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Tips, Tricks, & Shortcuts

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

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J-E-L-L-O problems

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by tom S. 13 years ago

(first of all, yes i failed at making the simplest of all things, jello) So, i followed the instructions. 2 cups hot water, 2 cups cold. can mix in fruit if theyre drained. So I mixed in some fre...

Corned Beef Cooking Method, Does It Matter?

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by zackly 11 days ago

I've cooked corned beef many ways, boiled, roasted, braised, sous vide. Nowadays I generally simmer it in water. Do you think the cooking method makes a difference or is the quality of the meat tha...

Taking the heat out of my too spicy chili

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by foodrocks 12 years ago

So last night I decided to make this great sounding chili recipe I got off of the Craigslist message board for Chicken and Chorizo Chili. It sounded great, but the fact that part of the directions...

Table Talk with Michelle Doll of Essential Tools, Tips & Techniques for the Home Cook

The Chowhound Team
by The Chowhound Team 2 months ago

If one of your 2019 resolutions is to become a better home cook, this Table Talk with Michelle Doll will help you get on the right path. Michelle Doll is a chef, food writer...

Your secrets to crispy chicken skin

ucanahdooit
by ucanahdooit 9 years ago

Hi, I was wondering what your methods are for baking crispy chicken skin (no frying!) My chicken always comes out tasty and moist, but the skin is flaccid and - kind of gross, to be honest. I do...

Homemade Meatballs: Bake or Fry/Brown in Saucepan. Which do you do?

provreviews
by provreviews 6 years ago

I decided to scope out on Pinterest and also on allrecipes.com how many different recipes for homemade meatballs I could find. Well let’s just say that I found so many different variations and most...

Tips on making croissants?

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by atlantanative 12 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...

Caramel trouble

Alicia
by Alicia 10 years ago

I am trying to make caramel for turtle brownies using the Cook's Illustrated recipe, and my caramel is gritty. Can I rescue it? If I try another batch how can I prevent this from happening again? T...

Easy way to remove a pan lid?

DuffyH
by DuffyH 4 years ago

I need help getting my pan lids to release their seal. Here's what happens: 1. I place lid on hot pot 2. Pot cools 3. Lid seals tightly to pot 4. I need pry bar to remove lid They will NO...

Developing mastery of slow cooker dishes

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by mbgizmo 2 months ago

I used a slow cooker in college and a little beyond when it was a newer thing. I stopped using slow cookers for anything other than corned beef for St Patrick’s Day for many, many years. I always f...

canned potatoes - anyone cook with them?

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by risanne 11 years ago

Will anyone admit to cooking with canned potatoes? Any good ideas? So far I just saute them in oil and butter until crisp..........

Help! Why do my potatoes stay hard ( RAW ) in the slow cooker / crock pot?

fr1p
by fr1p 8 years ago

This is my third attempt at making a crock pot recipe that involves chunks of potatoes, and once again, after many many hours of cooking (8 minimum) everything in the crock pot is incredibly tender...

Slow roasting the turkey: a homily

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by jvanderh 7 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 ...

What’s your favorite cooking hack or tip in 2018?

ad7yn
by ad7yn 3 months ago

DIY pasta drying rack from a dish rack and baking pans The next one is most likely common sense, the fewer the ingredients you use.. you should use the highest quality you can afford. My bread a...

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

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by Aloo0628 11 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...

How long to cook 20lb tukey in smoker and what temp???

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by rarmenda 12 years ago

Hi, I'd like to smoke a 20-25lb turkey in an offset smoker this year. Can anyone provide their advise on what temperture to smoke it, as well as tell me how to estimate the amount of time required ...

How to make roasted potatoes crispy - help, please

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by golfer 14 years ago

I tried making roasted potatoes last night but they turned out soft not crunchy or crispy. I used red bliss potatoes, cut them into pieces, soaked them in water and dried them - seasoned with oliv...

Spaghetti Bolognaise

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by Quellecuisine 5 months ago

I am a novice when it comes to cooking- a college student in early twenties- I saw a while back a way to make spaghetti bolognaise where you cooked the the mince with the spaghetti in the same l...

College Students Cooking

emmatamer
by emmatamer 5 months ago

I'm in my second year of college and have finally reached the point in my life where I have to cook (or buy) every meal for myself. I always have a hard time planning ahead or thinking of something...

Creative ways to use for Hamburger Helper that taste better?

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by silverdoves 7 years ago

Somewhere along the way I ended up with several boxes of Hamburger helper in my pantry. When I was younger I used to enjoy them, but now that I'm older and a bit snobbier in my tastes I just can't ...