What are the best practices you’ve learned to save time or make a meal better.
Ok I might get downvoted to oblivion but I use MSG. It enhances the flavors so much that I have stopped going to restaurants.
Edit- I did my research and found no credible source that says MSG is harmful.
Edit2- If you go to a restaurant or order KFC chances are they use MSG as well
Anti-MSG propaganda actually comes from Asian racism, and was born out of the idea that Chinese food with its MSG was causing headaches and other health effects that were entirely made up. MSG is perfectly fine for you, and it makes a ton of things even tastier. I use it all the time in home cooking.
There is nothing wrong with MSG. It being bad for you is made up by racists.
Uncle Roger agree with you!
- Nothing goes on a plate without being tasted
- If it’s too sour, add sugar
- if it’s sweet and you haven’t added acid, add a splash of vinegar.
- if it’s too hot, add fat
- if you burn it, throw it out.
- IF you taste it early, it should taste weak. If it’s fantastic when when it starts to simmer, it’ll be too harsh once it’s reduced.
- Taste it and it tastes empty or boring? Smell it. Smell all your herbs/spices on hand, which ever one it smells the closest to, add a healthy pinch and salt if it doesn’t taste salty already.
- know your oils and use the right ones. Olive oil can handle some heat and is great for savory, grapeseed is almost flavorless. Canola has a distinct flavor that doesn’t go with everything.
- season your meat before you cook it.
Only thing I’d add is that, on 8, learn what rancid oil smells like. Most people keep things like olive oil in poor conditions (that’s without us even getting into quality of oil, or how people buy FAR MORE oil than they’ll reasonably be able to use), and the oil goes bad far faster than they think it will.
yeahhh, Hell, there are a couple exceptions, but nothing that goes into a dish should smell bad.
deleted by creator
When I have to use parchment paper, I crumple the paper ip into a little ball first, then press it out flat into the cooking vessel (sheet pan or loaf pan or whatnot) and it lays flatter/conforms to the pan better without rolling up all over the place rather than trying to just use a pristine sheet of parchment. It really works great.
LPT - go buy a box of half-size sheets from a restaurant supply store. Webstaurant was my go to until they sent their shipping prices into the stratosphere. I buy 1000 sheets at a time and store it with the sheet pans (the box is only a couple inches tall) and it lasts forever. Costs about $50-60 a box iirc which is way cheaper than buying in rolls.
THANK YOU! I was baking cookies last night and struggled through placing the dough while trying to keep the sheet from rolling up. I will do this in the future!
This is a great idea. Alternatively you can buy silicone mats online for cheap that always sit flat too and work just as well.
Use a meat thermometer! All your meat will come out perfect, without being under or over cooked.
Highly recommend a meat thermometer to everyone. Great recommendation.
Imo this is the single most important tip that made me cook better. Get one of the instant-read ones, they are worth the money.
Also, flatten your chicken so it cooks evenly.
Thermoworks.
By far my favorite is to have a squirt bottle of water next to my stove. It’s great to have throughout the cooking process, especially if you’ve moved on from Teflon bullshit and are using a pan you pre-heat. To start, you put the pan on the heat and squirt a little water in it. When the water evaporates, the pan is usually in the 350F-400F range. Then when the pan is dry and heated a little more, you can squirt a few more drops in to see if the Leidenfrost effect has taken, uhhh, effect. The way you tell is that the water just dances around on the pan instead of behaving like water normally does, and it’s how you know your food won’t stick, it is at this point that you add the oil.
Moving on to the actual cooking, let’s say you’ve thrown some chicken thighs in the pan and you’ve built up a lot of fond (the brown bits that form in the bottom of the pan) and the chicken is almost done, but you’re not planning on making a sauce. Deglaze the pan with little squirts of water targeted directly at the fond and rub the chicken thighs over the area where the water is deglazing and suddenly that fond is sticking to your chicken thighs, resulting in a better crust and a cleaner pan.
Speaking of cleaner pan, once you’re done cooking and plating and you have a hot dirty pan, squirt enough water in to cover the bottom of the pan and then go eat. When you come back to the kitchen to clean up, the water will have broken down the shit on the bottom of the pan and will steam the sides of the pan, so the pan will wipe clean as easy if all you did was fry an egg.
Finally, I stopped putting milk (of any variety) in my coffee, but I wanna be able to drink my coffee right away and it’s too hot when it’s made fresh, but I’ve got a bottle full of room temperature water (all the filtered water in my house comes out ice cold) sitting right there so I can cool it down that way (I brew my coffee pretty strong so watering it down isn’t a big deal).
on the pan test, I just run a bit of water onto my hand and flick droplets off my fingers. My reason is that I absolutely LOATHE having anything plastic near the stove. I’ve had far more mishaps involving errant plastic containers than any other.
Besides, If my hand bacteria can make it into the water and survive a 300+ degree pan, it deserves to outlive all of us.
I’ll echo the other comment about deglazing with other flavorful juices to make a better pan sauce (even if it’s not going to be a sauce), since I just prefer it that way. BUT, a splash of water into a pan sauce that’s simmered for too long WILL restore its glossiness and re-thin it.
Removed by mod
The problem with squirting the oil into the pan as it heats is that the metal of the pan heats up a lot slower than the oil so you will burn the oil before your pan is up to temp. Also, pre heating pans will not harm them in any way at all. It sounds like you’re applying my comment to Teflon coated pans, which I excluded at the beginning of my comment.
Removed by mod
I definitely didn’t say to leave the pan on the hob for 20-30 minutes, it takes about 5 minutes. But if putting an empty pot or pan on the heat for 20-30 minutes ruins anything at all on your pans, you need better pans. Every single pan in my kitchen, and I have some budget ones, would just be too hot to handle for a while. On the oil handling the heat, your way puts more heat into the oil than my way and you are way more likely to burn your oil.
Removed by mod
Biggest hack? Realizing that humans have been cooking for millennia, and that it’s in the best interest of big business to convince you that it’s difficult/expensive/extremely complicated.
You don’t NEED the fancy equipment every company out there is trying to sell you.
Not everything needs to be gorgeous on the plate, or a whole production to make.
The poorest people in the world cook delicious food every day.
For instance, you don’t need NEED a +$150 Japanese chef knife to cook at home. What you need is something that can hold an edge through general maintenance, a whet stone, a kitchen towel to dry off your blade immediately after you hand wash it, and a little bit of patience.
IKEA sells some surprisingly great single construction (steel blade, steel handle) knives, and their single body chef knife is like $25. Just get an honing rod for use before you start slicing, and a whet stone for periodic sharpening (there’s TONS of YouTube videos of all the different ways of sharpening your knife), and remember to wash and hand-dry after you’re finished. My chef knife cost me barely anything, and I’ve used it for years and years, and it still slices through a tomato without a problem. Also, I only cook for myself, so I can absolutely 100% guarantee my whet stone will “outlive” me.
That being said, a mandoline can save a lot of time, and a kevlar glove paired with that will save a lot of fingers.
Not exactly a mandoline, but I used to work at a place with a cheese slicer named “Old Nubby.” It had blooded the entire team at least once.
Did they ever learn to use protection?
Each one of them did after nubby took its toll
Butter makes everything better
This is why restaurant food tastes so good. Fat is flavor. But beware, restaurants don’t give a shit about your cholesterol. They want you to have good food that you want to come back for. They’ll give you butter and grease all day long. You can cook tasty food at home that won’t clog your heart, but it takes a lot to meet the flavor standards of bacon or butter using poultry or vegetable oil. The trick is moderation. Not every meal needs to be a greasy bacon cheeseburger, but you don’t have to completely boycott that either.
Removed by mod
Heterogeneity!
Save a cut of pasta water to thicken up sauces.
deglazing. it’s when you use an acid to pull all the glaze off the bottom of a pan. it flavors the dish and makes cleaning your pan easier.
rice vinegar and red or white wines are favorites
I also like to freeze leftover stock into an ice cube tray for deglazing, when I just need a little but and not have to open a whole new carton.
If you can take 1 or 2 cubes (or how many you need) out before cooking so they’re melted before, great, but I’ve also had success just throwing the frozen cubes directly into the pan in a pinch.
Ah, the alchemy of the kitchen! A dash of efficiency, a sprinkle of passion, and a dollop of savviness. First off, mise en place - French for ‘put in place.’ Prepare your ingredients ahead of time, it can help remove a loot of stress.
Secondly, invest in a sharp knife - it’s the Excalibur of the culinary world, turning the toughest veggies into paper.
Lastly, experiment! Like any good inventor, a chef isn’t afraid of a few mishaps; it happens to the best of us! You’ll surprise yourself with some of things you may come up with 😉
I am all about mise en place. My wife doesn’t want to dirty a few extra dishes and ends up trying to do too much while things are cooking and stressing herself on out.
I was honestly the same when I was starting out in the kitchen and quickly learned I’d rather clean a few extra dishes, than get myself overly stressed!
If I’m doing a lot of different ingredients, I’ll chop, put in dish to store, and then layer the prepped ingredients on plastic wrap, payments, or wax pape in one or two bowls. Or even on the counter. Not as environmentally sound, but there are times where it’s more doable than separate dishes.
Use silicone toppers and enjoy the best of both worlds.
invest in a sharp knife
And a high quality knife sharpener. Even the best knives eventually get dull.
Besides mise en place, also clean as you go. Basically you only have to clean the pot(s) you cook in, everything else has already been cleaned. And invest in a knife sharpener. They go dull very quickly. And a big box of bandaids :-)
First off, mise en place - French for ‘put in place.’ Prepare your ingredients ahead of time, it can help remove a loot of stress.
Corollary: as you empty a dirty dish, put it directly into the dishwasher or give it a quick wash and dry while the ingredients sweat/simmer/cook. Nothing is quite as nice as having the kitchen nearly cleaned up as you plate your meals. (my wife taught me this - it only took me 25 years to learn!)
Grilled cheese hack: assemble the sandwich open-faced on a baking sheet and place under the broiler for a few minutes until the cheese is melted and bubbling and slightly browned, then close it up and cook it like normal in a covered skillet on medium heat with butter. The cheese will be completely melted and (more importantly) it will stay melted while you’re actually eating the sandwich, and the browning on the cheese adds a big flavor component.
I used to make them the normal way just in a skillet, and even if the cheese was just barely melted it would cool off and re-solidify before I started eating it. And often I would burn the crust just trying to get the cheese melted.
deleted by creator
I worship at the altar of Alton Brown, but I almost think he was kidding with that video. So much extra work just to melt the cheese.
It was a bit of a high effort shitpost. But that doesn’t mean we can’t learn anything from it. I’m definitely not pulling out a grill and full chimney of charcoal just to make literally grilled cheeses but fresh shredded cheese blends with spices as the filling? Hell yeah! Premelt the cheese so it gets bubbly and crispy? Do it under a broiler! Use something other than Wonderbread? Yes please!
I do love high effort shitposts. They have an oddly profound beauty to them
Alternate grilled cheese hack. Heat the skillet on medium till the skillet is hot. Really wait a couple minutes till it has come up to temperature. Melt a pat of butter on the skillet - don’t tear up you bread trying to spread butter on it. Cook the sandwich for one minute in the butter, move it to the side then melt another pat of butter in the empty space. Flip and cook the other side of the sandwich in the new butter. One min+ a little on this side.
Bonus look up inside out grilled cheese sandwiches and do them this way.
Mandolines are not you friend. They thirst for blood.
Seriously if you get one get a safety mandoline like the once for all brand.
Can confirm.
If you’re American, you don’t want to have to pay an ER bill when you slice the tip of your finger off, like I did.
Alton Brown recommends a Kevlar glove when using a mandolin.
Kevlar glove.
Or pair it with a pair of kevlar gloves or similar. But yes, every commercial cook I know says the worst kitchen incident they’ve seen involved a mandolin.
Yup, two big and noticable scars on my fingers now. Didn’t lose digits thankfully. If I use that thing ever again I’m using the guard and just cutting what’s left with a regular knife.
Always salt your pasta water to the equivalent of sea water salty. It’ll make your pasta taste much better.
The common saying is “as salty as the sea” but that’s actually a lot more salt than you would think. 2-3 teaspoons of salt for a large pot of water is plenty. If your water was actually as salty as the sea, your pasta would taste awful
I put 3 tbsp of salt in 3 liters. I looked up seawater saltiness. It’s ~2 tbsp per liter. So I guess my salty water is half the saltiness of the sea.
Seawater is about 3.5% salt. That means 35 grams of salt per litre, so in 3 litres of seawater, there would be 105 grams of salt. Measuring salt by volume does not equate to measuring it by weight since you’re typically using grains of varying sizes depending on the type of salt.
Just as an experiment, try weighing out 105 grams of salt just to see what that looks like.
Seawater is salty AF.
Boil spaghetti in a small amount of water in a frying pan. You won’t need to push the pasta down and you’ll have lovely starchy water to finish off your sauce — perfect for something like a carbonara!
Another fun fact, you barely need enough water to cover the pasta and it doesn’t even need to be boiling to be working. If you just slightly more than cover the spaghetti with water it heats up much faster and therefor you are done cooking much faster. No need for a giant full pot.
It’s really great! I use an electric kettle to shove boiling water on immediately which gets things going quickly too 😄
This goes against my intuition of years of making pasta. But I’ll try it nonetheless.
If you’d like to blow your mind further, submerge the dry pasta cold, then apply heat.
