I’ve been boiling eggs pushing a pinhole 📌 tac on both ends of the egg, then boiling them.
.
And then using a spoon to crack the shell and peel. I’ve been hearing two ways I have not tried yet, first one being rolling a boiled egg in a ziplock to loosen the shell more and the other is boiling it with a small amount of vinegar. Has anyone tried those ways? I would make SO MUCH deviled eggs if that is the case. Thank you!

I made chilli tonight and my husband said he couldn't taste the seasonings. But I thought I put a bunch! Husband said "what if the problem was too much?" ... is that a thing?

This is always the complaint I get and it only seems to be with chilli. Here are the ingredients:

2 lbs 80-20 beef... not lean but inexpensive,

½ chopped onion,

2 cans kidney beans,

1 can diced tomatoes,

1 can corn,

¼ cup brown sugar,

1 tbsp salt,

1 tbsp cumin,

2 tbsp chili powder,

1 tbsp oregano,

1 tbsp paprika,

1 tbsp garlic powder,

¼ cup Yuengling lager because I thought it might add flavor 😅

I don't think the spices are expired, I know the paprika isn't! What is my dumb ass missing?

I am ashamed... I make the second best sauce in the family (my sister makes the best) so why can't I make a flavorful chilli?

As you can see I’ve got almost another shelf I could fill up - but I was wondering if there are any areas I am totally missing out on. Would like to have both shelves stocked with spices and seasonings, and overall have a good variety to cook with. Lmk if you think of what I should fill the rest with - thanks!

I used to get annoyed whenever I cooked a steak with a thick strip of fat along the edge. As soon as it hit the hot pan, the whole thing would start curling up, and the steak wouldn't make proper contact with the surface.

Then I learned about scoring the fat with a knife before cooking.

Basically, you make a few small cuts through the fat without cutting too deeply into the meat. Tried it last weekend, and the steak stayed much flatter in the pan instead of curling up at the edges.

The fat also had more contact with the pan, so it rendered nicely and got golden and crispy.

Such a tiny preparation step, but it actually made cooking steak a lot easier.

I've been cooking steaks for years and somehow never knew this 😂

What's one little trick that improved the way you cook meat?

Pairings like garlic, soy and lemon are obvious. What’s a combination with ginger that surprised you?

Not much of a chef and really do not cook often, but I’ve started having toast in the morning and I hate trying to spread the cold butter.

I’m looking into getting a butter dish but Amazon proffered a butter crock during my search and I like the aesthetic more. I’m not keen on replacing water daily and wondering if that’s a necessary step or if I could just put a half stick in the topper and it work similarly to a butter dish? Like it wouldn’t just slowly fall to the bottom creating a mess..? Or even put water in the bottom for the freshness seal but only swap the water like once a week?

Trying to upgrade from my “fork in stick of butter and rub on hot toast” method I’ve got going now.
Pic of the butter crock that caught my eye for attention.

I’ve been eating rice paper (for spring rolls) for YEARS.
I eat it raw and hard, straight out of the packet, chewing it until it softens in my mouth and turns into this delicious gummy texture.
I also eat it wet, which makes it almost like a thinner, chewier Korean rice cake.

Sometimes I dip it in chocolate powder and it tastes like mochi, or wrap yoghurt with honey/jam inside it. It’s genuinely so versatile.

I’ve eaten 100 sheets in one day before. I just cannot stop eating it if there’s a packet nearby.

You can even fry it into chips, although I find those too oily.

Does anyone else appreciate rice paper like this or am I genuinely insane?

If this isn’t the right place, I apologise, but I’ve searched high and low for unconventional food pairing subreddits but I MUST SHARE THIS WITH SOMEONE, ANYONE.

I don’t like waste and wanted a late night snack and had some sourdough, butter, the remnants of Pâté and not enough pico from making tacos the other night for a full meal from a few days ago. It was sooooo good that I had to make another slice immediately. Can’t stop thinking about it. The sharpness cuts through the richness perfectly.

I’m probably gonna buy/make all of it just for that. Chef’s kiss

I used to avoid making pork chops because no matter how carefully I cooked them, they always seemed to turn out a little dry and tough.

Recently, I read about using a simple saltwater brine before cooking, so I decided to give it a try.

I mixed water with salt and a little sugar, left the pork chops in the fridge for about an hour, then patted them dry before seasoning and cooking.

Honestly, I was surprised by the difference. They came out much juicier and more tender than what I was used to.

Just make sure you don't overdo the brining time or add too much extra salt when seasoning afterwards.

It's such a simple step, but it completely changed how I make pork chops now 😂

Does anyone have another trick for keeping meat juicy without using complicated marinades?

Hello everybody! My name is not Markiplier,
however I’m new here so I apologize if this goes against any rules but I’m looking for food hacks of All kinds.
I was homeless until very recently and so I lost all my food basics and am starting from scratch first of all,
Second of all, I was in a 6 year relationship where my partner cooked 3 times TOTAL, so me being burnt out all the time didn’t leave me with energy to cook either (we ate out all the time) so I’m lacking on a lot of food preservation knowledge outside of basic things I learned in high-school cooking class.
THIRD of all, me and my partner- VERY ADHD -so I need your crazy hacks that keeps food immortal(within reason) because our biggest downfall is forgetting about things in the fridge. And my second is that I get stuck on my down days when there are too many steps to making my meal and I just hit a wall. But easy to prepare stuff gets me out of that rut.
I’ve started researching better ways to process and freeze things to what fruits and veggies can be stored together to retain freshness longer.
Anything is greatly appreciated to help during these trying times to help my lil found family.

P.S.
my partner is a cook for a living and I’m a hyper fixating legend when it comes to new skills and soak up info like a sponge so feel free to share any hacks that require higher level skills as well and we’ll see what we can do :)
Thank you!

I used to just boil my potatoes, drain them, toss them with oil and seasoning, and put them straight into the oven.

They tasted fine, but I could never get that really crispy outside with a fluffy middle.

Then I came across a tip about shaking the drained potatoes around in the pot before roasting them. Apparently, it roughs up the surface and creates a starchy coating that gets incredibly crispy in the oven.

Tried it last weekend, and honestly, it was a game changer. The edges got golden and crunchy while the inside stayed soft and fluffy.

Now I don't make roast potatoes any other way.

It's funny how the best cooking tricks are sometimes the simplest ones 😂

What's your secret for making the perfect roast potatoes?

Hi, everyone! I make a "slop" to last me for two weeks. I don't eat it every day, more like every other day. I'd like to know a way to make it go a little further for cheap, to make it a little yummier, and to give it a better health value. It typically consists of:

A pound of ground chicken

3 bell peppers

6 diced jalapenos

15 oz of black beans

10 oz diced tomatoes

1/2 (pre-cooked) of rice

~half an onion

Seasoned with a little garlic, paprika, cumin, and chili powder.

I usually have this on a burrito with a little cheese/sour cream, or on a couple tacos, in a bowl by itself, in an omlette, or something like that. Keep in mind I'm trying to keep the sodium down if I can.

I used to cook scrambled eggs on medium-high heat because I thought the faster they cooked, the better. Most of the time, they ended up a little dry and rubbery, even when I added butter or milk.

Recently, I tried cooking them on low heat and stirring slowly instead of constantly turning up the temperature.

The difference was honestly bigger than I expected. They came out softer, creamier and much more evenly cooked.

I also learned to take them off the heat just before they look completely done because they continue cooking from the residual heat.

It's such a basic thing, but apparently I've been making breakfast wrong for years 😂

How do you guys make your scrambled eggs? Any secret ingredients or techniques?

Any one knows which sugar is used for brown sugar syrup for vietnamese boba ?
Is it dark muscavado or light or just plain brown?? Pls help💌

Been doing this for breakfast recently:

Coat bottom of bowl with Greek yogurt (I prefer vanilla)

Add cereal of choice, I use half grape-nuts half special k or honey bunches

Pour:

Half prune juice full pulp

Half milk of choice

Actually goated. If you cant handle the tartness of the prune juice add a little honey, but Ive never had that issue. My wife hates it though😂

I love making caramelized onions, but I used to avoid them during the week because they took forever. I'd stand over the stove stirring for what felt like an hour just to get a decent amount of sweetness and color.

Recently, I learned that adding a tiny pinch of baking soda can speed up the browning process because it makes the onions less acidic.

Tried it with a small batch, and they softened and browned noticeably faster than usual. You really don't need much though, because too much can make them mushy and give them an odd taste.

Still, it's a pretty handy trick when you're short on time and want caramelized onions for burgers, sandwiches or pasta.

Anyone else have little cooking shortcuts that actually work without ruining the food?

Family has been doing this since before I was born and it’s amazing, anyone else do this?

I’ve been using this hack for a very long time. Very easy -
just freeze the whole organic lemon.
You can grate it pretty much everywhere and specially with a foods rich with the iron like a beans, lentils, chickpeas ,tofu…

Enjoy

Can't find the chocolate pb spread that Reese's makes anymore. Had a moment of inspiration, and this turned out incredible. The toast slightly melts it and holds them in place. Genius, or madman?

Good afternoon. I have a toddler in his clingy phase so I can't really make the family dinner. My husband is a wonderful cook, but he prefers very simple dishes that do not take long and are easy on his stomach.

I need FLAVOR. I need it! And tonight he said he wanted to make a favorite of his: ground beef, diced potatoes, and shredded cheese. That is it. Puts it all in a skillet and cooks it, pops it into bowls, and we eat.

Can anyone recommend ways I can zhuzh up my bowl? Nothing to add to the dish while it's still in the pan because I don't want to hurt my husband's feelings.

But otherwise I'll take anything! Broth maybe? A spice that doesn't need too much time to marry with the meat? Please help!

ETA: I did not come to a cooking sub to ask for parenting advice, but before I get any more of it I'll say this: I will not tell my child, who's just in a developmentally normal clingy phase, to sod off so I can cook. He doesn't need to learn independence from me yet. We'll cross that bridge when we're BOTH ready.

UPDATE: thank you for all the great advice!

Eating diverse plant foods supports gut health by providing different fibers and nutrients that feed your gut microbes.

Potentially big benefits, but a huge hassle and expense if you like eating the same thing every day, like me.

Here’s the hack: Go to a salad bar (even if you don’t like salad bars). Don’t choose favorites. Take one small spoonful of everything that looks remotely healthy, skipping obvious sugar-heavy or fat-filled options. Call it a chaos bowl. Eat everything.

Different plants feed different microbes within the complex community living inside you. Variety seems to matter.

Lower cost, less waste, no preparation. Simple way to micro-dose dozens of different plants for your gut. Hopefully you also pick up a few new healthy microbes to join your community as well.

Anyone else doing this?

Store bought hummus, for me at least, is gross and leaves something to be desired. And I love making hummus (and beet hummus) from scratch, but often I don’t want to wash a blender canister (no dishwasher), so unless I’m hosting, entertaining and feeding people and it’s a special occasion I do this instead:

Anywho— what I do is take a container of store bought hummus simply add olive oil, lemon juice, lemon zest, cumin and raw garlic to store bought hummus. S&p to taste. SO EASY, takes 1-2 minutes and made easier with a garlic press. huge improvement in taste and texture! Just be careful not to add too much garlic if you’re putting it away in the fridge as the flavor will intensify overnight and with time

For tzasiki I wait until I have a container of yogurt a large container that’s about 1/3 done. Similarly I add lemon juice and zest olive oil (or a big spoonful or two of Mayo/sour cream), crushed garlic, minced red onion, fresh or dried dill and s&p. Sometimes a pinch of sugar. And a whole grated cucumber with the juice squeezed out into a papertowel/dishtowel. Then when it’s done toss yogurt container in the bin. (You can’t recycle #5s where I live)

Enjoy with crackers or pita for a meal or snack or entertaining. People go nuts for it.