Nameless Nemean
@Chuckcem
14 Years5,000+ Posts
Comments: 17 ยท Posts: 5119 ยท Topics: 78
Best Cooking/Baking "Hacks"
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Always buy name brand oil for baking desserts. The off brand/cheaper brand has a thinner viscosity which effects your efforts.
Always sift dry ingredients.
Only use unsalted butter and salt yourself.
Real butter, softened at room tempature, no margarine.
Only use unsalted butter and salt yourself.
Real butter, softened at room tempature, no margarine.
I use kitchen shears to finely cut things like herbs rather than chopping with a knife. I use them for many things instead of a knife because it's often cleaner and more efficient. For example, I snip vanilla bean pods with them to make my own vanilla extract.
I use weight to measure many ingredients for accuracy - I bought a very good kitchen scale that can be calibrated.
I use weight to measure many ingredients for accuracy - I bought a very good kitchen scale that can be calibrated.
Na it's my little secret ๐
Don't let anyone walk in the kitchen while cakes or stuff are in the oven.. especially since the house isn't leveled... so that the cakes or whatever don't "drop"
Posted by HeavyEntertainmentShowI can't prove here but I'm a master ๐Posted by pisceanloves= you can't cook.
Na it's my little secret ๐
So transparent
click to expand
When measuring sticky ingredients like peanut butter or honey dip your measuring spoon in oil first. Drops smoothly and no mess.
Posted by CaramelizedCoffeeI'm actually enjoying these responses a lot.
great thread
Posted by pisceanlovesSo what I'm hearing is, you have pics you can show us? Possibly hosted on imgur.com?Posted by HeavyEntertainmentShowI can't prove here but I'm a master ๐Posted by pisceanloves= you can't cook.
Na it's my little secret ๐
So transparentclick to expand
Posted by CaramelizedCoffeeGreat minds and what notPosted by Chuckcemto be honest i was going to make a similar thread like a week ago, this is very timely.Posted by CaramelizedCoffeeI'm actually enjoying these responses a lot.
great threadclick to expand
Posted by ChuckcemPosted by pisceanlovesSo what I'm hearing is, you have pics you can show us? Possibly hosted on imgur.com?Posted by HeavyEntertainmentShowI can't prove here but I'm a master ๐Posted by pisceanloves= you can't cook.
Na it's my little secret ๐
So transparentclick to expand
I will tomorrow for sure, it's too late now .. You have my word ๐
Soaking flaxseeds in water for about 15 minutes makes a great egg substitute for vegan baking!
Posted by ChuckcemThat's แฉแแฎแแฎแแแแ ๐Posted by pisceanlovesSo what I'm hearing is, you have pics you can show us? Possibly hosted on imgur.com?Posted by HeavyEntertainmentShowI can't prove here but I'm a master ๐Posted by pisceanloves= you can't cook.
Na it's my little secret ๐
So transparentclick to expand
Chicken with tomato and herbs.. I made it ๐
and that's แฎแแแแแแ, dumpling stuffed with meat and spices.
Enjoy ๐
Posted by pisceanlovesYou promised and you delivered, nicely done!Posted by ChuckcemThat's แฉแแฎแแฎแแแแ ๐Posted by pisceanlovesSo what I'm hearing is, you have pics you can show us? Possibly hosted on imgur.com?Posted by HeavyEntertainmentShowI can't prove here but I'm a master ๐Posted by pisceanloves= you can't cook.
Na it's my little secret ๐
So transparent
Chicken with tomato and herbs.. I made it ๐
and that's แฎแแแแแแ, dumpling stuffed with meat and spices.
Enjoy ๐click to expand
Posted by ChuckcemPosted by pisceanlovesYou promised and you delivered, nicely done!Posted by ChuckcemThat's แฉแแฎแแฎแแแแ ๐Posted by pisceanlovesSo what I'm hearing is, you have pics you can show us? Possibly hosted on imgur.com?Posted by HeavyEntertainmentShowI can't prove here but I'm a master ๐Posted by pisceanloves= you can't cook.
Na it's my little secret ๐
So transparent
Chicken with tomato and herbs.. I made it ๐
and that's แฎแแแแแแ, dumpling stuffed with meat and spices.
Enjoy ๐click to expand
Thank you ๐
Posted by SimsimiHuh, I'm going to have to try that. Hot water from the start, check!
Basmati rice,
Use hot water to boil from the get go, then sieve water until rice is soft and cooked.
Doesn't stick together that way ๐
Posted by pisceanlovesMadlob!Posted by ChuckcemThat's แฉแแฎแแฎแแแแ ๐Posted by pisceanlovesSo what I'm hearing is, you have pics you can show us? Possibly hosted on imgur.com?Posted by HeavyEntertainmentShowI can't prove here but I'm a master ๐Posted by pisceanloves= you can't cook.
Na it's my little secret ๐
So transparent
Chicken with tomato and herbs.. I made it ๐
and that's แฎแแแแแแ, dumpling stuffed with meat and spices.
Enjoy ๐click to expand
Posted by GemitatiHahaha you welcome ๐Posted by pisceanlovesMadlob!Posted by ChuckcemThat's แฉแแฎแแฎแแแแ ๐Posted by pisceanlovesSo what I'm hearing is, you have pics you can show us? Possibly hosted on imgur.com?Posted by HeavyEntertainmentShowI can't prove here but I'm a master ๐Posted by pisceanloves= you can't cook.
Na it's my little secret ๐
So transparent
Chicken with tomato and herbs.. I made it ๐
and that's แฎแแแแแแ, dumpling stuffed with meat and spices.
Enjoy ๐click to expand
Posted by pisceanlovesThat's chalhohbili and hinkali, right?Posted by GemitatiHahaha you welcome ๐Posted by pisceanlovesMadlob!Posted by ChuckcemThat's แฉแแฎแแฎแแแแ ๐Posted by pisceanlovesSo what I'm hearing is, you have pics you can show us? Possibly hosted on imgur.com?Posted by HeavyEntertainmentShowI can't prove here but I'm a master ๐Posted by pisceanloves= you can't cook.
Na it's my little secret ๐
So transparent
Chicken with tomato and herbs.. I made it ๐
and that's แฎแแแแแแ, dumpling stuffed with meat and spices.
Enjoy ๐click to expand
Yummm!
Posted by GemitatiYup ๐Posted by pisceanlovesThat's chalhohbili and hinkali, right?Posted by GemitatiHahaha you welcome ๐Posted by pisceanlovesMadlob!Posted by ChuckcemThat's แฉแแฎแแฎแแแแ ๐Posted by pisceanlovesSo what I'm hearing is, you have pics you can show us? Possibly hosted on imgur.com?Posted by HeavyEntertainmentShowI can't prove here but I'm a master ๐Posted by pisceanloves= you can't cook.
Na it's my little secret ๐
So transparent
Chicken with tomato and herbs.. I made it ๐
and that's แฎแแแแแแ, dumpling stuffed with meat and spices.
Enjoy ๐
Yummm!
click to expand
You sound familiar with Georgian cuisine
Mine is - I am telling my Mom what to cook and she does!!! ?
Seriously I am buying chicken, pork or beef tenderloin, bratwurst - any meats that cooking fast!
After work - cubeing meat, throwing on a skillet, adding whatever veggies I have, cream, tomatoes from can or fresh and tomato juice, garlick and Italian herbs.
15 min and dinner is ready!
Never repeating because I never remember what it was the other day...
Seriously I am buying chicken, pork or beef tenderloin, bratwurst - any meats that cooking fast!
After work - cubeing meat, throwing on a skillet, adding whatever veggies I have, cream, tomatoes from can or fresh and tomato juice, garlick and Italian herbs.
15 min and dinner is ready!
Never repeating because I never remember what it was the other day...
Posted by lionsparkI've never used a rice cooker, but how is it less healthy than steaming rice?
sprinkle cheese on anything
Rice tastes better and apparently is healthier when you dont use a rice cooker-instead you can steam rice on a pan on a stove and throw that water out.
basic knowledge on cooking.
creeping on the posts here
Posted by AliensusedourbogrollGoing to try that the next time I want to boil eggs.
I steam my eggs instead of boiling them.
Fill a pot with half an inch of water and leave to boil. Add eggs (amount of eggs is irrelevant) and place in pot with lid on. Leave to cook for about 6 mins for a soft yolk and about 8 mins for a hard yolk. As soon as you take it out, place under cold running water for 30 to 60 seconds to stop the egg from cooking even further.
Posted by pisceanlovesAnd people. And I've been to Tbilisi. I was fascinated by the culture. I still am. Have Georgian friends. Were you born where?Posted by GemitatiYup ๐Posted by pisceanlovesThat's chalhohbili and hinkali, right?Posted by GemitatiHahaha you welcome ๐Posted by pisceanlovesMadlob!Posted by ChuckcemThat's แฉแแฎแแฎแแแแ ๐Posted by pisceanlovesSo what I'm hearing is, you have pics you can show us? Possibly hosted on imgur.com?Posted by HeavyEntertainmentShowI can't prove here but I'm a master ๐Posted by pisceanloves= you can't cook.
Na it's my little secret ๐
So transparent
Chicken with tomato and herbs.. I made it ๐
and that's แฎแแแแแแ, dumpling stuffed with meat and spices.
Enjoy ๐
Yummm!
You sound familiar with Georgian cuisineclick to expand
OMG! Achma!!! Or any khachapoori!!!
/dead
I've almost married Georgian guy!
That is the craziest story!!!
Tell me about you. You can pm. OMG! It's like ages back...
Posted by GemitatiOK PM sounds better ๐Posted by pisceanlovesAnd people. And I've been to Tbilisi. I was fascinated by the culture. I still am. Have Georgian friends. Were you born where?Posted by GemitatiYup ๐Posted by pisceanlovesThat's chalhohbili and hinkali, right?Posted by GemitatiHahaha you welcome ๐Posted by pisceanlovesMadlob!Posted by ChuckcemThat's แฉแแฎแแฎแแแแ ๐Posted by pisceanlovesSo what I'm hearing is, you have pics you can show us? Possibly hosted on imgur.com?Posted by HeavyEntertainmentShowI can't prove here but I'm a master ๐Posted by pisceanloves= you can't cook.
Na it's my little secret ๐
So transparent
Chicken with tomato and herbs.. I made it ๐
and that's แฎแแแแแแ, dumpling stuffed with meat and spices.
Enjoy ๐
Yummm!
You sound familiar with Georgian cuisine
OMG! Achma!!! Or any khachapoori!!!
/dead
I've almost married Georgian guy!
That is the craziest story!!!
Tell me about you. You can pm. OMG! It's like ages back...click to expand
Posted by lionsparkOh I see, the process of cooking the rice in a rice cooker doesn't add calories on its own, the condiments do. Basically if you add butter in a rice cooker, all of the water (and butter) is absorbed which adds to the caloric count of the rice overall. However with steamed rice the water (and a lot of the butter) is thrown out, thereby reducing the caloric count.Posted by Chuckcemmy mom said when you cook it with a rice cooker, it absorbs the water. When you cook it on a stove, most of the water gets thrown out and not absorbedPosted by lionsparkI've never used a rice cooker, but how is it less healthy than steaming rice?
sprinkle cheese on anything
Rice tastes better and apparently is healthier when you dont use a rice cooker-instead you can steam rice on a pan on a stove and throw that water out.
basic knowledge on cooking.
creeping on the posts here
apparently it's less carbs and calories when the water doesn't get absorbed
http://www.livestrong.com/article/539151-nutrition-of-boiled-rice-vs-steamed-rice/
click to expand
Since water has no calories, putting the rice in a rice cooker wouldn't change (or increase) the caloric count of the rice on its own. However when you add other ingredients to the water, they will get soaked into the rice more readily in the rice cooker. This absorbtion of additional ingredients into the rice adds more calories to the rice as a result.
When I cook meat for my Fiance to take for lunch to work the next day, I let it cool and use a scissor to cut it up to bite size piece. (He doesn't have time to sit at a table with a knife and fork being that he works in construction)
Save on washing and drying up the chopping board.
Hahahahah...that's my lazy cheat.
Save on washing and drying up the chopping board.
Hahahahah...that's my lazy cheat.
Posted by bumboklattI second this; intuition is the best ingredient.
Use intuition.
The better the ingredients you've cooked look in terms of colour the better the dish will normally taste.
Use a thermometer! Lol it really does help
Posted by TheSagLady_I'm going to need to remember some of these. Very interesting.
Use lindt, milka or cadburry instead of chocolate compound.. it's way more expensive, but nothing ruins my mood faster than a dessert that tastes cheap...
Unsalted butter (so you can control the saltiness) at room temperature.. get it out of the fridge before.. dont be lazy
Real cool heavy milk before beating them..
Use flour to custard and vla only when it's necessary.. it kinda ruins the flavor for me, or maybe it's just my sensitive taste bud..
Salt few mins before you're done. For health issue. My mom is so strict on this
S h i take powder works like msg on meat..
Water that you used to wash rice can be used to eliminate all smells and slimes
3 pandans in when you cook rice is a total game changer
If you want to make fried rice, fried vermicilli, kwetiaw the next day.. prepare: garlic, white onions, chopped really small.. sink it in oil and put some salt in it.. and let it overnight.. it makes a lot of difference...
Edit:
Dear dxp... shitake is not a rude words, k? S h * itake powder ?
Cold hands when making pastry
If your sauce for pasta is tomato-based not only should one add salt but also sugar.
Posted by CaramelizedCoffeeWhat did you make?Posted by GemitatiI told you it was great. How many times are you going to ask mePosted by CaramelizedCoffeeHOW
great thread
WAS
YOUR
BBQ?click to expand
And you probably had not quoted me so I don't go check messages just because! Duh!
Posted by AliensusedourbogrollOk ok, another one then, and just because it's your birthday...๐Posted by PalerioFor that bliss point.
If your sauce for pasta is tomato-based not only should one add salt but also sugar.click to expand
If you add water to the sauce because it's possibly too thick, it'd better not be cold because otherwise you'll stop the cooking process of the ingredients which are in it. Ideally, it should be at least warm or even better it should be the very same water you're using to cook the pasta itself.
Which leads me to my next tip that is DO NOT GET RID OF THE STARCH!
By draining pasta completely, or even worse rinsing it *ugh*, you're getting rid of basically anything tasty there is in it. The flavour will be gone. Contrarily, if your goal is to make the ingredients bind together, you should make sure the starch is preserved at the end - with a table spoon throw it at will into the sauce - because failing to do so will result in the sauce not adhering to the past and the dish losing in texture, or worse, not having it at all.
I always throw in bullion cubes for extra flavoring. Everything gets either chicken or beef flavor. Rice, Spaghetti,Tacos, practically anything.. If there's meat in the dish, I will add a bullion flavor for the type of meat it is.
Posted by EvilHareIs this like Maggi seasonong?
Golden Mountain Sauce (Thai) for seasoning instead of salt.
Far more umami flavors.
Posted by EvilHarePosted by GemitatiCC blocked me. Ask her if she used my marinade.Posted by CaramelizedCoffeeWhat did you make?Posted by GemitatiI told you it was great. How many times are you going to ask mePosted by CaramelizedCoffeeHOW
great thread
WAS
YOUR
BBQ?
And you probably had not quoted me so I don't go check messages just because! Duh!
click to expand
OK.
Posted by GemitatiEvilHare devastetad! He wants you to marinate his ?! I suppose.Posted by CaramelizedCoffeeWhat did you make?Posted by GemitatiI told you it was great. How many times are you going to ask mePosted by CaramelizedCoffeeHOW
great thread
WAS
YOUR
BBQ?
And you probably had not quoted me so I don't go check messages just because! Duh!click to expand
I really enjoy the food I cook. Normally I just do what feels right. If it doesn't seem right when I eat it I improvise it next time till I feel it's good. I don't really try anything fancy or decorative, I just want it to taste good. With something like baking I'd obvously follow a recipe, but after that I still like to improvise till I personally feel it's good.
Posted by EvilHareNo! But she is planning on using it this summer.Posted by GemitatiCC blocked me. Ask her if she used my marinade.Posted by CaramelizedCoffeeWhat did you make?Posted by GemitatiI told you it was great. How many times are you going to ask mePosted by CaramelizedCoffeeHOW
great thread
WAS
YOUR
BBQ?
And you probably had not quoted me so I don't go check messages just because! Duh!
click to expand
I think she had ordered from nearby pizza...who wants to poison own bro? ther...
You know them minorities...they shoot before they realize it's their own...?
Freshly ground herb into 4 or 5 oz of olive oil in a small dish
Bake at 350-425 for 1-3 hours.
add the oil to your freshly baked frozen pizza.
your welcome.
Bake at 350-425 for 1-3 hours.
add the oil to your freshly baked frozen pizza.
your welcome.
Posted by AliensusedourbogrollAlso important to rinse out the starch before making homemade sushi. Makes the rice stick better ?
I always rinse my rice to get rid of the starch.
Posted by MyStarsShineSo to not make the dough sticky and more difficult to work with?
Cold hands when making pastry
Posted by saggurl88Bullion cubes take me back. I haven't used them in a looong time. That's understandable.
I always throw in bullion cubes for extra flavoring. Everything gets either chicken or beef flavor. Rice, Spaghetti,Tacos, practically anything.. If there's meat in the dish, I will add a bullion flavor for the type of meat it is.
Posted by blackphaseYep, I do the same thing. Works wonders!
Brining chicken is something I always do to keep it juicy and it won't ever dry out.
Soak your raw chicken in a bowl full of salt water for a few hours in the fridge before cooking it. The longer you leave it soak the better, but you really only need a few hours. Then you can cook it however you want, even on the BBQ and it will be the juiciest chicken you ever ate! ๐
Posted by LivenLuvVanilla pudding does that? Seriously? I'm thinking of making chocolate chip cookies soon (had a craving) and that's a REALLY good thing to know.
Ooh this is a good thread. I can't think of anything besides adding the box of powder mix of vanilla instant pudding to any cookie recipe. They'll never get stale or crunchy, and stay like they did the first day they were baked.
I put sugar in my tomato sauce too, really cuts down on the acidity. That's all I got lol.
Posted by AdreamuponwakingI do something similar when I make pizzas as home. Yes, it does indeed work wonders.
Freshly ground herb into 4 or 5 oz of olive oil in a small dish
Bake at 350-425 for 1-3 hours.
add the oil to your freshly baked frozen pizza.
your welcome.
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