I was grabbing one for chili and the whole bottom layer was just mush, so now I keep them in a mesh bag hanging from a hook on the counter and they've been dry for 5 days, anyone else had luck with that?
I used to fry bacon until it was basically charcoal because I thought crispy meant burnt. Last month my sister showed me to pull it when it's still a little soft and let it rest on paper towels - comes out perfectly crispy without tasting like ash. Anyone else grow up thinking well done was the only way?
Was grabbing breakfast last month at this little place off South Congress and watched the cook pour his stock through a standard coffee filter into a clean pot. I always used cheesecloth or a fine mesh sieve and got cloudy broth. He told me coffee filters catch the tiny bits that make it look muddy and they cost pennies compared to fancy kitchen gadgets. Tried it at home with my chicken stock last weekend and it came out crystal clear. No joke the difference was night and day plus I had a box of filters under the sink already. Anyone else got a weird kitchen tool they repurpose for something totally different?
My stir fry turned into soup, my roasted broccoli came out mushy, and I wasted $12 on a bag of frozen peppers that tasted like nothing, has anyone else just accepted that some shortcuts are a ripoff?
Has anyone else found that one approach works better depending on your work schedule or just your personality type?
I used a garlic press for years and hated cleaning the stupid thing, you know, all those little bits stuck in the holes. Then about 6 months ago my buddy handed me a microplane and said try this instead. I grated three cloves in like 10 seconds and rinsed it clean under the tap in 2 seconds flat. Has anyone else made the switch or am I just late to the party?
I stood there cursing at tiny garlic skins for almost an hour before my roommate walked in and showed me you just smack the clove with a knife and it pops right out, has anyone else discovered a basic cooking trick way later than they should have?
I always used the big side of a box grater for everything. Cheese, zucchini, whatever. Then last month my wife brought home one of those flat microplane style graters, the $15 one from Target. I tried it on a block of Parmigiano-Reggiano and it took half the time and made way less mess. Now I'm kicking myself for all those years of shredded knuckles. Anyone else stuck in a grater rut?