Mmm, Delicious Food Hacks! (7 PICS + 11 GIFS)

Posted in INTERESTING       31 Aug 2021       2155       5 GALLERY VIEW



Cooking recipe is a suggestion, baking recipe is an instruction.

-pothkan

If a recipe says 2 gloves of garlic it means 5

-Necessary_Job_6198

Stop cooking with extra virgin olive oil; it is not some ‘better’ version of olive oil.

Extra Virgin has an extremely low smoke point, so cooking with it often leads to burnt food and a smoky kitchen. It is intended for dressing and garnishing. Regular olive oil has a much higher smoke point and is meant for cooking. They are not the same.

-ajcranst

A lot of the time when people add salt to a dish because they think it tastes flat, what it really needs is an acid like lemon juice or vinegar

-Vexvertigo

Not really a cooking tip, but a law of the kitchen: A falling knife has no handle

-wooddog

Izismile Videos

This one’s kind of common sense, but hotter doesn’t mean faster – turning your burners up to 10 for everything will just lead to smoke and half-cooked food with a burned exterior.

-blay12

Clean as you go! Done with the cutting board? Wash it or put it away before you move on to the next step. A clean kitchen makes your life way easier.

-heyeve

You can always add, but you cannot take away.

-El_Duende666

The amount of garlic flavor is dependent on WHEN you add the garlic. Add it early for light flavor, add it late for bold flavor.

-Orbnotacus

Smell is very similar to taste, and if you’re not sure about combining various spices, open the bottles and smell them all together.

-SuddenSenseOfSonder

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Mashed potatoes… NOT blended potatoes. Don’t ever put potatoes in the blender, it will turn into glue

For anyone wondering the science behind it: potatoes contain a lot of starch. Mashing cooked potatoes gently by hand or with a ricer leaves most of the starch molecules intact. The butter and dairy you add to the mashed potatoes are able to coat each individual particle, making the potatoes creamy.

-goodbye401k

Toasting dry spices in a sautee pan can really bring out the flavor of the spices. Don’t put bbq sauce on until the end of cooking meat. The sugar in the bbq sauce can cause the meat to burn and char.

-truisluv

The secret that I was never taught growing up but has made such a huge difference in my cooking is thoroughly drying meat, fish, and veg with paper towel before cooking. My mom’s cooking was always too watery, not crispy or caramelized, because she missed this step, and to be fair, it isn’t mentioned in most recipes.

-half_a_sleep

Knife magnet strips are better than knife blocks

-guiltycitizen

Tie. Your. Hair.

I’ve watched so many people cook and half the time they have their hair loose just flying wherever it chooses. God no, just tie it. Please

-nellouse1

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After cutting an onion into half, soak in cold water before slicing to avoid tears

-McThal

When you take steak or pork or lamb off of the heat or out of the oven, always give it time to rest, usually half the amount of time you cooked them

-Empty-Refrigerator


Credits:  www.boredpanda.com


5   Comments ?
2
1.
Deanne 1 month ago
For mashed potatoes we use a 'passe-vitte' (French) or in Dutch 'draaizeef'. Don't know the English name, if there is one. Even better than doing it by hand (well, the thing works by hand and it takes a lot of time, but boy, it's way better).
I'm Belgian. We are part of the French kitchen.
       
2
2.
Nap 1 month ago
Quote: Deanne
draaizeef

called a "Food Mill" in United States
       
0
3.
Mc 1 month ago
#16 or cut the onions under your kitchen fan
       
2
4.
Prue 1 month ago
Mc,

Or sharpen your knives.
       
1
5.
Birdie 1 month ago
#17 depends on what you are going to do with the meat. I don't like to let a steak rest because I want it on my plate, hot and leaking into my mashed potatoes. No juice is lost, it's just redistributed.
       
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