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“The Difference Is Insane”: People Reveal Their Best Cooking Hacks
Interview With Expert
No matter if you’re a veteran in the kitchen or just graduated from being an absolute beginner, the odds are that you might have a few tricks up your sleeve. The beauty of the internet is that so many friendly people are beyond happy to share their wisdom with others.
That’s where the r/AskReddit online community comes in. In a recent thread, sparked by user u/Aurora_Breeze, some food-savvy redditors revealed their “special cooking secrets” that they feel can help everyone out. Read on to see what they had to say.
Bored Panda got in touch with world-famous pie artist Jessica Leigh Clark-Bojin (@thepieous) for some cooking and baking advice. She shared how to prepare for those potential culinary disasters looming on the horizon, as well as what to keep in mind if you’re a total beginner in the kitchen. You’ll find our interview with the expert as you scroll down.
This post may include affiliate links.
Pie artist Jessica is the author of ‘Pies Are Awesome’ and has launched a series of online baking courses at ‘The Pie Savvy.’ She told us that when it comes to holiday cooking and baking, you should go into the whole process knowing for certain whether it is a ‘must not fail’ or an ‘it’s all in good fun’ type of situation.
There’s a world of difference between being responsible for only a single course or the entire meal. "If you’re just heading over to your buddy’s movie night and you thought it would be fun to bring some cookies, you can approach things in a much more spontaneous fashion,” the baking expert told Bored Panda via email.
“But for the ‘must not fail’ situations, there is one extra critical ingredient you cannot do without: time. Time to experiment, time to practice, time to fail, and time to do something about the fails! With extra time, you eliminate the stress of that pressure to perform under a ticking clock. Mistakes are inevitable. Disasters are optional!”
RELATED:
#2
However many cloves of garlic the recipe calls for, multiply that by at least 3x.
#3
I used to always oversalt my food if I found it a bit bland but then I read somewhere to use lime juice instead and it really does brighten up the flavors.
MonkeyCube:
Salt, fat, & acid. That and bouilleon were the trade secrets I picked up when I worked in kitchens back in the day.
All of us have been complete newbies in the kitchen at some point in time—and nothing is embarrassing about that! But we all remember how lost we were at first. Bored Panda turned to pie artist Jessica for some practical advice that could help beginners find their culinary confidence.
“Cooking and baking success for novices in the kitchen is all about preparation. And attitude. Having a good one, that is. Find the humor in the unexpected, learn from your mistakes, and enjoy the ride!”
Doing everything in a neat and orderly way is going to minimize the number of mistakes you’ll make, no matter what you’re baking or cooking. Jessica urged everyone to check all of their ingredients before heading to the kitchen to begin baking. “That yellow-colored box at the back of the cupboard that you thought was cornstarch? Guess what, it’s actually a four-year-old jar of Vegemite. Those packets of yeast you’re excited to finally put to use? They expired last year. The dozen eggs you thought you had left in the fridge? Your partner used three of them to make an omelet this morning and didn't tell you. You get the idea.”
#4
If you want to make a crisp and fresh salad, soak the vegetables in cold water for about 10 minutes before using.
choppylops:
Tried this the other day and the difference is insane. Brings sad leaves back to life.
CanuckBacon:
You can do the same with vegetables like carrots or celery. Let them soak in some water for a bit and they'll go from dry and wrinkly to fresh and crunchy pretty quickly!
#5
When cooking in a frying pan, don't turn whatever you're cooking unless it moves around freely when you wiggle the pan. If it is still stuck to the bottom, that side isn't done yet. It'll free up naturally once the crust has formed.
#6
Have a spray bottle of just water on hand to squirt into your oven before putting in your baked goods. The added moisture almost always improves the texture.
Ray Ceeya (RayCeeYa) 1 year ago
Professional bakeries do this, but it's automated. Humidity control is critical to good bread.
The pie artist said that by double-checking whether you have everything that you need for your recipe, you’ll end up saving yourself a lot of grief. On top of that, you’ll save a lot of time because you won’t need to rush to the store.
Meanwhile, make sure that you’ve actually read the recipe thoroughly, at least the night before your big culinary project. There might be some time-sensitive steps that you need to prep for well in advance. “Does your dough need to rest for 24 hours before you can use it? Do your eggs need to be room temperature? Does your butter need to be frozen? While there are hacks to help deal with many of these oversights, it’s much less of a pain in the butt if you get it right from the start!” the baking expert warned!
Something else to consider is adopting the practice of working mise en place. “That’s just a fancy French way of saying that you should set out all of your cooking/baking supplies and have all your ingredients measured and portioned out before you begin any of the steps in the recipe,” Jessica shared with Bored Panda.
“This not only makes the whole cooking and baking process really chill and pleasant, but it cuts way down on accidents and mistakes such as missed steps, spills, and overcooked dishes caused by distraction while prepping other ingredients.”
#7
Add a bit of sugar to salty dishes. Add a bit of salt to sweet dishes. Perfection.
Anyone-for-tea? 1 year ago
Who cares if it’s common knowledge, it’s a good reminder for those of us who have forgotten, or those who are trying to learn 🤷🏻♀️
#8
I use carbonated water in pancakes.
Bloody_Hangnail:
I have a recipe that uses vinegar and baking soda, the best pancakes I have ever eaten bar none! You don’t taste the vinegar at all but they are so fluffy.
#9
A little bit of brown sugar in a tomato base (such as chilli) doesn't really affect the flavor but will help cut the acid and make it easier on your stomach.
We have plenty of cooking secrets, too. However, we feel that the most important one is (drumroll, please)—having fun, no matter what you do. Yes, it might sound a tad cheesy, but it’s true. Cooking can be incredibly stressful if you don’t know what you’re doing. Or if you’ve got a whole bunch of people you care about to impress with your gorgeous dishes.
So we find that it helps if we slow down, take a step back, and remember to enjoy the entire process. That way, instead of (just) worrying about what everyone else thinks, we also think about our role. If you feel like you’re ‘forced’ to cook or bake for everyone all the time, the results might not be as good.
#10
When cooking rice or vegetables, use chicken or beef broth instead of plain water.
Marcos Valencia 1 year ago
This absolutely depends on what are you going to do with your rice or your vegetables.
#12
When I'm making a sauce for red meat using a red wine, I crumble up a small piece of dark chocolate in it. I don't know if a lot of people know that, but nobody in my family knew.
Yours truly tends to oversalt dishes. One thing that I chronically forget is that when you’re cooking, you constantly have to taste, taste, TASTE! everything, all the time. You cannot rely purely on luck. And you can’t assume, like some people do (hi!), that just because something looks gorgeous it’ll taste the same, too. You should try to get comfortable with making small adjustments as you cook.
If your food is bland, that’s quite easy to fix. Add some salt, pepper, and spices, and see how the taste develops from there. But even if you oversalt your food, it’s not the end of the world. You won’t have to throw the dish out and start from scratch!
#14
The recipe on the back of the Toll House chocolate chip bag, follow it to the letter. Everyone thinks I have the best of the best chocolate chip cookies.
#15
Silking cheap meat before using in things like stroganoff or fajitas. In a bowl, mix some oil, spices/seasoning along with something acidic like soy sauce or port wine. Drop the sliced meat in and mix well, then sprinkle baking soda over the top... Enough to make everything start foaming, then stir all again well into a foamy stew and leave it set on the counter for at least 20 minutes. The meat once cooked will be super tender, like in a Chinese takeout dish.
WindySwede 1 year ago
TIL soy sauce, even though just pH 5. But I thought the secret was Bicarbonate?
In our experience, adding some potatoes or something tomato-y helps neutralize the overwhelming saltiness. That’s because potatoes absorb all the saltiness while tomatoes are acidic.
You could chop up a tomato and throw it into the stew or just add some tomato sauce and stir it in. However, other acids work, too! Squeeze in some lemon, lime, or apple vinegar the next time you’ve (accidentally) added too much salt to your dinner.
#16
I use Better Than Bouillon to add flavor to many of the dishes I make - I keep jars of the chicken, beef, and veggie flavors in the fridge to use as needed. I use the beef flavor in pretty much anything that has ground beef, a tablespoon per pound when cooking the meat gives it so much more flavor than using just salt.
Ray Ceeya (RayCeeYa) 1 year ago
I'm trying to use Better than Bullion as a base for a hot winter drink similar to British Bovril. Still haven't nailed it yet.
#17
For an instant umami blast to any dish. Grind a mix of dried mushrooms to a powder and add as needed.
#18
Okay, this is coming from a professional chef who specializes in baking, so listen up! If you cook anything cake-like and the ridge of the pan is higher than what the thing rose to, then you can add a layer of icing immediately after it comes out of the oven. Yes, it'll melt, but then the texture will change to a midway point between ganache and normal icing after it's cooled back down again! Also, the seal it creates is so strong, that it preserves the moisture of the thing underneath. *Perfect* for making brownies that aren't hard as rocks, like most people's! Especially because, after they've cooled, if you cut the brownies up, wrap them individually in plastic wrap, and then freeze them, then they'll have retained enough moisture and crumblyness to end up with a taste and texture that's nearly indistinguishable from an ice cream sandwich! *Try it if you don't believe me*!
Mabelbabel 1 year ago
That's the theory behind lemon drizzle cake. The drizzle is made from lemon juice with dissolved icing sugar (powdered confectioners sugar) and limoncello for added oomph. As soon as the cake is out of the oven, you stab it all over with a skewer and drizzle the icing on top. It sinks into the cake and gives it a lovely crispy top, whilst keeping it moist for longer.
As MasterClass points out, it’s not just acid that can save your dish. You add some condiments, from sour cream and avocado to ricotta cheese if you’re making a stew or a casserole. The idea is that the creaminess of these ingredients will dilute the salt.
You can also add dairy with a high(er) sugar content to balance out the saltiness. So, for instance, you could add a splash of milk or heavy cream. But oat and coconut milk work, too. However, in a pinch, adding some sugar or even syrup can help.
#19
Use a little espresso (powder) in your brownie batter. It doesn't give a distinct coffee flavour, but it really brings out the taste of the chocolate. Even my coffee hating friends don't notice it, but love my brownies.
#20
Put a couple cloves of garlic in the water with the potatoes you’re going to mash. They get soft enough to blend in. Perfect garlic mashed potatoes.
#21
That dish you make all the time from scratch that you've never measured anything for? Figure it out, write it down. We go through phases where we just don't care for our favorite foods as much, and don't make it for a few years. A decade later when you suddenly crave it, you want to be able to make it again. And when you die, your kids or grandkids will love having the recipe.
Final score:
51points
Renee Prete 1 year ago
Please.... follow this advice! My MIL was a fantastic cook/baker and we just about fought for her recipes.
Which of the secrets shared in this list did you find the most useful, dear Pandas? What are your favorite cooking hacks at home? Are there any special techniques or culinary insights that you’d like to share with everyone else? Feel free to share your thoughts and little nuggets of wisdom in the comment section!
#22
Asking chocolate cake of brownies? Add a touch of cinnamon. People will taste it but not recognize it. (My experience). It amps up the flavor.
#23
Parmesan rind in your tomato sauces, stews, etc. It gives a little flavor boost. Anchovy paste cooked in with your aromatics is fantastic it gets nutty and delicious.
#24
Took a cooking class with a chef who worked for the US Olympic team at the Bejing games. His instructions for pasta:
Salt the hell out of the pasta water. It should taste like seawater. The pasta will absorb some of that salt and taste amazing. Don’t bother with oil in the pot, the oil will float on top and not touch the pasta anyway.
Reserve a splash of pasta water for the sauce. It helps thicken it. But since it’s super salty, plan the salt in the sauce accordingly.
Don’t oil the pasta. You want the sauce to stick to the pasta and it’ll slide right off if you use oil. Select a good quality olive oil for a finishing touch. Good quality olive oil will taste grassy and peppery in the back of your throat.
Rocket Surgeon 1 year ago
The one time I tried this the pasta was so salty I threw it away and made it again.
#25
Use salted butter in chocolate chip cookie recipes. Game changer!
#26
Add food coloring to your food, or turmeric, to make people not want to eat your food when they see it in the fridge.
Unless you're my grandma, who saw a bright orangey yellow gloppy tuna salad in the fridge and went "Time to scoop this with my bare hand onto my baloney sandwich."
Don't be like grandma.
#27
When making cakes, always sift the flour before mixing to make your cakes softer and smoother.
#28
To make grilled chicken more tender and delicious, marinate the meat in salt water for about 30 minutes before grilling.
#29
Use a meat thermometer. That stuff is expensive and you want it cooked just right.
SonicAlchemy 12 months ago
Absolutely and this especially applies professionally. A lot of line cooks think it makes them look weak and inexperienced to use a thermometer. You'll look more professional and experienced using a thermometer and not having a $80 tomahawk sent back because you wanted to play the hero.
#30
Don’t rinse your raw meat! It’s actually a really good way to spray bacteria all over the place!
#31
There’s a reason genuine San Marzano tomatoes are triple the cost of other canned tomatoes.
If you’re making quality sauce, buy them and don’t second guess it.
Mario Strada 1 year ago
Truth! I buy both the real San marzano and the local buy 2 for $1. If I cook for people that can't tell the difference, I use the $0.50 special. For me, I use the San Marzano. Pro tip: If you are making pizza, use San Marzano out of the can (chopped up or crushed), don't make a "pizza sauce". There is no such thing as "pizza Sauce". You don't want the tomato to cook twice or sit in the refrigerator and absorb the flavor of the spices. I make pizza this way and people cannot believe what a difference the natural sweetness of San Marzano does to the flavor.
#32
Cut fresh garlic cloves lengthways if you're going to fry them. They are so much more resilient to burning than cross-cut. Agitate heaps, of course. Works with chilli and ginger, too. Thanks, Bali! The best 3 things you taught me
#33
If you’re baking and want something to be really tender but stable (like a cake), try reverse creaming. Instead of creaming your butter and sugar and then adding in ingredients, add your softened butter (or shortening or what have you), to your flour mixture first. Essentially, it limits the development of the gluten which is what can make baked goods tough. It’s a good way to closely mimic store-bought mixes while still being home made.
#34
Okay, brace yourselves for the ultimate flavor bomb: add a dash of fish sauce to your spaghetti sauce. I know, I know, it sounds wild, but trust me, it's the secret umami weapon that'll have everyone asking for your recipe.
#35
To lessen saltiness in a dish, I add potatoes, especially on broths/soup.
Ryan-James O'Driscoll 1 year ago
This doesn't really work. The average saltiness will reduce slightly, but only because the volume of ingredients has increased. If you slightly oversalt, adding acid can help offset that
#36
Add pancake mix to your omelet to make them fluffier. That's what IHOP does!
#37
When making beef gravy, add some instant coffee, regular or decaf. It gives you a darker, richer look and taste.
Final score:
16points
#39
A bit of cream cheese in spaghetti sauce cuts the acidity and reduces the chance of heartburn.
Final score:
13points
#40
Maybe it's well known, but for me discovering adding brown sugar to carrots and parsnips was a game changer
Final score:
13points
Margaret Shannon 12 months ago
I think a bit of brown sugar or raw sugar adds a nice depth to the flavor. If there’s no sugar in the recipe or if you've no brown sugar, a little bit of molasses works. And now there’s kinds of molasses made from pomegranate that’s supposed to boost flavor really well. I just remembered that, now I have to order some. Sigh. Between this article and the one about animals in art, Bored Panda is expensive today!
#41
A block of Philly cream cheese in mashed potatoes. You can’t taste it, but it makes the potatoes super rich and creamy.
#42
35 years in the restaurant biz.
Prep, patience and timing. Few people realize how much time restaurants spend in prep. Prep as much as you possibly can ahead of time. It will make things go SO much easier. Be patient with your cooking. If you get in a hurry, things can go south really fast. Low and slow is usually better, depending on the recipe. And be realistic about how much time things take. Good example is bacon. I never fry it. I bake it in the oven on a cookie sheet with foil. Takes longer, but comes out evenly cooked and most importantly I don’t have to stand over it pretty constantly.
#43
Don't use flour to thicken something after it's done cooking, it'll just make it gluey and bloat you. Use corn starch slurry.
#44
I often add a little sugar to stir-fries to balance the flavor, especially with dishes that contain a lot of vegetables.
#45
Adding nutritional yeast to pretty much every savoury dish. It's popular with vegans but not as much otherwise, but everyone should be using that s**t - it just makes things taste so much better.
#46
(This is mainly for my fellow Europeans)
Dry yeast is JUST as good as active. AND it stores for forever.
I bake ahelluvalot, sourdough, ryebread, french bread, etc., and I will never go back to active yeast (well the sourdough is kinda active hahaha)
#47
I guess it's no secret, but Medium heat and liquid. Beginners like to cook fast and throw the temperature on max, but if you toss the stove on medium heat and don't let all of the liquid boil off by using a lid you will avoid the burned food disasters that happen when you are learning. It also keeps many meats more tender cooking at a lower temperature for longer and gives you longer to respond to issues.
What do you think ?
Raphapablap 1 year ago
If you're eating melon slices, add cinammon. If you're eating strawberries, splash them with balsamic vinegar. Watermelon and Feta cheese go together well.
Danish Susanne 11 months ago
If you want to impress someone with your cooking. Find a very easy recipe (with cheap ingredients) and learn to do it. A well cooked simple meal beats an expensive or elaborate one, that is not done quite well.
Jill 12 months ago
Here is my best tip...drink as you cook! It's always so much more fun. It might not taste all that great but the trip is so much more worth it.
Adrian Valdez 12 months ago
Getting high can serve as a substitute to this recipe ^
Load More Replies...
Sky Render 1 year ago
Mirin is an excellent addition to tomato sauces. It's not just for Asian dishes!
Trisec Tebeakesse 1 year ago
When you're on the Cape buying your lobsters for your clambake - bring a bucket and bring back some ocean water to boil them in.
DarkViolet 1 year ago
I like to substitute a can of coconut cream for the water and oil for cake mix. It works wonders. Also, when doubling a recipe for cakes and sweet breads such as pumpkin, applesauce, and gingerbread, cut back on the sugar and oil. The true flavor of the baked goods comes through.
Superb Owl 1 year ago
Liquid smoke. A few drops give so many dishes that little something to lift it above.
Mammie 12 months ago
This is not about cooking. More of a household tip. But we have had a queen mattress for years that is (when you measure it) a full foot thick. I ordered fitted sheets that were supposed to fit mattresses 15-17 inches that would not even begin to actually fit. Just order a king. Trust me. Save yourself the money and heartache. Get a king and tuck it around.
The Original Bruno 1 year ago (edited)
Pam, or better yet an oil sprayer, has so many uses! Before you bake ANY meat (incl fish, etc.), spray with a fine mist of oil to prevent drying! Spray on after seasoning to prevent seasoning from toasting/blackening! "Oven-fry" by coating food in bread crumbs and seasoning (try parmesan!), spray with oil, and then bake! Spray in the bottom of a cooking tray or pan to prevent sticking without causing greasiness (you use so much less fat)! Freshen up cold fried food by spraying before re-baking*! Loosen tight bolts! (Just kidding) (*If you must microwave to heat it enough without further cooking, add oil, then microwave, then bake.)
Barbara Kayton 1 year ago (edited)
Skipping the fake dinosaur (American cheese product slices, blocks or paste), and instead using a blend of sharp cheddar, marscapone, and also a Gruyère, Swiss, Gouda, or Parmesan in our preferred Mac and Cheese will do wonders.
P 1 year ago
Haven't looked at this. There are no cooking hacks. Doesn't exist. There is no such thing as a cooking hack. At all. Ever.
Raphapablap 1 year ago
If you're eating melon slices, add cinammon. If you're eating strawberries, splash them with balsamic vinegar. Watermelon and Feta cheese go together well.
Danish Susanne 11 months ago
If you want to impress someone with your cooking. Find a very easy recipe (with cheap ingredients) and learn to do it. A well cooked simple meal beats an expensive or elaborate one, that is not done quite well.
Jill 12 months ago
Here is my best tip...drink as you cook! It's always so much more fun. It might not taste all that great but the trip is so much more worth it.
Adrian Valdez 12 months ago
Getting high can serve as a substitute to this recipe ^
Load More Replies... Sky Render 1 year ago
Mirin is an excellent addition to tomato sauces. It's not just for Asian dishes!
Trisec Tebeakesse 1 year ago
When you're on the Cape buying your lobsters for your clambake - bring a bucket and bring back some ocean water to boil them in.
DarkViolet 1 year ago
I like to substitute a can of coconut cream for the water and oil for cake mix. It works wonders. Also, when doubling a recipe for cakes and sweet breads such as pumpkin, applesauce, and gingerbread, cut back on the sugar and oil. The true flavor of the baked goods comes through.
Superb Owl 1 year ago
Liquid smoke. A few drops give so many dishes that little something to lift it above.
Mammie 12 months ago
This is not about cooking. More of a household tip. But we have had a queen mattress for years that is (when you measure it) a full foot thick. I ordered fitted sheets that were supposed to fit mattresses 15-17 inches that would not even begin to actually fit. Just order a king. Trust me. Save yourself the money and heartache. Get a king and tuck it around.
The Original Bruno 1 year ago (edited)
Pam, or better yet an oil sprayer, has so many uses! Before you bake ANY meat (incl fish, etc.), spray with a fine mist of oil to prevent drying! Spray on after seasoning to prevent seasoning from toasting/blackening! "Oven-fry" by coating food in bread crumbs and seasoning (try parmesan!), spray with oil, and then bake! Spray in the bottom of a cooking tray or pan to prevent sticking without causing greasiness (you use so much less fat)! Freshen up cold fried food by spraying before re-baking*! Loosen tight bolts! (Just kidding) (*If you must microwave to heat it enough without further cooking, add oil, then microwave, then bake.)
Barbara Kayton 1 year ago (edited)
Skipping the fake dinosaur (American cheese product slices, blocks or paste), and instead using a blend of sharp cheddar, marscapone, and also a Gruyère, Swiss, Gouda, or Parmesan in our preferred Mac and Cheese will do wonders.
P 1 year ago
Haven't looked at this. There are no cooking hacks. Doesn't exist. There is no such thing as a cooking hack. At all. Ever.
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