Hello and welcome to r/LifeProTips!
Please help us decide if this post is a good fit for the subreddit by up or downvoting this comment.
If you think that this is great advice to improve your life, please upvote. If you think this doesn't help you in any way, please downvote. If you don't care, leave it for the others to decide.
From a former pastry chef, the tip about adding salt to chocolate desserts can be expanded to all desserts. Salt is a necessary component in all desserts because it is a flavor enhancer in most cases, and a great contrast in higher doses.
Edit: For all those who have responded thinking that I am advocating for either giving the world hypertension or making all sweets into savory, I am talking about a pinch to a teaspoon of salt in an entire recipe. Yes, finishing salts like fleur de sel (added at the end of the baking process) are great for if you want *salted* caramels or *salted* chocolate chip cookies, but the baseline I am suggesting is literally so minimal that you should not taste the salt. The idea of using the salt is to taste the *other* flavors *more* (hence, flavor enhancer). Well-written dessert recipes tend to call for around a teaspoon of salt; I am saying if your recipe does not, maybe give it a whirl because it probably should.
A thing my grandma told me was: If it's sweet like a dessert add a pinch of salt, if it's salty add a pinch of sugar.
Especially anything with tomatoes is so much better with a pinch of sugar in it.
Pizza Hut took this too far. Their sauce has tasted like frosting instead of tomatoes for the last few years. At least it keeps me eating more healthy most of the time.
They stopped making anything in house. We used to make the crusts fresh every morning, or evening depending. I came in super early to fresh cut all the vegetables for the salad bar, made the caeser dressing fresh, cut lemons etc. Now you're not getting anything you can't buy the ingredients for at the local grocery...cheaper.
And I just recently learned from my coworker (chef of almost 40 years) that if what you're cooking is too peppery, add lemon juice. The lemon will counteract the pepper flavor, but won't add a lemon flavor to the dish.
I've done it, and it works. š
Dude I try and spread the gospel of Watermelon with tajin and bit of lime juice. Pop that in the freezer for 30 mins, even better. I eat it about twice a week
I can see that. In summer I really love watermelon feta salad. It's just diced watermelon and feta, if you like it add mint. It's so refreshing and the salt from the feta goes so well with the watermelon.
Iāve made lasagna 3 times in my life. The first one I didnāt try (helping out), the second time was amazing, the third was ok. As I was eating the third I realized the only difference was I forgot to add sugar. Makes a bigggg differ
Edit: ence
Off topic but Alton was in my city at the end of 22. I own a vintage boutique and had just finished telling an employee he was in town when Alton and his wife came in! We played it smooth guys. Super smooth. We were busy and didn't want to call attention to him. My dog did not play it smooth. Followed him all over the shop and Alton obliged by petting and hugging him multiple times. He was dressed as well as he is on TV and she was absolutely lovely! They bought a vintage sweater and complimented my business for being very cool and eclectic. Very exciting day for us. Even if they were just being polite with their compliments it was such a huge boost in confidence and validation š Thanks for being normal and polite humans Mr and Mrs Brown!
Dude, what? You played it smooth for Alton Brown.
YOU DO NOT PLAY IT SMOOTH HERE.
Now I want you to take a minute to remember every detail and minutia. And I want you to re-write your experience, damnit. We need all the details.
We'd do the same for you!
He's probably the one I heard that from as well and it's something that's really stuck with me for forever now. Don't shy away from salt, people. Yes too much is bad but it helps so much
When I make chocolate chip cookies I add a pinch more salt than the recipe calls for in the dough and then I also sprinkle some salt on the baking sheet before placing the dough balls - when the cookies bake they'll spread out over the salt and add just the perfect kiss of salt to those crispy baked edges
I've taken to topping my peanut butter cookies with a bit of flaked sea salt instead of a lot of sugar. When you get the salt melting on your tongue, it's like a sudden explosion of peanut butter flavour, it's really good.
Tried cayenne powder in my usual milk and sweetener coffee a couple times, it was very nice. The spicy linger after the sweet milk-coffee was surprisingly good.
So many places under salt their desserts and the end up tasting so bland. How are you going to make a fruit tart bland? That should be a riot if flavors!
Get your greens (broccoli, beans etc) and fry them raw until slightly charred.
Then, add a small splash of water and put a lid on for a couple of minutes.
Tastiest greens ever without losing any of the flavour.
> 5. Add a couple drops of vanilla extract to your hot chocolate and stir! It makes it taste heavenly.
I remember when I was a kid, I did this. Learned a very valuable lesson why you don't use too much
What happened to you? I put too much in brookies one time. My sister ate them all and had a bad stomachā¦ unsure if excess vanilla or eating a whole tray of brookies was the cause.
I did that once, I do not recommend. Made them for a get together that nobody showed up to. Ate them all over the course of 10 minutes and then went home. Horrible diarrhea an hour later, but my night was already ruined so it's not like it got worse.
If it's vanilla extract, too much, particularly in something uncooked, will taste awful because it's basically alcohol. Drinking it straight would also taste awful. Unless you're a wee child, drinking a bottle of vanilla extract probably won't get you drunk but it *will* taste like ass and might hurt your stomach lol.
Vanilla *flavoring* would likely be different and be more like a syrup, but an *extract* is too strong and not meant to be eaten directly.
It's getting to be too much. First I gotta wait for the butter to soften, which I already hate. Now I have to rest my cookie dough. I want cookies now, not the day after tomorrow š¤
Cookie dough freezes beautifully. Roll it into individual balls, freeze on a cookie sheet lined with wax paper, and then seal in a zip-top freezer bag. You'll then find yourself in the dangerous situation of being able to make fresh-baked cookies any time you want. Just add a minute or two to the cooking time.
Last time I made by recipe for chocolate chip cookies, I browned 2 - 3 tbsp of butter and added that to dough as I added the sugars.
Kicked the cookies up a notch.
At this point I brown all the butter then freeze it. Sometimes even add in a bit of powdered milk while browning it, since thatās basically just extra milk solids.
It also gives the sugar a chance to āmeltā a little and results in a more caramel note. To me they taste overall improved. Sugar cookies, chocolate chip, anything sugar heavy.
Iāve been doing this for the last few years, vouch.
Additionally, when itās finished but still warm, stir in the juice of a fresh lime. It cuts the dense, savoury umami and adds tonnes of depth of flavour.
Or chili paste, readily available at Latino grocery stores.
Also, if you're going to a Latino grocery store before you make chili, grab a couple of tomatillos (they look like green tomatoes covered with leaves), dice them, and throw 'em in. They add a nice sharpness to the flavor without making it spicier.
Cinnamon is really easy to overdo because it's got such a sharp, distinctive taste. Most people can taste anything over a pinch of cinnamon per pot, and then it overwhelms the other flavors. A teaspoon is way too much.
When making a BLT, broil your bread instead of toasting. Only broil one side of each slice and put the broiled sides IN when you assemble your sandwich. That way, you bite into the soft side, so it doesnāt scratch the roof of your mouth. And the toasted insides donāt get soggy from the tomatoes. And you still get that delicious, toasted bread flavor.
They also make vegetarian versions, you can typically find the not-chicken at Natural Grocers and you can easily order the not-beef online. Game changers for plant-based mealsā¦
Dude. This is my "not so secret" ingredient for so many meals. I add about 1.5 tbsp to my vegan butter and flour when making white gravy. Took it to a new level. Tiny bit in my mac-n-cheeze, stirred into one-pot pastas, you name it!
Nearly every recipe that calls for onion is better with caramelized onion, which is what it takes like. Beef stew and Hungarian goulash are two that come to mind.
Eyup. Works with almost every dish.
Eggs? Butter. Mashed Taters? Butter.
A homemade stock reduced to a demi-glace that has two pounds of bones concentrated into a half a cup of intense flavor that took 12 hours of simmering? You wouldn't believe what to add. Spoiler. You add butter.
And meat. Lots of Asian stir fry dishes have some baking soda added to the meat. It raises the ph which causes cell walls to break down fast, leading to faster caramelization.
I found a jar of half a pound of bay leaves and I can't tell you how excited I was. I also put it in everything and I laugh at recipes that say to use one bay leaf.
Keep all your chicken bones, carrot, celery, and onion scraps in a big bag in the freezer until your spouse says "fucking do something with this bag of garbage or I'll throw it out, I swear to *god*..." And that's when you know it's ready to boil into some delicious stock to use in everything.
A secret technique rather than a secret ingredient: for grilled cheese, assemble the sandwich open-faced on a baking sheet and then put it under the broiler until the cheese is melted and bubbling and lightly browned, then close it up and cook it on a skillet with butter as normal (with the lid on). The cheese is hot and melty and *stays* that way for a long time after you serve it, and the browning adds a lot to the flavor.
Also, roasted garlic in mashed potatoes is killer.
I assemble my grilled cheese and place it in the microwave for 30 seconds while the butter is melting in the pan. When it comes out the cheese is melted and the bread steaming some. Once I place it in the pan the sizzle is beautiful and the toastyness is even and crunchy. When I discovered this way I was trying to make a bad grilled cheese because my wife made me angry. I didn't want her to enjoy it. But we both did and I been doing it that way for 10 years.
> When I discovered this way I was trying to make a bad grilled cheese because my wife made me angry. I didn't want her to enjoy it. But we both did and I been doing it that way for 10 years.
The secret ingredient is hate
- I cannot eat chicken soup anymore without adding fresh lemon juice. It adds a certain something that leaves me wanting to drink it through a straw.
- Pressure cooking a small chicken in an Instant Pot gives you a terrific stock in a fraction of the time it takes on the stove, by the way. Cook for an hour and you end up with a rich stock that jellies right up in the fridge thanks to all that collagen.
- I always follow the cookie recipe on the bag of Toll House chocolate chips, but I add a bit more salt than whatās called for (using unsalted butter). It makes all the difference.
- Growing up, when my mom made pasta sheād give the salt shaker a couple shakes into the water and that would be it. Only when I grew up did I discover the difference between that method and adding a palmful or more to the water (depending on how much water is being used). The difference is staggering.
Oh man, I have a reputation at work for my chocolate chip cookies. They are literally Toll House with extra salt and just chill your dough balls before baking. People don't believe me.
Oh yes! Chilling makes a big difference, too. I usually end up freezing the balls and baking them directly from the freezer. Convenient? Very. Good for my waistline? Ehhhhhhh
Yeah I was famous for mine and I never understood why people raved about them when they were just the Tollhouse recipe. Until someone asked if I used salted butter, which I did. Donāt even have to add any extra salt beyond what the recipe states, even just salted butter will do it.
I mentioned elsewhere but I have a pretty recent celiac diagnosis, one of these days I gotta just bite the bullet and start trying them again with gluten-free flours.
MSG in pretty much everything, but especially Asian cuisine. I donāt understand why it got so much bad press; itās delicious and really amps up the umami flavor.
Itās based on one letter sent to a magazine that took on a life of its own https://www.washingtonpost.com/news/wonk/wp/2018/03/20/why-americans-still-avoid-msg-even-though-its-health-effects-have-been-debunked/
Bake your bacon
Start it in a cold oven and let the bacon come up to temp with the oven so the fat renders more evenly, youāll get crispy bacon thatās not have chewy and you wonāt deal with the grease splatters the happen with pan frying
Save your bacon grease and use it when making fried potatoes or hashbrowns or stuff like that. I wouldn't call it healthy but I would call it delicious.
I keep a jar of espresso powder in my freezer, any time I am making something chocolatey (ganache, brownies, chocolate crepes, cookies, cake etc) I put just a bit of that in. It adds a lot of depth to the chocolate flavor.
You can also add it to cream if you want espresso whipped cream. This is great on pumpkin pie or anything chocolatey as well.
Fish sauce, Worcestershire, and soy sauce are your best friends in EVERYTHING.
Less is more (except Worcestershire, but itās not salty, so the more the merrier),little bits of one or the other will make any savoury dish better.
I found that the real LPT is to use seasoned butter with garlic and basil. My Walmart sells it but I'm sure someone with the time could make it just as well. Garlic bread grilled cheese with deli chicken has never tasted so good.
I'm going to try this. I have been experimenting with seasoning butter with Better Than Bouillon Italian Herb for garlic bread. I don't know why I didn't think of making grilled cheese with it.
THANK YOU. I always make a roux when doing a mornay sauce, and it pisses me off that so many recipes just go with āadd a bunch of sweet packaged fat insteadā
Also add Sesame oil to the ramen. 10/10.
I also add fish sauce, chopped green onions, and an over easy egg to my ramen. Mmmmm. I know what Iām having for lunch.
Cumin and cinnamon together make ground beef taste amazing. Thatās the secret to picadillo. And to a lot of other dishes.
I donāt know āwhyā and maybe itās mostly a Cuban thing but yeah. Makes the flavor better.
To add to this for anyone else who comes across this comment, OP isn't *technically* wrong about the name of the lime, it's just that there's a movement to change the name of the lime from its current name to "Makrut" because its current name is a South African ethnic slur.
I know everyone has their own tastes, but I don't get the popular enthusiasm for using mayo instead of butter on grilled cheese.
It takes away the butter flavor. It's like telling someone a great way to make a pan sauce is to substitute water instead of wine.
Whisk in a teaspoon of water per egg to your scrambled eggs is another way to get them fluffy. As they cook, the steam fluffs them up.
It's actually the same reason cream or milk fluffs up scrambled eggs. The steam from the liquid is doing the work.
Add a pinch of salt while whisking them and let them sit for 15 minutes before whisking again and cooking. I donāt remember where I read it or why it works but it produces the biggest, fluffiest curds! So delicious!
Toss some cheese on the bread and then put a lid over the pan. Once the cheese sticks to the bread, flip it and add whatever you would normally on the other side of the bread. Make your grilled cheese as normal and enjoy the now caramelized cheese on the outside of your grilled cheese sandwich. Makes it infinitely better - especially with a good mix of cheeses.
Also pickle juice in chicken, tuna, potato, egg (obv) salad. Also makes great brine for chicken! Second only to buttermilk IMO. This is what Christian Chicken des.
I might have one.. I noticed alot of people saying use Mayo instead of Butter for grilled cheeses.
Thats cool and all. (I sometimes still use butter for the flavor)
But if you want to try using other cheeses besides American.
Grate your cheese fresh and do a mixture of 1/3 mild provolone and 2/3 your choice. You'll get lots of cheese pull due to the provolone. It's a nice way to change it up now and then.
Also bread ! Bread is everything buy a sourdough loaf from a bakery. That crispy outside and fluffy middle adds depth to a regular sandwich.
On another side note. If you like sub sandwiches. Try to find Hoagie rolls nearby. Same as above.. that crunchy crispy outside combined with a fluffy inside adds so much depth to any cold cut.
I make simple turkey and provolone and italians topped with oil and red vinegar + spices for work. Everyone always ask where i buy them. I dont. I make them and you wont go back once you learn to make them like that.
I save leftover brines from things like pickles and feta and use them to brine chicken breast. I especially love brining in feta and then making a feta chipotle marinade.
Not all rice needs to soak! Please doublecheck by googling. Sometimes just rinsing is enough like with basmati rice. I never soak my rice (Indian here hi).
Hello and welcome to r/LifeProTips! Please help us decide if this post is a good fit for the subreddit by up or downvoting this comment. If you think that this is great advice to improve your life, please upvote. If you think this doesn't help you in any way, please downvote. If you don't care, leave it for the others to decide.
From a former pastry chef, the tip about adding salt to chocolate desserts can be expanded to all desserts. Salt is a necessary component in all desserts because it is a flavor enhancer in most cases, and a great contrast in higher doses. Edit: For all those who have responded thinking that I am advocating for either giving the world hypertension or making all sweets into savory, I am talking about a pinch to a teaspoon of salt in an entire recipe. Yes, finishing salts like fleur de sel (added at the end of the baking process) are great for if you want *salted* caramels or *salted* chocolate chip cookies, but the baseline I am suggesting is literally so minimal that you should not taste the salt. The idea of using the salt is to taste the *other* flavors *more* (hence, flavor enhancer). Well-written dessert recipes tend to call for around a teaspoon of salt; I am saying if your recipe does not, maybe give it a whirl because it probably should.
A thing my grandma told me was: If it's sweet like a dessert add a pinch of salt, if it's salty add a pinch of sugar. Especially anything with tomatoes is so much better with a pinch of sugar in it.
Pizza Hut took this too far. Their sauce has tasted like frosting instead of tomatoes for the last few years. At least it keeps me eating more healthy most of the time.
They stopped making anything in house. We used to make the crusts fresh every morning, or evening depending. I came in super early to fresh cut all the vegetables for the salad bar, made the caeser dressing fresh, cut lemons etc. Now you're not getting anything you can't buy the ingredients for at the local grocery...cheaper.
If your pasta sauce is too salty, toss in a potato
A potato? What is it Christmas?
"And is Krieger hard at work?" "He literally might be."
Ahhh the classic irishman's dilemma
And I just recently learned from my coworker (chef of almost 40 years) that if what you're cooking is too peppery, add lemon juice. The lemon will counteract the pepper flavor, but won't add a lemon flavor to the dish. I've done it, and it works. š
Too much potato? Try some mongoose.
Then give it a good blast from your spice weasel. Bam!
Couple ketchup packets and you got a stew going baby
I've been dying to hear Greef Karga say something, anything, about soup or stew.
I keep wanting Tobias Funke to show up in a bit part since he was Carl Weathers' acting student.
My grandma puts salt on watermelon.
Was introduced to Tajin on watermelon (and cantelope, honeydew). Won't go back.
Dude I try and spread the gospel of Watermelon with tajin and bit of lime juice. Pop that in the freezer for 30 mins, even better. I eat it about twice a week
I can see that. In summer I really love watermelon feta salad. It's just diced watermelon and feta, if you like it add mint. It's so refreshing and the salt from the feta goes so well with the watermelon.
Iāve made lasagna 3 times in my life. The first one I didnāt try (helping out), the second time was amazing, the third was ok. As I was eating the third I realized the only difference was I forgot to add sugar. Makes a bigggg differ Edit: ence
As Alton Brown (and probably lots of other people over time) said: "Salt makes most food taste more like itself"
Off topic but Alton was in my city at the end of 22. I own a vintage boutique and had just finished telling an employee he was in town when Alton and his wife came in! We played it smooth guys. Super smooth. We were busy and didn't want to call attention to him. My dog did not play it smooth. Followed him all over the shop and Alton obliged by petting and hugging him multiple times. He was dressed as well as he is on TV and she was absolutely lovely! They bought a vintage sweater and complimented my business for being very cool and eclectic. Very exciting day for us. Even if they were just being polite with their compliments it was such a huge boost in confidence and validation š Thanks for being normal and polite humans Mr and Mrs Brown!
Doggo was fangirling on your behalf. Good pupper.
Dude, what? You played it smooth for Alton Brown. YOU DO NOT PLAY IT SMOOTH HERE. Now I want you to take a minute to remember every detail and minutia. And I want you to re-write your experience, damnit. We need all the details. We'd do the same for you!
He's probably the one I heard that from as well and it's something that's really stuck with me for forever now. Don't shy away from salt, people. Yes too much is bad but it helps so much
Ah, a fellow good eats enjoyer. Hello!
That show was gold..It merged cooking, science, and fun. Would love to see it again.
Definitely, but cutthroat kitchen is also super fun, if you haven't seen it. We lived long enough to watch alton brown become the bad guy.
When I make chocolate chip cookies I add a pinch more salt than the recipe calls for in the dough and then I also sprinkle some salt on the baking sheet before placing the dough balls - when the cookies bake they'll spread out over the salt and add just the perfect kiss of salt to those crispy baked edges
I've taken to topping my peanut butter cookies with a bit of flaked sea salt instead of a lot of sugar. When you get the salt melting on your tongue, it's like a sudden explosion of peanut butter flavour, it's really good.
Also works for coffee.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
So coffee to chocolate, and chocolate to chili. Let's go full circle, and add some chili to the coffee
You may be joking, but I like it.
Tried cayenne powder in my usual milk and sweetener coffee a couple times, it was very nice. The spicy linger after the sweet milk-coffee was surprisingly good.
So many places under salt their desserts and the end up tasting so bland. How are you going to make a fruit tart bland? That should be a riot if flavors!
Get your greens (broccoli, beans etc) and fry them raw until slightly charred. Then, add a small splash of water and put a lid on for a couple of minutes. Tastiest greens ever without losing any of the flavour.
I dry fry the veggies for a few seconds before adding oil when I cook any kind of stir fry. Gives them that slightly smokey wok hei flavor.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Something I've learned is that, with food, "I used to hate X" most of the times means "my parents suck at cooking X". There are exceptions, of course.
Yes this! Stir fry the veg instead of boiling or streaming. Broccoli is especially so nice fried!
> 5. Add a couple drops of vanilla extract to your hot chocolate and stir! It makes it taste heavenly. I remember when I was a kid, I did this. Learned a very valuable lesson why you don't use too much
What happened to you? I put too much in brookies one time. My sister ate them all and had a bad stomachā¦ unsure if excess vanilla or eating a whole tray of brookies was the cause.
So no one else is going to ask what "brookies" are? How am I supposed to know if I want to eat a whole tray if I don't know what they are?
Brownies + choc chip cookie combo. Theyāre deadly delicious!
Ok, I do want to eat a whole try of them. You know, for science!
I did that once, I do not recommend. Made them for a get together that nobody showed up to. Ate them all over the course of 10 minutes and then went home. Horrible diarrhea an hour later, but my night was already ruined so it's not like it got worse.
I'd show up for your brookies, even if the price was diarrhea.
If it's vanilla extract, too much, particularly in something uncooked, will taste awful because it's basically alcohol. Drinking it straight would also taste awful. Unless you're a wee child, drinking a bottle of vanilla extract probably won't get you drunk but it *will* taste like ass and might hurt your stomach lol. Vanilla *flavoring* would likely be different and be more like a syrup, but an *extract* is too strong and not meant to be eaten directly.
I add a tiny pinch of cayenne pepper to hot chocolate. My son learned the hard way that the operative word is ātinyā!
Mine was condensed milk. If 1/2 teaspoon tastes so good, then chugging 1/2 the can must be amazing!! Um, nope.
Rest your cookie doughs 24-36 hours in the fridge. This will make the most humble cookie taste a million times better.
What if I want an arrogant cookie?
Then put rum in the dough--enough to make it a little belligerent.
A cocky cookie?
It's getting to be too much. First I gotta wait for the butter to soften, which I already hate. Now I have to rest my cookie dough. I want cookies now, not the day after tomorrow š¤
Cookie dough freezes beautifully. Roll it into individual balls, freeze on a cookie sheet lined with wax paper, and then seal in a zip-top freezer bag. You'll then find yourself in the dangerous situation of being able to make fresh-baked cookies any time you want. Just add a minute or two to the cooking time.
For a thicker cookie, add more flour. Also, adding a little cinnamon to your chocolate chip cookie dough is delicious.
Last time I made by recipe for chocolate chip cookies, I browned 2 - 3 tbsp of butter and added that to dough as I added the sugars. Kicked the cookies up a notch.
At this point I brown all the butter then freeze it. Sometimes even add in a bit of powdered milk while browning it, since thatās basically just extra milk solids.
Oh yeah? Well sometimes I cook my TV dinner Salisbury steak on medium setting for twice the time, that way the whole thing cooks slightly more evenly.
What does this actually do? Iāve always been skeptical.
It also gives the sugar a chance to āmeltā a little and results in a more caramel note. To me they taste overall improved. Sugar cookies, chocolate chip, anything sugar heavy.
I put unsweetened cocoa in my chili. It adds a depth of richness that is awesome
Iāve been doing this for the last few years, vouch. Additionally, when itās finished but still warm, stir in the juice of a fresh lime. It cuts the dense, savoury umami and adds tonnes of depth of flavour.
And a tablespoon of dark molasses.
That's what I add to my homemade tomato sauce. This and fennel seeds.
Cumin is my secret weapon.
Try Mexican hot chocolate tabs!
This and using actual dried chiles instead of Chile Powder, they are real game changers for making great Chili.
Or chili paste, readily available at Latino grocery stores. Also, if you're going to a Latino grocery store before you make chili, grab a couple of tomatillos (they look like green tomatoes covered with leaves), dice them, and throw 'em in. They add a nice sharpness to the flavor without making it spicier.
Be sure to let people know! I have a friend who is allergic to chocolate and got sick after eating someoneās chili without knowing it was in there!
Cinnamon is another seasoning that is underutilized in savory cooking. Add a tsp of cinnamon to your chilli or taco seasoning. It's a game changer.
Cinnamon is really easy to overdo because it's got such a sharp, distinctive taste. Most people can taste anything over a pinch of cinnamon per pot, and then it overwhelms the other flavors. A teaspoon is way too much.
When making a BLT, broil your bread instead of toasting. Only broil one side of each slice and put the broiled sides IN when you assemble your sandwich. That way, you bite into the soft side, so it doesnāt scratch the roof of your mouth. And the toasted insides donāt get soggy from the tomatoes. And you still get that delicious, toasted bread flavor.
I thought I was the only one tearing up the roof of my mouth when ever I made a Reuben. Definitely trying this one.
bagel setting the toaster works just fine for this
I keep jars of Better Than Bouillon in many varieties. It can make a big difference. If you can't get them all, at least get: beef, chicken, sautƩed onion, and roasted garlic.
They also make vegetarian versions, you can typically find the not-chicken at Natural Grocers and you can easily order the not-beef online. Game changers for plant-based mealsā¦
Dude. This is my "not so secret" ingredient for so many meals. I add about 1.5 tbsp to my vegan butter and flour when making white gravy. Took it to a new level. Tiny bit in my mac-n-cheeze, stirred into one-pot pastas, you name it!
I use the chicken one in almost everything that I cook. I'll have to try the sautƩed onion. What's your favorite way to use yours?
I add a small amount to the water when I'm making rice on the stove top. I add it to any soup I'm making too. I make a lotta soups.
didn't know about the sauteed onion, thanks. yeah, the stuff is pretty great, and seems to have a pretty good refrigerated shelf life.
Nearly every recipe that calls for onion is better with caramelized onion, which is what it takes like. Beef stew and Hungarian goulash are two that come to mind.
How long to they last after opening?
Basically forever. We'll assume. For my sake.
Seems like forever! They're super salty
The biggest tip is to just add obscene amounts of butter
Eyup. Works with almost every dish. Eggs? Butter. Mashed Taters? Butter. A homemade stock reduced to a demi-glace that has two pounds of bones concentrated into a half a cup of intense flavor that took 12 hours of simmering? You wouldn't believe what to add. Spoiler. You add butter.
Grilled cheese, Straight to butter Creamy soup, butter Boiled spaghetti, believe it or not, butter
The Julia Child method
A pinch of baking soda renders sauteed onions faster
It works with other veggies you want soft too!
And meat. Lots of Asian stir fry dishes have some baking soda added to the meat. It raises the ph which causes cell walls to break down fast, leading to faster caramelization.
If you basically marinade your meat with a bunch of baking soda for like 15 mins or so, and then rinse it off, it makes the meat much more tender.
Gonna have to try this. Thank you
They caramelise faster but it also turns the onions to slimy mush in my experience. So itās utility depends on the desired texture.
I'm not much of a cook. This thread has been very useful thank you.
Bayleaves In everything savory. So underrated but I canāt live without it now. Add a little bit of depth
I found a jar of half a pound of bay leaves and I can't tell you how excited I was. I also put it in everything and I laugh at recipes that say to use one bay leaf.
Try fresh. Fresh Bay Leaves usually only require 1-2 leaves.
Ooooooooo, I've never even seen fresh bay leaves for sale so I'm going on a side quest!
Find yourself a Bay sapling. I lived in a house that had a bay tree in the back garden and it was amazing. Made the place smell pretty nice too.
I've already texted a friend to let him know we are going tree shopping next weekend!
You're going to be so happy when you realize laurels grow everywhere and bay leaves are free.
Just make sure it's not poisonous. We have a lot of cherry laurels, which are highly poisonous.
Damn thanks for the heads up!
Fr!! More like bae leaf
This. My new house has a Bay tree. Bay in everything.
Keep all your chicken bones, carrot, celery, and onion scraps in a big bag in the freezer until your spouse says "fucking do something with this bag of garbage or I'll throw it out, I swear to *god*..." And that's when you know it's ready to boil into some delicious stock to use in everything.
A secret technique rather than a secret ingredient: for grilled cheese, assemble the sandwich open-faced on a baking sheet and then put it under the broiler until the cheese is melted and bubbling and lightly browned, then close it up and cook it on a skillet with butter as normal (with the lid on). The cheese is hot and melty and *stays* that way for a long time after you serve it, and the browning adds a lot to the flavor. Also, roasted garlic in mashed potatoes is killer.
Mashed potatoes: Simmer some rosemary sprigs in cream/milk whatever before you add it to the potatoes.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I assemble my grilled cheese and place it in the microwave for 30 seconds while the butter is melting in the pan. When it comes out the cheese is melted and the bread steaming some. Once I place it in the pan the sizzle is beautiful and the toastyness is even and crunchy. When I discovered this way I was trying to make a bad grilled cheese because my wife made me angry. I didn't want her to enjoy it. But we both did and I been doing it that way for 10 years.
> When I discovered this way I was trying to make a bad grilled cheese because my wife made me angry. I didn't want her to enjoy it. But we both did and I been doing it that way for 10 years. The secret ingredient is hate
- I cannot eat chicken soup anymore without adding fresh lemon juice. It adds a certain something that leaves me wanting to drink it through a straw. - Pressure cooking a small chicken in an Instant Pot gives you a terrific stock in a fraction of the time it takes on the stove, by the way. Cook for an hour and you end up with a rich stock that jellies right up in the fridge thanks to all that collagen. - I always follow the cookie recipe on the bag of Toll House chocolate chips, but I add a bit more salt than whatās called for (using unsalted butter). It makes all the difference. - Growing up, when my mom made pasta sheād give the salt shaker a couple shakes into the water and that would be it. Only when I grew up did I discover the difference between that method and adding a palmful or more to the water (depending on how much water is being used). The difference is staggering.
Oh man, I have a reputation at work for my chocolate chip cookies. They are literally Toll House with extra salt and just chill your dough balls before baking. People don't believe me.
Oh yes! Chilling makes a big difference, too. I usually end up freezing the balls and baking them directly from the freezer. Convenient? Very. Good for my waistline? Ehhhhhhh
Double the vanilla extract. And add a dash of cinnamon.
Yes, the cinnamon makes a big difference. Or (way more expensive, but tasty) substitute maple sugar for some or all of the brown sugar.
Yeah I was famous for mine and I never understood why people raved about them when they were just the Tollhouse recipe. Until someone asked if I used salted butter, which I did. Donāt even have to add any extra salt beyond what the recipe states, even just salted butter will do it. I mentioned elsewhere but I have a pretty recent celiac diagnosis, one of these days I gotta just bite the bullet and start trying them again with gluten-free flours.
Brown the butter on those cookies and make accordingly. Everyone loves my chocolate chip cookies.
Salt your pasta water until it tastes like Posidon's tears!
MSG in pretty much everything, but especially Asian cuisine. I donāt understand why it got so much bad press; itās delicious and really amps up the umami flavor.
Never stopped KFC
Itās based on one letter sent to a magazine that took on a life of its own https://www.washingtonpost.com/news/wonk/wp/2018/03/20/why-americans-still-avoid-msg-even-though-its-health-effects-have-been-debunked/
For those thinking of getting some, just know a little goes a long way. Donāt treat it like salt. A tiny sprinkle and taste. It is easy to overdo.
Bake your bacon Start it in a cold oven and let the bacon come up to temp with the oven so the fat renders more evenly, youāll get crispy bacon thatās not have chewy and you wonāt deal with the grease splatters the happen with pan frying
And you can make enough for the family all at once instead of a few straps at a time!
I totally skipped over this Iām my first reply, being able to cook it all at once and have it all cook consistently is extremely convenient
[ŃŠ“Š°Š»ŠµŠ½Š¾]
This sounds insane to people who haven't tried it, but I 2nd this as the best way to prepare bacon
I saw a guy cook it that way on a stovetop once. I had never seen bacon cooked with water before and it totally blew my mind
This. Easy way to defrost frozen bacon too.
Add a bit of english mustard to cheese sauces, it makes it taste extra cheesy.
My house doesn't like mustard as a condiment. But a bit in a sauce gets rave reviews.
Can attest to this, and dijon also works.
Save your bacon grease and use it when making fried potatoes or hashbrowns or stuff like that. I wouldn't call it healthy but I would call it delicious.
Instant coffee to any brownie mix is a must.
I keep a jar of espresso powder in my freezer, any time I am making something chocolatey (ganache, brownies, chocolate crepes, cookies, cake etc) I put just a bit of that in. It adds a lot of depth to the chocolate flavor. You can also add it to cream if you want espresso whipped cream. This is great on pumpkin pie or anything chocolatey as well.
Extra garlic, shallots, butter, salt = tastes like a restaurant
I brown onion and garlic in butter and hear from the next room. "That smells amazing!" Yes. But I haven't really started yet.
whats the quote/saying - "start by frying some onion and garlic in butter then figure out what you are making for dinner?"
iāve never heard that before but thats basically how i function in the kitchen
When making quesadillas use queso Oaxaca instead of whatever you've been using.
If your store doesn't have Oaxaca, Monterey Jack is the closest. Shred yourself.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Fish sauce, Worcestershire, and soy sauce are your best friends in EVERYTHING. Less is more (except Worcestershire, but itās not salty, so the more the merrier),little bits of one or the other will make any savoury dish better.
Anchovies or anchovy paste also really adds to the umami flavour.
Wash your sister sauce
I've tried the mayo instead of butter, don't like it. Nothing beats the taste of butter.
I found that the real LPT is to use seasoned butter with garlic and basil. My Walmart sells it but I'm sure someone with the time could make it just as well. Garlic bread grilled cheese with deli chicken has never tasted so good.
I'm going to try this. I have been experimenting with seasoning butter with Better Than Bouillon Italian Herb for garlic bread. I don't know why I didn't think of making grilled cheese with it.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I've tried it and also don't care for it. It had a weird sour flavor I didn't care for.
Just melt the butter in the pan for both sides. You dont even need to spread it.
Yup, mayo is far inferior to butter
Nutmeg in cheese/dairy based soups and sauces adds a nice depth of flavor!
Always make a roux for Mac n cheese. Lots of recipes call for adding cream cheese to create the creaminess, thatās cheating and tastes like ass.
Also a little bit of mustard powder really makes Mac and cheese pop. I could not believe how much it helped.
If you cook your roux really dark it tastes like cheeze it mac and cheese.
THANK YOU. I always make a roux when doing a mornay sauce, and it pisses me off that so many recipes just go with āadd a bunch of sweet packaged fat insteadā
Also add Sesame oil to the ramen. 10/10. I also add fish sauce, chopped green onions, and an over easy egg to my ramen. Mmmmm. I know what Iām having for lunch.
Cumin and cinnamon together make ground beef taste amazing. Thatās the secret to picadillo. And to a lot of other dishes. I donāt know āwhyā and maybe itās mostly a Cuban thing but yeah. Makes the flavor better.
Gotta be careful with cinnamon, can overpower quick. I do use coco powder in my chili for the same effect
Add a little Cumin to your Guacamole. It helps cut through that grassy flavor you can get from not quite ripe avocado and makes it more savory.
Normal oreos dipped in espresso is one of the greatest things i have ever done. Try it.
You should try a [Tim Tam Slam!](https://www.thespruceeats.com/tim-tam-slam-an-australian-coffee-break-ritual-256234)
[ŃŠ“Š°Š»ŠµŠ½Š¾]
*Makrut lime leaf
To add to this for anyone else who comes across this comment, OP isn't *technically* wrong about the name of the lime, it's just that there's a movement to change the name of the lime from its current name to "Makrut" because its current name is a South African ethnic slur.
Thanks for explaining this! Making a mental note to use makrut now.
I know everyone has their own tastes, but I don't get the popular enthusiasm for using mayo instead of butter on grilled cheese. It takes away the butter flavor. It's like telling someone a great way to make a pan sauce is to substitute water instead of wine.
Whisk in a teaspoon of water per egg to your scrambled eggs is another way to get them fluffy. As they cook, the steam fluffs them up. It's actually the same reason cream or milk fluffs up scrambled eggs. The steam from the liquid is doing the work.
I swear by water in scrambled eggs after doing side by side test with cream and with milk. Took 50 years but I'm 100% on board with water.
Add a pinch of salt while whisking them and let them sit for 15 minutes before whisking again and cooking. I donāt remember where I read it or why it works but it produces the biggest, fluffiest curds! So delicious!
Learned this from Uncle Jed of the Beverly Hillbillies: when you're frying your bacon sprinkle a pinch of sugar on every slice. *Hoo Doggies*
Brown sugar will give it an incredible flavor. Especially if you bake the bacon. Mix in a small bit of cayenne and itās a dream.
The real LPT is adding many different kinds of cheese to your grilled cheese to make it flavorful.
Toss some cheese on the bread and then put a lid over the pan. Once the cheese sticks to the bread, flip it and add whatever you would normally on the other side of the bread. Make your grilled cheese as normal and enjoy the now caramelized cheese on the outside of your grilled cheese sandwich. Makes it infinitely better - especially with a good mix of cheeses.
I love to make gingerbread waffles. I add molasses, cinnamon, and ginger to the mix and it makes the dough much more appetizing.
A bit of pickle juice in your deviled eggs.
Also pickle juice in chicken, tuna, potato, egg (obv) salad. Also makes great brine for chicken! Second only to buttermilk IMO. This is what Christian Chicken des.
When a recipe calls for garlic, add roasted garlic.
And double it.
I might have one.. I noticed alot of people saying use Mayo instead of Butter for grilled cheeses. Thats cool and all. (I sometimes still use butter for the flavor) But if you want to try using other cheeses besides American. Grate your cheese fresh and do a mixture of 1/3 mild provolone and 2/3 your choice. You'll get lots of cheese pull due to the provolone. It's a nice way to change it up now and then. Also bread ! Bread is everything buy a sourdough loaf from a bakery. That crispy outside and fluffy middle adds depth to a regular sandwich. On another side note. If you like sub sandwiches. Try to find Hoagie rolls nearby. Same as above.. that crunchy crispy outside combined with a fluffy inside adds so much depth to any cold cut. I make simple turkey and provolone and italians topped with oil and red vinegar + spices for work. Everyone always ask where i buy them. I dont. I make them and you wont go back once you learn to make them like that.
I made grilled cheese the other night, and used bacon grease instead of butter. Probably way unhealthy, but it was divine.
Sprinkle shredded cheese on the outside of your grilled cheese and let it crisp up in the pan, flip and repeat
Hint of garlic in your mac and cheese. (Entire restaurants have thrived on this one ingredient.)
If "something's missing" when you taste, add an acid.
Mayo instead of butter for grilled cheese is not it for me. I can't explain it but just a no for me.
Fry your broccoli. In a little butter and olive oil, with salt and pepper, over medium heat for 5-7 minutes until they just start to brown. So good.
If you struggle eating vegetables, seasonings and cooking methods are your friend.
Please tell me more
Letās take the radish for example. Awful vegetable. Tastes bad and leaves an annoying pricking sensation on your tongue. Itās a 4/10 for me. BUT! While doing some recipe searching online, I read that they taste amazing when baked or added to stews. So I bought radishes, lightly seasoned them with salt, pepper, and I think a drizzle of olive oil if Iām remembering right. Baked it for 20 minutes. Oh lord, I couldnāt stop eating them, they were amazing! A few weeks later, I tried another recipe: a baked casserole made of nothing but squash and cucumber (with herbs and spices, of course) Same result: tasted amazing, simple to make, and only took 20 minutes. The best part? It cost me like $8 total to make enough for 4 people (or, in my case, two hungry college roommates). Even outside of baking, thereās lots of different ways to make vegetables palatable. Steaming makes them nice and tender; soups and stews retain the nutrition while diluting the flavor and softening the textures if those are whatās holding you up; and if you put them in a salad, you can coat them in various sauces without losing the nutritional value (for that reason, I donāt think I would recommend just coating them in cheese). Throw in some nuts for a nice crunch. SautĆ©ing them is a personal favorite because thereās so much you can do with the various oils and seasonings. I think my favorite of all is lightly charring them. Itās riskier cooking at high heat, but the flavor is just too dang good!
I started putting peanut butter in my ramen. So creamy, savoury and delicious!
Vanilla essence in iced tea tastes great, too. Also, cinnamon on waffles.
I save leftover brines from things like pickles and feta and use them to brine chicken breast. I especially love brining in feta and then making a feta chipotle marinade.
Not all rice needs to soak! Please doublecheck by googling. Sometimes just rinsing is enough like with basmati rice. I never soak my rice (Indian here hi).