Maple glazed salmon has that perfect sweet-and-savory flavor that keeps you going back for just one more bite. As it bakes,…

I have used solo microwave for reheating the food earlier. I have given it away a few months ago as I wanted to buy an OTG for my baking experiment. Is it possible to reheat my food( especially indian curry) in it? Is it better to get a convection microwave oven rather than OTG? submitted by /u/euphoric_mood_ [link] [comments]

Take your lasagna night to the next level with this buffalo chicken lasagna. Every layer is packed with creamy buffalo sauce,…

As the title says. I am sick and tired of doing everything right just to get this. I boil for 7/8 min. Plunge into ice cold water after for 5 min. I even did the stupid spoon tapping trick I saw on tiktok. So if you have something else let me know. I'm pretty much desperate. Ya girl loves hard boiled eggs. submitted by /u/Comfortable_Aspect58 [link] [comments]

My garden has gone wild this summer. I could sharpen my knife but I don’t feel like it, so I’m rocking through the peppers with my trusty kitchen scissors. Salsa, here I come! submitted by /u/keenturtle19 [link] [comments]

Air Fryer Egg Rolls are everything you love about your favorite takeout appetizer, made right at home! They’re crispy, crunchy, loaded…

Chinese lemon chicken is lightly fried until golden, then baked in the sticky homemade sauce packed with bright lemon flavor.…

I don't know if everyone already knows this, but I just figured it out. 😂 Put a strainer/colander inside the container you're going to store the watermelon in. Cut up the watermelon and put it in the strainer. Let it sit for a little while and all the excess juice drains into the container underneath. Bonus: Pour the juice in a glass, put it in the fridge to get ice-cold watermelon juice. Honestly it's the best reward for cutting up a whole watermelon because obviously you’re not wasting the juice. Then dump the strained watermelon into the container. Put the lid on and stick it in the fridge. No more watermelon sitting in a pool of juice, and no need to dirty another bowl just to drain it. Seriously, why did I never think of this before? 😂 Is this common knowledge and I'm just ridiculously late to the party? submitted by /u/Zealousideal_Box4654 [link] [comments]

I worked in food service at a retirement home in high school. It seemed that there was ALWAYS some kind of random food salad as an option, from fairly common ones to obscure combinations. Potato salad, egg salad, chicken salad, tuna salad, fruit salad, bean salad, ham salad, carrot & raisin salad, broccoli salad, ambrosia salad, celery salad, cucumber salad, bell-pepper salad, etc. As I’ve gotten older, I’ve realized they were onto something. I almost always have leftover food from main dishes, and they often go bad, forgotten in the fridge. I’ve started taking those scraps, mixing them with some mayo, and maybe some carrots or celery or pickles, and—voila!—got me a salad to spread between two slices of toast for any meal of the day. My favorite so far is bean salad, in part because beans are so freaking cheap. But who is really going to sit down and eat a bowl-full of beans? This concoction let’s me enjoy them quite a bit. Once my beans are exhausted from the fridge, I think I will have way too many diced carrots leftover, so I’ll probably try making a carrot & raisin salad, which I would’ve gagged at back in my food-service days. What are some other good salad ideas that you may not have thought would work but turned out to be pretty good? submitted by /u/Master-Education7076 [link] [comments]

My crockpot chicken spaghetti will have everyone running to the dinner table! The slow cooker makes the chicken tender and…

If you love peaches, this peach bread belongs on your baking list! It’s incredibly moist, packed with sweet peaches, and…

This weekly meal plan is full of easy dinners that keep things simple without feeling boring. You’ll find a mix…

Not sure how much of a hack this is but i think its a good one. I have been doing this for years, when i am making a quick chicken gravy (family grew up on chicken gravy for turkey none of us other then my dad liked turkey gravy with turkey and everyone we have told about this and tried it tend to agree chicken gravy tastes better on turkey) anyways i cant remember if it was for thanksgiving or just me cooking like chicken cutlets for a big family thing but i did not have as much gravy as I thought i had. Didnt have time to run to the store, so I used a can of Cream of Mushroom soup in it. Poured it into the gravy added some pepper, and a nice bit of gravy master to it for color as the cream of mushroom makes it really pale. It was a huge hit, not only does it nearly if not double the amount of gravy, but it thickens it up nicely if you like a thick gravy. So its my go to any time i need chicken gravy whether i have a can, jar or mix packet i got that can of cream of mushroom and some gravy master or browning sauce to add to it. submitted by /u/RyDub69 [link] [comments]

Asian ramen salad is colorful, crunchy, and packed with fresh flavor! It’s made with crisp cabbage, vegetables, toasted ramen noodles,…

If your family loves tacos and mac and cheese, this one pan taco mac is about to become a weeknight…

Maybe this is well known enough to no longer be a hack, but basically you toss your fries in room temp oil and then turn the heat on. Depending on the amount of fries and the volume of oil, in about 15-25 mins the fries will be done. I use a deep fryer. Once the oil is around 350 or so, I give them a few more mins. It allows the potatoes to cook slowly and then they crisp at the end. If you’ve tried the double fry, the pre soak, the freezer dry, fermentation, etc., etc… give this a go. It’s easier and the final product is as good or better than anything I’ve ever tried (even the double fry). They’re not greasy (well, no more so than regular fries); they’re crispy on the outside and nice and soft on the inside. submitted by /u/Haggis_The_Barbarian [link] [comments]

I’ve heard a lot about how the lectins in our food are very toxic. I’d like to start avoiding it, any advice or recommendations? submitted by /u/rivalkyri [link] [comments]

Shredded chicken tacos turn cooked chicken into juicy, flavorful tacos with salsa, lime, and a few simple seasonings. If you…

I have a few bread recipes that call on milk powder - however only a small amount is required and all milk powder seems to be sold in large quantities and has a quite short use time frame after opening. Is it ok to freeze after opening? And how would you go about it? Especially if you wanted to portion it? submitted by /u/North_Lychee_1969 [link] [comments]

I was hungry, so I decided to heat up some peperoncino pasta. I open the fridge to get some soda then I saw the natto and just thought, “Why not give it a try?”. It goes well with the garlic! submitted by /u/Sequestered2013 [link] [comments]

I’ve been doing this for years, they will last way longer and will not get all gross if you only put a tiny bit of water in it. You wouldn’t water a houseplant halfway up its stem either. submitted by /u/mikebob89 [link] [comments]

Is the food still safe to eat? My boyfriend accidentally dropped the silica package beads with our very expensive italian pasta in hot boiling water. It immediately popped out and some of them cracked. I managed to remove 2 and I don’t see more beads in the pan. Will we be okay if we eat the pasta? If is okay to eat, how should I recook it since I had to stop to boiling process? There is a way to save it and not have soggy pasta? submitted by /u/glossy_juniper [link] [comments]

Maybe I’m late this hack. Feel like I’ve tried everything at this point to spread my fridge butter. Alas my new favourite hack, cheese grater. Did way too much though! submitted by /u/OkScarcity926 [link] [comments]

submitted by /u/Tasty_r [link] [comments]

Just try it once bro, you'll love it. submitted by /u/self_obsessed_01 [link] [comments]

Keep a bag of frozen mango chunks in your freezer. When you're craving something cold and sweet, try a handful before reaching for the ice cream. It's not a perfect replacement, but it's a simple & healthier alternative that satisfies the craving surprisingly well. Frozen mango is naturally sweet, has a surprisingly creamy texture once it softens for a minute or two, and contains fibre, vitamins, and other nutrients that ice cream doesn't. Bonus points - plain frozen mango (with no added sugar or sweeteners) are fairly versatile to use in the kitchen. They can be added to salads, smoothies, and also makes a refreshing occasional treat for dogs in moderation on a hot day. submitted by /u/Coconutmack [link] [comments]

Does anyone behave a good hack to solve over salted Pasta? Tonight I made a hamburger macaroni casserole and put way too much salt in the pasta water because I never seem to add enough. It tasted okay before I added the Parmesan cheese. I put everything together in the dish and baked it. It’s not really bad but I would like to tone the leftovers down to make it more enjoyable and also a little more saucy. Any ideas greatly welcomed. submitted by /u/Late-Boat5788 [link] [comments]

I absolutely hate cutting vegetables. I know everyone says just get a sharp knife but I genuinely don't enjoy prep work and it makes me avoid cooking. I'm looking for a really good mandoline/vegetable chopper that can handle multiple tasks dicing, shredding, slicing, julienne. The blades need to be sharp, like able to slice through ripe tomatoes without crushing them. I'm okay spending more if it's genuinely worth it and durable. Any recommendations? submitted by /u/Alternative-Exam2601 [link] [comments]

I make a lot of homemade subs and I'm trying to find that highly flexible, non-stiff sandwich wrap like they use at Subway. Every wax or parchment paper I buy at the supermarket doesn't fold around the sub quite the way that Subway paper does. I frequently heat my subs in the microwave and their paper is the best. It's only paper so I don't want to pay some ridiculous price on Amazon, and my local Subway store refuses to sell any sheets. Any suggestions that are available in Canada? submitted by /u/RareAd889 [link] [comments]

Hello! I'm currently a first year and only have around 3usd(this is converted and rounded up its 2.43usd lmao) per day ueue I'm asian and always need rice so i would always need rice stocks. For context I don't have a refrigerator and it's hot so I really cant keep meat for a long time but I do love cooking. I can't really survive with instant noodles because i get sick and I'm not that much of a vegetable type of guy? I just wanna ask what food hacks are there just to fill up my tummy submitted by /u/Calm-Championship405 [link] [comments]

Put a dry paper towel in the container with your lettuce. It absorbs excess moisture and helps prevent it from getting slimy. submitted by /u/BrothersBbqTeam [link] [comments]

I know im in the right place, but how do yall keep salads fresh when they're packaged in those plastic containers with the peel back lid? Or anything for that matter bc ive tried zip lock bags , other Tupperware but the original packages seems to get alot of condensation type moisture n bam my salad is wilted....I put a paper towel folded on top to catch that before it hits lettuce but..... its just me eating them so how do I make em stretch longer without having to eat it all in a day n a half so I dont feel like im wasting money. submitted by /u/Downtown_Resort6617 [link] [comments]

So my housemate got pine nuts and apparently no one ever told her that you should always freeze fatty nuts. They last a year instead of the month in the pantry. They remain tasting better and keep their nutrients. I got macadamia nuts yesterday and they went straight into the freezer. And out of the freezer they taste like salted butter. submitted by /u/Crafterandchef1993 [link] [comments]

I hate the store bought pesto. I tried so many and they are just not cutting it for me, 2/10 every single time and consistency is often awful. 😞 So I tried to make it at home and now I'm sure I'll never buy pesto again in my life. Night and day difference. All the info I knew went into figuring out this process. First, do not use dried herbs, thank you. If all you have on hand is dried, why not skip pesto? C'mon. Instead, try adding wild mint to your fresh basil. It is especially amazing because it smells a bit like oregano and is not as menthol-heavy as you'd think. A ratio of 1 to 6(8) (mint to basil) is where I'm at. When blending, use olive oil and ice cubes. It is not a gimmick; it helps with emulsification, which is pure physics. The final structure is incredibly creamy. For the nuts, I didn't use pine, I used walnuts. Drop them on the pan on medium heat, let them roast and blacken a little, then smash those big pieces a bit. When most of the skins are dark brown (NOT ALL BLACK 😂), take them off the heat and put them on a paper towel. Press them gently (if you see oil marks you roasted them well). The skins will flake off and you can get the roasted nuts. Why all this effort? 0 bitterness, just none. For the meal itself, always prepare the meat beforehand. Oh yeah sure, everyone knows that you shouldn't cook your pesto, but this is not what I mean. You see, you can velvet your chicken before you toss it in the finished sauce. It takes only maybe a minute. Finally, make yourself a nice side salad to go with it. I heckin love to eat my pesto with a side tzatziki salad -> make tzatziki -> add salad mix. 🥑 🙏 Do you agree? Do you have your own best pesto practices? submitted by /u/Saderius [link] [comments]

toppings, preparing, scooping, etc ? anything special ? submitted by /u/Queasy_Dingo_8262 [link] [comments]