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These can really help.
Meat can carry a layer of moisture on the outside, so it's important to get rid of that if you want the cleanest, sharpest sear when the protein hits the hot pan. The quickest way? Pat it dry first with a paper towel.
You'll get a much better end product if you rinse rice in a bowl or quickly run it through a strainer first. Doing so removes the surface starch that can otherwise make rice clump together or get super gummy as it cooks.
Nonstick pans are great for eggs, pancakes, or French toast — and not much else, says NYC chef Amanda Cohen. That's because they give off a very specific type of heat — one that's not quite as hot (or as conducive to crispiness) as a regular pan. When in doubt? Stick to your standard set.
Alton Brown explains further: "Not only does salt cut the bitterness of coffee, but it also smooths out the 'stale' taste of tank-stored water," Brown says. "Research has proven that salt is actually better at neutralizing bitterness than sugar."
As the water heats up and creates steam, it'll hydrate the food underneath and help prevent toughness — especially in leftovers prone to dryness, like rice and pasta.
For more on the magical science behind why this works, head over to Serious Eats.
Olive oil has a relatively low smoke point, or temperature at which it starts to burn. With anything needing high heat — like seared steak or fried chicken — you're better off using a neutral oil with a higher smoke point, like canola.
Read more: 12 Things You Shouldn't Be Cooking With Olive Oil
TBH, I was late to the game in learning this, but it's been a game changer ever since. (Shoutout to my fellow Instant Pot owners with limited kitchen counter space!)
Read more: 14 Instant Pot Tips for Beginners
It's much faster — and you can even briefly freeze the ginger first to make it easier to grate.
While cooking times will vary depending on the type of vegetable, 425°F is a solid catch-all for temperature.
Read more: Everything You Need to Know About Roasting Vegetables
In culinary terms, this is known as "monter au beurre." Next time you're making a sauce, try adding a few pats of cold butter at the very end to add richness and shine.
When you're making things like thick batters, it takes less energy (and saves your wrist!) if you spin the bowl rather than the mixer.
The paper towels absorb excess moisture over time, which keeps the greens drier longer — and extends their shelf life.
Read more: 17 Little Food and Drink Hacks You Should Know by Now
Pop the bacon sheet tray into the oven, then top it with parchment paper and *another* sheet tray. This will prevent the bacon from curling and keep it perfectly flat.
Read more: 17 Practical Cooking Tricks I Learned While Working in Restaurants
This will keep things from sticking — *without* the white cast that regular flour can give off on darker baked goods.
Because garlic burns easily, many recipes tell you to add it last, and that's a great blanket rule — especially if it's minced or chopped.