Household hacks and recipie thread.

[Colleen_definitely]

While it's not particularly revolutionary or clever, the instant pot and clones are a really great time saver for cooking.

It's basically a high tech pressure cooker so you can prepare things extremely quickly.  Cook a pound of pasta in 5 minutes, a rack of baby back ribs goes from raw to falling off the bone in half an hour, that sort of thing.  My partner got me one for my birthday and I love the thing.  It's basically my grandmother's pressure cooker with way better controls.

[Julia1996]

While it's not particularly revolutionary or clever, the instant pot and clones are a really great time saver for cooking.

It's basically a high tech pressure cooker so you can prepare things extremely quickly.  Cook a pound of pasta in 5 minutes, a rack of baby back ribs goes from raw to falling off the bone in half an hour, that sort of thing.  My partner got me one for my birthday and I love the thing.  It's basically my grandmother's pressure cooker with way better controls.

I have a pressure cooker. How is an instapot different? ?

[Colleen_definitely]

It is self contained and plugs into the wall so there's no stove required.  It has a built in timer, built in temperature and pressure control, different modes to do everything from pressure cooking to baking to even making homemade yogurt.  Basically it's a regular old pressure cooker with a computer controller added to it, and it manages to make it far more useful.

[Julia1996]

It is self contained and plugs into the wall so there's no stove required.  It has a built in timer, built in temperature and pressure control, different modes to do everything from pressure cooking to baking to even making homemade yogurt.  Basically it's a regular old pressure cooker with a computer controller added to it, and it manages to make it far more useful.

Oh ok. My pressure cooker is electric and has digital controls but it's only a pressure cooker. I didn't know they made pressure cookers that you use on the stove.

[Colleen_definitely]

Yep, the normal/old fashioned ones used a stove.  I have a big one that I use for pressure canning.

[Maddie86]

Here are some tips on making better drip coffee. This isn't for the coffee snobs. If you're the type of coffee snob who would row the amazon for a bag of gourmet coffee beans that some animal has eaten and then shat out or you have a coffee machine as complicated as a nuclear reactor that cost more than your stove,  you can skip this post.

If your coffee maker is dirty the coffee won't taste good. To clean it run 4 cups of vinegar through it. After it finishes the cycle pour the vinegar back in and do another cycle. Then run a whole coffee pot of water through it. I clean my coffee maker once a month.

Salt and egg shells take the bitterness out of less expensive coffee. Add a small pinch of salt and some eggshells to the coffee before you brew it. I got this tip from my grandma. I know it sounds weird but it works. Just rinse out the eggshells and let them dry. Then crush them into small pieces. Sprinkle a spoonful of them over the coffee before you brew it.

Two problems with drip coffee makers are that they don't get hot enough when they brew and then then the coffee gets bitter from the coffee pot sitting on the heating element. Run a pot of water through the coffee maker before you put the coffee in it. Then pour the pot full of hot water back in to brew the coffee. As soon as the coffee is done brewing pour it into a thermal carafe instead of leaving it in the coffee pot on the heating element.

These tips are for less expensive brands of coffee. We drink a lot of coffee at my house so I get the big container of Maxwell house. It would cost a lot to use those small bags of dunkin donut coffee or Starbucks. The expensive coffee is for after everyone leaves. Lol

oh wow, there's some cool stuff in here! I wanna try that little trick of running the water through the machine first to warm it up! and I probably should clean out my coffee maker, I haven't done that yet and I've had it for a few months! I don't think I'll be trying the eggshells thing though, it sounds neat but I don't really buy bad coffee lol, so I don't think I need to take any bitterness out

[Maddie86]

can we discuss mixers? I really need one, I feel like it would be a lot easier for when I make dough and I want to make marshmallows again but with a better mixer, last time I used a little hand mixer and I don't think they were fluffy enough.

I know kitchen aid is supposed to be top of the line, I found a 5 quart one in black for $260 I think. It only has a one year warranty though, which is disappointing. I'm pretty sure the mixer my mom has is a kitchen aid and one of the attachments actually got stuck to it and won't come off! They're very cute looking mixers, but I don't think they're worth it.

I found these 2 on amazon, both are like half of what the Kitchen Aid costs, plus they have 2 year warranties.
https://www.amazon.com/dp/B06XQX61M1/ref=sspa_dk_detail_5?psc=1&pd_rd_i=B06XQX61M1&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=a54d13fc-b8a1-4ce8-b285-d77489a09cf6&pf_rd_r=JGVHT8RKWDG0FJH88Q3E&pd_rd_wg=eBVW8&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&pd_rd_w=TfJBZ&pf_rd_i=desktop-dp-sims&pd_rd_r=7b491336-95f6-11e8-b1a4-8d185afa037b

https://www.amazon.com/dp/B01D8EJ81Q/ref=twister_B01MY1WXW2?_encoding=UTF8&psc=1

One of them has a lot of good reviews, and the other one looks really cool but only has one review. What is everyone else here using? any good suggestions?

[Colleen_definitely]

I really love my kitchenaid stand mixer, but the double dough hook setup on that one is really neato.  The single dough hook on mine is one place I could see room for improvement for sure.

The only issue I see is only two reviews, but it might be a great product.  It's definitely worth looking into.

[Julia1996]

I went mixer shopping a few months ago. I got a kenwood and I absolutely love it. Kenwood is a European brand. My grandma has a Bosch kitchen machine. Those are really good too, Bosch is a German brand, but I don't like the design of them. I don't think kitchen aide mixers are worth the price. Depending on the model they have 325-350 watt motors. My kenwood has a 650 watt motor and can handle bread dough with no problem. My grandma's bosh has 800 Watts. Kenwood also make all kinds of attachments for their mixers. I only got the potato peeler attachment and the spiralizer thing because I already have a good blender and food processor.  Depending on the model kenwood mixers are $400-$1,000.00. Mine was on sale through amazon and I got it for $500.00. It was a little tricky explaining to my dad that I spent $500.00 for a mixer. He said for that much money he expected a lot of awesome food and that the mixer better still be working when I'm 80 years old. But it's totally worth the money.

[LexieDragon]

I have a multi attachment multi-function stand with mixer, chopper, foot processor, blender, grater, ice crusher, and ice cream maker attachments. I forget the brand, but its from like the early 90's. Back when things still were built to last (to a degree). I love it. I will get the maker when I am at home. I am at the Trans Wellness Conference again today.

[Dena]

Years ago we purchased a Kitchen Aid K5SS which I believe is the 5 quart model. Mostly I use the bread hook with it as when your cooking for one you tend not to cook food that needs to be consumed fast. I have found it to be a pretty solid unit and don't let the wattage fool you. 300 watts is about a half horse power motor and other than when your making something like whipped cream, you need to us a slower speed or stuff ends up all over the kitchen.

[ChrissyRyan]

If anyone would like to comment about air fryers here that might be helpful as I am thinking of purchasing one when a reasonably priced good one goes on sale.

Thanks!

Chrissy

[Julia1996]

If anyone would like to comment about air fryers here that might be helpful as I am thinking of purchasing one when a reasonably priced good one goes on sale.

Thanks!

Chrissy

I would like to hear about those also.

[LexieDragon]

I have a multi attachment multi-function stand with mixer, chopper, foot processor, blender, grater, ice crusher, and ice cream maker attachments. I forget the brand, but its from like the early 90's. Back when things still were built to last (to a degree). I love it. I will get the maker when I am at home. I am at the Trans Wellness Conference again today.

It's an oster kitchen center with touch controls. It's like 25 30 years old and still works brilliantly. Lol.


Sent from my iPhone using Tapatalk

[LexieDragon]

If anyone would like to comment about air fryers here that might be helpful as I am thinking of purchasing one when a reasonably priced good one goes on sale.

Thanks!

Chrissy

My dad has one and loves and swears by it.


Sent from my iPhone using Tapatalk

[Maddie86]

thanks for the mixer comments everyone, I definitely have some research to do and will be taking your input into consideration

[Julia1996]

Today I wanted to share my recipe for perfect mashed potatoes. It took me a while to find a method for smooth silky mashed potatoes without turning them to slime. My biggest issue with mashed potatoes was lumps. My brother being the weirdo he is with food wouldn't eat mashed potatoes with lumps. So I would put the cooked potatoes in the mixer bowl and beat the crap out of them. That gave me mashed potatoes with the texture of wallpaper glue, slime and all. So I researched different ways to make them. Lumps are caused by uneven cooking. When potatoes are cut into different size pieces some pieces cook faster than others which causes lumps. Using a mixer to mash them makes them glue like. So here is the method I use now and my mashed potatoes come out perfect.

Mashed potatoes are very popular at my house so I make an entire bag, 4-5 pounds of mashed potatoes at a time but obviously you can adjust the amount to what you need. The type of potatoes you use do affect your mashed potatoes. In my trials with mashed potatoes, new or red potatoes don't make good mashed potatoes nor do the little yellow ones. Those types are excellent for smashed potatoes but not mashed potatoes. What's the difference you ask? When I make smashed potatoes I leave the peel on and I just smash them a little with a potato masher. When I make mashed potatoes I always peel them and the finished product is totally smooth and silky. Some people swear by yukon gold potatoes for mashed potatoes but I didn't find any huge difference using those compared to using all purpose Idaho potatoes.

You will need:
Potatoes.
3 sticks of completely softened butter.
1 block of softened cream cheese.
1/2 cup or more of heavy cream.

It's important for your butter and cream cheese to be totally soft so I take mine out of the refrigerator a couple of hours before I start making the mashed potatoes.

Peel the potatoes and cut the larger ones in 4 pieces and cut the small ones in half. They cook more evenly when they are all roughly the same size. Boil them until they are done. Kind of keep an eye on them. As soon as they are done take them off and drain them. If you overcook them or let them sit in the water after they are cooked they get mushy.

After the potatoes are done drain them and put them through a potato ricer. You can get a potato ricer at Walmart or amazon. They aren't very expensive. Some people use a food mill but in my opinion the mess they make isn't worth it. A potato ricer does just as well. If you have kids or guys in your house they usually find ricing the potatoes a lot of fun. After you rice all the potatoes put the pot back on the stove on low heat and add the butter, cream cheese and cream and stir them in with a spoon, not a mixer. I start with a half cup of cream and then add more as needed. If you add too much you will get soupy mashed potatoes . I'm sure a lot of you are wondering about using cream cheese in mashed potatoes. I was very reluctant to try the cream cheese too. Believe me I would have heard about it if it wasn't good. But I did try it and now I wouldn't make mashed potatoes without cream cheese.  Cream cheese has kind of a strong flavor but when its mixed into the potatoes with the butter and cream it adds a wonderful flavor. You wouldn't guess it's cream cheese if you didn't already know.

You can use milk instead of cream but it won't be as good. Butter is totally a must. The potatoes won't be good if you use margarine. You can also use a potato masher if you don't have a potato ricer but your mashed potatoes won't be as smooth.

I've found that no matter how good your mashed potatoes are they aren't as good reheated. They are usually dry. When you reheat mashed potatoes let them come to room temperature first. Then add a little cream or milk and stir them with a fork and then put a pat of butter on top before you microwave them. They are almost as good as when you first made them .

[Stevie]

   Your so right about kids and guys using a potato ricer.

[Colleen_definitely]

Another thing worth trying if you want to make really fluffy mashed potatoes is to toss them into your stand mixer with the whisk attachment and run it on high for a bit.

Another way I've gotten kids to really like potatoes is to throw some dry ranch dressing mix and a pinch of dry dill weed into them along with butter and sour cream or cream cheese.  They usually love it, adults too.

[ChrissyRyan]

I heard that you can make "mashed potatoes" without potatoes, instead, use cauliflower.
Never tried that.  But, if the cauliflower gets really, really soft, it does lose its firmness and I can see how it might become more like "mashed."  Then if you cream it, perhaps it could be closer to mashed.

Might try it, but, I simply enjoy eating steamed cauliflower.


Chrissy