Kitchen Hacks & Cooking Tips: An Ideas Thread

[dpupenya]

After trying the strawberry trick I found that I prefer a single chop stick. Pokes through the bottom easy and doesn't clog shut like a straw

I tried the straw through the strawberry trick this morning. Worked perfectly.

[spike]

After trying the strawberry trick I found that I prefer a single chop stick. Pokes through the bottom easy and doesn't clog shut like a straw

I tried the straw through the strawberry trick this morning. Worked perfectly.

that's my move

[EJ]

After trying the strawberry trick I found that I prefer a single chop stick. Pokes through the bottom easy and doesn't clog shut like a straw

I tried the straw through the strawberry trick this morning. Worked perfectly.

that's my move

I will never look back now. Too many wasted strawberry tops before.

[Norah]

After trying the strawberry trick I found that I prefer a single chop stick. Pokes through the bottom easy and doesn't clog shut like a straw

I tried the straw through the strawberry trick this morning. Worked perfectly.

that's my move

I will never look back now. Too many wasted strawberry tops before.

I usually just pull the leaves off and eat it whole. You get a little stem but oh well.

[Kaius]

Like this

What is the ideal oven temp for this?

[Orpheus]

I'd probably say 325-350 for a lil bit.

[washing machine]

Lately when I eat chocolate ice cream, I've been dipping my spoon in a jar of peanut butter first. If your ice cream is soft enough, the peanut butter will stick on your spoon long enough to flavor multiple bites. Once the peanut butter is gone, the memory still coats your taste buds and lasts for the rest of the bowl. You're welcome.

[doug rr]

i'm going to try that tonight with a pint of cherry garcia

[dpupenya]

Why has trag kept this hidden from us?

[tragabigzanda]

from the ashes of tonkotsu

[Bammer]

buy better spoons

Word.

[Chris_H_2]

my daughter has a severe peanut allergy you jerks

[Kaius]

I would die if I was allergic to peanuts.

[dpupenya]

The corn cob hack did not work for me.....

I don't know if it was a lack of silk inside the husk, or if it's just too early in the season. Whatever it was, I cut the butt end off as shown but it would not slide out of the husk smoothly like the example did. After I pulled a bit of the husk away, I did manage to pull the cob out, and as I said there was very little silk inside. Unless e hack is specific to yellow corn, as mine was sweet white....

Shrug, I'll try again later in the season and/or with yellow corn.

[tragabigzanda]

from the ashes of tonkotsu

[tragabigzanda]

from the ashes of tonkotsu

[Chris_H_2]

I got a fantastic way to cook salmon. It turns out amazing.

You gonna keep it to yourself? I'll show you mine if you show me yours.

It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.

Super easy. Done perfectly. Moist and awesome.

Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!

It does indeed. Soaking in milk for 10 minutes also does the trick.

Ah, that makes sense -- that's what one does with sweetbreads and milk, too.

So I had one filet of sockeye left from my winter fish share. I had been holding off, because it was the one vacuum-sealed filet that had been punctured somewhere along the way; the filet had been frost-bitten, so I had been avoiding using it. Going to try your salt brine tonight, then grill it. Hopefully I can pump a little life back into her.

Nice. Let us know how it turned out.

[tragabigzanda]

from the ashes of tonkotsu

[Chris_H_2]

I got a fantastic way to cook salmon. It turns out amazing.

You gonna keep it to yourself? I'll show you mine if you show me yours.

It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.

Super easy. Done perfectly. Moist and awesome.

Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!

It does indeed. Soaking in milk for 10 minutes also does the trick.

Ah, that makes sense -- that's what one does with sweetbreads and milk, too.

So I had one filet of sockeye left from my winter fish share. I had been holding off, because it was the one vacuum-sealed filet that had been punctured somewhere along the way; the filet had been frost-bitten, so I had been avoiding using it. Going to try your salt brine tonight, then grill it. Hopefully I can pump a little life back into her.

Nice. Let us know how it turned out.

I did your brine, then marinated in soy, sake, Worcestershire, brown sugar, and sri racha. Because I wasn't sure when the damage to the bag occurred, I was intending to cook the fish longer than I would normally -- I was in serious danger of eating a dry, flavorless piece of salmon cardboard. But this worked wonders! The brine removed the albumen and injected a lot of moisture into the fish, and the marinade was the perfect lipstick for the pig. Grilled it to medium (I would normally do my salmon rare), and all things considered, it was a good piece of fish.

Thanks Chris -- this brine trick is gonna be foundational moving forward.

awesome! i'm glad it worked out (and you were able to salvage the fish)!

[@SkitchP]

I got a fantastic way to cook salmon. It turns out amazing.

You gonna keep it to yourself? I'll show you mine if you show me yours.

It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.

Super easy. Done perfectly. Moist and awesome.

Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!

It does indeed. Soaking in milk for 10 minutes also does the trick.

Ah, that makes sense -- that's what one does with sweetbreads and milk, too.

So I had one filet of sockeye left from my winter fish share. I had been holding off, because it was the one vacuum-sealed filet that had been punctured somewhere along the way; the filet had been frost-bitten, so I had been avoiding using it. Going to try your salt brine tonight, then grill it. Hopefully I can pump a little life back into her.

Nice. Let us know how it turned out.

I did your brine, then marinated in soy, sake, Worcestershire, brown sugar, and sri racha. Because I wasn't sure when the damage to the bag occurred, I was intending to cook the fish longer than I would normally -- I was in serious danger of eating a dry, flavorless piece of salmon cardboard. But this worked wonders! The brine removed the albumen and injected a lot of moisture into the fish, and the marinade was the perfect lipstick for the pig. Grilled it to medium (I would normally do my salmon rare), and all things considered, it was a good piece of fish.

Thanks Chris -- this brine trick is gonna be foundational moving forward.

This is going to be the worst fucking ice cream ever.