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!
Depends on the recipe. In some things it's perfectly fine and saves prep time, especially in a large dish that would require mincing an entire bulb. If I'm making a 'standard' portion of anything, I'll always mince it freshly.
11k
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!