“Ever since then, I keep a box of it around.
It’s a total lifesaver in the kitchen.”
In fact, even the most experienced chefs are constantly discovering new things.
Here are some of the responses that might just improve your home cooking.
I hate waste, so this works out in many ways for me.
Plus, the smell of homemade broth is amazing."
“Make compote or jam from sad berries on the verge of going bad.
I leave it in the freezer and then use it on pancakes, yogurt, and more.”
Empty the can into a freezer bag, flatten it out, and freeze it.
When you need tomato paste, just break a chunk off and use it."
It softens up the crust, moistens the rice, and makes leftovers glorious."
“Roast vegetables for longer than you might think necessary.
I used to hate roasted veggies because theyd either be hard and undercooked or mushy.
“If you are baking or cooking and need to weigh ingredients, try reverse taring.
This is useful because you could weight ingredients without dirtying another dish.
It’s particularly handy for sticky or messy ingredients like honey or peanut butter.”
“When making chocolate cake or brownies, use cooled coffee instead of water.
The coffee enhances the chocolate flavor of the cake, and the result is so good.”
“If your homemade soup is too thin, 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.”
“Season with extra virgin olive oil, but don’t cook with it.
It is intended for dressing and garnishing.
The steam will cook the whites quickly, and the yolks will still be nice and runny.”
“Freeze your ginger and grate it from frozen without peeling.
Youll always have fresh ginger on hand.”
“A tablespoon of white vinegar in your poaching liquid will give you perfectly set poached eggs.
No plastic bags or poaching cups required.”
Just bake at 350 and start watching them around 8 minutes or so.”
“Add a layer ofGreekyogurt on top of fish fillets like salmon before baking.
It prevents the salmon from drying out on the oven, keeping it moist and flaky.”
It takes a few seconds and is an absolute game changer."
This will hold all the layers together and make it easier to chop or dice."
seems ‘stuck,’ and don’t make a run at pry it from the skillet.
The meat will naturally stop sticking to the pan once some of the fats render out."
“For the best fried rice, use pre-cooked rice that’s been sitting in the fridge overnight.
“Add a tablespoon or two of butter when you’re just about done cooking homemade tomato sauce.
It adds a delicious, rich flavor and enhances your pasta.”
“Pat your meats dry before cooking them.
This removes any excess moisture.
“Cinnamon and nutmeg aren’t just for baking.
They make great additions for marinades and savory dishes.
Try adding cinnamon to chili or nutmeg to creamy sauces like bechamel.”
“Buy spices whole and grind what you need.
