“This can be more efficient than flipping things halfway through. The rack allows heat to reach all sides. All sides will brown evenly without the bottom side getting soupy.”

“For instance, if you have some tomato slices and you take a bite and they taste bland, add salt. Suddenly, those same slices will taste more tomato-y. If you add enough salt, it will definitely start to taste salty — but that isn’t normally the end goal when adding salt to things.”

“Anything that doesn’t pop off with hot oil, add some kosher salt and scrape again. Perfectly cleaned cast iron, every time. I spent years overthinking this and having crusty pans. Also, always use a wooden spoon because why would you ever use a metal instrument on ANY pan you care about, you monster?”

“Browning ground beef does not mean graying ground beef. You have to cook off the water and possibly drain some or most of the fat, depending on how much there is. Then it needs to sit still on the heat for a bit more to actually get browned.”

“If you do, the food will lose water, and the water will condense inside the lid. When you lift the lid, the water will go into the oil and splatter everywhere and create a giant mess and hazard.”

(Instead, use a mesh splatter guard — it’ll make sure oil doesn’t get everywhere while still allowing steam to escape.)

“Then just throw it in the pan or wok and you can basically make fried rice without any prep.”

“Or, if you hate making rice, order extra sides of rice when you get takeout Chinese or Thai food. I make fried rice way more often now.”

“Panicking makes everything worse. Stop, take a deep breath, and ask yourself how you would solve this dilemma. The other night, I spilled oil in my oven and the entire thing was smoking and setting off the fire alarm. Instead of panicking, I took everything off the heat and turned off the oven. Once it was cool, I cleaned up and restarted everything — and dinner turned out fine.”

“Sometimes, the appropriate response is to do nothing. I spilled some oil on my induction burner a few months ago. It immediately blew up into flames and I immediately panicked and looked for something to smother it with. By the time I could remind myself not to do anything stupid, the fire had burnt itself out. Remember: Fire on a non-flammable surface is nothing without a fuel source and oil (in small quantities) burns out quickly.”

“Even if there are flames in the oven, turn off the heat and close the door. Cut off the air and the flames go away.”

“There are super-simple no-kneed breads out there. Combine a few ingredients, get a pot super hot, drop the dough in the pot, and let it bake.”

“For example, you shouldn’t use olive oil for everything because it has a low smoke point, or temperature at which it starts to burn. For most high-heat skillet stuff, you should use an oil with a higher smoke point. Same idea with butter. If you’re using it, add that right before the main event. Why? Butter has a low smoking point. Nobody likes black butter.”

“It translates to ‘everything in its place.’ And it applies to not just ingredients but tools, prep, and everything else.” —u/RickGrimesLol

“Don’t keep checking things every two minutes. Just let things sit so the heat does its work. Flipping too soon stops browning, opening ovens crashes your heat, and lifting pot lids lets out moisture. Trust your timings.”

“I’d also recommend a laser thermometer to make sure your pan is just right. I cook 90% of meals in a braiser and tend to lose track of time while letting the pan pre-heat, so sometimes I throw food in when the pan isn’t yet up to temp. Now I take the laser thermometer out with the pan and can check it easily while I’m prepping other stuff.

That along with the Thermapen I bought have allowed me to get great cooks on everything inside and outside. My chicken is now juicy 100% of the time instead of 50%.”

“You can easily double the amount of garlic called for in nearly any recipe and make it better. Of course, I’m a garlic nut, but still…”

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Source: https://www.buzzfeed.com/melissaharrison/useful-cooking-tips

News – People Are Sharing The Cooking Tips and Tricks They Wish They Learned About Way Earlier