Top products from r/foodhacks

We found 37 product mentions on r/foodhacks. We ranked the 195 resulting products by number of redditors who mentioned them. Here are the top 20.

Next page

Top comments that mention products on r/foodhacks:

u/Lifesophist · 2 pointsr/foodhacks has tons of info on turkeys. Get a probe thermometer with an alarm, put the probe between thigh and breast and set to 170F. I dry the turkey with paper towels and coat with melted butter and Adobo, if you can't find Adobo, kosher salt will do. I don't measure, but don't go too heavy on the salt. Get a silicone roasting rack too which lifts the turkey above the liquids in the pan. Add celery, onion and carrots chopped up to the bottom and add some chicken broth. Put the turkey breast down, this allows juices to go thru the breast and juice it up. Brining is a pain and unnecessary to me, I've done it and don't get any big difference. Be sure to have the turkey rest or all the juice will come out , you cover with foil on the counter and make the gravy will waiting.

You don't stuff the bird because you have to overcook the turkey to cook the stuffing. Dressing on the side is just as good. If you can't find premade stuffing bread, just bake some stale bread till it is dried, online you can find details. I use a wok, but a good skillet will do. I weigh some ingredients, because what is a large onion? I use bouillon, but you can use broth.

A saucier pan has rounded corners for easier mixing, but a regular sauce pan is okay. You can use only poultry drippings if you have more. You strain the pan dripping and then reduce by half for better flavor. You should get a fat separator cup to get rid of the fat.

I've made a lot of turkeys and tried many things and this is my way of getting a great turkey. As to looks, I don't care what a turkey looks like when done, I am going to eat it, not have a photo session with it!!! LOL! As for carving, any good knife will work for the breast and a boning knife is great for the legs and thighs. Wings you eat off the bone.


1-12oz bag-6C herbed dry stuffing bread.........4 oz crushed Ritz crackers.......6 oz bulk breakfast sausage.......8 oz ground pork......4 large stalks celery, chopped......1 large onion-212g, chopped......1 1/2 cup chicken bouillon......1/2 cup water.......1 tsp salt.......1/2 tsp freshly ground black pepper.......1 1/2 Tbsp dried sage or 6g fresh........1 1/2 Tbsp dried parsley or 6g fresh......1 Tbsp poultry seasoning.......2 eggs, beaten......1 stick-8 Tbsp butter........2 large loaf pans

Preheat oven to 350 degrees F.

PREPARE INGREDIENTS - Put everything in separate bowls:

Chop celery.

Weigh out onion and chop.

Grind crackers.

Put herbed bread in 12 qt container along with ground crackers.

Beat eggs and add to bread mixture, stir.

Grind parsley and sage.

Put parsley and sage into small bowl, add poultry seasoning, salt and pepper, mix.

Saute sausage and pork in large wok.

Add browned meat to container and mix.

Add butter to wok and when it melts add celery and onion with sage, poultry seasoning, salt and pepper mixture..

Sauté until transparent, 5 to 10 minutes. Pour over bread mixture and stir.

Add bouillon slowly to bread mixture, stir.

If needed add water.

Pour stuffing into a greased pans. Bake at 350 for 25 minutes or until thermometer reads 165F.


~~~~~< GRAVY - POULTRY >~~~~~

3 Tbsp butter.....1/4 tsp sage.....1/4 tsp sage.....3 tsp flour.......1 cup poultry broth or bouillon.......1/2 cup saved poultry drippings(opt)..............Salt and Pepper to taste........2 tsp wine or 2 tsp cup cider and 1/4 tsp cider vinegar or 1/4 tsp lemon juice

Set heat to 3 and in saucier pan melt butter, add spices.

Keep cooking butter till it is popping, you want water to boil off about 5 minutes.

Slowly add flour. Cook until brown, 10-20 minutes.

Add wine or cider mixture, stir.

Add poultry drippings and stir.

Add stock a little at a time till you get the right consistency. Should stick to bottom of spoon.

u/aManPerson · 3 pointsr/foodhacks

it is a nice device. i use that and cold brew on a regular basis. another fun contraption, the aero press

another "somewhat espresso" device. you typically let the coffee and water sit for a minute, then you press down with lots of your bodyweight to push it through the filter over 40 seconds or so. i'm a big guy, and it still takes me about 30 seconds if i lean on it with my body. i couldn't tell you which one is "better", but the aero press might be better if you just want to make one cup at a time. the bialetti is better for making 2 cups at a time or so (or one super "lead in your pencil" cup).

u/renational · 1 pointr/foodhacks

while rks ratios are WAY off for a rice cooker, i agree that water:rice water:beans ratios are key. it's also a shame you don't invest in an electric pressure cooker. not only do they cook rice well, but pressure is far superior for doing beans. this 11psi ss model goes on sale under $110 pretty often and 6qt is perfect for single/couple cooking. what you do with the basket is boil the rice below (stupid amazon has it legs up which is upside down), then layer vegetables and a protein above to steam while the rice boils. see /r/pressurecooking for more ideas - but to repeat, if you plan to live on dry beans, do NOT buy a rice cooker as they do an inferior job of softening beans unless it's little nubs like lentils or split peas - those actually can be cooked along with your rice.

u/Imapseudonorm · 9 pointsr/foodhacks

I'm not seeing the problem.

All jokes aside though, I've had very good luck with the microwave cookers. The one I use can make something like 13 strips at a time, and it's just a matter of pouring out the grease (into a jar to use in later cooking).

Here's a link.
1 min per slice +/- depending on thickness. I use thick bacon, so ~1:15/slice.

u/Paul_Swanson · 0 pointsr/foodhacks

My wife and I have been cooking rice on the stove for 8 years, comes out perfectly every time. I've never seen the need for a rice cooker.

We do use a pressure cooker ( which is pretty awesome that we use for brown rice, because that normally takes so much longer to cook.

u/Dartillus · 3 pointsr/foodhacks

Not so much a tip or easy recipe, but I cannot stress how useful a book like Better Homes & Gardens New Cookbook is. Contains everything you need to know if you're moving out on your own. How to use and maintain your kitchen equipment, boiling/freezing points of everything you might need to know, basic and advanced cooking techniques, etc. Also comes with a section on mealplanning and the like.

u/Chiva1ry · 9 pointsr/foodhacks

I’ve always used something like this:

The fat rises to the top, and you’re able to pour the soup out. Works well hot, but I can never find one large enough so multiple fills and pouring is necessary.

Also if you have any large objects, like meat or noodles, it won’t work if you put it in this device. So you’ll never get all the fat, but definitely most.

u/roho1 · 1 pointr/foodhacks


this shit is great, I love the peanuts in it. But it still doesn't taste the same as the chili sauce I get from my local chinese greasebucket

u/Bkeeneme · 3 pointsr/foodhacks

Go buy this book from Amazon. It is AMAZING if you are looking for food pairings that scientifically taste great.

The Flavor Matrix

Disclaimer: I have no association or affiliation with the author other than buying his book. I learned about it from Kenji @seriouseats.

u/Spell_Chick · 1 pointr/foodhacks

That’s a nice one. I’m loving all the pics from u/Turtleramem and Pamn, but in case anyone didn’t know already, there are loads of waffle cookbooks out there too. This was a fun one:

u/leroy_twiggles · 11 pointsr/foodhacks

Microwave spaghetti with this.

Make hard-boiled eggs with this.

Make microwave bacon with this.

They're small and cheap, and you can't argue with those amazon reviews. Makes great stocking stuffers.

Also, make microwave eggs.

Mmmm... now I want a bacon-egg-and-cheese croissant sandwich.

u/crashsanchez · 1 pointr/foodhacks

I highly recommend one of these chain mail scrubbers. They are great for hard to remove bits of food.

u/mishijoy · -2 pointsr/foodhacks

Do yourself a favor and buy The Ringer. The Ringer - The Original Stainless Steel Cast Iron Cleaner, Patented XL 8x6 inch Design

u/saucerjess · 2 pointsr/foodhacks

ya, they only talk about proteins in that the capsaicin bonds to the specific protein TRPV1 that makes your neurons sense spicy or hot; now tasty is another thing entirely :)

Harold McGee writes some cool shit on food science. It's how I learned to cook in the first place. Here's my favorite.

u/tubbytits · 0 pointsr/foodhacks

I got this on sale for $4.99 and it hard boils eggs perfectly

u/Katnipp22 · 2 pointsr/foodhacks

Best book ever!

Seriously, this book helped me learn how to level up my dishes. Sounds like your guy will appreciate it.

u/pulltheanimal · 2 pointsr/foodhacks

Cooking With Foil has some good base recipes.

I picked up my copy at a Cracker Barrel in rural Tennessee.

u/suddenlyreddit · 2 pointsr/foodhacks

I know this is getting to you a few days late, I make cheese popcorn all the time. Really you need the cheddar powder and something for it to bind together (popcorn topping, butter, etc.)

My method, with links to things I use:

  • To one of these I add 1/3 cup of popcorn, just enough coconut oil to coat the bottom, and a shake or two of this popcorn salt. I use the stir crank occasionally until popping stops.

  • I dump the popcorn into a bowl with extra room so that I can shake it to mix. If it is stainless, it makes things very easy to clean up afterward.

  • I then add about a tablespoon of this popcorn topping oil, distributed across as much as possible. Other oils work here, butter as well. You just need a very light coat, it helps the cheese powder bind to the popcorn (and adds flavor.)

  • I sprinkle some of this cheddar cheese powder across the popcorn.

  • I then shake the bowl, tossing the popcorn to distribute. Then repeat the oil/butter and cheddar powder.

  • If needed I add extra salt.

    You don't have to use most of these things, but I've made popcorn that has gotten a ton of rave reviews with either that method, or minor changes to it. Get some of the cheddar powder and go from there. It can also be used to make mac and cheese, au gratin, or any dish that could use a little cheese flavor if you don't want to just use grated cheese. The powder also sticks on the popcorn crevices, making it amazingly tasty.
u/Tabarnouche · 3 pointsr/foodhacks

If you're looking to re-create theatre-style popcorn, then a spice/salt you're looking for Flavacol! My go-to recipe is a heaping tablespoon of coconut oil, a half-cup of popcorn kernels, and a teaspoon of Flavacol, all put in a Whirley Pop over medium-high heat. Three minutes later, you've got a pot full of popcorn!

u/Kralle333 · 1 pointr/foodhacks

From this book:

Adding salt and vinegar to the cooking water, for example, does speed
coagulation, but it also produces shreds and an irregular film over the egg surface.

Also heard Heston Blumenthal saying that you shouldnt swirl and/or add stuff the the poaching water.

u/wolfgame · 4 pointsr/foodhacks

Another redditor beat you to it When you buy it, one goes to you and they send one to someone else. Also, there's a PDF version for free.

u/cedarSeagull · 5 pointsr/foodhacks

Use this...

Take a picture of it and show someone at the store. They'll know what it is.

u/Random420eks · 3 pointsr/foodhacks

Right? Meanwhile the rest of us are finding ways to get all crispy edges

u/fukitol- · 2 pointsr/foodhacks

Another justification for the electric kettle, then. The Aeropress is the most amazing single-cup coffee maker ever, and takes up virtually no space. Turns shit coffee into something drinkable, and decent coffee into something decadent.