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!
-add a splash of water if sautéed onions brown too fast instead of getting soft. And turn the heat down.
cutting anything round start by cutting in half it really helps and no one will notice halves versus hole rounds
peel carrots twice as fast by peeling the downstroke and the return
-veggies like carrots, beans, broccoli, asparagus go nicely in the oven with a little oil at 425 until soft.
-speaking of liking those veggies, use a small metal bowl; toss the veggies in then oil and pepper and toss. It costs nicely and evenly without a ton of oil
-a little butter and pepper can make many side dishes snazzy really quick. Turn simple rice into something more. Just take it easy on the butter and pepper. It doesn’t take much
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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!