Unlock 69 Surprisingly Simple Kitchen Hacks That Will Transform Your Cooking Forever
Ever wonder how swapping regular onions for shallots could instantly up your kitchen street cred? Or how just tossing a bunch of tiny tomatoes on a pan with absolutely nothing else can transform your dinner from “meh” to Michelin-star worthy? It’s wild how these simple hacks—no sweat, no fancy gadgets—are the secret sauce to making your cooking look effortlessly gourmet. Whether it’s rescuing a splitting cream sauce with an ice cube or turning humble mashed potatoes into a crowd-pleaser with sour cream, these tricks save you from culinary chaos and get you bragging rights. Ready to totally change your kitchen game without breaking a sweat? Dive into these deceptively easy tips that make you look like a pro—even if you’re just winging it. LEARN MORE
Use shallots instead of onions. They’re just small onions but they taste a little different. Restaurants use them a lot and so people will think it’s fancy.
Get a bunch of small tomatoes still on the vine (eg cherry or grape tomatoes). Put them on a frying pan on very low heat with NOTHING else. No oil, no salt, nothing. Five to ten minutes later you’ll have delicious charred roasted tomatoes still on the vine. It looks fancy and tastes delicious and the only secret is, to quote Tony Bourdain, “don’t f**k with it”.
fresh-dork:
Shallots are great. Chop them up, mince garlic, fry in oil on med heat, think about what to cook.
lovelopetir:
Roasting veggies people think I spent hours, but really I just cranked the oven and walked away.
Whenever a cream sauce starts to separate, I add an ice cube and whisk some more along with turning down the heat. The sauce comes back.
Unlikely-Macaroon-85:
This is a trick I use when I make buttercream and it splits. Works like a charm!
cabbageboy78:
Same with reheating cream sauce based leftovers. no matter how good i have made it, have a perfectly balanced roux etc. there is always someeeeee seperation if youre microwaving leftovers at work. so ill usually toss it in for 30 seconds let it warm up, throw a splash of water in and shake it up, go another 30 seconds (or until its warm enough for ya) and bam, that alfredo is almost as good as the night before.
Unfortunately there is no saving the really separated stuff.
Quick pickle julienned red onions. Not only are the onions themselves great for garnish or whatnot, but the pickle liquid is a great combo of sweet/sour/salt that can be added to countless sauces/vinaigrettes/etc; I prefer to use 1:1 rice vinegar:cane sugar, with a splash of water and a large pinch of salt. I’m a private chef these days, and I use it for so many things.
blackmarksonpaper:
I do it for salads. I quick pickle fine diced red onion. Then strain the liquid and use that to make the dressing. Mix the onions into the salad.
Buy some ring molds. Everybody thinks you got a Michelin star when your food is perfectly circular. Regular mashed potatoes? Ring mold. Now worth $55. Sauce? Ring mold. James Beard Award.
MaritMonkey:
The fact that I made a good first impression on my now mother in law is almost entirely thanks to this trick (with some hash brown casserole things).
She was mildly impressed with the food, but then found out I had cut the bottom out of (cleaned!) tuna cans to use as molds and decided she liked the cut of my jib lol.
notapoliticalalt:
In General, making food look appeal counts for something. Ugly food can be some of the most delicious food out there, but making the presentation nice can elevate your dish even if it is just so so.
Dish seasoned, but tastes like it’s still missing something? Probably needs something acid like lemon juice or vinegar.
sqplanetariu:
And good to get familiar with different types of acid for different dishes – lemon or lime juice, all the vinegars (red wine, balsamic, apple cider, etc).
BaconReceptacle:
I blew someone’s mind with this. She asked me to taste it because she couldnt figure out what it was missing. I immediately poured a little white vinegar in and she tried to stop me. I stirred it, and had her tasted it. She thought I was a damn magician.
Cook with a hand towel on shoulder. Look fancy making Mac n cheese!
Remunos_Redbeard:
100% this.
Optional: wear a Betty Crocker branded (or similar) apron.
whinny_whaley:
I do that because I obsessively wash hands between touching anything and also can’t handle much heat on the handles so it’s easier to find. Didn’t know I was showing off.
Learn basic sauces. Béchamel, roux, beurre blanc, hollandaise, Ragouts, marinaras. Learn the mother sauces if you want.
Remember to pat dry all proteins if you’re trying to get a sear or caramelization on the meats (Maillard reaction). Beef steaks, roasts, prime ribs, primal cuts all take far more salt than you think.
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