Tips, Tricks, & Shortcuts

Chowhounds share their best-loved tips, tricks, and shortcuts for cooking, baking, mixology, and more.

Apple Cores: Not Just for the Compost Bin

What’s not to love about an orchard-fresh apple on a crisp autumn day? For many people, it’s the core, which often finds itself on the fast track to the trash. But did you know that you can use apple...

Ratatouille Preps and Hacks?

by kaleokahu 14 days ago

So, I have a neighbor who makes excellent ratatouille. She apparently knows it, and has spent years telling me she'll give up her secrets, but hasn't. Yeah, one of *those* fair weather cooking fr...

Hamburger patties fall apart

by laredo 7 months ago

With the ground beef/chuck we have used from the freezer the last several months, our hamburger patties have crumbled/broken apart. The last time I added an egg but that didn't help; we had to sco...

Cote de Boeuf - your technique?

by CHSeifert 2 months ago

I’m making cote de Boeuf tomorrow. What’s your favourite technique preparing such a big steak? I do it like this. First I’m dry brining it for 2 hours in the fridge adding salt to both s...

Shrinking pizza dough... help!

by davisesq212 2 months ago

Every single time I use store bought pizza dough (from anywhere) my dough shrinks. I have tried leaving it out at room temp for various amounts of time but NOTHING helps. I like the dough for conv...

Tri Tip 'roast'

by sylvan 5 months ago

Never cooked Tri Tip roast before. Checking online I see it's not prepared as the roast beef roast I've always slow-cooked braised; so I can set aside the potatoes, carrots and trade roasting pan f...

Frying hamburger patties in electric skillet

by Momdoodle1657 7 months ago

Tips for frying hamburger patties in electric skillet? I either over cook or under cook!

Meatloaf Tips

by Proud4life 8 months ago

What are your guy’s meatloaf tips? I currently have one in the oven and it just is not getting brown, any suggestions?

Question about soaking prunes in brandy for clafoutis

by eugenep 8 months ago

Hello, Need some help here.  I soaked brandy and prunes for 24 hours and used it to make a prune clafoutis based on Michel Roux's recipe.  The clafoutis came out great tasting but the prun...

How Can You Make The Beef Mince In The Sausage Roll Extra Soft And Moist?

by Jacqui22_ 8 months ago

If i knead the beef mince in the panade and saute' onions and herbs for longer, will the meat be extra moist and soft and not so tough or chewy?

Slow roasting the turkey: a homily

by jvanderh 9 years ago

I slow roast my turkeys, and I think you should, too. Especially if you're cooking a big one. It all started with chickens. Why, I wondered, are rotisserie chickens so much better than the ones ...

no boil lasagna fail- need tips

by trolley 11 years ago

made bolognese lasagna with no boil noodles for the first time and failed miserably. parts of it were cooked well, but most of it came out chewy. i mean really chewy. upon layering i made sure all...

Curry sauce lost all its flavor in the fridge? What happened?

by OP88 9 months ago

I made some really awesome panang curry a week ago thanks to a great recipe site online, so good that I saved the leftover sauce in glass jars and refridgerated them. Today, I excitedly reheated th...

How to make soda flat ... quickly?

by ipsedixit 14 years ago

Is there a way to make soda go flat quickly? Other than just leaving the can or bottle open and letting the carbonation fizzle out on its own, is there a way to speed up the process? I know...

Home-Smoking Meat Without a Smoker – It Can Be Done!

by OffTheBeatenPlate 8 years ago

I was REALLY in the mood for some Smoked Duck Pastrami yesterday. Problem is, unless you have the room and disposable income for a proper setup, or live out in the sticks somewhere with an outhouse...

Pecan Pie that is not runny!

by rjlebed 10 years ago

I make all the desserts for Thanksgiving. That means that I try to make 7 or 8 different things. Despite the fact that there are lots of interesting and delicious desserts, there is always someon...

Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?

by Aloo0628 13 years ago

I visited Chicago a couple weeks ago and simply cannot shake this craving for that seriously buttery and delicious crust that I tasted at Lou Manalti's. I've done many searches - Google and Chowhou...

can I add something to my whipping cream to make it whip?

by foodfirst 17 years ago

It's pasteurized but not ultra, and it's a pure, very thick, creamy-tasting cream. And it just won't whip. It might be the heat here, or maybe it's not got an essential added ingredient that most "...

Tip for linking to Instagram photos

Melanie Wong
by Melanie Wong 1 year ago

With many restaurants and food purveyors using Instagram as their social media outlet, and often times the only one, I like to link to one of their posts as a way of adding a photo to what I post h...

Tips on making croissants?

by atlantanative 15 years ago

I don't usually bake much, but have a craving for croissants and thought I'd give it a shot (yikes!) Anyone with more expertise have any tips on how to make them come out light and flaky? Also th...

Substitute for apple juice

by llaera 1 year ago

I was going to make a pork dish that calls for apple juice later on but I don't have any and I don't have any way to get to the store right now. If you're curious, I would like to make apple and sa...