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In the Middle Ages, the teaching of the so-called "Seven Liberal Arts" was obligatory in universities, and only those who mastered them could rightfully call themselves an educated and cultured person. Grammar, logic and rhetoric were the first three, and arithmetic, geometry, music, and astronomy were the next four. It has been like this for centuries, but reality tells us that all these years later, there is another, much more important and valuable art - cooking.
Indeed, cooking is a real art. You can interpret it as a craft aimed only at satisfying your hunger, or you can endlessly vary the ingredients, tools and seasonings, creating absolute masterpieces. And then the name of Julia Child, who taught Americans about haute cuisine right at home, will rightfully stand on par with such great popularizers of science as Neil deGrasse Tyson or Robert Feynman.
A few years ago, there was a thread in the AskReddit community where the topic starter asked people a simple question: "What are your cooking life hacks?" Today, this thread has over 2.3K upvotes, plus approximately 2.2K miscellaneous comments. Some of them are outright trolling like "if you put the meat in the freezer, it will last longer", but others are real gems that will really help any novice or even professional chef.
Of course, if the pinnacle of your culinary prowess is to spread butter on bread and put a piece of sausage on top, you can safely close the tab with this post. However, who knows, perhaps this will be the trigger for you that will wake you up as a future master of kitchen affairs?
In any case, Bored Panda has compiled for you a selection of the smartest, non-standard, sometimes crazy, but no less outstanding ideas from the original thread, so please feel free to scroll this list to the very end, save the greatest ideas and, who knows, maybe add your own for someone else's benefit.
More info: Reddit
This post may include affiliate links.
#1
Not sure if this counts as a cooking hack, but I've learned to clean up my dirty dishes/utensils *while* making the meal; don't wait until after. It saves time, keeps me in the kitchen while I need to monitor the cooking, and then minimal clean-up after the meal!
WillowRoseL 3 years ago
This💯 - my mother taught me to clean as you go. I'd rather take a few extra minutes during the cook than leaving everything for after the meal.
Honu 3 years ago
It does certainly help. I like to start cooking with an empty dishwasher, too. Then, while I'm prepping, I can put things straight in when I'm done with them. After dinner, all that's left is putting the dinner dishes in and doing a little bit of handwashing (knives, pots, pans).
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tara 3 years ago (edited)
Yup I agree. It's kinda like that hack for losing weight....eating well and exercising. Or the hack for getting out of debt...paying everything off when possible.
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swasti mukti 3 years ago
I tend to get lost in thought while doing the dishes, and end up burning the food i'm cooking. So yeah, the dishes can wait 😅
Philly Bob 3 years ago
I do this all the time! I absolutely abhor dirty dishes around while I'm cooling. Not just OCD... but inevitably I will need something that is either dirty on in the dishwasher.
pink_panda 3 years ago
At the very least, rinse every dish out as soon as you're done using it! Then washing is a breeze.
Christos Arvanitis 3 years ago
This is a great tip. I do this as I cook/prepare meals. (my wife does not)! I also do this is a carpenter. Stop periodically and tidy up. Makes for an easier cleanup at the end of the day as well.
arienne libbrecht 3 years ago
My boyfriend and I don't cook much, but when we do, this is how we do it. My MIL on the other hand, does not. And it seems like she makes more dirty dishes than what she used.
RELATED:
#2
When cutting onions, don't get too emotionally attached.
Robert T 3 years ago
The trick is to get someone else to chop them. Then go and sit in another room with the door shut. Works for me. ;-) [Joke BTW - onion goggles do actually work!]
badger 3 years ago
use a sharp knife - blunt knives crush the onion instead of cutting cleanly, causing the juice to squish out into the air, causing you to cry.
Jeff Gabrisl 3 years ago
This is 100% the truth. A good sharp knife and proper cutting techniques will mean you never cry again. Use a good sharp butcher knife, flat blade, not serrated. With the tip of the knife on the cutting board, and the knife resting on the onion, Push forward and down at the same time, let the knife do the work.
Load More Replies... Natalie 3 years ago
Totally! I thought I was superhuman until I wore my glasses instead while doing it.
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Arabiata Arabiata 3 years ago (edited)
Soak the onions in water before cutting and sprinkle the cutting board with a little water during cutting. The water binds the essential oils in the onions. And don't cry / feel sorry for the onions, they enjoy cutting, believe me.
Lisa H 3 years ago
I just power through the snot bubbles until I'm done, then wipe my face and stick it in the freezer. Cold air helps whatever-it-is subside for me.
Pizzagirl 91 3 years ago
Well, not all of us can take off our faces and stick them in the freezer...
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OnAFreakingRollercoaster 3 years ago
If you keep your onions in the fridge, you cry a lot less when cutting them 👍
Victoria Dickson 3 years ago
When cutting onions, I turn on very small fan that's at the same level as cutting board. The current moves the "vapors" away before they make it to eye level!! Works like a charm for me!!
Lisa H 3 years ago
Tried that, didn't work and then my gum tasted like minty onions.
Load More Replies... #3
Sharper knives are safer.
When chopping, focus on safety and proper method, speed will come naturally.
Misterscooter 3 years ago
Dull knives mean you need to push harder to cut. Pushing harder, especially if it is not cutting well, means it is more likely to slip off the item and onto a stray hand, coming down with that extra force.
Philly Bob 3 years ago
Found that out the hard way years ago. Most unpleasant.
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Mrs. Sherri C (Sherbear) 3 years ago
This one is common sense but of course common sense isn't that common!
Staysafewarmdry 3 years ago
Curl your fingers back toward your palm when chopping and cutting with a knife. It will save the tips of your finders.
Nicholas Montgomery 3 years ago
this is because a dull knife is more likely to slip and cut you.
Duncan 3 years ago (edited)
Absolutely! And learn how the hold the knive and how to hold the ingredients you need to cut. And use a good cutting board. I prefer wood although in a professional kitchen we hardly use them anymore due heath reasons. We only use wood as a cutting board when you actually need to butcher the meat. Never never never use glass cutting board. 1. Your knives get dull rapidly. 2 the chance of slipping is huge. And the sound is horrible
Heather Fordham 3 years ago
Another tidbit for you. On average, there are more serious injuries from a pairing knife than a big one. Always,always,always keep all knives sharp.
By the way, the first cookbook in history that has survived to the present day was compiled at the end of the 4th century AD. This is the famous 'De re culinaria', the authorship of which is attributed to the legendary ancient Roman gourmet Marcus Gabius Apicius. For almost two thousand years of its existence, the book has withstood several hundred reprints, and its first printed edition was published in Europe only a few decades after the actual invention of the printing press.
By the way, the cult book of all European gourmets actually did not contain any recipes, but it described the ways of cooking, the rules of behavior at the table, and also, in fact, the very thing that this post is dedicated to - various culinary tips and life hacks.
#4
Things don't stop cooking the second you take them off the heat. For example, you want to take scrambled eggs off the stove when they are still glistening and slightly wet looking. The internal heat will finish the cooking.
Similarly you want to take meat off just a little before the internal temp reaches what you're shooting for, because the heat from the outside of the meat will continue to migrate inwards and cook the inside while the meat is resting.
Lisa H 3 years ago (edited)
Also, if using a meat thermometer, put the tip in only to the center of the meat, NEVER all the way down (like with steak that's only a few inches thick), otherwise you will get a false reading because you will end up getting the reading from the pan which will be much hotter than the internal temperature of the meat.
tara 3 years ago
Or the bone! If the probe touches the bone it can read hotter then the meat is! Guess who took the food handling course 500 times in their life!
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tara 3 years ago
And for the love of God above, take the cookies out just before they are done, they finish on the pan. Learned that working in a little bakery, and it works to keep cookies soft and chewy WITHOUT that slice of bread in the cookie jar.
Lisa H 3 years ago
Yes! The sugar needs to basically harden as it cools, which is the same concept as letting meat rest.
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Sans Serif 3 years ago
The takeaway is letting food "rest". Whether it's a lamb roast or lasagna - they both benefit greatly from resting.
#5
Mix Worcestershire sauce into your raw burger meat before cooking it. Makes it juicier.
Sue From Michigan 3 years ago
Worcestershire makes everything that we call savory taste better.
InfiniteZeek 3 years ago
and a pinch of nutmeg. People will be like "there's something that I just can't put my finger on", but it will be delicious. Thank me later.
Bobert Robertson 3 years ago
Try this. Add in an egg, a cup of oatmeal, some BBQ sauce, and a pack of dried onion soup mix. Makes the best burger patties
#6
Add oregano to your frozen pizza before heating it up. Also, you should probably add more cheese while you're at it because they never put enough cheese on those things.
Bubbles and sparks 3 years ago
LOL, we add onionpowder, garlic&salt powder, sweet paprika powder, smokey paprika powder and extra chickenpieces on it, then top it of with lots of cheese. Sometimes my SO even does fresh onionrings on his pizza as well ;)
Dean Bernales 3 years ago
With respect to you frozen pizza eaters. Life is too short to eat bad pizza. We don't even do Domino's or Little Caesar's anymore.
Duncan 3 years ago (edited)
Never eat frozen pizza. They are quite unhealthy and doesn't really taste that good. But then again your are americans. Aoli = olive oil and garlic, and sometimes a little bit of herbs but for some reason you need to call it garlic Aoli. That is the same as saying meat steak or vegetable broccoli. Aoli already implies it's made from garlic (and oil)
"Any professional chef, like a scientist or an artist, must develop, look for new ideas and concepts," says Roman Sardarian, a chef from Ukraine, who was asked by Bored Panda to share some professional secrets. "If a chef doesn't find new recipes or combinations, burnout will set in sooner or later. That's why I'm always looking for something new for myself."
"From recent fresh ideas - for example, this concept of a non-standard side dish. Combining familiar ingredients into something new is true art. So, just imagine - we take butter and honey in a ratio of two to one, mix them, add a few tablespoons of soy sauce. Then we chop ordinary carrots, fry over high heat literally until black roasts appear. And then we mix the fried carrots with the prepared sauce. We get an incredibly original side dish, perfect for many meat dishes. And the joy of such small but important discoveries largely adds up to the pleasure of our work," says Roman.
#7
Cast iron pans. I love my cast iron skillet, and try to cook as many meals in that as possible. A well seasoned pan is wonderful to cook it, it does give you extra iron in your diet, and it basically is nonstick as long as you take proper care of it and keep it seasoned.
Adnew 3 years ago
I'm a big fan of cast iron. However, the title of this thread is ‘Tricks’ That Make Matters Easier In Their Kitchen. How does the extra effort needed to pamper a cast iron pot/pan make matters easier in the kitchen? Maybe share some tricks how to easily care for cast iron.
Matthew Ecklund 3 years ago
People that insist one must "pamper" cast iron don't understand cast iron. It's actually really easy to care for. And after you use it a lot, it gets smoother and easier to clean. Metal spatulas for cooking and steel wool/chain mail for meaning smooths it out over time, making it even easier to clean off. There are ways to speed up the smoothing process, too. Also, it's totally ok to cook a tomato sauce. Yes, it removes the "seasoning", but just rub some more oil/shortening on it after cleaning. Or don't. Just add some the next time you use it. The seasoning layer of oil isn't as permanent as some make it out to be. Caring for cast iron is actually very easy. The only thing hard about cast iron is the weight. We just leave our two cast iron skillets on the stove and don't out them away.
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Jeff Gabrisl 3 years ago
Cast Iron is the best! You know you have a perfectly seasoned skillet when eggs don't stick. The surface will look smooth, and not the grainy texture you get when you buy one new. The best way to get that finish is to make a ton of bacon.
kate h 3 years ago
I prefer to buy vintage cast iron. I have a 50+ yr old pan and an 80ish year old pan. The seasoning was already done for me. Vintage cast iron typically weighs less too, so it's easier to maneuver.
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HelloWorld 3 years ago (edited)
I’ve been gradually replacing most my pots and pans (minus certain dessert baking pans) with cast iron. I’ve tried high and mid-priced non-stick and soon end up dissatisfied with them.
Debra McGeorge 3 years ago
I have two cast iron pans, one for savory and one for sweets. Don't want my Dutch Baby Pancake tasting like meat.
Sherri Mantooth Bagwell 3 years ago
Nobody likes a smart@$$. That being said, there are people out there who try to wash their cast iron & can't figure out why it's rusting, or why food sticks.
Load More Replies... #8
- Cooking is feeling; baking is science.
- Salt & peppar are your best friends. Seasons every ingredient accordingly, not just the finished dish.
- Don't use too high heat. Burned food is bad food.
- Never leave the kitchen when there's something on the stove.
- Prepare all the ingredients before you start.
- Keep your knife sharp.
- Clean as you go.
Casey Payne 3 years ago
"What's that Lassie? Timmy fell into a wood chipper? Well there's nothing I can do about that now. I just put the kettle on for my afternoon tea and I can't leave the kitchen while it's on the stove. Cooking is feeling, baking is science and rules are rules."
Lisa H 3 years ago
"Don't use too high heat" THIS. My ex used to crank up the heat on every single thing on the stove "so it cooks faster." No, it's going to burn the veggies and undercook the center of things like meat and potatoes. At least he trusted me with caramelized onions (eventually).
Sue 3 years ago
I don't bake because you have you can't wing it unless you've been baking a long time. I love making up meals from leftovers or what I have on hand. When broke, all we had was cheap burgers with soy, cheap frozen fries & onions. I cut them all up together & sauteed them in oil & made the best hash I've ever had.
Pizzagirl 91 3 years ago
I hate this about baking, even though I love baking, overall. I recently made the same cookies twice, absolutely the same way: room temperature ingredients, pre-heated oven, measured exactly, etc. First time they were perfect, second time the underside was black while they looked good on top, and I didn't notice until I smelt it. 8 out of 22 cookies were even edible, and I still don't know what went wrong.
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Kathy 3 years ago
In general, I agree with everything on this list, with a few amendments: A) Both cooking and baking are about first knowing the science behind the process and then knowing where you can just wing it, plus with baking, the secret ingredient in baking is that You Need To Feel Well To Bake Well; B) Salt and pepper are just two of an endless list of condiments out there that can transform any dish; C) In general Yes, however, heat needs to be used appropriately, since each dish calls for different ranges of heat during the cooking process; D) Staying in the kitchen while anything is cooking would leave you literally 'chained to the kitchen stove'! Instead, use common sense. Anything left cooking or baking is likely to burn or get ruined if left unattended for long enough. Of course, in case of emergency, you can always turn off the oven/stove, although some dishes may be ruined in the process. And as for E, F and G - Absolutely YES!
Thomas Hunt, Jr. 3 years ago
Salt and pepper are overrated. I keep neither around. Garlic and herbs are what I use.
Heather Fordham 3 years ago
What!? ( home cooking and baking) should be made with feeling) assuming you are talking about heart felt feelings.
Pizzagirl 91 3 years ago
They are talking about the way you NEED to put this or that amount of eggs, milk and flour together so the cake will taste good, while you can always put in more bell peppers, cheese or chilli when you're cooking. One NEEDS the right balance so the chemistry can do its work, one you can just wing, once you know what you're doing.
Load More Replies... #9
Smoke detector isn't a timer.
Robert T 3 years ago
No, but my toaster is. Eggs are done when the toaster has made perfect toast. :D
Lisa H 3 years ago
I do the same thing! Preheat pan, melt the butter, put the bread in the toaster, start scrambling eggs, then everything is done at the same time. I'm glad I'm not the only one that does this!
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Mary Daniel 3 years ago
My husband no longer cooks because he was always activating the smoke alarm with smoke from burning foods.
Philly Bob 3 years ago
Mine HATES my pork chops... I don't care if they are well done or half raw. That bastard would have the local FD here if it could. LOL!
It is interesting that every year, the number of people who want to learn how to cook deliciously is only growing. For example, year-to-date sales of baking cookbooks were 42% higher they were last year, according to The NPD Group. Overall, there has been a steady 10% growth in cookbook sales over the past decade. So, who knows, maybe after reading this post of ours, you will also add to this statistic of people who are interested in cooking as an art.
#10
Save all bones and veggie scraps! Keep them in a Tupperware or bag in the freezer, and once it's full, make broth. Seriously the best soup starter, plus it's frugal and waste-free!
V 3 years ago
Yeah, much better than pre-made stock, and definitely better than powdered stock. We usually have a freezer full of homemade chicken and/or vegetable broth.
GirlFriday 3 years ago
Same! I always have it on hand. I also freeze some in ice cube trays and once frozen, transfer to a freezer bag. This allows me to get a couple of ounces of broth (for a sauce or finishing a dish) without thawing out an entire container.
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Philly Bob 3 years ago
I do this and the same with seafood shells. Make seafood stock for bisque.
Kat Min 3 years ago
I tried that with veggies and it was godaweful. Murky and incredibly bitter. I had to toss it.
Huddo's sister 3 years ago
You probably put a couple of wrong veg in. If I remember correctly, things like potato skins can make it bitter.
Load More Replies... Marie Dahme 3 years ago
If you have a juicer, save all that pulp from making your juice. Put them in an ice cube tray and pop them into soups when you want to enrich your soup. You’re getting extra fiber from the veggies and you’re not wasting all that food. Saves money.
Nicole Weymann 3 years ago
You no throw away peels n stems n bones. Collect in freezer till pot full, put in water (plus salt n spices), cook. Long hand on clock go one round or two round stop cooking. Save liquid (is good soup), NOW throw away peels n stuff. Tadaa: cheap cost broth. 🎶🎉😁
Load More Replies... #11
Date/marry someone who cooks
Lisa H 3 years ago
Yes. At the very least, learn enough to where you can be your partner's assistant so they'll have less work to do, including clean up. Some people are pretty helpless in the kitchen, but I strongly believe everyone can learn a few basics if they just take the time to learn.
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WonderWoman 3 years ago
Ideally date/marry someone who ALSO enjoys cooking so you can share the joy
Pandasizing World Peace 3 years ago
I know how to cook, I'd just rather do the cleanup afterwards. I'll pretty much eat anything someone else has cooked. And I wouldn't care how big a mess they made.
SeaLouse 3 years ago
Everyone should have some basic cooking skills. Growing up, my mom and dad both had things they were good at cooking.
Kathy 3 years ago
I agree! My parents were firm believers that everyone needed to learn basic life skills, cooking included. Even someone completely lacking in an aptitude for cooking/baking can master some very basic recipes and produce something more-or-less edible!
Load More Replies... Trinity Cottrell 3 years ago
That's the easy way out. Plus, when you are poor, it's great to know your flavours because you can just raid whatever is left in your fridge and pantry and make something nice. Cooking is a handy skill and if anyone says otherwise, they have the IQ of a brick.
#12
It's amazing what you can accomplish with just a few shakes of salt and pepper. Season everything.
Thomas Hunt, Jr. 3 years ago
I don't keep salt or pepper at my place. Hate pepper and I haven't kept salt around for over 20 years.
sweetrottenpeaches 2 years ago
I can not imagine what your food tastes like.. Everything needs at least salt. Food without salt and spices is just bland fuel for the body.
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#13
1.) Pre-cut 2 large onions to use throughout the week.
2.) Freeze hot peppers, especially if you use them rarely.
3.) Acidity is a culinary cheat code. lemon and limes can be stored up to a month in the fridge; vinegar is cheap.
4.) Pan sauce is stupid simple:
* Sear any meat in a stainless steal pan.
* Take meat out of pan.
* Pour in enough wine to help scrape up the brown bits.
* Add any aromatic you want. (onions/ garlic/ ginger/ ECT)
* Stir in butter.
* Add enouph stock to loosen the mixture.
* Add a tiny bit of acid.
* Reduce.
The cool thing about Pan sauce is versatility. You can use what ever wine, aromatics, fats, stock, etc you have available, and end up with a deliciously unique flavor profile every time.
Headless Roach 3 years ago
Not sure about the onions for the whole week.. it's starting to smell really fast. No?
LK 3 years ago
The concept that 2 onions would be sufficient for a week of cooking is laughable to me.
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Sascha Rambeaud 3 years ago
Waiting for government to switch over to a 2 day week, so the first hint has a chance at working out.
Jeff Gabrisl 3 years ago
As opposed to freezing hot peppers, I prefer to pickle them. I buy the pickled banana peppers all the time, so when I finish a jar I just put whole habeneros in the jar.
SirWriteALot 3 years ago
Like peper or coffee, use onions fresh. Not pre-cut/chopped/ground stuff
#14
Invest in your tools! Buy a good knife (learn how to keep it sharp) buy a good pot and a good pan. You'd be surprised how much you can do with just those basics and it makes a huge difference.
DDmaybeandor 3 years ago
Ok, but the absolute best spatula money can buy is at the dollar tree. I freakin love their metal spatulas.
OnAFreakingRollercoaster 3 years ago
I like the silicone spatulas from the dollar store too 😍
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Mason Kronol 3 years ago
This is so important. I still have most of my moms set of Farberware pans she got as a wedding present in 1971. You would never know they are that old. She got me my own full set for my wedding in 2004.
#15
Leftover pizza is best reheated in a pan on a stove top. Throw in some water near the end to steam it to melt the cheese. Then the crust is crisp but the cheese and meat are still hot and gooey.
SaneMinotaur (she/her) 3 years ago
Reheating it in an air fryer is also good; makes it nice and crisp!
Sans Serif 3 years ago
I use both techniques. I start it in the moist pan on the stove top and then finish with a couple of minutes in the air fryer.
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Luna Crow 3 years ago
Yes! Came here to say this, glad someone else knows what's up. Much easier than the methods described above, comes out perfectly
Load More Replies... A B C the Third 3 years ago
Leftover pizza is best reheated not at all. Fridge-cold pizza from yesterday is superior and nobody can convince me otherwise.
#16
You know that brown stuff that forms at the bottom of a pot/pan when you're cooking? That stuff is the nectar of the gods. Deglaze that f*****g pan and soak up all that tasty goodness. Great for making stews/sauces.
Sans Serif 3 years ago
"Fond" refers to those browned bits of food that are often stuck to the bottom of a pan (especially after searing or roasting ) and IS the nectar of gods. Great stuff - an unfortunately misleading picture!
FakeOptimist 3 years ago
Ouch... Upvoted because you are not afraid to show you don't know and are willing to learn. If you haven't googled it yet : using wine or dark beer ( or even water ) to turn the bits of whatever you cooked is left sticking to the pan into a tasty sauce.
Load More Replies... Mason Kronol 3 years ago
I love deglazing a pan! Especially with beer. So satisfying! My husband loves to watch so if he's home I have to tell him when I'm ready.
RandomPanda001 3 years ago
Browned food tastes good. There's no saving burnt food, just start again.
#17
When making fried rice, it's best to use rice that's been left overnight in the fridge. Source: am Asian
JoJo Anisko 3 years ago
When it's cold, it's easy to break up the individual grains without mashing them into pasty nastiness.
Remi (He/Him) 3 years ago
I always cook twice the amount of rice needed. Half for the same day and half for the next. Same reason, plus it saves time :).
Duncan 3 years ago
So true. Also the frid rice variations, like Nasi Goreng, in Asian are leftover recipes. And often prepared as breakfast or lunch because you will cook fresh white rice for dinner again. Every town also had their own variations of fried rice. All depends on the local herb and spices and available food sources. Along the shore they often use seafood, land inwards pork and chicken if they are Muslim
#18
Cook your tomato paste in the pan with the veggies before adding water. It adds so much depth and also gets rid of that acid flavor a lot faster. I let it cook too it turns a dark maroon color then add The liquid.
Great for tomato sauces and soup
Hayhaypaula 3 years ago
Or add a tiny pinch of baking soda to remove the acid flavor. My Sicilian grandma taught me to do this in my marinara sauce. It works great, but turns the red of the tomato sauce into a slight pink. Tastes great!
WonderWoman 3 years ago
Just don't let it burn - not even a little bit, that will destroy your sauce
#19
Learn to use a chefs knife and day old rice is best for fried rice.
Headless Roach 3 years ago
Re: rice. You can get food poisoning from rice if you don't store it in the fridge soon enough after cooking. What makes you sick is 'bacillus cereus', bacteria that produce toxins that will give you a (usually) mild vomiting illness. Once the rice is cooked, the bacteria grow and thrive in the moist, warm environment, and cannot be killed in reheating. However, low temperature slows down their growth and makes the leftover rice safer for you. Follow me for more disturbing facts.
Noelle R 3 years ago
I’ve forgotten boiled (no salt, no oil) rice in my covered pot for over night and half a day (more than once because I’m that forgetful) and I’ve never had an issue and my stomach is a bit sensitive. Pretty sure that’s what many Asians do also. Of course I smelled it first. Also, I don’t live in a cold climate either.
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#20
Separate the yolk and whites when scrambling an egg. Whip the whites until they are super frothy (but not meringue) then combine with yolk and gently mix together. The most fluffy eggs ever.
JoJo Anisko 3 years ago
Add a small amount of water (not milk) to the eggs while you are beating them for fluffy scrambled eggs. If you use milk, you will get that milky liquid running around your plate.
Moonerdizzle 3 years ago
I never had any extra liquid on my plate and I always use milk in my scrambled eggs. 100 whisks with a fork, taught to be by my grandmother. Been using that technique for 25 years
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Synsepalum 3 years ago
Also, 1 teaspoon of cornstarch per every two eggs make the creamiest, most succulent scrambled eggs of all time. Just make a smooth slurry with a smidge of water and add to your eggs before cooking.
#21
Chopping garlic or other smelly items? Hands now smell? Rub them in a stainless sink or buy 'stainless steel soap'. It'll remove the smell from your hands so you don't smell after you're done.
Esme Weatherwax 3 years ago
It's much cheaper to use the sink or spoons rather that paying for a lump of steel
Kookamunga 3 years ago
Julia Child's onion/smelly hands trick: Wash hands in COLD water and salt. Then wash normally with soap and hot water. Onion smell gone. Works a treat.
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Sweet Taurus 3 years ago
Lemon juice will also take away the smell and it helps find any type of cuts on your hands too!
Arabiata Arabiata 3 years ago
Use a little squeezed lemon juice removing smells from your hand and cutting board as well.
West Hermans 3 years ago
The smell of cooking on my hands or in my house is the smell of happiness.
Heather Talma 3 years ago
I mean if you're going to rub your hands on a dirty-a*s sink you might as well just wash them.
#22
Have something to snack on while you cook. Don't get hangry while cooking; enjoy the process.
Headless Roach 3 years ago (edited)
I can see a wine glass there and I find it to be a good idea, too. One little drawback is that you have to find someone to finish the cooking.
Tess 3 years ago
Whenever it was my exes turn to cook, or just wanted to surprise me, they'd prepare everything, get it to the part where its cooking away on the stove; they would have a bong, then go play drums while waiting for it to cook. I managed to save a few meals, but not many.
Load More Replies... InvincibleRodent 3 years ago
Yep, the "ends" and trimmings of some things are what I call my "chefsnacks". Small, un-julienne-able end of a carrot, tiny chunk of cheese I can't comfortably grate anymore, inner "vein" of a cabbage leaf that would be weird in a soup... that's my little reward for cooking!
Cypress Indigo 3 years ago
Anyone else get full from the cooking aromas? I don't even taste my food while cooking, but by the time I'm done cooking I feel full as a tick and can't eat until much later.🤷🏾♀️
#23
Freeze excess fresh herbs left over after cooking (like when a dish calls for 1Tbsp but you can only buy it as a freaking bouquet at the store). Rinse and dry it well, then chop it up fine (magic bullet is great) and add just enough oil for it to come together (Ive used olive oil and coconut oil with good results). Spoon out into 1 teaspoon servings on parchment paper, then freeze and store in a container/plastic bag, dated and labeled. Some people use ice cube trays, but then you'll only ever be able to use those trays for herbs, since the smell sticks to them, especially if they're silicone. I've done this before with basil, garlic, ginger, garlic scapes, and parsley and it's always turned out great. Beats having your herbs wilt away in the fridge, and it cuts down on future cooking prep times.
Becky Samuel 3 years ago
Olive oil goes nasty if stored below freezing, because the solids precipitate out.
Ristina Nielsen 3 years ago
Not pretty, but not bad. Let the oil reach room temperature again and the nasty dots will disappear (melt).
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#24
As you go.
Seasoning, tasting, washing up,... Do it as you go. You will make better food and enjoy it more knowing there is very little washing up.
Sans Serif 3 years ago
My friends that don't "clean as they go" are friends who don't enjoy cooking!
Thomas Hunt, Jr. 3 years ago
I put stuff in the sink as I go. Clean everything afterwards...and I'ved loved cooking the last 30 years! If I clean as I go, the order of things gets mixed up in my head. For me a simple and or well thought process/plan works for me. Dishes have to come last.
Load More Replies... Jeff Gabrisl 3 years ago
The way I cook, there is no clean as you go. I don't have an extra hour to do my prep beforehand. I cut everything as I add it. You just need to know cooking times, and what order to add ingredients. When I get out of work and have to feed people, I just focus on making the best meal I can, as quickly as I can.
#25
* A sharp knife is safer than a dull one. You want the knife the do exactly what your movements intend, not hesitate or slip.
* Dry your meat before searing and never set it in a pan that isn't hot. You steam your meat and make it hard for the pan to come back up to temperature when you set it in wet. Dry your steak with a towel, salt and pepper the moment before you add it to the pan, and pop it in. Press down gently to create even surface contact. Wet beef (heh) will look gray and unevenly browned. Dry beef will get that nice sear all around.
* You can't "seal in the juices" when you sear. The point of searing is texture and flavor. Color equals flavor, donkey.
* However, you CAN release the juices if you don't rest your meat. REST. YOUR. MEAT. 5-6 minutes for a steak, 10-15 for a thick London Broil. 20-30 for a rib roast of any size. Cut it early and that flavorful juice runs all over the cutting board rather than soaking back into the meat as it relaxes. This is more important with beef than other meat, but I usually let all meat rest.
* When using an oven, treat every pan as if it were hot and grip the handle with a dry towel.
* Keep a stack of towels on hand. Keep some dry for holding and others for wiping.
* [Get your s**t together before you cook. Everything you need should be within arms reach.](https://en.wikipedia.org/wiki/Mise_en_place)
* If you roast a duck, save the fat. Render it, jar it, refrigerate or freeze it. A good duck costs about $35 where I live. I rendered about $20 of pure duck fat off that b***h. Should you be new to the experience of cooking with duck fat, it will change your f*****g life one tablespoon at a time.
* Make your own stocks. Certain bones are hard to come by, but the experience of making stock and the final product, if done right, is amazing. A dish like risotto is going to taste noticeably better with a homemade lamb or veal stock than with the boxed stuff (or, God forbid, the powders). Good luck getting veal bones if you don't live near a good butcher :(
* Brine your pork chops and chicken breasts. Soak them in big bowl of salt water, pepper and a few other things. Really makes them juicy and flavorful.
Jeff Gabrisl 3 years ago
You can also use buttermilk, just soak any lean meat like chicken breasts overnight and it will come out tender and juicy
Annie Bieber 3 years ago
Wow! Angry Are we Donkey? My tip for locking 🔒 in meat juices: Do NOT dry, sprinkle with lemon pepper, I mix granulated garlic in mine or other herbs. The salt in the LP when put on a hot BBQ, or in a pan, produces an awesome, tasty, crust. ✌️
Jane, Not Plain 3 years ago
I always brine my chicken breasts for 24 hrs, then individually wrapping them, then into the freezer.
#26
Adding acid (lemon juice, vinegar, etc) to any dish can turn any dinner party into a real *trip*!
InvincibleRodent 3 years ago
The trick is if you taste it and feel like it's missing something but you can't quite figure out what, it's usually acid. Take a spoonful, add a drop of some kind of acid, and taste it again- if it works, add to the whole dish!
Sans Serif 3 years ago
This is known as "brightening" and can have magical results if not overdone.
Pound Cake 3 years ago
If something tastes like it needs more salt but you know you already added enough, then acid is what's missing.
Ana Klekijeva 3 years ago
My favorite acids for cooking/seasoning are the vinegars from pickled gurkins or chilly peppers if you like it spicy 🥒🌶😋
#27
Use chop sticks to dip cheese puffs into smoldering hot nacho cheese, this way you don't get any residue on your Magic: The Gathering cards.
Heather Fordham 3 years ago
Stick a cheese puff into smoldering hot nacho cheese and it will dissolve.
Tess 3 years ago
But why settle for normal chopsticks, when you can have these?!? Snack Potato Chips Tongs,4Pcs Snack Finger Chopsticks Potato Chips Snack Clips Gaming Chopsticks Lazy Auxiliary Snack Clip Chopsticks Flexible Finger Clips Chopsticks Potato Chips Tongs,Multicolor https://amzn.asia/d/ijWMAWo
pink_panda 3 years ago
Oh dear, cheese puffs in nacho cheese sounds just awful. You do you though!
#28
Always place something over a boiling pot, never breathe through your nose while cutting onions, try to be as tidy as possible and wash any dishes after each use, put out all your ingredients first to make sure you've got everything and don't forget to pre-heat the oven !
Robert T 3 years ago
Putting a lid over a boiling pot dramatically reduces the amount of energy it takes to keep it boiling!
Dan Holden 3 years ago
I've tried the "putting a wooden spoon over the top of a boiling pot to keep it from boiling over" trick. It never seems to work. I came to realize that you just need to turn the heat down ever so slightly. Just do it a tiny bit at a time until the water stops getting frothy but is still at a rolling boil. Works every time. Just be careful not to turn it down too much or it'll stop boiling and mess with your timing.
Remi (He/Him) 3 years ago
I've never even heard of this trick. Also haven't really had anything to boil over for ages. Using a large enough pot that it's not full to the brim helps :p
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#29
1. Growing your own herbs is way easier than you might think and they taste better than what you buy at the store. Green onions can grown in a jar of water or a small pot of dirt that's watered regularly. You can also cut green onions and the roots will allow them to grow back.
2. There are so many easy and different ways to make your own salad dressings using very basic ingredients.
1/2 cup olive oil
1/4 cup dijon mustard
3/4 lemon juice
throw in som thyme, dill, and salt/pepper and whisk or shake.
3. Don't buy Pesto sauce. It's easy to make and it's sure to impress anyone if you do it right. Use pesto with sauce with twisty noodles, they grip onto oily sauces better and allow you to use less sauce per serving.
4. Cook with someone. I enjoyed cooking before I met my fiance. But working with her in the kitchen for dinner is one of my all time favorite things. You learn a lot about someone when you watch them cook: how organized they are, how focused, and creative they can be. Watching my fiance cook is something I look forward to when I get home from work because nothing matters when we're in the kitchen. We learn all sorts of stuff about food and new recipes but it's also kind of our confession booth.
That last step is more for me, but you get the idea. Thank you for asking this beccause the comments on here are amazing.
Remi (He/Him) 3 years ago
Disagree on the pesto. Getting the ingredients for a good pesto sauce is more expensive than getting a good pesto sauce. Might be different in different places, but that's my math even with having a jar of basil growing.
Becky Samuel 3 years ago
Agreed. Pesto uses so much basil that if you eat if more than once in a blue moon you'll need a whole garden full of basil plants. Pine nuts are crazy expensive too.
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Well-Dressed Wolf 3 years ago
I’ve regrown green onions from the same cuttings for months! If you re-grow them in water alone, they won’t be as flavorful, but I grow them in a spot in my garden and they re-grow just fine, within DAYS XD
Timmy Pillinger 3 years ago
Sald and herbs are relatively easy to grow in small spaces and probably highest ratio of shop prices to homegrown prices
Jeff Gabrisl 3 years ago
Maybe it's because my kitchen is too small, but I can't have another person in the kitchen with me.
DuchessDegu 3 years ago
I can't as well, they'll get in the way even if you have a kitchen the size of a football field!
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#30
When baking a cake or brownies, use apple sauce instead of oil.
ObsidianAce_ 3 years ago
One time my mom didn’t have the right oil and figured olive oil would do. Plot twist: It really, really didn’t.
Annie Bieber 3 years ago
When making Corn Bread try adding a carton of lemon yogurt, helps make it moist & tasty. I also add Lemon 🍋 extract & a bit of sugar plus the yogurt for Lemon Corn Bread.
Boris’ Mom 3 years ago
I don't like apple flavored brownies! I tried it once and never again-bleh!
Veronica Scoggins 3 years ago
Brownies will turn into a cake texture and not the fudgy crisp brownie texture that makes them amazing. I would never suggest that.
#31
It's better to cook chicken slow and low than fast and high. (Exception being fried chicken)
#32
If you put your veggies in one of those plastic bags at the grocery store use them to put all the scraps from prepping veggies into and you've got a convenient garbage bag for scraps.
JoJo Anisko 3 years ago
Keep used bags if they are not messy, use to dispose of scraps/leftovers that are not going to be used (plate scrapings, etc.). Your garbage pail and your house will appreciate it.
Sans Serif 3 years ago (edited)
Valuable tip! I also use any food storage bags that held ingredients to bag up smelly waste.
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#33
Not a hack but...
I like using **chopsticks** to mix, toss, turn, flip stuff. I can use them to eat my food then.
Sans Serif 3 years ago (edited)
My favorite kitchen tool. I have a pair of titanium that never get put away and are always within reach
#34
When kneading dough or making pasta dough, put down a big cutting board with something grippy under it. It's easier to move the cutting board to a sink with a sprayer than to struggle to scrub the counter!!
Lisa H 3 years ago
Along the lines of making dough, if you live in a higher altitude, add more flour than the recipe calls for, other you'll end up with a very dense baked product. I want to say the rule is to add two extra tablespoons, but I'm not sure. I hear Google is a good resource for stuff like that!
Pound Cake 3 years ago
The dough in the picture isn't fully kneaded, people! In 98/100 cases, you must knead until the surface is smooth!
#35
Never watch a pot of water boil. Because it won’t. Go to the other room and BAM, it’s boiling.
Robert T 3 years ago
I never do, as I boil the water in the kettle first, which is far far quicker!
WindySwede 3 years ago
Yes, always use the electric kettle to boil water. Even if you will use it in a pan later. Much faster!
Load More Replies... Thatkamloopsguy 3 years ago
Maybe get an Induction stove. Water comes to boil so fast that if you blink you missed it.
#36
Taco seasoning; 2T cumin, 2T chili powder, 1t garlic powder, 1t onion powder, 1t cracked pepper, 1t sea salt, 1t oregano, 1t cornstarch. Add to 1lb drained ground beef along with 3/4c of water.
Throw the pre packaged, store bought seasoning packet away.
Bonus; add 1/2 of a diced onion while cooking the beef, before draining. Add 1 can of drained tomatoes and green chillies along with the seasoning mix and water.
AnnaB 3 years ago
It's a pretty well-known abbreviation for cooking/baking.
Load More Replies... Jeff Gabrisl 3 years ago
No, no, no! Cumin is essential, but if you're only adding chili powder, them tacos are gonna suck! Use something like chipotle powder instead. Also, oregano doesn't go in taco meat, tacos aren't Italian. Instead use a little bit of thyme, and a little cilantro
Mason Kronol 3 years ago
I haven't used a taco or chili seasoning packet since the early 90s. I also don't use garlic or onion powder, ever. I use fresh because they're always available around here and much tastier.
Susan Reid Smith 3 years ago
Extra fat that cooks out of the ground beef can be drained out of it.
Load More Replies... InvincibleRodent 3 years ago
This is a fun tip- look at the ingredient list on the back of the pre-mixed packages! What's in the front of the list is usually the ingredient there's the most of in the final product. If you have a nice selection of spices at home, you can recreate the mixes pretty easily without buying any additional product. Plus, you can tailor it to your exact tastes!
#37
High heat is only for boiling water and for when you want black residue permanently stuck to the bottom of your pan/pot
sturmwesen 3 years ago
I call b******t. If I don't zse the highest heat I will not get great Gulasch or similar. To clean the pan or pot just boil some baking powder wuth little water.
Sans Serif 3 years ago
I agree, that statement is absurd! High heat is integral to many cooking techniques and recipe requirements. If high heat frightens you, maybe you shouldn't be cooking...
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#38
More of a cleaning one, but mix water and dish soap in a spray bottle for easy and fast cleaning. Also, always clean your dishes right after you're done eating so it doesn't pile up and you can feel better about yourself.
Remi (He/Him) 3 years ago
No, no, no! After eating, sit down, enjoy and digest! You're gonna be much less tired in a couple of hours, take care of the dishes then while you're probably popping in the kitchen to get something to drink anyway
#39
Use a simple brine for *all* chicken or pork prior to cooking. I had no idea that I actually liked chicken breast or pork chops until I had ones that weren't dry.
Robert T 3 years ago
It is actually possible to cook moist chicken and pork without brining you know.
InvincibleRodent 3 years ago
Yep. The trick is either to be careful about overcooking, OR use a fatty part of the chicken. Thigh can take a lot more heat than breast, much easier to keep nice and juicy.
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Shorty Morty 3 years ago
Works with turkey too. It makes the white meat actually moist and good.
#40
Invest in 5-10 gallon tupperware containers to store things like flour, rice, and sugar. It will keep them dry and keep those annoying bugs that like rice away.
Robert T 3 years ago
Where in the hell would I keep them? 10 gallons of rice is about 30 kg!!!
Sans Serif 3 years ago (edited)
Unless you do some significant baking, 6 quart (5.5 L) containers are much more typical and will hold 5 pounds of flour.
Load More Replies... GirlFriday 3 years ago
Cannisters. You are talking about cannisters. They have been around since the beginning of time. Some are even decorative so you can leave them out on the countertop.
#41
Not much of a hack, but when I don't feel like cooking I just make peanut butter and graham cracker sandwiches, a recipe my dad invented.
Stephanie A Mutti 3 years ago
HOLLDDD UP!!!! Your dad STOLE my invention!!! I'll see you in court Edison! - love Tesla ;)
You Should Do Nothing with the Fence 3 years ago
Try using cake frosting, will change your life.
#42
Less of a hack and more of advice. Never buy specialty devices, the cost is never worth it. Unless you really plan on using that one item enough that it pays for itself.
Edit: I found that all of the people who disagreed with my post all stated a one use item that they personally use. I also found that most of the people who used there magical one device is a "personal" item they them selves would use and can't represent a majority. For just those folks those items have paid for themselves but I bet if they looked at others they would find its more on a person by person basis.
Robert T 3 years ago
One thing I wouldn't be without is a vegetable peeler. Yes, you can do it with a knife, but I am much quicker with a peeler.
JoJo Anisko 3 years ago
Also, the knife tends to peel more than you intended. Not much more, but it adds up.
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Lisa H 3 years ago
Not everyone needs an immersion blender, but I love using it whenever I'm making salad dressing or smooth sauces. I can probably try using it for marinades, too. I imagine the blended seasonings would release more flavor into the marinade and thusly into the thing I'm marinating. If anyone has tried this, let me know how it went for you, please!
Marie Dahme 3 years ago
Use that handheld blender when making giblet gravy. The immersion blender purées the giblets making the gravy creamy and more flavorful!
Load More Replies... #43
If your making a grilled cheese and one end is soggy with butter and not crisping up, you need MORE butter, not less
Stephanie A Mutti 3 years ago
The best grilled cheese requires a ton of butter and low heat. Personally it requires sour dough bread as well but that may be just me. The butter and low heat are necessities. [yeah yeah mayo folks, we all see you but I'm not buying it]
Fish Fingers 3 years ago
This always throws me; isn't what you people call a 'grilled' cheese actually fried? Or have I got that wrong?
Huddo's sister 3 years ago
That's what I've heard. We call them toasted cheese in Australia and have a specific toaster/sandwich press to cook them on so both sides done at same time.
Load More Replies... What do you think ?
Lisa H 3 years ago (edited)
I want to add that when you sharpen a knife, ALWAYS rinse it and wipe off the blade after sharpening. When you sharpen a knife, the sharpener shaves off tiny bits of metal that will stay on the blade unless you wipe it off after. You don't want that stuff to end up in your food, even if you can't see it.
nuberiffic 3 years ago
Well the term "hack" is officially meaningless. These are just how to cook.
Lisa H 3 years ago
To be fair, these are hacks to some people. Some people are utterly clueless when it comes to cooking so I can see how these things are helpful. Maybe not to you and me, but others.
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Helena 3 years ago
Don't put the butter on the bread, melt it in the pan, then put the grilled cheese in. Put the eggs in the water while it is heating up, when it is at a rolling boil, turn the burner off, throw a lid on it and leave it for 20 minutes. Perfect boiled eggs every time. If you think something needs more salt, try a splash of acid first. i have my cabinets sorted into sweeteners (honey etc), oils, spices, acids, dry goods. Makes it a lot easier when I'm playing it by ear and I know it needs a hit of something, I just look at the right kind of shelf and pick the one that works with what i'm doing. Don't pour the pasta into the strainer, invert the strainer into the pot, hold the pot and strainer handles at the same time and flip it over and dump out the water. If you have to make a boatload of anything that needs peeled, a lot of times (potatoes, apples etc) if you just blanch them in boiling water the peel slides right off.
West Hermans 3 years ago
I love to cook and I'm decent at it. But this thread had a few cool new things for me to learn (or remember to do again): thank you!
Sue 3 years ago
Use peanut oil (except when the meal calls for olive oil). I didn't realize until I was older that oils have different tastes. I had bought some peanut oil for something in particular & it HAS NO AFTERTASTE. It also browns things nicely.
Marie Dahme 3 years ago
And peanut oil is a high temperature oil, great for cooking at high temperatures
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John L 3 years ago
Learning to cook is one of the best life skills you can have. A lot of people insist they cannot cook. Until you are good enough to add your own flair, FOLLOW the RECIPE EXACTLY. It took my mother years to go from burning water to be able to cook well. It's a skill to be developed, just like any other.
Kevin Gerke 3 years ago
Sweet! BP's monthly cooking list of mostly the same things, many of which are repeated withing the list and/or not verified!
Lisa H 3 years ago (edited)
I want to add that when you sharpen a knife, ALWAYS rinse it and wipe off the blade after sharpening. When you sharpen a knife, the sharpener shaves off tiny bits of metal that will stay on the blade unless you wipe it off after. You don't want that stuff to end up in your food, even if you can't see it.
nuberiffic 3 years ago
Well the term "hack" is officially meaningless. These are just how to cook.
Lisa H 3 years ago
To be fair, these are hacks to some people. Some people are utterly clueless when it comes to cooking so I can see how these things are helpful. Maybe not to you and me, but others.
Load More Replies... Helena 3 years ago
Don't put the butter on the bread, melt it in the pan, then put the grilled cheese in. Put the eggs in the water while it is heating up, when it is at a rolling boil, turn the burner off, throw a lid on it and leave it for 20 minutes. Perfect boiled eggs every time. If you think something needs more salt, try a splash of acid first. i have my cabinets sorted into sweeteners (honey etc), oils, spices, acids, dry goods. Makes it a lot easier when I'm playing it by ear and I know it needs a hit of something, I just look at the right kind of shelf and pick the one that works with what i'm doing. Don't pour the pasta into the strainer, invert the strainer into the pot, hold the pot and strainer handles at the same time and flip it over and dump out the water. If you have to make a boatload of anything that needs peeled, a lot of times (potatoes, apples etc) if you just blanch them in boiling water the peel slides right off.
West Hermans 3 years ago
I love to cook and I'm decent at it. But this thread had a few cool new things for me to learn (or remember to do again): thank you!
Sue 3 years ago
Use peanut oil (except when the meal calls for olive oil). I didn't realize until I was older that oils have different tastes. I had bought some peanut oil for something in particular & it HAS NO AFTERTASTE. It also browns things nicely.
Marie Dahme 3 years ago
And peanut oil is a high temperature oil, great for cooking at high temperatures
Load More Replies... John L 3 years ago
Learning to cook is one of the best life skills you can have. A lot of people insist they cannot cook. Until you are good enough to add your own flair, FOLLOW the RECIPE EXACTLY. It took my mother years to go from burning water to be able to cook well. It's a skill to be developed, just like any other.
Kevin Gerke 3 years ago
Sweet! BP's monthly cooking list of mostly the same things, many of which are repeated withing the list and/or not verified!
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