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People Are Sharing Their Favorite Food Hacks On This Dedicated Group, Here Are 50 Of The Best (New Pics)
One of the nice parts about cooking is that whether you're a beginner or a seasoned chef, there is always room to improve. It's a never-ending journey! And what better place to start than the internet?
The subreddit r/foodhacks is full of tips and tricks that can make your time in the kitchen much more efficient. Most importantly, the unorthodox techniques teach you creative thinking and problem-solving, two skills that help turn even the simplest meals into something extraordinary.
This post may include affiliate links.
#1
Some Grocers Are Using Banana Leaves As An Alternative Way To Package Without Plastic
Auntriarch 1 year ago
Definitely not rhubarb. Only large edible ones I can think of is dock leaves, and they're not that big
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nottheactualphoto 1 year ago
That's a legitimate question. To the downvoter: DBAD
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RELATED:
#2
Does Anybody Else Do This Or Am I The Only Crazy One?
George LaMonica 1 year ago
I'm pretty sure genius of this level requires a bit of the crazy
Load More Replies... Biggus Dickus 1 year ago
I use a colander in a large pot with a little bit of water and a cover... perfectly steamed broccoli/veggies every time
Lyone Fein 1 year ago
I just put the broccoli right on in the water with the pasta. In fact, I'm gonna do this right now!
Justin Tyme 1 year ago
There is an existing product called a steamer rack or steaming rack. e.g. Steamer-Ra...3eb92a.jpg 
Kobe (she) 1 year ago
Thank you, yet, I know. For me, the hack is that I use the things I already have in multiple ways. I have a very small kitchen, so I rather do that, than have a lot of thing for single use...
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unfilteredCigarette73 1 year ago
I use this same method on a double grate gas grill but with chicken below on the main grill and chorizo links above to slow cook and baste the chicken with delicious spicy grease 😋
Pill Nathan Whitely 1 year ago
Very sane indeed. I use my rice cooker in a similar manner all the time.
Kel_how 1 year ago
Exactly what was going to say. The little basket that fits in the top is great!
Load More Replies... Shelley Dawson 1 year ago
For a relatively small amount of money, you can buy a two,or more, tiered steamer. The steam will circulate more evenly and will be contained. Your way, which is nit bad, is far less efficient in use of energy. Far more steam is escaping into the kitchen (damp) and this more energy is wasted on producing more steam. It’s a good idea if one rarely steams foods. I’ve had my bamboo steamer for over 20 years. It was cheap and has proved to be a good investment.
Bill Marsano 1 year ago
Do this with potatoes, too, instead of boiling them. And don't peel them either. When thrift-store shopping, keep an eye out for a cheap vegetable steamer.
While these posts by home cooks are certainly innovative and deserve their attention, we can also check out what the pros are saying. For that, we can look at a piece by Tony Naylor, where he chatted with quite a few of them on reviving traditional habits, developing vogueish approaches to seasoning, and how to maximize flavor at minimum expense.
For example, before recycling jars of pesto, mayonnaise, tomato paste, mustard, and such, you can add oil and give it a vigorous shake. This creates the base for a “delicious dressing while ensuring you’ve got the last bits out”, says Samantha Harvey, the head chef at the Laundry in Brixton, London.
#3
I Made This Fruit Crab For My Son. He Loved It, Regardless Of Its Minimalism
UKGrandad 1 year ago
They're cocktail sticks. Their sole purpose is to hold small pieces of food.
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Grilled Cheese Cooked In A Waffle Iron (The Holes Hold Extra Soup)
catastrophegirl 1 year ago
also, waffles don't have to be sweet. don't put sugar in your batter and mix in shredded cheese, seasoned salt, garlic powder. or parmesan, herbs, and garlic. savory waffles make an excellent side or are just good if you don't like too much sweet stuff. would be excellent dipped in soup like this
Just stopping by 1 year ago
Oh my goodness I think I'm going to try what you said. I never really thought about it but it sounds amazing
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The Phantom Stranger 1 year ago (edited)
I recently wanted to make some quesadillas, but couldn't find my quesadilla maker, so I used my panini press instead. Aside from the fact that it didn't divide them into nice little triangles, it worked just fine. (And before the trolls come out, I used to work at a department store so I was able to get s lot of these single-use appliances on the super cheap when they went on sale.)
Dtrx 1 year ago (edited)
All you need is a flat iron skillet, the cheese you're going to use, a spatula to flip and a knife to cut into whatever shape you want. (That's how us Mexicans make them. No fancy equipment needed)
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Rocket Surgeon 1 year ago
Waffle irons are great. We make cornbread waffles for chili. Cornbread takes like 40 minutes. The waffles take less than a minute each and are just as tasty. And you can dunk them like the waffle in the above picture.
Alexx Liindholm 1 year ago
I always make my sandwiches in the waffle iron, since I moved away from home, I got a waffle iron from my aunt and I never bothered to buy a sandwich iron.
#5
Did You Know That You Can Roast A Whole Rice Crispy Over The Fire, And Its Delicious ? 🥹
Mason Kronol 1 year ago
It’s Labor Day weekend. I’m going to try this out by making Rice Krispie treats and grilling them over apple wood on the Weber when I’m done with the burgers.
Lori Gibbs 1 year ago
You can also toast Angelfood cake (it kinda tastes like a toasted marshmallow)
Adding leftover parmesan rind to a meaty sauce as it cooks will give it "a strong, savory, umami backbone," says Tom Tsappis, the chef patron at Killiekrankie House in Perthshire, Scotland. Just don't forget to remove it before serving!
Equally effectively, you can put any old rinds or hardened cheese ends in milk for a day before using them to create an intensively cheesy béchamel sauce. These are your options, he says: you’ll either end up not needing to grate so much cheese into a mornay sauce for fish or on macaroni cheese, or “you’ll end up with a more luxurious mac’n’cheese”.
#6
New To The Sub, So Sorry If This Has Been Done Before. But The Bottom Of J.lohr(As Well As Any Similar Shaped Wine Bottle) Makes A Great Press For Homemade Ravioli
Kim Kermes 1 year ago
You can roll out the dough with the bottle as a rolling pin, too, as long as it's corked tightly. Never waste wine!
Colleen Glim 1 year ago
Or drink all the wine and then roll out the dough. No cork needed
Load More Replies... nottheactualphoto 1 year ago
Nice! But now I'll have to check the bottoms of the bottles before I buy.
#7
After Twenty-Eight Tomatoe Loving Years I Finally Found The Best Way To Keep My Tomatoes On My Sandwich. Maybe It Can Help You Out Too!
Daniel Marsh 1 year ago
The dressing / mayonnaise always works as a bread protector. (Putting it between the meat and cheese always results in it scooting out, as OP complains.)
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Aaron Rollo 1 year ago
I just can't get over the guy making a sandwich on top of a dirty cooktop.
Vir 1 year ago
English isn't my first language but I thought the correct plural of tomato is "tomatoes". How would you write it?
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TribbleThinking 1 year ago (edited)
We need to be to do a double vote each day. I love this one!
iseefractals 1 year ago
Wrap the tomatoes in the lettuce. Where others make BLT's, i make BLAT's (Bacon, lettuce, Avocado, Tomato) But the bacon is cooked under a press to keep it flat, and finished with maple syrup and honey blend, the avocado is really guacamole, the bread is fried (both sides) with a thin layer of Mayo on it, , and the tomatoes are sliced paper thin, salted and left to sit for 10 minutes to release more water and spritzed with rice wine vinegar before being wrapped in lettuce. Assembly is as follows Bread, spicy brown mustard, lettuce/tomato, 3 strips of honey-maple bacon, lettuce/tomato, 3 strips honey maple bacon,top piece of bread gets a spread of gauc. Sandwich is then wrapped tightly in baking paper, toothpicks skewered through each half and sliced ON THE DIAGONAL. Another variation is almost the same....except the top piece of bread becomes a grilled cheese. Yes, it's a heart attack waiting to happen, but a delicious one.
#8
If You Eat A Hard Taco Over A Soft Tortilla Shell You Get A Second Taco
Pandemonium 1 year ago
And then eat the 2nd taco over a third tortilla, repeat. You're fed for life
Merely diluting stock cubes in water doesn't get the most out of this versatile seasoning. For instance, they can also be used as a dry rub for roast meats or as an everyday salt replacement. Rather than provide a familiar lick of sodium chloride, it will give a more rounded, “savory umami hit”, says the chef Si Toft, owner of the Dining Room in Abersoch, Gwynedd.
Toft’s “biggie” is compound stock butter: three or four chicken stock cubes – “beef is too intense” – whisked into a block of softened butter, then rolled, refrigerated, sliced into coins, and frozen to create instantly deployable nuggets of fat and flavor: “Stir them into a sauce, bang into a tray with roast potatoes, over steamed veg, whatever.”
#9
For Easy-To-Eat S'mores, Try Making Them In Ice Cream Cones
Huddo's sister 1 year ago
Also using cones- the kids at my afterschool care program are obsessed with frozen berries and yoghurt layered in ice cream cones. It's so simple but the most requested afternoon tea.
Auntriarch 1 year ago
I keep blueberries in the freezer just so that I can add them to plain yogurt, in a ramekin with a dash of cream and you have an excellent grown up dessert
Load More Replies... Pill Nathan Whitely 1 year ago
Running outside to fire up the grill and put this newfound wisdom to good use.
#10
Use A Spoon To Anchor Your Strainer
#11
I Really Wanted A Hot Dog But Didn't Have Any Buns So I Used A Baked Potato Instead
Auntriarch 1 year ago
Jane+, you win the internet this day three months ago
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When rinsing white rice to ensure distinct, fluffy grains, retain the starchy water for boiling your vegetables. This is a traditional Japanese method, often used to take the edge off daikon radish (or mooli): “The minerals in the water remove any bitterness,” says Masaki Sugisaki, the chef-owner at the restaurant Dinings SW3.
#12
Aldi Pasta Sauce Jars Have Measurements Under The Stickers!
Susan Reid Smith 1 year ago
Some fruit jars to too. I drink from them and he helps me keep track of my consumption of water.
ILoveMySon 1 year ago
I make my own sauce but purchased these to fill with goodies as extra Christmas gifts; the recipients appreciated them. I also kept a few for my salad dressing.
#13
Biggest Food Hack Is To Never Try And Catch The Knife. Just Step Back
Anon822209 1 year ago
JFC did they throw it at the floor? No way would a dropped knife sink that far in unless maybe you dropped it from the roof
Rocket Surgeon 1 year ago
The mere concept of trying to catch a falling knife is alien to me. Is this not an instinct? I don't recall learning it.
Auntriarch 1 year ago
Oh you'd be amazed... My mother once grabbed a casserole that had just come out of the oven. Me, I would have jumped backwards and let the casserole fall where it liked. Yes she did get burned. No she hasn't learned the lesson.
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SkippityBoppityBoo 1 year ago
A chef taught me about this... Goes for all sharp knives really, such as if you're at a restaurant and eating something such as steak. We can give a new, clean knife if it drops on the floor but we can't replace your fingers.
Mason Kronol 1 year ago
Anything falling I jump backwards and spread my feet apart. I have had surgery on my one foot/toe and if anything hits it it’s excruciatingly painful. And I’m dropsy clumbsy. I also love to cook and have sets of expensive German knives because I’m an idiot. I have a big gash in my thumb right now but it took a year so not bad.
Freya 1 year ago
And always wear closed shoes when cooking (knife falling, boiling water, etc.)
Kim Kermes 1 year ago
And clothing. Please don't ask how I know. You can figure it out.
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Aidan Pite 1 year ago
I have a couple of really expensive knives. They're Damascus steel with linen resin handles. I baby them. I have a freaking polishing cloth I use on them. And if one of them falls off the counter, you bet your a*s I am getting my body as far away from it as possible as fast as possible.
#14
When You Don’t Like Bread Crusts. Pour Melted Butter Then Cinnamon. Pop In Oven Until Crunchy And Have Yummy Cinnamon Chips
S R Godwin 1 year ago
As (probably) the only person in the world who hates cinnamon, I'd substitute it with another spice.
Besides being energy efficient, cooking extra batches for later in the week or for the freezer has potential flavor upsides, too.
Leafier vegetable dishes aren't very good candidates for reheating. “With some, you end up with mush,” says Mayur Patel, the co-founder of Bundobust. But meat- or pulse-based soups, stews, curries, ragus, and even some hardier salads retain their texture and often develop far punchier, more cohesive flavors after a period in the freezer or 24 hours in the fridge.
The science of this unexpected bonus – how flavor molecules slowly disperse, or how calcium receptors are activated on your tongue – is complex, but the phenomenon is so self-evident that the Japanese word kokumi is used to describe the greater complexity many cooked foods exhibit when reheated next day.
#15
One Pan Chicken Thighs Cooked On Wire Rack Over Sliced Potatoes
catastrophegirl 1 year ago
i saw a video last night where someone was cooking chicken and potatoes in the same countertop convection oven (glass bowl type) with the potatoes on the top rack and the chicken on the bottom, just dripping (wasted) into the bottom of the oven. a travesty to waste all the seasoned drippings and get stuck with plain potatoes
nottheactualphoto 1 year ago
This setup is a wide, straight road to deliciousness. Many people like the potatoes better than the chicken, and the chicken is awesome.
SkippityBoppityBoo 1 year ago
Number 22 and I think the button just popped off my trousers from weight gain!!! This looks sooooooooooo good! Yet another I'm gonna try at some point!
Daniel Marsh 1 year ago
OK, on the one hand, this probably tastes YUM. But on the other hand, PURE CHOLESTEROL.
#16
Make “Leftover Bombs” By Wrapping Thanksgiving Food In Crescent Roll Dough And Baking (Stuffing, Turkey And Gravy, Pumpkin Pie Filling, Cranberry Sauce & Cream Cheese)
Aussiegirl 1 year ago
I make little pies out of leftover roasts or casseroles in muffin tray with puff pastry on top & bottom.
The Phantom Stranger 1 year ago
Isn't this pretty much just a Pasty? (Not trying to be disrespectful; I'm an American so maybe I'm getting the definition wrong. Cool idea either way!)
mysterious(he/they, maybe?) 1 year ago
I think a pasty needs to have specific ingredients to be considered a pasty (Rutabaga is one, I think, but I don't know what the rest are), but yeah, it's pretty similar in design.
Load More Replies... S R Godwin 1 year ago
I remember Mum giving me the leftover pastry to make jam tarts out of. I taste-tested them too....
#17
2 Frozen Pizza 1 Tray? No Problem
Bookworm 1 year ago
You aren't even supposed to put frozen pizzas on a tray. They go right on the oven rack.
Lewis KR 1 year ago
Yes! And almost all ovens have two shelves, so... no tray needed
Load More Replies... SkippityBoppityBoo 1 year ago (edited)
Put the baking paper directly onto the oven wire rack before you start and put the large tray on the shelf underneath. The tray will catch any extra grease, cheese etc that spills. Then once done cooking your pizza? Boil the kettle, put the tray on the side of the sink, then put a tiny bit of washing up liquid on it and pour the hot boiled water into the tray..... If you've been cooking something different and using the grill tray in your oven with the wire rack bit? Do the same thing but place the grill rack upside down in the grill pan and leave them to soak. It helps to make them both easier to clean.
Remi (He/Him) 1 year ago
The frozen pizza is hard to cut and the fillings want to fall off the edge in my experience. If you're not in an awful hurry, just do two back to back. One pizza takes about 17 minutes
marcelo D. 1 year ago
do frozen pizza not have real chesse over there? cause actual cheese melts.
If you're making instant gravy for a roast, dilute the meat juices with the cooking water from your potatoes, says Oli Marlow, executive chef at Aulis, London. “It’s added flavor that you don’t get from tap water.”
Another good steer, from Ben Mulock, the executive chef at Balans in London, is to puree any veg you stuffed under your roasting joint as aromatics (onion, carrots, celery), and blend that puree into your gravy “to give it body and flavor”. This, according to him, should largely remove the need to use thickening flour, the common cause of lumpy gravy.
#18
Improvise. Adapt. Overcome
1 year ago
Very smart! No need to buy a new pan every time you bake a different-sized cake. I'd just make sure to reuse that wad of foil so that I don't have to waste all of that every single time.
Auntriarch 1 year ago
I did something similar to make a heart shaped cake once, a couple of clothes pegs to get a sharp point at the bottom of the heart and the dip at the top.
Load More Replies... Bookworm 1 year ago
I'm not a fan. Maybe once in an emergency, this works, but long-term, I think you're going to get a lot further by investing in a couple of good baking pans in common sizes - probably 9 x 13 and 7" square would be most useful. I am not by any means a skilled or inspired cook, but I'd be a lot worse off without my glass baking dishes.
nottheactualphoto 1 year ago
My Pyrex 13x9 is an indispensable member of Team Kitchen. The 8 (or is it 7?) inch square is a not-very-close second, being about half the area. I like to think I'm a reasonably good cook.
Load More Replies... Jonathan Dowell 1 year ago
Great use for used, fairly clean foil - sharpen scissors: just cut it with the scissors.
#19
Place Pepperoni Over Bagel Holes When Making Homemade Pizza Bagels. Cheese Won’t Melt And Stick To The Pan, Gives Toppings More Surface Area
UKGrandad 1 year ago
But the pan has been lined with foil so the cheese won't stick to the pan anyway, and now you won't have the pleasure of the hole being full of delicious melted cheese. Tomato sauce (not ketchup) first, then cheese, then add toppings. Oh, and then more cheese.
Mary Kelly 1 year ago
the advantage of covering the whole is that a person can eat the bagel and not get cheese and sauce all over themselves...not saving a pan...TLDR: depends on your priorities
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#20
A Loose Leaf Tea Steeper Is The Best Way To Evenly Sprinkle Flour On A Surface, Corn Starch On Proteins, And Icing Sugar On Desserts
Spocks's Mom 1 year ago
... and I finally have a purpose for the two I have but never use.
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SkippityBoppityBoo 1 year ago
Looks like a much more controlled an action than using a wire sieve!
primeline31 1 year ago
This is much smaller. I use one exactly like this for this same purpose and just leave it in my flour canister.
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Chefs talk about seasoning with acidity in the way we average folks talk of salt. As Toft explains, its flavor shouldn’t be overt and most people wouldn’t realize it is missing. “But, as soon as it’s there, you’re like, ‘Ah, there we are.’ It makes everything sing.”
There are several ways you can start incorporating it. James Simpson, the co-founder and chef at Owt in Leeds, likes to enhance pasta, “especially with tomato-based sauces”, ratatouille, braised pork, or roast chicken with a few strokes of very finely grated lemon zest. It gives dishes a subtle brightness.
#21
Mind Over Matter - How To Keep Your Fudge From Disappearing
Roni Stone 1 year ago
If I can trick my brain into believing me, it might work. I'll let you know... LOL
#22
Pour Some Coffee Into An Ice Cube Tray. Freeze Your Ice Cubes And Use Them In Your Ice Coffee Instead Of Regular Ice Cubes
Vonny 1 year ago
Same with tea, lemonade, etc. after popping frozen cubes out of trays I store them in zipock bags in the freezer for when needed. With the heatwave this summer I started making cubes of hummingbird sugar-water, putting into their feeders then hanging them outside so the hummers could have a chilled drink, too.
The Phantom Stranger 1 year ago
I do this with fruit juice in the summer to keep my juice extra cold without diluting it.
Melinda Flick 1 year ago
My great aunt lived in upstate NY. She did this too. It's a smart idea.
#23
Wrap A Piece Of Lettuce Around One Side Of Your Sandwich/Burger To Keep The Goods From Falling Out The Other Side
Auntriarch 1 year ago (edited)
I just don't cut the bun all the way through, and eat from the cut side. Yes I have a tiny bit of bun left with no filling, but my dogs all assured me that this is perfectly correct
And if you still have room for dessert, consider salting your sweet items.
“Salt to sweet baking is like bay leaves in cooking,” says Lungi Mhlanga, the owner of a doughnut cafe, Treats Club London. “You’re not supposed to know it’s there, but when it’s not, you notice.” Increasingly, baking recipes include salt to foreground flavors of chocolate or vanilla, and Mhlanga considers it essential for French toast, to prevent it from becoming cloyingly sweet.
It may seem counterintuitive, says King, but a sprinkle of sea salt on many desserts creates “little explosions” of heightened flavor. Anything with chocolate, caramel, meringue, nuts, and even some fruits can become a valid target!
For more game-changing tips, fire up our older publication on r/foodhacks.
#24
Good Knowledge
Sue User 1 year ago
Tell that to my British mum, who has spices from McCormick in little metal tins. They stopped using them in early 90s. Mum: they dont go bad.
Lewis KR 1 year ago
They don't go bad they just lose all their flavour. What she has is multicoloured dust
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The Phantom Stranger 1 year ago
I recently made some banana bread that didn't rise as much as it should have, so I thought maybe my baking soda was out of date. When I checked the box I realized that it was from a grocery store chain that had gone out of business about 30 years ago...
Debby Keir 1 year ago
Best before means when its at its tastiest, NOT necessarily that it's bad after that.
Barbara Baldwin 1 year ago
I have an 8 oz container of milk that's been in the fridge for a couple three weeks. I decided to open it to see if it was still good. I couldn't get the top off but I did notice it had a "best by" label. I tried to open it in September of 2024. Best by was some time in 2025, so I guess I have a little more time to get the cap off
Brenda White 1 year ago
I was about 45 y/o when I learned peanut butter can go bad! It never lasted long enough in my house to turn.....
#25
Clean A Spice Grinder, Aka Coffee Grinder, By Blending Up Some White Rice Inside. It Will Trap Any Leftover Spices And Aromas
George LaMonica 1 year ago
You can do the same with coarse salt. It doesn't even take much, just a heavy pinch and then run the grinder.
Sara Frazer 1 year ago
Is this cooked white rice, or uncooked?? I feel like this is vital information :p
Huddo's sister 1 year ago
Why do spice grinders have the bowl attached to the base anyway, unlike food processors that unattach and are much easier to clean?
Floeckchen 1 year ago
Yes this tip was literally in my coffe grinders manual when I bought it.
#26
It's Sad That It Takes Desperate Times For Me To Not Just Waste Cooking Oil. This Method Of Filtering Cooking Oil Brought To You By My Gram. I Used To Laugh At All The Stuff She Reused. Thanks Gram
catastrophegirl 1 year ago (edited)
standard cheap coffee filter works too. i use them for filtering oil and for draining yogurt to make labneh. i find some paper towels leave fibers
iseefractals 1 year ago
Bleached coffee filters are the only option if you're going that route, a better method is cheese cloth, which is how we filter it.
Load More Replies... George LaMonica 1 year ago (edited)
Just remember to use the oil no more than 3 times before burning or discarding it because harmful byproducts do build up with every coming cycle.
Russell Tilling 1 year ago
Agree, or even never use or reuse oil at all. I use an air fryer with zero oil or stir fry with just the minimum extra virgin.
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#27
I Call It Lazy Lasagna; Frozen Ravioli Layered With Sauce And Mozzarella Baked In The Oven. Anyone Else Do This?
Paul C. 1 year ago
Was making a Lasagne the other day and found that I only had about half the sheets of pasta I needed. But I did have a pack of soft tortillas. I used them as a couple of layers and can seriously say we didn't notice the difference, it tasted great. Just for fun I'm going to try one with all tortilla next time, because they tasted great and were so easy to cut to size. I know our Italian friends will hate me but they were really good.
The Phantom Stranger 1 year ago
I actually have a recipe called Mexican Lasagna that is basically this, using tortillas instead of pasta sheets, Mexican-spiced ground beef and cheese for the layer fillings, and enchilada sauce instead of tomato sauce. Flavor profile similar to enchiladas, but cuts like a lasagna when baked. A fun variation and not as time consuming as rolling an entire pan of enchiladas.
Load More Replies... Daniel Marsh 1 year ago
Not intentionally, but ravioli tend to stick together when you leave them in the fridge.
Winter 1 year ago
No, but we used to make what we called "spaghetti pie". Mum would freeze left over pasta, whenever we had it, in zip lock bags. We had pasta fairly often (I was brought up in an Italian home, Dad having been born in Florence) so it didn't take too long to freeze enough for a complete meal. The pasta had usually been made with sauce, so Mum would defrost the pasta in a large bowl, mix in a big batch of bechamel sauce flavoured with a *lot* of parmesan or romano cheese, and chuck the lot into a greased casserole dish or oven pan. She then liberally sprinkled more grated parmesan over the result, and baked it in the oven until the bechamel started to bubble a bit, and the parmesan on top started to melt and go golden brown. It was totally delicious and completely to die for!
Kay Sohn 1 year ago
I had a friend that made lasagna without cooking the noodles. She just made the sauce extra liquidy. Might take some practice!
Lori Gibbs 1 year ago
There is no cook noodles that you don't need to boil first
Load More Replies... ️️Upvote faery️ 1 year ago (edited)
I take fresh ravioli or tortellini, a can of crushed tomatoes, Worcestershire sauce, mushrooms, carrots, celery, garlic, onion, various seasonings, and some fried diced chicken breast or ground beef, mix it all up in a baking pan, top it with grated cheese and bake until cheese is melty!
#28
Try The Lemon Method Under The Salmon To Avoid Burning Your Fish
Dan Flo 1 year ago
And if you dont want to burn your lemons, you can try cooking them over a fish.
Anony Mouse 1 year ago
If you put that fish on top of a rack of ribs, then the second fish won't burn either.
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#29
How To Get More Volume For Your Ramen Noodles: Add A Few Cups Of Frozen Veggies. 320 Calories For The Whole Bowl!
TribbleThinking 1 year ago (edited)
I do that too, but simply break the egg and give it a small stir. I actively aim for the white and yolk not to totally mix as it gives it more texture and inerest in an otherwise homogeneous noodley broth.
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Bouche and Audi and Shyla, Oh My! 1 year ago
I knew a woman in prison who whole-heartedly believed that it was necessary to break ramen noodles before cooking. If they were left long, they would wrap around your intestines and kill you. She was completely sincere. Unfortunately she'd been on too many d***s for too long. She hadn't much left in the brain department.
TribbleThinking 1 year ago (edited)
Oh dear. I wholeheartedly believe it too. The only difference is that it's because I find it SOOO much easier to eat that way. I've never met anyone who knows I do this and who doesn't think that I am a total heathen for doing so.
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Nikole 1 year ago
Miso paste and not too much of the flavor packet as it’ll be too salty otherwise.
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Celtic Pirate Queen 1 year ago
We call it "Faux Pho". I almost always have a bag of medium shrimp in the freezer, so we add that and then: sliced green onions, chopped cilantro, freshly grated ginger, chili oil and a lime wedge.
#30
Keep Your Cake Fresh. Add Bread Slices To The Cut Areas
iseefractals 1 year ago
WELL someone sure thinks they're fancy don't they? Slicing their cake, and eating it from a separate plate instead of eating it directly from the box it came it with a spoon so you can get more frosting from that can on duncan-hines once you've eaten your way to the middle.
Daniel Marsh 1 year ago
And the bread goes stale, which is far worse and far faster than the cake going stale. Honestly, this is so utterly stupid, I think it might be parodying the other hacks.
#31
Store Your Fruit Salad In A Strainer Inside A Larger Bowl. It Keeps The Fruit Above The Juices, And You Can Just Take The Strainer Out And Dump The Juice Out Of The Bowl Every So Often. The Fruit Stays Fresh Much Longer!
DeoManus Argentem 1 year ago
Yes! I do this for heads of lettuce! I also place a paper towel at the bottom of the strainer, and another on top - keeps it crispy longer.
nottheactualphoto 1 year ago
It's fine for a day or three. Depending on how fresh the fruit was.
Load More Replies... #32
Empty Ketchup Bottles Make Excellent Batter Holders And Dispensers
LB 1 year ago
Poffertjes are Dutch miniature pancakes. But the batter is different.
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#33
Mason Jar Lid Ring To Make My Egg Round For My Breakfast Sandwich! Totally Works
Beth Wheeler 1 year ago
Don't forget to spray that ring first or you will be scrubb the stuck on egg for days.
nottheactualphoto 1 year ago
When I made Egg McMuffins at McDonald's, we would dab the ring (and the grill surface inside it) with a generous brushful of melted butter. Nothing ever stuck.
Load More Replies... Huddo's sister 1 year ago
I had to make a lot of eggs to go on muffins for the kids at my after school care and realised I could crack one in each hole of a muffin pan and put them in the oven at the same time as bacon. Next time I will toast the muffins in the oven too.
Wang Zhuang 1 year ago
I actually do this, but it's still a bit challenging to get the topped of the egg cooked without overcooking the bottom
Manana Man 1 year ago
Used to use a lid like that to punch a hole in a slice of bread. Then you butter the bread and cook the egg in the hole. Over easy works best . We used to have a name for it but I can't remember right now. Kids loved it.
Je souhaite 1 year ago
LOL or you could just get silicone egg rings which allow you to cook anything round and will last forever, some of these so called hacks are questionable ....
nottheactualphoto 1 year ago
Although you might not have silicone egg rings on hand. And the jar rings have more than one use.
Load More Replies... #34
Everyone Is Obsessed With My Salsa, I Don’t Make It Any Different But My Secret Is That I Add A Few Splashes Of White Wine Vinegar 🤫 Brings Out Tons Of Flavor!
featherytoad 1 year ago
Same with my inlaws and my deviled eggs. I throw in whatever I think sounds good. A little lemon juice, tabasco, creamy horseradish (if I have it) and salt and pepper, topped with a little paprika and a slice of green olive.
WishIWasAFlapperGirl 1 year ago
This looks yum!! Any chance of getting the recipe?! Don't ask you don't get.
Gen X Feral 1 year ago (edited)
Get in my belly!!!! I'm obsessed with fresh pico de gallo. Grocery store tomatoes be tasting like buttt lately though
#35
Look At This
Verfin22 1 year ago
Maybe shelf isn't tall enough. That's why it's a hack(tip) when it can't fit.
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SkippityBoppityBoo 1 year ago (edited)
This is brilliant! I don't have a lot of space in my fridge and this looks handy for all different types of bottles not just beer! Especially if Im taking something out that's been stored in a container next to whatever bottles they are so all the bottles don't roll and you've to stack everything up again or clean your floor after everything has blinking fallen out onto it! Been there, done that!
#36
Put A Koozie On Your Ice Cream Pint, Keep Your Hand Warm, And Ice Cream Cold
Lyoness 1 year ago
I love the recognition that we all eat directly out of the tub (and probably all of it at once).
nottheactualphoto 1 year ago
This is why ice cream is sold in small(-ish) containers.
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Huddo's sister 1 year ago
I don't buy 'pints' but surely they are too big for a standard stubby holder? The seams of this look like they are about to burst.
Gen X Feral 1 year ago
I was just saying they should make sweaters for gallons of ice cream. I mean not that I eat directly of the container or anything 😬
Diana Schlafer 1 year ago
Years and years ago we got a Haagen-Dazs koozie (free with purchase) that was made for exactly that purpose. Great marketing - we've used it a lot.
Mr.Bowman1331 1 year ago
It's called a Sock-it. They make special sizes for pints, Starbucks cups, and even 32oz cups
nottheactualphoto 1 year ago
I always called it a cozy, as in tea cozy. Or cosy if you prefer.
#37
Add A Little Brown Sugar To The Egg To Caramelize Your French Toast! Also, Yay For Breakfast At Dinner!
Sue User 1 year ago
Be careful. I used maple flavored coffee creamer ( it was too sweet for coffee ) and it burns quicker.
Wang Zhuang 1 year ago
I think I saw one of these on ebay once, with an apparent image of Jesus on it.
Celtic Pirate Queen 1 year ago
My husband LOVES French toast for dinner. Instead of milk, I use French Vanilla creamer, about a tablespoon of orange zest (slice the orange to go with) freshly grated nutmeg, brown sugar and thickly sliced sourdough. Serve with bacon or sausage.
Joshua David 1 year ago
Its completely unhinged to present this under a picture of French Toast, but use mayonnaise for your grilled cheese and prepare to be wowed.
#38
Mix Cereals To Regulate Sweetness Levels And For Variety
Petra Schaap 1 year ago
i like to try lots of different breakfast "cereals" and mueslis. When theres only a bit left i toss it in my "muesli jar" to mix with oatmeal.
SkippityBoppityBoo 1 year ago
I remember someone doing this with her young daughter, she mixed plain rice krispies with a small amount of cocoa rice krispies or coco pops then put on the milk.
Russell Tilling 1 year ago
Some people enjoy a little sugar in their diet. Too much fat, sugar, etc is harmful so just exercise moderation.
Load More Replies... #39
Use Old Tic Tac Dispenser To Store Spices
Kira Okah 1 year ago
The shop here has them in bags. They tear so easily that you have to transfer them to a more stable container. We've got small glass jars though, the tictac boxes are for sewing supplies.
Load More Replies... The Phantom Stranger 1 year ago
How do you get them in there? Even pulling the top off, I think I'd probably spill more than I'd get in the little container.
karen snyder 1 year ago
This idea is awesome for travel. Especially camping and backpacking but also hotel and vacation rentals. Any small container works. Once upon a time I used 35mm film canisters so I always had salt and pepper in my purse. Now I use old "doob-tubes" *pre rolled joint containers.
#40
Order A Plain Costco Sheet Cake (No Decoration/Piping) To Save Time And Effort In Making A Kid’s Birthday Cake - Just Add Toys And Candy And You’re Done!
Huddo's sister 1 year ago
Some of my mum's best cake designs used Lego figures. She baked and iced the cakes herself though.
Melinda Flick 1 year ago
I went to the party store and got bugs one time when Kid #3 wanted a buggy birthday. Green cake, and bugs galore!
#41
My Husband Is Using Our Baby Monitor To Keep An Eye On The Temperature Of His Smoker While He Works
Auntriarch 1 year ago
Of course not, babies are too young and tender for smoking (I didn't say that, Nathaniel made me say it)
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nottheactualphoto 1 year ago
That's a true fact. It was in the ancient times of the internet.
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#42
Don't Want To Mess Up 10 Bowls For Tacos? Use Muffin Tins!
Auntriarch 1 year ago
Why have I not thought of this for bits and pieces to go with WA curry...
#43
When You Have A Birthday During A Pandemic And You Still Want To Blow Out Your Candles
GlassHalfWay 1 year ago
Our family doesn't put candles on birthday cakes anymore since the pandemic. And honestly, thinking about all the years we did is, well, kinda gross.
#44
If Your Cheesecake Has Any Cracks: Just “Decorate” It In Fruit
Beth Wheeler 1 year ago
You also have to bake it in a water bath so it doesn't crack. And yes it is very pretty with the fruit and whipped cream. I LOVE cheese cake!!!
#45
Cook French Toast In A Waffle Maker
Kelly Scott 1 year ago
I don't have a waffle maker, but I once accidentally got waffle mix instead of pancake mix. Made the waffles the same way I make pancakes and they were good!
#46
You Can Cut An Uncooked Frozen Pizza And Put The Slices In The Air Fryer For A Quick Slice!
Bartlet for World Domination 1 year ago
In a cold frying pan with a lid on it on low heat for five minutes. Much easier.
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Hayhaypaula 1 year ago
I cut my frozen pizza in half and cook one half in my toaster oven! Perfect for 1 person! I put the second half back in the freezer for later! It is hard to cut, so I use a big knife and a hammer to force the knife through the pizza.
#47
Hubby Was Using The Oven And I Needed To Proof My Focaccia, So I Ran The Dryer For 3 Minutes Then Put In My Dough. Worked Great!
Lilc 1 year ago
Wouldn't do if you forgot and threw a load of clothes in to dry lol
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HI, I'M A SHOUTY MAN 1 year ago
My dad has been known to use the dishwasher after a cycle to let dough rise... if it works, it works.
karen snyder 1 year ago
Ok. Neat. I guess. But.... If the oven is already being used, wouldn't it make sense to prove the dough near/on top of the warm oven?? In my house, putting food in the dryer is just asking for a messy mishap. *Side note: my ex used his college dorm dryers to heat frozen burritos because he didn't want to buy a microwave.
LakotaWolf (she/her) 1 year ago
In a lot of modern kitchens, ovens are built into cabinets and it's not really possible to put anything "on top" of them :(
Load More Replies... Auntriarch 1 year ago
Well dryers only have clean clothes in them and you generally put cling film or a damp cloth over proving dough, so I would say yes (even if you moult as much as Sue User). But I use the airing cupboard
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SleepyPoppet 1 year ago (edited)
James Beard might "proof" that incorrect: https://read.amazon.ca/sample/B004JHYSAI?f=1&l=en_CA&r=80cffdb3&rid=4H8D1WBTM746EKV6MD80&sid=140-0432794-4769030&ref_=litb_m
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#48
I Know This Image Looks Like Pot But Hear Me Out: Use Crushed Dried Edamame As A Breading For Chicken In Place Of Bread Crumbs For A High Protein/Less Carb Crispy Crust That Tastes Awesome
Roni Stone 1 year ago
This looks wonderful. Another breading - zero net carbs, zero gluten - is crushed pork rinds. Crush them in a zip lock bag.
Brenda White 1 year ago
I upvoted you BEFORE I saw pork rinds, but who am I to judge
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AnkleByter 1 year ago (edited)
That poor chicken looks like it has absolutely zero flavor. Edamame, while it doesn't necessarily taste bad (if you like it, of course, lol) it doesn't exactly add any amount of real flavor to cooked foods, especially meat. You can see there are no spices or seasonings on that chicken and it looks dry af , while also looking like it was poached and then baked.
#49
Take A Sip Of Coffee Before Adding Sugar, You Won't Need As Much Sugar For It To Taste As Sweet Afterwards
Jane Jayne Jain Jeign Jein 1 year ago
You can also use a tiny pinch of salt to remove the bitter edge of coffee - worth a try next time you run out of milk
Chewie Baron 1 year ago
I always add a pinch of salt when I make myself an Espresso Martini.
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Dan Flo 1 year ago
I love black coffee. Just add a few tablespoons of milk coco-powder, some milk and top it with some whipped cream and Im good to go.
nottheactualphoto 1 year ago (edited)
So, not black then. Oh wait, sarcasm.
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#50
Grate A Piece Of Toast If You're Out Of Breadcrumbs
Ace 1 year ago
Err, you do realise that breadcrumbs are just, like, bread, crumbed? No need to toast it, just whack it in the food processor or blender. I presume this is from a generation that think breadcrumbs only come in packets.
Lea S. 1 year ago
Or it comes from someone who may find breadcrumbs tastier when toasted. OR what they have is a grater - so they use a grater. Not everyone has a food processor or blender AND I'll use a hand grater any day over taking out mine.
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Joshua David 1 year ago
For those in the South East US, I use the Chicago rolls from Publix on my home made mac and cheese and everyone loves it. They're also shocked to find that a northern boy makes better than southern granny mac and cheese.
Roan The Demon Kitty 1 year ago
if I'm making a cheesy pasta bake, I've used nacho cheese tortilla crisps (like doritos) crumbled up as an extra crunchy topping....
Debby Keir 1 year ago
Breadcrumbs are just minced stale bread. It's a way of using up the old crusts (if you're not going to make a bread and butter pudding instead🙂
#51
My Mate Blew My Mind When He Cooked Tacos Last Night! I Truly Was Sheltered As A Child
Huddo's sister 1 year ago
I wouldn't call that being sheltered, just that your family followed the directions on the taco packet
#52
Cheese Dip Warmer
Wang Zhuang 1 year ago
I've never heard of a candle warmer, why is it necessary? Can someone educate me?
Heather Barnett 1 year ago
Some renters aren't allowed to burn flame candles, or some people choose not to for the sake of pets or breathing issues. Or, my reason is that sometimes the wicks and wax aren't working together, and there is a lot of extra candle 'leftover'. The warmer melts the wax and releases the scent. They can also have times, so you don't leave one burning too long.
Load More Replies... #53
If You Add Fresh Pineapple Juice Or Crushed Pineapple To Your Meat Marinades, Not Only Will It Lend The Meat Its Natural Sweetness, But It Will Also Perfectly Tenderize It
catastrophegirl 1 year ago
got to be fresh, not canned. same reason that you can only use canned pineapple in jello: canning deactivates the bromelain (which acts as a meat tenderizer). papaya has a similar enzyme, papain, which is commonly used to make commercially prepared meat tenderizer powder.
[>.<]/ 1 year ago
When you eat pineapple for long enough, the pineapple also eats you. *Nietzsche*
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#54
Keep Some White Grapes In The Freezer. You Can Use Them As Ice Cubes In Your White Wine, And When You Finish, You Get To Eat A Wine-Infused Grape!
Auntriarch 1 year ago
They have the same proportion of sugar to liquid as a sorbet, hence the perfect scrunch
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#55
Save Your Broccoli Stems And Run Them Through A Spiralizer To Make Noodles. Drop Them Into Your Spaghetti Cooking Water In The Last 2 Minutes Of Cooking, Drain And Sauce As Normal, And They Meld Into The Pasta And Will Add Nutrients/Reduce Caloric Density Without Changing Taste Much
Hayhaypaula 1 year ago
My Italian grandmother taught me to peel the bark off of the stems and then cut and cook the inner stems with the rest of the broccoli! That is my favorite part!
Auntriarch 1 year ago (edited)
It's the best part! My mother and I pretend we're being noble by giving everyone else the flowers, but we're keeping the best bits for ourselves
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Shark Lady 1 year ago
I like to eat them raw, I think the stems have a nicer flavour than the florets do.
LakotaWolf (she/her) 1 year ago
Raw > cooked broccoli for the win!! I prefer most veggies raw, honestly. I even eat Brussels sprouts raw. Delicious crunch and flavor.
Load More Replies... #56
Storing Avocados With Onion In The Refrigerator Keeps Avocado Fresh For Days. I Learned This By Accident And Found Out It's Actually A Thing
#57
Elevating The Bacon Keeps It Out Of The Grease And Allows Hot Air To Circulate Around The Strips, So They Cook And Crisp Evenly
Sue User 1 year ago
Save the grease and use for fried potatoes or on toast instead if butter.
Load More Replies... Bec 1 year ago
I used to do it like this but cleaning the rack after was such a hassle, now we just put some foil on a baking sheet and bake the bacon right in it's own grease then set the bacon on some paper towels.
Remi (He/Him) 1 year ago
Use slices of bread instead of the paper towels to get the most out of the grease
Load More Replies... iseefractals 1 year ago
You're eating bacon, don't try to make it healthy. Oven method works well enough, but it takes 20 minutes (or more) to bake, plus another 10-15 for the oven to preheat, unless you're making a fuckton of bacon, massive waste of energy.
#58
Hear Me Out: A Ramen Packet Makes An Awesome Popcorn Seasoning! Mix The Powder With Some Melted Butter Or Margarine And Then Toss With The Popcorn. Add Chili Powder For An Extra Kick
Display_Name 1 year ago
I’ve started spritzing mine with olive oil and adding garlic salt, lemon pepper, etc. not all at once
Lea S. 1 year ago
Ramen is not equal to spicy. There are dozens of flavors.
Load More Replies... #59
Beer Can Taco Stand
April Pickett 1 year ago
Neat idea. Those cans can be recycled- just need to rinse them off and throw them in the bin
LakotaWolf (she/her) 1 year ago
It's not trash. It's a recyclable material.
Load More Replies... #60
Microwave Crisps! Cut The Potatoes As Thin As Possible, Spray A Plate With Oil, Arrange The Potato Slices And Sprinkle With Sea Salt. Microwave For 3-4 Min Then Flip And Microwave For Another 2-3min
Lea S. 1 year ago
I prefer a mandoline to my peeler for this type of job. It's just up to the person making the food.
Load More Replies... Wang Zhuang 1 year ago
I have a hard time believe this would work. Has anyone ever tried this?
Tropical Tarot 1 year ago (edited)
Yrs it works. I never flipped mine. I sprayed cooking spray on both sides and used paper plates. Regular plates get really hot. Start at 3 minutes and check every minute after that.
Load More Replies... #61
Don’t Have A Cake Dome? Use A Tupperware Container Upside Down To Store It
Wang Zhuang 1 year ago (edited)
But...but why not just store it right side up in this situation? The cake is obviously small enough. Edit: Thank you guys for explaining, it's obvious now that you all mention it. I didn't think about the fact that the flat bottom makes it easier to cut the cake
#62
Mayo On The Outside Of The Bread Before It Goes In The Pan Makes A Perfect Golden And Crispy Grilled Sandwich
ZuriLovesYou 1 year ago
I thought my mom was joking when she said people put mayo on their grilled cheeses! 🤯
Huddo's sister 1 year ago
I do, but on the inside of one slice of bread and sweet chilli sauce on the other. I tried it on the outside but it didn't improve it in my opinion, just diluted the taste and cooked the same as butter.
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Anon822209 1 year ago
No thank you. I tried it, and it does make a pretty sandwich, all golden brown. But it also changes the taste and I am not a fan.
The Phantom Stranger 1 year ago
I've seen this hack before; tried it and didn't care for it, but to each is own. I'll stick with butter thanks.
#63
When Sprinkling Icing Sugar Over Pastries Or Cakes, Balance Your Wire Tray Over The Sink (Make Sure The Tap Is Out Of The Way!), Dust Liberally And Any Excess Sugar Can Be Easily Rinsed Away. No Sticky Counter / Cloth! :)
Auntriarch 1 year ago
Absolutely, generations of my female ancestors are spinning in their graves at this
Load More Replies... Shelli Aderman 1 year ago
That’s a disaster waiting to happen, you’re one accidental bump away from cake in the sink.
#64
No Cooking Twine? Use Bacon!
Wang Zhuang 1 year ago
You have to have some pretty muscular bacon to pull that off. I think most pieces of bacon would break
Jane Jayne Jain Jeign Jein 1 year ago
The meat between the leg and breast won't cook very well. The shops tie them up so they are more compact in the store but you cut the string off before cooking, surely.
#65
The Easiest Way To Cook With Fresh Garlic. Also A Great Way To Prevent Waste
Wang Zhuang 1 year ago
Looks like a lot of work went into this. Just chop what you need when you need it.
HangryHangryHippo 1 year ago
I do this, ira a great time saver..Chop 3 heads of garlic at a time, into the bag, flat, mark with a chopstick to make portions and to the freezer it goes.
#66
Reheating Pizza On A Flattop Stove Burner Makes The Bottom Crispy Af Without Getting Burnt
#67
Splatter Shield Was Too Small For My Pan
Wang Zhuang 1 year ago
There will be grease all over the stove and the floor by the time she's finished cooking. Splatter shield size matters.
UKGrandad 1 year ago (edited)
Yep. But when did logic ever matter on the Internet?
Load More Replies... YetAnotherSarah 1 year ago
Guys. Ill fitting splatter shield is better than no splatter shield.
#68
Toast Your Buns On A Conventional Toaster
Huddo's sister 1 year ago
Don't most toasters only stay down/lit when there is toast in them for safety? Or does it depend on the country?
#69
New Spice Rack!
The Phantom Stranger 1 year ago
If it's magnets, this would just become a target gallery carnival game for my cats.
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karen snyder 1 year ago
Exposing spices to sun light diminishes the flavors and cuts their life line by more than half. Keep all spices in a DARK cabinet, in airtight containers and use well before expiration date for best flavor. DON'T DO THIS.
#70
To Find The Hot Spots On Your Grill, Take A Loaf Of Sliced Bread And Cover The Grill, And Turn It On High For A Minute Or So
Nicole Weymann 1 year ago
I was surprised for a sec by the heat distribution on the "rim" slices. I would have guessed they'd be darker where they border the middle slices. Aaand they likely were - before OP turned them to show the undersides. Monday brain.
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What do you think ?
Lyoness 1 year ago
More posts like this BP please! No drama or nasty stories, just some fun, useful ideas.
Huddo's sister 1 year ago
Problem is, there is more trash on the internet for them to choose from than things like this :(
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Daniel Marsh 1 year ago (edited)
A hack I just used last night: Coat chicken in seasoned bread crumbs. (Maybe add a little extra salt and onion powder to the bread crumbs. I used lemon-pepper seasoning last night.) SPRAY on oil. (oil aerosolizer, or simply PAM if you haven't bought one yet) Stick in the oven. Voila! Fried chicken! Use same technique with pork chops, or chicken-fried steak. Also use spray oil on meats before roasting them to prevent them from drying out. There are SO many uses for spray-on oil in the kitchen!
SkippityBoppityBoo 1 year ago (edited)
Yups, I use the one calorie spray oil. It saves on the huge amount of grease/oil that can accumulate. I had a really disgusting jar where I'd pour off the fat into the jar from my huge skillet type square frying pan into it and that jar was bleeee! Nowhere near the amount of oil, fat etc since I swapped to the spray 🙂
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Deep One 1 year ago
One food hack I like to share is a way to cook corn on the cob: You leave the husk on and microwave for 4 minutes. Take out of the microwave and cut the stem end off just where the last ring of kernels is. The silk and everything slides right off. It's fast, doesn't heat up the kitchen and comes out perfect every time! Be careful not to get burned. Live steam can come out the end opposite the stem. I got 2nd degree burn once.
Justin Tyme 1 year ago
I have a question for you food experts. I don't understand Amish potato salad. What is an Amish potato?
Lyoness 1 year ago
More posts like this BP please! No drama or nasty stories, just some fun, useful ideas.
Huddo's sister 1 year ago
Problem is, there is more trash on the internet for them to choose from than things like this :(
Load More Replies... Daniel Marsh 1 year ago (edited)
A hack I just used last night: Coat chicken in seasoned bread crumbs. (Maybe add a little extra salt and onion powder to the bread crumbs. I used lemon-pepper seasoning last night.) SPRAY on oil. (oil aerosolizer, or simply PAM if you haven't bought one yet) Stick in the oven. Voila! Fried chicken! Use same technique with pork chops, or chicken-fried steak. Also use spray oil on meats before roasting them to prevent them from drying out. There are SO many uses for spray-on oil in the kitchen!
SkippityBoppityBoo 1 year ago (edited)
Yups, I use the one calorie spray oil. It saves on the huge amount of grease/oil that can accumulate. I had a really disgusting jar where I'd pour off the fat into the jar from my huge skillet type square frying pan into it and that jar was bleeee! Nowhere near the amount of oil, fat etc since I swapped to the spray 🙂
Load More Replies... Deep One 1 year ago
One food hack I like to share is a way to cook corn on the cob: You leave the husk on and microwave for 4 minutes. Take out of the microwave and cut the stem end off just where the last ring of kernels is. The silk and everything slides right off. It's fast, doesn't heat up the kitchen and comes out perfect every time! Be careful not to get burned. Live steam can come out the end opposite the stem. I got 2nd degree burn once.
Justin Tyme 1 year ago
I have a question for you food experts. I don't understand Amish potato salad. What is an Amish potato?
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