I Come Across Countless Cooking Hacks, But These Are Truly Some Of The Most Creative Tips I've Seen RecentlyYou've probably heard tons and tons of cooking tricks, but every once in a while, you come across one that makes you stop and think,"Dissolve your cinnamon in vanilla before adding eggs and milk to your batter for French toast. The cinnamon will be much better incorporated than it would just sitting on the mixture.
"I scrunch up a piece of parchment paper under the tap water and squeeze the water out before using it to line cake and brownie tins so that it'll stick to the sides better. The water evaporates during baking and doesn't affect the batter." "When making a French omelet, I first whisk the eggs in a metal sieve. It removes all the little white stringy bits, and the finished product is perfectly uniform and pale yellow."
"I keep a shot glass in my microwave. If I'm cooking anything that requires moisture , I add water to the glass and turn the microwave on for 30 seconds to warm the water. Then I put in whatever I'm making. The microwave gets steamy and warms things like rice and pasta beautifully."soup broth taste close to restaurant quality, I mix the seasoning packet with a raw egg, a tablespoon of kewpie mayo, and a teaspoon of minced garlic.
"Instant mashed potato flakes are my go-to for thickening any kind of stew or chili. You don't have to whisk like you do cornstarch or flour."
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