Image by Free-Photos from Pixabay

Did you know that salting meat before cooking will draw juices inside the meat closer to the surface, improving the texture and flavor? It's a simple thing to do, but it's something that I find a lot of novice cooks don't quite understand. If you often find that the meat you cook is missing something, it's probably salt. A touch of acid––lemon or lime, for instance––can also work wonders.

After Redditor OptimalFriendship asked the online community, "What is an underrated cooking hack?" people shared the best tips and tricks they know. If you're looking for some advice on how to improve your skills in the kitchen, you've come to the right place. What might sound so basic can change the nature of your cooking in an instant.


"I think it brings out other flavors..."

A teaspoon or two of vinegar goes a long way to improving the taste of most soups, stews, chili, and stir-fries (including fried rice). It's very subtle and I love it. I think it brings out other flavors as well.

TygrKat

"It doesn't matter..."

It doesn't matter how much garlic you throw into your dish, it won't have better flavour unless you put it in at the right time.

Put it in early for a lighter flavour, put it in late to really make the garlic pop, don't overcook it or you'll lose the flavour entirely. Garlic is best cooked low and slow.

AFewKindWords

"Roast them with plenty of olive oil and salt..."

Vegetables are actually delicious. Roast them with plenty of olive oil and salt, toss with a little lemon juice at the end. Boom, done. Ever seen a 10-year-old boy and a grown man fight over who gets the last of the cauliflower? You will now.

you_fcking_donkey

"Invest in a pepper grinder..."

Basic salt and pepper will do a lot for savory dishes.

Invest in a pepper grinder and decent peppercorns to really improve flavor without a ton of cost. Add black pepper at the end of the recipe, when it cooks it can get bitter and lose flavor notes.

If you eat a lot of salads, make your own dressing. Olive oil, vinegar, and salt and pepper are all you need. More elaborate vinaigrettes are good too but there's no need to get crazy. If you enjoy homemade dressing, look into fancy olive oil and vinegar. For about $20 you can get some really high-quality ingredients. That said, the regular grocery store oil and vinegar is way better than most bottled dressings.

turingtested

"A shaker jar with water in it..."

Steaming your "hard-boiled" eggs. It makes the shells ridiculously easy to peel. But the water in the bottom of the steamer has to already be at a rolling boil and the uncooked eggs must go directly from the refrigerator to the steamer basket. Cover, steam 15 minutes, dump the eggs into a cold water bath to halt the cooking. A shaker jar with water in it to initially crack the shells is also helpful, but not absolutely necessary. But a shaker jar will almost make the shells "fall off."

No nasty green film on the yolks, either.

mobyhead1

"Cornstarch makes your sauces..."

Cornstarch makes your sauces have a thicker mouth feel and glossy sheen . It's why Chinese vegetable dishes are great.

SaltChickenDip

"The trick..."

The trick to perfect, soft, creamy scrambled eggs is low heat and keep them moving. People may know this as the Gordon Ramsay method. I personally don't like them THAT creamy, but the concept still applies to your liking. Chef Jacques Pépin has tons of videos on Youtube for making eggs. If you really want to step your egg game up, watch his methods.

RyGuy55

"Always move your eggs..."

For hard boiled eggs that won't crack and can be peeled easily, make sure to poke a pin-sized hole in the bottom of the egg before boiling/steaming. This relieves pressure and prevents cracking. Always move your eggs directly into an ice bath when they're done to 1) stop the cooking process and 2) shock the eggs and make them easier to peel.

RyGuy55

"I usually do..."

The key to that good, restaurant ranch dressing is sour cream. I usually do 2/3 cup of mayo, sour cream, and milk, then mix the dressing packet in. Shake it til consistent and let set in the fridge.

Yoozelezz_AF

"You then get a cup..."

Putting a bit of water in a glass, and then put that glass in the freezer. You then get a cup that is freshly chilled for your drinks, plus a built-in ice cube that keeps the drink cool and eventually floats up when ready.

dark_wyld

Want to "know" more? Never miss another big, odd, funny, or heartbreaking moment again. Sign up for the Knowable newsletter here.

Christmas is upon us. It's time to get those Christmas present lists together.

So... who has been naughty and who has been nice?

Who is getting diamonds and who is getting coal? Yuck, coal. Is that even a thing anymore? Who even started that idea?

There has to be some funnier or more "for the times" type of "you've been naughty" stocking stuffer.

I feel like the statement coal used to make is kind of last century at this point.

Apparently I'm not alone in this thinking.

Keep reading... Show less

I admit, I love my stuffed animals. They're the best.

Some of them have been with me for years and I have them proudly displayed in different spots around my apartment. And when I've packed them for a move, I've done so with all the tender loving care I can muster.

What is it about them that stirs up these feelings?

Believe it or not, it's quite possible to form emotional attachments to inanimate objects!

Keep reading... Show less
Nik Shulaihin/Unsplash

They say your 30's hits different, like one day you're young a hopeful and the next day you're just WAY too old for this.

What is the "this" you're suddenly too old for?

No idea. It's different for everyone, but make no mistake, it'll happen to you too.

Maybe it already has?

Giphy

Keep reading... Show less

Do all mothers go to the say mom school or something? Because they seem to share the same advice or go on the same platitudes, don't they?

Here's an idea.

Maybe they're just older, have more experience, and are trying to keep us from being dumbasses in public. At least, that's what I think.

I'm definitely grateful for my mother's advice—it's saved me more than once—and it seems many out there are too. And they all seem to have heard the same things from their mothers, too.

Keep reading... Show less