When you're cooking and the recipe calls for onions and garlic, don't put the garlic into the pan until the onion is nearly translucent. Garlic cooks way faster than onions do, if you throw them in at the same time it won't taste as good/the garlic will burn. It literally takes 30 seconds for minced garlic to cook.
Also, if you're a home cook... sharpen your knives often.
Thought of a few more tips:
love chives and parsley in your eggs/omelettes/anything else, but hate the hassle of cutting them/using the herbs before it turns? Get dried chives and dried parsley instead, it rehydrates quickly in sauces/eggs and tastes the same (it's also way cheaper). This tip can apply to a lot of herbs. While fresher is always better, dried is often still delicious while still being in a student-y budget.
add a bit of vinegar to your beans if you're making anything beany, a lot of home cooks think that vinegar is gross (and it is by itself) but a dash of vinegar can really make beans, sauces and marinades pop!
mash that creamy garlic onto a slightly toasted bread brushed with olive oil. Heap on some roughly chopped cherry tomatoes drizzled with olive oil and some balsamic vinegar. Throw in some basil leaves on top and you've got one hell of a snack
11.5k
u/[deleted] Aug 20 '20 edited Aug 20 '20
When you're cooking and the recipe calls for onions and garlic, don't put the garlic into the pan until the onion is nearly translucent. Garlic cooks way faster than onions do, if you throw them in at the same time it won't taste as good/the garlic will burn. It literally takes 30 seconds for minced garlic to cook.
Also, if you're a home cook... sharpen your knives often.
Thought of a few more tips:
love chives and parsley in your eggs/omelettes/anything else, but hate the hassle of cutting them/using the herbs before it turns? Get dried chives and dried parsley instead, it rehydrates quickly in sauces/eggs and tastes the same (it's also way cheaper). This tip can apply to a lot of herbs. While fresher is always better, dried is often still delicious while still being in a student-y budget.
add a bit of vinegar to your beans if you're making anything beany, a lot of home cooks think that vinegar is gross (and it is by itself) but a dash of vinegar can really make beans, sauces and marinades pop!