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Any activity feels better when done with knowledge and cooking is no exception. A good cooking tip may contribute to one’s sense of clarity and efficiency, in turn allowing more control and creativity. Similarly, one can learn from example, catching some inspiration as the author of this online thread did when participating in a hostess’s spontaneous “workshop” where guests took fifteen minutes to wrap “grab and go” sandwiches and were made to look at salad differently. People shared more of their cooking tips and tricks answering this Redditor’s question: “What was a lesson from the kitchen you learned that you wish someone had told you years ago?”
Do you have something to add? Please, share your thoughts and experiences in the comment section below!
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#1
This sub taught me to keep fresh ginger root in my freezer and just grate it with a microplane whenever I need some. Lasts longer, and I haven't peeled or minced a piece of ginger in years.
Edit: omg this is my most-upvoted comment ever lol. To answer the most common questions, no, I never peel it. I throw the whole root in there with no packaging whatsoever. Idk how long it stays good, but based on my experience so far, at least 6 months.
Barbara Kelly 2 years ago
i freeze garlic cloves as well. They thaw quickly, and the skin is easy to remove.
David 2 years ago
I recently tried this. It is much harder to grate. I'm going to try it again but I need a new (sharp) small grater. RELATED: If you peel ginger - use the edge of a small spoon to scrape off the skin. I used to use a peeler. Spoon is SO much easier and fits into the weird shapes.
Bartlet for World Domination 2 years ago
The actual Microplane brand is great for this.
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Proxiimity 2 years ago
except you want to peel store-bought ginger cuz of all the antigrowth chemicals sprayed on them.
Celtic Pirate Queen 1 year ago
I do peel mine, but I've always got some in the freezer. We make Faux Pho (loaded Top Ramen) and fried rice a few times a month. It's also really good in tea if you've got an upset stomach.
RELATED:
#2
Someone burned a 30+ portion pot of chili. Nasty char.
Was told not to mix it further, slowly pour it into another pot to keep the worse char at the bottom out. Then, add peanut butter. Completely neutralized the burnt flavor, returned the chili flavor. Was told it pretty much works for every sauce/stew.
CaliPanda 2 years ago
If you do this, please declare the peanut butter to guests. Allergies are no joke.
Regina Holt 2 years ago
OMG OMG OMG!!!! yes, very important to let folks know. I'm allergic to coconut, and will spit it out right away, no matter where I am and who sees it. I can sense it as soon as i put it in my mouth and need it out fast. Not anaphylaxis or anything, but I can't have that stuff in my mouth. I have spit stuff out in restaurants. I now ask specifically about coconut, even though they look at me funny, wondering why I think there might be coconut in their omelette
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LakotaWolf (she/her) 2 years ago
I once burned a giant pot of my boyfriend’s homemade neckbone-and-vegetable soup while reheating it. I did the peanut butter trick and it worked perfectly, even for a thinner soup!
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SuperChicken 2 years ago
Oh, man! Good to know. As someone who's severely allergic to peanuts (and all tree nuts) I have to be very careful about having chili. Or, maybe just skip it all around.
GlassHalfWay 2 years ago
This happened when canning spaghetti sauce. Mom burned the bottom. I poured it into another pot and added peanut butter. Turned out great!
Sven Grammersdorf 2 years ago
My wife always stirs a spoonful of peanut butter into her chili and I think it's the weirdest thing ever
Regina Holt 2 years ago
OMG OMG OMG!!!! yes, very important to let folks know. I'm allergic to coconut, and will spit it out right away, no matter where I am and who sees it. I can sense it as soon as i put it in my mouth and need it out fast. Not anaphylaxis or anything, but I can't have that stuff in my mouth. I have spit stuff out in restaurants. I now ask specifically about coconut, even though they look at me funny, wondering why I think there might be coconut in their omelette
#3
if something tastes good but feels like it's missing something you can't put your finger on, add acidity. i can't count how many times a squeeze of lemon or a splash of vinegar rounded out a dish perfectly. sometimes this also applies to sugar. just a dash. also, msg is a beautiful thing.
Nae who and where 2 years ago
This is why I keep natural MSG in my spice rack!
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Deborah B 2 years ago
A teaspoon of brown sugar in anything using tins of tomatoes does a lot for most recipes. Add a little mustard or white wine to a cheese sauce. And don't skimp on your salt.
Nae who and where 2 years ago
I use white sugar in my tomatoes. For any canned (tinned) cooking it if the tomato product off in a medium, hot pan will help get rid of the aluminum/tin taste and help sweeten it.
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Adam Michael 2 years ago
Sometimes this isn't enough you need umami; soy or Worcestershire sauce works great, a table spoon for a pot that feeds for, a dash pp otherwise.
Sheena Leversedge Wood 2 years ago
a dash of vinegar has lifted many a dish that wasn't quite "there"
Sonja 2 years ago (edited)
I agree with everything except the added msg as a pure spice. I don't know but to me it tastes strange, not at all as expected. Maybe I'm just not used to it. I have tuna flakes from Japan that contain natural msg and idk but somehow those taste much better to me. Maybe the concentrated stuff is just too strong for my taste, those flakes are easier to dose. I use oyster sauce and fish sauce too. Just a few drops, not so much that it is too prevalent
Nae who and where 2 years ago
Msg is naturally occurring in many foods..... not just food food additives. By the way, if you eat any, and I mean any mushrooms you are getting a ton of MSG. MSG is a natural occurring substance, it wasn't made in a lab.
Load More Replies... #4
How to catch a falling knife. You don't. Let it go.
Trophy Husband 2 years ago
My cooking instructor told me that "A falling knife has no handle," but then I later took up juggling... So.........
Nae who and where 2 years ago
How to catch a falling knife... jump back and let it hit the floor
Wayne E Shelor 2 years ago
With your shoe at an angle, off the floor. Works for most things, wallet, baby, but not an anvil or refrigerator
Eliyahu Rooff 2 years ago
Remember the first rule of gravity. Nothing falls off the floor. It'll be there when you pick it up.
Hugh Cookson 2 years ago
Knew a guy who tried catching his very sharp and heavy, 16 inch Chefs knife with his right hand - instead of getting all extremities out of the way sharpish (pardon the pun), managed to slice through skin, tendons and almost sliced through his little finger. Yup, he was right handed, yup, he was in hospital for quite a while and no, he didn't get his job back as he couldn't do it to the standard required (Michelin level). Last I heard of him he was working in a factory. Shame really as he was quite a good Chef.
#5
I was early in my cooking career when my chef asked me to make the Crew Meal. He walked me through what ingredients were available and suggested I make soup. I got flustered; I had never heard of a soup with those specific ingredients so I asked him a bunch of questions.
He cut me off and said "look, it's f****n soup. throw a bunch of s**t in a pot and it's gonna be delicious. Just think about when to add what and everything else will take care of itself." Since then, thanks to his advice I have made hundreds of delightful soups and zero s****y soups.
Jennik 2 years ago
When I was a university student (so on a very tight budget) I'd make something my flatmates and I called "Poverty Soup". It was made from whatever vegetables were cheapest at the time, or were donated by neighbours and family. It was different every time but always tasted fine.
David 2 years ago
TRUE. I have made many gallons of soup (used to can it) not based on any recipe. Just using things I knew I like. This also works well for non-soup throw together dishes. Combine a bunch of foods you like (within reason) and you usually get a dish you like.
Nicole Weymann 2 years ago (edited)
Depending on the amount of liquid it's a soup, a stew, or a stir fry/"veggie pan" ☝️
Load More Replies... Sheena Leversedge Wood 2 years ago
at home, we call it "bin soup" we get all the stuff that's getting a bit elderly, and we don't really have another use for, chuck it in the slow cooker with some stock, and it always turns out delicious, and saves food from going to waste.
H.L.Lewis 2 years ago
My Mom and I were making soup one day. A sibling who can't boil water couldn't believe we were making soup. I told them the exact same thing. Look in the fridge and toss in whatever feels right. Easiest thing in tbe world. And if anyone out there doesn't believe it, check out the childrens book " Stone Soup" also a good morality tale.
#6
Clean as you go.
Deeelite 2 years ago
Im not letting my sauce or whatever im sauting burn while i wash a dish. Never understood this
David Kohler 2 years ago
A lot of cooking has periods of downtime that you can spend cleaning. Most sauces except some of the really delicate ones have a decent cook time where all I have to do is stir sometimes, so I might as well clean some dishes.
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GoldfishCrackers 2 years ago
Yes and no. I’ve always tried to do this, and only recently realized that my loyalty to cleaning as I go has been the reason I overcook so many things. I’m so busy trying to clean that I don’t stir or temp things as frequently as I should and then pay the price in meal quality.
Gianna B D 2 years ago
I see the logic behind this, but it doesn't work for me. I usually don't have time while I cook and when my well-meaning husband tries to do it for me, he always chooses to do it right when I need the sink, and half the time he end up washing something I was still using.
Upstaged75 2 years ago
Someone PLEASE convince my mother of this! As the one who does the cleaning up afterwards it drives my crazy. She's like the Tasmanian Devil when she cooks.
Vicki Perizzolo 2 years ago
I HATE the smell of cleaning chemicals when I'm cooking...soak in the sink yes, cleaning spray- not til done.
Nicole Weymann 2 years ago
Cleaning spray (not sure what that is) and chemicals in the kitchen? That's a new one to me - unless "chemicals" include dish soap.
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#7
If you toast rustic bread on one side and make the toasted side inward facing on a sandwich, you still get all the crunch from the sandwich being toasted without it cutting the inside of your mouth.
SonicAlchemy 2 years ago
I wouldn't want and don't use any bread with the texture that would "cut" the inside of my mouth. Looking at you, ciabatta.
#8
You don’t have to prepare the entire meal in one go. I always underestimate the time it takes to chop vegetables, so these days if I’m making a soup on Sunday for instance and I find myself with a free thirty minutes on Friday, I’ll wash, peel and chop all the vegetables on the Friday and keep them in the fridge in easy-to-clean leftover yogurt tubs until I need them. Then when I’m ready to cook on Sunday I can just start tossing veggies into the pan right away. It saves me from having to find an uninterrupted 2-hour period to do the entire process at once. I started doing a similar thing with spices — if I need a half teaspoon each of five different spices that need to get added to a recipe at or around the same time, I’ll put them all in a little teacup together whenever I find a free moment. Saves me having to root around in the cupboard for five different spice containers in the middle of cooking. I call this strategy “meal prep prep.” (I know there’s some overlap with mise en place too.)
Mark Alexander 2 years ago
"Mise en place." Everything ready and in it's place. Cooking is easier. Cleaning is easier. Experimenting is more fun.
David 2 years ago
Even if same day - do the prep work before the cooking. When making something like a large stir fry it is much easier / more relaxing to have the various ingredients prepped and easy to toss in at the appropriate times as opposed to stressing because chopping up (thing) is taking longer than you expected.
Sally Signup 2 years ago
Is that the world's largest sub sandwich in the photo, or is that a big hunk of wood being used as a cutting board? What am I looking at?
Mary Ballard-Johansson 2 years ago
I chop bell peppers and onions all at once, then put them in individual portions in the freezer. Saves a huge amount of time and waste.
#9
Salting the pasta water. I always thought it couldn't make that big a difference. I finally tried it. OMG. Pasta is like an entirely different food when boiled in salted water.
Tvin 2 years ago
Water should be salty as the Mediterranean and enough of it so the pasta has room to dance :)
Lady Gypsy Rain 2 years ago
I personally disagree on this. About a month ago I made pasta and (recalling having read this tip before) managed to over salt the water to the point the pasta was inedible.
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XenoMurph 2 years ago
If only there was a way to find that elusive pasta, and water, and salt, you could try for yourself. I put WAYYYY too much salt in my pasta water the other day. IT WAS DELICIOUS. Barely needed to put it in the sauce. I'm going to need to buy salt in bulk
Load More Replies... Adam Michael 2 years ago
This is the culinary equivalent of going I didn't know I shouldn't jump into a woodchipper.
Vince Wales 2 years ago
I'm clearly in the minority on this, but I hate pasta cooked in salted water. I'm not a huge fan of salt to begin with, but salting the water literally makes me taste nothing but salt.
BPisaddictive 🇮🇹 🤌 2 years ago
As a rule of thumb, 1 liter water and 10 grams of (coarse) salt for each 100 grams of pasta. Cook al dente! (Italian here)
Ben Roberts 2 years ago
Word of warning: don't do this at altitude unless you plan to boil the water for ages. Salt lowers the holding temperature of water, which can speed up getting to boiling but lengthen the cooking time. Altitude also lowers the boiling temperature, so salting can make the cook time excruciatingly long.
I’ll have a treble thanks. 2 years ago
Why do so many people misunderstand using salt! It’s almost alchemy, bringing flavors out, one can not salt food afterwards. Practice and taste as you cook.
#10
I would worry that the bread would be soggy next day. What I learned is that after egging and breadcrumbing chicken cutlets, to let them stay in fridge for at least a half an hour so the breading stays on more easily when frying. Twenty years too late.
BPisaddictive 🇮🇹 🤌 2 years ago
If you want lighter cutlets, rub oil on the meat and apply breadcrumbs. You can also roast them in the oven or on the bbq instead of frying
Adam Michael 2 years ago
If you're shallow frying rather than deep frying shake the pan when you put the meat in. Helps keep the crumbs on as well. Don't treat it like regular meat when you want that caramelised/ seared effect.
#11
When I make chocolate chip cookies, I keep the chocolate chips in the freezer and add them last in the dough. They don’t melt as fast in the oven and taste so good!
David 2 years ago
I fail to see how this helps. During the baking process the entire cookie reaches 350F (or whatever baking temperature). Chocolate chips melt at under 100F. Just try holding a few in your fist until they reach body temperature. Or to put it another way - I've made the tollhouse recipe and modified versions for decades and the chips are just fine.
Regina Holt 2 years ago
You make cookies with chocolate chips? How do the chips stay in your pantry long enough to use, before being eaten as their snack? I one time told a friend "oh, those are good chocolate chips" she asked a question about them being in the cookies, and I said they never made it that far.
Huddo's sister 2 years ago
We have two types of cooking chocolate in Australia- chips and melts. The chocolate chips don't really melt, the melts do. You choose accordingly.
Michelle Hasenkamp 2 years ago
Mix the sugars vanilla and egg together and add the chocolate chips next. Easier to mix the dry ingredients into all of that. You can also mix the dry ingredients on the top layer before you stir it all together
#12
Salt and cold water to clean a cutting board used for onions. Learned it from Julia herself, watching an old episode of the French Chef on YouTube.
PeepPeep the duck 2 years ago
Salt and water or salt lemon juice and water is how you should be cleaning a cutting board
BPisaddictive 🇮🇹 🤌 2 years ago
To get rid of onion, garlic and fish smell wet your hands in water and thoroughly rub them around the steel water faucet. Works very well, just like the more expensive steel bars
marianne eliza 2 years ago
Depends on what the cutting board is made out of. Wood? Boiling water. Poly? Dishwasher.
#13
That you have to mix corn starch in cold water then add that to the boiling water/broth to make gravy.
Hugh Cookson 2 years ago
For a smoother, more 'silky' gravy / sauce, use a loose Roux, or Beurre Manie (butter and flour cooked through until it is just getting to the point of setting - take off the heat and transfer it to a cold bowl), whisk this into your gravy a little at a time until the required consistency is reached. Much nicer 'mouthfeel' than cornflour. This can also be made in advance and kept in a fridge for up to a month.
Sue From Michigan 2 years ago
Gravy is meant to be made with a roux not corn starch. That sounds yuck.
Mama Penguin 2 years ago (edited)
For Western recipes, yes. For Asian recipes, like the picture above, you use corn starch or potato starch (katakuriko) to thicken broth or gravy.
Load More Replies... Nae who and where 2 years ago
This is the directions on every single container of corn starch. Don't be afraid to read directions!
detective miller's hat 2 years ago
This was the first thing I ever learned about cooking. If you let that Bisto get lumpy, you'd never hear the end of it.
Adam Michael 2 years ago
Make a roux for gravy 10000% better (former corner flour gravy maker)
David 2 years ago
Also remember that the "water" does not have to be water. Just a cold liquid to help distribute the starch evenly. When I make a stir fry the 'water' is often soy sauce or if using a can of pineapple - some of the pineapple juice. And room temperature is fine - does not have to be cold. Just not 'hot'. And if you are new to this game - you need less starch than you think you need. A fairly small amount makes a nice glaze over a stir fry.
#14
Bring eggs, butter, and other dairy to room temp before using. I don’t understand why it improves baked goods, but it does.
Ace 2 years ago
There are some particular processes though that need things at a particular temperature. Some pastry recipes (e.g. rough puff) work best with grated freezing cold butter, others really need it to be warm in order to mix evenly with the flour.
tameson 2 years ago
Yep. If the recipe says to cream the butter with sugar the butter should be room temp. If the recipe says to cut the butter into the flour it should be cold. Cookies and cakes are generally creamed. Pastries, including pie shells and tarts, are cut.
Load More Replies... Nae who and where 2 years ago
Because the rest of your ingredients (flour, sugar, etc) are already at room temp. It helps everything combine easily. Only refrigerate if called for by the recipe Cooking is an art, baking is a science
Mary Sue Sylwestrzak 2 years ago
When I make hard boiled eggs, I put them in a steamer right out of the fridge. Afterwards, into ice water. So easy to peel. Thanks, Cooks Illustrated.
#15
Smush garlic cloves with the side of your knife, THEN peel them.
LilliVB 2 years ago
I disagree. You can like garlic, I like it and I think that gives a kick in most dishes. But if you put too much of it, it's all you can taste. And it's a pity to waste the flavour of all the other ingredients of a dish having them covered by garlic. If you really want to have a meal garlic centered, there are dishes based almost only on garlic, just cook and eat them. But having every dish that tastes only of garlic? No thanks
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Nae who and where 2 years ago
Add a little salt after the garlic is peeled if you need it minced finely....it will help break down the larger junks and allow you to get a fine mince
#16
I purée a can of chiles in adobo, then put the paste in a quart ziploc, spread it all out in a thin flat layer in the bag, and keep it in my freezer. Whenever I need some, just break a chunk off.
Editing to say: same thing for opening a can of tomato paste. Ziploc in the freezer. Break off what I need.
Ace 2 years ago
Nice idea for some things, but chipotles in adobo don't actually need freezing, they're already in a preserving liquid. Just put them in a screw-top jar and they'll last for months; don't even need to refrigerate.
Ben Roberts 2 years ago
You're right if they're in a jar or you move them to a jar, but many come in cans. No food should be left in the can for long once opened due to oxidation.
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Celtic Pirate Queen 1 year ago
I drop tomato paste by the teaspoon onto parchment & freeze, then put into a ziploc.
Dorothy Reiser 2 years ago
I freeze tablespoonful of tomato paste in a cookie sheet and then freeze. No measuring needed later.
majandess 2 years ago
I do this for a lot of things. Garlic, ginger, tamarind paste, tomato paste/sauce, sofrito, horseradish, etc.
Auntriarch 2 years ago
I do it in ice cube trays then pop them out into a bag
Load More Replies... #17
food continues cooking even after you’ve removed it from from the heat source, and this is especially noticeable with eggs. when boiling them you can put them in an ice bath to stop the cooking, but for scrambled/omelettes/etc you should remove from the pan when they still look a little underdone
add a little instant coffee to any chocolate thing you make for increased depth of flavor
add bacon to beef stews—i usually use a slow cooker for the stew itself but will sear the beef first. so i’ll fry the bacon, then sear the beef in the bacon fat, before assembling the rest of the stew in the slow cooker. learned this one from julia child’s beef bourguignon recipe
arthbach 2 years ago
Please do not add coffee to chocolate things, unless you plan on telling people you have added it. So many people say "You can't taste it." - yes, yes I can! And I hate the taste of coffee. It totally ruins any chocolate cake for me. If you are going to add it to your cake, warn people who don't like coffee.
ExtraObserver 2 years ago
Do not add coffee to chocolate. Coffee is awful and people like me that hate it hate when it's added to anything.
Regina Holt 2 years ago
yes, ExtraObserver, I hate coffee too, and no matter being told that I won't taste it . . . I can taste it. yuk
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SonicAlchemy 2 years ago
Agree with the technique and science of using residual heat to finish a product. Disagree with using instant coffee in anything chocolate. Agree with anything and everything the Queen of French cooking did but be careful with the natural sodium bacon contains.
Jennik 2 years ago
You should give the coffee thing a go - it really does make a difference. You don't need to add enough to get a discernible "mocha" flavour but just half to one teaspoon of instant coffee (dissolve in a little water if it's the large granules), or a tablespoon of strong espresso can make a huge difference to brownies and chocolate cake. It gives a deeper, more complex flavour. I often find chocolate baked goods can be a little flat in flavour without it.
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Noel Bovae 2 years ago
I LOVE bacon, but would be scared to put any in the stew (roast) I made in the show cooker. Does it make everything taste like bacon, or does it just help give it a better flavor depth? My 'recipe' is super basic, Chuck roast, red potatoes, white onion, celery, and carrots. I add Motreal steak seasoning while browning. And the liquid is just beef broth and a packet of French onion soup mix. You think adding bacon to that would be nasty?
Auntriarch 2 years ago
I put bacon in slow cooked beef, it just enriches the gravy, a couple of slices is enough
Load More Replies... Amanda Hunter 1 year ago
I've noticed in restaurants in the US, scrambled eggs are like yellow styrofoam chips.
SuperChicken 2 years ago
Boiling water on chocolates will enhance the flavor, too - for those who have sensitivity with caffeine.
#18
I once had a buddy tell me to put a tea towel under my cutting board to keep it from slipping. I've never looked back.
Definitely a Human 2 years ago
I cook all the time and I've never once had a chopping board slip. And I use the thin plastic ones.
#19
In a baking class one day, the teacher showed us that you can actually see how much lemon zest you have (instead of guessing and making a mess) if you flip the Microplane upside down and hold it above the lemon, rubbing the lemon against it from below. The zest just piles up into a tiny, tidy little heap neatly contained in the back of the blade instead of sprinkling all over a plate/cutting board/countertop. Blew my mind. It had honestly never even occurred to me that you could do it that way.
Nae who and where 2 years ago
This only works if you already know how much a TB or tspn looks like. But this is exactly how I grate everything, besides garlic
Pudgy Panda 2 years ago
If you do that, you run the risk of grating in the bitter white pith. I prefer to use the Microplane over a small sheet of waxed paper. I can then measure by dumping it into my tbsp directly from the folded up paper.
#20
Using gelatin to clean cooking oil. I fry at home for like a week every few months. Trying to get the most out of that amount of oil before I gotta deal with it cuz we need the Dutch oven back.
Using gelatin to magically clean oil is some science experiment awesome stuff.
Remember, oil floats on water, so you mix in a bunch of jello (unflavored) and water to your frying oil, pop it in the fridge to make jello. By the time the gel has formed next day, everything nasty has settled to the bottom, into the water portion. And that water is now a gross puck of jello and burnt crud that you can just compost after pouring off your pristine cooking oil that you can use all over again another half dozen fries. It doesn't just clean the particulates, the way the jello forms acts as a filter as the oil slowly separates. It will even kinda take the taste of fish out of oil.
Look it up so you do the right ratio and do it safely, there are a few tricks to it.
SuperChicken 2 years ago
TIL. I always use baking soda with some vinegar to scrub all over the pot/pan. Rinse, then wash with regular dish detergent. It has always works for me.
Leesa DeAndrea 2 years ago (edited)
I think what they are meaning is "cleaning" oil used for frying so it can be reused for more deep fat frying. When I first read the post, I thought they were saying they used gelatin & water to clean the pan. They are getting the gunk left from frying stuff out of the oil to reuse it.
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Xenia Harley 2 years ago
Now, this is going back to 7th grade science teacher, but she said NOT to reuse cooking oil because it hydrogenates the oil to cool, (reused oil will now be hydrogenated, which is bad for you!). She explained it all to us, but I will not go into the lengthy explanation here! Am I wrong? Do I remember wrong? Have really never reused oil because of this.
#21
That a big bowl of cold water is the trick to prepping both chickpeas and pomegranates in two minutes or less.
Chickpeas: rub them vigorously between your hands in the cold water and all the skins will come off and float to the top and can be poured off, leaving you with a bowl of peeled chickpeas.
Pomegranates: a circle scored around the crown and a couple of thin lines scored all the way around the fruit will allow you to rip it into 3-4 pieces. Hold the pieces underwater and scrape the arils free with your fingers. Any pith will float to the top and can be poured off, leaving you with a bowl of pomegranate arils.
SonicAlchemy 2 years ago
I'm assuming OP is talking about chickpeas that were raw, unprocessed and soaked overnight then needing to be peeled, otherwise any chickpeas you buy are typically canned/jarred and already processed and ready to use once you've drained the liquid.
INGI 2 years ago
Except people like me, who are grossed out (for no good reason) by the skins. They are definitely still there in the canned beans. I use this trick on them to ditch the skins. Especially nice if you are making hummus!
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Vicki Perizzolo 2 years ago
that's great if you're doing 1-2 Poms but I do 100-125 every year.. I do them by hand watching tv - my neck/upper back would trash on me standing over a sink that long
#22
Probably the biggest "why haven't I known this all along" was a kitchen scale. What is one large potato? How many ounces in a cup of grated cheese? So, the secret to biscuits is *weighing* the flour? How do I know when I have one pound of diced chicken?
Trophy Husband 2 years ago
When I was learning, I was told to measure when baking, but to be creative when cooking. However, now that I've been doing both for 25+years, I can be creative with both. I measure cups, but I never use teaspoons or tablespoons. And I only stay strict to a recipe if I made it myself, anything I find online I need to meddle with.
Ace 2 years ago
Well duh. Lots of American recipes use volume measures instead of weights, which makes it difficult, especially when ounces can refer to liquid volume or actual weight, so it can make things more difficult to Europeans trying to follow a US recipe. Using grams is great, because you don't even need to reset the scael or calculate for liquid volumes - 1ml is 1g. So I weigh 125g of raw rice into my pan, fry it up (to cook the Mexican way) in a little oil to colour very slightly then put the pan back on the scale to add 320g boiling water. Simples.
Limey 2 years ago
What drives me crazy in the US (where I live, I am a Brit) is everything measured in cups. How can you tell how much a “cup” of raw broccoli, or carrots or cauliflower is? Measuring anything that isn’t liquid, powder or paste-like in “cups” just doesn’t make sense to me. Drives me nuts.
SonicAlchemy 2 years ago
This one is just more of a discovery and learned process for a home cook, as measuring both weight and volume are a standard practice in cooking personally and professionally. Weighing flour for biscuits isn't necessarily if the method is presented in cups opposed to grams but most advanced pastry/baking recipes are executed by weight for accuracy.
#23
Mustard is what is missing. Few savory foods can't be improved with mustard. Ramen, egg salad, grilled cheese, soup, grilled chicken, meatloaf, Mac and cheese, potato salad
David 2 years ago
I have been surprised at times. Another one is adding some chili pepper to non-hot dishes like New England clam chowder. Not enough to make it into a spicy dish. Just a hint adds - something. Makes it 'brighter' or whatever word. I lack the right words but I have taste compared and is true. Was taught this by a friend who used to own a restaurant.
Neb Skram 2 years ago
try just a pinch of cayenne pepper in your next pumpkin pie you won't be able to taste it but it will bring out the other spices
Load More Replies... marianne eliza 2 years ago
I currently have 7 different mustards in my fridge. Ahh... life can be delicious.
SonicAlchemy 2 years ago
Mustard acts both as an emulsifier and flavor to many sauces and dishes, can't argue here. Just watch the amount as with anything.
Gen X Feral 2 years ago
Seriously. I will literally hurl if I take a big bite of something not knowing there's mustard in it.
Load More Replies... INGI 2 years ago
I always add mustard powder to mac & cheese. I'll bet it's fantastic on grilled cheese!!
Load More Replies... Nae who and where 2 years ago
It's the acidity in the mustard that improves the flavor, provided you have enough salt in the dish as well
Wayne E Shelor 2 years ago
Buy only mustard without sugar, should be illegal and in the bill of rights
#24
I just discovered rolling out cookie dough on parchment paper before using cookie cutters. Total game changer
tameson 2 years ago
Definitely. Same for pie crusts. But why is that person wasting so much dough???!!!!
Kate Koppen 2 years ago
It's not wasted (just a bit rough aiming). You just fold it together when you are done, give it a good knead, and roll it out again for the next round of cookies. I do this 5-6 times for a maximum amount of cookies.
Load More Replies... Gen X Feral 2 years ago
This photo is giving me fits! Stop trying to look cute and start putting them closer together!
zububonsai 2 years ago (edited)
Using baking sheets in general, the amount of time you safe from not-scrubbing your fingers off after rewards is astonishing. l put them in casseroles before putting in Lasagne/Aufläufe (stews with cheese on top?)/ anything noodle-y.../ baking cakes and bread/....
Abbi Covet Rouse 2 years ago
I learned that trick because I’m Coeliac and gluten free pastry is fragile. Add cling film to the other side when rolling and it all stays intact. Helps in putting pastry over a pie too
Otto Katz 2 years ago
I've tried that so many times, it doesn't work. The paper slides around the table. If you try to tape it down, tape doesn't stick to parchment paper. I use confectionary sugar. Doesn't add more flour to the cookies, and the dough doesn't stick to the surface.
Auntriarch 2 years ago
I use silicon sheets, they don't slide, and they are not single use
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#25
Shredding chicken in a kitchenaid mixer. Game changer and I can’t believe I didn’t know about it sooner.
Anony Mouse 2 years ago
You don't use the whisk attachment, you use the paddle. And yes, this works great for shredding cooked, boneless chicken for chicken salad, etc.
marianne eliza 2 years ago
Shredding by hand allows you to find bits of bone and cartilage before they end up in someone's mouth.
SonicAlchemy 2 years ago
There is a meat grinding attachment for KitchenAid stand mixers and great for ground chicken but I wouldn't "shred" my chicken in the mixing bowl with a paddle. I can see how it would work but I wouldn't want the results for how I shred chicken for dishes.
INGI 2 years ago
You're assuming the Bored Panda "editor" did more than a cursory search for Kitchen Aid mixer.
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whiterabbit 2 years ago
I used a hand mixer to shred chicken once. It shredded 4 large chicken breasts almost too well in about 3 seconds flat. It works well if you're making something like enchiladas or burritos and you want a finer shred but it didn't make for a good consistency to put into soup.
#26
rinse rice, and let dairy stuff get room temperature before mixing.
ah, and the ice bath for hard-boiled eggs 🙂
David 2 years ago
Rinsing rice reduces the starch but it also reduces the arsenic. Rice naturally has more arsenic in it than some vegetables. Most of it is in the outer hull which is why for the same rice, brown rice has more than white since with white the outer hull is buffed off. Rinsing it before cooking removes some more. Some advice says to also cook it in excess water and drain off to remove even more but I don't care for my rice that way.
Lady Gypsy Rain 2 years ago (edited)
I hear you on this. Yet, out of everything here this is the one step I’m most likely to cheat on. And so far the arsenic hasn’t done me in in my 30 years of cooking. And because my (now) ex has a real appetite for rice, I spent 7 years having it 3 times a day.
Load More Replies... #27
A roux could be made with others things then butter, bacon fat to my cheese sauces was stupidly mind opening
Nae who and where 2 years ago
Any fat will work to make a roux. But let's be honest, butter tastes best, unless it's bacon fat lol
#28
I’ve learned that brown sugar and/or all spice will cut the acidity in tomato based dishes. That’s been really helpful!
And a little bit of cinnamon in the coffee grounds when you’re making coffee will cut the acidity there as well! You won’t even taste the cinnamon if you don’t use too much, but I like the cinnamon taste, so I use about 1/4 tbs.
David 2 years ago
Yes. and when there is no 'b' a general rule of thumb is capital T used = Tablespoon, lower case t = teaspoon
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Nae who and where 2 years ago
Any sugar will work for this. Also, cook your tomato based products in the pan for a couple of minutes before adding liquids. This will help cook off the aluminum/tinny taste.
Anthony Kiousopoulos 2 years ago
Also Brown sugar is just White sugar with molasses re-introduced in the mix.
Boo-Urns 2 years ago
Sweet doesn't actually cut acidity, it masks it. A better way to actually cut acidity, without changing the actual flavor (because sweet tomato sauces are kinda bleeecchh) is to add some baking soda -- this actually does raise the pH of the sauce.
Shayla Dunn 2 years ago
A pinch of baking soda, too much baking soda is also bleeecchh.
Load More Replies... #29
Sprinkling salt to garlic when chopping it helps the stickiness
Sonja 2 years ago
It depends on what you're cooking. Sometimes you need chopped garlic, not microplaned garlic
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#30
Add iced water to eggs being whipped for omelets. I learned that reading a James Beard cookbook. It makes the egg thinner, but still strong enough. Also, use a good amount of butter in the pan first, wait till it is bubbling at the edges, then add the eggs, wait a minute, then add your fillings.
Wayne E Shelor 2 years ago
Precook garlic, onions, almost everything but cheese. Then add to omelette or just make veggie scramble, unless you want to eat something pretty and french with raw garlic and onion. Learned that in 70's
#31
Bacon on a sheet pan in the oven. 400 for 15-18 min Frees up time to prepare something else Less messy splatter /clean up Perfect everytime And bacon grease slides right off parchment paper
Jennik 2 years ago
I do my sausages in the oven - so they are "roasted" rather than fried. At the same time I do oven-fried potatoes (basically smaller pieces than traditional roast potatoes, parboiled and scruffled to get a good crunchy exterior) and sugared tomatoes (so good with sausages!). Saves mess on the stove top, the oven is being used for multiple elements of the meal, and you don't need to stand over the food actively looking after it while it cooks.
#32
Crumb coat for beautiful cakes.
Amused panda 2 years ago
And make sure you sufficiently chill the cake after you've applied the crumb coat, before the decorative layer, otherwise you'll still get a mess
#33
Reverse bechamel/sauce creme, and no more lumps.
Make a roux - but instead of adding cold milk to a hot roux - let it cool, and heat up your milk (and aromatics: onion, clove nutmeg etc) then add all of the hot milk to the cold roux and whisk. Transfer the pan to a low-med heat and continue whisking until the sauce thickens (then add your cream for the sauce creme) and you're done.
Ace 2 years ago
So many people make such a big deal of making a basic white sauce. I make them at least twice a week and never, never ever, use a whisk. Add a large amount of cold milk to your hot roux, mix well and return to a very gentle heat. Keep stirring for three or four minute - as the liquid slowly warms the butter-coated flour , by now in a spspension in the milk is released gentl, as the butter melts, into the liquid, thickening it evenly.
#34
I make a recipe that calls for 3 ounces of chopped cream cheese. I slice put a couple slices on a plate and freeze until it’s firm enough to chop.
Ace 2 years ago
How can you chop or slice cream cheese? Sounds like something's got lost in translation here.
Awesome At Being Autistic 2 years ago
It comes in blocks in the US, as well as tubs. Generally the cream cheese in tubs is spreadable, while the block cream cheese is pretty solid. So solid that it should be more than firm enough to chop, so I'm at a loss as to OP's chopping technique.
Load More Replies... Daniel Atkins 2 years ago
to make it mix bettter into a recipe in which it would be heated instead of trying to mix the whole block in.
Load More Replies... #35
Chew mint gum while cutting onions and voila! No tears!
I've been cutting vast amounts of onions in commercial kitchens for most of my life and just learned this trick.
Trophy Husband 2 years ago
Wish I'd read this earlier today. I'm used to vidilias and they don't hurt my eyes. But I used sweet onions today, and it was awful!
#36
If you cut cucumbers or carrots or anything else round on the bias the pieces can’t roll away
Boo-Urns 2 years ago
Diagonally. See the photo for this post? Instead of cutting straight through the cucumber, cutting on the bias means the knife is cutting diagonally down, and the slices will be elongated.
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SonicAlchemy 2 years ago (edited)
"Rolling" also has as much to do with cutting technique and your knife, whether the type or sharpness. If your knife is properly sharp and you know how to slice downward to your cutting board and use your fingers to maintain a grip you won't have rolling cucumber slices. A serrated knife also helps prevent this from happening for certain cuts.
RaisedByCats 2 years ago
Against the natural grain - so the picture above is wrong - they mean cut in at angles rather that straight up and down so you get ovals not circles. Ovals don't roll as well.
Load More Replies... #37
Add tomato paste to a ziploc bag, freeze a bit so it’s still flexible, use butter knife to make cross-hatched pattern on the bag, leave in freezer. Result is small ready-to-use portions of tomato paste that can be snapped off the bigger block.
Poison Ivy/Boo 2 years ago
Agreed. And with limited space in the freezer (in the UK), I'm not taking up precious space for something I can buy and leave in a cupboard.
Load More Replies... #38
I buy the small wine bottles and then freeze whatever I don't use since I don't drink wine. For large cuts of meat, sear on the stove, finish in the oven and use an alarm thermometer to know when it's done. Add acid to anything that smells good but doesn't taste good yet/taste flat. Particularly rich stuff. Don't need to add a lot but that and salt are why my soups are always good. Freeze stuff in usable portions for easier use. Instead of cutting up chocolate bars I just smash them in a ziploc to avoid a mesh. If I buy too much stuff for stock I won't use, I make stock kits. Herbs, onion products, carrots, celery, parm rinds, mushrooms all go in a bag in the freezer in portions I'd use for soup. Then I can make stock whenever I need it and nothing goes to waste.
RaisedByCats 2 years ago
I'd love to drink wine but my stomach won't handle it straight out the bottle. A little in food is fine
Load More Replies... #39
Sugar and Butter. If you want your cooking to taste as good as restaurant food, 90% of the time those the are cheat codes.
SonicAlchemy 2 years ago
I roll my eyes at statements like this because it's more specific and dependent on what you're cooking to apply the use of sugar and butter than just generalizing that sugar and butter are the answer to making "90%" of things taste better.
Boo-Urns 2 years ago
Bear in mind you're on Bored Panda, which is just a low-IQ aggregator pulling posts from randos of questionable knowledge and skill levels on social media. If you're expecting expert, knowledgable advice, this ain't the place.
Load More Replies... #40
Switching to Diamond Kosher salt. The rhythm of using it is easy to learn as long as you taste along the way. A pinch gives a gentle nudge of salt. Even a good handful in a large pot won’t overdo it. I don’t like the taste of iodized salt, especially on green veg. And a pinch of Diamond Kosher in cocktails is magic.
Ace 2 years ago
Salt is salt is salt. US recipes often specify kosher salt as if it's somehow superior. likewise UK recipes stating Sea Salt. It's all just salt, honestly.
Austin L 2 years ago
I must disagree about all salt being just salt but I agree about the misunderstanding about kosher and sea salt.. I've tasted salts side by side and I was disturbed by how some of them had a downright chemical taste to them. The best one of the batch was a pink mineral salt that is mined in Utah, US.
Load More Replies... #41
You can ripen firm avocados in a little vinegar while you prepare the rest of the meal. I actually prefer to do this for things like sushi - the taste is slightly different, but not necessarily worse. Just slice and soak in vinegar.
#42
Ferment your garlic and spices. I make a plain garlic ferment with lemon juice and salt and also a ferment of garlic, ginger, turmeric, and chillies. Fermentation makes the spices last up to a year in the fridge and saves so much time chopping on a daily basis.
#43
Always take your beef roast out about 15°-20° cooler than you want it and it'll turn out perfect every time after resting
2 years ago
Carryover on a large cut can increase up to 20, so they're correct.
Load More Replies... HangryHangryHippo 2 years ago
I assume this advices relates to Farenheit and not Celsius right?
What do you think ?
Phil 2 years ago
I feel that 75% of this page could be substituted with "Use commercial kitchen practices."
Liz W-feld 2 years ago
Ya, but if you never worked in one, you gotta learn elsewhere
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Kirsten Holmes 2 years ago
Google 'Gordon Ramsay how to cut an onion.' It will change your life.
sweetrottenpeaches 2 years ago
These are not hacks but simple basic rules you have to follow if you don't want to serve shet.
Adam Michael 2 years ago
Cooking a great steak: skillet on high, sear it either side ( don't flip it until it you pull it up with no resistance, if it's stuck it's not done) finish in the oven on 180c. Use a meat thermometer, 60c is roughly rare, 65 medium and 70 well done. If you have a good steak at a restaurant they use the oven to get it right.
Phil 2 years ago
I feel that 75% of this page could be substituted with "Use commercial kitchen practices."
Liz W-feld 2 years ago
Ya, but if you never worked in one, you gotta learn elsewhere
Load More Replies... Kirsten Holmes 2 years ago
Google 'Gordon Ramsay how to cut an onion.' It will change your life.
sweetrottenpeaches 2 years ago
These are not hacks but simple basic rules you have to follow if you don't want to serve shet.
Adam Michael 2 years ago
Cooking a great steak: skillet on high, sear it either side ( don't flip it until it you pull it up with no resistance, if it's stuck it's not done) finish in the oven on 180c. Use a meat thermometer, 60c is roughly rare, 65 medium and 70 well done. If you have a good steak at a restaurant they use the oven to get it right.
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