摘要：Reddit用户polloastemio近日提问："各位Reddit大厨，人人都该知道的烹饪秘诀是什么？"作为一个爱吃却不总爱下厨的人，我绝不会错过这类帖子！它们总是充满干货！闲话少叙，以下是厨师们分享的一些最佳技巧和小窍门：如果酱汁出现油水分离，可以加入一小
它会让你的**一切**行动都变得更加轻松。
Reddit用户polloastemio近日提问："各位Reddit大厨，人人都该知道的烹饪秘诀是什么？"作为一个爱吃却不总爱下厨的人，我绝不会错过这类帖子！它们总是充满干货！闲话少叙，以下是厨师们分享的一些最佳技巧和小窍门：如果酱汁出现油水分离，可以加入一小块冰块使其重新乳化。这个方法并非每次都奏效，但大多数情况下都有效。2. "若需快速焦糖化洋葱，撒少许小苏打可大幅加速这一过程。但务必控制用量，过多会导致洋葱软烂成泥。"unbreakablekango
3. "若饼干变硬，可将其与一片面包一同放入密封袋中。饼干会吸收面包的水分而保持松软。此方法同样适用于布朗尼蛋糕。"德拉科斯莱德
4. "肉类温度计能让烹饪变得更简单，且不仅限于肉类。我总是用温度计测量土豆，确保它们完全煮熟但不过熟变黏。对于不同肉类要达到安全内部温度或目标温度，通常可以提前10华氏度关火，让肉静置。一块牛排静置时，内部温度会从125华氏度升至135华氏度——较热的外层会继续烹熟内部。"5. "用骨头和蔬菜自制高汤，味道远比市售产品醇厚。我总会把好市多烤鸡剩下的鸡骨架存起来熬汤，冷冻保存。这样做出来的汤品风味绝对提升100%。"囚犯V
6. 将煮好的鸡蛋从热水中取出后，放入冰水浴前，先用勺子背面轻敲蛋壳，这样剥壳时会轻松得超乎想象。marvinisbig
7. 将柠檬汁（或任何合适的酸性调料，如醋）像盐和胡椒一样用作调味品。赫斯奎尔
8. **微波炉使用技巧**：学会用低功率加热。一个实用的基准法是——半功率加热时，时长加倍。比如：“通常加热千层面要多久？两分钟。那就改用50%功率加热四分钟（时长加倍）。”这样操作后，千层面就不会部分冰凉、部分滚烫，而是整体受热均匀，恰到好处地保留水分。掌握这个规律后，你就能凭感觉（这时大脑的直觉会自然发挥作用）自由调整不同功率与时长的组合了。有太多人总是将微波炉火力调至100%使用，随后便认定这是个性能低劣、用处有限的工具。这好比用锤子时只会全力猛砸，一旦失手砸坏东西或把钉子敲弯，就抱怨锤子不好用。
Cube_
9. "先将香料略微煸炒。要做墨西哥卷饼？把洋葱、大蒜和波布拉诺椒切丁，用少许橄榄油煸炒至软，加入卷饼调味料，再拌入蛋白质食材。若需增添风味可适量补加，但预先煸炒香料能更好激发其香气。"clarissaswallowsall
10. "当汉堡肉饼即将煎好时（比如在加奶酪前的最后阶段），若使用平底锅烹饪，可淋少许酱油收尾。还可尝试在酱料中加入食用油、大蒜粉和洋葱粉提味。"Ivy_lane_Denizen
11. "若汤品或酱汁未快速变稠，可加入速溶土豆泥。短短几分钟内即可增稠，且不会像面粉那样破坏风味。"evadivabobeva
12. "务必保持刀具锋利，这会让你的所有操作都更加得心应手。"aatkey
13. "黄油在平底锅中很容易烧焦，因此要么用低温加热，要么加少许油以延长其使用时间。"卡特纳普曼
14. "盐的用途非常广泛。例如，在蔬菜中加入盐可以加快烹饪速度，同时促使蔬菜释放汁液以增添风味。若在倒油前先将盐放入锅中，高温静置几分钟，还能有效防止煎蛋时粘锅。"Suey036
15. "量取花生酱的方法：若需一杯花生酱，可先在两杯容量的玻璃量杯中倒入一杯冷水。随后将花生酱加入冷水中并按压至水面以下。当水位升至两杯刻度时，量杯中即为一杯花生酱。这种排水法远比直接将花生酱装入量杯更为整洁。"莱特奥特
16. "我是专业烘焙师。虽然这些建议主要针对烘焙，但其中许多逻辑同样适用于烹饪——尽管烹饪确实允许更大的灵活性。烘焙是一门科学，讲究精确配方和比例；烹饪则是一门艺术，但仍需掌握正确技巧。买台电子秤，所有材料都要称重。按体积量杯和按重量称取差异巨大——你肯定会往食谱里多加面粉。蛋糕粉每杯重四盎司（约113克），通用面粉每杯重四盎司半（约128克）。若经常烘焙，请别用玉米淀粉降低通用面粉的蛋白质含量，直接购买蛋糕粉吧。用玉米淀粉替代时，你不仅减少了面粉蛋白质，还会破坏烘焙品的结构支撑物质。"如果你从不烘焙、以后也不会再用到低筋面粉，临时应急用一次倒也无妨。但如果你是经常烘焙的人——**尤其是售卖烘焙食品的商家**——拜托去买点正经的低筋面粉和电子秤吧。
在牛奶中加入柠檬汁可以替代酪乳，但效果并非最佳。酪乳中的乳酸能软化面粉中的蛋白质，使蛋糕口感松软如天堂般美妙。重申一次，若只是偶尔为之尚可，但频繁使用或用于商业销售则不可取。
记得设个计时器。你肯定会把烤箱里的饼干忘得一干二净。在我之前的工作中，我拯救过无数批饼干和蛋糕层，因为我的老板总把东西放进烤箱却不设闹钟。等他想起时，食物早就凉透了。每逢我休假的日子，他就会收获大量芝士蛋糕底碎屑——因为他总是烤焦饼干，最后只能把焦黑的成品扔进食物料理机，做成蛋糕底或酥粒顶料来补救。
在未掌握食谱精髓前，切勿擅自改动；若执意为之，成品不佳也莫怪配方。我曾厌倦在群组中指导他人——明明发布了**严格遵循必成功**的食谱，总有人擅自调整步骤，事后却归咎于我的配方。听着：按我发布的方法操作。这配方我用了多年，并靠它盈利。我知道你加了多余的蛋或过量面粉。
零食底
17. 在刀上抹一点橄榄油，切洋葱时就不会流泪。masterjon_3
18. "调低炉火温度。大多数食物并不需要用大火烹煮。"垃圾箱小狗
19. "切勿试图接住任何坠落物品…记住是任何物品。不要用水扑灭燃烧的油脂。烹饪时要逐步加盐。黄油能让所有食物更美味。不要穿着短裤或人字拖鞋下厨。"帕纳伊特·穆索尤
20. "分层调味才能构建丰富口感。烹饪时逐步为每种食材加入少许香料，并随时品尝。若最后才一次性加入调料，风味会缺乏层次感。提前备好食材——别指望在炖肉时现切胡萝卜，利用烹饪间隙进行清洁更高效。"异端者
21. "烹饪前先将鸡肉腌制。干腌或湿腌均可，但务必腌制。我个人偏爱在工作日晚餐做鸡肉时，用少许酱油涂抹鸡肉，装入密封袋冷藏30分钟——这个方法屡试不爽。"土壤巨兽
22. "煮意大利面和调制酱汁时，务必保留至少半杯面汤。将面汤加入酱汁中，其中的淀粉会乳化酱汁（帮助油脂与水混合），同时增添风味并使口感更丝滑。"Just_aJuiceBoxx
23. 将新鲜生姜冷冻后，可根据需要随时擦丝使用。ricobandito
24. "我看到很多人建议多用盐。但过量摄入盐分导致肾脏问题的情况屡见不鲜。其实可以用香草替代盐，或加一茶匙白味噌。柠檬和烟熏红椒粉同样能提升菜肴风味。所以千万要当心盐过量！"belenna
25. 学会熬制高汤，掌握锅底酱汁收汁技巧，学习通过按压测试判断肉类熟度。盐是你的好帮手，黄油则是挚友。备一台搅拌机，购置优质锅具，烹饪前做好准备工作。尝试用冰箱现有食材组合出美味餐点——精致的摆盘与可口的风味同样令人惊艳。蒂姆·里金斯
26. "边做边尝边收拾。这看似基础，却能彻底改变下厨前、烹饪中和享用后的整体体验。"Proper-Aspect-2947
27. 用刀背刮食物，而非刀刃。Black03Z
28. "在沸腾的锅上放一把木勺，可以防止汤汁溢出，避免意大利面像海啸一样喷涌而出。"MediocreTomorrow2766
29. "想煮出绝佳米饭？先用少许油将米略微煸炒至金黄（增添坚果香气），并以鸡汤替代清水烹煮。此外，记得保留烤鸡时渗出的肉汁、胶质和鸡油——这些能让其他菜肴更加美味。"CosmoKing2
30. "用计时器。这些年来我吃了太多煮过头的意面。记得留些煮面水来稀释酱汁或防止面条粘连。另外，别买粉盐。还有，Old Bay调味料、Lowery's调味盐、Red Robin季节盐和All Dressed调味料撒在爆米花上简直绝配。对了，铸铁锅永远的神！"Picmover
31. "在家自制高汤，倒入冰块模具冷冻，即可按需取用少量来制作平底锅酱汁。"rsharp7000
32. "这算不上什么技巧，但如果厨房里不止一个人，走到别人身后时最好先出声提醒，以免对方后退时撞上你手中的刀或滚烫的锅。"干鱿鱼
33. 在砧板下垫一张湿纸巾可以防止其滑动。基思·TC
34. "在砧板旁的台面上放一个垃圾/废料碗。这样可以省去你一次次跑向垃圾桶、触碰把手等麻烦。用完后一次性清理即可。"AdClassic8242
35. 此外还提到："当你对烹饪时间不确定时，宁可选择较短的时间。因为总可以延长烹饪时间，但煮过头的食物却无法挽回。我多次向妻子解释这个道理，但都无济于事。"塔科科拉奇
无论你是专业厨师还是家庭烹饪爱好者，请分享你认为人人都该掌握的实用烹饪技巧、窍门和小妙招。欢迎在评论区留言，或通过此表单匿名提交。注：投稿内容经过编辑，或精简篇幅，或提升表达清晰度。
"It will make EVERYTHING you do easier."
Reddit user polloastemio recently asked , "Chefs of Reddit, what's a cooking hack everybody should know?" As someone who loves to eat but doesn't always love to cook, I will NEVER skip one of these threads! They're always full of absolute gold! So, without further ado, here are some of the best tips, tricks, and hacks chefs shared: 1. "If your sauce breaks, add a small ice cube to it to bring it back together. It doesn't always work, but it works most of the time." 2. "If you need to carmelize onions quickly, a tiny sprinkle of baking soda will speed it up dramatically. Only use a tiny amount, though, as too much will turn your onions to mush." 3. "If your cookies get too hard, put them in a baggie with a piece of bread. The cookies will absorb the moisture from the bread and stay soft. Also works with brownies."Dracoslade
4. "A meat thermometer makes cooking much easier and works for things beyond meat. I always temp potatoes to ensure they're fully cooked but not overcooked and gummy. To reach safe internal temps or target temps on various meats, you can generally pull things off 10 degrees (Fahrenheit) early and let the meat rest. A steak will rise from 125F to 135F internal temp while you let it rest. The hotter exterior will continue to cook the interior." 5. "Make your own broth from bones and veggies. It's so much richer than store-bought. I always save my chicken carcasses from Costco chickens and make broth. Freeze it. Soups come out 100% more flavorful."PrisonerV
6. "When you remove the hard-boiled egg from the hot water, before you put it in the ice bath, whack the shell with the back of a spoon, and they will peel like a dream."marvinisbig
7. "Use lemon juice (or any appropriate acid, such as vinegar) as a seasoning just like salt and pepper."Hessquire
8. "M I C R O W A V E. Learn to use the microwave on lower power settings. A good baseline is double the duration of nuking at half the power. 'How long would I nuke this lasagna for to reheat it normally? Two minutes. Let's do it at four minutes (double duration) at 50% power level.' Do that, and suddenly, you don't have cold spots in the lasagna and lava in others. You have a perfectly reheated lasagna that retained moisture in all the parts you would want it to and has the same heat level throughout. Once you get a feel for this, you can start doing different durations at different power levels, completely based on vibes (your brain's intuition will kick in here).""Far, far too many people only ever use the microwave at 100% power and then think it's a low-usefulness tool with bad performance. It's the equivalent of using a hammer, but only slamming it at full force and then complaining that it's not good because it's destroying things when you miss and bending the nails wrong."
Cube_
9. "Cook your spices a little. Making tacos? Dice up an onion, garlic, and a poblano. Cook them down in a little olive oil, and put your taco seasoning on that, then stir in your protein. You can add more if you need to, but cooking the spices a bit helps them." 10. "When your burger is about done, like right before you'd add the cheese, if you're cooking on a flat surface, finish your burger in soy sauce. Maybe put oil, garlic powder, and onion powder into the mix." 11. "If your soup or sauce is not thickening fast enough, use instant mashed potatoes. It will thicken up in a matter of minutes and won't ruin the flavor like flour can."evadivabobeva
12. "Make sure your knives are sharp. It will make EVERYTHING you do easier."aatkey
13. "Butter in a pan will burn pretty easily, so either do it at a low temperature or add a little bit of oil to make it last longer."catnapman
14. "Salt is very useful. For example, adding it to veggies will make them cook faster, and they will release their juices to give more flavor. If you add salt to the pan before the oil and let it sit for a few minutes at high temperature, you make sure the eggs won't adhere to the pan."Suey036
15. "Measuring out peanut butter: If you need a cup of peanut butter, fill a two-cup glass measuring cup with one cup of cold water. Start adding peanut butter to the cold water and pushing it down below the water. When the water reaches two cups, you have one cup of peanut butter. The displacement method is a lot less messy than trying to fill a measuring cup with straight peanut butter."LightOtter
16. "Pro baker here. This is for baking, but a lot of the same logic works for cooking, though it's true that you can have a bit more leeway with cooking. Baking is a science. It's formulaic and ratios. Cooking is an art, but it still requires proper technique. Get a scale. Weigh everything. Filling cups by volume is very different than filling cups by weight. You are going to put too much flour in that recipe. Cake flour is four ounces per cup, and all-purpose flour is four and a half ounces per cup. Please don't use corn starch to lower the protein in your AP flour if you bake regularly; just buy some cake flour. When you substitute cornstarch, you are not only removing some of the protein in AP flour, but you are also removing everything that gives structure to your baked goods.""It's okay in a pinch, for a one-off if you never bake and will never use the cake flour again, but please, if you're doing it regularly, ESPECIALLY if you are selling baked goods, buy some frigging cake flour and a scale.02
Lemon juice in milk works for buttermilk, but it's not ideal. The lactic acid in buttermilk softens the proteins in flour, giving you a heavenly crumb to your cake. Again, if you are doing a one-off, yes. Often or selling, no.
Set a timer. You are going to forget those cookies in the oven. I saved countless batches of cookies and layers of cakes at my old job because my boss would put stuff in the oven and not set a timer. By the time he remembered, the items were already out and cooled. The days I was off, he ended up with many cheesecake crust crumbs because he'd burn the cookies and salvage the product by running them through the Robot Coupe to use as crusts or streusel-ish topping.
Don't mess with a recipe until you know it; if you do, don't blame the recipe for your product not turning out properly. I got tired of mentoring in groups because I'd post a no-fail-if-followed recipe, and someone would change a thing, then blame my recipe. No. Do it like I posted, I've used it and sold for years off that recipe. I know you added the rest of the egg or too much flour."
SnackBottom
17. "A dab of olive oil on your knife will prevent you from crying while chopping onions."masterjon_3
18. "Turn the stovetop down. Most things don't need to be cooked on high heat."DumpsterDoggie
19. "Do not try to catch anything that is falling...and I mean anything . Do not try to extinguish burning fat with water. Add salt as you go. Butter makes anything better. Do not cook in shorts or flip-flops."panait_musoiu
20. "Build taste in layers by seasoning as you go. Add a pinch of spices to each component, and taste as you go. If you dump seasonings in at the end, it will lack all the depth of flavor. Prep your components ahead of time. Don't plan on chopping the carrots while your meat is cooking. Use that time in between for cleaning instead."ThHeretic
21. "Brine your chicken before cooking. Dry or wet, it doesn't matter; just make sure to brine. Personally, a little bit of soy sauce over the chicken in a ziplock bag for 30 minutes in the fridge is my go-to on a weeknight if I'm cooking chicken. Never fails."Soilmonster
22. "When cooking pasta and any kind of sauce, save at least half a cup of pasta water. Add that pasta water to the sauce. The starch in that water will emulsify the sauce (helps oil and water mix) and adds flavor and silky texture."Just_aJuiceBoxx
23. "Freeze your fresh ginger and then grate as needed."ricobandito
24. "I read a lot of people saying to use a lot of salt. There are loads of people with kidney problems due to using too much salt. You can use herbs instead of salt, and a teaspoon of white miso. Lemon can also make a dish a little more tasty, as smoked paprika powder. So, watch out for too much salt!"belenna
25. "Learn to make stocks. Learn to deglaze. Learn to 'press test' meat for doneness. Salt is your friend. Butter is your best friend . Get an emulsion blender. Buy nice pans. Prep before cooking. Learn to make meals out of what's in the fridge. Attractive plating is just as impressive as tasty food."Tim_Riggins_
26. "Taste and clean up as you go. It's basic, but it makes all the difference in the experience before, during, and afterwards." 27. "Scrape food with the back of a knife, not the cutting edge."Black03Z
28. "Put a wooden spoon over a boiling pot. It stops it from boiling over, saving you from a pasta tsunami." 29. "For really good rice? Brown it a bit in a touch of oil until golden (for a bit of nutty flavor) and use chicken broth instead of water for cooking. Also, save the renderings/gelatin and schmaltz from a roast chicken. It will make other dishes much more tasty."CosmoKing2
30. "Use a timer. I've eaten so much overcooked pasta through the years. And save some pasta water to loosen a sauce or prevent pasta from sticking. Also, don't buy pink salt. Also, Old Bay, Lowery's, Red Robin season salt, and All Dressed seasoning are GREAT on popcorn. And, cast iron all day!"Picmover
31. "Make your own stocks at home and freeze them in ice cube trays to use in small quantities for pan sauces."rsharp7000
32. "Not really a hack, but if there's more than one person in the kitchen, announce yourself before going behind anyone so they dont back into your knife or scalding hot pot."DriedUpSquid
33. "A damp paper towel under a cutting board will prevent it from slipping."KeithTC
34. "Have a garbage/scrap bowl on the counter next to the cutting board. It saves you individual trips to the garbage can, touching handles, etc. Dump it when you're done."AdClassic8242
35. And: "When you're unsure of cook time, err on the lower amount of time. You can always cook it longer. You can't uncook stuff. I've tried to explain this to my wife many times to no avail."Tacokolache
Whether you're a professional chef or a home cook, tell us your favorite cooking tips, tricks, and hacks that you think everyone needs to know. Share in the comments or tell us anonymously using this form.Note: Submissions have been edited for length and/or clarity.02
来源：下弦YTg
