I’ve never seen anyone else do this either irl or in a video but I’m sure lots of people do it. When I make a grilled cheese I mayo both slices then put both slices in the pan at the same time rather than stacked in sandwich form so it takes half the time to cook and I don’t need to flip it.
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- Jentu@lemmy.mlEnglish52 minutes
I used to work for a production company that made food related video programming so “food hacks” is something that is burned into my brain at this point.
If you don’t bake bread in a Dutch oven, toss a few ice cubes in the bottom of your oven to make steam while the bread is cooking so it makes a crispy crust.
Pressure cook a whole rotisserie chicken (bones, meat, and all) for 20ish minutes for amazing chicken stock.
Not really a hack, but Beef bullion and sun dried tomatoes in a cream sauce is a lovely combo.
Add MSG to food when you cook.
Toast spices before grinding them in a mortar and pestle to really make the flavors punchy.
When making ramen, I typically make ahead of schedule some spicy compound butter I can add to the top for extra flavor. It includes butter, salt, garlic, Thai chili peppers (possibly even Szechuan peppers) blended and then refrigerated back into a butter shape.
Boil water while you are searing steak so your smoke alarm is less likely to go off (assuming you have an oven vent that blows air rather than vents outside)
You eat with your eyes first, so presentation is actually important when preparing food. It can’t turn around nasty tasting food, but doing a little bit of extra work at the end like adding chopped chives or parsley to a dish without anything else green on it adds a lot.
- Jentu@lemmy.mlEnglish1 hour
But if you blend it, you don’t choke on the first bite by inhaling cocoa powder. Isn’t that the whole point of tiramisu? Lol
- 2 hours
Mayonnaise on grilled cheese is an abomination.
For the absolute best grilled cheese ever just put sliced cheese between two slices of bread, drop 2 tbsp (28.5g for those of you not using freedom units) of butter in a pan just hot enough to make it sizzle, put your sandwich in the melted butter and flip after 3 minutes.
Edit: got so worked up about the mayo abomination I forgot what I came here to say. My food hack is self rising flour in anything that used the flour, salt, baking powder trio. Easier, quicker, and no chance of messing up the ratio and getting crackers instead of biscuits.
- 2 hours
I tried the mayo grilled cheese once and I agree. Not for me at all! I like to butter the outsides and that’s about it.
- 1 day
Reheat pizza by placing a few drops of water in a frying pan & cover. Gives the bottom the slightest bit of crunch & the steam reheats the rest evenly.
Canned soup + a bouillon cube + extra of that one thing that you like (pasta, rice, meat, veggie).
You can use frozen strawberries instead of ice in many drinks. Doesn’t water the drink down, and you get a sweet treat at the end.
- slazer2au@lemmy.worldEnglish1 day
You can use frozen strawberries instead of ice in many drinks. Doesn’t water the drink down, and you get a sweet treat at the end.
Hmmmmm wonder if I should do that instead of whisky stones.
I use frozen cranberries for sake. Frozen grapes work well for a lot of drinks too.
1 dayTo add to the pizza reheat:
if pizza stale, wet (clean) hand a little bit, wipe it on the bottom of the slice(s) then microwave for 45 seconds (30 seconds if room temperature) add 10 seconds for each slice past the first.
Alternate: microwave any non-hot-and-fresh pizza for half the above designated time, then put in toaster oven on the ‘light toast’ setting.
RE soup:
identify meat in soup. Add ramen packet of same animal flavor. If no animal in soup, add any flavor or add tiny amount of soy sauce
Ramen alternate: Add eggroll that best matches ramen flavor. If frozen eggroll, microwave 30 seconds.
RE ice:
most liquids can be put in ice cube trays. not milk (it curdles/separates). no alcohol (wont freeze most likely). Try soda, pomegranite juice, peppermint oil (dilute 1:10 to 1:20 or to taste), fruit juices, soup broth, applesauce, coffee, etc
Alternate for milk (freeze these and add to milk): nutella, chocolate syrup (might not freeze), simple syrup (if it doesn’t freeze, dilute with water)
- 1 day
Save vegetable trimmings in a freezer bag to make vegetable broth.
I like to make Velveeta mac and cheese with added quesadilla mix shredded cheese and some cayenne pepper. Makes it thick and with a little kick. Sometimes I’ll put it in a small dish and bake it until the top is brown too.
- 1 day
Does anyone have a good poached egg hack?
I tried the mug in the microwave method, but it didnt work well.
Kenji Lopez Alt’s method is the best I’ve found for consistently good poached eggs:
- Boil the least possible amount of water, but reduce it to a subsimmer, you don’t want it to be fully simmering or boiling when you add the eggs
- Gently break egg into fine mesh strainer
- Let the loose whites drip through the strainer
- Carefully lower the strainer into the subsimmering water
- Roll the egg out, and keep it moving gently with a wooden spoon
- Allow to cook, moving eggs around a bit
- Remove after around 4 minutes for fully set whites and runny yolks
I do the old school lowest heat and swirl the water before putting the egg in for 4 minutes, works fine for me. I’ve tried double boiling in a ramekin and it works well if you need to do a bigger batch but I don’t like the shape of them.
If your eggs are more than a couple of days old, don’t poach them. Fry or scramble will both be fine, but poachies need the freshest eggs you can get.
If you must poach an older egg, line a cup with cling film/Saran wrap and make a parcel of the egg then poach for the usual time. It’s not as pretty, but it pretty much works.
I completely agree with the first paragraph.
If I had to poach an older egg, I would put it in a kitchen strainer first (actually I mostly do this wish fresh eggs as well if I’m not too lazy that day).
The egg white of a fresh egg usually is still inside a small membrane-like thingy, but with time some of it leaks out, which becomes the fuzzy white when you poach an older egg.
Straining the egg removes most of it and makes the egg somewhat poachable again.I also would still recommend fresh eggs, though.
Edit: I am pretty sure I learned that from Kenji Lopez-Alt.
Pretty sure he has a video about it on his youtube channel.
