The Dirty Secret of ‘Secret Family Recipes’

If you're lucky, you have fond memories of the wonderful dishes your grandmother used to cook. If you're even luckier, she wrote out those recipes so you could make them on your own. These traditional family recipes get handed down to a generations who believe they have something special that no one else could replicate. A restaurant owner gave his grandmother's secret potato salad recipe to his chefs to recreate, and they laughed because they knew that recipe came from the label of Hellman's mayonnaise. That happens more often than you think. Atlas Obscura's food section, Gastro Obscura, asked readers to send in stories of secret family recipes.

In response to our call, 174 readers wrote in with stories of plagiarized family recipes. Hailing from New York to Nicaragua, from Auckland, New Zealand, to Baghpat, India, they prove that this is a global phenomenon. The majority of readers described devastating discoveries: They found supposedly secret recipes in the pages of famous cookbooks, and heard confessions from parents whose legendary dessert recipes came from the side of Karo Syrup bottles.

You can read some of the funnier stories at Gastro Obscura. There are some recipes you might want to try, too.

(Image credit: Paul Boston)

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A Macaroni Recipe From 1784

Jon Townsend (previously at Neatorama) cooks up a little macaroni and cheese from a recipe published in 1784. Along the way, we get a bit of history about the term "macaroni" in the sense that it was used in the song "Yankee Doodle." But that has nothing to do with food. This dish is pretty basic, and sounds delicious.

(YouTube link)

Several comments under the video asked where the nutmeg is. I had never heard of macaroni and cheese with nutmeg, but apparently there are a lot of recipes that call for it. I prefer onions and dry mustard. Townsends has a blog about historical recipes and food for historical reenactments, called Savoring the Past. -via reddit

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Double Rainbow Unicorn Apple Pie

Here's a cooking video that you'll enjoy watching all the way through even if you have no intention of ever making the recipe. Anne Reardon of How to Cook That manages to make individual-size apple custard pies with rainbow stripes on the crust!

(YouTube link)

Making the crust is the time-consuming part, but the finished product is quite impressive. If you want to give it a try, read the complete recipe with amounts (in weight, not volume). Meanwhile, I'm thinking about how I could use those rainbow discs for something else, like maybe the top crust of a regular size pie. -via Boing Boing

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What's Cooking?

The following is an article from Uncle John's 24-Karat Gold Bathroom Reader.

If a recipe called for you to blanch some almonds, would you know how to do it? Cookbooks are full of techniques that are a mystery to most of us, even if their names sound familiar.

Heat and Serve

There are many different ways to cook food, and each method affects food differently. Most techniques can be broken down into two categories: wet and dry – but it’s not quite as straightforward as you’d think.

Wet cooking involves the use of water or water-based liquid. This includes wine, broth, stock, milk, vinegar-whatever you like, as long as it’s water-based. Wet techniques (also called moist techniques) include boiling, blanching, poaching, steaming, and stewing. The temperatures involved in all of these techniques are actually pretty low-because boiling water doesn’t get any hotter than 212° F.

Dry-cooking techniques include baking, broiling, frying, sautéing, and you might be surprised to learn, deep-frying. Reason: Though oil is a liquid, it’s not water-based and its use is therefore considered a dry cooking technique. Dry cooking involves cooking at temperatures of 270° F and above. It is these hotter temperatures that allow dry cooking to brown food-which cannot be done with wet technique.

Wet Cooking Techniques

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Funny McDonald's Yelp Reviews You Won't Believe Are Real

There is no restaurant too small, too fancy or too franchise-y to receive a review on Yelp, yet most of the reviews related to the big fast food chains are posted by people who act like they've never been to a fast food restaurant.

That's because most Yelpers take themselves a bit too seriously, critiquing places like McDonald's as if they're serious food critics slumming at a fast food joint, and their reviews are completely unhelpful.

But when someone writes a review that is both hilarious and helpful they deserve to be upgraded to platinum level Yelper status, along with the folks who manage to tear down Mickey D's in a funny way without lowering their star status.

The truth is Yelpers suck unless they're either being funny or putting their ego aside and sharing helpful information, and even though I rarely go by Yelper reviews unless the restaurant has a low rating I always have room for another funny review!

Read 17 Hilarious McDonald's Yelp Reviews You Won't Believe Are Real here

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Weird Gender Reveal Cakes

(Image source: Parker Molloy)

Now that sonograms for pregnant women are common, a new tradition has evolved called the "gender reveal party," in which the family, and often the parents, find out for the first time whether the baby will be a boy or a girl. The person entrusted with this information devises a way to make the surprise happen, often with a cake. The cake inside is tinted either pink or blue, completely covered with frosting or fondant until the ceremonial cutting. Some of these cakes are rather strange. The cakes above took advantage of a joke, while others take gender stereotypes to the max for a slogan.  

See a roundup of some of the strangest gender reveal cakes at Buzzfeed.

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The Weird Food Trends That Need To Die In 2018

Because food is such a big part of our lives, and something we like sharing with our friends and family, new food trends are constantly popping up and sweeping through our networks until everyone is talking about the latest taste sensation.

Most of these trends take off and become a way bigger deal than they deserve just because they seem like new and interesting ideas, which leads to something as dumb as rolled ice cream becoming a huge social media trend.

But if your food "creation" was made just so it'll look good on Instagram then it really needs to go away, along with these glittery lattes that turn your guts all nice and shiny.

Let's make 2018 the year we do away with dumb food trends and come up with something real and genuinely delicious, because throwing flaming hot Cheetos on a pizza isn't a trend- it's an idea you come up with when you're stoned.

See more Food Trends That Need To Die at 22 Words

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These Fat Unicorn Cakes Are Magically Delicious

Fanciful and sculptural cakes are so popular that every time I Google a specific character, franchise or animal I find that someone has already made a cake with that theme.

I never thought to look up fat unicorn cakes but they're a thing too, and after seeing this article on Mashable I have fallen in love with these sweet and silly character cakes!

The chubby and sleepy little unicorn is obviously the star of the show, but the little touches like the bite taken out of the cake and the unicorn's placement on the cake make each one extra special.

And when that cute little unicorn gets tired of eating round cakes they can gorge themselves on something else- like tacos and pan dulce!

See Fat Unicorn Cakes Are The Adorable Trending Dessert We're Eating Up here

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French Baker Delivers Bread by Boat

If you ever cruise down to the Barra de Navidad marina and lagoon in Jalisco, Mexico, be on the lookout for a French baker peddling fresh bread and other baked treats boat to boat. Who could resist?

Chef Emeric Fiegen opened up shop, with his wife Christine, in this small laidback beach town over 15 years ago after a stint in Montreal. Early each morning, Chef Emeric still personally delivers his many breads, baguettes, croissants, pies, and quiches by boat. Not surprisingly, his pastries sell out by the time he's done making his rounds.

Fiegen also has a shop on land. Check out the menu and see more pictures at Boing Boing.

(Image credit: Andrea Cook)

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The Uber Tuber

The following article is reprinted from the book The Best of the Best of Uncle John's Bathroom Reader.

Oh, the poor potato—a symbol of laziness (couch potato) and unhealthy eating (cheese fries). But it deserves much better. Here’s how the lowly potato altered the course of human history.


For at least 4,000 years, potatoes have been cultivated in the Peruvian Andes. The Incas called them papas, and although the flowers are toxic (they’re members of the deadly nightshade family), the part that grows underground -the tuber- is one of the healthiest foods humans have ever cultivated. Consider this: The average potato has only 100 calories, but provides 45% of the U.S. Recommended Daily Allowance of vitamin C; 15% of vitamin B6; 15% of iodine; and 10% of niacin, iron, and copper. Potatoes are also high in potassium and fiber, with no fat and almost no sodium.

But the papas that the Incas cultivated looked more like purple golf balls than today’s potatoes. More than 5,000 different varieties grew in the Andes, and there were more than 1,000 Incan words to describe them. The potato was so integral to Incan culture that they buried their dead with potatoes (for food in the afterlife) and measured time based on how long it took a potato to cook.


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Free Ketchup!

My wife likes ketchup so much she slathers it on all kinds of different foods, including those I consider her sacrilegious for slathering ketchup upon- like tacos.

Personally I prefer salsa to ketchup, but I guess we've all got to get our daily dose of tomato blood somehow, and some people have stranger cravings than others.

And just so you know this Maximumble comic confirms the fact that tomatoes love how much we love their blood, so suck that red vegetable vital fluid down by the gallon! Stick a straw straight into a tomato if you have to, and don't worry- they don't feel pain!

-Via Geeks Are Sexy

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Cooking Secrets Used By Restaurant Chefs

The food you get at a restaurant tastes different than homemade by design, because why would you pay restaurant prices for food you can make at home?

This difference in flavor often come from the chef adding way more salt, fat or spices than you would ever add at home, but sometimes restaurant flavor is the result of a simple cooking trick like pressing a dimple into your burger before cooking it.

(YouTube Link)

This video by Bright Side reveals 14 Cooking Secrets Used By Restaurant Chefs, including the secret to  cutting the perfect slice of cake (hold knife under hot water before cutting) and how to pick the perfect lemon (the thinner the peel the more sour the lemon). 

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The Food of Breaking Bad

Binging with Babish (previously at Neatorama) is the video series where Andrew Rea recreates the food seen in your favorites movies and TV shows. If he's going to do Breaking Bad, you'd expect him to cook up some blue crystal methamphetamine. No, he's not going to do that ...exactly. He's making some dipping breadsticks.

(YouTube link)

Rea also makes some tasty Paila Marina, as seen in the show, and the piece de resistance, blue crystal candy.  -via Boing Boing

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The World's Oldest Restaurant Has Had The Same Flame Burning In Its Oven For Nearly 300 Years

Everything is older in Europe, from the roads to the buildings to the culture, but only one restaurant in Europe has the honor of being the oldest restaurant in the world- Restaurante Sobrino de Botín in Madrid, Spain.

Restaurante Sobrino de Botín has been serving up great food to hungry customers since 1725, their cellar dates back to 1590 and the Spanish painter Francisco Goya is said to have worked there as an adolescent back in 1765.

But even more impressive than Restaurante Sobrino de Botín staying open for nearly three centuries- the flame in their oven has been burning for 293 years.

(YouTube Link)

Great Big Story was given a tour of the world's oldest restaurant by the restaurant's manager Luis Javier Sànchez Alvarez, who has embraced the restaurant's history and hopes he and his family can help keep the doors open for centuries to come.

-Via Laughing Squid

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Making Bread Without A Recipe

Bread at its most basic is made with flour, water, yeast and salt, and once you've made bread a few times you can easily identify the proper consistency and add more flour or water as needed.

But making bread from scratch without a recipe, and with little to no prior baking experience, sounds like a recipe for disaster, so can The Try Guys make an edible loaf of bread when left to their own devices in BuzzFeed's Tasty Kitchen?

It's like the Great American Bake-Off only with less impressive results and with way more alcohol! (NSFW Language)

(YouTube Link)

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The First Girl Scout Cookies

Girl Scout cookies are not made from real Girl Scouts, but the first cookies they sold were made by real Girl Scouts. The sole recipe, published in 1922, was for sugar cookies, simple and fairly cheap.   

But simplicity was likely necessary, as the scouts baked the cookies themselves. According to the Girl Scouts, this recipe was distributed to 2,000 scouts in the Chicago area who likely needed something quick, simple, and inexpensive to sell. The ingredients for a batch of six to seven dozen cookies clocked in at 26 to 36 cents, which in today’s money is less than six dollars. The scouts could sell a dozen cookies for about the same amount, making a tidy profit.

Things changed over time, and the Girls Scouts eventually abandoned the baking part to focus on the business part of cookie sales. Read the story of the first girl scout cookies at Atlas Obscura.

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Creamart by Kangbin Lee

Would you be able to bring yourself to drink any of these lattes? After all, they are masterpieces! Yeah, sure, but only after pictures are taken to preserve their beauty. Kangbin Lee is a professor in the Hotel, Restaurant, Cooking, and Confectionary Department at the Seoul Arts Center. He is also a latte artist who puts a rainbow of colors into lattes, in both 2D and 3D versions.  

I can't imagine the drink would still be hot after the painting and the photographs, but a minute in a microwave will fix that.

Watch how Lee creates the Starry Night latte in this video. See more of Lee's lovely cups of coffee at Instagram. -via Boing Boing

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How Carob Traumatized a Generation

If you were a kid in the 1970s, you probably remember the horrors of the health food craze, when carob was said to be a perfectly good substitute for chocolate. So what was wrong with chocolate? It was grown and harvested by mistreated farmers, enriching companies that did other nefarious stuff, and it was expensive. But the word going around was that it was unhealthy, especially the edible sweetened version, for having too much sugar and caffeine. So conscientious mothers made "healthy" cookies, candies, and desserts with carob instead, and we were all cheated of anything resembling the taste of chocolate.

In the nineteen-seventies, carob infiltrated food co-ops and baking books as if it had been sent on a COINTELPRO mission to alienate the left’s next generation. “Delicious in brownies, hot drinks, cakes and ‘Confections without Objections,’ ” the 1968 vegan cookbook “Ten Talents” crowed, noting, too, that it was a proven bowel conditioner. “Give carob a try,” Maureen Goldsmith, the author of “The Organic Yenta,” encouraged, but even her endorsement came with a hedge; in the note to her recipe for carob pudding, she confessed that she still snuck out for actual chocolate from time to time—though less and less often! No one under the age of twelve could stand the stuff. Not the candy bars that encased a puck of barely sweetened peanut butter in a thin, waxy brown shell, nor the cookies—whole wheat, honey-sweetened—studded with carob chunks that refused to melt in the mouth, instead caking unpleasantly between the teeth. My mother—who, to her children’s lasting gratitude, never compromised her pie recipes, even during her peak whole-foods years—told me recently that she was never that fond of carob, either.

Years after the backlash died down, people started to realize that carob was okay if you used it as carob. It's nutritious, has its own taste, and doesn't melt on a long hike. But treating it as chocolate caused youngsters of that time to hate it forever. Read about the rise and fall of carob at The New Yorker. -via Metafilter

(Image credit: Cari Vander Yacht)

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Learn The Ins And Outs Of Wine With This Handy Chart

There's a lot more to wine than just type, color and alcohol content, but you really don't need to know a whole lot more than that to enjoy wine. Wait, let me rephrase that- there's not much more to know if you want to enjoy wine casually rather than embracing the science and the culture like a vintner or sommelier.

Most of us started out drinking wine for that warm and fuzzy feeling the alcohol provides but soon found ourselves wanting to learn more about wine to enhance our enjoyment of the drink.

Well, whatever you want to know aside from a breakdown of varieties, flavors or prices is probably covered on this chart created by Wine Investments appropriately entitled A Beginner's Guide To Wine. Cheers!

See full sized graphic here

-Via Lifehacker

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Pie Envelopes Show How Much You Love Them Better Than Any Valentine's Card Ever Could

Since Valentine's Day is supposed to be all about love, wouldn't it be better to make your loved one something special that comes straight from the heart instead of giving them some store bought crap?

So instead of buying a silly card and some chocolates, make your loved one a sweet treat you can seal with a kiss- a 'pie envelope' that shows the delicious depth of your love.

With this easy to follow recipe created by food blogger Liz Bushong you'll be folding up some heartfelt goodness in no time, sending a message of love no cheesy store bought Valentine's Day card ever could.

Plus it's basically just pie crust, coarse sugar, and pie filling so it's easy to make, and when you're done you get to enjoy the fruits of your labor too!

-Via CountryLiving

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Meet The Welsh Willy Wonka

When adventurous eaters want to put really weird tasting chocolate in their mouths they don't visit Willy Wonka, they visit Liam Burgess- the chocolate maker some are calling the Welsh Willy Wonka because of the bizarre flavors he comes up with.

Want to chew on a hunk of chocolate that tastes like an old book? Liam's got a chocolate bar for you that has all the flavor of an old leatherbound edition without all that pesky reading!:

“I’m not sure I want to put this in my mouth,” jokes the interviewer in the amusing clip below. Burgess reveals that ‘Old Book’ is made up of “leather essence, cigar tobacco, frankincense, patchouli, smoked sea salts” and maintains, “it smells [just] like an old book.”

Liam started his company NOMNOM Chocolate out of a camper on his mom's property at age 18, and now he has taken over "the Abandoned Chocolate Factory" in his hometown of Llanboidy and employs several of his friends full time.

And if you're keen to invest in Liam's wild chocolate adventure you can buy a "chocolate brick" in any flavor you'd like and help him build up his company brick by brick. And he does mean any flavor at all, because Liam and his team love a challenge!

-Via DesignTAXI

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Ketchup and Mustard Cake

Have you ever found yourself eating dessert and thought, "What this needs is more ketchup and mustard"? Me, neither. But if you're looking for something really different that you might serve as stunt, the Ketchup and Mustard Cake will do it. Honestly, if you want people to stop coming to your home just in time for dessert, it's worth a try. This is a real cake, with sugar, flour, butter, eggs, and spices, plus a half cup of ketchup. Well, okay, maybe it's like carrot cake, in that the spices overwhelm the vegetables. But then there's the frosting, made of butter, powdered sugar, and mustard. Really. Find the complete recipe at Shared, along with a video showing how it's made. -via Boing Boing  

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Sriracha Sauce and the Surprisingly Heartwarming Story Behind It

David Tran escaped Vietnam in 1978 and gave us Sriracha sauce. He concentrated on the product instead of building a successful company, but things happen. Huy Fong Foods is a wildly successful company in spite of their business practices -because the product is what consumers want.

(YouTube link)

Simon Whistler of Today I Found Out explains how Tran, the serious cook and laid-back businessman, achieved incredible success without advertiusing, patents, copyright, or even the original rooster. -via Laughing Squid

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Putting Ancient Recipes on the Plate

If you've ever used a 50-year-old cookbook, you might find yourself confused at an ingredient list that calls for a "box" or "can" of something. That something might have come in one size then, but is available in many sizes or altogether different packaging today. Recreating what people ate thousands of years ago is even more complicated. One archeological site that has an intriguing amount of information about food is Pompeii, buried by the eruption of Mount Vesuvius in 79 AD. Farrell Monaco works at the site, with its 35 bakeries complete with frescoes and burnt loaves of bread, frozen in time by the disaster. She chronicles her work with the Pompeii Food and Drink project at her site Tavola Mediterranea.

Each morning, Monaco picked her way across the site early, before it was beset by throngs of tourists. These walks, she says, stoked her imagination. She wondered about daily routines from 2,000 years ago, when the volcano was of little immediate concern and bakers and cooks fussed to fortify the busy city. What smells drifted from ovens in the morning? How did lunch taste? In pursuit of answers, Monaco decided to recreate a panis quadratus and bring the past into her kitchen.  

Piecing together a 2000-year-old recipe took study, experimentation, and guesswork, but the result is something Monaco plans to make a part of her regular meal planning. Read about Monaco's panis quadratus and the difficulty of recreating ancient food at Atlas Obscura.

(Image credit: Farrell Monaco)

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Monkey Brain Forbidden Fruits (Edible Tide Pods)


January was supposed to be my month off.  It was the month I was going to spend updating the website, getting my recipes for the year in order, and taking a little time off for me.

But noooo…humanity had to step in and decide this was the month that eating laundry detergent was going to get idiotically stupid.

You may've noticed some talk around the internet about young people eating packets of laundry detergent -specifically Tide Pods. It's a social media stunt, and it's dangerous. If you think those things are pretty enough to eat, you can make a treat that's just as pretty but also safe and edible, with the tropical tastes of mangos and coconut. Hellen Die (quoted above) figured out how to do it with a recipe that's part science lesson, since the ingredients include agar-agar and edible film. Get the complete recipe and instructions for Monkey Brain Forbidden Fruit at the Necro Nom-Nom-Nomicon.  

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Simple Tips For Picking The Right Cooking Oil

A well-stocked kitchen should have a variety of cooking oils available so you always have the right oil for the job, but many cooks keep only a couple of oils on hand that they're familiar with, like vegetable, corn or olive oil.

The good news is oils don't cost much to try out, they can sit around for years without going bad, and they add the flavor your dishes have been missing!

I love the flavor almond oil adds to cakes, and vegetables sautéed in sunflower oil are pretty darn tasty, but my favorite non-basic oil is sesame oil because it works so well in both sweet and savory dishes, and a little dash goes a long way.

This chart created by myfitnesspal breaks down fourteen different types of cooking oils available at the market today, so you can make an educated choice and expand your horizons in the kitchen.

See full sized chart here

-Via Lifehacker

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Porg Bento

Did Chewbacca really become a vegetarian because the porgs are so cute? We may never know, but if you want to chow down on the little critters without the fishy taste, then check out this bento box version made completely of rice! Yeah, it's more art than food, but it will make a decent lunch for some Star Wars fan.

This Porg doesn’t require contemplating the roasting of Ahch-To’s cutest critters, and instead requires artfully shaping together heaping piles of delicious sushi rice—before presumably admiring your artistic talents for a few seconds and proceeding to devour it.

Watch how it's made at io9. -via Everlasting Blort

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Thala-Siren Milkshakes

We know milk does a body good, especially the green milk of the thala-sirens of Ahch-To. In any real universe, it would taste a bit fishy, but in this recipe, it's sweet with a hint of vanilla and almonds. And you don't have to milk a sea sow- just buy some at your local grocer.

To make a thala-siren milkshake, you'll need to make your own green ice cream, which involves freezer time. Since you'll also need fancy silver sugar, you might want to file this recipe away for your next Star Wars party or film festival. May would be a good time for that, since it has both Star Wars Day (May the fourth) and the release of the movie Solo: A Star Wars Story (May 25). Get the recipe for thala-siren milkshakes here.

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Pop Culture Sunny Side Up

Food art is usually too pretty and too detailed to eat, and the more intricately detailed pieces are often made out of a combination of ingredients that don't taste as good as they look together.

But the fun fried egg art pieces cooked up by Michele Baldini are detailed enough to be impressive but not something you'd feel bad about eating, plus some of them actually look delicious.

Michele fries up the egg whites and yolks separately so he can use that splash of bright yolky color in fun ways in each piece, and he shares his breakfast creations with the world via his Instagram account @the_eggshibit. It's strictly for lovers of tasteful art.

-Via Geeks Are Sexy

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Small Cooking Habits That Can Make A Big Difference

A good way to gain confidence in your cooking is by developing good habits that will make the whole process go much more smoothly, because preparation and forethought are better than winging it and risking a meltdown.

Unless the dish you're cooking requires whole chicken breasts or thighs you should be slicin' those mothers up into thin fillets, so they'll cook faster and taste better:

 "Chicken will cook faster if you butterfly the breast, pound it to equal thickness, and cut it into fillets. Otherwise, the small end of the breast will be overcooked and dry by the time the larger side is cooked. It’s an easy extra step, makes a huge difference taste-wise, and looks so much better when plated." —stephaniev23

With steak it's a good idea to let the meat reach room temperature before you cook it:

"I learned this while working with a butcher. Cooking a steak directly from the fridge means that once it hits the hot pan, the fibers in the meat go into shock, tense up, and result in a tough steak." —Debby Murphy, Facebook

And you should preheat the oil in your pan before you place the meat in, so it'll cook more evenly and won't stick:

"Heat your pan first, then drop the heat to a nice medium setting. You can't just flash cook everything — you will ruin your foods' flavor and texture that way." —Zach Rathier, Facebook

But here's the best tip of them all, for my fellow guacamole lovers out there:

"I made some guacamole the night before, put it in a bowl, smoothed the top, then covered it with about 1/2 inch of water and put the lid on. I took it to work the next day and poured the water off. It was perfect." —Connie Tanksley Stover, Facebook

See 17 Small Cooking Habits That Can Make A Big Difference here

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