Food Hacks - Cool tricks for dear frens

[Akashic Retard]

Not really a hack but a general cooking tip: sear your shit properly, ESPECIALLY if it's meat. Learn about the maillard effect and how to create it. If you've tried cooking and can't get anything to taste right, look into this.

Hack: Firstly, this mainly for pan cooking, I don't use a grill. Apply a thin layer of mayonnaise to meat for an incredible sear every time. It adheres to the meat better than any other cooking fat. I’m obsessed with obtaining a perfect all over sear on my steaks and this does the trick every time. Pic related.

 

[AnOminous]

Would you be willing to use vegemite instead?

Yes, they're slightly different but have the same general profile.

 

[ive seen some shit]

this might be common knowledge but then i guess its all relative to your cooking exp; when making a tomato sauce always add a bit of sugar right before you let it simmer this will cut the tartness of the tomatoes and balance the flavours. brown sugar i found works best.

bonus; when making scrambled eggs only season them after they are cooked.

edit; just thought of these, if you ever fuck up seasoning theres ways to save it. example; over salted your soup? drop a peeled potato in for a while it will absorb some of the extra salt. sauce too spicy? add some heavy cream/milk to it.

 

[AnOminous]

this might be common knowledge but then i guess its all relative to your cooking exp; when making a tomato sauce always add a bit of sugar right before you let it simmer this will cut the tartness of the tomatoes and balance the flavours. brown sugar i found works best.

My opinion about the "bit" part is it should be nearly homeopathic. If you can taste it in the final product, it's too much. Also caramelized onions do the trick, also in small amounts. I also like taking out a bit of the sauce and blend it with a couple anchovies, deenz, or other oily fish. I don't want visible chunks of anything but the tomatoes.

 

[Mr. Manchester]

You don't have to soak your beans, just cook them longer and add water if they need it. There, saved you fridge space.

 

[ive seen some shit]

My opinion about the "bit" part is it should be nearly homeopathic. If you can taste it in the final product, it's too much. Also caramelized onions do the trick, also in small amounts. I also like taking out a bit of the sauce and blend it with a couple anchovies, deenz, or other oily fish. I don't want visible chunks of anything but the tomatoes.

yep you should not taste the sugar,its literally a small amount to cut the natural acidity of the tomato. i hate chunks of onion and shit in soups/risotto/sauce, its a pet peeve whenever i see someone cooking and they do the most retarded rough cut of onion/garlic etc it annoys me like nigger just cut it finer, it will incorporate better into the food.

 

[ive seen some shit]

maillard effect

doesnt that reduce the nutritional value of the food tho? just make sure your pan is HOT. AS. FUCK. when you drop your meat in (giggity) to get a good sear.

 

[Begemot]

My opinion about the "bit" part is it should be nearly homeopathic. If you can taste it in the final product, it's too much. Also caramelized onions do the trick, also in small amounts. I also like taking out a bit of the sauce and blend it with a couple anchovies, deenz, or other oily fish. I don't want visible chunks of anything but the tomatoes.

On along enough timeframe in a tomato sauce, I've heard anchovies just kind of 'melt' away. I mean, I usually use beef stock or vegemite as umami, but I'd assumed they were okay as they are typically delicate enough?

 

[Akashic Retard]

doesnt that reduce the nutritional value of the food tho? just make sure your pan is HOT. AS. FUCK. when you drop your meat in (giggity) to get a good sear.

heat and fat with minimal moisture. That's pretty much it. I don't know if it reduces nutritional value of food, but I don't really care.

 

[ICametoLurk]

Wrap a potato in aluminum foil and place on the exhaust manifold after one hour of driving (baked potato).

When cutting onions chill the onions prior to cutting , as can slicing the onions in half and soaking them in water (although soaking can also suck out the flavor). This is if you can't stand the crying eyes.

 

[ive seen some shit]

heat and fat with minimal moisture. That's pretty much it. I don't know if it reduces nutritional value of food, but I don't really care.

it does, breaks down amino acids. food is for nutrition, the taste is incidental. dont be a fatty putting mayo on pork chops.

 

[Akashic Retard]

it does, breaks down amino acids. food is for nutrition, the taste is incidental. dont be a fatty putting mayo on pork chops.

If you know then why did you ask me? So you could grandstand about nutrition? I don't eat pork. Don't care for it.

 

[ive seen some shit]

If you know then why did you ask me? So you could grandstand about nutrition? I don't eat pork. Don't care for it.

it wasnt an actual question, i thought we were having a discussion.but i guess your default state is to be mad, that or i hit a nerve cause you are, in fact,a fatass. relax Mohammed.

 

[SofondaCox]

Ya'll niggas found a way to argue in a food hack thread, smh.

Anybody got any tried and true vegetarian summer soup recipes? Looking for ways to use a bounty of zucchini, carrots, beets and tomato.


(tax) - Add a hint of coffee to any chocolate you make, and gently salt the tops of your chocolate chip cookies with a nice flake salt.

 

[ive seen some shit]

Ya'll niggas found a way to argue in a food hack thread, smh.

Anybody got any tried and true vegetarian summer soup recipes? Looking for ways to use a bounty of zucchini, carrots, beets and tomato.


(tax) - Add a hint of coffee to any chocolate you make, and gently salt the tops of your chocolate chip cookies with a nice flake salt.

not soup no, but a suggestion; since its summer why not use the zucchini to make like spaghetti/fried zucchini balls with a nice yogurt/herb dip?, carrots can be made into carrot cake, beets into salad. and as for tomatoes stuffed with rice and herbs. recipes linked bellow. all nice summer food for bbqs and shit or whatever you know.

Spoiler: zucchini fried balls

• 4 large zucchini
• 1 onion finely chopped
• 3-4 spring onions finely chopped
• ½ bunch of fresh mint finely chopped
• ½ bunch of fresh parsley finely chopped
• ½ bunch of fresh dill finely chopped
• 2 beaten eggs
• 200 grams crumbled feta cheese
• salt & pepper to taste
• 4 tbsp self rising flour
• olive oil to fry in

tl;dr execution ; grate zucchini, salt to help lose the water. leave to stand on clean towel, and ring out as much excess water as you can. mix all ingredients leaving flour for last. care with salt as feta cheese is salty af. after all ingredients is mixed slowly add flour little by little and mix well. result should be thick enough to form to shape. shape and fry few at a time to not fuck up the oil temp. depending on size should be 2 mins per side to fry. mix sum fucking greek yogurt with like idk garlic powder dill grated cucumber or something salt pepper and you got some kickass dip for them.

Spoiler: stuffed tomatoes

5 ripe and firm tomatoes
1 grated zucchini
1 grated eggplant
2 dry onions finely chopped
1 cup Carolina rice
1½ cups olive oil
1 bunch of parsley finely chopped
1 bunch of mint finely chopped
1/3 cup Pine
1/3 cup black currant
salt
freshly ground pepper
3 grated tomatoes

tl;dr execution. hollow out tomaterz, blend the innards of tomatez. deep pan olive oil half cup, medium heat, sweat onion, add zucchini and eggplant both grated, mix well, leave till they reduce in size slightly, add rice blended tomaters and season. add 1 cup water let boil 5mins. result should be watery. once boiled add pine and currants and herbs. stuff with mix into tomatez 3/4 of the way in. cap them. in bowl 3 grated tomaterz rest of oil and mix season. spread stuffed tomaterz in baking pan, pour grated tomerz over. cover with foil bake for 1hour 15min at 180c (rip fahrenheit sisters) after first 30mins remove foil. reccomend serving with feta cheese.

those are my personal recipes the cake/salad idk google some nigga. good eatin.

 

[Nick Obre]

this might be common knowledge but then i guess its all relative to your cooking exp; when making a tomato sauce always add a bit of sugar right before you let it simmer this will cut the tartness of the tomatoes and balance the flavours. brown sugar i found works best.

My opinion about the "bit" part is it should be nearly homeopathic. If you can taste it in the final product, it's too much. Also caramelized onions do the trick, also in small amounts. I also like taking out a bit of the sauce and blend it with a couple anchovies, deenz, or other oily fish. I don't want visible chunks of anything but the tomatoes.

I have this honey whiskey that I like to drink.

And, uh, I put a little bit on my tomato sauce.

 

[Smaug's Smokey Hole]

When cutting onions chill the onions prior to cutting , as can slicing the onions in half and soaking them in water (although soaking can also suck out the flavor). This is if you can't stand the crying eyes.

I discovered this as a kid chopping sacks of onions: whistle some bullshit while doing it. It works perfectly and I'm not sure why.

 

[Captain Chromosome]

Get some good sardines in Olive Oil and use that oil for toasting your sliced baguette. Good stuff.

 

[The Feline Solution]

More some general kitchen advice than Food Hacks: Don't let your wife/girlfriend buy useless kitchen gadgets that only take away room in your kitchen. Invest in a good knife and have a honing steel. Do not try to hone jap knifes on a honing steel, the steel of the knife is too brittle and you will most likely fuck up your fancy slant knife irrecoverably. Never, ever buy a hand blender/stick blender that is not able to be broken down in two pieces, the one-piece blenders are an absolute bitch to clean, as i had to find out yet again today.

 

[Skitarii]

My great grandpa gave me this killer mustard recipe from when he was a young'in, apparently, you have to mix bleach with windex?....

I tried asking for exact measurements, but he went back to ranting about the germans