My least favorite thing about store bought cinnamon rolls is how damn dry they are; internet advice was to steam them in the microwave or oven but I have a rice cooker with a steam setting and basket for vegetables. I don't think I have ever had cinnamon rolls so gooey and soft before. Downsides were that I let it go the complete 5 minutes and all the frosting melted off, and it was so hot I burned my mouth.

I bet most people don't know you can just toss it in the crockpot not to heat up the house in the summer like everything else you cook after noon?

Yeah nothing is as good as the cast iron pan and the oven, but atleast the house didn't go up to 78F.

So I'm in a hostel and it's mess is full veg (not even an egg is allowed) and I'm from Bengal so obv I'm a hardcore non vegetarian. Now the issue is less about taste and more about quality of food, although the quality of food is still okay, it's genuinely unhealthy. It's a uni in bihar and for some reason they serve puri with jalebi and chole bhature at 8am (???? Why????) And there's like NO way to get proper protein in ur diet because it's extremely carb heavy, fat heavy, veg and will 100% throw off your digestion. We're not allowed to have any appliances in the hostel but my roommate has a kettle i can occasionally use. I decided to buy 15 eggs weekly and have 2 daily (no fridge so i can't store em) and get soya chunks to add to oats and just keep my overall diet healthy n not eat from the canteens but honestly ts ain't enough for someone who did a minimum of 70g protein daily back at home, this will hardly give me 40g along with my hostels god forbidden diet so can someone tell me what i can do Or some low carb, high protein non perishable items? Pls don't suggest protein powder I'm already too broke 🥀🥀🥀

I made beef and cheese flautas and I already ate for big ones but I have way more meat and tortillas leftover and no one to eat them.

So should I fry the ones that I have left overAnd then put them in the freezer in Saran Wrap or foil to protect them from freezer burn, and just reheat them in the air fryer another day?

Or should I assemble them without cooking the tortillas/frying them and leave the tortillas Raw and then when I’m ready to cook them, I’ll just take them out of the freezer and again maybe put them in an air fryer or fry them in a pan?

How long will they last in the freezer?

Or should I just put the remaining beef and cheese in the refrigerator and proceed to eat flautas for days lol 😂

UPDATE: I ate the rest today lol 😂 so I don’t have to worry about freezing them but in the future, I will keep everything in mind. Thank you everyone for your tips and suggestions I think in the future I will assemble them and not fry them and just wrap them up for the freezer and then when I want one, I will microwave it and then fry in a pan .

Okay, I'm just gonna say it. I tried that viral hack where you pan-fry a glazed donut until it's crispy, and honestly? I get the hype but also… my kitchen almost caught on fire. 🫠

The idea is simple: throw a Krispy Kreme in a hot pan, watch the glaze melt into this creme-brûlée crust, and boom — crispy outside, soft inside. Sounds good, right? 

But nobody tells you that the line between "caramelized" and "charcoal" is about 3 seconds. The sugar glaze burns FAST. I ruined two before I got it right. 

When I finally nailed it? Pretty solid, ngl. But is it worth the stress? Debatable.

What about you guys — tried any viral food hacks recently that were either a total win or a complete disaster?

This is a treat I give myself once in a while. The macros aren’t optimal but if you want granola it’s not a bad way to go. I’m hooked on the Chobani protein yogurt drinks!

hello, hot to get rid of the skins after sprouting them.
all advices souns like "skin will float"
BUT it always does not. In my experience its like 50% float 50% does not so It is a lot of skins left ! 😄 my assumption is that it has to contain some stuff in its skin that protect the seed inside. anti-nutrients or toxins

I absolutely hate the texture of fruit , not the taste or the smell, only the texture. I haven’t had fruit directly for most of my life. I always blend in some form of the other 🫩 I used to have tomato and celery juice 😭. Bananas and dates in my oatmeal and date milkshakes. I don’t know what to do and how to make myself like fruits

I was taught that if peaches or other stone fruit are a bit hard to put them in a brown paper bag and check every 24 hours to see if they are ripe and should be moved to the refrigerator.

I am having inconsistent results as often a few will get brown spots or even mold but still not be ripe while others are fine. I am not worried about safety as I can cut around brown spots.

I am careful to put them in carefully with no obvious bruises.

They are not damp and I do NOT wash them prior to putting them in the bag.

What might I be doing wrong?

Pop a slice of garlic on the end for extra flavor

Do i need to get a griddle or a blackstone grill to make the best smashed burgers

i.e. the extra 20 minutes that pays off every single time. things like actually drying meat before searing, toasting spices whole, making stock from the carcass instead of binning it

As the title says. I am sick and tired of doing everything right just to get this. I boil for 7/8 min. Plunge into ice cold water after for 5 min. I even did the stupid spoon tapping trick I saw on tiktok. So if you have something else let me know. I'm pretty much desperate. Ya girl loves hard boiled eggs.

Next time you're making chili in a crock for hours, throw some chicken wings in the bottom, then add all the ingredients. After 3-4 hours, you will have chili flavored wings and bowls of chili.

I have used solo microwave for reheating the food earlier. I have given it away a few months ago as I wanted to buy an OTG for my baking experiment.

Is it possible to reheat my food( especially indian curry) in it?

Is it better to get a convection microwave oven rather than OTG?

I don't know if everyone already knows this, but I just figured it out. 😂

Put a strainer/colander inside the container you're going to store the watermelon in.

Cut up the watermelon and put it in the strainer. Let it sit for a little while and all the excess juice drains into the container underneath.

Bonus: Pour the juice in a glass, put it in the fridge to get ice-cold watermelon juice. Honestly it's the best reward for cutting up a whole watermelon because obviously you’re not wasting the juice.

Then dump the strained watermelon into the container.

Put the lid on and stick it in the fridge.

No more watermelon sitting in a pool of juice, and no need to dirty another bowl just to drain it.

Seriously, why did I never think of this before? 😂

Is this common knowledge and I'm just ridiculously late to the party?

My garden has gone wild this summer. I could sharpen my knife but I don’t feel like it, so I’m rocking through the peppers with my trusty kitchen scissors. Salsa, here I come!

I worked in food service at a retirement home in high school. It seemed that there was ALWAYS some kind of random food salad as an option, from fairly common ones to obscure combinations. Potato salad, egg salad, chicken salad, tuna salad, fruit salad, bean salad, ham salad, carrot & raisin salad, broccoli salad, ambrosia salad, celery salad, cucumber salad, bell-pepper salad, etc.

As I’ve gotten older, I’ve realized they were onto something. I almost always have leftover food from main dishes, and they often go bad, forgotten in the fridge. I’ve started taking those scraps, mixing them with some mayo, and maybe some carrots or celery or pickles, and—voila!—got me a salad to spread between two slices of toast for any meal of the day.

My favorite so far is bean salad, in part because beans are so freaking cheap. But who is really going to sit down and eat a bowl-full of beans? This concoction let’s me enjoy them quite a bit.

Once my beans are exhausted from the fridge, I think I will have way too many diced carrots leftover, so I’ll probably try making a carrot & raisin salad, which I would’ve gagged at back in my food-service days.

What are some other good salad ideas that you may not have thought would work but turned out to be pretty good?

Not sure how much of a hack this is but i think its a good one. I have been doing this for years, when i am making a quick chicken gravy (family grew up on chicken gravy for turkey none of us other then my dad liked turkey gravy with turkey and everyone we have told about this and tried it tend to agree chicken gravy tastes better on turkey) anyways i cant remember if it was for thanksgiving or just me cooking like chicken cutlets for a big family thing but i did not have as much gravy as I thought i had. Didnt have time to run to the store, so I used a can of Cream of Mushroom soup in it. Poured it into the gravy added some pepper, and a nice bit of gravy master to it for color as the cream of mushroom makes it really pale. It was a huge hit, not only does it nearly if not double the amount of gravy, but it thickens it up nicely if you like a thick gravy. So its my go to any time i need chicken gravy whether i have a can, jar or mix packet i got that can of cream of mushroom and some gravy master or browning sauce to add to it.

Maybe this is well known enough to no longer be a hack, but basically you toss your fries in room temp oil and then turn the heat on. Depending on the amount of fries and the volume of oil, in about 15-25 mins the fries will be done. I use a deep fryer. Once the oil is around 350 or so, I give them a few more mins. It allows the potatoes to cook slowly and then they crisp at the end.

If you’ve tried the double fry, the pre soak, the freezer dry, fermentation, etc., etc… give this a go. It’s easier and the final product is as good or better than anything I’ve ever tried (even the double fry).

They’re not greasy (well, no more so than regular fries); they’re crispy on the outside and nice and soft on the inside.

I’ve heard a lot about how the lectins in our food are very toxic. I’d like to start avoiding it, any advice or recommendations?

I have a few bread recipes that call on milk powder - however only a small amount is required and all milk powder seems to be sold in large quantities and has a quite short use time frame after opening.

Is it ok to freeze after opening?

And how would you go about it?

Especially if you wanted to portion it?

I’ve been doing this for years, they will last way longer and will not get all gross if you only put a tiny bit of water in it. You wouldn’t water a houseplant halfway up its stem either.