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AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

Original poster

I want your kitchen tricks I will share some of mine

204 replies

stopbeeping · 01/04/2023 11:42

I am looking for tips for things you didn't do until recently that changed your cooking

Some of my faves atm are

II microwave small potatoes that I've hassle backed for about 10 mins then I put them into a baking tray with oil and seasoning of my choice, I paint them with a silicone brush it really gets in there it's changed our potato love in this house and then into oven for around 40 mins it's like having par boiled potato but less mess before roasting, can also squash them when cooked in microwave instead of cutting them into a hassle back

Also I make fajitas but now I put them into a baking dish put some salsa and cheese and herbs into them kind of in a taco shape with all the fillings into each one and then I put that in the oven for about 15 mins and it's so so much tastier then normal fajitas, also stops my kids from making such a mess!

Any tricks I can steal?

OP posts:
CoffeeLover90 · 02/04/2023 19:42

Namechange224422 · 01/04/2023 21:01

Rather than faffing with egg and flour and more egg and breadcrumbs to coat things you can just use a teaspoon of mayonnaise and then toss in breadcrumbs. You can’t taste the mayonnaise. Also works with vegan mayo.

Makes absolutely delicious cauliflower Katsu!

You should be on the King's honor list for the mayo tip.

anonymouschef · 02/04/2023 19:47

Lightninginabox · 01/04/2023 22:00

The mayo tip and rice crispies one is amazing! How do you then cook the thing that’s been crumbed?

I am so thrilled with some of these

We eat coated food at least once a week and I always use mayo and potato flour

BlackForestCake · 02/04/2023 19:50

BrowniesnotBlondies · 01/04/2023 22:28

If you have fresh ginger, peel it with a teaspoon. Sounds unbelievable - but it is incredibly easy to do so.
Then, as PP have said, freeze the rest.

Even easier: ginger doesn't really need peeled. You don't notice the skin once you're eating it.

IamtheDevilsAvocado · 02/04/2023 20:15

Anyotherdude · 02/04/2023 07:19

Adding a tin of anchovies to a bog-standard bolognaise sauce is a game-changer. They turn to mush, so can’t be identified, but add an extra umami flavour to the sauce…

I put fish sauce in spagbol... Cheaper than anchovies

Ashleigh42 · 02/04/2023 20:18

Jacket potatoes - prick with a fork, rub on olive oil and salt, individually wrap in tin foil and put in the slow cooker on low for 6-7 hours coke out so soft and fluffy on the inside and the skin is lovely and crispy.

Original poster
stopbeeping · 02/04/2023 20:24

Love the idea of frying onions after microwave to save time handy for bbqs etc when I forget them
I'm not looking for ground breaking ones just easy obvious ones you didn't think about until now @Theos

OP posts:
TragicMuse · 02/04/2023 20:55

If you batch cook bolognese, freeze single portions in bags which you flatten and squeeze the air out.

You can then use them from frozen to make lasagne, simply knock up a bechamel and layer up as usual. The oven time will be all you need to defrost and heat the bolognese.

It's a game changer!

BluntWithAC · 02/04/2023 21:09

Saving all these!

I put a small amount chilli powder in all stews, it doesn't taste spicy at all but really brings out the flavours. I find it blamd now without it.

I make a large curry sauce base and freeze in containers, then I just add my coconut/cream and extra spices with it. A lot of curries have the same ingredients to start with, just tweaking it depending on which curry you're making.

I make mash using a large mesh strainer placed over the pan, after boiling the potatoes I just add my cream and seasoning, mix up with a fork, push through using a bowl or large spoon. Never lumpy! Fluff through with a fork after. I just can't stand mashing the potatoes.

Peachi82 · 02/04/2023 21:16

I find grated cheese too expensive and not very tasty.
I buy big blocks of cheese, cut them in smaller blocks of around 50g and freeze them. I take out one at a time and grate them.
A lot cheaper and no waste.

I collect stale bread and make bread dumplings. They do freeze as well.
I make bolognese with grated veg and around 2kg of mince in the slow cooker. 1 meal for the day and plenty of frozen bolognese for lasagne, cottage pie,...

And I always always try to get at least a second meal out of what's cooked today. If not a main meal, then at least a light lunch.

Belledan1 · 02/04/2023 21:46

girlmeetsboy · 02/04/2023 18:53

Me too! DH loves mashed swede and i always dread cooking it! Top tip - thanks :-)

Show quote history

Glad to share. I am sure I got the tip originally off a similar thread to this. Also works with butternut squash. Did like a veggie mash for my section of cottage pie . Just a bit of mash, carrots, the swede and leaks. Used a wisk to mix it all up once sort of mashed. It was lovely and better than lots of potato .

Twittens · 02/04/2023 23:32

Tinned sliced carrots are my magic ingredient for any tomato based sauce… drained and roughly mashed with a fork, they add a tiny bit of sweetness and neutralise the acidity of the tomatoes… and they also bulk a dish out… and are sooo cheap… I only every buy the ‘savers’ version…

SkiingIsHeaven · 03/04/2023 01:20

@CovertImage "Has anyone in the history of the world ever added dried herbs at the end of cooking?"

Yes! I add cumin seeds at the beginning and end of making chilli. The batch at the end gives some texture and bite and adds to the flavour.

sashh · 03/04/2023 03:49

Peachi82 · 02/04/2023 21:16

I find grated cheese too expensive and not very tasty.
I buy big blocks of cheese, cut them in smaller blocks of around 50g and freeze them. I take out one at a time and grate them.
A lot cheaper and no waste.

I collect stale bread and make bread dumplings. They do freeze as well.
I make bolognese with grated veg and around 2kg of mince in the slow cooker. 1 meal for the day and plenty of frozen bolognese for lasagne, cottage pie,...

And I always always try to get at least a second meal out of what's cooked today. If not a main meal, then at least a light lunch.

If you have a food processor then you can grate the big block and freeze the cheese ready grated.

If you like sweet potato mash use the microwave, don't peel the sweet potato put it in for 5 mins, turn over, 5 mins, then cut in halve and squeese out the 'mash'.

SharonEllis · 03/04/2023 06:21

midsomermurderess · 02/04/2023 11:43

I thought you put herbs etc in at the start of cooking, what is the point of adding them at the end? And potato ‘river’ is ‘ricer’, is that not obvious?

Not to me it wasn't.

BiddyPop · 03/04/2023 07:03

I like to have a bag of breadcrumbs in the freezer that I add to from the odds and crusts and heels etc. Very handy for lots of stuff (adding to burger/meatball mixes, doing the flour/egg/breadcrumb thing to fishcakes, tossing in butter and lemon zest to cover courgettes to bake, etc).

And while I make various kinds of stuffings for different roasts or for tomatoes/mushrooms, I often make a basic stuffing and freeze that in a separate ziploc bag to just chuck in the oven. Mostly I do that when I have a load of crumbs already frozen.

Another ziploc I keep in freezer is crumble mix that I make a decent batch occasionally. So it's very easy to make a dessert by prepping fruit or pouring berries from frozen bag, throwing mix on top and putting into the oven when it's on anyway.

Mamaneedsadrink · 03/04/2023 07:09

I don't know if this is a true hack, but I freeze everything even grated cheese. Such a time saver, I have a huge extra freezer which is full. I also freeze milk, this way you never run out and can buy in bulk to save you less supermarket trips. I hate cooking and hate grocery shopping with a vengeance

Silveroriole · 03/04/2023 08:07

I make double quantities of pastry, scones, crumble, rock buns, etc. and freeze half, but the vital tip is to write what it is on a bit of card and put it INSIDE the freezer bag. bag. Pastry made with scone mix or vice versa isn't a success.
Also don't listen to the little voice that says no need to label it. Rhubarb isn't welcome when you're expecting ratatouille.

BiddyPop · 03/04/2023 08:52

I also love to put whole grain mustard into mash.

I put a squirt of English mustard into the cheese sauce for cauliflower cheese which just brings out the cheese flavour. I don't tend to add it though for mac'n'cheese as that is full of bacon and veggies (mushrooms, peppers, onion, peas etc).

BiddyPop · 03/04/2023 08:53

When I do mac'n'cheese, I make a massive pot of it as it freezes well to do as a pasta bake another night. So a small amount of extra chopping and work 1 night means a very easy dinner another.

HollyGolightly4 · 03/04/2023 09:08

Frozen onions are the way forward.

My DD used to be exceptionally fussy and wouldn't have onions in anything, but we introduced the frozen ones and she's sold. Much better for me too, because I don't have to chop them!

McSlowburn · 03/04/2023 09:37

A teaspoon of dried English mustard and a tablespoon of dried onion flakes in macaroni cheese sauce really makes it pop.

Also grated nutmeg and a splash of white wine in carbonara is a game changer. It's from the Nigella recipe which, IMO, is the only one that tastes like proper restaurant versions.

cobblers123 · 03/04/2023 10:20

Mushrooms that have gone a bit past their best, peel them and slice, put in freezer.

Ideal for bolognese, chilli type meals.

I cook swede whole in the microwave as I have hands that struggle to peel it raw and can get quite painful.

Skin just peels off.

mydogisthebest · 03/04/2023 10:42

jaundicedoutlook · 02/04/2023 11:39

For a cheese sauce (e.g. for macaroni cheese) just put the butter, flour and milk all in the pan together at the same time and heat slowly whilst whisking. Add the cheese at the end and you’re done, without the need to melt the butter, then faff around adding flour then butter carefully. When I first tried it I was convinced it would be a lumpy mess, but it works every time.

I've been making sauces this way for about 35 years. It was Delia Smith who showed how.

So much simpler and quicker and as long as you whisk, never lumpy. Always makes me laugh when you see chefs on tv faffing around melting the butter first then adding flour then adding milk a little at a time. Just why?

superplumb · 03/04/2023 13:21

Namechange224422 · 01/04/2023 21:01

Rather than faffing with egg and flour and more egg and breadcrumbs to coat things you can just use a teaspoon of mayonnaise and then toss in breadcrumbs. You can’t taste the mayonnaise. Also works with vegan mayo.

Makes absolutely delicious cauliflower Katsu!

That's brilliant. Will deffo do this

superplumb · 03/04/2023 13:28

Fill out spaghetti bol and cottage pie with red lentils makes it go further and has extra vits in dead cheap too.
Bread crusts, dip in melted butter and sprinkle with sugar and bake. Yum
Electric potato masher. Got it as a pressie from lakeland ( by mum). Thought it was a waste of time but it's brilliant! Freeze portions of frozen mash and defrists really quickly for a quick dinner.
Fresh fish, I add herbs and lemon wrap and freeze. Then it's ready to steam with everything on it