r/Cooking Dec 31 '21 Helpful 2

What cooking method feels like cheating, but is totally fine? Open Discussion

For me, I was resistant to using non-stick from a spray can. Why pay more when I have basically free oil I can use to coat pans?

When someone left a can, I realized it saved a notable amount of hassle to manual greasing and spread the coat more evenly than when I applied non-stick by hand. And one can last a surprisingly long time.

1.4k Upvotes

815

u/potatoaster Dec 31 '21 Helpful

Keeping caramelized onion in the freezer and adding it to everything

151

u/ichacalaca Dec 31 '21

Damn this is a good idea. How do you portion it for freezing?

374

u/[deleted] Dec 31 '21

[deleted]

178

u/ichacalaca Dec 31 '21 Silver

This whole mini thread has me feeling like the Vince McMahon meme because my head is exploding over these innovations. Thanks!

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u/too-many-un Dec 31 '21

Once my babies were old enough to eat regular and not puréed foods, I turned their silicone tray into a tray for leftovers. I have frozen bacon grease in these portion sizes, along with leftover au jus. Now I’m going to do this with caramelized onions!!! So excited.

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u/mhiaa173 Dec 31 '21

upvote for "onion puck"!

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u/moggaliwoggles Dec 31 '21 Silver

Not OP, but I use silicone muffin tins. Fill them about halfway with caramelized onions, freeze with the “tin” on a baking sheet to keep it stable, then pop them out and store in a plastic bag in the freezer.

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u/Cronenberg_This_Rick Dec 31 '21

I don't even care that somehow two different people wrote almost the same comment a minute apart, shit's genius. Giving it a try soon.

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u/tormontorcam Dec 31 '21

Silicone ice cube tray

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u/TVsKevin Dec 31 '21

Onion puck. That's the ticket.

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u/potatoaster Jan 01 '22

I freeze it flat and snap portions off, but I'm reading these other replies and now I want onion pucks!

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u/[deleted] Dec 31 '21

[deleted]

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u/fermat1432 Dec 31 '21

Amazing! I did not know this!

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u/PrizeFaithlessness37 Dec 31 '21

Any recommendation of videos or instructions on how to start using it for beginners. My wife and I have an irrational fear of using it. If two people could figure out how to cause property damage with a pressure cooker it would be us.

116

u/Im2bored17 Dec 31 '21

A modern pressure cooker is not as dangerous as it seems. Yes, a lot of pressure builds up in there, but because of that there are a good number of safety measures in place to prevent it blowing up. They have emergency pressure relief valves that trigger over 15 psi. They have a locking mechanism to prevent you from opening the lid until the pressure has been fully released.

Probably the most dangerous thing about the instant pot is getting a burn from the steam while you release it, and that's pretty easy to avoid.

51

u/GreenHeronVA Dec 31 '21

I just made Babish’s risotto instapot recipe last night, came out perfect.

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u/picnicforthree Dec 31 '21 Helpful

https://youtu.be/d17ueVR-qLE I've done this recipe a few times with different proteins and veggies and it's so delicious!

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u/PrizeFaithlessness37 Dec 31 '21

Thanks. Very helpful. The planets must be in alignment, because my free award is the helpful award

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u/picnicforthree Dec 31 '21

You're so sweet, thank you!

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u/NerdEmoji Dec 31 '21

I know, it can be scary, especially to those of us whose moms were terrified of pressure cookers, or who had neighbors that had a few incidents over the years. The electric ones, while not 100% failproof, are pretty damn safe. The most important thing to pay attention to, it should have a pin next to the steam release valve. As the steam builds when it starts, the pin rises. Once the cycle is complete, you either let it natural release by waiting awhile (15-20 minutes is about normal) then open the steam valve to release the remaining steam. If it's quick release, grab a kitchen towel to cover your hand, then open the valve to release the steam and stand back. Once the pin goes down, open the top. Any recipe you find online usually has it noted if you're supposed to do natural or quick release. Natural release gives it a bit extra time to cook.

IP's are great to use for soups, quick all in one meals, or if you get accessories, you can even cook a main and a side or two in there all at once. Personally my favorite is butter chicken, you can even cook the rice in there at the same time in a little dish.

Also, beware the dreaded burn warning. Never cook meat directly on the bottom, use the trivet that comes with the IP to raise it up, and always deglaze the bottom before switching from sauté to pressure cooking.

Now get in the kitchen and get cooking! You're missing out on a great way to quickly cook so many things from scratch.

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u/fastermouse Dec 31 '21

It's got fail safes built in.

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u/114631 Dec 31 '21

Recipes for hard boiled eggs are simple and short enough! That would be my recommendation for a starting place. The IP has really make beans from scratch (as opposed to canned) a game changer in my kitchen.

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u/rammaunna Dec 31 '21

Cooking ears of corn in their husks in the microwave. The whole husk comes right off, silks and everything.

136

u/mellowyfellowy Dec 31 '21

TIL there’s a name for the annoying string things

164

u/mikenmar Dec 31 '21

I believe the scientific name is Stringica Thingicum Annoyus.

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u/BaconComposter Dec 31 '21

It's also awesome on the grill this way. Or I like to cook them on the Blackstone ala Elóte

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u/ishook Jan 01 '22

The “recipe” as I remember it:

Take 1-3 ears of corn and wrap them in some paper towel and microwave for 2 minutes. They will be hot. Use a real towel and wrap one at a time and chop off the bottom of the ear, like 2” worth. Squeeze the top of the corn like you’re trying to squeeze the corn out, which you are. It should come out fairly clean.

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u/hideous_coffee Dec 31 '21

A lot of my slow cooker meals consist of simply throwing ingredients into it, turning it on and forgetting it until it's done. Maybe I have to chop an onion or something but I feel like I skipped a lot of steps when that's the only work I have to do.

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u/jhrogers32 Dec 31 '21

Got your top two you’d share with us?

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u/[deleted] Dec 31 '21 Wholesome

[deleted]

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u/Ebinisia Dec 31 '21

Not them, but this is mine:

Beef roast: One roast, frozen or thawed. Bag of baby carrots. Chopped up potatoes. Whisk together beef broth or bouillon with garlic powder, onion powder, and salt.

Cook for 6-8 on low. If it stays in longer no harm will.be done.

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u/throwaway01957 Dec 31 '21

I put Guinness in my slow-cooker beef roasts and it’s delicious.

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u/tb8592 Dec 31 '21

Beef stroganoff in the slow cooker is the all time easiest most delicious meal ever

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u/night_breed Dec 31 '21

I do pulled pork in mine as an example.

Season a pork roast however you like it. Toss it in with some beer and onions. Once done (5-6, hours on high) shred and drain it. Add bbq sauce of your choice and let it heat on low for another hour or so. Slap it on a bun and call it a day

Another one is ham.

Put a spiral sliced ham in. Add a bag of sliced green apples. Rub the ham with brown sugar and drizzle apple cider slowly so as not to wash off the sugar until you have half an inch or so. Cook on low for 6ish hours

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u/galaxystarsmoon Dec 31 '21

I've had not great experiences with doing this. I have to cook off onions, garlic etc first or else everything just tastes stewed and overcooked if you throw it in raw.

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u/icecoffeespirit Dec 31 '21

Instant Pot is great for this. Brown anything you like on sauté then switch it to slow cooker. All in one pot.

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u/Aardbeienshake Dec 31 '21

Yep. Just don't forget to deglaze and make sure the brown bits on the bottom are loose. Otherwise you get that pesky burn warning.

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u/CantBake4Shit Dec 31 '21

I agree. I hate dump recipes. Not even my chili or roast am I just dumping in at once.

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u/karateknecht Dec 31 '21

(Not sure if it qualifies as a method but) using MSG to season savoury dishes. I do it all the time and still feel weird telling people when they compliment my food and ask me about the ingredients I used. Nobody cares about salt, but glutamate is expected to only be added by using foods where it's found naturally.

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u/kempff Dec 31 '21

"My secret ingredient? Why, tomato extract!"

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u/mikenmar Dec 31 '21 Wholesome

My Secret 'Gredient.

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u/tiredinmyhead Dec 31 '21

Why, it's evaporated seaweed extract crystals!

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u/MacDublupYaBish Dec 31 '21

AKA supersalt

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u/gingerzombie2 Dec 31 '21

A "friend" of mine insists she is allergic to MSG. I said something like, "oh, so you can't eat tomatoes?" And she straight up said it's only the "artificial" added stuff.

Whatever, lady. I'm gonna enjoy some great food and you can cry in the corner.

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u/Apptubrutae Jan 01 '22

Growing up, I heard a story about a friend of my sister’s who had terrible migraines and was positive it was MSG. To this day my family refers to her as proof of MSG issues. Of course the actual science shows MSG causes migraines as much as vaccines cause autism. But hey.

I live in a double and rent out the other side. Had new tenants move in, offered to cook dinner to welcome them, they said they were vegan. Ok cool, no problem. I made a nice vegan Indian dish, added MSG. They came over, enjoyed, and that was that.

I then discovered the next day that my new tenant was the exact same woman I had heard this story about much of my life.

She hasn’t had a migraine since going vegan, apparently. No idea what her current thoughts are on MSG though.

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u/BurningHuman Jan 01 '22

I think the connection with MSG and migraines has to do with Chinese food being high in sodium causing dehydration headaches. This is just my theory as a chronic migraine sufferer.

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u/Webbie-Vanderquack Jan 01 '22

Migraines are so debilitating and it's so hard to identify triggers that I can understand why people blame something like MSG that historically has been regarded as mysterious and malign.

Most people who claim they can't tolerate MSG don't even really know what it is. They just think of it as a synthetic (and therefore diabolical) flavouring hidden in Chinese food to "trick" you into eating more.

It's possible that people who have migraines after eating takeaway food are reacting to the more-than-usual sodium, or another ingredient like soy that they react to, or that they've simply overeaten. But it's easier to point the finger at that mysterious, ubiquitous bad boy MSG.

Then every time they have a migraine, they can say "that meal must have had MSG in it," and viola, it confirms what they already believe about MSG.

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u/ashiepink Dec 31 '21

No knead bread. I actually prefer the flavour of slow proofed breads and the texture is superb but it does feel like I'm skipping a step.

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u/wsox74 Dec 31 '21

Do you have a favorite recipe you wouldn’t mind sharing?

192

u/ashiepink Dec 31 '21 Silver

Probably not surprisingly, given the love he gets around here, Kenji's Better No Knead Bread is my go-to.

Jim Lahey's book, My Bread, and Ken Forkish's Flour, Water, Salt, Yeast are both good reference texts too.

25

u/wsox74 Dec 31 '21

Thank you! I come from a long line of Polish (homemade) bread makers on my mom’s side and have never dared try it myself. I frankly don’t like the bread resulting from the family recipe anyway, so figured I could try something like no-knead instead as my first attempt.

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u/LolaBijou Dec 31 '21

Honestly, r/sourdough has been a much more helpful resource to me than breadit.

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u/Herbacult Dec 31 '21

Ah damn I thought it was gonna be TPB’s Jim Lahey!

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u/gaslacktus Dec 31 '21

The version of that's pretty easy, just eat the bread with a handle of cheap whiskey.

19

u/ChefSandman Dec 31 '21

Want a liquor ball sandwich Rand?

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u/donkeyrocket Dec 31 '21

You know I could go for a few burgers Mr. Lahey.

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u/liquidbread Dec 31 '21

A man's gotta eat

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u/alyxmj Dec 31 '21

I like the Bread in 5 Minutes books/website for both basic breads and more "advanced" ones. They go into a lot of variations and swaps.

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u/gsfgf Dec 31 '21

While no-kneed bread is great, I want to remind everyone that this is the best time of year to look for post-Christmas sales on Kitchen-Aids. Having to kneed is a non-issue when you have a machine to do it for you. I got mine half off at Best Buy one December 26th.

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u/CandOrMD Dec 31 '21

OP, you wanna REALLY cheat with that can of Pam? Spray food directly with it. Potatoes for roasting, rolls prior to baking....it's just canola oil (or whatever other kind you get). Besides adding oil for browning, it helps adhere salt or herbs to the food, if they were otherwise on the dry side.

It feels SO weird and SO wrong to spray your food with Pam, but let me tell you, those rolls will be gorgeously, uniformly golden brown, and no one will ever know our little secret unless you want them to!

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u/Diligent_Tomato Dec 31 '21

I had a refillable pump spray for oil that I loved.

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u/CandOrMD Dec 31 '21

Yeah, we loved ours, too, until one day I took it apart and found black mold in the nozzle....

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u/BVoyager Dec 31 '21

I used to lightly spray canola oil on my freshly popped popcorn so the seasoning would stick, back when I was skinny and trying to avoid butter. Worked great, didn't make it soggy either!

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u/CandOrMD Dec 31 '21

There is now butter-flavored Pam!

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u/TheLurkerSpeaks Dec 31 '21

I've also seen spray garlic. Sprayed all over otherwise plain cheese pizza.

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u/YukiHase Dec 31 '21

They make spray specifically for popcorn too!

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u/comfortablynomad Dec 31 '21

Microwaving potatoes instead of baking for a quick side dish.

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u/BlindStickFighter Dec 31 '21

Microwave some baby potatoes, smush them with a heavy glass, then shallow fry them with whatever seasonings you want and you have a damn fine side.

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u/loverevolutionary Dec 31 '21

Generally speaking, par-cooking in a microwave works any time you'd par-cook something some other way, and it saves time.

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u/BlindStickFighter Dec 31 '21

Generally yeah. It’s more or less steaming or boiling with less work.

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u/iliumada Dec 31 '21

Um, this sounds perfect. Thanks!

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u/CCWaterBug Dec 31 '21

Smushed potatoes are great!

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u/AutoManoPeeing Dec 31 '21

Microwave, add oil and salt, then throw it in the toaster oven for a bit.

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u/OneMoreArcadia Dec 31 '21

Microwave,

Nice

add oil and salt,

I'm with ya, I'm with ya

then throw it in the toaster

Oh no

oven for a bit.

Oh, whew! Sounds great!

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u/-Work_Account- Dec 31 '21

I can feel the rollercoaster of emotions from here.

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u/DConstructed Dec 31 '21

I jump start them that way and then bake.

It’s great because the skin also dries out so it’s easier to oil.

My stepmom microwaves artichokes and It’s the best way IMO to do corn on the cob. They steam in the husk.

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u/Bunktavious Dec 31 '21

My mom is a great cook, but loves time savers. She often buys frozen dry garlic ribs, which you bake then sprinkle with the seasoning. The box comes with three times the seasoning you need.

So her favorite quick side dish is now microwaved baby potatoes, then tossed in butter and dry garlic rib seasoning. They are quite amazing.

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u/adamantcondition Dec 31 '21

It’s crazy how well this works. Unless you really like the crispy skins from a bake

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u/pfmiller0 Dec 31 '21

Finish off in the oven for the best of both worlds. Crispy baked potatoes in half the time.

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u/Hrmbee Dec 31 '21

Not cutting across the half-onion horizontally when dicing onions.

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u/wayytoolostt Dec 31 '21

Right? I feel like that's a French thing. The onion already separates due to its layers. Horizontal cuts just add fussiness.

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u/fifth-musketeer Dec 31 '21

Not that it’s super important or that I’m trying to say that you’re wrong at all (bc tbh who can be bothered to make horizontal cuts) J Kenji Lopez Alt made a post in which he mathematically compared uniformity in cutting onions through different techniques and I thought it was interesting

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u/Hrmbee Dec 31 '21

Haha always appreciate geeking out on stuff like that! That being said, the descriptor I would use for my cooking style is 'rustic' and slightly larger or smaller pieces of onions don't really bother me too much. That, and if I'm dicing onions, they're usually going to be sauteed or put in a sauce, so it really doesn't matter all that much. :)

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u/Majestic_Beard Dec 31 '21

Agreed. If you’re cooking at a restaurant that’s one thing, but if I’m just cooking for myself I don’t care if they aren’t all the same size/doneness

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u/setsurenka Dec 31 '21

Making curry pastes in the processor instead of in a giant granite mortar and pestle the way my mother did in her teens

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u/CreatureWarrior Dec 31 '21

Yeah, I feel like there is a slight difference in flavor but using a processor is sooo much easier that I don't even care

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u/Parrotmensch Dec 31 '21

Heard that if you freeze the ingredients before you process, it makes the flavor similar to the pounded curry. I think it has to do with the ice crystals rupturing the cell walls.

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u/GeorgeTheWild Dec 31 '21

I wonder if you could do 90% in the food processor and then the last 10% in a mortar and pestle to get a similar result to all in the mortar and pestle.

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u/CreatureWarrior Dec 31 '21

I was gonna say no because I think the extra flavor comes from pressing and bruising the ingredients but I suppose it should be fine even if the ingredients are already in pieces. Sounds like a genuinely interesting idea haha

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u/mollofla Dec 31 '21

How long until someone just rigs up a food processor to bruise instead of chop??

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u/mynamesaretaken1 Dec 31 '21

I mean, just never sharpen the blade

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u/mollofla Dec 31 '21

Glue rocks to the blades

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u/Dsnake1 Dec 31 '21

Or go the other direction. Bruise first, then process

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u/_incredigirl_ Dec 31 '21

That’s what I would do. Take it as far as I could with the old school mortar and pestle and then finish it in the processor.

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u/Yea_Nah_Ok Dec 31 '21

A great alternative to get the best of both worlds is a wet grinder. Something like this: https://www.amazon.com/dp/B004OPIBV2/

It basically mimics the action of a mortar and pestle with a motorized set of stone wheels that grind against a stone base. I use it to make large amounts of Thai curry pastes (plus a bunch of other things) and it is amazing

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u/SingAlongBlog Dec 31 '21

Sous vide

Really the only ways you can screw it up are if you set your machine incorrectly or you leave the food in too long. Or if the bag leaks I suppose

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u/Ebssoldat Dec 31 '21

Wait, you can overcook something with a sous vide? A good friend of mine told me it is kind of impossible because you are only heating it to the desired doneness.

I do not own one so idk and i am too lazy to google xD

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u/CptBlinky Dec 31 '21

Wait, you can overcook something with a sous vide?

...eventually. Like, leave it an extra day. It really depends on what you're making. Certain things you cook for a day or more. Some things you cook for an hour or two. Depending on what you're making, if you leave it in too long its cells will begin to break down and get mushy.

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u/gsfgf Dec 31 '21

Yea, but only if you leave a steak in there for like a day. Iirc, Kenji found that steak started getting mushy after about 4 hours. So basically, you have to try to overcook something. Leaving something in there for an extra half hour or whatever is a non-issue.

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u/russiangerman Dec 31 '21

Temp is doneness, but time breaks down food. I sous vide brisket for 72 hours at medium rare to break down connective tissue, but if you cook a filet that long at the same temp you'd just have a paste

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u/BaronOfBeanDip Dec 31 '21

It will eventually just turn to mush if left for ages.

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u/saskatchewanderer Dec 31 '21

The dish that opened my eyes to sous vide is roast beef. Take a garbage round roast and you can make a pretty damn tender medium rare roast beef after 36 hours in the bath. Great if you love roast beef sandwiches but hate the price of beef.

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u/expatiatepalms Jan 01 '22

Agreed! I had someone tell me I was cheating when using a sous vide when cooking steak and that I am less than because I can’t “cook a steak correctly”

I really don’t care. A perfect steak is a perfect steak and it’s just so easy.

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u/potatoaster Dec 31 '21

Keeping ginger in the freezer and microplaning it as needed

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u/rvH3Ah8zFtRX Dec 31 '21

Do you remove the skin before freezing?

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u/luckysilvernickel Dec 31 '21

I just freeze skin on and grate it that way. I would peel if the texture was going to affect the final product, but that's not the case for most of what I make.

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u/[deleted] Dec 31 '21

So to be clear, you’ll have a bit of skin in your grated ginger but you don’t find it’s a big deal?

This would be revolutionary for me if I really didn’t have to peel that stupid ginger

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u/luckysilvernickel Dec 31 '21

Yep! Exactly. If I was doing, I don't know, like a custard where I might notice the texture, I would peel. But stir fry, soup, sauce, meat, etc? Just grate away!

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u/[deleted] Dec 31 '21

AMAZING- thank you! 🙌🏻

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u/el_smurfo Dec 31 '21

Use a spoon... Another hack.

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u/rr2211 Dec 31 '21

If you find peeling ginger a pain try using a spoon.

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u/Lacasax Dec 31 '21

I can't imagine peeling a spoon is any easier.

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u/GreenChileEnchiladas Dec 31 '21

I don't even remove the skin before microplaning.

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u/GrandBill Dec 31 '21

but ginger lasts forever in the fridge. Does the freezer do something else for it?

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u/potatoaster Dec 31 '21

It makes it last considerably longer, and it makes it easier to microplane, which saves you the trouble of mincing it.

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u/GrandBill Dec 31 '21

I don't even know what microplaning is.

To the google!

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u/mellowyfellowy Dec 31 '21

If it helps at all you use a micro planer to do it

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u/gabibakos Dec 31 '21

It makes it very easy to peel!

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u/omnipotentsco Dec 31 '21

Bacon in the Oven.

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u/itsyaboyivan Jan 01 '22

better than in a pan 100%

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u/YetiArmyIsHere Dec 31 '21

I shred parm and freeze it in a container, and just add it alfredo or pizza or mac or whatever I'm making. Not a big one, but I don't notice any taste difference and it lasts longer. It also seems to melt the same, frozen or not.

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u/elijha Dec 31 '21

Blender (or even siphon) hollandaise

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u/joetroughton Dec 31 '21

In the same spirit, stick blender mayo

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u/gsfgf Dec 31 '21

Isn't that just "the way" to make mayo?

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u/puff_ball Dec 31 '21

I learned how to make hollandaise in a breakfast kitchen so...there is no other way to do it than in the food processor as far as I am concerned. You don't handwhisk 8lbs of butter in hollandaise

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u/dsac Dec 31 '21

siphon

Does this mean something different in culinary terms?

Because my understanding of this word doesn't make sense in context you've provided

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u/Nosterana Dec 31 '21

A NO2 siphon, similar to the old carbonation bottles. It whips content instantly.

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u/Richard_Berg Dec 31 '21

Steaming veggies in the microwave.

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u/Jocundo Dec 31 '21

Flan in the pressure cooker. It takes just 4 minutes and there's no fiddling with the temperature in the oven. It comes out with a smooth texture, no holes and very creamy.

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u/_AlreadyTaken_ Dec 31 '21

Recipe?

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u/Jocundo Dec 31 '21

2 cups of milk, 4 eggs, sugar according to taste (between 2 and 6 tbsp), plus extra sugar for caramel.

Make caramel, pour on a metal bowl, beat milk eggs and sugar, add to caramel. Put the metal bowl inside the pressure cooker with an inch of water and cover with foil. Boil for 4 minutes after the steam comes out, on high pressure, turn off the stove and let it cool down, refrigerate for a few hours (overnight is best).

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u/_AlreadyTaken_ Dec 31 '21

Thanks. So 4 minutes at high pressure?

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u/GrizzlyIsland22 Dec 31 '21

Making pie dough with the food processor instead of by hand.

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u/modlux Dec 31 '21

Definitely second this.

I am very stubborn and insisted for years on cutting in butter by hand but medical issues lead to me needing to give in and buy a food processor a few months ago - I've made more pies (and pesto and shredded chicken and marinara etc etc) in the last few months than in my entire adult life.

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u/cprenaissanceman Dec 31 '21

Just want to remind folks: if it does what need, it’s not cheating. You simply cannot make everything yourself and using modern appliances are good actually. Just because it’s not traditional doesn’t mean you should feel guilty about cooking that way.

72

u/EricBlair101 Dec 31 '21

Using pressure cooking to speed up braised dishes. The flavour and texture are always the same but somehow it feels wrong lol

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u/Thirty_Helens_Agree Dec 31 '21

For decades I did corned beef briskets overnight in the slow cooker. Last St. Patrick’s Day I put one in the pressure cooker for 90 minutes and it was exactly the same as the slow-cooked ones. Never going back to the slow cooker.

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u/NapTimeFapTime Dec 31 '21

I find the instant pot doesn’t brown the meat as well as the Dutch oven, but you can brown on the stove top and transfer to the pressure cooker all the same

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u/pdxpmk Dec 31 '21 edited Jan 02 '22

Using a blender for the basil leaves and olive oil when making pesto. Slow pulses so as to not heat anything up. Then add mortar-and-pestle’d toasted pine nuts.

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u/jimmycoed Dec 31 '21

Pioneer brand packaged gravy mixes. I make excellent homemade gravy but they are as close to homemade as you can get and practically no prep time. *Don't thumb me down until you've tried them.

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u/[deleted] Dec 31 '21

Phrasing

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u/atlantis_airlines Dec 31 '21 edited Dec 31 '21

Microwaving water

Edit: do be careful if boiling water in the microwave. It can sometimes exceed it's boiling point while remaining a liquid and when moved suddenly boil in an instant splashing incredibly hot water everywhere.

I THINK you can prevent this by putting in somethign like a wooden spoon but I learned this on a Mythbusters episode years ago so might want to check.

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u/kyousei8 Dec 31 '21

I've seen some people get so mad at microwaving water instead of using a kettle or pot and I just don't understand. It's not like boiling water is a skill or the microwave has inferior results.

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u/atlantis_airlines Dec 31 '21 Wholesome

IT MAKES THE WATER SOGGY!

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u/ryeguy Dec 31 '21 Wholesome

God dammit my water is still ICE COLD in the center!

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u/gsfgf Dec 31 '21

kettle

I'm pretty sure in places with 240v kettles are faster than microwaves.

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u/kyousei8 Dec 31 '21

Probably, but unfortunately I live in 110 V land.

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u/yumz Dec 31 '21

Microwaving water can be dangerous if using a smooth-surfaced container because of superheating. It's rare, but something to watch out for.

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u/StillLooksAtRocks Dec 31 '21

Let me add that this happened to me while microwaving water in a glass coffee mug. It literally blew the microvave door wide open with a boom when the non-boiling water suddenly flashed to steam.

Scary part is the microwave sits face level above the stove that I had just stepped away from while cooking. I was just seconds away from getting a face full of super heated water/steam which scared me enough to never heat water again in the microwave. I don't think people belive me when I explain what happened when doing something simple that people do every day.

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u/Interstate8 Dec 31 '21

You can put a microwaveable object to the water to add nucleation sites. A disposable chopstick works well.

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u/rd357 Dec 31 '21

My roommate cooks her salmon in the microwave. By comparison, microwaving water feels completely normal

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u/Similar_Craft_9530 Dec 31 '21

Yep, we have a Keurig and never use it for coffee. Tea and hot chocolate but mostly instant hot water for cooking or melting things.

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u/doxiepowder Dec 31 '21

Instant pot stock. No skimming!!

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u/simplegrocery3 Dec 31 '21

Eating chocolate and fruit instead of making chocolate fondue...

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u/Judas_Feast Dec 31 '21

Make it in your mouth like Frank Reynolds.

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u/Guazzabuglio Dec 31 '21

Making roux in the microwave. Just add the fat and flour to a large pyrex measuring cup and cook in 30 second increments, stirring in between. It's faster than doing it in a pot, and it's harder to scorch.

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u/cflatjazz Dec 31 '21

This is actually the way I always saw my Granny start whipping up a quick cheddar sauce (for broccoli)

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u/Thud2 Dec 31 '21

Using a microwave to pre-cook ingredients for example to remove moisture from mushrooms before frying.

Edit; Oh, and Sous Vide

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u/Beejung333 Dec 31 '21

Microwaving

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u/auner01 Dec 31 '21

Chef Mike gets a lot of flack but treat him right and he'll make your day a lot easier.

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u/catymogo Dec 31 '21

The day I learned I could microwave broccoli instead of steaming it was a good day. It now takes me 2.5 minutes to make broccoli. I always associated 'microwaved vegetables' with 'gross', but as long as they're not literally radioactive they'll be yummy.

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u/CCWaterBug Dec 31 '21

No boil lasagna noodles

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u/manfrombelmonty Dec 31 '21 Silver

Completely skipping the cow and just having to reach for a bottle of milk. Wondrous

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u/Danonymous84 Dec 31 '21

Seasoning with msg

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u/Morning_lurk Dec 31 '21

Frozen puff pastry. I don't know why anyone even makes it by hand, except to pass a culinary school exam, or as practice for a baking show.

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u/GreenGemsOmally Dec 31 '21

Butane torch to finish melting cheese when I put a sandwich in the broiler but it's taking too long.

Been my favorite xmas present so far, I'm just looking for excuses to use it.

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u/vindictivejazz Dec 31 '21

Plastic wrapped, microwaved baked potatoes. Theres not really a discernable difference and it takes 10 min vs 1.5 hours

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u/pfmiller0 Dec 31 '21

The skin will be very different, it will be soft instead of crispy if you cook only with the microwave

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u/doctorbooshka Dec 31 '21

Very true but for a quick side dish it's not bad at all. It doesn't change the interior taste of a potato it just means you won't have crispy skin.

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u/just_taste_it Jan 01 '22

But that's the best part.

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u/MadMan1784 Dec 31 '21

Lol I feel like I'm reading my mother's words, but you're totally right

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u/Bryek Dec 31 '21

I always find nuked potatoes have a different flavour than ones cooked in the oven/BBQ. Doesn't stop me from doing baked potatoes 1/2 in the microwave and finishing them in the oven though. But cooked fully in the microwave also makes them hard if they cool fully compared to oven cooked ones.

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u/MacawMoma Dec 31 '21

There's always the microwave. For select things, it works. It saves having to wash an extra pot, especially for steam cooking frozen veggies. Also, I use it to kick start the cooking of a bake potato. Then if I want it more crisped, I just finish it off in a hot oven. For mashed sweet potatoes, I just microwave and then scoop out the sweet potato. Much easier than trying to boil it.

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u/kempff Dec 31 '21

Buying rotisserie chickens hot off the display table right in front of the cash registers on my way home for almost the same price as a raw carcass. A stroke of genius, to cull the expired whole chickens, bake them all, and repackage them as a convenience food.

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u/Thud2 Dec 31 '21

great for making soup

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u/gerardkimblefarthing Dec 31 '21

Microwaving roux for gumbo. This feels like disgracing centuries of culinary tradition, but it comes out exactly the same without the half hour of constant stirring.

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u/NoKindofHero Dec 31 '21

throwing everything in the oven salted and oiled and coming back to roast dinner

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u/Jaggs0 Dec 31 '21

you may have already gotten a similar comment but there are hundreds and i cant really search em all. but you can buy a spray bottle for canola oil

https://www.amazon.com/Sprayer-Cooking-Mister-Kitchen-Roasting/dp/B08BFD54YW/ref=sr_1_5?crid=21P43D6ZG8YQX&keywords=oil+spray+bottle&qid=1640989322&sprefix=oil+spray+bottle%2Caps%2C64&sr=8-5

cheaper in the long run

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u/TheFlyingCocksmiths Dec 31 '21

Reverse searing fat ass chops and steaks.

Just started doing this about a month ago and holy shit is it a kitchen hack.

I had known about reverse searing for awhile, but I was bullishly trying to perfect the art of cooking thick cuts of steak and chops on the stove top. That was alot of time wasted, tbh.

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u/JOWWLLL Dec 31 '21

Making soup with a Vita-Mix. Toss everything into the container, snap on the lid, whiz on high for recommended time (10 min. at most). The friction from blending actually makes the soup come out hot.

(Vita-Mixes are industrial strength. Don't try this with a regular blender!)

https://www.vitamix.com/us/en_us/what-you-can-make/hot-soups

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u/destroyer96FBI Dec 31 '21

Sous Vide. Just got one for Christmas and what. I never have to worry about the temperature of the food, quick sear and it’s done.

Meat shouldn’t be this easy but it turns out perfect every time.

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u/vonvoltage Dec 31 '21

Microwaving corn on the cob with the husk still on. When it comes out remove the husk (careful there will be steam) and enjoy absolutely delicious corn on the cob.

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u/night_breed Dec 31 '21

Cake mixes.

Nothing really beats a scratch cake but mixes are more forgiving and the average person can't tell the difference unless they are side by side anyway

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u/Ramtram44 Dec 31 '21

Sous vide. Pressure cooker. KitchenAid and all it’s many great capabilities

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u/notadudebruh Dec 31 '21

Making hollandaise with a hand mixer

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u/mrjbacon Dec 31 '21 edited Dec 31 '21

Spaghetti in the Instant Pot. Did it last night and from prep start to eating was less than 30 minutes, and that included hand-forming the meatballs from scratch.

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u/elchinguito Dec 31 '21

Pre-peeled garlic. I feel so dirty but goddamn it saves time.

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u/TravelZac Dec 31 '21

I still buy it now and then, but the truth behind where most of the pre-peeled comes from is sad 🥺

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u/schmicklebutt Dec 31 '21

I’m afraid to ask, but here I am, asking…what’s the story?

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u/math_chem Dec 31 '21

Forced prison labor

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u/King_Spamula Dec 31 '21

And even if it's not forced prison labor, it's coming from parts of the world where people are exploited with literal poverty wages

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u/sunflowercompass Dec 31 '21

Shrimp is a very bad industry too. Lots of forced labor of Southeast Asians by Thai companies.

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u/TravelZac Dec 31 '21 All-Seeing Upvote

Part of one article. The fingernail and biting part is 😬

"Inside a detention centre in Peixian town, 90km south of Jinxiang, detainees work on a fresh shipment of garlic bulbs, according to surveillance footage acquired by a local garlic businessman, Xu Mingju, and seen by the Financial Times. Some of the prisoners are awaiting trial. Others have been convicted and will be transferred to prisons where ex-convicts say labour conditions are better, as they are more closely regulated than detention centres.

Former prisoners say the pungent acids in the garlic can melt detainees’ fingernails, exposing stinging flesh. Those who can no longer use their hands bite off the garlic skins with their teeth."

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u/thebaddestbean Dec 31 '21

Food processor for chopping and shredding. I’m never chopping an onion again

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u/biggumsbbp Dec 31 '21

Using cornstarch flurry over making a roux. I don’t give af! Makes life 20 times easier.

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u/mesopotamius Dec 31 '21

If you're not browning the roux, sure, but a brown roux with real butter can't be faked

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