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Eating delicious food is one of life’s best comforts. We probably all wish we had a personal cook who could serve us homemade ravioli and rich strawberry cheesecake every night. Yet the reality is that learning to cook and bake takes time and effort, and not everybody has that in this economy. So what are the secrets that can help you quickly up your cooking game?
Bored Panda has scoured the nooks and crannies of the internet to find you life-changing cooking hacks. Only one ingredient and your dish might be elevated to new heights. Check them out and share your favorite tips that are missing from our list!
This post may include affiliate links.
#1
Anytime a recipe calls for water, I always use chicken broth instead. It makes just about anything taste richer, more complex, and better.
Donkeywheel 2 years ago
🤨 Chicken broth in a dish with anything other than chicken is uncalled for. Respect the tastes!
Adam Belaire 2 years ago
Swap for beef broth, vegetable broth, etc whatever makes sense for the dish.
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#2
I add pureed or shredded carrots to my tomato sauce. It really cuts the acidity without the extra added sugar. Everyone always raves about my pasta sauce.
C.S. E. 2 years ago
To be fair, you ARE adding sugar; most of the sugars in carrots are sucrose, just like table sugar. You are, however, adding more fiber and another flavor profile which is really what's helping. I suppose if you're going to add sugar, it should do some lifting other than sweetness.
EP 2 years ago (edited)
I just thought that same thing… “to be fair you ARE adding sugar.”…… That’s exactly what this step does. It’s a unique way to do it, with another flavor profile added… could see it enhancing the sauce flavor.
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Skinny Pig 2 years ago
Makes sense, the Italians used carrot sauce for their dishes before tomatoes were brought to Europe from the New World
dan martyr 2 years ago
Sofrito is the base to all ragus (Italians, correct me if wrong!) Finely chopped onion, carrot, celery. Cook slowly till sweet and soft. Then cook the ragu
Roy Briggs 2 years ago
Sauteing carrots with your onions as a base for pomodoro sauce is the authentic way in most parts of Italy.
Mammie 2 years ago
This is a great idea. I always add a little sugar to pasta sauce, this is a healthier version.
naylene hess 2 years ago
Carrots have sugar too. Its also why it's actually a bad treat for rabbits (except for occasional snacks a few times a month mabey)
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Joann Hart 2 years ago
Much much healthier than refined sugar plus you get fiber
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minty fresh 2 years ago
I started cooking only a few months ago, and i always add sliced carrots (i love munching on them) since it does add sugar for the acidity but with more flavourful outcomes. i initially even still added a bit of sugar till i realised carrots on their own are awesome.
#3
Smoked paprika
Jo Davies 2 years ago
A 100 times yes. Smoked paprika and lemon juice are staples in my cooking.
EP 2 years ago
I live by smoked paprika. No one I know, knows about it. How?! It’s magic!
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pfeils wife 2 years ago
Not a chef, so I'm sorry if I sound dumb: Buttt... am I adding this to everything? lol
GlassHalfWay 2 years ago
I add it to chili and it makes a difference (and also worcestershire)
TrippyBanana 2 years ago
Yes! A dash of it gets in my BBQ sauces as well. Really helps with the liquid smoke.
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Deborah Ashby 2 years ago
Not to rain on your parade, but I've doing it for years!!! It is good!! Dry onion soup mix and dry salad dressing too.
naylene hess 2 years ago
The hidden valley ranch mix is a great seasoning and i HATE ranch prepared! Its awesome if you add it to bread crumbs when your breading Chicken bonus if you use mayo to stick the breading too
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You don’t have to be a professional cook to make delicious food. However, we all would love to get some tips from real chefs on how to make our dishes more tasty. CNET asked chef instructor Kierin Baldwin to debunk some of the most popular kitchen and cooking hacks.
She says that using a wine bottle instead of a rolling pin is completely okay – you just have to make sure that the bottle is clean. The chef also confirms a cooking hack that’s been debated online and among cooking enthusiasts for some time. She says that some oil in pasta water really does prevent it from sticking together. You just have to make sure to put the oil in before adding the pasta.
#4
I add a pinch of salt to hot chocolate, and people go crazy for it. But it's only hot cocoa mix, milk, and salt. The extra sodium doesn't make it salty at all. In fact, it somehow brings out more of the chocolate flavor.
Joann Hart 2 years ago
This is actually a restaurant trick to make the coffee not get too acidic too quick (from sitting on the warmer)
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Donut Overload 2 years ago
Hmm I wonder why people eat salted chocolate… idk I’ll just pretend my idea was original, I’m smart, and I’m special!
TruthoftheHeart 2 years ago
A pinch of salt will usually make anything taste a little better and it's important to remember that if you drink a lot of water you need that for your electrolyte levels.
Cari Owens 2 years ago
Salt is one seasoning that not only has its own flavor but enhances the flavor of other foods as long as not too much is used.
Celtic Pirate Queen 2 years ago
Ever see the movie "Chocolat"? She added chili pepper to her hot chocolate and everyone raved. Not a big hot chocolate fan, so I've never tried it.
Theresa Walker 2 years ago
I add salt to both my hot chocolate and my coffee. It does wonders for the flavor, and knocks out the bitterness in the coffee (which cream never does; and while sugar will, it won't enhance the flavor).
#5
MSG And no, it’s not “bad” for you nor does it cause headaches. That was all a complete fabrication
Snorky The Pig 2 years ago
"You don't need therapy, all you need is MSG." -Uncle Roger (if you know you know)
Harsh Hari 2 years ago
I love uncle roger RIM THE SOY SAUCE "Sorry Children"
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Alison Key 2 years ago
I disagree that it doesn't cause headaches in some people. I LOVE the taste of MSG, but if I eat a whole meal full of it, I pay the next day. It feels like a moderate hangover. Much like with alcohol though, I keep going back for its deliciousness.
142durandal 2 years ago
I belive that thats not the msg’s fault and more likly the high salt content of the meal.
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mysterious(all pronouns) 2 years ago
It can cause headaches in some people. MSG stands for Mono Sodium Glutamate. Glutamate, a neurotransmitter, works in an initatory manner, meaning it encourages electric signals and neurons firing. Too much glutamate, provided by MSG, can cause headaches.
minty fresh 2 years ago
glutamates are found naturally in a whole bunch of things
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Dana Drapkin 2 years ago
trust me, my migraines are NOT fabricated, and they WERE caused by MSG
Mrs Wuschwusch 2 years ago
Same here! I started having migranes at the age of 11 , and whenever I ate chinese food it would trigger migrane. It's not as bad as it used to be more than 40 yrs on , but it still happens. And It's not the salt, I eat salty foods all the time.
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Kat Lyle 2 years ago
MSG got a bad rep and was banned in the UK for a while until someone realised MSG is a naturally occurring substance. While I agree that adding additional MSG is not good for you, I also think people need to stop policing everything we eat or drink.
Rosie Hamilton 2 years ago
I thought there wasn't actually a UK ban on MSG? I know several supermarkets (and maybe other manufacturers) banned it in their own products... from a newspaper: "flavouring for savoury foods, particularly fast or pre-prepared meals and snacks, MSG has now been banned by the Co-op from its own-brand foods. Yet MSG is legally approved for use, and there's no scientific proof of adverse effects." Not saying I'm definitely right, but I'm definitely unsure!! 🤷
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Heffalump 2 years ago (edited)
And yet I, and many other people, can detect MSG not by flavor, but by the headache we get. I am so sick of people denying this is a real problem so they can justify using MSG without giving a damn about the discomfort they are causing to unsuspecting guests. Selfishness to the point of narcissism
Alison Key 2 years ago
My local Chinese takeaway will make MSG free meals on request - the owner gets MSG headaches and so is completely understanding. It's a game changer - the taste is definitely not as good, but slap on a bit of extra salt and you can eat with abandon! Best place ever.
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Bored something 2 years ago
It definitely does have bad effects on some people. I know someone who suffers terrible insomnia for a few nights if he eats any amount of it.
Purplescales 2 years ago
Not true for everyone. I get mad migraines if I accidentally eat any. Just enough time goes by in between times eating chinese, that I don't check and just order what looks good, only to realize later in the day that a migraine has hit.
#6
Replace some of the liquid in your waffle batter with seltzer or another carbonated beverage, like ginger ale. It's the key to the fluffiest, airiest waffles ever.
WindySwede 2 years ago
Never tried, but still amazed over that the bubbles will stay in batter after the (light) mixing!
Ace 2 years ago
It's not just the bubbles that have already formed, but there's still a lot of dissolved CO2 in the water that comes out when into the cake/waffle as the water evaporates..
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Nicky Shrimps 2 years ago
My mom worked at a theme park when I was young and she showed me the secret to the best corn dogs. It's Sprite in the batter instead of water. Makes the batter sweet, fluffy, and crunchy deep fried wonderful. I use lemon-lime soda in fried batters, waffles, etc. whenever I can!
Marilyn Russell 2 years ago
If you want to make the best batter for anything - fish, deep fried whatever, mix equal parts self-raising flour and beer (or soda water, or a pop I suppose like Sprite for a sweet thing like deep fried Mars bars or Oreos, though I haven’t tried those). So simple and so perfect. My British-born FIL said I made the best fish and chips.
Ana Klekijeva 2 years ago (edited)
In my country it is usual to use sparkling water for pancake batter. It realy works !
FeelingFrisky 2 years ago
How much is "some" like half? A quarter? I'd like to try this. If anyone knows, please share?
Nicky Shrimps 2 years ago
I would use ONLY soda or carbonated water. Zero flat water. It's great!
Load More Replies... Nitka Tsar 2 years ago
Common knowledge. Same goes for Pfannkuchen (something linke a median between Crepes and American pancakes - but more like crepes)
One less popular hack Baldwin shares is cutting a pizza with scissors. This hack definitely sounds strange, but you just have to make sure that the scissors you use for slicing your pizza weren’t used to cut a kid’s school project with glitter glue.
As long as they’re clean and sufficiently long, it should be fine. Culinary scissors, of course, would be the ideal choice, but who has those just casually laying around the house?
#7
Try adding a touch of horseradish to your mashed potatoes...especially garlic mashed potatoes. It's a game changer. It adds a ton of flavor without being too noticeable or overpowering.
WindySwede 2 years ago
Might try that. Other than that, really much butter, cream and a pinch of nutmeg. Also.
Marilyn Russell 2 years ago
Also try some sour cream with the butter combo.
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LauraDragonWench 2 years ago
A much better idea for those of us (like me!) who can't stand horseradish - blergh!
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just me x 2 years ago
yes everyone must try this (unless your not a fan of blue cheese) its soo good
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Colleen Foley 2 years ago
We do milk, butter, and cream cheese. They reheat really, really well with cream cheese in them.
Celtic Pirate Queen 2 years ago
I add a touch of horseradish, but in addition to the butter, I also add sour cream. Oh, and I simmer the potatoes in chicken stock instead of water. People RAVE.
Theresa Walker 2 years ago (edited)
Whenever I need to use mayo in anything, I almost always add a tsp of horseradish sauce for every 1/2 cup of mayo.
#8
If your homemade sauces or soups seem too thin or watery, try adding instant mashed potatoes as a thickener. Since I learned this trick, I've started keeping a box around for lazy days or emergencies. They're a lifesaver when you've added too much liquid to soup.
Donkeywheel 2 years ago (edited)
Or cornflour if you want a flavorless option to preserve the taste of the soup.
Ace 2 years ago
Well yes, but you can't add it direct to the boiling liquid - needs to be mixed in with cold water (or milk, stock, wine even) before being added, which in a small amount of sauce can dilute it, such that you then need to reduce it after adding. I have tried the 'flakes'(fécules in French) of corn starch but they don't seem to be quite as easy as they claim.
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arthbach 2 years ago
Please don't use instant mashed potatoes. Use potato flour, or cornflour instead. They do exactly the same job, but without the Salt, Emulsifier (Mono- and Diglycerides of Fatty Acids), Stabiliser (Diphosphates), Antioxidants (Ascorbic Acid, Bisulphites (Sulphites))... etc.
Xitxarel•lo Panda 2 years ago
Yeah cornflour is what I use cause I like my stews and sauces thickened. Again a lot of ppl are right in this comment and is mandatory to dilute in COLD water before you use it or you will have untasty pearls of unflavoured corn flour. I really think Ace is a chef or a good cooker
Donna Gettings Apperson 2 years ago
I keep them around for this purpose. I thought I was the only one!
Joann Hart 2 years ago
I used mashed potatoes for thickening something, it pretty much stuck to the pot
Máté Jancsek 2 years ago
or starch... eventually you use starch, but mashed potato powder is disgusting.
Marilyn Russell 2 years ago
Hmm, good idea. Anyone remember back in the day when instant mashed potatoes were used a lot?
#9
Add a little bit of soy sauce to your tuna or chicken salad. It gives it that extra salty tanginess. I worked at Jimmy John's for a while, and that was their secret. I've been making mine this way for 10 years now, and I could never go back.
Marilyn Russell 2 years ago
I use a bit of soy sauce in a lot of things. I read one recipe that said to add a dash to a brownie recipe.
Xitxarel•lo Panda 2 years ago
Olive oil and red wine vinegar, the one that founds in a small town that make homemade vinegar, not the think that shops sells
Celtic Pirate Queen 2 years ago
I use Dave's Spicy Relish in mine, in addition to minced onion, celery, red bell pepper, mayo & a tiny bit of mustard.
Another hack you might have heard about is using dental floss to slice soft baked goods or cheese. It doesn’t add the pressure that using a knife would and results in a clean and sleek cut. One thing to remember is that the floss should be without flavor. You certainly wouldn’t want your cinnamon rolls to taste of mint, would you?
#10
Garlic. Lots of garlic, recipes always say to use little garlic. And i mean the real deal, not the garbage they sell in those jars.
Ace 2 years ago (edited)
Once you get into 'loads of garlic' territory you've developed a tolerance for it, so you need more and more to get the same effect, which can then totally overpower other more subtle ingredients. I like garlic but in most cases if I can actively taste it it means there's too much, just like salt or sugar, or vinegar etc. etc. Try cooking without it for a while and try to enhance other flavours instead, you may be pleasantly surprised.
Xitxarel•lo Panda 2 years ago
Totally agreed. I live in a country that garlick is fundamental in our cuisine and I love it, but we use it wisely. ( All-i-oli is one of most knowed sauce, and ITS ONLY GARLICK ( ALL IN CATALA ) AND OLIVE OIL ( OLI)) Not egg, not mayonnaise etc. And is kinda difficult to prepare
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Jaaawn 2 years ago
The 'garbage' they sell in jars is all a lot of people can use. Dexterity and mobilisation issues, you know.
NvL 2 years ago
This person "Ace" is right. There IS such a think as too much garlic. I like the taste but I don't over-use it. I don't get it when people use 10 cloves of garlic in one dish. You can't taste anything but garlic.
Xitxarel•lo Panda 2 years ago
Ten cloves of garlick is ridiculous for a dish lol.
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Lotekguy 2 years ago
Please don't open a bakery. Birthday cakes that give everyone garlic breath can ruin the party.
Load More Replies... Trophy Husband 2 years ago
There's nothing wrong with the jars. It's not the same, but neither is powdered garlic, b or granulated, or garlic salt. Just because something has changed form doesn't make it bad. I use the jar for most things. But when I need to bite into a piece of garlic (like my garlic rolls) then I take the time to mince it fresh.
Mabelbabel 2 years ago
Aged garlic puree is easy to make and really lifts a dish-you need a little blender, simply fill it up with peeled garlic cloves, add some oil (I use rice bran oil, avocado oil or a neutral vegetable oil but any will do) and pulse it until it forms a thick puree. You need a lidded container and store it in the fridge-it needs 24 hours to mature, and it last 3 weeks or so. The flavour is much milder, sweeter and less pungent than fresh garlic, and it works well with loads of recipes, plus it's an easy way to make garlic bread.
#11
Most people use overripe bananas for banana bread, but I have another great trick. I freeze the overripe bananas first, then I thaw them when it's time to bake. Freezing them first somehow makes them taste even sweeter.
Nerenahd Dhaneren 2 years ago
OMG Totally. I do it with my kids ALL THE TIME. When they're misbehaving I throw them in the freezer for a couple of hours and when I pick them up... Well, definitely sweeter.
Ace 2 years ago
Reminds me of the parrot whose swearing was so bad the owner shoved it in the freezer for a few minutes when the vicar dropped in. Cured him of swearing forever; when asked later why, the parrot replied "I just don't want to know what the chicken did.".
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GoldfishCrackers 2 years ago
Yes! One tip- peel and THEN freeze. Trying to get the peel off an over ripe frozen banana is a slimy and aggravating experience.
Deborah B 2 years ago
Freeze and blend your over-ripe bananas for ice-cream texture, needs no added sugar.
Catlady6000 2 years ago
Add strawberry, pineapple and chocolate. Banana split
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PickleDragon she/her 2 years ago
My dad has been doing this all my life! Banana brown? BANISHED TO THE FREEEZER!! Used for banana bread, cake smoothies . . .
Francesa Miller 2 years ago
Be sure to peel them before freezing. Good judgement comes from bad experiences.
Bored something 2 years ago
Best way to keep bananas on hand for any sort of baking or smoothies.
Marilyn Russell 2 years ago
I do that. Especially since you buy a huge bunch of bananas and never remember to eat them up.
liz MacClain 2 years ago
Yep, I use frozen in the smoothies I make for my client and she raves about them
#12
Anchovy. Works wonders in pasta sauces and all kinds of dressings. I used to fear funk and now I embrace it.
WindySwede 2 years ago
In cooking I usually just add some fish sauce, Kikkoman soy sauce and chicken broth. If suitable.
Curry on... 2 years ago
Yeah I was thinking fish sauce too, which is basically anchovies.
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TruthoftheHeart 2 years ago
It's not adding funk it's adding umami but it is very intimidating to work with stuff like that
Xitxarel•lo Panda 2 years ago
One of my favorite sandwiches( bit have a lot of salt, so be careful) is bread( you US ppl I think call it baguette or french bread) tuna in olive oil, three anxovies, and "del piquillo " red peppers ( all canned food) and a bit of mayonnaise.
Dreaming Spirit 2 years ago
This sounds delicious! I'd like to try it, but we don't have these peppers here - do you think pickled red bell peppers could be a good substitute? I don't know if it's a Polish thing, but they are sweet with a hint of acidity from the pickling brine :)
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Greennovator 2 years ago
Ceasars salad dressing? Yup. Worchestershire sauce? Yup. Fish sauce? Duh! Etc, etc. You might be surprised. 😊 (Disclaimer: whole anchovies on pizza disgusts me)
Mary Kelly 2 years ago
worchestershire and fish sauce (and roman garam) are just fermented anchovies and spices...and yes, it is all kinds of wonderful!
From watching Gordon Ramsay, I first learned that freezing mozzarella makes it easier to grate it. What I did not know was that the same can be applied to ginger. When I was in my Asian cuisine phase, I learned that ginger can be quite difficult to dice or grate. Baldwin advises to freeze it prior to grating. That way you can even skip peeling it.
#13
Acids. Started when I was making a sauce that just...it needed something. I added a squeeze of lemon, even though it seemed odd, and it was magic.
Another is shallots. I had thought they were the same as onions. Then I had a recipe for saltimbocca from Maggiano's and the sauce was shallot based. Oh. My. God. They're one of my favorite ingredients to cook with.
🇺🇦 PrincessPatton 🇺🇦 2 years ago
For dark sauces, broths, gravies, soups... use balsamic vinegar. Choose good quality ones, these have umami and other flavour layers in addition to the right level of acidity. A few drops are enough to enhance the flavour, so even a small bottle will last a long time.
Marilyn Russell 2 years ago
So true! Thanks for reminding me because I bought a bottle of good quality balsamic and have yet to crack it open for a worthy occasion/cause.
Load More Replies... Mabelbabel 2 years ago
I definitely second the use of acids. If your food (casserole, stew, stirfry etc) is a bit lacking and needs "something" and you're not sure what, add something acidic. Lemon or lime juice, balsamic/raspberrysherry/wine vinegar, pickle juice etc. Just a splash is needed. Alternately, something umami like Worcestershire sauce or soy sauce is good too (light soy sauce for flavour, dark soy sauce for colour). If you've used dried mushrooms eg dried shitake mushrooms, in a dish, the water the mushrooms soaked in makes a brilliant broth/stock/soup base.
Antonia 2 years ago
I buy fresh lemons, squeeze them and put the juice in a plastic bag for making ice cubes. Put it in the freezer and take out as many cubes as you need.
Ace 2 years ago
Or just buy lemon juice in a bottle and keep it in the fridge - freezing it will lose that freshness anyway so you might as well just buy it pre-squeezed. Only the good stuff without added preservatives, obviously.
Load More Replies... Marilyn Russell 2 years ago
Add a splash of lemon to many soup recipes. Or make the Italian condiment gremolata. That reminds me also of the delicious Greek chicken soup avoloemeno. Yummo!
Nicky Shrimps 2 years ago
Yay acid! A splash of AC vinegar in a chicken or turkey gravy really amps up the flavors.
Mia Black 2 years ago
I read this so freaking often but it doesn't work for me. What works is adding soy sauce. But any extra sour stuff really just makes my dishes more a bit sour but definitely not better and is still lacking something (umami I think because of the soy sauce...)
EP 2 years ago (edited)
I have done it and I always go overboard and Squeeze like a whole lemon with all my strength and then it takes like lemon. I’m not good at self control lol
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Chives in eggs
Marilyn Russell 2 years ago
Yum! Chives. I have tons in my garden but forget it’s there. I did remember a couple times when I made eggs Benedict on weekends and snipped it with kitchen shears as a garnish. Like a lot of garnish. That’s how I do things in my kitchen for my rumbly tummy.
#15
Adding almond extract to baked goods that have vanilla extract. I usually double the vanilla and then add a capful of almond extract. Gives cakes and cookies that bakery taste.
Dorothy Reiser 2 years ago
Be careful with almond extract. It's pretty powerful, so start with a tiny amount.
Binny Tutera 2 years ago
I agree! But... be sure there aren't people allergic to tree nut who will be eating it!
Judy LaFontaine 2 years ago
I'm not a big fan of vanilla so I completely replace it with almond extract in a lot of my baked goods. I love it!
Nitka Tsar 2 years ago
Apple pie (German version, not those US pies in pans) with Rum Aroma and 3cl Baileys. Yumm
Refinery29 also has some one-ingredient cooking hacks. They recommend putting some miso paste in your baked sweet potato. Depending on what kind of miso you use – white, yellow or red – the taste of the filling will be progressively intense accordingly. Miso paste has the combination of all five basic tastes: sweet, sour, umami, salty, and bitter. It’s guaranteed to elevate your simple baked potato to new heights.
#16
Fish sauce. Used properly, it doesn’t make anything taste like fish, and it’s a huge flavour boost in almost any kind of cuisine.
I use it in almost anything savoury I make.
Gustav Gallifrey 2 years ago
Nuoc mam is terrific stuff. Just never examine the process of its manufacture. It's scary.
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Marilyn Russell 2 years ago
Maybe I’ll try to get over my fear of fish anything for that. I mean, I use Worcestershire without prejudice. The Romans loved their garum.
Peter Trudell Jr 2 years ago
Americans just need to learn how to cook. Adding acid or umami to standard dishes can make a world of difference. That's when I knew I matured in the kitchen...
#17
Basil can do a lot of heavy lifting in a dish and isn’t easily replaced, flavor-wise.
WindySwede 2 years ago
Basil: "Listen, don't mention the war! I mentioned it once, but I think I got away with it alright."
Sans Serif (Sans) 2 years ago (edited)
Basil: "So, two eggs mayonnaise, a prawn Goebbels, a Hermann Goering and four Colditz salads."
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Marilyn Russell 2 years ago
Love love love basil! I grow a plant in the summer just to have though I sometimes forget to use it. I’ve put the leaves on sandwiches or eat as much as I can with pizza. Sad but my poor plant is feeling old as the fall sets in here in Canada. Maybe I can revive it by taking it out of the cold night air and keep it in my kitchen for the winter.
Binny Tutera 2 years ago
My dad always said add basil or oregano to anything savory with tomatoes.
#18
Cardamon. Add it to any dish that uses ginger, cinnamon, nutmeg or cloves to round out the flavor. It makes snickerdoodles taste elegant.
Annik Perrot 2 years ago
Sorry, cardamom is to me what coriander is to some people. Just can't abide the taste.
María Hermida 2 years ago
Some people carry a gene which makes some receptors in the mouth register the taste of cardamom and coriander being like soap. Perhaps you are one of them.
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Der Kommissar 2 years ago (edited)
I add cardamom and cinnamon to coffee. Common in India and some Arab countries.
CheshirePhrogg 2 years ago
And with some folks of Scandinavian decent. My good swedish family been doing it for ages esp in the winter
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Tammy Kirks 2 years ago
Cardamon is my favorite spice. I always add it to my banana bread recipe and get rave reviews.
Roy Briggs 2 years ago
There was a really cool ice cream joint in downtown Helena, Montana, which made a cardamom ice cream to die for! I paired it with the fresh coconut ice cream, and... Bliss!
TrippyBanana 2 years ago
Just learned about cardamom its definitely different in smell and taste.
Michelle K 2 years ago
OMG I loooove cardamom. Most people aren't familiar with it. Every had cardamom ice cream??? To die for.
Marilyn Russell 2 years ago
The Finnish apparently use cardamom a lot so now my friend can’t stand it. I love it. Only really discovered it fairly recently thanks to British baking star Chetna.
Another cooking tip from Refinery29 that involves only a single ingredient is a budget version of a chicken soup. You can make canned chicken soup taste better if you add a dash of freshly chopped dill. It gives the soup a fresh-veggie flavor that might trick your mind into thinking you’re eating the real deal.
#19
I always add a dollop of sour cream to my boxed mac 'n' cheese when it's time to add the milk and cheese packet. It makes it creamier and so rich.
Jo Davies 2 years ago
I am still trying to figure out why boxed Mac and cheese is so popular! It is a really simple dish to make.
AnkleByter 2 years ago
It's popular because it's cheap and most people don't need to knock others for their food choices when they're just buying what they can afford. For many families it is much, much cheaper to buy the boxed stuff than it is to buy the ingredients to make it from scratch. It might be easy, but it's not always financially feasible for everyone. Also, people have different tastes, so maybe some folks just like the way it tastes too.
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Bell-icose 2 years ago
Or try adding Imperial Cheddar Cheese (if you can find it)? In Canada it comes in a small red plastic container with a black lid. It keeps a long time and goes great in sauces and KD!
Mama Penguin 2 years ago
I add a dash of nutmeg and some stoneground mustard to mine. It makes it taste more "homemade".
Nancy Lynch 2 years ago
Parmesan cheese. Just a shake or two adds a little zing to the cheese.
TrippyBanana 2 years ago
I add garlic powder and parsley to mine as I'm stiring everything together sometimes I'll add some flour to make the sauce thicker, I don't usually have shredded cheese unless I've recently stocked up on blocks and did the shredding myself.
Dimp1961 2 years ago
I don't understand boxed mac n cheese. So simple to make from scratch. Fry some unsmoked bacon in a little butter about three slices. Remove bacon from pan. Add a little more butter, melt, add plain flour, about 2 tbsp, and some milk to make a roux. Mix until flour is cooked. Add a little more milk, up to half a pint bit by bit, until the sauce thickens. Add ready made english mustard and a little ground pepper. Continue stirring until sauce thickens. Add a couple of cups of grated cheese and stir until melted. Taste for seasoning. Cook macaroni, not too much, you're usual measurement for say two. When mac is ready, drain, retain some pasta water, and add pasta to sauce. Stir, Place into ovenproof dish. Top with grated cheese and pank breadcrumbs. Grill until brown and bubbly.
#20
When I was really starting out with home cooking in college and was making cottage pie and I added Worcestershire sauce for the first time. I have to admit that I probably overuse it at this point but I’ve found few savory dishes that can’t be improved with a few drops.
Alethea Fletcher 2 years ago
You really don't need to keep it in the fridge. Worcestershire sauce, or Hendersons relish (which is vegan), are both safe in the larder once open. And both add that unami taste to so many savoury dishes.
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54 s 2 years ago
I like to use marmite for the same reason. Plus it's good on toast, unlike Worcestershire sauce.
Andy-Pandy-Panda 2 years ago
Worcestershire sauce with cheese on toast is amazing.
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Grace Note 2 years ago
I used to live down the road from the Worcestershire sauce factory. When the wind blew in the right direction the air smelled of the sauce. It was lush. I agree that it's a great thing to add to any number of savoury dishes for a bit extra flavour.
Dan St John 2 years ago
I loved the one for chicken, but they discontinued it. It made a great clam dip.
#21
Place an ice cube on any leftover food you're microwaving to add moisture while reheating. The ice won’t melt, but it adds steam to your food. It's especially useful for rice.
arthbach 2 years ago
"Ye cannae defy the laws of physics, Jim." Some of that ice will indeed melt. Some might sublimate (go from a solid to a gas without becoming a liquid.
General Anaesthesia 2 years ago (edited)
Off topic: And he said that just after repairing the warp-drive.
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David 2 years ago
"The ice won’t melt, but it adds steam to your food." That's some science magic there folks. /S
Bob Brooce 2 years ago
That's some ignorance of sublimation there, folks.
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Candy Sheppard 2 years ago
Personally I like warming up rice like stir frying in a pan with a little bacon fat
DeoManus Argentem 2 years ago
I keep a mug of water in the corner of the microwave when reheating many things, especially those with rice.
DarkViolet 2 years ago
It all depends on what you're microwaving. When reheating mac and cheese, add a little milk, Gouda cheese, and heat covered for four minutes at 40% power.
Pa4040 2 years ago
I get the feeling that these icecubes will explode due to the uneven heating and possibly gas bubbles forming in the middle
pfeils wife 2 years ago
found on reddit: (Disclaimer: doesn't make it true! Haven't tested it, but am now curious) "Since the ice molecules have a much greater bond being in a solid state, they won't absorb the microwaves' energy therefore it doesn't melt. The bit of water that does naturally melt from the surface of the ice will help steam your food when heated up."
Load More Replies...Ever had a hard time peeling a garlic clove? This hack is backed up by both Kierin Baldwin and the Martha Stewart. They advise to crush the garlic first with a knife or a small pan, then put it in some kind of container with a lid – a saucepan will do. All you have to do then is shake it until the peels come off. No more hard work with your fingernails!
#22
Pickles make burgers so much better
Trish 2 years ago
"I asked for extra pickles on my burger. There's only like 5 or 6." -Michael Scott
Trophy Husband 2 years ago
Extra pickles means 15 minimum. What I want is to order a sandwich where the meat is replaced with an equivalent amount of pickles!
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Mabelbabel 2 years ago
Where I was brought up (North of England), pickled onions were made by slicing a brown onion into rings and leaving them to soak overnight in malt vinegar. No other pickling spices, just malt vinegar. It's perfect with meat or cheese. The best wedding reception I went to served roast beef butties for dinner-thick slabs of roast beef served warm in a teacake (a large round bread roll about 6 inches across slathered with loads of butter) topped with rings of onions. I've a very clear memory of my nephew walking around in just his vest gnawing like a mini caveman on a slab of beef-he was about 2 at the time and had lost his diaper somewhere, and was drooling meat juice down his vest.
Chewie Baron 2 years ago (edited)
Fried pickles in batter!!! [insert drooling Homer noises here]
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MotherofGuineaPigs 2 years ago
pickle juice in tuna salad - just enough dill, garlic and vinegar.
#23
Bay leaf or two.
Mindy Keys 2 years ago (edited)
Ground Bay (laurel) is the same spice but you get a lot more flavor and don't have to fish out the leaf. It's magnificent. Used in a lot of NE Mexican dishes.
CheshirePhrogg 2 years ago
I have gotten too many bay leaves in my mouth to fully trust them. But if you break them up and toss them on the floor and then vacuum them up they freshen the room and vacuum cleaner bag very nicely
Marilyn Russell 2 years ago
Or two! I have a big jar I got from a Greek person who has a bay tree. Must use them more often.
Donna Gettings Apperson 2 years ago (edited)
I grew up with "don't eat the leaves" spaghetti sauce. I still use them. So good.
Annik Perrot 2 years ago
Here it's always part of à "bouquet garni", à small, tied bunch of herbs you add to your dish while it cooks. The other two staples are rosemary and thyme, but you can also add basil, sage, parsley, celery leaves... Bay leaves also do wonders in any wine-based sauce.
#24
Adding a pinch of baking soda to grits or polenta cuts the cooking time in half. It's my favorite dinner time-saver.
Mary Kelly 2 years ago (edited)
grits are similar to polenta but instead of being made from dried cornmeal, they are made from dried hominy meal...hominy is corn that has been soaked in lye to remove the outer shell from the niblet...hominy is disgusting...grits are okey, but very good ith cheese and shrimp
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CheshirePhrogg 2 years ago
ROFL I was just trying to remember how many minutes it takes the grit eating world to make their grits
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Lorraine R 2 years ago
Yeah, they're pretty tasteless without 'em. You can add pepper or bacon grease too.
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The Great Observo (sees nowt) 2 years ago
It's a white cornmeal, so kinda like polenta but using a different maize
Asparagus is a tricky veggie that many people have trouble preparing. Do you boil it? Do you fry it in a pan? Can you air fry it? NYT Cooking claims the best way to cook asparagus is to fry it for 3 to 4 minutes with a little bit of olive oil or butter. You’ll know it’s cooked when it turns bright green. And don’t forget salt and pepper!
#25
The secret to incredible tomato sauce is butter. Try putting a decent amount of butter into your red sauce and let it simmer. It will taste so much better, but no one will be able to guess the secret.
Ace 2 years ago
No, just no. Good extra-virgin olive oil. Butter has no place in tomato-based dishes like this.
Stefano Storoni 2 years ago
Wrong. Spaghetti with tomato sauce, butter and parmesan is a very fine and common recipe in italian traditional cooking.
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Michelle Smith 2 years ago
I agree that butter taste great with pasta sauce however, I don't put it in the sauce in case someone doesn't like it. I just have the butter on the table for anyone to use if they like.
Drea Jennings 2 years ago (edited)
A little Xtra virgin olive oil, not butter, for one reason, I add a very small amount (1/2 tsp per 1 1/2 cup) of cinnamon to my red sauce. Just try it, I promise it really makes the difference between average and amazing. But start with a very small amount and tweak it to your own taste. My husband of 33 years ABHORS cinnamon, he thinks. But he complains about having to eat anyone else's sauce. It really works wonders if you use canned spaghetti sauce or store bought like Ragu or Prego. Your guests will rave and think you slaved all day making your sauce. Just don't tell my Mom you heard it from me! It's her secret!
#26
Orange zest to oatmeal cookies!
Nicky Shrimps 2 years ago
Upvote for balance. I guess citrus and chocolate is a touchy subject for someone! :'(
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Marilyn Russell 2 years ago
Hmm. Yes, I can see that. You add orange zest to the date mixture with date squares which has an oatmeal base and oatmeal crumb on top.
#27
I use Kraft Macaroni & Cheese packets to season my popcorn. It's life-changing
Nicky Shrimps 2 years ago
You can buy really good quality powdered cheddar cheese. I like the brand Anthony's. Use it on popcorn, add some spices and sprinkle on fresh tortilla chips (Doritos!). It's very yummy.
Notyomama 2 years ago
Came here to say this. I get it off of Amazon. Cheaper than using a packet.
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Axisgaymtf 2 years ago
or get butter and pour it over the popcorn, and get the chicken seasoning from the ramen packets and pour about half on it.its SERIOUSLY life changing
dan martyr 2 years ago
I’d always thought the lyric “got more flavour than a packet of macaroni” in Bomb The Base’s classic “Bug Powder Dust” Was a terrible lyric. Until an American pointed out packet mac and cheese. I thought he was talking about plain pasta. Thank you for coming to my TED talk
INGi 2 years ago
That's some crazy expensive popcorn. You buy a box of mac & cheese, and only use the sauce packet? Yikes.
CascadedFalls 1 year ago (edited)
You can still use the Mac & cheese another day.
Load More Replies... Trophy Husband 2 years ago
What, do you throw away the macaroni? You can buy cheese powder for this, don't waste money and food buying kraft Mac and cheese just to get the powder!!
Chinyere Afi-Leigh 2 years ago
Step 1: cook bacon Step 2: pop popcorn in bacon fat Step 3: add crumbled bacon and Kraft mac and cheese powder to popped popcorn
Reddit is a great source for finding simple cooking tips. Some years ago I came across a self-proclaimed chef there who said that a bit of lemon juice makes everything taste better. Apparently, it isn’t bogus, because even the VA Nutrition and Food Services claim that tart flavors help stimulate taste and saliva.
#28
If you're making cookies from bagged or boxed mix (like Tollhouse), substitute whatever butter you usually use for Kerrygold butter. Something about salted Irish butter will take your cookies to the next level.
Ace 2 years ago
I can never begin to understand just how bad your everyday butter must be that you think that Kerrygold is somehow special.
Becky Samuel 2 years ago
It's hard to understand until you see the terrible conditions on an industrial dairy farm in the USA. It's very much quantity over quality, the feed is atrocious, the animals are expendable units like parts in a machine.
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Fatér Dezső 2 years ago
just add salt to any unsalted butter. At which point people forgot to add salt to cakes/cookies/sweets? It used to be common knowledge.
arthbach 2 years ago
The majority of butter in the USA is made from cows that live in a barn all year round. They don't get the majority of the nutrition from grass, and this significantly lowers the quality of the butter. Kerrygold, and all other butter made from outdoor, grass-fed cows tastes so very much better. Kerrygold is a brand known to many of the USA's consumers. Any grass-fed, outdoor cow butter is going to seriously improve cookies.
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Deborah B 2 years ago
If you're American, butter doesn't contain salt by default. Always buy salted butter, even for sweet recipes, it's 1000% better. Look for butter that contains 1.5 - 2% salt, and avoid any "butter" that contains vegetable oil or added water, especially for baking.
Kathleen McGann 2 years ago
It's not the salt that makes Kerry Gold different. You can buy it salted and unsalted, just like US brands. Or the condition of the cows (although grass fed cows make better everything). It's the lack of water. There is so much water in American butter that it's nearly tasteless by comparison. Heat some next to Kerry Gold and see.
Load More Replies... jmdirks 2 years ago
I have tried Kerry gold butter and did not taste any difference to that of the store brand. Certainly NOT worth the huge extra price. However I do use Amish butter mostly in baking and there is a definite difference in both creaminess and taste. And yes it is also pricey but to me it's worth it in my product.
WonderWoman 2 years ago
Don't waste $$ Kerrygold on a bagged/boxed mix, that is tremendous waste. Making chocolate chip cookies is simple.
Judy LaFontaine 2 years ago
I never liked butter until I used Kerrygold. Now I can't stand the flavor of margarine.
Michelle Smith 2 years ago
On a sidenote, if you replace some or all of the white sugar in a cookie recipe, you will get chewy cookies
#29
Sumac. I love the ability to add an strong sour note without adding additional liquid like you get from citrus juice or vinegars.
Mary Kelly 2 years ago
yes, it is a spice commonly used in the middle east...it comes from the sumac tree...not the poson sumac vine
Load More Replies... Marilyn Russell 2 years ago
I just harvested some Canadian sumac berries to try to make into a spice and a lemonade type drink this weekend. We shall see how that goes.
roddy 2 years ago
Is this the same sumac that grows wild? I must try this :)
Load More Replies... #30
Sumac. Use it for fish
WindySwede 2 years ago
Present in Worcester-sir-shire-ire-sause? (Don't know spelling,so making it obvious that I'm not trying...)
Apachebathmat 2 years ago
I live one countie over from Worcestershire and I can confirm, the easiest way to say it is Wuster-shire
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Kraneia The Dancing Dryad 2 years ago
Just be sure you're using the right species. This resembles Smooth Sumac, of which the berries can be made into a drink similar to lemonade. Poison Sumac however, is as the name suggests very toxic and is even more severe than poison ivy (same family). I'm a plant nerd, and I approve this message 😁
Mary Kelly 2 years ago
just buy it in the grocery (or local middle eastern) store w/ the rest of the spices, and you needn't worry about getting the wrong kind....p.s. the good kind comes for the sumac tree...and the poison one comes from the poison sumac vine.
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Dirk Daring 2 years ago
I believe this is the very first time I've heard about sumac without it being prefaced with the word poison.
Mary Kelly 2 years ago
used in middle eastern cooking... the good kind comes for the sumac tree...and the poison one comes from the poison sumac vine.
Load More Replies... Marilyn Russell 2 years ago
Is that what the middle eastern sumac looks like? Interesting. Not really much like ours in Canada.
Mary Kelly 2 years ago
It's the reddish brown spice sprinkled on hummus for more of you thinking you've never had it.
What are some of your single-ingredient cooking tips, pandas? Share them with us in the comments. And in the meanwhile, let’s go try out that garlic peeling hack. Just don’t forget to put the lid on, so the garlic doesn’t fly out and about across the kitchen.
#31
Vinegar! More broadly, acids. They add that extra something I was always looking for.
C.S. E. 2 years ago
Usually, if what you are cooking tastes a bit bland or flat, add an acid. My favorite dish is literally comprised of a protein, a fat, and an acid (chicken pounded flat, olive oil, lemon juice). So simple. . SOOOOO GOOD! But you CAN'T flake on the quantity of oil, it's not a spritz. Finish with a bit of salt and pepper.
#32
Fresh Coriander, opened up the whole Asian cuisine for me.
Kathy Dragonfly 2 years ago
I'm really sorry for people who experience coriander as soapy, it is such a great herb.
cecilia kilian 2 years ago
Apparently the soapy taste is a genetic thing. I love fresh coriander, but it ruined my son's Mexican restaurant experiences. He says it tastes like stink bugs smell. I am the same way with goat cheese; to me it tastes like the reek of an old billy . I love strong cheeses like Roquefort, ripe camambert, and Munsterbut goat cheese is a no for me.
Noyfb noyfb 2 years ago
I can smell the close similarity of crushed coriander leaves and disturbed stink bug — and still love coriander.
Load More Replies... Ace 2 years ago
Not just Asian, it's vital to Mexican cooking as well. Guacamole without coriander (cilantro to the USians) is just mashed avocado.
Xitxarel•lo Panda 2 years ago
Not only Mexican. Had a friend from Colombia and we went to eat some ceviche ....oh my. Almost pug , I think must be like something in your DNA
Load More Replies... Máté Jancsek 2 years ago
Unfortunately I am one of those, to whom it tastes like soap, by genetics... so, nope
#33
Dijon mustard instead of regular mustard.
Xitxarel•lo Panda 2 years ago
Now I have to have it to taste man. Damn it :)
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Auntriarch 2 years ago
I love French's yellow mustard, also the thing called French mustard in UK supermarkets that isn't French. And worse still, I mix it with mayonnaise
#34
Homemade stock. It improves everything it goes in. I haven't bought the stuff from the store in years.
🇺🇦 PrincessPatton 🇺🇦 2 years ago
Why? Basically, you cook meat and bones with vegetables for a long time. The basic ratio is 1:2, e.g. 0.5 kg of bones+meat per 1 litre of water, you add some root vegetables, a small onion, whole pepper and allspice and salt and then ignore it for 2 or more hours (depending on what you're cooking), then strain.
Load More Replies... #35
Crossover from Indian cuisine -- yogurt, in bread, in marinades/sauces. Adding a bit of sodium citrate prevents splitting/grainy under heating.
R Dennis 2 years ago
Just pay attention when you grab it out of your fridge. Vanilla yogurt doesn't work with chicken...
Marcellium 2 years ago
Sodium citrate is a life saver! Helps make cheese not separating when it's reheated. Awesome for homemade Mac and cheese!
#36
Brown butter for baked goods containing butter.
Nikki Sevven 2 years ago
You can also substitute more interestingly flavored flours for up to a quarter of the total AP flour. I like brown rice flour in Toll House cookies, or spelt flour in oatmeal cookies. (I wouldn't substitute more than a quarter of the AP. If the gluten is reduced further, it'll affect the texture of the finished product.)
detective miller's hat 2 years ago
Same for any dish with butter. I brown a little butter whenever I make roast, mashed, or smashed potatoes and it always tastes amazing.
#37
Apple cider vinegar. Add it to any bean related dishes and it makes all the difference in the world. Red Beans and rice and black beans and rice are dynamite with a splash of vinegar.
Xitxarel•lo Panda 2 years ago
One of my favorites dishes I make its lentils , I love legumes. Just three cloves of garlic k, an onion ( if fresh onion better) some pork ribs cutted like cubes, you first frie the ribs in olive oil in your saucepan. Then add the water like 2 liters, some meat broth if you don t use it the next thing. It's called compagno, is one smoked chorizo, smoked " morcilla" and smoked "panceta. Also some green peppers , cutter thin, some carrot or even better pumkin .then put on the fire like two hours if you use a regular saucepan or like 20 minuts on a express cacerole. Then my one trick it's to fry some black pepper spice in very hot olive oil, fresh one you just shredded . Let cook one minut and then let rest like five minuts . When you will eat in the dish you pour some good wine vinegar . It's amazing and will eat for about six days without getting spoiled ( only add vinegar when you eat ) that trick what's reached from my grandmother's mom. A very wise women that died with 95 years ol
#38
Red Boat N40°. Before I tried it I thought all fish sauce was pretty much the same. I was wrong. Now I look for excuses to use it.
#39
Butter. I had really only used it as a spread prior to taking cooking more seriously.
MotherofGuineaPigs 2 years ago
My grandma always told me - cook with butter use oleo (margarine) for baking.
Lyone Fein 2 years ago
Better yet, just don't use margarine at all. It's vile.
Load More Replies... #40
White wine in sauces. I was making a cream sauce for pasta once and when the white wine hits the hot pan that already has butter, garlic and other seasoning it just gives off an intoxicating aroma. The whole house smelled like a fancy restaurant.
Mia Black 2 years ago
Not for me. I can barely tolerate the alcohol in soy sauce. If heated, many of it goes away but not everything (newest studies showed) and I don't like the taste at all. But to each their own. But I would prefer alcohol free dishes or declare in the menues if there is alcohol in the dish because some don't like it, some are trying to get sober, some are pregnant, some are on medicaments that don't mix well with alcohol
François Bouzigues 2 years ago
I first thought you were exagerating so i looked it up. And you are right. After 1 hour cooking, there is still 35% left.
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#41
I worked in a high-end restaurant that was very well known for its cheesecake. The secret to the cheesecake: just cream cheese and marshmallow fluff blended together and set in graham cracker crust.
Donkeywheel 2 years ago
I’ve got a news for you : you’re not working in a high end restaurant if you’re serving cheesecake and especially if you’re using « marshmallow fluff » and « graham cracker crust ». Might be an expensive pretentious place, but definitely not high end. Real pastries are not made with this stuff.
#42
Butter instead of oil. Butter instead of oil! Bacon grease i stead of oil elsewhere
talliloo 2 years ago
agree but i also would have to add using chicken fat. no...not the stuff that hangs onto a piece of chicken. save chicken skin and freeze until you have quite a bit. then, slowly render it in a skillet. the resulting fat is good for all sorts of things that you would use bacon grease or lard. also, the resulting crispy chicken skin is similar to fried pork rinds - just add a bit of salt. btw, they are called gribbens in jewish cooking.
Ace 2 years ago
This sounds like someone who's not been exposed to decent quality oils. Generic corn oil from your local supermarket is OK for frying but not much else, for example.
Xitxarel•lo Panda 2 years ago
Always agree with you. Peanut oil have a smoke point very high and I think your country have a lot of peanuts. We use olive oil for the taste and it was cheaper here but now is getting expensive. I can t cook with butter so I m trying peanut oil or sunsseed oil ,last one I don t really like it. Men/ women try to make a fried egg and fried potatoes and may be if you can some ibèric ham with extra virgin oil.....it makes a difference
Load More Replies... #43
The trick to life-changing mashed potato gravy: the spice packet from your instant ramen. I make my gravy with butter, flour, water, and a packet of beef or chicken ramen seasoning.
Molly Whuppie 2 years ago
Thats a lot of salt to add, be careful you aren't adding salt on top of that when you season it to eat.
#44
I put extra yolks in my scrambled eggs. It makes them so much more decadent. So, for example, if I'm making eggs for two people, I'll use four whole eggs and two additional egg yolks.
imontape 2 years ago
Add a little bit of sour cream to the eggs and finish it of with some parmesan, very delicious.
Babs McGurk 2 years ago
I add cream cheese to mine, and is makes them very creamy.
Load More Replies... jmdirks 2 years ago
And what exactly do you do with the whites from two eggs at almost five dollars a dozen?????
Xitxarel•lo Panda 2 years ago
I bet more for an fresh onion and a fres green pepper , but men I don t judge you :)
#45
It'll sound dumb, but grapeseed oil. It's got a higher smoke point and really upped my meat-searing game. I used to smoke out my college apartment trying to fry steak in butter. Then I realized I could sear my steaks in grapeseed oil and rub them down with butter before they rest.
Kathy Dragonfly 2 years ago
grape seed oil is quite expensive (at least where I live), if you are not vegan, clarified butter (or ghee) is great for frying. It can stand the heat an adds the flavour.
WindySwede 2 years ago
Whas just thinking *ghee*, have they not tried clarified butter? 🙃
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ScootyPuffJr 2 years ago
It's also a lot better for you if you suffer from any kind of acid reflux.
#46
Chicken stock, not the canned/boxed stuff but homemade. I use it constantly now
Marcellium 2 years ago
People may think it's hard to make homemade chicken stock but it's easier than you may think. Here's how my family does it. Easy easy way, not super fancy, using a pressure cooker/instant pot. But a rotisserie chicken. Break it apart, set aside bones and skin and some of the meat on a pan. Put some onion, carrot, celery, garlic, whatever really (or none! your preference) , and put that bad boy in oven for like 45min at 350 Put the roasted goodness in the instant pot and fill to just cover, put it for an hour at least. Drain and all done! Most of the time is just waiting.
#47
Larb. The lime juice/ fish sauce combo made my head explode. I went looking for all the Laos, Cambodian, Vietnamese food I could find.
#48
Roasting spices!
lisa m 2 years ago
Another key is buying fresh spices from ethnic stores or health food stores, not the old sub par c**p in those jars...what a difference in flavor..I recently went to my local health food store and bought a few spices and omg u really only need a little compared to those spice rack containers
Xitxarel•lo Panda 2 years ago
Mandatory to safroon and few ppl knows. And is like one minut or less in a paper and upside the pan and not very hot , because is like the garlick. You put in the pan with olive oil and is amazing.....you cooked for more than the correct time and it will arruinate your dish cause the bitter taste. Trutst me , only cook garlick when you can wacht it all the time, at not high temperature and always watching and SMELLING, ( garlick have a point when cooked right . It's smells awesome, you miss ten seconds and smells awful and tastes worst)
Nikki Sevven 2 years ago
Whole spices that are freshly ground are a zillion times better than pre-ground spices.
MotherofGuineaPigs 2 years ago
I have a little non-stick pan that I use to toast spices and nuts.
#49
I like to add a bit of cardamom into recipes, it makes everything a lil oomphier!
Lorraine R 2 years ago
It's a flavor that not everyone is familiar with, so a lot of folks know they're tasting something 'different' but they don't know what.
#50
Saffron. Can turn regular rice into the food of the gods.
Xitxarel•lo Panda 2 years ago
Make a "paella" here without saffron and you will go to hell. And ISN t expensive, real safron for dishes only require two or three strands so a little bit you buy it will last for almost a year or more . And it's expensive because is very difficult to grow up and mostly to take it from the flower. Totally worth to buy saffron trust me
Orange Tabby 2 years ago
Saffron gives a totally different flavour profile. Its not about the color.
Load More Replies... #51
I substitute half the sugar I put into boxed cookie, cake, and cupcake mix for a packet of Jell-O Vanilla Instant Pudding powder. It keeps baked goods super soft and moist for days.
TruthoftheHeart 2 years ago
I've never seen a box mix ask for sugar, usually just egg, water/milk or oil/butter.
Donkeywheel 2 years ago (edited)
Boxed cookie, cupcake mix, jell-o, pudding powder… that’s chemistry, not cooking. Just use basic ingredients (flour, sugar, eggs..) not industrial mix or powders. It’s like adding a little bit of cancer to your recipes.
Ace 2 years ago
Quite so. It's like that awful American TV cook show, the barefoot contessa, who even uses tinned ingredients (not just beans or tomatoes and the like) in her 'recipes'.
Load More Replies... Xitxarel•lo Panda 2 years ago
I ll never understand why you almost US PPL eat that bad and that things .
AnkleByter 2 years ago
People around the world eat all sorts of things others would find unhealthy or even "bad". Most people have enough couth not to always judge others for it, just because it's not to their liking or their choice. Unfortunately that couth is severely lacking on BP-a place where it seems almost cool to bash the US at any chance one gets.
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#52
Grains of Paradise. I use them in place of black pepper all the time. They're a huge staple in my house now
Auntriarch 2 years ago
I like comet tails, add them to my black peppercorns and grind together
#53
Nutmeg, I have to be extra careful when adding this. A literal pinch, then taste (add or not). Coz sometimes even a tsp of ground nutmeg can be overpowering.
Terry Tobias 2 years ago
Yes. White sauces in general. Also spinach. I just grate a touch of it and it really elevates dishes.
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Roxy Eastland 2 years ago
For the best nutmeg flavour buy whole nutmegs and grate them as and when you need some. The taste will be much fresher and the nutmegs will last much, much longer without losing flavour.
John Murphy 2 years ago
im not sure how or why this was ever used as an ingredient, its so strong that the smallest amount can ruin a dish and if you use the right amount you cant taste it
Jan Rosier 2 years ago
And be careful with the side-effect of nutmeg : too much of it makes men more aggressive (somehow works in on testosterone or something like that - I have been told)
François Bouzigues 2 years ago
Well it is even worse than you think. It is a proper https://www.healthline.com/health/high-on-nutmeg
Load More Replies... #54
If you run out of bread crumbs and are in a pinch, just toast a slice of bread and grate it into fine pieces
arthbach 2 years ago
I was amazed to learn there are people who genuinely don't know how to make breadcrumbs. They think it is an ingredient bought from a shop.
Load More Replies... WindySwede 2 years ago
I have ice but need water, can I just unfreeze it then?
Load More Replies... jmdirks 2 years ago
Old stale bread, in the oven on lowest to dry it out. Put in food processor with what ever dry seasoning you want and make bread crumbs. Or cut it up and make croutons.
Sans Serif (Sans) 2 years ago
Yes, extremely good croutons as well. Cut them in cubes and toss them in a little olive oil and toast them in a low temp oven. Sometimes I like to add a little paprika to the oil as well.
Load More Replies... John Murphy 2 years ago
How did this make the list who the hell buys bread crumbs instead of making them
#55
Chipotle chili flakes instead of regular
#56
Mushrooms in almost any savory dish
C.S. E. 2 years ago
I can not stand the texture of mushrooms but love the taste, so I always keep dried mushrooms around and pulverize them into a powder - then sprinkle them in. My magic mushroom powder recipe is salt, pepper, chili flakes, and powdered porcini. I also experiment with the types of pepper and salts I use - there are so many kinds!
Xitxarel•lo Panda 2 years ago
Man come here in autumn, and ask for rovellons a la brasa. Not the best ones but easy to find it. And haven't that texture of a slug lol. Also trompetas de la muerte ....BEST mushroom on a omelette..... camagrocs on a stew......etc etc etc . You guys come here to Catalonia to only see Barcelona ( right now is like Disney a..holes) and miss the important things ....we love bolets , we love castells and we love fireworks....( and also we hate Spain and corrupted real family and Franco cubs that really are f*****g us till today.....40 years ago from that m**********r , friend of Hitler and musoliny died....this democracy isn t a democracy . The power of judges is still of that kind of ppl....fascist that you fighted but your polítics forgot ......because they needed ......so you handled a friend of Hitler and Mussolini. Men I went to Omaha beach and saw the memorial and I cried.......what the hell your government tolerated Franco ....and the Franco's parties now? They called us terrorist.
Load More Replies... Xitxarel•lo Panda 2 years ago
S**t . I love mushrooms. You only didn't tried the right ones . I m from Catalonia and we go to have mushrooms at the forest like tiny hobbits .....well is a thing we learn as kids , and I don t recomend you do . There's a lot of mortal mushrooms, that seems like the correct ones . So if you don t know it , don t eat it . Amanita phaloides kills a lot of ppl here cause it seems one of the most precios mushrooms we have . It kill you one week later you eat it . We as a child's are warned of this one and another ones ...
Freya the Wanderer 2 years ago
As for me, I LOVE mushrooms! If you don't like the slimy texture, use fresh mushrooms instead of canned ones.
#57
Calabrian chili's in oil. There us a reason why Bobby Flay wins so many cooking competitions, it is this and quick pickled red onions.
What do you think ?
athornedrose 2 years ago
man i love cooking but i hate that any online discussion on food immediately becomes classist/ableist because people insist that using any kind of shortcut or processed product is "gross" or "fake" or "not really cooking". fresh ingredients and the time it takes to prepare and cook them are a luxury for healthy and/or wealthy people depending on the country you live in. the ability to use what you have and can afford to make something tasty is a fantastic skill to have. being up in arms about "real" food doesn't address cost, availability, training, or sometimes literal physical strength it can take to prepare a completely fresh ingredient meal. can't we just acknowledge that?
Rachel R 2 years ago
Full agree, there are so many reasons one can want or need shortcuts when it comes to cooking, heck in Home Ec we even had a module that incorporated convenience foods into meals. And I know usually it's used in the BF/formula argument, but FED IS BEST. I love cooking, but as a single person without a dishwasher I'm not interested in doing both the cooking and cleaning for a fully from scratch meal every day.
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DeoManus Argentem 2 years ago
I use 0% Greek yoghurt in place of sour cream in most dishes (tacos, enchiladas, fajitas, beef stroganoff, and spinach dip specifically off the top of my head). Tastes the same, if a little "lighter" (in a good way), and is far healthier!
Marilyn Russell 2 years ago
Yes, you can and I have also, but sour cream still has its uses and isn’t terrible for you. Fat is not your enemy - it’s sugar.0
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Daniela Lavanza 2 years ago
#38 then #39...seriously? Doesn't BP team read up its own articles before posting them? This makes me think your lists are just made up of anything you come across, no coherence needed. So sad, you could easily do far better than that.
fluffyacat 2 years ago
Come on! Get your sh1t together, Bored Panda. Half of these articles don't work
Pepper Anne Spice 2 years ago
Article mentions using dental floss to slice baked goods; fishing line is also a great option.
Marilyn Russell 2 years ago
Hmm. Good suggestion - I shall try that next spring when my garden full of chives I forget to use much is beckoning me. Maybe I’ll even make my own butter too for the occasion.
Load More Replies... athornedrose 2 years ago
man i love cooking but i hate that any online discussion on food immediately becomes classist/ableist because people insist that using any kind of shortcut or processed product is "gross" or "fake" or "not really cooking". fresh ingredients and the time it takes to prepare and cook them are a luxury for healthy and/or wealthy people depending on the country you live in. the ability to use what you have and can afford to make something tasty is a fantastic skill to have. being up in arms about "real" food doesn't address cost, availability, training, or sometimes literal physical strength it can take to prepare a completely fresh ingredient meal. can't we just acknowledge that?
Rachel R 2 years ago
Full agree, there are so many reasons one can want or need shortcuts when it comes to cooking, heck in Home Ec we even had a module that incorporated convenience foods into meals. And I know usually it's used in the BF/formula argument, but FED IS BEST. I love cooking, but as a single person without a dishwasher I'm not interested in doing both the cooking and cleaning for a fully from scratch meal every day.
Load More Replies... DeoManus Argentem 2 years ago
I use 0% Greek yoghurt in place of sour cream in most dishes (tacos, enchiladas, fajitas, beef stroganoff, and spinach dip specifically off the top of my head). Tastes the same, if a little "lighter" (in a good way), and is far healthier!
Marilyn Russell 2 years ago
Yes, you can and I have also, but sour cream still has its uses and isn’t terrible for you. Fat is not your enemy - it’s sugar.0
Load More Replies... Daniela Lavanza 2 years ago
#38 then #39...seriously? Doesn't BP team read up its own articles before posting them? This makes me think your lists are just made up of anything you come across, no coherence needed. So sad, you could easily do far better than that.
fluffyacat 2 years ago
Come on! Get your sh1t together, Bored Panda. Half of these articles don't work
Pepper Anne Spice 2 years ago
Article mentions using dental floss to slice baked goods; fishing line is also a great option.
Marilyn Russell 2 years ago
Hmm. Good suggestion - I shall try that next spring when my garden full of chives I forget to use much is beckoning me. Maybe I’ll even make my own butter too for the occasion.
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