Make This Delicious Four-Minute Lemon Cake In Your Microwave

Alternative: make this incredible Moroccan orange cake, which takes less than ten minutes (in my experience) to prep and can be baked while you cook dinner and left to cool on the stovetop while you eat.

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Why You Shouldn’t Grind Up Nuts Fresh From the Oven

Obviously you know not to toss a food processor blade into a sinkful of soapy water (uhh, you do know that right?), but there are a few less-obvious ways you may be screwing up your food processor game. Make sure you’re not committing these crimes, and you’ll be chopping, dicing, and pesto-ing to your heart’s content in no time.

Source: It Is Very Possible You Are Making These 6 Food Processor Common Mistakes

When I need to grind/chop up nuts, fruits or anything else, I will stick them in the freezer for a little bit. It seems to help eliminate the creation of a that pasty/butter like stuff which makes it easier to clean the food processor.

This goes for blenders as well, but for most things.. add liquids to the bowl first.

Use an Ice Cream Maker Bowl to Quickly Chill Wine

Starting right about now, I make sure to always have the bowl of my ice cream maker in the freezer, so it’s always frozen and ready for action. In addition to making ice cream, it also works as a great impromptu ice bucket for chilling beverages.

Source: Use an Ice Cream Maker Bowl to Quickly Chill Wine

I’m interested to see the number of people who have an ice cream maker versus those that have a wine bucket. I would also like to know what type of people are in the intersection of that Venn diagram.

Maximize a Fridge’s Efficiency by Letting Leftovers Cool Before Storing

Our refrigerators are constantly at work keeping our food cold and safe to eat, but we rarely give them much love back. To keep your refrigerator functioning optimally, consider these seven tips, which can also help you save money on your electricity bill and avoid unexpected repair costs.

Source: 7 Tips for Keeping Your Refrigerator Running Efficiently

For some things, I’d recommend not just letting it cool, but actually expediting cooling. When I cook stocks, stews and other things that will retain a lot of heat, I’ll empty my ice maker into the sink, fill with water, and put the pot in it to cool faster (actually, I vacuum seal portions, then immerse the bags, but I’m probably unusual in that respect). I believe this is SOP for restaurants with stock, which can actually take long enough to cool that nasties can grow in it even if it goes from stove to fridge, with or without “room temperature” cooling in between…

The FDA recommends you don’t let food sit out any longer than two hours or so.

Guess What: You Can Deep Fry Water

Not that I would ever want to encourage anyone from trying it at home, but you probably could up the safe factor with a fry screen and keeping the pot covered the entire time.  That would be slightly safer…

18 grams of water (a little over a tablespoon) will expand to 22.4 liters of volume when turned to steam, and it will happen really fast. So if that little ball thing leaks, the resulting steam will probably blow the top off your frying vessel and cause the oil to boil over, exposing it to the naked flame beneath or testing the circuit breaker in your electric appliance. You probably won’t have hot oil flying at your face and you might not have an oil fire, but at the very least you will have a very big mess to clean up.

How To Cook A Delicious Meal With Your Car

Your car’s gasoline engine wastes two thirds of its fuel’s energy as heat, so why not harness that energy and cook a delicious meal? It’s fun and easy, and you can do it too.

Source: How To Cook A Delicious Meal With Your Car

You should try this with an old Porshe 911 – it’ll have that nice smoky amszoil flavour 😉

I thought Top Gear covered doing this, but can’t find a clip on Youtube.  The takeaway was “just because you can, doesn’t mean you should”.

Cook Puff Pastry in Your Waffle Iron for a Croissant-Like Treat

If you thought waffle iron is a one trick pony. Think again. Let me present the Croffle. When croissant meets waffle. So you take your thought of pastry for the size of my waffle iron I cut it into quarters. Now you just place it, press it and wait. Four to five minutes depending on your waffle iron should do the trick Look at that. It is just as crispy as a croissant, but it’s shaped like a waffle. You could treat it like a waffle and pour maple syrup on top. Seriously, would you take a look at that? Or I was struck with inspiration while I was doing this because I love a good croissant but you know what I like even better. A pennel schokolade. Yes. Puff pastry, chocolate chips. Fold and press. [MUSIC] I’m trying to think of what I could call that. A panochocowaffle? Meh.

Source: How to Make Croissant Waffle

I slightly undercook sheets of phyllo dough in the waffler, pull the sheets out, and then spread a generous layer of raspberry jelly on each side with a sprinkling of grated very dark chocolate on top of each side. Put the two sides together and bake in the oven for 4-6 minutes at 350° or cut into quarters or squares in a preheated (NOT heating – it will scorch the dough) toaster oven for 2-3 minutes. Raspberry and dark chocolate are sinful.

Make Perfectly Crispy Baked Mac and Cheese With a Cookie Sheet

When Mick and Keith wrote, “You can’t always get what you want,” our thoughts wandered to the corner brownie, the center of the skillet cookie, and the perfectly golden, but too-quickly-devoured, top of the macaroni and cheese.

But as Amanda Hesser shows us in her Baking Sheet Macaroni and Cheese, the crispy, cheesy top of the pasta doesn’t have to be as fleeting as you once thought.

Source: How to Make the Crispiest, Dreamiest Macaroni and Cheese

I would think, for those that want the crispy, doing this in a well greased muffin pan would be even better. Even more surface.

It’s Okay to Cook Acidic Dishes in Cast Iron (and Other Cast Iron Myths, Debunked)

Despite the fact that humans have been cooking with cast iron for about 2000 years—cooks in the Han Dynasty (206 B.C. – 220 A.D.) used kettles and pans cast of iron—there still exists a ton of mystery around cookware made of the stuff. “Is my cast-iron skillet ruined if it’s rusty?” or “I heard you can’t use soap to clean a cast-iron skillet—is that true?” Don’t worry: We’re here to demystify cooking with cast-iron skillets, and to debunk any myths that surround caring for them.

Source: Six Stubborn Cast Iron Myths Debunked

Thirty minutes isn’t a long time to simmer tomato sauce though – depends on the tomato sauce. Some sauces — all’amatriciana, for instance — should not even be simmered that long. Well seasoned or not, you’ll still get some iron leaching into your food too, but that’s a good thing and the trade off makes it worth it. I choose not to cook acidic foods in my cast iron because I find I have to re-season it more often.

Make Eggs With a Goddamn Curling Iron Because Why Not?

If your hair goes past your ears, you should definitely own a curling iron (or curling “wand”). It locks in shine and gives you shape and keeps your hairdresser from getting angry about your lack of attention to your gorgeous locks.

Thanks to the staffers at Cosmo, we now have another use for curling irons.

Source: Make Eggs With a Goddamn Curling Iron Because Why Not?

Not an omelette, not a crepe… it’s an egg condom.