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...

Help Me Recreate & Identify Components Of A White Chocolate Butterscotch Cake I Tried (Photos Included)

by cgxy96 10 days ago

I fell in love with a white chocolate butterscotch block cake from a chain store in my country called Awfully Chocolate. Trying to recreate it at home but I need help identifying certain components...

Convenience buys

by sandramrma 23 days ago

What are your go to convenience buys at the supermarket to help you put meals on the table?

What Do You Do "From Scratch"? What Won't You Do "From Scratch?"

by ricepad 22 days ago

sandramrma's recent thread about 'convenience buys' (https://www.chowhound.com/post/convenience-buys-1097857) got me thinking about what I do and don't do WRT food preparation and how that's change...

Technique's to limit mistakes due to cookware limitations

by ceasar2k6 2 months ago

Now, we all know that some cookware/dishes give more leeway with better cookware. My question is though... I have many friends who don't care what they use to cook and many times I see them fai...

Baking Soda for Crispy Chicken Skin?

by zackly 2 months ago

I see a lot of recipes(mostly chicken wings) that call for baking soda to be used in dry rubs to help get crispy skin. How about using it in wet rubs or marinades? Would it lose its effectiveness?

How does subway make such chewy cookie texture without the grainy texture?

by cgxy96 2 months ago

I followed the recipe below and my cookie texture came out grainy. I have tried another different 5 star recipe for chewy cookies but it also came out grainy. Is it because of the amount of sugar u...

Ratatouille Preps and Hacks?

by kaleokahu 3 months 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...

Cote de Boeuf - your technique?

by CHSeifert 5 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...

How to shop for sustainable seafood

Melanie Wong
by Melanie Wong 3 months ago

" . . . Lovewell shared three simple things to keep in mind while shopping for sustainable seafood: 1. Eat American seafood caught locally or regionally preferably. 2. Eat seasonal variety, no...

When a recipe calls for 'chili sauce,' what do you use?

by Jjjr 9 years ago

Just a question out of curiousity. Whenever I see a recipe that calls for 'chili sauce,' I get a little annoyed because of the ambiguity. There are so many different brands and variations of t...

Hamburger patties fall apart

by laredo 10 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...

Shrinking pizza dough... help!

by davisesq212 5 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 8 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...

Meatloaf Tips

by Proud4life 11 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 11 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_ 11 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 10 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 12 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...