Chicken nuggets, add marinara and cheese, boom… mini chicken parms
LeProVelo
A lot of sauce bottles, or jars with liquid, have a seal around the top of the container so you can’t see the level of the fluid inside.
Flip them over to see which bottle has the least air. This container will have the most product for the same price. You’d be surprised how unevenly they can be filled sometimes.
Nothing gets between me and my pickle juice.
AssistanceLucky2392
Potato chips make an excellent Spanish tortilla. Fast food nuggets (or frozen, or Quorn) plus bottled General Tso sauce make a super fast, easy meal with some broccoli and rice.
CharleyMak
“Best by” and “expiration dates” are marketing ploys and legal-liability schemes that don’t actually mean food is bad. You have to use your brain, and nose, to determine if something is edible. Our (loosely defined) species wouldn’t have lived this long if it didn’t work.
Ugga booga… That chartquerte board has cured meat and cheese that expired last full moon? Don’t drink wine that smells like vinegar, but you can add it to the CO² preserved potatoes, sprinkle some expired salt on to it, and make chips that will expire in 2 months and immediately be thrown away.
Average_vg
A teaspoon of mayonnaise in any separated sauce works wonder to get it emulsified again with minimal effect on it’s flavor
mjosofsky
Leftover Lasagna – purée 2-3 leftovers of any kind and use each one as layer in a lasagna. Serve & enjoy. Then when that Leftover Lasagna becomes a leftover itself, purée it along with 1-2 other leftovers and use each one as a layer in a new Leftover Lasagna.
Talktothebiceps
Look up how to make sweet and sour sauce.
gegenstand12
you can store cheese, yoghurt, heavy cream and many more types of food that say “keep refrigerated” for quite a while without cooling it. Cut or spoon it with a washed knife/ get it with a washed spoon and keep it closed with a clean plastic or any lid. do not touch the inside or the food with your hands. As soon as you do, you introduce bacteria and mold will develop.
It holds as long as no foreign bacteria gets to it, or, of course, stored too long.
Eggs also last about 2 weeks longer than what the date says, even (or because?) unrefrigerated.
the less water, and the more fat, the better it stores without cooling.
source: I live without a fridge.
Accomplished_Use8165
Use leftover pickle juice as a marinade for chicken. It tenderize the meat and add a tangy flavor
dumideot
If you are making French onion soup, shred up as much rotisserie chicken as you want to include and place in clay bowls. Top with baguette slices and muenster cheese and broil until the cheese gets toasted. You could probably top with the skin of the rotisserie chicken as well if you made sure not to burn it. If you add the skin to the soup it’ll rehydrate too much and the consistency isn’t my favorite. It’s such a good dish though. Absolutely kills in the cold seasons
four-one-6ix
I intentionally make more polenta than we can eat for breakfast. I pour it while still liquid, so it levels out in the pot. The leftover polenta cools down, goes to the fridge where the fridge dries it. The next day, I take the polenta, cut it in strips and fry it in olive oil and crushed rosemary for a minute on each side, until golden. These polenta sticks are a sure winner every time.
LegoSpacecraft
Easy grilled cheese improvement:
Grate some (cured/ready to eat) chorizo into the grilled cheese before cooking. Tastes delicious with pretty much any cheese.
Bonus hack: Store the sausage in the freezer. You can still grate it when frozen and now it’ll keep for much longer!
frogbeast71
Grate a coffee bean over some mature Cheddar cheese. Nibbles with some nice golden ale….heaven
lookthepenguins
Sprinkle salt on your watermelon pieces – taste explosion!
AMDG777
Easiest way to make shredded chicken. (I always boil in water if the chicken ends up being shredded). Put it in a bowl after it’s cooked. Take a hand mixer with the two whisks and go to town. Takes a minute, maybe two. I’ll never go back.
They make covers for the bowl for this exact purpose so you don’t have little chicken bits flying everywhere.
hrnwolf
I’m not sure if it’s a hack, but I put kiwi on my “everything green” salad: lettuce, avocado, cucumber, olives and kiwi. It tastes great <3
tondeuse13
Thickening an oilless salad dressing with chia seed is a good way to reduce calories and enhence fibers in your salad. Try Honey, mustard, vinegar, water and chia seeds, salt and pepper. It is a good way to really keep a salad healthy.
kindyourmind
Store avocado with a cut red onion in the fridge and it won’t go brown 🙂 doesn’t have to be in an air tight container, not even covered. It is an offering to Zuul and he blesses the avocado. It’s that simple!
SucksToYourAssmar65
If you fish, don’t sleep on carp. Carp from clear rivers and cricks make a great smoked dip. Smoke it per your own preference – mash it up to remove the bones – mix 1:1 with cream cheese and spread on heavy brown bread.
DialatedConstricted
Potato chips with choice of dipping sauce.. the quickest you’ll come to fries.
Ketchup, ranch, hot sauce, are my go to
noquarter1983
Sprinkle a dash of salt in your coffee. It greatly improves the flavour without it tasting “salty”.
Smile-bandit
Hard boiled eggs – peeling is easier if you put the egg in a ceramic coffee cup and shake it, the shell basically peels itself off. So much easier, but it does take a few to get used to it.
Successful_Room2174
Peel celery…use a vegetable peeler and peel the strings off. Wait for your guests to comment how good the celery is in your veggie tray.
Silvawuff
256g warmed beer, 11g sodium citrate, 285g shredded cheese, season to taste = silkiest beer cheese sauce you’ll ever have. Replace beer with water or milk if you want. Use equal parts pasta to cheese for amazing mac and cheese.
Federal_Radish_1421
For perfect hard boiled eggs almost every time, add a little baking soda to the water while it’s boiling.
When the eggs are done cooking, move them immediately from the hot water to a bowl of cold water
27 Comments
Chicken nuggets, add marinara and cheese, boom… mini chicken parms
A lot of sauce bottles, or jars with liquid, have a seal around the top of the container so you can’t see the level of the fluid inside.
Flip them over to see which bottle has the least air. This container will have the most product for the same price. You’d be surprised how unevenly they can be filled sometimes.
Nothing gets between me and my pickle juice.
Potato chips make an excellent Spanish tortilla. Fast food nuggets (or frozen, or Quorn) plus bottled General Tso sauce make a super fast, easy meal with some broccoli and rice.
“Best by” and “expiration dates” are marketing ploys and legal-liability schemes that don’t actually mean food is bad. You have to use your brain, and nose, to determine if something is edible. Our (loosely defined) species wouldn’t have lived this long if it didn’t work.
Ugga booga… That chartquerte board has cured meat and cheese that expired last full moon? Don’t drink wine that smells like vinegar, but you can add it to the CO² preserved potatoes, sprinkle some expired salt on to it, and make chips that will expire in 2 months and immediately be thrown away.
A teaspoon of mayonnaise in any separated sauce works wonder to get it emulsified again with minimal effect on it’s flavor
Leftover Lasagna – purée 2-3 leftovers of any kind and use each one as layer in a lasagna. Serve & enjoy. Then when that Leftover Lasagna becomes a leftover itself, purée it along with 1-2 other leftovers and use each one as a layer in a new Leftover Lasagna.
Look up how to make sweet and sour sauce.
you can store cheese, yoghurt, heavy cream and many more types of food that say “keep refrigerated” for quite a while without cooling it. Cut or spoon it with a washed knife/ get it with a washed spoon and keep it closed with a clean plastic or any lid. do not touch the inside or the food with your hands. As soon as you do, you introduce bacteria and mold will develop.
It holds as long as no foreign bacteria gets to it, or, of course, stored too long.
Eggs also last about 2 weeks longer than what the date says, even (or because?) unrefrigerated.
the less water, and the more fat, the better it stores without cooling.
source: I live without a fridge.
Use leftover pickle juice as a marinade for chicken. It tenderize the meat and add a tangy flavor
If you are making French onion soup, shred up as much rotisserie chicken as you want to include and place in clay bowls. Top with baguette slices and muenster cheese and broil until the cheese gets toasted. You could probably top with the skin of the rotisserie chicken as well if you made sure not to burn it. If you add the skin to the soup it’ll rehydrate too much and the consistency isn’t my favorite. It’s such a good dish though. Absolutely kills in the cold seasons
I intentionally make more polenta than we can eat for breakfast. I pour it while still liquid, so it levels out in the pot. The leftover polenta cools down, goes to the fridge where the fridge dries it. The next day, I take the polenta, cut it in strips and fry it in olive oil and crushed rosemary for a minute on each side, until golden. These polenta sticks are a sure winner every time.
Easy grilled cheese improvement:
Grate some (cured/ready to eat) chorizo into the grilled cheese before cooking. Tastes delicious with pretty much any cheese.
Bonus hack: Store the sausage in the freezer. You can still grate it when frozen and now it’ll keep for much longer!
Grate a coffee bean over some mature Cheddar cheese. Nibbles with some nice golden ale….heaven
Sprinkle salt on your watermelon pieces – taste explosion!
Easiest way to make shredded chicken. (I always boil in water if the chicken ends up being shredded).
Put it in a bowl after it’s cooked. Take a hand mixer with the two whisks and go to town. Takes a minute, maybe two. I’ll never go back.
They make covers for the bowl for this exact purpose so you don’t have little chicken bits flying everywhere.
I’m not sure if it’s a hack, but I put kiwi on my “everything green” salad: lettuce, avocado, cucumber, olives and kiwi. It tastes great <3
Thickening an oilless salad dressing with chia seed is a good way to reduce calories and enhence fibers in your salad. Try Honey, mustard, vinegar, water and chia seeds, salt and pepper. It is a good way to really keep a salad healthy.
Store avocado with a cut red onion in the fridge and it won’t go brown 🙂 doesn’t have to be in an air tight container, not even covered. It is an offering to Zuul and he blesses the avocado. It’s that simple!
If you fish, don’t sleep on carp. Carp from clear rivers and cricks make a great smoked dip. Smoke it per your own preference – mash it up to remove the bones – mix 1:1 with cream cheese and spread on heavy brown bread.
Potato chips with choice of dipping sauce.. the quickest you’ll come to fries.
Ketchup, ranch, hot sauce, are my go to
Sprinkle a dash of salt in your coffee. It greatly improves the flavour without it tasting “salty”.
Hard boiled eggs – peeling is easier if you put the egg in a ceramic coffee cup and shake it, the shell basically peels itself off. So much easier, but it does take a few to get used to it.
Peel celery…use a vegetable peeler and peel the strings off. Wait for your guests to comment how good the celery is in your veggie tray.
256g warmed beer, 11g sodium citrate, 285g shredded cheese, season to taste = silkiest beer cheese sauce you’ll ever have. Replace beer with water or milk if you want. Use equal parts pasta to cheese for amazing mac and cheese.
For perfect hard boiled eggs almost every time, add a little baking soda to the water while it’s boiling.
When the eggs are done cooking, move them immediately from the hot water to a bowl of cold water
FREEZING your chobani flips!!!!
Mayo instead of butter for toast.