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6 culinary secrets we learned from a viral Reddit thread

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Without a doubt, my favorite culinary scene in any movie is the grilled cheese sequence in boss. I could watch Jon Favreau lovingly cut toasted sourdough scored by Courtney John’s “Lucky Man” over and over again. The soft sizzle of butter, the scrape of a worn spatula, the refusal of Favreau’s character’s parents to cut through their son’s crust – it’s all strangely addictive and absolutely deadly to watch on an empty stomach. We all wanted to know its culinary secrets.

Favreau clearly understood the grandeur of the grilled cheese scene. In his 2019 Netflix series The chef show, the filmmaker analyzed exactly how to make the famous dish. The secret wasn’t exactly groundbreaking – be generous and diligent with your butter. Sure it was simple, but it shows how focusing on one detail can really make a difference. I was reminded of this buttery reveal while reviewing an amazing thread (thanks, Buzzfeed!) from the Reddit “cooking” community. One Redditor posed the question, “What’s your ‘I’ll never tell’ cooking secret?” More than 4,000 commenters chimed in with his stealthy steps.

From Costco and Trader Joe’s crushed cookies to the power of pickle juice, we’ve collected some of our favorite cooking secrets from the viral thread. Prepare to be amazed.

The versatility of ramen continues to amaze.

My sauce for mashed potatoes is butter, flour, water, and a packet of ramen. Usually creamy beef, chicken, or chicken depending on protein. – u / sifumokung

For anyone looking to improve their pumpkin spice game this fall, these baking secrets deliver.

I like to use chai masala instead of pumpkin pie spice in just about anything I order … My pumpkin pies are well regarded in my circle of friends, but the secret is that the crust is crushed into Trader Joe’s Triple Ginger cookies. and melted butter. – u / kaophyre

Drop it into the hands of a “blazing fast” favorite to shake up a classic.

I worked at Jimmy John’s for a while and they asked us to use some soy sauce on the tuna salad. I’ve been doing it like this since (10 years)u / hellenfeller

This kind soul is spreading the excellence of pickle juice.

The only one I can really think of is adding pickle juice to tuna or chicken salad. Add just the right amount of acidity. Although I say so. Spread the knowledge! – u / nickyneptune

These responses were equally helpful:

  • I add pepperoncini juice from the bell pepper jar.u / zombie
  • If you like pepperoncini and martinis, try substituting the juice for the olive juice. So good.u / ladydanger2020
  • You have discovered the most transformative aspect of cooking that most people discover much later than they should: the importance of acids.u / food and whining

A solid reminder that a man’s trash is an inventive chef’s treasure.

At Costco, they have these cashew bunches that are insanely good! There are always a lot of crumbs and dust at the bottom of the bag. I grind it up and use it as part of my flour when I make cookies. People always go crazy over my cookies! – u / coffee-jnky

When it comes to cinnamon, be as brave and fearless as this chef.

I’ve never been the type to have a secret like this, but if people knew how much cinnamon I used, they might have questions. I add it to many dishes to add a little earthiness and depth, but not in amounts where you can really taste the cinnamon.u / noneedforaname.

Sometimes you just have to think inside the jelly box.

Powdered vanilla gelatin pudding substitutes for half my sugar in cookies! It keeps them super soft for days and gives them almost a cake interior. Shhhh …u / life_on_the_nickle

Another Redditer added: For the frosting? Whisk in some very cold heavy whipping cream and a box of pudding mix. Instant buttercream delight. – u / caddyben

Of all our favorite cooking secrets, this one was wonderfully simple.

You have to brown the butter, nobody takes the time to brown the butter. – u / roadtrip-ne

Visit the original thread to learn even more cooking secrets; just be sure to set aside some time to analyze the comments. And when in doubt, always use more butter.

What’s your “I’ll never tell” cooking secret? Leave them down!

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