What Are Some Useful Hacks for Beginning Cooks Who Work During the Day?

This question originally appeared on Quora.

By Jonas M Luster, Food writer

You asked for hacks, not for a step-by-step which means I like you already. Here's some hacks.

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This is a fun exercise. Don't make it a chore. Enjoy yourself, sing loudly in the kitchen, make some noise, and never, ever, let anyone tell you to stop or do something differently just "because that's not how it's done."

[1] I just recently bought a book about Somali cuisine and started cooking Somali dishes. Some of the stuff is... odd... but I learned a thing or two about baking and braising I didn't know, yet.

[2] Rule: if it tastes good, use it. Then, when everything else is 100% replace that with your own version and make it taste even better.

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• What is the most sinfully delicious / evil food you have ever actually eaten?

 

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Comments

[scottsdalebubbe]

01:14 AM on 05/13/2012

For an intense flavor punch, use canned roasted diced tomatoes. Even my store-brand (Albertsons) is high quality. Less salt, less or no sugar, no flat acid/tinny taste.

Purchase a small can of roasted chipotle peppers in adobo sauce. Read the label and don't buy the brand with flour in it. Puree it with an immersible blender. Use tsp or Tbsp in stews, soups, beans, chicken, meat loaf, even fish dishes to your taste. Great in Asian dishes. It is very hot so a little goes a long way. Refrigerate in a small container to have some on hand at all times. Beats Siracha all to heck for flavor.

[Joe Kopec]

03:29 PM on 05/12/2012

baking powder is cream of tartar plus baking soda. there is no salt and no cornsarch...

[Karl Wilder]

12:34 PM on 05/11/2012

All good except for the ones about the microwave. Throw it out. That vile machine ruins the taste and texture of foods.

[Anton Cevarius]

01:42 AM on 05/11/2012

I would skip the infrared thermometer and get a digital probe thermometer. The infrared thermometer will only tell you external temp. Not hard to get your roast to 200F and higher on the outside while still being under 100F on the inside.

Our local health department requires restaurant kitchens to have an infrared thermometer. After 3 years, I've only found it useful for making sure our fridges/freezer/food warmers are operating at their set temp. I've not found a single worthwhile use for it on food.

[Anton Cevarius]

12:21 AM on 05/11/2012

An infrared thermometer is almost worthless in a home kitchen, and generally in a professional setting as well, as it only tells you how hot the outside of your food is. Very easy to have your roast at 350F on the outside but only 80F on the inside.

Stick to probe thermometers, preferably a digital one. (they're cheaper than infrared thermometers, too)

[Targetdog]

11:39 PM on 05/09/2012

I always start my tea kettle when I start cooking! Good tip.

[Julie Noble]

11:35 PM on 05/09/2012

Great useful information, thanks!
www.inspiredhomecooking.com

[johnw817]

09:11 PM on 05/09/2012

If you want to save time, cook while you sleep...use your slow cooker. I make all of my stocks & broths in mine. Roast a chicken for dinner, throw the carcass in the crock with other parts, veggies & water. Go to bed & forget it. In the AM, your house smells great and you have 4- 5 quarts of stock made. Strain it, put it in fridge. After work, skim the fat off (or not), and freeze it for later use. Works great with beef bones or beef shanks as well. Waste nothing...it's great for cleaning out fridge! I always have great stock on hand.

[Targetdog]

11:41 PM on 05/09/2012

Low and slow is the way to go!

[Stan1969]

11:50 AM on 05/09/2012

How could I live without tips like, "boil water" or "use your microwave"? Sheesh!

[luvs2eat]

09:48 AM on 05/02/2012

I used to wash and spin a ton of lettuces and put them, on paper towels, in a clean produce drawer in the fridge. Every night one of the kids would hand-grab a bunch of lettuce, drop it in a big bowl, and we'd toss in some easy additions... grape tomatoes, sliced cukes, etc... instant salad. The lettuce would last very nearly a week. Ya can't put all the ingredients in the drawer cause they'll get slimey, but the drawer of lettuce was the BEST!!

Cooked spaghetti tossed in a saute pan w/ canned diced tomatoes and toasted pine nuts is a 10-minute meal... w/ salad!