Tips, Tricks, & Shortcuts

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

8 Alternative Uses for Your Neglected Loaf Pan

Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances, plus intel on how to care for all of it, the best recipes to make with every piece, and exclusive...

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I cooked some great steaks last night! Check out the pics.

by makeupyourworld 6 months ago

Last night my mom and I wanted some filet mignons, which she asked me to cook since she claims she can't cook a good steak (I refuse to believe it). To go with it all, I served up some: Fresh Ho...

Temperature of lamb?

by tomnewcombe 6 months ago

Hi, this is probably a silly question but I am slow cooking a leg of lamb. I’ve read that the ideal temperature on my meat thermometer should be 60 degrees - does this mean when the meat hits 60 I ...

Slow-Cooking Brisket in an Oven

by mborghese 8 years ago

Hi there; I just bought a whole beef brisket (10lbs). I created a Texas-style dry rub from a recipe I found online and it's been sitting in the rub since Wednesday. I don't have a BBQ, sm...

How to make an egg patty?

by ViolentScarlet 7 years ago

Does anyone have any tips on how to make an egg patty, like basically scrambled egg but in patty form like they put on breakfast sandwiches? I know they sell rings for this purpose, but does anyon...

A sprig of rosemary

by elevatorman 7 months ago

When a recipe calls for a sprig of rosemary to be used as in a marinade, do you take the leaves off the stem or just put the whole sprig in?

How Do I Prepare 5 Lb Pastrami in Cryovac?

by therealdoctorlew 7 months ago

Advice requested. I have received a whole 5 lb Aaron's Kosher Beef Deckle Pastrami in cryovac. No directions. I looked as much as I could on Google, with few results. I think it is supposed to ...

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

by OffTheBeatenPlate 6 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...

Corned Beef Cooking Method, Does It Matter?

by zackly 7 months 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

by foodrocks 13 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 9 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

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...

Tips on making croissants?

by atlantanative 13 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

by Alicia 11 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?

by DuffyH 5 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

by mbgizmo 9 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...

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

by fr1p 9 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

by jvanderh 8 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?

by ad7yn 10 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?

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???

by rarmenda 13 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 ...