1. If you want to give caramelized onions more depth of flavor and also caramelize them faster in the process, add dry vermouth. Anytime I want to get my onions nice and brown and achieve that amazing, rich flavor, I add a splash of dry vermouth to the pan along with some good butter. You can prepare caramelized onions and sautéed mushrooms in advance. Freeze them and grab a little bit when you want to add them to recipes. These two ingredients can make a huge difference in terms of taste, and it's so easy when you already have them lying around.
2. When making mashed potatoes, heat the milk or cream so that it is just slightly warm before adding, or you'll shock the mash, making it gummy.
3. Putting a slice of bread into a plastic container of cookies keeps them soft and chewy. You can also add a slice of bread to a container of brown sugar to keep it from clumping.
4. Microwave a lemon for a minute before squeezing it. The juice basically falls right out.
5. Use Knorr Chicken Bouillon as a seasoning for pretty much anything. If grilling chicken, season with all the good stuff, plus chicken bouillon powder. The same goes for pork chops, roast, and beef tips. It just makes everything taste so much more delicious. A good dry rub is a blend of kosher salt, pepper, paprika, garlic and onion powder, and chicken bouillon.
6. Whether she was making batter for tempura, pancakes, or even cake, add beer or seltzer water. The beer cooks off, so you never taste it, but it yields the lightest, fluffiest pancakes or waffles and the crunchiest tempura.
7. Keep some Velveeta slices or Kraft Singles in your fridge. Whenever you have a recipe that needs a little extra depth, throw in a slice. It gives it good texture and that little bit of umami. It elevates homemade macaroni and cheese.
8. Add a block of Boursin to any cream-based pasta sauces (like Alfredo) or your mashed potatoes.
9. The key to great egg salad is separating the yolks from the egg whites. Smash the yolks with a fork and then add mayo, mustard, and seasonings, then mix all that together well. Chop up the whites and then gently fold them into the yolk mixture.
10. When making a package of quick ramen noodles, add a squeeze of garlic paste and ginger paste (that stuff that comes in a tube) to the water before adding the noodles. It melts away but adds a great taste to the noodles once they're boiled.
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