Get Premium
Dark mode theme is available exclusively for premium users. Learn more about the benefits of subscribing.
No fees, cancel anytime.
Dark Mode 
No fees, cancel anytime 
then open in external browser
and click "Open in External Browser" 
There are few things more comforting than a hot, fresh home-cooked meal. Sitting down at the end of the day to devour a slice of lasagna that was made with love can heal any emotional wound. But not everyone feels confident enough in their cooking skills to spend hours making tomato sauce from scratch. And let’s be real, most of us just don’t have the time!
So if you’re looking for tips and tricks that will allow you to spend more time eating delicious meals and less time stressing over the stove, we’ve got you covered. Home cooks have been sharing their most brilliant kitchen and food hacks, so we’ve compiled them all below. Some of this advice may sound unconventional, but it also might make you twice as efficient when whipping up dinner. Enjoy scrolling through, and be sure to upvote the genius ideas that you can’t wait to try!
This post may include affiliate links.
#1
Beans or lentils. Add to just about everything to bulk up a meal to make it more filling and go further. And from a colon cancer survivor, fiber is your friend!
David 2 weeks ago
both are also very high in protein, aside from fiber and are very healthy. Beans and Lentils are great for losing weight or getting healthy
Breadcrumb. 2 weeks ago
I've been using lentils in my pasta sauce, with, onions, carrots, celery, peppers. So flavourful.
BeesEelsAndPups 2 weeks ago
It's really hard to get white Americans to try beans. I've been in this country for years, and only my black and latino friends regularly eat them. The closest I can get with white people is hummus. It's a shame because my feijoada is good AF.
Poppy 2 weeks ago
Fibre makes my IBS go nuts. If I have a high fibre anything I'll be stuck on the toilet for hours.
Remi (He/Him) 2 weeks ago
Lentils don't irritate my IBS, but of course that varies wildly. I get worse results with too much grease, so if you try, try with caution
Load More Replies...
Laserleader 2 weeks ago
As a diabetic on certain medications, I can say beans are very limited in my diet (2 tbs or less per meal). They cause gas which horrbly upsets an overly sensitive stomach from meds, and they overly high in carbohydrates so I have to prepare for a randomly high sugar spike in my numbers, depending on if they were whole/smashed.
Remi (He/Him) 2 weeks ago
Possibly the oldest cultivated vegetable on the planet, but go off I guess
Load More Replies... RELATED:
#2
Using scissors instead of knives to cut meats. I began watching some Korean cooking and mukbang videos and noticed they often had a pair of scissors on hand when they were grilling meats. I gave it a try and I am sold on the idea! It is faster and requires less effort than using a knife and fork. I have even used scissors to cut homemade pizza and it worked like a charm.
Cathy Jo Baker 2 weeks ago
My kitchen shears are one of the best purchases I've ever made! Could not cook without them!
Niels AirMax 2 weeks ago
My name is Marion Cobretti and I use scissors for cutting my pizza exclusively! 😎
#3
Yogurt as a marinade for chicken. makes it so tender!
Nira Amana 2 weeks ago
Or Indian. Does make difference to chicken breasts
Load More Replies...
Vanessa Steis 3 weeks ago
tried it.It works, but washiung the yoghurt of is not so great. I put them into milk,works too =)
Load More Replies... 
Janissary35680 2 weeks ago
Just don't leave it in the marinade too long. I did once with boneless, skinless breasts and it reduced them to mush.
#4
Cooking corn on the cob in the husk. I'll never shuck corn again. Told my 95 year old grandma, changed her life.
Angela C 3 weeks ago
We cook it on the grill in the summer. Soak it in water for a few hours (in the husk) grill it for about half an hour. It's ruined any other preparation of corn for me
keyboardtek 2 weeks ago
My concern is all the pesticides sprayed on corn is mostly in the husk. Then when cooking it those poisons soak into the corn.
Load More Replies... Pharmtechgurl 2 weeks ago
this works especially on the grill, leave the silk and all, shuck when done. Can also be done in the microwave, but you won't have the browning from the grill
#5
I'm the only one who eats a specific type of bread in my house. I always eat it toasted. I was getting tired of going through half a loaf before it molded so I started wrapping them individually and freezing them. They toast back up just fine and now I never waste expensive bread. .
Breadcrumb. 2 weeks ago (edited)
I hate when the slices freeze together, I've done it with wax paper between slices.
Load More Replies...
Betty Spaghetti 2 weeks ago
There’s this sourdough I get from my local, but they only ever have one loaf of this stuff in store at a time (if any!!) so I buy, portion, and hoard them in my freezer, nyeh heh heh
Crystalwitch60 2 weeks ago
I put all my bread one loaf at a time lol ,we all only eat brown bread ,I can’t eat white bread at all I love i5 but it don’t like me , I just put it in the fridge 🤷♀️lasts two weeks ,lovely fresh still but freezing if you only want toast works like a charm
#6
As the only person in the house, when I buy bell peppers, I get one of each color then cut them up into pieces, freeze on a sheet tray in a single layer, then store in a baggie (color individually) until I need some. Throughout my life I had far too many bell peppers go bad after I used the original part I got them for. I just don’t use the leftover parts quickly enough.
Don’t do that with carrots, though. I learned to my sorrow that thawing raw carrots just turns them into glop. Disgusting glop, at that. You can parboil them and then freeze in a single layer. *Then* they will be fine when thawed.
Get big cans of tomato paste and freeze separately Ina single layer, big dollops in a size typically used, then freeze until needed
If sauces that come in cans/jars can’t all be used when opened, freeze in ice cube trays, until needed.
CaliPanda 3 weeks ago
Regarding tomato paste - it’s also sold in a tube so you can use only what you need and refrigerate the rest.
David 2 weeks ago
I get the tube, it looks like a toothpaste tube in size and shape, use what you need, seal, and fridge
Load More Replies...
Crissy Newbury 3 weeks ago
Store half used jars of condiments, preserves etc. upside down in the fridge. Mould spores can’t get in because the air is in a vacuum at the top. Make sure lid is on tight enough not to leak.
ROSESARERED 2 weeks ago (edited)
I freeze mine in muffin pans, mini ornormal, depending on the ingredient. Freeze and then bag...the silicone trays work best
camomooey 2 weeks ago
I just freeze the whole can of leftover tomato sauce or paste. Put it in a plastic bag first. Unless it doesn't get used for a long time (say months) it's perfectly fine.
Jihana 2 weeks ago
Leftover carrots you can slice and dry in the oven or in a dehydrator. Then put the dry carrots in a food processor. Use that powder to season all kinds of sauces and stews, or mix it in when using minced meat. You can use all kinds of vegetables. Bellpeppers, onions, spring onions, the leaves and stem from broccoli and cauliflower, mushrooms, tomatoes.
Spencer's slave no longer 2 weeks ago
My air fryer has a dehydrate setting, so extra herbs from the garden get dried and put in jars.
Load More Replies...
camomooey 2 weeks ago
Yes, if you like to eat them raw, but as long as you're using them in a recipe where they are getting cooked, they are fine. I do this and always have green pepper in the house.
Load More Replies... Crystalwitch60 2 weeks ago
I don’t buy em lol, I GROW THEM !and tomatoes lol no paste needed ! If I do need to buy em ,I pop em in bottom of fridge , lasts weeks lmao who finds all these freaking hacks so called 🤷♀️I’ve been doing this kinda stuff for well since I was 12 ,now 60;,farm born n bred,kept all our food in a larder , never went off 🤷♀️
#7
Crushing garlic with the flat of a knife blade rather than peeling them by hand.
Laserleader 2 weeks ago
I hate doing this because then I'm pulling dry peel out of smashed garlic bits and it takes longer, and I still have to slice it after. I prefer cut and pull the root to one side of skin and the the rest of the peel comes off whole.
Nikki Sevven 2 weeks ago
I slice the root end off, then lightly smash it just enough to crack the skin. Then I pick the clove up by its sprout end and lightly whack it on my cutting board. The clove slides right out of the skin.
Load More Replies... #8
- Food needs acid. Salt and fat isn't enough.
- Sugar goes in places you wouldn't think it belongs. Don't fight it
- Brine your white meat and age your red meat.
- Dry your produce after you rinse it. Veggies cook WAY better when they are dry, it is a HUGE difference. (Same goes for meat, actually)
- Clean you area as you go. Seriously, do this.
- Mise en Place is everything. Get some little bowls for specifically this purpose. It might feel extravagant, but it is absolutely worth it. Prep and measure everything ahead and future you will thank you. I got my bowls at Daiso for cheap, and they are cute.
- Use a trash bowl to collect your garbage while prepping food. It's so much nicer than having to deal with the trash can.
Ace 2 weeks ago
I find it essential for Chinese cooking where I need the sliced spring onion, the crushed garlic, the ginger, the chopped pepper, etc. etc. all to go it without moving away from the wok. But for most other small-scale home cooking it's not really necessary.
Load More Replies...
Jeremy James 2 weeks ago
"Sugar goes in places you wouldn't think it belongs. Don't fight it." Wait until I tell my husband!
UnclePanda 2 weeks ago (edited)
I have a normal sized kitchen nowadays but after years of tiny apartment kitchens, I still do all prep work in small batches on the small bit of the counter next to the stove.
#9
Storing leftovers in rectangular containers rather than round. When there's limited space in the fridge or freezer its so much more efficient.
#10
Keep a pot to replant green onion root ends in. You'll have a mix of newer regrowth that's thick and green onion like and older regrowth that's thin and chive like.
Ace 2 weeks ago
This is weird to me. It's the white bits that have the flavour - I just cannot imagine cutting oof and only using the green part.
Rachel Parker 2 weeks ago
The green parts have flavor just different. It's a lot like chives as mentioned.
Load More Replies...
sturmwesen 2 weeks ago
Mine too. It's mostly too much water I think. If I put them so only the roots are under water it works better. Just can't forget to touch up the water
Load More Replies...
Emma London 2 weeks ago
But then the bulbs use all their energy to grow new green parts, and you'll miss half of your spring onion.
#11
Stopping "sandwich leakage". I hate when I take a bite and stuff starts falling out the bottom of the sandwich. I like the large slices of deli turkey. So I place my bread bottom to bottom on the plate and put the slices of turkey across both slices of bread. Put on your normal condiments. Now when you fold it and eat it, the bottom gap is covered with that first slice of turkey and nothing falls out.
Teresa Thomas 2 weeks ago
Legit just whispered out loud "thats really smart," while laying in bed here. Mind blown.
Geobugi🇰🇷🇰🇭 2 weeks ago
I read it three times now and still do not get it. Can someone please simplify that a bit for me?
Lousha 2 weeks ago
Place two pieces of bread next to each other. Place a slice of ham on them so it's about halfway on one slice of bread, and halfway on the other. Put everything else you want in the sandwich on one of the bread. Reach under the other bread with half the ham slice, and flip it onto the other one. As you do, the middle of the ham slice will create a "dam" that stops any other bits that might want to fall out as you start eating from the opposite side. Hope this helps.
Load More Replies... ROSESARERED 2 weeks ago
Another sandwich hint. If you use relish, pickles etc on your sandwich build your sandwich by this. Bread, butter, meat, pickles,cheese, and then any other toppings, ...tastes so much better
#12
Frozen garlic cubes!! And using chicken/veggie/beef broth for most things that say water (cooking rice, soups, etc. etc.).
David 2 weeks ago
they sell them in the stores, as well as frozen ginger and herb cubes. I've seen these for 30 years at least. They are good for cooking item where you need everything to absorb in, like sauces, stews, and soups
Patricia Steward 2 weeks ago
Frozen pesto made from the basil I grow on my porch every summer. Very welcome in winter.
Dog Mom to Zoe 2 weeks ago
Diced onions and garlic in a jar filled with olive oil. Scoop out what you need. Don't fill jar with oil, just about a quarter of it.
Nadine Debard 2 weeks ago
Don't you put salt in your soups, rice, etc? Of course broth contains salt, but one can use homemade broth instead and watch the salt amount.
Load More Replies... #13
I make some really simple chicken/rice lunches and found keeping some of the drippings from the chicken and pouring it over the cooked rice right before you throw it in the freezer helps it steam a bit better when you microwave it and tastes great.
Mari 2 weeks ago
Follow food safety rules when freezing rice. It can be a source of food poisoning.
Ace 2 weeks ago
Frozen? No. Not unless you've left it uncovered at room temperature for a long time before freezing. If that's all you mean by "food safety rules" then fine, but it's really just common sense, and actually much less likely for rice to develop problems than for lots of other things, meat in particular.
Load More Replies... #14
When making grilled cheese sandwiches I used to spread the butter on the bread before i grilled the sandwich. I got tired of bread tearing because the butter was too firm. So I just take a stick of butter. and melted as much as I need in the pan and dip each slice of bread in the butter and then fill cover one slice of bread with cheese and slap the other coated slice top. Faster and easier and the bread slices don’t get torn.
Gail Lott 2 weeks ago
Pan already hot - dabs of butter on all corners and one in the middle - lay it in the pan for a second - shake the pan back and forth while the sandwich floats on the butter. The butter spreads out as you shake. Wipe the pan out after 2 sandwiches unless you like the burned speckles on your sandwich.
UnclePanda 2 weeks ago
Do you use a spatula to flip or do you go for the toss up?
Load More Replies...
Dangerous Dave 2 weeks ago
Always! Also when I’m slicing up a loaf, baguette to serve with a meal - buy whole unsliced loaf at grocery/bakery, slice, butter in pan, wipe on one side of each slice of bread, bread onto cookie sheet, then into broiler on low, …. Voila, crispy, golden brown, buttery warm bread for the meal.
Lukas (he/him, it/its) 2 weeks ago
Just melt the butter in the pan then put the sandwich in? Then put butter on the top and flip- or sometimes I use the spatula I'm using to flip and hold the sandwich in the air as I melt a bit more butter into the pan before flipping the sandwich.
#15
To caramelize onions a little faster add water and boil it off a couple times. Then turn to low when they’re brown. Half the time and great flavor.
#16
Freeze root ginger. When you need some, grate it directly using a microplane, and stick it back in the freezer. Fresh ginger all the time!
CaliPanda 3 weeks ago
I’ve found ginger available pre-grated and frozen in small cubes. Also, I’ll grate a good quantity of garlic and ginger, combine them with a bit of olive oil, and keep it in my refrigerator. A good time saver as many recipes call for both garlic and ginger.
Bartlet for world domination 2 weeks ago
Use within a week to minimize risk of botulism!
Load More Replies... #17
AFTER my kids grew up and left home THEN I discovered I can BAKE bacon in the oven - the whole pound at once - even with strips overlapping - and after baking let them cool then freeze on a cookie sheet lined with waxed paper then into a freezer bag. Now when I want or need bacon I just zap as many strips as I want in the microwave.
Similar thing with breakfast sausage except I purchase it in the one-pound log now (instead of patties or links back in the day). Pat the sausage out to about 1/2" thick onto a baking tray and bake in the oven. When done, cut it into 8 pieces and freeze.
I remember when the kids were young, spending my weekend mornings at the stove frying up bacon and/or sausage and it was a PITA not to mention bacon/sausage grease is HOT!
ƒιѕн 3 weeks ago
If I'm cooking a pound of bacon, I'm eating a pound of bacon. No bacon of mine will survive to go into the freezer.
keyboardtek 2 weeks ago
I make a tray using large sheets of aluminum foil. I put those trays on the grill. Spray some non stick PAM on them. Lay out the bacon and fire up the grill to high. Then after the bacon has cooked and been removed, let the whole grease mess cool. Roll up the foil/grease mess and throw it out. Saves you any pan cleanup and any grease going down the drain.
#18
Making my own brown sugar substitute.
I don't buy brown sugar anymore. I realized that all it is is white sugar and molasses. Brown sugar always gets hard as a rock, and you have to do all sorts of tricks to keep it scoopable.
I always have white sugar on hand, and molasses lasts forever, so you just keep both and add molasses to the recipe. The nice thing about it is that you can also add extra to make it a more "dark" brown sugar and I like the extra deep/rich flavor that it adds.
Crissy Newbury 3 weeks ago
Pop your dark brown sugar in the microwave for a few seconds on medium heat. Softens it beautifully.
keyboardtek 2 weeks ago
It becomes hard as a rock because it dries out. So add a damp paper towel when microwaving it.
Load More Replies...
Breadcrumb. 2 weeks ago (edited)
The moisture level is so high here you can't keep salt in a shaker. I use a pinch jar for salt. My sugars fine though.
Spencer's slave no longer 2 weeks ago
Try putting dry rice grains in your salt shaker and change every couple of weeks.
Load More Replies...
R Dennis 2 weeks ago (edited)
I do this for most of my cooking. It's more convenient and I don't have to store brown sugar. If I know I will be using it all (rubs, cherry bounce, etc.), I will buy brown sugar for convenience otherwise I can make it faster than fighting a block. Also, I can decide how light or dark the flavor is...
marcelo D. 2 weeks ago
brown sugar was literally sold to not have to mix it yourself and be "easier". (same with self rising flour). So this isn't as much of a hack, as it is the old way
Zig Zag Wanderer 2 weeks ago (edited)
If you saw the rat to sugar ratio of the average sugar crop, you'd never eat molasses. Crystallising it extracts the rat portion. Trust me, I live in sugar cane.
#19
Make your milk and butter hot before adding to mashed potatoes. I was making glue for years, so much so I used powdered potatoes because they tasted better. 😂😂.
Breadcrumb. 2 weeks ago
As my potatoes are straining in the sink I heat the butter and milk in the same pot. Than throw potatoes on top. Mash/whip with salt, garlic powder, and sour cream.
Sue User 2 weeks ago
My pot has a strainer in lid. But i have electric stove so i return to warm burner which warms milk and butter before whipping.
Load More Replies...
Kelly H. Wilder 2 weeks ago
I keep back a portion of the water I boiled the potatoes in and use that instead of milk. It's a richer, more "potato-y" flavor.
ROSESARERED 2 weeks ago (edited)
My dad always used to strain the potatoes, add milk and butter, and put it back on the stove, low heat, till it starts steaming. We also kept the nearly empty cream bottles, mashed potatoes for dinner, add milk to the cream bottle, shake it all up, and add it to the potatoes with butter.
Lousha 2 weeks ago
Everyone who grew up in Hungary, for sure. That's the way most of us would make mashed potatoes (or "potato puree" as we call it). Mash hot cooked potatoes with a bit of butter and some milk, salt ot taste, done.
Load More Replies... #20
I put the date (just the number of day) on the leftovers. This prevents science experiments from hatching.
Binny Tutera 2 weeks ago
I keep freezer tape in a drawer and label leftovers with what they are and a use-by date: usually 3 or 4 days out. For example, " Cooked chicken, eat by Friday 6-23". The use-by date means we are more likely to eat it and not end up throwing it away.
Robert Millar 2 weeks ago
I use 3M correction tape for freezer labelling. No more glue on our containers! Also works with freezer bags.
Load More Replies... #21
You can cook spaghetti faster by using a pan instead of a sauce pan/pot.
Ghosty McGhostface 2 weeks ago
Never heard of it, now dyin to try it! thanks 🖤
Load More Replies...
Spencer's slave no longer 2 weeks ago
I'm assuming they mean a frying pan. I use a stockpot for spaghetti, I just boil the kettle for water instead of starting cold.
Load More Replies... JkNuss 2 weeks ago
Really want a game changer cook spaghetti in the sauce - first cook meat, drain grease, add in sauce, fill sauce jar with lukewarm water, bring to boil then add spaghetti — yum yum yum - it really flavors it so much better
Janissary35680 2 weeks ago
The commotion and howls of anguish you hear is uncounted generations of Italian nonas rolling over their grave.
Load More Replies... #22
Soak lettuce in water first. Invest in a salad spinner if you can. It makes the lettuce very crunchy. Chop lettuce first then soak it in a salad spinner for as long as possible. Then drain and spin out all the water. Now I can’t eat salad without a salad spinner!
Crissy Newbury 3 weeks ago
Use a plastic knife on lettuce. Metal knives cause your lettuce to turn brown much faster.
Janissary35680 2 weeks ago
Tear lettuce please. Do not assassinate it with a knife.
Load More Replies... David 2 weeks ago
soak lettuce in water with veggie soap and agitate for 2-3 min, and drain, rise off, and then use the spinner to remove the excess water. Why? lettuce heads have a bug infestation problem, veggie soap is an organic food safe soap, that causes any insects to detach from the lettuce, and the post drain rise, it to just make sure you got them off from the agitation
Dangerous Dave 2 weeks ago
Absolutely! And, leave sitting, after spinning, in basket to air dry a bit before storing what’s left in fridge (so moisture doesn’t funk up the leafs).
#23
Squeezing the water out of shredded potatoes by putting them into a cloth, twisting the top to close and squeeze! I used to just drain the potatoes through a colander and press the liquid out that way. This is so much easier.
nottheactualphoto 3 weeks ago
And save the "water," because it's full of potato starch. Your latkes will benefit.
Janissary35680 2 weeks ago
This also works with green squash (courgettes) when making them into fritters. It's SOP in Turkey.
#24
Slow cooker, sous vide machine, and how to (safely) use a mandolin (hint: steel mesh glove).
Janissary35680 2 weeks ago
I always use a glove instead of the hand guard when using the mandolin. I think I learned this from Alton Brown's "Good Eats".
Auntriarch 2 weeks ago
I use it whenever I'm grating anything because I'm a bit hamfisted. I don't even take the microplane grater out of its guard until the shark glove is on.
Load More Replies... #25
Using eggshell to remove eggshell.
Becky Samuel 2 weeks ago
So essentially you're recommending that you stick the outside of the egg shell (the part that's been in a chicken's bottom and then sat on a pile of chicken póop) into your food! Yuk!
Sue User 2 weeks ago
In USA they are washed and sanitised. This is why you have to put in fridge.
Load More Replies... Kelly Hawk 2 weeks ago
It truly works. No lie. As the cook of the house, I know it all to well, and use it much more often than I should.
Load More Replies...
#26
Make soups with a bouquet garni of fresh herbs instead of adding dry herbs.
David 2 weeks ago
dry or fresh depends on the dish, and with soup, which herbs and which type of soup matters. But also they have flax net bags for herbs (as well as bones) for soups, that are food safe and impart no flavor of their own, but allow to flavor to be imparted from the herbs and the like into the soup, and they remove when finished
Cerridwn d'Wyse 2 weeks ago
I have a bunch of old paper tea bags that I got several years ago and don't use. I put the herbs in the paper tea bag tie it shut and then just throw the whole thing away when I'm done with it
Load More Replies... Geobugi🇰🇷🇰🇭 2 weeks ago
Dry herbs are sadly easier to get. I have herbs in my garden in summer but at this time of the year most of it is dead. Some herbs i use for german or italian cooking are sometimes hard to get fresh so dried is good enough then. I also eat the herbs, i do not see so much point in takjng it out later. Depends on what you cook, i think
Laserleader 2 weeks ago
If you have the herbs fresh why would you use dried? Only time to use dried is if you run out of fresh.
#27
I started buying salad kits and it’s a 1 min way I can construct a salad and make sure i’m eating healthy veggies without having to think much about it. Otherwise I probably won’t be cooking veggies.
ƒιѕн 3 weeks ago
Looks a little brown. I never buy those pre-bagged salads, no idea how long they have been laying there.
Tai Dallen 2 weeks ago
Most have a best by date that will tell you how long they've been there. Generally they're dated 3-5 days out.
Load More Replies...
JL 2 weeks ago
I don't trust salad greens in a bag. I've seen too many contamination recalls to feel safe
Becky Samuel 2 weeks ago
They're a huge source of food poisoning. They're also a massive waste of plastic and one of the most wasted foods in the store.
Load More Replies... LastButNotLeast 2 weeks ago
If you want to eat clean fresh salad ready to eat, when you buy It, wash all the salad and the wrap It in a wet dischcloth, the put in the fridge in a Bowl... It Will last for weeks... And ready to eat whenever you want!
Gabby M 2 weeks ago
Hmmm TIL!! I typically clean, dry then wrap in paper towels. I don't think it lasts weeks but certainly longer than not doing it. I will try your method.
Load More Replies... keyboardtek 2 weeks ago
The chopped salad bags in Walmart often are recalled due to salmonella and listeria contamination.
ROSESARERED 2 weeks ago
I buy 2 different salad kits, some cos lettuce and little tomatoes. Saves chopping carrots, cabbage etc. I change which salad kit bags I get so I have different ingredients in my lunch.
Eric Weatherbee 2 weeks ago
put in some paper towels in the bag if not using it all, helps keep it for wilting
#28
Using AI as an assistant. I've been able to eliminate food waste by taking photos of what I've got left in my pantry/fridge, uploading to ChatGPT, and have it spit out delicious meals I never thought of.
Best part about is I don't have do dig thru pages and pages of recipe websites filled with SEO clickbait :).
April Pickett 2 weeks ago
An actual real use for ChaptGPT? Amazing. I might try this, otherwise AI is not for me....yet.
BeesEelsAndPups 2 weeks ago
Just be careful. AI has a tendency to hallucinate lies and garbage. It may be good. It may also be toxic.
Load More Replies... Ace 2 weeks ago
I confess I did this (minus the photo bit, cos I know how to type) for the first time just a week or so ago. Just a tiny bit of tweaking of quantities and local ingredients, and it cam up trumps. Was a baked chicken dish, with mushrooms, white wine, cream and feta cheese. Of course I made sure it made sense beforehand, would not have trusted it right off the bat, but I was actually really impressed.
#29
Putting a damp paper towel under a cutting board. Sounds tiny, but it stops the board from sliding around, makes chopping like 10x safer and faster.
Grumpy old man 1 week ago
Invest in diamond dust knife sharpeners.keep themsharp. Handwash the knives, never dishwasher
ROSESARERED 2 weeks ago
Silicone drawer liners they sell on shops, waffle rubber in a roll, works really well, just cut yo size. Good to help opening stubborn bottles too
Dangerous Dave 2 weeks ago
I do this as well - works great! Also works for bowl of soup on plate. Lightly dampen paper towel, fold, place on plate, set bowl on top, fill w/ soup - bowl won’t slide on plate when moving or carrying, or if away from table & eating soup while sitting holding plate. And, of course, plate will catch any soup that might spill out of bowl as well as being place to set bread, crackers.
#30
Desk organizers in my fridge. The wire mesh kind work the best.
Grumpy old man 1 week ago
Charcoal briquettes in wire basket absorbs freezer flavor, goes in the garden when done
#31
If you’re cooking or baking something pull out all your ingredients line em up make sure you have enough of everything before you even start. Don’t want to have to go to the store mid process to go get a single ingredient and then surprise you forgot about another ingredient you forgot you were out of. This goes for liquids as well make sure you have plenty. Don’t rush take your time.
Dangerous Dave 2 weeks ago (edited)
Mis en place. Always. Any chopped, diced or otherwise veg, fruit, etc. Also, salt, pepper, spice in small bowl, or I often use one or more ramekins. Keeps me from having to put my fingers in salt box, spice tin or handle grinder while I’m handling meats, fish, eggs, etc. Same for grated, shredded cheese - e.g., when making omelettes. Also, very helpful to have everything right there when you need it and not have to pause in the midst of making a dish to prep a component. And, can store whatever is unused. And, if cooking with friend or partner, great way to divide work, prep & cook together.
Geobugi🇰🇷🇰🇭 2 weeks ago
I have never done it different than that. Not only because it would be most annoying if you need something mid cooking, also because it is likely i forget some indegridients if i do not do that
Barbara Hill 2 weeks ago
I shop by recipe. I decide what I'm going to cook for the week and just buy what I need. No more trying to use up potatoes or carrots. Lettuce, ect. before it goes bad.
#32
Idk why it took me forever to figure this out but don’t use pre-shredded cheese if you need to make cheese sauce or melt the cheese down into your dish somehow. It won’t combine correctly because of the anti-caking agents. Instead, grate a block of cheese.
Breadcrumb. 2 weeks ago
Weird I've never used shredded but in restaurants to make a sauce and I've never had this issue. It must be different than store bought.
David 2 weeks ago
depends which anti-caking agent is has. The brand I like to use, uses Potato starch as the anti caking agent, and it works well. But also, if it has trouble melting down, its not the caking agent, as very very little is actually used, but rather you are using a low quality cheese
pddhr6f25y 2 weeks ago
I make a perfect smooth cheese sauce and I use store bought shredded cheese. It’s not that hard. Just slowly stir while melting
Rachel Parker 2 weeks ago
You can use pre-shredded for sprinkling on top of a dish to brown for a cheesy topping.
Ace 2 weeks ago
Don't use pre-shredded cheese even for anything. Oh, hang one, there is an exception, use a specific selection of grated cheeses for Fondu. It actually benefits from the slightly starchy coating they sue to stop it sticking together.
KatWitch57 2 weeks ago
Grate a huge block of cheese. Freeze it in portion sizes and use when you need it.
Becky Samuel 2 weeks ago (edited)
How much freezer space do Americans have? It feels like every other 'hack' is "freeze a whole bunch of bulky stuff".
Load More Replies... #33
Using a microplane to grate garlic without removing the skin.
Auntriarch 2 weeks ago
Before Mr Auntriarch bought me a shark glove, mine
Load More Replies... Kelly Scott 2 weeks ago
If you're putting onion in something, grate the onion. That way you'll get all the juice, too.
#34
Brown your rice in oil before adding water and bringing to a boil.
Robin Roper 2 weeks ago
I use butter for this but you have to be careful, butter has a low burn point so don't walk away.
ROSESARERED 2 weeks ago
Add a little bit of oil with the butter, stops it burning
Load More Replies... Ace 2 weeks ago
That's one specific method, I use it for a Mexican style rice, with just a tiny bit of oil get it slightly off-white, semi-translucent, then add boiling water with a stock cube, in a precise ratio (100g rice=260g water), add finely chopped onion, coriander and chilli to taste, cover tightly over the lowest possible heat and leave for 12-15 minutes until the liquid is fully absorbed (or ten minutes on the heat and five, or longer as you like, with the gas turned off if you can't get it low enough), Fluff lightly with a fork before serving.
#35
When seasoning raw meat mixtures like dumpling filling or meatloaf, put a small spoonful of the mixture on a plate and microwave for 30 seconds or however long until the bite is cooked through and then taste to see if anything needs to be adjusted.
#36
Heating up the frying pan! So simple but nothing sticks if you heat the pan to temperature for about 4/5 mins before adding your cooking fat. Also someone already said it but it will release when it’s ready, don’t scrape!
Zig Zag Wanderer 2 weeks ago
Not for sausages! Start them from cold to prevent bursting. Keith Richards taught me that!
Ace 2 weeks ago
So many dependencies, particularly what type of pan you're using. That may help for cast iron, but certainly does not work for stainless steel.
MoMcB 2 weeks ago
Also if it’s a natural skin or synthetic skin on the sausages.
Load More Replies... #37
I have Corningware covered dishes. I started thick rubber bands to keep the lids from slipping around when they are full and I’m putting. them in the refrigerator. Or even when they are washed & I’m putting them away int the cabinet. I put one end around the handle and pull the other end over the knob and twist to hold and then stretch it around the other handle. For the larger lids I use two rubber bands. One on each handle and both go over the knob, holds securely without sliding around.
#38
Not really a hack but I just learned how to use the crisper drawers yesterday and I’m 35.
#39
Finish with pasta water.
Dog Mom to Zoe 2 weeks ago
Use the pasta water in the recipe instead of water from the faucet.
Tracey Stammers 1 week ago
Keep a little pasta water to stop it from sticking to the pan when serving?
#40
Eating Cheetos with chopsticks so my fingers don't get orange.
They're also pretty ideal for eating salad. Better than a fork, at least.
Zig Zag Wanderer 2 weeks ago
Will also prevent me ramming 5 a time into my mouth. Apparently 😝
Tracey Stammers 1 week ago
Depends how long the chopstick is and whether you use them to pick one or impale many!
Load More Replies... 
#41
Mayo instead of butter for grilled cheese is an absolute must. The game changer to end all others.
The Queen of France 2 weeks ago
Totally agree. I tried the mayo thing and didn’t look love it.
Load More Replies...
camomooey 2 weeks ago (edited)
I thought so too until I tried it. It made a big difference. I'm convinced. But I have always used spreadable margarine instead of butter, because, well it was easier to spread, so maybe that was the difference.
Load More Replies...
Gerry Higgins 2 weeks ago
Neither, use cheese. Put shredded cheddar on the pan surface, then bread on top, cheese in the middle, bread. More cheese on the pan when flipping. This give the grilled cheese sandwich a toasty, crunchy cheese crust on the outside and gooey melted cheese on the inside.
Breadcrumb. 2 weeks ago
Mayo makes it more crispy than butter. I was team butter until I did my own kitchen test.
Deborah B 2 weeks ago
Butter, but add a sprinkle of salt and pepper on each side as it cooks. Try it.
Sue User 2 weeks ago
Or use butter flavored with herbs/ spices, onion/ garlic powder.
Load More Replies... 
#42
Store fresh basil by putting it in a glass of a few inches of water and keeping the glass on the kitchen counter. It is best to remove any leaves that would be well below the water line. Change the water every few days and recut the stems just a bit to remove the ends. Do not store in the refrigerator! Your basil will keep a good 7-10 days or longer. I did this even when it was hot and humid and the basil kept beautifully. Basil stored in the refrigerator will blacken and rot very quickly.
Spencer's slave no longer 2 weeks ago
Grow some in a plant pot and just cut what you need. It keeps growing for months.
Ace 2 weeks ago
Basil is probably the easiest herb to keep growing in an ordinary kitchen like this. Doesn't need too much light or heat, keeps growing for ever if you just keep it watered every day and releases a lovely sweet smell every time you brush against it on the countertop.
Load More Replies... 
#43
Using a tea strainer for woody herbs and things like fennel seeds, ppercorns, chunks of garlic, etc….
#44
Hit the top of egg with spoon (gently) before boiling -youll hear a lil crack- it will make peeling them easier. Because with that tap, you break the membrane.
Ace 2 weeks ago
If you break the membrane you'll just get egg white pushing out into the water and making a massive inedible mess. I guess they mean to break the shell but not the membrane. Not convinced though.
bElLa sTairZz 2 weeks ago
i assumed they meant break the membrane without the shell? still seems weird though yeah
Load More Replies...
Grumpy Old Broad 2 weeks ago
Buy your eggs a week before you plan to boil them (making sure they will still be good). Fresher eggs are harder to peel.
Eric Weatherbee 2 weeks ago
1/2 teaspoon of baking soda in the water preboil, makes them peel easy. I cool them in cold water after and drop them in to crack the shell as they cool, easy peelzie
Stephen Gross 2 weeks ago
For precision, use a push-pin to poke a hole in the egg; this will accomplish the same thing and eliminate the risk of egg leakage.
Amy Force 2 weeks ago
i bought an egg cooker - BEST thing I ever did! the little water measuring cup ensures you get the right firmness every time, and I NEVER struggle to peel an egg now! it's SO PERFECT! I LOVE IT, i will never go w/o one now.
Ace 2 weeks ago
Being unable to boil an egg without a special device is perhaps not the flex that you may think it is.
Load More Replies... #45
Using the water from your pasta to make a ragu with your sauce.
Theora Fifty-five Johnson 3 weeks ago
no. my pasta sauce does not need flour and water added. I will die on this hill.
Janissary35680 2 weeks ago
What does the OP mean by "ragu"? I don't think they mean what I think ragu is. (Possibly they mean "roux".)
Min 2 weeks ago
They mean a ragù. It's a pasta sauce. I highly doubt they mean a roux.
Load More Replies... Catharina Geerts 2 weeks ago
Or the left-over Bolognese sauce to make soup the next day. I did that often, because I like a lot of sauce but it was a bit too much most of the time. Not enough for a new dish of spaghetti, but perfect for a very tasty tomato soup, with even some meat included :)
#46
Cut an onion in half before peeling it. Lets you peel it off with your fingers easily.
#47
When you make something, cookies, lasagna, dal makhani, cottage pie, pot pies, scones... make a double, no make a triple batch, and portion it out into servings that make sense. I make mini one portion lasagna, same with pot pie and cottage pie.
Meatballs too, freeze them then store in a freezer bag. I then bake until halfway done then add to the sauce and finish on stove top.
I freeze what I'm not using on the day and when I have an urge for 1 scone,2 cookies, dal makhani ( takes me a day to make) ... it's all in the freezer for grabs.
I even make samosas and freezethem unfried.I fry them frozen, they are perfect.
The only thing that I bake and freeze are cake. I need a cake,I make an extra and freeze for another occasion. Unfrosted. Frozen cakes are so much easier to frost and I think they are more moist after freezing.
Pharmtechgurl 2 weeks ago
If you're making genuine Dal Makhani, it's labor intensive, so I always make a lot and freeze it to have and hold close to my heart
Sue User 2 weeks ago
I have mini slow cooker. About 75 % meals are done in it. In faxt, i have two, so i can cook the next day while the leftovers in crock for following day.
Load More Replies...
#48
Instead of peeling potatoes just cut them in half. Boil water and cook potatoes as usual. When finished potatoes will scoop out of skin.
Auntriarch 2 weeks ago
Or just microwave them whole and you can peel off the very outside of the skin with your fingers.
Ace 2 weeks ago
I always laugh when I see French and Swiss people peeling their potatoes for Raclette. We held the Raclette World Championships here a couple of weekends ago, a couple of hundred vendors to wander round and sample. Traditionally served with small boiled new potatoes whose skin is paper-thin anyway, but still some people were carefully peeling it all off with their plastic knives.
Load More Replies... #49
Crockpot liners. Meat tenderizer (hammer). Good knives. Quality cookware. Meat thermometer.
Pharmtechgurl 2 weeks ago
Every crock pot liner I have ever used gave my food an odd artificial taste. Although convenient for clean up, I just didn't like the flavor I was left with
camomooey 2 weeks ago
Just get a washable crockpot. Most of them these days are. The first one I had in the seventies wasn't washable, and what a pain to have to wash by hand. Heavy and awkward.
Load More Replies...
#50
Covering garlic shoots so they are jn complete darkness makes then much longer and taste gentler.
Geobugi🇰🇷🇰🇭 2 weeks ago
Really? Why? Is there something wrong with it? I still eat it and i am so far still alive? 🤔
Load More Replies... #51
Refrigerating just ripe avocados makes the last much longer.
Ace 2 weeks ago
As long as you remove them long enough before using to let them ripen up, and then they go through that not-rip to completely unusable mush stage in no time at all. So best to ripen them first.
Load More Replies... #52
When putting leftovers in the fridge, I found that my pot lids fit on my glass bowls. No more fussing with Saran Wrap.
Plus I can see what and how much is in the glass bowls.
Auntriarch 2 weeks ago
I've got a selection of floppy silicone dish covers, every size from ramekin to casserole, immensely useful, also fit on the cut end of a pineapple or watermelon
#53
Apple cider vinegar in my homemade tartar sauce rather than plain white vinegar.
Tartar sauce recipe:
In one small bowl, combine:
1-2 spoonfuls of Mike’s Amazing Mayonnaise (or your own favorite)
1-2 spoonfuls of pickle relish
1-2 spoonfuls of red cider vinegar
Mix thoroughly
(Amounts depends upon serving size. “Spoonfuls” are regular spoons, not teaspoons or tablespoons).
Cathy Jo Baker 2 weeks ago
Thanks for sharing this recipe. Tartar sauce always seemed gross to me, yet this recipe sounds fresh and delicious.
Ace 2 weeks ago (edited)
One of those "w*f is that" list of ingredients. I'm assuming any old mayonnaise, but no idea about Pickle relish. Is it something specific? In general English culinary language the terms relish, pickle and chutney refer to slightly different things all usually involving fruit or veg, sugar and vinegar, so I've no idea what they're meaning here. Edit: Oh, and where's the capers? The fundamental ingredient that makes it tartar sauce and not just seasoned mayonnaise?
Sue User 2 weeks ago
Pickle relish are pickles and sometimes green peppers / onions chopped up fine , slightly sweet to be used as condiment, mostly for hotdogs.
Load More Replies... #54
Put food in vacuum bags before freezing:
1. flat packs of food -> better use of freezer space
2. no frost burn -> food keeps A LOT longer.
#55
Spray vinegar on roasted potatoes- to get really chrispy on the outside and soft of the inside.
ROSESARERED 2 weeks ago
Duck fat...boil till they are just starting to cook, drain, shake too they get all beaten up, and cook in duck fat. Jamie Oliver taught me that one
#56
Just throw some veggies in with the pasta halfway through boiling. You can even save the starchy veggie water for soup/stew/chili the next day for a fuller flavor and thicker texture.
Crissy Newbury 3 weeks ago
Onions, peppers, leeks, tomatoes. After draining I throw in the Italian herbs, some butter and two cups of grated cheese. Instant meal in one pot.
#57
I had this idea that adding water to any dish was watering it down and therefore made things gross, especially if meat was involved.
It never occurred to me that I'm blending the salts and spices with the foods and then essentially cooking the water out, therefore doing the opposite of watering down my foods.
Ace 2 weeks ago
No _always_ about this. Use what liquid is appropriate, stock, wine, water, tomato, whatever. Anyone who _always_ adds a particular ingredient is severely limiting their range of flavours.
Load More Replies... #58
Every well-balanced dish or sauce should include three main flavors:
1. Salt (e.g., salt or soy sauce)
2. Acid (e.g., vinegar, lime, lemon, or wine)
3. Sweetness (e.g., sugar, honey, or maple syrup).
#59
When peeling LOTS of garlic for processing (dehydrating or freezing), I now soak the cloves for 15-20 min to help remove the residue that causes the skins to stick to fingers when peeling.
Brining pork chops & chicken.
#60
I'm tall and very active and often struggled to feed myself adequately.
The Ninja Crispi air fryer has saved the day.
Chicken and potatoes and veg cooked in a glass dish in 20 minutes unattended.
I don't need to make extra if I don't want to. Mostly I leave enough seasoned meat and veg in the fridge so I can just make more whenever I want.
#61
Storing scallions upright with roots in water in the fridge. They last for days that way.
Ice plunge for vhard boiled eggs. I consistently boil up jammy yolks now.
Crissy Newbury 3 weeks ago
I store root vegetables in a bucket half filled with water. Store it in the coolest place in the house- or even outside.
#62
You can make boxed pancake and waffle batter and then store them in the fridge. The batter lasts about a month if you store it in smaller containers.
You can mince onions and garlic in the food processor and freeze them. Defrost as per usage.
This is a very specific Canadian hack. You can get the bagged milk and freeze the bags you’re not gonna use immediately. There’s usually 3 bags in a pack so most people don’t use it all at once. I buy these as they’re cheaper than buying per carton.
Make cold brew tea, store in the fridge without adding anything to it. Add in simple syrup and those juice mixes or whatever flavour you want when you make a cup.
Jeremy James 2 weeks ago
For the pancake batter, you would lose the initial reaction when your baking powder comes into contact with the liquid, so they wouldn't be as fluffy. But having a squeeze bottle of batter in the fridge sounds pretty handy.
camomooey 2 weeks ago (edited)
I buy gallon jugs of milk and freeze them. I put one in the fridge to thaw at the same time I start using the one that's already thawed, (in a bowl because sometimes they ooze out the top while thawing), and it's thawed by the time I need it, (usually 3 or 4 days later), then put another in the fridge, and so on. You'll have to shake them before pouring because the solids kind of separate. We live out in the country so it's more convenient to buy several at a time and do this. I freeze them standing up, with the lid loosened, so they don't split, then I can put them in the chest freezer laying down after they freeze. (Yes, we have more than one freezer and refrigerator.) I wish we had milk bags. I would definitely use them instead.
#63
I portion the big tubes of Costco hamburger meat into 1lb portions and put them in ziplocks bags. Smash them flat, and they thaw sooooo much quicker.
Jihana 2 weeks ago
No Costco in my country. How big are those tubes that you can make several 1lb portions?
Ace 2 weeks ago
I suspect they mean tubs, not tubes. Difficult to imagine meat in a tube, especially in that sort of quantity. Sounds awful anyway, just how much saving do you make compared with just buying ordinary sizes i.e. up to a kilo, of minced beef in the supermarket?
Load More Replies... #64
Dry brine for poultry!! has been a game changer requires a little planning ahead and patience but well worth it . Always did a wet brine or marinade before.
nottheactualphoto 3 weeks ago (edited)
I've been dry-brining for the last several years, and I like it better than the wet. The food ends up dry (!), so it will brown more quickly and easily that it would if it were wet. You can of course wet-brine, then air dry in the fridge, but a dry brine is faster and simpler.
#65
Brining my meat/veggies
Freezer cubes
Using water to store or crisp vegetables and replacing often
Dehydrating and grinding my
Own herbs for seasoning
Remove as much moisture as possible for crispiness for frying or baking
Sharp sharp knife
Letting things cook until they release naturally instead of scraping
Cast iron pans can and should be scrubbed with soap
Make changes to a large dish by adjusting a small bowl or portion of it to see if it works
Portion things before you freeze.
#66
When frying an egg in a pan, as soon as it goes in to the hot pan, take the sharp part of half the egg shell and use it to poke at the white albumin that forms almost in a bubble around the yolk. Then tilt the pan and let that albumin run out. It makes for an even white section of the fried egg. Otherwise you get that thicker area almost enclosed in its own casing. Also, before frying use mostly avo or olive oil and a small dab of butter. Wait until the butter starts forming tan bits of color and only then crack the egg. Finally, don’t use water and a lid to baste. That makes the whites chewy and rubbery. Use a torch to quickly whiten the yolk skin and any surrounding clear albumin. Best fried egg of your life guaranteed.
Ace 2 weeks ago
Just no to the first bit, that's not how they're supposed to be. And butter is absolutely the worst fat for this usage, it burns and sticks far too easily. And who would even think about using water to bast a frying egg? And as for blowtorch - heathens. Just splash some of the fat over the yoke, or flip it gently for the last few seconds.
Dog Mom to Zoe 2 weeks ago
I do use water to fry my eggs and it works just as well.
Load More Replies... Catharina Geerts 2 weeks ago (edited)
My tip: crack the egg in a cup before baking. 1) you can see if it's all right 2) it's easier because you don't have to handle the egg next to a hot pan and the fire itself, so it's safer, and you're more at ease to break the egg gently, with less chance of cutting the yolk or dropping the shell in the pan. And 3) you could decide to first break 2-3 eggs and let them slide into the pan all together, to bake them evenly
#67
Prechop garlic, flatten it in a ziplock bag, score the garlic and lay it flat in the freezer over night. Congrats, you now have minced garlic that doesn't have that gross jarlic taste.
#68
You can infuse your own oils with a mug and a microwave, chilli, garlic ginger flavourings herbs etc. in minutes in the container you’ll put in the fridge after it cools down a bit. Awesome for stir frying without a wok, creating condiments etc.
Geobugi🇰🇷🇰🇭 2 weeks ago
Flavouring oil with fresh garlic is a ticket for botulism if you do it wrong. I would not recommend making your own garlic oil
#69
Use sugar and butter when frying mushrooms.
Ace 2 weeks ago
Onions do not need sugar. The whole point of slow frying them, whether yo go all the way to caramel or not, is to allow the starches to convert to sugar and be released. Adding sugar is just a quick and dirty cheat. As for sweetened mushrooms, ewww, just no.
Load More Replies... #70
An 8X8 metal baking pan fits *perfectly* in a Hefty/Ziploc Gallon-sized sealable bag. I make cornbread and it lasts in there for a week in the fridge, use the same technique for brownies or whatever. (make sure the pan is cool before doing this, duh).
#71
You can pre-cut your green onions and keep them in a little deli container and they'll remain moist and usable for a surprisingly long time.
You can pre-cut and pre-sautee your mushrooms and keep them in a little deli container and they'll last a lot longer.
Also little deli containers are the best storage device. They're cheap, readily available, and the lids interoperate, and if one breaks, no big deal, it cost like 10¢. Plus you can use them to give leftovers to people and feel super fancy.
#72
Sheet pan pancakes in a cake pan is lovely, cover roast in sugar and put on high makes it baby spoon tender, pre made items help (bread, pastry dough, rolls ect).
nottheactualphoto 3 weeks ago
I won't be covering a roast in sugar. Also, I'm not familiar with baby spoons.
Tai Dallen 2 weeks ago
Um, please tell me this was AI because... wow. Sugar covered roast? Put on high? And not sure I want 'baby spoon' tender....?
Ace 2 weeks ago
Would AI get "ect" wrong like that though? I suspect real humans were involved in this travesty of a post.
Load More Replies...
What do you think ?
Cerridwn d'Wyse 2 weeks ago
I don't mind cooking, it's the cleanup that's the b****
Load More Replies... Cathy Jo Baker 2 weeks ago
I am clumsy and have terrible knife skills. A veggie chopper has been a life saver! Wham, bam, uniform pieces of onion, peppers, whatever I can chop goes into that gadget. Amazing. I also have a smaller one for garlic. At this stage in my life, I don't care if I have single-use gadgets in my kitchen. They make my cooking easier and more fun.
nottheactualphoto 3 weeks ago
Cooking at home is a huge win. Do it well and you'll get a nice reward. Food becomes better and cheaper, compared to eating out.
Ace 2 weeks ago
I think it's sad that people are growing up in a world where this even needs to be said. There's a lot of things wrong with the American model which threatens to take over in other parts of the world -standardised, highly processed, low nutrition foods, high in salt, sugar and fat, made with meat from poorly raised animals, prepared in factories by low-paid unskilled workers, served up by poorly-paid school kids who rely on tips to make even a meagre living... All in an effort to get the great American public to buy more at ever lower (in real terms) prices. The concept, as exemplified by so many posts repeated here, that people regard fast food as an almost daily thing, is abhorrent to me. I confess that I did eat a KFC thing a couple of weeks ago when I was arriving home late after a 250km drive, but that's the first take-away I've had for oh, at least two or three years. It was OK, certainly nothing I would eat out of preference.
Load More Replies...
Remi (He/Him) 2 weeks ago
I was a terrible cook in my 20s. Not inedible food but wrongly seasoned, hard carrots with mushy bell peppers and absentminded on details type. Practice makes better, as does reading basic cooking instructions.
Cerridwn d'Wyse 2 weeks ago
I don't mind cooking, it's the cleanup that's the b****
Load More Replies... Cathy Jo Baker 2 weeks ago
I am clumsy and have terrible knife skills. A veggie chopper has been a life saver! Wham, bam, uniform pieces of onion, peppers, whatever I can chop goes into that gadget. Amazing. I also have a smaller one for garlic. At this stage in my life, I don't care if I have single-use gadgets in my kitchen. They make my cooking easier and more fun.
nottheactualphoto 3 weeks ago
Cooking at home is a huge win. Do it well and you'll get a nice reward. Food becomes better and cheaper, compared to eating out.
Ace 2 weeks ago
I think it's sad that people are growing up in a world where this even needs to be said. There's a lot of things wrong with the American model which threatens to take over in other parts of the world -standardised, highly processed, low nutrition foods, high in salt, sugar and fat, made with meat from poorly raised animals, prepared in factories by low-paid unskilled workers, served up by poorly-paid school kids who rely on tips to make even a meagre living... All in an effort to get the great American public to buy more at ever lower (in real terms) prices. The concept, as exemplified by so many posts repeated here, that people regard fast food as an almost daily thing, is abhorrent to me. I confess that I did eat a KFC thing a couple of weeks ago when I was arriving home late after a 250km drive, but that's the first take-away I've had for oh, at least two or three years. It was OK, certainly nothing I would eat out of preference.
Load More Replies... Remi (He/Him) 2 weeks ago
I was a terrible cook in my 20s. Not inedible food but wrongly seasoned, hard carrots with mushy bell peppers and absentminded on details type. Practice makes better, as does reading basic cooking instructions.
You May Like 46 Cooking Mistakes That Make Professional Chefs Cringe Clever Kitchen Hacks That Will Save You Time And Effort 50 Dishes So Stupid, It’s Hard To Believe Someone Actually Came Up With Them (New Pics)
Gabija Palšytė
Aivaras Kaziukonis
Greta Jaruševičiūtė
Related on Bored Panda
