replies...I always had trouble with peeling hardboiled eggs, my instant-pot, 5 minutes with high pressure and then run cold water over the eggs, tap them them to crack the shells and the shells slide off. Yay me!!
So do you do 5 minutes then immediate manual release? I've tried 4-5 at high pressure with 5 minutes natural release. I lean towards 4 minutes since sometimes 5 is over done. I'm wondering if I can just do no natural release at all. Either way, the Instant Pot consistently gives me eggs that are easy to peel. No other method does that for me, even when the eggs are older. I even had one of those specialized egg steamers. I'd end up with half the eggs looking like they'd had a very hard night.
Load More Replies...I have to disagree here ... veggie scraps can take up room in your freezer, yes. If you only have one drawer then obviously wasting space is not ideal. But having scraps when you want to make soup and not have to run to the store (because not all countries have 24/7 grocery stores) is great. As for the taste, I think it might be a difference if you only use the cut offs and not the hearts of celery etc.
I swear by salt in the water when boiling eggs. I learned this in a restaurant about 7 years ago, the restaurant I currently work at also does it and I always use salt at home. The ice helps if you peel the eggs once all the ice has melted but if you continue to let the eggs sit in the cold water they end up being difficult to peel, or that's been my experience. An egg that is still warm seems to easily release the membrane
And I tap the bottom of the egg to start the crack first because there is usually an air pocket there. Then a gentle squeeze here and there.
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Putting cream in risotto
Why would you? The whole point of risotto is the process, which creates the creaminess from the rice's starches. If you need cream, you've done it wrong. Or you've used the wrong type of rice.
This isn't risotto. It's not supposed to swim, and with all that liquid there, they've still managed to make the rice look like it hasn't taken up enough moisture. People need to stop making risotto like it's some god damn soup. There is 0 excess liquid in a good risotto. You can put it on a flat plate and nothing spills out.
premade marinades almost always suck. My only exception to date is Soy Vay veri teriyaki.
Actually the Kikkomans Teriyaki is good too, not the watery one you know so well but they have another thats very thick in a bottle with a rust brown colored label. Highly recommend that one.
My kids prefer my homemade spaghetti sauce than the store bought varieties. Just blend tomatoes, garlic and onion, sauté the meat till brown then add the sauce. Season to taste and that’s it.
I'm not a great cook or anything foodwise but even I can make a good marinade from scratch, it's one of the easiest things ever...
Somebody once told me to try using one of those wire egg-slicers to slice mushrooms. I gave it a shot and ruined my parents' egg slicer. Would not recommend.
The joy of stock photos chosen by some who hasn’t read the article.
Load More Replies...I must have a good egg slicer. I use it for eggs, mushrooms, strawberries - whatever is semi-soft. Saves so much time and provides uniform slices.
yup, especially when you work in a catering kitchen or on a salad bar, and the cooling rack trick is fabulous for bulk diced eggs! and with a good egg slicer, you can make "fans" for garnish too.
Load More Replies...Yet there's not a picture of a mushroom. I keep forgetting that BP can be weird in that aspect. Also, I didn't think mushrooms were hard to slice.
I use my egg slicer to slice mushrooms all the time. It's not wire though, it's steel ribs.
Stop Press... someone has invented the Knife, try one it's really great at slicing eggs and mushrooms.
When I worked at Denny's we would slice the salad mushrooms with an egg slicer, but when I tried this at home it broke my egg slicer.
Cooking in the microwave. I just don't do it. The microwave for me is for reheating or defrosting only.
True. I have only cooked all my foods in the microwave for at least 3 years now. I have alot of great recipes. Its sad microwave has a bad reputation.
Load More Replies...With the energy crisis in the UK we are cooking everything in the microwave. Made awesome jam from blackberries we picked on a walk.
That's not just happening in the UK - but using microwaves, halogen ovens or air fryers are good ways of reducing energy consumption.
Load More Replies...I often cook with the microwave. The most important thing for me is that it stops on its own. Cooking on the stove or in the oven requires me to get there in time or the food will be ruined. I live with chronic pain and other medical conditions and sometimes take a sudden nap, or find that I simply cannot get up on my feet.
Some things cook well in the microwave, some things don't. If it doesn't affect the quality, texture, or flavor of the food, and if it cooks it more quickly, I'm definitely going to use the microwave.
Agree, I hardly use my microwave. What I will say, however, is there are different settings which does provide more applications and options... People rarely adjust the power setting. It would be like using the max setting on a range or oven for everything.
I can confirm the different settings option.
Load More Replies...the microwave can be great for steaming fresh veg...just put a plate on top of your serving bowl, add veg and a little water, and badda-bing..great steamed veg and only one extra plate to go into dish washer instead of one pan to wash by hand
Ok Kenji, I’ll concede brining shrimp in baking soda makes a difference, but this m**********r be putting baking soda in *everything*
That's a new one. I've heard of using baking soda for cookies, but not this.
Just a tiny pinch of baking soda in tomato based sauces helps to reduce the acidity in the sauce. A TINY PINCH IS ALL IT TAK3S. Too much and you can ruin your sauce.
Load More Replies...Baking soda softens meats, not connective tissue. Tender meat + tough connective tissue = (potentially) not the best/freshest. Just think of it as soft meat with free floss.
they say it speeds up caramelizing onions...don't try it...turns into brown mush
Now, that's a dish that's supposed to take a while. I don't think there's an effective way of speeding that up.
Load More Replies...Nothing would induce me to eat those things. They eat sh*t and dead bodies.
Making pesto with a hydraulic press
Probably the Hydraulic Press Channel - it is hilarious!
Load More Replies...I was working in restaurants when commercial grade food processors came out and suddenly every place was offering pesto. I'd also worked in a fancy Italian restaurant where the chef had we, his dishwashers, make it in a mortar and pestle. It was brutal work.
What's wrong with a good old fashioned food processor? I swear they were DESIGNED for making pesto.
I have a mini one and a full sized one...they are such amazing tools!!
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In the same vein as your example of using veggie scraps for broth/stock, I also think that using cooked chicken carcasses (looking at you, rotisserie chicken) always makes an inferior broth/stock when compared to that made with raw chicken carcasses.
I have the feeling this one is more for poorer folks. Rotisserie chicken is very inexpensive. And an inferior broth is better than no broth at all. It's an additional meal that costs next to nothing.
I have found that a lot of the snobbery surrounding cooking hacks (ugh, you use a *microwave*?) fail to take into into account the target audience is often people without a full range oven or on an extremely tight budget, or don't have full use of their thumbs (see "useless" gadgets). Because the target audience is such a small fraction of the audience that actually sees it, the majority feel like they are being patronised.
Load More Replies...Disagree. The first thing I do with bones for stock is roast them. Using a cooked chicken carcass saves me a time-consuming step.
I like to reduce waste and cost by utilise existing resources. If I have no rotisserie chicken bones, I buy frames (which do make great stock, are inexpensive and gives you additional chicken to pick off the bones to use in the soup once boiled) I buy rotisserie chicken for sandwiches, recipes, because I work a lot, because I'm hungry and crave protein that I don't have to cook myself. I freeze the bones and add in veg scraps until I'm ready to make soup. Then you boil it up with onion/onion skins, the left over veggie scraps and peppercorns until it is rich and flavoursome, I reserve salting and stock powder until the soup is close to ready to ensure its not too salty (easy to add salt than to try and get rid of too much salt) Rotisserie chicken bones make great stock. Just reducing waste by using what I have. Chicken frames are great if you don't have rotisserie chicken bones to work with, but why not use what you have ?
While I agree, I'm not wasting any of that chicken and will kick up that broth another way.
When I was newly divorced and a single mom, I would roast a chicken and then use the bones for soup stock. What is wrong with that? Then I would make a soup from the stock. I have done this with a turkey also!
Down voting this one. I use carcass & scraps to make all my broths & if anything its more flavorful. It has the oils/seasonings from cooking & i hardly need to add anything else besides salt. I also use the carcass from fried turkey at thanksgiving. Makes the best soups ever!
As some have already said here, some of these show some level of snobbery. A lot of these are perfectly fine for people who have limited capabilities, range of motion, and/or finances. Heck, many of them are even fine for people with full range of motion and capabilities. It simply comes down to preferences and/or mood.
I dont like the hate microwave ovens get. I love cooking in one and have for at least 3 years, all my food. And it works perfectly. There is a few things, it is not like using the oven and to get color on the food there is a few tips that needs to follow etc. So ❤️ to the microwave, I love you. 😄
What can you cook in microwave? I've never seen anybody cook anything other than instant oatmeal or frozen veggies, and I've thought a microwave IS honestly just for melting (when you've forgotten to take the frozen thing out of the freezer in advance) and (re)heating stuff. Am legit curious.
Load More Replies...Almost everything on B.P has become judgemental why should cooking be any different?
Load More Replies...I just made a risotto with the light cream and love it! Cook however you want and makes you and your family happy!
This whole post seems like a bunch of people mad about s**t other people decided to do that has nothing to do with them or their wellbeing...
As some have already said here, some of these show some level of snobbery. A lot of these are perfectly fine for people who have limited capabilities, range of motion, and/or finances. Heck, many of them are even fine for people with full range of motion and capabilities. It simply comes down to preferences and/or mood.
I dont like the hate microwave ovens get. I love cooking in one and have for at least 3 years, all my food. And it works perfectly. There is a few things, it is not like using the oven and to get color on the food there is a few tips that needs to follow etc. So ❤️ to the microwave, I love you. 😄
What can you cook in microwave? I've never seen anybody cook anything other than instant oatmeal or frozen veggies, and I've thought a microwave IS honestly just for melting (when you've forgotten to take the frozen thing out of the freezer in advance) and (re)heating stuff. Am legit curious.
Load More Replies...Almost everything on B.P has become judgemental why should cooking be any different?
Load More Replies...I just made a risotto with the light cream and love it! Cook however you want and makes you and your family happy!
This whole post seems like a bunch of people mad about s**t other people decided to do that has nothing to do with them or their wellbeing...
