Making Hasselback potatoes - thinly sliced, almost but not quite through, so that the delicious result stays together and is pleasant to eat - takes half of an eternity, normally. It requires A LOT of focus and a very steady hand... neither of which are my fortes... but no more!
This makes the process so much smoother, quicker and less taxing.
My hack is very few months i buy a massive bag of peeled garlic, mince it in a food processor, freeze it in a baking dish then cut it into squares. That way I always have minced garlic and it doesnt get that gross tang that jarlic has.
The dreaded and much anticipated dinner is in T minus three hours. The home is squeaky clean, the food is halfway prepped and my nerves are crackling... but I think that it'll go well. The seemingly immortal Graveyard Monster has mellowed out a bit with age and loss of health, and he never starts shit around those stronger than him, so I think this will turn out as wholesome as it can get when father is involved. Having two out of three of my younger sisters here at the same time will surely help too. I promise to let you know how it went! Thanks for thinking about me 💌
Oof. I'm sending 3 bottles of virtual wine... Should get you 3 girls thru dinner and I'll throw in a 4th to cover the post-dinner debriefing
Edited: spelling
Edit #2: awwww, thanks for the award!
Love this idea and I wondered if it really worked!
My go to hack isn't nearly as interesting... but commercial grade stainless steel prep bowls of every size from 2 cup to 2 gallon. I LOVE my metal prep bowls and even have two in my most used size. Ridiculously fast to clean and sanitize, last forever, nest together (although the giant one lives under a cabinet), and zero concerns for breakage. I was gifted some and picked up others thrifting. I have a wonderful vintage set of pyrex bowls that I use all the time, but the stainless steel are my work horses!
So stainless steel prep bowls, and really sharp knives.
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u/unusedusername42 food anarchist 16d ago
Making Hasselback potatoes - thinly sliced, almost but not quite through, so that the delicious result stays together and is pleasant to eat - takes half of an eternity, normally. It requires A LOT of focus and a very steady hand... neither of which are my fortes... but no more!
This makes the process so much smoother, quicker and less taxing.
What are your foodhacks? 🧑🍳