“I add a small dash of this whenever I want to impress people with my cooking.
It’s a secret weapon.”
Here are the best tips, along with even more responses from redditors.
It’s a game changer."
My mom taught me this old trick, and it works every time."
you could refresh a stale loaf of bread by doing the very same thing.
I applied the concept to pizza and never looked back."
Your delicate fish or whatever you’re cooking will slide right out."
“Putting a slice of bread into a plastic container of cookies keeps them soft and chewy.
“Microwave a lemon for a minute before squeezing it.
The juice basically falls right out.”
“you’re free to prepare caramelized onions and sauteed mushrooms in advance.
Freeze them and grab a little bit when you want to add them to recipes.
Then let it simmer for at least five hours.
“Always use salted butter when baking (yes, even when the recipe calls for unsalted).
It adds greater depth to the recipe and helps to balance out all of the sweet ingredients.
I learned this trick from my mother and never stopped using it.”
“I use Knorr Chicken Bouillon as a seasoning for pretty much anything.
If I’m grilling chicken, I season with all the good stuff, plus chicken bouillon powder.
The same goes for pork chops, roast, and beef tips.
I swear it just makes everything taste so much more delicious.
“We put a little fish sauce into any stew or sauce that needs an umami kick.
It’s basically anchovies in liquid form.”
I cant help but stockpile wrappers.
Its really so handy.”
“Almost every batter my grandmother ever made contained a special ingredient: beer.
You don’t need anything fancy just a can of Coors or the like.
Whether she was making batter for tempura, pancakes, or even cake, she’d add beer.
It’s a secret weapon.”
It’s also handy for spraying people who venture to pick at my food before its ready.”
“Keep some Velveeta slices in your fridge.
Whenever you have a recipe that needs a little extra depth, throw in a slice.
It gives it good texture and that little bit of umami.”
“I parboil thick pork chops.
I use enough water to cover about half the thickness of the chops.
This method gives you a crusty exterior with a moist inside.
The Guinness adds a wonderful, rich flavor.
And I get to finish off the remainder of the bottle!”
It will taste like clouds.”
“My mother-in-law adds a few tablespoons of instant vanilla pudding powder to the heavy cream for whipped cream.
It helps the whipped cream keep its shape when you put leftovers in the fridge.”
It melts away but adds a great taste to the noodles once they’re boiled."
Shake vigorously to incorporate what remains of the condiment into the salad dressing."
“The key to great egg salad is separating the yolks from the egg whites.
I chop up the whites and then gently fold them into the yolk mixture.”
Note: Some entries have been edited for length and/or clarity.
