Archive | food hacks

I Am Begging You to Butter Your Hard-Boiled Eggs

Stumbling across an exciting new way to eat eggs can be the difference between making time for breakfast and skipping it entirely. I’ve gone through several egg phases in the last few years: easy poached eggs had a good run until I discovered cornstarch eggs, which were recently unseated by hard-boiled eggs with a…Read more… […]

Continue Reading

Defrost Frozen Meat in About Half the Time with a Hot Water Bath

Buying meat when it’s on sale and then freezing it for when you need it is great in theory. However, in practice, it’s incredibly difficult (some might even say impossible) to remember to thaw that meat ahead of time. The recommended method of thawing frozen meat overnight in the fridge can not only take more […]

Continue Reading

Sheet Pans Make Great Pan Sauces Too

It’s hard to beat sheet pan meals for convenience. Roasting proteins and vegetables side by side in the same pan is a fuss-free path to a complete meal. Well, almost complete—where’s the sauce? A sheet pan is still a pan, so why do we reserve pan sauces for skillets? Read more… Continue Reading at https://lifehacker.com

Continue Reading

Sheet Pans Make Great Pan Sauces Too

It’s hard to beat sheet pan meals for convenience. Roasting proteins and vegetables side by side in the same pan is a fuss-free path to a complete meal. Well, almost complete—where’s the sauce? A sheet pan is still a pan, so why do we reserve pan sauces for skillets? Read more… Continue Reading at https://lifehacker.com

Continue Reading

The Easiest Way to Make Clearer Stocks and Broths

Making meat stock on the stove necessitates standing over a boiling hot pot, scooping weird congealed meat scum off the surface. It is the absolute worst. Sure, you could avoid skimming scum entirely by using a slow cooker, but if you’re stuck with the stove, there’s a simple way to make the worst part of […]

Continue Reading

Make Sunny-Side Up or Poached Eggs in the Microwave

At this point, you may have already mastered how to make scrambled eggs in the microwave, but might think that sunny-side up eggs and poached eggs can only be done on the stovetop. Not so. Not only does the microwave work for these egg dishes too, they’re also super easy. The folks at CHOW show […]

Continue Reading

Vinaigrettes Need Way Less Oil Than You Think

At some point in the history of salads, everyone agreed that the correct dressing ratio is one part vinegar to three parts oil. They’re all wrong. If you’re perpetually disappointed by vinaigrette recipes, do what I do: use half as much oil as the recipe calls for and go from there. That’s it, that’s the […]

Continue Reading

Designed by OhhWord Media