Expert Home Cooks Share Their Ultimate Kitchen Tips And Hacks

Stop trying to conjure Valdemort!

[rebelmouse-image 18349037 is_animated_gif= dam=1 expand=1]

Learn cooking techniques instead of recipes.

Don't approach recipes like they're magic spells in the Harry Potter universe. If you wiggle your nose wrong or put in a spec to much of some seasoning you're not going to end up with a completely different dish.

Alton Brown does an incredible job of teaching a cooking technique and then showing you a recipe that applies that technique. If you learn a process instead of a rote recipe you will know how to cook dozens of dishes, and it's really the only way to develop skills in the kitchen.

Always start with the obvious.

[rebelmouse-image 18349038 is_animated_gif= dam=1 expand=1]

A master chef told me this in culinary school: "you can always stop cooking." Take it off the burner or out of the oven if you need to. Surprisingly helpful tip.

COOOKIES!!!!

[rebelmouse-image 18349039 is_animated_gif= dam=1 expand=1]

Joking aside, there are still basic (somewhat chemistry-related) baking techniques to learn. Take chocolate chip cookies, for example. If you want a thicker cookie, refrigerate your dough and make it into balls while it's still cool before putting in into the oven. For a more spread out cookie, room temperature dough works better. For a softer cookie, take it out of the oven earlier. For a crispy cookie, take it out later. Amount of butter also impacts the texture and chewiness of the cookie. So there is still a bit of improvisation that can happen if you learn the proper techniques based on your desired outcome.

Be daring! Always more than a pinch!

[rebelmouse-image 18349040 is_animated_gif= dam=1 expand=1]

Measuring spoons are for baking, not for spices.

Don't ignore the rear.

[rebelmouse-image 18349041 is_animated_gif= dam=1 expand=1]

Chop with the rear part of the blade, not the tip, in a rolling motion.

Is it hot in here to you?

[rebelmouse-image 18349042 is_animated_gif= dam=1 expand=1]

Control your heat. Control everything, but mostly your heat.

Love your instruments.

[rebelmouse-image 18977922 is_animated_gif= dam=1 expand=1]

In Portugal when we buy cast iron or clay pots, before we use them for the first time we put a piece of coal, some cabbage leaves and a bit of olive oil and let it on medium-low heat on the oven for a few hours to season it and wash away odors from the pot's making. Then those are seldom washed with soap.

Keep a breath mint nearby. Unless you're hunting for vampires.

[rebelmouse-image 18977923 is_animated_gif= dam=1 expand=1]

Roasted garlic. Garlic is cheap and you don't even need a ceramic garlic roaster (although having one in the kitchen looks good). Just slice off the top of the bulbs and cover with a little olive oil, salt and pepper, wrap in tin foil and place in the oven at 350 (Fahrenheit!) for 50-60 minutes. You can add it to sauces, spread on bread etc. etc.

A neat feature of roasted garlic is that over time its chemical composition breaks down into more and more sugar, so any sauce you make with it will become sweeter. I make tomato sauce with it and it's delicious to begin with, but just a few days later it tastes twice as good.

Now don't get crazy!!

[rebelmouse-image 18359050 is_animated_gif= dam=1 expand=1]

Keep it simple. Something with 3-4 ingredients that go really well together is better than something with 12 ingredients that clash with each other.

Perfect new things.

[rebelmouse-image 18977924 is_animated_gif= dam=1 expand=1]

Learn to brown things. So many people are content with their ability to not burn things that a lot of food that could be GREAT turns out tasting no better than if they had boiled it.

Keep the flours blooming.

[rebelmouse-image 18977925 is_animated_gif= dam=1 expand=1]

Pastry chef here, not my best tip but the only one I can think of this early on my day off... flouring pans for cakes is a step not to be skipped but when it comes to chocolate cakes, it looks awful so for dark cakes, I use cocoa powder instead.

Don't be salty!

[rebelmouse-image 18977926 is_animated_gif= dam=1 expand=1]

If you have to keep adding salt, try adding some citric acid instead

Well aren't you sweet?

[rebelmouse-image 18977928 is_animated_gif= dam=1 expand=1]

My wife struggles with this. Anything that calls for sugar, and I mean ANYTHING, she'll replace the sugar with either applesauce or honey.

About half the time it works. The other half the time her tomato sauces have a weird texture because a scoop of applesauce is not a replacement for a pinch of sugar.

Careful with the birthday suit.

[rebelmouse-image 18977929 is_animated_gif= dam=1 expand=1]

Don't cook with oil while naked.

be Aggressive! Be-Be-Be Aggressive!!

[rebelmouse-image 18977930 is_animated_gif= dam=1 expand=1]

If you're cooking with chicken or pork, season aggressively. Both meats are wonderful seasoning sponges; find a regional spice map or guide and start combining flavors.

No pets allowed.

[rebelmouse-image 18977931 is_animated_gif= dam=1 expand=1]

There is a "No animals in the kitchen while cooking" rule in our house. Animals know the invisible border in which they can not cross during cooking time. Don't want to trip over one of them while holding boiling water or something. Would be bad for both of us.

Love your eggs.

[rebelmouse-image 18977932 is_animated_gif= dam=1 expand=1]

Not a chef but have worked in a kitchen. Best tip I ever got was for frying eggs.

Have it on a medium temp, NOT roasting hot, and once you've cracked your egg, cover it. Use a pot lid or something. This means your egg cooks from the top and the bottom, so you get a perfect runny yolk without any undercooked white around it.

I use this every single time I fry eggs and I've never looked back.

Play a little word jumble.

[rebelmouse-image 18977933 is_animated_gif= dam=1 expand=1]

If something burns slightly, throw BBQ sauce on it and call it "Smoked".

If something that's supposed to be smooth comes out chunky, call it "Homestyle".

Love your blades!

[rebelmouse-image 18977934 is_animated_gif= dam=1 expand=1]

I think about 95% of homes badly need to pack their knives up and take them to a professional sharpener. And also learn how to use a honing steel. It makes such a difference!

Don't be lazy.

[rebelmouse-image 18977936 is_animated_gif= dam=1 expand=1]

You can clean while you cook.

Be a step ahead.

[rebelmouse-image 18977937 is_animated_gif= dam=1 expand=1]

Preparation is the key for efficient an fast cooking. Even at home I cut vegetables in advance and store them in the fridge. Not having to cut all this stuff for every meal you prepare can save a lot time.

Credit

[rebelmouse-image 18977462 is_animated_gif= dam=1 expand=1]

H/T : Reddit

Reasons to be single #1... you avoid monkeypox, apparently.

#2... all your money is yours. And Uncle Sam's.

#3... more room in bed.

#4... the list is endless.

Not to be down on love, love is great.

But love doesn't have to be the full journey.

Keep reading...Show less

Feel-good dramas and hysterical comedies can leave an indelible impression on audiences and make them want to come back for multiple viewings.

The films with inspiring storylines, brilliant cinematography, or Oscar-worthy performances are the most memorable.

But there are films that have the opposite effect on moviegoers, making them wish they never saw them in the first place, despite critical acclaim in their respective genres.

Keep reading...Show less

There's nothing more unsettling than waking up in the middle of the night.

Particularly if what woke you up was a loud, unsettling creepy sound.

The only thing that could make the experience more nightmarish is opening your eyes and seeing something that makes you jump out of bed.

Most of the time, what ends up scaring the living daylights out of us is nothing more than a pile of laundry we forgot to put away or a cat's shadow, and find ourselves laughing about it weeks or even days later

Others however, haven't been so lucky, waking up to discover they were actually in legitimate danger.

Keep reading...Show less
People Break Down The Times A Bully Absolutely Went Too Far
Photo by Ilayza on Unsplash

Bullying seems to be a concept that has always been around. It comes in all forms, and in varying degrees.

Sometimes, the bullying can be mild and temporary. That doesn't make it okay, but it does make the bullying easier to deal with.

Other times, the bullying is harsh, and can even go too far. Sometimes, that can mean relentless teasing. Othertimes, it can mean that a bully took their torment to a new level, even proceeding into physical violence.

Whatever the case, when bullying goes too far, it sticks with you. Sometimes, you get revenge. Other times, you just deal with it until you can find a solution. Whichever method you choose, you will never forget it.

Keep reading...Show less