r/foodhacks

My cutting board has slid around my counter for basically my entire adult life. Every time I chopped something I would do this dumb thing where I tried to hold the board still with one hand while cutting with the other. Someone watched me doing it last weekend and asked why I did not put a damp paper towel underneath it. I thought there was no way that would actually help much. It does. The board does not move at all. Took about ten seconds and fixed something I have been annoyed by for years. Posting this for anyone else who has been fighting their cutting board every night for absolutely no reason.

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.

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 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.

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

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?

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.