What are your cooking life hacks?

1. Things don't stop cooking the second you take them off the heat. For example, you want to take scrambled eggs off the stove when they are still glistening and slightly wet looking. The internal heat will finish the cooking. Similarly you want to take meat off just a little before the internal temp reaches what you're shooting for, because the heat from the outside of the meat will continue to migrate inwards and cook the inside while the meat is resting.
   — gannon2145


2. It's amazing what you can accomplish with just a few shakes of salt and pepper. Season everything.
   — hooch


3. Not sure if this counts as a cooking hack, but I've learned to clean up my dirty dishes/utensils *while* making the meal; don't wait until after. It saves time, keeps me in the kitchen while I need to monitor the cooking, and then minimal clean-up after the meal!
   — The-Amateur






4. Sharper knives are safer. When chopping, focus on safety and proper method, speed will come naturally.
   — kittenlover27


5. Invest in your tools! Buy a good knife (learn how to keep it sharp) buy a good pot and a good pan. You'd be surprised how much you can do with just those basics and it makes a huge difference.
   — MoreLikeZelDUH


6. Smoke detector isn't a timer.
   — cuntmuffin93






7. When cutting onions, don't get too emotionally attached.
   — swebster6


8. Add oregano to your frozen pizza before heating it up. Also, you should probably add more cheese while you're at it because they never put enough cheese on those things.
   — ManMan36


9. 1.) Pre-cut 2 large onions to use throughout the week. 2.) Freeze hot peppers, especially if you use them rarely. 3.) Acidity is a culinary cheat code. lemon and limes can be stored up to a month in the fridge; vinegar is cheap. 4.) Pan sauce is stupid simple: * Sear any meat in a stainless steal pan. * Take meat out of pan. * Pour in enough wine to help scrape up the brown bits. * Add any aromatic you want. (onions/ garlic/ ginger/ ECT) * Stir in butter. * Add enouph stock to loosen the mixture. * Add a tiny bit of acid. * Reduce. The cool thing about Pan sauce is versatility. You can use what ever wine, aromatics, fats, stock, etc you have available, and end up with a deliciously unique flavor profile every time.
   — squeeeeenis






10. Save all bones and veggie scraps! Keep them in a Tupperware or bag in the freezer, and once it's full, make broth. Seriously the best soup starter, plus it's frugal and waste-free!
    — sunnylittlemay