r/Cooking • u/TMBmiles • 13h ago
What cooking tip did you learn embarrassingly late?
Mine: I couldn't cook chicken breast. Every time I made it, it would come out dry, tough, or both. I was using a thermometer, would pull it off at the exact temperature I wanted, let it rest and carry over the rest of the way, and it still sucked.
Went entirely too long before I realized I was just cooking it too hot/fast. Drastically improved the first time I tried cooking it slower and longer.
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u/CanningJarhead 13h ago
Don’t crowd your pan.
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u/MrE134 12h ago
I’m still working on this. A voice in my head says searing in two batches is for the weak. Then I’m wondering where all the liquid came from and cranking the burner all the way up.
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u/aagusgus 8h ago
I've got this great recipe for flat-top cooked chicken, onions, bell-peppers and seasoning and if I try and make it for more than 2-servings it becomes garbage because it becomes steamed by all the liquid rather than seared. Moral of the story is I need a super hot wok to cook with.
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u/Emperor_Palpatine_2 3h ago
You came to the wrong sub because I see that you need a super hot wok and lemme tell you about how bad ass it is to own an outdoor, restaurant power wok burner. You definitely should get one, you'll think you're the coolest person every time you use it.
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u/rachelmig2 9h ago
I get home chef meal kits and sometimes they send us two of something on purpose and sometimes on accident, but it can be hard to figure out when it was intentional and when it wasn’t until it says to put all the zucchini in the pan and I’m like well damn this a lot of zucchini 😂
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u/ricosabre 11h ago
Well, mine is that the thighs are much better than the breasts!
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u/Jthundercleese 9h ago
Chicken piccata is the only time I'll ever buy chicken breast. Every other part of a bird is better.
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u/ravia 7h ago
What is the basic principle(s) for cooking thighs? I'm always unsure how much or little they should be cook. I generally brown them, but feel in the dark after that point.
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u/Gabesnake2 7h ago
I cook my thighs to 180-190f.
They're dark meat and need the extra heat and time to break down the collagen and stuff.
Bake em low and slow, 300-325f for an hour. Always juicy and delicious.
I usually get boneless skinless, but feel free to brown the skin a little in a pan first if you want them extra crispy.
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u/pumped-up-tits 7h ago
Thighs always cook best on the grill imo. They can get super rubbery if you don’t render the fat correctly on the pan/oven. Grill gives them a nice char from the flame, and they’re basically impossible to overcook.
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u/Illadelphian 33m ago
I genuinely don't like the taste of thigh meat unless it is heavily marinated. I love how chicken breast tastes in comparison. I also don't let my chicken breast get dry though because I know how to cook it(and I also typically fry it anyway lol). Something about chicken dark meat really just doesn't taste right to me as much as I want to like it.
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u/PlentyAlbatross7632 12h ago
Browning ground beef means cook it until there’s the dark brown tasty bits
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u/tremens 12h ago
And leaving it the fuck alone.
Actually that's probably my tip for everything; leave it the fuck alone. Don't crowd and let it sit way longer than the voice in your head is trying to tell you to leave it; it's fine and trust your timing heh
Better to char something to than to steam it or undersear
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u/dtwhitecp 11h ago
do you feel that "longer than the voice in your head" and "trust your timing" are a bit conflicting?
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u/ostensiblyzero 8h ago
Nah ignore that first impulse to mess with it and listen to that wiser voice that comes second that says "it'll be done in about xyz minutes, I can just tell"
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u/lithiumcitizen 5h ago
I suspect you may appreciate this video: How to not fuck up a steak with Marc Forgione.
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u/_SEAplane_ 12h ago
Ugh yup, I spent a few years cooking for myself before realizing this. I just cooked it through (by stirring a lot!) and then stopped before it got crispy
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u/buginskyahh 12h ago
Yes! I just realized this a couple years ago. Put it in the pan and don’t touch it until it gets the brown bits, then break it up
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u/HI_I_AM_NEO 6h ago
But how do you know there's brown bits of you're not constantly fucking with it? lmao
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u/head_bussin 5h ago
Salt and pepper one half of the slab of ground beef and throw it directly in the hot pan to sear for like 3-4 minutes, S&P the top side, flip and sear that another 3-4 minutes then start breaking it up in the pan.
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u/mrbaggy 11h ago
And you put a tiny bit of baking soda in it before you do it will stay tender when you brown it. This is a game-changer for weeknight bolognese and chilli.
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u/Select-Owl-8322 8h ago
I like grouch chicken with baking soda in it (as well as some spices of course. I'm kinda a purist, so I usually just use salt and pepper). After mixing, push the ground chicken into a medium hot pan, then let it sit for like a minute, maybe a minute and a half. Then break it up with the end of a spatula. Then keep frying until it's done.
You get these little larger chucks of very tender and flavorful ground chicken. Almost like chicken tenders, but without the coating.
I love them when lazy-cooking "boosted instant noodles" for a 10-minute "I can't find the energy to cook something properly"-weekday dinner.
Like, I'll fry some of those "chicken bits", then while that's frying I boil the noodles (not true instant noodles, but the kind that needs to boil for like 4 minutes. I usually use "Mama" noodles with shrimp taste). When the noodles have about 1.5 minutes left, I crack an egg or two straight into the noodle water. Add the spice bags, transfer to a bowl, add the fried ground chicken, top with some sliced scallions. Surprisingly tasty!
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u/Background-Air-7963 11h ago
Mallard makes everything better
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u/BehavioralSink 12h ago
On the “turning down the heat” topic, there’s a book called Cold In July that was made into a movie with Michael C Hall, Don Johnson, and Sam Shepard. There’s a moment in the book that doesn’t make it into the movie, but it did make me chuckle.
Michael C Hall’s character is frying bacon in a pan on the stovetop, and grease is spattering everywhere. Don Johnson’s character mentions as he walks by that everyone should learn to fry bacon naked, because it teaches you to turn the heat down. 🤣
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u/fermentedradical 11h ago
Yes but also cooking the bacon in the oven is the real answer. Also I learned recently that cooking the bacon in a sheet pan with another tray on top and parchment in between will get you the flattest, restaurant worthy bacon around.
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u/autobulb 2h ago
Are people firing up their ovens just to cook a few pieces of bacon? Or are people eating cold/reheated bacon? No thanks either way.
A few minutes in the pan on low and by the time the bread is done toasting and the eggs are beaten in a bowl it's pretty much perfectly crispy, flat, and there's barely any grease on the stovetop. Bonus points: only needs one pan and a toaster to cook everything, the eggs cook in the bacon fat which makes it extra delicious (and one of the main points of eating bacon in the first place IMO,) and it also 'cleans' the pan so I don't even wash it afterwards. Just give my cast iron a wipe with a paper towel, if even that.
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u/gregatronn 9h ago edited 8h ago
you can also do it in water which actually i learned is helpful and useful for smaller batches from ATK. But oven is best overall eespecially for large batches
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u/PersonNumber7Billion 11h ago
By Joe Lansdale. Credit where credit is due.
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u/BehavioralSink 10h ago
Solid book, solid movie. I caught the movie first, but the book was still a good read afterwards.
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u/tremens 12h ago
I have many scars. A couple from knife fights, a few from car accidents.
The majority are from cooking bacon or barbecuing drunk and shirtless
I'll be honest though I'm probably gonna get more of all of them, just at a slightly reduced pace
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u/_SEAplane_ 12h ago
The next step after realizing you can cook chicken breast low and slow is recognizing that you can cook it fast, you just have to be careful to take it off when it's done. Cut a chicken breast in half on its smallest dimension (so you get two that are the same size just thinner). Heat oil in a cast iron pan on high (I use avocado oil, vegetable also works but it needs a high smoke point: no olive oil, no butter). Salt and black pepper on the chicken, both sides, right before you put it in the pan. Sear it on one side, then the other. You're done when it hits 155.
Doesn't the USDA say you need to cook to 165? Yeah, but you don't. It needs either 165 instantaneous or 155 for 8 seconds. And you physically cannot cool the middle in 8 seconds even if you take it off and put it on a block of ice. You can also maintain 145 for a minute but I personally don't like that texture as much.
It will probably take you a dozen tries to get it right without overcooking it. A couple years later, it's so worth it. I cook chicken breast at least twice a week (for like 3 meals worth each) and it's delicious every time.
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u/Hot_Frosty0807 7h ago
You can also put it between two sheets of Saran wrap and pound it flat with a mallet. Cokks in half the time and stays juicy because of the quick and consistent cook.
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u/HI_I_AM_NEO 6h ago
Or you can just buy thighs and forget about breast forever, that's what I did lol
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u/Alphasite 12h ago
Cooking is like 80% moisture control.
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u/DJuxtapose 12h ago
Not... temperature?
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u/mollophi 11h ago
Stew the chicken, braise the chicken, steam the chicken, fry the chicken, roast the chicken. All of these could technically happen at the same temperature, but the moisture content truly defines the outcome.
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u/Alphasite 11h ago edited 11h ago
Even temperature is a knob to increase or decrease moisture.
I do agree it’s important too. It’s probably the second most important things.
But it’s something you control directly rather than something you’re changing indirectly and probably 60% of temperature control is getting the desired effect without drying out (or even burning) your protein/vegetable or over-reducing some liquid.
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u/whipsnappy 12h ago
Add your garlic near the end. If you add it early on in your sauté it cooks and burns and you lose the real flavor of it. It only needs to flash cook for a second to render the flavor properly
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u/Sea-Witch-77 11h ago
I started doing this with stir fries recently. Most recipes have you frying your aromatics (garlic, ginger and chilli) early. Read a recipe that browns the protein, removes, cook vegetables, push to side, then fry your aromatics. It works a lot better, in my opinion.
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u/latticep 10h ago
I think it depends on the dish. For example, in pizza sauce, I like the garlic added early and roasted to a deep golden brown.
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u/Skandling 11h ago
Cooking mushrooms properly. For a long time I thought just slicing them then throwing them in, to fried rice or a curry, was the best way to cook them, so they kept their shape. I think I was mislead by restaurants that did the same.
At some point I discovered that well cooked they turn into umami bombs that transform any meal, and I've never looked back. Sure they release water when properly cooked, but that mushroom water is another source of flavour that adds to whatever I'm cooking.
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u/1The_Big_Cheese 10h ago
I typically cook them all the way down and as the last bit of water is evaporating deglaze.
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u/notacactus_ 10h ago
This is the way. Also, I deglaze with ramen concentrate and low sodium stock. My girlfriend said they were mind blowing and I get a request to cook them every time I cook.
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u/Ggezbby 10h ago
Whats the tip?
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u/-gabagool- 10h ago
I think they’re saying that mushrooms usually add more flavor to a dish when sautéed first. Which is true, but I always thought that was common knowledge.
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u/bemenaker 2h ago
When you sautee them, before you add any fat to the pan, add about a 1/4 cup of water, it will make them release their water faster since that water will boil and steam them heating them up faster. Don't add fat/oil to the pan until you see the water almost gone. (learned from watching Alton Brown)
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u/wantonseedstitch 13h ago
Dry your meat before searing it.
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u/Significant_Fill6992 13h ago
When your deep frying it's better to do small batches or you'll lower the temperature to much and everything will need to cook longer and get soggy
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u/CrispyJalepeno 8h ago
If you're deep frying and you are checking the temp, set it a little higher than you actually want it to be at, too. It will drop to the correct temperature as you go
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u/PraiseBeToJesusX 11h ago
If you cook a fatty piece of meat in the oven on a pizza tray with holes your kitchen will fill with smoke. I was 24.
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u/tradandtea123 6h ago
How to cook rice. Packets, at least in the UK, say to put lots of water in, boil, and then drain. Cooking with right ratio of water until it's cooked is such a game changer.
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u/corgi-king 3h ago
Usually, following the rice cooker markings is the way to go. But some rice, like Japanese short-grain rice, needs more water, while Chinese/Thai long-grain rice needs less.
The Chinese way is to put your hand on top of the rice in the cooking pot and see how high it reaches. Usually the middle of your hand’s back. As long as your hand is not too thick or thin.
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u/terryjuicelawson 6h ago
The packets probably are more concerned that people will make it edible, so advise to boil it like pasta until soft which is a shame. It was getting a rice cooker that changed it for me, perfect rice every time without needing to watch or time anything.
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u/db2tech 9h ago
I started to cook every day after I retired. I learned that a steel skillet is the best. From fried eggs to steaks nothing sticks if a little oil is applied with a paper towel. Easy to clean and not as heavy as cast iron. 🖖
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u/_SEAplane_ 8h ago
Yeah but I also get a forearm workout with a cast iron pan and a heavy metal spatula.
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u/LiveProsperEngage 12h ago
Use a meat thermometer to determine exactly when you meat is cooked
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u/LeftcoastRusty 11h ago
The awesomeness that is an instant read thermometer. Meat is now tender and juicy. The thermometer is your best friend.
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u/DietyBeta 10h ago
That veggies can be cooked different ways besides streaming. Cauliflower cooked right is heaven.
Lemons. That sour citrus can make things just taste better (within reason).
A sharp knife makes life just so much easier.
Oven > Microwave
Crock-Pot is clutch when we had kids.
Lemons again
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u/_SEAplane_ 8h ago
Steamed veggies are the worst veggies. Roasted cauliflower with salt garlic powder and paprika is fire.
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u/gnark 3h ago
No. Boiled vegetables are the worst as they are much more likely to be overcooked and have lost even more flavor.
Steamed artichokes or corn? Easy-peasy and tasty. But that's about it for me. Anything else gets sauted or roasted. I think the only veggie I ever boil is frozen edamame beans.
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u/Kayman718 9h ago
Sous Vide cooking. My steaks, chops and lobster tails are always perfect now. Sous Vide brings them to the temperature we desire and no further. A quick sear and what I’ve cooked is perfect.
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u/Minimum-Positive792 9h ago
is the equipment expensive?
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u/show_time_synergy 8h ago
Not at all! I think I got mine for $20-30. Sous vide wands are simple, just stick them into any stock pot 2/3rds full of water. Perfect for individually wrapped cuts meat or fish, or vacuum seal your own.
I upgraded to an instant pot/air fryer that includes a built-in sous vide function you can use with the delayed cook time function too, it's amazing. Come home to cooked steak all ready for a quick sear, dinner in 10 minutes.
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u/Thiccboiichonk 12h ago
Pancetta , Guianchale and most forms of bacon are best and render better when cooked starting on a cold pan rather than a preheated one.
Chicken doesn’t have to be cremated to be safe.
Garlic doesn’t go in the bolognese
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u/billy_the_p 11h ago
Garlic goes in the everything.
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u/adidasbdd 11h ago
Pasteurization chart- chicken has to be cooked to 155-165 for one second. Or 145-155 for 5 min, or 135-145- for 15 minutes (not exact figures but that's the jist).
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u/how_very_dare_you_ 11h ago
No garlic in the meat sauce?
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u/Thiccboiichonk 11h ago
Went to Bologna. Ate lots of bolognese , no garlic in any of the bolognese sauces I tried.
They were all vastly superior to any bolognese I have had anywhere else so that’s what I try emulate now.
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u/pewpewhadouken 11h ago
you’re right. classic bolognese doesn’t. italian american bolognese does. sounds more like a taste preference …
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u/throwaway2838488482 11h ago
Acid!
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u/sippppsk 10h ago
You don’t need to cook shrimp as long as you think. They cook pretty fast. When you get it right, the texture is to die for.
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u/Ok_Panda587 12h ago
I finally pulled off a pork tenderloin last week. Almost 60.
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u/how_very_dare_you_ 11h ago
Man that's a long ass cook
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u/2059FF 11h ago
That's because it's a very low temperature
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u/gleehowboutthat 9h ago
Always remember with pork. The slower the cook, the better the taste. The slower the cook, the better the taste.
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u/Bi-nocular 11h ago
Not sure if it’s a tip specifically, but just how easy it is to make soup lol. It’s literally one pot. Why did I think it was some grand concoction? And sure, it absolutely can be, but it’s not inherently scary.
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u/Background-Air-7963 11h ago
Sear, sautee, deglaze then simmer.
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u/Bi-nocular 11h ago
Yeah! And if you want a quick soup, you don’t even need to do all that. I’m kicking myself for not making soups all over the place when I was younger.
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u/ImSorryForBeingNaked 7h ago
Accidentally went to make white grain soup once. Ended up inventing rice.
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u/Impossible-Charity-4 11h ago
How easy it is to cook rice. No rice cooker, no rinsing. Just rice, water, heat, and time.
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u/inflagra 12h ago
Serrated knives are the best for cutting tomatoes.
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u/Snoron 12h ago
I think this only applies if your main knife is blunt. If you keep your chef knife sharp, it will glide through tomatoes with no effort.
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u/Browncoat101 12h ago
Not to “well actually” but I took a knife skills course with professional chefs and they still recommended serrated knives for tomatoes just because its easier to get a start through the skin.
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u/Snoron 12h ago
Not sure that makes any sense to me at all. A sharp knife doesn't even need you to apply downward pressure on a tomato skin to get through it. Literally the weight of the knife itself will glide through the skin. How could anything be easier than that?
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u/tinyOnion 11h ago
i think everyone that's downvoting you hasn't actually used a properly sharp knife. tomato skins are not that hard to cut with one.
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u/UrbanGhost114 10h ago
The average person by FAR does not keep their knives sharp enough for that.
Use a surrated blade is definitely the recommendation.
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u/Select-Owl-8322 8h ago
I'm with you. A knife that can't easily cut through a tomato skin is not a knife I like to use.
I'm not even a sharpening fetishist. I use a tumbler style-sharpener, but I only use it like twice a year. But I do use the honing rod every time I'm about to use the knife.
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u/NFTrot 10h ago
It makes sense if you consider the real-world context. It may be strictly the case that a very sharp knife will do a satisfactory job, but knives aren't always very sharp. A serrated knife has a much wider tolerance on sharpness, even a relatively dull one is unlikely to smash your tomato.
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u/denvergardener 12h ago
That just rips the tomato apart.
A sharp knife cuts even the ripest tomato no problem.
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u/pnewmatic 11h ago
Pepper is spicy. I grew up on gray pepper. Then I tasted fresh ground pepper using Penzeys Tellicherry peppercorns.
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u/EffortOk79 10h ago
In college, I finally learned that you don't cook everything on high.
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u/_SEAplane_ 8h ago
I missed the word "on" on my first reading. Applicable for college, I suppose, but very different meaning....
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u/Anna__V 6h ago
Using MSG. I lived in a house where everything that had an "E-number" (I'm in the EU) was considered bad, even if it was just something very simple like citric acid. So MSG was painted as this Big Bad Thing(tm) for decades, and I only learned to use it in my 40s.
And sort of relevant, but not really: I only also learned in my 40s that cast iron (or carbon steel) cookware is not for ADHD cooks, no matter how much we'd love it. My poor carbon steel wok learned that the hard way, rest her soul.
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u/dogtron5000 11h ago
That scene in Goodfellas where they slice the garlic with a razor so it "liquefies" had me constantly doing that and constantly burning garlic. It blew my mind to realize that garlic can be cooked in larger chunks, I'm not kidding.
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u/ihopethisworksfornow 10h ago
If you want crispy mushrooms, cook them without oil for a while, then add oil.
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u/BlacksmithNo8472 10h ago
How to hold the knife correctly. I used to put my index finger on the spine of the knife instead of pinching the blade.
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u/Select-Owl-8322 6h ago
I even see pro chefs do this (in YT videos), and it boggles my mind every time! Pinching the blade gives you so much better control over the knife!
I even watched a video on how to properly hold the knife, then in the very next video by the same chef, he grabbed it and put his index finger on the spine!
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u/Bugaloon 10h ago
I swear I re-learn "don't crowd the pan" every other week... it's just so much simpler to dump everything in, but boy are the results so much better if you don't
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u/Equivalent-Ninja1318 10h ago
Google is giving health dept temps. Chef go about 5 degrees farenheight lower
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u/SnooDoggos2262 12h ago
If you put saffron into a spice grinder it is nuch more powerful. I used to put a wad of it into my food. Now I use exponentially less saffron after grinding it
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u/Mabarax 12h ago
Aren't you meant to "activate" it by soaking it in something? There's a restaurant by me that uses it a lot for their dishes and it's always made me want to try use it but Im too worried I'll waste it
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u/anxietywho 12h ago
Yes crocin, the main compound that makes saffron pretty and tasty, is very water soluble so saffron will taste and smell better if you bloom it in water first. But if you’re adding it to a pot of broth or a soup that’s not necessary. Grinding saffron in a mortar and pestle is not unheard of, but I suspect the original commenter here is using fake saffron which requires a lot to get good flavor. Two or three threads of real saffron is usually enough to flavor a whole pot of rice.
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u/SquirreljamASE 11h ago
Yeah this, i do a pinch/couple or three threads in a mortar, bang it up, then a couple tsps warm water, set for a couple mins
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u/TheJewPear 13h ago
Never get involved in a land war in Asia.
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u/DJuxtapose 11h ago
Only slightly less well-known is this:
Never go in against a Sicilian when DEATH is on the line!
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u/atom-wan 8h ago
Everyone overcooks chicken breast because they temp it at 165F. That's overcooked for white meat, not to mention carry over cooking
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u/Poullafouca 11h ago
I share the chicken one. I used to cook it until it reached 160F then put it on the kitchen counter to rest, and then it turned to leather. Took me years and years to work it out. Now I cook it till its 153-55, then let it rest and continue cooking.
And, honestly, I am a decent cook. I only started cooking chicken about twelve years ago, because I was a vegetarian. But, it still took me about seven years to learn. Pathetic.
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u/Altruistic_Theme_917 10h ago
Oven temp, unless I was using a recipe that stated a specific temp I would just use 180c/355f by default, turns out that while the food was still good, taking the extra 30 sec to google the correct temperature for whatever it is I am making really does make a difference.
Also using a thermometer instead of overcooking a chicken just because I’m scared of raw chicken
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u/zachgodwin 10h ago
I’m shocked by how incredibly rarely in cooking instructions—whether in cookbooks, on YouTube or on TV—do they make even a passing mention of carryover cooking. Even some of the most reputable sources just say “and remember to cook your chicken to 165!” without mentioning the concept of carryover at all. And in the occasional instances where they do mention carryover cooking, they’ll just vaguely refer to it as a thing that happens with no insights about what temp to take a dish off the heat, which is really the only useful information you could give in that scenario. Otherwise you’re just saying “a medium rare steak is about 125. That means you have to take it out of the pan at some point between 0-124. Good luck guessing what that is!”
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u/TopHatZebra 9h ago
Cooking a proper pasta sauce using the pasta water. Never rinsing pasta. I know basically every proper recipe says to do this, but my family and all my friends' families always took the water out, strained it, and ran cold water over it. "To stop it from cooking!"
For that matter, properly learning how to emulsify things in general has been a game changer.
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u/logictable 7h ago
I was too old when I learned that salt makes things taste better and you need a lot of it.
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u/blifflesplick 5h ago
Having cooking appliances that turn themselves OFF is highly recommended for those with ADHD
Our concept of time is Now vs Not Now lol
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u/Immediate_Volume_324 12h ago
I don’t like salty food so I avoided using it. Learning that not all salt is created equal was a game changer
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u/Rocks-and-dirt 12h ago
Kellygold butter. Nuff said.
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u/DeusPrime 11h ago
Nah screw these guys. Decreasing the size of their packs AND increasing the price? No thanks, the butters good but i'm not a mug, the smaller packs arent fit for purpose anymore so i'm not buying them.
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u/cloken85 10h ago
The oils from cracked pepper dissipate about 30 minutes from grinding. The impact of fresh ground pepper is significant
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u/Hangrycouchpotato 13h ago
Mine is kind of vague, but it took me a really long time to learn how cook the right amount of food for my household of two. I used to make waaaaaay too much of everything.