What cooking tips do you have that most people probably don't know

[Anonymous]

Anonymous wrote:I always thought you didn't put good knives in the dishwasher because it ruins the wood handles.

How hard is it to handwash a knife? And who on earth uses a serrated knife to cut meat???

LOL. I was quietly wondering about that too, but since you brought it up….

[Anonymous]

Anonymous wrote:

Anonymous wrote:Only crack egg on a sharp edge.

Too peel hard boiled eggs, stick them in a bowl of ice water and place in freezer for 15 minutes

Never crack on a sharp edge. That's how shell bits get in. Rap against a flat surface.

I'm the sharp surface guy. I stopped rapping them on a flat surface because I'd get tons of shell in my eggs...

[Anonymous]

Anonymous wrote:

Anonymous wrote:I always thought you didn't put good knives in the dishwasher because it ruins the wood handles.

How hard is it to handwash a knife? And who on earth uses a serrated knife to cut meat???

LOL. I was quietly wondering about that too, but since you brought it up….

I do. Is this bad? I was a vegetarian for fourteen years so I'm new to this.

[Anonymous]

For perfect hard boiled eggs with no green ring around the yolk and no rubbery white, try this. Put eggs in pot. Cover with cold water. Bring to a boil and immediately turn off heat and cover the pot. Let sit for 15 minutes. Place eggs in a bowl of ice water until cool enough to handle. Peel and eat! Works every time - even my non-cooking DH can do it!at

[Anonymous]

To cook corn on the cob without shucking it and having to deal with removing all the silk just put the corn, husk on, in the microwave for 4 minutes. Take out, cut off bottom and it slides out perfectly fine. Google it!

Someone I know just paste this on FB, I tried it today and, holy shit, it works!

[Anonymous]

Veggies are cheap, the ER is expensive. Don't worry about chopping that last little bit of onion/carrot/whatever.

[Anonymous]

Let meat REST for 5 mins (yes, that long!) before cutting.

[Anonymous]

If milk is about to hit expiration date or is on expiration date, throw in a big pot and boil. Let it cool and transfer to a jug and refrigerate. It will stay good for a few more days.

[Anonymous]

Anonymous wrote:I always thought you didn't put good knives in the dishwasher because it ruins the wood handles.

How hard is it to handwash a knife? And who on earth uses a serrated knife to cut meat???

+1

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Never put your knives in the dishwasher.

I can't believe how many people I've seen do this.

Why can't you put knives in the dishwasher?

Apparently dishwashing makes the blade dull

And obviously a dull blade is an irreversible problem. My knives are staying in the dishwasher.

Heat can also crack the handles and on a good set of knives $$$$ that's not irreversible, sorry.

[Anonymous]

I use dry white vermouth when a recipe calls for white wine - it's like $6 a bottle, lasts forever in the fridge, and leaves the good stuff for drinking, not cooking
Couple more:
- I use instant mashed potatoes (the flakes in a box) to thicken soups and stews. I don't use them for anything else.
-Frozen diced hash browns are your friend. They are just potatoes (and sometimes salt) and are a time-saver when you need to add to a soup/stew/stirfry/breakfast tacos filling/etc.
- Microwave a sponge for 1 minute to kill bacteria, or run it through the dishwasher with your dishes.

[Anonymous]

Unless your regular knives are reaaallly sharp, a serrated knife (bread knife) does a great job with ripe tomatoes and also citrus fruits.

[Anonymous]

Re: knives in the dishwasher

I feel like there are a few people who are embarrassed that they've been dulling their knives and have wondered why their knives get sucky so quickly, but are all "um, well I meant to do that."

[Anonymous]

Anonymous wrote:Re: knives in the dishwasher

I feel like there are a few people who are embarrassed that they've been dulling their knives and have wondered why their knives get sucky so quickly, but are all "um, well I meant to do that."

Don't you understand, I don't care enough about a trivial thing. I couldn't care less if they dull. It's easier just to throw them in the dishwasher.

[Anonymous]

Anonymous wrote:Re: knives in the dishwasher

I feel like there are a few people who are embarrassed that they've been dulling their knives and have wondered why their knives get sucky so quickly, but are all "um, well I meant to do that."

Ha, probably true. We baby our knives, and as a PP above said, I have a favorite chef's knife that I use almost exclusively. Washing it, drying it and putting it away takes one minute, tops.