ITT: Food Hacks

[Anonymous No.19149177]

[Anonymous No.19149179]

Eggs don't need rest, the baby chicks are already resting in heaven

[Anonymous No.19149181]

>>19149179
Then why do steaks need to rest? They're dead too

[Anonymous No.19149187]

>>19149177
why the fuck would you need to let a raw egg rest

[Anonymous No.19149188]

Yeah let me just make an omelette and then sit around for 20 minutes. Great hack.

[Anonymous No.19149192]

>>19149187
From the pressure shock of it being deshelled

[Anonymous No.19149196]

>>19149181
Steaks are made from muscles, the muscles worked hard in life so they need to rest in death

[Anonymous No.19149201]

>>19149188
Yeah, in culinary school we're told they only need to rest for 12 minutes. This guide seems like they exaggerated the numbers for laughs

[Anonymous No.19149214]

>>19149187
do you seriously slurp your raw eggs down unrested? that's the stupidest shit I've heard in a while

[Anonymous No.19149218]

>>19149192
>the heat of the deshelling cooks the egg

[Anonymous No.19149224]

Can you guys post some other food hacks already

[Anonymous No.19149225]

>>19149177
You guys remember when some AI bot posted a recipe for fettuccini alfredo that called for like, 1 and a half cups of vegetable oil and everyone here got into an argument about sneed oils versus lard?
I do

[Anonymous No.19149256]

>>19149187
Do you really have perfectly centered eggs every time you crack a raw one? You really double raw dog it?

[Anonymous No.19149289]

>>19149224

[Anonymous No.19149345]

>>19149177
this is a troll pic

[Anonymous No.19149348]

When using hard cheese like pecorino to emulsify in a sauce (like carbonara) just cut it into chunks, weigh it, throw it in a blender and give it a few pulses. It’s faster than grating and the super fine texture emulsifies easier.

Don’t salt your pasta water ‘as salty as the ocean’ if you need any more than a tbsp of pasta water in your finished sauce. It’s going to fuck it up completely with salt. Made that mistake twice before learning.

When cooking sunny side eggs add little bit of water to the pan when the eggs are halfway cooked and cover for about a minute. Cooks the top half of the eggs extremely quickly, don’t leave covered too long or the yolk will cook completely hard within a couple of minutes.

A good rice cooker will cook rice better than anyone can on a stovetop.

Shocking a boiled egg in ice water is not a meme and makes them incredibly easy to peel.

If you’re getting bald spots on the sear or your steak it’s because you’re not moving it. Every 15 seconds or so pick up the steak to allow the oil to run underneath again and set it back down, or just kinda slide it to a different spot in the pan.

Not exactly hacks, but tips I wish I knew by default

[Anonymous No.19149349]

>>19149345
I got it from a food network blog

[Anonymous No.19149370]

>>19149179

[Anonymous No.19149505]

>>19149348
> Shocking a boiled egg in ice water is not a meme and makes them incredibly easy to peel.
putting them in hot water instead of cold makes all the difference

[Anonymous No.19149545]

>>19149348
>just cut it into chunks, weigh it, throw it in a blender and give it a few pulses.
What does weighing have anything to do with this? I get it's measurement but why does it have to come after cutting into chunks or what happens if your recipe is volumetric or wha tif I just want to add to taste?

[Anonymous No.19149603]

>>19149349
And?

[Anonymous No.19149615]

I can't cook a sunnyside up to save my life. I've turned the heat as low as possible, I added the water to steam, I even let the eggs warm up first and it's either runny whites of solid yolks

[Anonymous No.19149622]

>>19149188
actually I'm the one that needs to rest after every omelette. that's what I told my manager. a cig after every omelette. stupid boomer told me I have no work ethic. fuck that jesus freak hippie

[Anonymous No.19149626]

>>19149179
>this nigga eatin balut

[Anonymous No.19149630]

>>19149179
they are unfertilized eggs anon
there never were any baby chicks, and the hens lay them no matter what

[Anonymous No.19149645]

>>19149615
What you need to do is break up the structure of the whites. Crack your egg like normal, then use a knife or fork to cut lines in the egg whites. The gaps will fill in straight away and the whites will cook in 30 seconds and the yolk will still be runny.
I only learned this recently.

[Anonymous No.19149669]

>>19149615
Do you cover it?
>>19149645
interesting

[Anonymous No.19149692]

>>19149177
I saw you on the front page. They burned the shit outta that omelette by the way, and I don't know what the fuck is wrong with their scrabbled eggs but I'd pass on those.

Food bros, help me out. Every morning I make a bagel sandwich, and I scramble some eggs atop a slice of swiss draped over a spicy sausage patty. That part is fine but, when I put the whole thing together to eat it, it just slips and slides all over the place. The bagel smooshes the egg out the sides and all over my hands. It's delicious but I look like a real mess by the end of it. What apparatus or folding method should I use to have the perfect breakfast sandwich and not coat my hands in hot scramble with melty cheese?

Basically I do this

>crack 3 eggs into a small coffee mug
>whip the ever loving shit outta those yokes
>toss it in the pan that's been seasoned by the sausage and butter
>wait till firm on the bottom and I scrunch the edges into the center
>little by little let fresh egg have a turn
>flip it to cook the other side
>fold again and let it sit for about two minutes
>by then the bagel has been toasted and cooled off a bit itself
>still obliterates itself on bite

Where am I going wrong? Is what I want too much to ask for?

[Anonymous No.19149693]

>>19149177
Here's a food hack for you.

[Anonymous No.19149698]

>>19149692
it's because the bagel is too hard of a bread even the pros only can pull it off by wrapping it before you eat it in foil or. Find thinner, softer bagels.

[Anonymous No.19149701]

>>19149692
It's the nature of the beast. All you can do if you want it to hold together is provide a container, like some butcher paper.

[Anonymous No.19149769]

>>19149698
>>19149701
Softer bagels are a nice thought. My regular bagel joint is just available, not the greatest. If I had my druthers a softer more airy bagel would go better.

Some butcher paper is a thought. I'm not big on the idea of waste it'll contribute, but it could make taking it to go a lot easier. Maybe if I was making sandwiches for others and not have them go "aw fuck, my hands!"

[Anonymous No.19150390]

>>19149615
Have you tried resting them for 16 minutes?

[Anonymous No.19150400]

>>19149214
I have restless egg syndrome

[Anonymous No.19150479]

>>19149177
What is this? Never "rested" an egg before and I can't say I'm missing out on anything.

[Anonymous No.19150889]

>>19149177
is this pic about how long you should keep your refridgerated eggs in room temperature before cooking with them?

[Anonymous No.19150895]

>>19149177
>Soft boiled.
>8 min.
Those are some big eggs.

[Anonymous No.19150913]

>>19149615
a bit of /fit advice that works for sunny side eggs too, LOWER PHAGGOT!

Besides this you may need a thicker pan that radiates heat better so stuff not in direct contact with the pan can cook too.

[Anonymous No.19150916]

>>19149224

[Anonymous No.19150922]

>>19149769
if you're going soft may as well go for sliced bread. the point of a bagel is that its a dense bread. it's meant to be eaten on the go so you can be full in a few bites. any other bread if better for a sandwich. your recipe will be much better on rye

[Anonymous No.19150932]

you can cook eggs in a microwave if you put them in a big cup

[Anonymous No.19150960]

>>19150400
underrated post

[Anonymous No.19150964]

>>19150932
> explodes all over the inside
Nothing personal kid

[Anonymous No.19150976]

Haha epic troll. Please go back you cretin. I'm pleased you'll never procreate.

[Anonymous No.19150998]

>>19149177
This is an excellent guide for people who like tepid eggs
>>19149181
Carryover cooking. It's crucial if your targeting a specific doneness. It also supposedly allows muscle fibers to re-absorb some of the water they release.

[Anonymous No.19151005]

>>19149348
that would make the eggs basted you retard.

[Anonymous No.19151012]

>>19149615
all you do is crack the egg and let it sit. How do I know if the egg is ready? I use the back of my index finger and touch the top of the yolk, if it's hot you are good to go. The egg needs to cook itself from the bottom up but it can't be a searing heat.

[Anonymous No.19151026]

>>19149615
>Oil in pan
>Hot pan
>Add egg to pan
>Watch egg fry
>Metal spoon
>While egg cooks spoon hot oil over yolk
>Do this a few times until yolk cooks but doesn't harden
>Fry egg to finish
>Serve
wtf

[Anonymous No.19151140]

>>19149289
I feel this is more a sex thing then a rushed thing.

[Anonymous No.19151163]

cold eggs

[Anonymous No.19151204]

>>19151140
sex seems to be a lot different from what I thought

[Anonymous No.19151215]

>>19150400
heh

[Anonymous No.19151456]

>>19149603
And it changed my life.

[Anonymous No.19151671]

No rest for the cooked

[Anonymous No.19151986]

>>19149692
Use a very sharp knife. Run it along the largest vein you can find on your neck. Tell your family to thank me later.

[Anonymous No.19151990]

>>19150889
>refridgerated eggs
Found the African

[Anonymous No.19151993]

>>19149177
Save pizza crusts to make stock.

[Anonymous No.19152005]

>>19149177
Resting EGGS? Eggs don't have fatty juices or muscles. This is stupid. You just get cold eggs.

[Anonymous No.19152160]

>>19150916
underrated

[Anonymous No.19152181]

microplane or grate an avacado pit and wait 10 minutes
mind blown

[Anonymous No.19152525]

>>19149188
even 12 seems like a lot. they'd definitely be cold by then, no?

[Anonymous No.19152714]

>>19149177
How do you fuck up an omelette that badly?

[Anonymous No.19152723]

>>19149196
This is why I place my steak in a plastic ziplock bag and bury it overnight, to simulate a funeral/grave so that it'll rest properly

[Anonymous No.19152926]

>>19149179
They are unfertilized lmao

[Anonymous No.19153155]

old fag here. will post old shit

[Anonymous No.19153159]

[Anonymous No.19153165]

[Anonymous No.19153169]

[Anonymous No.19153182]

[Anonymous No.19153189]

[Anonymous No.19153194]

[Anonymous No.19153205]

>>19153169
>Food hacks
>Mix baking mix with water

[Anonymous No.19153446]

>put baby kale in hot pan
>add olive oil
>stir in eggs and other ingredients
>great fuckin breakfast

[Anonymous No.19153914]

>>19149645
holy shit this works perfectly I just broke the white a little with my spatula and it cooked perfect thank you anon

[Anonymous No.19153923]

>>19149218
I deshell all my eggs at Mach 1.6 and they instantly come out perfectly scrambled and cooked, simultaneously.

[Anonymous No.19153990]

>>19150400
Cute

[Anonymous No.19154222]

I don't like cold eggs though

[Anonymous No.19154624]

There's no such thing as "resting eggs". Everything you see on the internet is just bullshit for attention until proven otherwise.

[Anonymous No.19154675]

Those rest times are way too long, and those scrambled eggs are overdone.

[Anonymous No.19154692]

>>19153169
Is this a satire of the cringe Reddit chilli recipe?

[Anonymous No.19154696]

>>19149177
This image is a hoax, Seriouseats never posted this gibberish

[Anonymous No.19154733]

>>19154692
No this is what people on 4chan thought was cool 15 years ago

[Anonymous No.19154803]

>>19154733
its still cool, newfags be damned

[Anonymous No.19154961]

>>19149187
Why do you let wine breath?
Let the egg breathe too.
Egg yokes matter

[Anonymous No.19155207]

When closing tupperware (especially the ancient variety that you always used that's warped to hell) lay the lid down first on a flat surface then press the container on top of it to use the weight and leverage to fasten it shut.

[Anonymous No.19155217]

>>19149179
But what about raw eggs, since those are still alive and havent been killed by cooking them? Do they need rest?

[Anonymous No.19155220]

>>19149630
Unfertilized eggs lmao i bet you think Mary was a virgin when she gave birth to Jesus too.>>19149626

[Anonymous No.19155597]

>>19154692
you can tell it's 4chan because it was written by a juvenile who thought you had to add profanity to a recipe to make it 'lolz' and 'epic'

[Anonymous No.19155672]

>>19149179
funny anon

[Anonymous No.19156068]

ITT: retards

[Anonymous No.19156100]

>>19149615
If you are using the water method it is actually better to use high heat, preferably with a thick pan.

[Anonymous No.19156122]

>hey, who wants to eat cold eggs?

[Anonymous No.19156158]

>>19149177
Yeah just let the eggs gets cold great idea

[Anonymous No.19156161]

>>19156158
>>19156122
Maybe try it before you knock it, fuckheads

[Anonymous No.19156168]

>>19149177
>cold eggs
yuck
>>19156161
low iq

[Anonymous No.19156189]

>>19149348
>If you’re getting bald spots on the sear or your steak it’s because you’re not moving it.
Wtf every faggot recipe site says "DONT MOVE THE STEAK" and I still only get half sear. Did I fall for some cooking meme?

[Anonymous No.19156201]

>>19152181
I don't have an avocado, what does this do?

[Anonymous No.19156236]

>>19156201
It creates a wonderful earthy aroma.

[Anonymous No.19156244]

>>19156201
I heard it tastes like clean genitals.

[Anonymous No.19157065]

[Anonymous No.19157127]

>>19157065
delete this shit off your fuckin hard drive man

[Anonymous No.19157191]

>>19156189
IMO it depends on the pan. If you are using stainless the meat will stick until a crust forms so the best strategy is just to press/poke it down so that more surface sticks.

Cast iron you can slide/move around if you want.

You can always tilt the pan back and forth to send a wave of hot oil under the steak even if its stuck.

[Anonymous No.19157207]

>>19157065
Gay, the image.

[Anonymous No.19157213]

>>19157207
i think its a joke image anon, i wouldnt worry about it

[Anonymous No.19157216]

>>19157065
Even if not for the gay as fuck presentation, even if not for the corn and kidney beans, this is one of the worst fucking things I've seen, because of the GREEN BEANS in chili.
WHAT WAS HE THINKING???

[Anonymous No.19157233]

>>19157213
What's not a joke is the author made thousands off of redditors with his charlatan recipe book.

[Anonymous No.19157313]

>>19157065
If you're just going to use powdered spice anyway, there's no fucking difference if you use a spice mix. You're less likely to fuck it up with a mix too

>"whatever beer you have to hand"
You should use a stout or brown ale. Fuck knows how terrible it'll be if you stick a lager in there.

Better yet, use some stock and Worcestershire sauce for body and a bit of bite to the flavour.

[Anonymous No.19157335]

>>19149177
Wow, Opie.
Your graphic argues for "eggs are only good when stone-fucking-cold".
Jeepers, that's nonsense.

[Anonymous No.19157362]

>>19157233
You make it sound like it was a bad thing.

[Anonymous No.19157376]

>>19149224
>post some other food hacks already
OK: when making Alfredo, instead of creating to sauce in a separate pan, make it on the noodles. Drain your noodles, throw them in the same pan you sauteed the meat in, add pats of butter, give them a minute, then stir. Now ad your shredded hard cheese. If you're inclined, add a little cream.
Stir.
Congrats, one less pan to clean.

[Anonymous No.19157383]

>>19149225
Alfrdeo doesn't even have oil in it.

[Anonymous No.19157395]

>>19149348
>throw it in a blender
Here's a "hack": a knife is a lot easier to clean than a blender or a food processor.

[Anonymous No.19157413]

>>19149615
Wow. I never heard of such a problem.
I could fry eggs starting about when I was 6.
Why are you turning the heat low? Medium is where it's at. Six on my stove.
Let the pan heat up, add butter once the pan is hot enough to make it sizzle, add the egg just before the butter turns brown.
Wait until the white turns translucent (both layers).
For sunny side up, had about 1/2 to 2/4 oz of water, cover.
For over easy/medium/etc, flip with spatula.
Fry to taste.
Not sure what else to ell you.

[Anonymous No.19157414]

>>19149201
>only need to rest for 12 minutes
>only
Fuck that bollocks.

[Anonymous No.19157420]

>>19151140
Foraging for oreos sounds like a retarded sex fetish.

[Anonymous No.19157422]

>>19149289
Classic deep space hell omelets

[Anonymous No.19157424]

>>19153165
How much fucking dandelion and pine needles would I have to eat to meet caloric needs?
The only real foods that would ensure being lost in the wilderness in that pic are acorns, buckwheat, and the bear.
I actually do a fair bit of foraging. Mostly for wild garlic and nettles, but I would fucking hate having to rely on those for nutrition. They're herbs.

[Anonymous No.19157429]

>>19151456
For better or worse?

[Anonymous No.19157447]

>>19151671

[Anonymous No.19157456]

>>19149692
Bagels are very hard. Eggs are very soft.
It's like you're trying to fuck a football.
It's just not going to work.

[Anonymous No.19157465]

>>19150964
As it turns out, you're completely wrong.
At least pierce the yolk, or better yet, scramble the egg.
How is it 2023 and some people still don't understand "no unpierced membranes in a microwave"?
The microwave has been a common kitchen appliance since the fucking Carter administration.
FFS...

[Anonymous No.19157794]

>>19149692
Eat it slower? I never had this issue and I ate bagel egg sandwiches for years every breakfast. Don't scramble your egg.

[Anonymous No.19158058]

>>19155220
>Unfertilized eggs lmao
Just because you stick your dick in the occasional chicken doesn't mean grocery store eggs are fertilized.
The nonsense that runs through your head, I swear to fucking God above.

[Anonymous No.19158091]

>>19149177
>Hard boiled
>22 Minutes

I call this bait.

[Anonymous No.19158174]

>>19157424
It's probably for survival purposes only, not intended to live on.

Dandelion is actually a popular salad in my country, eaten with potatoes and eggs and bits of bacon.

[Anonymous No.19158394]

>>19158174
These niggas eatin weeds!

[Anonymous No.19158489]

>>19149615
I use a small pan,throw in a chunk of butter,add two eggs and leave them alone until its fully cooked. You have confused me dear anon

[Anonymous No.19158991]

>>19154692
Where do you think the reddit cringe originated? I'll give you a hint: it wasn't from there since they can't ever make anything, they can only take from elsewhere and claim it as their own.

[Anonymous No.19159819]

>>19153155
does this work to make wine?

[Anonymous No.19159927]

>>19153182
>Carbonara with cream

[Anonymous No.19159956]

This is brain dead hipster shit

[Anonymous No.19159971]

>>19149179
this made me laugh then feel bad

:c

[Anonymous No.19160117]

>>19159819
>wine
absolutely not.
It may make a hooch of sorts, but the yeast really should be activated first. And for the love of god if you buy a glass carboy please buy a s-lock that is surely near by. Also, everything that is used needs to be heavily sanitized.
Finally, I do not think that the yeast will truly be able to survive that long in such simple sugars. The end product is bound to be rather weak, on top of unappealing.

[Anonymous No.19160211]

>>19149348
>bald spots from not moving it
not necessarily true, depending on the cut a weighted press will help even it, people also tend to overseason and large peppercorn granules can actually prevent it from making contact

[Anonymous No.19160217]

>>19149615
Baste it with butter.

[Anonymous No.19160224]

>>19149177
If your joints pop, buy jello (or better collagen/gelatin directly) and just spike drinks with it. Theres a reason they give it to old people.

[Anonymous No.19160883]

>>19153182
>bacon
>garlic
>cream
>"carbonara"
Ok

[Anonymous No.19161633]

Seriously though, how do I rest steak for the x minutes that is recommended without it getting kind of mushy in the foil? I prefer the immediately from the pan surface more than retained moisture.

[Anonymous No.19161777]

>cook omelette
>eat it ice cold almost 20 minutes later
no thanks anon

>>19161633
I don’t know what you mean by it getting mushy but just put it on a cutting board for a bit

[Anonymous No.19161787]

>>19149177
If you want to peak make cured eggyolks

[Anonymous No.19161814]

>>19154624
t. resting egg

[Anonymous No.19161847]

>>19149692
Just put the eggs on half the bagel and eat it like toast, it wont be as messy.

[Anonymous No.19161851]

>>19161777
Recipes I find tell me to wrap it in something to let it rest and to not make it go cold as it apparently needs +5min of rest to properly reabsorb juices.

[Anonymous No.19161942]

Alpha: secure, plays with OP
Beta: insecure, has to argue against OP
Sigma: secure, fake argues against OP

[Anonymous No.19161962]

>>19153169
>obama era 4chan
truly dark times

[Anonymous No.19161983]

>>19161962
babygirl thats pre obama

[Anonymous No.19162009]

>>19150916
actually made me laugh

[Anonymous No.19162033]

>>19154733
A lot of things were cool before Reddit got a hold of them.
Stop being underage.

[Anonymous No.19162092]

>>19162033
rage faces were never cool, you were just 12

[Anonymous No.19162108]

>>19149615
>it's either runny whites of solid yolks
Sunny side up should be runny, I don't get how you dont get this.

[Anonymous No.19162744]

>>19162108
Not the whites, tard

[Anonymous No.19163866]

>>19149187
found the cooklet