#COOKING HACKS

[victusinveritas]

[clairelutra]

an old secondhand breadmaker really is just an infinite bread product hack. you put in 4 or 5 ingredients and then 3 hours later there's fresh bread. the ingredients are like less than $1 per loaf most of the time. you just put them in and then there's more bread. and then if you want cinnamon rolls that's like 8 ingredients and a little more than $1 but then you turn it on and 90 minutes later there is cinnamon roll dough. which is not that hard to turn into cinnamon rolls actually. and if you want hamburger buns, well then you're back around $1 for the ingredients for fresh baked hamburger buns. and you just put it all in the breadmaker and then 90 minutes later you shape the dough and put it in the oven. boom. hamburglar. you want naan? 7 ingredients. 90 minutes. grab a handful of dough, flatten it out, toss it on a hot pan. boom. naan. dinner rolls? done. pizza crusts? on the table. under the hot melty cheese. what can't she do?

[jimkinnz]

homunculus facts¡

don,t trust video hacks for making a quick homunculus¡ one from 5 minute crafts actually results in a small flavorless cake instead of a homunculus•

homunculi are known for their sharp claws and teeth' which are harder than those of a cat•

very few homunculi actually like working in the mines• unfortunately our preferences are rarely taken into account•

almost no parts of a homunculus are edible to humans or wizards• i will not be sharing which parts are•

the beetles in my drawer have started making swingy rock music and doing lsd• they grow up so fast• ಥ﹏ಥ

don,t confuse a scarecrow for a homunculus this halloween• we have very little in common' though a homunculus can scare crows if you ask us to•

i want pizza for dinner tonight•

[i-g-nova]

the synthesis of plant dorks and cooking dorks

I was watching old episodes of The French Chef when I stumbled on Julia Child's new-to-me hack of proving dough by putting an electric blanket under it. I don't have an electric blanket handy, but it turns out that the best temperature for proving dough is also around the best temperature for starting seeds. So my heating mat does double duty in the off season, by helping pizza dough rise in our cold winter house.

(original article: https://www.mashed.com/1258681/offbeat-appliance-helped-julia-child-make-perfect-croissants/)

[tinkertechy]

The Dark secret The Food Distribution world doesn't want you to know; you can put extra toppings on your frozen pizza before you cook it. You can buy a $5 frozen cheese pizza and slather it with veggies you have in your fridge. Cracked red pepper, oregano, basil; the culinary world is your oyster.

If the world gives you a cheese pizza, that doesn't mean it *has* to just be a cheese pizza.

[Image description: A store-bought pepperoni pizza with spinach, mushrooms, roma tomatoes, extra cheese and spices on top, cooked to perfection]

[amethystsoda]

what. My whole life raw eggs have been like AHH NOOO EVIL YOU’L GET SALMONELLA, but they’re safe when pasteurized???

[obsidiandragon]

Are you tired all the time and not super into cooking but still have people to feed? Do you want to know how to make hamburger helper better? Okay.

First, season the beef. This is like, the number one way to make it better. No I don't measure it. Just sprinkle some shit on there. It'll be fine. Even just salt and pepper helps.

Also, you can totally stretch it out by adding more elbow noodles. No it doesn't matter that they're a different size.

Lastly, if you have some shredded cheddar cheese you can throw that in at the end and it'll make it cheesier. American cheese would probably work too.

But honestly just seasoning the beef is magic.

Love, a tired mom who can't be arsed to cook from scratch all the time

[itsmo-mo]

I made this today for my birthday (October 8) well I made the waffle fries. My mom made the brisket burger. LoL 🤣

[hopefulstarfire]

I'm working on a family cookbook because I want it to be something to pass down to my niece, nephew, potential future kid, and to share with all our family. And it's cool because our family is more than just the blood ties we have a lot of people who became family through bonds so we wanna pass down a lot, including photos, stories -- and of course tips and tricks in cooking and in life in general. So if anyone's got suggestions on the advice and hacks end, let me know.

One of the best ones I've got is cookie baking in a tried and true way is put them on the bottom rack and watch them; when they're rising and starting to tint at the bottom, move them up to the top rack and once they've started to brown, pull them out. No timer needed. It's been our method for my grandma's cookie recipes and how she was taught by her mother in law. I've also recently found baking them inside of a muffin tin? 10/10 perfect for dunking in milk.

[jimkinnz]

homunculus facts¡

you can make homunculi semi vegan by substituting pumpkin puree for eggs in the potion brewing steps• you will still need to make sacrifices' however•

homunculi made with the above substitution will be more orange and will become manic in late october•

master has decided to retcon some elements of my backstory that had only been referenced in the downloadable content extras• we hope the fans won,t mind•

i found a huge pile of yarn in the dumpster and as such i have created several tea cozies• they only smell vaguely of meat•

never ever incorporate the potion into ointments or balms• it reacts poorly with lanolin•

star trek has still never depicted a homunculus crewmember' despite being on the bleeding edge of representation in other cases•

i decided to wear a little hat yesterday• it was itchy•

[catboynutsack]

life hack for ppl like me who drink/use milk just often enough to have it in the house but not often enough to drink it all before it spoils: buy Lactaid milk or the store brand Lactaid milk instead of the regular milk from the dairy section of your grocery store (I get store brand because it's wayyyy cheaper). Every brand I've seen of this type of milk has a shelf life wayyyy longer than regular milk, and it's indistinguishable from regular milk. Plus it comes in all the same types as regular milk, i.e. whole, 2%, 1%, and skim. So basically you get the exact same experience but a shelf life that's way longer so you finish it before it spoils. I bought a carton yesterday, January 11th, and it doesn't expire until March 20th, if that tells you anything.

[your-recipes]

Sanchong Cooking Ham with Quail Eggs and French Fries

Experience a delightful combination of flavors with our Sanchong Cooking Ham served with Quail Eggs and French Fries! This trendy dish brings together the rich, savory taste of Sanchong cooking ham, perfectly paired with tender quail eggs and crispy French fries. Whether you're looking for a unique breakfast, a satisfying brunch, or a fun dinner idea, this recipe has it all.

In this video, we'll show you how to prepare each component to perfection. Learn how to cook the Sanchong ham until it's juicy and flavorful, how to boil quail eggs to the right consistency, and how to make the crispiest French fries. This easy-to-follow tutorial ensures you can recreate this delicious meal in your own kitchen.

Join us for this culinary adventure and impress your family and friends with this innovative dish. Don't forget to like, comment, and subscribe for more exciting recipes and cooking tips!

#SanchongHam #QuailEggs #FrenchFries #TrendingRecipe #DeliciousMeals #HomeCooking #Foodie #Recipe #CookingTutorial #EasyRecipes #Yummy #FoodLovers #GourmetAtHome

[amethystsoda]

Reminder for all the cooks out there tomorrow—brown sugar is just regular sugar mixed with molasses and you can whip up a batch in a pinch if you need to!

[sullina]

Btw you can make caramel out of condensed cream by boiling it

By which i do NOT mean: pouring the condensed milk into a pot and bringing it to a boil

What i mean is: get a can of condensed milk, put the unopened can into a pot of cold water that covers the can completely, and bring the water to a boil and keep it there for about 2 hours, then grab the can with a pair of tongs and let it cool down completely (in a cool place like outside, NOT your fridge and NOT in cold water. I haven't tried either of the two methods, but I'm not eager to find out) before opening it, and voila, you now have a can of the creamiest caramel you can imagine

I mean it, this is not a joke, and it takes literally NO cooking experience, except checking that the water covers the can after it boiled for a while already.

You don't have to watch the temperature beyong making sure the water doesn't boil over, because the can is submerged in water. Water can't get gotter than 100°C, bc it turns to steam when it gets hotter than that.

You can pretty much forget it on the stove after you set it up (though perhaps an alarm or something would be good), but even if you leave it boiling for longer than 2 hours, it won't be burnt, it's just gonna be darker (it does develop some bitterness the darker caramel gets, but you're very unlikely to end up with a charred mess in a can)

And the best part: minimal cleanup. Depending on your water, you likely won't even need to clean the pot.

From there, you can use it for whatever you want. Cookies, ice cream, enjoying it with fruit, literally whatever you want. You don't even need to cool it (i think)

[puzzled-pegasus]

Hot cocoa secret I just learned: put one (1) dark chocolate (the blue one) Lindor truffle in your swiss miss hot cocoa to make it taste more chocolatey and rich :3

[myrthing]

Yeahhhh, I'm gonna make hot chocolate now, actually. With whipped cream, because it's what I have home.

Did you know you can freeze whipped cream in individual servings, so you always have some ready for hot chocolate?

Because you can!

I wanted to pipe it into pretty shapes, but it turned out my memory of having a piping bag was a lie. When the cream is frozen solid, put your individual servings in a container and use within a month or so.

To use, just plop your dollop of frozen cream straight into the hot chocolate.

Wheeee