42 Cooking Hacks That Are A Little Bit Weird But 100% Useful

That's according to Alton Brown — who swears by letting his brownies bake in the oven for 15 minutes, letting them rest on the counter for another 15 minutes, then putting them *back* in to finish off.

As a smart Redditor sums up: "I never tried mixing butter and soy sauce in the same dish until I was in my late twenties, but once I tried it, it quickly became one of my favorite flavor combinations. It's excellent in just about any savory dish. It works especially well with mushrooms."

As it bakes, the mayo crisps up the individual breadcrumbs, and adds a boost of flavor (and fat) that mirrors traditionally fried chicken. Read more here.

When the craving strikes, just add tequila and sweetener — and you're all set. This is also a great way to get more mileage out of dry (or about-to-spoil) limes.

This will allow you to get every last bit out of your limes. (Or lemons!)

Nonstick pans are great for eggs, pancakes, or French toast — and not much else, says NYC chef Amanda Cohen. That's because they give off a very specific type of heat — one that's not quite as hot (or as conducive to crispiness) as a regular pan. When in doubt? Stick to your standard set.

Alton Brown explains further: "Not only does salt cut the bitterness of coffee, but it also smooths out the 'stale' taste of tank-stored water," Brown says. "Research has proven that salt is actually better at neutralizing bitterness than sugar."

This also makes it a little easier to shape the bottom of the bag so that it can sit upright on the counter on its own. (Which will make the pouring part easier for you!)

This is a great hack for any time you want to downsize surface area — like if you're making pizza or an egg bake, but don't have enough ingredients to cover the whole thing.

Just use uncooked rice or dry beans to weigh the can down and keep it in place.

TBH, I was late to the game in learning this, but it's been a game changer ever since. (Shoutout to my fellow Instant Pot owners with limited kitchen counter space!)

Read more: 18 (Seriously Useful) Instant Pot Tips, Tricks, And Hacks

It's much faster this way.

Good to go!

Roasting them draws out their natural sugars and tones down their tartness. Depending on your taste, you might not need as much sweetener later — or any.

Read more: How the Oven Will Help You Make Even Better Lemonade

Meat can carry a layer of moisture on the outside, so it's important to get rid of that if you want the cleanest, sharpest sear when the protein hits the hot pan. The quickest way? Pat it dry first with a paper towel.

Because garlic burns easily, many recipes tell you to add it last, and that's a great blanket rule — especially if it's minced or chopped.

In culinary terms, this is known as "monter au beurre." Next time you're making a sauce, try adding a few pats of cold butter at the very end to add richness and shine.

Here's another smart tip from a Redditor: "A little bit of hot sauce (like Crystal) or fish sauce can be unrecognizable in a vinaigrette, dip, or sauce — but it's an absolute game changer. A touch of heat, umami, sugar, or acid can turn a flat dish into something people crave. Little drops, add more. Stop when you taste it and start salivating."

You'll get a much better end product if you rinse rice in a bowl or quickly run it through a strainer first. Doing so removes the surface starch that can otherwise make rice clump together or get super gummy as it cooks.

As the water heats up and creates steam, it'll hydrate the food underneath and help prevent toughness — especially in leftovers prone to dryness, like rice and pasta.

For more on the magical science behind why this works, head over to Serious Eats.

When you're making things like thick batters, it takes less energy (and saves your wrist!) if you spin the bowl rather than the mixer.

This will keep things from sticking — *without* the white cast that regular flour can give off on darker baked goods.

For those times when you want a pristine, bakery-worthy cake setup — including a spotless stand! — put down strips of parchment paper around the base of your cake before you start decorating it. Then just slip them out once you're done and ready to serve.

The paste is equal parts flour, vegetable oil, and vegetable shortening — and for us, it worked like a charm.

If you pop the bowl into the fridge before starting, you'll end up with whipped cream that's more stable and peak-prone. Read more about why here.

Brining — or a quick soak in salt + water — helps meat retain moisture and stay juicy and flavorful. This method is worth it every time, and it can be done in as little as 15 minutes. (Or: The time it takes the oven to heat up!)

Recipe: Juicy Oven-Baked Chicken Breasts

We tested ten of the most popular tricks for cutting onions without tearing up, and chilling them in the fridge or freezer first made the biggest difference. Read more here.

It adds a perfect subtle punch to things like chicken salad, tuna salad, or any favorite vinaigrette or dressing.

When cooking, the difference is important to keep in mind. For example, cooking on the 'high' setting for awhile can yield a different result depending on which type of stove you're cooking with. (Gas = nice sear! Electric = likely burnt.) You'll always want to adjust accordingly.

"This tastes like it has too much garlic." —said no one, ever. 😎