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!
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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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.
Instant pot wasn't just a craze. You can take a 6 hour chili and get it done in 90 minutes.
That said, while they're not one trick ponies, they're not as good at most of their other tricks as regular cookware. That said, you need to sear meat and cook a stew in one it, it's completely reasonable.
Sousvide is amazing, as long as you like rare-medium meat and corn. If you're going to cook it to medium well, sousvide is a waste of your time.
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For fresh (or edible) food:
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Sight: look at the food. For veggies & fruit cut away the affected pieces. For meals / salads etc, throw it away.
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Smell: if stuff smells foul, sour or moldy when it shouldn't - throw it away
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Taste: if above seems okay, take a tiny taste. If you think it seems off, throw it away.
Trust your instincts!