Best thing I've done for my bread baking is weighing my flour rather than doing it by volume. It also makes it easier to check your ratio of flour to water
this post was submitted on 24 Jun 2023
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Mise en place! Clean as you go.
Get a mandolin for cutting veggies. OMG, it's so quick and easy!
For easy to peel hard boiled eggs, cool them slowly and peel while still warm. More detailed instructions: when done boiling, set the pot, undrained, in the sink with a butter knife under one side to slightly tilt the pot. Run a very thin stream of cold water from the faucet into the pot and go do something else for 20 minutes or so. When the eggs are comfortably warm, roll them against the inside of the sink until the shell is well cracked and they should slip easily out of the shell. If you get a stubborn one, just dip it back into the pot and it should pop out easily. Thanks Grandma for teaching me this one!
If you're making rice without using a rice cooker, the amount of water you need is not quite a direct ratio like the package suggests. You need a 1:1 ratio of rice to water plus an additional quarter to half cup of water depending how firm you like your rice.
Brine chicken breast. I save brines from things like pickles and feta for this and choose whichever one best matches what I'm making. Feta + chipotle makes awesome burritos.
I always see recipes say to heat a pan until the oil shimmers but I've never been able to see the difference. Instead, I drop a couple pieces of diced onion into the pan and wait to hear a sizzle. This is extra helpful for someone with adhd like me who would absolutely start a fire if I didn't have a noise to remind me that I'm cooking.
Buy a jar of msg to sit next to the salt. Game changer.
Also, salt+fat+acid+heat = flavor. Sometimes a pinch of sugar. I was chronically underutilizing fat and acid.
I'm a big fan of frozen herbs, frozen cubes of garlic save a ton of time breaking open cloves, frozen basil still has that fresh taste and smell relative to dried.
If you make pizza in a home oven, baking steel is a game changer. It gets nice and hot and makes your crust crispy. Like a pizza stone but better.
If you have a blender, try making your own almond milk for a fraction of the cost. It's easy.
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Use a piping bag to fill muffin tins/cupcakes. Saves so much mess and crumpled paper.
That sounds like it involves a lot more mess with the addition of a piping bag that can't even handle the chunks in many of my recipes. How does spooning crumple paper?
Clearly you have a better technique than me. When i spoon batter into paper cups, the spoon inevitable touches the paper, sticks to it, and causes it to fold and stick to the batter in the rest of the cup. At least a third of my cups end up messy and misshapen. Piping works great for me, but I dont do a lot of things with "chunks."
My spooning always leads to sticky touching (PHRASING!) but I just smooth it out and move on. Nothing of value is lost.
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