"I think it brings out other flavors..."

A teaspoon or two of vinegar goes a long way to improving the taste of most soups, stews, chili, and stir-fries (including fried rice). It's very subtle and I love it. I think it brings out other flavors as well.

TygrKat

"It doesn't matter..."

It doesn't matter how much garlic you throw into your dish, it won't have better flavour unless you put it in at the right time.

Put it in early for a lighter flavour, put it in late to really make the garlic pop, don't overcook it or you'll lose the flavour entirely. Garlic is best cooked low and slow.

AFewKindWords

"Roast them with plenty of olive oil and salt..."

Vegetables are actually delicious. Roast them with plenty of olive oil and salt, toss with a little lemon juice at the end. Boom, done. Ever seen a 10-year-old boy and a grown man fight over who gets the last of the cauliflower? You will now.

you_fcking_donkey

"Invest in a pepper grinder..."

Basic salt and pepper will do a lot for savory dishes.

Invest in a pepper grinder and decent peppercorns to really improve flavor without a ton of cost. Add black pepper at the end of the recipe, when it cooks it can get bitter and lose flavor notes.

If you eat a lot of salads, make your own dressing. Olive oil, vinegar, and salt and pepper are all you need. More elaborate vinaigrettes are good too but there's no need to get crazy. If you enjoy homemade dressing, look into fancy olive oil and vinegar. For about $20 you can get some really high-quality ingredients. That said, the regular grocery store oil and vinegar is way better than most bottled dressings.

turingtested

"A shaker jar with water in it..."

Steaming your "hard-boiled" eggs. It makes the shells ridiculously easy to peel. But the water in the bottom of the steamer has to already be at a rolling boil and the uncooked eggs must go directly from the refrigerator to the steamer basket. Cover, steam 15 minutes, dump the eggs into a cold water bath to halt the cooking. A shaker jar with water in it to initially crack the shells is also helpful, but not absolutely necessary. But a shaker jar will almost make the shells "fall off."

No nasty green film on the yolks, either.

mobyhead1

"Cornstarch makes your sauces..."

Cornstarch makes your sauces have a thicker mouth feel and glossy sheen . It's why Chinese vegetable dishes are great.

SaltChickenDip

"The trick..."

The trick to perfect, soft, creamy scrambled eggs is low heat and keep them moving. People may know this as the Gordon Ramsay method. I personally don't like them THAT creamy, but the concept still applies to your liking. Chef Jacques Pépin has tons of videos on Youtube for making eggs. If you really want to step your egg game up, watch his methods.

RyGuy55

"Always move your eggs..."

For hard boiled eggs that won't crack and can be peeled easily, make sure to poke a pin-sized hole in the bottom of the egg before boiling/steaming. This relieves pressure and prevents cracking. Always move your eggs directly into an ice bath when they're done to 1) stop the cooking process and 2) shock the eggs and make them easier to peel.

RyGuy55

"I usually do..."

The key to that good, restaurant ranch dressing is sour cream. I usually do 2/3 cup of mayo, sour cream, and milk, then mix the dressing packet in. Shake it til consistent and let set in the fridge.

Yoozelezz_AF

"You then get a cup..."

Putting a bit of water in a glass, and then put that glass in the freezer. You then get a cup that is freshly chilled for your drinks, plus a built-in ice cube that keeps the drink cool and eventually floats up when ready.

dark_wyld