I’ve never seen anyone else do this either irl or in a video but I’m sure lots of people do it. When I make a grilled cheese I mayo both slices then put both slices in the pan at the same time rather than stacked in sandwich form so it takes half the time to cook and I don’t need to flip it.
Save vegetable trimmings in a freezer bag to make vegetable broth.
Blend tiramisu
Best food ever, nothing compares
But if you blend it, you don’t choke on the first bite by inhaling cocoa powder. Isn’t that the whole point of tiramisu? Lol
Mayonnaise on grilled cheese is an abomination.
For the absolute best grilled cheese ever just put sliced cheese between two slices of bread, drop 2 tbsp (28.5g for those of you not using freedom units) of butter in a pan just hot enough to make it sizzle, put your sandwich in the melted butter and flip after 3 minutes.
Edit: got so worked up about the mayo abomination I forgot what I came here to say. My food hack is self rising flour in anything that used the flour, salt, baking powder trio. Easier, quicker, and no chance of messing up the ratio and getting crackers instead of biscuits.
I tried the mayo grilled cheese once and I agree. Not for me at all! I like to butter the outsides and that’s about it.
Nothing that was already good has ever been improved by mayonnaise. Mayo is a topping people put on mediocre and boring foods to make them edible.
In my opinion, grilled cheeses really need that bit of acidity to be great grilled cheeses.
I make as much of my own food as possible. So I mostly buy basic ingredients.
Mayo, ketchup, BBQ sauce, ramen broth, grow my own yeast, bake breads all types, pizza dough for home made pizza, kimchi, grow some herbs and other plants when possible. You eat healthier, and tastes way, way better. Some planning required since you make things in bulk but since there are no preservatives, food will not last months, unless you also make your own preserves, but it gets easier with practice. Pickled stuff is delicious.
Also, will buy meat with bone in, use the bones to make broth and sauces for better for flavour.
I used to work for a production company that made food related video programming so “food hacks” is something that is burned into my brain at this point.
If you don’t bake bread in a Dutch oven, toss a few ice cubes in the bottom of your oven to make steam while the bread is cooking so it makes a crispy crust.
Pressure cook a whole rotisserie chicken (bones, meat, and all) for 20ish minutes for amazing chicken stock.
Not really a hack, but Beef bullion and sun dried tomatoes in a cream sauce is a lovely combo.
Add MSG to food when you cook.
Toast spices before grinding them in a mortar and pestle to really make the flavors punchy.
When making ramen, I typically make ahead of schedule some spicy compound butter I can add to the top for extra flavor. It includes butter, salt, garlic, Thai chili peppers (possibly even Szechuan peppers) blended and then refrigerated back into a butter shape.
Boil water while you are searing steak so your smoke alarm is less likely to go off (assuming you have an oven vent that blows air rather than vents outside)
You eat with your eyes first, so presentation is actually important when preparing food. It can’t turn around nasty tasting food, but doing a little bit of extra work at the end like adding chopped chives or parsley to a dish without anything else green on it adds a lot.
Pressure cook a whole rotisserie chicken (bones, meat, and all) for 20ish minutes for amazing chicken stock.
Better yet, eat the meat and pressure cook the bones. You still get great chicken stock, and also get to enjoy some good chicken. If one bird doesn’t give you enough bones, freeze it until you accumulate enough.
That’s definitely an option, but it makes a bone broth which tastes less “meaty”.
