30 Pretty Simple Yet Game-Changing Kitchen Secrets, As Shared By Home Chefs In This Online Group

When making Bolognese sauce i put in raw garlic with all the crushed tomatoes. Not risking any burning.

Excellent hint!

I have never ever seen a recipe that suggests cooking garlic first. Never.

Don't chop the garlic before roasting. Roast the whole gloves, then cook them with the rest of the ingredients and squish them at the end.

Also, drop in a nice big dollop of Butter to your caramelised onions and cook for a further 5 minutes ; takes the flavour up another notch or 5.

I cooked a large batch of some 10 onions. Though it took several hours, I then freezed in portions not having to do this before every meal! Edit: using this method, learned from BP 👍

Use Vermouth instead of water...the depth of flavor it gives is even better.

From the thumbnail I thought that was a pic of gelatinous cockroaches 🤢 I need glasses

I use wine instead of water. Works a treat!

Put the buttered and flavoured chicken or turkey on a bed of carrots and turnips, slowly cooks in the fat then finish in the airfryer

I like to put the chicken on a bed of onions and carrots, then blend them with the meat drippings as the base for gravy.

....... but great suggestions!

What is a scissor, but two knifes put together..? Or an Alligator chopper? 31568492-5...bc634.jpeg

I discovered this a while back... started using kitchen shears to get the excess fat off of chicken thighs. I went over to my mom's house and she was prepping chicken using a knife. I told her to try her scissors. She did, and her mind was blown. She was amazed how much easier it was. LOL

I do that too.

Works great for slicing pizza! So much better than a pizza cutter.

I do too!

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White pepper is the only seasoning bar salt that I'd normally use for a cheese sauce, but yes, it mixes better with the dry flour than if added later. Salt should be added only once the cheese is dissolved and will vary with different cheeses. Taste it while adding small amounts until there's just enough.

Mustard powder

me too!😻

Upvote for Hugh and his ' when God's dog was a puppy' comment! :-)

If you have only one pan, use parchment or a silpat for cookies.

That’s what I do, I like a reallly runny yolk but some days I don’t want to surgically remove the goop on the top

I never flip sunny side up eggs. I have always just put a lid over them and they cook perfect every time

I usually just put a lid on without the water and adjust the heat depending on what kind of egg I'm going for.

That is called basting!

I just use lots of margarine, scoop it up with a spoon and pour it over the egg white. Works too.

What do you do with the remaining dressing though?

The Danes have this rubber device designed to fit into containers to scrape out the last of it

Potatoes are awesome thickiners, and they also add a heartiness to your dish. Instead of instant, I just grate a potato on a micro plan. You won't see or feel them in the dish, but you will notice the thickness and heartyness. People are always amazed when I tell them there are potatoes in what they are eating.

Great advice re: potato flakes. Thnx. Another mashed potato tip: My MIL taught me to add about 1-2 tsp. sugar to mash potatoes when mixer-whipping process is almost finished for fluffier, better tasting mashed potatoes. Yum. Seems to really help. 💗

Cool

Veloutine

One tablespoon of white vinegar or lemon juice into a one cup measure. Fill to the one cup line with milk. Makes a cup of faux buttermilk that will work just fine for biscuits (US version) and pancakes and such.

I have a cookbook that recommends powdered buttermilk for taste, rather than real. They did taste tests on all the substitutes cooked into various bread products. The powder was the best tasting.

I use it in my flour mixture for dredging fried chicken.

If you have plain yogurt in your fridge, take about 1/3 to 1/2 cup and mix well with another 1/2 cup milk (or even water); this works great in buttermilk biscuits, pancakes, soda bread. . .

Maybe you guys already know about these but butter granules, powdered lemon and lime, and freeze dried green onions, ginger, etc. have really become lifesavers for me. I use these often but not all the time to constantly have on hand without going bad. I try to freeze what I can but having powered and freeze dried versions really are a lifesaver for like nights I want to make a quick pho, don't have limes, and don't feel like walking all the way to the store for a lime or two.

Why oh why are people getting downvotes for opinions or methods others don't like? Everyone's entitled to an opinion and if you don't like the method that's fine too, but it's no reason to downvote it.

Just put the onion in the fridge before cutting them.

I don't know if it's because I have become immune to the effects of the onions while chopping or it's because I store the onions in the cooler, but I have not suffered from onion chopping for more than 30 years now. And sticking your head in the freezer with several deep breaths will stop the crying in less than 30 seconds. This also works, (for me at least) with bloody noses.