Food Hacks - Cool tricks for dear frens

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Whenever I go by the Asian store to get the good rices and sauces, I always pick up these bitches.
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It’s basically gold dust. You can put them on anything you like. I love to sprinkle them on eggs for breakfast, rice dishes, noodles, just anything that would be made better with fried onions and garlic which is most things.
 
Thread revival.

Want to cook soft, tender chicken breast trips in a thai curry or any asian-ish sauce mix ?
  • go buy a big box of baking soda
  • empty that in an oven safe dish
  • cook it (yes) for 2 hours at 350°F
  • you'll get something finer and lighter than what you had but it's way stronger
  • put that back in the box, label it appropriately, use a fucking mask because you don't want to accidently inhale that while you pour that fine powder back in
Now if you take chicken breasts, slice them in fine strips, put them in a bowl and a tiny teaspoon of the stuff, mix .. it's gonna chemically tenderize the meat.
If you think it smells a bit like bleach, well yeah it kinda does.
Let it work its magic for 20-30 minutes max depending on how thick your slices are.
It's perfectly safe, your stomach acid will neutralize that base in no time. If you feel scared or if you used way too much, rinse the meat in cold water, drain, then a quick splash of lime juice (works perfectly in a thai curry) to neutralize it, or a bit of white vinegar for a minute or so (rinse it again afterward because ew vinegar chicken).
Then you can marinate it how you want and cook some amazing fork tender, non dry chicken breasts.
 
375F oven
take sweet potatoes, cut off the ends and shave off any knobs
cut in half
place flat side down on cast iron
45min in oven with drizzle of olive oil, or tallow
pink sea salt sprinkle


best, most versatile sweet potatoes
 
I have been using dashi powder in a lot of my soups and it makes them so much better. also I have been using my pressure cooker to render tallow at home and I use that in some of my dishes because it adds a special beefy richness to it.
 
Rotting Femcel said:
I have been using dashi powder in a lot of my soups and it makes them so much better. also I have been using my pressure cooker to render tallow at home and I use that in some of my dishes because it adds a special beefy richness to it.
Click to expand...
Dashi is a secret weapon.
OiledSoba said:
put that back in the box, label it appropriately, use a fucking mask because you don't want to accidently inhale that while you pour that fine powder back in
Click to expand...
Finally, a use for all those dumb free COVID masks (I'm saving the high quality N95 ones for real shit).
 
Ignore the topping/garnish in the picture, but you can pretty much do this with a baking potato and it will cook very fast in the oven compared to how long it would normally take to bake a huge potato.
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Slice it almost to the bottom a million times, insert a thiiiin slice of garlic between each fold as you go and it will open up like a fan(which allows it to cook faster). Brush it with oil/butter, season, breadcrumbs on top if you want, 45-50 minutes later you will have a giant crispy baked potato. Not as good as making a million tiny ones but faster and easier.
Do it right and you'll get something like this but bigger:
1775152633477.png
 
Smaug's Smokey Hole 2 said:
Ignore the topping/garnish in the picture, but you can pretty much do this with a baking potato and it will cook very fast in the oven compared to how long it would normally take to bake a huge potato.
View attachment 8795740
Slice it almost to the bottom a million times, insert a thiiiin slice of garlic between each fold as you go and it will open up like a fan(which allows it to cook faster). Brush it with oil/butter, season, breadcrumbs on top if you want, 45-50 minutes later you will have a giant crispy baked potato. Not as good as making a million tiny ones but faster and easier.
Do it right and you'll get something like this but bigger:
View attachment 8795765
Click to expand...
I'll even say, put something like bamboo chopsticks perpendicular to the cuts you'll do to the 'tato to stop your knife for going all the way through, it's also safe for your knife's edge.
Like the pic below. But don't cut like in the pic below because that's either AI or this guy blows with his 1/4 inch cuts, wtf you doin, my man.

1775201508836.png
 
Didn't know where else to put this but I just wanted to share my thoughts on Southern tradition of mixing Peanuts & Coca Cola which looked so gross to me but I had to try it because it became a dumb Twitter discussion again.

It was not something I would say was amazing but my experience was that it didn't damage either product. The coke still taste sweet and the nuts were still crunchy and imparted the flavor you'd want. Is it something I'd actively seek out, no. But I would have no problem eating/drinking that way. I prefer Coke & Peanuts over Boba Tea which is the closest food product I can think of.
 
OiledSoba said:
I'll even say, put something like bamboo chopsticks perpendicular to the cuts you'll do to the 'tato to stop your knife for going all the way through, it's also safe for your knife's edge.
Click to expand...
Good point, I use the handle of a wooden spoon if the tater is very large because it still needs a good base that supports the slices as it softens up. For small potatoes(the original recipe) you need 1337 cutting skills or something thin to stop the knife. And yes, the ones in your picture are horrendously cut :(
 
Smaug's Smokey Hole 2 said:
Good point, I use the handle of a wooden spoon if the tater is very large because it still needs a good base that supports the slices as it softens up. For small potatoes(the original recipe) you need 1337 cutting skills or something thin to stop the knife. And yes, the ones in your picture are horrendously cut :(
Click to expand...
I could never possibly do this with my absolutely Jack-tier cutting ability (well Jack-tier BEFORE the strokes). I found a unitasker that might be up to the task though. I'm not going to "advertise" something I haven't tried but it's called a potato slicing rack.

It kept trying to spit up mandoline slicers and fry cutters at me so there's a search term.

(Most of the hits even have a picture of this very potato method.)
 
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