Technique
None of this is expert advice. It's what people worked out for themselves, usually the hard way — what actually helped, and what they'd tell someone standing where you are. Take what fits and leave the rest.
If you only read a few
Recheck the consistency of hummus after it has sat for a few hours and add water if needed.
The beans absorb more water as they sit.
one person who lived it
Braise tough cuts of meat with high connective tissue for a long time instead of cooking at high heat.
Time breaks down connective tissue better than temperature.
one person who lived it
Whisk oil into dry ingredients to form little clumps before adding water to make the dough easier to work with.
The resulting dough is easier to handle.
one person who lived it
Cook food at home using higher quality ingredients instead of paying more to wait for restaurant food.
You can often cook better than restaurants.
2 people, independently
Cook tofu slices in a pan for 4-5 minutes per side without pressing to prevent crumbling.
Pressing can break down the structure and turn it into a crumbly mess; patience allows it to hold together.
one person who lived it
Sear pork on all sides to create a crust before adding it to the slow cooker for free flavor.
It's free flavor!
one person who lived it
Place oil or butter in the pan before turning on the heat to conduct heat and prevent the coating from burning.
to conduct heat so the coating doesn't burn
one person who lived it
Use lard instead of vegetable oil to get authentic Mexican-style texture and flavor.
It provides the taste found in restaurants and is cheap and long-lasting.
one person who lived it
Do not wash okra before pickling.
Washing it makes it mushy; leaving it unwashed keeps it crunchy.
one person who lived it
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Improve the flavor of ground turkey by adding salt and browning it thoroughly to trigger the Maillard reaction, or mix it with minced mushrooms for umami.
The Maillard reaction produces flavorful compounds; mushrooms add mouthfeel and umami.
one person who lived it
Brush melted butter onto bread with a pastry brush instead of melting it in the pan.
It uses less butter and tastes more buttery.
one person who lived it
Let cream cheese warm to room temperature, mash it, and add a splash of milk before mixing in other ingredients.
to make it less thick
one person who lived it
Squeeze extra firm tofu by hand over the sink instead of pressing it.
extra firm doesn't even need pressing
one person who lived it
Brown meat to develop complex flavors through seasoning and cooking.
The cooking process transforms the ingredient.
one person who lived it
Crack an egg into the boiling water when adding noodles to poach it simultaneously, adjusting timing slightly if needed for your preferred yolk consistency.
It avoids the hassle of pre-cooking and shelling eggs.
one person who lived it
Sprinkle mozzarella cheese on top of Japanese curry and bake until melted and browned.
It mimics the restaurant-style finish.
one person who lived it
Pressure cook beans to destroy lectins.
The higher cooking temperature eliminates them.
one person who lived it
Simmer firm tofu in salt water to remove moisture before marinating and adding to dishes like macaroni salad.
one person reported loving the results
one person who lived it
Prepare Fettuccine Alfredo from scratch rather than using jarred sauce.
Homemade sauce tastes better than jarred alternatives.
one person who lived it