10 cooking tricks and tips that will change your life in 2023
Taking a look at 2023 as it unfolds in Eater at Home’s most popular stories, two things become clear: You all love kitchen hacks, strong opinions, and cookies. This year, I wanted to know why it makes sense to save rice water and keep a rotisserie chicken in the refrigerator, and how to host a backyard barbecue without getting eaten alive by flying bugs. And some of you may also miss your George Foreman grill and suspect that you’re not getting what you need from the large spoons in your tool drawer. Here are the posts that made you click the most; We recommend reading it with a plate of cookies by your side.
10. I really miss my friend George Foreman Grill
A 1990s phenomenon, George Foreman Grill was also a quintessential part of Eater reporter Jaya Saxena’s childhood. The grill was widely marketed as a “fat-reducing machine” thanks to its 20-degree incline, and thus became a complex symbol of the decade’s diet culture. But for Saxena, who grew up as the only child of divorced parents, the grill was, she writes, “half the first step into the world of cooking for myself,” and valuable proof that she didn’t have to rely on it. Parents to eat.
9. The ultimate guide to sandwich bread
Sandwich Eater’s Week has devoted numerous posts to the ins and outs of sandwich construction, but none have resonated as much as Dayna Evans’ Guide to Sandwich Baking. No sandwich is complete without it, Evans noted. Without it, she wrote, “it’s just a slab of cold cuts.” Her ranking included dozens of options available to the baker, from rolls and pitas to fancy options like baguettes and ciabatta.
8. The Best Cookie Recipes, According to Eater Staff
Cookies inspire predictable and lasting delight, so it’s no surprise that our collection of our favorite cookie recipes has a place here. Put together during the height of baking season, these contain cookies that could have a place in any swap — hello, strawberry blossom Snickerdoodles, salted caramel pretzels — but as true enthusiasts know, a good cookie recipe is hello Its at any time of the year.
7. Everyone should eat more cheese
Like many people, Eater reporter Amy McCarthy used to hate cottage cheese, until she realized it could be eaten with delicious ingredients. By making it a regular part of her breakfast, she’s come to appreciate its nuances: the brand you buy matters, and its lumpy texture, which disgusts some, can be made thick and creamy with a quick whir of the blender. “It’s time for cottage cheese to reclaim its rightful place at the breakfast table,” McCarthy wrote, and she’s not alone in her opinion.
6. Keep grilled chicken in the refrigerator
In September, we published our first cookbook. It’s not just a collection of recipes, it’s also a compendium of valuable advice, as this excerpt shows. Roasted chicken, as Eater restaurant editor (and Eater cookbook author) Hillary Dixler Canavan writes, “means you’ve got meals for the entire week.” Use it in soups, congee, empanadas, or lettuce wraps — but whatever you do, don’t throw away the carcass, which can be simmered in a flavorful broth.
5. We are using tablespoons incorrectly
Eater at Home thrives at the intersection of cultural subtleties and trends, which is precisely the intersection where Jaya Saxena’s investigation into our use of spoons lives. After noticing the popularity of teaspoons in some quarters of the Internet, Saxena asked: “Are dinner spoons really that impractical? Or are we using them wrong?” Her inquiry took her back to the 19th century, when etiquette manuals stipulated that forks should almost always be used. Instead of spoons, and thinking about whether the utensil drawer of the future might make tablespoons from 19th century etiquette.Guidelines.
4. Best Sriracha Alternatives to Overcome Huy Fong Deficiency
In April, Huy Fong Foods, the maker of Sriracha, announced it was experiencing an “unprecedented inventory shortage” for the second time in two years. Amy McCarthy is here to help, with a guide to acceptable substitutes for the ever-popular hot sauce, including harissa, other Sriracha brands, or any other hot sauce. As she points out, “It’s important to keep in mind that any hot sauce you like will do.”
3. Add rosemary to the water
People in this country are always being told to drink more water by other people who seem to have little appreciation for how boring water is. Perhaps that’s why Amy McCarthy’s simple trick has found so many receptive readers — she writes that a sprig of rosemary is a simple way to make a glass of water “tasting colder and more refreshing,” and unlike a wedge of lemon, “it won’t do that.” Don’t leave a bunch of disgusting-looking floating pulp in your glass. We will drink to that!
2. How to eat outdoors, bug-free
As part of Eater’s April Patio Week, Amy McCarthy’s story answered a question that was apparently on many people’s minds as the summer months approached. University of Nebraska entomologist Kate Chapman breaks down the different types of insects you should watch out for, and the best ways to keep them out of your takeout. (Hint: Bug zappers and citronella candles don’t work.)
1. You should water your rice
Chefs always tell us to save the pasta water, but in reality, we should save the rice water too. “As chefs from rice-loving cultures around the world have long known, rice water is a useful byproduct in both cooking and housekeeping,” Eater’s Bettina McAlintal wrote. Whether you want to thicken soup, make your sheets softer, or water your plants, the water you save from rinsing rice can do just that. Given how widespread this story is, we can only imagine that many of you took this advice and followed it.