Adults, who told you that you were going to have to come up with something to eat, three times per day, every day, for the rest of your life?
That fact feels like a false advertisement for life sometimes, but there are ways of making what can be a tough requirement go much smoother than what some of us may be currently putting up with.
Redditor Penya23 asked:
"What are some cooking hacks you swear by?"
Reduce Waste with Water
"Revive veggies that have lost their water by cutting their edges and soaking them in cold water. Lettuce, carrots, and celery will be crisp again."
- Rosy180
"Old produce guy here. Luke warm water is best, then refrigerate. The warm water makes the plant cells open more to absorb more water; while the refrigerator makes them hard to retain water and crisp."
- tjipa84
Buy the Good Scissors
"A quality set of scissors will save you so much hassle..."
- Mitchs_Frog_Smacky
"They should be able to disassemble at the hinge point for cleaning purposes."
- adamadamada
"And for sharpening. I hate MLMs as much as the next gal, but those d**n Cutco scissors my mom has are still going strong 25 years later."
- burnt00toast
Perfect and Easy Stuffed Shells
"When making stuffed shells by hand, mix the filling in a zip-lock bag, then cut a corner off and use it as a makeshift piping bag to fill the shells."
- PApauper
Include That Extra Zing
"If your food is bland even though you've added salt, then it's missing acidity. Lemon juice, lime juice, or vinegar are easy additions."
- PhreedomPhighter
Use the Power of Salt
"Salting your food 20 to 40 minutes before cooking makes a world of difference in the salt permeating the food."
- illusiveXIII
"Pat the meat dry first, then salt. This shift in osmolarity between the surface and the inside allows better penetration if the salt."
- tossthedice511
The Soy Sauce Secret
"I use soy sauce in a lot of stews and soups to help bring out savory flavors. My minestrone, for instance, usually has some soy sauce in it."
- potentialEmployee248
Don't Forget the Cocoa Powder
"Don't knock unsweetened cocoa powder. I add this to stews and chilis, and it adds a rich depth of flavor, and no one can pick out the cocoa."
- rthaw
"Everybody raves about my pecan pie and always wants me to make them for potlucks or gatherings. It’s literally the Karo syrup bottle recipe with a teaspoon of cinnamon, the tiniest dash of ginger, and 1.5 tablespoons of cocoa powder, and it’s exactly like you mentioned, a depth of flavor without actually tasting like chocolate."
- loyalpagina
MSG is Not All Bad
"Try a little powdered MSG. It will make any stew better. Chili and gumbo in particular really benefit, in my honest opinion."
- Red_Spork
"It's not called Makes Stuff Good for nothing."
- aquila-audax
Browned Butter Chocolate Chip Cookies
"Not my tip, but my wife browns the butter before she adds it to chocolate chip cookie dough and they're the best freakin cookies I've ever eaten!"
- dcbluestar
"If my recipe calls for cinnamon or other spices and melted butter, I let the spices cook in the butter for a bit to bloom them."
- screech_owl_kachina
Know the Difference Between Spices
"One thing that took me embarrassingly long to learn was that some spices are fat-soluble, and others are water-soluble."
"When I first started learning to cook, I wanted to figure out how to use each of the common spices."
"I put a dab of paprika on my finger, licked it, and it tasted like... nothing. I concluded that it was a useless spice and took it out of my cooking."
"I was wrong, of course. Paprika is fat-soluble, so when I put it straight on my tongue, there was nothing that could break it down. If I'd mixed it with oil or butter first, the taste would've been apparent."
"We have to be conscious of this in our cooking. Water-soluble compounds can be readily broken down by the saliva in our mouths, but fat-soluble ones need to be mixed with a fat (e.g. 'bloomed' in butter)."
"And a lot of spices (including garlic and cinnamon) contain both types of compounds, so they'll have one flavor on their own, but a different, fuller flavor when bloomed."
- FutureBlackmail
Easy Safety is the Best Safety
"Leaving a potholder on the handle of a cleaned cast iron pan to let anyone who might put it away know it may be hot as it cools down."
- Huntsmart2000
"Ditto for any skillet that comes out of the oven after roasting or braising. A towel immediately goes over the handle to remind myself not to instinctively go for the handle."
- Drach85
Avoid That Bitter Note
"If a recipe says to sauté onions and garlic together at the same time, DON'T."
"Do the onions first, and then add the garlic when the onions are just about done. Garlic can be over sautéed and it takes on a bitter flavor."
- dcbluestar
Prep Before, and Clean As You Go
"Prep everything first. Have all of your veggies cut and ingredients ready. You will be more relaxed."
"Clean as you go. Wash your dishes while waiting for your food to finish cooking. Fewer dishes to deal with at the end of the night."
- Draginia
Nothing Like High-Quality Knives
"Knives, get good knives and a sharpener."
- Pews_TRB
"Also, knife quality has NOTHING to do with how sharp it is in advertising or when you get it."
"If it dulls after cutting a few soft items, you probably got scammed."
- Ciryl_Lynyard
Small Additions Make All the Difference
"If your executive function is betraying you and you rely on microwaveable or premade meals, find something small you can add to make them more substantial and to feel more like a meal."
"Add chopped broccoli to ramen noodles. Cumin and red pepper flakes are great to toss in, too. Cook minute rice with a chicken boullion cube and some butter and pretend it’s risotto."
"My personal favorite is to dump a can of corn into a microwave-safe bowl and mix in a bunch of taco seasoning."
"And if clean-up is a struggle too, use paper plates and bamboo flatware. Disposable chopsticks are super cheap and easy to find online."
"When you’re struggling with depression, fatigue, or anything that makes taking care of yourself harder, taking shortcuts isn’t laziness, it’s how you survive to make those more daunting tasks a little less scary."
"Unrelated: if you’re making a soup or stir fry with lots of veggies, sauté the veggies a bit before adding other ingredients until the onions are translucent. I’m sure there’s some food science reason that this makes soups taste better but I have no idea what it is."
- ThunderDash
"As a multiply disabled person, f**k yes!"
"I swear by those 90 second rice packs. I get Ben's Original (Kroger, $1 sale), as well as Walmart and Target store brands ($1.25 to $1.50). Is it so much more expensive? F**k yes, but it's worth it."
"Frozen vegetables, canned beans, and rotisserie chicken are shortcuts that many poo poo on, but for me, they mean the difference between not eating and eating."
"And my personal favorite, adult Lunchables made from a handful of nuts or a spoonful of nut butter, crudites, and fresh fruit with cheese and crackers/pretzels/mini bread is such an easy thing to throw together and snack on for hours."
- annimdi
While cooking may not be everyone's favorite past time, there are ways to make the whole experience easier, much more enjoyable, and tastier than anything you've whipped up before.
