Share a food hack. When I grill ribs I cover them with bacon. When the bacon is crispy I crumble it

[Floyd R. Turbo]

and put it in potato salad! 😋

[Farmer-Rick]

1. When making bread, use a thermometer to check for doneness

Stick an instant read thermometer into the middle of your loaf. If it reads about 200 degrees F then it's done. Works even on my low carb bread.

[Floyd R. Turbo]

19. Great idea! 🍞😋

[dameatball]

2. Mom did the same thing with meatloaf.

[Floyd R. Turbo]

20. It especially good on turkey meatloaf. Adds flavor and moisture! 😋

[Atticus]

3. When prepping ribs for the smoker, I "paint" them with plain yellow mustard before applying

my rub. It holds the rub in place and disappears entirely while ribs cook. You'll never taste the mustard.

After ribs are coated with plenty of rub, wrap in clear "cling wrap" and let sit in fridge overnight.

[JDC]

12. I do the same with Pork Butt

[Atticus]

13. Me, too. Also inject with mix of rub and apple juice. Then, 10-12 hrs of "low & slow". nt

[JDC]

14. I spritz the apple juice over the duration.

I need to start injecting.

[Floyd R. Turbo]

21. Nice! 😋

[dameatball]

4. simple trick, but when baking potatoes I coat them with olive oil and roll them in a bag with

Kosher salt, ground pepper and minced garlic. If you like to eat the skins after scooping out the tasty potato, this leaves them nice and crispy instead of soggy

[Floyd R. Turbo]

22. Nice! 😋

[Cracklin Charlie]

27. Good hack!

[dameatball]

37. I like to put the empty(ish) skins back in the oven for a few minutes.

[Brother Buzz]

5. I buy the highest fat content milk avaliable.....

and pour half into the last container, then top both off with water.

One gallon of 3% milk make two gallons of 1.5% milk. Tastes like crap, but I'm saving a ton of money.

[Major Nikon]

7. I buy the lowest fat content milk and heavy cream

Mix one with the other as desired to make any concentration you want.

[Brother Buzz]

9. Very sound plan, but the price of heavy cream shoots the budget

[Major Nikon]

10. In my case it makes sense

I use heavy cream for coffee, but even if the expiration is a month out, much of it still goes to waste. I like to use different milk fat concentrations depending on the application, so mixing it on demand makes more sense than trying to stock more than one type.

[Floyd R. Turbo]

24. Excellent! 👍🏻

[Major Nikon]

6. Whiskey is concentrated liquid bread

[Floyd R. Turbo]

25. I had a loaf last night! 😋🥃🥃🥃

[madaboutharry]

8. This is for roasting a chicken.

Put a tomato in the cavity before cooking it in the oven. As the chicken cooks, the juices from the tomato will keep the chicken from getting dry.

[Floyd R. Turbo]

26. Great one! When we do beer bum chicken, my wife puts maple flavored breakfast sausages in the

cavity! 😋

[madaboutharry]

34. That also sounds like a good idea.

[Peachhead22]

11. When eating a cupcake...

...I don't want to get frosting in my mustache. I roughly split/tear it in half, horizontally, with my fingers. With just a gentle pinch and a twist. Then put the torn off piece on top. So it's like a frosting sandwich. And munch away. No more frosted mustache.

[Floyd R. Turbo]

41. Sweet! 😋

[Xolodno]

15. Seems like a given...but can't tell you how many times....

...i've had a hard boiled egg with the shells sticking and pulling off the egg white.

Boiling eggs isn't just filling up a pot of water and putting some eggs in. Put some salt in the water and the egg white won't stick to the shell.

-----

For steaks and everyone with different tastes on how they like it. Don't try to gauge by throwing everything on in the same heat. Friend of mine likes his rare, I threw it off of direct fire. His wife and I like ours medium, so offset from direct fire. My wife doesn't want to see anything pink...so directly on the fire.

[Lindsay]

28. Also I don't use the very freshest eggs

for hard boiling. Fresher eggs stick to the shell more readily than older eggs after boiling.

And you can check older eggs to see if they're still good by putting them in water. I put water in a cup, just a bit deeper than the height of the egg, then immerse the egg. If it's okay, it will sink. If it floats, better to toss it out, because the gases that develop as the egg goes bad will cause it to float. (This is the one bit of kitchen science I know, so thanks for letting me show it off! )

[WhiteTara]

30. Last one in is a rotten egg!

Now you know.

[Cousin Dupree]

31. This is a sure-fire way for easy-peel hard boiled eggs:

Carefully put eggs into boiling water (I use tongs). Simmer 13 minutes. . Immediately place them in an ice water bath until cooled, then refrigerate. The shells peel right off.

[Freddie]

36. Use a pastry blender

To chop hard boiled eggs for egg salad, potato salad etc.
another hack - you can use frozen hash browns for potato salad - many recipes online. Comes out great and no peeling!

[Floyd R. Turbo]

42. Excellent! 👍🏻

[Aristus]

16. For fluffy scrambled eggs, add a teaspoon of water to the bowl for each egg

before whisking into a froth. Then pan-cook in the standard manner.

[Floyd R. Turbo]

43. Gotta try it! 👍🏻

[Flaleftist]

17. Use a meat injector to inject leftover bacon grease into a strip steak.

Last edited Sat Sep 8, 2018, 11:03 AM - Edit history (1)

It also works on a rib roast. It's not very healthy, but it adds some good flavor.

[Floyd R. Turbo]

44. I bet! 😋

[Trailrider1951]

18. When my mother cooked a turkey for Thanksgiving or Christmas

She would roast it unstuffed with the breast side down on the rack in the pan, and the back side up for the first half of roasting time. Then, for the second half of roasting time, she would turn the turkey over such that the breast was up so that it browned nicely. Her turkeys always came out with crisp skin on the breast and the meat tender and moist. She called it "flipping the bird".

[Floyd R. Turbo]

45. Awesome! 👍🏻

[Hotler]

23. When ever I fire up the smoker I....

put in 3-4 cans of spam (minus the cans)with the pork or brisket. It only needs a few hours to smoke and it is always a hit. Sometimes I hit them with some rub.

[Floyd R. Turbo]

46. Wow! 😋

[Ohiogal]

29. I only use redskin potatoes for mashed potatoes

and I leave the skins on (cutting off the bad spots, of course). Cut into chunks and boil ....After they're boiled, I drain them then mash them up with 3/4 cup sour cream, salt to taste, 2 TB butter, a teaspoon of sugar, a minced clove of garlic, and a few shakes of dried dill. So yummy! I use 6 medium sized potatoes or 8 smaller ones.

If you want to take it up a notch, to the above, add 1 pkg. chopped cooked spinach, squeezed dry, and 3/4 cup cheddar cheese, pour into a casserole, and bake until edges are golden brown.

[Floyd R. Turbo]

47. I hope you're pleased with yourself! Now I have to go shopping! 😋

[FSogol]

32. You know how some people keep beer in a cooler during picnics?

I keep it inside me. It stays much fresher in my bloodstream. HTH

[Cousin Dupree]

33. Cut glazed donuts in half lengthwise. Spread cut side thinly with butter because the donuts are not

fattening enough as is. Grill on both sides until lightly browned. Serve with a scoop of ice cream on top.

[Nac Mac Feegle]

35. When you're prepping or cooking

Keep a "trash bowl" handy:

Something nearby to catch the egg shells, onion peels, ingredient wrappers :

A larger stainless steel bowl, lined with a plastic grocery bag. When full, just pull up on the handles of the bag to get everything together, then tie the handles and toss into the 'big' garbage.

[Farmer-Rick]

40. I do this too and cut my garbage in half by

Feeding the scraps to the chickens

[maxrandb]

38. I throw 5-6 whole garlic cloves in with my potatoes

when boiling for mashed potatoes.

Just peal and cut potatoes into half inch chunks, you can leave the skin on if you want them more rustic. Throw in the whole garlic cloves, cover with water, add salt and "gently" boil until the potatoes are tender.

Drain, add a little milk, butter and salt to taste and mash away.

The garlic softens and blends in with the potatoes.

Easy and delicious.

[Freddie]

39. Speaking of mashed potatoes

You can peel potatoes the night before, put them in a pot, add 2 tbsp white vinegar and cover completely with water, refrigerate. Rinse off before cooking. The potatoes will stay white and not taste of vinegar. When making a big holiday meal I try to do as much as possible (chopping celery and onions for stuffing, etc) the night before.

[NotASurfer]

48. Use a scale for baking

And learn some basic ratios, makes is easier to adapt on the fly when you're a little bit short and if you're not one of those natural-born bakers who can work magic by eyeball and feel, your baked goods turn are consistently good