“I never tried mixing butter and soy sauce in the same dish until I was in my late twenties, but once I tried it, it quickly became one of my favorite flavor combinations. It’s excellent in just about any savory dish. It works especially well with mushrooms.”

“Pierce them with a fork, microwave them for five minutes, then throw them in the oven for 15. You’ll get perfect baked potatoes in 20 minutes instead of an hour. It speeds everything up and they come out just as delicious.”

“Then rotate it as you cut the stem part. It’s so much easier and cleaner than cutting through the flowery part from the top, and you get really nice florets.”

“I’ll put one in my water while the pasta cooks. It flavors the pasta water, so if you’re using a splash for your sauce, it’ll have a more umami, meaty flavor. It also doubles the tastiness of your pasta, since the noodles cook directly in it.”

“You don’t have to peel it first. You can if you want, but I just wash the skin.”

“It can be premade or freshly juiced. The acidity really adds some brightness against the spices.”

“The capsaicin (a spicy chemical in the peppers) essentially binds with the oil, then the soap takes care of the oil on your hands. This lets you avoid an unfortunate accident later, like when peeing or changing contact lenses.”

“I use it for dishes like casseroles, stews, or tuna salad. It adds a nice depth of flavor.”

“Just toss them in during the last few minutes of cooking the pasta noodles. They soak up that starchy deliciousness, and it turns many of my dishes into one-pot recipes.”

“The sugar makes the edges sweet and crunchy and saves me from needing to use icing or frosting.”

“Onions, garlic, bell peppers, carrots, celery, herb stems, you name it. When the bag is full, I turn it into stock and then use that stock to replace the water while cooking rice, quinoa, or lentils.”

“Because of the oil, the mix won’t stick to the spoon, and the whole process becomes much neater.”

“It’s a well-known trick to soak fries in ice water to make them crispy, but standard practice is to soak them for a few hours. Whenever I’m cutting potatoes for frying or roasting in oil, I throw them in a bowl of ice water as I go. When I’m done, I swirl them to wash off excess starch, then drain, then pat dry. They don’t soak for more than a few minutes, but even this short period is long enough to make them really crispy and significantly reduce how much they stick.”

“Of course, you want one that’ll still fit on your counter, but having actual room to work instead of trying to squeeze into a too-small space will save you time and headaches beyond belief.”

Get all the best Tasty recipes in your inbox! Sign up for the Tasty newsletter today!

Source: https://www.buzzfeed.com/melissaharrison/smart-cooking-hacks

News – 18 Cooking Hacks That’ll Make You Say, “How Come Nobody Told Me This Earlier?”